The effect of meal composition and energy content on the thermic effect of food (TEF) was investigated in sixteen adult, non-obese female subjects. Each subject consumed four different test meals, each meal on a different day. Meals were of high-carbohydrate-low-fat (HCLF) with 0.70, 0.19 and 0.11 of the energy content from carbohydrate, fat and protein respectively, and low-carbohydrate-high-f...

Objectives In a recent paper, Hardy et al. (2022, Journal of Human Evolution 162: 103105) claim that the physiological Neanderthal requirement for plant carbohydrates may have reached 50%–60% caloric intake, inferred from modern dietary guidelines and putative need high carbohydrate intake in pregnant/breastfeeding women athletes. The aim this article is to critically re-examine these arguments...

In this research we investigated the role of Si in improving salt tolerance in  the medicinal plant Borago officinalis L. Borago was pretreated with 0, 0.5  and 1.5 mM Si (as sodium silicate, Na2(Si O2)3) and then treated with four levels of NaCl, namely, 0, 60, 90 and 120 mM NaCl. Then the effects of silicon and NaCl were observed on some physiological and biochemical parameters such as lipid ...

Abstract Seablite ( Suaeda Maritima ) can be used as raw material for functional salt. This study aims to determine the effect of blanching time on nutritional composition seablite: moisture, ash, protein, fat, carbohydrate, salinity, and vitamin A. The research design a wholly randomized non-factorial with variations in (0, 3, 6, 9 minutes). Making saeblite flour begins cleaning Seablite, acco...