This exploratory study set out to analyse discourse about 'friendly bacteria' by scrutinising data from focus groups convened to discuss participants' reasons for choosing probiotic food products and to set their use of probiotics in context in relation to other food choices. In discussing food choice and dietary patterns, participants in the five focus groups reported here drew on a major inte...

The American Association for Health Freedom (AAHF) and the Alliance for Natural Health (ANH) would like to thank the Food and Drug Administration (FDA) for giving us the opportunity to make this submission. Both organizations, which are formally affiliated, represent a wide range of natural health interests including consumers, food business operators and practitioners in the United States, Eur...

Since we do not know much about the efficacy and safety of dietary supplements and functional foods (DS), it is important to collect DS-related events and to share the information among healthcare professionals. Therefore, we aimed to develop an internet-based system which would allow medical doctors and pharmacists to report DS-related events. We conducted a questionnaire survey among pharmaci...

Probiotic bacteria are used in production of functional foods and pharmaceutical products. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product is shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Many re...

C B J From health reform to the First Lady’s Let’s Move initiative tackling childhood obesity to the release of he 2010 Dietary Guidelines for Amercans, nutrition and health are top isues among health professionals, policyakers, and consumers. Like never efore, food and nutrition practitioers, including registered dietitians nd dietetic technicians, registered, ave been identified as critical t...

Detailed information about the relationships between structures and properties/activities of peptides as drugs and nutrients is useful in the development of drugs and functional foods containing peptides as active compounds. The bitterness of the peptides is an undesirable property which should be reduced during drug/nutrient production, and quantitative structure bitter taste relationship (QSB...

Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytoche...

A stress-resistant rat model was introduced. SPORTS (Spontaneously-Running-Tokushima-Shikoku) rats showed significantly shorter time of immobility in the forced swim test compared to control Wister rats. Increase norepinephrine concentration secondary to decreased activity of monoamine oxidase A (MAOA) in hippocampus was observed in this model rats. This model rats are considered to be useful f...

The present modelling study aimed to evaluate if and by how much functional foods containing phytosterols/-stanols add to the benefits of statins in the prevention of cardiovascular disease in terms of cost-effectiveness. Long-term health effects, measured as quality-adjusted life-years gained, and costs for scenarios with additional phytosterol/-stanol use were compared to scenarios without ex...

Spore-forming bacilli are being explored for the production and preservation of food for many centuries. The inherent ability of production of large number of secretory proteins, enzymes, antimicrobial compounds, vitamins, and carotenoids specifies the importance of bacilli in food chain. Additionally, Bacillus spp. are gaining interest in human health related functional food research coupled w...