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Alterations of immune function and gut microbiota with ageing. Can probiotic supplementation counteract these changes?Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 6(5): 51-59 Abstract There has been increasing attention recently in the amelioration of health conditions of elderly people. Ageing is associated with several alterations of immune function, a process known as immunosenescence. This is characterised by profound changes of both adaptive and innate immunity, leading to increased susceptibility to infections and development of chronic inflammatory status. Ageing also affects the intestinal microbiota composition, with a reduction in the numbers and diversity of many protective commensal anaerobes, such as bifidobacteria an...
Source: Food Science and Technology Bulletin: Functional Foods - September 30, 2009 Category: Food Science Authors: Alberto FinamoreMarianna RoselliElena Mengheri Source Type: journals

The nutritional and health benefits of almonds: a healthy food choiceEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 6(4): 41-50 Abstract Over the last decade, the research on the effects of almonds on reducing blood cholesterol levels and reduction of risk of heart disease has grown significantly. Emerging research on almonds also shows promising health benefits linked to body weight control and diabetes. Almonds naturally contain high levels of monoun-saturated and polyunsaturated fatty acids, protein and dietary fibre, as well as a variety of essential nutrients including vitamin E and several trace elements. Almonds are very low in sodium and high in potassium, and they contain a r...
Source: Food Science and Technology Bulletin: Functional Foods - August 31, 2009 Category: Food Science Authors: David P. RichardsonArne AstrupArnaud CocaulPeter Ellis Source Type: journals

Probiotics for the elderlyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 6(3): 31-39 Abstract The intestinal microbiota plays an important role in health and wellbeing, particularly in old age, where upon the composition and activity of the intestinal microbiota appears to change. These particular changes, however, do not seem to be as straightforward as earlier thought. Since the maintenance of a healthy, well-functioning microbiota is expected to contribute to improved health, specific probiotic strains have been shown to exert beneficial effects on certain health parameters in seniors, both directly and through a concomitant change in micr...
Source: Food Science and Technology Bulletin: Functional Foods - July 31, 2009 Category: Food Science Authors: Sofia ForsstenSampo LahtinenArthur C. Ouwehand Source Type: journals

An introduction to probiotics for dental healthEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article aims to introduce the concept of dental probiosis and considers current evidence and future potential in the context of the composition, activities and health implications of the oral microbiota. (Source: Food Science and Technology Bulletin: Functional Foods)
Source: Food Science and Technology Bulletin: Functional Foods - July 31, 2009 Category: Food Science Authors: Andrew J. McBainTejal MadhwaniJohn EatoughRuth Ledder Source Type: journals

Health claims on foods: strength of the evidence and problems of proofEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 6(1): 1-3 (Source: Food Science and Technology Bulletin: Functional Foods)
Source: Food Science and Technology Bulletin: Functional Foods - June 30, 2009 Category: Food Science Authors: David P. Richardson Source Type: journals

Control strategies for Salmonella colonisation of poultry: the probiotic perspectiveEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This article will review current understanding of probiotic inhibitory mechanisms, the interactions between the host and Salmonella and the practical use of probiotics in vivo to reduce/inhibit Salmonella in poultry. (Source: Food Science and Technology Bulletin: Functional Foods)
Source: Food Science and Technology Bulletin: Functional Foods - May 1, 2009 Category: Food Science Authors: Alun J. CarterMartin R. AdamsMartin J. WoodwardRoberto M. La Ragione Source Type: journals

Probiotics and prebiotics in the management of ulcerative colitisEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(8): 93-102 Abstract Ulcerative colitis (UC) is a chronic relapsing inflammatory disease of the colon with extraintestinal manifestations. UC is associated with increased risk of developing colorectal cancer and increased mortality. Pathogenesis of UC is postulated to be linked to a defect in the microbial population of the colonic mucosa. Patients with UC requiring surgery tend to have proto-colectomy with ileal pouch-anal anastomosis (IPAA). Pouchitis, chronic relapsing inflammation of the ileal reservoir, is a common complication and the pathogenesis is thought to be...
Source: Food Science and Technology Bulletin: Functional Foods - May 1, 2009 Category: Food Science Authors: San Choon Kong Source Type: journals

The potential role of the intestinal gut microbiota in obesity and the metabolic syndromeEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(7): 71-92 Abstract The incidence of obesity has reached alarming levels worldwide, thus increasing the risk of development of metabolic disorders (e.g. type 2 diabetes, coronary heart disease (CHD) and cancer). Among the causes of obesity, diet and lifestyle play a central role. Although the treatment of obesity may appear quite straightforward, by simply re-addressing the balance between energy intake and energy expenditure, practically it has been very challenging. In the search for new therapeutic targets for treatment of obesity and related disorders, the gut micro...
Source: Food Science and Technology Bulletin: Functional Foods - April 1, 2009 Category: Food Science Authors: Francesca FavaJulie A. LovegroveKieran M. TuohyGlenn R. Gibson Source Type: journals

Antioxidants in grains, vegetables and fruitsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(6): 61-70 Abstract Antioxidants naturally contained in grains, vegetables and fruits have been intensively studied in recent years. Most of these antioxidants are phenolic derivatives and have monohydric or polyhydric phenols in their structures. Such antioxidants not only can defend lipids and other compounds contained in plants against undesirable oxidation, but can also be used to retard the oxidation in various food products as well. Numerous clinical studies also suggest that antioxidants possess the ability to prevent some cholesterol-related and oxidative stress...
Source: Food Science and Technology Bulletin: Functional Foods - February 1, 2009 Category: Food Science Authors: Zhimin Xu Source Type: journals

Changes in the intestinal microbiota after a short period of dietary over-indulgence, representative of a holiday or festival seasonEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(5): 51-59 Abstract The effects on the intestinal microbiota of a short period of marginal over-eating, characteristic of holiday or festival periods, were investigated in a pilot study. Fourteen healthy male subjects consumed a diet rich in animal protein and fat for seven days. During this period, the subjects significantly increased their dietary energy, protein, carbohydrate and fat intakes by 56, 59, 53 and 58%, respectively (all P < 0.05). The mean weight gain of 0.27 kg was less than the expected 1 kg, but this was consistent with a degree of under-reporting on t...
Source: Food Science and Technology Bulletin: Functional Foods - January 1, 2009 Category: Food Science Authors: Christos GougouliasSanoja SandaraduraXiao MengAnne C. PerzAnthony R. LeedsLinda V. Thomas Source Type: journals

Feeding strategies for the control of Salmonella in pigsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(4): 39-49 Abstract The most usual chain of events leading to pork-borne salmonellosis involves pigs as healthy carriers of Salmonella, which is transferred to humans through production, handling and consumption of pork. In the search for alternatives other than the use of antibiotics for the control of Salmonella, feed management is turning into a promising tool, reinforcing natural defences of the animal against intestinal colonisation and invasion. In this sense, the use of fermentable ingredients such as non-digestible carbohydrates (dietary fibre or prebiotics) or ...
Source: Food Science and Technology Bulletin: Functional Foods - November 1, 2008 Category: Food Science Authors: Sandra Martin-PelaezSusana M. Martin-Orue Source Type: journals

Developing smart foods using models of intestinal healthEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(3): 27-38 Abstract Since intestinal health problems are common, any smart foods that enhance intestinal wellness or reduce/prevent these problems are in demand. In order to develop new smart foods for intestinal health that take advantage of the developing knowledge regarding the interactions between foods and humans beyond simply nutrition, in vitro and in vivo models of intestinal wellness and disease are required. In vitro models are used to screen large numbers of foods, to identify candidates with desirable properties, and to develop hypotheses about the mechanism...
Source: Food Science and Technology Bulletin: Functional Foods - September 1, 2008 Category: Food Science Authors: Rachel C. AndersonNicole C. RoyMatthew P.G. BarnettMark J. McCannWarren C. McNabb Source Type: journals

Bioactive peptides from food proteins: new opportunities and challengesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(2): 11-25 Abstract Food proteins such as milk and soy are a rich source of bioactive peptides. In the last decade, research into this area has intensified and new bioactive peptide sequences have been discovered with a range of apparent biological functions; for example, antihypertensive, antioxidant, and antimicrobial effects and opiate-like qualities have been reported. These peptides could therefore lead to the development of important functional food products and ingredients for the prevention and even treatment of chronic diseases such as cardiovascular disease an...
Source: Food Science and Technology Bulletin: Functional Foods - July 1, 2008 Category: Food Science Authors: Paula Jauregi Source Type: journals

Use of probiotics, prebiotics and synbiotics in enteral nutritionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 5(1): 1-9 Abstract Patients with difficulty swallowing require long-term nutritional support. This involves the administration of essential nutrients, in liquid form, through a feeding tube directly into the stomach or small bowel. Enteral tube feeding (ETF) bypasses the innate defence mechanisms in the upper gastrointestinal (GI) tract predisposing the individual to microbial overgrowth, which in turn is associated with an increased risk of microbial translocation and sepsis. Complications of enteral feeding include gastrostomy, site infection and GI disturbances, most ...
Source: Food Science and Technology Bulletin: Functional Foods - May 1, 2008 Category: Food Science Authors: Aileen R. Smith Source Type: journals

Microbial conjugated linoleic acid production - a novel probiotic trait?Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 4(8): 87-97 Abstract Conjugated linoleic acid (CLA), which occurs in milk and meat as a result of microbial biohydrogenation of polyunsaturated fatty acids, has attracted much attention as a novel type of biologically beneficial functional lipid because of its numerous health benefits, which include anti-inflammatory, antidiabetic and anticarcinogenic effects. CLA formation from linoleic acid (LA) by rumen bacteria has been well documented since the early 1960s; more recently it was found that certain bacteria that naturally inhabit the human gastrointestinal tract (GIT)...
Source: Food Science and Technology Bulletin: Functional Foods - March 1, 2008 Category: Food Science Authors: Rebecca WallR. Paul RossGerald F. FitzgeraldCatherine Stanton Source Type: journals

Mining whole grains for functional componentsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 4(7): 67-86 Abstract Whole grains contain a myriad of functional components that work both alone and in combination to benefit overall health and reduce the risk of disease. They contain long-recognised health-promoting components such as dietary fibres. They also contain traditional micronutrients such as the tocopherols and tocotrienols and magnesium, which offer well-documented health benefits. However, whole grains contain many com- pounds that have only recently been recognised as important nutritionally. In some cases the types and roles of fibre from whole grains ...
Source: Food Science and Technology Bulletin: Functional Foods - December 1, 2007 Category: Food Science Authors: Julie M. Jones Source Type: journals

Risk management of vitamins and minerals: a risk categorisation model for the setting of maximum levels in food supplements and fortified foodsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 4(6): 51-66 Abstract The provisions of the European regulation 1925/2006, which harmonise the conditions for the voluntary addition of vitamins and minerals to foodstuffs (food fortification), and of the Directive 2002/46/EC, which relate to food supplements, both set out criteria that must be taken into account when establishing the maximum amounts of these essential nutrients that are present in products. The current paper reviews the application of the principles of risk management in order to underpin these regulatory developments. It takes into account international...
Source: Food Science and Technology Bulletin: Functional Foods - November 1, 2007 Category: Food Science Authors: David P. Richardson Source Type: journals

Responsible exploitation of scientific data on pro- and prebiotics for consumer health: a consensus documentEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 4(5): 43-49 As part of a European Union (EU) funded Specific Support Action called ‘GutImpact’, a consensus workshop was held in Rome in September 2005 where the consumer perspective on probiotics was discussed by representatives of industry, academia and consumer groups. The consensus document states that products need to fulfil any claims made and that these must be communicated by clear but simple health-related messages. This paper is the consensus document of a second workshop, held in September 2006 in Tallinn, Estonia. In this workshop, again attended by repre...
Source: Food Science and Technology Bulletin: Functional Foods - October 1, 2007 Category: Food Science Authors: Aat M. LedeboerLiisa Lahteenmaki Source Type: journals

Bacterial spore formers as probiotics for poultryEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Food Science & Technology Bulletin: Functional Foods 4(3): 21-30 Traditionally, antibiotic feed supplements have been administered to intensively farmed poultry for their growth-promoting and prophylactic properties. However, their use was banned within the European Union in 2006 due to concerns over the increased prevalence of bacterial pathogens harbouring antibiotic resistance determinants. This move prompted efforts to find and develop alternative growth-promoting and prophylactic agents for poultry. Functional foods and feed supplements, including prebiotics, probiotics and synbiotics, have formed the focus of many re...
Source: Food Science and Technology Bulletin: Functional Foods - August 1, 2007 Category: Food Science Authors: Stephen T. CartmanRoberto M. La RagioneMartin J. Woodward Source Type: journals