The Experts below are selected from a list of 58947 Experts worldwide ranked by ideXlab platform
Aysha Sameen - One of the best experts on this subject based on the ideXlab platform.
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Tackling metabolic syndrome by Functional Foods
Reviews in Endocrine and Metabolic Disorders, 2013Co-Authors: Muhammad Issa Khan, Muhammad Sohaib, Faqir Muhammad Anjum, Aysha SameenAbstract:The metabolic syndrome is one of the most vibrant and widely prevailing health concerns worldwide. It is characterized by several metabolic abnormalities, which involve obesity, insulin resistance, dyslipidemia, enhanced oxidative stress; hypertension and increased pro-inflammatory state that ultimate contribute towards poor health. The prevalence of metabolic syndrome in Pakistan according to different definitions is reported to be from 18 % to 46 %. Fifty percent of Pakistani population is at high risk of metabolic syndrome as being hypertensive. In studying dyslipidemia in Pakistan, hypertriglyceridemia is found in 27–54 % of the population, whereas 68–81 % has low levels of high-density lipoprotein (HDL). Population likes to eat healthier diet without changing their fundamental dietary pattern. Nutrition science has moved on from the classical concepts of avoiding nutrient deficiencies and basic nutritional adequacy to the concept of positive or optimal nutrition. Many traditional food products including fruits, vegetables, flaxseed, oat, barley, whole grains, soy and milk have been found to contain component with potential health benefits. Nowadays, Functional Foods are used in the prevention and amelioration of several chronic diseases, such as the metabolic syndrome. The relation of the consumption of certain Functional Foods and the improvement in health status is regulated through health claims. This review focuses on the different features of the metabolic syndrome and the influence of Functional Foods on these aspects, involving dyslipidemia, improvement of insulin sensitivity, serum lipid profile, antioxidant status, anti-inflammatory status and weight management of humans.
Muhammad Issa Khan - One of the best experts on this subject based on the ideXlab platform.
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Tackling metabolic syndrome by Functional Foods
Reviews in Endocrine and Metabolic Disorders, 2013Co-Authors: Muhammad Issa Khan, Muhammad Sohaib, Faqir Muhammad Anjum, Aysha SameenAbstract:The metabolic syndrome is one of the most vibrant and widely prevailing health concerns worldwide. It is characterized by several metabolic abnormalities, which involve obesity, insulin resistance, dyslipidemia, enhanced oxidative stress; hypertension and increased pro-inflammatory state that ultimate contribute towards poor health. The prevalence of metabolic syndrome in Pakistan according to different definitions is reported to be from 18 % to 46 %. Fifty percent of Pakistani population is at high risk of metabolic syndrome as being hypertensive. In studying dyslipidemia in Pakistan, hypertriglyceridemia is found in 27–54 % of the population, whereas 68–81 % has low levels of high-density lipoprotein (HDL). Population likes to eat healthier diet without changing their fundamental dietary pattern. Nutrition science has moved on from the classical concepts of avoiding nutrient deficiencies and basic nutritional adequacy to the concept of positive or optimal nutrition. Many traditional food products including fruits, vegetables, flaxseed, oat, barley, whole grains, soy and milk have been found to contain component with potential health benefits. Nowadays, Functional Foods are used in the prevention and amelioration of several chronic diseases, such as the metabolic syndrome. The relation of the consumption of certain Functional Foods and the improvement in health status is regulated through health claims. This review focuses on the different features of the metabolic syndrome and the influence of Functional Foods on these aspects, involving dyslipidemia, improvement of insulin sensitivity, serum lipid profile, antioxidant status, anti-inflammatory status and weight management of humans.
J Hong-Curtiss - One of the best experts on this subject based on the ideXlab platform.
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Probiotics and Functional Foods in gastrointestinal disorders.
Current gastroenterology reports, 2001Co-Authors: M H Floch, J Hong-CurtissAbstract:Probiotics are live microbial food supplements that benefit the host animal by improving intestinal microbial balance. When they are fed in yogurts, they can fall into the category of Functional Foods. Functional Foods include these probiotics, prebiotics, and, to a certain extent, dietary fiber. Prebiotics are nondigestible food ingredients or supplements that alter the intestinal flora and stimulate the growth of healthy bacteria. Dietary fibers are part of plant Foods that are nonstarch polysaccharides and are poorly digested or not digested by human enzymes. The physiologic process in which probiotics and Functional Foods affect the intestinal flora is through the balance of the intestinal microecology. This review looks at the four major components of intestinal microecology and describes the probiotics in use today and their clinical relevance. Although probiotics hold great promise and appear to be useful in some settings, more clinical study is needed to firmly establish the relevance of probiotic therapy.
Nagendra P Shah - One of the best experts on this subject based on the ideXlab platform.
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Probiotic dairy products as Functional Foods
Comprehensive Reviews in Food Science and Food Safety, 2010Co-Authors: Daniel Granato, José de Assis Fonseca Faria, Adriano Gomes Da Cruz, Gabriel Favalli Branco, Nagendra P ShahAbstract:Foods that affect specific functions or systems in the human body, providing health benefits beyond energy and nutrients—Functional Foods—have experienced rapid market growth in recent years. This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of Functional Foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of Functional Foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes.
Sunil K Panchal - One of the best experts on this subject based on the ideXlab platform.
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Functional Foods as potential therapeutic options for metabolic syndrome
Obesity Reviews, 2015Co-Authors: Lindsay Brown, Hemant Poudyal, Sunil K PanchalAbstract:Obesity as part of metabolic syndrome is a major lifestyle disorder throughout the world. Current drug treatments for obesity produce small and usually unsustainable decreases in body weight with the risk of major adverse effects. Surgery has been the only treatment producing successful long-term weight loss. As a different but complementary approach, lifestyle modification including the use of Functional Foods could produce a reliable decrease in obesity with decreased comorbidities. Functional Foods may include fruits such as berries, vegetables, fibre-enriched grains and beverages such as tea and coffee. Although health improvements continue to be reported for these Functional Foods in rodent studies, further evidence showing the translation of these results into humans is required. Thus, the concept that these fruits and vegetables will act as Functional Foods in humans to reduce obesity and thereby improve health remains intuitive and possible rather than proven.
