Advances in Nutrition and Food Technology
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Omega-3 Fatty Acids as a Treatment for Eating Disorders: A Systematic Review of the Literature
Bharadwaj Pindiprolu (BHSc)1, Melissa Kimber2,3 and Jennifer Couturier3*
Background: Eating Disorders (ED) are widespread, disabling and often chronic psychiatric conditions. Currently, there is a need for further pharmacological treatment strategies. The objective of this repo...
Effects of Group B Soyasaponins and Soyasapogenol B on Plasma Cholesterol Levels in Golden Syrian Hamsters
James D Smith, Satchithanandam Eswaranandam, Joseph Salyer and Sun-Ok Lee*
Elevated blood cholesterol levels are associated with the development of heart disease. Group B soyasaponins have been suggested as a factor capable of decreasing plasma lipid concentrations. Soyasaponins are naturally o...
Are Technological Processes the Best Friends of Food Health Potential?
Anthony Fardet*
Comparison of Reported Serving Sizes of Packaged Foods in Costa Rica with National Guidelines
Katrina Heredia-Blonval1*, Adriana Blanco-Metzler1, Marielos Montero –Campos1, Adrian Fatjó-Barboza1 and Elizabeth K Dunford2
Introduction: Overweight and obesity is growing drastically worldwide, with increasing portion sizes of processed food identified as one of the contributing factors. To date there has been no research looking a...