Riviste scientifiche

All'interno di questa sezione potrete consultare i principali studi scientifici e le principali ricerche sull'ambito biologico - alimentazione biologica, realizzati da importanti medici, ricercatori e studiosi della materia biologica.

Nutrients, foods, and dietary patterns as exposures in research: a framework for food synergy

by David R. Jacobs Jr and Lyn M SteffenEvidence is synthesized that foods and food patterns act synergistically to influence the risk of several chronic diseases. Whole-grain consumption and risk of disease are presented as a model of food synergy.

Variability in chemical composition and biologically active constituents of cereals

by Heinrich Grausgruber, Judith Scheiblauer, Regine Schönlechner, Peter Ruckenbauer & Emmerich BerghoferWhole grain flours of diverse wheat species (Triticum sp.) and botanical varieties of barley (Hordeum vulgare), oat (Avena sativa) and rye (Secale cereale) were analysed for their chemical composition, with particular regard to dietary fibre and polyphenols.

Mediterranean Diet Pyramid: A Proposal for Italian People

by Annunziata D’Alessandro, Giovanni De PergolaBread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study.

Nutritional characterization and measurement of dietary carbohydrates

by KN Englyst, S Liu and HN EnglystThe classification and measurement of dietary carbohydrates requires a systematic approach that describes both the chemical and functional properties of carbohydrates in foods.

Whole grain for whom and why?

by Wenche Frølich, and Per ÅmanA definition of whole grain is a critical first step in investigating health claims for whole grain and its products. Today, there is no internationally accepted definition of whole grain.

Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

by Susan M. Tosh, Edward R. Farnworth, Yolanda Brummer, Alison M. Duncan, Amanda J. Wright, Joyce I. Boye, Michèle Marcotte and Marzouk BenaliAlthough many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas.

Composition of Human VLDL Triacylglycerols after Ingestion of Olive Oil and High Oleic Sunflower Oil

by Valentina Ruiz-Gutiérrez, Nora Morgado, José Luis Prada, Francisco Pérez-Jiménez and Francisco J. G. MurianaThis work was undertaken to determine the effect of diets enriched with olive oil or high oleic sunflower oil on very low density lipoprotein (VLDL) triacylglycerol composition of healthy human subjects.

Are Ancient Durum Wheats Less Toxic to Celiac Patients?

by M. Stella Colomba and Armando GregoriniIn the present paper, the controversial hypothesis suggesting ancient grains might show lower immunogenic properties and therefore the possibility to introduce them in the diet of wheat-sensitive people, including celiac patients, was investigated.

The cardiac and haemostatic effects of dietary hempseed

by Delfin Rodriguez-Leyva and Grant N PierceDespite its use in our diet for hundreds of years, hempseed has surprisingly little research published on its physiological effects. This may have been in the past because the psychotropic properties wrongly attributed to hemp would complicate any conclusions obtained through its study.

Effects of hempseed and flaxseed oils on the profile of serum lipids, serum total and lipoprotein lipid concentrations and haemostatic factors

by Ursula S. Schwab, James C. Callaway, Arja T. Erkkilä, Jukka Gynther, Matti I.J. Uusitupa, Tomi JärvinenBackground Both hempseed oil (HO) and flaxseed oil (FO) contain high amounts of essential fatty acids (FAs); i.e. linoleic acid (LA, 18:2n-6) and alpha-linolenic acid (ALA, 18:3n- 3), but almost in opposite ratios.

Hempseed as a nutritional resource: An overview

by J.C. CallawayThe seed of Cannabis sativa L. has been an important source of nutrition for thousands of years in Old World cultures. Non-drug varieties of Cannabis, commonly referred to as hemp, have not been studied extensively for their nutritional potential in recent years, nor has hempseed been utilized to any great extent by the industrial processes and food markets that have developed during the 20th century.

Dietary hempseed reduces platelet aggregation

by M. N. Richard, R. Ganguly, S . N. Steigerwald, A. Al-Khalifa and G. N. PierceDietary interventions can exert potent antiaggregatory effects that may be better accepted by the general clinical population than drug therapy.

The rotation of white lupin (Lupinus albus L.) with metal-accumulating plant crops: A strategy to increase the benefits of soil phytoremediation

by Pietro Fumagalli, Roberto Comolli, Chiara Ferre, Alessandra Ghiani, Rodolfo Gentili, Sandra CitterioMost of the plants employed to remove metals from contaminated soils are annuals and have a seed-toseed life cycle of a few months, usually over spring and summer. Consequently, for most of the year, fields are not actively cleaned but are completely bare and subject to erosion by water and wind.

Technological and Nutritional Studies on Sweet Lupine Seeds and its Applicability in Selected Bakery Products

by Prof. Dr. Eckhard Flöter, Prof. Dr. sc. techn. B. Senge, Prof. Dr.-Ing. Dr. Iryna SmetanskaLegume seeds are an abundant source of proteins and, among them; lupine is one of the richest. Lupine seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years.

Palm fruit chemistry and nutrition

by Kalyana Sundram PhD, Ravigadevi Sambanthamurthi PhD and Yew-Ai Tan PhD
The oil palm is a monocotyledon belonging to the genus Elaeis. It is a perennial tree crop and the highest oil producing plant, yielding an average of 3.7 tonnes of oil per hectare per year in Malaysia.

Health Effects of Palm Oil

by Sutapa Mukherjee and Analava MitraIncreasingly, over the past 40 years, the conception of diet has undergone major changes. Many of these changes involve changes in dietary intake of fats and oils. There has been an increasing consumption of partially hydrogenated trans- vegetable oils and a decreasing intake of lauric acid-containing oils.

Effects of palm oil on cardiovascular risk

by Y.H. Chong, T.K.W. NgFor nearly a generation now, health agencies in Western countries have been warning about the health hazards of excessive intake of dietary fats, especially of those rich in saturated fats and derived from animal sources such as tallow, lard, butter and cream. Since 1970, world production and consumption of palm oil, particularly of Malaysian origin have increased rapidly.

Effects of fats and fatty acids on blood lipids in humans: an overview

by Martijti B Katan, Peter L Zock, and Ronald P MensinkDifferences in dietary fatty acid structure induce marked differences in lipid and lipoprotein concentrations in plasma from fasting subjects.

Dossier scientifico sulle caratteristiche e i benefici del grano khorasan Kamut

A cura della Dottoressa Alessandra Bordoni, Dipartimento di Scienze e Tecnologie Agro-Alimentari dell’Università di BolognaQuesto Dossier scientifico sulle caratteristiche e i benefici del grano khorasan KAMUT® intende dare un quadro della letteratura scientifica su questo prezioso cereale, che sempre più frequentemente è consumato sulla tavola degli italiani sotto molteplici forme (pasta, pane, biscotti, pizza, grissini, solo per citarne alcuni), insieme agli altri cereali, alimenti chiave indispensabili per un’alimentazione corretta e sana.

L’interesse per la canapa nell’alimentazione umana e animale

di Fabrizio Manca Medico veterinario Dottore in Economia AgrariaLa canapa appartiene all’ordine delle Urticales, famiglia delle Cannabinaceae come il luppolo, genere Cannabis.

Caratterizzazione chimica dell’olio ottenuto dalla spremitura a freddo dei semi di Cannabis Sativa L.

P. Rovellini, L. Folegatti, D. Baglio, S. De Cesarei, P. Fusari, S. Venturini, A. CavalieriIl presente lavoro ha focalizzato l’attenzione sulla caratterizzazione chimica dell’olio ottenuto dalla spremitura a freddo dei semi decorticati di Cannabis Sativa L.
La Cannabis sativa è una pianta della famiglia delle Cannabinacee, annuale, erbacea, molto rustica, poco esigente, adattabile a tutti i tipi di terreno e fa parte delle piante più antiche conosciute nella medicina tradizionale e di quelle più studiate dal punto di vista fitochimico.
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