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.
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