Mare's milk as a prospective functional product
Journal Title: Functional Foods in Health and Disease - Year 2018, Vol 8, Issue 11
Abstract
Background: Food has a significant effect on the health of the body, the relationship between diet and health actualizes the importance of expanding the research of functional products. Kazakhstan has a huge potential for functional products, such as saumal, or mare's milk. Since ancient times saumal has been used as an antidote, since it has the ability to excrete toxins. Today it is used for pulmonary tuberculosis, anemia, rickets, diabetes mellitus, obesity, nerve diseases, inflammatory diseases of the stomach and intestines. Saumal is called a longevity drink.
Managing hypertension: relevant biomarkers and combating bioactive compounds
Background: Hypertension is one of the most common chronic diseases which affects many people who belong to a higher age range. The standard definition that is offered to the general public has a minimum age of 18 years...
Evaluation of bioactivity of fucoidan from laminaria with in vitro human cell cultures (THP-1)
Background: Seaweeds represent one of the few remaining food sources available globally which are not being fully utilized or even over utilized. Kelps (Laminaria spp.) are one of the numerous species of brown seaweeds,...
Daily consumption of fermented soymilk helps to improve facial wrinkles in healthy postmenopausal women in a randomized, parallel-group, open-label trial
Background: Soymilk fermented by lactobacilli and/or bifidobacteria is attracting attention due to the excellent bioavailability of its isoflavones. We investigated the effects of fermented soymilk containing high amount...
Dehydrated melon containing antioxidants and calcium from grape juice
Background: Grape juice has a high antioxidant potential, capable of fighting oxidative processes in the body. The juice is mainly marketed in its concentrated form, which has a high content of glucose and fructose. The...
Nutritional compositions, polyphenolic profiles and antioxidant properties of pigmented rice varieties and adlay seeds enhanced by soaking and germination conditions
Background: Pigmented rice varieties are gaining interest due to their superior nutritional and phenolic properties compared to white rice varieties. With the rising risk of diabetes, cereals with higher protein contents...