Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 1)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 4)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
Functional Foods in Health and Disease
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2160-3855
Published by The Food Science Publisher Homepage  [2 journals]
  • Stability of an anticancer peptide isolated from Flathead by-products
           during in vitro gastrointestinal digestion

    • Authors: Rahmi Nurdiani; Todor Vasiljevic, Tanoj K Singh, Osaana N Donkor, Asep A Prihanto, Titis S Kusuma
      Abstract: Background: Several peptides from seafood have shown effective anticancer activities. Nonetheless, one of the most significant challenges in developing fish peptides as functional food ingredients is proving their efficacy as anticancer agents. This study was aimed to evaluate the anticancer capacity and stability of a purified peptide (H. Met-Gly-Pro-Pro-Gly-Leu-Ala-Gly-Ala-Pro-Gly-Glu-Ala-Gly-Arg.OH) during a simulated gastrointestinal (GI) digestion.Methods: The anticancer activity of the peptide(s) before, during, and after GI digestion was analyzed against colon cancer cells (HT-29). Changes in cell morphology were assessed using an inverted microscope, while the degree of apoptosis was observed using a Muse Cell Analyzer.Results: Results showed little or no hydrolysis of the bioactive peptide by pepsin was observed, indicating the peptide was resistant to digestion in gastric conditions. The growth of HT-29 cells was significantly inhibited (P < 0.05) by the un-digested peptide and peptide(s) present in the digesta that was yielded by gastric and gastrointestinal digestion up to 28.89%, 29.68%, and 38.3%, respectively. HT-29 cells treated with pepsin and pancreatin digested peptides showed the highest cell death (3.54±2.30%).Conclusion: Overall, the findings showed that the purified peptide has the potency to be used in cancer therapy via oral administration and/or incorporation in food(s) applications for the treatment of specific cancer.A picture containing diagram Description automatically generatedKeywords: bioactive peptide; digestion; fish by-products; hydrolysis
      PubDate: Fri, 29 Apr 2022 17:09:45 +000
       
  • Effect of inoculation of Lactobacillus acidophilus on the level of nitrite
           and nitrate in yogurt containing spinach during refrigeration in 21 days

    • Authors: Mitra Keshavarz; Reza Barati-Boldaji, Seyed Mohammad Mazloomi, Mohammad Hashem Yousefi
      Abstract: Introduction: Yogurt is mixed with spinach in some countries. Spinach can be a probable dietary source of Nitrate and Nitrite, and further N-nitrosamine. Methods: The present study aimed to investigate the effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in “yogurt containing spinach” (YS) during refrigeration in for 21 days. 4 types of yogurts including yogurt (Y), probiotic yogurt (PY), YS, and probiotic YS (PYS) were produced and kept at 4 °C for 21 days. Their nitrite and nitrate levels were measured by HPLC on days 1, 7, 14, and 21. Results: There was no significant difference between the mean concentrations of nitrate and nitrite of Y and PY and between YS and PYS. Although the effect of refrigeration at 4 °C for 21 days was not significant on the nitrate amount of Y and PY, it was close to a significant level in YS and PYS. It also caused a significant increase in the nitrite content of all yogurts. This study showed that Lactobacillus acidophilus bacteria cannot affect the amount of nitrate and nitrite in yogurt or YS at 4°C. Conclusion: Increasing the nitrite content of samples may enhance the possibility of nitrosamine formation. It is suggested that those who are at risk for all malformations caused by nitrites should not keep YS for a long time.  Keywords: nitrate; nitrite; Lactobacillus acidophilus; probiotic yogurt containing spinach; HPLC
      PubDate: Tue, 19 Apr 2022 16:58:47 +000
       
  • The improvement of daily fatigue in women following the intake of maca
           (Lepidium meyenii) extract containing benzyl glucosinolate

    • Authors: Atsushi Honma; Yumi Fujiwara, Shin Takei, Takao Kino
      Abstract: Background: Daily fatigue is a problem for many people because of its association with other illnesses. Maca has lately attracted considerable attention as a food for recovering from fatigue. Maca is high in benzyl glucosinolate which improves endurance capacity by preventing glycogen depletion. However, its effect on fatigue has not been investigated in clinical trials on humans. Objective: The main objective of this study is to investigate the effects of maca supplements on reducing fatigue.Methods: This study evaluated the effect of the consumption of maca extract containing benzyl glucosinolate (9.6 mg/day) on fatigue in adult women. This randomized, placebo–controlled, parallel–group double–blind study enrolled 60 subjects who were allocated to consume maca extract or placebo for 4 weeks. A visual analogue scale (VAS) for fatigue was used to evaluate the results. Blood variables and adverse events were used to assess safety.Results: In both groups, the VAS of fatigue was decreased after 4 weeks compared with that before consumption. On stratification analysis, in subjects younger than 45 years, the VAS was significantly lower in the maca group, and the change between before and after supplementation was significantly larger in this group. Conclusions: It was suggested that intake of maca extract containing benzyl glucosinolate may have anti–fatigue effects in young women. So, maca supplements containing benzyl glucosinolate represent a food and drug candidate for reducing fatigue. Keywords: maca, Lepidium meyenii, benzyl glucosinolate, daily fatigue, visual analogue scale
      PubDate: Fri, 08 Apr 2022 16:41:57 +000
       
  • Antioxidant and anti-diabetic activities of crude ethanolic extract from
           the banana inflorescence of musa (ABB group) namwa maliong

    • Authors: Piyapat Aiemcharoen; Santad Wichienchot, Decha Sermwittayawong
      Abstract: Background: Banana inflorescence is one of the edible parts of banana. It is well-known to have antioxidants and anti-diabetic potential health benefits. Methods: In this study, the banana inflorescence from Musa (ABB group) Namwa Mali-Ong was prepared using ethanol extraction and investigated for its biochemical compositions and biological activities. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP), and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activity assays were performed. The phytochemical composition of the extract was analyzed using the ultra-high-performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (UHLC-ESI-QTOF/MS) technique. Additionally, the ability of the extract to stimulate glucose in C2C12 myotube was investigated. Results: The ethanolic extract of banana inflorescence contained carbohydrate, protein, phenolic, and flavonoid compounds. The results show that the extract exhibited low-level antioxidant activities.  For example, the half-maximal inhibitory concentration (IC50) in the DPPH and ABTS assays was at 27.89 ± 0.054 and 21.33 ± 0.87 mg/mL, respectively. Although the extract possesses low-level antioxidant activities, it stimulated glucose uptake in C2C12 myotubes in a dose- and time-dependent fashion. Consistently, the UHLC-ESI-QTOF/MS analysis in both positive and negative electrospray ionization modes reveals several components in the extract such as phytosphingosine and α-linolenic acid that have previously been shown to exhibit an anti-diabetic activity.Conclusion: The results show that the inflorescence ethanolic extract possesses antioxidant and anti-diabetic activities and may potentially be developed into a health-promoting product such as an anti-diabetic drug. Keywords: antioxidant activity; banana inflorescence; glucose uptake; anti-diabetic; C2C12 myotubes

      PubDate: Tue, 05 Apr 2022 16:41:46 +000
       
  • Almond Skin Polyphenol Extracts Stimulate the Activation of Diacylglycerol
           Kinase alpha via a 67 kDa Laminin Receptor

    • Authors: Boonyaporn Chinthammit; Seika Okamoto, Yasuhito Shirai
      Abstract: Background: Almond skins are the byproduct of the almond industry that are rich in dietary fibers and polyphenols. Recently, there has been an increasing interest in utilizing the phenolic compounds from almond skins for their functional benefits. Galloylated catechins activate diacylglycerol kinase α (DGKα) which is involved in the amelioration of diabetic nephropathy. Therefore, in this study, we investigated whether almond skin polyphenol extracts can also induce the activation of DGKα.Methods: Phenolic contents in the almond skin polyphenol extracts were identified by liquid chromatography (LC)-time of flight mass spectrometry (TOFMS). Using confocal microscopy, the translocation of green fluorescent protein (GFP)-DGKα to the cell membrane was observed upon stimulation with almond skin polyphenol extracts. To check the involvement of 67 kDa laminin receptor (67LR), pre-treatment of anti-67LR antibody was used.Results: We identified that naringenin and flavanone (2,3-dihydroflavone), which are among the phenolic contents in the almond skin polyphenol extracts identified, can also induce the activation of DGKα. In addition, we also investigated whether the pathway involves the same receptor as that of epigallocatechin-3-gallate (EGCg); the 67LR. Naringenin stimulated through the 67LR, while flavanone mainly used the 67LR-independent pathways.Conclusion: These findings were additional function of almond skin polyphenol extracts and may implicate the benefits of the intake of nuts in daily diets. Polyphenols can be extracted from almond skins as an inexpensive source. The various health benefits of polyphenols can be applied to functional foods and supplements.Keywords: flavonoid, lipid kinase, imaging, catechin, vitamin E, diabetic nephropathy
      PubDate: Fri, 01 Apr 2022 17:52:35 +000
       
  • Effective body recomposition vs. misconceptions of the traditional weight
           loss strategies: TRCAP21 - a novel technological breakthrough in body
           recomposition

    • Authors: Debasis Bagchi; Bernard Downs, Samudra Banik, Manashi Bagchi, Steve Kushner, Sanjoy Chakraborty, Bruce Morrison, Stephen Hesson
      Abstract: Background: The prevalence of obesity has increased an astounding 30.5% to 42.2% over the last two decades despite numerous weight loss products and programs, thus qualifying it as an epidemic. Fat is the lightest of macromolecules, the highest energy reserve of the body, and the last reservoir of survival insurance to be expended. Water, muscle, and electrolytes are diminished prior to the expenditure of fat resources, the primary cause of rapid weight loss. Contrary to popular belief that only “weight gain” is the sole and correct parameter for evaluating healthy body recomposition, there are no less than 10 additional factors that contribute to a reduction in metabolic rate and an increase in fat storage. These are mostly ignored from considerations regarding the etiology of obesity. Our laboratory developed a novel formulation of D-ribose nicotinamide, alpha glycerol phosphorylcholine and four other evidence-based botanical constituents encapsulated in a Prodosomed stimulant- and sugar-free TRCAP21 (TrimRoxTM) formulation that effectively addresses those contributing factors. To investigate the feasibility of doing a 90-day randomized, double-blind placebo-controlled investigation, we conducted a 21-day concept validation pilot study on TRCAP21  in 9 subjects to assess changes in various body parts, including chest, upper arms, waist/belly, hips, and thighs, as well as body weight. Objective: This physician-supervised 21-day concept validation pilot study on TRCAP21 was conducted on 9 subjects to determine changes in anthropometric parameters including chest, upper arms, waist/belly, hips, and thighs, as well as body weight, and determine the effect of TRCAP21 on energy, mood, satiety, and sugar cravings.Materials and Methods: The study was conducted on nine male and female subjects (age: 47-70 years) to assess the efficacy of TrimRoxTM over a period of 21 consecutive days. Body weights and anthropometric measurements were conducted at the initiation and termination of the study. The effect of TRCAP21 was evaluated on energy level, mood elevation, satiety level, sugar cravings, overall health, and adverse events in the subjects.Results: The results demonstrated that all subjects experienced a reduction in size of one or more these body parts. In addition, it also led to significant improvements in mood elevation, satiety, reduced sugar cravings, elevated energy levels and overall mental and physical health. Intake of 1 packet twice a day (BID) before meals resulted in a significantly greater reduction of body measurements than consuming it once a day (OID). Surprisingly, body weight was reduced in all nine subjects from 2 lbs. to 11 lbs. The randomized double-blind placebo-controlled study is underway to confirm and further substantiate these findings.  Conclusion: The TRCAP21 Prodosomed nutraceutical formulation combines the evidence-based efficacy of 6 key constituents, mostly of botanical origin, that act synergistically to restore aerobic cellular metabolism, boost energy level, mood elevation, improve satiety, reduce sugar cravings, reduce body fat in various body compartments as well as weight and improve overall health. Owing to the encapsulation of the components in unique concentric layers of liposome, their release takes place in a sustained and sequential manner.  It will be worthwhile to explore its effect on the Gut-Brain Axis, especially the associated microbiome in order to obtain further insights to more accurately define the multiple mechanisms of action.Keywords: obesity, weight management, body recomposition, Aerobic body homeostasis, prodosome®, herbal nutraceuticals
      PubDate: Fri, 01 Apr 2022 16:03:49 +000
       
 
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