From waste to a nutraceutical quality: a green and sustainable approach for the recovery of Vitamin D
Gianni Sagratini, Laura Alessandroni, Giovanni Caprioli, Manuella Kouamo, Diletta Piatti, Agnese Santanatoglia, Yue Sun, Sauro Vittori
Herbs and functional foods for sport performance
Pardini Andrea, Rosaria Fabrizio, Pardini Son Nowadays herbal medicinal products and supplements are used by not less than 80% of people worldwide for some part of primary healthcare and thepresent link between plants and sport can be found in the concept of “functional foods”. Many of these are available on the market and their effectschange […]
Nori The edible red algae Pyropia yezoensis contains many nutrients and health-promoting compounds
Tomoyuki Koyama Nori, one of the favorite food of the Japanese, is a dry foodstuff processed from the edible red algae Pyropia yezoensis with less than 3% moisture content and which has protein and dietary fiber as its major components. In addition, this seaweed contains high levels of iron, zinc, and manganese as well as […]
Speaking to Anna Rita Bilia
Natural 1 interviewed Professor Bilia, president of various international scientific associations that deal with research inthe field of phytochemistry and phytonutrients to talk about the present and the opportunities that open up for the future. Scarica PDF
Seaweed at the dinner table can it help to prevent obesity?
Tomoyuki Koyama It is well known that overweight and obesity are most often caused by excessive caloric intake, unbalanced diet, social stress, and lack of exercise. In order to maintain an optimum body condition, it is important to select the appropriate quality and quantity of food consumed in one’s daily meals. A good and smart […]
Hericium erinaceus effects on central nervous system
Paola Rossi Hericium erinaceus is an edible and medicinal mushroom well known in China, where it’s called Houtou, and in Japan, where it’s called Yamabushitake because it resembles the ornamental cloth worn by Buddhist monks practicing asceticism. This article illustrates the activities of this mushroom on central nervous system and memory. Natural 1 Scarica PDF
Nanotechnologies applied to food: small size for great food!
A. R. Bilia Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. Food related applications of nanotechnologies offer a wide range of benefits to the consumer. These include a possible reduction in the use of preservatives, salt, fat and surfactants in food products; […]
Uses of algae in the context of problems of the environment and of public health – part two – Synthesis of the environmental, health and toxicological issues
Anthropic activities, amongst the countless benefits offered to humans, and which moreover have become essential, are unfortunately the cause of considerable changes in the ecosystem in its main sectors – air, ground, water – causing their widespread contamination and having an influence on global climatic conditions… Scarica PDF
Uses of algae in the context of problems of the environment and of public health – part three
Of the various divisions, that of Pyrrhophyta (Dinoflagellates) contains the highest number of species producing neurotoxins. Saxitoxin is undoubtedly the toxin which is produced in the greatest quantities by almost all the species of Alexandrium. The chemical family it belongs to includes about 12 substances, divided into 4 groups… Scarica PDF
Uses of algae in the context of problems of the environment and of public health – part four
T he phenomenon of algal blooms in freshwater used for drinking or for bathing is a reason for alarm and the subject of continuous scientific research worldwide and also in Italy. The reasons can be attributed to the following… Scarica PDF