Journal cover: Food & Function

Food & Function

Linking the chemistry and physics of food with health and nutrition
Impact Factor 2.694 12 Issues per Year
 
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Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00168K, Paper
Silver carp brain lipids induce apoptosis in HeLa cells.
 
Jose Manuel Silvan, Chou Srey, Jennifer M. Ames and Maria Dolores del Castillo
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00260A, Paper
The soy isoflavone-rich extract inhibits in vitro formation of Nε-carboxymethyl-lysine (CML).
 
Pavol Janega, Jana Klimentová, Andrej Barta, Mária Kovácsová, Stanislava Vranková, Martina Cebová, Zuzana Čierna, Zuzana Matúsková, Vladimir Jakovljevic and Olga Pechánová
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00097H, Paper
From themed collection VI International Conference on Polyphenols and Health
Alibernet red wine extract (AWE) decreased p65 NF-κB and iNOS expressions elevated due to the development of metabolic syndrome in SHR/N-cp rats.
 
Yoko Yamashita, Liuqing Wang, Lihua Wang, Yuki Tanaka, Tianshun Zhang and Hitoshi Ashida
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00095A, Paper
It is well known that tea has a variety of beneficial impacts on human health, including anti-obesity effects. It is well documented that green tea and its constituent catechins suppress...
 
Shajahan G Razul, Colin J MacDougall, Charles B Hanna, Alejandro Marangoni, Fernanda Peyronel, Erzsebet Papp-Szabo and David Pink
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C3FO60654F, Paper
Polycrystalline particles composed of triacylglycerol (TAG) molecules, and their networks, in anhydrous TAG oils find extensive use as edible oils in the food industry. Although modelling studies of TAG systems,...
 
José Moisés Laparra Llopis, Marina Diez-Municio, Miguel Herrero and F. Javier Moreno
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00504J, Paper
This study evaluates the influence of novel galacto-oligosaccharides derived from lactulose (GOS-Lu), kojibiose or 4’-galactosyl-kojibiose in hematological parameters of Fe homeostasis using Fe-deficient animals. Liver TfR-2, IL-6, NFκB and PPAR-...
 
Kristi Ekrann Aarak, Bente Kirkhus, Silje Johansen, Gerd Vegarud and Grethe Iren Borge
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00438H, Paper
The aim of the present work was to study the effect of a broccoli phytochemical extract (Br-ex) on the release of fatty acids (FA) from salmon muscle (SM) and salmon...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00481G, Paper
The aim of this work was to purify and characterize the bacteriocin produced by probiotic Lactobacillus plantarum DM5 in order to evaluate its potential as nutraceuticals. Lb. plantarum DM5 exhibited...
 
Lin Wang, Zhi-Kui Nie, Qing Zhou, Jiu-Liang Zhang, Jiao-Jiao Yin, Wei Xu, Yu Qiu, Yan-Lin Ming and Shi Liang
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00202D, Paper
The aim of this paper was to study the antitumor and immunoregulatory activities of polysaccharides (TTP) from Talinum triangulare.
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00413B, Review Article
From themed collection VI International Conference on Polyphenols and Health
Quercetin is a flavonoid, subclass flavonols, possessing potential anticancer properties. It has been often defined as a functionally pleiotropic molecule, since it can simultaneously target multiple pathways bypassing or ameliorating...
 
Noemi González-Abuín, Neus Martínez-Micaelo, Maria Margalef, M Blay, Anna Arola-Arnal, BEGOÑA MUGUERZA, A. Ardevol and M. Pinent
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00447G, Paper
We previously reported that procyanidins, a class of flavonoids, improve glycemia and exert an incretin-like effect, which was linked to their proved inhibitory effect on dipeptidyl-peptidase 4 (DPP4) activity. However,...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00476K, Paper
In this study, a polysaccharide (PS) was successfully extracted from porcine cartilage and its effect on chronic myeloid leukemia was examed using human K562 cells. The results of cell proliferation...
 
Claudia Sticozzi, Franco Cervellati, Ximena Maria Muresan, Carlo Cervellati and Gisueppe Valacchi
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00407H, Paper
The plant polyphenol resveratrol (Resv, 3,4′,5-trihydroxystilbene), naturally occurring in a number of fruits and other food products, has been extensively studied during the last two decades for its beneficial properties....
 
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00224E, Paper
Hepatoprotective effect of vitamin C on Concanavalin A-lesioned liver via dampening of the intrahepatic NF-κB signal pathway, thus reducing cytotoxicity.
 
Mylène Gobert, Didier Rémond, Michèle Loonis, Caroline Buffière, Véronique Santé-Lhoutellier and Claire Dufour
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00269E, Paper
The present study clearly demonstrates the occurrence of in gastro oxidation of dietary lipids in the presence of meat iron and suggests that F&V and their polyphenols can play a protective role.
 
Miroslawa Krauze Baranowska, Magdalena Majdan, Rafał Hałasa, Daniel Głód, Marta Kula, Izabela Fecka and Agnieszka Orzeł
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00129J, Paper
Raspberries, derived from different cultivar varieties, are a popular ingredient of everyday diet, and their biological activity is a point of interest for researchers. The ethanol-water extracts from four varieties...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00335G, Paper
Almond lipids can be consumed in different forms such as nuts, oil-in-water emulsions or oil. The stomach emptying rate (SER) of almond lipids (0.2 g of fat per 2 mL...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00142G, Paper
The fermentation potential of spent turmeric was studied in in vitro swine faecal batch cultures. Spent turmeric residue (the enzyme-resistant fraction from spent turmeric, EST) was obtained through the use...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00393D, Review Article
Clinical and epidemiological studies provide support that the polyunsaturated omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid from fish and fish oils are cardioprotective, particularly in the setting of secondary...
 
Mustafa Farouk, Guojie Wu, Deborah A. Frost, Stefan Clerens and Scott Knowles
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00502C, Paper
Animal carcasses and cuts of meat are usually differentiated and valued according to size and compositional attributes. An underappreciated variable of red meat is its inherent ultimate pH (pHu) value,...
 
Qing-Juan Tang, Tao Zuo, Shangyun Lu, Juan Wu, Jianghua Wang, Rong Zheng, Shiguo Chen and Changhu Xue
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00408F, Paper
Gastrointestinal mucositis and infection by chemotherapy treatment are associated with alteration of intestinal microflora and bacterial translocation due to the potential damage induced by anti-cancer drugs on the intestinal barrier...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00371C, Paper
In a prior randomized trial, we found that incidence of influenza A was less in vitamin D3 group than among those on placebo, but total incidence of either influenza A...
 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00211C, Paper
Rhizome of Ligusticum chuanxiong Hort. (LC), also known as Chuanxiong, is a very common herb widely used to treat cardiovascular and cerebrovascular diseases. It is also used as a major...
 
Lili Cheng, Jianfei Luo, Pan Li, Hang Yu, Jianfei Huang and Lixin Luo
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00196F, Paper
Fermented onion products are popular in many countries. We conducted fermentation with and without salt to identify the microorganisms involved in the fermentation and unique taste of onion. The results...
 
Cathrina H. Edwards, Frederick Warren, Peter J. Milligan, Peter Butterworth and Peter Ellis
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00115J, Paper
Studying starch amylolysis kinetics in vitro is valuable for predicting the post-prandial glycaemic response to starch intake. Prediction of starch amylolysis behaviour is challenging however, because of the many physico-chemical...
 

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