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Nonalcoholic Fatty Liver Disease
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
For all of the recommended dietary protocols, food and herbal sources, proper preparation is key to retaining nutrients and enhancing digestibility of the foods. Moreover, there should always be a mixture of raw and cooked foods in every meal.
Towards the Importance of Fenugreek Proteins
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Anti-nutritive compounds like hydrolase inhibitors affect digestive enzymes irreversibly. Trypsin and chymotrypsin inhibitors, as well as α-amylase inhibitors are known as the most important anti-nutritive compounds affecting protein digestibility (Duranti & Gius, 1997). Digestibility is a measure of protein hydrolysis and absorption of the liberated amino acids. Although an indication, digestibility could not thoroughly imply protein quality (Friedman, 1996). However, due to perquisite role of protein digestibility (i.e. susceptibility of peptide bonds to enzyme hydrolysis) on availability of amino acids and their integrity to oxidation, heat, etc., along with their absorption, it is worthy to measure protein digestibility under various conditions.
Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
The amount of energy in foods is not identical to how many calories the body absorbs because digestion is imperfect. As a rule, the body absorbs between 97 and 99 percent of the carbohydrates it ingests, 95 percent of fat, and 92 or 93 percent of protein.16 Digestibility, like other aspects of nutrition, is subject to revision in the light of new research. For example, U.S. Department of Agriculture (USDA) scientists announced in 2018 that the body absorbs fewer calories from almonds, pistachios, and walnuts—all mentioned in the previous paragraph as caloric foods because of fat content—than nutritionists previously thought.17 Additionally, as noted later, little protein is available as energy because the body needs most for muscles.
The association of ultra-processed food consumption with adult mental health disorders: a systematic review and dose-response meta-analysis of 260,385 participants
Published in Nutritional Neuroscience, 2023
Seyadeh Narges Mazloomi, Sepide Talebi, Sanaz Mehrabani, Reza Bagheri, Abed Ghavami, Mahsa Zarpoosh, Hamed Mohammadi, Alexei Wong, Michael Nordvall, Mohammad Ali Hojjati Kermani, Sajjad Moradi
Some epidemiological studies have demonstrated that an association exists between ultra-processed food and poor mental health in adults [11, 12]. Despite improvements in ultra-processed food digestibility, short-term safety, and transportability, they often are energy-dense, contain high saturated fat, sugar, and salt content, and are lacking in micronutrients [13, 14]. Moreover, food additives used during manufacturing and leached chemicals from packaging into food may have detrimental effects on gut microbiota and be related to mental health disorders [15]. Ultra-processed food consumption has also been associated with obesity [16], hypertension [17], metabolic disorders [18], and cancer [11], which in turn may further be exacerbated by or increase the likelihood of negative mental health conditions.
Comparative transcriptome analysis reveals the effects of different feeding times on the hepatopancreas of Chinese mitten crabs
Published in Chronobiology International, 2023
Yingkai Xu, Baoli Zhang, Changyue Yu, Ziwei Hung, Nan Hu, Yuqiao Cai, Yingdong Li
The feeding rhythm is a critical aspect of the aquaculture process, influencing a series of physiological functions in aquatic animals, including metabolism (del Pozo et al. 2013), behavior (Pradhan et al. 1989), immunity (Chen et al. 2022), and growth (Reis et al. 2021). Adjusting the feeding time can affect the feeding rhythms of aquatic organisms. For example, studies have shown that frequent meals throughout the daily cycle accelerate intestinal emptying and increase apparent digestibility in Senegal sole (Gilannejad et al. 2019). In addition, a change in the feeding time not only significantly affects the digestion and metabolism of aquatic organisms but also significantly influences the growth of sea urchins. Heflin and Watts (2016) used five different feeding times to feed sea urchins for 62 days and observed that weight gain in those fed continuously was significantly higher than that in animals fed every other day. Xu et al. (2022) observed that feeding time influences the composition of the intestinal flora of Chinese mitten crabs. In addition, to explore the effect of feeding rhythm on immunity regulation in crustaceans, Wang et al. altered the feeding strategy and proposed a strategy that could reduce Penaeus vannamei mortality under sub-lethal ammonia stress conditions, which improved their ammonia stress tolerance (Wang et al. 2022).
Relationship between gut environment, feces-to-food ratio, and androgen deficiency-induced metabolic disorders
Published in Gut Microbes, 2020
Naoki Harada, Yukari Minami, Kazuki Hanada, Ryo Hanaoka, Yasuyuki Kobayashi, Takeshi Izawa, Takashi Sato, Shigeaki Kato, Hiroshi Inui, Ryoichi Yamaji
Alterations in gut microbiota composition affect up to 2% of total energy intake from food consumed.30 If the average daily energy intake is 2,000 kcal, 2% would correspond to 40 kcal, and a consistent surplus would account for up to 14,600 kcal (40 kcal × 365 days) per year. This value corresponds to a gain of ~2 kg of adipose tissue, of which 80% is comprised of fat (9,000 kcal/kg). This estimate emphasizes the importance of gut microbiota in energy homeostasis. The changes in food energy intake strongly suggest that fecal waste is affected by gut microbiota composition. Apparent digestibility coefficient (ADC) is used to measure the digestion of nutrients. ADC accounts for several factors, such as dry matter, organic matter, crude protein, amino acid, lipid, carbohydrate, or digestible energy, and can be measured and calculated using the following formula: ADC (%) = (ingested – fecal)/(ingested) × 100. We propose that where the same diet is used, this concept (i.e., the ratio of fecal matter to ingested matter) can be used to estimate changes in gut microbiota. As feces is composed of 70–80% water,31 measurement of weight of food intake and dried feces is a simple method (Figure 1(c)) that can be used to indicate changes in the gut environment, including gut microbiota composition.