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Saturday, February 02, 2013

ReDeco, Revista electrónica del Derecho del consumo y la alimentación, (avance "on line")

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Bibliografía alimentaria: Alimentos funcionales y probióticos
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G. T. Rijkers, D. Bimmel, D. Grevers, Y. Hristova y N. den Haan, “Consumer perception of beneficial effects of probiotics for human health”. Beneficial Microbes, Vol. 4 nº 1 (2013) 117-121.
 
Abstract
 
The purpose of this study was to evaluate the knowledge, perception and buying behaviour of probiotics. 72 participants in Middelburg, the Netherlands, filled out a detailed questionnaire regarding probiotics and their customer and consumer behaviour. It can be concluded from this study that the concept of probiotics is generally poorly understood. Health-conscious consumers seem to be the group most aware of the correct meaning of the term probiotics. Almost 50% of the participants did not believe that probiotics had any health effect. Independent organisations and/or government agencies appeared to be the preferred source of information on the functionality of probiotics.
 
Keywords: probiotics, consumer perception, health effects
 
 

● Alexandra Teleki, Andrea Hitzfeld y Manfred Eggersdorfer, “100 Years of Vitamins: The Science of Formulation is the Key to Functionality”. KONA Powder and Particle Journal, nº 30 (2013) 144-162.
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Abstract
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Micronutrients and nutraceuticals such as vitamins, carotenoids, polyunsaturated fatty acids and polyphenols are classes of food ingredients that are essential for human health and well-being. These compounds are rarely added purely to the targeted food application but rather in encapsulated, solid, dry product forms with added functionalities such as improved stability, bioavailability or handling. This review presents some of the industrially most relevant particle technologies, as well as emerging ones, for synthesis and formulation of micronutrients and nutraceuticals. The influence of technological process parameters on product particle physicochemical properties such as size, morphology and structure are highlighted as well as their importance for end-use applications.
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Keywords: microencapsulation, vitamin, nutraceutical, micronutrient, formulation
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Azzurra Annunziata y Riccardo Vecchio, “Consumer perception of functional foods: A conjoint analysis with probiotics”. Food Quality and Preference, Vol. 28 nº 1 (2013) 348–355.
 
Abstract
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The current study, performed on a sample of 600 respondents responsible of household food shopping, explored consumers evaluation of four attributes of probiotics functional foods: base product (yoghurt, orange juice and biscuits), health claim (generic, psychological and prevention), price (high, regular and low) and brand (familiar and unfamiliar). Conjoint analysis ascertained that consumers consider the base product as the most important attribute in selecting a probiotic functional food and asses prevention claim as the most valuable. In addition cluster analysis revealed that customer groups significantly differ in their evaluation of perceived healthiness of functional foods and in the importance attached to price and brand.
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Keywords: functional foods, probiotics, conjoint analysis, cluster analysis
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Mikko Jauho y Mari Niva, “Lay Understandings of Functional Foods as Hybrids of Food and Medicine”. Food, Culture and Society, Vol. 16 nº 1 (2013) 43-63.
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Abstract
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This article examines the lay appropriation of so-called functional foods that are marketed to enhance health and well-being and/or to reduce the risk of disease. Previous research has shown that consumers are skeptical of functional foods and inclined to contrast them with natural and non-technological foods. We argue that taking into account the hybrid nature of functional foods at the borderline between food and medicine provides a useful starting point for an analysis of lay appropriation, i.e. understanding and adoption of the new products. We first present results from earlier studies on lay conceptions of healthy eating and of medicines, and then analyze the role of these in the lay appropriation of functional foods. In this analysis, we make use of findings from both our own studies and those of other researchers, and give consumers a voice by presenting quotations from a qualitative study carried out in Finland in 2004. We claim that the food-medicine dichotomy can in many respects explain the ways in which consumers conceptualize functional foods and adopt them in their daily eating.
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Keywords: functional foods, consumers, lay understandings, food and medicine, appropriation
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Kenneth Lundstrom, “Past, Present and Future of Nutrigenomics and its Influence on Drug Development”. Current Drug Discovery Technologies, Vol. 10 nº 1 (2013) 35-46.
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           Abstract
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The importance of nutrition in disease prevention and treatment has gained much attention with the emergence of next generation sequence technologies allowing full-genome sequencing at reduced cost in weeks rather than months. The vast genetic information needs to be efficiently channeled into a useful format to provide applicability for improved health and treatment of disease. Recently, it also led to the birth of nutrigenomics, which facilitates the investigation of the effects of nutrition on gene expression and beyond. At present, a number of studies have showed the effect of nutrition on gene expression in health and disease. For instance, weight loss and as importantly weight keeping has been demonstrated to be efficiently achieved in obesity treatment through personalized diet planning. Likewise, intensive dietary interventions have showed a significant effect on the expression pattern on cancer-related genes in prostate cancer patients. Epigenetic modifications such as DNA methylation, histone modifications, and microRNA-based gene silencing are strongly affected by nutritional intake. Better understanding of the human genome will further accelerate nutrigenomics applications and the development of nutritional modifications including personalized nutrition for our well-being and will also present a strong influence on future drug discovery.
Keywords: dietary intervention, epigenetics, gene silencing, micro-RNA, nutrigenomics, personalized medicine, prevention, dietary therapy
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Jeroen Schmitt y Albert Ferro, “Nutraceuticals: is there good science behind thehype?”. British Journal of Clinical Pharmacology, Vol. 75 nº 3 (2013) 585‑587.
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Zaheer Ahmed y otros, “Kefir and Health: A Contemporary Perspective”. Critical Reviews in Food Science and Nutrition, Vol. 53 nº 5 (2013) 422-434.
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Abstract
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Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind.
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Keywords: kefir, health, nutrition, composition, therapeutic effects
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Cristina González Díaz, Lorena Meléndez Illanes y Carlos Álvarez-Dardet, “Alimentos como medicamentos: la delgada línea divisoria entre la industria farmacéutica y la industria alimentaria”. Revista Española de Salud Pública, Vol. 86 nº 4 (2012) 313-317.

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- Última puesta al día: 2 de marzo de 2013 -
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