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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.
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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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