Linked Article: Marley et al. Br J Dermatol 2021; 185:353–362.
Melanoma is the most serious form of skin cancer, and people all over the world have been getting it more and more in recent decades. In ...the UK, melanoma is the fifth most common cancer diagnosis.
There are several things that we know will increase someone’s chance of getting melanoma, such as being in the sunlight or getting sunburned. However, there is a reason to believe that eating a lot of citrus may also increase someone’s chances of getting melanoma because citrus products contain a compound called psoralen. Psoralen can increase the chances of getting melanoma because it can make your skin more prone to damage from the sun.
This study was done by researchers in the USA, and we used data from a large sample of people in the UK to see if there was any connection between consuming a lot of citrus and being diagnosed with melanoma. We did this by taking information that people in the UK sample provided about their diet, and used it to calculate the total amount of citrus people were consuming. We then used this calculation to see if those who had the most citrus were more likely to get melanoma. We found that those who consumed the most citrus, particularly oranges and orange juice, were more likely to get melanoma. This was especially true for fairer‐skinned participants.
We conclude that a lot of citrus may increase someone’s chances of getting melanoma because of the way citrus products can make the skin more susceptible to sun damage. If more researchers confirm this, then we can use this information to help keep some people from getting melanoma in the future.
Linked Article: Marley et al. Br J Dermatol 2021; 185:353–362.
Background: Fruit drinks are a major source of added sugar in the diets of young children. Front-of-package (FOP) child-directed marketing (CDM) (e.g., spokescharacters) and nutrient/health claims ...may mislead parents into believing sugary drinks are healthy for their children. The aims of this study were to understand the associations between the presence of FOP CDM on fruit-flavored drinks and 1) the presence of nutrient/health claims and 2) nutrient content.Methods: We linked beverage purchase data from a nationally representative sample of 1048 households with 0-5-year-olds with FOP label and nutrition data to conduct a content analysis of FOP CDM and claims on fruit drinks (n = 509), 100% juice (n = 338), and non-carbonated flavored waters (n = 40). Within drink categories, regression models assessed differences in the prevalence of claims (macronutrient, micronutrient, natural/ healthy, and fruit & juice) and nutrient content (calories, total sugar (g), and percent daily value (% DV) of vitamin C) between drinks with and without CDM.Results: Fruit drinks with CDM were more likely to show FOP micronutrient claims (OR = 2.1 95% CI: 1.5, 3.0, p < 0.001) and contain more vitamin C (18.4% DV 95% CI: 1.3, 35.4, p < 0.05) than fruits drinks without CDM. CDM on 100% juice and flavored waters was not associated with more claims from any category, but CDM was associated with significantly less vitamin C (-34.9% DV 95% CI: -56.6, -13.3, p < 0.01 for 100% juice; -37.9% DV 95% CI: -68.1, -7.6, p < 0.05 for flavored waters) compared to the same drink types without CDM. 100% juice with CDM had 3.2 (95% CI: 5.8, 0.7, p < 0.05) fewer grams of sugar than 100% juice without CDM.Conclusions: Sugary fruit drinks with marketing tactics directed at children were more likely to have FOP micronutrient claims and contain more vitamin C than fruit drinks without child-directed marketing. These marketing elements may mislead parents into believing fruit drinks, which contain added sugar, are healthy, high-lighting the need for government regulation of FOP marketing on sugary drinks.
Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality ...characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTSsup.*+ and DPPHsup.*). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract's content, analyzed sugars, and antioxidant activity of the juices (ABTSsup.*+). Adding pectinase to unpeeled celery pulp resulted in a 2-10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24-57% and total phenolic acids by 20-57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content.
Summary
Potato fruit juice (PFJ) is a dilute industrial by‐product of potato starch industry containing potato protein that is abundant in patatin, a major storage protein. From an economic ...standpoint, conversion of potato protein into a high value‐added food ingredient has received considerable attention. In this review, the structural and physicochemical characteristics of patatin are introduced. The separation and purification methods of patatin are compared and summarised. The functional properties of patatin as food ingredients are comprehensively reviewed. The beneficial effects of patatin on health and food application are emphatically presented. In addition, the current challenges for development of patatin as a functional food ingredient are also discussed. This review offers a theoretical basis for further application of patain in the food industry.
This paper reviews separation and purification of patatin from potato fruit juice and the state‐of‐the‐art studies on functionality and bioactivity of patatin.
Citrus fruits are commonly consumed worldwide in both fresh and processed forms, especially as juices. While fruit consumption is perceived as beneficial for long-term health, the effects of fruit ...juices are more controversial, linked to high intrinsic sugar content. On the other hand, citrus juices, like the fruits, are rich in many nutrients including vitamin C, and also contain various bioactive components such as (poly)phenols.
This review examines the effect of citrus fruits, juices and constituent (poly)phenols on the risk of type 2 diabetes through a critical evaluation of the literature, considering data from epidemiological and human intervention studies, both acutely and chronically.
Epidemiological studies show some protection from consuming citrus fruits against developing type 2 diabetes, but the outcomes for citrus juices are conflicting. The direct acute effect of citrus (poly)phenols on postprandial glycaemic response, a risk factor for type 2 diabetes, is relatively small. Improved fasting glucose, fasting insulin and insulin resistance were observed after longer periods of citrus juice consumption. High inter-individual variation in flavanone bioavailability is possibly one of the main factors affecting the physiological responses in humans, as well as changes in gut microbiota. To further understand the effect of citrus consumption on type 2 diabetes risk and to shed light on the interconnection between the gut microbiome, bioavailability and bioefficacy, future acute and chronic studies linking these factors with clinical outcomes are recommended.
•Citrus fruits are rich in bioactive (poly)phenolic flavonoids and vitamin C.•Longer-term citrus consumption favourably modulates the markers of type 2 diabetes.•Data from epidemiological studies are mostly inconclusive.•Direct acute effect of citrus on postprandial glycaemic response is relatively small.•Clinical response depends on gut microbiota and flavanone bioavailability.
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•Fermented cashew apple juice with high levels of B-group vitamins can be produced by lactic acid bacteria.•Fermentation process influenced on B-vitamins and sugar compositions of ...cashew apple juice.•Fermented cashew apple juice could serve as a new prebiotic fructooligosaccharides source with B-group vitamins.
Five strains of probiotic; Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, and Bifidobacterium longum were targeted for enhancing B-group vitamins and fructo-oligosaccharides (FOS) and raffinose family oligosaccharides (RFO) of cashew apple juice (CAJ) that is an underutilized byproduct from cashew nut processing. Although fermentation by Lb. acidophilus and Lb. casei resulted in increasing B-group vitamins contents (19.25% and 23.11%, respectively) than fermented CAJ with others probiotic, vitamin B2 levels of fermented CAJ were not different significantly. Results also indicated total sugar contents of fructose, glucose, galactose, sucrose, melibiose, and maltotriose were decreased during 48 h of fermentation. The CAJ fermented with Lb. acidophilus and Lb. plantarum had higher oligosaccharide contents (RFO and FOS). The CAJ fermented with Lb. acidophilus had the highest FOS of 1-kestose (GF2), nystose (GF3) and 1F-β-fructofuranosyl nystose (GF4), whereas fermented with Lb. plantarum had the highest RFO (raffinose and stachyose). These results suggest that fermented CAJ could serve as a new prebiotic source with B-group vitamins for functional foods and nutraceutical applications for further human health application.
This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional ...properties of stickiness and solubility. To perform this work, we used mango juice with 12 °Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively.
Although fructose as a source of excess calories increases uric acid, the effect of the food matrix is unclear.
To assess the effects of fructose-containing sugars by food source at different levels ...of energy control on uric acid, we conducted a systematic review and meta-analysis of controlled trials.
MEDLINE, Embase, and the Cochrane Library were searched (through 11 January 2021) for trials ≥ 7 days. We prespecified 4 trial designs by energy control: substitution (energy-matched replacement of sugars in diets); addition (excess energy from sugars added to diets); subtraction (energy from sugars subtracted from diets); and ad libitum (energy from sugars freely replaced in diets) designs. Independent reviewers (≥2) extracted data and assessed the risk of bias. Grading of Recommendations, Assessment, Development, and Evaluation was used to assess the certainty of evidence.
We included 47 trials (85 comparisons; N = 2763) assessing 9 food sources sugar-sweetened beverages (SSBs), sweetened dairy, fruit drinks, 100% fruit juice, fruit, dried fruit, sweets and desserts, added nutritive sweetener, and mixed sources across 4 energy control levels in predominantly healthy, mixed-weight adults. Total fructose-containing sugars increased uric acid levels in substitution trials (mean difference, 0.16 mg/dL; 95% CI: 0.06–0.27 mg/dL; P = 0.003), with no effect across the other energy control levels. There was evidence of an interaction by food source: SSBs and sweets and desserts increased uric acid levels in the substitution design, while SSBs increased and 100% fruit juice decreased uric acid levels in addition trials. The certainty of evidence was high for the increasing effect of SSBs in substitution and addition trials and the decreasing effect of 100% fruit juice in addition trials and was moderate to very low for all other comparisons.
Food source more than energy control appears to mediate the effects of fructose-containing sugars on uric acid. The available evidence provides reliable indications that SSBs increase and 100% fruit juice decreases uric acid levels. More high-quality trials of different food sources are needed. This trial was registered at clinicaltrials.gov as NCT02716870.
Bioactive extracts are often the target fractions in bioprospecting, and halophyte plants could provide a potential source of feedstock for high-value applications as a part of integrated ...biorefineries. Tripolium pannonicum (Jacq.) Dobrocz. (sea aster) and Crithmum maritimum L. (sea fennel) are edible plants suggested for biosaline halophyte-based agriculture. After food production and harvesting of fresh leaves for food, the inedible plant fractions could be utilized to produce extracts rich in bioactive phytochemicals to maximize feedstock application and increase the economic feasibility of biomass processing to bioenergy. This study analyzed fresh juice and extracts from screw-pressed sea aster and sea fennel for their different phenolic compounds and pigment concentrations. Antioxidant and enzyme inhibition activities were also tested in vitro. Extracts from sea aster and sea fennel had phenolic contents up to 45.2 mgGAE/gDM and 64.7 mgGAE/gDM, respectively, and exhibited >70% antioxidant activity in several assays. Ethanol extracts also showed >70% inhibition activity against acetylcholinesterase and >50% inhibition of tyrosinase and α-glucosidase. Therefore, these species can be seen as potential feedstocks for further investigations.
Recent efforts to address the obesity epidemic have focused on sugar consumption, especially sugar-sweetened beverages. However, sugar takes many forms, is only one contributor to overall energy ...consumption and is correlated with other health-related lifestyle factors. The objective was to investigate the associations with all-cause mortality of sugar- and artificially sweetened beverages and naturally sweet juices.
Setting: UK Biobank, UK. Participants joined the UK Biobank study from 2006 to 2010 and were followed up until 2016; 198,285 men and women aged 40-69 years were eligible for this study (40% of the UK Biobank), of whom 3166 (1.6%) died over a mean of 7 years follow-up.
prospective population-based cohort study. Exposure variables: dietary consumption of sugar-sweetened beverages, artificially sweetened beverages, naturally sweet juices (100% fruit/vegetable juices) and total sugar intake, self-reported via 24-h dietary assessment tool completed between 2009 and 2012.
all-cause mortality. Cox regression analyses were used to study the association between the daily intake of the above beverages and all-cause mortality. Models were adjusted for sociodemographic, economic, lifestyle and dietary confounders.
Total energy intake, total sugar intake and percentage of energy derived from sugar were comparable among participants who consumed > 2/day sugar-sweetened beverages and > 2/day fruit/vegetable juices (10,221 kJ/day versus 10,381 kJ/day; 183 g versus 190 g; 30.6% versus 31.0%). All-cause mortality was associated with total sugar intake (highest quintile adj. HR 1.28, 95% CI 1.06-1.55) and intake of sugar-sweetened beverages (> 2/day adj. HR 1.84, 95% CI 1.42-2.37) and remained so in sensitivity analyses. An association between artificially sweetened beverage intake and mortality did not persist after excluding deaths in the first 2 years of follow-up (landmark analysis) nor after excluding participants with recent weight loss. Furthermore, the inverse association between fruit/vegetable juice intake and mortality did not persist after additional adjustment for a diet quality score.
Higher mortality is associated with sugar-sweetened beverages specifically. The lack of an adverse association with fruit/vegetable juices suggests that source of sugar may be important and the association with artificially sweetened beverage may reflect reverse causation.
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