A Review of Non-pharmacological Oral Supplements Containing Nutrients and Micronutrients in the Treatment of Osteoarthritis

Since osteoarthritis is the most common musculoskeletal inflammation that causes people to be unable to move with age, a proper diet can be effective in treating it. Therefore, understanding the impact of non-pharmacological nutritional supplements may provide guidelines for the prevention of this disease thereby reducing the costs of medical care. The purpose of this study was to review the effect of various non-pharmacological dietary supplements containing nutrients and micronutrients in the prevention and treatment of osteoarthritis. Taking these non-pharmacological nutritional supplements over a short to medium term reduced pain and inflammation, and improved patients' quality of life. However, their impact was low to moderate. To achieve the best treatment results in patients with osteoarthritis, it is recommended that these dietary supplements be taken along with medication and adopt a healthier lifestyle

Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil

Cheese has high nutritional value in human health although is naturally poor in essential fatty acids. Essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. Protulaca Oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin C. The aim of this study is production and characterization of Lighvan cheese fortified with Protulaca Oleracea seed oil. Results indicated that increasing of Protulaca Oleracea seed oil caused significant increased omega 3,6 and 9 concentration in cheese (P&lt;0.05). Protulaca Oleracea seed oil fortification showed no significant effects on physicochemical properties of Lighvan cheese (P&gt;0.05). Lighvan cheese containing 2.5% Protulaca Oleracea (purslane) seed oil showed the highest sensory attributes.    </div

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Abstract This study investigates the influence of 24‐hr marination (with different plant extracts and vinegar) at refrigerated conditions on commonly evaluated physicochemical and textural attributes, including pH, water‐holding capacity (WHC), collagen solubility, moisture, drip loss, and shear force values of beef meat. The results reflected the appropriate correlation between each pair and indicated the efficiency of the household marination procedure to acquire more palatability and tender beef meat. Therefore, to predict beef meat tenderness by applying the Warner–Bratzler shear force (WBSF), a strong positive correlation with the drip loss (p < .01) and a notable negative correlation with the moisture content (p < .01) emphasized the importance of moisture improvement and shear force reduction in affecting tenderness of baked beef meat. The regression equations and R‐squared values were revealed the favorable correlation between collagen solubility and WHC (y = 0.1035x−0.8431, R2 = .98) as well as moisture and WBSF (y = −0.3297x + 102.58, R2 = .99) in marinated beef meat. Electrophoresis patterns of isolated myofibrillar proteins disclosed remarkable degradation of myosin heavy chain (MHC), desmin, actin, and tropomyosin during the first day of aging. The noticeable ultrastructural destruction and connective tissue solubilization were observed by microscopy images. These outcomes were a good tenderness predictor be utilized in retailing and industrial scale

Evaluation of antioxidant activity of aqueous and alcoholic extracts (methanol, ethanol) saffron petals

The medicinal plants are important sources of antioxidants. Natural antioxidants increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, heart diseases and stroke. Synthetic antioxidants commonly used in processed foods have side effects and are toxic. Therefore, there is a need for more effective, less toxic and cost effective antioxidants derived from medicinal plants. Saffron petal is a rich plant source of polyphenolic compounds. Hence, this research was conducted for studying the antioxidant properties and phenolic compositions of saffron petal. In this study, saffron petal extraction was prepared by ethanol, methanol (30, 70 and 90%) and water. The phenolic compositions were determined using Folin-ciocalteau method. In next step, antioxidant activity evaluated using generates free radical of DPPH. The results showed that the type and contents of solvent significantly affect the phenolic values and antioxidant activity.Also there was a significant relation between phenolic compound content and radical scavenging activity. Moreover, the antioxidant activity and phenolic compound concentration were increased by increasing solvent concentration. Finally, it was concluded that the ethanol extract could be considered as a effective solvent for the maximum extraction of phenolic compounds and antioxidant activity

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

In this study, a pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB-N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV–Vis light transmittance through the films decreased (p &lt; .05). The films containing the CSAE had a darker, yellowish, and reddish color than the control film. There was a significant relationship between the pH variation and the film color. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the TVB-N value of fish fillets and the a* index of the film during the 16 h storage time. The results showed that by increasing TVB-N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. In summary, the active films prepared with fish gelatin and CSAE could be used as pH-sensitive intelligent packaging to display the freshness of fishery products