Nutrición

Nutrients, Vol. 18, Pages 904: Assessing the Impact of Heyndrickxia coagulans Administered Through Sugar-Free Chewing Gum on Dental Biofilm: A Double-Blind Randomized Controlled Trial Nutrients doi: 10.3390/nu18060904 Authors: Silvia Cirio Giacomo Mantegazza Claudia Salerno Simone Guglielmetti Aesha Allam Guglielmo Campus Maria Grazia Cagetti Background: Heyndrickxia coagulans has emerged as a candidate for oral health applications, and […]

Nutrients, Vol. 18, Pages 903: Jabuticaba (Myrciaria cauliflora) Modulates Intestinal Inflammation, Liver Homeostasis, and Brain Gene Expression Along the Gut–Liver–Brain Axis in a DSS-Induced In Vivo Model Nutrients doi: 10.3390/nu18060903 Authors: Stephanie Michelin Santana Pereira Vinícius Parzanini Brilhante de São José Melissa Y. Huang Lívya Alves Oliveira Kelly Aparecida Dias Júlia D’Almeida Francisquini Italo Tuler

Nutrients, Vol. 18, Pages 896: Age, Food Neophobia, and Whole-Grain Acceptance in Slovenian Adolescents in the Context of Organized School Meals: Insights from the National “Whole Grain” Project Nutrients doi: 10.3390/nu18060896 Authors: Eva M. Čad Anja Bolha Blaž Ferjančič Jasna Bertoncelj Naja Zagorc Mojca Korošec Background: Childhood and adolescence represent a critical period for shaping

Publication date: July 2026 Source: Nutrition, Volume 147 Author(s): Tuğba Aydın, Elif Bahat, Beyza Arpacı Saylar, Cevriye Erol Meral, Ilhan Karacan, Taha Kızılkurt, Demirhan Dıracoglu, Ayse Karan, Mehmet Akif Karan, Gulistan Bahat ​Publication date: July 2026Source: Nutrition, Volume 147Author(s): Tuğba Aydın, Elif Bahat, Beyza Arpacı Saylar, Cevriye Erol Meral, Ilhan Karacan, Taha Kızılkurt, Demirhan Dıracoglu,

Publication date: July 2026 Source: Nutrition, Volume 147 Author(s): Amanda Casirati, Daniele Nucci, Ersilia Troiano, Nicola Veronese, Elisa Mazza, Fabrizia Lisso, Massimo Volpe, Stefania Maggi, Graziano Onder, Luigi Fontana, Michela Zanetti, Gerardo Medea, Laura Rossi, Marco Silano, Vincenza Gianfredi, Mediterranean Diet Guidelines Group ​Publication date: July 2026Source: Nutrition, Volume 147Author(s): Amanda Casirati, Daniele Nucci, Ersilia

Publication date: July 2026 Source: Nutrition, Volume 147 Author(s): Maria Cristina Gonzalez, Alicia Matijasevich, Gabriela Avila Marques, Ana Paula Oliveira Rosses, Ariane Frey Machado, Camila Corrêa Colvara, Débora Vergara Ferro, Glaucia Treichel Heller, Karisa Roxo Brina, Vanessa Barbosa da Conceição, Steven B. Heymsfield, Luciana Tovo-Rodrigues, Iná S. Santos ​Publication date: July 2026Source: Nutrition, Volume 147Author(s):

Nutrients, Vol. 18, Pages 901: Beef-Derived Peptides Mediated Desensitization of Bitter Taste Receptor T2R14 Through GPCR Kinase 2 Nutrients doi: 10.3390/nu18060901 Authors: Nisha Singh Julia Drube Carsten Hoffmann Rotimi Emmanuel Aluko Prashen Chelikani Background/Objectives: Humans have at least 26 bitter taste receptors (T2Rs), and among these, bitter taste receptor 14 (T2R14) is highly expressed in

Nutrients, Vol. 18, Pages 902: Dietary Fat and Carbohydrate Exposure During a Group-Based Nutritional Psychoeducational Program in Anorexia Nervosa Nutrients doi: 10.3390/nu18060902 Authors: Paolo Meneguzzo Alessandra Zattarin Arianna Carpin Anna Svaizer Beatrice Varotto Zaira Salvador Anna Marchetto Angela Veronese Angela Favaro Background: Nutritional psychoeducation is a core component of multidisciplinary treatment for anorexia nervosa, yet

Nutrients, Vol. 18, Pages 899: Ultra-Processed Foods and Mental Health in Children and Adolescents: Evidence from a Systematic Review Nutrients doi: 10.3390/nu18060899 Authors: Antonia Georgiou Stavri Chrysostomou Maria Kantilafti Background/Objectives: The increasing consumption of ultra-processed foods (UPFs) has been associated in recent years with negative effects on both physical and mental health. Ultra-processed products have

Nutrients, Vol. 18, Pages 895: Development and Evaluation of a Functional Food Consumption Index (FunFoCI) in Adults Nutrients doi: 10.3390/nu18060895 Authors: Gülden Arman Aslı Akyol Background/Objectives: Functional foods are widely discussed in nutrition research, yet their consumption is rarely quantified using a standardized, food-based metric. We developed the Functional Food Consumption Index (FunFoCI) and conducted