Nutrición

Nutrients, Vol. 18, Pages 35: Lactobacillus plantarum QL01 Alleviates D-Galactose-Induced Oxidative Stress and Restores Gut Microbiota in Ageing Mice Nutrients doi: 10.3390/nu18010035 Authors: Haichuan Li Mingqing Zhang Diyan Wu Di Gong Jiazhang Huang Zhenchuang Tang Liang Wang Ying Zhang Background/Objectives: This study aimed to evaluate the in vivo antioxidant effects of Lactobacillus plantarum QL01 and […]

Nutrients, Vol. 18, Pages 34: Eating Disorders and Autistic Traits Camouflaging: Insights from the EAT Study Nutrients doi: 10.3390/nu18010034 Authors: Maddalena Cesco Marco Garzitto Veronica Croccia Francesca Bier Luana Saetti Matteo Balestrieri Marco Colizzi Background: Feeding and eating disorders (FEDs) often present in comorbidity with other psychiatric conditions, with a growing body of evidence underscoring

Nutrients, Vol. 18, Pages 33: Craft Non-Alcoholic and Low-Alcohol Beer (NABLAB): Perceived Role as Functional Foods Among Italian Consumers and a Focus on Benefits for Well-Being and Physical Activity Nutrients doi: 10.3390/nu18010033 Authors: Mario Ruggiero Nicla Mercurio Leopoldo Ferrante Olga Scudiero Filomena Mazzeo Background/Objectives: Craft non-alcoholic and low-alcohol beer (NABLAB) is attracting increasing attention as

Nutrients, Vol. 18, Pages 30: Dietary and Nutrition Interventions for Breast Cancer Survivors: An Umbrella Review Nutrients doi: 10.3390/nu18010030 Authors: Joan Ern Xin Tan Mattias Wei Ren Kon Charmaine Su Min Tan Kevin Xiang Zhou Kewin Tien Ho Siah Serene Si Ning Goh Qin Xiang Ng Background/Objectives: Breast cancer is the most common malignancy among

Nutrients, Vol. 18, Pages 31: Modulation of Gut Microbiome and Metabolome as One of the Potential Mechanisms of Ketogenic Diet Effect in the Treatment of Epilepsy Nutrients doi: 10.3390/nu18010031 Authors: Katarzyna Kowalcze Damian Dyńka Wiktoria Klus Magdalena Dudzińska Agnieszka Paziewska Background/Objectives: The over 100-year-old practice of using ketogenic diet (KD) in the treatment of epilepsy

Nutrients, Vol. 18, Pages 32: Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence Nutrients doi: 10.3390/nu18010032 Authors: Alessandro Tonacci Francesca Gorini Globally, the consumption of foods containing probiotics has increased significantly due to their well-recognized health benefits, including the modulation of gut microbiota and immune function. However, despite strong

European Journal of Clinical Nutrition, Published online: 20 December 2025; doi:10.1038/s41430-025-01690-2 Relationship between the dietary inflammatory index and immune function during pregnancy – A secondary analysis of the MicrobeMom2 Study ​European Journal of Clinical Nutrition, Published online: 20 December 2025; doi:10.1038/s41430-025-01690-2Relationship between the dietary inflammatory index and immune function during pregnancy – A secondary analysis

European Journal of Clinical Nutrition, Published online: 20 December 2025; doi:10.1038/s41430-025-01696-w Gender based disparities in thyroid dysfunction among the elderly: elevated prevalence in women ​European Journal of Clinical Nutrition, Published online: 20 December 2025; doi:10.1038/s41430-025-01696-wGender based disparities in thyroid dysfunction among the elderly: elevated prevalence in women Read More

Introdução: A obesidade é um problema de saúde mundial, responsável por um número crescente de mortes evitáveis em todas as faixas etárias. Os efeitos da obesidade na função respiratória não são completamente compreendidos. Objetivo: Analisar a associação entre obesidade e função pulmonar em indivíduos adultos, por meio de identificação de distúrbios ventilatórios pulmonares através do

O aproveitamento de coprodutos vegetais é uma alternativa de impacto positivo na indústria de alimentos, agroindústria e agricultura familiar. Objetivou-se avaliar o potencial toxicológico e a tecnologia nutricional da farinha de resíduos do processamento da abóbora (Cucurbita moschata). Para tanto, produziu-se as farinhas das sementes (FSA) e casca da abóbora (FCA), bem como a mistura