Nutrición

Nutrients, Vol. 16, Pages 4067: L-Arginine Supplementation Did Not Impact the Rapid Recovery of Cardiovascular and Autonomic Function Following Exercise in Physically Active Healthy Males: A Triple-Blind Randomised Placebo-Controlled Crossover Trial Nutrients doi: 10.3390/nu16234067 Authors: Andrey Alves Porto Luana Almeida Gonzaga Felipe Ribeiro Camila Marcondes de Oliveira Luiz Carlos Marques Vanderlei Vitor Engrácia Valenti Background […]

Nutrients, Vol. 16, Pages 4066: Daily Amount of Purine in Commonly Recommended Well-Balanced Diets in Japan and Overseas Nutrients doi: 10.3390/nu16234066 Authors: Kiyoko Kaneko Keito Tsuruga Fukue Takayanagi Tomoko Fukuuchi Noriko Yamaoka Reiko Seki Shin Fujimori Background/Objectives: A low purine diet has been recommended for patients with gout and hyperuricemia, but there are concerns about

Nutrients, Vol. 16, Pages 4065: Plasma Polyunsaturated Fatty Acid Levels and Mental Health in Middle-Aged and Elderly Adults Nutrients doi: 10.3390/nu16234065 Authors: Yongxuan Li Li Hua Qingqing Ran Jiawei Gu Yujia Bao Jinli Sun Lan Wu Mu He Yuzheng Zhang Jinxin Gu Jinjun Ran Background: Polyunsaturated fatty acids (PUFAs) are promising nutrients for the prevention

Nutrients, Vol. 16, Pages 4064: Development and Validation of a Self-Administered Semiquantitative Food Frequency Questionnaire Focused on Gut Microbiota: The Stance4Health-FFQ Nutrients doi: 10.3390/nu16234064 Authors: Annarita Formisano Marika Dello Russo Paola Russo Alfonso Siani Daniel Hinojosa-Nogueira Beatriz Navajas-Porras Ángela Toledano-Marín Silvia Pastoriza Telmo Blasco Alberto Lerma-Aguilera María Pilar Francino Francisco Javier Planes Verónica González-Vigil José

Nutrients, Vol. 16, Pages 4063: The Importance of Self-Identities and Habitual Behavior for Eating More Plant Foods Nutrients doi: 10.3390/nu16234063 Authors: Marzena Jeżewska-Zychowicz Marta Sajdakowska Jerzy Gębski Małgorzata Kosicka-Gębska Krystyna Gutkowska Objectives: This study aimed to identify the predictors of eating more plant-based foods and legumes in terms of previous changes in consumption, habitual frequency