Global Conference on Nutrition and Food Sciences

Persimmon leaf tea is a health tea made from dried persimmon leaves that exhibits high antioxidant activity. Although persimmon leaf tea has been reported to contain many polyphenols, there are few detailed reports on the components involved in its antioxidant properties. Therefore, in this study, we investigated the antioxidative effect of persimmon leaf tea and the components that contribute to it. The results showed that the antioxidant activity of persimmon leaf tea was highest at 79.7 % at 50 % ethanol extraction but was not affected by the ethanol concentration at the time of extraction. The antioxidant activity of green tea was reported to be 81.1 %, which was slightly higher than that in persimmon leaf tea. Furthermore, the total polyphenol content of persimmon leaf tea was 15.4 mg/L as gallic acid equivalent, and the antioxidant activity of a solution of gallic acid at the same concentration was measured, exhibiting 71.7 % antioxidant activity. Since the polyphenols of persimmon leaf tea contain a large amount of gallic acid, gallic acid may be one of the components contributing to the antioxidative effect of persimmon leaf tea.

[Purpose]Currently, the amount of food served at restaurants worldwide is getting large. Therefore, those who finish the meals served in restaurants may become obese. In this study, we decided to investigate in Japan whether those who eat all the food served in restaurants become obese. [Method] In September 2021, we conducted a survey of 1,000 Tokyo residents aged 20 to 64 who were registered with an Internet research company. The respondents were asked, "What do you usually do when you order a dish for one person in a restaurant and it is too large?" They were asked to answer "often" to "never" using a 4-point scale. From the distribution of responses, "never" and "almost never" were combined into "never." The three groups of "never," "sometimes," and "often" were compared by Chi- tests for each of the items of attributes, body size, and BMI. Then, multinomial logistic regression analysis was conducted with body size as the independent variable, eating out as the dependent variable, and attributes and frequency of eating out as the adjustment variables.[Result] In the three eat-out groups, 123(12.3%) were in the "never", 227(22.7%) were in the "sometimes", and 650(65.0%) were in the "often". Those who ate out "often" were significantly more likely to be obese than those who "never" did (OR [95% CI] = 2.36 [1.08-5.17], p = 0.031).[Conclusion] Many of those who ate all of their meals at restaurants were obese, suggesting that the food service industry needs to reduce the amount of food served at restaurants

The Integrated Nutrition and HIV/AIDS Programme, spanning from 2019 to 2023 and jointly orchestrated by UNICEF and the Lesotho government, strategically aimed to elevate the health and nutritional status of HIV-impacted families. Grounded in international and local policy frameworks such as the Sustainable Development Goals 2, 3, and 5, Africa's Agenda 2063, and Lesotho's strategic health priorities, the initiative represents a concerted effort to address complex health challenges through a multifaceted approach. This paper presents a meta-analysis of the programme's key documents, from Inception to the Final Evaluation. By evaluating initial methodologies, extracting data on participatory practices, and conducting a thematic analysis, a detailed picture of stakeholder involvement throughout the programme's multiple phases was formed. A marked improvement in health behaviors and nutritional outcomes was observed, which can be attributed to the potent combination of community participation, effective governance, and behavioral change strategies. The findings particularly highlight the critical role of early family engagement, drawing connections to culturally attuned and impactful interventions. This reinforces the imperative of involving family members across the spectrum, from women and girls to men and boys, as key to enhancing health and nutritional results. The synthesis of findings leads to an array of incisive recommendations, advocating for the reinforcement and embedding of family-centered approaches, which are deeply anchored in gender equality and inclusivity, within interventions. Such methodologies are pivotal to cultivating health practices that are sustainable and genuinely resonate with the community members they are intended to benefit.

Bikanervala is a well-known Indian restaurant chain known for its wide selection of delicious sweets, snacks and traditional North Indian dishes. This study examines how Bikanervala, a well-known Indian food brand, used AI and Chat-GPT to improve their food marketing strategy. Bikanewala intend to use cutting-edge technology to attract customers, streamline marketing efforts and to provide a personalized dining experience. As Bikanervala continues to leverage AI and ChatGPT, as the possibilities for culinary discovery are endless. AI is capable of suggesting fusion dishes that combine traditional Indian flavours with world cuisines. Imagine menus evolving in real time based on customer feedback, refining and perfecting new creations with each iteration. The integration of AI will not compromise the trust Bikanewala has cherished for generations. Rather, it reinforces the brand's commitment to providing a memorable dining experience. By seamlessly blending tradition and innovation, Bikanewala is rewriting strategy in the culinary industry and setting new standards in personalization, efficiency and creativity. In a world where technology is transforming every aspect of our lives, Bikanewala is a role model for how AI can be used to improve the artistry of cooking. As we step into this new era of gastronomy, Bikanewala and its AI-powered revolution are leading the way, inspiring our taste buds like never before.

This paper explores the antioxidant capacity of milk, probiotics, and postbiotics. Antioxidants are compounds that can protect cells from damage caused by free radicals, which are unstable molecules that can cause oxidative stress. Milk is a rich source of antioxidants, including vitamins A and E, and some evidence suggests that milk consumption may be associated with a reduced risk of chronic diseases. Probiotics are live microorganisms that can confer health benefits when ingested, and some strains have been shown to have antioxidant properties. Postbiotics are non-viable microorganisms or their metabolites, and recent research has suggested that they may have antioxidant effects. This paper reviews the current evidence on the antioxidant capacity of milk, probiotics, and postbiotics, and discusses the potential implications for human health. Overall, the findings suggest that these three sources may have antioxidant effects, which could contribute to their health-promoting properties. However, further research is needed to fully understand the mechanisms underlying these effects and to determine their clinical relevance.

The utilization of synthetic insecticides for safeguarding cowpea seed against C. maculatus infestation, while effective, faces substantial opposition due to safety apprehensions. The detrimental impact of Callosobruchus maculatus infiltration on cowpea seed quality serves as an indicator that could be utilized to assess the effectiveness and reliability of newly developed eco-friendly botanical insecticides. This study aimed to analyse the nutritional composition of cowpea seed treated with specific botanical insecticides namely, azadirachtin, myristicin, and α-humulene-based alternatives against C. maculatus. Concentrations (0.003 µg/mL, 0.006 µg/mL, and 0.013 µg/mL) of azadirachtin, myristicin, and α-humulene-based insecticides respectively exhibited sustained effectiveness against C. maculatus. Notably, the protein, ash, lipid, and fibre content of infested cowpea seed that remained untreated were significantly lower (P<0.05) than those of the treated infested cowpea seed. Conversely, the carbohydrate and moisture content of the untreated infested cowpea seed were significantly higher (P<0.05) than those found in the treated infested cowpea seed. When examining mineral content, cowpea seed treated with botanical insecticides displayed significantly higher (P<0.05) mineral levels compared to untreated non-infested cowpea seed, yet significantly lower (P<0.05) mineral levels in comparison to the untreated infested cowpea seed. The outcomes of this investigation suggest that the mentioned botanical insecticides hold promise as viable alternatives to synthetic options in post-harvest cowpea bruchid management.

Dragon fruit (Hylocereus polyrhizus), also known as pitaya, is a popular tropical fruit known for its vibrant color, unique appearance, and potential health benefits. Although they are perishable under ambient condition, dragon fruit has a good future in the food industry as a functional food as well as a natural food colorant. The present study explores the spray drying process as a promising technique for preserving and transforming dragon fruit into a convenient and stable powdered form. The aim of this research is to investigate the effects of various spray drying parameters, such as inlet temperature, concentration of maltodextrin, feed concentration, and drying aids, on the physicochemical and sensory properties of dragon fruit powder. The study reveals that spray drying effectively reduces the moisture content of dragon fruit while retaining its essential nutrients and vibrant color. Optimal conditions for spray drying are determined, leading to the production of high-quality dragon fruit powder with desirable characteristics for various applications, including the food, beverage, and pharmaceutical industries. Furthermore, the study evaluates the shelf-life stability and reconstitution properties of the dragon fruit powder, providing insights into its potential commercial viability. The findings contribute to the development of innovative methods for preserving dragon fruit and expanding its utilization in a broader range of products, ultimately promoting sustainable agribusiness practices and enhancing consumer access to this exotic fruit.

Energy extraction in humans is a multi-step process that starts in the digestive system, where complex digestion and absorption occur. This system covers several organs, and in the strong environment of the large intestine, microorganisms play a crucial role. The study of the gut brain axis, a dynamic and reciprocal communication network that connects the gastrointestinal tract with the central nervous system, is expanding rapidly. Innovative research highlights the significant influence of the gut microbiote on this axis. These microorganisms are key players in neurogenesis, affecting neurotransmitter systems and modulating neuroinflammatory pathways. This research specifically studies the gut-brain axis, focusing on the link between food choices and cognitive function, as well as emotional well-being. It shows that a child's diet, in particular his selection of breakfast, has a significant impact on cognitive abilities such as memory and concentration and is closely linked to social interactions. A diet rich in traditional foods such as salads and olive oil correlates with better cognitive function. On the other hand, the consumption of processed foods, including hot dogs and chocolate sandwiches, is linked to poor academic performance and adverse social behaviours. Cognitive abilities have been assessed using puzzles and card games, with findings indicating that a diet rich in processed foods can lead to reduced attention spans, increased hyperactivity and weakened social relationships. Quantitative electroencephalogram (QEEG) analyses support these observations, suggesting that traditional diets could support academic achievements. The study emphasizes the need for parental awareness and participation in preparing traditional nutrient-rich breakfasts, as a crucial component of children's cognitive and emotional development.