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Most Downloaded Food Science and Human Wellness Articles

The most downloaded articles from ScienceDirect in the last 90 days.

1. Moringa oleifera: A review on nutritive importance and its medicinal application

June 2016
Lakshmipriya Gopalakrishnan | Kruthi Doriya | Devarai Santhosh Kumar

Moringa oleifera, native to India, grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can withstand both severe drought...

2. Genetically modified foods: A critical review of their promise and problems

September 2016
Chen Zhang | Robert Wohlhueter | Han Zhang

The term “genetic modified organisms (GMO)” has become a controversial topic as its benefits for both food producers and consumers are companied by potential biomedical risks and environmental side...

3. Risk factors in street food practices in developing countries: A review

September 2016
Buliyaminu Adegbemiro Alimi

Street food trading solves major social and economic problems in developing countries through the provision of ready-made meals at relatively inexpensive prices and employment for teeming rural and...

4. Oral microbiota: A new view of body health

March 2019
Maoyang Lu | Songyu Xuan | Zhao Wang

Oral microbiota is an important part of the human microbiota. Oral microbes can be colonized into the intestine in various ways. Oral microbiota is associated with a variety of oral diseases. Recently,...

5. Microalgae: A potential alternative to health supplementation for humans

March 2019
Apurav Krishna Koyande | Kit Wayne Chew | Krishnamoorthy Rambabu | Yang Tao | Dinh-Toi Chu | Pau-Loke Show

•Microalgae contains various nutritious and bio-active compounds.•Microalgae is capable of preventing or curing various acute and chronic diseases.•Microalgae is under-exploited crop due to its capital-intensive...

6. An investigation of the formulation and nutritional composition of modern meat analogue products

December 2019
Benjamin M. Bohrer

Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry...

7. Fermentation-enabled wellness foods: A fresh perspective

September 2019
Huan Xiang | Dongxiao Sun-Waterhouse | Geoffrey I.N. Waterhouse | Chun Cui | Zheng Ruan

Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements...

8. A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)

March 2018
Kumar Ganesan | Baojun Xu

The seeds and sprouts of mung bean are very common cruise in Asia. Evidence showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention...

9. Tea aroma formation

March 2015
Chi-Tang Ho | Xin Zheng | Shiming Li

Besides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have been summarized recently. The current review summarizes tea aroma...

10. Genetically modified foods in China and the United States: A primer of regulation and intellectual property protection

September 2016
Alice Yuen-Ting Wong | Albert Wai-Kit Chan

Food is a basic and personal necessity to human. Safety of food is a prime factor to consider apart from nutrition, quality and cost. Genetically modified (GM) foods first came on the market in 1994....

11. Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: Differences between Chinese women and women in Western countries and possible mechanisms

September–December 2013
Fen-Jin He | Jin-Qiang Chen

Breast cancer is one of the most lethal diseases world-wide. However, there is a large difference in breast cancer incidence among Caucasian, Hispanic, African and Asian (e.g. Chinese) women with Caucasian...

12. Ketogenic diets and Alzheimer’s disease

March 2017
Klaus W. Lange | Katharina M. Lange | Ewelina Makulska-Gertruda | Yukiko Nakamura | Andreas Reissmann | Shigehiko Kanaya | Joachim Hauser

Alzheimer’s disease (AD) is a progressive neurodegenerative disorder characterized by decline in cognitive functions and associated with the neuropathological hallmarks of amyloid β-peptide plaques...

13. Functional food products in Japan: A review

June 2019
Shun Iwatani | Naoyuki Yamamoto

Japan has a long history of using foods with health benefits and Japanese people are well-known for their longevity. In 1991, the Ministry of Health, Labor and Welfare introduced a functional food regulation...

14. Review of Finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients

September 2016
Dinesh Chandra | Satish Chandra | Pallavi | A.K. Sharma

15. Biochemical and histopathological profiling of Wistar rat treated with Brassica napus as a supplementary feed

March 2018
Kazi Md. Mahmudul Hasan | Nasrin Tamanna | Md. Anwarul Haque

Metabolic changes together with cardiovascular and hepatic factors are related to the development of diseases like myocardial lipidosis, heart disease, and profound toxicity. The aim of this animal...

16. Diet and medical foods in Parkinson’s disease

June 2019
Klaus W. Lange | Yukiko Nakamura | Ning Chen | Jianjun Guo | Shigehiko Kanaya | Katharina M. Lange | Shiming Li

Parkinson's disease (PD) is a slowly progressive neurodegenerative disorder with motor and non-motor signs, which begins long before the diagnosis can be made. Pharmacotherapy with dopaminergic drugs...

17. Anticancer effect of curcumin on breast cancer and stem cells

June 2018
Hui-Tien Liu | Yuan-Soon Ho

Numerous studies have shown that curcumin, a natural compound, exerts anticancer effects by inhibiting cancer cell proliferation and metastasis and by inducing cell cycle arrest and apoptosis. In particular,...

18. Corn phytochemicals and their health benefits

September 2018
Sheng Siyuan | Li Tong | RuiHai Liu

Whole grain has a wide range of phytochemicals exhibiting health benefits of lowering risk of chronic diseases. As commonly consumed grain product, corn has unique profiles of nutrients and phytochemicals...

19. Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants

September 2019
Adel F. Ahmed | Fatma A.K. Attia | Zhenhua Liu | Changqin Li | Jinfeng Wei | Wenyi Kang

The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef...

20. Seaweed nutraceuticals and their therapeutic role in disease prevention

September 2019
Abirami R. Ganesan | Uma Tiwari | Gaurav Rajauria

There is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans. Seaweed bioactives including polysaccharides, pigments, fatty acids,...

21. Scientific and technical aspects of yogurt fortification: A review

March 2015
Hadi Hashemi Gahruie | Mohammad Hadi Eskandari | Gholamreza Mesbahi | Mohammad Amin Hanifpour

Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effective public health intervention. Due to the high consumption...

22. Study on prebiotic effectiveness of neutral garlic fructan in vitro

September–December 2013
Ning Zhang | Xuesong Huang | Yanhua Zeng | Xiyang Wu | Xichun Peng

Garlic is traditionally believed to have many health benefits including prevention of gastrointestinal diseases. One of the major components, garlic fructan (GF), was evaluated for its prebiotic effectiveness...

23. Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)

June 2019
Yue Ji | Shiming Li | Chi-Tang Ho

This review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such...

24. Interaction between diet composition and gut microbiota and its impact on gastrointestinal tract health

September 2017
Muhammad Shahid Riaz Rajoka | Junling Shi | Hafiza Mahreen Mehwish | Jing Zhu | Qi Li | Dongyan Shao | Qingsheng Huang | Hui Yang

A substantial amount of emerging research is indicating that the gut microbiota has a significant impact on human health. Alterations of gut microbiota have clear consequences on intestinal homeostasis,...

25. Effect of pH, temperature and heating time on the formation of furan in sugar–glycine model systems

June 2013
Shaoping Nie | Jungen Huang | Jielun Hu | Yanan Zhang | Sunan Wang | Chang Li | Massimo Marcone | Mingyong Xie

Furan (C4H4O) has been classified as a possible animal and human carcinogen by many international agencies. The formation of furan in three sugar–glycine models using glucose, fructose, and sucrose...

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