Relationships between food and diseases: What to know to ensure food safety.

In recent years, the concept of food has undergone a radical transformation to the point of attributing to foods, in addition to their nutritional and sensorial properties, an important role in maintaining health and psycho-physical well-being and in the prevention of certain diseases. However, foods can hide many pitfalls for human health. There are many critical points in food production processes and they can represent real risks of contamination or of unsafe food production for consumers. Proper conservation, physico-chemical and microbiological stability, cooking methods are fundamental control parameters to ensure the safety of food products. Generally, the development of a food-borne disease is due to specific conditions, such as the virulence of the microorganism present, the microbial load present in the food and the conditions of the host's immune system. Furthermore, the possible presence of other types of contaminants, in addition to microbial ones, can have implications for the health of consumers. Consequently, the rigorous compliance of personnel who work in contact with food during the phases of production, processing, transport and storage with hygienic rules is essential to guarantee food safety and prevent foodborne disease. So, in this review, major issues are addressed such as reviewing the major food-related causes of disease. From this point of view, the relevant microorganisms involved in food contamination (bacteria, viruses, parasites, fungi and mycotoxins), are taken into account. In addition, potentially allergenic foods or foods most commonly associated with food intolerance, are also considered. Many adverse reactions of the body towards foods are caused by the treatments to which they are subjected in order to maintain unchanged organoleptic characteristics as long as possible over time. This is also a critical point for food contamination that is considered in this review. A section is reserved to food additives potentially capable of causing disorders to the human body. In addition to biological contamination, the important issues represented by chemical contamination caused by pesticides, heavy metals, contaminants produced involuntarily are also considered. In conclusion, this review highlights that to protect consumers from food-borne diseases, an integrated approach to food safety must be adopted which affects the entire food chain, from farm to fork.

Application of Ultrasound in Food Science and Technology: A Perspective.

Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be perceived by the human ear. Nature has created the first ultrasound applications. Bats use ultrasound to navigate in the dark, and many cetaceans use echolocation to detect prey or obstacles using ultrasound produced by their vocal system. Ultrasound is commonly associated with the biomedical field. Today, ultrasound-based methods and equipment are available to detect organs, motion, tumour masses, and pre/post-natal handicaps, and for kidney stone removal, physiotherapy, and aesthetic cures. However, ultrasound has found multiple applications in many other fields as well. In particular, ultrasound has recently been used in the food industry to develop various effective and reliable food processing applications. Therefore, this review summarizes the major applications of ultrasound in the food industry. The most common applications in the food industry include cell destruction and extraction of intracellular material. Depending on its intensity, ultrasound is used for the activation or deactivation of enzymes, mixing and homogenization, emulsification, dispersion, preservation, stabilization, dissolution and crystallization, hydrogenation, tenderization of meat, ripening, ageing and oxidation, and as an adjuvant for solid-liquid extraction for maceration to accelerate and to improve the extraction of active ingredients from different matrices, as well as the degassing and atomization of food preparations.

Relationship between gastroesophageal reflux disease and Ph nose and salivary: proposal of a simple method outpatient in patients adults.

INTRODUCTION: The frequency of gastroesophageal reflux disease (GERD) is increasing, in part through easy inspection of the upper digestive tract, but especially for a real spread of the disease as a consequence of modernity, lifestyle, incorrect dietary rules, and stress arising from social norms. It is a common chronic gastrointestinal disorder in Europe and the United States. MATERIALS AND METHODS: The aim of our study is to highlight a relationship between gastroesophageal reflux disease and salivary pH as evidenced by indicator strips, especially in the outpatient field. Twenty adult subjects (10 males and 10 females) aged between 18 and 50 years (GROUP A)_ were selected. How to control a homogeneous group of 20 patients without GERD, or from any type of allergies (GROUP B) was enlisted. RESULTS: This method has provided excellent results showing no difference in the measured values compared with the traditional instrumental measurement. CONCLUSION: Our study has allowed us to observe a strong correlation between the saliva pH, nasal cavities and the interaction between the two districts, and could be the basis for a diagnosis of GERD especially in primary health care clinics and in the initial stage of the disease.

Cytological aspects on the effects of a nasal spray consisting of standardized extract of citrus lemon and essential oils in allergic rhinopathy.

In this paper, a new formulation of nasal spray was set up based on the extract of lemon pulp, obtained by using a new solid-liquid technology of extraction, added to pure Aloe juice, soluble propoli, and essential oils of Ravensara and Niaouly. It was tested in a clinical study in which 100 subjects were recruited for a period of one month. Nasal scraping was used for collecting samples and after the application of the May-Grünwald Giemsa standard technique, glass slides were analysed by using optical microscope with a 1000x oil immersion. A control group constituted of ten people was recruited as control and this group was administered with physiological solution (saline solution). The comparison of results obtained before and after the application of nasal spray showed a total reduction of eosinophils granulocytes and mast cells; clinical data were confirmed by improvement of clinical pictures of patients. The lemon-based nasal spray was a good alternative to conventional medicine for the treatment of perennial and seasonal allergic and vasomotor rhinopathy.

Antibacterial and antioxidant activities of ethanol extract from Paullinia cupana Mart.

The antibacterial and antioxidant activity of the ethanol extract from Paullinia cupana var. sorbilis Mart. (Sapindaceae) seeds, commonly called guarana, was assessed towards selected bacteria as well as in different antioxidant models. The extract, at a concentration between 16 and 128 microg/ml, showed a significant antibacterial effect expressed as minimum inhibitory concentration (MIC) against both Gram-negative and Gram-positive bacteria. In particular, Pseudomonas aeruginosa (MIC=16 microg/ml), Proteus mirabilis (MIC=32 microg/ml), Proteus vulgaris (MIC=32 microg/ml) and Escherichia coli (MIC=32 microg/ml) were the most inhibited. The antioxidant activity was determined by the malonyldialdehyde (MDA) test, measuring the MDA concentration in 3T3-L1 cells after induced cellular damage using ferric ammonium citrate (FAC). The reduction of lipid peroxidation was 62.5% using a guarana extract with a concentration of 2 microg/ml. This effect was dose/dependent. The ethanol extract from Paullinia cupana seeds was analysed by spectrophotometry to determine the concentration of catechol substances after treatment of the extract with p-aminophenol. The total phenolics content in the ethanol extract was also determined spectrophotometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). The concentration of catechol equivalent was 6.06+/-0.13 mg/g (mean+/-S.D.), while the total phenolic content was 8.43+/-0.21 mg/g (mean+/-S.D.). The correlation index between antioxidant activity and catechol content was 0.96.

New sesquiterpenes with intestinal relaxant effect from Celastrus paniculatus.

The seed oil obtained from Celastrus paniculatus has been used in Ayurvedic medicine for the treatment of several complaints including intestinal disorders. The muscle relaxing activity of C. paniculatus has been studied in vitro on isolated preparations of rat intestine. C. paniculatus seeds extract (0.001 - 100 microg/mL) produced a concentration-related relaxation of the rat ileum [IC (50) (95 % c. l.) 0.24 (0.13 - 0.45) microg/mL]. Among the four fractions ( n-hexane, CCl (4), CHCl (3), n-BuOH) obtained from the methanolic extract of C. paniculatus, only the carbon tetrachloride fraction (0.01 - 10 000 ng/mL) induced a significant relaxation of the intestinal muscle [IC (50) (95 % c. l.): 1.9 (1.38 - 2.87) ng/mL]. Three new sesquiterpene polyol esters have been isolated from the carbon tetrachloride fraction. These new metabolites, characterised as 1alpha,8beta,14-triacetoxy-9beta-furoyloxydihydro-beta-agarofuran ( 1), 1alpha, 6beta,8beta,14-tetraacetoxy-9beta-benzoyloxydihydro-beta-agarofuran ( 2) and 1alpha,8beta-diacetoxy-9beta-benzoyloxydihydro-beta-agarofuran ( 3), at the concentration of 1 microg/mL produced a relaxant effect of 30.6 +/- 12.2 %, 26.9 +/- 4.7 % and 7.27 +/- 1.7 %, respectively.