Food waste matters - A systematic review of household food waste practices and their policy implications

http://www.anuragaja.staff.ipb.ac.id/files/2012/10/Kumar_2010_FC_Phytate-human-rev.pdf

Dietary roles of phytate and phytase in human nutrition: A review

The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro-intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.

https://wiebaktmee.nl/cms/pdf/Schlemmer%20_Mol_Nutr_Food_res_2009_Phytate_in_foods_and_significance_for_humans.pdf

Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.

The current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly α-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products.

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

The overall objective of this chapter is to review the past, present, and future role of the sweet potato (Ipomoea batatas [L] Lam) in human nutrition Specifically, the chapter describes the role of the sweet potato in human diets; outlines the biochemical and nutritional composition of the sweet potato with emphasis on its beta-carotene and anthocyanin contents; highlights sweet potato utilization, and its potential as value-added products in human food systems; and demonstrates the potential of the sweet potato in the African context Early records have indicated that the sweet potato is a staple food source for many indigenous populations in Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people, Hawaiians, and Papua New Guineans Protein contents of sweet potato leaves and roots range from 40% to 270% and 10% to 90%, respectively The sweet potato could be considered as an excellent novel source of natural health-promoting compounds, such as beta-carotene and anthocyanins, for the functional food market Also, the high concentration of anthocyanin and beta-carotene in sweet potato, combined with the high stability of the color extract make it a promising and healthier alternative to synthetic coloring agents in food systems Starch and flour processing from sweet potato can create new economic and employment activities for farmers and rural households, and can add nutritional value to food systems Repositioning sweet potato production and its potential for value-added products will contribute substantially to utilizing its benefits and many uses in human food systems Multidisciplinary, integrated research and development activities aimed at improving production, storage, postharvest and processing technologies, and quality of the sweet potato and its potential value-added products are critical issues, which should be addressed globally

Sweet potato: a review of its past, present, and future role in human nutrition.

Home storage temperatures and consumer handling of refrigerated foods in Sweden.

Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment

Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.

Ingela Marklinder

Papers

Home storage temperatures and consumer handling of refrigerated foods in Sweden.

Phytate Reduction in Whole Grains of Wheat, Rye, Barley and Oats after Hydrothermal Treatment

Grains - a major source of sustainable protein for health.

Sour dough fermentation of barley flours with varied content of mixed-linked (1→3), (1→4) β-d-glucans

Consumers' health-related perceptions of bread - Implications for labeling and health communication