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Pangzhen Zhang

Bio: Pangzhen Zhang is an academic researcher from University of Melbourne. The author has contributed to research in topics: Wine & Medicine. The author has an hindex of 16, co-authored 61 publications receiving 784 citations. Previous affiliations of Pangzhen Zhang include Commonwealth Scientific and Industrial Research Organisation & Australian Wine Research Institute.
Topics: Wine, Medicine, Food science, Chemistry, Aroma of wine

Papers published on a yearly basis

Papers
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Journal ArticleDOI
TL;DR: The chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials were compared and the latest processing methods developed to improve these properties were compared.
Abstract: Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in-depth research on this recently approved food resources and maximize its utilization in new food product development.

111 citations

Journal ArticleDOI
TL;DR: This paper provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
Abstract: The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.

107 citations

Journal ArticleDOI
TL;DR: The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation in food systems as a functional component and food additive to improve food quality, safety, and health functions.
Abstract: Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3-deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3-deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

105 citations

Journal ArticleDOI
TL;DR: The effects of tea against diabetes mellitus and its complications are summarized and discussed based on the findings from epidemiological, experimental, and clinical studies, with the special attention paid to the mechanisms of action.
Abstract: Diabetes mellitus has become a serious and growing public health concern. It has high morbidity and mortality because of its complications, such as diabetic nephropathy, diabetic cardiovascular complication, diabetic neuropathy, diabetic retinopathy, and diabetic hepatopathy. Epidemiological studies revealed that the consumption of tea was inversely associated with the risk of diabetes mellitus and its complications. Experimental studies demonstrated that tea had protective effects against diabetes mellitus and its complications via several possible mechanisms, including enhancing insulin action, ameliorating insulin resistance, activating insulin signaling pathway, protecting islet β-cells, scavenging free radicals, and decreasing inflammation. Moreover, clinical trials also confirmed that tea intervention is effective in patients with diabetes mellitus and its complications. Therefore, in order to highlight the importance of tea in the prevention and management of diabetes mellitus and its complications, this article summarizes and discusses the effects of tea against diabetes mellitus and its complications based on the findings from epidemiological, experimental, and clinical studies, with the special attention paid to the mechanisms of action.

101 citations

Journal ArticleDOI
TL;DR: Wang et al. as mentioned in this paper summarized the microbial fermentation process, main bioactive compounds, and important biological functions or health benefits of dark tea, emphasizing its protective effects against different diseases and relevant molecular mechanisms.
Abstract: Background Dark tea is a post-fermented tea with unique organoleptic characteristics. A unique microbial fermentation procedure is involved in dark tea processing that is considered a major factor to manage the quality of dark tea. Dark tea is gaining increasing attention recently because it contains various bioactive compounds with diverse biological functions. Scope and approach This review summarizes the microbial fermentation process, main bioactive compounds, and important biological functions or health benefits of dark tea, emphasizing its protective effects against different diseases and relevant molecular mechanisms, and proposes the perspectives in research and application of dark tea. Key findings and conclusions Functional core microorganism-mediated bioconversion is crucial for the formation of dark tea's main quality components during the fermentation period. Dark tea contains a variety of bioactive compounds, including alkaloids, free amino acids, peptides, polyphenols, pigments, polysaccharides, and volatile compounds. Consumption of dark teas has been linked to multiple health benefits, such as antioxidant, anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, gastrointestinal protective, hepatoprotective, neuroprotective, and photoprotective activities. Future studies focusing on the health mechanisms of dark teas and the potential applications of dark tea in the food, pharmaceutical, and medical industries are guaranteed.

95 citations


Cited by
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Journal ArticleDOI
TL;DR: In this article, a new method for metagenomic biomarker discovery by way of class comparison, tests of biological consistency and effect size estimation is described and validated, which addresses the challenge of finding organisms, genes, or pathways that consistently explain the differences between two or more microbial communities.
Abstract: This study describes and validates a new method for metagenomic biomarker discovery by way of class comparison, tests of biological consistency and effect size estimation. This addresses the challenge of finding organisms, genes, or pathways that consistently explain the differences between two or more microbial communities, which is a central problem to the study of metagenomics. We extensively validate our method on several microbiomes and a convenient online interface for the method is provided at http://huttenhower.sph.harvard.edu/lefse/.

3,060 citations

Book ChapterDOI
01 Jan 1974
TL;DR: In this article, the authors make use of these two properties of ℕ* to continue the investigation of βℕ and especially of β* and β* *.
Abstract: We have obtained two results since leaving Chapter 3 which make this return to βℕ possible. The first of these was Corollary 4.30 in which we found, under the assumption of the Continuum Hypothesis, that ℕ* contains a dense subset of 2C P-points. The second was Corollary 6.30 in which we saw that no point of ℕ* has its own type as a relative type with respect to any copy of ℕ contained in ℕ*. Here we will make use of these two properties of ℕ* to continue the investigation of βℕ and especially of ℕ*.

377 citations

Journal ArticleDOI
TL;DR: The abnormalities correlated with oxidative stress provide multiple potential therapeutic targets to develop safe and effective treatments for diabetic retinopathy and are summarized.
Abstract: Oxidative stress, a cytopathic outcome of excessive generation of ROS and the repression of antioxidant defense system for ROS elimination, is involved in the pathogenesis of multiple diseases, including diabetes and its complications. Retinopathy, a microvascular complication of diabetes, is the primary cause of acquired blindness in diabetic patients. Oxidative stress has been verified as one critical contributor to the pathogenesis of diabetic retinopathy. Oxidative stress can both contribute to and result from the metabolic abnormalities induced by hyperglycemia, mainly including the increased flux of the polyol pathway and hexosamine pathway, the hyper-activation of protein kinase C (PKC) isoforms, and the accumulation of advanced glycation end products (AGEs). Moreover, the repression of the antioxidant defense system by hyperglycemia-mediated epigenetic modification also leads to the imbalance between the scavenging and production of ROS. Excessive accumulation of ROS induces mitochondrial damage, cellular apoptosis, inflammation, lipid peroxidation, and structural and functional alterations in retina. Therefore, it is important to understand and elucidate the oxidative stress-related mechanisms underlying the progress of diabetic retinopathy. In addition, the abnormalities correlated with oxidative stress provide multiple potential therapeutic targets to develop safe and effective treatments for diabetic retinopathy. Here, we also summarized the main antioxidant therapeutic strategies to control this disease.

256 citations

Journal ArticleDOI
TL;DR: Hemp is a high-yielding annual industrial crop grown providing fibers from hemp stalk and oil from hemp seeds as mentioned in this paper, which has been used for the production of apparels, fabrics, papers, cordages and building materials.
Abstract: The hemp plant Cannabis sativa Linn, referring to industrial hemp, is a high-yielding annual industrial crop grown providing fibers from hemp stalk and oil from hemp seeds. Although hemp is a niche crop, hemp production is currently undergoing a renaissance. More than 30 countries grow hemp, with China being the largest hemp producing and exporting country. Europe and Canada are also important actors in the global hemp market. Traditionally, hemp as a fiber plant has been used for the production of apparels, fabrics, papers, cordages and building materials. The hurds, as waste by-product of fiber production, were used for bedding of animals, the seeds for human nutrition, e.g., as flour, and the oil for a wide range of purposes, from cooking to cosmetics. Hemp has also been an important crop throughout human history for medicine. Other more recent applications include materials for insulation and furniture, automotive composites for interior applications and motor vehicle parts, bioplastics, jewelry and fashion sectors, animal feed, animal bedding, and energy and fuel production. Foods containing hemp seed and oil are currently marketed worldwide for both animal and human nutrition. They also find applications in beverages and in neutraceutical products. Hemp oil is also used for cosmetics and personal care items, paints, printing inks, detergents and solvents. It is estimated that the global market for hemp consists of more than 25,000 products. Currently, the construction and insulation sector, paper and textile industries, and food and nutrition domains are the main markets while the cosmetics and automotive sector are growing markets. Innovative applications, e.g., in the medical and therapeutic domains, cosmeceuticals, phytoremediation, acoustic domain, wastewater treatment, biofuels, biopesticides and biotechnology, open new challenges. Hemp is also the object of numerous fundamental studies. This review presents and discusses the traditional and new uses of industrial hemp.

139 citations

Journal ArticleDOI
TL;DR: Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances, and can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharide during metabolism.
Abstract: Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

113 citations