01 抗酸化物質 - ANTIOXIDANT
1.Vegetable, fruit and antioxidant nutrient consumption and subsequent risk of hepatocellular carcinoma: a prospective study in Japan
2.Sulforaphane reactivates cellular antioxidant defense by inducing Nrf2/ARE/Prdx6 activity during aging and oxidative stress.
3.Role of Nrf2 in Oxidative Stress and Toxicity.
4.Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
5.Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai).
6.Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend.
7.Association of dietary fat, vegetables and antioxidant micronutrients with skin ageing in Japanese women.
8.Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women.
9.Female dietary antioxidant intake and time to pregnancy among couples treated for unexplained infertility.
10.Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans.
11.Curcumin reduces malondialdehyde and improves antioxidants in humans with diseased conditions: a comprehensive meta-analysis of randomized controlled trials.
12.A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
02 たんぱく質 -PROTEIN
1. Ingested protein dose response of muscle and albumin protein synthesis after resistance exercise in young men.
2.A randomized trial to manipulate the quality instead of quantity of dietary proteins to influence the markers of satiety.
3.Whole blood and mononuclear cell glutathione response to dietary whey protein supplementation in sedentary and trained male human subjects.
4.A whey-protein supplement increases fat loss and spares lean muscle in obese subjects: a randomized human clinical study.
5.The bovine protein α-lactalbumin increases the plasma ratio of tryptophan to the other large neutral amino acids, and in vulnerable subjects raises brain serotonin activity, reduces cortisol concentration, and improves mood under stress.
6.A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
7.Replacement of carbohydrate by protein in a conventional-fat diet reduces cholesterol and triglyceride concentrations in healthy normolipidemic subjects.
8.Synergistic Effect of Increased Total Protein Intake and Strength Training on Muscle Strength
9.International Society of Sports Nutrition Position Stand: protein and exercise
03 卵 -EGG
1.Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies.
2.Egg consumption as part of an energy-restricted high-protein diet improves blood lipid and blood glucose profiles in individuals with type 2 diabetes.
3.Neuroprotective actions of perinatal choline nutrition.
4.Egg breakfast enhances weight loss.
04 野菜の消費 - VEGETABLE CONSUMPTION
1.Premenopausal Breast Cancer Risk and Intake of Vegetables, Fruits, and Related Nutrients.
2.Vegetable, fruit and antioxidant nutrient consumption and subsequent risk of hepatocellular carcinoma: a prospective study in Japan
3.Rapid and sustainable detoxication of airborne pollutants by broccoli sprout beverage: results of a randomized clinical trial in China.
4.Sulforaphane reactivates cellular antioxidant defense by inducing Nrf2/ARE/Prdx6 activity during aging and oxidative stress.
5.Effects of sulforaphane on neural stem cell proliferation and differentiation.
6.The neuroprotective mechanisms and effects of sulforaphane.
7.Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet.
8.Role of Nrf2 in Oxidative Stress and Toxicity.
9.Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
10.Lycopene-rich products and dietary photoprotection.
11.β-Carotene and other carotenoids in protection from sunlight.
12.Dietary magnesium intake and risk of depression.
13.Association of dietary fat, vegetables and antioxidant micronutrients with skin ageing in Japanese women.
14.Update on the bioavailability and chemopreventative mechanisms of dietary chlorophyll derivatives
15.Plant green pigment of chloropyllin attenuates inflammatory bowel diseases by suppressing autophagy activation in mice
05 食用油脂 - DIETARY OILS & FATS
1.Importance of Fatty Acids in Physiopathology of Human Body.
2.A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
3.Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.
4. Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) Study.
5.Can dietary saturated fat be beneficial in prevention of stroke risk? A meta-analysis.
6.Butyric acid in irritable bowel syndrome.
7.Butyric acid in functional constipation.
8.Association of dietary fat, vegetables and antioxidant micronutrients with skin ageing in Japanese women.
9.Effect of Low-Fat vs. Other Diet Interventions on Long-Term Weight Change in Adults: A Systematic Review and Meta-Analysis.
10.Changes in blood pressure, vascular reactivity and inflammatory biomarkers following consumption of heated corn oil.
11.Cooking Oil Fumes and Lung Cancer: A Review of the Literature in the Context of the U.S. Population.
12.The impact of frying aerosol on human brain activity.
13.Synergistic vascular toxicity and fatty acid anilides in the toxic oil syndrome.
14.Characteristics of PAHs from deep-frying and frying cooking fumes.
15.Genotoxicity of heated cooking oil vapors.
16.Particle dose estimation from frying in residential settings.
17.Saturated fatty acids lower Lipoprotein(a), a substance in blood that is a risk factor for heart disease.
18.Saturated fatty acids protect the liver from alcohol and other toxins, i.e. acetaminophen.
19.Saturated fatty acids are necessary for proper immune system function.
06 エキストラバージンオリーブオイル -EXTRA VIRGIN OLIVE OIL
1.Nutraceutical Properties of Extra-Virgin Olive Oil: A Natural Remedy for Age-Related Disease?
2.Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies.
3.Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly.
4.Consumption of Oleic Acid on the Preservation of Cognitive Functions in Japanese Elderly Individuals.
5.Extravirgin Olive Oil Consumption Reduces Risk of Atrial Fibrillation.
6.Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women.
7.Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans.
8.Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease.
9.Influence of heat on biological activity and concentration of oleocanthal–a natural anti-inflammatory agent in virgin olive oil.
10.Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health.
11. Olive-oil-derived oleocanthal enhances β-amyloid clearance as a potential neuroprotective mechanism against Alzheimer’s disease: in vitro and in vivo studies.
12.Oleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilization.
07 オメガ3 - OMEGA3
08 コレステロール - CHOLESTEROL
1.Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease.
2.Dietary Cholesterol and Plasma Lipoprotein Profiles: Randomized-Controlled Trials.
3.Association of dietary nutrients with blood lipids and blood pressure in 18 countries: a cross-sectional analysis from the PURE study.
4.A nonlinear association of total cholesterol with all-cause and cause-specific mortality.
5.New Insights into Cholesterol Functions: A Friend or an Enemy?
6.Association between lipoprotein cholesterol and future cardiovascular disease and mortality in older adults: a Korean nationwide longitudinal study.
7.Replacement of carbohydrate by protein in a conventional-fat diet reduces cholesterol and triglyceride concentrations in healthy normolipidemic subjects.
09 食物繊維 - DIETARY FIBER
1.Dietary fibre as an important constituent of the diet.
2.Dietary fiber intake and total and cause-specific mortality: the Japan Public Health Center-based prospective study.
3.Exploration of the association between dietary fiber intake and depressive symptoms in adults.
4.The Adequacy of Habitual Dietary Fiber Intake on Individuals with Inflammatory Bowel Disease: A Systematic Review
10 糖質&炭水化物 - VEGETABLE CONSUMPTION
1.Effects of Fructose vs Glucose on Regional Cerebral Blood Flow in Brain Regions Involved With Appetite and Reward Pathways.
2.Increased sugar uptake promotes oncogenesis via EPAC/RAP1 and O-GlcNAc pathways.
3.Consuming glucose-sweetened, not fructose-sweetened, beverages increases fasting insulin in healthy humans.
4.Association between early introduction of fruit juice during infancy and childhood consumption of sweet-tasting foods and beverages among children exposed and unexposed to gestational diabetes mellitus in utero.
11 フルクトース(果糖) - FRUCTOSE
1.How safe is fructose for persons with or without diabetes?
2.Fructose Removal from the Diet Reverses Inflammation, Mitochondrial Dysfunction, and Oxidative Stress in Hippocampus.
3.Cerebral Fructose Metabolism as a Potential Mechanism Driving Alzheimer’s Disease.
4.Dietary Fructose Intake and Hippocampal Structure and Connectivity during Childhood
5.Is Fructose Malabsorption a Cause of Irritable Bowel Syndrome?
6.Role of Fructose Malabsorption in Patients With Irritable Bowel Syndrome.
7.Dietary Fructose and the Metabolic Syndrome.
8.Are Fruit Juices Just as Unhealthy as Sugar-Sweetened Beverages?
9.Added fructose as a principal driver of non-alcoholic fatty liver disease: a public health crisis.
10.Formation of Fructose-Mediated Advanced Glycation End Products and Their Roles in Metabolic and Inflammatory Diseases.
11.Dietary fructose reduces circulating insulin and leptin, attenuates postprandial suppression of ghrelin, and increases triglycerides in women.
12.Association between early introduction of fruit juice during infancy and childhood consumption of sweet-tasting foods and beverages among children exposed and unexposed to gestational diabetes mellitus in utero.
13.Effects of Fructose vs Glucose on Regional Cerebral Blood Flow in Brain Regions Involved With Appetite and Reward Pathways.
12 ステビア - STEVIA
1.Genotoxicity studies on a high-purity rebaudioside A preparation
2.Overview: the history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages.
3.Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels.
13 ミネラル - MINERALS
1.Minerals: Their Functions and Sources.
2.Associations of urinary sodium excretion with cardiovascular events in individuals with and without hypertension: a pooled analysis of data from four studies.
3.The Impact of Tannin Consumption on Iron Bioavailability and Status
14 ナッツ - NUTS
15 スパイス - SPICES
1.Bioavailability of herbs and spices in humans as determined by ex vivo inflammatory suppression and DNA strand breaks.
2.6-Gingerol, a Functional Polyphenol of Ginger, Promotes Browning through an AMPK-Dependent Pathway in 3T3-L1 Adipocytes.
3.Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers.
4.Effect of oral curcumin administration on serum peroxides and cholesterol levels in human volunteers.
5.The effects of curcumin supplementation on liver function, metabolic profile and body composition in patients with non-alcoholic fatty liver disease: A systematic review and meta-analysis of randomized controlled trials.
6.The Role of Curcumin Administration in Patients with Major Depressive Disorder: Mini Meta-Analysis of Clinical Trials.
7.Curcumin reduces malondialdehyde and improves antioxidants in humans with diseased conditions: a comprehensive meta-analysis of randomized controlled trials.
8.Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population.
9.Dietary curcumin ameliorates aging-related cerebrovascular dysfunction through the AMPK/uncoupling protein 2 pathway.
10.Phase I clinical trial of oral curcumin: biomarkers of systemic activity and compliance.
11.Short-term study on the effects of rosemary on cognitive function in an elderly population.
12.Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: Review
13.Effect of intake of ginger on peripheral body temperature
14.Quality changes and freezing time prediction during freezing and thawing of ginger
15.Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time
16.Curcumin use in ulcerative colitis
16 フィトエストロゲン - PHYTOESTROGENS
1.Phytoestrogens and breast cancer: a complex story.
2.URINARY MYCOESTROGENS, BODY SIZE AND BREAST DEVELOPMENT IN NEW JERSEY GIRLS.
3.Interaction of Estrogenic Chemicals and Phytoestrogens with Estrogen Receptor β.
4.Long-term exposure to dietary sources of genistein induces estrogen-independence in the human breast cancer (MCF-7) xenograft model.
17 水分補給 - HYDRATION
1.Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate.
2.Acid-base balance and hydration status following consumption of mineral-based alkaline bottled water.
3.Alkaline water improves exercise-induced metabolic acidosis and enhances anaerobic exercise performance in combat sport athletes.
4.The effect of mineral-based alkaline water on hydration status and the metabolic response to short-term anaerobic exercise.
18 カフェイン - CAFFEINE
1.Coffee, Caffeine, and Risk of Depression Among Women.
2.Long-Term Coffee Consumption and Risk of Cardiovascular Disease: A Systematic Review and a Dose-Response Meta-Analysis of Prospective Cohort Studies.
3.Long-Term Coffee Consumption and Risk of Gastric Cancer: A PRISMA-Compliant Dose-Response Meta-Analysis of Prospective Cohort Studies.
4.Habitual coffee consumption and risk of hypertension: a systematic review and meta-analysis of prospective observational studies.
5.Influence of coffee drinking on subsequent risk of hepatocellular carcinoma: a prospective study in Japan.
6.Caffeine and risk of Parkinson disease in a large cohort of men and women.
7.Coffee Consumption and Risk of Liver Cancer: A Meta-Analysis.
8.Coffee Consumption and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Prospective Studies.
9.Relationship between coffee consumption and stroke risk in Korean population: the Health Examinees (HEXA) Study.
10.Effects of caffeine intake on muscle strength and power: a systematic review and meta-analysis.
19 アルコール(酒類) - ALCOHOL
1.Effects of Initiating Moderate Alcohol Intake on Cardiometabolic Risk in Adults With Type 2 Diabetes.
2.Red Wine Consumption Associated With Increased Gut Microbiota α-Diversity in 3 Independent Cohorts.
3.Phenolic Acid Intake, Delivered Via Moderate Champagne Wine Consumption, Improves Spatial Working Memory Via the Modulation of Hippocampal and Cortical Protein Expression/Activation.
4.Effects of Wine, Alcohol and Polyphenols on Cardiovascular Disease Risk Factors: Evidences from Human Studies.
5.Effects of wine, alcohol and polyphenols on cardiovascular disease risk factors: evidences from human studies.
6.Wine and Health–New Evidence.
7.Inhibition of the PDGF receptor by red wine flavonoids provides a molecular explanation for the “French paradox”.
8.Polyphenols bind to low density lipoprotein at biologically relevant concentrations that are protective for heart disease.
9.Alcohol and the risk of myocardial infarction.
10.Red Wine Polyphenols Enhance Endothelial Nitric Oxide Synthase Expression and Subsequent Nitric Oxide Release From Endothelial Cells.
11.Saturated fatty acids protect the liver from alcohol and other toxins, i.e. acetaminophen.
12.The relationship between alcohol use and dementia in adults aged more than 60 years
20 ヴィーガン - VEGAN
1.Very Low n–3 Long-Chain Polyunsaturated Fatty Acid Status in Austrian Vegetarians and Vegans.
2.Dietary intake and nutritional status of young vegans and omnivores in Sweden.
3.Vitamin B12 and folate status in Spanish lacto-ovo vegetarians and vegans.
4.Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market
5.Association between meatless diet and depressive episodes
21 ホルモンバランス - HORMONAL BALANCE
1.Physiological Regulation of the Human Growth Hormone (GH)-Insulin-Like Growth Factor Type I (IGF-I) Axis: Predominant Impact of Age, Obesity, Gonadal Function, and Sleep.
2.The bovine protein α-lactalbumin increases the plasma ratio of tryptophan to the other large neutral amino acids, and in vulnerable subjects raises brain serotonin activity, reduces cortisol concentration, and improves mood under stress.
3.Phytoestrogens and breast cancer: a complex story.
4.URINARY MYCOESTROGENS, BODY SIZE AND BREAST DEVELOPMENT IN NEW JERSEY GIRLS.
5.Interaction of Estrogenic Chemicals and Phytoestrogens with Estrogen Receptor β.
6.Long-term exposure to dietary sources of genistein induces estrogen-independence in the human breast cancer (MCF-7) xenograft model.
7.Adipose tissue as an endocrine organ.
8.Normal Physiology of Growth Hormone in Adults
9.Indigenous bacteria from the gut microbiota regulate host serotonin biosynthesis
10.Endocrine Disruptors
11.Endocrine Disrupting Chemicals in Cosmetics and Personal Care Products and Risk of Endometriosis
12.Serum bisphenol A concentrations correlate with serum testosterone levels in women with polycystic ovary syndrome
22 インスリン - INSULIN
1.Association between insulin resistance and the development of cardiovascular disease.
2.Consuming glucose-sweetened, not fructose-sweetened, beverages increases fasting insulin in healthy humans.
3.Dietary fructose reduces circulating insulin and leptin, attenuates postprandial suppression of ghrelin, and increases triglycerides in women.
4.Modulation of Insulin Resistance in Nonalcoholic Fatty Liver Disease
5.Insulin resistance and reduced metabolic flexibility: cause or consequence of NAFLD?
6.The Liver as an Endocrine Organ—Linking NAFLD and Insulin Resistance
7.Nonalcoholic Fatty Liver Disease and Insulin Resistance: New Insights and Potential New Treatments
23 紫外線への露出 - UV EXPOSURE
1.At What Time Should One Go Out in the Sun?
2.Lycopene-rich products and dietary photoprotection.
3.β-Carotene and other carotenoids in protection from sunlight.
4.The Topical Protective Effect of Soybean-Germ Oil against UVB-induced Cutaneous Erythema: an in vivo Evaluation
5.Avoidance of sun exposure as a risk factor for major causes of death
24 鬱 - DEPRESSION
1.Dietary magnesium intake and risk of depression.
2.Exploration of the association between dietary fiber intake and depressive symptoms in adults.
3.Lower Depression Scores among Walnut Consumers in NHANES.
4.Coffee, Caffeine, and Risk of Depression Among Women.
5.The Role of Curcumin Administration in Patients with Major Depressive Disorder: Mini Meta-Analysis of Clinical Trials.
6.Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population.
7.Association between meatless diet and depressive episodes
25 心血管 - HEART HEALTH
1.Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease.
2.Association of dietary nutrients with blood lipids and blood pressure in 18 countries: a cross-sectional analysis from the PURE study.
3.Association between lipoprotein cholesterol and future cardiovascular disease and mortality in older adults: a Korean nationwide longitudinal study.
4.Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies.
5.Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.
6.Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) Study.
7.Medicines and Vegetable Oils as Hidden Causes of Cardiovascular Disease and Diabetes.
8.Omega-3 Fatty Acids and Cardiovascular Disease: An Updated Systematic Review.
9.Nut consumption and risk of coronary heart disease: a review of epidemiologic evidence.
10.Association between insulin resistance and the development of cardiovascular disease.
11.Statins stimulate atherosclerosis and heart failure: pharmacological mechanisms.
12.Long-Term Coffee Consumption and Risk of Cardiovascular Disease: A Systematic Review and a Dose-Response Meta-Analysis of Prospective Cohort Studies.
13.Habitual coffee consumption and risk of hypertension: a systematic review and meta-analysis of prospective observational studies.
14.Effects of Wine, Alcohol and Polyphenols on Cardiovascular Disease Risk Factors: Evidences from Human Studies.
15.Effects of wine, alcohol and polyphenols on cardiovascular disease risk factors: evidences from human studies.
16.Wine and Health–New Evidence.
17.Inhibition of the PDGF receptor by red wine flavonoids provides a molecular explanation for the “French paradox”.
18.Polyphenols bind to low density lipoprotein at biologically relevant concentrations that are protective for heart disease.
19.Alcohol and the risk of myocardial infarction.
20.Red Wine Polyphenols Enhance Endothelial Nitric Oxide Synthase Expression and Subsequent Nitric Oxide Release From Endothelial Cells.
21.Saturated fatty acids lower Lipoprotein(a), a substance in blood that is a risk factor for heart disease.
26 腸内環境 - GUT HEALTH
1.Butyric acid in irritable bowel syndrome.
2.Butyric acid in functional constipation.
3.Is Fructose Malabsorption a Cause of Irritable Bowel Syndrome?
4.Role of Fructose Malabsorption in Patients With Irritable Bowel Syndrome.
5.Cooking shapes the structure and function of the gut microbiome.
6.Meta-analysis of the Parkinson’s disease gut microbiome suggests alterations linked to intestinal inflammation.
7.How gut microbes could drive brain disorders.
8.Indigenous bacteria from the gut microbiota regulate host serotonin biosynthesis
9.Plant green pigment of chloropyllin attenuates inflammatory bowel diseases by suppressing autophagy activation in mice
10.Curcumin use in ulcerative colitis
27 炎症 - INFLAMMATION
1.Chronic inflammation and oxidative stress in human carcinogenesis.
2.Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease.
3.Influence of heat on biological activity and concentration of oleocanthal–a natural anti-inflammatory agent in virgin olive oil.
4.Diet-derived advanced glycation end products are major contributors to the body’s AGE pool and induce inflammation in healthy subjects.
5.Bioavailability of herbs and spices in humans as determined by ex vivo inflammatory suppression and DNA strand breaks.
6.Fructose Removal from the Diet Reverses Inflammation, Mitochondrial Dysfunction, and Oxidative Stress in Hippocampus.
7.Formation of Fructose-Mediated Advanced Glycation End Products and Their Roles in Metabolic and Inflammatory Diseases.
8.Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend.
9.Meta-analysis of the Parkinson’s disease gut microbiome suggests alterations linked to intestinal inflammation.
10.Curcumin in Inflammatory Diseases
28 終末糖化産物 - AGEs (ADVANCED GLYCATION END PRODUCTS)
1.Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet.
2.Advanced glycation endproducts in food and their effects on health.
3.Diet-derived advanced glycation end products are major contributors to the body’s AGE pool and induce inflammation in healthy subjects.
4.Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health.
5.Assessment of the Concentrations of Various Advanced Glycation End-Products in Beverages and Foods That Are Commonly Consumed in Japan.
6.Advanced Glycation End Products: Formation, Role in Diabetic Complications, and Potential in Clinical Applications.
7.Formation of Fructose-Mediated Advanced Glycation End Products and Their Roles in Metabolic and Inflammatory Diseases.
8.Advanced glycation end products: Key players in skin aging?
9.Advanced glycation endproducts in food and their effects on health
29 がんのリスク - CANCER RISK
1.Chronic inflammation and oxidative stress in human carcinogenesis.
2.Premenopausal Breast Cancer Risk and Intake of Vegetables, Fruits, and Related Nutrients.
3.Vegetable, fruit and antioxidant nutrient consumption and subsequent risk of hepatocellular carcinoma: a prospective study in Japan
4.Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13800 patients and 23340 controls in 19 observational studies.
5.Oleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilization.
6.Increased sugar uptake promotes oncogenesis via EPAC/RAP1 and O-GlcNAc pathways.
7.Increased sugar uptake promotes oncogenesis via EPAC/RAP1 and O-GlcNAc pathways.
8.Phytoestrogens and breast cancer: a complex story.
9.Long-term exposure to dietary sources of genistein induces estrogen-independence in the human breast cancer (MCF-7) xenograft
model.10.Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
11.Long-Term Coffee Consumption and Risk of Gastric Cancer: A PRISMA-Compliant Dose-Response Meta-Analysis of Prospective Cohort Studies.
12.Influence of coffee drinking on subsequent risk of hepatocellular carcinoma: a prospective study in Japan.
13.Coffee Consumption and Risk of Liver Cancer: A Meta-Analysis.
14.Coffee Consumption and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Prospective Studies.
15.Bioavailability of Quercetin
16.Anticancer potential of quercetin: a comprehensive review
17.The Anti-Cancer Effect of Quercetin: Molecular Implications in Cancer Metabolism
18.Pharmacological basis and new insights of quercetin action in respect to its anti-cancer effects
19.A review on anti-cancer properties of Quercetin in breast cancer
20.Quercetin: a natural compound for ovarian cancer treatment
21.Quercetin as an anti-cancer agent: Focus on esophageal cancer
22.Quercetin inhibits prostate cancer by attenuating cell survival and inhibiting anti-apoptotic pathways
23.Quercetin: A functional dietary flavonoid with potential chemo-preventive properties in colorectal cancer
24.Safety aspects of the Use of Quercetin as a Dietary Supplement
25.Endocrine disrupting chemicals and breast cancer: a systematic review of epidemiological studies
26.Fish Intake and the Risk of Melanoma in the NIH-AARP diet and health study
30 不妊症 - INFERTILITY
1.Nutrition and Female Fertility: An Interdependent Correlation.
2.Dietary fatty acid intakes and the risk of ovulatory infertility.
3.A prospective study of dietary carbohydrate quantity and quality in relation to risk of ovulatory infertility.
4.Female dietary antioxidant intake and time to pregnancy among couples treated for unexplained infertility.
5.Association Between Pesticide Residue Intake From Consumption of Fruits and Vegetables and Pregnancy Outcomes Among Women Undergoing Infertility Treatment With Assisted Reproductive Technology.
6.Intake of Fruits and Vegetables with Low-to-Moderate Pesticide Residues Is Positively Associated with Semen-Quality Parameters among Young Healthy Men.
31 皮膚 - SKIN
1.Association of dietary fat, vegetables and antioxidant micronutrients with skin ageing in Japanese women.
2.Advanced glycation end products: Key players in skin aging?
3.Lycopene-rich products and dietary photoprotection.
4.β-Carotene and other carotenoids in protection from sunlight.
5.Extracts from Glycine max (soybean) induce elastin synthesis and inhibit elastase activity.
6.Clinical study on the effects of a cosmetic product on dermal extracellular matrix components using a high-resolution multiphoton tomograph.
7.The Topical Protective Effect of Soybean-Germ Oil against UVB-induced Cutaneous Erythema: an in vivo Evaluation
32 体脂肪 - BODY FAT
1.Effect of Low-Fat vs. Other Diet Interventions on Long-Term Weight Change in Adults: A Systematic Review and Meta-Analysis.
2.6-Gingerol, a Functional Polyphenol of Ginger, Promotes Browning through an AMPK-Dependent Pathway in 3T3-L1 Adipocytes.
3.Dietary Fructose and the Metabolic Syndrome.
4.β-Carotene and other carotenoids in protection from sunlight.
5.The effects of curcumin supplementation on liver function, metabolic profile and body composition in patients with non-alcoholic fatty liver disease: A systematic review and meta-analysis of randomized controlled trials.
6.Egg breakfast enhances weight loss.
33 食品中の毒素 - FOOD TOXINS
1.Association between intake of fruits and vegetables by pesticide residue status and coronary heart disease risk.
2.Association Between Pesticide Residue Intake From Consumption of Fruits and Vegetables and Pregnancy Outcomes Among Women Undergoing Infertility Treatment With Assisted Reproductive Technology.
3.Intake of Fruits and Vegetables with Low-to-Moderate Pesticide Residues Is Positively Associated with Semen-Quality Parameters among Young Healthy Men.
4.Temporal trends in organophosphorus pesticides use and concentrations in river water in Japan, and risk assessment.
5.Arsenic in Rice: A Cause for Concern.
6.Arsenic accumulation and speciation in Japanese paddy rice cultivars.
7.Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements.
8.URINARY MYCOESTROGENS, BODY SIZE AND BREAST DEVELOPMENT IN NEW JERSEY GIRLS.
9.Interaction of Estrogenic Chemicals and Phytoestrogens with Estrogen Receptor β.
10.Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
11.Well-done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk.
12.Changes in blood pressure, vascular reactivity and inflammatory biomarkers following consumption of heated corn oil.
13.Cooking Oil Fumes and Lung Cancer: A Review of the Literature in the Context of the U.S. Population.
14.The impact of frying aerosol on human brain activity.
15.Synergistic vascular toxicity and fatty acid anilides in the toxic oil syndrome.
16.Characteristics of PAHs from deep-frying and frying cooking fumes.
17.Genotoxicity of heated cooking oil vapors.
18.Particle dose estimation from frying in residential settings.
19.Endocrine Disruptors
20.Endocrine-disrupting Chemicals: implications for human health
21.Phthalate Exposure, Adolescent Health, and the Need for Primary Prevention
22.Polycystic ovary syndrome (PCOS) and endocrine disrupting chemicals (EDCs)
23.Association of serum levels of typical organic pollutants with polycystic ovary syndrome (PCOS) – a case-control study
24.Serum bisphenol A concentrations correlate with serum testosterone levels in women with polycystic ovary syndrome
25.Endocrine disrupting chemicals and breast cancer: a systematic review of epidemiological studies
26.Phthalate and novel plasticizer concentrations in food items from U.S. fast food chains: a preliminary analysis
27.Effectiveness of Commercial and Homemade Washing Agents in Removing Pesticide Residues on and in Apples
28.Possible health risks due to high concentration of 3-MCPD and glycidyl fatty acid esters in certain foods
34 電子レンジ調理 - MICROWAVE
1.Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
2.Quality and microstructural changes in goat meat during heat treatment
3.Non-Thermal effects in the microwave induced unfolding of proteins observed by chaperone binding
4.Effects of Microwave Heating on the Loss of Vitamin B12 in Foods
5.How microwave treatment of gluten affects its toxicity for celiac patients? A study on the effect of microwaves on the structure, conformation, functionality and immunogenicity of gluten
6.Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties
7.Changes in Glucosinolate Concentrations, Myrosinase Activity, and Production of Metabolites of Glucosinolates in Cabbage (Brassica oleracea Var. capitata) Cooked for Different Durations
8.Effects of Microwave Cooking Conditions on Bioactive Compounds Present in Broccoli Inflorescences
9.Effects of microwave radiation on anti-infective factors in human milk
35 その他 - OTHERS
1.History of the Calorie in Nutrition.
2.Effect of Low-Fat vs. Other Diet Interventions on Long-Term Weight Change in Adults: A Systematic Review and Meta-Analysis.
3.Replacement of carbohydrate by protein in a conventional-fat diet reduces cholesterol and triglyceride concentrations in healthy normolipidemic subjects.
4.Degradation of vitamins, probiotics and other active ingredients caused by exposure to heat, water and sunlight.
5.Endocrine Disrupting Chemicals in Cosmetics and Personal Care Products and Risk of Endometriosis
6.Adverse Effects Associated with Multiple Categories of Dietary Supplements
7.Association of Low Muscle Mass With Cognitive Function During a 3-Year Follow-up Among Adults Aged 65-86 Years in the Canadian Longitudinal Study on Aging
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