Nano Nutrition Health and Wellness Science

Introduction: Honey has been used for thousands of years as both a food and a medicine. ​​​​​ Recent clinical research has provided substantial evidence supporting its numerous health benefits, attributed to its rich composition of bioactive compounds, including flavonoids and phenolic acids. ​ Key Findings: Traditional and Historical Uses: ​ Honey has been traditionally used to treat a variety of conditions such as eye diseases, bronchial asthma, throat infections, tuberculosis, and wounds. ​ Bioactive Compounds: Honey contains approximately 180-200 compounds, including sugars, proteins, enzymes, minerals, vitamins, amino acids, and polyphenols. ​​​ These compounds contribute to its therapeutic properties. ​​​​ Antioxidant Properties: Honey's phenolic compounds provide strong antioxidant activity, helping to intercept free radicals and prevent cellular damage. ​​​​​ Darker honey varieties have higher antioxidant values. ​​ Antimicrobial Activity: Honey ex...

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  Brief Report: Key Findings on Diet and Nutrition for Health and Weight Management ​ 1. Dietary Approaches and Their Effectiveness ​​​ Caloric Deficit : Essential for weight loss, typically achieving 5-10% weight loss over 6-12 months. ​ Long-term maintenance is challenging without ongoing support. ​​ Very-Low-Calorie Diets (VLCDs) : Achieve 10-15% weight loss in 12 weeks but require structured refeeding and behavioral interventions for maintenance. ​ Low-Fat and Low-Carbohydrate Diets : Both show modest weight loss (3-7%) over 12 months. ​ Long-term success depends on adherence and lifestyle changes. ​​​​ Meal Replacements : Effective for short-term weight loss (8-10% over 6 months) but require transition to a balanced diet for long-term success. ​ Mediterranean and DASH Diets : Promote 3-7% weight loss over 12 months and are associated with better long-term adherence due to their flexibility and emphasis on whole, unprocessed foods. ​ 2. Health Benefits Beyond Weight L...

A comprehensive review of black garlic, focusing on its production, bioactivity, and applications. ​​​ Here are the most important points: Production Process : Black garlic is produced by fermenting fresh garlic at high temperatures (60-90°C) and high humidity (70-90%) for a period of 10-80 days. ​​ The fermentation process changes the garlic's color to black, reduces its pungent odor, and gives it a sweet taste. ​​ Chemical Composition : Black garlic contains higher levels of antioxidants, including S-allyl cysteine (SAC), S-allyl-mercapto cysteine (SAMC), 5-hydroxymethylfurfural (5-HMF), phenols, and flavonoids compared to fresh garlic. ​​ The aging process increases the content of these bioactive compounds, enhancing its health benefits. ​​​ Health Benefits : Antioxidant Properties : Black garlic has strong antioxidant properties, which help in scavenging free radicals and reducing oxidative stress. ​​​ Anti-inflammatory Effects : It reduces the production of...