[vc_row][vc_column][vc_column_text]The partners of the Red Tecnomifood have participated in the Food 4 Future - ExpoFoodTech2021, a professional event of reference at European and international level, celebrated at the Bilbao Exhibition Center (BEC) from 15th to 17th of June. Researchers from the 5 technology centers that make up the Re Tecnomifood participated in a session on omics tools for the development of healthy foods and nutraceuticals, and...
Read More[vc_row][vc_column][vc_column_text] Inventor WOLF JONATHAN THOMAS [GB]; DAVIES RICHARD JAMES [GB]; HADJIGEORGIOU GEORGE [GB] Publication number WO2021038530 (A1) Applicant ZOE GLOBAL LTD [GB] Abstract Techniques are disclosed herein for generating personalized food guidance using predicted food responses. Using the technologies described herein, instead of providing food guidance that is generalized for a group of individuals, personalized food guidance is provided that takes into account an individual's personalized responses to foods, such as the individual's glucose and fat responses, the...
Read More[vc_row][vc_column][vc_column_text] Inventor [IN] GUTIERREZ-OSUNA RICARDO [US]; MORTAZAVI JACK BOBAK [US]; HUO ZEPENG [US]; COTÉ GERARD L [US]; DEUTZ NICOLAAS E [US] Publication number US2020352481 (A1) Applicant TEXAS A & M UNIV SYS [US] Abstract A method of predicting a composition of a meal includes obtaining data relating to concentration of a biomarker of an individual that consumed the meal, analyzing the data to determine the composition of the meal, wherein the analyzing comprises using a computational model. The computational model relies upon statistical learning...
Read More[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]An entrepreneur has created a portable glycerol sensor that will soon be launched in the personalized nutrition market to help consumers achieve their fitness and weight management goals. The LSee Glycerometer, based on a strip-type biosensor, analyzes glycerol from a punctured blood sample in as little as six seconds.His company, LSee (https://lsee.com), also plans to create hardware that analyzes the development and loss of muscle...
Read More[vc_row][vc_column][vc_column_text] Abstract [/vc_column_text][vc_empty_space][vc_column_text]The British Association for Nutrition and Lifestyle Medicine - BANT (https://bant.org.uk) is promoting a campaign to get nutrigenomics incorporated into public health for individualized dietary intervention to help combat obesity and prevent chronic diseases associated with diet, such as type 2 diabetes or nonalcoholic fatty liver disease. The goal is for personalized nutrition to be integrated into future healthcare.[/vc_column_text][vc_empty_space][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight=""...
Read More[vc_row][vc_column][vc_column_text] Author David Julian McClements Abstract There is growing interest in the production of foods and beverages with nutrient and nutraceutical profiles tailored to an individual’s specific nutritional requirements. In principle, these personalized nutrition products are formulated based on the genetics, epigenetics, metabolism, microbiome, phenotype, lifestyle, age, gender, and health status of a person.[/vc_column_text][vc_empty_space height="19px"][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Read the article" link="https://www.sciencedirect.com/science/article/abs/pii/S0001868620302013" background_color="#0033a1" border_color="#0033a1" color="#ffffff"][/vc_column][/vc_row]...
Read More[vc_row][vc_column][vc_column_text] Authors P Regal, CA Fente, A Cepeda, EG Silva, Abstract Breast cancer is the second most common cancer worldwide and the most common cause of cancer death for women. Its plasticity and variability suggest a multifactorial origin, with powerful influence of environmental factors. Current scientific evidence pinpoints food and specific nutrients as crucial factors in breast tumor development.[/vc_column_text][vc_empty_space height="19px"][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Read the article"...
Read More[vc_row][vc_column][vc_column_text] Authors Justine R. Horne, Daiva E. Nielsen, Janet Madill, Julie Robitaille, Marie-Claude Vohl, David M. Mutch, Abstract Health care providers globally, including dietitians, are encountering genetic testing for personalized nutrition (ie, nutrigenomics) in their clinical practice. Although considerable basic research examining diet–gene interactions exists in the literature, comparatively less knowledge is available regarding the use of nutrigenomics in clinical practice to alter dietary outcomes. [/vc_column_text][vc_empty_space height="19px"][qodef_button size="" type="" hover_animation="" target="_blank" icon_pack="" font_weight="" text="Read the article" link="https://www.sciencedirect.com/science/article/pii/S221226722100099X" background_color="#0033a1" border_color="#0033a1" color="#ffffff"][/vc_column][/vc_row]...
Read More[vc_row][vc_column][vc_column_text] Inventor Vivek K. Vishnudas (Newton, MA), Rangaprasad Sarangarajan (Boylston, MA), Niven Rajin Narain (Cambridge, MA), Min Du (Acton, MA), Tony Walshe (Boston, MA) Publication Number 20130259847 Applicant BERG PHARMA LLC (Nashville, TN) Abstract The invention described in this document is based on a collaborative and novel use of genomic, proteomic, metabolomic, transcriptomic and bioinformatics tools and methodologies, which, when combined, can be used to study any biological system of interest, such as cancer, diabetes, obesity, cardiovascular disease, and angiogenesis, using...
Read More[vc_row][vc_column][vc_column_text] Authors Peñalver, Lorenzo, Ros, Amarowicz, Pateiro and Nieto. Abstract Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods. [/vc_column_text][vc_empty_space height="19px"][qodef_button size="" type="" hover_animation=""...
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