Volume 2 Issue 1

Volume 2 Issue 1

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Research Article

High Serum Lycopene Concentration Decreases Mortality of Adults Aged 45 years or Older

Rex Cheung* MD, PhD, Josephine Kang, MD, PhD, Daniel Ouyang MD, MS, Vincent Yeung, MD

Lycopene is an important non-toxic red pigment that has been used in food coloring. The chemical properties and methods of extraction are currently actively studied. Lycopene is a polyunsaturated fatty molecule that occurs in a large variety of fruits and vegetables. In Western diets, tomato is a major source of lycopene. In Southeast Asia, their main staple and fruit GAC  has 50 times higher in lycopene content per gram of wet fruit than tomato.

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Review Article

Omega-3: Healthy Effects and Endpoints in Nutrition

Maria Alessandra Gammone*, Stefania Martelli, Nicolantonio D’Orazio

The typically modern dietary imbalance among macronutrients leads to metabolic derangement of glucose and lipid disposal such as dyslipidemia, increased insulin resistance, and fatty liver, which are increasingly widespread all over the world and represent some of the characteristic features of the metabolic syndrome. Dietary fatty acids regulate several physiological functions, however, they have to be present in the diet in an optimal balance in order to exert their properties. Particular attention has been focused on n-3 polyunsaturated fatty acids and n-6/n-3 ratio, influenced by their dietary intake.

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