2022

Articles

• Correlation between body resistance and use of Far infrared-emitting garments: An exploratory evaluation

  Alexander Bertuccioli, Aurora Gregoretti, Mirko Ragazzini, Alfredo Bressan, Marco Neri, Diego Vergoni, Giordano Zonzini

  • 10.17470/NF-022-0055

• Effect of Cardio 360° - Prevent® on total, HDL- and LDL-cholesterol levels: a pre- and post-observational study

  Giordano Zonzini, Alfredo Bressan, Brunella Radi, Cesare Gamberini, Marco Neri, Luca Boccoli, Iordanova Martina Tzvetanova, Davide Sisti

  • DOI 10.17470/NF-022-0054

• Safety and Efficacy of a Proprietary Platform Technology-Based Curcumin on Arthritis, Joint Pain, and Mobility

  Shankaranarayanan Jeyakodi, Arunkanth Krishnakumar, Dinesh Kumar Chellappan, Rajesh Subbanna, Sachin Bansal, Divya Chandradhara P, Shubha Rani M

  • DOI 10.17470/NF-022-0053

• Myrrh: a resin of ancient tradition at the service of science

  Maria Cristina Marzano, Rosalì Amelotti, Rudy Ferretti

  • DOI 10.17470/NF-022-0052

• Technological properties and antagonistic effect of lactic acid bacteria isolated from fermented goat milk flavoured with juniper leaves – a product from the southwest region of Algeria – against some microbial contaminants

  Elhassan Benyagoub

  • DOI 10.17470NF-022-0051

• Commercial Asian Herbal Cooling or Heat-Clearing Tea Products in Singapore: An Analysis of Compositions and Claims

  Wai Mun Loke, Jue Xi Lai, Rachael Tan

  • DOI 10.17470NF-022-0050

• Chromatographic analyses and in vitro screening of the antimicrobial activity of tannins extract of fenugreek seeds grown in the Taghit region (Southwest of Algeria)

  Elhassan Benyagoub, Nouria Nabbou, Fatima Bouchikhi, Mebarka Nourhane Milioudi

  • DOI 10.17470/NF-022-0049

• A Study of Trans-Himalayan Fermented Flour ‘Tattakhar’: A Disappearing Immunity-boosting Superfood

  Nivedita Sharma, Nisha Sharma, Neha Gautam, Anupama Gupta

  • DOI 10.17470/NF-022-0048

• Lower plasma coenzyme Q10 concentrations in healthy vegetarians and vegans compared with omnivores

  Kazunori Hosoe, Takao Yamaguchi MSc, Iwao Funahashi

  • DOI 10.17470/NF-022-0047

• Comparative in vitro biological characterization of black and green tea infusions fermented with brewer’s yeast and SCOBY with special emphasis on antioxidant activity

  Malay Bhattacharya, Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sourav Chakraborty, Sukanya Acharyya, Sahadeb Sarkar

  • DOI 10.17470/NF-022-0045

• Commercial antioxidant health products in Singapore: compositions and claims

  Wai Mun Loke, Rachael Tan

  • DOI 10.17470/NF-022-0046

• Efficacy of purified bacteriocin of L. fermentum L2 in preservation of plum (Prunus domestica) pulp and ready to serve (RTS) plum drink

  Neha Gautam, Nivedita Sharma, Archana Thakur

  • DOI 10.17470/NF-022-0044

• Characteristics and compositions of commercial digestive health products in Singapore

  Wai Mun Loke, Rachael Tan

  • DOI 10.17470/NF-022-0043

• Specific prebiotic composition for precision bacterial therapy in patients with irritable bowel syndrome

  Alexander Bertuccioli, Alfredo Bressan, Marco Neri, Diego Vergoni, Giordano Zonzini

  • DOI 10.17470/NF-022-0042

• Treatment of insomnia in individuals undergoing diet therapy: nutraceutical approach vs pharmacological approach, a retrospective evaluation

  Alexander Bertuccioli, Alfredo Bressan, Marco Neri, Diego Vergoni, Giordano Zonzini

  • DOI 10.17470/NF-022-0041

• Influence of the Nestlé Healthy Kids programme on the behaviour and knowledge of pupils and teachers in classes three, four, five and six in some public primary schools in Cameroon

  Etoundi, Omgba Cunégonde Blanche, Mbang Mbarga Audrey Judith, Kayo Tayou Cynthia, Tchameni Nguemezi Sévérin, Kana Sop Marie Modestine, Ngono Ngane Rosalie Annie

  • DOI 10.17470/NF-022-0040