Flavonoids are a group of plant antioxidants that are widely distributed in plants from the
root and stem to the leaves, flowers, and fruits. They are generally present as glycosides, …

Background: Frying is one of the most popular methods of food preparation. Since in fast food
restaurants the oil is heated for prolonged and repeated periods of time, toxic compounds …

Stevia is a sweet calorie-free plant used in food industry as a sweetener in beverages and
foods. Lots of studies have been done on its efficacy, including its effects on weight, blood …

Multiple functions in our body require vitamin D and magnesium. Magnesium acts as a co-factor
along with more than 600 enzymes, including enzymes that activate and inactivate …

Background: Despite the key role of nutrition literacy and behavior in health, evidence suggests
a low adherence to healthy nutritional behaviors. We sought to determine the influence …

Inflammatory bowel disease (IBD) denotes to two principal groups of chronic relapsing
inflammatory intestinal disorders including ulcerative colitis (UC) and Crohn's disease (CD). …

Background: Diabetes mellitus (DM) is a non-communicable disease that is generally
associated with fasting blood glucose (FBG) level of> 126 mg/dL and weight loss. Germinated …

Discussion In this study, non-pasteurized dairy products were collected and evaluated
using the ELISA method. AFM1 was observed in 92.1% of the total samples, also the results …

Background: Nutrition education during childhood plays a substantial role in promotion of
healthy eating habits throughout the life. We aimed to assess the effect of a newly designed …

Diabetes mellitus (DM) is a disease that results in an imbalance in the body ability to use
food efficiently caused by the pancreas failure to produce insulin or dysfunction of the body to …