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:: welcome ::

eISSN: 3092-6149         It is to announce that the journal name Nutrition and Food Scinces Research has changed to Nutrition and Food in Health and Disease (NFHD) since the first issue of 2025.


Owned and published by: National Nutrition & Food Technology Research Institute

Chairman: Dr Amir Mohammad Mortazavian 
Editor-in-chief: Dr Tirang Neyestani

Consultant: Mohammad Reza Khoshfetrat, M.Sc
Executive Manager: Mohammad Hosseini, B.Sc

English editor:  Dr Ramin Mazaherinezhad Fard

Address: 7, West Arghavan St., Farahzadi Blvd., Zip Code: 1981619573 P.O.Box: 19395-4741, Tehran, Iran
Tel-Fax: (98-21)22086347
E-mail: nfsrsbmu.ac.ir , nfsr.journalgmail.com
Website: www.nfsr.sbmu.ac.ir

 
:: Latest Published Issue: Volume 12, Number 3 (Jul-Sep 2025) ::
  |   Highlights   |   Graphical Abstract
  • Some specefic dietary components may positively influence immune function and Hashimoto’s thyroiditis symptoms.
  • Supplementation could improve quality of life in patients with Hashimoto’s thyroiditis.
  • Limitations include inconsistent findings and a lack of sufficient randomized controlled trials (RCTs).


  |   Highlights   |   Graphical Abstract
  • Beetroot juice is rich in dietary nitrates and betalains, supporting antioxidant and anti-inflammatory activities.
  • Regular intake helps lower blood pressure, improve endothelial function, and enhance nitric oxide bioavailability.
  • Beetroot supplementation mitigates oxidative stress, aids glucose regulation, and improves lipid profiles.
  • It contributes to weight management and athletic recovery by reducing inflammation and enhancing mitochondrial efficiency.


  |   Highlights   |   Graphical Abstract
  • Mango peels and pulps are rich sources of antioxidants and appropriate for developing health-promoting products.
  • The UV-vis spectrophotometry effectively quantified total phenolics, flavonoids and carotenoids in mango byproducts.
  • Mango peels contained the highest total phenolic (270.26 mg GAE 100 g-1 FW) and flavonoid (329.36 mg QE 100 g-1 FW) content, while carotenoids peaked in peels (85.69 µg g-1) and pulps (57.16 µg g-1).
  • Phenolics peaked at the mature green, flavonoids at the partially ripe and carotenoids at the overripe stages.
  • Indigenous mangoes showed higher bioactive concentrations in pulps and byproducts than the non-indigenous varieties


  |   Highlights   |   Graphical Abstract
  • MAZ-type Common beans are rich in essential nutrients and phytochemicals like flavonoids and phenolic acids.
  • Color, flavonoids, and phenolic contents of the canned maz-type common beans were influenced by canning variables and beans' genetics.
  • Canned beans showed better lightness and yellowness in color, enhanced flavor, and preserved their flavonoids and phenolic contents.
  • The highest retention of phenolic and flavonoids content was observed in canned beans prepared by soaking beans for 30 minutes at room temperature followed by blanching at 75°C and 88°C, respectively, each for 30 minutes.


  |   Highlights
  • Feeding rats with high protein diets increased their serum glucose and decreased Pi; however, cholesterol and phospholipids were not affected.
  • High protein diets increased brush border membrane enzymes; ALkPase and GGTase but decreased sucrase activity.
  • High protein diets increased ALkPase by increasing Vmax and GGTase by increasing Vmax and decreasing Km, whereas decreased sucrase by decreasing Vmax and Km.
  • High protein diets decreased glycolysis, TCA cycle and HMP shunt but increased gluconeogenesis in the intestine as demonstrated by the enzymes.
  • High protein diets decreased glycolysis and TCA cycle but increased HMP shunt and gluconeogenesis in the liver as shown by the enzymes.

  |   Highlights   |   Graphical Abstract
  • Ostrich oil includes high contents of unsaturated fatty acids
  • The value of peroxide in liquid ostrich oil (4.54 ±0.01 mEq. O2 kg-1) is 2.67-times higher than solid ostrich oil
  • Ostrich oil (liquid and solid oils) contains alpha-tocopherol
  • Results of this study showed that the Saponification number of ostrich oil is close to the saponification number of corn (187–195), palm (190–202) and safflower (186–198) oils
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  The scientific and research merits of the journal “ Nutrition and Food Sciences Research (NFSR)” was approved by the letter dated 28 October 2014 at the 113th meeting dated 19 October 2014 of the Medical Commission of the Ministry of Health and Medical Education. pISSN: 2383-0441, eISSN: 2383-3009.

  
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