Browsing by Author "Ghazi Halabi"

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Can functional food security decrease the epidemic of obesity and metabolic syndrome? A viewpoint
(Nova Science Publishers, Inc., 2016) Sergey Shastun; Anil K. Chauhan; Ram B. Singh; Meenakshi Singh; Ravi P. Singh; Arunporn Itharat; Sergey Chibisov; Fabien De Meester; Douglas W. Wilson; Ghazi Halabi
The world is still ignorant about the role of functional food security characterized by diversity and adequacy of nutrients that may have been beneficial and abundant in the Paleolithic diet 40,000 years ago because of food diversity. Therefore, the increased prevalence of metabolic syndrome and the resultant type 2 diabetes, hypertension and heart disease throughout the world, are closely linked to food security via westernized dietary patterns, physical inactivity, and rapid increase in the rate of obesity. There is substantial evidence that increased intake of functional foods can bring about a significant decline in the epidemic of obesity and metabolic syndrome, resulting in health promotion. We therefore propose that functional food security can maintain the normal physiology and metabolism of our bodies, resulting in prevention of diseases and improvement of world health. © 2016 Nova Science Publishers, Inc.
Functional food security for prevention of obesity and metabolic syndrome
(Elsevier, 2018) Sergey Chibisov; Mukta Singh; Ram B. Singh; Ghazi Halabi; Rie Horiuchi; Toru Takahashi
The world is still ignorant about the role of functional food security which depends on food diversity as well as on adequacy of nutrients. The nutrient adequacy was possibly abundant in the Paleolithic diet 40,000 years ago because of the diversity in food consumption patterns. Therefore, the increased prevalence of metabolic syndrome and the resultant type 2 diabetes, hypertension, and heart disease globally, may be the result of worldwide food security without much consideration for the adverse effects of Westernized type foods, sedentary behavior, and rapid rise in the epidemic of obesity. Further, evidence from prospective observational studies and clinical trials has converged to support the importance of individual nutrients, foods, and dietary patterns in the prevention and management of obesity and metabolic syndrome. The quality of dietary fats and carbohydrates consumed is more crucial than the quantity of these nutrients. Diets rich in whole grains, fruits, vegetables, legumes, nuts, moderate in alcohol consumption, and lower in refined grains, red/processed meats, and sugar-sweetened beverages have been demonstrated to reduce the risk of obesity and metabolic syndrome. Several healthful dietary patterns emphasizing the overall diet quality can be adapted to appropriate personal and cultural food preferences and calorie needs for weight control and management. Considerable progress has been made in developing and implementing evidence-based nutrition recommendations in developed countries, however, concerted global efforts and policies are warranted to alleviate regional disparities. More recent evidence has emphasized that food diversity and greater consumption of functional foods can cause a significant reduction in the epidemic of obesity and metabolic syndrome, resulting in health promotion. We therefore propose that food diversity by increasing traditional food consumption with a preference for functional foods, in conjunction with moderate physical activity, can protect the physiology and metabolism of the community, resulting in a decrease in the epidemic of obesity and an improvement in world health. © 2019 Elsevier Inc. All rights reserved.
Organic acids: microbial sources, production, and applications
(Elsevier, 2021) Poonam Yadav; Anil K. Chauhan; Ram B. Singh; Shairy Khan; Ghazi Halabi
Microorganisms play a prominent role in generating a variety of products that have applications in different areas, such as energy, food, chemicals, diagnostics, and pharmaceuticals. They are the source of enzymes, organic acids, amino acids, antibiotics, vitamins, single-cell proteins, and other commodity chemicals of commercial importance. The advances in microbial fermentation techniques have led to the development of ecofriendly processes to replace some of the conventional chemical processes. Organic acids are traditional products of food technology and biotechnology. At the same time, organic acids are among the most promising future products of industrial microbiology, owing to their possible use as building block chemicals. The production of organic acid through microbial fermentations using less expensive raw material is also one of the major achievements of industrial microbiology. This review mainly focuses on the microbial sources and production methods of different organic acids (citric acid, gluconic acid, fumaric acid, and lactic acid) used mainly in the food industry. © 2022 Elsevier Inc. All rights reserved.