obesity – Page 6 – mycolab.ai

Amorphophallus konjac: traditional uses, bioactive potential, and emerging health applications

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Konjac is a plant used in Asian cuisine and traditional medicine for thousands of years that contains a special fiber called glucomannan. This fiber can help with weight loss, blood sugar control, and cholesterol reduction while also supporting a healthy gut and reducing inflammation. Modern research shows promising potential for using konjac to help prevent serious diseases like colorectal cancer and manage conditions like diabetes and inflammatory bowel disease.

Investigating the Knowledge of Prebiotics, Probiotics, and Synbiotics That May Help to Improve the Gut-Organ Axis Function in Middle-Aged and Older Adults

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This study examined what middle-aged and older adults know about probiotics, prebiotics, and synbiotics—special food components that can improve gut health. Researchers found that many people had little knowledge about these products, even though they may help with various health conditions including heart disease and mental health. After giving people an educational information sheet about gut biotics, their knowledge significantly improved, suggesting that simple education can help people make better choices about their digestive health.

Synbiotic yogurt with nanoparticle entrapped rice straw hemicellulose for immediate probiotic support and prebiotic delivery

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Scientists created a new type of yogurt that contains beneficial bacteria and special prebiotics from rice straw. The innovation uses tiny nanoparticles to protect some of the prebiotics so they reach your gut intact, while free prebiotics immediately feed the beneficial bacteria in the yogurt during storage. This dual-delivery approach keeps the yogurt fresher longer while ensuring you get maximum health benefits for your digestive system.

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

Lentinula edodes cultured extract intake alleviates long-term immune deregulation induced by early-life gut microbiota dysbiosis

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Taking an extract from shiitake mushrooms (AHCC) during pregnancy and breastfeeding can help protect babies from the negative immune effects of antibiotics. Antibiotics given early in life damage the beneficial bacteria in the baby’s gut, leading to long-term immune problems. This study showed that shiitake extract helped restore healthy bacteria and reduced inflammation in mice exposed to antibiotics as infants, suggesting it could be used as a preventive measure for children who need antibiotics.

Influence of the chemical content of sawdust on the levels of important macronutrients and ash composition in Pearl oyster mushroom (Pleurotus ostreatus)

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This research shows that oyster mushrooms grown on different types of sawdust develop different nutritional profiles. By choosing sawdust with specific pH levels (slightly acidic to slightly basic) and hemicellulose content, mushroom farmers can grow mushrooms with higher protein, minerals, or fiber depending on consumer dietary preferences. The study helps growers make informed choices about substrate selection to optimize the nutritional value of their mushroom crops.

Research progress of edible mushroom polysaccharide-metal trace element complexes

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This research reviews how edible mushroom polysaccharides can be combined with essential metals like iron, selenium, and zinc to create health-boosting supplements. These complexes improve how our bodies absorb and use these important minerals, offering benefits like better immune function, antioxidant protection, and potential cancer-fighting properties. Scientists are studying different ways to make these complexes and testing their effectiveness for treating various health conditions.

In vitro fermentation characteristics and prebiotic activity of herbal polysaccharides: a review

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This review explores how plant-based polysaccharides from traditional herbs can benefit our health by feeding good bacteria in our gut. When these polysaccharides are fermented by our gut microbiota, they break down into smaller compounds that produce short-chain fatty acids, which have anti-inflammatory and immune-boosting effects. The research shows that different herbs have different structures that are recognized by specific beneficial bacteria, which suggests we can develop personalized functional foods tailored to promote specific health benefits.

The Gut Mycobiome for Precision Medicine

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This comprehensive review explores how fungi in our gut play important roles in our health and disease. While fungi make up only a tiny fraction of our gut microbiota, they have outsized effects on conditions like diabetes, inflammatory bowel disease, and even certain cancers. The review discusses how scientists study these fungi and how understanding individual fungal profiles could lead to personalized medical treatments tailored to each person’s unique microbial makeup.

The Active Components of Traditional Chinese Medicines Regulate the Multi-Target Signaling Pathways of Metabolic Dysfunction-Associated Fatty Liver Disease

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This comprehensive review examines how traditional Chinese medicine ingredients can treat fatty liver disease through multiple biological pathways simultaneously. Unlike conventional drugs that target a single pathway, TCM compounds address the complex, interconnected causes of the disease including fat accumulation, inflammation, and tissue damage. The research identifies dozens of effective herbal compounds and proposes a new framework for designing TCM treatments tailored to individual patient needs.

Disease: obesity