http://sgpwe.izt.uam.mx/files/users/uami/acym/Enterococos_en_alimentos_y_salud-2006.pdf

The role and application of enterococci in food and health.

Adipose tissue has an important endocrine function in the regulation of whole-body metabolism. Obesity leads to a chronic low-grade inflammation of the adipose tissue, which disrupts this endocrine function and results in metabolic derangements, such as type-2 diabetes. Dietary bioactive compounds, such as polyphenols and certain fatty acids, are known to suppress both systemic and adipose tissue inflammation and have the potential to improve these obesity-associated metabolic disorders. Mechanistically, polyphenolic compounds including non-flavonoids, such as curcumin and resveratrol, and flavonoids, such as catechins (tea-polyphenols), quercetin and isoflavones, suppress nuclear factor-κB (NF-κB) and mitogen-activated protein (MAP) kinases (MAPK) pathways while activating the 5′ adenosine monophosphate-activated protein kinase (AMPK) pathway in adipose tissue. Dietary polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), conjugated linoleic acid (CLA) and monounsaturated fatty acids (MUFA), such as oleic acid, also impart anti-inflammatory effects through several mechanisms. These include activation of AMPK and peroxisome proliferator-activated receptor gamma (PPAR-γ), as well as suppression of toll-like receptors (TLRs) and NF-κB pathway. This review discusses the major molecular mechanisms of dietary polyphenols and fatty acids, alone or in combination, which are responsible for adipose tissue-associated anti-inflammatory effects.

Modulation of adipose tissue inflammation by bioactive food compounds

Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production.

Osteoporosis is a debilitating disease that affects many older people. Fragility fractures are the hallmark of osteoporosis. Although nutrition is only 1 of many factors that influence bone mass and fragility fractures, there is an urgent need to develop and implement nutritional approaches and policies for the prevention and treatment of osteoporosis that could, with time, offer a foundation for population-based preventive strategies. However, to develop efficient and precocious strategies in the prevention of osteoporosis, it is important to determine which modifiable factors, especially nutritional factors, are able to improve bone health throughout life. There are potentially numerous nutrients and dietary components that can influence bone health, and these range from the macronutrients to micronutrients as well as bioactive food ingredients. The evidence-base to support the role of nutrients and food components in bone health ranges from very firm to scant, depending on the nutrient/component. This article initially overviews osteoporosis, including its definition, etiology, and incidence, and then provides some information on possible dietary strategies for optimizing bone health and preventing osteoporosis. The potential benefits of calcium, vitamin D, vitamin K(1), phytoestrogens, and nondigestible oligosaccharides are briefly discussed, with particular emphasis on the evidence base for their benefits to bone. It also briefly considers some of the recent findings that highlight the importance of some dietary factors for bone health in childhood and adolescence.

https://www.uio.no/studier/emner/medisin/nutri/ERN3120/v12/ERN3120-Unit3-Student/03%20Bone%20and%20Nutrition/Diet,%20Nutrition%20and%20Bone%20Health.pdf

Diet, Nutrition, and Bone Health

Gut microbiota: Changes throughout the lifespan from infancy to elderly

Regulatory context in the EU Diet and the prevention of disease Functional foods and age-related diseases. Part 1 Bone and oral health: Diet and control of osteoporosis Phytoestrogens and the prevention of osteoporosis Vitamin D fortification and bone health Calcium citrate (TTC) and bone health Diet, functional foods and oral health. Part 2 Obesity: Nutrient-gene interactions in the control of obesity Satiety and the control of obesity Nutrition, fat synthesis and obesity. Part 3 Gut health and immune function: Functional foods for gut health: an overview Analysing gut microflora Dietary lipids and immune function Improving gut health in the elderly Probiotics, prebiotics and gut health. Part 4 Cancer: Anti-angiogenic functional food, degenerative disease and cancer Synbiotics and colon cancer Identifying antimutagenic constituents of food Glucosinolates and the prevention of cancer Dietary fibre, phytoestrogens and the prevention of cancer Food phenolics and cancer chemo prevention Vitamins and prevention of cancer probiotics in inflammatory bowel disease Assesing the effectiveness of probiotics, prebiotics and synbiotics in preventing disease.

Functional foods, ageing and degenerative disease.

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Functional foods, ageing and degenerative disease.