Papers mentioning pheasant or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Background: Evidence remains limited on the effects of dietary betaine intake and dyslipidemia. We aim to investigate the association between dietary betaine intake and dyslipidemi... Read full abstract on PubMed →
Betaine exhibits significant physiological functions in organisms and has positive impacts on obesity, alcohol-induced and metabolic-associated liver disease, diabetes, cardiovascu... Read full abstract on PubMed →
OBJECTIVE: Dietary choline is associated with lower risk of dementia in older adults, yet this association during mid-life remains unknown. Given that menopause reflects a nutritio... Read full abstract on PubMed →
Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains... Read full abstract on PubMed →
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a... Read full abstract on PubMed →
Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and ec... Read full abstract on PubMed →
Medicinal herbs and many food ingredients possess favorable biological properties that contribute to their therapeutic activities. One such natural product is betaine, a stable, no... Read full abstract on PubMed →
The objective of this study was to evaluate the effects of supplementation with a feed additive containing a combination of betaine, biotin, and chromium (BBC) and concentrate-to-r... Read full abstract on PubMed →
Choline is an essential nutrient, but is also formed by de novo synthesis. Choline and its derivatives serve as components of structural lipoproteins, blood and membrane lipids, an... Read full abstract on PubMed →
Summer tea leaves, characterized by thick cell walls, low aroma, and strong bitterness, are generally considered unsuitable for high-quality tea production. This study investigated... Read full abstract on PubMed →
Caffeine is the most frequently used substance with a central nervous system stimulant effect, but its consumption is most often due to the intake of foods and drinks that contain... Read full abstract on PubMed →
Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increase... Read full abstract on PubMed →
Coffee and caffeine consumption has global popularity. However, evidence for the potential of these dietary constituents to influence energy intake, gut physiology, and appetite pe... Read full abstract on PubMed →
Caffeine is the most widely consumed psychoactive drug in the world. Natural sources of caffeine include coffee, tea, and chocolate. Synthetic caffeine is also added to products to... Read full abstract on PubMed →
Over the last decade, Food Regulation Authorities have concluded that coffee/caffeine consumption is not harmful if consumed at levels of 200 mg in one sitting (around 2½ cups of c... Read full abstract on PubMed →
Caffeine is commonly consumed to help offset fatigue, however, it can have several negative effects on sleep quality and quantity. The aim of this study was to determine the relati... Read full abstract on PubMed →
Caffeine is one of the most researched food components, with the vast majority of dietary contributions coming from beverage consumption; however, there is little population-level... Read full abstract on PubMed →
Vitamin B5, also called D-pantothenic acid (D-PA), is a necessary micronutrient that plays an essential role in maintaining the physiological function of an organism. It is widely... Read full abstract on PubMed →
A simple and reliable analytical method has been developed for the determination of pantothenic acid in food. For the high-protein food, 20 mL of water was added to 2 g of sample,... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVE: Dietary constituents may affect the progression of Parkinson's disease (PD). This study aimed to assess the contribution of dietary intake of vitamins and... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.