Dietary Fiber and Chronic Disease by Wendy Dahl

“… Dietary fibers are carbohydrates that are not digestible – it’s what is left over after we digest proteins, fats, starches, and sugars from foods. Plant foods contain dietary fiber and sources include: whole grains, legumes, fruits, vegetables, nuts, and seeds. …”
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Clinical Holistic Medicine: The Dean Ornish Program (“Opening the Heart”) in Cardiovascular Disease by Søren Ventegodt, Efrat Merrick, Joav Merrick

“…Dean Ornish of the Preventive Medicine Research Institute in Sausalito, California has created an intensive holistic treatment for coronary heart patients with improved diet (low fat, whole foods, plant based), exercise, stress management, and social support that has proven to be efficient. …”
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Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root by Agnieszka Narwojsz, Tomasz Sawicki, Beata Piłat, Małgorzata Tańska

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Conceptual Metaphor of “Happiness” in Divan Shams by Abbas Mohammadian, Majid Farhanizadeh

“…Molana has gotten help from the "object", "animal", "food", "plant", "market", and "place" to explain many of happiness features in Divan Shams and he could make this concept concrete and objective. …”
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Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities by Zelin Huang, Yan Zhao, Weixing Yang, Lu Lang, Jun Sheng, Yang Tian, Xiaoyu Gao

“…Amomum tsaoko is an important homologous medicinal and food plant, and its fruit is rich in flavonoids. However, few studies have reported the preparation and bioactivity of flavonoids in A. tsaoko (ATF). …”
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Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese) by S. Sivaranjani, N. Karpoora Sundara Pandian, S. Parveen, D. Baskaran, V. Arun Prasath, V. Eyarkai Nambi, R. Pandiselvam

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Antiobesogenic and Antiatherosclerotic Properties of Caralluma fimbriata Extract by Soundararajan Kamalakkannan, Ramaswamy Rajendran, Ramasamy V. Venkatesh, Paul Clayton, Mohammad A. Akbarsha

“…There is evidence that the principles present in the widely consumed Indian food plant C. fimbriata extract (CFE) suppress appetite, and provide antiobesogenic and metabolic benefits. …”
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Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

“…Pea protein-based Pickering emulsions have demonstrated exceptional versatility, paving the way for innovative food applications such as 3D-printed foods, plant-based meat alternatives, and dairy substitutes. …”
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Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate by Fany Dwi Wahyuni, Fitria Riany Eris, Nia Ariani Putri, Rifqi Ahmad Riyanto

“…Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. …”
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Concerning the issue of early diagnostics of low tannin content in faba bean seeds (<i>Vicia faba</i> L.) by S. M. Mamedova, V. S. Popov, A. E. Solovyeva, I. N. Perchuk, L. L. Malyshev, M. A. Vishnyakova

“…The use of faba bean (Vicia faba L.) as a feed and food plant is hindered by the presence of antinutritional substances and in particular phenolic compounds – tannins – in the seed coat. …”
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Productivity of taro (Colocasia esculenta L. Shott) under three species stands using  agroforestry system in community forest site by Aris Sudomo, Aditya Hani

“…Shott ) is a functional food plant. Based on Permenhut P.35/2007 with regard to Non Wood Forest Product, taro is categorized as a starch plant. …”
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Assessment of the phenotypic and physicochemical traits of nine Iranian endemic fenugreek (Trigonella foenum-graecum L.) by Majid Azizi, Hoda Saeb, Mansoureh Nazari, Hossein Aroiee, Mohammad Reza Morshedloo

“…Abstract Considering the significance of fenugreek as a valuable medicinal and food plant, assessing the genetic diversity of different populations of this species is essential for optimizing performance and adaptability to environmental conditions. …”
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Computerised cognitive training tools and online nutritional group counselling for people with mild cognitive impairment: study protocol of a completely digital, randomised, contro... by Stephanie Book, Elmar Graessel, Julia Schneider, Michael Jeitler, Petra Scheerbaum, Michael Jank, Etienne Hanslian, Melanie DellO’ro, Julia-Sophia Scheuermann, Sophia Bösl, Christian Kessler

“…For each variable, we developed two kinds of interventions specialised for people with MCI (CCT: ‘individualised’ CCT; nutrition: a whole-food, plant-based diet). Additionally, there are two kinds of active control measures (CCT: ‘basic’ CCT; nutrition: a healthy diet following the current guidelines of the German Nutrition Society). …”
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Evaluation of Bioactive Compounds and Chemical Elements in Herbs: Effectiveness of Choline Chloride-Based Deep Eutectic Solvents in Ultrasound-Assisted Extraction by Aleksandra Szydłowska-Czerniak, Agnieszka Kowaluk, Michał Strzelec, Tomasz Sawicki, Małgorzata Tańska

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Allergic conditions and risk of rheumatoid arthritis: a Swedish case–control study by Johan Askling, Lars Klareskog, Lars Alfredsson, Marie Holmqvist, Helga Westerlind, Cynthia S Crowson, Vanessa L Kronzer

“…Metal, respiratory, food, plant/pollen and chemical allergies were not associated with risk of RA. …”
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Alkaloids of narrow-leaved lupine as a factor determining alternative ways of the crop’s utilization and breeding by M. A. Vishnyakova, A. V. Kushnareva, T. V. Shelenga, G. P. Egorova

“…The paper discusses the current state of use of the species as a green manure, fodder, food plant. Information is given on the quantity and qualitative composition of narrow-leaved lupine alkaloids, their applied value, in particular, fungicidal, antibacterial, insecticidal, the use of lupine alkaloids as active principles of drugs. …”
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Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

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Chemical composition of bird cherry fruits in the Northwestern region of Russia by S. Yu. Orlova, A. A. Yushev, T. V. Shelenga

“…Among stone fruit plants, a special place belongs to bird cherry (Padus Mill.). As a food plant, it has found use in areas with harsh climate conditions. …”
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Un manifeste patrimonial pour la gastronomie by Marie-Hélène Bénetière, Isabelle Chave, Julie Faure, Michaël Vottero

“…In their respective specialities, heritage actors have gradually cleared the field of culinary practices, through the establishment and enhancement of heritage gardens and food plant conservatories, studies of the gastronomic heritage conducted by the services of the General Inventory of Cultural Heritage, work to restore or rehabilitate the architectural framework of gastronomy, protection of historic monuments, monuments and movable objects related to the culinary arts, the collection of specialised funds, sometimes called "gourmet funds", by archives and libraries and the constitution of collections of objects by museums, in particular ecomuseums and social museums. …”
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