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Preventive Nutrition and Food Science (PNF) is a journal that publishes original scientific work on preventive nutrition for preventing disease and promoting health status, and its related food science and biotechnology. The scope of PNF specially covers the preventive effects of nutrients and food components on chronic disease development and modification of their bioactivity by food processing.

The journal will cover to the field of nutritional biochemistry, molecular nutrition, functional foods, nutraceuticals, natural bioactive compounds in

 
Reviews
Effect of Vitamins C and E Co-Supplementation on Serum C-Reactive Protein Level: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Faezeh Fouladvand, Ebrahim Falahi, Omid Asbaghi, and Amir Abbasnezhad
Preventive Nutrition and Food Science 2020 Mar; 25(1): 1-8
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A Review of Recent Evidence from Meal-Based Diet Interventions and Clinical Biomarkers for Improvement of Glucose Regulation
Yeseung Jeong, Eunbi Lee, Yoon Jung Park, Yangha Kim, Oran Kwon, and Yuri Kim
Preventive Nutrition and Food Science 2020 Mar; 25(1): 9-24
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Originals
Vitis vinifera L. Grape Skin Extract Prevents Development of Hypertension and Altered Lipid Profile in Spontaneously Hypertensive Rats: Role of Oxidative Stress.
Giselle França da Costa, Dayane Teixeira Ognibene, Cristiane Aguiar da Costa, Michelle Teixeira Teixeira, Viviane da Silva Cristino Cordeiro, Graziele Freitas de Bem, Aníbal Sanchez Moura, Angela de Castro Resende, and Roberto Soares de Moura
Preventive Nutrition and Food Science 2020 Mar; 25(1): 25-31
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Preventive Effect of Fermented Chestnut Inner Shell Extract on Obesity-Induced Hepatic Steatosis
Hee-Seop Lee, Sung-Jin Lee, Jin-Nyoung Ho, and Hong-Yon Cho
Preventive Nutrition and Food Science 2020 Mar; 25(1): 32-40
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Freeze-Dried Watermelon Supplementation Has Modest Effects on Bone and Lipid Parameters of Ovariectomized Mice.
Edralin A. Lucas, Maryam Yuhas, Kayla White, Penelope Perkins-Veazie, Maureen Beebe, Sandra Peterson, Mark E. Payton, and Brenda J. Smith
Preventive Nutrition and Food Science 2020 Mar; 25(1): 41-49
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Acidic-Treated Acorn Pollen as Health Functional Food Materials for Improvement of Post-Menopausal Glucose Metabolism
Su Jin Nam, Soo Im Chung, and Mi Young Kang
Preventive Nutrition and Food Science 2020 Mar; 25(1): 50-57
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Phytochemical Constituents, Antimalarial Efficacy, and Protective Effect of Eucalyptus camaldulensis Aqueous Leaf Extract in Plasmodium berghei-Infected Mice
Akpovwehwee Akporhuarho Anigboro, Oghenetega Jonathan Avwioroko, and Cletus Ozege Cholu
Preventive Nutrition and Food Science 2020 Mar; 25(1): 58-64
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Protective Effects of Berberis vulgaris on Diazinon-Induced Brain Damage in Young Male Mice
Azadeh Sonei, Simin Fazelipour, Leila Kanaani, and Mahsa Hadipour Jahromy
Preventive Nutrition and Food Science 2020 Mar; 25(1): 65-70
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Effects of the Whey Protein Hydrolysates of Various Protein Enzymes on the Proliferation and Differentiation of 3T3-E1 Osteoblasts
Kyungae Jo, Ki-Bae Hong, and Hyung Joo Suh
Preventive Nutrition and Food Science 2020 Mar; 25(1): 71-77
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Comparative Analysis of Commercial Chinese Bean Sauce (Chunjang) from Korea and China Based on Antioxidant Activity
Jae-Hee Park, Eunji Shin, and Eunju Park
Preventive Nutrition and Food Science 2020 Mar; 25(1): 78-83
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Correlation between Solid Content and Antioxidant Activities in Umbelliferae Salad Plants
Jin-Sun Kim and Je-Hyuk Lee
Preventive Nutrition and Food Science 2020 Mar; 25(1): 84-92
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Bioactive Peptide Tempe Made from Mucuna pruriens (L) DC as an Inhibitor of Angiotensin-I-Converting Enzyme (ACE) in a Digestion Simulation
Windy Rizkaprilisa, Yustinus Marsono, and Retno Indrati
Preventive Nutrition and Food Science 2020 Mar; 25(1): 93-97
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Biogenic Amine, Fatty Acid, and Volatile Compound Contents in Ivorian Traditionally Fermented Fish “Adjuevan
Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N’guessan, Didier Montet, and Marcellin Koffi Dj è
Preventive Nutrition and Food Science 2020 Mar; 25(1): 98-107
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Note
Sirt1-Mediated Anti-Aging Effects of Houttuynia cordata Extract in a High Glucose-Induced Endothelial Cell-Aging Model
Gi Dae Kim
Preventive Nutrition and Food Science 2020 Mar; 25(1): 108-112
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