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June 2016

Volume 3  Issue 1

Research article
Radiomitigative Effects of Grifola frondosa Preparations on Mice Exposed to Lethal Ionizing Irradiation
Koki Yokoyama, Masaru Yamaguchi, Ayaka Nishiyama, Sho Murakami, Akihiro Tanaka, Masato Hosoda and Ikuo Kashiwakura*

Maitake mushroom Grifola frondosa (GF) is a polyporaceous fungus, increasingly recognized as a good source of polysaccharide compounds with dramatic health-promoting potential. To examine the radiomitigative effect of GF, we tested the effect of seven preparations of this fungus on the survival of mice exposed to lethal ionizing radiation. We tested freeze-dried fungal body of GF (YM-6A), α-glucans obtained from YM-6A (YM-2A), fiber components of GF (YM-11), GF mycelium (YM-51), hot-air dried ingredients (MD), 1:1 mixture of MD and YM-6A (YM-52), and crystal ergothioneine (YM-44).

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Review Article
Caffeine use in the 21st Century: Considerations for Public Health
Kay Rutherfurd-Markwick*, Ajmol Ali

Caffeine has been consumed for thousands of years, with the primary sources originally being tea leaves and coffee beans. However, over the past 120 years new caffeinated foods and beverages have been developed and marketed worldwide, which has led to an increase in caffeine consumption in both children and adults. Concomitant with the rise in caffeine consumption has been a rise in the number of caffeine-induced incidents leading to emergency room visits or calls to poison centres. The reasons for the increases in caffeine consumption and related health concerns are likely to be multi-factorial and include aspects such as the wide range of caffeine sources available, the variability in caffeine content between and within products, lack of knowledge by the consumer, compounded by the wide variety of reasons for its consumption.

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Review article
“How Culturally Sensitive Are Urban Weight Loss Programs?”
Marcia Magnus*

The purpose of this research project was to develop a Checklist which could be used to quantify the cultural sensitivity of weight loss program among multiethnic Blacks and Hispanics. The Checklist was then applied to 60 weight loss program in Miami and Fort Lauderdale to test the hypotheses that 1) Cross-Cultural Nutrition Sensitivity Score will be higher: a) in programs whose facilitators who had an undergraduate degree in nutrition compared to those facilitators who did not have training in Nutrition, and b) among at-cost meetings versus free meetings.

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