4^th Webinar on Nutrition December 29-29, 2021 London, UK

Biography:

Sahithi Madireddy is interested in neuroscience, nutrition, metabolism, cancer biology, and the gut microbiome. Her previous work is centered around the role of nutrition in brain health, particularly in relation to neurodegenerative disorders, such as Parkinson’s Disease and Alzheimer’s Disease, Amyotrophic Lateral Sclerosis, Huntington’s Disease, as well as other neurological disorders. She is also interested in the role of nutrition in the sensitivity of cancer cells to death by ferroptosis.   

Abstract:

Dietary intake of multivitamins, zinc, polyphenols, omega fatty acids, and probiotics have all shown benefits in learning, spatial memory, and cognitive function. It is important to determine the most effective combination of antioxidants and/or probiotics, because regular ingestion of all nutraceuticals may not be practical. The purpose of this study is to examine various combinations of nutrients to determine which may best enhance spatial memory and cognitive performance. Methodology & Theoretical Orientation: Based on the 31 possible combinations of multivitamins, zinc, polyphenols, omega-3 PUFAs, and probiotics, 128 house crickets (Acheta domesticus [L.]) were divided into one control group and 31 experimental groups with four house crickets in each group. Throughout 8 weeks, crickets were fed their respective nutrients, and an Alternation Test and Recognition Memory Tests were conducted every week using a Y-maze in order to test spatial working memory. Findings: The highest scoring diets shared by both tests are the combination of multivitamins, zinc, and omega-3 fatty acids (VitZncPuf; Alternation:slope = 0.07226, Recognition Memory:slope = 0.07001), the combination of probiotics, polyphenols, multivitamins, zinc, and omega-3 PUFAs ( ProPolVitZncPuf; Alternation:slope = 0.07182, Recognition Memory:slope = 0.07001),  the combination of probiotics, multivitamins, zinc, and omega-3 PUFA (ProVitZncPuf; Alternation:slope =  0.06999, Recognition Memory:slope = 0.07001), and the combination of polyphenols, multivitamins, zinc, and omega-3 PUFA (PolVitZncPuf; Alternation:slope = 0.06873, Recognition Memory:slope = 0.06956). Conclusion & Significance: All of the nutrient combinations demonstrated a benefit over the control diet, but the most significant improvement compared to the control was found in the VitZncPuf, ProVitZncPuf, PolVitZncPuf, and ProPolVitZncPuf. Since this study found no significant difference between the performance and improvement of subjects within these four groups, the combination of multivitamins, zinc, and omega-3 fatty acids (VitZncPuf) was concluded to be the most effective option for improving memory and cognitive performance. These findings suggest potential ways of efficiently using nutrition in dietary strategies to support learning and cognition in humans. This research has implications for food insecurity, as many people lack access to nutritious foods that support learning and cognitive performance. This may be crucial in the context of childhood education, during which barriers to food access could affect learning and thus affect academic outcomes. This study may direct further research developing more detailed nutritional plans for supporting cognition, as well as informing larger-scope changes to be made in food access and mass nutrition to better support childhood learning.

 

Biography:

Department of Nutrition, School of Paramedical Sciences, Arvand International Branch, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.

 

Abstract:

Garlic ( ) Allium sativumIt has been used as a traditional medicine and home remedy since ancient times and in many cultures to treat various diseases and health problems. Global garlic consumption is declining. Some people do not like to eat raw garlic because of its pungent taste and smell. Therefore, attention was focused on processing this food in order to facilitate consumption and bring its taste closer to people's tastes. In this study, individuals were included in the study based on the definition of metabolic syndrome and were randomly divided into three groups of consumers, 2 and 4 grams of black garlic and the control group. Consumption of raw garlic in three experimental groups lasted for three weeks. Before and after the intervention, 5 cc of blood sample was taken to determine the level of blood glucose. Blood pressure and body mass index were also measured. Finally statistical analysis using the method T-testOne-way and with the help of software SPSS.Version 25 was done. The results of the average data show that consumption of black garlic, 2 and 4 grams, for three weeks has an effect on reducing all health indicators compared to the values   before consumption and the greatest effect was achieved with daily consumption of 4 grams of black garlic. Analysis of the results showed that between consuming black garlic and reducing systolic and diastolic blood pressure BMIThere is a positive and significant relationship between the body (.) p≤0.05.Among these, for blood sugar, it was found that daily consumption of black garlic of 4 grams for three weeks () p≤0.05.It has more effect on lowering blood sugar than consuming 2 grams of black garlic (. ) p! 0.05Based on the results of this study and similar studies, it can be concluded that black garlic can be used as a safe supplement to help prevent the progression of health problems associated with metabolic syndrome. Keywords: Metabolic syndrome, Black garlic, Body mass, Blood pressure, Blood sugar

 

Biography:

Abstract: