Background: Prevention or tumor resistance regards as one of the main strategies that focus on non-progression of the disease, reduction of the bodys reaction to the pathogen and also one of the main factors that this research was made to study them. Methods: Thirty female Sprague-Dawley rats received a single medical dosage of 7,12-dimethylbenz[a]anthracene (DMBA) intragastrically. After fourteen days of DMBA admission, the procedure protocol started out. By the end of the experiment (6 months), apoptosis, 8-OHdG, ErbB-2, plasma Estrogen, lipid peroxidation and antioxidants were determined. Finally, all the experimental results assessed, tabulated and statistically analyzed. Results: It demonstrated a significant reduction in each of apoptosis and lipid peroxide in all prevention groups compared to injected animals control. Alternatively, the results demonstrated an extremely significant elevation in each of 8-OHdG and Estrogen in every prevention groups. ErbB-2 results demonstrated a significant reduction in group 1 (yeast), and significant elevation in group 2 (tamoxifen). Total antioxidant results demonstrated a significant elevation in each of group 1&3 (yeast and isoflavone), and a significant reduction in group 4 (silymarin). Conclusion: Prevention may be our best tool in the battle against the disease destructive effects. Also for the tumor patient, diet can make an essential difference on the path to recovery.

Diet is an important environmental factor in the process of rheumatoid arthritis (RA) development. In the clinic, patients with RA often inquire about dietary advice. Dietary intervention has become an attractivealternative option for rheumatismbecause of dissatisfaction with pharmacological treatments and the increasing demands for therapeutic efficacy. Different nutrients in the diet and different dietary patterns affect RA in various ways. Some nutritional ingredients and dietary choices such as omega-3 polyunsaturated fatty acid, cheese lactobacillus, Mediterranean diet and vegetarian diet are beneficial for the control and mitigation of RA. While inappropriate iron supplement,high sugar and high fat diet have adverse effect on RA in patients. Though several recommendations on dietary intervention could be given based on existing research, more accurate and definitive studies are still needed to explore the auxiliary therapeutic effect of dietary intervention on RA.

Glucosamine (GlcN) is an amine sugar in which a hydroxyl group of glucose is replaced with an amino group. It is an important part of protein polysaccharides and is highly hydrophilic. It is also an important nutrient for the formation of cartilage cells and is the elementary unit of the cartilage matrix and joint fluid. GlcN has been widely used in food, cosmetics, health care, and pharmaceutical industries. This review has fully addressed the categories and producing methods of GlcN, with emphasis on the present status and prospects for the production of GlcN from Aspergillus niger mycelia, a by-product of fermentation of citric acid.

Okara provide compounds of biological interest such as isoflavones and an increase of aglycone content can be attained through fermentation with food-grade bacteria. This study aimed to evaluate the effect of fructose and fructooligosaccharides (FOS) on the growth of probiotic bacteria in hydrolyzed (by Cynara cardunculus enzymes) okara beverage, as well as on the antioxidant activity, isoflavones and total phenolic content of fermented okara beverage. Okara beverages were fermented using Bifidobacterium animalis ssp. lactis Bb12 and Lactobacillus rhamnosus R11 alone or as mixture of both, at 37 ºC, until it reached a pH value of 4.5. The growth of lactobacilli and bifidobacteria was evaluated throughout the fermentation, with increases of viable cells ranging from 1.5 to 3 log CFU/mL. Moreover, okara samples supplemented with a carbon source presented a higher growth rate than their non-supplemented counterpart, as expected. In addition, significant differences in aglycone content and antioxidant activity were observed for the okara samples fermented by different species, with the overall content of isoflavone aglycones increasing, the genistein presented the highest increase (ca. 16-fold) in the fermented okara by B. animalis ssp. lactis Bb12. However, the antioxidant capacity was maintained in the okara without carbon source after fermentation by L. rhamnosus R11, while all fermented okara presented a decrease after fermentation process. Considering the hereby reported results, probiotic hydrolyzed fermented okara can be considered a good carrier for probiotic bacteria and a good source of aglycone isoflavones, combining all the other benefits resulting from probiotic metabolism and the hydrolyzed okara itself.

Deep-frying is a popular and ancient method of food preparation frequently applied within the industrial and domestic context. Although it is an important part of the Mediterranean diet, lately health authorities has recommended reducing the use of this culinary technique in order to follow healthier habits. Despite these recommendations, due to the current life style, fried foods have increased popularity because of its easy and fast preparation and their tasty appearance, that correspond to the wishes of the consumer. The aim of this work was to evaluate the domestic deep-frying habits and consumers preferences in Spanish households assessing the use of different kitchen appliances, type of oil used for frying, kind of food intended for frying, reuse habits of the frying oil and different habits for the frying procedure. A questionnaire was distributed among 461 Spanish people mainly through schools, consumer associations, Universities, food associations, research centres, culinary centres, etc. Results from the present survey revealed that fried food consumption in the Spanish population is similar to other Western countries, with the particular feature that olive oil was mainly employed. The most common appliance for the frying process was the frying pan (75.1% of participants), a fact favouring the frequency of oil change and the control of the frying temperature; electric fryer users (4.8% of participants) often left this variable uncontrolled. Since fried potatoes, a product which can be a dietary source of certain chemical processing contaminants such as acrylamide, were by far the most consumed fried food (34.5% of participants consumed them once or more a week), futures studies evaluating the domestic frying of potatoes and consumers preferences would be interesting. Key words: consumers, domestic habits, fried products, frying habits, households, oil