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The objective of this study is to examine the effects of pan‐frying, boiling and cooking in a microwave on the amount of L‐carnitine in meat and to look at its distribution in the surrounding fluid after food processing.

Total carnitine, free carnitine and acylcarnitines were determined in meat samples from beef, pork and poultry (including ostrich) and in a liver sample from beef. The measurements were carried out before and after the specimens were subjected to different heat treatments. A radio‐enzymatic assay was used for measurement of L‐carnitine. Results are expressed per 100 gram dry matter and per 100 gram wet weight.

Except for pan‐frying, virtually no losses of carnitine occurred during the different procedures of heat treatment. During boiling and microwaving, however, a considerable portion of the tissue carnitine escaped into the water fraction. With pan‐frying, carnitine losses from meat amounted to from 3 to 36 per cent. In all animal species, tissue losses of L‐carnitine increased with increase of boiling time. When expressed as a percentage of total carnitine, the proportion of carnitine present as esters differed somewhat between different heating procedures but showed no typical pattern.

The findings of this study show the important role that meat products play for providing an adequate amount of L‐carnitine in humans who are suffering from carnitine deficiency and an exogenous supplementation is needed.

The debate on the metabolic effects of high fructose corn syrup (HFCS) continues. The deterioration of endoplasmic reticulum (ER) homeostasis is called ER stress. Glucose-regulated protein-78 (GRP-78) and X-box binding protein-1 (XBP-1) are key markers of ER stress and the therapeutic targets of diseases. Sterol regulatory element binding protein-1c (SREBP-1c) is the most important transcription factor that regulates the expression of enzymes for fatty acid synthesis. The purpose of this paper is to research the effects of L-carnitine and trans-chalcone on ER stress and oxidative stress parameters, and to explore the therapeutic potential of L-carnitine and trans-chalcone molecules.

Forty male wistar albino rats randomly selected were divided into five groups. All groups are fed with standard chow (ad libitum). While Group I was fed with drinking water, Group II, III, IV and V were fed with water containing 15% HFCS. L-carnitine was given to Group IV and trans-chalcone to Group V, and both were dissolved with DMSO and given intraperitoneally. Group III was not given anything additional.

While the amount of water consumption of HFCS-fed rats has increased, the amount of feed consumption has decreased. The weights of rats in Group II and Group III have increased significantly compared to Group I (p = 0.001, p = 0.001 respectively). In Group III, GRP78, XBP-1; malondialdehyde level (p < 0.001, p = 0.001, p = 0.041); total cholesterol, triglyceride, LDL levels (p = 0.001, p < 0.001, p = 0.009, p = 0.001, respectively) have increased significantly.

To the best of the authors’ knowledge, this study is the first report to show that excessive HFCS consumption causes oxidative stress and ER stress. The antioxidant and antiobesity properties of trans chalcone have been demonstrated. Extensive experimental and clinical studies should be conducted.

The purpose of this paper is to explore the health effects and safety aspects regarding the consumption of energy drink (ED).

A wide variety of publications was identified through electronic databases (ScienceDirect, PubMed, SciELO, Google Scholar, Link springer and ResearchGate) on the basis of different keyword such as composition, market status, consumption pattern, health effects, consequences and policies related to ED consumption.

Owing to its popularity, various brands of EDs have been introduced in the market along with a wide variety of modifications to attract the consumers of all age groups. EDs comprise majorly active ingredients such as caffeine, taurine, guarana, L-carnitine and glucoronolactone, ginseng and sweeteners. EDs are well known to have good taste, enhance energy levels, physical alertness and performance, but they also pose risk of certain health hazards, i.e. caffeine intoxication. Because of this, different policies have been formulated by various regulatory bodies of respective countries regarding the composition, labelling, distribution and sale of EDs.

This review will provide a brief overview of composition, market status, consumption pattern, health effects, consequences and policies related to ED consumption.

Over‐the‐counter (OTC) weight management products are popular with the public. Manufacturers frequently claim beneficial effects of these products, however current legislation does not compel them to support these claims with research. This paper identifies the key ingredients of OTC weight management products and evaluates evidence for their safety and efficacy.

Using Medline, published evidence on key ingredients and formulations was gathered. Contact was also made with manufacturers to ascertain whether unpublished data were available. All studies were assessed for quality. The efficacy and safety of the ingredients and formulations were then reviewed.

The results showed little evidence for most weight loss claims, with the exception of a formulation containing Yerba maté, Guarana and Damiana. In addition, studies on pyruvate, conjugated linoleic acid, and Citrus aurantium demonstrated positive effects on weight loss, suggesting that they may be useful in future formulations. Safety implications were noted for ephedrine.

Better labelling and supporting literature should be introduced by reputable manufacturers and retailers to help the public assess the efficacy of weight loss aids.

Given the popularity of self‐treatment, there is a need for more manufacturers to submit their products to impartial clinical trials. OTC weight management products could be useful in addressing obesity, but most still need scientific evidence to demonstrate safety and effectiveness.

This review reviews the available evidence on ingredients of OTC weight management products, providing a unique guide to what works, and what doesn't.

In the recent decades, energy drinks consumption has increased dramatically. Many researches found their adverse effects on the structure and function of organs and systems, with nervous and cardiovascular systems most studied. Liver is one of the priority target organs in case of beverages consumption. The purpose of this paper is to explore the effects of energy drink consumption on morphofunctional conditions of liver.

A search in PubMed, Web of Science, Scopus and eLIBRARY.ru databases was performed using relevant keywords.

Both clinical and experimental data concerning effects of energy drink use on structure and function of liver are summarized and systematized in this review. Most of them documented hepatotoxicity after prolonged over-consumption of energy drinks. Probable mechanisms of action of their basic ingredients (sugars, caffeine, taurine, D-glucuronolactone, vitamin B3) on morphology and functioning of liver as well as combined use of energy drinks with alcohol are described.

This review paper represents evidential information about the negative impact of energy drink consumption on morphofunctional conditions of liver.

The purpose of this paper is to examine the impact of supplement form and dosage level on consumers’ perceptions of dietary supplement efficacy.

The authors draw upon literature on dietary supplements and accessibility–diagnosticity theory to derive their hypotheses. Hypotheses are tested through two experiments that use a 2 (supplement form: single-ingredient [SI] vs multi-ingredient [MI]) × 2 (dosage level: low vs high) factorial design.

The findings show that consumers perceive that lower dose MI supplements are more effective than lower dose SI supplements, consistent with a “more is better” heuristic. In contrast, under high doses, the supplement form effect is insignificant; that is, MI and SI supplements are perceived to be comparable in terms of efficacy.

Dietary supplements are not regulated the same way as prescription drugs. Consumers often draw inferences about supplement efficacy based on their perceptions rather than objective evidence. This may leave consumers vulnerable to potentially harmful consequences. This research has implications for designing supplement marketing efforts and public policy, which could help consumers to make informed choices when purchasing dietary supplements.

A growing awareness of the importance of maintaining a healthy lifestyle has motivated consumers of all ages to consider alternative remedies, most notably using dietary supplements. Past research offers little insight into understanding consumer reactions to dietary supplement form such as SI and MI supplements and their dosage levels. The studies reported here address this gap in research. Public policy and marketing implications are also discussed.

The purpose of this study is to investigate food supplement intake among gym-goers.

A cross-sectional study, using a validated questionnaire, was conducted. All participants were gym-goers who voluntarily enrolled from eight selected gyms in Perugia. A multivariate regression analysis was performed.

In our sample, 44.9per cent (n = 57) of participants consumed dietary supplements, at least once a week, with no association with sex (p = 0.5) and educational level (p = 0.4). Supplements intake was statistically significant and associated with very low intake of mineral water (p = 0.01), diet specific for fitness programmes (p < 0.01), information about nutrition from personal trainers (p < 0.01), frequency of physical activity (p = 0.01), society’s attention to nutrition (p = 0.04) and marginally with frequency of weigh control (p = 0.05).

Food supplements intake seems to be extensively used among gym-goers, and it seems related to information about nutrition from personal trainers. However, specialized personnel, such as dietitian or nutritionist, should supervise supplements intake.

Fish is subjected to different methods of preparation and a major challenge facing consumers is maintaining and preserving the nutritional quality of cooked fish. This paper aims to examine the effects of different cooking methods (baking, boiling, deep‐frying, pan‐frying, microwaving and grilling) on total carotenoids and lycopene content in muscle and skin fractions of Omani kingfish.

Fresh, commercially harvested kingfish samples were purchased from a supermarket and prepared using six commonly used cooking methods. Raw fish samples were used as control. Muscle and skin fish portions for each cooking method and raw samples were analyzed for total carotenoids and lycopene contents.

The paper finds that cooking methods affected kingfish skin and muscle differently. The positive effects of cooking methods on kingfish muscle scored from high to low are as follows for total carotenoids content: grilling, microwaving, pan‐frying, boiling, deep‐frying and baking; and grilling, microwaving, boiling, deep‐frying, baking and pan‐frying for lycopene content. Baking resulted in the highest increase in both total carotenoids and lycopene contents in the skin, followed by grilling and pan‐frying for total carotenoids. In conclusion, grilling, followed by microwaving, is finds to be the best cooking method for high‐carotenoids content and healthy eating of kingfish.

This is the first paper to be reported on the effects of different cooking methods on total carotenoids content (including lycopene) in skin and muscle of kingfish caught in the warm waters of the Gulf of Oman.