ILSI India Publications
Power Point Presentations at CENFFI – Seminar on Clinical Evaluation / Intervention Studies for New Foods & Food Ingredients- Current Status and Way Forward
The Seminar look at current approaches for conducting Clinical Evaluation / Intervention Studies for Foods in India, the Importance of National Regulations, Data Requirements for Substantiation of Claim, Ethical Issues, Good Clinical Practices, Role of Stakeholders (FBOs, CROs, Regulators) in conducting Clinical Evaluation Activities and Best Practices for Conducting Clinical Evaluation.
Nutrition and Cognitive Health: A Life Course Approach
Frontiers in Public Health, section Aging and Public Health- Open Access, 2023
Multiple factors affect cognitive health, such as age-related changes in the brain, injuries, mood disorders, substance abuse, and diseases. While some cannot be changed, evidence exists of many potentially possibly modifiable lifestyle factors: diet, physical activity, cognitive and social engagement, smoking and alcohol consumption which may stabilize or improve declining cognitive function.
Report on Bioactives and Functional Foods – Safety, Benefits and Challenges
Bioactive molecules come from a wide range of nutrients and non-nutrient substances. This ILSI India K-FFIG Seminar focused on various aspects related to these Bioactive molecules and substances.
Micronutrient Status of COVID-19 Hospitalized Patients – A Systematic Review
Coronavirus Disease 2019 (Covid-19) pandemic has created a global health crisis. The present Systematic Review evaluated the impact of micronutrient status on the occurrence and prognosis of Covid-19.
Use of Probiotics for Nutritional Enrichment of Dairy Products
Functional Foods in Health and Disease – Open Access, 2022
The Review points out that though consumption of foods with healthy microbes is not new to the world, but preparing novel products with clinically tested Probiotics is more specific and reliable to give desired health attribute. Incorporation of Probiotics in different food matrices is therefore important. While Probiotic foods are generally dairy based they can be used in raw materials like Cereals, Pulses, Fruits, Vegetables, Tubers, Fish and Meat.