Mukhtar H. Ahmed

55463603300

Publications - 5

Comparative Analysis of Flexitarian, Vegetarian and Vegan Diets: A Review

Mukhtar H. Ahmed Judit Molnár Dávid Vasas

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2023-03-31

Volume: 69

Issue: 1

Page Range: 4382-4389

Description:

Background: Healthy eating is one of the main factors of maintaining health. Certain diets such as flexitarian, vegetarian and vegan can be associated with a healthy lifestyle. These diets have recently become more common. Aim: This review aims to summarize the characteristics of a flexitarian, vegetarian, and vegan diet by comparing these specific nutritional trends through the processed literature. Methods: Electronic searches were performed on the Google Scholar database, Medline, PubMed, and Science Direct. The manuscript summarizes publications on flexitarian, vegetarian, and vegan diets. Furthermore, it examines the relationships between different nutritional trends as well. Result: The summarized vegan (100% plant-based diet), vegetarian (plant-rich diet), and flexitarian (plant-based with high-quality meat consumption diet) have become the focus of results through this literature. Conclusion: Flexitarian, vegetarian and vegan diets contribute to a healthy lifestyle and sustainable agriculture by following nutritional recommendations. The common basis of diets is to appreciate natural values and maintain health.

Open Access: Yes

DOI: 10.52091/EVIK-2023/1-4-ENG

Production of Single Cell Protein by the fermentation biotechnology for Animal Feeding

Renato Kalocsai Mukhtar H. Ahmed Judit Molnár Dávid Vasas Tamás Szakál

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2022-06-30

Volume: 68

Issue: 2

Page Range: 3896-3903

Description:

Background: Fermentation is a sort of biotechnology that uses microorganisms to produce animal food through chemical process. In ancient times, wastes were treated with chemicals, but now companies convert wastes to valuable food, food ingredients or feed products such as single cell oils or single cell protein. The most used substrate is molasses and corn steep liquor which is a part of the fermentation process. Aim: The aims of the manuscript is to provide an overview of the yeast strains and food by-products used in production of single cell proteins by fermentation process. Furthermore, the manuscript summarizes the role of single cell protein in animal feed. Methods: Electronic searches were conducted on Google Scholar database Medline and PubMed. A further search was conducted on the Food and agricultural organization FAO research article database. Results: Single cell protein produced by these substrates and different microorganisms (algae, yeast, bacteria) play an important role in animal feeding. Furthermore, SCP is a high-quality protein, unsaturated fatty acids, vitamins and minerals sources for animals. Conclusion: Production of single cell of protein through the fermentation has several significant benefits including sustainability, health and production efficacy.

Open Access: Yes

DOI: 10.52091/EVIK-2022/2-3-ENG

Egysejt-fehérje előállítása állati takarmányozáshoz fermentációs biotechnológiával

Renato Kalocsai Mukhtar H. Ahmed Judit Molnár Dávid Vasas Tamás Szakál

Publication Name: Elelmiszervizsgalati Kozlemenyek

Publication Date: 2022-06-30

Volume: 68

Issue: 2

Page Range: 3888-3895

Description:

No description provided

Open Access: Yes

DOI: 10.52091/EVIK-2022/2-3-HUN

The impact of functional food in prevention of malnutrition

Mukhtar H. Ahmed Judit Molnár Dávid Vasas Arez Hassan

Publication Name: Pharmanutrition

Publication Date: 2022-03-01

Volume: 19

Issue: Unknown

Page Range: Unknown

Description:

Background: Malnutrition is a serious condition that develops when the human body is deprived of or does not obtain the right amount of vital nutrients like vitamins, minerals, proteins, carbohydrates, lipids and some other essential substances that the body needs to function. It can have a significant impact on people's health including stunted growth, low body weight and muscle wasting. Purpose: This study is aimed to determine the factors that could cause malnutrition in humans, something that is considered as a major global issue nowadays and is associated with negative aspects on patient's activities. Methods: Electronic searches were conducted on the Google Scholar database, Medline and PubMed up to the 11of December 2021. All studies reporting an association between foods and malnutrition were included. Results: The search yielded 637 references, included 52 clinical trials, 11 meta-analysis, 45 randomised clinical trials (RCT) and 201 reviews. Among the manuscripts, 25 studies provided evidence for the association between malnutrition and micronutrients. The results showed that in addition to insufficient intake of the essential nutrient, several chronic diseases including gastrointestinal tract diseases, cancer and sometimes post-surgery complications are also associated with malnutrition. Conclusion: Only a limited number of studies reported a direct link between functional foods and malnutrition, which all agree that there is clear evidence in favour of functional foods being effective in preventing and reducing the impact of malnutrition. Other studies looked at for this review would suggest that they may even be effective in improving the quality of life.

Open Access: Yes

DOI: 10.1016/j.phanu.2022.100288

The Role of Micronutrients to Support Immunity for COVID-19 Prevention

Mukhtar H. Ahmed Judit Molnár Arez Hassan

Publication Name: Revista Brasileira De Farmacognosia

Publication Date: 2021-08-01

Volume: 31

Issue: 4

Page Range: 361-374

Description:

The World Health Organization declared the novel coronavirus, named as SARS-CoV-2, as a global pandemic in early 2020 after the disease spread to more than 180 countries leading to tens of thousands of cases and many deaths within a couple of months. Consequently, this paper aims to summarize the evidence for the relationships between nutrition and the boosting of the immune system in the fight against the disease caused by SARS-CoV-2. This review, in particular, assesses the impact of vitamin and mineral supplements on the body’s defence mechanisms against SARS-CoV-2. The results revealed that there is a strong relationship between the ingestion of biological ingredients like vitamins C–E, and minerals such as zinc, and a reduction in the effects of coronavirus infection. These can be received from either nutrition rich food sources or from vitamin supplements. Furthermore, these macromolecules might have roles to play in boosting the immune response, in the healing process and the recovery time. Hence, we recommend that eating healthy foods rich in vitamins C–E with zinc and flavonoids could boost the immune system and consequently protect the body from serious infections. Graphical Abstract: [Figure not available: see fulltext.].

Open Access: Yes

DOI: 10.1007/s43450-021-00179-w