Mohsen Atefi - Academia.edu (original) (raw)

Papers by Mohsen Atefi

An ergogenic aid is any training technique, mechanical device, nutritional practice, pharmacologi... more An ergogenic aid is any training technique, mechanical device, nutritional practice, pharmacological method, or psychological technique that can improve exercise performance capacity and/or enhance training adaptations. This includes aids that may help prepare an individual to exercise, improve the efficiency of exercise, and/or enhance recovery from exercise. Ergogenic aids may also allow an individual to tolerate heavy training to a greater degree by helping them recover faster or help them stay healthy during intense training. Research has clearly shown that athletes that do not ingest enough calories and/or do not consume enough of the right type of macronutrients may impede training adaptations while athletes who consume a good diet can help the body adapt to training. Moreover, maintaining an energy deficient diet during training may lead to loss of muscle mass, increased susceptibility to illness, and increase prevalence of overreaching and/or overtraining.

Food Science and Biotechnology

Eating disorders (EDs), including anorexia nervosa (AN), bulimia nervosa (BN), and eating disorde... more Eating disorders (EDs), including anorexia nervosa (AN), bulimia nervosa (BN), and eating disorders not otherwise specified (EDNOS) are a group of mental illnesses that have challenged treatment providers, caregivers, and indeed, people diagnosed with an eating disorder. These disorders are defined by clinical criteria in the Diagnostic and Statistical Manual of Mental Disorders (DSM-IV) (1). Presently, the definitions of EDs are being redefined as the DSM task force works on creating the DSM-V criteria, which may include specific criteria for binge eating disorder (BED) and revised thresholds for diagnoses. A discussion of the American Psychiatric Association proposed changes to the DSM diagnostic criteria for eating disorders can be found in the American Dietetic Association (ADA) Position Paper "Nutrition Intervention in the Treatment of Eating Disorders" (2). In both AN and BN there are alterations in brain serotonin, neuropeptide systems, and also brain neurocircuitry, which are present when the disorder is in its active state as well as in apparent recovery (7,8). Alteration in brain serotonin function seems to play a role in the odd appetite, mood, and impulse control observed in EDs. Consistent personality traits seen in AN and BN such as perfectionism, obsessive compulsiveness, and dysphoric mood sometimes seen in a child before the ED sets in, and persisting after weight restoration, suggest heritability (9). Taken together these data provide reasons for clinicians describing EDs as "brain disorders." There is evidence that the hypothalamus plays a role in appetite regulation. Animal studies have shown an intense hunger drive when the lateral hypothalamus is stimulated by glutamate and glutamate agonists, suggesting a role for glutamate in hunger sensations (10). Individuals with BN or BED may have a higher expected sense of reward from food intake, leading to overeating, and the overeating may lead to habitual use of compensatory behaviors (11). From the early starvation study by Ancel Keys came the understanding that starvation in and of itself produces many of the cognitive changes, mood disturbances, and peculiar behaviors characteristic of AN (12). Underweight adolescents with AN score higher on measures of depression and anxiety than when weight restored (13). The idea that families cause EDs has been dispelled (14). Recent research has shown that once the emotional impact of the ED is controlled there are no differences between families of girls diagnosed with AN and those diagnosed with insulin dependent diabetes mellitus, another childhood disease that can cause family distress. This Family/Friends observations Behavioral Rituals when eating Physiological Medical findings Reduced spontaneity and flexibility concerning food intake Avoidance of specific foods Poor food variety Statements about being or eating "healthy" Avoidance of social situations with food Abnormal speed of eating a meal Attempt to "bargain" about foods (eg, I will eat this if I do not have to eat that) Inability to identify hunger or satiety Unusually small portions Inability to define or eat a balanced meal Active and restless, stands frequently when most people would sit Disproportionate time spent thinking about food and body weight Interest in recipes, food channels, and food shopping Prepares food for other people without eating themselves Subjective or objective binge eating Hoards food or rations until the end of the day Food seems to go missing, especially sweets, cereals, high-carbohydrate foods Appears to be angry, tense, or hostile at meals Abnormal timing of meals and snacks "Debiting" food intake (eg, with exercise/food choices) Excessive use of condiments (eg, salt, hot sauce) Cutting food into very small pieces before eating Inappropriate food utensils with preference for eating with fingers Picks, blots, and tears food apart Inappropriate food combinations and concoctions Eats food in a certain order Hides food in napkins, handbags, gives to dog, throws food away Doesn't let food touch lips General: Marked weight changes or absence of expected weight gain in children or adolescents, growth delay in child/ adolescent; weakness, fatigue, or lethargy. Cardio pulmonary: Low pulse, dizziness, low blood pressure, slow capillary refill Gastrointestinal: Abdominal pain, constipation, reflux, vomiting, delayed gastric emptying (feels full immediately after eating small amounts) Endocrine: loss of menstrual cycle, delayed menarche, or hypogonadism for boys/men Neuropsychiatric: Poor concentration, memory loss, insomnia, depression, anxiety, obcessiveness, over concern with weight and shape Integument: Dry skin, brittle nails, hair loss, yellow orange skin tone, white downy hair growth (lanugo), dull eyes, pale skin, cold intolerance Anorexia Nervosa: Bradycardia, orthostasis by pulse or blood pressure, hypothermia, cardiac murmur, atrophic breasts and vaginitis (postpubertal), pitting edema of extremities, emaciated, cold extremities, slowed capillary refill time Bulimia Nervosa: Sinus bradycardia, orthostatic by pulse or blood pressure, dry skin, parotid gland swelling, Russell's signs, mouth sores, dental enamel erosion, cardiac arrhythmias, may be normal weight Binge Eating Disorder: Weight-related hypertension, abnormal lipid profile, and diabetes Figure 1. Warning signs, observations, and medical findings in eating disorders. Data from references 27, 31.

Iranian Journal of Pharmaceutical Research : IJPR, 2017

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into... more Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) of ß-cyclodextrin (ß-CD) and arabic gum (GA) were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity (LC) and encapsulation efficiency (EE), and release (RE), safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of ß-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity (EH) and RE were observed when only ß-CD was applied as wall material (P≤0.05). Comparing the differential scanning calorimetry (DSC) thermograms of the contr...

Acrylamide is a potential cause of a wide spectrum of toxic effects. On April 24, 2002, the Swedi... more Acrylamide is a potential cause of a wide spectrum of toxic effects. On April 24, 2002, the Swedish National Food Agency presented data that showed high concentrations of acrylamide in certain foods. Since the year, it was revealed that at normal condition, food is the main source of acrylamide intake. For this reason, many researchers have been focused on this subject. Better knowing of acrylamide formation helps us in reduction of it in special food products. This review, presents informations about acrylamide formation in foods and reduction ways of it in specific food products . This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared . Main food sources of acrylamide are: Cereals and Bakery products, potato and dried products, café and toasted nuts. In these products, acrylamide formation has a good relation to the Maill...

For the first time, emerging of Energy drinks was in Europe and Asia in the 1960s to reply the co... more For the first time, emerging of Energy drinks was in Europe and Asia in the 1960s to reply the consumer demand for a dietary supplement that would result in increased energy. Energy drinks are referring to drinks which increase mental functionality and athletic performance. In recent years, consumption of Energy drinks significantly increased in teenagers and young (the target of these products). There are some doubts about benefits and adverse effects of Energy drinks consumption. In this review, Energy drinks ingredients and physiological effects of them reviewed in order to clarifying of benefits or probably adverse health effects of these products. This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared. Besides carbonated water and preservatives, most of Energy drinks contains caffeine, sweeteners (with or without calor...

International Journal of Dairy Technology, 2014

ABSTRACT Among microencapsulation techniques used in food production, nanoliposomes are known to ... more ABSTRACT Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro-organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β-galactosidase and cheese-ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed.

Iranian journal of pharmaceutical research, 2017

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into... more Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) of ß-cyclodextrin (ß-CD) and arabic gum (GA) were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity (LC) and encapsulation efficiency (EE), and release (RE), safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of ß-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity (EH) and RE were observed when only ß-CD was applied as wall material (P≤0.05). Comparing the differential scanning calorimetry (DSC) thermograms of the contr...

An ergogenic aid is any training technique, mechanical device, nutritional practice, pharmacologi... more An ergogenic aid is any training technique, mechanical device, nutritional practice, pharmacological method, or psychological technique that can improve exercise performance capacity and/or enhance training adaptations. This includes aids that may help prepare an individual to exercise, improve the efficiency of exercise, and/or enhance recovery from exercise. Ergogenic aids may also allow an individual to tolerate heavy training to a greater degree by helping them recover faster or help them stay healthy during intense training. Research has clearly shown that athletes that do not ingest enough calories and/or do not consume enough of the right type of macronutrients may impede training adaptations while athletes who consume a good diet can help the body adapt to training. Moreover, maintaining an energy deficient diet during training may lead to loss of muscle mass, increased susceptibility to illness, and increase prevalence of overreaching and/or overtraining.

Food Science and Biotechnology

Eating disorders (EDs), including anorexia nervosa (AN), bulimia nervosa (BN), and eating disorde... more Eating disorders (EDs), including anorexia nervosa (AN), bulimia nervosa (BN), and eating disorders not otherwise specified (EDNOS) are a group of mental illnesses that have challenged treatment providers, caregivers, and indeed, people diagnosed with an eating disorder. These disorders are defined by clinical criteria in the Diagnostic and Statistical Manual of Mental Disorders (DSM-IV) (1). Presently, the definitions of EDs are being redefined as the DSM task force works on creating the DSM-V criteria, which may include specific criteria for binge eating disorder (BED) and revised thresholds for diagnoses. A discussion of the American Psychiatric Association proposed changes to the DSM diagnostic criteria for eating disorders can be found in the American Dietetic Association (ADA) Position Paper "Nutrition Intervention in the Treatment of Eating Disorders" (2). In both AN and BN there are alterations in brain serotonin, neuropeptide systems, and also brain neurocircuitry, which are present when the disorder is in its active state as well as in apparent recovery (7,8). Alteration in brain serotonin function seems to play a role in the odd appetite, mood, and impulse control observed in EDs. Consistent personality traits seen in AN and BN such as perfectionism, obsessive compulsiveness, and dysphoric mood sometimes seen in a child before the ED sets in, and persisting after weight restoration, suggest heritability (9). Taken together these data provide reasons for clinicians describing EDs as "brain disorders." There is evidence that the hypothalamus plays a role in appetite regulation. Animal studies have shown an intense hunger drive when the lateral hypothalamus is stimulated by glutamate and glutamate agonists, suggesting a role for glutamate in hunger sensations (10). Individuals with BN or BED may have a higher expected sense of reward from food intake, leading to overeating, and the overeating may lead to habitual use of compensatory behaviors (11). From the early starvation study by Ancel Keys came the understanding that starvation in and of itself produces many of the cognitive changes, mood disturbances, and peculiar behaviors characteristic of AN (12). Underweight adolescents with AN score higher on measures of depression and anxiety than when weight restored (13). The idea that families cause EDs has been dispelled (14). Recent research has shown that once the emotional impact of the ED is controlled there are no differences between families of girls diagnosed with AN and those diagnosed with insulin dependent diabetes mellitus, another childhood disease that can cause family distress. This Family/Friends observations Behavioral Rituals when eating Physiological Medical findings Reduced spontaneity and flexibility concerning food intake Avoidance of specific foods Poor food variety Statements about being or eating "healthy" Avoidance of social situations with food Abnormal speed of eating a meal Attempt to "bargain" about foods (eg, I will eat this if I do not have to eat that) Inability to identify hunger or satiety Unusually small portions Inability to define or eat a balanced meal Active and restless, stands frequently when most people would sit Disproportionate time spent thinking about food and body weight Interest in recipes, food channels, and food shopping Prepares food for other people without eating themselves Subjective or objective binge eating Hoards food or rations until the end of the day Food seems to go missing, especially sweets, cereals, high-carbohydrate foods Appears to be angry, tense, or hostile at meals Abnormal timing of meals and snacks "Debiting" food intake (eg, with exercise/food choices) Excessive use of condiments (eg, salt, hot sauce) Cutting food into very small pieces before eating Inappropriate food utensils with preference for eating with fingers Picks, blots, and tears food apart Inappropriate food combinations and concoctions Eats food in a certain order Hides food in napkins, handbags, gives to dog, throws food away Doesn't let food touch lips General: Marked weight changes or absence of expected weight gain in children or adolescents, growth delay in child/ adolescent; weakness, fatigue, or lethargy. Cardio pulmonary: Low pulse, dizziness, low blood pressure, slow capillary refill Gastrointestinal: Abdominal pain, constipation, reflux, vomiting, delayed gastric emptying (feels full immediately after eating small amounts) Endocrine: loss of menstrual cycle, delayed menarche, or hypogonadism for boys/men Neuropsychiatric: Poor concentration, memory loss, insomnia, depression, anxiety, obcessiveness, over concern with weight and shape Integument: Dry skin, brittle nails, hair loss, yellow orange skin tone, white downy hair growth (lanugo), dull eyes, pale skin, cold intolerance Anorexia Nervosa: Bradycardia, orthostasis by pulse or blood pressure, hypothermia, cardiac murmur, atrophic breasts and vaginitis (postpubertal), pitting edema of extremities, emaciated, cold extremities, slowed capillary refill time Bulimia Nervosa: Sinus bradycardia, orthostatic by pulse or blood pressure, dry skin, parotid gland swelling, Russell's signs, mouth sores, dental enamel erosion, cardiac arrhythmias, may be normal weight Binge Eating Disorder: Weight-related hypertension, abnormal lipid profile, and diabetes Figure 1. Warning signs, observations, and medical findings in eating disorders. Data from references 27, 31.

Iranian Journal of Pharmaceutical Research : IJPR, 2017

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into... more Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) of ß-cyclodextrin (ß-CD) and arabic gum (GA) were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity (LC) and encapsulation efficiency (EE), and release (RE), safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of ß-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity (EH) and RE were observed when only ß-CD was applied as wall material (P≤0.05). Comparing the differential scanning calorimetry (DSC) thermograms of the contr...

Acrylamide is a potential cause of a wide spectrum of toxic effects. On April 24, 2002, the Swedi... more Acrylamide is a potential cause of a wide spectrum of toxic effects. On April 24, 2002, the Swedish National Food Agency presented data that showed high concentrations of acrylamide in certain foods. Since the year, it was revealed that at normal condition, food is the main source of acrylamide intake. For this reason, many researchers have been focused on this subject. Better knowing of acrylamide formation helps us in reduction of it in special food products. This review, presents informations about acrylamide formation in foods and reduction ways of it in specific food products . This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared . Main food sources of acrylamide are: Cereals and Bakery products, potato and dried products, café and toasted nuts. In these products, acrylamide formation has a good relation to the Maill...

For the first time, emerging of Energy drinks was in Europe and Asia in the 1960s to reply the co... more For the first time, emerging of Energy drinks was in Europe and Asia in the 1960s to reply the consumer demand for a dietary supplement that would result in increased energy. Energy drinks are referring to drinks which increase mental functionality and athletic performance. In recent years, consumption of Energy drinks significantly increased in teenagers and young (the target of these products). There are some doubts about benefits and adverse effects of Energy drinks consumption. In this review, Energy drinks ingredients and physiological effects of them reviewed in order to clarifying of benefits or probably adverse health effects of these products. This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared. Besides carbonated water and preservatives, most of Energy drinks contains caffeine, sweeteners (with or without calor...

International Journal of Dairy Technology, 2014

ABSTRACT Among microencapsulation techniques used in food production, nanoliposomes are known to ... more ABSTRACT Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro-organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β-galactosidase and cheese-ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed.

Iranian journal of pharmaceutical research, 2017

Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into... more Saffron essential oil has a pleasant aroma and medicinal activities. However, it is sensible into the environmental condition. Therefore, it should be protected against unwanted changes during storage or processing. Encapsulation is introduced as a process by which liable materials are protected from unwanted changes. In the present study, different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) of ß-cyclodextrin (ß-CD) and arabic gum (GA) were used as wall martial for encapsulation saffron essential oil. In order to calculate of loading capacity (LC) and encapsulation efficiency (EE), and release (RE), safranal was determined as indicator of saffron essential oil using GC. According to the results, the highest LC and EE were related to the mixture of ß-CD/GA at a 75:25 ratio. In contrast, the lowest encapsulate hygroscopicity (EH) and RE were observed when only ß-CD was applied as wall material (P≤0.05). Comparing the differential scanning calorimetry (DSC) thermograms of the contr...