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eISSN: 3092-6149     


Owned and published by: National Nutrition & Food Technology Research Institute

 
Editor-in-chief: Dr Jalaledin Mirzay Razaz, MD, Ph.D  

Executive Manager: Mohammad Hosseini, B.Sc

English editor:  Dr Ramin Mazaherinezhad Fard

Address: 7, West Arghavan St., Farahzadi Blvd., Zip Code: 1981619573 P.O.Box: 19395-4741, Tehran, Iran
Tel-Fax: (98-21)22086347
E-mail: nfsrsbmu.ac.ir , nfsr.journalgmail.com
Website: www.nfsr.sbmu.ac.ir

 Initial article screening: 1-7 days
Reviewing time: 2 weeks to 2 months
Interval from acceptance to publication of the article: Maximum 3 months
Article rejection rate: 30 percent
:: Latest Published Issue: Volume 13, Number 2 ( Apr-Jun 2026) ::
  |   Highlights   |   Graphical Abstract
  • Sattvic temple food traditions integrate nutrition, spirituality and low-waste practices in Indian hospitality contexts.
  • Sattvic temple cuisines such as Mahaprasad and Chappan Bhog provide large‑scale plant‑forward meals embedded in sacred ritual and community.
  • Dishes are fresh, minimally processed and rich in whole grains, pulses, vegetables and traditional fats, supporting gut-brain and anti‑inflammatory nutrition science.
  • Prasad‑style sharing on banana‑leaf plates dissolves caste and class boundaries, fostering communitas, emotional safety and sense of grace for diners.
  • Earthen pots, biomass cooking, local seasonal sourcing and circular redistribution of surplus food together minimize waste and carbon intensity.
  • These temple food ways offer a practical model for hotels and wellness resorts to design nutrient‑dense, mentally supportive, low‑carbon dining experiences


  |   Highlights   |   Graphical Abstract
  • Whey protein concentrate significantly increased protein content, moisture retention, firmness and specific volume of gluten-free breads.
  • Tetrasodium pyrophosphate improved gas retention and decreased baking weight loss, particularly at 0.4% concentration.
  • The combination of 15% whey protein concentrate and 0.4% tetrasodium pyrophosphate received the highest sensory acceptability from the panelists.
  • Structural, physicochemical and sensory quality of gluten-free bread were significantly enhanced.


  |   Highlights
  • Periodontitis is a multifactorial inflammatory disease induced by bacterial plaque. This is characterized by progressive destruction of the tooth-supporting structures, including the periodontal ligament and alveolar bone.
  • The relationship between periodontal and systemic diseases may occur through two major mechanisms that often overlap.
  • The vitamin plays essential biological roles in bone mineralization and preservation of calcified tissues, including teeth. In addition to its classical skeletal functions, vitamin D exerts pleiotropic immunomodulatory effects.
  • Serum vitamin D significantly decreased post periodontal therapy.

  |   Highlights   |   Graphical Abstract
  • Mindful eating integrates present-moment awareness, sensory engagement, and recognition of hunger and satiety cues.
  • Ancient yogic dietary principles and contemporary mindfulness provide complementary foundations for mindful eating.
  • Mindful eating engages neurobiological and psychological pathways that support stress regulation, self-regulation, and healthier eating behaviours.
  • Evidence highlights its potential as a holistic, non-pharmacological approach for weight management, metabolic and gastrointestinal health, mental well-being, and prevention of disordered eating.


  |   Highlights   |   Graphical Abstract
  • Ziziphus jujuba shows neuroendocrine, antioxidant and anti-inflammatory actions linked to sports recovery.
  • Key phytochemicals (e.g., jujubosides, flavonoids and saponins) affect sleep quality, stress resilience and fatigue.
  • The plant demonstrates promising effects on glycemic control, lipid metabolism and cardiovascular regulation in active populations.
  • Preclinical and emerging clinical studies suggest adaptogenic and recovery-enhancing benefits in exercise contexts.
  • Practical dosing strategies and sport-specific applications are proposed for nutritionists and performance practitioners.
  • The review offers a translational model linking traditional use with modern exercise science and sport nutrition frameworks.
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  The scientific and research merits of the journal “ Nutrition and Food Sciences Research (NFSR)” was approved by the letter dated 28 October 2014 at the 113th meeting dated 19 October 2014 of the Medical Commission of the Ministry of Health and Medical Education. pISSN: 2383-0441, eISSN: 2383-3009.

  
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Nutrition and food in health and disease
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