Introduction

Muscle atrophy can be generated by various factors: inflammation, malnutrition, aging, and a pro-inflammatory diet. The latter can lead to muscle wasting by promoting oxidative stress and thus activating the proinflammatory response via pro-inflammatory cytokines such as IL-6 and TNFα, which in turn can trigger insulin resistance, obesity, and type II diabetes, as well as alter muscle regeneration and cause aging. Oxidative stress and the impairment of antioxidant defenses promote an imbalance in homeostasis, leading to muscle atrophy and mitochondrial dysfunction. Bioactive substances can prevent the loss of muscle mass and promote functional recovery.

Objective

To review the association between inflammation and muscle atrophy and how dietary compounds can attenuate muscle loss.

Methods

A bibliographic search was conducted in the Medline, Web of Science, and Scopus databases including articles published in the last 10 years in English and Spanish.

Results

Food phytochemicals can prevent muscle protein degradation, promote protein synthesis, support anti-inflammation, and downregulate atrophy gene expression. Extra virgin olive oil and its phenolic compounds (oleuropein, hydroxytyrosol, and tyrosol) act by eliminating ROS, activating anabolic pathways, and counteracting mitochondrial and inflammatory alterations. DHA prevents palmitate-induced atrophy by inhibiting mitochondrial ROS production. Selenium is associated with a decrease in IL-6, TNF-α, and myostatin; vitamins A, C, and D reduce oxidative stress and the expression of MuRF1 and MAFbx. Curcumin decreases NF-κB, TNF-α, IL-1β, MuRF1, and MAFbx, as well as muscle proteolysis. Resveratrol increases mitochondrial biogenesis and decreases MuRF-1 and mitophagy. Astaxanthin decreases oxidative stress, proteolysis, apoptosis, and ROS. Epicatechin (a cocoa flavonoid) modulates biomarkers such as FoxO1A and MuRF1. S-allylcysteine inhibits TNF-α, IL-6, and myostatin. Tea polyphenols (epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate, epicatechin, gallocatechins, and gallocatechin gallate) decrease MuRF1, MAFbx, and myostatin. Finally, phenolic compounds from pomegranate inhibit oxidative stress, NF-κB, and the ubiquitin–proteasome system, on top of activating Akt/mTOR signaling.

Conclusions

Inflammation is associated with muscle atrophy, chronic diseases, and aging. Food phytochemicals may be key to reducing the individual's inflammatory condition.

Obesity and chronic disorders connected to nutrition are on the rise in countries going through nutrition transition. In transitional nations, children's micronutrient deficiencies (zinc, iron, and vitamin A) and stunting (short stature relative to age) combine with obesity and non-rheumatic chronic diseases (NRCDs), creating a double burden of nutritional illness. Obesity and non-restricted childhood diseases (NRCDs) have a complex and multifaceted causation web; dietary and physical activity changes in the population are probably the key concurrent determining factors. Recent research, however, points to certain patterns of fetal and postnatal growth as possible additional factors. Research suggests that rather than focusing on weight gain, intervention measures to avoid malnutrition should prioritize gains in linear growth during the first two to three years of life. It is essential to prevent excessive weight increase in height gain (BMI) after the first two years of life. To prevent obesity and non-communicable diseases (NRCDs) early in life, it is essential to regularly assess children's growth using the new World Health Organization (WHO) standard, to define energy needs using the most recent Food and Agricultural Organization (FAO)/WHO norms, and to provide essential micronutrients to support lean mass growth. By preventing and controlling juvenile obesity, these measures should help avoid NRCDs in upcoming adult generations.

In personalized nutrition, we must develop dietary recommendations adapted to the specific needs humans undergo at each stage of their growth and development, considering their nutritional, health and inflammatory status, for example, chronic diseases that begin even during gestation, like cystic fibrosis. The main aim of this study was to review the current findings on the biological value of plant-based protein sources on the growth and development of children and adolescents. We conducted a literature review of articles published between January 2019 and June 2024 using electronic databases (PubMed and Google Scholar) for all publications available in English. Adequate daily protein intake in children under 19 years is crucial for their growth and development. However, in childhood, a diet very high in protein could accelerate growth and increase the risk of overweight and obesity in childhood and later on. Compared to animal-based proteins (ABPs), a PBP diet is associated with increased risks of nutrient deficiencies, especially in vulnerable groups, such as pregnant and lactating women, infants, children, adolescents, and older. Even though switching to plant-based diets is recommended to reduce the environmental burden related to livestock farming globally, it is essential to ensure an adequate amount of protein depending on each individual's characteristics, that is, age, sex, health status, illness, sociocultural factors, etc., ensuring that they receive the nine essential amino acids and appropriate supplementation with vitamins and minerals according to if they are on an ABP, PBP or mixed diet

Background: Morocco boasts a rich culinary landscape shaped by regional variations, geography, and historical influences. The traditional Moroccan diet shares key features with the Mediterranean diet, emphasizing fresh produce, unsaturated fats, whole grains, and communal dining. Objective: This review explores the evolving food situation in Morocco, considering both historical transitions and the recent impact of the COVID-19 pandemic. Methodology: This review examines the evolution of Moroccan dietary patterns from 2001 to 2023. It draws on the existing literature (scholarly articles from databases like Google Scholar, PubMed, Web of Science, and Research Gate, government reports, and credible online resources) in English, French, and Arabic. The keywords used were Moroccan gastronomy, Mediterranean diet, nutritional intake, food transition, societal changes, globalization, economic development, and the COVID-19 pandemic. The review also considers government initiatives promoting healthy eating practices aligned with the principles of the Mediterranean diet. Results: Moroccan dietary habits have undergone significant transformations over time. Societal changes, globalization, and the COVID-19 pandemic have raised awareness of health-conscious food choices, with a rising preference for local, organic, and nutrient-rich products. Despite these transitions, Moroccans exhibit a strong commitment to preserving their culinary traditions and the core principles of the Mediterranean diet. Conclusion: The Moroccan diet demonstrates remarkable resilience, reflecting a balance between tradition, nutritional needs, and cultural identity. Government initiatives promoting healthy eating through the Mediterranean diet underscore our commitment to a healthier nation. However, further national studies are vital to validate and expand existing knowledge, particularly in light of the dynamic nature of Morocco's nutritional landscape within a global context. This review highlights the need to reconcile the benefits of modernization with preserving Morocco's rich culinary heritage. We plan to update this analysis with data from the upcoming 2024 population census, incorporating new insights into evolving dietary trends.

Introduction

In the pursuit of healthier living, dietary choices play a pivotal role. Behavioural approaches have emerged as potent tools to address the complexities surrounding eating habits. The exploration of various behavioural strategies aimed at promoting healthier eating patterns is the focus of this study.

Methodology

A systematic review was conducted, encompassing peer-reviewed articles, meta-analyses, and clinical trials published between 2010 and 2024. Key databases including PubMed, PsycINFO, and Web of Science were searched using predefined criteria. Selection focused on studies elucidating behavioural interventions targeting dietary behaviours across diverse populations.

Findings

This review identified a plethora of behavioural interventions fostering healthier eating habits. Techniques such as goal setting, self-monitoring, and environmental restructuring emerged as effective in promoting dietary changes. Tailored interventions, utilising technology and incorporating social support mechanisms, exhibited promising outcomes. Additionally, mindfulness-based approaches demonstrated efficacy in reducing impulsive eating behaviours and enhancing dietary self-regulation. Furthermore, insights into the role of behavioural economics in shaping food choices shed light on innovative strategies for nudging individuals towards healthier options.

Conclusion

Behavioural approaches offer multifaceted avenues to cultivate sustainable changes in eating behaviours. By leveraging diverse strategies tailored to individual needs, these interventions hold immense potential in promoting healthier dietary patterns and mitigating the burden of diet-related chronic diseases. This review underscores the importance of integrating behavioural science into public health initiatives to foster long-term improvements in dietary habits and overall well-being.

The consumption of garlic (Allium sativum), recognized for its historical medicinal significance, is linked to diverse health benefits: notably, red garlic stands out for its distinct anthocyanin content, contributing to its unique pink-purple clove color. However, despite extensive research on the therapeutic properties of garlic extracts, there remains limited evidence specifically addressing the therapeutic potential of red garlic. A narrative search was conducted in February 2024 on PubMed and Google Scholar to identify relevant studies examining the biochemical properties of red garlic extracts. Following the search of selected databases, 789 articles were retrieved. Ten laboratory studies exploring the impact of red garlic extracts on laboratory models of lung and digestive tract phlogosis, cancer, microbial proliferation, obesity, and responses to inflammation or oxidative stress were included in this literature review. The studies analyzed both aged and fresh red garlic extracts, with a specific emphasis on water extracts. The outcomes highlighted significant antioxidant and anti-inflammatory properties of red garlic extracts, also suggesting potential pro-metabolic effects that could be beneficial in addressing excessive weight and dyslipidemia. The findings also pointed to the inhibitory effect on cancer cell proliferation of red garlic byproducts and the superior anti-inflammatory profile of the hydroalcoholic extract. Comparative analyses between red and black garlic extracts indicate inconclusive evidence regarding antioxidant activity. The findings also suggested a high level of tolerability for the gut microbiota. This literature review aims to provide valuable insights into the therapeutic potential of red garlic extracts and emphasizes the need for further research to fully elucidate their benefits and mechanisms of action.