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Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.

Publisher: Bentham Science Publishers

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Volume 5, Number 1, February 2009

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Resveratrol as a Supplemental Therapeutic in Cardiovascular and Metabolic Syndromes: A Critical Review
pp. 1-8(8)
Authors: Esker, Stephen; Banerjee, Antora; Simone, Tessa M.; Gallati, Christine A.; Mousa, Shaker A.

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Anorexia of Aging
pp. 9-12(4)
Authors: Conte, Caterina; Cascino, Antonia; Bartali, Benedetta; Donini, Lorenzo M.; Rossi-Fanelli, Filippo; Laviano, Alessandro

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Clinical Issues Encountered in the Refeeding of the Patient with Anorexia Nervosa
pp. 13-16(4)
Authors: Gaudiani, Jennifer L.; Chu, Eugene S.; Mehler, Philip S.

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Importance of Pharmacology Knowledge by Dieticians
pp. 49-52(4)
Authors: Mestres, C.; Duran, M.

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Understanding the Language of Vitamin C
pp. 53-55(3)
Authors: Sarkar, Nandini; Srivastava, Pramod K.; Dubey, Vikash Kumar

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A Cell Culture Model for the Assessment of the Chemopreventive Potential of Dietary Compounds.
pp. 56-64(9)
Authors: Goya, Luis; Martin, M. A.; Ramos, Sonia; Mateos, Raquel; Bravo, Laura

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Effects of Various Processing Methods, Additives and Methanol Extracts on Anti-oxidative Properties of Corn Based Snack Food
pp. 65-70(6)
Authors: Huang, Rong-Cheng; Peng, Jinchyau; Lu, Fung-Jou; Lui, Wai-Bun

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Transthyretin and the Systemic Inflammatory Response
pp. 71-74(4)
Author: Bernstein, Larry H.

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