18 F]FPyKYNE-c(RGDyK) was successfully synthesized by the Cu(I) catalyzed Huisgen 1,3-dipolar cycloaddition of alkynes to azides using [ 18 F]FPyKYNE as a prosthetic group in an overall radiochemical yield of 12%-18% (decay-corrected) and >99.5% chemical and radiochemical purities in 125 min including quality control. This simple, fully automated two-step, two-reactor approach consists of a quick and convenient purification of the prosthetic group using silica gel cartridges and its subsequent use for the labeling of the azido-c(RGDyK) peptide via click chemistry.

Jackfruit is the largest tree-borne fruit in the world.  It is a widely cultivated and well-consumed fruit in the Philippines and other parts of South-east Asia.  The seed makes up 15-18% of the fruit weight. However, the seeds are underutilized due to the lack of information about its nutritional and food product potential. Hence, the purpose of this research was to utilize the jackfruit seed as a bread spread that is nutritious, affordable, and acceptable in terms of consistency, texture, aroma and taste. The standardized recipe for the jackfruit seed spread was obtained after three trial formulations. The jackfruit seeds were cleaned and boiled for 30 minutes, then mixed with jackfruit rags, raw sugar, olive oil, lemon juice, lemon rind, turmeric powder, and salt in a blender until a paste-like consistency and smooth texture was achieved. The blended ingredients were cooked in low heat for 15 minutes to remove excess moisture, increase shelf-life, and attain a spreadable consistency. The final product was placed in sterile airtight jars. The jackfruit seed spread has the following characteristics: canary yellow color, smooth texture, lemony aroma, and sweet acidulous taste. One serving (21g) provides 82 kcal and is a source of potassium (59mg), phosphorus (8mg), calcium (26mg), magnesium (4mg), thiamin (0.02mg), riboflavin (0.02mg), niacin (0.2mg), and vitamin C (2mg). The product was rated as like very much by 30 evaluators from both genders using a nine-point hedonic scale. The jackfruit seed spread is affordable with a selling price of ₱58.00 for a jar of 200g net weight. The shelf-life is 30 days in refrigerator temperature. It was recommended that further studies be done on producing jackfruit seed spread for a large scale business in regions were jackfruit is widely cultivated.

Human studies on the health benefits of brown rice (BR) are limited, especially in the Philippines, even though rice is the staple food. This is the first randomized controlled investigation on the effects of BR consumption on metabolic risk factors of non-communicable diseases (NCDs) in selected overweight and obese Filipino adults. Out of 60 eligible male and female participants (30–59 yr old) randomly assigned to the BR and white rice (WR) groups, 52 completed the study. This was organized in a semi-free-living condition with 6-wk dietary intervention and 6-wk followup. Participants were assessed at 0, 2, 4, 6, 8, 10, and 12 wk for overweight/obesity parameters and blood pressure (BP), and at 0, 6, and 12 wk for fasting blood sugar (FBS) and lipid profile. More metabolic risk factors were significantly reduced at post-intervention in the BR group [body mass index (BMI), visceral fat (VF), systolic BP (SBP), diastolic BP (DBP), FBS, total cholesterol (TC), and low-density lipoprotein (LDL)] than in the WR group [SBP, DBP, TC, LDL, and triglycerides (TG)]. Most of the parameters in the BR group significantly improved at follow-up including the high-density lipoprotein (HDL). Therefore, the BR-based diet was more effective in improving the metabolic risk factors status than the WR-based diet. Although a statistically significant difference was not detected between the groups, the percent change had small clinical significance – particularly in BMI, DBP, FBS, TC, LDL, and HDL. Hence, in clinical practice, BR could help ameliorate the metabolic risk factors of NCDs among overweight and obese Filipinos. Further investigations are needed to elucidate the effects of BR on metabolic risk factors.

The objective of this study was to develop a healthy eating on the go for busy people. The Power Vegan Cupcake is a plant-based, nutrient-dense product, and is made from local plant-based ingredients. Saluyot and soymilk were used as replacements for egg and milk. Brown rice flour, muscuvado, banana, raisins, and peanuts made the cupcake a complete food. The dry ingredients were sifted and mixed. Saluyot and pandan leaves were boiled for 15 minutes and then cooled, blended, and strained. The saluyot puree and pandan juice were then mixed with the dry ingredients, soy milk, and vanilla. The batter was mixed, and raisins and banana were added. The batter was baked in an oven for 25 minutes at 200°C.  Each Power Vegan Cupcake (70g) contained 41.7g of carbohydrates, 4.7g of protein, and 3.12g of fat for a total calorie content of 198.4kcal. It also contained 28.75ug of Vitamin A, 2.4mg of Vitamin C, 50.6mg of calcium, 1.5mg of iron, 0.17mg of thiamin, 0.19mg of riboflavin, 2.93mg of niacin, and 98.7mg of phosphorus. The product was found to contain a higher amount of carbohydrates, protein, and micronutrients compared to regular cupcakes on the market. Thirty respondents, ages 18-29, evaluated the product. The results showed a rating of like very much from 63%, 53%, and 50% of the evaluators in terms of appearance, texture, and taste, respectively. Advance development of saluyot as egg substitute for strict vegetarian foods is recommended.