Advanced glycation end products (AGEs) are a cluster of heterogeneous molecules that are generated in a non-enzymatic reaction by the binding of sugars with amino groups of DNA, lipids and proteins. Carnosine is a naturally occurring dipeptide with antioxidant activity, which inhibits protein carbonylation and glycoxidation. This systematic review searched international sources for all published and unpublished original research in English from any year up to the end of April 2018. An electronic search of PubMed, Scopus and Google Scholar was conducted. 187 articles were initially found and 133 articles were selected after excluding duplicated data. Review articles, studies based on the components of carnosine and studies that were about the effects of carnosine on AGEs-induced changes were excluded. In total, 36 studies met the inclusion criteria. This included 19 in vitro studies, 15 animal studies and two human studies. All but two of the studies indicated that carnosine can prevent the formation of AGEs. The findings of this review indicating that carnosine has anti-glycating properties, and may hinder the formation of protein carbonyls and the cross-links induced by reduced sugars; however, there were few human studies. The mechanism by which carnosine prevents the formation of AGEs needs further investigation.

Sepsis is a complex disease that begins with an infectious disorder and causes excessive immune responses. Curcumin is considered as an active component of turmeric that can improve the condition in sepsis due to its anti‐inflammatory and antioxidant properties. PubMed, Embase, Google Scholar, Web of Science, and Scopus databases were searched. Searching was not limited to a specific publication period. Only English‐language original articles, which had examined the effect of curcumin on sepsis, were included. At first, 1,098 articles were totally found, and 209 articles were selected after excluding duplicated data; 46 articles were remained due to the curcumin effects on sepsis. These included 23 in vitro studies and 23 animal studies. Our results showed that curcumin and various analogs of curcumin can have an inhibitory effect on sepsis‐induced complications. Curcumin has the ability to inhibit the inflammatory, oxidative coagulation factors, and regulation of immune responses in sepsis. Despite the promising evidence of the therapeutic effects of curcumin on the sepsis complication, further studies seem necessary to investigate its effect and possible mechanisms of action in human studies.

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BACKGROUND: Military staff are required to be in a proper condition of mental health and weight standards and have a specific level of physical performances (PP). Dairy products are rich sources of essential nutrients. It was demonstrated that Iranians consume much less milk and its products and there is no exception in the military staff. OBJECTIVES: To examine the association between consumption of low or whole-fat dairy and psychological disorders and PP in military personnel. METHODS: This cross-sectional study was conducted in four military zones of Iran. Dairy products intake were evaluated by using a semi-quantitative food-frequency questionnaire (FFQ). The Persian version of Depression, Anxiety, Stress Scale-21 (DASS-21) were used to assess participants’ depression, anxiety and stress and PP were assessed by a 2-mile run, sit-up, push-up and pull-up. RESULTS: There was a significant negative relationship between the tertiles of total and low-fat dairy consumption and depression (OR 0.28, 95% CI 0.10 to 0.79, P <  0.05), and low-fat dairy consumption and stress (OR 0.34, 95% CI 0.13 to 0.93, P <  0.05). Also, there was a positive association between the last tertiles of low-fat dairy consumption and suitable PP (OR 5.28, 95% CI 1.08 to 25.71, P <  0.05). CONCLUSIONS: We concluded that consumption of dairy products and particularly low-fat products are related to less psychological problems and a better PP level.

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, cholorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.