Journal of Nutrition & Food Sciences
Open Access

Internal Medicine (Digestive Diseases), Yale University School of Medicine, New Haven, CT, USA

Biography

Ricardo Paiva, Internal Medicine (Digestive Diseases), Yale University School of  Medicine, New Haven, CT, USA, International experience includes various programs, contributions and participation in different countries for diverse fields of study.

Publications

• Research Article   
  Isoflavone Stability, Quality Control Assessment and Clinical Safety of Q-CAN^® Plus, a Novel Fermented Beverage
  Author(s): Salah M Mankash*, Suyavaran Arumugam, Evangelos Dioletis, Ricardo Paiva, Eric R Secor, Theresa R Weiss, Maxine R Fields and Ather Ali
  
  There is substantial data that fermented products have a diverse range of health benefits ranging from immunomodulation, improving lipid profiles and more recently positive effects on the microbiome. Despite these desirable clinical attributes there are practical barriers to the use of fermented products. Two such barriers are that many studies were performed using experimental products, and lacked careful characterization of content, stability, toxicology and safety. To overcome these issues, we identified a widely available fermented product (BESO Q-CAN® Plus) and i) conducted independent analysis of total isoflavone content, aerobic bacteria, yeast and mold plate counts, quantification of heavy metals, solvents, and ii) performed a safety clinical trial in 10 lean and 10 obese healthy subjects who consumed Q-CAN® Plus for 4 weeks, with a further 8 week.. View More»
  DOI: 10.35248/2155-9600.19.9.1000757

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