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Total energy and total fat intake were higher in UK migrants, as were IGFBP-3 and IGF-1, but IGFBP-1 was lower in UK migrants

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Abstract Objective: To investigate the protective effect of the of Valeriana officinalis L

Abbreviations A-BPC: Alkaline-extracted barley protein concentrate A-BSGPC: Alkaline-extracted Brewers spent grain concentrate AF ISO : Albumin-rich fraction (aqueous extraction + isoelectric precipitation) AF UD : Albumin-rich fraction (aqueous extraction + ultrafiltration/diafiltration) AI: Alkaline extraction + isoelectric precipitation AI-BPC: Alkaline-extracted-isoelectric-precipitated barley protein concentrate AU: Alkaline extraction + ultrafiltration AYBWPI ISO : African yum bean whole protein isolate (alkaline extraction+ isoelectric precipitation) AYBWPI UD : African yum bean whole protein isolate (alkaline extraction + ultrafiltration/diafiltration) BaPI: Bambara protein isolate BE-BPC: Binary-enzyme-extracted barley protein concentrate BLePI: Black lentil protein isolate BPC: Barley protein concentrate BPI: Barley protein isolate BrLPC: Broccoli leaf protein concentrate BSGPC: Brewers spent grain protein concentrate BSPI: Black soybean protein isolate CA: Chlorogenic acid CAGR: Compound annual growth rate CAP: Cold atmospheric plasma CbLPC: Cabbage leaf protein concentrate CCSKPI: Cinnamomum camphora seed kernel protein isolate CD: Circular dichroism CPC: Critical protein concentration CPI: Canola protein isolate CPPI: Chickpea protein isolate C3G: cyanidin-3-O-glucoside DES: Deep eutectic solvent DHPM: Dynamic high pressure microfluidization E-BSGPC: Ethanol-extracted Brewers spent grain concentrate EC: Epicatechin EGC: Epigallocatechin EGCG: Epigallocatechin-3-gallate FA: Ferulic acid FBPC: Faba bean protein concentrate FBPI: Faba bean protein isolate FC: Foam capacity FTIR: Fourier transform infrared FPPI: Field pea protein isolate FS: Foam stability GA: Gallic acid GLePI: Green lentil protein isolate HA: Hyaluronic acid HBA: Hydrogen bond acceptor HBD: Hydrogen bond donor HIPE: High internal phase emulsion HPI: Hemp protein isolate HSPI: Hydrolyzed soy protein isolate JBPI: Jackbean protein isolate KBPI: Kidney bean protein isolate LAOS: Large amplitude oscillatory shear LePI: Lentil protein isolate LPC: Leaf protein concentrate LuPI: Lupin protein isolate LVR: Linear viscoelastic region MBPI: Mungbean protein isolate MP: Micellar precipitation ME: Alkaline-treated-microwave-assisted extraction MSRP: Moringa seed residue protein OHC: Oil holding capacity PcPI: Pennycress protein isolate PEF: Pulsed electric field Phe: Phenylalanine PKPI: Plum kernel protein isolate PoPI: Potato protein isolate PPC: Pea protein concentrate PPI: Pea protein isolate PPId: Diafiltrated pea protein isolate PPIp: Isoelectric precipitated pea protein isolate QPI: Quinoa protein isolate RaLPC: Radish leaf protein concentrate RBP: Rice bran protein RLePI: Red lentil protein isolate SAOS: Small amplitude oscillatory shear SPC: Soy protein concentrate SPHPa: Soy protein hydrolyzed by papain SPHPe: Soy protein hydrolyzed by pepsin SD: Salt extraction + dialysis SE: Thermo-shearing-assisted alkaline extraction SPI: Soy protein isolate SU: Salt extraction + ultrafiltration UD: Ultrafiltration/diafiltration TA: Tannic acid TE-BPC: Tri-enzyme-extracted barley protein concentrate TEI-BPC: Tri-enzyme-extracted-isoelectric-precipitated barley protein concentrate TG: Transglutaminase Trp: Tryptophan Tyr: Tyrosine WG: Wheat gluten WGP: Wheat germ protein WHC: Water holding capacity WNPI: Walnut protein isolate WPI: Whey protein isolate YPPI: Yellow pea protein isolate References M