by Masaaki MiyataKento TakedaSayuri NagiraYoshimasa SugiuraDepartment of Food Science and Technology, National Research and Development Agency, Japan Fisheries Research and Education Agency, National Fisheries University, Shimonoseki, Japan

by Giuseppe Grossoa Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italyb Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy

by Spyridon N. KarrasTheocharis KoufakisGeorgios DimakopoulosDjordje S. PopovicLilian AdamidouKali MakedouKalliopi Kotsaa Division of Endocrinology and Metabolism, First Department of Internal Medicine, Medical School, Aristotle University of Thessaloniki, AHEPA University Hospital, Thessaloniki, Greeceb Second Propedeutic Department of Internal Medicine, Hippokration General Hospital, Aristotle University of Thessaloniki, Thessaloniki, Greecec BIOSTATS, Epirus Science and Technology Park Campus of the University of Ioannina, Ioannina, Greeced Clinic for Endocrinology, Diabetes and Metabolic Disorders, Clinical Center of Vojvodina, Novi Sad, Serbiae Medical Faculty, University of Novi Sad, Novi Sad, Serbiaf Department of Dietetics and Nutrition, AHEPA University Hospital, Thessaloniki, Greeceg Laboratory of Biochemistry, AHEPA General Hospital, School of Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece

by Donato AngelinoDaniele NucciFilippo RabicaCristian RotaMonica DinuDaniela MartiniVincenza Gianfredia Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italyb SSD Igiene Alimenti e Nutrizione, ATS Brescia, Brescia, Italyc Department of Pharmaceutical Science, University of Perugia, Perugia, Italyd Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italye Department of Experimental and Clinical Medicine, University of Florence, Florence, Italyf Department of Biomedical Sciences for Health, University of Milan, Milan, Italy

by Laila ElerakyWolfgang StuetzConstance RybakJan FrankHans Konrad BiesalskiHadijah MbwanaJoyce KinaboChristine Lamberta Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germanyb Leibniz Centre for Agricultural Landscape Research (ZALF) e. V, Müncheberg, Germanyc Devision Urban Plant Ecophysiology, Humboldt-Universität Zu Berlin, Berlin, Germanyd Department of Food Science Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, Morogoro, Tanzania

by Norikazu WatanabeKenichi InoueHiroyuki HaraMiyu MidorikawaMitsuhiro OhtaNaoki Ohkuraa Yakujihou Marketing Jimusho Co., Ltd, Tokyo, Japanb Japan Bio Science Laboratory Co., Ltd, Osaka, Japanc Research Institute for Production Development, Kyoto, Japand Teikyo University, Tokyo, Japan

by Nikhil GokaniGiuseppe Grossoa School of Law, University of Essex, Colchester, UKb Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italyc Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy

by Giuseppe Grossoa Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, Italyb Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Catania, Italy

by Markos Makiso UrugoTilahun A. TekaTefera Belachew LemaJanerose Nasimiyu LuswetiJasmina DjedjibegovícCarl LachatKokeb TesfamariamAddisalem MesfinTess AstatkieMosaad A. Abdel-Wahhaba Department of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, Hosaina, Ethiopiab Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopiac Department of Nutrition and Dietetics, Faculty of Public Health, Institute of Health, Jimma University, Jimma, Ethiopiad Registered Nutritionist, Egerton University, Njoro, Kenyae Faculty of Pharmacy, University of Sarajevo, Sarajevo, Bosnia and Herzegovinaf Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgiumg Department of Public Health, College of Medicine and Health Sciences, Ambo University, Ambo, Ethiopiah Center of Excellence in Mycotoxicology and Public Health, MYTOX-SOUTH, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgiumi Department of Human Nutrition, College of Agriculture, Hawassa University, Hawassa, Ethiopiaj Faculty of Agriculture, Dalhousie University, Truro, NS, Canadak Food Toxicology & Contaminants Department, National Research Center, Dokki, Cairo, Egypt

by Mahdieh GolzarandSoroush MasrouriSoroush SoranehNazanin MoslehiParvin MirmiranFereidoun Azizia Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iranb Prevention of Metabolic Disorders Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iranc School of Medicine, Urmia University of Medical Sciences, Urmia, Irand Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Irane Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran