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Biomedical subjects

G S Ranhotra

Publications and source records attributed to G S Ranhotra.

12 recordsLinked to original sources
PubMed1999

Cellulose and calcium lower the incidence of chemically-induced colon tumors in rats.

In a 30-week preliminary study and a follow-up 22-week study (2 x 2 factorial), dimethylhydrazine (DMH) injections effectively induced colon tumors in Fischer-344 rats. How this incidence of colon tumors might be affected by cellulose (preliminary study) or by calcium and folic acid (follow-up study) was examined. Cellulose in the diet appeared to provide some protection against DMH-induced colon tumors, but the protective effect of calcium was more evident; normal levels of calcium (500 mg per 100 g diet), but not of folic acid (0.1 mg per 100 g diet), provided protection against colon tumors. The effect due to calcium was observed whether viewed in terms of total number of tumors (p < 0.01) or number of tumors per tumor-bearing rat (p < 0.01).

Adenocarcinoma↗
PubMed1998

Dose response to soluble fiber in barley in lowering blood lipids in hamster.

Diets containing 0, 25, 50, or 75% finely ground barley (high in soluble fiber and soluble beta-glucans) were fed to groups of hamsters. After four weeks, serum total cholesterol (CH) levels in these animals were most elevated in the group fed the barley-free (0% barley) diet. Compared to animals eating this diet, the 25% barley diet lowered CH by 16.4%. However, the 50% barley diet lowered CH further by only 4.1% while the 75% barley diet caused virtually no further lowering of CH. Thus, the CH-lowering response to barley cannot be viewed as a dose dependent response. The lowering pattern for serum triglycerides, however, suggested a dose dependent response. Serum total-CH: high-density-lipoprotein (HDL)-CH or low-density-lipoprotein (LDL)-CH:HDL-CH ratios were not significantly affected by barley level in the diets.

Animals↗
PubMed1984

Nutritive value of selected variety breads and pastas.

Nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products were obtained from each of four cities, New York, San Francisco, Atlanta, and Kansas City. Proximate components and 12 minerals and vitamins were determined in these and in cooked pasta products. Available carbohydrate and energy values were calculated. On the average, French, Italian, and pita breads were lower in moisture than other breads. Protein in bread products averaged between 7.6% and 10.4% and in cooked pastas and tortillas between 4.4% and 5.3%. Bagels averaged 10.2% protein. Insoluble dietary fiber in whole wheat bread averaged 5.6%; for most products, dietary fiber values were five- to eightfold higher than crude fiber values. Pasta products and tortillas were virtually free of sodium. Sodium in bread products averaged between 379 and 689 mg/100 gm. Although all pasta products and most bread products were enriched, calcium was often not included. Iron averaged from 2.16 to 3.29 mg/100 gm in bread products and 3.10 to 4.24 mg/100 gm in dry pasta products. Products made with unrefined or less-refined flours and/or containing germ and bran tended to be high in phosphorus, magnesium, zinc, and manganese, and, to a lesser extent, in copper. A good portion of potassium, thiamin, riboflavin, and niacin in pasta products was lost during cooking.

Bread↗
PubMed1981

Bread (white and whole wheat) and nonfat dry milk as sources of bioavailable calcium for rats.

These studies examined the bioavailability of calcium in bread (white and whole wheat) and nonfat dry milk. Most of the calcium in breads originated from nonwheat sources such as yeast food, milk replacer (a whey-soy blend) and calcium propionate. Bioavailabilities were calculated by the slope ratio technique. Slopes were determined using increases (over calcium-free diet) in femur calcium content of rats fed calcium-containing diets plotted against their actual calcium intakes as the test criterion. Compared to calcium in calcium sulfate (considered as 100%), the bioavailability of calcium in milk was 113.3%, and that in white and whole wheat bread 99.4% and 104.4% respectively. Thus, calcium in bread appears readily available, but still somewhat less than that in milk.

Animals↗
PubMedDate not supplied

Determination of resistant starch in selected grain-based foods.

Resistant starch was determined in 70 grain-based foods by modification of the method commonly used to measure total dietary fiber in North America. The modification involved solubilizing resistant starch in dimethyl sulfoxide. Total dietary fiber in these products ranged from 0.9 to 18.6%, with resistant starch representing 0 to 88% of the total fiber values. Many bread products and breakfast cereals contained over one-third of the total fiber as resistant starch.

Dietary Fiber↗