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At least 343 records · Page 19Linked to original sources
PubMed1990

Insulin potentiating factor and chromium content of selected foods and spices.

An unidentified factor that potentiates the action of insulin in glucose metabolism was investigated in selected foods and spices. Chromium content of these foods and spices was also determined. Foods and spices were extracted with 0.1N NH4OH (1:20, w/v) and the supernatants assayed for insulin potentiation activity in the rat epididymal fat cell assay. Among the selected foods, tuna fish, peanut butter, and vanilla ice cream had some insulin potentiating activity. Among the spices, apple pie spice, cinnamon, cloves, bay leaves, and turmeric potentiated insulin activity more than three-fold. Chromium concentration of foods ranged from 1 to 145 ng/g, and spices ranged from 4 to 1818 ng/g. Insulin potentiating activity of foods and spices did not correlate with total chromium. Spices are generally used for flavor and taste in food preparations, but cinnamon, cloves, bay leaves, and turmeric may have an additional role in glucose metabolism.

Animals↗
PubMed2005

Sample introduction assisted by compressed air in flame furnace AAS: a simple and sensitive method for the determination of traces of toxic elements.

The power of detection of flame AAS for the toxic elements Cd, Hg, Pb and Tl can be improved by 1-2 orders of magnitude by using flame furnace AAS. In flame-furnace AAS, liquid samples are introduced directly into a nickel tube located in the flame, in the simplest case through a ceramic thermospray capillary. Transportation of the samples is achieved by using compressed air only. Comparatively low detection limits are achieved by both beam injection flame furnace (BIFF-AAS) and thermospray flame furnace AAS (TS-FF-AAS). For TS-FF-AAS, a pressure of less than 20 kPa (<80 in. water) is required. The TS-FF-AAS technique is very simple, robust and cheap. The detection limits were 0.2-0.4 microg L(-1) (Cd), 40-100 microg L(-1) (Hg), 5-9 microg L(-1) (Pb) and 4-14 microg L(-1) (Tl), respectively, depending on the method, flow rate and sample volume used. Pb and Cd were found at concentrations of 0.1-2 and 0.005-0.3 microg g(-1), respectively, in samples of various spices.

Cadmium↗
PubMed1992

Turmerin: a water soluble antioxidant peptide from turmeric [Curcuma longa].

Dietary spice components have been screened for their protective effect against reactive oxygen species (ROS)-induced, lipid peroxide-mediated membrane and DNA damage and mutagenecity. A new, water soluble, 5-kDa peptide--Turmerin--from turmeric (Curcuma longa) has been found to be an efficient antioxidant/DNA-protectant/antimutagen. Turmerin forms 0.1% of the dry weight of turmeric and is obtained in a crystalline form. It is a heat stable, noncyclic peptide containing 40 amino acid residues, with a blocked N-terminal and leucine at the C-terminal. It is insensitive to trypsin and pepsin, heat, and uv radiation. Turmerin contains three residues of methionine which are partly responsible for the antioxidant activity. Turmerin at 183 nM offers 80% protection to membranes and DNA against oxidative injury. ROS-induced arachidonate release and the mutagenic activity of t-butyl hydroperoxide are substantially inhibited by Turmerin. Tumerin is noncytotoxic up to milligram concentrations, as tested by Ames assay and in human lymphocytes.

Amino Acids↗
PubMed1994

Separation of picrocrocin, cis-trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection.

High-performance liquid chromatography with photodiode-array detection was used to separate picrocrocin (bitter-tasting component, glucoside of safranal), cis/trans-crocins (carotenoids, glucosyl esters of crocetin) and safranal (flavour, monoterpene aldehyde) of saffron. All components of pure red Greek saffron were extracted from dried stigma with 50% methanol. These compounds were detected, separated collected and identified simultaneously using a Merck LiChroCART 125-4 Superspher 100 RP-18 (4 microns) column and as mobile phase a linear gradient from 20% to 100% acetonitrile in water in 20 min with a detection wavelength at 308 nm.

Carotenoids↗
PubMed1980

The ability of foods to stain two composite resins.

In this bench study, coffee and soy sauce stained composite resin restorations to a significantly greater degree than did tea or cola beverage. Generally, the greatest degree of staining with all samples occurred during the first week of the study time. The stain penetration was superficial and was estimated to be 5 mu or less.

Carbonated Beverages↗
PubMed1981

Staining calcified dental tissues with food.

The discoloration of enamel caused by food substances was found to be superficial and for dentin and cementum ingressive. Discoloration of cementum exceeded that of dentin, and dentin stained more than enamel. Coffee and soy sauce stained the calcified dental tissues more than the cola beverage and tea. The longer the staining time, the deeper was the discoloration.

Carbonated Beverages↗
PubMed1984

Tissue response to anodyne medicaments.

The tissue-irritating effect of anodyne medicaments was studied via enzyme histochemical evaluation of muscle tissue (screening test) and pulp tissue (usage test). Of the medicaments tested, formocresol was the most irritating, followed by Cresatin, eugenol, and oil of pimenta leaf. The effects of Cresatin, eugenol, and oil of pimenta leaf were not statistically distinguishable.

Animals↗