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PubMed2004

Migration of model contaminants from PET bottles: influence of temperature, food simulant and functional barrier.

To simulate post-consumer recycled plastics, selected model contaminants were incorporated into PET bottles using a time saving method. Migration into 3% acetic acid, a cola-type beverage and 95% ethanol was followed during 1 year of storage at 20 and 40 degrees C. Aroma compounds previously found in post-consumer PET material were used as model contaminants. Benzaldehyde was found to migrate to the highest extent. Storage at 40 degrees C affected the bottle material and this might be one reason for the high migration values of these bottles. Migration into ethanol was up to 20 times higher than into 3% acetic acid or a cola-type beverage. Bottles with a functional barrier resisted migration into food simulants even when filled with 95% ethanol and stored for 1 year at 40 degrees C. Differential scanning calorimetry measurements showed that ethanol was interacting with the plastic material. This resulted in a lower glass transition temperature of bottles stored with ethanol compared with bottles stored empty or with other food simulants.

Acetic Acid↗
PubMed2004

Dietary proteins in the regulation of food intake and body weight in humans.

This review presents 4 lines of evidence supporting a role for proteins in the regulation of food intake and maintenance of healthy body weights. It is concluded that the protein content of food, and perhaps its source, is a strong determinant of short-term satiety and of how much food is eaten. Although the role of protein in the regulation of long-term food intake and body weight is less clear, the evidence reviewed suggests that further research to define its role is merited. Such research has the potential to lead to new functional foods, food formulations, and dietary recommendations for achieving healthy body weights.

Body Weight↗
PubMed2004

Can an apple a day keep the doctor away?

The modern pharmaceutical industry based on synthetic chemistry severed the historical connection between plants, food and medicines. The growing costs of discovering new chemical entity-based drugs through high throughput screening methods may yet again reconnect plants and human health at a new level of technological sophistication. Multi-component botanical therapeutics that comprise functional foods, dietary supplements and botanical drugs hold several advantages over conventional drugs that may earn them a more prominent place in the medicine of the future. They can deliver mixtures of multi-functional molecules with potentiating and synergistic effects and pleiotropic targeting at a reasonable cost and with fewer regulatory constraints. They are well suited for long-term disease prevention in an era of genetic testing and increased life expectancy. They also provide additional vehicles for delivering health and wellness. Technologies that address the needs of discovery, development and manufacturing of multi-component botanical therapeutics are emerging. They include computational and bioinformatics approaches, cell based gene expression and high-content screening systems, and phytochemical elicitation and unique plant cultivation / extraction methods designed to optimize the production of bioactives, standardize overall extract composition and assure batch-to-batch product consistency. Nevertheless, multi-component botanical therapeutics carry risks associated with potential interactions with conventional drugs and adverse reactions, which are difficult to detect and diagnose. They face problems of acceptance by the medical community and pharmaceutical industry, safety and efficacy validation, poor standardization and quality control, and difficulties in identifying active ingredients and determining their complex mode(s) of action. Solving these problems will accelerate the merger of grocery stores with pharmacies and agriculture with chemical manufacturing and provide physicians and patients with broader and more individualized choices for disease prevention and treatment.

Animals↗
PubMedDate not supplied

[Current trends in nutrition].

The energy delivered by food is involved in the maintaining of the homeostasis and in the electromechanical activities that define life. The energy expenditure include basal metabolism, thermogenesis and the energy required for the physical activity. Functional food extends over providing the nutrients into playing important physiological roles into the organism. The recommendations are to increase the consumption of fruits, vegetables and whole grains in order to reduce the risk for degenerative diseases and cancer.

Basal Metabolism↗
PubMed2000

Effects of soy foods on ovarian function in premenopausal women.

It has been proposed that the high intake of soy foods among Asians may partly explain their lower rates of breast cancer, perhaps by lowering endogenous oestrogen levels, although this has been inadequately studied. Twenty healthy cycling premenopausal women (ten Asians and ten non-Asians) participated in a 7-month soy intervention study which was designed to investigate the effect of supplementation on ovarian function. Asian soy foods (tofu, soymilk, green soybean peas) in the amount of approximately 32 mg of isoflavones per day were added to the women's diets for three menstrual cycles. The women's baseline (two cycles) serum hormone levels were compared to levels during soy intervention (three cycles) and levels after intervention (two cycles). During the entire study period, subjects provided almost daily overnight urine samples and blood specimens during specified days of their menstrual cycles. The day of urinary luteinizing hormone (LH) peak was used as a marker for the day of ovulation. Knowledge of day of ovulation allowed comparison of hormone measurements at baseline to those obtained during intervention and recovery cycles with standardization of day of cycle. Soy intervention was associated with a statistically significant reduction in serum luteal oestradiol level (-9.3%, P < 0.05), but there were no significant changes in follicular phase oestradiol, follicular or luteal phase progesterone, sex hormone-binding globulin or menstrual cycle length. This significant reduction in luteal phase oestradiol was, however, observed only among Asian (-17.4%) but not among non-Asian (-1.2%) participants; urinary excretion of isoflavones was higher among Asians than non-Asians (29.2 vs 17.1 micromol day(-1), P= 0.16) during the intervention period. Thus, supplementation using traditional soy foods reduced serum oestradiol levels among Asian participants in this study. Differences in the type of soy products (i.e. traditional soy foods versus soy protein products), amount of isoflavones, and race/ethnicity of participants may have contributed to the divergent results. Larger soy intervention studies designed specifically to include participants of different race/ethnicities and using both traditional soy foods and soy protein products providing comparable doses of isoflavones are needed to definitively determine the effect of soy on ovarian function.

Adult↗
PubMed1985

Polysaccharides and food processing.

The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation to their structure and their rheological behaviour, stability and interactions. Endogenous polysaccharides of fruits and vegetables and in products derived from them are responsible for such phenomena as texture (changes), press yields, ease of filtration and clarification, cloud stability, and mouth feel. To achieve desirable properties, the action of endogenous enzymes on polysaccharides must be inactivated and/or exogenous enzymes added as processing aids. This is also true for overcoming haze phenomena in clear juices or to break down undesirable microbial polysaccharides. Dough properties for bread baking can be improved by enzymic breakdown of a restrictive pentoglycan network. Network formation may come about by oxidative coupling of phenol rings of ferulic acid bound to hemicelluloses by ester links. Gels may be made by inducing oxidative coupling in natural or synthetic systems. Stagnation in development of new polysaccharide food additives is ascribed to difficulties in obtaining government approval for food use.

Carbohydrate Conformation↗
PubMed1971

Lateral hypothalamus: reevaluation of function in motivated feeding behavior.

In contrast to the existing views of lateral hypothalamic function, food motivated behavior appears to be greatly enhanced in animals that have recovered from lateral hypothalamic lesions. In a familiar environment, these rats begin eating 4.8 times sooner than normal controls, 5.6 times faster than hyperphagic rats that have received ventromedial hypothalamic lesions, and 4.7 times faster than animals with septal lesions. The same relation holds for latencies to eat in a novel environment and for rate of acquisition of a simple food-rewarded discrimination task. The concept of a lateral hypothalamic "hunger center" is questioned.

Animal Feed↗
PubMed2004

[Nutrition and health--nutrition and performance in sports].

Optimal nutrition is an important prerequisite for a top-level performance in sports. Of primary importance in this connection is the bioavailability of carbohydrates and fats as a source of energy so that the muscles can produce ATP. The amount of glycogen in the liver and skeletal muscles and possibly the intramuscular triglyceride levels play a pivotal role in this process. Gradually decreasing the amount of training during the last 6-7 days before an important game and simultaneously increasing the amount of dietary carbohydrates results in a higher physical performance. Studies have shown that carbohydrate-electrolyte solutions with 6-8% carbohydrate by weight and an osmolarity of 250-350 mosmol/l result in a maximal carbohydrate oxidation from the solution of about 1.0-1.1 g/min and a significantly enhanced endurance. A combination of carbohydrates and proteins or amino acids has proven to be very effective to accelerate recovery after exhausting exercise. Functional food ingredients such as caffeine and creatine result in a significantly enhanced performance. This is contrast to many other ingredients and products for which the extravagant claims have not been substantiated. Hence, in addition to a few functional sports supplements for which the value has been scientifically demonstrated, sound nutrition remains an absolute prerequisite for an optimal performance in sports.

Biological Availability↗
PubMed2002

Plants and human health in the twenty-first century.

The concept of growing crops for health rather than for food or fiber is slowly changing plant biotechnology and medicine. Rediscovery of the connection between plants and health is responsible for launching a new generation of botanical therapeutics that include plant-derived pharmaceuticals, multicomponent botanical drugs, dietary supplements, functional foods and plant-produced recombinant proteins. Many of these products will soon complement conventional pharmaceuticals in the treatment, prevention and diagnosis of diseases, while at the same time adding value to agriculture. Such complementation can be accelerated by developing better tools for the efficient exploration of diverse and mutually interacting arrays of phytochemicals and for the manipulation of the plant's ability to synthesize natural products and complex proteins. This review discusses the history, future, scientific background and regulatory issues related to botanical therapeutics.

Dietary Supplements↗
PubMed2002

Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).

Pan bread formulations based on raw wheat germ, vital wheat gluten, and enzyme-active soybean flour were optimized with the objective of developing a phytochemical-enriched designer food product with superior nutritional and sensory qualities. The objective texture values (measured as compression force, g) indicated that the test bread with 10% wheat germ addition was comparable (299.9 g) to the control (210.1 g), but the compression force was significantly higher (415.4 g) at 20% wheat germ level. With 0.5% sodium stearoyl-2-lactylate (SSL), 30 ppm potassium bromate and 50 ppm ascorbic acid, the test breads with 10 and 20% wheat germ had compression force values of 313.8 g and 367.7 g, respectively. Comparing the CIE L*a* values, the test bread samples having up to 20% wheat germ were slightly darker in crumb color than the white flour control bread, but were significantly lighter than the whole wheat flour bread. However, the addition of wheat germ increased the yellow color of bread crumb as indicated by the higher b* values of 11.4, 16.4 and 21.4, for control, 10% and 20% wheat germ breads, respectively. The physical texture and objective color measurements can be used in evaluating the quality of a phytochemical-enriched designer food (pan bread). It can be concluded that wheat germ-enriched bread can be prepared by using white flour, 20% raw wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid to provide consumers with a functional food.

Bread↗
PubMed1992

Fat substitutes: a regulatory perspective.

Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat. Whether individuals who consume high intakes of fat substitutes that are partially or totally nondigestible also benefit from lower calorie intake on a long-term basis is unknown. It is likely that many individuals will compensate by increasing total food intake to maintain calorie intake. Consumption of fat substitutes presents nutrition problems. Those fat substitutes that are partially or totally nondigested may reduce the bioavailability of other nutrients. Similarly, fat substitutes may have adverse effects on normal gastrointestinal tract function or intestinal tract flora. Unlike other functional food additives, fat substitutes can make up a significant portion of the total diet. For this reason, traditional safety factors cannot be applied. Consequently, more reliance on data from clinical studies involving human subjects and requirements for postmarket surveillance will be necessary as part of the approval process.

Dietary Fats↗
PubMed2006

Effect of dietary quercetin and sphingomyelin on intestinal nutrient absorption and animal growth.

Research on cancer and other conditions has shown flavonoids and sphingolipids to be food components capable of exerting chemoprotective action. Nevertheless, little is known about their effects on healthy individuals and their potential usefulness as therapeutic agents. The present study examined the possible action of a dietary flavonoid, quercetin, and a sphingolipid, sphingomyelin, as functional foods in healthy animals. In particular, the effect on animal growth of supplementing a conventional diet with one or other of these substances (0.5 % quercetin and 0.05 % sphingomyelin) was considered. Possible action affecting intestinal physiology was also analysed by measuring the uptake of sugar and dipeptide, mediated by the Na(+)-dependent sugar transporter SGLT1 and the dipeptide Na(+)/H(+) exchanger PEPT1 respectively, and the activity of related intestinal enzymes such as sucrase, maltase and aminopeptidase N. Both substances seemed to modify small intestinal activity in healthy mice, altering intestinal enzymatic activity and nutrient uptake. These effects observed in the small intestine did not impair normal development of the animals, as no differences in serum biochemical parameters or in organ and body weights were found. The findings should help in elucidating the mechanisms of action of these food components with a view to their possible use in the prevention of certain pathological conditions.

Absorption↗
PubMedDate not supplied

[Functional components in fish and algae oils].

An important area of the development of new functional foods is facussed on finding or applying food components which favour achieving a healthier lipid profile in the organism. The objective of this work was to carry out the characterisation of the lipid fraction of two oils, fish oil and algae oil, to evaluate their potential use as functional ingredients, in relation to the high molecular weight fatty acid content and the presence of sterols and other components of the unsaponificable fraction. Both oils showed a lipid fraction rich in high molecular weight polyunsaturated omega-3 fatty acids, containing a 33.75% in the fish oil and a 43.97% in the algae oil. Eicosapentaenoic acid was the major fatty acid in fish oil, whereas docosahexaenoic was the most abundant fatty acid in algae oil. The omega-6/omega-3 ratio was lower than 0.4 in both oils. In the unsaponificable fraction, algae oil had a Mold lower cholesterol content and a higher proportion of squalene than fish oil. The phytosterol content was significantly higher in the algae oil.

Eukaryota↗
PubMed2001

High-performance capillary electrophoresis of meat, dairy, and cereal proteins.

Food proteins play important roles in food functionality, nutrition, and human health. For these reasons, new analytical methods are continually being developed to separate and characterize these important proteins. High-performance capillary electrophoresis (HPCE) is one of the latest analytical methods to be applied to the separation of food proteins. This review covers methods and applications for the separation of three major groups of food proteins, meat, dairy, and cereal proteins.

Edible Grain↗
PubMed1983

Effects of prostaglandin modifiers and zinc deficiency on possibly related functions in rats.

Experiments were conducted to investigate the role of prostaglandins (PG) in zinc absorption and biological functions (food intake and weight gain, alkaline phosphatase activity, T-cell-mediated immune response). PG levels were modified by administering an inhibitor of their synthesis, aspirin or indomethacin in the diet. Zinc level was modified by controlling the dietary concentration. Weanling rats were fed the assigned diets for 1 month after which they were anesthetized with ether. Samples of blood, gut contents and mucosa, liver, lung and tibia were collected for zinc, PG, lymphocyte stimulation with T-cell mitogen, and alkaline phosphatase assays. There was more than 50% inhibition of PG synthesis by indomethacin and aspirin. This inhibition of PG synthesis, however, did not affect the zinc status of the rats as measured by general appearance, food intake, weight gain, organ weight, zinc concentration in different organs, serum alkaline phosphatase activity, and cell-mediated immune response to T-cell mitogens. It is concluded that under physiological conditions inhibitors of PG synthesis do not alter these zinc metabolic functions.

Alkaline Phosphatase↗
PubMedDate not supplied

[Assessment of probiotics according to the international organizations (FAO/WHO)].

The guidelines of international organizations (FAO/WHO) are presented in the paper for the purpose of estimation of probiotic properties of the strains of microorganisms as well as functional food products in respect of their influence on health. Modern scientific researches served as the basis for minimum requirements necessary for the competence of probiotic status. The chart of the experiment sequence is presented that has to be used for probiotics estimation: bacteria systemizing with the use of phenotype and genetic techniques, description of functional properties of the probiotic and estimation of its safety. The in vitro tests for determination of safety of probiotics are described.

Animals↗
PubMed2005

Oral health-related well-being of the long-term hospitalised elderly.

OBJECTIVE: To investigate oral health-related well-being of the long-term hospitalised elderly as reported by their primary nurses in relation to subject's oral health assessed either by primary nurses or by a clinical dental examination. BACKGROUND DATA: Little is known about oral health-related well-being of the medically compromised, long-term hospitalised elderly, most of whom are unable to express their feelings and opinions. MATERIALS AND METHODS: A cross-sectional study using a questionnaire for primary nurses about oral health and oral health-related well-being regarding functional, pain/discomfort-related, and psychosocial limitations of the subjects (n = 255) and assessment of oral health by clinical examination. The total number of limitations and the number of limitations in each category was calculated. RESULTS: Most (77%) of our subjects were unable to eat normal food. Functional limitations dominated followed by psychosocial and pain/discomfort-related limitations. Overall assessment by each subject's primary nurse ranked oral health of as good for 9% of subjects, as moderate for 44%, and as poor for 47%. Clinical examination-based assessment ranked oral health as good for 19%, as moderate for 33%, and as poor for 48% of our subjects, with good oral health being ranked as good for more men than women (26% vs. 16%; p = 0.045). Fewer limitations were recorded for those with better oral health assessed both by primary nurse and by clinical examination. CONCLUSION: More efforts are called for to maintain the oral health of the long-term hospitalised elderly so as to improve their well-being.

Aged↗