The Internet Journal of Nutrition and Wellness最新文献_第7页

Spices In Cancer Prevention: An Overview 香料在癌症预防中的应用综述

The Internet Journal of Nutrition and Wellness Pub Date : 2008-12-31 DOI: 10.5580/b0c

S. Bhattacharjee, A. Sengupta

{"title":"Spices In Cancer Prevention: An Overview","authors":"S. Bhattacharjee, A. Sengupta","doi":"10.5580/b0c","DOIUrl":"https://doi.org/10.5580/b0c","url":null,"abstract":"Culinary herbs are herbaceous plants that add flavour and colour to all types of meals. Spices have been part of Indian folk and traditional medicine since ancient times. But recently, extensive work is being conducted all over the world to demonstrate the anti-mutagenic and anticarcinogenic potential of some of the commonly consumed spices. This renewed interest in natural medicines today is mainly due to the fact that many chronic diseases including cancer still remain difficult to cure. As such, attempts are being made to identify naturally occurring anticarcinogens, which may lead to new strategies for cancer prevention. This article is an attempt to consolidate some of the works that has been carried out on spices and their active principles in order to prove their probable cancer preventive properties. It is now becoming clear that the beneficial properties in spices are due to the presence of potent phytochemicals in them. Plants have the capacity to synthesize a diverse array of chemicals. In plants, these compounds function to attract beneficial and repel harmful organisms, serve as photoprotectants, and respond to environmental changes. In humans, they can have complementary and overlapping actions, including antioxidant, antimutagenic and antiinflammatory effects, modulation of detoxification enzymes, and induction of apoptotic activity and so on. Thus, incorporation of these spices in our regular diet may prove to be beneficial for our health. Nevertheless, the effect of spices in the context of total diet still remains to be evaluated. It is still not clear that mechanisms that appear to influence disease risk in animals, often fed high doses of these spices, can be extrapolated to humans consuming realistic amounts of these spices as part of their daily diet.","PeriodicalId":339404,"journal":{"name":"The Internet Journal of Nutrition and Wellness","volume":"649 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2008-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116092431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

Microbiological and nutritional quality of retail and laboratory “Ikpan” (mushroom -melon cake); a local snack 零售和实验室“Ikpan”(香菇甜瓜蛋糕)的微生物学和营养品质;当地小吃

The Internet Journal of Nutrition and Wellness Pub Date : 2008-12-31 DOI: 10.5580/90c

B. Adebayo-Tayo, E. Friday, B. Adebayo-Tayo

{"title":"Microbiological and nutritional quality of retail and laboratory “Ikpan” (mushroom -melon cake); a local snack","authors":"B. Adebayo-Tayo, E. Friday, B. Adebayo-Tayo","doi":"10.5580/90c","DOIUrl":"https://doi.org/10.5580/90c","url":null,"abstract":"Microbiological and nutritional quality of “Ikpan” (mushroom-melon cake), a traditional snack locally made from fermented sclerotium of P. tuber-regium and melon was investigated. The identified bacteria isolates from retail “Ikpan” was Streptococcus sp., Staphylococcus aureus, Bacillus subtilis, Bacillus sp., Micrococcus sp., Proteus sp. and Salmonella sp. The fungi isolates were A. glaucus, Aspergillus flavus, P. expansium, Aspergillus niger, Eutorium spp. and Absidia sp. Of the six species, A. glaucus were the dormant species. The crude protein ranged from 20.94 – 24.28% in which samples from Ikot Ekpene had the highest. Laboratory samples had the least protein. The crude fat, crude fibre ranged from 3.894.56% and 0.73 -.33%. Statistical analysis of sensory evaluation results showed a preference for the laboratory samples in terms of appearance, texture, flavour and palatability while retailed samples from Ikot Ekpene, and Uyo matched each other in terms of taste. The result shows that combination of melon and sclerotium of P.tuber-regium for production of cake or traditional snacks resulted in rich snacks that can enhance the nutritional status of the consumers.","PeriodicalId":339404,"journal":{"name":"The Internet Journal of Nutrition and Wellness","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2008-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123584166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Absorption and Metabolism Of Xenobiotics: An Overview 外来生物的吸收和代谢:综述

The Internet Journal of Nutrition and Wellness Pub Date : 2008-12-31 DOI: 10.5580/6b7

Della Grace, S. Abraham, A. Varghese, S. Sathianarayanan

引用次数: 3

effects of phosphoric acid on physico- chemical parameters of soyabean oil 磷酸对大豆油理化参数的影响

The Internet Journal of Nutrition and Wellness Pub Date : 2008-12-31 DOI: 10.5580/1c61

A. Abitogun, A. Jide, J. O. Arawande, O. J. Alademeyin, A. C. Omosheyin

{"title":"effects of phosphoric acid on physico- chemical parameters of soyabean oil","authors":"A. Abitogun, A. Jide, J. O. Arawande, O. J. Alademeyin, A. C. Omosheyin","doi":"10.5580/1c61","DOIUrl":"https://doi.org/10.5580/1c61","url":null,"abstract":"The soybean seeds used for this work were obtained from Gboko in Benue State of Nigeria. The beans were prepared for use by shaker screening, cracking, bin conditioning and flaking. By solvent extraction using hexane, a dark coloured crude oil was obtained.The oil was further treated with 2-3% water and 0.05% phosphoric acid to obtain the degummed oil. Both oil samples were investigated for their physico-chemical parameters such as , melting point, specific gravity, refractive index, colour, flash, smoke, fire, soft and turbidity points the values were; -14.00±1.2C, 0.918±0.006, 1.472±0.010, 35.00±0.00, 342.00±2.12C 228.00±1.95C, 344.00±1.65C, 40.00±1.30Cand 10.00±0.55JTU respectively. Others include, free fatty acid 1.36±0.08%, saponification value 199.63±1.81mg KOH/goil , acid value 2.72±0.17 mg KOH/goil, peroxide value 21.38±1.61meq/peroxide/kg, iodine value 119.21±0.40WIJ and yield 21.00±0.20% for crude soy bean oil. While degummed oil sample were determined, the parameters and values includes; melting point -16.00±1.00C specific gravity 0.917±1.00, Refractive index 1.473±0.003, colour 26.00±0.00units, Free fatty acid 1.08± 1.10%, Saponification value 198.40 ± 1.99 (mg KOH/g oil), Peroxide value 18.14± 2.28 (meq/peroxide/kg), Iodine value 122.04± 4.15 (WIJS) Acid value 2.10 ± 0.20%. The qualitative determination of the fatty acid composition was carried out by methylation and application of gas chromatography. The fatty acid detected includes myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic and traces of arachidic and eicosienic acids, the values were 0.016%, 7.269%,0.014%,2.635%, 21.166%, 39.900%, 6.767%, 0.010%, 0.0000988% respectively for crud soybean oil. Myristic acid 0.018%, palmitic 9.161%, palmitoleic 0.014%, stearic 3.034%, oleic 22.952%, linoleic 47.981%, linolenic 6.284%, arachidic 0.061% and eicosienic 0.0001% for degummed soybean oil. . The result indicated among others, the oil contain high degree","PeriodicalId":339404,"journal":{"name":"The Internet Journal of Nutrition and Wellness","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2008-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116821673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Chemical Quality of Tap Water versus Bottled Water: Evaluation of Some Heavy Metals and Elements Content of Drinking Water in Dakhlia Governorate - Egypt 自来水与瓶装水的化学质量:埃及达赫利亚省饮用水中一些重金属和元素含量的评价

The Internet Journal of Nutrition and Wellness Pub Date : 2008-07-01 DOI: 10.21608/MJFMCT.2008.54090

Mona A. El-Harouny, S. El-dakroory, S. Attalla, N. A. Hasan, Ragia M. Hegazy

{"title":"Chemical Quality of Tap Water versus Bottled Water: Evaluation of Some Heavy Metals and Elements Content of Drinking Water in Dakhlia Governorate - Egypt","authors":"Mona A. El-Harouny, S. El-dakroory, S. Attalla, N. A. Hasan, Ragia M. Hegazy","doi":"10.21608/MJFMCT.2008.54090","DOIUrl":"https://doi.org/10.21608/MJFMCT.2008.54090","url":null,"abstract":"Water is essential to sustain life, and a satisfactory safe supply must be made available to consumers. Many different chemicals may occur in drinking water. The problems associated with chemical constituents of drinking water arise primarily from their ability to cause significant human health risks after prolonged periods of exposure; of particular concern are contaminants that have cumulative toxic properties, such as heavy metals. This study was done to clarify concerns about chemical quality and safety of drinking tap water in Dakhlia governorate. For comparison, selected samples from three common commercial bottled water were analyzed. Atomic absorption Spectrometry technique was used to measure lead, cadmium, arsenic, mercury, zinc, selenium, calcium, magnesium and sodium in 65 samples of tap water and nine samples of bottled water. The mean concentrations of the metals in drinking water obtained in this study were within the acceptable levels of the World Health Organization (WHO,2004) guidelines and lower than maximum contaminated levels (MCL) established by the United States Environmental Protection Agency (USEPA,2004). Tap water showed slightly higher levels of lead, arsenic, cadmium, zinc, and selenium.","PeriodicalId":339404,"journal":{"name":"The Internet Journal of Nutrition and Wellness","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2008-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128160002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 28

Assessment Of Nutritional Status And Dietary Intake Of Pre-School Children In An Urban Pocket 城市地区学龄前儿童营养状况及膳食摄入量评估

The Internet Journal of Nutrition and Wellness Pub Date : 2007-12-31 DOI: 10.5580/26d4

R. Verma, S. Prinja

引用次数: 17

Effects of Irvingia grandifolia, Urena lobata and Carica papaya on the Oxidative Status of Normal Rabbits 桔黄、白莲和木瓜对正常家兔氧化状态的影响

The Internet Journal of Nutrition and Wellness Pub Date : 2007-12-31 DOI: 10.5580/51d

A. Omonkhua, I. Onoagbe

引用次数: 14

Probiotics: Friendly Microbes For Better Health 益生菌:有益健康的微生物

The Internet Journal of Nutrition and Wellness Pub Date : 2007-12-31 DOI: 10.5580/1041

S. Sonal, A. Suja, T. B. Lima, T. P. Aneesh

引用次数: 5

Anti-diarrhoeal activity of fruit extract of Momordica cymbalaria Hook. F. 苦瓜果实提取物的抗腹泻作用。F。

The Internet Journal of Nutrition and Wellness Pub Date : 2007-12-31 DOI: 10.5580/a3c

B. Swamy, K. Jayaveera, K. Reddy, T. Bharathi

{"title":"Anti-diarrhoeal activity of fruit extract of Momordica cymbalaria Hook. F.","authors":"B. Swamy, K. Jayaveera, K. Reddy, T. Bharathi","doi":"10.5580/a3c","DOIUrl":"https://doi.org/10.5580/a3c","url":null,"abstract":"A study was undertaken to evaluate the effect of methanolic extract of the fruit of Momordica cymbalaria Hook F (MEMC) against several experimental models of diarrhoea in rats. MEMC treated animal's showed significant inhibitory effect against castor-oil induced diarrhea and PGE2 induced enteropooling in rats. The extract also showed a significant reduction in gastrointestinal motility in the charcoal meal test in rats. The results obtained to establish the efficacy and substantiate the folklore claim as an anti-diarrhoeal agent. Secretory diarrhoea is most dangerous symptom of gastrointestinal problems 3 and is associated with excessive defecation and stool outputs. The stool being of abnormally loose consistency 4. The World Health Organization has constituted a Diarrhoeal Disease Control program (CDD), which includes studies of traditional medicinal practices, together with the evaluation of health educational and prevention approaches 5. Momordica cymabalaria Hook. F. belongs to the Cucurbitaceae family. The plant is a perennial herbaceous climber either allowed to trail on the ground or to climb on supports with the aid of tendrils. It is found in the south Indian states of Andhra Pradesh, Karnataka, Madhya Pradesh, Maharastra and Tamil Nadu as a weed. The plant is allowed to grow along bunds (boundary of fields), fences and even in the fields for the sake of fruits. However no regular cultivation is practiced. The plant has a tuberous root, which helps to maintain perennial habits, pubescent or sub glabrous. i.e., the plants dry and disappear at the end of the season. The tubers remain in the soil and emerge in the next season. The plant has a monocious stem and is very slender. The leaves are oblicular or reinform with a deeply cordate base. Flowers are unisexual. The male flower","PeriodicalId":339404,"journal":{"name":"The Internet Journal of Nutrition and Wellness","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2007-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122649603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

The Wise Choices Food Pyramid: What if we did compare apples and oranges? 明智的选择食物金字塔:如果我们比较苹果和橙子会怎样?

The Internet Journal of Nutrition and Wellness Pub Date : 2007-12-31 DOI: 10.5580/14ba

K. Humphries, S. Langstaff, D. Bainbridge, T. Seekins

引用次数: 0