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Journal of Food and Nutritional Disorders最新文献

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Serum Cholesterol Dietary Pattern and Fiber of a Group of Elderly Yoruba in Ibadan, Nigeria 尼日利亚伊巴丹一群老年约鲁巴人的血清胆固醇、膳食模式和纤维
Journal of Food and Nutritional Disorders Pub Date : 2013-06-26 DOI: 10.4172/2324-9323.1000115
I. Olayiwola, G. Fadupin, So Agbato, S. Do
{"title":"Serum Cholesterol Dietary Pattern and Fiber of a Group of Elderly Yoruba in Ibadan, Nigeria","authors":"I. Olayiwola, G. Fadupin, So Agbato, S. Do","doi":"10.4172/2324-9323.1000115","DOIUrl":"https://doi.org/10.4172/2324-9323.1000115","url":null,"abstract":"Serum Cholesterol Dietary Pattern and Fiber of a Group of Elderly Yoruba in Ibadan, Nigeria \u0000This cross sectional descriptive, study assessed serum cholesterol, fiber and dietary characteristics of 240 elderly subjects in Ibadan, Nigeria. All respondents filled out appropriate questionnaires in regard to dietary pattern and blood was drawn from 120 subjects for biochemical analysis. The 240 respondents ranged in age from 60 to 95 years and included 114 (47.5%) men and 126 (52.5%) women. Their diets were high in roots and tubers, moderate in legumes and low in fruits and animal proteins and fats. Mean fiber intake was 16 g/day; Energy ranged from 6136-8368 kJ/day and protein ranged from 28-50 g/day. Zinc, vitamin A, and B vitamin were low. The blood pressures both diastolic systolic relate significantly with age.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123410717","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: 0
Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage 鲜发酵香肠生面食中生物胺含量与卫生品质的关系
Journal of Food and Nutritional Disorders Pub Date : 2013-06-24 DOI: 10.4172/2324-9323.1000114
Gehad Sallah Saeed Eldeep, S. Mokhtar, G. Mostafa, R. A. Taha, A. Gaballa
{"title":"Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage","authors":"Gehad Sallah Saeed Eldeep, S. Mokhtar, G. Mostafa, R. A. Taha, A. Gaballa","doi":"10.4172/2324-9323.1000114","DOIUrl":"https://doi.org/10.4172/2324-9323.1000114","url":null,"abstract":"Relationship between Biogenic Amine Content and Hygienic Quality of Raw Meet in Fresh Fermented Sausage \u0000The effect of the hygienic quality of raw materials due to differences in the storage conditions on biogenic amine production during fermentation and cold storage at 4°C ± 1 was studied. Sample (A) was processed into sausage immediately; sample (B) was kept at 4°C for 48 hours, while sample (C) was kept at 25°C for 6 hours before processing. A great variability was observed in biogenic amines content of samples from different treatments. Biogenic amine production as it existed in treatment B and C at zero time when substantial amount of tyramine, cadaverine, putrescine were produced. At the same time the amount of biogenic amine in treatment (A) was lower than the other batches as indigenous bacteria was inhibited by starter culture and may be due to the treatment (A) had a lower number of Enterbacteriaceae and Pseudomonas sp. compared to other treatments.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116467314","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: 2
Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market 希腊市场上选定醋的总抗氧化能力和酚类化合物
Journal of Food and Nutritional Disorders Pub Date : 2013-06-03 DOI: 10.4172/2324-9323.1000112
K. Skenderi, Ilias Haligiannis, N. Sitaras
{"title":"Total Antioxidant Capacity and Phenolic Compounds of Selected Vinegars in the Greek Market","authors":"K. Skenderi, Ilias Haligiannis, N. Sitaras","doi":"10.4172/2324-9323.1000112","DOIUrl":"https://doi.org/10.4172/2324-9323.1000112","url":null,"abstract":"There has been growing interest in the beneficial health effects of certain fruits, wines and their by-products, like vinegars. Several studies have shown that consumption of red wine or fresh fruits is associated with lower incidence of degenerative disease, such as cardiovascular disease or cancer. Vinegars contain antioxidant compounds, such as polyphenols, which can scavenge free radicals in the body. In the present study, we evaluated the Total Antioxidant Capacity (TAC) of 27 different vinegars from the Greek market, using the BAP test, and we also checked their TAC stability after a three month period, under housekeeping conditions. Our results indicate that vinegars have a strong and stable antioxidant capacity, especially due to their phenolic content, and this capacity is not altered significantly during a three month period under ambient condition. The balsamic red vinegars presented a higher antioxidant capacity than the white, fruit ones. It appears that the consumption of vinegar in a Mediterranean diet would have beneficial effects on health.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115606171","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: 9
Effective Concentration Method for the Recovery of Crude Alkaline Phosphatase fromthe Clarified Hepatopancreatic Tissue Homogenate of Shrimp by Ammonium Sulfate Precipitation 硫酸铵沉淀法从澄清的虾肝胰腺组织匀浆中回收粗碱性磷酸酶的有效浓缩方法
Journal of Food and Nutritional Disorders Pub Date : 2013-05-27 DOI: 10.4172/2324-9323.1000111
K. Nooralabettu, Kathyayani Puttige
{"title":"Effective Concentration Method for the Recovery of Crude Alkaline Phosphatase fromthe Clarified Hepatopancreatic Tissue Homogenate of Shrimp by Ammonium Sulfate Precipitation","authors":"K. Nooralabettu, Kathyayani Puttige","doi":"10.4172/2324-9323.1000111","DOIUrl":"https://doi.org/10.4172/2324-9323.1000111","url":null,"abstract":"Effective Concentration Method for the Recovery of Crude Alkaline Phosphatase fromthe Clarified Hepatopancreatic Tissue Homogenate of Shrimp by Ammonium Sulfate Precipitation \u0000Hepatopancreas of shrimps is an important organ functions in food absorption, transport, secretion of digestive enzymes, and storage of lipids, glycogen, and a number of minerals. Hence, impurities present in the hepatopancreas are the bottle neck during the purification of alkaline phosphatase to commercially exploit it, including its use as replacement enzyme in the gastrointestinal tract. Concentration of the alkaline phosphatase by exploiting physico-chemical properties of the components of hepatopancreatic tissue homogenate by ammonium sulfate precipitation is critical at the initial stages of enzyme purification itself as it efficiently reduces the bulk of the volume and partially purifies the enzyme.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125843728","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: 2
Diabetes in Ethnic Minorities in UK: The Role of Diet in Glucose Dysregulation and Prevalence of Diabetes 英国少数民族的糖尿病:饮食在血糖失调和糖尿病患病率中的作用
Journal of Food and Nutritional Disorders Pub Date : 2013-05-21 DOI: 10.4172/2324-9323.1000110
O. Ojo
{"title":"Diabetes in Ethnic Minorities in UK: The Role of Diet in Glucose Dysregulation and Prevalence of Diabetes","authors":"O. Ojo","doi":"10.4172/2324-9323.1000110","DOIUrl":"https://doi.org/10.4172/2324-9323.1000110","url":null,"abstract":"Diabetes in Ethnic Minorities in UK: The Role of Diet in Glucose Dysregulation and Prevalence of Diabetes \u0000The aims of this paper are to evaluate the prevalence of diabetes among ethnic minority groups living in UK including Africans, Afro-Caribbeans and people from South Asia and to discuss the role of diet in glucose dysregulation and the prevalence of diabetes. People of African and Caribbean descent are two to four times likely to have diabetes than those of European ancestry. In addition, while the prevalence of diabetes is 3-10% among Europeans, it is 14-20% among Arab, migrant South Asian and Chinese populations","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"142 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114760699","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: 10
Cognitive Skills and BMI on Cardiovascular Responses to Stress 认知技能和BMI对心血管压力反应的影响
Journal of Food and Nutritional Disorders Pub Date : 2013-04-08 DOI: 10.4172/2324-9323.1000107
V. Clark, Kimberly Boyd Starke, O. Hill, Zewelanji N. Serpell
{"title":"Cognitive Skills and BMI on Cardiovascular Responses to Stress","authors":"V. Clark, Kimberly Boyd Starke, O. Hill, Zewelanji N. Serpell","doi":"10.4172/2324-9323.1000107","DOIUrl":"https://doi.org/10.4172/2324-9323.1000107","url":null,"abstract":"Cognitive Skills and BMI on Cardiovascular Responses to Stress \u0000The present study examined the effects of cognitive skills (processing speed, visual memory and auditory memory) and body mass index (BMI) on cardiovascular responses to stress. It was hypothesized that obese participants who score lower on measures of cognitive skills would have greater cardiovascular responses to the stressor than normal weight participants higher scores on the cognitive skills.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121884006","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: 2
Nutritional and Chemical Quality of Traditional Spreads and Pies of Mediterranean Diet of Greece 希腊地中海饮食传统酱和馅饼的营养和化学品质
Journal of Food and Nutritional Disorders Pub Date : 2013-03-21 DOI: 10.4172/2324-9323.1000105
C. Girvalaki, C. Vardavas, George Tsimpinos, G. Dimitreli, M. Hassapidou, A. Kafatos
{"title":"Nutritional and Chemical Quality of Traditional Spreads and Pies of Mediterranean Diet of Greece","authors":"C. Girvalaki, C. Vardavas, George Tsimpinos, G. Dimitreli, M. Hassapidou, A. Kafatos","doi":"10.4172/2324-9323.1000105","DOIUrl":"https://doi.org/10.4172/2324-9323.1000105","url":null,"abstract":"Nutritional and Chemical Quality of Traditional Spreads and Pies of Mediterranean Diet of Greece \u0000The value of the Cretan diet and its important role in health promotion and disease prevention emerged mainly through the “Seven Countries Study”. The term “Mediterranean diet” is widely used to describe a common dietary pattern of the Greek and southern Italian populations, that was first documented in the 1960’s, with adherence to this type of diet and lifestyle, found to lead to long life expectancy and low risk of coronary heart disease.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2013-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133865535","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: 6
Everybody Can't Eat Everything 每个人不能什么都吃
Journal of Food and Nutritional Disorders Pub Date : 2012-09-06 DOI: 10.4172/2324-9323.1000E107
J. Feuerstein
{"title":"Everybody Can't Eat Everything","authors":"J. Feuerstein","doi":"10.4172/2324-9323.1000E107","DOIUrl":"https://doi.org/10.4172/2324-9323.1000E107","url":null,"abstract":"Everybody Can’t Eat Everything \u0000There is a sentiment among the general public that human nutrition is egalitarian, and anyone from any part of the world, can eat anything they fancy from the other end of the planet, even if this may be first time that they or any of their predecessors, have ever been exposed to that type of food. Due to global trade in the 21st century, a person can eat all manner of varied foods like gluten, soy and milk, all together in a single sitting.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130917305","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: 0
Nature's Solution to Bone Health 自然的骨骼健康解决方案
Journal of Food and Nutritional Disorders Pub Date : 2012-08-10 DOI: 10.4172/2324-9323.1000E106
Bahram H. Arjm, M. Elam, Shirin Hooshm
{"title":"Nature's Solution to Bone Health","authors":"Bahram H. Arjm, M. Elam, Shirin Hooshm","doi":"10.4172/2324-9323.1000E106","DOIUrl":"https://doi.org/10.4172/2324-9323.1000E106","url":null,"abstract":"Nature’s Solution to Bone Health \u0000Osteoporosis remains as a distressing condition that frequently affects postmenopausal women because of the abrupt cessation of ovarian hormones. The postmenopausal period typically occupies one-third of a woman’s life, with more than 45 million women in the U.S. alone, now in the postmenopausal phase.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"344 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134193239","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
Modelling Kinetics in Intestinal Compartment of Human Body as a Function of Applied Probiotics 应用益生菌对人体肠腔的模拟动力学研究
Journal of Food and Nutritional Disorders Pub Date : 1900-01-01 DOI: 10.4172/2324-9323.1000173
M. Bošnjak, Zrinka Alfirevi, Igor Alfirevi, I. Kosalec
{"title":"Modelling Kinetics in Intestinal Compartment of Human Body as a Function of Applied Probiotics","authors":"M. Bošnjak, Zrinka Alfirevi, Igor Alfirevi, I. Kosalec","doi":"10.4172/2324-9323.1000173","DOIUrl":"https://doi.org/10.4172/2324-9323.1000173","url":null,"abstract":"Modelling Kinetics in Intestinal Compartment of Human Body as a Function of Applied Probiotics Antibiotic treatments of human body microbial infections are frequently accompanied with a series of side effects which require adequate actions. This work refers to mathematical modelling of process states in a human body appearing during infection, its treatment with antibiotics and consequent application of probiotics. A mathematical model composed of 28 differential equations is being applied to describe a) pharmacokinetics of antibiotic transfer and action, human body viability changes, probiotics transit and changes in intestinal microbiota, b) kinetics of pathogenic microbial infection and infected organism immunity development, and c) intestinal tumor growth kinetics. Computer simulation has been applied to test the adequacy of applied mathematical model. Results of computer simulations expressed graphically and in tables, confirm the model adequacy for explaining process events connected with human body infections and consequent antibiotics and probiotics treatments.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116448319","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: 3
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