发布求助
文献互助 智能选刊 最新文献

Annales de la nutrition et de l'alimentation最新文献

筛选
英文 中文
[Nutritional and toxicologic impact of nitrates and nitrites administered chronically (6 months) in the rat]. [长期给药(6个月)硝酸盐和亚硝酸盐对大鼠的营养和毒理学影响]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
P Fritsch, M T Canal, G de Saint-Blanquat, E Hollande
{"title":"[Nutritional and toxicologic impact of nitrates and nitrites administered chronically (6 months) in the rat].","authors":"P Fritsch,&nbsp;M T Canal,&nbsp;G de Saint-Blanquat,&nbsp;E Hollande","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>It has been made a toxicological, nutritional and histological study of rats fed ad libitum, for six months, with a diet containing respectively (per 100 g of dry food): 0, 0,5 and 5% of NO3- ion and 0, 0,05 and 0,5% of NO2- ion. For each group of treated animals we have paired groups of control animals fed with a diet including the same doses of sodium as NaCl. At the highest dose studied, nitrates and nitrites induce a significative loss of weight during two first months of intoxication, but they do not impair noticeably the classic nutritional parameters of nitrogen metabolism, established at different periods of intoxication (0, 2, 4 and 6 months). Besides, dietary ingestion of relatively important quantities of NO3- and NO2- ions does not induce notable modifications of body composition and blood formula, showing an important adaptation of treated animals. Last, histological observations give evidence to a certain irritation (mucus, oedema) of the anterior section of digestive tract (especially stomach with nitrites), some attacks (essentially with nitrates) of thyroid gland (possible competition with iodine) and kidneys (increased diuresis); but the essential impact, with nitrates and nitrites, is situated at the spleen level, with an important liberation of iron and the trace of haemorrhagic zones, testifying to the chronic struggle of treated animals against methemoglobinemia.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"1097-114"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18273177","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
[Comparison of the effects of absorption of aminophenazone or propyphenazone combined with sodium nitrite on the incidence and early appearance of tumors in the rat]. [氨苯那酮与丙苯那酮联合亚硝酸钠对大鼠肿瘤发生及早期出现的影响比较]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
J Crouzette, P E Fournier, J Ripault
{"title":"[Comparison of the effects of absorption of aminophenazone or propyphenazone combined with sodium nitrite on the incidence and early appearance of tumors in the rat].","authors":"J Crouzette,&nbsp;P E Fournier,&nbsp;J Ripault","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Formation of nitrosamines, after absorption of nitrite and secondary or tertiary amines in the gastro-intestinal tract, is used as a chemical test of carcinogenicity in the Rat. We have confirmed the carcinogenic power of a tertiary amine association: aminophenazone, and sodium nitrite giving dimethyl-nitrosamine in Sprague Dawley rats: both substances are administered at low and high concentrations in drinking water. We have studied simultaneously, the propyphenazone/sodium nitrite association in the same experimental conditions without carcinogenic power: --treatment duration: thirty weeks, --study duration: two years with observation of carcinogenic reactions, --verification of data: control and substances given independently.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"1133-42"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18273180","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
"Science of Foods" meeting of the French Nutrition Association. Paris-27-28 September 1979. Abstracts. 法国营养协会的"食品科学"会议。1979年9月27日至28日，巴黎。摘要。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
{"title":"\"Science of Foods\" meeting of the French Nutrition Association. Paris-27-28 September 1979. Abstracts.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 1","pages":"7-46"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17173525","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
[Effect of mercuric chloride on the analysis of nitrites in pork products]. [氯化汞对猪肉制品中亚硝酸盐分析的影响]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
J Bousset
{"title":"[Effect of mercuric chloride on the analysis of nitrites in pork products].","authors":"J Bousset","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The effect of HgCl2 on nitrite determination was studied. 0,184 mmol/l to 184 mmol/l Hg Cl2 were added during the defecation or only at the time of analysis with an autoanalyser. Hg Cl2 was added to salami, bacon, dry sausage at different time of ripening and cooked ham. An effect was noted only when Hg Cl2 was added at the defecation time. After cold water extraction, the more the added Hg Cl2, the more \"titrated\" nitrite. After hot extraction with water and borate, the effect of Hg Cl2 was weaker but significant. The role of Hg Cl2 was important for the accurate determination of nitrites during the ripening of some products: in 16 hours old dry sausage the effect was weak (+40%), but became large (+600%) after 2 weeks of ripening. It is proposed to use Hg Cl2 at the concentration of 4 mmol/l for the determination of total nitrites. The free nitrites should be analysed separately without Hg Cl2.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"893-900"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17514221","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
[Transactions of the colloqium on polyunsaturated fatty acids, Paris, 13-15 December 1979]. [多不饱和脂肪酸学术讨论会论文集，巴黎，1979年12月13-15日]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
{"title":"[Transactions of the colloqium on polyunsaturated fatty acids, Paris, 13-15 December 1979].","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 2","pages":"175-457"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18445750","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
[Organoleptic properties of a new sweetening agent formulation based on aspartame and xylitol]. [基于阿斯巴甜和木糖醇的新型甜味剂配方的感官特性]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
P Dumas, F Sauvageot
{"title":"[Organoleptic properties of a new sweetening agent formulation based on aspartame and xylitol].","authors":"P Dumas,&nbsp;F Sauvageot","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>In orderto find a new sweetner, different products such as xylitol, aspartame, saccharin, lactose and sucrose are tested by a panel of trained subjects. To determine sweetness intensity, we use the multiple paired comparison technique: each judge tested 9 pairs of samples, in each pair one sample is a sucrose solution at a fixed concentration (20 g/l or 60 g/l) and the other solution is made with a sweetner at a variable concentration, but near the reference. The results are in accordance with the data in the literature. The taste quality is determined with solutions or powders. Experiments are performed with either 10 solutions to identify or 2 unknown powders at the same granulometry. In each case sucrose is compared to a sweetner. The statistical analysis shows that xylitol, levulose and the aspartame-xylitol mixture (25.10(-3) g; 1 g) is tasted identical with sucrose. Studies about stability of the mixture are carried out in sealed ampoules with products at pH between 3 and 7 and temperatures between +4 and +120 degrees C. The results show that the aspartame-xylitol mixture with sweetness intensity equal to 5.0 is a good synthetic sweetner to substitute sucrose.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 1","pages":"121-30"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18428431","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
[Prooxidant effect of alpha-tocopherol on essential fatty acids in aqueous media]. [-生育酚对水介质中必需脂肪酸的促氧化作用]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
J Cillard, P Cillard
{"title":"[Prooxidant effect of alpha-tocopherol on essential fatty acids in aqueous media].","authors":"J Cillard,&nbsp;P Cillard","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Linoleic, linolenic and arachidonic acids, dispersed at a concentration of 2.5 x 10-3 M in an aqueous media pH 7.3, exhibited increasing of their autoxidation rate in presence of 1.5 x 10-5M alpha-tocopherol or more. Cosidering linolenic and arachidonic acids, prooxidant effect increased with alpha-tocopherol level while for linoleic acid this effect was similar with all alpha-tocopherol concentrations. During the prooxidant reaction, alpha-tocopherol was rapidly oxidized. Its oxidation rate depended on hydroperoxides level. It was the most important in presence of arachidonic acid. After 24 hours, alpha-tocopherol was completly oxidized whatever its initial concentration and the type of the fatty acid. Two oxidation products have been identified : alpha-tocopherylquinone for the most part and a dimer of alpha-tocopherol which was detected at the beginning of the reaction.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 3","pages":"579-91"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18479842","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
[Elongation of fatty acids in the nervous system]. [脂肪酸在神经系统中的延伸]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
J M Bourre, N Baumann
{"title":"[Elongation of fatty acids in the nervous system].","authors":"J M Bourre,&nbsp;N Baumann","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Brain contains two families of fatty acids, their localization and thus their function are different. Polyunsaturated fatty acids are mainly found in grey matter and are related to neuronal activity: C20:4 and C22:6 (omega 6 and omega 3, respectively) are quantitatively very important; it is not known if their synthesis occurs in situ (from C18 - essential fatty acids only in trace amount in brain) or if they originate from an extracerebral pool. Saturated fatty acids are mainly found in myelin. Saturated fatty acid biosynthesis occurs in three subcellular comportments: cytosol, mitochondria and endoplasmic reticulum: the same enzymes elongate saturated as well as monounsaturated homologues. In contrast the synthesis of polyunsaturated fatty acids is hardly known: elongation-desaturation mechanisms shown in the liver are also possibly present in the brain. The regulation of fatty acid biosynthesis is studied at two levels: --level of metabolic pathways: occurence of elongation is related to cell differciation, lipidic receptors being also involved; --level of enzymatic activities: elongation is the result of successive reaction and regulation is acting on condensing enzyme for saturated fatty acid biosynthesis, this enzyme determines kinetics of the overall chain lengthening and the chain length specificity.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 2","pages":"401-13"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18050320","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
[Blockade of nitrogen oxide and nitrites by various substances]. [各种物质对氮氧化物和亚硝酸盐的阻断作用]。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
A Frouin, M Joannes
{"title":"[Blockade of nitrogen oxide and nitrites by various substances].","authors":"A Frouin,&nbsp;M Joannes","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The laws by which a number of substances fix nitrogen oxide and sodium nitrite were studied. Nitrogen oxide leads to the formation of compounds of the N O X type, characterised by the following equilibrium constants: 1.93 X 10(-2) for sodium ascorbate, 1.96 X 10(-2) for cysteine, 2.79 X 10(-2) for guanidine, 1.43 X 10(-3) for glutathion, 0.384 for sarcosin, 4.6 X 10(-2) for galacturonic acid, and 1.8 X 10(-3) for neuraminic acid. Mucic, benzoic, lactic and gallic acid do not fix this oxide, nor do glycerol and imidazole. Of all the substances listed above, only ascorbate and cysteine fix nitrite. It was not possible to establish any direct fixing law. This fact, taken with the conditions of the medium, leads to the conclusion that nitrite is fixed only after reduction, in the form of nitrogen oxide NO, according to the laws referred to above.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"1025-32"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18271562","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
[Nitrite and nitrate content of foods sampled during national food quality monitoring]. 【国家食品质量监测中抽样食品亚硝酸盐、硝酸盐含量分析】。
Annales de la nutrition et de l'alimentation Pub Date : 1980-01-01
P Deschamps
{"title":"[Nitrite and nitrate content of foods sampled during national food quality monitoring].","authors":"P Deschamps","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The aim of the french national inquiry of food quality is to ascertain the presence in food of many contaminants, in particular nitrates and nitrites. Because of variability of contamination in samples, a great number of determinations were carried out for each food kind (2296 determinations in 62 foods kinds). Nitrate amounts are in fact very high in beet roots, white beets, celery salads, radishes and green salads.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":"34 5-6","pages":"901-8"},"PeriodicalIF":0.0,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"18272157","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信