Background: The prevalence of age-related macular degeneration in India is lower than in America and Europe at 0.61 to 1.9%. Studies have shown that dietary patterns and consumption of certain food groups can influence the prevalence of age-related macular degeneration (ARMD) in a given population. Aim: This study's goal was to evaluate the impact of dietary fat and food consumption patterns in Indians with ARMD and compare it to age-matched healthy individuals. Methodology: 90 patients from a Mumbai ophthalmology outpatient clinic who were above 50 years were recruited to participate in the research. The participants were divided into groups of those with and without ARMD based on the fundus assessment. For each of the meals, a food frequency questionnaire was utilized to record the common foods that all of the individuals ate. They were asked to remember the foods they had just ingested. Based on consumption patterns, some were grouped as vegetarians who had only plant-based foods and others as non-vegetarians who consumed meat, fish and eggs. Using a conversion table created for Indian meals, the intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids was quantified. The information was then analyzed between those with and without ARMD. Results: 45/90 people were in the control group, and among the 45 cases. The amount of MUFA consumed was 44.29+26.00 and 40.53+17.18 and PUFA consumed was 35.57+26.34 and 43.61+ 27.27 by the cases and controls discretely. With regard to dietary fats, there was no statistically significant difference between them p=0.05. Further, the food types consumption was analysed and it showed that 13% of the cases were vegetarians whereas 47% of the controls were vegetarians. 12% of the servings consumed in the cases had meat whereas only 3% of the servings contained meat among the controls. The control group consumed 1.7% servings of fish whereas the cases consumed 0.59%. Conclusion: The present study results show that Indians consume foods rich in PUFA which could lower the risk of ARMD. The results further indicate that subjects who consumed more vegetarian foods and were lower on meat were at a reduced risk to develop ARMD.
{"title":"Age-Related Macular Degeneration Risks Linked with Indian Dietary Fat Consumption Patterns","authors":"P. Chande, Renu Thakur, S. Danish","doi":"10.12944/crnfsj.11.2.23","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.23","url":null,"abstract":"Background: The prevalence of age-related macular degeneration in India is lower than in America and Europe at 0.61 to 1.9%. Studies have shown that dietary patterns and consumption of certain food groups can influence the prevalence of age-related macular degeneration (ARMD) in a given population. Aim: This study's goal was to evaluate the impact of dietary fat and food consumption patterns in Indians with ARMD and compare it to age-matched healthy individuals. Methodology: 90 patients from a Mumbai ophthalmology outpatient clinic who were above 50 years were recruited to participate in the research. The participants were divided into groups of those with and without ARMD based on the fundus assessment. For each of the meals, a food frequency questionnaire was utilized to record the common foods that all of the individuals ate. They were asked to remember the foods they had just ingested. Based on consumption patterns, some were grouped as vegetarians who had only plant-based foods and others as non-vegetarians who consumed meat, fish and eggs. Using a conversion table created for Indian meals, the intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids was quantified. The information was then analyzed between those with and without ARMD. Results: 45/90 people were in the control group, and among the 45 cases. The amount of MUFA consumed was 44.29+26.00 and 40.53+17.18 and PUFA consumed was 35.57+26.34 and 43.61+ 27.27 by the cases and controls discretely. With regard to dietary fats, there was no statistically significant difference between them p=0.05. Further, the food types consumption was analysed and it showed that 13% of the cases were vegetarians whereas 47% of the controls were vegetarians. 12% of the servings consumed in the cases had meat whereas only 3% of the servings contained meat among the controls. The control group consumed 1.7% servings of fish whereas the cases consumed 0.59%. Conclusion: The present study results show that Indians consume foods rich in PUFA which could lower the risk of ARMD. The results further indicate that subjects who consumed more vegetarian foods and were lower on meat were at a reduced risk to develop ARMD.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85674491","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}
Renato Gustavo Silva Chiroque, Heber P. Cornelio- Santiago, Luis Alfredo Espinoza- Espinoza, Luz Arelis Moreno- Quispe, Lucia R. Pantoja- Tirado, Lilia M. Nieva- Villegas, Mayda A. Nieva- Villegas
Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has shown an increase in hemoglobin levels in pregnant mothers and children with anemia who consume it. These fortified foods were high in protein and iron. The use of blood in different food matrices is a potential alternative to improve its nutritional quality, in addition to helping to reduce the levels of malnutrition and anemia in people.
{"title":"A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products","authors":"Renato Gustavo Silva Chiroque, Heber P. Cornelio- Santiago, Luis Alfredo Espinoza- Espinoza, Luz Arelis Moreno- Quispe, Lucia R. Pantoja- Tirado, Lilia M. Nieva- Villegas, Mayda A. Nieva- Villegas","doi":"10.12944/crnfsj.11.2.06","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.06","url":null,"abstract":"Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has shown an increase in hemoglobin levels in pregnant mothers and children with anemia who consume it. These fortified foods were high in protein and iron. The use of blood in different food matrices is a potential alternative to improve its nutritional quality, in addition to helping to reduce the levels of malnutrition and anemia in people.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80437143","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}
Ying Hu, X. Song, Li Bo Wang, Zhi Qin Wang, Z. Zhou, L. Xu, Meng Yan Xu, Gui Juan He
The use of carbohydrate (CHO) drinks prior to elective cesarean section has gained momentum, but its effect on maternal and neonatal outcomes remains controversial. The aim of this meta-analysis was to assess the effect of an oral CHO load prior to cesarean delivery on insulin sensitivity, insulin resistance, maternal glycemia, neonatal glycemia, and breastfeeding. As of May 21, 2023, we searched through five databases for English-language experimental studies on pre-cesarean oral CHO. A total of 3,940 citations were received, of which seven were selected. The concentrations of CHO used in these studies ranged from 5.9% to 14.2%, and the amounts used were 300-400 ml. We found that pre-cesarean CHO loading reduced maternal insulin resistance and increased maternal glucose levels. CHO loading activates the insulin pathway of critical en-zymes to some extent, increasing glucose utilization by peripheral tissues and ultimately reducing postop-erative insulin resistance. Of course, this is also beneficial in improving maternal blood sugar. We did not find that CHO increased maternal insulin sensitivity or neonatal blood glucose levels. Future prospective randomized controlled trials can use nutritional load to increase colostrum production after Caesarean sec-tion to enhance the confidence of these mothers in breastfeeding. In addition, our preoperative beverage could be more individualized to accommodate diabetic women.
{"title":"Oral Carbohydrate Administration was Suitable for Cesarean Section–A Systematic Review and Meta-Analysis of Randomized Trials","authors":"Ying Hu, X. Song, Li Bo Wang, Zhi Qin Wang, Z. Zhou, L. Xu, Meng Yan Xu, Gui Juan He","doi":"10.12944/crnfsj.11.2.01","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.01","url":null,"abstract":"The use of carbohydrate (CHO) drinks prior to elective cesarean section has gained momentum, but its effect on maternal and neonatal outcomes remains controversial. The aim of this meta-analysis was to assess the effect of an oral CHO load prior to cesarean delivery on insulin sensitivity, insulin resistance, maternal glycemia, neonatal glycemia, and breastfeeding. As of May 21, 2023, we searched through five databases for English-language experimental studies on pre-cesarean oral CHO. A total of 3,940 citations were received, of which seven were selected. The concentrations of CHO used in these studies ranged from 5.9% to 14.2%, and the amounts used were 300-400 ml. We found that pre-cesarean CHO loading reduced maternal insulin resistance and increased maternal glucose levels. CHO loading activates the insulin pathway of critical en-zymes to some extent, increasing glucose utilization by peripheral tissues and ultimately reducing postop-erative insulin resistance. Of course, this is also beneficial in improving maternal blood sugar. We did not find that CHO increased maternal insulin sensitivity or neonatal blood glucose levels. Future prospective randomized controlled trials can use nutritional load to increase colostrum production after Caesarean sec-tion to enhance the confidence of these mothers in breastfeeding. In addition, our preoperative beverage could be more individualized to accommodate diabetic women.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"122 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82589604","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}
Introduction: The introduction of biofortified bean varieties has brought attention to their potential as a source of high iron and zinc content. Objective: This study aimed to investigate the nutritional composition and antinutrient content of two biofortified bean varieties in Kenya, namely Angaza and Nyota. Methodology: The Proximate composition and mineral content were analyzed using standard AOAC procedures. HPLC analysis was used to determine the Phytic acid content, and the vanillin-HCL method to analyze tannins. Results:The two bean varieties had no statistically significant difference (P > 0.05) in carbohydrate content, with Nyota beans at 63.21% and Angaza beans at 61.67%. However, Nyota beans exhibited significantly higher protein content (19.97%) compared to Angaza beans (18.88%) with (P < 0.05). While Nyota beans had lower crude fiber (3.65%) compared to Angaza beans (4.78%), the variety showed significantly higher crude fat content (3.23%) than Angaza (1.55%). Both varieties had similar levels of crude ash, i.e., Nyota 3.29%, and Angaza 3.35%. Nyota beans demonstrated higher Iron and Zinc levels, i.e., 5.36 mg/100g and 2.77mg/100g respectively, compared to Angaza beans, 5.07 mg/100g Iron and 2.30 mg/100g Zinc. Nyota beans showed significantly lower levels of phytic acid, i.e., 2.53 mg/g and tannins 2.32 mg/g. Conclusions: The study found no significant statistical difference in the nutritional characteristics of the two varieties. However, the Nyota had higher protein, fat and mineral content, and lower levels of phytates and tannins. Thus, this study concludes that Nyota could have potential nutritional advantages over the Angaza variety.
{"title":"Nutritional and Antinutritional Characteristics of Two Biofortified Bean Varieties Grown in Kenya","authors":"Alice W. Ritho, Daniel N. Sila, Z. Ndungu","doi":"10.12944/crnfsj.11.2.28","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.28","url":null,"abstract":"Introduction: The introduction of biofortified bean varieties has brought attention to their potential as a source of high iron and zinc content. Objective: This study aimed to investigate the nutritional composition and antinutrient content of two biofortified bean varieties in Kenya, namely Angaza and Nyota. Methodology: The Proximate composition and mineral content were analyzed using standard AOAC procedures. HPLC analysis was used to determine the Phytic acid content, and the vanillin-HCL method to analyze tannins. Results:The two bean varieties had no statistically significant difference (P > 0.05) in carbohydrate content, with Nyota beans at 63.21% and Angaza beans at 61.67%. However, Nyota beans exhibited significantly higher protein content (19.97%) compared to Angaza beans (18.88%) with (P < 0.05). While Nyota beans had lower crude fiber (3.65%) compared to Angaza beans (4.78%), the variety showed significantly higher crude fat content (3.23%) than Angaza (1.55%). Both varieties had similar levels of crude ash, i.e., Nyota 3.29%, and Angaza 3.35%. Nyota beans demonstrated higher Iron and Zinc levels, i.e., 5.36 mg/100g and 2.77mg/100g respectively, compared to Angaza beans, 5.07 mg/100g Iron and 2.30 mg/100g Zinc. Nyota beans showed significantly lower levels of phytic acid, i.e., 2.53 mg/g and tannins 2.32 mg/g. Conclusions: The study found no significant statistical difference in the nutritional characteristics of the two varieties. However, the Nyota had higher protein, fat and mineral content, and lower levels of phytates and tannins. Thus, this study concludes that Nyota could have potential nutritional advantages over the Angaza variety.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80574706","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}
D. Syukri, F. Arlius, Jaswandi Jaswandi, Aisman Aisman, R. Yenrina, F. Azima, Kohei Nakano
The use of fishponds as a storage container for fresh ground chilies has been carried out. Changes in metabolites in ground chili were observed during storage in fishponds and compared with refrigerator. This study was done to determine whether the preservation mechanism in fishponds and refrigerators is the same. Fresh chili samples were stored in plastic containers and then placed in fishponds and refrigerators. The temperature of fishpond storage was at ± 26ºC while that of refrigerator was at ± 8ºC. Total microbes, sugars, capsaicinoids, and amino acids in the stored ground chilies were analyzed. The analysis was performed periodically at 0, 1, 2, and 4 weeks. It was known that the quality of ground chili that was stored for one month in a fishpond and ground chili were the same. In addition, the profile of changes in total microbial growth, sugar, and capsaicinoids in ground chilies during storage had the same pattern between storage in fishponds and refrigerators. Meanwhile, the amino acid profile looks different between fishponds and refrigerators. From this research, it can be concluded that preserving ground chilies stored in fishponds also seem to inhibit enzymatic activity, but without decreasing the metabolic activity due to the temperature. This finding needs further clarification to develop conservation techniques using this environmentally friendly fishpond.
{"title":"The Changes of metabolites in Ground Chili Stored at a Fishpond and a Refrigerator","authors":"D. Syukri, F. Arlius, Jaswandi Jaswandi, Aisman Aisman, R. Yenrina, F. Azima, Kohei Nakano","doi":"10.12944/crnfsj.11.2.26","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.26","url":null,"abstract":"The use of fishponds as a storage container for fresh ground chilies has \u0000been carried out. Changes in metabolites in ground chili were observed \u0000during storage in fishponds and compared with refrigerator. This study \u0000was done to determine whether the preservation mechanism in fishponds \u0000and refrigerators is the same. Fresh chili samples were stored in plastic \u0000containers and then placed in fishponds and refrigerators. The temperature \u0000of fishpond storage was at ± 26ºC while that of refrigerator was at ± 8ºC. \u0000Total microbes, sugars, capsaicinoids, and amino acids in the stored ground \u0000chilies were analyzed. The analysis was performed periodically at 0, 1, 2, \u0000and 4 weeks. It was known that the quality of ground chili that was stored \u0000for one month in a fishpond and ground chili were the same. In addition, \u0000the profile of changes in total microbial growth, sugar, and capsaicinoids \u0000in ground chilies during storage had the same pattern between storage \u0000in fishponds and refrigerators. Meanwhile, the amino acid profile looks \u0000different between fishponds and refrigerators. From this research, it can \u0000be concluded that preserving ground chilies stored in fishponds also seem \u0000to inhibit enzymatic activity, but without decreasing the metabolic activity \u0000due to the temperature. This finding needs further clarification to develop \u0000conservation techniques using this environmentally friendly fishpond.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75440193","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}
Luis Mieles- Gómez, Somaris Elena Quintana Martinez, Luís Alberto García Zapateiro
Sour guava (Psidium araca) is a tropical fruit of the tropical region, recognized for its typical taste and nutritional composition. This work aimed to investigate how temperature affects the physicochemical and rheological characteristics of the sour guava pulp subjected to controlled scalding conditions. Physicochemical properties of fresh and scalded pulp were analyzed. Rheological analyses of steady shear rate in function of temperature (5 - 80 ºC) and viscoelastic properties were done. Scalding process did not affect the physicochemical properties (total acidity, soluble solids, pH, and maturity index) of the pulp, nevertheless, a 30% decrease in total phenolic compounds was observed. Pulps exhibit a non-Newtonian behavior type shear thinning described by using the Herschel-Bulkley model (R2 > 0.970). The influence of temperature was described by an Arrhenius-type equation on the pulp consistency index. The pulps displayed characteristics of a weak gel, where the storage modulus surpassed the loss modulus. A power function of the oscillatory frequency accurately described the storage and loss moduli, indicating elastic properties. The results showed that the sour guava pulp is suitable for use as a raw material for the development of processes for the manufacture of food products.
{"title":"Physicochemical properties, Steady and Dynamic Rheological Measurements of Sour Guava (Psidium Araca) Pulp","authors":"Luis Mieles- Gómez, Somaris Elena Quintana Martinez, Luís Alberto García Zapateiro","doi":"10.12944/crnfsj.11.2.08","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.08","url":null,"abstract":"Sour guava (Psidium araca) is a tropical fruit of the tropical region, recognized for its typical taste and nutritional composition. This work aimed to investigate how temperature affects the physicochemical and rheological characteristics of the sour guava pulp subjected to controlled scalding conditions. Physicochemical properties of fresh and scalded pulp were analyzed. Rheological analyses of steady shear rate in function of temperature (5 - 80 ºC) and viscoelastic properties were done. Scalding process did not affect the physicochemical properties (total acidity, soluble solids, pH, and maturity index) of the pulp, nevertheless, a 30% decrease in total phenolic compounds was observed. Pulps exhibit a non-Newtonian behavior type shear thinning described by using the Herschel-Bulkley model (R2 > 0.970). The influence of temperature was described by an Arrhenius-type equation on the pulp consistency index. The pulps displayed characteristics of a weak gel, where the storage modulus surpassed the loss modulus. A power function of the oscillatory frequency accurately described the storage and loss moduli, indicating elastic properties. The results showed that the sour guava pulp is suitable for use as a raw material for the development of processes for the manufacture of food products.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"35 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72595949","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}
H. Dwiyanti, Retno Setyawati, Siswantoro Siswantoro, D. Krisnansari
Free radicals increase in oxidative stress that cause the degenerative diseases. Fortunately, dietary antioxidants reduce oxidative stress. Dietary sources of antioxidants include coffee (a popular drink among people) and red palm oil (RPO, a compound that high in antioxidant such as beta carotene and tocopherol). This study examined the nutritional profile of instant coffee beverages (ICB) formulated with different RPO and coffee powder concentrations. RPO was added at 0.3%, 0.4%, and 0.5%. The coffee powder was added at 6%, 8%, and 10%. The beverages were analysed three times. Outcomes were a percentage of DPPH inhibition, tocopherol content, total phenolic content, beta-carotene, also water content. Analysis of variance were used in analysis of data obtained and Duncan multiple range tests was followed if there were significantly different. Higher coffee concentrations corresponded to higher total phenolics and DPPH inhibition percentages but lower tocopherol and beta-carotene. Increased RPO increased beta-carotene and tocopherol content. The coffee drink with an RPO of 0.4% and coffee powder of 8% had the best chemical profile. This antioxidant-rich ICB had the following characteristics: moisture of 5.33%, beta carotene of 704.83μg/100g, total phenol of 2.88%, DPPH of 77.55%, and tocopherol of 0.71%. An ICB enriched with RPO could become a functional health drink and antioxidant source.
{"title":"Antioxidant Properties of Coconut-Sugar Instant Coffee Beverages Produced using Red Palm Oil and Coffee Powder","authors":"H. Dwiyanti, Retno Setyawati, Siswantoro Siswantoro, D. Krisnansari","doi":"10.12944/crnfsj.11.2.18","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.18","url":null,"abstract":"Free radicals increase in oxidative stress that cause the degenerative diseases. Fortunately, dietary antioxidants reduce oxidative stress. Dietary sources of antioxidants include coffee (a popular drink among people) and red palm oil (RPO, a compound that high in antioxidant such as beta carotene and tocopherol). This study examined the nutritional profile of instant coffee beverages (ICB) formulated with different RPO and coffee powder concentrations. RPO was added at 0.3%, 0.4%, and 0.5%. The coffee powder was added at 6%, 8%, and 10%. The beverages were analysed three times. Outcomes were a percentage of DPPH inhibition, tocopherol content, total phenolic content, beta-carotene, also water content. Analysis of variance were used in analysis of data obtained and Duncan multiple range tests was followed if there were significantly different. Higher coffee concentrations corresponded to higher total phenolics and DPPH inhibition percentages but lower tocopherol and beta-carotene. Increased RPO increased beta-carotene and tocopherol content. The coffee drink with an RPO of 0.4% and coffee powder of 8% had the best chemical profile. This antioxidant-rich ICB had the following characteristics: moisture of 5.33%, beta carotene of 704.83μg/100g, total phenol of 2.88%, DPPH of 77.55%, and tocopherol of 0.71%. An ICB enriched with RPO could become a functional health drink and antioxidant source.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85192544","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}
Saloni Darshan Talreja, P. Manjrekar, Rukmini M S, Durga Rao Yalla, Sowndarya K Sowndarya K
Mycobacterium tuberculosis causing the infectious disease tuberculosis has a predilection for the lungs although it is common to see other organs involved. India has adopted the TB-DOTS program for the treatment of the same. Undernutrition and tuberculosis are mutually inclusive. Micronutrients like zinc and copper play a key role in cytokine kinetics and immunity and thus are important in an individual’s response to infectious disease. Serum copper and zinc levels in patients with pulmonary tuberculosis (pTB) before and after two months of directly observed treatment short course (DOTS) were assessed in this study. The serum samples of 39 pTB patients were collected before the commencement of anti-tubercular therapy (ATT) and tested for copper and zinc levels. At the end of the intensive phase of treatment, blood samples of 31 out of the 39 pTB patients were again collected and tested for the same trace elements. In the pre-post comparison of 31 patients who could be followed up, an increase in serum zinc levels [101 (74.9) μg/ dl vs 112(155.5) μg/dl)] after the treatment was not statistically significant (p=0.15). The serum copper levels [184(105.7) μg/dl vs 247(80.8) μg/dl)] were significantly (p<0.01) increased after two months of DOTS therapy. Sputum negativity was close to 81%.Serum copper, as well as zinc levels, were increased after DOTS therapy for two months. Since the response to therapy was 69%, supplementation of copper and zinc may benefit the pTB patients in achieving sputum negativity sooner and completely.
引起传染病结核病的结核分枝杆菌偏爱于肺部，尽管常见的是其他器官受累。印度采用了结核-直接督导下的短程化疗方案来治疗同样的疾病。营养不良和结核病是相互包容的。像锌和铜这样的微量营养素在细胞因子动力学和免疫中起着关键作用，因此在个体对传染病的反应中很重要。本研究评估了肺结核(pTB)患者在直接观察短程治疗(DOTS)前后两个月的血清铜和锌水平。在抗结核治疗(ATT)开始前，收集39例pTB患者的血清样本，并检测铜和锌水平。在强化治疗阶段结束时，再次收集了39名肺结核患者中的31名患者的血液样本，并对其进行了相同的微量元素检测。31例可随访患者治疗前后比较，治疗后血清锌水平升高[101 (74.9)μg/dl vs 112(155.5) μg/dl]，差异无统计学意义(p=0.15)。经2个月DOTS治疗后血清铜水平[184(105.7)μg/dl vs 247(80.8) μg/dl]显著升高(p<0.01)。痰液阴性接近81%。在DOTS治疗两个月后，血清铜和锌水平均有所升高。由于对治疗的应答率为69%，补充铜和锌可能有利于pTB患者更快、更彻底地实现痰阴性。
{"title":"Pre-Post Assessment of Serum Zinc and Copper Status in Uncomplicated Pulmonary Tuberculosis Patients Receiving Directly Observed Treatment Short Course","authors":"Saloni Darshan Talreja, P. Manjrekar, Rukmini M S, Durga Rao Yalla, Sowndarya K Sowndarya K","doi":"10.12944/crnfsj.11.2.31","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.31","url":null,"abstract":"Mycobacterium tuberculosis causing the infectious disease tuberculosis \u0000has a predilection for the lungs although it is common to see other organs \u0000involved. India has adopted the TB-DOTS program for the treatment of the \u0000same. Undernutrition and tuberculosis are mutually inclusive. Micronutrients \u0000like zinc and copper play a key role in cytokine kinetics and immunity and thus \u0000are important in an individual’s response to infectious disease. Serum copper \u0000and zinc levels in patients with pulmonary tuberculosis (pTB) before and \u0000after two months of directly observed treatment short course (DOTS) were \u0000assessed in this study. The serum samples of 39 pTB patients were collected \u0000before the commencement of anti-tubercular therapy (ATT) and tested for \u0000copper and zinc levels. At the end of the intensive phase of treatment, blood \u0000samples of 31 out of the 39 pTB patients were again collected and tested \u0000for the same trace elements. In the pre-post comparison of 31 patients \u0000who could be followed up, an increase in serum zinc levels [101 (74.9) μg/\u0000 dl vs 112(155.5) μg/dl)] after the treatment was not statistically significant \u0000(p=0.15). The serum copper levels [184(105.7) μg/dl vs 247(80.8) μg/dl)] \u0000were significantly (p<0.01) increased after two months of DOTS therapy. \u0000Sputum negativity was close to 81%.Serum copper, as well as zinc levels, \u0000were increased after DOTS therapy for two months. Since the response to \u0000therapy was 69%, supplementation of copper and zinc may benefit the pTB \u0000patients in achieving sputum negativity sooner and completely.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83900926","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}
The utilization of purple waxy corn's dried cobs as agricultural waste holds potential for the recovery of valuable anthocyanins and phenolic compounds, thereby adding value to the cobs and facilitating their application in the food industry. This study aimed to employ an ultrasound probe extraction technique in combination with the central composite face-centered design, which is widely used in response surface methodology (RSM). Specifically, this research aimed to determine the suitable extraction temperature and time that would result in the highest possible yield of anthocyanins and phenolic compounds from the purple waxy corn’s dried cobs The ultrasound probe extraction method was implemented with a solvent-sample weight ratio of 20:1 w/w, utilizing a solvent composition consisting of a water to ethanol weight ratio of 1:1 w/w. Furthermore, an ultrasonic amplitude of 50% was employed during the extraction process. The result indicated that the optimal extraction condition to obtain the high yield of anthocyanins and phenolics simultaneously was at the extraction temperature of 70 C for 25 min extraction time. Under the suitable extraction condition, the experimental extraction produced the dried cob extract with a high total anthocyanin content of 305.40 g cyanidin-3-glucoside equivalent (C3G)/g dried cob) and total phenolic content of 25.50 mg gallic acid equivalent (GAE)/g dried cob). For this optimal condition, an antioxidant activity of the extract of approximately 6.41 mg/mL was also found, resulting in 50% reduction in the initial DPPH concentration.
{"title":"Optimizing Ultrasound Probe Extraction for Anthocyanin and Phenolic Content from Purple Waxy Corn's Dried Cobs: Impact of Extraction Temperature and Time","authors":"Rattana Muangrat","doi":"10.12944/crnfsj.11.2.32","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.32","url":null,"abstract":"The utilization of purple waxy corn's dried cobs as agricultural waste holds potential for the recovery of valuable anthocyanins and phenolic compounds, thereby adding value to the cobs and facilitating their application in the food industry. This study aimed to employ an ultrasound probe extraction technique in combination with the central composite face-centered design, which is widely used in response surface methodology (RSM). Specifically, this research aimed to determine the suitable extraction temperature and time that would result in the highest possible yield of anthocyanins and phenolic compounds from the purple waxy corn’s dried cobs The ultrasound probe extraction method was implemented with a solvent-sample weight ratio of 20:1 w/w, utilizing a solvent composition consisting of a water to ethanol weight ratio of 1:1 w/w. Furthermore, an ultrasonic amplitude of 50% was employed during the extraction process. The result indicated that the optimal extraction condition to obtain the high yield of anthocyanins and phenolics simultaneously was at the extraction temperature of 70 C for 25 min extraction time. Under the suitable extraction condition, the experimental extraction produced the dried cob extract with a high total anthocyanin content of 305.40 g cyanidin-3-glucoside equivalent (C3G)/g dried cob) and total phenolic content of 25.50 mg gallic acid equivalent (GAE)/g dried cob). For this optimal condition, an antioxidant activity of the extract of approximately 6.41 mg/mL was also found, resulting in 50% reduction in the initial DPPH concentration.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88404328","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}
Monika Thakur, R. Khedkar, Karuna Singh, Vatsala Sharma
The functional potential of plants and plant-based components have been used in different cultures since time immemorial to promote milk production in women. Conditions like agalactia or insufficient production of breast milk due to various barriers intended to be a greater risk of weight loss for neonates and prompting for supplementation of infant formula. Multiple plants are traditionally used worldwide as galactagogues during the lactation period. This study aims to extract information on traditionally used galactagogue plants and compare their ethnopharmacological evidence with scientific evidence. This will help to understand the gaps in the ethnopharmacological and scientific data and thus provide future research information.Information on traditional and scientific studies was collected and analyzed on galactagogues. The ethnopharmacological data of the focused plant species were analyzed for part used, formulations, and region of its uses. All cultures traditionally used natural products as galactagogue from times immemorial, and due to scientific advances, these have also been seen as commercial products. However, because of the limited studies, it is of interest to standardize the doses, and composition of bioactive components and study the mechanism of action, its side effects, and interaction with food. This is a forward-looking research area that could be projected for manufacturing herbal formulations for lactating mothers.
{"title":"Ethnopharmacology of Botanical Galactagogues and Comprehensive Analysis of Gaps Between Traditional and Scientific Evidence","authors":"Monika Thakur, R. Khedkar, Karuna Singh, Vatsala Sharma","doi":"10.12944/crnfsj.11.2.11","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.11","url":null,"abstract":"The functional potential of plants and plant-based components have been used in different cultures since time immemorial to promote milk production in women. Conditions like agalactia or insufficient production of breast milk due to various barriers intended to be a greater risk of weight loss for neonates and prompting for supplementation of infant formula. Multiple plants are traditionally used worldwide as galactagogues during the lactation period. This study aims to extract information on traditionally used galactagogue plants and compare their ethnopharmacological evidence with scientific evidence. This will help to understand the gaps in the ethnopharmacological and scientific data and thus provide future research information.Information on traditional and scientific studies was collected and analyzed on galactagogues. The ethnopharmacological data of the focused plant species were analyzed for part used, formulations, and region of its uses. All cultures traditionally used natural products as galactagogue from times immemorial, and due to scientific advances, these have also been seen as commercial products. However, because of the limited studies, it is of interest to standardize the doses, and composition of bioactive components and study the mechanism of action, its side effects, and interaction with food. This is a forward-looking research area that could be projected for manufacturing herbal formulations for lactating mothers.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73438575","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}
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