Pub Date : 2018-05-18DOI: 10.4172/2155-9600.1000694
H. Parlak, Ayse Ozkan, O. Ozsoy, G. Tanriover, S. Dilmac, Eylem Turgut, A. Agar
Parkinson’s disease (PD) is characterized by a progressive and selective loss of dopaminergic neurons in substantia nigra (SN). PD is the second most common neurodegenerative disease after Alzheimer disease. Although the exact cause of disease is not known, oxidative stress, neuroinflammation, mitochondrial dysfunction and microglial activation are observed in PD. The aim of this study was to investigate the mechanism underlying possible toxic effects of sulphite on the experimental model of PD. Male Wistar rats were assigned into one of four groups Control (Control), Sulphite-treated (Sulphite), 6-hydroxydopamine (6-OHDA)-injected (6-OHDA) and sulphite-treated and 6-OHDA-injected (6-OHDA+Sulphite). Sodium metabisulphite was administered at a dose of 100 mg/kg/day for 45 days by gavage. Experimental PD was created stereotactically via the unilateral infusion of 6-OHDA into the medial forebrain bundle (MFB). 6-OHDA-injected rats exhibited reduced locomotor activity compared to control. A significant increase in catalepsy was found in the 6-OHDA-injected group as compared to the the control group. Plasma levels of S-sulfonate increased in Sulphite and 6-OHDA+Sulphite groups as compared to their respective controls. Cyclooxygenase (COX) enzyme activity, prostaglandin E2 (PGE2) and nuclear factor kappa B (NF-κB) levels increased in the 6-OHDA group as compared to control. The tyrosine hydroxylase (TH)-positive immunostainingdecreased significantly in the 6-OHDA-injected group where the sulphite and control groups had almost the same immunoreaction for the dopaminergic neurons. In conclusion, sulphite is not a potentially aggravating factor for the activity of COX and the levels of PGE2 or NF-κB in a 6-OHDA-induced experimental model of Parkinson’s disease.
{"title":"The Effect of Sodium Metabisulphite on Locomotor Activity in the Experimental Model of Parkinson’s Disease: The Role of Cyclooxygenase","authors":"H. Parlak, Ayse Ozkan, O. Ozsoy, G. Tanriover, S. Dilmac, Eylem Turgut, A. Agar","doi":"10.4172/2155-9600.1000694","DOIUrl":"https://doi.org/10.4172/2155-9600.1000694","url":null,"abstract":"Parkinson’s disease (PD) is characterized by a progressive and selective loss of dopaminergic neurons in substantia nigra (SN). PD is the second most common neurodegenerative disease after Alzheimer disease. Although the exact cause of disease is not known, oxidative stress, neuroinflammation, mitochondrial dysfunction and microglial activation are observed in PD. \u0000The aim of this study was to investigate the mechanism underlying possible toxic effects of sulphite on the experimental model of PD. Male Wistar rats were assigned into one of four groups Control (Control), Sulphite-treated (Sulphite), 6-hydroxydopamine (6-OHDA)-injected (6-OHDA) and sulphite-treated and 6-OHDA-injected (6-OHDA+Sulphite). Sodium metabisulphite was administered at a dose of 100 mg/kg/day for 45 days by gavage. Experimental PD was created stereotactically via the unilateral infusion of 6-OHDA into the medial forebrain bundle (MFB). 6-OHDA-injected rats exhibited reduced locomotor activity compared to control. A significant increase in catalepsy was found in the 6-OHDA-injected group as compared to the the control group. Plasma levels of S-sulfonate increased in Sulphite and 6-OHDA+Sulphite groups as compared to their respective controls. Cyclooxygenase (COX) enzyme activity, prostaglandin E2 (PGE2) and nuclear factor kappa B (NF-κB) levels increased in the 6-OHDA group as compared to control. The tyrosine hydroxylase (TH)-positive immunostainingdecreased significantly in the 6-OHDA-injected group where the sulphite and control groups had almost the same immunoreaction for the dopaminergic neurons. In conclusion, sulphite is not a potentially aggravating factor for the activity of COX and the levels of PGE2 or NF-κB in a 6-OHDA-induced experimental model of Parkinson’s disease.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"8 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88306495","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}
Pub Date : 2018-05-14DOI: 10.4172/2155-9600.1000693
Shakeel Ashraf, Z. Ali
The effect of skipping breakfast on health, specifically in adults, remains a debatable topic. The objective of this study was to evaluate the effects of breakfast skipping on lipid profile parameters, obesity and metabolic disorders. Two hundred subjects were divided into three different groups (regular, often and rare breakfast eaters). Three days’ dietary intake over one weekend day and two weekdays were collected from each subject using a 24-hour recall and a 2-day daily record. Total cholesterol (TC), high density lipoproteins (HDL), low density lipoproteins (LDL), triglycerides (TG), body weight, body mass index, waist circumference and blood pressure were analyzed. This study supports the hypothesis that breakfast skipping has impact on selected metabolic measures, nutrient intakes and body weight in university going adults.
{"title":"Effect of Breakfast Skipping on Lipid Profile Parameters, Body Weight, and Metabolic Measures among University Going Adults","authors":"Shakeel Ashraf, Z. Ali","doi":"10.4172/2155-9600.1000693","DOIUrl":"https://doi.org/10.4172/2155-9600.1000693","url":null,"abstract":"The effect of skipping breakfast on health, specifically in adults, remains a debatable topic. The objective of this study was to evaluate the effects of breakfast skipping on lipid profile parameters, obesity and metabolic disorders. Two hundred subjects were divided into three different groups (regular, often and rare breakfast eaters). Three days’ dietary intake over one weekend day and two weekdays were collected from each subject using a 24-hour recall and a 2-day daily record. Total cholesterol (TC), high density lipoproteins (HDL), low density lipoproteins (LDL), triglycerides (TG), body weight, body mass index, waist circumference and blood pressure were analyzed. This study supports the hypothesis that breakfast skipping has impact on selected metabolic measures, nutrient intakes and body weight in university going adults.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"1 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87824556","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}
Pub Date : 2018-04-22DOI: 10.4172/2155-9600.1000688
N. Belc, G. Mustățea
Cancer is one of the leading causes of death all over the world. The number of cancer cases is expected to increase up to 24 million by 2035. Several studies were performed in the last years in order to explore and analyze associations between diet and risk of cancer. The use of nutraceuticals, food contamination with mycotoxins, honey properties as well as lifestyle recommendations are the main topics highlighted in this mini review. The risk of cancer is depending on degree of exposure to contaminated food, availability of nutrients (ex. nutraceuticals) to the body, dietary pattern and lifestyle as well as food behavior.
{"title":"Diet and Cancer: A Mini Review","authors":"N. Belc, G. Mustățea","doi":"10.4172/2155-9600.1000688","DOIUrl":"https://doi.org/10.4172/2155-9600.1000688","url":null,"abstract":"Cancer is one of the leading causes of death all over the world. The number of cancer cases is expected to increase up to 24 million by 2035. Several studies were performed in the last years in order to explore and analyze associations between diet and risk of cancer. The use of nutraceuticals, food contamination with mycotoxins, honey properties as well as lifestyle recommendations are the main topics highlighted in this mini review. The risk of cancer is depending on degree of exposure to contaminated food, availability of nutrients (ex. nutraceuticals) to the body, dietary pattern and lifestyle as well as food behavior.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"10 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2018-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84691264","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}
In general, fruit juices are considered as microbiologically safer than other food stuffs. Nevertheless, numerous infections of human epidemics have been related with the intake of fruit juices, which are contaminated. The objective of the current study was to assess the microbiological safety and quality of juices being served in Cafes/ Juice houses in Hossana town, Southern Ethiopia. Over-all of 90 juice samples (30 samples each for avocado, mango and papaya), collected from six purposively selected cafes and/or juice houses in Hossana town, were examined. None of the juice makers had any experience to professional training on food hygiene and safety related to their job. Majority of fruits for juice making were brought from open market and stored in open ground in the cafes/juice houses. Additionally, the juices physico-chemical parameters, for instance pH and Titratable acidity were analyzed following standard protocols. The average aerobic mesophilic bacteria counts (CFU/ml) of avocado, mango and papaya were respectively 2.2 x 104, 1.3 x 104, and 7.4 x 103. The pH of juices were ranged from 4.05-5.79 and that of TA from 0.021-0.140 (g lactic acid/100 g sample). Mango juice was observed more acidic (pH= 4.05 ± 0.120) than papaya juice (pH= 5.33 ± 0.140) and avocado juice (5.79 ± 0.021). The main bacterial groups isolated from the fruit juices included Klebsella, Enterobacter, and S. aureus species. The microbial masses of the fruits juices examined were greater than the specifications set for fruit juices vended in the other areas of the world. To the writers’ level of understanding, there is no requirement set for the acceptable level of microbes in fruit juices being served in the study area. Since main isolates were colonies of microorganisms, the reduced hygienic condition of the fruit juice makers and absence of information of using disinfection during processing, also the promising physico-chemical settings of the fruit juices could be contributed to the high microbial concentrations. Thus, great level of workers sanitation is necessity and the use of decontaminators would be better applied for the betterment the microbial quality, safety, and shelf life.
{"title":"Physical Quality and Microbiological Safety of Some Fruit Juices Served in Cafes/Juice Houses: The Case of Hossana Town, Southern Ethiopia","authors":"Tarekegn Gebreyesus Abisso, Bekele Chakiso Gugero, Yemane Hailu Fissuh","doi":"10.4172/2155-9600.1000689","DOIUrl":"https://doi.org/10.4172/2155-9600.1000689","url":null,"abstract":"In general, fruit juices are considered as microbiologically safer than other food stuffs. Nevertheless, numerous infections of human epidemics have been related with the intake of fruit juices, which are contaminated. The objective of the current study was to assess the microbiological safety and quality of juices being served in Cafes/ Juice houses in Hossana town, Southern Ethiopia. Over-all of 90 juice samples (30 samples each for avocado, mango and papaya), collected from six purposively selected cafes and/or juice houses in Hossana town, were examined. None of the juice makers had any experience to professional training on food hygiene and safety related to their job. Majority of fruits for juice making were brought from open market and stored in open ground in the cafes/juice houses. Additionally, the juices physico-chemical parameters, for instance pH and Titratable acidity were analyzed following standard protocols. The average aerobic mesophilic bacteria counts (CFU/ml) of avocado, mango and papaya were respectively 2.2 x 104, 1.3 x 104, and 7.4 x 103. The pH of juices were ranged from 4.05-5.79 and that of TA from 0.021-0.140 (g lactic acid/100 g sample). Mango juice was observed more acidic (pH= 4.05 ± 0.120) than papaya juice (pH= 5.33 ± 0.140) and avocado juice (5.79 ± 0.021). The main bacterial groups isolated from the fruit juices included Klebsella, Enterobacter, and S. aureus species. The microbial masses of the fruits juices examined were greater than the specifications set for fruit juices vended in the other areas of the world. To the writers’ level of understanding, there is no requirement set for the acceptable level of microbes in fruit juices being served in the study area. Since main isolates were colonies of microorganisms, the reduced hygienic condition of the fruit juice makers and absence of information of using disinfection during processing, also the promising physico-chemical settings of the fruit juices could be contributed to the high microbial concentrations. Thus, great level of workers sanitation is necessity and the use of decontaminators would be better applied for the betterment the microbial quality, safety, and shelf life.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"22 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81705067","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}
Pub Date : 2018-03-31DOI: 10.4172/2155-9600.1000682
K. Maeda
The skin is said to be “a mirror reflecting who you are inside”. Indeed, beauty is not simply one’s external appearance, but it also comes from within; beauty also comes from paying attention to both physical and mental health. Attention to have attractive skin has been on the rise in many age groups over the last decade; even women in their 20’s often expresses the desire to look younger and fresher. Products containing collagen peptides drive the growth of the health and beauty and food and beverage industry. These products moisturize the skin, leading to their widespread popularity. Oral intake of collagen peptides has been found to increase the moisture content of the stratum corneum, thereby increasing the moisturizing capacity of the skin. Hydroxyproline (Hyp), produced as a result of digesting collagen peptides, increases the expression of serine palmitoyltransferase-2 and β-glucocerebrosidase, enzymes involved in ceramide synthesis in the stratum corneum. When taken orally, collagen peptides are absorbed by the body as Hyp or dipeptide, and this is believed to improve the moisturizing capacity of the skin by increasing the amount of ceramides in the stratum corneum. Consuming foods that beautify the skin is essential to maintain beautiful and healthy skin. Ingredients with skin-enhancing effects are absorbed by the body when ingested as food, and then distributed throughout the skin. This provides effective skin clarifying and anti-aging benefits. Substances that offer these actions are attracting the attention of not only consumers but also researchers interested in the science of beauty.
{"title":"Skin-Moisturizing Effect of Collagen Peptides Taking Orally","authors":"K. Maeda","doi":"10.4172/2155-9600.1000682","DOIUrl":"https://doi.org/10.4172/2155-9600.1000682","url":null,"abstract":"The skin is said to be “a mirror reflecting who you are inside”. Indeed, beauty is not simply one’s external appearance, but it also comes from within; beauty also comes from paying attention to both physical and mental health. Attention to have attractive skin has been on the rise in many age groups over the last decade; even women in their 20’s often expresses the desire to look younger and fresher. Products containing collagen peptides drive the growth of the health and beauty and food and beverage industry. These products moisturize the skin, leading to their widespread popularity. Oral intake of collagen peptides has been found to increase the moisture content of the stratum corneum, thereby increasing the moisturizing capacity of the skin. Hydroxyproline (Hyp), produced as a result of digesting collagen peptides, increases the expression of serine palmitoyltransferase-2 and β-glucocerebrosidase, enzymes involved in ceramide synthesis in the stratum corneum. When taken orally, collagen peptides are absorbed by the body as Hyp or dipeptide, and this is believed to improve the moisturizing capacity of the skin by increasing the amount of ceramides in the stratum corneum. Consuming foods that beautify the skin is essential to maintain beautiful and healthy skin. Ingredients with skin-enhancing effects are absorbed by the body when ingested as food, and then distributed throughout the skin. This provides effective skin clarifying and anti-aging benefits. Substances that offer these actions are attracting the attention of not only consumers but also researchers interested in the science of beauty.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"118 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78019645","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}
Pub Date : 2018-03-29DOI: 10.4172/2155-9600.1000680
W. Asnake
Nile perch (Lates niloticus) is the largest freshwater fish in the world and maximum weight and length so far reported was 200 kg and 2 meter respectively. This fish is native to Africa particularly east and West African water bodies of major rivers and lakes including Nile in Uganda, Turkana, Chamo and Abaya lakes and rivers in Ethiopia. The fish zones especially in Lake Victoria countries are well developed as industry level and exported in the international market (EU, US, Australia, Japan, Israel and other countries). But if it was not well handled and processed Nile perch is highly susceptible to microorganisms’ especially food safety and hygiene issues including coli form bacteria loads, parasites, and others. The global distribution, high demand in the global fish market, high quantity of white meat/flesh with no bone make the fish wanted fish in the world. So improving research especially in the processing, postharvest loss reduction, value addition, fishing gears, aquaculture production of this species and accustoming of the of Nile perch eggs for human food should be investigated for better utilization of the species. Hence this paper gives some important scenery about Nile perch for better development of the resources.
{"title":"Nile Perch (Lates Niloticus): The Promising White Meat Of The World","authors":"W. Asnake","doi":"10.4172/2155-9600.1000680","DOIUrl":"https://doi.org/10.4172/2155-9600.1000680","url":null,"abstract":"Nile perch (Lates niloticus) is the largest freshwater fish in the world and maximum weight and length so far reported was 200 kg and 2 meter respectively. This fish is native to Africa particularly east and West African water bodies of major rivers and lakes including Nile in Uganda, Turkana, Chamo and Abaya lakes and rivers in Ethiopia. The fish zones especially in Lake Victoria countries are well developed as industry level and exported in the international market (EU, US, Australia, Japan, Israel and other countries). But if it was not well handled and processed Nile perch is highly susceptible to microorganisms’ especially food safety and hygiene issues including coli form bacteria loads, parasites, and others. The global distribution, high demand in the global fish market, high quantity of white meat/flesh with no bone make the fish wanted fish in the world. So improving research especially in the processing, postharvest loss reduction, value addition, fishing gears, aquaculture production of this species and accustoming of the of Nile perch eggs for human food should be investigated for better utilization of the species. Hence this paper gives some important scenery about Nile perch for better development of the resources.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"32 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2018-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87971406","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}
Pub Date : 2018-03-20DOI: 10.4172/2155-9600.1000674
Ningjian Liang, Xiumin Chen, D. Kitts
Health agencies state that total dietary energy intake should not exceed a maximal of 25% of calories derived from added sugars. Bakery products are major food sources that contribute to the added sugars intake; however potential sugars losses due to Maillard reaction and caramelization, occur at typical baking temperatures. In this study we employed markers associated with non-enzymatic browning, that corresponded to loss of free sugars, generation of α-dicarbonyl compounds with changes in caloric content of digestible constituents in sugar-amino acid model and cake formulations. Sugars losses in simple model systems that reached 100 percent after 40 min baking at baking temperatures of 150°C and 180°C corresponded to reduced calorie content, in fractions with a MW<3000 (p<0.05). In comparison, less gross energy calories from sucrose were lost after a similar heat treatment in sucrose-amino acid mixtures. Model cakes baked at 150°C and 180°C, respectively followed this trend with invert sugar, having greater losses losses (p<0.01) than cakes containing sucrose. We conclude that thermal temperatures typical of baking that result in non-enzymatic browning reactions, reduce both the total sugars and corresponding calories due to conversation to non-bioavailable high molecular weight browning products.
{"title":"Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction","authors":"Ningjian Liang, Xiumin Chen, D. Kitts","doi":"10.4172/2155-9600.1000674","DOIUrl":"https://doi.org/10.4172/2155-9600.1000674","url":null,"abstract":"Health agencies state that total dietary energy intake should not exceed a maximal of 25% of calories derived from added sugars. Bakery products are major food sources that contribute to the added sugars intake; however potential sugars losses due to Maillard reaction and caramelization, occur at typical baking temperatures. In this study we employed markers associated with non-enzymatic browning, that corresponded to loss of free sugars, generation of α-dicarbonyl compounds with changes in caloric content of digestible constituents in sugar-amino acid model and cake formulations. Sugars losses in simple model systems that reached 100 percent after 40 min baking at baking temperatures of 150°C and 180°C corresponded to reduced calorie content, in fractions with a MW<3000 (p<0.05). In comparison, less gross energy calories from sucrose were lost after a similar heat treatment in sucrose-amino acid mixtures. Model cakes baked at 150°C and 180°C, respectively followed this trend with invert sugar, having greater losses losses (p<0.01) than cakes containing sucrose. We conclude that thermal temperatures typical of baking that result in non-enzymatic browning reactions, reduce both the total sugars and corresponding calories due to conversation to non-bioavailable high molecular weight browning products.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"183 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88728934","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: a descriptive transversal and prospective study was carry out on biscuits been marketed (over 5 years) within the Douala urban city area so as to elucidate the potential toxicological risks from biscuits consumers (cookies) with regard to product information.Material and method: A4 white sheets, Disposable gloves, a data analyzing tool (Microsoft Excel 2010), ruler and pens, temporal analysing space (Laboratory), desk and table, spray sheet, questionnaire, plastic bags to easy transportation, rubber trays, hand lens and data collection sheets.A pilot survey was carryout, followed by data collection of 40 biscuits that had been highly commercialized for over five years within the city markets in the Douala urban city area. A randomized sampling method was employed to purchase 40 biscuit samples from the 02 major markets of Douala urban area; ‘marche centrale’ and ‘marche Mboppi’. In the laboratory space arrange for the purpose of the study, the various components of each of the biscuits were identified.Results: From our finding, 3 group of biscuits were indentified; dry simple biscuits (52%), sandwich biscuits (43%) and waffle biscuits (5%). 29 basic different food additives principally made of; colorants; E110(13%), conservators; E223(25%) emulsifiers E471(21%), antioxidant E322(67%) and pH regulators E500(71%) were identify as the most used form of additives. 12(41%) of the food additives indentified had proven toxic potential to its consumers; E223, E471, E110 and E102 been the most recurrent respectively. As per the origin of these biscuits, 3 major countries top the list; 16 biscuits (40%) of which 11(69%), 7 biscuits (18%) of which 05(71%), 4 biscuits (10%) of which 3(75%) had potential health risk were from Cameroon, Nigeria and India respectively.Conclusion: The high demand for biscuits as food is becoming a preliminary public health risks. Cameroon therefore is in need to implement strategic measures on food security policies.
前言:为了阐明饼干消费者(饼干)在产品信息方面的潜在毒理学风险，本研究对杜阿拉市区内已上市(超过5年)的饼干进行了描述性、横向和前瞻性研究。材料和方法:A4白色纸张，一次性手套，数据分析工具(Microsoft Excel 2010)，尺子和笔，时间分析空间(实验室)，书桌和桌子，喷雾片，调查问卷，便于运输的塑料袋，橡胶托盘，手持镜头和数据收集表。开展了一项试点调查，随后收集了在杜阿拉市区市场高度商业化超过五年的40种饼干的数据。采用随机抽样的方法，从杜阿拉市区02个主要市场采购饼干样品40份;' marche centrale '和' marche Mboppi '在为研究目的而安排的实验室空间中，每种饼干的各种成分都被识别出来。结果:共鉴定出3组饼干;干饼干(52%)，三明治饼干(43%)和华夫饼干(5%)。29 .基本不同的食品添加剂主要由;着色剂;E110(13%)、修复;E223(25%)、乳化剂E471(21%)、抗氧化剂E322(67%)和pH调节剂E500(71%)是最常用的添加剂形式。已确定的食品添加剂中有12种(41%)已被证明对消费者具有潜在毒性;E223、E471、E110和E102分别是最常见的。根据这些饼干的原产地，有三个主要国家名列前茅;喀麦隆、尼日利亚和印度分别有16块饼干(40%)、11块饼干(69%)、7块饼干(18%)、05块饼干(71%)和4块饼干(10%)和3块饼干(75%)存在潜在健康风险。结论:饼干作为食品的高需求量正在成为一种初步的公共卫生风险。因此，喀麦隆需要执行关于粮食安全政策的战略措施。
{"title":"Assessing the Toxicological Risk on Biscuits Consumers with Regard to Product Information and their Public Health Concern in the Douala Urban City Area of Cameroon","authors":"Tekuh Achu Kingsley, Adiogo Dieudonne Desire, Yinyang Jacques, Essomba Minkoulou Serge","doi":"10.4172/2155-9600.1000675","DOIUrl":"https://doi.org/10.4172/2155-9600.1000675","url":null,"abstract":"Introduction: a descriptive transversal and prospective study was carry out on biscuits been marketed (over 5 years) within the Douala urban city area so as to elucidate the potential toxicological risks from biscuits consumers (cookies) with regard to product information.Material and method: A4 white sheets, Disposable gloves, a data analyzing tool (Microsoft Excel 2010), ruler and pens, temporal analysing space (Laboratory), desk and table, spray sheet, questionnaire, plastic bags to easy transportation, rubber trays, hand lens and data collection sheets.A pilot survey was carryout, followed by data collection of 40 biscuits that had been highly commercialized for over five years within the city markets in the Douala urban city area. A randomized sampling method was employed to purchase 40 biscuit samples from the 02 major markets of Douala urban area; ‘marche centrale’ and ‘marche Mboppi’. In the laboratory space arrange for the purpose of the study, the various components of each of the biscuits were identified.Results: From our finding, 3 group of biscuits were indentified; dry simple biscuits (52%), sandwich biscuits (43%) and waffle biscuits (5%). 29 basic different food additives principally made of; colorants; E110(13%), conservators; E223(25%) emulsifiers E471(21%), antioxidant E322(67%) and pH regulators E500(71%) were identify as the most used form of additives. 12(41%) of the food additives indentified had proven toxic potential to its consumers; E223, E471, E110 and E102 been the most recurrent respectively. As per the origin of these biscuits, 3 major countries top the list; 16 biscuits (40%) of which 11(69%), 7 biscuits (18%) of which 05(71%), 4 biscuits (10%) of which 3(75%) had potential health risk were from Cameroon, Nigeria and India respectively.Conclusion: The high demand for biscuits as food is becoming a preliminary public health risks. Cameroon therefore is in need to implement strategic measures on food security policies.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"240 1","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2018-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77562935","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}
Pub Date : 2018-03-17DOI: 10.4172/2155-9600.1000676
G. Evrendilek
Today’s consumers are more aware of benefits and health-related effects of food and food compounds, and would like to get benefit of health promoting effects from the food consumed. It is well known that food can be deteriorated by microbiological, chemical and physical factors that their health-promoting effect of food as well as their bioavailability are diminished or lost. Food are processed to extend the shelf-life with elimination of the detrimental effects, but most common food processing technologies cause denaturation of health-promoting compounds resulting in a decrease in food bioavailability. Thus, alternative technologies preserving nutritional and health-promoting effect of food and food compounds come forward. High pressure processing (HPP) as one of the leading nonthermal food processing technologies provides safety of food with fresh-like properties with minimal lost on nutritional and sensory properties; however, limited number of studies involve bioavailability of these compounds.
{"title":"Effects of High Pressure Processing on Bioavaliability of Food Components","authors":"G. Evrendilek","doi":"10.4172/2155-9600.1000676","DOIUrl":"https://doi.org/10.4172/2155-9600.1000676","url":null,"abstract":"Today’s consumers are more aware of benefits and health-related effects of food and food compounds, and would like to get benefit of health promoting effects from the food consumed. It is well known that food can be deteriorated by microbiological, chemical and physical factors that their health-promoting effect of food as well as their bioavailability are diminished or lost. Food are processed to extend the shelf-life with elimination of the detrimental effects, but most common food processing technologies cause denaturation of health-promoting compounds resulting in a decrease in food bioavailability. Thus, alternative technologies preserving nutritional and health-promoting effect of food and food compounds come forward. High pressure processing (HPP) as one of the leading nonthermal food processing technologies provides safety of food with fresh-like properties with minimal lost on nutritional and sensory properties; however, limited number of studies involve bioavailability of these compounds.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"47 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90268979","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}
Pub Date : 2018-03-10DOI: 10.4172/2155-9600.1000673
U. Ahmad, R. Ahmad
Stevia (Stevia rebaudiana Bertoni) natural, safe, non-toxic, non-caloric sugar substitute can be used in the preparation of different food products for diabetes and weight maintaining approaches. In the current study, low calorie muffins were prepared by the substitution of dried stevia leaves powder with sucrose at different levels (25:75, 50:50, 75:25 and 100:0%) as sugar substitute and investigated their nutritional, physicochemical and organoleptic properties. The results demonstrated that stevia is rich source of crude protein (14.87 ± 0.10%), fiber (9.65 ± 0.19 %), K (22000 ± 96.65 ppm), Ca (13300 ± 74.22 ppm), Mg (4500 ± 32.22 ppm), P (3200 ± 23.12 ppm), total phenols (20.3 ± 0.15 (mg GAE/g), total flavonoids (14.32 ± 0.09 mg Catechin/g) and has strong DPPH activity (58.24 ± 0.30 mg Trolox/g). Addition of stevia leaves powder significantly increased the nutritional profile (chemical, mineral and antioxidant properties) of stevia muffins except carbohydrates from T1 to T4. Furthermore, stevia leaves powder notably affected the physicochemical (diameter, thickness, spread factor, firmness, springiness and color) and organoleptic parameters (color, flavor, texture, taste, appearances and overall acceptability) of all the treatments. Muffins with 25:75% (stevia: sucrose) were most liked by judges. Conclusively, stevia could be used as natural sweetener in food products.
{"title":"Nutritional, Physicochemical and Organoleptic Evaluation of Low Calorie Muffins Using Natural Sweetener Stevia ( Stevia rebaudiana Bertoni)","authors":"U. Ahmad, R. Ahmad","doi":"10.4172/2155-9600.1000673","DOIUrl":"https://doi.org/10.4172/2155-9600.1000673","url":null,"abstract":"Stevia (Stevia rebaudiana Bertoni) natural, safe, non-toxic, non-caloric sugar substitute can be used in the preparation of different food products for diabetes and weight maintaining approaches. In the current study, low calorie muffins were prepared by the substitution of dried stevia leaves powder with sucrose at different levels (25:75, 50:50, 75:25 and 100:0%) as sugar substitute and investigated their nutritional, physicochemical and organoleptic properties. The results demonstrated that stevia is rich source of crude protein (14.87 ± 0.10%), fiber (9.65 ± 0.19 %), K (22000 ± 96.65 ppm), Ca (13300 ± 74.22 ppm), Mg (4500 ± 32.22 ppm), P (3200 ± 23.12 ppm), total phenols (20.3 ± 0.15 (mg GAE/g), total flavonoids (14.32 ± 0.09 mg Catechin/g) and has strong DPPH activity (58.24 ± 0.30 mg Trolox/g). Addition of stevia leaves powder significantly increased the nutritional profile (chemical, mineral and antioxidant properties) of stevia muffins except carbohydrates from T1 to T4. Furthermore, stevia leaves powder notably affected the physicochemical (diameter, thickness, spread factor, firmness, springiness and color) and organoleptic parameters (color, flavor, texture, taste, appearances and overall acceptability) of all the treatments. Muffins with 25:75% (stevia: sucrose) were most liked by judges. Conclusively, stevia could be used as natural sweetener in food products.","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"42 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85464140","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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