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Patten GS, Sanguansri L, Augustin MA, Abeywardena MY, Bird AR, Patch CS, Belobrajdic DP. Microencapsulated krill and tuna oil blend raises plasma long-chain n-3 polyunsaturated fatty acid levels compared to tuna oil with similar increases in ileal contractility in rats. Int J Food Sci Nutr 2016; 68:201-209. [PMID: 27643849 DOI: 10.1080/09637486.2016.1224229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) may be more bioavailable from krill oil compared to fish oil due to their phospholipid structure. We tested whether a microencapsulated krill and tuna oil blend (ME-TOKO) provided greater LC n-3 PUFA bioavailability, improved blood lipid profiles and increased intestinal contractility compared to microencapsulated tuna oil (ME-TO). Rats were divided into three groups to receive isocaloric diets containing ME-TO, ME-TOKO and microencapsulated olive oil (ME-OO) at 0.3 or 2 g/100 g for 4 weeks. Final body and organ weights, feed intake and waste output were similar. ME-TOKO rats had higher plasma total LC n-3 PUFA levels compared to ME-TO, but liver LC n-3 PUFA levels and plasma triglyceride and cholesterol levels were similar in non-fasted rats. Diets containing 2% ME-TO and ME-TOKO also showed similar increases in ileal contractility. In summary, ME-TO bioavailability of LC n-3 PUFA was similar to ME-TOKO.
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Affiliation(s)
- Glen S Patten
- a CSIRO Health and Biosecurity , Kintore Avenue , Adelaide South Australia , Australia
| | - Luz Sanguansri
- b CSIRO Agriculture , Sneydes Road , Werribee Victoria , Australia
| | | | - Mahinda Y Abeywardena
- a CSIRO Health and Biosecurity , Kintore Avenue , Adelaide South Australia , Australia
| | - Anthony R Bird
- a CSIRO Health and Biosecurity , Kintore Avenue , Adelaide South Australia , Australia
| | - Craig S Patch
- c The Omega-3 Centre , University of Wollongong , Wollongong , New South Wales , Australia
| | - Damien P Belobrajdic
- a CSIRO Health and Biosecurity , Kintore Avenue , Adelaide South Australia , Australia
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202
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Chen X, Du X, Shen J, Lu L, Wang W. Original Research: Effect of various dietary fats on fatty acid profile in duck liver: Efficient conversion of short-chain to long-chain omega-3 fatty acids. Exp Biol Med (Maywood) 2016; 242:80-87. [PMID: 27510581 DOI: 10.1177/1535370216664031] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Accepted: 07/20/2016] [Indexed: 12/15/2022] Open
Abstract
Omega-3 fatty acids, especially long-chain omega-3 fatty acids, have been associated with potential health benefits for chronic disease prevention. Our previous studies found that dietary omega-3 fatty acids could accumulate in the meat and eggs in a duck model. This study was to reveal the effects of various dietary fats on fatty acid profile and conversion of omega-3 fatty acids in duck liver. Female Shan Partridge Ducks were randomly assigned to five dietary treatments, each consisting of 6 replicates of 30 birds. The experimental diets substituted the basal diet by 2% of flaxseed oil, rapeseed oil, beef tallow, or fish oil, respectively. In addition, a dose response study was further conducted for flaxseed and fish oil diets at 0.5%, 1%, and 2%, respectively. At the end of the five-week treatment, fatty acids were extracted from the liver samples and analyzed by GC-FID. As expected, the total omega-3 fatty acids and the ratio of total omega-3/omega-6 significantly increased in both flaxseed and fish oil groups when compared with the control diet. No significant change of total saturated fatty acids or omega-3 fatty acids was found in both rapeseed and beef tallow groups. The dose response study further indicated that 59-81% of the short-chain omega-3 ALA in flaxseed oil-fed group was efficiently converted to long-chain DHA in the duck liver, whereas 1% of dietary flaxseed oil could produce an equivalent level of DHA as 0.5% of dietary fish oil. The more omega-3 fatty acids, the less omega-6 fatty acids in the duck liver. Taken together, this study showed the fatty acid profiling in the duck liver after various dietary fat consumption, provided insight into a dose response change of omega-3 fatty acids, indicated an efficient conversion of short- to long-chain omega-3 fatty acid, and suggested alternative long-chain omega-3 fatty acid-enriched duck products for human health benefits.
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Affiliation(s)
- Xi Chen
- Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA
| | - Xue Du
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy Agricultural Sciences, Hangzhou 310021, China
| | - Jianliang Shen
- Zhejiang Zhuowang Agriculture Sci-Tech Limited Co., Huzhou 313014, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy Agricultural Sciences, Hangzhou 310021, China
| | - Weiqun Wang
- Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA
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203
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Augusto KJ, Alicia DF, Luiz B, Ariane K, Heitor B. Lipids of Amazon Caimans: A source of fatty acids. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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204
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The Role of Omega-3 Polyunsaturated Fatty Acids in Stroke. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2016; 2016:6906712. [PMID: 27433289 PMCID: PMC4940554 DOI: 10.1155/2016/6906712] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/16/2016] [Accepted: 05/26/2016] [Indexed: 12/15/2022]
Abstract
Stroke is the third commonest cause of death following cardiovascular diseases and cancer. In particular, in recent years, the morbidity and mortality of stroke keep remarkable growing. However, stroke still captures people attention far less than cardiovascular diseases and cancer. Past studies have shown that oxidative stress and inflammation play crucial roles in the progress of cerebral injury induced by stroke. Evidence is accumulating that the dietary supplementation of fish oil exhibits beneficial effects on several diseases, such as cardiovascular diseases, metabolic diseases, and cancer. Omega-3 polyunsaturated fatty acids (n-3 PUFAs), the major component of fish oil, have been found against oxidative stress and inflammation in cardiovascular diseases. And the potential of n-3 PUFAs in stroke treatment is attracting more and more attention. In this review, we will review the effects of n-3 PUFAs on stroke and mainly focus on the antioxidant and anti-inflammatory effects of n-3 PUFAs.
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205
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Kim MJ, Moon Y, Tou JC, Mou B, Waterland NL. Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.03.004] [Citation(s) in RCA: 213] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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206
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Shi Y, Wang SJ, Tu ZC, Wang H, Li RY, Zhang L, Huang T, Su T, Li C. Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2597-605. [PMID: 27478215 PMCID: PMC4951412 DOI: 10.1007/s13197-016-2225-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2016] [Accepted: 04/01/2016] [Indexed: 10/21/2022]
Abstract
This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.
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Affiliation(s)
- Yan Shi
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Shu-jie Wang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Zong-cai Tu
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
- />College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Hui Wang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Ru-yi Li
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Lu Zhang
- />College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Tao Huang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Ting Su
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Cui Li
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
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207
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Escalona-García L, Pedroza-Islas R, Natividad R, Rodríguez-Huezo M, Carrillo-Navas H, Pérez-Alonso C. Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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208
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Al-Attar AM, Al-Rethea HA. Chemoprotective effect of omega-3 fatty acids on thioacetamide induced hepatic fibrosis in male rats. Saudi J Biol Sci 2016; 24:956-965. [PMID: 28490971 PMCID: PMC5415165 DOI: 10.1016/j.sjbs.2016.01.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2015] [Revised: 01/02/2016] [Accepted: 01/14/2016] [Indexed: 12/16/2022] Open
Abstract
The current study was designed to investigate the possible protective effect of omega-3 fatty acids from fish oil on hepatic fibrosis induced by thioacetamide (TAA) in male rats. The experimental animals were divided into four groups. The first group was received saline solution and served as control. The second group was given 250 mg/kg body weight of TAA. The third group was treated with omega-3 fatty acids and TAA. The fourth group was given saline solution and supplemented with omega-3 fatty acids. Treatment of rats with TAA for three and six weeks resulted in a significant decrease in body weight gain, while the value of liver/body weight ratio was statistically increased. Furthermore, the levels of serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, gamma glutamyl transferase and total bilirubin were significantly increased. After three weeks of exposure to only TAA, liver sections showed an abnormal morphology characterized by noticeable fibrosis with the extracellular matrix collagen contents and damage of liver cells’ structure. Liver sections from rats treated with only TAA for six weeks revealed an obvious increase in extracellular matrix collagen content and bridging fibrosis. Treating TAA-intoxicated rats with omega-3 fatty acids significantly attenuated the severe physiological and histopathological changes. Finally, the present investigation suggests that omega-3 fatty acids could act against hepatic fibrosis induced by TAA due to its antioxidant properties, thus supporting its use in hepatic fibrosis therapy.
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Affiliation(s)
- Atef M Al-Attar
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, P.O. Box 139109, Jeddah 21323, Saudi Arabia
| | - Hayfa A Al-Rethea
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, P.O. Box 139109, Jeddah 21323, Saudi Arabia
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209
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Li T, Cofer T, Engelberth M, Engelberth J. Defense Priming and Jasmonates: A Role for Free Fatty Acids in Insect Elicitor-Induced Long Distance Signaling. PLANTS (BASEL, SWITZERLAND) 2016; 5:E5. [PMID: 27135225 PMCID: PMC4844415 DOI: 10.3390/plants5010005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 01/04/2016] [Accepted: 01/05/2016] [Indexed: 01/14/2023]
Abstract
Green leaf volatiles (GLV) prime plants against insect herbivore attack resulting in stronger and faster signaling by jasmonic acid (JA). In maize this response is specifically linked to insect elicitor (IE)-induced signaling processes, which cause JA accumulation not only around the damage site, but also in distant tissues, presumably through the activation of electrical signals. Here, we present additional data further characterizing these distal signaling events in maize. Also, we describe how exposure to GLV increases free fatty acid (fFA) levels in maize seedlings, but also in other plants, and how increased fFA levels affect IE-induced JA accumulation. Increased fFA, in particular α-linolenic acid (LnA), caused a significant increase in JA accumulation after IE treatment, while JA induced by mechanical wounding (MW) alone was not affected. We also identified treatments that significantly decreased certain fFA level including simulated wind and rain. In such treated plants, IE-induced JA accumulation was significantly reduced when compared to un-moved control plants, while MW-induced JA accumulation was not significantly affected. Since only IE-induced JA accumulation was altered by changes in the fFA composition, we conclude that changing levels of fFA affect primarily IE-induced signaling processes rather than serving as a substrate for JA.
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Affiliation(s)
- Ting Li
- Department of Biology, University of Texas at San Antonio, One UTSA Circle, San Antonio, TX 78249, USA.
| | - Tristan Cofer
- Environmental Science Academic Program, University of Texas at San Antonio, One UTSA Circle, San Antonio, TX 78249, USA.
| | - Marie Engelberth
- Department of Biology, University of Texas at San Antonio, One UTSA Circle, San Antonio, TX 78249, USA.
| | - Jurgen Engelberth
- Department of Biology, University of Texas at San Antonio, One UTSA Circle, San Antonio, TX 78249, USA.
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210
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Huhn S, Kharabian Masouleh S, Stumvoll M, Villringer A, Witte AV. Components of a Mediterranean diet and their impact on cognitive functions in aging. Front Aging Neurosci 2015; 7:132. [PMID: 26217224 PMCID: PMC4495334 DOI: 10.3389/fnagi.2015.00132] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Accepted: 06/26/2015] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Adhering to the Mediterranean diet (MeDi) is known to be beneficial with regard to many age-associated diseases including cardiovascular diseases and type 2 diabetes. Recent studies also suggest an impact on cognition and brain structure, and increasing effort is made to track effects down to single nutrients. AIMS We aimed to review whether two MeDi components, i.e., long-chain omega-3 fatty acids (LC-n3-FA) derived from sea-fish, and plant polyphenols including resveratrol (RSV), exert positive effects on brain health in aging. CONTENT We summarized health benefits associated with the MeDi and evaluated available studies on the effect of (1) fish-consumption and LC-n3-FA supplementation as well as (2) diet-derived or supplementary polyphenols such as RSV, on cognitive performance and brain structure in animal models and human studies. Also, we discussed possible underlying mechanisms. CONCLUSION A majority of available studies suggest that consumption of LC-n3-FA with fish or fishoil-supplements exerts positive effects on brain health and cognition in older humans. However, more large-scale randomized controlled trials are needed to draw definite recommendations. Considering polyphenols and RSV, only few controlled studies are available to date, yet the evidence based on animal research and first interventional human trials is promising and warrants further investigation. In addition, the concept of food synergy within the MeDi encourages future trials that evaluate the impact of comprehensive lifestyle patterns to help maintaining cognitive functions into old age.
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Affiliation(s)
- Sebastian Huhn
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain SciencesLeipzig, Germany
| | | | - Michael Stumvoll
- Collaborative Research Centre 1052 ‘Obesity Mechanisms’, Subproject A1, Faculty of Medicine, University of LeipzigLeipzig, Germany
- IFB Adiposity Diseases, University of LeipzigLeipzig, Germany
| | - Arno Villringer
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain SciencesLeipzig, Germany
- Collaborative Research Centre 1052 ‘Obesity Mechanisms’, Subproject A1, Faculty of Medicine, University of LeipzigLeipzig, Germany
| | - A. Veronica Witte
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain SciencesLeipzig, Germany
- Collaborative Research Centre 1052 ‘Obesity Mechanisms’, Subproject A1, Faculty of Medicine, University of LeipzigLeipzig, Germany
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211
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Kajla P, Sharma A, Sood DR. Flaxseed-a potential functional food source. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:1857-71. [PMID: 25829567 PMCID: PMC4375225 DOI: 10.1007/s13197-014-1293-y] [Citation(s) in RCA: 191] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/06/2014] [Accepted: 02/10/2014] [Indexed: 10/25/2022]
Abstract
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.
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Affiliation(s)
- Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
| | - Alka Sharma
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
| | - Dev Raj Sood
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
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212
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Faion AM, Beal P, Ril FT, Cichoski AJ, Cansian RL, Valduga AT, de Oliveira D, Valduga E. Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese. Journal of Food Science and Technology 2013; 52:1516-24. [PMID: 25745220 DOI: 10.1007/s13197-013-1045-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2013] [Accepted: 06/04/2013] [Indexed: 10/26/2022]
Abstract
The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.
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Affiliation(s)
- Andréia M Faion
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Patrícia Beal
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Franciele T Ril
- Departamento de Farmácia, URI - Campus de Erechim, Erechim, Brazil
| | - Alexandre J Cichoski
- Centro de Ciências Rurais, Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria-UFSM, Santa Maria, RS 97105-000 Brazil
| | - Rogério L Cansian
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Alice T Valduga
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Débora de Oliveira
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Eunice Valduga
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
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213
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Neeha VS, Kinth P. Nutrigenomics research: a review. Journal of Food Science and Technology 2012; 50:415-28. [PMID: 24425937 DOI: 10.1007/s13197-012-0775-z] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2012] [Accepted: 07/02/2012] [Indexed: 12/28/2022]
Abstract
The excitement about nutrigenomics comes from a growing awareness of the potential for modifications of food or diet to support health and reduce the risk of diet-related diseases. It is an emerging field that tends to unfold the role of nutrition on gene expression which brings together the science of bioinformatics, nutrition, molecular biology, genomics, epidemiology, and molecular medicine. The present review focuses on nutrigenomics research and to find out India's status with respect to other countries. It covers the general overview of nutrigenomics, its associated diseases, and the role of SNP in gene alteration, diet supplementation and public awareness. It is understood that with the increasing changes in the food habits and life styles, people are becoming more prone to diet related disorders. Therefore there is an urgent need to boost more research in this field to help people in understanding the relationship between diet and health, and to ensure that everyone benefits from the genomic revolution.
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Affiliation(s)
- V S Neeha
- NISCAIR (National Institute of Science Communication and Information Resources), 14 - Satsang Vihar Marg, Spl. Institutional Area, New Delhi, 110067 India
| | - Priyamvadah Kinth
- NISCAIR (National Institute of Science Communication and Information Resources), 14 - Satsang Vihar Marg, Spl. Institutional Area, New Delhi, 110067 India
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