1
|
Li X, Cheng X, Yang J, Wang X, Lü X. Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
2
|
Lu M, Liu D, Shi Z, Gao X, Liang Y, Yao Z, Zhang W, Wang X, Chen X. Nutritional quality and health risk of pepper fruit as affected by magnesium fertilization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:582-592. [PMID: 32673406 DOI: 10.1002/jsfa.10670] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/08/2020] [Accepted: 07/16/2020] [Indexed: 05/24/2023]
Abstract
BACKGROUND Magnesium (Mg) fertilization is a promising practice to improve vegetable yield. However, its impacts on vegetable quality and human health have not been examined. Thus, a field experiment was conducted to investigate the effects of varying Mg fertilization rates on yield and quality of pepper (Capsicum annuum L.) fruit. Furthermore, result of the field experiment was linked to pepper consumption data from the China Health and Nutrition Survey (CHNS) in the disability-adjusted life years (DALYs) framework to evaluate the potential health impact of Mg fertilization for the first time. RESULTS Compared to control, Mg fertilization increased the 2-year average pepper yield by 25.6%, whereas there was no significant yield improvement when Mg rates exceeded 112.5 kg MgO ha-1 . Magnesium application increased concentrations of Mg and capsaicinoids, decreased those of calcium (Ca), zinc (Zn) and vitamin C (Vc), and had no effect on potassium (K) and iron (Fe) in pepper fruit. As a result, Mg fertilization decreased the comprehensive nutrition level of pepper by 16.6%. Furthermore, the current health burden of the Chinese adult population associated with pepper consumption is estimated at 21.3 million DALYs per year, with the risk being increased by 5.40 DALYs for per megagram of Mg fertilizer application. Increasing health risk was mainly attributed to decreasing concentrations of Ca and Vc in pepper fruit, though the increased Mg intakes offset the impact of 1.74% to 14.4%. CONCLUSION Magnesium fertilization significantly improved the yield but reduced nutritional quality of pepper fruit, and increased human health risks associated with consumption of pepper fruit. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ming Lu
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
| | - Dunyi Liu
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China
| | - Zumin Shi
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha, Qatar
| | - Xiaopeng Gao
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- State Key Laboratory of Desert and Oasis Ecology, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi, China
| | - Yi Liang
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
| | - Zhi Yao
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
| | - Wei Zhang
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing, China
| | - Xiaozhong Wang
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing, China
| | - Xinping Chen
- College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China
- Interdisciplinary Research Center for Agriculture Green Development in Yangtze River Basin, Southwest University, Chongqing, China
| |
Collapse
|
3
|
Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults. Eur J Nutr 2018; 58:2449-2461. [PMID: 30078091 DOI: 10.1007/s00394-018-1797-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 07/26/2018] [Indexed: 12/11/2022]
Abstract
PURPOSE The aim of our study was to explore the association between frequency of spicy food consumption and risk of hypertension in Chinese adults. METHODS Data were extracted from the 2009 wave of the China Health and Nutrition Survey, consisting of 9273 apparently healthy adults. Height, weight, and blood pressure (BP) were measured and diet was assessed with three consecutive 24-h recalls in combination with a weighed food inventory. Frequency of spicy food consumption and degree of pungency in spicy food consumption were self-reported. Hypertension was defined as systolic BP (SBP) ≥ 140 mmHg and/or diastolic BP (DBP) ≥ 90 mmHg, or having known hypertension. Multilevel mixed-effects models were constructed to estimate changes in SBP and DBP levels as well as risk of hypertension. RESULTS Higher frequency of spicy food consumption was significantly associated with lower SBP and DBP levels and lower risk of hypertension in female participants after adjustment for potential confounders (all P trend < 0.05) and cluster effects at different levels (individual, community, and province). Compared with female participants who did not eat spicy food, the adjusted odds ratios of hypertension were 0.740 (95% CI 0.569, 0.963; P = 0.025) in female participants who consumed usually, and 0.760 (95% CI 0.624, 0.925; P = 0.006) in female participants who ate spicy food with moderate pungency. There was no significant association of spicy food consumption with hypertension in male participants. CONCLUSIONS Frequency of spicy food consumption was inversely associated with risk of hypertension in female, but not male adults.
Collapse
|