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Dietary Plant Sterols Supplementation Increases In Vivo Nitrite and Nitrate Production in Healthy Adults: A Randomized,Controlled Study 下载免费PDF全文
A randomized, double‐blinded, placebo‐controlled and crossover study was conducted to simultaneously measure the effects, 3 h after consumption and after 4‐wk daily exposure to plant sterols‐enriched food product, on in vivo nitrite and nitrate production in healthy adults. Eighteen healthy participants (67% female, 35.3 [mean] ± 9.5 [SD] years, mean body mass index 22.8 kg/m2) received 2 soy milk (20 g) treatments daily: placebo and one containing 2.0 g free plant sterols equivalent of their palmityl esters (β‐sitosterol, 55%; campesterol, 29%; and stigmasterol, 23%). Nitrite and nitrate concentrations were measured in the blood plasma and urine, using stable isotope‐labeled gas chromatography‐mass spectrometry. L‐arginine and asymmetric dimethylarginine concentrations in blood serum were measured using commercially available enzyme immunoassays. Nitrite and nitrate concentrations in blood plasma (nitrite 5.83 ± 0.50 vs. 4.52 ± 0.27; nitrate 15.78 ± 0.96 vs. 13.43 ± 0.81 μmol/L) and urine (nitrite 1.12 ± 0.22 vs. 0.92 ± 0.36, nitrate 12.23 ± 1.15 vs. 9.71 ± 2.04 μmol/L) were significantly elevated after 4‐wk plant sterols supplementation Placebo and 3‐h treatments did not affect the blood plasma and urinary concentrations of nitrite and nitrate. Circulating levels of L‐arginine and asymmetric dimethylarginine were unchanged in the placebo and treatment arms. Total plant sterols, β‐Sitosterol, campesterol, and stigmasterol concentrations were significantly elevated after 4‐wk treatments compared to the placebo and 3‐h treatments. Blood plasma nitrite and nitrate concentrations correlated significantly with the plasma total and specific plant sterol concentrations. Our results suggest that dietary plant sterols, in the combination used, can upregulate nitrite, and nitrate production in vivo. 相似文献
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Evaluation of the Effects of Cucumis sativus Seed Extract on Serum Lipids in Adult Hyperlipidemic Patients: A Randomized Double‐Blind Placebo‐Controlled Clinical Trial 下载免费PDF全文
Rasool Soltani Mohammad Hashemi Alimohammad Farazmand Gholamreza Asghari Kiyan Heshmat‐Ghahdarijani Ali Kharazmkia Syed Mustafa Ghanadian 《Journal of food science》2017,82(1):214-218
Hyperlipidemia is associated with increased risk of atherosclerosis; therefore, control of this risk factor is very important in preventing atherosclerosis. Cucumber (Cucumis sativus) seed is used traditionally as a lipid‐lowering nutritional supplement. The aim of this study was to evaluate the effect of cucumber seed extract on serum lipid profile in adult patients with mild hyperlipidemia. In a randomized double‐blind placebo‐controlled clinical trial, hyperlipidemic patients with inclusion criteria were randomly and equally assigned to either Cucumis or placebo groups and used one medicinal or placebo capsule, respectively, once daily with food for 6 wk. Body mass index (BMI) as well as fasting serum levels of total cholesterol, triglycerides (TG), low‐density lipoprotein (LDL‐C), and high‐density lipoprotein (HDL‐C) were measured for all patients pre‐ and post‐intervention and finally the changes were compared between the groups. Twenty‐four patients in Cucumis group and 23 patients in placebo group completed the study. Cucumis seed extract resulted in significant reduction of total cholesterol (P = 0.016), LDL‐C (P < 0.001), TG (P < 0.001), and BMI (P < 0.001) as well as significant increase of HDL‐C (P = 0.012) compared to placebo. In conclusion, the consumption of C. sativus seed extract with daily dose of 500 mg results in desirable effects on serum lipid profile in adult hyperlipidemic patients. Therefore, cucumber seed could be considered as a food supplement for treatment of dyslipidemia. 相似文献
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The general characteristics of eight fabric groups as measured by the KES-F system are described. These fabric groups are divided by fibre content, fabric construction and special finishing treatment. Using silk fabric as a reference, caustic-reduced polyester fabrics exhibit strong silk-like characteristics except in their surface properties. Liquid ammonia-treated cotton fabrics also possess a certain silky hand. Micro-fibre fabrics are soft and smooth, but they do not have the high Kishimi hand which is typical of silk fabrics. Fabric construction has some influence on fabric stiffness, but not on hysteresis. Polyester-lining fabrics have high bending stiffness and polyester/cotton fabrics have very high shear stiffness and hysteresis. These two groups of fabrics are the least silk-like. Shear properties and bending hysteresis appear to be the most important factors affecting the hand of the fabrics studied. 相似文献
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温度激化处理对采后果蔬贮藏品质影响的研究进展 总被引:2,自引:0,他引:2
综述了温度激化处理对采后果蔬贮藏品质影响及冷害的研究进展,主要涉及热激处理和冷激处理两种温度激化处理,并分别从果蔬品质与果实生理生化两大方面的影响具体论述,并对温度激化处理的发展方向进行了展望。适宜的温度激化处理有助果蔬硬度保持,较好地保证果实口感与风味并为人们所接受,抑制绿色果蔬叶绿素分解与黄化,果实失重率降低;降低果实呼吸速率,减少或抑制乙烯的释放并抑制相关酶的活性,控制并抑制多酚氧化酶与过氧化物酶等酶的活性升高,经高温或低温胁迫诱导产生诱导蛋白并合成新的蛋白保护细胞并具有抵御力,以及延缓细胞膜透性的增加和降低丙二醛的产生。 相似文献
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本文研究了4% O2条件下,不同CO2比例(4% CO2、8% CO2、12% CO2)的人工气调(CA)对小青菜外观品质和叶绿素降解的影响。结果表明:人工气调能够有效延缓小青菜的黄化,减小失重率,有效保持小青菜外观品质。对比空气环境贮藏的对照组,人工气调可以显著延缓小青菜中叶绿素a/b的降解,贮藏第12天,4% CO2处理组中的叶绿素a/b含量分别为48.20,40.45 μg/g FW。在小青菜贮藏前4 d,人工气调可抑制叶绿素酶、脱镁螯合酶活力的上升,其中4% CO2处理组的叶绿素酶活力为23.09 U/g FW,脱镁螯合酶活力较对照组降低了43.03%。在贮藏后期,4% CO2处理有效延缓脱镁叶绿素酶、叶绿素过氧化物酶活力的升高,分别为5.49,1.90 U/g FW。总的来看,小青菜在4% O2+4% CO2人工气调贮藏下效果较好。 相似文献
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Substantial Variability Across Individuals in the Vascular and Nutrigenomic Response to an Acute Intake of Curcumin: A Randomized Controlled Trial 下载免费PDF全文
Nicolas Barber‐Chamoux Dragan Milenkovic Marie‐Anne Verny Véronique Habauzit Bruno Pereira Céline Lambert Damien Richard Céline Boby Andrzej Mazur Jean René Lusson Claude Dubray Christine Morand 《Molecular nutrition & food research》2018,62(5)
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Previous work on fabric hand evaluation is reviewed. By using a multiple regression approach, four models, namely, a linear model, Webber-Fechner's law, Kawabata–Niwas's law and Stevens's law, for primary hand prediction have been compared. That results show that deviations from Stevens's law are much smaller than those from the other three models. Accordingly, Stevens's law has been selected for the prediction of primary hand values. Equations for stiffness, smoothness, and softness and fullness prediction are derived by using the data from 39 worsted fabrics. Confidence intervals for the parameter estimates and other statistical parameters are given. In addition, a psychophysical explanation for the process of fabric hand evaluation, which is a basis of the selection of Stevens's law, is made. 相似文献
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用不同温度处理黑莓果酒后,通过顶空固相微萃取和GC-MS检测技术鉴定到77种香气成分,50℃/30 min、70℃/30 min与90℃/30 min处理的黑莓酒香气成分分别为22、46和35种。结果表明热处理能使黑莓原酒的醇类、酯类、酸类及萜烯类等香气物质向老化的程度发展,证实热处理对黑莓果酒有一定的催熟作用。 相似文献
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不同热处理方式对玉米醇溶蛋白特性的影响 总被引:2,自引:0,他引:2
研究了不同热处理方式(水浴、微波、射频)和处理终点温度(70、80、90 ℃)对玉米醇溶蛋白功能性 质与结构的影响。结果表明:多种热处理均会提高玉米醇溶蛋白溶解度、乳化能力和巯基含量,且这3 项指标随着 处理终点温度的升高而升高,射频处理至90 ℃使玉米醇溶蛋白溶解度、乳化能力和巯基含量分别提高了74.65%、 171.7%和53.94%。应用差示扫描量热法测定玉米醇溶蛋白变性温度,发现微波处理后蛋白质变性温度略有升高。 此外,紫外光谱分析提示,玉米醇溶蛋白经微波和射频加热处理后,蛋白质分子结构舒展、基团暴露,这使得蛋 白质的溶解性和乳化能力有所改善。傅里叶变换红外光谱分析发现热处理改变了玉米醇溶蛋白的二级结构,其中 微波和射频处理效果更明显。 相似文献
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以蓝莓汁为原料,研究目前果汁饮料生产较多的巴氏、超高温瞬时和微波3种灭菌方式对蓝莓原汁微生物和理化性质及感官评价的影响。研究表明:3种灭菌方式均能达到商业无菌的要求,对蓝莓汁的pH、可溶性固形物和总酸含量无影响;巴氏灭菌能有效保持蓝莓汁的悬浮稳定性、色泽和花色苷含量,但巴氏灭菌样的DPPH自由基清除率低于微波灭菌样,微波灭菌蓝莓汁的DPPH自由基清除率高达88.24%,仅比对照样低0.6%;采用定量描述分析法对灭菌样进行感官评价,巴氏灭菌一定程度上抑制了蓝莓汁酶促褐变,但破坏了天然色泽、香味,产生不宜的蒸煮味,后感明显减弱。微波灭菌则最大限度地保持了食品的色泽、香、味。因此,微波灭菌处理对蓝莓汁的灭菌效果最好,能够较好保留蓝莓汁的理化特性、感官品质和抗氧化活力。 相似文献
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以保鲜袋包装杏果实为对照,分别采用保鲜袋+1.5%壳聚糖抗菌纸铺垫;保鲜袋+200mg/m3浓度的臭氧气体;保鲜袋+1.5%壳聚糖抗菌纸铺垫+200mg/m3浓度的臭氧气体三种不同处理方法进行贮藏保鲜,考察不同处理对杏果贮藏品种的影响。试验表明,3个处理组的保鲜效果在各个方面均高于对照组,并且能够有效的减缓杏果腐败率的上升,保持杏果可溶性固形物(SSC)、VC和可滴定酸(TA)的含量,抑制杏果PPO活性,延长贮藏期限。其中保鲜袋+1.5%壳聚糖抗菌纸铺垫+200mg/m3浓度的臭氧气体处理方法对杏果的贮藏保鲜效果最为显著。 相似文献
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为研究CO2气调处理对鲜莲采后贮藏品质的影响,以“十里荷一号”鲜莲为试材,在4 ℃、5% O2条件下,分别采用不同CO2(4%,8%和12%)贮藏鲜莲20 d,测定其外观及营养品质。结果表明:4% CO2处理虽可降低莲子的失重率和褐变度,但淀粉消耗较为严重,贮藏20 d后淀粉含量(98.01 mg/g)比对照组(104.99 mg/g)低6.98 mg/g;8% CO2处理在贮藏结束时褐变度、失重率、还原糖含量分别为1.63,8.54%,0.76%,过氧化物酶(POD)和多酚氧化酶(PPO)活性分别为163.44 U/(min·g)和99.63 U/(min·g),均显著低于对照组和其它气调处理组(P<0.05),而淀粉含量为119.68 mg/g,显著高于其它处理组(P<0.05)。12% CO2处理使莲子受到高浓度CO2伤害,贮藏20 d后其a*值(-10.03)高于对照组(-12.68),而b*值(24.95)低于对照组(28.03),褐变程度也比对照组更明显。本研究结果表明,5% O2 + 8% CO2为较适宜新鲜莲子贮藏保鲜的气调参数。该处理在减少莲子营养物质消耗和表皮护绿等方面也表现出积极作用,研究结果为研发鲜莲采后保鲜技术提供了参考。 相似文献