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61.
Calvo MM 《Critical reviews in food science and nutrition》2005,45(7-8):671-696
Lutein is a human serum carotenoid which is not synthesized by humans and thus must be obtained by the ingestion of food containing it such as fruits and vegetables. Lutein is present in different forms in those foods as all-trans-lutein, cis-lutein, epoxi-lutein, and lutein linked to proteins. It discusses if the intake of lutein or diets supplemented with lutein or diets rich in fruits and vegetables are important in the prevention of diseases like some cancers, cardiovascular diseases, etc., that may be affected by the antioxidant effect of lutein; or in the prevention of age-related macular degeneration and other eye diseases. The concentration of lutein in fruits and vegetables depends on the species. We've included the concentration of lutein in 74 species reported by different authors since 1990. Currently the quantification of lutein is mainly performed by HPLC, but more investigations into a quantification method for lutein, lutein isomers, and epoxi-lutein are necessary. Improvement of lutein extraction methods is important as well. Methods commonly used in the vegetable and fruit industry like heat treatment, storage conditions, etc. can change lutein concentrations; other factors depend on the plant, for instance the variety, the stage of maturity, etc. 相似文献
62.
Virginia León-Ruiz Soledad Vera Amelia V. González-Porto María Paz San Andrés 《Food Analytical Methods》2013,6(2):488-496
An isocratic RP-HPLC method has been developed for the identification and quantification of water-soluble vitamins in honey. The mobile phase tested was an aqueous solution of sulphuric acid and the detection was carried out simultaneously by UV and fluorescence. The separation of vitamins C (l-ascorbic acid), B1 (thiamine), B3N (nicotinamide), B3H (nicotinic acid), B5 (d-pantothenic acid) and B6 (pyridoxine) is achieved in these conditions in 15 min. The addition to the mobile phase of methanol 2 %?v/v reduced significantly the analysis time in the separation of these vitamins up to 10 min. Moreover, in presence of a cationic surfactant hexadecyltrimethylammonium bromide (CTAB) in the mobile phase, the separation of vitamin C, B1, B3N, B3H, B2 (riboflavin) and B6 is possible in 6 min. The combination of both mobile phases, H2SO4/methanol and H2SO4/methanol/CTAB, has been applied to the analysis, in isocratic mode, of several monofloral honeys (rosemary, thyme, lavender, chestnut, echium) and a honeydew honey in a short time analysis. 相似文献
63.
Inflammatory bowel disease (IBD), including Crohn's disease and ulcerative colitis, is a serious, costly, and persistent health problem with an estimated prevalence in Western countries around 0.5% of the general population; its socioeconomic impact is comparable with that for chronic diseases such as diabetes. Conventional treatment involves escalating drug regimens with concomitant side effects followed, in some cases, by surgical interventions, which are often multiple, mainly in Crohn's disease. The goal of finding a targeted gut‐specific immunotherapy for IBD patients is therefore an important unmet need. However, to achieve this goal we first must understand how dendritic cells (DC), the most potent antigen present cells of the immune system, control the immune tolerance in the gastrointestinal tract and how their properties are altered in those patients suffering from IBD. In this review, we summarize the current available information regarding human intestinal DC subsets composition, phenotype, and function in the human gastrointestinal tract describing how, in the IBD mucosa, DC display pro‐inflammatory properties, which drive disease progression. A better understanding of the mechanisms inducing DC abnormal profile in IBD may provide us with novel tools to perform tissue specific immunomodulation. 相似文献
64.
Mar��a-Pilar S��enz-Navajas Federico Echavarri Vicente Ferreira Purificaci��n Fern��ndez-Zurbano 《European Food Research and Technology》2011,232(5):877-887
Anthocyanins play a crucial role in wine color. Thus, their analysis results essential for evaluating their contribution to perceived color in wines, attribute directly linked to quality judgements. In this context, this study was aimed at: (1) defining the color space of a relative large number of commercial oaked Spanish red wines and (2) establishing a linkage between wine coloring, anthocyanic composition, and quality perception of this set of wines. Therefore, CIELab parameters (a 10*, b 10*, L 10*), monomeric anthocyanin contents analyzed by HPLC with ultraviolet and mass detection, and polymeric pigment content estimated by a protein precipitation assay combined with bisulfite bleaching were evaluated in a total of 58 wine samples. Principal component analysis was performed on color variables, and their correlations were discussed. The results have evidenced the important role played by the pyranoanthocyanic compounds since they seem to be the main contributors to the red color of these aged wines, and they have been demonstrated not to increase their yellow nuances. On the other hand, results highlight that, regardless of the time of aging, wines presenting more red (higher values for a 10* and for low molecular weighted anthocyanins) and lower yellow nuances (lower values for b 10* and T) as well as a darker color (lower in L 10* and higher in CI) are in general evaluated with higher quality scores by wine experts. 相似文献
65.
David Sanz Luis Mata Santiago Cond��n Mar��a ��ngeles Sanz Pedro Razquin 《Food Analytical Methods》2011,4(2):212-220
Concerns regarding the presence of drug residues in foods include allergic reactions, toxicity, technological problems in
fermented products and the development of antibiotic resistance in human pathogens. The analysis of antimicrobial residues
in foods is generally carried out, in a first step, through microbiological screening tests. These tests commonly use Geobacillus stearothermophilus as target specie but show a low ability to detect quinolones. The goal of our study was to evaluate the performance of a
new microbiological test (Equinox) for detection of quinolone residues in muscle. The kit contains an ampoule with a standardized
number of freeze-dried Escherichia coli and must be diluted with a specific detection medium containing a redox indicator. Microbial growth will modify the redox
potential of the medium being observed through a colour change (from blue to brown/orange). Equinox limits of detection for
most of tested quinolones (enrofloxacin, norfloxacin, sarafloxacin, marbofloxacin, ciprofloxacin, danofloxacin and difloxacin)
were below or around maximum residue limit (MRL) UE and CCβ values obtained corresponded with the determined sensitivities.
In contrast, flumequine could not be detected at MRL UE levels. Moreover, Equinox displayed a low sensitivity to other antimicrobials.
Sensitivity data obtained in vitro were consistent when testing incurred muscle samples. Matrix constituents, test batch and
animal species did not affect the performance of the test. Equinox could be easily automated enabling a large numbers of simultaneous
analysis, and a photometric reading can be applied for a precise interpretation. The results obtained in this study prove
that Equinox is a useful tool when screening for quinolone residues or can be combined with other methods for screening of
unknown samples. 相似文献
66.
María Del Carmen Flores‐Álvarez Erika F. Molina‐Hernández José Concepción Hernández‐Raya María Elena Sosa‐Morales 《Journal of food science》2012,77(11):C1136-C1143
Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. 相似文献
67.
Protective effect of a pomace olive oil concentrated in triterpenic acids in alterations related to hypertension in rats: Mechanisms involved 下载免费PDF全文
68.
Phenol‐enriched olive oils modify paraoxonase‐related variables: A randomized,crossover, controlled trial 下载免费PDF全文
69.
María J Benito Mar Rodríguez María G Crdoba María J Andrade Juan J Crdoba 《Journal of the science of food and agriculture》2005,85(2):273-280
Proteolytic activity of the fungal protease EPg222 and its effect on the texture of the dry fermented sausage ‘salchichón’, which has a long ripening process, was assayed. Samples with enzyme added showed a significant reduction of myofibrillar protein concentration during the ripening period, compared with a control, and proteolytic activity of the enzyme led to a higher accumulation of non‐protein and ‐amino acid nitrogen. Analysis of volatile compounds in ripened dry fermented sausages revealed that only in EPg222 batches were branched compounds derived from amino acids catabolism detected that are associated with the flavour of dry cured meat products. The texture profile analysis showed reduction in hardness, gumminess and chewiness values in treated compared with control sausages. The effect of this enzyme could be of great interest in stimulating proteolysis, in flavour development and in reducing the hardness of dry fermented sausages produced by a long ripening process. Copyright © 2004 Society of Chemical Industry 相似文献
70.
Guynot ME Ramos AJ Sanchis V Marín S 《International journal of food microbiology》2005,101(2):161-168
A hurdle technology approach has been applied to control common mold species causing spoilage of intermediate moisture bakery products (Eurotium spp., Aspergillus spp., and Penicillium corylophilum), growing on a fermented bakery product analogue (FBPA). The factors studied included a combination of different levels of weak acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate; 0-0.3%), pH (4.5-5.5), and water activity (a(w); 0.80-0.90). Potassium sorbate was found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%) regardless of a(w). The same concentration of calcium propionate and sodium benzoate was effective only at low a(w) levels. On the other hand, potassium sorbate activity was slightly reduced at pH 5.5, the 0.3% being only effective at 0.80 a(w). These findings indicate that potassium sorbate may be a suitable preserving agent to inhibit deterioration of a FBPA of slightly acidic pH (near 4.5) by xerophilic fungi. Further studies have to be done in order to adjust the minimal inhibitory concentration necessary to obtain a product with the required shelf life. 相似文献