Dietary Supplements and Sports Performance: Herbals

This is the fourth in a series of six articles to discuss the major classes of dietary supplements (vitamins; minerals; amino acids; herbs or botanicals; metabolites, constituents/extracts, or combinations). The major focus is on efficacy of such dietary supplements to enhance exercise or sport performance.     

海滨盐碱土上的药用植物园规划

探讨了在亚热带海洋性气候地区的海滨盐碱土上,如何选用合适的药用植物种类,构建药用植物园,同时把它建设成一个生态农业示范园区。依托园区毗邻丹顶鹤、麋鹿自然保护区的优势,用“中药游”的特色吸引游客,并且利用园区大面积的药用植物,开展中药自然疗法。     

Perspectives on the 21st century development of functional foods: bridging Chinese medicated diet and functional foods

Functional foods, also known as nutraceuticals, medical foods or nutritional foods, are driving food markets around the world and are expected to be one of the emerging trends for the food industry in the new millennium. The concept of functional foods is rooted in a tradition, particularly in Asia, where people have always believed that a balanced diet and some herbal foods are therapeutic. However, while extensive studies in biochemistry and immunology, as well as clinical trials, have been conducted on selected functional foods or ingredients, the scientific features of most traditional herbals remain almost unknown. However, the fastest growing food market in the United States is that of herbal-based nutraceuticals such as ginseng, garlic and medical mushrooms. This review describes different aspects of functional foods and the Chinese medicated diet on the basis of current knowledge, discusses the building blocks for the science of functional foods and proposes a possible way to fuse a Chinese medicated diet into functional foods.     

中草药提取液保鲜贡梨的研究

用黄芩提取液(SBG)和3种中药提取物的混合液(KSJ)(黄芩、苦参、半支莲提取物质量比1∶1∶1)研究中药提取液保鲜贡梨的效果。实验结果表明:2种保鲜剂不同程度的对贡梨的水分损失、V_C氧化、糖酸的降低有抑制作用,尤其是提取液混合物(KSJ)更为明显。     

柑橘绿霉病中草药高效抑菌剂的筛选及抑菌机理研究

利用牛津杯法筛选出对柑橘绿霉病菌(指状青霉)有最佳抑制作用的中草药提取物,并通过测定培养液电导率变化等对其抑菌机理作进一步研究。结果表明:桂枝、桂皮、香薷等乙醇提取物对指状青霉均有较好的抑制效果,抑制圈均在20 mm以上,其中以桂枝的抑菌活性最佳,对指状青霉的抑制圈大小达31.56±0.66 mm,最小抑菌浓度(MIC)和最小杀菌浓度(MFC)分别为6.25mg/mL、12.5 mg/mL,且其抑菌效果显著优于化学杀菌剂百可得。同时桂枝提取物对指状青霉菌的孢子萌发及菌丝生长发育也有较强的抑制作用,在提取液处理浓度为50 mg/mL时,孢子萌发抑制率高达99.007%,菌丝体细胞膜通透性增强,菌丝体可溶性蛋白及总糖含量分别只有1187.18μg/g及0.307%,菌丝形态呈现畸形甚至断裂,因而桂枝提取物对柑橘绿霉病菌有明显的抑菌活性,其抑菌作用主要是通过破坏细胞膜结构,扰乱菌丝物质代谢活动来实现的。     

太阳能红外于燥中草药的红外光谱研究

测试了４６种中草药的红外光谱。其中２７种中草药样品分成两份，分别用自然千燥和太阳能红外综合千燥装置进行干燥，对样品的红外光谱和干燥装置内涂布的低温选择性远红外涂料的红外辐射谱的匹配情况进行了研究。     

六种中草药对饲用鱼油的抗氧化作用

本实验的目的是考查六种中草药以对饲用鱼油抗氧化剂作用.以鱼油为原料,采用Schaal烘箱法,以过氧化值和羰基值为指标,研究了厚朴、紫草、甘草和儿茶等六种中草药在不同添加量下对鱼油的抗氧化效果.结果表明：厚朴、紫草、甘草和儿茶的抗氧化效果比较好.     

食品感官分析

本文较系统地介绍了食品感官分析基本概念，感官特性，感官分析过程及感官分析测试类型。     

Mycotoxins,pesticides and toxic metals in commercial spices and herbs

ABSTRACT

A total of 300 samples representing six condiments (black pepper, basil, oregano, nutmeg, paprika, and thyme) were analysed for 11 mycotoxins, 134 pesticides and 4 heavy metals by ultra-high performance liquid chromatography–tandem quadrupole mass spectrometry and inductively coupled plasma mass spectrometry. Mycotoxins were detected in 4%, 10% and 30% of all nutmeg, basil and thyme samples, respectively. The residues of 24 pesticides were detected in 59% of the analysed condiments. The maximum residue levels of pesticides were exceeded in 10% of oregano and 46% of thyme samples. A risk assessment of heavy metals was performed, indicating daily intake levels far below the tolerable intake levels.     

Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions

The hyperglycemia-accelerated formation of advanced glycation end-products is involved in the pathogenesis of diabetic complications. The present study evaluated the antiglycation capacities of numerous flower herbal infusions, based on their capacity to inhibit the formation of fluorescent advanced glycation end-products and N-carboxymethyllysine in in vitro albumin/glucose and albumin/methylglyoxal systems. The antiglycation capacities of Sweet Osmanthus and Rose infusions were better than that of Chrysanthemum infusion, which is a well-documented antiglycation herb. Lavender and Chamomile infusions have an equivalent antiglycation capacity to that of Chrysanthemum, with a moderate effect. Moreover, the total phenolic content of a particular flower infusion was significantly correlated with its antiglycation capacity. This result indicated that phenolic compounds are responsible for the antiglycation activity of flower infusions.