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Changes in Blood Pressure and Lipid Levels in Young Women Consuming a Vitamin D-Fortified Skimmed Milk: A Randomised Controlled Trial  [PDF]
Laura Toxqui,Ruth Blanco-Rojo,Ione Wright,Ana M. Pérez-Granados,M. Pilar Vaquero
Nutrients , 2013, DOI: 10.3390/nu5124966
Abstract: Vitamin D exerts a variety of extra-skeletal functions. Aim: to know the effects of the consumption of a vitamin D-fortified skimmed milk on glucose, lipid profile, and blood pressure in young women. Methods: a randomised, placebo-controlled, double-blind parallel-group trial of 16 weeks duration was conducted in young women with low iron stores who consumed a skimmed milk fortified with iron and 200 IU/day (5 μg) of vitamin D (D-fortified group, n = 55), or a placebo without vitamin D (D-placebo group, n = 54). A reference group ( n = 56) of iron-sufficient women was also recruited. Results: baseline serum 25-hydroxyvitamin D was inversely correlated with total-cholesterol ( r = ?0.176, p = 0.023) and low density lipoprotein-cholesterol (LDL-chol) ( r = ?0.176, p = 0.024). During the assay, LDL-cholesterol increased in the D-placebo group ( p = 0.005) while it tended to decrease in the D-fortified group ( p = 0.07). Neither group displayed changes in total-cholesterol, high density lipoprotein-cholesterol (HDL-chol), triglycerides or glucose levels. Systolic ( p = 0.017) and diastolic ( p = 0.010) blood pressure decreased during the assay in the D-fortified group without significant differences compared to the D-placebo. Conclusion: consumption of a dairy product fortified with vitamin D reduces systolic and diastolic blood pressure but does not change lipid levels in young women.
Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E  [cached]
A. Cascone,A. Paduano,I. Battimo,R. Romano
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2007.s2.1191
Abstract: Buffalo (Bubalus bubalis) meat is not widely used in the diet, but it is recently reconsidered due to its valuable nutritional qualities. New strategies aiming to improve the quality of buffalo meat have to be applied particularly to face the problem of lipid peroxidation, one of the most important causes of meat food deterioration. The aim of this study was to evaluate the lipid oxidation of buffalo meat (muscles Caput longum tricipitis brachii, Longissimus dorsi and Semimembranosus), coming from animals fed with two different amount of vitamin E (600 IU/die and 1500 IU/die for 102 -123 days) considering, as markers for lipid oxidation, the concentration of malondialdehyde (MDA) by HPLC-UV and TBA test. Moreover it was evaluated, by HPLC-DAD, vitamin E concentration in the meat samples. Muscles coming from animals with vitamin E supplementation were in mean 2 times more enriched of vitamin E than control (p < 0.05). Meat from buffalo fed with 600 IU/die vitamin E had significant lower MDA concentration in comparison with control (in mean -53%, n= 4). Both for MDA and vitamin E concentrations not significant differences were found between the supplementation of 600 IU/die and 1500 IU/die. It is concluded that dietary supplementation with Vitamin E is a promising strategy to prevent lipid oxidation of buffalo meat and to prolong its shelf-life.
Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat
N Zouari, F Elgharbi, N Fakhfakh, AB Bacha, Y Gargouri, N Miled
African Journal of Biotechnology , 2010,
Abstract: Lipid and myoglobin oxidation are major causes of meat quality deterioration during storage of fresh chicken meat. Our objective is to determine the effects of dietary -tocopherol supplementation on lipid and colour stability of fresh chicken thigh meat exposed in a supermarket shopwindow or stored in a refrigerator. Chickens were fed with diets containing 25 (control), 100, 200 or 300 mg vitamin E/kg of food for 20 days before slaughtering. Peroxide value (PV) and oxidation products specific extinctions (K232 and K270), chosen as markers for oxidative deterioration of lipids, were lower in chicken meat from animals supplemented with 200 or 300 mg vitamin E than that of the control meat upon storage during 5 days in a shopwindow (p < 0.01) or 9 days in a refrigerator (p < 0.01). Vitamin E dietary supplementation (200 mg vitamin E/kg of food) reduced oxidation products formation in fresh thighs meat but had no significant impact on colour analysed by value redness (a*) measurements.
Effect of dietary thyme oil and vitamin E on growth, lipid oxidation, meat fatty acid composition
ŞC B lükbaşi, MK Erhan, A zkan
South African Journal of Animal Science , 2006,
Abstract: A trial was conducted to investigate the effects of dietary vitamin E (E) and thyme oil (TO) supplementation on the growth performance, lipid oxidation, fatty acid concentration of tissues and the serum lipoprotein levels of male broilers. Two-hundred day-old Ross PM3 chickens were assigned to one of five dietary groups (four replicates each). The control group received the basal diet. In addition to the basal diet, the four experimental diets included one of the following: 100 mg vitamin E/kg (E100); 200 mg vitamin E/kg (E200); 100 mg/kg thyme oil (TO100) or 200 mg/kg thyme oil (TO200). Birds that were fed the control, E200 and TO200 diets, exhibited the largest weight gain after a 42-day feeding period. The best feed conversion rate was found in birds that were fed the E200 diet. TBARS values of all of the dietary treatments, except the control, remained unaffected after a 42-day refrigeration period. The addition of thyme oil to the broiler feed led to a significant reduction in the saturated (SFA) and polyunsaturated fatty acid (PUFA) concentrations of the leg and breast tissues. The monounsaturated fatty acid (MUFA) concentrations in these tissues increased. The thyme oil supplementation also led to increased plasma levels of triglycerides, LDL-cholesterol and HDL-cholesterol in broilers. Based on the results of this study, it could be advised to supplement broiler feed with 200 mg/kg of thyme oil as an antioxidant. South African Journal of Animal Science Vol. 36(3) 2006: 189-196
Lipid oxidation in fresh and stored eggs enriched with dietary w3 and w6 polyunsaturated fatty acids and vitamin E and A dosages
HA Shahryar, R Salamatdoust, S Chekani-Azar, F Ahadi, T Vahdatpoor
African Journal of Biotechnology , 2010,
Abstract: Two experiments were planned to study the influence of dietary fat sources (fish oil (FO) or sunflower oil (SO)) and dietary doses of -tocopheryl acetate (-TA) (0, 60 and 120 mg/kg of feed) and vitamin A (0 IU, 10000 IU and 20000 IU) on lipid oxidation of stored eggs in three stages of 0 or fresh, 1 and 2 months of storage time. In the first experiment, 96 hen layers in six treatments including two oil sources (FO and SO) and two dietary [0, 60 and 120 mg/kg doses of -tocopheryl acetate (-TA)] were fed for 75 days. In the second experiment, 96 hen layers in six treatments including two sources of w3 and w6 (FO and SO) and three doses 0, 10000 and 20000 IU of vitamin A were fed for 75 days. The results showed that using -TA supplementation, lipid stability of enriched eggs increased and was very effective throughout the stored period of the eggs. Yolk TBA value was higher in fish oil than sunflower oil groups (p < 0.01). The treatments that contained 120 mg/kg of -TA in diets, showed lower lipid peroxidation than other groups in stages of 2 and 3 storage time (30 and 60 days). The degree of lipid oxidation in fresh, 1 and 2 months of storage eggs was measured by the lipid TBA values. The results showed that TBA value in fresh and stored eggs was higher in groups containing fish oil than other groups (p < 0.01). The MDA value in stage 1 was higher in fish oil group and in 2 and 3 stages was lower in FO + A1. Therefore, addition of Vitamin E and A as natural antioxidants in diets containing oil source for the prevention of lipid oxidation is recommended.
High dietary level of synthetic vitamin E on lipid peroxidation, membrane fatty acid composition and cytotoxicity in breast cancer xenograft and in mouse host tissue
Ivan L Cameron, Jesus Munoz, Christopher J Barnes, W Elaine Hardman
Cancer Cell International , 2003, DOI: 10.1186/1475-2867-3-3
Abstract: Tumor growth was significantly reduced by 6 weeks of sE supplementation. Thiobarbituric acid reactive substances, an indicator of lipid peroxidation, were suppressed in tumor and in host tissues in sE supplemented mice. In the sE treated mice, the fatty acid composition of microsomal and mitochondrial membranes of tumor and host tissues had proportionately less linoleic acid (n-6 C 18-2), similar levels of arachidonic acid (n-6 C 20-4), but more docosahexanoic acid (n-3 C 22-6). The sE supplementation had no significant effect on blood counts or on intestinal histology but gave some evidence of cardiac toxicity as judged by myocyte vacuoles and by an indicator of oxidative stress (increased ratio of Mn SOD mRNA over GPX1 mRNA).At least one of the stereoisomers in sE has antitumor activity. Synthetic vitamin E appears to preferentially stabilize membrane fatty acids with more double bonds in the acyl chain. Although sE suppressed tumor growth and lipid peroxidation, it may have side-effects in the heart.Vitamin E is an essential fat-soluble vitamin. The general term vitamin E refers to eight naturally occurring and synthetic tocopherols and tocotrienols and their acetate and succinate derivatives. Although the naturally occurring forms of vitamin E have lipid-soluble antioxidant properties that protect cell membranes against damage by free radicals, the acetate and succinate derivatives that are esterified at the C-6 position of the chromanol ring do not have antioxidant properties unless the esterification is hydrolyzed and free tocopherol is regenerated [1-3].Synthetic vitamin E, a form of vitamin E commonly used as a dietary supplement, is the form used in the in vivo studies reported here. It is a mixture of eight stereoisomers in equal amounts designated "dl" or all-rac tocopherol and does have antioxidant properties [4]. Thus, different forms of vitamin E can have different antioxidant properties as well as differences in their absorption, distribution, and met
DIETARY FOOD FORTIFIED WITH OROTIC ACID AND LIVER FUNCTION  [PDF]
Yohanes Buang
Makara Seri Sains , 2011,
Abstract: The effects of dietary food fortified with orotic acid (1.0%) on liver function were studied in rats. The rats fed withorotic acid promoted liver triglyceride content markedly, that was 5-fold higher than that of the control. The livermalondialdehyde (MDA) content increased by 10%, but the gluthation peroxidase (GSH-Px) activity decreased by 50%.The serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities increased by 25% and 30%,respectively. Therefore, the decreased GSH-Px activity was associated with the promotions of AST, ALT, and the liverMDA levels. In conclusion: dietary orotic acid promotes lipid peroxidation but reduces the rate of the antioxidantenzyme. Therefore, dietary food fortified with orotic acid attenuates the liver function.
The Bioavailability of Vitamin E in Fortified Processed Foods  [PDF]
Inga Schneider, Ute Bindrich, Andreas Hahn
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.33048
Abstract: Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties.
The production of guava juice fortified with dietary fiber
Woranong Thongsombat,Anchalee Sirichote,Suganya Chanthachum
Songklanakarin Journal of Science and Technology , 2007,
Abstract: The production of guava juice fortified with soluble dietary fiber as pectin extracted from guava cake (peel, pulp, seeds) was conducted. The waste guava cake from juice processing plant was used for pectin extraction using sodium hexametaphosphate method followed by pectin precipitation using acidified ethanol method. A yield of 30.50±0.34% crude pectin was achieved. Crude pectin also contained 4.71±0.18% moisture, 0.34±0.21% protein, 0.68±0.00% ash, 20.70±0.16 g (%dwb) soluble dietary fibers. pH of crude pectin was 3.06±0.02. The L* a*and b* values were 81.17±0.21, 4.76±0.04 and 15.43±0.07, respectively. Water holding capacity and bulk density were 0.90±0.01 g.water/g.solid and 0.96±0.05 g/ml, respectively. This study found that the optimum conditions for guava juice extraction using pectinase at 45oC were 0.10 % v/v pectinase concentration and 21 2 h incubation time. Under these optimum conditions, production of guava juice with different ratios of total soluble solids (oBrix) to acid as citric acid content (%) including, 24.0, 28.0, 32.0, 35.0 and 40.0 oBrix-acid ratio, and product sensory evaluation were also conducted. By the consideration from the greatest perceived scores of all sensory evaluation attributes including color, turbidity, odor, flavor and overall acceptability, the oBrix-acid ratio of 40.0 was selected for guava juice processing. The clarified guava juice was then fortified with pectin powder extracted from previous experiments using various pectin concentrations: 0, 0.25, 0.50 and 0.75% (w/w). It was found that the perceived scores of the overall acceptability attribute decreased (p<0.05) with increasing of pectin concentration. The greatest perceived score of the mouthfeel attribute was observed from the use of 0.25% pectin. Therefore, the optimum concentration of 0.25% soluble dietary fiber as pectin for guava juice fortification is selected for further guava juice processing.
Effects of different dietary vitamin combinations on the egg quality and vitamin deposition in the whole egg of laying hens
Zang, H;Zhang, K;Ding, X;Bai, S;Hernández, JM;Yao, B;
Revista Brasileira de Ciência Avícola , 2011, DOI: 10.1590/S1516-635X2011000300005
Abstract: the experiment was conducted to evaluate the effects of different dietary vitamin combinations on the egg quality and vitamin concentrations in the eggs of commercial laying hens. a total of 1,800 25-week-old lohman pink-shell hens were randomly assigned to four dietary vitamin treatments as follows: nrc(1994) level, nrc (1994) level with hy.d? (25-hydroxy-cholecalciferol), local level (current average industry level in china) and ovn? level (optimum vitamin nutrition level), with 10 replicates per treatment and 45 layers per replicate. hens were housed in commercial laying cages with three birds per cage and given ad libitum access to feed. results showed the hens that received the fortified vitamin levels in the ovn? treatment had a significantly (p<0.05) lower number of cracked (.47%) and dirty eggs (.27%), and increased egg deposition of vitamin b12, folic acid, vitamin a, vitamin d, 25-oh-d3, vitamin e, vitamin b1, biotin and pantothenate (p<0.05). treatments had no significant effect on egg-shape index, egg specific gravity, haugh units and eggshell thickness. hens fed the nrc-hy.d? combination also experienced a significant decrease in cracked and dirty eggs (.70% and .44%, respectively) and an increased deposition of 25-oh-d3 in comparison with the nrc treatment. results of the present study suggest that that the local treatment was able to improve egg quality parameters of laying hens, but resulted in more cracked and dirty eggs. ovn? reduced the number of cracked eggs and dirty eggs, and improved the deposition of several vitamins in eggs. with the addition of hy.d?, eggshell strength and 25-oh-d3 deposition in eggs were also improved, and cracked and dirty egg rates declined.
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