Food Science of Dashi and Umami Taste.

PubMed

Ninomiya, Kumiko

2016-01-01

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

Traditional Chinese food technology and cuisine.

PubMed

Li, Jian-rong; Hsieh, Yun-Hwa P

2004-01-01

From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

PubMed Central

Jayasena, Dinesh D.; Jung, Samooel; Kim, Hyun Joo; Bae, Young Sik; Yong, Hae In; Lee, Jun Heon; Kim, Jong Geun; Jo, Cheorun

2013-01-01

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5’-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines. PMID:25049883

A Consumer Evaluation of Air Force Food Service

DTIC Science & Technology

1974-07-01

Mexican foods, and North Dakotans would have had greater exposure to German foods. 10 TABLE 2 Types of Cooking Individuals were Raised on Cuisine ...17.(11) 17.(11) 17.(10%) 17.(10%) 17.(10%) 27.(11) 17.(11) 17.(11) French 17.(12) 17.(12%) %7.*(13) 17.(12) - (15%) 17.(12) %7.*(12) 17.(12) Chinese...Other 107.(3) 37,(5) 27.(7) 27.(7%) 27.(8) 27.(6%) 5%(4) 37,(6) *: Less than %7. Note: For each sample, the rank of the specific cuisine based on

Energy Contents of Frequently Ordered Restaurant Meals and Comparison with Human Energy Requirements and US Department of Agriculture Database Information: A Multisite Randomized Study

PubMed Central

Urban, Lorien E.; Weber, Judith L.; Heyman, Melvin B.; Schichtl, Rachel L.; Verstraete, Sofia; Lowery, Nina S.; Das, Sai Krupa; Schleicher, Molly M.; Rogers, Gail; Economos, Christina; Masters, William A.; Roberts, Susan B.

2017-01-01

Background Excess energy intake from meals consumed away from home is implicated as a major contributor to obesity, and ~50% of US restaurants are individual or small-chain (non–chain) establishments that do not provide nutrition information. Objective To measure the energy content of frequently ordered meals in non–chain restaurants in three US locations, and compare with the energy content of meals from large-chain restaurants, energy requirements, and food database information. Design A multisite random-sampling protocol was used to measure the energy contents of the most frequently ordered meals from the most popular cuisines in non–chain restaurants, together with equivalent meals from large-chain restaurants. Setting Meals were obtained from restaurants in San Francisco, CA; Boston, MA; and Little Rock, AR, between 2011 and 2014. Main outcome measures Meal energy content determined by bomb calorimetry. Statistical analysis performed Regional and cuisine differences were assessed using a mixed model with restaurant nested within region×cuisine as the random factor. Paired t tests were used to evaluate differences between non–chain and chain meals, human energy requirements, and food database values. Results Meals from non–chain restaurants contained 1,205±465 kcal/meal, amounts that were not significantly different from equivalent meals from large-chain restaurants (+5.1%; P=0.41). There was a significant effect of cuisine on non–chain meal energy, and three of the four most popular cuisines (American, Italian, and Chinese) had the highest mean energy (1,495 kcal/meal). Ninety-two percent of meals exceeded typical energy requirements for a single eating occasion. Conclusions Non–chain restaurants lacking nutrition information serve amounts of energy that are typically far in excess of human energy requirements for single eating occasions, and are equivalent to amounts served by the large-chain restaurants that have previously been criticized for providing excess energy. Restaurants in general, rather than specific categories of restaurant, expose patrons to excessive portions that induce overeating through established biological mechanisms. PMID:26803805

Energy Contents of Frequently Ordered Restaurant Meals and Comparison with Human Energy Requirements and U.S. Department of Agriculture Database Information: A Multisite Randomized Study.

PubMed

Urban, Lorien E; Weber, Judith L; Heyman, Melvin B; Schichtl, Rachel L; Verstraete, Sofia; Lowery, Nina S; Das, Sai Krupa; Schleicher, Molly M; Rogers, Gail; Economos, Christina; Masters, William A; Roberts, Susan B

2016-04-01

Excess energy intake from meals consumed away from home is implicated as a major contributor to obesity, and ∼50% of US restaurants are individual or small-chain (non-chain) establishments that do not provide nutrition information. To measure the energy content of frequently ordered meals in non-chain restaurants in three US locations, and compare with the energy content of meals from large-chain restaurants, energy requirements, and food database information. A multisite random-sampling protocol was used to measure the energy contents of the most frequently ordered meals from the most popular cuisines in non-chain restaurants, together with equivalent meals from large-chain restaurants. Meals were obtained from restaurants in San Francisco, CA; Boston, MA; and Little Rock, AR, between 2011 and 2014. Meal energy content determined by bomb calorimetry. Regional and cuisine differences were assessed using a mixed model with restaurant nested within region×cuisine as the random factor. Paired t tests were used to evaluate differences between non-chain and chain meals, human energy requirements, and food database values. Meals from non-chain restaurants contained 1,205±465 kcal/meal, amounts that were not significantly different from equivalent meals from large-chain restaurants (+5.1%; P=0.41). There was a significant effect of cuisine on non-chain meal energy, and three of the four most popular cuisines (American, Italian, and Chinese) had the highest mean energy (1,495 kcal/meal). Ninety-two percent of meals exceeded typical energy requirements for a single eating occasion. Non-chain restaurants lacking nutrition information serve amounts of energy that are typically far in excess of human energy requirements for single eating occasions, and are equivalent to amounts served by the large-chain restaurants that have previously been criticized for providing excess energy. Restaurants in general, rather than specific categories of restaurant, expose patrons to excessive portions that induce overeating through established biological mechanisms. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans.

PubMed

Dogan, Yunus; Nedelcheva, Anely; Łuczaj, Łukasz; Drăgulescu, Constantin; Stefkov, Gjoshe; Maglajlić, Aida; Ferrier, Jonathan; Papp, Nora; Hajdari, Avni; Mustafa, Behxhet; Dajić-Stevanović, Zora; Pieroni, Andrea

2015-04-03

Sarma - cooked leaves rolled around a filling made from rice and/or minced meat, possibly vegetables and seasoning plants - represents one of the most widespread feasting dishes of the Middle Eastern and South-Eastern European cuisines. Although cabbage and grape vine sarma is well-known worldwide, the use of alternative plant leaves remains largely unexplored. The aim of this research was to document all of the botanical taxa whose leaves are used for preparing sarma in the folk cuisines of Turkey and the Balkans. Field studies were conducted during broader ethnobotanical surveys, as well as during ad-hoc investigations between the years 2011 and 2014 that included diverse rural communities in Croatia, Bosnia and Herzegovina, Serbia, Kosovo, Albania, Macedonia, Bulgaria, Romania, and Turkey. Primary ethnobotanical and folkloric literatures in each country were also considered. Eighty-seven botanical taxa, mainly wild, belonging to 50 genera and 27 families, were found to represent the bio-cultural heritage of sarma in Turkey and the Balkans. The greatest plant biodiversity in sarma was found in Turkey and, to less extent, in Bulgaria and Romania. The most commonly used leaves for preparing sarma were those of cabbage (both fresh and lacto-fermented), grape vine, beet, dock, sorrel, horseradish, lime tree, bean, and spinach. In a few cases, the leaves of endemic species (Centaurea haradjianii, Rumex gracilescens, and R. olympicus in Turkey) were recorded. Other uncommon sarma preparations were based on lightly toxic taxa, such as potato leaves in NE Albania, leaves of Arum, Convolvulus, and Smilax species in Turkey, of Phytolacca americana in Macedonia, and of Tussilago farfara in diverse countries. Moreover, the use of leaves of the introduced species Reynoutria japonica in Romania, Colocasia esculenta in Turkey, and Phytolacca americana in Macedonia shows the dynamic nature of folk cuisines. The rich ethnobotanical diversity of sarma confirms the urgent need to record folk culinary plant knowledge. The results presented here can be implemented into initiatives aimed at re-evaluating folk cuisines and niche food markets based on local neglected ingredients, and possibly also to foster trajectories of the avant-garde cuisines inspired by ethnobotanical knowledge.

Urbanized South Asians' susceptibility to coronary heart disease: The high-heat food preparation hypothesis.

PubMed

Kakde, Smitha; Bhopal, Raj S; Bhardwaj, Swati; Misra, Anoop

2017-01-01

Known risk factors do not fully explain the comparatively high susceptibility to coronary heart disease (CHD) in South Asians (Indian, Pakistani, Bangladeshi, and Sri Lankan populations in South Asia and overseas). The search for explanatory hypotheses and cofactors that raise susceptibility of South Asians to CHD continues. The aim of this study was to propose "the high-heat food preparation hypothesis," where neo-formed contaminants (NFCs) such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs) are the cofactors. We reviewed the actions of AGEs and TFAs, the burden of these products in tissues and blood in South Asians, the relationship between these products and CHD, the effects of preparing food and reheating oils at high temperatures on NFCs, and the foods and mode of preparation in South Asian and Chinese cuisines. Animal and human studies show NFCs increase the risk for CHD. Evidence on the consumption and body burden of these products across ethnic groups is not available, and comparable data on the NFC content of the cuisine of South Asians and potential comparison populations (e.g., the Chinese with lower CHD rates) are limited. South Asians' cuisine is dominated by frying and roasting techniques that use high temperatures. South Asian foods have high TFA content primarily through the use of partially hydrogenated fats, reheated oils, and high-heat cooking. Reheating oils greatly increases the TFA content. In comparison, Chinese cuisine involves mostly braising, steaming, and boiling rather than frying. We hypothesize that South Asians' susceptibility to CHD is partly attributable to high-heat treated foods producing high NFCs. Research to accrue direct evidence is proposed. Copyright © 2016 Elsevier Inc. All rights reserved.

Evidence-based creativity: Working between art and science in the field of fine dining.

PubMed

Borkenhagen, Chad

2017-10-01

This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.

A study of an aroma extraction method and evaluation of the aroma extract contribution to the palatability and reinforcement effect of dried bonito using mice.

PubMed

Amitsuka, Takahiko; Okamura, Maya; Shiibashi, Hiroko; Yamamoto, Naoto; Saito, Tsukasa; Nammoku, Takashi; Tsuzuki, Satoshi; Inoue, Kazuo; Fushiki, Tohru

2014-01-01

Japanese cuisine has provided satisfying meals by fully utilizing the characteristic aroma and taste of katsuodashi (dried bonito broth), though it is not rich in sugars or fats. Katsuodashi is a very basic and indispensable element in Japanese cuisine, and is a hot water extract of katsuobushi (dried bonito). It has been reported that a dextrin solution containing natural dried bonito broth has a significant reinforcement effect, and has been suggested that the olfactory stimulation is important for the reinforcement effect. We examined various source materials for broth and identified an optimal method of aroma extraction by two-bottle choice and conditioned place preference tests in mice. By two-bottle choice tests, a solution containing arabushi (a type of katsuobushi) aroma extract obtained by a supercritical CO2 extraction method showed a significantly high preference. The conditioned place preference test showed the dashi-taste solution with arabushi supercritical CO2 extract had a reinforcement effect. Our results suggest that the arabushi extract obtained by supercritical CO2 extraction contains components responsible for preference and reinforcement effects in mice; it could become conducive to making Japanese cuisine more satisfying and palatable.

Agarose gels

NASA Astrophysics Data System (ADS)

2016-11-01

Discovered in 17th-century Japan, agar is a jelly-like substance obtained by boiling algae, and it is widely used as a gelling agent for desserts in Japanese, Indian, Philippine and Vietnamese cuisine.

Eating Healthy Ethnic Food

MedlinePlus

... Can! ) Health Professional Resources Tipsheet: Eating Healthy Ethnic Food Trying different ethnic cuisines to give yourself a ... Looking for tips on how to order healthy foods when dining out? The Aim for a Healthy ...

Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine

PubMed Central

Saul, Hayley; Madella, Marco; Fischer, Anders; Glykou, Aikaterini; Hartz, Sönke; Craig, Oliver E.

2013-01-01

Here we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP. Based on comparisons to over 120 European and Asian species, our observations are consistent with phytolith morphologies observed in modern garlic mustard seed (Alliaria petiolata (M. Bieb) Cavara & Grande). As this seed has a strong flavour, little nutritional value, and the phytoliths are found in pots along with terrestrial and marine animal residues, these findings are the first direct evidence for the spicing of food in European prehistoric cuisine. Our evidence suggests a much greater antiquity to the spicing of foods than is evident from the macrofossil record, and challenges the view that plants were exploited by hunter-gatherers and early agriculturalists solely for energy requirements, rather than taste. PMID:23990910

Convenience Foods, Cosmopolitan Atmosphere Broaden Dining Experience

ERIC Educational Resources Information Center

Coll Univ Bus, 1969

1969-01-01

A student center-dining hall building, scheduled for completion in June 1970, will house nine uniquely designed dining rooms in which Oriental, Italian, French, German, Mexican and American cuisine will be served on a rotating basis. (WM)

Motivational Differences in Seeking Out Evaluative Categorization Information.

PubMed

Smallman, Rachel; Becker, Brittney

2017-07-01

Previous research shows that people draw finer evaluative distinctions when rating liked versus disliked objects (e.g., wanting a 5-point scale to evaluate liked cuisines and a 3-point scale to rate disliked cuisines). Known as the preference-categorization effect, this pattern may exist not only in how individuals form evaluative distinctions but also in how individuals seek out evaluative information. The current research presents three experiments that examine motivational differences in evaluative information seeking (rating scales and attributes). Experiment 1 found that freedom of choice (the ability to avoid undesirable stimuli) and sensitivity to punishment (as measured by the Behavior Inhibition System/Behavioral Approach System [BIS/BAS] scale) influenced preferences for desirable and undesirable evaluative information in a health-related decision. Experiment 2 examined choice optimization, finding that maximizers prefer finer evaluative information for both liked and disliked options in a consumer task. Experiment 3 found that this pattern generalizes to another type of evaluative categorization, attributes.

From material science to avant-garde cuisine. The art of shaping liquids into spheres.

PubMed

Fu, Haohao; Liu, Yingzhe; Adrià, Ferran; Shao, Xueguang; Cai, Wensheng; Chipot, Christophe

2014-10-09

Employing avant-garde cuisine techniques, in particular sodium alginates, liquid food can be shaped into spheres, thereby conferring to the former original and sometimes unexpected forms and textures. To achieve this result, rational understanding of the science that underlies food physical chemistry is of paramount importance. In this contribution, the process of spherification is dissected for the first time at the atomic level by means of classical molecular dynamics simulations. Our results show that a thin membrane consisting of intertwined alginate chains forms in an aqueous solution containing calcium ions, thereby encapsulating in a sphere the aliment in its liquid state. They also show why the polysaccharide chains will not cohere into such a membrane in a solution of sodium ions. Analysis of the trajectories reveals the emergence of so-called egg-box spatial arrangements, which connect the alginate chains by means of repeated chelation of one calcium ion by two carboxylate groups. Free-energy calculations delineating the formation of these egg-box structures further illuminate the remarkable stability of such tridimensional organizations, which ensures at room temperature the spontaneous growth of the polysaccharide membrane. Spherification has been also examined for liquid aliments of different nature, modeled by charged, hydrophilic and hydrophobic compounds. The membrane-encapsulated food is shaped into robust and durable spheres, irrespective of the liquid core material. By reconciling the views of spherification at small and large scales, the present study lays the groundwork for the rational design of innovative cooking techniques relevant to avant-garde cuisine.

A physical feast

NASA Astrophysics Data System (ADS)

Harris, Margaret

2016-08-01

With its penchant for using centrifuges, water baths and other laboratory tools to whip up novel tastes and textures, modernist cuisine - also known as “molecular gastronomy” - has a reputation for complexity. In his book Molecular Gastronomy at Home, chef Jozef Youssef aims to change that.

If Music be the Love of Food or La Cuisine Francaise.

ERIC Educational Resources Information Center

Gelman, Manuel

1980-01-01

Discusses the scope and potential of an advanced course where the whole syllabus is built around the theme of French cooking. Shows how this central theme can be linked to French history, literature, geography, art and society. (MES)

Lacto-Ovo Vegetarian Cuisine

MedlinePlus

... 600: 100% RDA met for all nutrients except: Vit E 92%, Vit B3 97%, Vit B6 67%, Magnesium 98%, Iron 73%, Zinc 68% ... 200: 100% RDA met for all nutrients except: Vit E 75%, Vit B1 92%, Vit B3 69%, ...

Information Technology Progress in North Korea and Its Prospects

DTIC Science & Technology

2005-08-01

North Korean company agreed to develop a Korean- Chinese language-interpretation software together with a South Korean company, L&I Soft. The North...Chosun cuisine , and Chosun stamps. Furthermore, governmental agencies and university research institutes developed roughly 10 programs for the Science

Food and History: Teaching Social History Through the Study of Cuisine Patterns

ERIC Educational Resources Information Center

Gordon, Bertram M.

1974-01-01

Some interesting relationships between food and history -- working women and convenience food, exploration and the importation of new vegetables, reliance on potatoes and Irish emigration -- are suggested to indicate the usefulness of exploring history through eating habits. (JH)

Characterization of Nutritionally Important Carotenoids in Welsh Onion Accessions

USDA-ARS?s Scientific Manuscript database

Members of the Allium genus are consumed for their culinary flavor attributes, but also contain antioxidant and anticarcinogenic phytochemicals. Welsh onions (Allium fistulosum L.) are commonly used in Asian cuisine, where both leaves and pseudostems are consumed. Carotenoids are an important clas...

French Teaching Aids.

ERIC Educational Resources Information Center

Miller, J. Dale

Supplementary teaching materials for French language programs are presented in this text. Primarily intended for secondary school students, the study contains seven units of material. They include: (1) French gestures, (2) teaching the interrogative pronouns, (3) French cuisine, (4) recreational learning games, (5) French-English cognates, (6)…

Isolation, molecular and phenotypic characterization of Cronobacter spp. in ready-to-eat salads and foods from Japanese cuisine commercialized in Brazil.

PubMed

Vasconcellos, Luiza; Carvalho, Carla Trece; Tavares, Rodrigo Overas; de Mello Medeiros, Valéria; de Oliveira Rosas, Carla; Silva, Júlia Nunes; Dos Reis Lopes, Silvia Maria; Forsythe, Stephen James; Brandão, Marcelo Luiz Lima

2018-05-01

The aim of this study was to detect Cronobacter from 30 samples of ready-to-eat (RTE) salads and 30 foods from Japanese cuisine as commercially available in Brazil. The detection of Cronobacter was as according to the ISO standard 22964:2017. The isolates were phenotypically characterized by Vitek 2.0 and the antibiotic susceptibility profile was determined using the standardized agar disc diffusion method. Molecular characterization was accomplished by real-time PCR targeting dnaG gene, multiplex-PCR targeting cgcA gene, and fusA allele sequencing. Twenty-seven samples (45.0%) contained Cronobacter, 14 (23.3%) samples of foods from Japanese cuisine and 13 (21.7%) samples of RTE salads. Twenty-nine unique Cronobacter isolates were selected from the 27 positive samples and were identified as C. sakazakii (n = 18), C. malonaticus (n = 8), and C. dublinensis (n = 3). A high genetic diversity was observed, with 29 Cronobacter strains being assigned to 11 different fusA alleles, a ratio of 2.6 strains by fusA allele was found. The cgcA multiplex-PCR failed to identify many of the Cronobacter isolates at the species level. Four (13.8%) Cronobacter isolates were resistant to one or more antibiotics tested (n = 12). The presence of Cronobacter in RTE foods could be a potential threat to human health and highlights the need for high levels of hygiene, particularly when preparing food for elderly, immunosuppressed persons or adults with prior underlying pathology. Epidemiological surveillance agencies should be aware of the risk that these RTE foods may represent, for these groups. Copyright © 2018 Elsevier Ltd. All rights reserved.

Castro’s Cuba: Quo Vadis

DTIC Science & Technology

2006-12-01

music, films, theater productions and cuisine ; performances by Cuban ballet dance troupes, musicians, and salsa bands in global venues; touring...by French authorities in 1994 in Sudan and is now serving a life sentence in France. See Aleksander Boyd, “An Overview on the Dynamics of Hugo

Ancient whole grain gluten-free buckwheat snacks

USDA-ARS?s Scientific Manuscript database

Four kinds of whole grain Buckwheat snacks (gluten-free, low in fat and salt) were evaluated. The snacks were Buckwheat, Buckwheat-Turmeric, Buckwheat-Pepper and Buckwheat-Ginger. Turmeric and Ginger are very common ingredients of Asian cuisines. Turmeric and ginger have been reported to have heal...

American Indian Recipes.

ERIC Educational Resources Information Center

Gurnoe, Katherine J.; Skjervold, Christian, Ed.

Presenting some 60 to 70 Native American recipes, this document includes a brief introduction and a suggested reading list (15 citations related to American Indian foods). The introduction identifies five regional Native American cuisines as follows: in the Southwest, peppers and beans were made into chili, soups, guacamole, and barbecue sauces by…

Crossing Digital Bridges for Global Understanding

ERIC Educational Resources Information Center

Beal, Candy; Bates, Natalie

2010-01-01

The international fantasy world that Walt Disney has developed, and others like it, are designed to create a global community experience for amusement park visitors. Disney's portrayal of many nations--their colorful dress, musical traditions, and unique native cuisine--is many students' only "foreign travel" and the experience may leave them with…

Quinoa ancient whole grain gluten-free snacks

USDA-ARS?s Scientific Manuscript database

Four kinds of whole grain gluten-free low fat and salt quinoa snacks were evaluated. The snacks were Quinoa, Quinoa-Pepper, Quinoa-Ginger and Quinoa-Turmeric. In the Asian cuisines ginger and turmeric are very common. Ginger has been reported to improve blood flow and prevent joint pains. Turmer...

Japan: Geography, Cuisine, and Culture.

ERIC Educational Resources Information Center

Kay, Karen

These materials are designed as four modules: geography, foods, the kitchen, and culture and are to be used singly or jointly as a unit on Japanese food and culture. Common ingredients of Japanese food, nutritional information, methods of preparation, and illustrations of utensils and eating implements are given in conjunction with cultural…

Optimal Structures for Multimedia Instruction.

DTIC Science & Technology

1984-01-27

Adair 73] and [Carroll 80] studying the semiotic system of film, and (Barthes 571 studying cultural systems, such as the meaning of steak in French ... cuisine . 3.2.1 Saussure and Peirce Most work in semiotics derives from either Saussure or Peirce. A major difference in their approach [Eco 79] is that

Experience with a System for Manual Clustering of Air Surveillance Track Data

DTIC Science & Technology

2013-06-01

galette bretonne of French cuisine . UNCLASSIFIED 2 UNCLASSIFIED DSTO-GD-0749 h) Implement clustering similarity functions for external quality...singular блин (blin)]: thin Russian pancakes similar in consistency to the French crêpe but made with eggless yeast-risen batter, and often served with

Introduction bibliographique a la civilisation du Quebec (A Bibliographic Introduction to the Civilization of Quebec).

ERIC Educational Resources Information Center

Chartier, Armand

1979-01-01

This selected bibliography covers the following categories: general reference works; history, both general and specialized; biographies and autobiographies; human sciences, including sociology and anthropology; politics and government; law; education and language; culture, including art, architecture, music, popular arts, cuisine, and traditions.…

Detection of metanil yellow contamination in turmeric using FT-Raman and FT-IR spectroscopy

USDA-ARS?s Scientific Manuscript database

Turmeric is well known for its medicinal value and is often used in Asian cuisine. Economically motivated contamination of turmeric by chemicals such as metanil yellow has been repeatedly reported. Although traditional technologies can detect such contaminants in food, high operational costs and ope...

The People's Republic of China: An Overview

ERIC Educational Resources Information Center

Social Education, 1973

1973-01-01

Excerpted from The People's Republic of China,'' No. 4 in the Issues in United States Foreign Policy series, the material discusses (1) Profile, (2) Customs, Etiquette, and Rhetoric, (3) Women in the P.R.C., (4) Cuisine, (5) Medicine and Health, (6) Education, (7) Language, and (8) Communes and Agriculture. (JB)

World Foods. Good Food, Gift of German Cooking.

ERIC Educational Resources Information Center

White, Betty F.; And Others

This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

World Foods. The Flavor of France.

ERIC Educational Resources Information Center

Calhoun, Helen; And Others

This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

Fusion Cuisine Education and Its Relation with Molecular Gastronomy Education (Comparative Course Content Analysis)

ERIC Educational Resources Information Center

Sarioglan, Mehmet

2014-01-01

The development of gastronomy science caused an increase in the diversification and amount of food-beverage production. Increased and diversified food-beverage production provided commercial value to gastronomy. The greatest factor that provided this commercial value is the spendable income of individuals which increased with the industrial…

Culinary School Gives Latinos a Taste of the Top

ERIC Educational Resources Information Center

Gardner, Lee

2012-01-01

With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

Soviet Muslim Emigres in the Republic of Turkey

DTIC Science & Technology

1992-05-01

traditional cuisine , proverbs and dances, great national heroes (abreks, Sheik Shamil and Imam Mansur etc) necrologies, poetry, short stories and...1-C: Books , Articles and Pamphlets..56 I-D. General Reference.... ................ CRIMEAN TATARS IN THE...REPUBLIC OF TURKEY 2-A: Summary ... .. ................ 2-B: Serials ......... ....... ....... 2-C Books , Articles and Pamphlets-_ .. . _ .69 2-D: General

Chili peppers: Challenges and advances in transitioning harvesting of New Mexico's signature crop

USDA-ARS?s Scientific Manuscript database

New Mexico-type chile (Capsicum annuum L.), often referred to as ‘Anaheim’, is the signature crop of New Mexico. Both the red and green (fully sized, but physiologically immature) crops are celebrated in local cuisine, culture and art, and production and processing of chile is an integral contributo...

An Approach to Analysing the Quality of Menu Translations in Southern Spain Restaurants

ERIC Educational Resources Information Center

Fuentes-Luque, Adrián

2017-01-01

Cuisine and restaurants are powerful tools for cultural, social and tourist image-building, and projection for tourist promotion, particularly in the case of major tourist places and destinations which boast a well-deserved, long-standing history and reputation for gastronomical beacons. When menus are not properly translated (or transcreated)…

Deconstructing Place Identity? Impacts of a "Racino" on Elora, Ontario, Canada

ERIC Educational Resources Information Center

Shannon, Meghan; Mitchell, Clare J. A.

2012-01-01

The heritage-scape is a socially constructed place that provides locally crafted products, cuisine, and experiences to satisfy consumers' desire for authenticity. In this paper we question if the introduction of a functionally non-conforming structure causes an existing heritage-based place identity to dismantle (i.e. deconstruct). In 2003, a…

Yucca! Teaching the Essentials of a Wild Food Feast.

ERIC Educational Resources Information Center

Lamberton, Ken

1994-01-01

Using science from the classroom, a teacher involves students in variety of explorations to identify safe foods from outdoors. These activities culminate in a Wild Plant and Beast Feast day, where the students have an opportunity to share their new cuisine and recipes with classmates and teachers. Tips on the successful development and…

New Orleans Cuisine: "Hamlet" to Bubble Gum.

ERIC Educational Resources Information Center

Monroe, Betty J.

Paperback publications are an ideal way to supplement the adopted textbook series of the New Orleans Public Schools or to provide common reading materials for special courses or for special students in special schools. Though established guidelines are helpful in making decisions about what books should be read by students, there is no system-wide…

Translations on Eastern Europe, Political, Sociological, and Military Affairs, Number 1404

DTIC Science & Technology

1977-06-21

expenditure. Moreover, Czech cuisine has little variety, al- ways goulash, pork and salt meat. The monotony of the dishes forms the theme of a song by the...East Berlin cathedrals represent special cases. While the French Cathedral on the Square of the Academy (formerly Gendarmenmarkt) is to be re

Perspectives on Ethnicity in New Orleans.

ERIC Educational Resources Information Center

Cooke, John, Ed.

This pamphlet contains several essays on the culture and ethnic groups of New Orleans, Louisiana. Included are: (11 a discussion by Joseph Logsdon on the uniqueness of New Orleans culture, marked by its cuisine, interethnic mixtures, and its politics; (2) an article on theories of ethnicity and neo ethnicity, by Joseph V. Guillotte, III; (3) a…

Lessons: Katrina and Beginning Anew

ERIC Educational Resources Information Center

Kirylo, James D.

2005-01-01

New Orleans, fondly known in better days for its spectacular cuisine, cool jazz, and good times, was the leading story on television news broadcasts the world over when a massive hurricane came. As Katrina took its destructive path, culminating in the devastating rupture of ill-prepared levee systems, the world was riveted by stories about the…

Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event.

PubMed

Clement, Wendy L; Elliott, Kathryn T; Cordova-Hoyos, Okxana; Distefano, Isabel; Kearns, Kate; Kumar, Raagni; Leto, Ashley; Tumaliuan, Janis; Franchetti, Lauren; Kulesza, Evelyn; Tineo, Nicole; Mendes, Patrice; Roth, Karen; Osborn, Jeffrey M

2018-01-01

Communicating about science with the public can present a number of challenges, from participation to engagement to impact. In an effort to broadly communicate messages regarding biodiversity, evolution, and tree-thinking with the campus community at The College of New Jersey (TCNJ), a public, primarily undergraduate institution, we created a campus-wide, science-themed meal, "Tasting the Tree of Life: Exploring Biodiversity through Cuisine." We created nine meals that incorporated 149 species/ingredients across the Tree of Life. Each meal illustrated a scientific message communicated through interactions with undergraduate biology students, informational signs, and an interactive website. To promote tree-thinking, we reconstructed a phylogeny of all 149 ingredients. In total, 3,262 people attended the meal, and evaluations indicated that participants left with greater appreciation for the biodiversity and evolutionary relatedness of their food. A keynote lecture and a coordinated social media campaign enhanced the scientific messages, and media coverage extended the reach of this event. "Tasting the Tree of Life" highlights the potential of cuisine as a valuable science communication tool.

Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

PubMed

Lane, Christel

2011-12-01

The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

Fruits and vegetables are incorporated into home cuisine in different ways that are relevant to promoting increased consumption.

PubMed

Penny, Mary E; Meza, Krysty S; Creed-Kanashiro, Hilary M; Marin, R Margot; Donovan, Jason

2017-07-01

Fruits and vegetables are essential for healthy life. We examined the fruits and vegetables consumption by 240 caregivers and their children aged 1-17 years in peri-urban Lima, and the ways that they were incorporated into local cuisine. A randomized cross-sectional household survey collected information on the weight of all foods eaten the previous day (24 h) including fruits and vegetables, their preparation and serving sizes. Fruit and vegetable consumption was low and very variable: fruit intake was mean 185.2 ± 171.5 g day -1 , median 138 g day -1 for caregivers and 203.6 ± 190.6 g day -1 and 159 g day -1 for children, vegetable intake was mean 116.9 ± 94.0 g day -1 median 92 g day -1 for caregivers, mean 89.3 ± 84.7 g day -1 median 60 g day -1 for children. Only 23.8% of children and 26.2% of caregivers met the recommended ≥400 g of fruit or vegetable/day. Vegetables were mainly eaten either as ingredients of the main course recipe, eaten by about 80% of caregivers and children, or as salads eaten by 47% of caregivers and 42% of children. Fruits were most commonly eaten as whole fresh fruits eaten by 68% of caregivers and 75% of children. In multivariate analysis of the extent to which different presentations contributed to daily fruit and vegetable consumption, main courses contributed most to determining vegetable intake for caregivers, and for children, main course and salads had similar contributions. For fruit intake, the amount eaten as whole fruit determined total fruit and total fruit plus vegetable intake for both caregivers and children. Local cuisine should be considered in interventions to promote fruit and vegetable consumption. © 2016 John Wiley & Sons Ltd. © 2016 John Wiley & Sons Ltd.

77 FR 12007 - Notice of Petitions by Firms tor Determination of Eligibility to Apply For Trade Adjustment...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-28

.../2011 through 02/21/2012] Date accepted for Firm name Address investigation Products Cuisine Holdings Unlimited, 1997 Surgi Dr., 12/29/2011 The firm manufactures food for human LLC.. Mandeville, LA consumption. 70448. Custom Service Printer, lnc.. 916 E. Keating 2/8/2012 The firm manufactures printed products...

Chinese Geography through Chinese Cuisine

ERIC Educational Resources Information Center

Lipman, Jonathan

2010-01-01

China has the world's largest population, now over 1.3 billion, but its land area (much of it high mountains or desert) is about the same as that of the United States, which has less than one-fourth as many people. So Chinese farmers have learned to use every inch of their fertile land intensively. Pressure on the land has required extremely…

Acorn production and utilization in the Republic of Korea

Treesearch

Shawn Overstreet; Seongmin Choi; Chan-Ryul Park; Dowon Lee; Thomas Gradziel

2015-01-01

Oak acorns have historically provided food for humans and animals in cultures across Asia, North Africa, Europe, and North America. The advent of the twentieth-century saw acorns become marginalized as a food crop in the United States and most of the world, but they have remained a constant part of the cuisine of the Korean Peninsula. Consequently, Korea is often cited...

Class Cuisine: Food in the Foreign Language Class.

ERIC Educational Resources Information Center

Rauschenberg, Gretchen S.

1984-01-01

Food can both interest students in a foreign culture and motivate them to broaden their interests. Cooking with students can take many forms. The students can cook in class if adequate preparations are made and permission is granted. Students can contribute toward the purchase of food for snacks and meals, and the cost can be kept to the price of…

Kan Na! Authentic Chinese Reading. Lessons for Intermediate to Advanced Self-Study. [CD-ROM].

ERIC Educational Resources Information Center

Fleming, Stephen; Hiple, David; Ning, Cynthia

This compact disc offers several lessons in Chinese, including a photo feature from a Chinese newspaper, the service directory from a Chinese hotel room, a pamphlet for travelers from Taiwan, a family letter, an introduction to Chinese cuisine, an article about a hijacking, a letter of agreement between institutions, an odyssey of a teenaged boy,…

A Culinary Cornucopia at the Second Annual Ethnic Food Cook-off | Poster

Cancer.gov

Imagine traveling the globe, sampling cuisines from countries as disparate as Russia, Switzerland, India, and Ethiopia. Sounds like a dream vacation, doesn’t it? Thanks to the Employee Diversity Team (EDT) and its group of gastronomic volunteers, the NCI at Frederick community was taken on this culinary journey, gratis, at the second annual Ethnic Food Cook-off. Read more...

That's a Tomato? Using a Familiar Food to Explore Genetic Variation

ERIC Educational Resources Information Center

Klosterman, Michelle L.; Chrispeels, Hanya E.; Reagan, Bryan R.; Lundy, Stacey R.; Browne, Carole L.; Muday, Gloria K.

2014-01-01

Like the figurative apple for the teacher, the tomato is a well-known food symbol representing a variety of cuisines. We drew on current scientific research and partnerships with classroom teachers to develop a case study activity consisting of four layers to teach concepts of plant biology and genetics to middle and high school students. The goal…

Representation of Knowledge

DTIC Science & Technology

1980-03-01

structure composed of nodes representing semantic primitives. From this structure, a French translation of the input is generated. The translation serves as a...Style: range: (Burgers, Chinese, American, Seafood, French ) default: American if-added: (Update Alternatives of Restaurant) Times-of-Operation: range: a...Restaurant Frame is used to modify the list of alternative restaurants once a particular cuisine is chosen. In some systems, trigger procedures

Special Report: Haiti. Hope for the Future

DTIC Science & Technology

2007-06-01

visitors. Haiti offers beautiful white beaches, an exotic culture, outstanding artists and musicians, and French cuisine . According to recent press...divided between a small, well-educated, affluent, French -speaking elite and a large, uneducated, Creole-speaking, impoverished peasant population...indigo, and hides made Haiti the richest French colony in the New World. Haitian society was composed of thirty thousand Europe- ans, an equal number

Cyberspace Warfare: A New DoD Core Mission Area

DTIC Science & Technology

2013-05-01

information in the same way that people thrive on sumptuous cuisine . What sort of information? Stuff like how to crack passwords that open the portals... French , demonstrating the use of information to shape the strategic environment.”17 This united Northern Germany and Southern Germany as one nation...28 defeat their adversary in detail. On the other hand, the French elected to adopt a

La teneur en iode du sel de cuisine consommé à Lubumbashi et le statut iode des personnes vulnérables: cas de femmes enceintes de milieux défavorisés

PubMed Central

Banza, Bienvenue Ilunga; Lumbu, Jean Baptiste Simbi; Donnen, Philippe; Twite, Eugène Kabange; Kwete, Daniel Mikobi; Kazadi, Costa Mwadianvita; Ozoza, Jean Okolonken; Habimana, Laurence; Kalenga, Prosper Muenze Kayamba; Robert, Annie

2016-01-01

Introduction La consommation du sel faiblement iodé peut engendrer des troubles divers liés à la carence iodée Ce travail a pour objectif d’évaluer la teneur en iode du sel consommé à Lubumbashi et de déterminer le statut iodé des femmes enceintes, cible privilégiée de la carence iodée. Méthodes Une étude transversale descriptive a été consacrée à une analyse iodométrique d'iode dans 739 échantillons de sel collectés dans les ménages et marchés de Lubumbashi en 2014. Précédemment, l'iode urinaire a été déterminé par la technique de minéralisation au persulfate d'ammonium chez 225 femmes enceintes reçues en consultation du 15 mars 2009 au 25 avril 2011. Résultats Notre enquête a révélé 47,5% des échantillons de sels de cuisine adéquatement iodés (15 à 40 ppm), 36,9% d’échantillons faiblement iodés, 7,4% d’échantillons trop riches en iode et 8,1% des échantillons non iodés. La disponibilité en iode du sel de cuisine analysé était globalement de 54,9%, se trouvant nettement en dessous des normes OMS (90%). En mesurant l'iode urinaire chez la femme enceinte, la carence iodée (iode urinaire <150 µg/l) a été observée dans une proportion de 52%. Conclusion La faible disponibilité en iode du sel consommé à Lubumbashi pourrait être responsable d'une grande proportion de la carence iodée observée chez la femme enceinte, ce qui expose celle-ci aux risques majeurs des troubles dus à la carence en iode. PMID:27279956

Fiches pratiques: Fourchettes, et baguettes; La Revolution en mosaique; Bons Baisers, a bientot; Vieux Chat et jeune souris (Practical Ideas: Forks, and Bread; The Revolution in Mosaic; Hugs and Kisses, See You Later; Old Cat and Young Mouse).

ERIC Educational Resources Information Center

Lauzeral, Isabelle; And Others

1989-01-01

Four classroom activities for French language instruction are described: an exercise focusing on differences in national cuisine and eating habits; a game about the French Revolution; analysis of and activities using a personal letter; and discussion based on a fable. (MSE)

Evolution of Mediterranean diets and cuisine: concepts and definitions.

PubMed

Radd-Vagenas, Sue; Kouris-Blazos, Antigone; Singh, Maria Fiatarone; Flood, Victoria M

2017-01-01

The Mediterranean diet has been demonstrated to provide a range of health benefits in observational and clinical trials and adopted by various dietary guidelines. However, a broad range of definitions exist impeding synthesis across trials. This review aims to provide a historical description of Mediterranean diets, from the ancient to the modern, to inform future educational and diet index tool development representing the 'traditional' Mediterranean diet. Nine databases were searched from inception to July 2015 to identify papers defining the Mediterranean diet. The definition accepted by the United Nations Educational, Scientific and Cultural Organization (UNESCO) was also reviewed. The 'traditional' Mediterranean diet is described as high in unprocessed plant foods (grains, vegetables, fruits, legumes, nuts/seeds and extra virgin olive oil), moderate in fish/shellfish and wine and low in meat, dairy, eggs, animal fats and discretionary foods. Additional elements relating to cuisine and eating habits identified in this review include frequent intake of home cooked meals; use of moist, lower temperature, cooking methods; eating main meals in company; reduced snacking occasions; fasting practice; ownership of a vegetable garden; use of traditional foods and combinations; and napping after the midday meal. Scope exists for future tools to incorporate additional elements of the 'traditional' Mediterranean diet to improve the quality, consistency, and synthesis of ongoing research on the Mediterranean diet.

Analysis of micromineral contents of school meals.

PubMed

Shin, Dongsoon

2014-08-01

Korean ordinary diets are referred to be good for human health in worldwide. However it is uncertain whether they provide microminerals enough for growth and health of teenagers. A main purpose of this study was to identify micromineral contents in school meals. The fifty cuisines were collected from elementary schools and middle schools in Gyeongnam area. The contents of Fe, Zn, Cu and Mn among microminerals were analyzed by using ICP-OES method. Data were expressed as mean, standard deviation and range value and linear regression analysis performed. Fe level of Pangibuseotpaprika-salad was the highest among side-dishes (average 346.6 µg) and Zn level of Sullung-tang was highest among soups (average 229.1 µg). Cu level of Buchu-kimchi was the highest among kimchies (average 217.5 µg) and Mn level of Gumeunkongyangnyum-gui was highest among side-dishes (average 198.4 µg). Generally cooked-rices as main dish had relative smaller amounts of microminerals than the other cuisines. The results showed that the ratio of Cu : Fe : Zn was approximately 12 : 4 : 1 and the relationship between Fe versus Zn or Fe versus Cu was significantly positive. Comparing to Korean Dietary Recommended Intakes (KDRI) level, school meals provided not sufficient amount (<25% DRI) of Fe, Zn or Mn, while they did excessive amount (>125% DRI) of Cu.

Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic.

PubMed

Hamajima, Hiroshi; Matsunaga, Haruka; Fujikawa, Ayami; Sato, Tomoya; Mitsutake, Susumu; Yanagita, Teruyoshi; Nagao, Koji; Nakayama, Jiro; Kitagaki, Hiroshi

2016-01-01

The Japanese traditional cuisine, Washoku, considered to be responsible for increased longevity among the Japanese, comprises various foods fermented with the non-pathogenic fungus Aspergillus oryzae (koji). We have recently revealed that koji contains an abundant amount of glycosylceramide. Intestinal microbes have significant effect on health. However, the effects of koji glycosylceramide on intestinal microbes have not been studied. Glycosylceramide was extracted and purified from koji. C57BL/6N mice were fed a diet containing 1 % purified koji glycosylceramide for 1 week. Nutritional parameters and faecal lipid constituents were analyzed. The intestinal microbial flora of mice on this diet was investigated. Ingested koji glycosylceramide was neither digested by intestinal enzymes nor was it detected in the faeces, suggesting that koji glycosylceramide was digested by the intestinal microbial flora. Intestinal microbial flora that digested koji glycosylceramide had an increased ratio of Blautia coccoides. Stimulation of B. coccoides growth by pure koji glycosylceramide was confirmed in vitro. Koji functions as a prebiotic for B. coccoides through glycosylceramide. Since there are many reports of the effects of B. coccoides on health, an increase in intestinal B. coccoides by koji glycosylceramide might be the connection between Japanese cuisine, intestinal microbial flora, and longevity.

JPRS Report, China.

DTIC Science & Technology

1988-02-11

confidence, with the govern- ment structure after Chiang Ching-kuo remaining obscure. Besides, the Taiwan people find themselves all at sea and... Sea food is an impor- tant element in Chinese cuisine, but the Chinese prov- inces bordering on the Soviet Union have no access to the sea and that...is why they would like to buy sea food in this country. Talks were under way in Blagoveshchensk to expand the export of Soviet frozen fish. For their

Command Liaison at the Corps Level.

DTIC Science & Technology

1983-05-20

not bring them together, for they disliked each other’s cuisine . When, owing to the sudden German onslaught on Verdun, the Tenth French Army was...and strategies, and personalities into a cohesive fighting force. BRITISH/ FRENCH The most complete recount of liaison in WW I (or any other conflict for...that matter) is that written by E. Spears concerning his activities as a young lieutenant liaison officer from the British to the French Army. In the

Rocket Tablet,

DTIC Science & Technology

1984-09-12

not accustomed to Chinese food, he ran off directly to the home of the Mayor of Beijing and requested two Western cuisine cooks from a hotel. At the...played out by our Chinese sons and daughters of ancient times. The famous Han dynasty general Li Guang was quickly cured of disease and led an army...Union) of China. This place was about to become the birthplace of the Chinese people’s first rocket baby. Section One In this eternal wasteland called

Japan’s Battle of Okinawa, April-June 1945 (Leavenworth Papers, Number 18)

DTIC Science & Technology

1990-05-01

and close combat to prevail over its lightly armed adversaries, the Chinese and Euro- pean colonial garrisons. Beginning with Guadalcanal, however...Army on 8 July 1944. 55 Cho drank generously and when intoxicated would perform a dance with his samurai sword. He liked having fine cuisine and good...the sentries outside managed to forage some tomatoes and Chinese cabbage from neighboring gardens. Beer and sake were plentiful, and the commander’s

Military Review, January 1992. Volume 72, Number 1

DTIC Science & Technology

1992-01-01

tinuing theme for Vietcong propagandists who COMBAT CUISINE The cooks of the French Expeditionary Corps bottles, along with ammunition and medical sup...Vuono’s goal for the 1990s: an French Brigade in Stuttgart, Germany, offers a Army that is deployable, lethal, agile and versa- suitable model of such an...author offers several valid insights into the faulty planning and execution of the French stand at Dien Bien Phu in 1954 in Indochina, T 2400 ON 7 MAY

The DISAM Journal of International Security Assistance Management. Volume 30, Number 1, March 2008

DTIC Science & Technology

2008-03-01

annexation of a little patch of ground called Sudetenland? Or a French defeat at a place called Dien Bien Phu? Or the return of an obscure cleric to...chats on personal, non-work related subjects – including politics and religion. Family (children), sports, travel, and cuisine are safe...lieu of 2 standard forms can be approved on a case-by- forms or translated versions (Spanish, case basis. The request and forms French , etc.) need

Food preparation in colonial America. A Bicentennial study.

PubMed

Bennion, M

1976-07-01

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

PubMed

Cheng, Jing-chen; Cui, Tong; He, Wan-qing; Nie, Lei; Wang, Jun-ling; Pan, Tao

2015-08-01

Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited.

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.

PubMed

Rehm, Colin D; Drewnowski, Adam

2016-12-13

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend < 0.001), added sugars (-16 kcal/day; p -trend < 0.001), SSBs (-0.12 servings (12 fluid ounces or 355 mL)/day; p -trend < 0.001), and sodium (-166 mg/day; p -trend < 0.001). Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

PubMed Central

Rehm, Colin D.; Drewnowski, Adam

2016-01-01

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend < 0.001), added sugars (−16 kcal/day; p-trend < 0.001), SSBs (−0.12 servings (12 fluid ounces or 355 mL)/day; p-trend < 0.001), and sodium (−166 mg/day; p-trend < 0.001). Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573

Observational study of adherence to a traditional Mediterranean diet, sociocultural characteristics and cardiovascular disease risk factors of older Greek Australians from MEDiterranean ISlands (MEDIS-Australia Study): Protocol and rationale.

PubMed

Thodis, Antonia; Itsiopoulos, Catherine; Kouris-Blazos, Antigone; Brazionis, Laima; Tyrovolas, Stefanos; Polychronopoulos, Evangelos; Panagiotakos, Demosthenes B

2018-02-01

To describe the study protocol of the MEDiterranean ISlands-Australia (MEDIS-Australia) Study modelled on the MEDIS Study conducted in Greece. The present study aims to explore adherence to the traditional Mediterranean diet pattern, determine enablers and barriers to adherence, explore the definition of Greek cuisine, and associations between adherence to the diet pattern and risk factors for cardiovascular disease (CVD) and metabolic syndrome in older Greek Australians originally from Greek islands and Cyprus. Now long-term immigrants, with at least 50 years in Australia, characteristics and risk factor profiles of older Greek islander-born Australians will be compared and contrasted to their counterparts living on Greek islands to evaluate the influence of migration on adherence. The present study is an observational study of cross-sectional design using a modified lifestyle and semi-quantitative food frequency questionnaire to capture sociodemographic, health, psychosocial and dietary characteristics, including cuisine, of 150 older Greek islander-born Australians. Anthropometric measures and medical history will be collected. Participants will be aged over 65 years, live independently, are originally from a Greek island and are free from CVD. Data collection is underway. Characteristics and behaviours associated with adherence, if identified, could be evaluated in future studies. For example, exploration of enablers or barriers to adherence to a Mediterranean dietary pattern in an Australian population. © 2017 Dietitians Association of Australia.

Current Understanding of Antiobesity Property of Capsaicin

PubMed Central

Narang, Nithida; Jiraungkoorskul, Wannee; Jamrus, Parinda

2017-01-01

The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti-inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electronic databases PubMed, Scopus, Web of Science, Google Scholar, and ScienceDirect were searched since 2000 to present for antiobesity term. This review article is provided the update information about the antiobesity property and mechanism of capsaicin for further researches. PMID:28503049

Contemporary food technology and its impact on cuisine.

PubMed

Lupien, John R; Lin, Ding Xiao

2004-01-01

This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.

Chemical Composition and Seasonality of Aromatic Mediterranean Plant Species by NMR-Based Metabolomics

PubMed Central

Scognamiglio, Monica; D'Abrosca, Brigida; Esposito, Assunta; Fiorentino, Antonio

2015-01-01

An NMR-based metabolomic approach has been applied to analyse seven aromatic Mediterranean plant species used in traditional cuisine. Based on the ethnobotanical use of these plants, the approach has been employed in order to study the metabolic changes during different seasons. Primary and secondary metabolites have been detected and quantified. Flavonoids (apigenin, quercetin, and kaempferol derivatives) and phenylpropanoid derivatives (e.g., chlorogenic and rosmarinic acid) are the main identified polyphenols. The richness in these metabolites could explain the biological properties ascribed to these plant species. PMID:25785229

The Kitchen as a Lab

NASA Astrophysics Data System (ADS)

Adria, Ferran; Andres, Jose; Brenner, Michael P.

2012-02-01

Provocative world-famous Chef Ferran Adria, often associated with originating the modernist cuisine movement, and Washington DC chef Jose Andres, credited with bring the ``small plates" movement to North America, will discuss their views on the creative preparation of food with unexpected contrasts of flavor, temperature, and texture. Their discussion will be followed by a talk by Michael P. Brenner, a professor of applied mathematics, who (along with physics professor David A. Weitz) teaches a course at Harvard University on science and cooking. Come learn about the science and the art of food preparation!

The effectiveness of the Danish Organic Action Plan 2020 to increase the level of organic public procurement in Danish public kitchens.

PubMed

Sørensen, Nina N; Tetens, Inge; Løje, Hanne; Lassen, Anne D

2016-12-01

To measure the effect of organic food conversion projects on the percentage of organic food used in Danish public kitchens participating in the Danish Organic Action Plan 2020. The current longitudinal study was based on measurements of organic food percentages in Danish public kitchens before and after kitchen employees participated in conversion projects. Public kitchens participating in the nine organic food conversion projects under the Danish Organic Action Plan 2020, initiated during autumn 2012 and spring 2013 and completed in summer 2015. A total of 622 public kitchens. The average (median) increase in organic food percentage from baseline to follow-up was 24 percentage points (P<0·001) during an overall median follow-up period of 1·5 years. When analysing data according to public kitchen type, the increase remained significant for seven out of eight kitchens. Furthermore, the proportion of public kitchens eligible for the Organic Cuisine Label in either silver (60-90 % organic food procurement) or gold (90-100 % organic food procurement) level doubled from 31 % to 62 %, respectively, during the conversion period. Conversion project curriculum mostly included elements of 'theory', 'menu planning', 'network' and 'Organic Cuisine Label method' to ensure successful implementation. The study reports significant increases in the level of organic food procurement among public kitchens participating in the Danish Organic Action Plan 2020. Recommendations for future organic conversion projects include adding key curriculum components to the project's educational content and measuring changes in organic food percentage to increase the chances of successful implementation.

Starch fossils and the domestication and dispersal of chili peppers (Capsicum spp. L.) in the Americas.

PubMed

Perry, Linda; Dickau, Ruth; Zarrillo, Sonia; Holst, Irene; Pearsall, Deborah M; Piperno, Dolores R; Berman, Mary Jane; Cooke, Richard G; Rademaker, Kurt; Ranere, Anthony J; Raymond, J Scott; Sandweiss, Daniel H; Scaramelli, Franz; Tarble, Kay; Zeidler, James A

2007-02-16

Chili peppers (Capsicum spp.) are widely cultivated food plants that arose in the Americas and are now incorporated into cuisines worldwide. Here, we report a genus-specific starch morphotype that provides a means to identify chili peppers from archaeological contexts and trace both their domestication and dispersal. These starch microfossils have been found at seven sites dating from 6000 years before present to European contact and ranging from the Bahamas to southern Peru. The starch grain assemblages demonstrate that maize and chilies occurred together as an ancient and widespread Neotropical plant food complex that predates pottery in some regions.

Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

PubMed

Tatsumi, E; Konishi, Y; Tsujiyama, S

2016-11-01

To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

The administration to Indonesians of monosodium L-glutamate in Indonesian foods: an assessment of adverse reactions in a randomized double-blind, crossover, placebo-controlled study.

PubMed

Prawirohardjono, W; Dwiprahasto, I; Astuti, I; Hadiwandowo, S; Kristin, E; Muhammad, M; Kelly, M F

2000-04-01

Monosodium L-glutamate (MSG) has been suggested to cause postprandial symptoms after the ingestion of Chinese or oriental meals. Therefore, we examined whether such symptoms could be elicited in Indonesians ingesting levels of MSG typically found in Indonesian cuisine. Healthy volunteers (n = 52) were treated with capsules of placebo or MSG (1.5 and 3.0 g/person) as part of a standardized Indonesian breakfast. The study used a rigorous, randomized, double-blind, crossover design. The occurrence of symptoms after MSG ingestion did not differ from that after consumption of the placebo.

The fungus Ustilago maydis, from the aztec cuisine to the research laboratory.

PubMed

Ruiz-Herrera, J; Martínez-Espinoza, A D

1998-06-01

Ustilago maydis is a plant pathogen fungus responsible for corn smut. It has a complex life cycle. In its saprophitic stage, it grows as haploid yeast cells, while in the invasive stage it grows as a mycelium formed by diploid cells. Thus, a correlation exists between genetic ploidy, pathogenicity and morphogenesis. Dimorphism can be modulated in vitro by changing environmental parameters such as pH. Studies with auxotrophic mutants have shown that polyamines play a central role in regulating dimorphism. Molecular biology approaches are being employed for the analysis of fundamental aspects of the biology of this fungus, such as mating type regulation, dimorphism or cell wall biogenesis.

The Chinese restaurant syndrome: an anecdote revisited.

PubMed

Kenney, R A

1986-04-01

The Chinese Restaurant Syndrome arose from an anecdote of discomfort experienced after eating Chinese cuisine. Monosodium glutamate has been implicated as the causative agent. Work over the past 17 years has consistently failed to reveal any objective sign accompanying the transient sensations that some individuals experience after the experimental ingestion of monosodium glutamate and it is questionable whether the term 'Chinese Restaurant Syndrome' has any validity. When some common food materials are used in the same experimental setting, similar symptoms can be produced in a limited number of people. Double-blind testing of individuals who identify themselves as suffering the 'syndrome' has failed to confirm the role of monosodium glutamate as the provocative agent.

An overview of the pharmacological properties and potential applications of natural monoterpenes.

PubMed

Kozioł, Agata; Stryjewska, Agnieszka; Librowski, Tadeusz; Sałat, Kinga; Gaweł, Magdalena; Moniczewski, Andrzej; Lochyński, Stanisław

2014-01-01

Monoterpenes, the major components of essential oils, belong to the group of isoprenoids containing ten carbon atoms. Being widely distributed in the plant kingdom they are extensively used in cuisine and human health care products. Studies have shown that both natural monoterpenes and their synthetic derivatives are endowed with various pharmacological properties including antifungal, antibacterial, antioxidant, anticancer, antiarrhythmic, anti-aggregating, local anesthetic, antinociceptive, anti-inflammatory, antihistaminic and anti-spasmodic activities. Monoterpenes act also as regulators of growth, heat, transpiration, tumor inhibitors, inhibitors of oxidative phosphorylation, insect repellants, feline and canine attractants and antidiabetics. These interesting activities which might be potentially used not only in pharmaceutical, but also food and cosmetic industries are discussed below.

Adding local flavor to world class imaging.

PubMed

Kalbhen, Carl L

2007-01-01

Chicago, the host city for the annual meeting of the RSNA (Radiological Society of North America), is the quintessential place to obtain certain foods, among them deep dish pizza, the Italian beef sandwich, and the Chicago-style hot dog. Given some appropriate nutritional concerns about these items, it is important to realize that healthier alternatives are grown, produced, and sold regionally. Chicago has also for years been known as one of America's great restaurant towns. However, the French delicacy foie gras cannot be found on the menu of any of its five-star establishments, as the sale of this dish became illegal in 2006. Diagnostic imaging offers a unique perspective on the local Chicago cuisine. (c) RSNA, 2007.

Gastronomic nostalgia: Salvadoran immigrants' cravings for their ideal meal.

PubMed

Stowers, Sharon L

2012-01-01

Immigrants typically express cravings for the food of their homeland, but for undocumented and temporarily documented Salvadoran immigrants living in the United States, the hunger for their traditional cuisine is particularly poignant. To cope with a history of food scarcity in El Salvador and their documentation liminality in the United States, Salvadoran immigrants in this study crave symbolically rich foods. Salvadoran women provide these foods by recreating for their families an ideal Salvadoran meal into which they "groom" meanings of an imagined past and a hoped for present and future. Salvadoran immigrants' cravings, more cultural than physiological, are not readily satisfied, thus contributing to the overconsumption of food and the high rate of overweight among first-generation Salvadoran-American children.

Microbial innovations in the world of food.

PubMed

Kawasaki, Hisashi; Ueda, Kenji

2017-01-01

Technological developments in Japan based on the results of microbial research were a major pillar supporting the postwar industrial revolution. The wellspring of these advancements was the sophisticated technology used in traditional brewing, a foundation of the characteristic Japanese food culture. In this manuscript, we will describe the fermentative production of amino acids and nucleic acids following the discovery of the umami component so distinct in Japanese cuisine, which finally revealed the true power of microbial production. Thereafter, we will describe acetic acid production stemming from brewed vinegar production and the fermentative production of some other organic acids. Finally, we will delve into the massive scale of innovations achieved by the discovery of valuable micro-organisms and how they have affected the field of food.

Gene cuisine or Frankenfood? The theory of reasoned action as an audience segmentation strategy for messages about genetically modified foods.

PubMed

Silk, Kami J; Weiner, Judith; Parrott, Roxanne L

2005-12-01

Genetically modified (GM) foods are currently a controversial topic about which the lay public in the United States knows little. Formative research has demonstrated that the lay public is uncertain and concerned about GM foods. This study (N = 858) extends focus group research by using the Theory of Reasoned Action (TRA) to examine attitudes and subjective norms related to GM foods as a theoretical strategy for audience segmentation. A hierarchical cluster analysis revealed four unique audiences based on their attitude and subjective norm toward GM foods (ambivalent-biotech, antibiotech, biotech-normer, and biotech individual). Results are discussed in terms of the theoretical and practical significance for audience segmentation.

The struggle for Sunday lunch: gastropolitics in the life of Nelson Mandela.

PubMed

Trapido, Anna

2011-01-01

This paper explores the political, economic, and social life of Nelson Mandela through his food choices from 1918 to the present. A description of the minutiae of one particular 1950s Sunday lunch is used to examine the broader role of first colonial and later apartheid legislation in determining the dietary choices and options of South Africans past and present. How such policies shaped attitudes and access to Nelson Mandela’s ancestral Xhosa cuisine is assessed. The long-term cultural, economic, and political impact of a lack of access to core indigenous African ingredients is evaluated. Most of all this paper offers a snapshot portrayal of two families (one white, one black) trying to sustain a normal friendship within a grossly abnormal society.

Zingiber zerumbet (L.) Smith: A Review of Its Ethnomedicinal, Chemical, and Pharmacological Uses

PubMed Central

Yob, N. J.; Jofrry, S. Mohd.; Affandi, M. M. R. Meor. Mohd.; Teh, L. K.; Salleh, M. Z.; Zakaria, Z. A.

2011-01-01

Zingiber zerumbet Sm., locally known to the Malay as “Lempoyang,” is a perennial herb found in many tropical countries, including Malaysia. The rhizomes of Z. zerumbet, particularly, have been regularly used as food flavouring and appetizer in various Malays' cuisines while the rhizomes extracts have been used in Malay traditional medicine to treat various types of ailments (e.g., inflammatory- and pain-mediated diseases, worm infestation and diarrhea). Research carried out using different in vitro and in vivo assays of biological evaluation support most of these claims. The active pharmacological component of Z. zerumbet rhizomes most widely studied is zerumbone. This paper presents the botany, traditional uses, chemistry, and pharmacology of this medicinal plant. PMID:21584247

[Sources analysis and contribution identification of polycyclic aromatic hydrocarbons in indoor and outdoor air of Hangzhou].

PubMed

Liu, Y; Zhu, L; Wang, J; Shen, X; Chen, X

2001-11-01

Twelve polycyclic aromatic hydrocarbons (PAHs) were measured in eight homes in Hangzhou during the summer and autumn in 1999. The sources of PAHs and the contributions of the sources to the total concentration of PAHs in the indoor air were identified by the combination of correlation analysis, factor analysis and multiple regression, and the equations between the concentrations of PAHs in indoor and outdoor air and factors were got. It was indicated that the factors of PAHs in the indoor air were domestic cuisine, the volatility of the mothball, cigarette smoke and heating, the waste gas from vehicles. In the smokers' home, cigarette smoke was the most important factor, and it contributed 25.8% of BaP to the indoor air of smokers' home.

[Radioactive caesium contamination in Inago and sustainability of Inago cuisine in Fukushima].

PubMed

Mitsuhashi, Ryota; Mizuno, Hiroshi; Saeki, Shinjiro; Uchiyama, Sho-ichi; Yoshida, Makoto; Takamatsu, Yuki; Fugo, Hajime

2013-01-01

Inago (edible grasshoppers, Oxya spp.) was a popular food in the Fukushima area, before the reactor accident at Fukushima Dai-ichi Nuclear Power Station in March 2011. We investigated the radioactivity of Cs-134 and Cs-137 contained in Inago captured in Sukagawa, Motomiya, Inawashiro, Date, and Iidate in Fukushima prefecture in 2011 and 2012. The maximum combined radioactivity of Cs-134 and Cs-137 in Inago was 60.7 Bq/kg, which is below the maximum permitted level (100 Bq/kg) in foods established by the government of Japan in April 2012. Furthermore, conventional cooking processes decreased the radioactivity in cooked Inago to under 15.8 Bq/kg, a quarter of that in uncooked Inago. Therefore, we concluded that the health risk of eating Inago is low.

Anti-Helicobacter pylori activity of plant extracts traditionally used for the treatment of gastrointestinal disorders

PubMed Central

Cogo, Laura Lúcia; Monteiro, Cristina Leise Bastos; Miguel, Marilis Dallarmi; Miguel, Obdulio Gomes; Cunico, Miriam Machado; Ribeiro, Marcelo Lima; de Camargo, Eloá Ramalho; Kussen, Gislene Maria Botão; Nogueira, Keite da Silva; Costa, Libera Maria Dalla

2010-01-01

The antibacterial activity of plant extracts obtained from Bixa orellana L., Chamomilla recutita L., Ilex paraguariensis A. St.-Hil., Malva sylvestris L., Plantago major L. and Rheum rhaponticum L. has been evaluated against two reference strains and eleven clinical isolates of Helicobacter pylori. All the plant species chosen are used in popular Brazilian cuisine and folk medicine in the treatment of gastrointestinal disorders. Initial screening was made by the disk diffusion test and then minimum inhibitory concentration was determined by the agar dilution method. The results presented in this work demonstrated that among the plant preparations analyzed, B. orellana L., C. recutita L., I. paraguariensis A. St.-Hil. and M. sylvestris L. were capable of inhibiting the in vitro growth of H. pylori. PMID:24031496

Anticancer Activity of Key Lime, Citrus aurantifolia

PubMed Central

Narang, Nithithep; Jiraungkoorskul, Wannee

2016-01-01

Citrus aurantifolia (family: Rutaceae) is mainly used in daily consumption, in many cultural cuisines, and in juice production. It is widely used because of its antibacterial, anticancer, antidiabetic, antifungal, anti-hypertensive, anti-inflammation, anti-lipidemia, and antioxidant properties; moreover, it can protect heart, liver, bone, and prevent urinary diseases. Its secondary metabolites are alkaloids, carotenoids, coumarins, essential oils, flavonoids, phenolic acids, and triterpenoids. The other important constituents are apigenin, hesperetin, kaempferol, limonoids, quercetin, naringenin, nobiletin, and rutin, all of these contribute to its remedial properties. The scientific searching platforms were used for publications from 1990 to present. The abstracts and titles were screened, and the full-text articles were selected. The present review is up-to-date of the phytochemical property of C. aurantifolia to provide a reference for further study. PMID:28082795

Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

NASA Astrophysics Data System (ADS)

Amalia, U.; Rianingsih, L.; Wijayanti, I.

2018-02-01

Katsuobushi or dried smoked skipjack had a distinctive flavor and widely used in traditional Japanese cuisine. This study aimed to evaluate the oxidation rate of Katsuobushi with different lenght fermentation. The processing treatment of the product were the differences of fish boiling time (30 min and 60 min) and the lenght of fermentation: 1 week, 2 weeks and 3 weeks. The glutamic acid content, the oxidation rate (thiobarbituric acid and peroxide value) and Total Plate Count of katsuobushi were analyzed statistically using analysis of varians. Significant differences were found among 3 weeks of fermentation compare to 1 weeks fermentation (P < 0.05). The conclusion of this study was katsuobushi with 60 min boiling and 3 weeks fermentation was potential to be developed become basic ingredients for the fish flavor.

Defending Oneself From Tourists: The Counter-Environmental Bubble

PubMed Central

Cortini, Michela; Converso, Daniela

2018-01-01

According to the Environmental Bubble Theory, tourists perform a series of strategies in order to remain anchored to their residential spots. The environmental bubble is constituted by a sort of social pellicule able to immunize tourists from the identity/cultural attacks which the visit to a foreign country implies. Such a pellicule is activated by the tourists themselves as they decide to travel in group or, for example, to eat only at the restaurants proposing their own national cuisine, and so on. Generally the potential cultural shock of residents is not taken into consideration in literature, even if it is plausibile to make the hypothesis of a counter-environmental bubble performed by the residents in order to defend their own culture and their identity from the attacks of mass tourism, especially for cities that live on tourism, as, for example, Florence or Siena do. Our study aims at testing the access to local tradition made available in promotional material. The hypothesis we propose is that there should exist a difference in promoting cultural heritage and intimate culture. The intimate culture refers to the living culture, the way of living, comprehending cuisine, education, religion, the way by which the role of females and males are performed, and so on. On the other hand, the cultural heritage, or historical culture, makes reference to a culture meant as belonging to the whole mankind, as it happens, for example, for archeological sites or museums. In more detail, we propose the hypothesis that the intimate culture is maintained unaccessible for tourists' gaze, or at least accessible only in the shape of a spectacularized event, the so called pseudo-event of Boorstin. Using the software NUD*IST we analyzed the promotional material of the city of Siena. Our results confirm Boorstin's theory about pseudo-events realized for tourists. The difference between cultural heritage and intimate culture promotion we have revealed shows an additional lecture of the Boorstinian framework, which makes an echo to the environmental bubble theory (Cohen, 1972), stressing the risk in terms of social and cultural identity tourism implies for both residents and tourists. PMID:29628901

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

PubMed

Govindarajan, V S; Rajalakshmi, D; Chand, N

1987-01-01

Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product. In three earlier parts in this series, the varieties, cultivation, and primary processing; the processed products, world production, and trade; and the chemistry of the color, aroma, and pungency stimuli have been reviewed. In this part, the evaluation of quality through instrumental determination of the causal components and the sensory evaluation of color, aroma, and pungency are discussed. Several methods for quantitative determination of the stimuli and the sensory evaluation of the responses to the stimuli are reviewed. The problems of sensory evaluation of color, aroma, and pungency, the dominant attributes for validation of the instrumentally determined values for carotenoids, volatiles, or particular fractions, and total and individual capsaicinoids are specifically discussed. Summarized details of selected instrumental methods for evaluating the stimuli, which are either validated by correlation to sensorily perceived responses or to adopted standards, are given along with representative data obtained for discussing the adequacy and reliability of the methods. Pungency as a specific gustatory perception and the many methods proposed to evaluate this quality are discussed. A recommended objective procedure for obtaining reproducible values is discussed, and a method for relating different panel results is shown. With such a method, highly significant correlations have been shown between estimated total capsaicinoids and the determined pungency. The estimation of total capsaicinoids by any simple, reliable method is shown to be adequate for quality control of pungency of Capsicum fruits.

Defending Oneself From Tourists: The Counter-Environmental Bubble.

PubMed

Cortini, Michela; Converso, Daniela

2018-01-01

According to the Environmental Bubble Theory, tourists perform a series of strategies in order to remain anchored to their residential spots. The environmental bubble is constituted by a sort of social pellicule able to immunize tourists from the identity/cultural attacks which the visit to a foreign country implies. Such a pellicule is activated by the tourists themselves as they decide to travel in group or, for example, to eat only at the restaurants proposing their own national cuisine, and so on. Generally the potential cultural shock of residents is not taken into consideration in literature, even if it is plausibile to make the hypothesis of a counter-environmental bubble performed by the residents in order to defend their own culture and their identity from the attacks of mass tourism, especially for cities that live on tourism, as, for example, Florence or Siena do. Our study aims at testing the access to local tradition made available in promotional material. The hypothesis we propose is that there should exist a difference in promoting cultural heritage and intimate culture. The intimate culture refers to the living culture, the way of living, comprehending cuisine, education, religion, the way by which the role of females and males are performed, and so on. On the other hand, the cultural heritage, or historical culture, makes reference to a culture meant as belonging to the whole mankind, as it happens, for example, for archeological sites or museums. In more detail, we propose the hypothesis that the intimate culture is maintained unaccessible for tourists' gaze, or at least accessible only in the shape of a spectacularized event, the so called pseudo-event of Boorstin. Using the software NUD * IST we analyzed the promotional material of the city of Siena. Our results confirm Boorstin's theory about pseudo-events realized for tourists. The difference between cultural heritage and intimate culture promotion we have revealed shows an additional lecture of the Boorstinian framework, which makes an echo to the environmental bubble theory (Cohen, 1972), stressing the risk in terms of social and cultural identity tourism implies for both residents and tourists.

Saturated and trans-fatty acids in UK takeaway food.

PubMed

Davies, Ian Glynn; Blackham, Toni; Jaworowska, Agnieszka; Taylor, Catherine; Ashton, Matthew; Stevenson, Leonard

2016-01-01

The aim of the study was to analyze the saturated fatty acid (SFA) and trans-fatty acid (TFA) contents of popular takeaway foods in the UK (including English, pizza, Chinese, Indian and kebab cuisine). Samples of meals were analyzed by an accredited public analyst laboratory for SFA and TFA. The meals were highly variable for SFA and TFA. English and Pizza meals had the highest median amount of SFA with 35.7 g/meal; Kebab meals were high in TFA with up to 5.2 g/meal. When compared to UK dietary reference values, some meals exceeded SFA and TFA recommendations from just one meal. Takeaway food would be an obvious target to reduce SFA and TFA contents and increase the potential of meeting UK recommendations. Strategies such as reformulation and smaller takeaway portion sizes warrant investigation.

Hericium erinaceus (Yamabushitake): a unique resource for developing functional foods and medicines.

PubMed

Wang, Mingxing; Gao, Yang; Xu, Duoduo; Konishi, Tetsuya; Gao, Qipin

2014-12-01

Hericium erinaceus (HE) is a fungus inhabiting the mountainous areas of the northeast territories in Asia. HE has been used in traditional folk medicine and medicinal cuisine in China, Korea and Japan. Evidence has been adduced for a variety of physiological effects, including anti-aging, anti-cancer, anti-gastritis, and anti-metabolic disease properties. Hence, HE is an attractive target resource for developing not only medicines, but also functional foods. Basic studies on the physiological functions of HE and on the chemical identification of its active ingredients have progressed in recent decades. In this article, we provide an overview of the biochemical and pharmacological studies on HE, especially of its antitumor and neuroprotective functions, together with a survey of recent developments in the chemical analysis of its polysaccharides, which comprise its major active components.

Characterization of limes (Citrus aurantifolia) grown in Bhutan and Indonesia using high-throughput sequencing

PubMed Central

Penjor, Tshering; Mimura, Takashi; Matsumoto, Ryoji; Yamamoto, Masashi; Nagano, Yukio

2014-01-01

Lime [Citrus aurantifolia (Cristm.) Swingle] is a Citrus species that is a popular ingredient in many cuisines. Some citrus plants are known to originate in the area ranging from northeastern India to southwestern China. In the current study, we characterized and compared limes grown in Bhutan (n = 5 accessions) and Indonesia (n = 3 accessions). The limes were separated into two groups based on their morphology. Restriction site-associated DNA sequencing (RAD-seq) separated the eight accessions into two clusters. One cluster contained four accessions from Bhutan, whereas the other cluster contained one accession from Bhutan and the three accessions from Indonesia. This genetic classification supported the morphological classification of limes. The analysis suggests that the properties associated with asexual reproduction, and somatic homologous recombination, have contributed to the genetic diversification of limes. PMID:24781859

Sacrolide A, a new antimicrobial and cytotoxic oxylipin macrolide from the edible cyanobacterium Aphanothece sacrum

PubMed Central

Oku, Naoya; Matsumoto, Miyako; Yonejima, Kohsuke; Tansei, Keijiroh

2014-01-01

Summary Macroscopic gelatinous colonies of freshwater cyanobacterium Aphanothece sacrum, a luxury ingredient for Japanese cuisine, were found to contain a new oxylipin-derived macrolide, sacrolide A (1), as an antimicrobial component. The configuration of two chiral centers in 1 was determined by a combination of chiral anisotropy analysis and conformational analysis of different ring-opened derivatives. Compound 1 inhibited the growth of some species of Gram-positive bacteria, yeast Saccharomyces cerevisiae and fungus Penicillium chrysogenum, and was also cytotoxic to 3Y1 rat fibroblasts. Concern about potential food intoxication caused by accidental massive ingestion of A. sacrum was dispelled by the absence of 1 in commercial products. A manual procedure for degrading 1 in raw colonies was also developed, enabling a convenient on-site detoxification at restaurants or for personal consumption. PMID:25161741

Mouthwatering but erosive? A preliminary assessment of the acidity of a basic sauce used in many Indian dishes.

PubMed

Ghai, Nandini; Burke, F J Trevor

2012-12-01

The aim of this study was to assess whether some types of Indian cuisine may contain erosive components. Indian dishes were prepared by a previously published method and their pH measured using a pH probe. The results indicated: (i) that some components of Indian cooking, such as tomatoes and red chilli powder, had the potential to erode enamel; (ii) that the pH of some foods was reduced with increasing temperature; and (iii) that all the basic masalas made and tested had a pH of less than 4.5. Within the limitations of the study, it may be concluded that the basic sauce/masala used in north Indian dishes may have erosive potential. This information could be considered useful when advising patients who eat Indian curries about causes of acid erosion of their teeth.

Case study of restaurant successfully designed, constructed, and operated for excellent dining acoustics

NASA Astrophysics Data System (ADS)

Bollard, Paul; Des Jardins, Stephen

2005-09-01

Prior to the construction of La Provence Restaurant in Roseville, California in 2004, the owner, Stephen Des Jardins, traveled with his cook, architect, and engineer to the Provence Region of France to study the cuisine, architecture, and acoustics of the local restaurants. This information was incorporated into the design, construction, and operation of his restaurant, with acoustical design assistance provided by the author, Paul Bollard. The result of the owner's painstaking attention to detail is a restaurant which has received very positive reviews for its architecture, quality of food, service, and acoustic ambience. This paper documents the measures included in the construction of the restaurant to ensure that the building acoustics enhance the dining experience, rather than detract from it. Photographs of acoustic treatments are included, as are reverberation time (RT60) test results and ambient noise level measurement results.

Total and soluble oxalate content of some Indian spices.

PubMed

Ghosh Das, Sumana; Savage, G P

2012-06-01

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

Principles of diet therapy in ancient Chinese medicine: 'Huang Di Nei Jing'.

PubMed

Ho, Z C

1993-06-01

Huang Di Nei Jing, the first systematic Chinese medical book, was compiled from the observations of imperial herbal doctors in the Qin and Han periods (221 BC - 220 AD). From this classic traditional source may be derived the concept of a balanced and complete diet and probably the world's first dietary guidelines. Basic to the tradition are han, re, wen and bu foods, respectively 'cold', 'hot', 'neutral', 'strengthening'. Basic to Chinese cuisine are jan and tsai- 'cereal' (the rice staple and main meal) and 'dishes' to accompany the rice. Chinese traditional medicine, as in Huang Di Nei Jing, considers the nourishment of body and mind. It also emphasises that herbal medicine and food have the same origin. Diet was essential to the prevention of disease which a glossary of Chinese terms is given at the end of the paper in the Chinese tradition, was superior to treatment.

Osteoporosis and milk intake among Korean women in California: relationship with acculturation to U.S. lifestyle.

PubMed

Irvin, Veronica L; Nichols, Jeanne F; Hofstetter, C Richard; Ojeda, Victoria D; Song, Yoon Ju; Kang, Sunny; Hovell, Melbourne F

2013-12-01

The Korean population in the US increased by a third between 2000 and 2010. Korean women in the US report low calcium intake and relatively high rate of fractures. However, little is known about the prevalence of osteoporosis among Korean American women. This paper examined the relationship between prevalence of osteoporosis and milk consumption, and their relationship with acculturation among a representative sample of immigrant California women of Korean descent. Bilingual telephone surveys were conducted from a probability sample (N = 590) in 2007. Lower acculturation significantly related to lower milk consumption for women during the age periods of 12-18 and 19-34 years. Acculturation was related to higher prevalence of osteoporosis among post-menopausal, but not pre-menopausal Korean women in California. Future research should include larger cohorts, objective measures of osteoporosis, other sources of calcium specific to Korean cuisine, and assessment of bone-loading physical activity.

A study on multi-cultural family wives adapting to Korean cuisine and dietary patterns

PubMed Central

Park, Youngil; Jeong, Hee Sun

2010-01-01

With the increase in multi-cultural families, Korea is seeing a rapid increase in immigrated housewives, who are closely related to food culture. However, studies for the diet of multi-cultural families, which is most closely related to our lives have not been sufficiently researched. With this background, this study conducted research for immigrated women nationwide about food cultures to provide the possibility which Korean food culture would be developed harmoniously with various foreign food cultures. In this study, the immigrated women seemed to have adapted to Korean food culture quickly, but they showed differences according to some conditions like countries they are from and the time they have been in Korea. To achieve this, we need to conduct consistent and in depth studies for food cultures in multi-cultural families so that we can make healthy development in food culture, harmonious with traditional Korean culture. PMID:21103087

Domestic cooking methods affect the nutritional quality of red cabbage.

PubMed

Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

2014-10-15

The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

The food industry and provincial economies.

PubMed

Walsh, Greg; Li, Duo

2004-01-01

This paper discusses the significance of the food industry for the Zhejiang provincial economy and for provincial economies generally. It is suggested that the strong ties between the food industry and provincial economies in China means that the food industry can be a key influence in the economic development of regional China. Moreover, the geographically diffuse nature of the food industry in China gives the industry a strategic significance in countering regional inequality within and between provinces, a by-product of China's rapid growth over the past 25 years. For these reasons, change in the food industry, whether it has its origins in the introduction of western fast foods, or in environmental, technological or economic trends, not only assumes significance for the health of the Chinese people (as other papers presented to the International Cuisine and Health Workshop at Hangzhou have pointed out), but also for the wealth of the nation and the way that wealth is distributed.

Paris

NASA Image and Video Library

2001-10-22

This image of Paris was acquired on July 23, 2000 and covers an area of 23 by 20 km. Known as the City of Light, Paris has been extolled for centuries as one of the great cities of the world. Its location on the Seine River, at a strategic crossroads of land and river routes, has been the key to its expansion since the Parisii tribe first settled here in the 3rd century BC. Paris is an alluring city boasting many monumental landmarks, such as the Cathedral of Notre Dame, the Louvre, and the Eiffel Tower. Its beautiful gardens, world-class cuisine, high fashion, sidewalk cafés, and intellectual endeavors are well known. The city's cultural life is centered on the Left Bank of the Seine, while business and commerce dominate the Right Bank. The image is located at 48.8 degrees north latitude and 2.3 degrees east longitude. http://photojournal.jpl.nasa.gov/catalog/PIA11168

Turtles as a Possible Reservoir of Nontyphoidal Salmonella in Shanghai, China

PubMed Central

Zhang, Jianmin; Kuang, Dai; Wang, Fei; Meng, Jianghong; Jin, Huiming; Yang, Xiaowei; Liao, Ming; Klena, John D.; Wu, Shuyu; Zhang, Yongbiao; Xu, Xuebin

2017-01-01

Terrapins and turtles are known to transmit Salmonella to humans. However, little was known about the occurrence of this pathogen in soft-shelled terrapin that is a popular delicacy in Chinese and other East Asian cuisines. We isolated and characterized 82 (24.4%) isolates of Salmonella from 336 fecal samples of soft-shelled terrapins (51 of 172; 29.7%) and pet turtles (31 of 164; 18.9%) in Shanghai. Salmonella Thompson was the most common serotype (17.1%) among others. Many isolates (84.1%) were resistant to multiple antimicrobials (≥3). Molecular analysis of Salmonella Thompson and Salmonella Typhimurium using pulsed-field gel electrophoresis unveiled a close genetic relationship between several human and terrapin isolates. Our results highlight the risk associated with the handling and consumption of turtles and their role in the spread of Salmonella in the human salmonellosis. PMID:27267492

Garlic and onions: Their cancer prevention properties

PubMed Central

Nicastro, Holly L.; Ross, Sharon A.; Milner, John A.

2015-01-01

The Allium genus includes garlic, onions, shallots, leeks, and chives. These vegetables are popular in cuisines worldwide and are valued for their potential medicinal properties. Epidemiological studies, while limited in their abilities to assess Allium consumption, indicate some associations of Allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestinal tract. Limited intervention studies have been conducted to support these associations. The majority of supportive evidence on Allium vegetables cancer preventive effects comes from mechanistic studies. These studies highlight potential mechanisms of individual sulfur-containing compounds and of various preparations and extracts of these vegetables, including decreased bioactivation of carcinogens, antimicrobial activities, and redox modification. Allium vegetables and their components have effects at each stage of carcinogenesis and affect many biological processes that modify cancer risk. This review discusses the cancer preventive effects of Allium vegetables, particularly garlic and onions, and their bioactive sulfur compounds and highlights research gaps. PMID:25586902

Adaptive ingredients against food spoilage in Japanese cuisine.

PubMed

Ohtsubo, Yohsuke

2009-12-01

Billing and Sherman proposed the antimicrobial hypothesis to explain the worldwide spice use pattern. The present study explored whether two antimicrobial ingredients (i.e. spices and vinegar) are used in ways consistent with the antimicrobial hypothesis. Four specific predictions were tested: meat-based recipes would call for more spices/vinegar than vegetable-based recipes; summer recipes would call for more spices/vinegar than winter recipes; recipes in hotter regions would call for more spices/vinegar; and recipes including unheated ingredients would call for more spices/vinegar. Spice/vinegar use patterns were compiled from two types of traditional Japanese cookbooks. Dataset I included recipes provided by elderly Japanese housewives. Dataset II included recipes provided by experts in traditional Japanese foods. The analyses of Dataset I revealed that the vinegar use pattern conformed to the predictions. In contrast, analyses of Dataset II generally supported the predictions in terms of spices, but not vinegar.

Torbangun (Coleus amboinicus Lour): a Bataknese traditional cuisine perceived as lactagogue by Bataknese lactating women in Simalungun, North Sumatera, Indonesia.

PubMed

Damanik, Rizal

2009-02-01

Torbangun (Coleus amboinicus Lour) has been used as a breast milk stimulant (a lactagogue) by Bataknese people in Indonesia for hundreds of years. However, the traditional use of torbangun is not well documented, and scientific evidence is limited to establish coleus as a lactagogue. This Focus Group Discussion (FGD) study was conducted to gather information regarding the practice and cultural beliefs related to the traditional use of torbangun as a lactagogue. The main findings of this investigation were: (1) torbangun, which is considered nourishing, is usually given to the mother for one month after giving birth in order to restore her state of balance; (2) in the Bataknese culture, torbangun is perceived to serve several purposes which include enhancing breast milk production and acting as a uterine cleansing agent; and (3) the tradition has been practiced for hundreds of years, and its adherence is still strong.

Wild food plants of popular use in Sicily

PubMed Central

Lentini, Francesca; Venza, Francesca

2007-01-01

In the present work the authors report the result of their food ethnobotanical researches, which have been carried out in Sicily during the last thirty years. Data concerning 188 wild species used in the traditional Sicilian cuisine are reported. The authors underline those species that are partially or completely unknown for their culinary use and they illustrate other species that local inhabitants suggested in the prevention or treatment of symptomatologies caused by a refined diet, poor in vegetables. These data want to contribute to avoid the loss of traditional knowledge on uses and recipes concerning wild food botanicals, and to encourage further studies for those species that have not yet been sufficiently researched in their food chemical and nutritional profile. These studies may also suggest new applications for a few botanicals in medico-nutritional fields. The work includes also a short review of the seaweeds and mushrooms traditionally gathered and consumed in Sicily. PMID:17397527

Culinary delights and travel? A review of zoonotic cestodiases and metacestodiases.

PubMed

Ito, Akira; Budke, Christine M

2014-01-01

Due to increased globalization, food-borne parasitic infections are becoming more prevalent worldwide, including in countries where these parasites and parasitic diseases had previously been well controlled or eradicated. Improved sanitation, health education, and establishment of appropriate food safety mechanisms can go a long way towards the control of many these infections. However, food-borne parasitic infections are still common diseases in developing countries, especially in rural areas. As many of today's travelers are looking to explore more distant locations and partake in the local cuisine, they may be at greater risk of acquiring a food-borne parasitic infection, including those caused by a number of adult and larval tapeworms. This review discusses fish and meat-borne tapeworms and zoonotic metacestodiases of public health importance to both developing and developed countries, with a focus on infection prevention in travelers. Copyright © 2014 Elsevier Ltd. All rights reserved.

Culinary Medicine-Jalebi Adhesions.

PubMed

Kapoor, Vinay K

2016-02-01

Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig. 1). Jalebi, an Indian dessert, has a single long tubular strip of fried batter filled with sugary syrup so intertwined that it is impossible to discern its ends; if broken, the syrup spills out-the best way to relish it is to chew the whole piece (Fig. 2). Because of these similarities between them, I propose to name dense intra-abdominal adhesions as 'jalebi adhesions.'

Food Processing and the Mediterranean Diet

PubMed Central

Hoffman, Richard; Gerber, Mariette

2015-01-01

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties. PMID:26393643

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect.

PubMed

Amitsuka, Takahiko; Okamura, Maya; Mukuta, Kei; Shiibashi, Hiroko; Haraguchi, Kenji; Saito, Tsukasa; Inoue, Kazuo; Fushiki, Tohru

2017-08-01

Katsuodashi, a dried bonito broth, is very basic and indispensable in Japanese cuisine and contains taste-exhibiting components and unique aroma. We previously reported that its unique aroma contributes to the preference and reinforcement effect associated with dried bonito. This study aims to elucidate the contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect. Volatile components obtained from dried bonito were fractionated and the fractions were subjected to two-bottle choice test. The fractionation test suggested that the component responsible for the preference is not one but comprises multiple components. In the GC-MS analysis/reconstruction test, solution with aromatic flavor narrowed down to 125 compounds had preference, and also had reinforcement effect. Moreover, GC-MS-olfactometry analysis narrowed down the candidate components to 28 out of 125. Mice showed preference for the test solution with aromatic flavor reconstructed with 28 components but did not show reinforcement behavior.

Extraction of Curcumin Pigment from Indonesian Local Turmeric with Its Infrared Spectra and Thermal Decomposition Properties

NASA Astrophysics Data System (ADS)

Nandiyanto, A. B. D.; Wiryani, A. S.; Rusli, A.; Purnamasari, A.; Abdullah, A. G.; Ana; Widiaty, I.; Hurriyati, R.

2017-03-01

Curcumin is one of the pigments which is used as a spice in Asian cuisine, traditional cosmetic, and medicine. Therefore, process for getting curcumin has been widely studied. Here, the purpose of this study was to demonstrate the simple method for extracting curcumin from Indonesian local turmeric and investigate the infrared spectra and thermal decomposition properties. In the experimental procedure, the washed turmeric was dissolved into an ethanol solution, and then put into a rotary evaporator to enrich curcumin concentration. The result showed that the present method is effective to isolate curcumin compound from Indonesian local turmeric. Since the process is very simple, this method can be used for home industrial application. Further, understanding the thermal decomposition properties of curcumin give information, specifically relating to the selection of treatment when curcumin must face the thermal-related process.

The Chemistry of Diet: Medicine, Nutrition, and Staple Foods in Imperial Brazil.

PubMed

Loureiro de Mendonça Couto, Cristiana

2015-01-01

Brazilian cuisine is much admired by present-day international chefs. However, in the nineteenth century, local ingredients and recipes were looked down upon by the Portuguese colonists, as well as by visiting European naturalists. This fact, together with medical and chemical views formulated throughout the 1800s, led locally trained doctors to attribute the occurrence of countless diseases that devastated Rio de Janeiro to local staple foods, particularly corn and manioc flour. In the first part of the present article, I review the dietary habits of Brazilians through the eyes of European naturalists who travelled across the country in the early nineteenth century. In the second part, I summarise the ideas formulated by French and German chemists on the components, and consequent nutritional value, of cereals and other sources of flour, and then analyse the appropriation of such ideas--particularly those of Justus Liebig--by Brazilian doctors and their adaptation to local conditions.

Institutionalizing the evaluation of health programs and policies in France: "cuisine internationale" over fast food and "sur mesure" over ready-made.

PubMed

Hartz, Z M

1999-01-01

The purpose of this article is to describe several chronological milestones in institutionalizing the evaluation of public programs and policies in France from a governmental perspective and in the health sector, situating such references in the international context. The institutional nature of evaluation implies integrating it into an action-oriented model, linking analytical activities to management, thus constituting the formulation of an evaluation policy for policy evaluation. The study focuses on issues related to the structure, practice, and utilization of evaluation results as well as other characteristics providing the French model with a certain resistance to traditional "fast-food" or "ready-made" methodological approaches. The institutionalization of sectorial evaluation appears more promising than that of the government's centralized channel, despite the work developed by a Scientific Evaluation Council, and suggests avenues for reflection and debate pertaining to the Brazilian Unified Health System.

Food Processing and the Mediterranean Diet.

PubMed

Hoffman, Richard; Gerber, Mariette

2015-09-17

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

Achiote (Bixa orellana L.): a natural source of pigment and vitamin E.

PubMed

Raddatz-Mota, Denise; Pérez-Flores, Laura J; Carrari, Fernando; Mendoza-Espinoza, José A; de León-Sánchez, Fernando Díaz; Pinzón-López, Luis L; Godoy-Hernández, Gregorio; Rivera-Cabrera, Fernando

2017-05-01

Commercialization of agricultural products, including seeds and its derived products, represents an important economic source for developing countries. Natural colorants obtained from the seeds of achiote plant (annatto) have been used since pre-Hispanic times. Also, production of this crop has been important for Mayan cuisine. Annual world production of achiote seeds is approximately 14,500 tons (dry weight). Two thirds of the production is commercialized as dried seeds and the rest as colorant. Latin America produces 60% of the total world production, followed by Africa (27%) and Asia (12%). The main producers in Latin America are Peru, Brazil and Mexico. The purpose of the present paper is to review the most recent literature on Bixa orellana L. focusing on bixin, norbixin, tocotrienols and tocopherols biosynthesis, use and industrial applications of annatto extracts, as well as its nutraceutical potential and its benefits for human health.

Brain evolution, the determinates of food choice, and the omnivore's dilemma.

PubMed

Armelagos, George J

2014-01-01

A coevolutionary paradigm using a biocultural perspective can help to unravel the complex interactions that led to the contemporary pattern of eating. Evolutionary history helps to understand the adaptation of diet and its nutritional implications. Anatomical and behavioral changes linked to changing dietary patterns in the Paleolithic resulted in an adaptive framework that affects modern diet. The evolution of an expanding brain, a shrinking large intestine, and lengthening small intestine necessitated a demand for nutritionally dense foods. The key to these changes is an understanding of the response to the omnivore's dilemma. Omnivores in their search for new items to feed their varied diet (neophilia) have a challenge when they fear (neophobia) novel items that may be poisonous and can cause death. The inborn mechanism initiates palate fatigue (sensory-specific satiety) ensuring a variety of foods will be eaten. Variety will limit the impact of toxins ingested and provide a more balanced diet. The development of cuisine, a momentous event in history, mediated the conflict, and changed the course of human evolution. The cuisine, a biocultural construct, defines which items found in nature are edible, how these products are transformed into food, the flavors used to add a sensory dimension to foods, and rules of eating or etiquette. Etiquette defines how, when, and with whom we eat. Patterns of eating in the modern setting are the end product of the way that Homo sapiens evolved and resolved the omnivore's dilemma. Control of fire and cooking expanded the range of available foods by creating a class of foods that are "predigested." An essential element to the evolution of the human diet was the transition to agriculture as the primary mode of subsistence. The Neolithic revolution dramatically narrowed the dietary niche by decreasing the variety of available foods, with the shift to intensive agriculture creating a dramatic decline in human nutrition. The recent industrialization of the world food system has resulted in a nutritional transition in which developing nations are simultaneously experiencing undernutrition and obesity. In addition, an abundance of inexpensive, high-density foods laden with sugar and fats is available to a population that expends little energy to obtain such large numbers of calories. Furthermore, the abundant variety of ultraprocessed foods overrides the sensory-specific satiety mechanism leading to overconsumption.

Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China.

PubMed

Wang, Hongli; Xiang, Zhiyuan; Wang, Lina; Jing, Shengao; Lou, Shengrong; Tao, Shikang; Liu, Jing; Yu, Mingzhou; Li, Li; Lin, Li; Chen, Ying; Wiedensohler, Alfred; Chen, Changhong

2018-04-15

Cooking emission is one of sources for ambient volatile organic compounds (VOCs), which is deleterious to air quality, climate and human health. These emissions are especially of great interest in large cities of East and Southeast Asia. We conducted a case study in which VOC emissions from kitchen extraction stacks have been sampled in total 57 times in the Megacity Shanghai. To obtain representative data, we sampled VOC emissions from kitchens, including restaurants of seven common cuisine types, canteens, and family kitchens. VOC species profiles and their chemical reactivities have been determined. The results showed that 51.26%±23.87% of alkane and 24.33±11.69% of oxygenated VOCs (O-VOCs) dominate the VOC cooking emissions. Yet, the VOCs with the largest ozone formation potential (OFP) and secondary organic aerosol potential (SOAP) were from the alkene and aromatic categories, accounting for 6.8-97.0% and 73.8-98.0%, respectively. Barbequing has the most potential of harming people's heath due to its significant higher emissions of acetaldehyde, hexanal, and acrolein. Methodologies for calculating VOC emission factors (EF) for restaurants that take into account VOCs emitted per person (EF person ), per kitchen stove (EF kitchen stove ) and per hour (EF hour ) are developed and discussed. Methodologies for deriving VOC emission inventories (S) from restaurants are further defined and discussed based on two categories: cuisine types (S type ) and restaurant scales (S scale ). The range of S type and S scale are 4124.33-7818.04t/year and 1355.11-2402.21t/year, respectively. We also found that S type and S scale for 100,000 people are 17.07-32.36t/year and 5.61-9.95t/year, respectively. Based on Environmental Kuznets Curve, the annual total amount of VOCs emissions from catering industry in different provinces in China was estimated, which was 5680.53t/year, 6122.43t/year, and 66,244.59t/year for Shangdong and Guangdong provinces and whole China, respectively. Large and medium-scaled restaurants should be paid more attention with respect to regulation of VOCs. Copyright © 2017 Elsevier B.V. All rights reserved.

Phytochemical characterization and biological activity evaluation of ethanolic extract of Cinnamomum zeylanicum.

PubMed

Husain, Ishrat; Ahmad, Rumana; Chandra, Anu; Raza, Syed Tasleem; Shukla, Yogeshwer; Mahdi, Farzana

2018-06-12

India being a multicultural nation, every region of the country offers a distinct culinary flavor and taste. These flavors are attributed to spices and condiments which form the mainstay of Indian cuisine. Most of these spices and condiments are derived from various biodiversity hotspots in India and form the crux of India's multidiverse and multicultural cuisine. Apart from their varying aromas, flavors and tastes, these spices and condiments are known to possess several medicinal properties also. Most of these spices find considerable mention in Ayurveda, the indigenous system of medicine, as panaceas for several aliments. Cinnamomum zeylanicum (CZ), belonging to family Lauraceae and commonly known as cinnamon is one such spice known to have diverse medicinal properties since time immemorial. In the present study, apoptotic and anti-microbial activity of ethanolic extract of CZ was evaluated against human breast cancer cell line MDA-MB-231 and compared for its effect on normal kidney epithelial cell line Vero. Ethanolic extract of tree bark of CZ was used to determine the cytotoxic effect on MDA-MB-231 using Trypan blue dye exclusion method and cytometry. The tested dose of the extract was 10-100 µg/mL. Antibacterial activity was determined using disc diffusion method against Staphylococcus aureus and Escherichia coli in the range 2-10 mg/mL. Apoptotic activity was determined using DNA fragmentation assay. Ethanolic extract of CZ was found to have an IC 50 value of 25 µg/mL against MDA cell line. On the other hand, CZ extract did not have any significant effect on Vero cells even at 100 µg/mL (IC 50 > 100 µg/mL). The ethanolic extract of CZ bark showed significant antibacterial activity against S. aureus at 10 mg/mL while no appreciable activity was detected against E. coli. DNA isolated from extract treated cancer cells showed a fragmentation pattern characteristic of apoptosis. However, no DNA fragmentation was observed in DNA isolated from extract treated Vero cells. Ethanolic bark extract of CZ could be potentially beneficial in treating breast cancer and may be of interest for future studies in developing integrative cancer therapy against proliferation, metastasis, and migration of breast cancer cells. Copyright © 2018 Elsevier B.V. All rights reserved.

Rosé wine volatile composition and the preferences of Chinese wine professionals.

PubMed

Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

2016-07-01

Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. Copyright © 2016 Elsevier Ltd. All rights reserved.

In Vivo Hypocholesterolemic Effect of MARDI Fermented Red Yeast Rice Water Extract in High Cholesterol Diet Fed Mice

PubMed Central

Beh, Boon Kee; Kong, Joan; Ho, Wan Yong; Mohd Yusof, Hamidah; Hussin, Aminuddin bin; Jaganath, Indu Bala; Alitheen, Noorjahan Banu; Jamaluddin, Anisah

2014-01-01

Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine the in vivo hypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural Research and Development Institute (MARDI) Monascus purpureus strains in mice fed with high cholesterol diet. Absence of monacolin-k, lower level of γ-aminobutyric acid (GABA), higher content of total amino acids, and antioxidant activities were detected in MARDI fermented red yeast rice water extract (MFRYR). In vivo MFRYR treatment on hypercholesterolemic mice recorded similar lipid lowering effect as commercial red yeast rice extract (CRYR) as it helps to reduce the elevated serum liver enzyme and increased the antioxidant levels in liver. This effect was also associated with the upregulation of apolipoproteins-E and inhibition of Von Willebrand factor expression. In summary, MFRYR enriched in antioxidant and amino acid without monacolin-k showed similar hypocholesterolemic effect as CRYR that was rich in monacolin-k and GABA. PMID:25031606

Measurement of emissions of fine particulate organic matter from Chinese cooking

NASA Astrophysics Data System (ADS)

He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

De Novo Assembly and Comparative Transcriptome Analysis Provide Insight into Lysine Biosynthesis in Toona sinensis Roem.

PubMed

Zhang, Xia; Song, Zhenqiao; Liu, Tian; Guo, Linlin; Li, Xingfeng

2016-01-01

Toona sinensis Roem is a popular leafy vegetable in Chinese cuisine and is also used as a traditional Chinese medicine. In this study, leaf samples were collected from the same plant on two development stages and then used for high-throughput Illumina RNA-sequencing (RNA-Seq). 125,884 transcripts and 54,628 unigenes were obtained through de novo assembly. A total of 25,570 could be annotated with known biological functions, which indicated that the T. sinensis leaves and shoots were undergoing multiple developmental processes especially for active metabolic processes. Analysis of differentially expressed unigenes between the two libraries showed that the lysine biosynthesis was an enriched KEGG pathway, and candidate genes involved in the lysine biosynthesis pathway in T. sinensis leaves and shoots were identified. Our results provide a primary analysis of the gene expression files of T. sinensis leaf and shoot on different development stages and afford a valuable resource for genetic and genomic research on plant lysine biosynthesis.

Immunomodulatory activities and antioxidant properties of polysaccharides from Monascus-fermented products in vitro.

PubMed

Tseng, Kuo-Chuan; Fang, Tony J; Chiang, Shen-Shih; Liu, Chin-Feng; Wu, Cheng-Lun; Pan, Tzu-Ming

2012-05-01

Monascus-fermented products have featured in Chinese cuisine for thousands of years and are widely used as food colourants and dietary materials in many Asian countries. Rice and dioscorea fermented with Monascus purpureus NTU 568 have health-promoting attributes in vitro and in vivo. The aim of this study was to investigate the immunomodulatory and antioxidant effects of polysaccharides from red mould rice (RMRP) and red mould dioscorea (RMDP) in Raw 264.7 cells. The results showed the antioxidant capabilities (including scavenging, chelating, inhibition of lipid peroxidation, and reducing power) of RMRP and RMDP at a concentration of 10 mg mL(-1). RMRP and RMDP also stimulated cell proliferation, nitric oxide production, phagocytosis and cytokine production (including IL1-β, IL-6 and TNF-α) in Raw 264.7 cells. These findings demonstrate that RMRP and RMDP have antioxidant and immunomodulation potential to be developed as novel dietary supplements. Copyright © 2011 Society of Chemical Industry.

Antiangiogenic effects and mechanisms of trans-ethyl p-methoxycinnamate from Kaempferia galanga L.

PubMed

He, Zhi-Heng; Yue, Grace Gar-Lee; Lau, Clara Bik-San; Ge, Wei; But, Paul Pui-Hay

2012-11-14

Kaempferia galanga L. (Zingiberaceae) is an aromatic herb and a popular spice used as a condiment in Asian cuisine. The ethanol extract of the dried plant and its successive four subfractions were investigated on zebrafish model by quantitative endogenous alkaline phosphatase assay. Both n-hexane and ethyl acetate fractions had antiangiogenic activity, and two major active components (trans-ethyl p-methoxycinnamate and kaempferol) showed potent antiangiogenic effects on wild-type zebrafish. Because of its much stronger effect and no antiangiogenic activity reported, trans-ethyl p-methoxycinnamate was further investigated for its action mechanism. It dose dependently inhibited vessel formation on both wild- and Tg(fli1a:EGFP)y1-type zebrafish embryos. The semiquantitative reverse transcription polymerase chain reaction assay suggested that trans-ethyl p-methoxycinnamate affects multiple molecular targets related to angiogenesis. In vitro, it specifically inhibited the migration and tube formation of human umbilical vein endothelial cells. In vivo, it could block bFGF-induced vessel formation on Matrigel plug assay.

Untargeted analysis to monitor metabolic changes of garlic along heat treatment by LC-QTOF MS/MS.

PubMed

Molina-Calle, María; Sánchez de Medina, Verónica; Calderón-Santiago, Mónica; Priego-Capote, Feliciano; Luque de Castro, María D

2017-09-01

Black garlic is increasing its popularity in cuisine around the world; however, scant information exists on the composition of this processed product. In this study, polar compounds in fresh garlic and in samples taken at different times during the heat treatment process to obtain black garlic have been characterized by liquid chromatography coupled to tandem mass spectrometry in high resolution mode. Ninety-five compounds (mainly amino acids and metabolites, organosulfur compounds, and saccharides and derivatives) were tentatively identified in all the analysed samples and classified as a function of the family they belong to. Statistical analysis of the results allowed establishing that the major changes in garlic occur during the first days of treatment, and they mainly affect to the three representative families. The main pathways involved in the synthesis of the compounds affected by heat treatment, and their evolution during the process were studied. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Environmental analysis and monitoring for recreational farms in Taiwan

NASA Astrophysics Data System (ADS)

Chang, Wen-Chuan; Lin, Chun-Nan; Wongchai, Anupong

2017-11-01

The rapid growth of recreational farms and leisure industry has fiercely faced competitive in a Taiwan’s market to achieve business development sustainability trends. Effective business development strategy has become a key of the business performance management to help develop and implement growth opportunities. Recreational farms have functional products, culture, and natural resources as essential elements for the business development of local cuisine. The purpose of this study is, based on the SWOT analysis, to understand the current situation of catering business in recreational farms in Taiwan and to analyze the trends in development to discover how to operate local food restaurant business in recreational farms successfully and create long-term value for a business from customers, markets, and related parties. This research collected a total of 300 questionnaires from recreational farm tourists and excellent recreational farm entrepreneurs, as well as on-site staffs in an outstanding recreational farm. The results of this study provided a reference and guidelines of trends in development for the entrepreneurs to create a modern niche market.

The first characterized asparaginase from a basidiomycete, Flammulina velutipes.

PubMed

Eisele, Nadine; Linke, Diana; Bitzer, Katrin; Na'amnieh, Shukry; Nimtz, Manfred; Berger, Ralf G

2011-02-01

Flammulina velutipes enjoys high popularity as an edible mushroom in Asian cuisines. Investigating the secretion of peptidases in nutrient media enriched with gluten, an enzyme was noticed that catalyzed the deamidation of L-asparagine and L-glutamine. The enzyme was purified to electrophoretic homogeneity by foaming and SEC. PAGE analysis revealed a protein of about 85 kDa with 13 kDa subunits indicating a hexameric protein. Degenerated primers were deduced from peptide fragments and the complete coding sequence of 372 bp was determined. The gene of Flammulina velutipes asparaginase (FvNase) over expressed in E. coli achieved an L-asparagine-hydrolyzing activity of 16 U/mL in crude extract, which was five times higher than its L-glutamine-hydrolyzing ability. The enzyme showed a pH-optimum at pH 7, remarkable tolerance towards elevated temperature and sodium chloride concentration in both the native and recombinant form, and no significant homology to any conserved domains of published asparaginases or glutaminases. Copyright © 2010 Elsevier Ltd. All rights reserved.

Are staff management practices and inspection risk ratings associated with foodborne disease outbreaks in the catering industry in England and Wales?

PubMed

Jones, Sarah L; Parry, Sharon M; O'Brien, Sarah J; Palmer, Stephen R

2008-03-01

Despite structured enforcement of food hygiene requirements known to prevent foodborne disease outbreaks, catering businesses continue to be the most common setting for outbreaks in the United Kingdom. In a matched case control study of catering businesses, 148 businesses associated with outbreaks were compared with 148 control businesses. Hazard analysis critical control point systems and/or formal food hygiene training qualifications were not protective. Food hygiene inspection scores were not useful in predicting which catering businesses were associated with outbreaks. Businesses associated with outbreaks were more likely to be larger small and medium-sized enterprises (SMEs) or to serve Chinese cuisine and less likely to have the owner or manager working in the kitchen, but when size of the SME was taken into account these two differences were no longer significant. In larger businesses, case businesses were more likely to be hotels and were more commonly associated with viral foodborne outbreaks, but there was no explanation within the data for this association.

[Different uses of Fagopyrum esculentum Moench (buckwheat) in Japan and China: what ancient medical documents reveal].

PubMed

Tatsumi, Nami; Marui, Eiji

2012-03-01

The purpose of this thesis is to demonstrate that buckwheat has been recognized, both in Japan and China, as a crop that is useful in many ways: as an agricultural crop, and for the healing powers and properties that, according to traditional Chinese medicine, it has. A comparative study of ancient documents pertaining to medicine in these countries has made it clear that this is the case. Buckwheat, however, has been used quite differently in each country. As is shown in some ancient Chinese documents pertaining to medicine, China has treated buckwheat primarily as a medicine for clinical use rather than as an edible crop. Nowadays, buckwheat is eaten only in some regions of China. Although it came to Japan from China as a medicine, in Japan buckwheat gradually became a popular food crop. It has become an important component of traditional Japanese cuisine thanks in part to government support and the strong demand that developed in Japanese society.

Biosynthesis of the halogenated mycotoxin aspirochlorine in koji mold involves a cryptic amino acid conversion.

PubMed

Chankhamjon, Pranatchareeya; Boettger-Schmidt, Daniela; Scherlach, Kirstin; Urbansky, Barbara; Lackner, Gerald; Kalb, Daniel; Dahse, Hans-Martin; Hoffmeister, Dirk; Hertweck, Christian

2014-12-01

Aspirochlorine (1) is an epidithiodiketopiperazine (ETP) toxin produced from koji mold (Aspergillus oryzae), which has been used in the oriental cuisine for over two millennia. Considering its potential risk for food safety, we have elucidated the molecular basis of aspirochlorine biosynthesis. By a combination of genetic and chemical analyses we found the acl gene locus and identified the key role of AclH as a chlorinase. Stable isotope labeling, biotransformation, and mutational experiments, analysis of intermediates and an in vitro adenylation domain assay gave totally unexpected insights into the acl pathway: Instead of one Phe and one Gly, two Phe units are assembled by an iterative non-ribosomal peptide synthetase (NRPS, AclP), followed by halogenation and an unprecedented Phe to Gly amino acid conversion. Biological assays showed that both amino acid transformations are required to confer cytotoxicity and antifungal activity to the mycotoxin. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Greek Students' Science-related Interests and Experiences: Gender differences and correlations

NASA Astrophysics Data System (ADS)

Christidou, Vasilia

2006-08-01

This paper explores the science-related interests and out-of-school experiences of 583 ninth-grade Greek students. The instrument of data collection consisted of a questionnaire including items on science-related topics that could be of interest to students and on everyday, out-of-school, science-related experiences. Factor analysis yielded six distinct fields of interest and five types of science-related experiences. Significant gender differences emerge: girls are more interested in topics related to human biology, health, and fitness, and are more familiar with using instruments and devices, seeking information about nature, and doing cuisine and handicraft; while boys are more interested in science, technology, and their social dimension, and the threatening aspects of science and technology, and tend to engage more in manual work and computer use. The results of this study indicate that there is a need for the Greek science curriculum to become more appealing to students, by integrating topics and experiences that are interesting and relevant to them.

Convenience on the menu? A typological conceptualization of family food expenditures and food-related time patterns.

PubMed

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, T P; Weenas, Djiwo

2015-05-01

One of the most fundamental, but also controversial, food trends of the past years is convenience food. This article investigates the underexplored relationship between the heterogeneity in (convenience) food consumption (a feature of a food culture's cuisine) and meal patterns (characteristics of a food culture's structure). This study hopes to illustrate that convenience food can be interpreted both as a means to maintain a food culture's structure and as a means to overturn it. Latent Class Cluster Analysis is performed using data from the HBS 2005 survey on families' food expenditures to conceptualize convenience-orientation and to examine the relationships with families' meal behaviors. Whereas outsourcing cooking is most prevalent among single-person households; two-or more-person households are most likely to buy unprocessed and natural foods and to spend most time cooking and eating in. A higher consumption of convenience food is also more likely to affect individuals' kitchen than table habits. Copyright © 2014 Elsevier Inc. All rights reserved.

Compositional analysis of Chinese water chestnut (Eleocharis dulcis) cell-wall material from parenchyma, epidermis, and subepidermal tissues.

PubMed

Grassby, Terri; Jay, Andrew J; Merali, Zara; Parker, Mary L; Parr, Adrian J; Faulds, Craig B; Waldron, Keith W

2013-10-09

Chinese water chestnut (Eleocharis dulcis (Burman f.) Trin ex Henschel) is a corm consumed globally in Oriental-style cuisine. The corm consists of three main tissues, the epidermis, subepidermis, and parenchyma; the cell walls of which were analyzed for sugar, phenolic, and lignin content. Sugar content, measured by gas chromatography, was higher in the parenchyma cell walls (931 μg/mg) than in the subepidermis (775 μg/mg) or epidermis (685 μg/mg). The alkali-extractable phenolic content, measured by high-performance liquid chromatography, was greater in the epidermal (32.4 μg/mg) and subepidermal cell walls (21.7 μg/mg) than in the cell walls of the parenchyma (12.3 μg/mg). The proportion of diferulic acids was higher in the parenchyma. The Klason lignin content of epidermal and subepidermal cell walls was ~15%. Methylation analysis of Chinese water chestnut cell-wall polysaccharides identified xyloglucan as the predominant hemicellulose in the parenchyma for the first time, and also a significant pectin component, similar to other nongraminaceous monocots.

Barriers and facilitators to diabetes self-management: perspectives of older community dwellers and health professionals in China.

PubMed

Shen, Huixia; Edwards, Helen; Courtney, Mary; McDowell, Jan; Wei, Juan

2013-12-01

Little is known about self-management among people with Type 2 diabetes living in mainland China. Understanding the experiences of this target population is needed to provide socioculturally relevant education to effectively promote self-management. The aim of this study was to explore perceived barriers and facilitators to diabetes self-management for both older community dwellers and health professionals in China. Four focus groups, two for older people with diabetes and two for health professionals, were conducted. All participants were purposively sampled from two communities in Shanghai, China. Six barriers were identified: overdependence on but dislike of western medicine, family role expectations, cuisine culture, lack of trustworthy information sources, deficits in communication between clients and health professionals, and restriction of reimbursement regulations. Facilitators included family and peer support, good relationships with health professionals, simple and practical instruction and a favourable community environment. The findings provide valuable information for diabetes self-management intervention development in China, and have implications for programmes tailored to populations in similar sociocultural circumstances. © 2013 Wiley Publishing Asia Pty Ltd.

[Concentrations and influencing factors of gaseous polycyclic aromatic hydrocarbons in residential air in Beijing].

PubMed

Wei, Zhi-cheng; Chang, Biao; Qiu, Wei-xun; Wang, Yi; Wu, Shi-min; Xing, Bao-shan; Liu, Wen-xin; Tao, Shu

2007-09-01

7 gas phase PAHs components in indoor air collected from 38 families were investigated by modified passive air samplers in Beijing areas during the local heating and non-heating seasons, and the influencing factors were discussed as well. The analytical results indicate that the gasous PAHs in local indoor air are dominated by 2 and 3 rings compounds, the mean concentrations for the 7 individual gaseous components range from 1 to 40 ng/m3, and the average concentration of total gaseous PAHs is about 100 ng/m3. There is no significant difference in total gaseous PAHs concentrations between the heating and the non-heating seasons, while some apparent seasonal changes occur in ACY and FLA concentrations. Compared with heating season, contribution of 2 rings compounds decreases while the proportions of 3 and 4 rings species increase during the non-heating season. Based on household activity questionnaires and actual analytical concentrations, the main influencing factors accounted for gaseous PAHs in indoor air, identified by multifactor analysis of variance, include cigarette smoking, use of moth ball, intensity of draft, cuisine frequency and built age.

Soy, Soy Foods and Their Role in Vegetarian Diets

PubMed Central

Baroni, Luciana

2018-01-01

Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability. PMID:29304010

Inhibitory effects of laminaran and alginate on production of putrefactive compounds from soy protein by intestinal microbiota in vitro and in rats.

PubMed

Nakata, Toru; Kyoui, Daisuke; Takahashi, Hajime; Kimura, Bon; Kuda, Takashi

2016-06-05

Soybean is one of the major components of the Japanese diet. In traditional Japanese cuisine, soybean-based food items are often consumed with brown algae. In this study, we examined the effect of water-soluble and fermentable polysaccharides, laminaran and sodium alginate, from brown algae, on putrefactive compound production, by human faecal microbiota in broth containing 3% (w/v) soy protein. We also investigated the effect of 2% laminaran or alginate diet on caecal putrefactive compounds in rats maintained on diets containing 20% (w/w) soy protein. The caecal microbiota was also analysed using denaturing gradient gel electrophoresis and pyrosequencing with primers targeting the bacterial 16S rRNA gene. The polysaccharides, particularly laminaran, inhibited ammonia, phenol, and indole production by human faecal microbiota. Both the algal polysaccharides lowered the caecal indole content. Laminaran was found to increase the number of Coprobacter, whereas Helicobacter was found to decrease in the presence of both laminaran and sodium alginate. Copyright © 2016 Elsevier Ltd. All rights reserved.

Soy, Soy Foods and Their Role in Vegetarian Diets.

PubMed

Rizzo, Gianluca; Baroni, Luciana

2018-01-05

Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.

Curcumin (Turmeric) and cancer.

PubMed

Unlu, Ahmet; Nayir, Erdinc; Dogukan Kalenderoglu, Muhammed; Kirca, Onder; Ozdogan, Mustafa

2016-01-01

Curcumin is a substance obtained from the root of the turmeric plant, which has the feature of being a yellow or orange pigment. It is also the main component of curry powder commonly used in Asian cuisine. Curcumin, a substance that has had an important place in traditional Indian and Chinese medicines for thousands of years, has been the center of interest for scientific studies especially in the field of cancer treatment for several years. Laboratory studies have presented some favorable results in terms of curcumin's antioxidant, antiinflammatory and anticancer properties in particular. However, since such findings have yet to be confirmed in clinical studies, its effect on humans is not clearly known. Therefore, when its advantages in terms of toxicity, cost and availability as well as the favorable results achieved in laboratory studies are considered, it would not be wrong to say that curcumin is a substance worth being studied. However, for now the most correct approach is to abstain from its use for medical purposes due to lack of adequate reliable evidence obtained from clinical studies, and because of its potential to interfere with other drugs.

Speakable and Unspeakable in Quantum Mechanics

NASA Astrophysics Data System (ADS)

Bell, J. S.; Aspect, Introduction by Alain

2004-06-01

List of papers on quantum philosophy by J. S. Bell; Preface; Acknowledgements; Introduction by Alain Aspect; 1. On the problem of hidden variables in quantum mechanics; 2. On the Einstein-Rosen-Podolsky paradox; 3. The moral aspects of quantum mechanics; 4. Introduction to the hidden-variable question; 5. Subject and object; 6. On wave packet reduction in the Coleman-Hepp model; 7. The theory of local beables; 8. Locality in quantum mechanics: reply to critics; 9. How to teach special relativity; 10. Einstein-Podolsky-Rosen experiments; 11. The measurement theory of Everett and de Broglie's pilot wave; 12. Free variables and local causality; 13. Atomic-cascade photons and quantum-mechanical nonlocality; 14. de Broglie-Bohm delayed choice double-slit experiments and density matrix; 15. Quantum mechanics for cosmologists; 16. Bertlmann's socks and the nature of reality; 17. On the impossible pilot wave; 18. Speakable and unspeakable in quantum mechanics; 19. Beables for quantum field theory; 20. Six possible worlds of quantum mechanics; 21. EPR correlations and EPR distributions; 22. Are there quantum jumps?; 23. Against 'measurement'; 24. La Nouvelle cuisine.

Traditional food and tourism: French tourist experience and food heritage in rural spaces.

PubMed

Bessiere, Jacinthe; Tibere, Laurence

2013-11-01

Tourist interest in different food cultures is a factor for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardised, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called 'ethnic' restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors' representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. As well as studying tourist food perceptions, we shall also examine tourist behaviour as regards food purchase and consumption, together with behaviour relating to food souvenirs. © 2013 Society of Chemical Industry.

The fruit extract of Berberis crataegina DC: exerts potent antioxidant activity and protects DNA integrity.

PubMed

Charehsaz, Mohammad; Sipahi, Hande; Celep, Engin; Üstündağ, Aylin; Cemiloğlu Ülker, Özge; Duydu, Yalçın; Aydın, Ahmet; Yesilada, Erdem

2015-04-17

Dried fruits of Berberis crataegina (Berberidaceae) have been frequently consumed as food garniture in Turkish cuisine, while its fruit paste has been used to increase stamina and in particular to prevent from cardiovascular dysfunctions in Northeastern Black Sea region of Turkey. This study investigated this folkloric information in order to explain the claimed healing effects as well as to evaluate possible risks. Total phenolic, flavonoid and proanthocyanidin contents and antioxidant capacity of the methanolic fruit extract were evaluated through several in vitro assays. The cytotoxic and genotoxic effects of B. crataegina fruit extract were also assessed in both cervical cancer cell line (HeLa) and human peripheral blood lymphocytes. The extract showed protective effects against ferric-induced oxidative stress and had a relatively good antioxidant activity. It also ameliorated the H2O2 mediated DNA damage in lymphocytes, suggesting the protective effect against oxidative DNA damage. The methanolic extract of B. crataegina fruits may be a potential antioxidant nutrient and also may exert a protective role against lipid peroxidation as well as oxidative DNA damage.

Brûlure chez l’épileptique: brûlure pas comme les autres

PubMed Central

Boukind, S.; Elatiqi, O.K.; Dlimi, M.; Elamrani, D.; Benchamkha, Y.; Ettalbi, S.

2015-01-01

Summary L’association brûlure et épilepsie est une constatation fréquente au Maroc. Ces brûlures, souvent itératives, touchent le plus souvent des femmes jeunes de milieu rural. L’accident survient habituellement au domicile, le plus souvent dans la cuisine à la suite d’une chute sur un moyen de cuisson posé au sol. Elles peuvent être inaugurales de la maladie mais surviennent plus souvent chez des patients connus mais au traitement mal suivi. Les conséquences de ces brûlures, toujours profondes, sont souvent dramatiques en termes de séquelles, chez des patients ayant déjà une insertion sociale rendue difficile par l’épilepsie. La prise en charge doit être multidisciplinaire et concerner à la fois la brûlures et l’épilepsie. Des mesures de prévention simples, visant à équilibrer l’épilepsie et éviter au patient de se trouver seul à proximité d’une source de chaleur, doivent être mises en place. PMID:27252613

Flavan hetero-dimers in the Cymbopogon citratus infusion tannin fraction and their contribution to the antioxidant activity.

PubMed

Costa, Gustavo; González-Manzano, Susana; González-Paramás, Ana; Figueiredo, Isabel Vitória; Santos-Buelga, Celestino; Batista, Maria Teresa

2015-03-01

Cymbopogon citratus (lemongrass) leaf infusion, a commonly used ingredient in Asian, African and Latin American cuisines, is also used in traditional medicine for the treatment of several pathological conditions; however, little is known about their bioactive compounds. Recent studies revealed the crucial role of the phenolic compounds namely flavonoids and tannins on the infusion bioactivity. Flavonoids have already been characterized; however the tannin fraction of lemongrass infusion is still uncharted. The aim of the present work is to characterize this fraction, and to evaluate its contribution to the antioxidant potential of this plant. Chemical characterization was achieved by HPLC-DAD-ESI/tandem MS and the antioxidant activity was evaluated using DPPH, ABTS and FRAP assays. Hetero-dimeric flavan structures have been described for the first time in lemongrass consisting of apigeniflavan or luteoliflavan units linked to a flavanone, either naringenin or eriodictyol, which may occur as aglycone or glycosylated forms. The antioxidant capacity of the fraction containing these compounds was significantly higher than the infusion, indicating its potential as a source of natural antioxidants.

Curcumin: a potential neuroprotective agent in Parkinson's disease.

PubMed

Mythri, R B; Bharath, M M Srinivas

2012-01-01

Parkinson's disease (PD) is an age-associated neurodegenerative disease clinically characterized as a movement disorder. The motor symptoms in PD arise due to selective degeneration of dopaminergic neurons in the substantia nigra of the ventral midbrain thereby depleting the dopamine levels in the striatum. Most of the current pharmacotherapeutic approaches in PD are aimed at replenishing the striatal dopamine. Although these drugs provide symptomatic relief during early PD, many patients develop motor complications with long-term treatment. Further, PD medications do not effectively tackle tremor, postural instability and cognitive deficits. Most importantly, most of these drugs do not exhibit neuroprotective effects in patients. Consequently, novel therapies involving natural antioxidants and plant products/molecules with neuroprotective properties are being exploited for adjunctive therapy. Curcumin is a polyphenol and an active component of turmeric (Curcuma longa), a dietary spice used in Indian cuisine and medicine. Curcumin exhibits antioxidant, anti-inflammatory and anti-cancer properties, crosses the blood-brain barrier and is neuroprotective in neurological disorders. Several studies in different experimental models of PD strongly support the clinical application of curcumin in PD. The current review explores the therapeutic potential of curcumin in PD.

Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism.

PubMed

Fukuuchi, T; Iyama, N; Yamaoka, N; Kaneko, K

2018-04-13

Ribonucleotide flavor enhancers such as inosine monophosphate (IMP) and guanosine monophosphate (GMP) provide umami taste, similarly to glutamine. Japanese cuisine frequently uses soup stocks containing these nucleotides to enhance umami. We quantified 18 types of purines (nucleotides, nucleosides, and purine bases) in three soup stocks (chicken, consommé, and dried bonito soup). IMP was the most abundant purine in all umami soup stocks, followed by hypoxanthine, inosine, and GMP. The IMP content of dried bonito soup was the highest of the three soup stocks. We also evaluated the effects of these purines on extracellular and intracellular purine metabolism in HepG2 cells after adding each umami soup stock to the cells. An increase in inosine and hypoxanthine was evident 1 h and 4 h after soup stock addition, and a low amount of xanthine and guanosine was observed in the extracellular medium. The addition of chicken soup stock resulted in increased intracellular and extracellular levels of uric acid and guanosine. Purine metabolism may be affected by ingredients present in soups.

Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars.

PubMed

Lee, Jong Suk; Ramalingam, Srinivasan; Jo, Il Guk; Kwon, Ye Som; Bahuguna, Ashutosh; Oh, Young Sook; Kwon, O-Jun; Kim, Myunghee

2018-07-01

Three refined and four unrefined branded commercial sugars available in Korea were investigated in terms of pH, soluble solids, moisture, ash content, turbidity, color values, microbial profile, reducing power, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, cellular antioxidant activity, and total phytoconstituent (i.e. phenolic, flavonoid, mineral, sucrose, glucose, and fructose) contents using standard analytical protocols such as high-performance liquid chromatography, gas chromatography-flame ionization detector/mass spectrometry, and inductively coupled plasma atomic emission spectroscopy. All tested physicochemical parameters were within the recommended standard levels. Significantly high nutritional and antioxidant properties were observed for the unrefined sugars, especially AUNO® sugar, whereas a high sucrose content was detected for the refined sugars. Hence, this study revealed that the degree of purification affects the nutritional values and antioxidant potentials of sugars. The present findings also indicate that unrefined sugars can be used as sweeteners in sugar-based cuisine to obtain nutritional and antioxidant-rich foodstuff. Copyright © 2018 Elsevier Ltd. All rights reserved.

Polyunsaturated fatty acid amides from the Zanthoxylum genus - from culinary curiosities to probes for chemical biology.

PubMed

Chruma, Jason J; Cullen, Douglas J; Bowman, Lydia; Toy, Patrick H

2018-01-25

Covering up to February 2017The pericarps of several species from the Zanthoxylum genus, a.k.a. the "prickly ash", have long been used for culinary purposes throughout Asia, most notably in the Sichuan (previously Szechuan) cuisine of Southwestern China, due to the unique tingling and numbing orosensations arising from a collection of polyunsaturated fatty acid amide (alkamide) constituents. The past decade has experienced dramatically increased academic and industrial interest in these pungent Zanthoxylum-derived alkamides, with a concomitant explosion in studies aimed at elucidating the specific biochemical mechanisms behind several medically-relevant biological activities exhibited by the natural products. This rapid increase in interest is partially fueled by advances in organic synthesis reported within the past few years that finally have allowed for the production of diastereomerically-pure Zanthoxylum alkamides and related analogs in multigram quantities. Herein is a comprehensive review of the discovery, total synthesis, and biological evaluation of Zanthoxylum-derived polyunsaturated fatty acid amides and synthetic analogues. Critical insights into how chemical synthesis can further benefit future chemical biology efforts in the field are also provided.

Detection of metanil yellow contamination in turmeric using FT-Raman and FT-IR spectroscopy

NASA Astrophysics Data System (ADS)

Dhakal, Sagar; Chao, Kuanglin; Qin, Jianwei; Kim, Moon; Schmidt, Walter; Chan, Dian

2016-05-01

Turmeric is well known for its medicinal value and is often used in Asian cuisine. Economically motivated contamination of turmeric by chemicals such as metanil yellow has been repeatedly reported. Although traditional technologies can detect such contaminants in food, high operational costs and operational complexities have limited their use to the laboratory. This study used Fourier Transform Raman Spectroscopy (FT-Raman) and Fourier Transform - Infrared Spectroscopy (FT-IR) to identify metanil yellow contamination in turmeric powder. Mixtures of metanil yellow in turmeric were prepared at concentrations of 30%, 25%, 20%, 15%, 10%, 5%, 1% and 0.01% (w/w). The FT-Raman and FT-IR spectral signal of pure turmeric powder, pure metanil yellow powder and the 8 sample mixtures were obtained and analyzed independently to identify metanil yellow contamination in turmeric. The results show that FT-Raman spectroscopy and FT-IR spectroscopy can detect metanil yellow mixed with turmeric at concentrations as low as 1% and 5%, respectively, and may be useful for non-destructive detection of adulterated turmeric powder.

An Alternative Paradigm for the Role of Antimalarial Plants in Africa

PubMed Central

Maranz, Steven

2012-01-01

Most investigations into the antimalarial activity of African plants are centered on finding an indigenous equivalent to artemisinin, the compound from which current frontline antimalarial drugs are synthesized. As a consequence, the standard practice in ethnopharmacological research is to use in vitro assays to identify compounds that inhibit parasites at nanomolar concentrations. This approach fails to take into consideration the high probability of acquisition of resistance to parasiticidal compounds since parasite populations are placed under direct selection for genetic that confers a survival advantage. Bearing in mind Africa's long exposure to malaria and extensive ethnobotanical experimentation with both therapies and diet, it is more likely that compounds not readily overcome by Plasmodium parasites would have been retained in the pharmacopeia and cuisine. Such compounds are characterized by acting primarily on the host rather than directly targeting the parasite and thus cannot be adequately explored in vitro. If Africa's long history with malaria has in fact produced effective plant therapies, their scientific elucidation will require a major emphasis on in vivo investigation. PMID:22593717

Decomposition Behavior of Curcumin during Solar Irradiation when Contact with Inorganic Particles

NASA Astrophysics Data System (ADS)

Nandiyanto, A. B. D.; Wiryani, A. S.; Rusli, A.; Purnamasari, A.; Abdullah, A. G.; Riza, L. S.

2017-03-01

Curcumin is one of materials which have been widely used in medicine, Asian cuisine, and traditional cosmetic. Therefore, understanding the stability of curcumin has been widely studied. The purpose of this study was to investigate the stability of curcumin solution against solar irradiation when making contact with inorganic material. As a model for the inorganic material, titanium dioxide (TiO2) was used. In the experimental method, the curcumin solution was irradiated using a solar irradiation. To confirm the stability of curcumin when contact with inorganic material, we added TiO2 micro particles with different concentrations. The results showed that the concentration of curcumin decreased during solar irradiation. The less concentration of curcumin affected the more decomposition rate obtained. The decomposition rate was increased greatly when TiO2 was added, in which the more TiO2 concentration added allowed the faster decomposition rate. Based on the result, we conclude that the curcumin is relatively stable as long as using higher concentration of curcumin and is no inorganic material existed. Then, the decomposition can be minimized by avoiding contact with inorganic material.

Feeding families and children--1776 to 1976. A bicentennial study.

PubMed

Lowenberg, M E; Lucas, B L

1976-03-01

The food heritage which Americans enjoy today owes its great diversity to the influences of many ethnic groups--the native Indians, Franciscan friars in California, Mexican-Americans, the British, the French, the Creoles, and later, northern Europeans and those of Mediterranean stock. Geography and climate in different parts of our large country and religious beliefs have also played a part in the development of our present-day, varied cuisine. In our colonial and pioneer days, most people raised their own food, but as our nation has become industrialized and urbanized, we find that now only 7 per cent of our population produces the food for our entire nation, and our consumers generally buy their food in stores. Even as late as the beginning of the twentieth century, infant feeding practices could be considered unscientific and primitive. Only in recent years have knowledge of metabolism and the rapid increase in nutritional science permitted progress in infant feeding. Problems of feeding families remain, nevertheless--different than in the early days of our nation--and their solution challenges American ingenuity.

Viewpoint: A Contributory Role of Shell Ginger (Alpinia zerumbet) for Human Longevity in Okinawa, Japan?

PubMed Central

Teschke, Rolf

2018-01-01

The longevity of the population in the Okinawa Islands of Japan has been ascribed to genetic factors and the traditional Okinawa cuisine, which is low in calories and high in plant content. This diet includes shell ginger (Alpinia zerumbet (Pers.) B.L. Burtt & R.M. Sm) of the ginger family (Zingiberaceae). Due to its local popularity, Alpinia zerumbet has become the subject of a good deal of study at the University of the Ryukyus in Okinawa. Personal local experience and review of the literature now suggest that culinary shell ginger may contribute to longevity among the population in Okinawa. This is supported by its abundant phytochemical content, with antioxidant and anti-obesity properties. The major bioactive phytochemicals are dihydro-5,6-dehydrokawain (DDK; 80–410 mg g−1 fresh weight), 5,6-dehydrokawain (DK; ≤100 mg g−1), and essential oils, phenols, phenolic acids, and fatty acids (≤150 mg g−1 each). Further, Alpinia zerumbet extends the lifespan in animals by 22.6%. In conclusion, culinary shell ginger may significantly contribute to human longevity in Okinawa. PMID:29385084

The Roman and Islamic spice trade: New archaeological evidence.

PubMed

Van der Veen, Marijke; Morales, Jacob

2015-06-05

Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their 'materiality' highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1-250, known as Myos Hormos, and again during ca. AD 1050-1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum), turmeric (Curcuma sp.), fagara (cf. Tetradium ruticarpum), myrobalan (Terminalia bellirica and Terminalia chebula) and betelnut (Areca catechu). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites, offerings), in perfumery, and in medicinal remedies, with black pepper the only tropical spice regularly employed in cuisine. By the medieval period the culinary role of spices had grown significantly, both in the Middle East and in Europe, while retaining their importance in medicinal applications. In both time periods they were luxuries available only to the upper strata of society, but the material properties of spices and their elite status made them desirable to a wider section of society. In their pursuit of spices people became entangled in a meshwork of relationships, altered social realities and political power struggles. Globalization is one such entanglement, highlighting that the potency of spices goes far beyond their ability to stimulate our taste buds, delight our sense of smell and cure our ailments. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

PubMed

Hong, J H; Yoon, E K; Chung, S J; Chung, L; Cha, S M; O'Mahony, M; Vickers, Z; Kim, K O

2011-01-01

Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers' acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes. The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as "adventurous and spicy," appealing to researchers and marketers in the food industry worldwide. However, it is not easy to develop a new product based on ethnic cuisine because nonsensory factors, such as food neophobia and openness to new culture, can evoke adverse responses from the consumers. A systematic sensory approach can guide the product development by identifying both sensory and nonsensory factors affecting consumer acceptability. This study investigated sensory attributes of Bulgogi (Korean traditional barbecued beef), one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States. The outcomes of this study, such as flavor profiles, consumer responses, evaluation procedure, and approaches taken for cross-cultural comparison, will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods including recipe development for Bulgogi marinades. © 2011 Institute of Food Technologists®

Digestive physiology of the pig symposium: detection of dietary glutamate via gut-brain axis.

PubMed

Bannai, M; Torii, K

2013-05-01

Gustatory and visceral stimulation from food regulates digestion and nutrient use. Free L-glutamate (Glu) release from digested protein is responsible for umami taste perception in the gut. Moreover, monosodium Glu (MSG) is widely used as a flavor enhancer to add umami taste in various cuisines. Recent studies indicate that dietary Glu sensors and their signal transduction system exist in both gut mucosa and taste cells. Oral Glu sensing has been well studied. In this review, we focus on the role of Glu on digestion and absorption of food. Infusion of Glu into the stomach and intestine increase afferent nerve activity of the gastric and the celiac branches of the vagus nerve, respectively. Luminal Glu also evokes efferent nerve activation of the abdominal vagus nerve branches simultaneously. Additionally, intragastric infusion of Glu activates the insular cortex, limbic system, hypothalamus, nucleus tractus solitaries, and amygdala, as determined by functional magnetic resonance imaging, and is able to induce flavor-preference learning as a result of postingestive effects in rats. These results indicate that Glu signaling via gustatory and visceral pathways plays an important role in the processes of digestion, absorption, metabolism, and other physiological functions via activation of the brain.

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

PubMed

Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

2016-07-26

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

Health, wellness and the allure of spices in the Middle Ages.

PubMed

Freedman, Paul

2015-06-05

During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200-1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

A methoxyflavanone derivative from the Asian medicinal herb (Perilla frutescens) induces p53-mediated G2/M cell cycle arrest and apoptosis in A549 human lung adenocarcinoma.

PubMed

Abd El-Hafeez, Amer Ali; Fujimura, Takashi; Kamei, Rikiya; Hirakawa, Noriko; Baba, Kenji; Ono, Kazuhisa; Kawamoto, Seiji

2017-07-14

Perilla frutescens is an Asian dietary herb consumed as an essential seasoning in Japanese cuisine as well as used for a Chinese medicine. Here, we report that a newly found methoxyflavanone derivative from P. frutescens (Perilla-derived methoxyflavanone, PDMF; 8-hydroxy-5,7-dimethoxyflavanone) shows carcinostatic activity on human lung adenocarcinoma, A549. We found that treatment with PDMF significantly inhibited cell proliferation and decreased viability through induction of G 2 /M cell cycle arrest and apoptosis. The PDMF stimulation induces phosphorylation of tumor suppressor p53 on Ser15, and increases its protein amount in conjunction with up-regulation of downstream cyclin-dependent kinase inhibitor p21 Cip1/Waf1 and proapoptotic caspases, caspase-9 and caspase-3. We also found that small interfering RNA knockdown of p53 completely abolished the PDMF-induced G 2 /M cell cycle arrest, and substantially abrogated its proapoptotic potency. These results suggest that PDMF represents a useful tumor-preventive phytochemical that triggers p53-driven G 2 /M cell cycle arrest and apoptosis.

Anti-Gastric Ulcer Activity of Polysaccharide Fraction Isolated from Mycelium Culture of Lion's Mane Medicinal Mushroom, Hericium erinaceus (Higher Basidiomycetes).

PubMed

Wang, Mingxing; Konishi, Tetsuya; Gao, Yang; Xu, Duoduo; Gao, Qipin

2015-01-01

Hericium erinaceus is a culinary-medicinal mushroom that is used in traditional medicine, in folk medicine, and as medicinal cuisine in Asian countries such as China, Japan, and Korea. H. erinaceus exhibits various pharmacological properties, such as anti-cancer, immunomodulation, anti-dementia, and anti-gastric ulcer effects. The extracts of the fruiting body of H. erinaceus demonstrate anti-gastritis activity. However, the active principle in the extract, as well as the mechanism to treat gastric ulcers, remains uncertain. The current study aims to identify the active component, with anti-gastric ulcer function, from the extracts of the H. erinaceus mycelium culture. In the experiment, anti-gastric ulcer activity was evaluated using an ethanol-induced ulcer model in mice and with an 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide assay using MC cell lines. The results suggest that the polysaccharide fraction can significantly decrease the ulcerated area compared with the control group and the effect is fairly dose dependent, irrespective of animal or cell experiments. These results indicate that the polysaccharide fraction is the active component of the H. erinaceus mycelium culture, which protects against gastric ulcers.

Antioxidant activity of the giant jellyfish Nemopilema nomurai measured by the oxygen radical absorbance capacity and hydroxyl radical averting capacity methods.

PubMed

Harada, Kazuki; Maeda, Toshimichi; Hasegawa, Yoshiro; Tokunaga, Takushi; Ogawa, Shinya; Fukuda, Kyoko; Nagatsuka, Norie; Nagao, Keiko; Ueno, Shunshiro

2011-01-01

The giant jellyfish Nemopilema nomurai (reaching sizes of up to 2 m diameter and 150 kg), which forms dense blooms, has caused extensive damage to fisheries by overloading trawl nets, while its toxic nematocysts cause dermatological symptoms. Giant jellyfish are currently discarded on the grounds of pest control. However, the giant jellyfish is considered to be edible and is part of Chinese cuisine. Therefore, we investigated whether any benefits for human health may be derived from consumption of the jellyfish in order to formulate medicated diets. Antioxidant activity of Nemopilema nomurai was measured using the oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) methods. Based on the results, the ORAC value of the giant jellyfish freeze-dried sample was 541 µmol trolox equivalent (TE)/100 g and the HORAC value was 3,687 µmol gallic acid equivalent (GAE)/100 g. On the other hand, the IC50 value of hydroxyl radical scavenging activity measured by using the electron spin resonance method was 3.3%. In conclusion, the results suggest that the freeze-dried powder of the giant jellyfish Nemopilema nomurai is a potentially beneficial food for humans.

Nutrition training for chefs: taste as an essential determinant of choice.

PubMed

Palmer, J; Leontos, C

1995-12-01

The primary objective of Project LEAN (Low-fat Eating for Americans Now), a social marketing initiative of the Henry J. Kaiser Family Foundation, is to help Americans reduce their fat intake to less than 30% of total energy. In Las Vegas, Nev, one of the 10 community sites selected to implement this goal, Las Vegas LEAN acted to change the food environment for restaurant patrons. This program empowered chefs to use their culinary expertise in developing good-tasting, low-fat menu items. The literature shows that consumers, despite verbalizing health concerns, choose food on the basis of taste. This ambivalence between belief and behavior demonstrates the need for innovative culinary techniques to develop food dishes that consumers will not only accept, but will enjoy and order repeatedly. Entrepreneurial dietitians, thus, have an opportunity to market nutrition skills to restaurants and hotels wishing to implement low-fat cuisine with good taste. Our intervention demonstrated that nutrition education for chefs is the key to long-term and successful menu changes. If taste is what consumers are seeking in low-fat items, and improved taste will finally get ambivalent consumers to change their eating behavior, enlisting the expertise of chefs is key.

Involvement of the Calcium-sensing Receptor in Human Taste Perception

PubMed Central

Ohsu, Takeaki; Amino, Yusuke; Nagasaki, Hiroaki; Yamanaka, Tomohiko; Takeshita, Sen; Hatanaka, Toshihiro; Maruyama, Yutaka; Miyamura, Naohiro; Eto, Yuzuru

2010-01-01

By human sensory analyses, we found that various extracellular calcium-sensing receptor (CaSR) agonists enhance sweet, salty, and umami tastes, although they have no taste themselves. These characteristics are known as “kokumi taste” and often appear in traditional Japanese cuisine. Although GSH is a typical kokumi taste substance (taste enhancer), its mode of action is poorly understood. Here, we demonstrate how the kokumi taste is enhanced by the CaSR, a close relative of the class C G-protein-coupled receptors T1R1, T1R2, and T1R3 (sweet and umami receptors). We identified a large number of CaSR agonist γ-glutamyl peptides, including GSH (γ-Glu-Cys-Gly) and γ-Glu-Val-Gly, and showed that these peptides elicit the kokumi taste. Further analyses revealed that some known CaSR agonists such as Ca2+, protamine, polylysine, l-histidine, and cinacalcet (a calcium-mimetic drug) also elicit the kokumi taste and that the CaSR-specific antagonist, NPS-2143, significantly suppresses the kokumi taste. This is the first report indicating a distinct function of the CaSR in human taste perception. PMID:19892707

Fish allergy: in review.

PubMed

Sharp, Michael F; Lopata, Andreas L

2014-06-01

Globally, the rising consumption of fish and its derivatives, due to its nutritional value and divergence of international cuisines, has led to an increase in reports of adverse reactions to fish. Reactions to fish are not only mediated by the immune system causing allergies, but are often caused by various toxins and parasites including ciguatera and Anisakis. Allergic reactions to fish can be serious and life threatening and children usually do not outgrow this type of food allergy. The route of exposure is not only restricted to ingestion but include manual handling and inhalation of cooking vapors in the domestic and occupational environment. Prevalence rates of self-reported fish allergy range from 0.2 to 2.29 % in the general population, but can reach up to 8 % among fish processing workers. Fish allergy seems to vary with geographical eating habits, type of fish processing, and fish species exposure. The major fish allergen characterized is parvalbumin in addition to several less well-known allergens. This contemporary review discusses interesting and new findings in the area of fish allergy including demographics, novel allergens identified, immunological mechanisms of sensitization, and innovative approaches in diagnosing and managing this life-long disease.

A sarabande of tropical fruit proteomics: Avocado, banana, and mango.

PubMed

Righetti, Pier Giorgio; Esteve, Clara; D'Amato, Alfonsina; Fasoli, Elisa; Luisa Marina, María; Concepción García, María

2015-05-01

The present review highlights the progress made in plant proteomics via the introduction of combinatorial peptide ligand libraries (CPLL) for detecting low-abundance species. Thanks to a novel approach to the CPLL methodology, namely, that of performing the capture both under native and denaturing conditions, identifying plant species in the order of thousands, rather than hundreds, is now possible. We report here data on a trio of tropical fruits, namely, banana, avocado, and mango. The first two are classified as "recalcitrant" tissues since minute amounts of proteins (in the order of 1%) are embedded on a very large matrix of plant-specific material (e.g., polysaccharides and other plant polymers). Yet, even under these adverse conditions we could report, in a single sweep, from 1000 to 3000 unique gene products. In the case of mango the investigation has been extended to the peel too, since this skin is popularly used to flavor dishes in Far East cuisine. Even in this tough peel 330 proteins could be identified, whereas in soft peels, such as in lemons, one thousand unique species could be detected. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Lead bioaccumulation in Opuntia ficus-indica following foliar or root exposure to lead-bearing apatite.

PubMed

El Hayek, Eliane; El Samrani, Antoine; Lartiges, Bruno; Kazpard, Veronique; Aigouy, Thierry

2017-01-01

The contamination of edible leafy vegetables by atmospheric heavy metal-bearing particles is a major issue in environmental toxicology. In this study, the uptake of lead by cladodes of Opuntia ficus-indica (Ofi), traditionally used in Mexican cuisine and in livestock fodder, is investigated after a 4-months exposure of either cladodes or roots to synthetic Pb-fluorapatite particles. Atomic Absorption Spectroscopy (AAS) for the quantitative analysis of Pb levels, Scanning Electron Microscopy coupled with Energy Dispersive X-Ray Spectroscopy (SEM-EDX) for the examination of the cladode surface and fate of particles, and Micro-X-ray fluorescence (μXRF) measurements for elemental mapping of Pb in cladodes, were used. The results evidence that foliar contamination may be a major pathway for the transfer of Pb within Ofi cladodes. The stomata, areoles, and cuticle of cladode surface, play an obvious role in the retention and the incorporation of lead-bearing apatite, thus revealing the hazard of eating contaminated cladodes. The possibility of using series of successive cladodes for biomonitoring the atmospheric pollution in arid and semi-arid regions is also rapidly discussed. Copyright © 2016 Elsevier Ltd. All rights reserved.

Jean-Baptiste Labat and the buccaneer barbecue in seventeenth-century Martinique.

PubMed

Toczyski, Suzanne

2010-01-01

If, as the sociologist Pierre L. van den Berghe has suggested, cuisine is a significant expression of man's sociability, one might say that the seventeenth-century missionary Jean-Baptiste Labat was the single most social animal in the Caribbean islands in the 1690s. Although his primary responsibility on the island of Martinique was to serve the island's multiethnic population as a spiritual leader, le père Labat's memoirs chronicle the diverse culinary experiences of the missionary as he literally eats his way around the island, learning to prepare such delicacies as cocoa confit, roasted manatee, lizard en brochette, and parakeet en daube. Positing his unbridled interest in the culinary arts as a mark of his “obedience” to the duties assigned him as missionary, Labat's taxonomy of island delicacies and exotic tastes no doubt titillated the curiosity of his mainland readers while nevertheless grounding itself strongly in the values of order, authenticity, and industry so essential to Labat's apostolic mission. This article focuses on two “buccaneer barbecues” as examples of gastronomical experiences through which Labat was able to construct and negotiate new social, cultural, and symbolic meanings, exploring identity politics through the frame of the culinary arts in seventeenth-century Martinique.

The extraction of antimicrobials component of andaliman (Zanthoxylum acanthopodium DC.) and its application on catfish (Pangasius sutchi) fillet

NASA Astrophysics Data System (ADS)

Muzafri, A.; Julianti, E.; Rusmarilin, H.

2018-02-01

Andaliman (Zanthoxylum acanthopodium DC.) is a well known wild species in North Sumatera and used for seasoning in Batak’s traditional cuisine. This study was aimed to examine the phytochemical constituents of andaliman fruit extracts after simple macerated in water, methanol, ethyl acetate and hexana using qualitative phytochemical analysis, and to determine its potential antimicrobial activity against Staphylococus aureus, Escherichia coli and Salmonella sp by using agar well difussion method and minimum inhibitory concentration (MIC). Phytochemicals such as alkaloids, flavonoid, glycosides, saponins, tannins, triterpene/steroid and glycoside anthroquinones were detected in the methanol extracts, but steroids and glycisode antraquinones were absent in the ethyl acetate extract. The ethyl acetate extracts showed maximum zone of inhibition and minimum inhibitory concentration against all the experimental microorganisms. The minimum zone of inhibition was determined in hexane extracts showing less antimicrobial activity against all the experimental microorganisms. The MIC of the ethyl acetate extracts was 0,5% w/v for all tested bacteria. Apllication of ethyl acetate extracts of andaliman fruits showed effective for catfish (Pangasius Sutchi) fillet stored in refrigerator (5 °C) for 3 days.

Effectiveness of Liquid-Liquid Extraction, Solid Phase Extraction, and Headspace Technique for Determination of Some Volatile Water-Soluble Compounds of Rose Aromatic Water

PubMed Central

2017-01-01

Steam distillation is used to isolate scent of rose flowers. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent. In this study, three different sampling techniques, liquid-liquid extraction (LLE), headspace technique (HS), and solid phase extraction (SPE), were compared for the analysis of volatile water-soluble compounds in commercial rose aromatic water. Some volatile water-soluble compounds of rose aromatic water were also analyzed by gas chromatography mass spectrometry (GCMS). In any case, it was concluded that one of the solid phase extraction methods led to higher recoveries for 2-phenylethyl alcohol (PEA) in the rose aromatic water than the liquid-liquid extraction and headspace technique. Liquid-liquid extraction method provided higher recovery ratios for citronellol, nerol, and geraniol than others. Ideal linear correlation coefficient values were observed by GCMS for quantitative analysis of volatile compounds (r2 ≥ 0.999). Optimized methods showed acceptable repeatability (RSDs < 5%) and excellent recovery (>95%). For compounds such as α-pinene, linalool, β-caryophyllene, α-humulene, methyl eugenol, and eugenol, the best recovery values were obtained with LLE and SPE. PMID:28791049

Biodiesel from waste cooking oil in Mexico City.

PubMed

Sheinbaum, Claudia; Balam, Marco V; Robles, Guillermo; Lelo de Larrea, Sebastian; Mendoza, Roberto

2015-08-01

The aim of this article is to evaluate the potential use of biodiesel produced from waste cooking oil in Mexico City. The study is divided in two main areas: the analysis of a waste cooking oil collection pilot project conducted in food markets of a Mexico City region; and the exhaust emissions performance of biodiesel blends measured in buses of the Mexico City public bus transportation network (RTP). Results from the waste cooking oil collection pilot project show that oil quantities disposed depend upon the type of food served and the operational practices in a cuisine establishment. Food markets' waste cooking oil disposal rate from fresh oil is around 10%, but with a very high standard deviation. Emission tests were conducted using the Ride-Along-Vehicle-Emissions-Measuring System in two different types of buses while travelling a regular route. Results shows that the use of biodiesel blends reduces emissions only for buses that have exhaust gas recirculation systems, as analysed by repeated measure analysis of variance. The potential use in Mexico City of waste cooking oil for biodiesel is estimated to cover 2175 buses using a B10 blend. © The Author(s) 2015.

Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity

PubMed Central

2012-01-01

Background Foods in the diet that can aid in the prevention of diseases are of major interest. Onions are key ingredients in many cuisines around the world and moreover, onion demand has trended higher over the past three decades. An important pharmacological aspect of onion is the ability to inhibit platelet aggregation. Raw onions inhibit platelet aggregation; however, when onions are boiled or heated, antiplatelet activity may be abolished. Methods Onion quarters were steamed for 0, 1, 3, 6, 10, and 15 min. The in vitro antiplatelet activity of a yellow hybrid storage onion was examined at these times on the blood of 12 human subjects using in vitro whole blood aggregometry. Results Contrary to findings reported for boiling, antiplatelet activity was destroyed between 3 and 6 min of steaming, and at 10 min of steaming, cooked onions stimulated platelet activity. Extracts from cooked onion had the potential to reverse the inhibitory effect on blood platelets by 25%. Responses were consistent across all donors. Total polyphenolic concentration and soluble solids were not affected by steaming time. Conclusions The potential value of cooked onion preparations may result in destruction or reversal of antiplatelet activity, without affecting the polyphenolic concentration. PMID:22992282

Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity.

PubMed

Hansen, Emilie A; Folts, John D; Goldman, Irwin L

2012-09-20

Foods in the diet that can aid in the prevention of diseases are of major interest. Onions are key ingredients in many cuisines around the world and moreover, onion demand has trended higher over the past three decades. An important pharmacological aspect of onion is the ability to inhibit platelet aggregation. Raw onions inhibit platelet aggregation; however, when onions are boiled or heated, antiplatelet activity may be abolished. Onion quarters were steamed for 0, 1, 3, 6, 10, and 15 min. The in vitro antiplatelet activity of a yellow hybrid storage onion was examined at these times on the blood of 12 human subjects using in vitro whole blood aggregometry. Contrary to findings reported for boiling, antiplatelet activity was destroyed between 3 and 6 min of steaming, and at 10 min of steaming, cooked onions stimulated platelet activity. Extracts from cooked onion had the potential to reverse the inhibitory effect on blood platelets by 25%. Responses were consistent across all donors. Total polyphenolic concentration and soluble solids were not affected by steaming time. The potential value of cooked onion preparations may result in destruction or reversal of antiplatelet activity, without affecting the polyphenolic concentration.

Curcumin, an active component of turmeric (Curcuma longa), and its effects on health.

PubMed

Kocaadam, Betül; Şanlier, Nevin

2017-09-02

Turmeric (Curcuma longa) is a type of herb belonging to ginger family, which is widely grown in southern and south western tropical Asia region. Turmeric, which has an importance place in the cuisines of Iran, Malesia, India, China, Polynesia, and Thailand, is often used as spice and has an effect on the nature, color, and taste of foods. Turmeric is also known to have been used for centuries in India and China for the medical treatments of illnesses such as dermatologic diseases, infection, stress, and depression. Turmeric's effects on health are generally centered upon an orange-yellow colored, lipophilic polyphenol substance called "curcumin," which is acquired from the rhizomes of the herb. Curcumin is known recently to have antioxidant, anti-inflammatory, anticancer effects and, thanks to these effects, to have an important role in prevention and treatment of various illnesses ranging notably from cancer to autoimmune, neurological, cardiovascular diseases, and diabetic. Furthermore, it is aimed to increase the biological activity and physiological effects of the curcumin on the body by synthesizing curcumin analogues. This article reviews the history, chemical and physical features, analogues, metabolites, mechanisms of its physiological activities, and effects on health of curcumin.

Breakfast Skipping, Anxiety, Exercise, and Soda Consumption are Associated with Diet Quality in Mexican College Students.

PubMed

Hall, Laura; Tejada-Tayabas, Luz María; Monárrez-Espino, Joel

2017-01-01

ABSTEACT Despite the reported poor dietary habits and risk of weight gain in college students, they remain understudied in Mexico. Mexican college students are in a rapidly changing economic environment; a shift from a traditional, homemade cuisine to a diet more heavily influenced by an industrialized culture seems to be occurring, potentially affecting the quality of their dietary intake. A health and nutrition survey was conducted among 450 Mexican college students to study the relationship between sociodemographic factors and diet quality. Dietary data were used to build macro- and micronutrient scores, dichotomized as low and normal quality. Adjusted odds (OR [95% CI]) were computed to determine the probability of low dietary quality. Breakfast skipping (5.3 [1.2, 22.7]) and risk of anxiety (2.3 [1.3, 4.4]) were associated with a greater risk of low macronutrient quality, and caloric intake < 1,800 kcal (5.8 [3.5, 9.7]), breakfast skipping (3.7 [1.4, 10.3]), vigorous exercise ≤ 1 h/wk (2.6 [1.3, 5.2]), and soda consumption > 250 mL/d (2.0 [1.2, 3.3]) with low micronutrient quality.

A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England.

PubMed

Brown, Lorraine; Edwards, John; Hartwell, Heather

2010-02-01

Using findings from semi-structured interviews with international postgraduate students in England, this paper explores the meanings attached to the food they eat in a new culture. Our study, using interviews, aimed to uncover student responses to both the food they eat whilst abroad and to the food they have left behind. Many students criticised local English food as bland, fattening, and unhealthy; nevertheless, most showed an openness to new foods, trying not only local food but also dishes prepared by their international friends, but this sat alongside a strong attachment to their home country dishes. Eating together was a popular leisure activity, and food of the origin country or region was the most popular cuisine. Eating home country food offered emotional and physical sustenance; students felt comforted by familiar taste, and that their physical health was stabilised by the consumption of healthier food than was available locally. Despite acknowledgement of the importance of food to cultural identity and overall quality of life in the anthropology and nutrition literatures, there is a dearth of research into this aspect of the international student experience; this study, therefore, marks an important beginning. 2009 Elsevier Ltd. All rights reserved.

Next-Generation Sequencing Approaches in Genome-Wide Discovery of Single Nucleotide Polymorphism Markers Associated with Pungency and Disease Resistance in Pepper.

PubMed

Manivannan, Abinaya; Kim, Jin-Hee; Yang, Eun-Young; Ahn, Yul-Kyun; Lee, Eun-Su; Choi, Sena; Kim, Do-Sun

2018-01-01

Pepper is an economically important horticultural plant that has been widely used for its pungency and spicy taste in worldwide cuisines. Therefore, the domestication of pepper has been carried out since antiquity. Owing to meet the growing demand for pepper with high quality, organoleptic property, nutraceutical contents, and disease tolerance, genomics assisted breeding techniques can be incorporated to develop novel pepper varieties with desired traits. The application of next-generation sequencing (NGS) approaches has reformed the plant breeding technology especially in the area of molecular marker assisted breeding. The availability of genomic information aids in the deeper understanding of several molecular mechanisms behind the vital physiological processes. In addition, the NGS methods facilitate the genome-wide discovery of DNA based markers linked to key genes involved in important biological phenomenon. Among the molecular markers, single nucleotide polymorphism (SNP) indulges various benefits in comparison with other existing DNA based markers. The present review concentrates on the impact of NGS approaches in the discovery of useful SNP markers associated with pungency and disease resistance in pepper. The information provided in the current endeavor can be utilized for the betterment of pepper breeding in future.

Silver lining: building a shared Sudanese identity through food.

PubMed

Crofts, A V

2010-01-01

The displaced of Sudan, due to both decades of civil war and natural disasters, are disproportionately female and many are responsible for dependents. For those settling in the capital, Khartoum, their livelihood depends on carving out ways to earn money in an urban area that is experiencing tremendous growth from the millions of recent arrivals. When confronted with the immediate need to provide for their families, women turn to a skill universally expected of them: cooking. Therefore, Khartoum is home to a thriving micro-economy of food vendors. By selling these dishes in the capital, they broaden the culinary horizons of the city while preserving their own food traditions. Their growing numbers provide an opportunity for regional foodways to gain wider introduction, adaptation, and, finally, adoption. These same vendors also facilitate a nascent sense of a shared Sudanese identity and nationalism. For established Khartoum urbanites, the definition of Sudanese food (and, by extension, what it means to be Sudanese) expands as street-vendor fare moves to restaurants and becomes more widely available throughout the city. As urban Sudanese overcome their preconceptions and discover a taste for regional cuisines, meals function as unofficial diplomacy during this turbulent time in Sudan's history.

Food recommendations, tradition and change in a Flemish cookbook: Ons Kookboek, 1920-2000.

PubMed

Segers, Yves

2005-08-01

The first edition of Ons Kookboek (Our Cookbook), also known as 'the culinary bible of Flanders', was published in 1927 by the Belgian Women Farmers' Union. By 2000, an estimated 2.3 million copies had been sold. This exceptionally successful and long-running series of cookbooks represents a unique source of the history of Flemish cuisine and food culture. The aim of this article is to analyse how the food recommendations in Ons Kookboek changed during the past decades, parallel with the shrinking importance of the Belgian agricultural sector. Initially, the main goal of the editors was to overcome and to alter the monotonous nature of the rural menu through the giving of information about healthy, simple and inexpensive cooking, in which own produce occupied a central place. From the mid 1960s onwards, with the growing purchasing power and internationalisation of cooking, the content changed. Ons Kookboek was no longer only a basic cookbook with strictly didactic advice. The reader was given greater freedom and was encouraged to choose from a large culinary range, which resulted in contradictory recommendations. But notwithstanding all innovations, the link with the farming sector remained as the attitude towards a vegetarian or low-meat diet clearly demonstrates.

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe.

PubMed

Sõukand, Renata; Pieroni, Andrea; Biró, Marianna; Dénes, Andrea; Dogan, Yunus; Hajdari, Avni; Kalle, Raivo; Reade, Benedict; Mustafa, Behxhet; Nedelcheva, Anely; Quave, Cassandra L; Łuczaj, Łukasz

2015-07-21

Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented. Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European countries (Albania, Belarus, Bulgaria, Estonia, Hungary, Kosovo, and Poland) were conducted. Current or recently abandoned uses of 116 botanical taxa, belonging to 37 families in fermented food or medicinal food products were recorded. These findings demonstrate a rich bio-cultural diversity of use, and also a clear prevalence of the use of fruits of the tannin- and phenolic-rich Rosaceae species in alcoholic, lactic- and acetic acid fermented preparations. In the considered countries, fermentation still plays (or has played until recent years) a crucial role in folk cuisines and this heritage requires urgent and in-depth evaluation. Future studies should be aimed at further documenting and also bio-evaluating the ingredients and processes involved in the preparation of homemade fermented products, as this can be used to support local, community-based development efforts to foster food security, food sovereignty, and small-scale local food-based economies. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Antioxidants in Asian-Korean and caucasian skin: the influence of nutrition and stress.

PubMed

Jung, Sora; Darvin, Maxim E; Chung, Hyoung-Seok; Jung, Bena; Lee, Sang-Hyuk; Lenz, Klaus; Chung, Wan-Seok; Yu, Ruo-Xi; Patzelt, Alexa; Lee, Bich-Na; Sterry, Wolfram; Lademann, Juergen

2014-01-01

The antioxidant status of the human skin provides protection against the destructive action of free radicals. Most antioxidants cannot be synthesized by the human organism itself, but have to be ingested with a healthy nutrition rich in fruit and vegetables. The Korean cuisine is known to be one of the healthiest worldwide. This binational study investigated the cutaneous carotenoid concentrations in German subjects, South Korean subjects and immigrant Korean subjects resident in Germany and examined whether dietary- and lifestyle-related differences are reflected in the cutaneous carotenoid concentrations. Measurements of the carotenoid concentrations of 714 healthy volunteers were performed using a non-invasive spectroscopic measurement system based on reflectance spectroscopy. In the present study South Korean residents showed a significantly higher antioxidant status than both native German residents and Korean immigrants living in Germany (p < 0.001). The first generation of Korean immigrants to Germany over the age of 50 mostly preserved Korean dietary habits, showing significantly higher concentrations (p < 0.001) than the German-born second and third Korean generations under the age of 50. The results of the study indicate that a healthy nutrition alone does not provide a high antioxidant status unless the stress exposure can be reduced simultaneously. © 2014 S. Karger AG, Basel.

The histamine content of oriental foods.

PubMed

Chin, K W; Garriga, M M; Metcalfe, D D

1989-05-01

Several of the symptoms of scombroid poisoning (i.e. histamine toxicity) resemble those observed in people suffering from Chinese restaurant syndrome. Therefore, the histamine content of representative Chinese cuisine, which included 31 common dishes, 12 condiments and 12 basic ingredients from several sources, was measured using a sensitive and specific radioenzymatic assay. A further enzymatic procedure involving diamine oxidase was used to verify that the substance measured was histamine. A total of 184 assays were performed on 57 samples in the study. High levels of histamine were found in the cheeses, which were used as positive controls (863.6 micrograms histamine/g blue cheese and 107.4 micrograms histamine/g Parmesan cheese), and in some common condiments, including tamari (2392.2 micrograms histamine/g sample) and one brand of soy sauce (220.4 micrograms histamine/g sample). The histamine content of four condiments and three common dishes was over 10 micrograms histamine/g sample, while four condiments and 16 common dishes contained less than 1 microgram histamine/g sample. Calculations involving representative amounts of food that can be consumed at a typical oriental meal suggest that, in some cases, histamine intake may approach toxic levels. The results are discussed with regard to the possible role of histamine in reactions associated with restaurant meals.

A milk-based wolfberry preparation prevents prenatal stress-induced cognitive impairment of offspring rats, and inhibits oxidative damage and mitochondrial dysfunction in vitro.

PubMed

Feng, Zhihui; Jia, Haiqun; Li, Xuesen; Bai, Zhuanli; Liu, Zhongbo; Sun, Lijuan; Zhu, Zhongliang; Bucheli, Peter; Ballèvre, Olivier; Wang, Junkuan; Liu, Jiankang

2010-05-01

Lycium barbarum (Fructus Lycii, Wolfberry, or Gouqi) belongs to the Solanaceae. The red-colored fruits of L. barbarum have been used for a long time as an ingredient in Chinese cuisine and brewing, and also in traditional Chinese herbal medicine for improving health. However, its effects on cognitive function have not been well studied. In the present study, prevention of a milk-based wolfberry preparation (WP) on cognitive dysfunction was tested in a prenatal stress model with rats and the antioxidant mechanism was tested by in vitro experiments. We found that prenatal stress caused a significant decrease in cognitive function (Morris water maze test) in female offspring. Pretreatment of the mother rats with WP significantly prevented the prenatal stress-induced cognitive dysfunction. In vitro studies showed that WP dose-dependently scavenged hydroxyl and superoxide radicals (determined by an electron spin resonance spectrometric assay), and inhibited FeCl(2)/ascorbic acid-induced dysfunction in brain tissue and tissue mitochondria, including increases in reactive oxygen species and lipid peroxidation and decreases in the activities of complex I, complex II, and glutamate cysteine ligase. These results suggest that dietary supplementation with WP may be an effective strategy for preventing the brain oxidative mitochondrial damage and cognitive dysfunction associated with prenatal stress.

Out-of-Home Food Consumers in Brazil: What Do They Eat?

PubMed Central

Andrade, Giovanna Calixto; Louzada, Maria Laura da Costa; Azeredo, Catarina Machado; Ricardo, Camila Zancheta; Martins, Ana Paula Bortolleto

2018-01-01

Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008–2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The “Traditional meal” pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The “typical Brazilian breakfast/tea” pattern carried more fresh bread, margarine, milk, cheese and butter. The “Ultra-processed food” pattern carried more ready-to-eat meals and soft drinks. The “traditional meal” pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas “typical Brazilian breakfast/tea” and “ultra-processed food” patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine. PMID:29462918

The Mediterranean Diet: A History of Health

PubMed Central

ALTOMARE, Roberta; CACCIABAUDO, Francesco; DAMIANO, Giuseppe; PALUMBO, Vincenzo Davide; GIOVIALE, Maria Concetta; BELLAVIA, Maurizio; TOMASELLO, Giovanni; LO MONTE, Attilio Ignazio

2013-01-01

The Mediterranean tradition offers a cousine rich in colors, aromas and memories, which support the taste and the spirit of those who live in harmony with nature. Everyone is talking about the Mediterranean diet, but few are those who do it properly, thus generating a lot of confusion in the reader. And so for some it coincides with the pizza, others identified it with the noodles with meat sauce, in a mixture of pseudo historical traditions and folklore that do not help to solve the question that is at the basis of any diet: combine and balance the food so as to satisfy the qualitative and quantitative needs of an individual and in a sense, preserves his health through the use of substances that help the body to perform normal vital functions. The purpose of our work is to demonstrate that the combination of taste and health is a goal that can be absolutely carried out by everybody, despite those who believe that only a generous caloric intake can guarantee the goodness of a dish and the satisfaction of the consumers. That should not be an absolute novelty, since the sound traditions of the Mediterranean cuisine we have used for some time in a wide variety of tasty gastronomic choices, from inviting colors and strong scents and absolutely in line with health. PMID:23802101

The mediterranean diet: a history of health.

PubMed

Altomare, Roberta; Cacciabaudo, Francesco; Damiano, Giuseppe; Palumbo, Vincenzo Davide; Gioviale, Maria Concetta; Bellavia, Maurizio; Tomasello, Giovanni; Lo Monte, Attilio Ignazio

2013-01-01

The Mediterranean tradition offers a cousine rich in colors, aromas and memories, which support the taste and the spirit of those who live in harmony with nature. Everyone is talking about the Mediterranean diet, but few are those who do it properly, thus generating a lot of confusion in the reader. And so for some it coincides with the pizza, others identified it with the noodles with meat sauce, in a mixture of pseudo historical traditions and folklore that do not help to solve the question that is at the basis of any diet: combine and balance the food so as to satisfy the qualitative and quantitative needs of an individual and in a sense, preserves his health through the use of substances that help the body to perform normal vital functions. The purpose of our work is to demonstrate that the combination of taste and health is a goal that can be absolutely carried out by everybody, despite those who believe that only a generous caloric intake can guarantee the goodness of a dish and the satisfaction of the consumers. That should not be an absolute novelty, since the sound traditions of the Mediterranean cuisine we have used for some time in a wide variety of tasty gastronomic choices, from inviting colors and strong scents and absolutely in line with health.

Influence of ethnocentrism and neo-phobia on ethnic food consumption in Spain.

PubMed

Camarena, Dena M; Sanjuán, Ana I; Philippidis, George

2011-08-01

Over the last decade, a strong upsurge in Spanish immigration has fostered a thriving ethnic food market. To examine indigenous consumer predilections toward ethnic foods, a carefully designed choice experiment is employed, with particular focus on ethnocentricity and food neo-phobia traits on potential purchase decisions. Employing a two level nested logit model, consumers choose to accept/reject ethnic foods, with a positive response met by a further series of different ethnic cuisine and consumption scenario alternatives. Bivariate tests reveal that higher ethnocentric and neo-phobic segments possess common socio-demographic characteristics, whilst neo-phobia plays a significantly stronger role in determining the probability of rejection. Further tests reveal culturally similar Mexican food as the preferred ethnic food across all consumption scenarios. Moreover, the 'restaurant' is the favoured format of consumption, whilst there is evidence of a strong association between specific ethnic food types and consumption formats. The implications of our research suggest that in the short to medium turn, price is a strong strategic variable, whilst marketing strategies must successfully isolate and exploit specific 'ethnic food/consumption scenario' mixes. Finally, stronger messages emphasizing quality and convenience factors are seen as key to bolstering the underrepresented 'home preparation' ethnic food market in Spain. Copyright © 2011 Elsevier Ltd. All rights reserved.

A Mediterranean Diet Model in Australia: Strategies for Translating the Traditional Mediterranean Diet into a Multicultural Setting

PubMed Central

Kucianski, Teagan; Moschonis, George; Tierney, Audrey C.; Itsiopoulos, Catherine

2018-01-01

Substantial evidence supports the effect of the Mediterranean Diet (MD) for managing chronic diseases, although trials have been primarily conducted in Mediterranean populations. The efficacy and feasibility of the Mediterranean dietary pattern for the management of chronic diseases has not been extensively evaluated in non-Mediterranean settings. This paper aims to describe the development of a MD model that complies with principles of the traditional MD applied in a multiethnic context. Optimal macronutrient and food-based composition was defined, and a two-week menu was devised incorporating traditional ingredients with evidence based on improvements in chronic disease management. Strategies were developed for the implementation of the diet model in a multiethnic population. Consistent with the principles of a traditional MD, the MD model was plant-based and high in dietary fat, predominantly monounsaturated fatty acids from extra virgin olive oil. Fruits, vegetables and wholegrains were a mainstay, and moderate amounts of nuts and seeds, fish, dairy and red wine were recommended. The diet encompassed key features of the MD including cuisine, biodiversity and sustainability. The MD model preserved traditional dietary components likely to elicit health benefits for individuals with chronic diseases, even with the adaptation to an Australian multiethnic population. PMID:29642557

Dimensions of novelty: a social representation approach to new foods.

PubMed

Bäckström, A; Pirttilä-Backman, A-M; Tuorila, H

2003-06-01

Social representations of new foods were examined with a total of 44 subjects in nine focus groups. Each group was homogenous, defined by age, gender and educational background. Halfway through the interview, commercial packages of functional, genetically modified, organic, nutritionally modified and ethnic foods were presented as visual stimuli for discussion. Thematic and content analyses of the interview data showed that five dichotomies characterized the social representation: trust/distrust, safe/unsafe, natural/artificial, pleasure/necessity, and past/present. Many metaphors were used, with functional products being associated metaphorically with, for example, medicine and genetically modified products being associated with death and terrorism. Chronological references focused on the development of cuisine. The perceived unsafety of new foods was an important argument for women but not for men. The difference between age groups was in relating the discussion to either present time (young subjects) or past time (older subjects). Level of education affected the content of argumentation. In the context of new foods, social representations are formed to cope with the feeling of strangeness evoked by the novelties. They also have a role in cultural acceptance of new products by making them familiar. Overall, the results reflect the development of a new common sense in which popularized scientific notions are anchored in the process of urbanization.

Green preparation of gold nanoparticles with Tremella fuciformis for surface enhanced Raman scattering sensing

NASA Astrophysics Data System (ADS)

Tang, Bin; Liu, Jun; Fan, Linpeng; Li, Daili; Chen, Xinzhu; Zhou, Ji; Li, Jingliang

2018-01-01

A simple in-situ synthesis method was developed to fabricate complex of Tremella fuciformis (TF) and gold nanoparticles (Au NPs). TF, one of the most popular fungi in the cuisine and medicine, acted as a biomass reducing agent and scaffold in the preparation of Au NPs. The intensities of the localized surface plasmon resonance (LSPR) of the complex of TF and Au NPs (Au@TFs) increased as the complex shrunk due to drying. The textures of TF prevent the aggregation of Au NPs during the drying process. The TFs show strong adsorption capacity for cationic dyes. It is suggested that the adsorption of the dyes onto TFs are achieved through electrostatic interactions between the TF and the dyes. Kinetics studies indicated that adsorption process could be well described by a pseudo-second-order model. Furthermore, the as-prepared Au@TFs were used as surface enhanced Raman scattering (SERS) substrates for analyzing trace dye molecules. The shrinkage of the TFs caused by drying concentrated dyes on their fruiting bodies, which led to the enhancement of Raman signals of dyes. The Au NPs on TF further enhanced the Raman signals. In-situ synthesis of Au NPs on TF may promote the applications of fungus materials in optical sensing of targets.

Documentation & Condition Mapping for Restoration & Revitalisation of Historic Sheesh Mahal & Char Bagh Complex in Patiala (punjab), India

NASA Astrophysics Data System (ADS)

Dasgupta, S.

2017-08-01

Located in the Northern State of Punjab, the historic city of Patiala has always been a centre of culture in north India, and has seen the evolution of its own distinct style of architecture with Rajput and Mughal influences. The city is renowned for its rich architectural heritage, Music, Craft, Sports and Cuisine. The fourth Maharaja Narinder Singh was a great patron of art, architecture and music and it was during his time that several palaces like the Moti Bagh Palace, Sheesh Mahal and Banasur Bagh were designed followed by Baradari Palace. Later it was Maharaja Bhupinder Singh (1900-1938) who made Patiala State famous with his lavish lifestyle.This paper describes the process followed for Documentation and condition assessment of the historic Sheesh Mahal & Char Bagh Complex in order to restore and revitalise the palace building and the Mughal garden. The exercise included Archival research, Field surveys, Condition Mapping, inventories using traditional methods as well as GIS and preparation of restoration & conservation solutions along with post conservation management manual. The Major challenges encountered were identifying the correct documentation methodology for mapping as well as managing the large database generated on site. The Documentation and Mapping was used as a significant tool to guide towards the conservation and Management strategy of the complex.

Report on the Medicinal Use of Eleven Lamiaceae Species in Lebanon and Rationalization of Their Antimicrobial Potential by Examination of the Chemical Composition and Antimicrobial Activity of Their Essential Oils

PubMed Central

Khoury, Madona; Eparvier, Véronique; Ouaini, Naïm

2016-01-01

Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including microbial infections. In this article we report the traditional medicinal uses of eleven Lamiaceae species: Coridothymus capitatus L., Lavandula stoechas L., Lavandula angustifolia Mill., Mentha spicata L. subsp. condensata, Origanum syriacum L., Rosmarinus officinalis, Salvia fruticosa Miller., Satureja cuneifolia Ten., Satureja thymbra L., Thymbra spicata L., and Vitex agnus-castus L. and study the chemical composition and antimicrobial activity of their essential oils (EOs). Our survey showed that Lamiaceae species are mainly used against gastrointestinal disorders and microbial infections. Chemical analysis of the EOs obtained from these plants allowed us to identify seventy-five compounds describing more than 90% of the relative composition of each EO. Essential oils with high amounts of thymol and carvacrol possessed the strongest antimicrobial activity. As expected, these two compounds demonstrated an interesting antifungal efficacy against the filamentous fungus T. rubrum. Our results confirmed that some of the Lamiaceae species used in Lebanon ethnopharmacological practices as antimicrobial agents do possess antibacterial and antifungal potential consistent with their use in alternative or complementary medicine. PMID:28053641

A Mediterranean Diet Model in Australia: Strategies for Translating the Traditional Mediterranean Diet into a Multicultural Setting.

PubMed

George, Elena S; Kucianski, Teagan; Mayr, Hannah L; Moschonis, George; Tierney, Audrey C; Itsiopoulos, Catherine

2018-04-09

Substantial evidence supports the effect of the Mediterranean Diet (MD) for managing chronic diseases, although trials have been primarily conducted in Mediterranean populations. The efficacy and feasibility of the Mediterranean dietary pattern for the management of chronic diseases has not been extensively evaluated in non-Mediterranean settings. This paper aims to describe the development of a MD model that complies with principles of the traditional MD applied in a multiethnic context. Optimal macronutrient and food-based composition was defined, and a two-week menu was devised incorporating traditional ingredients with evidence based on improvements in chronic disease management. Strategies were developed for the implementation of the diet model in a multiethnic population. Consistent with the principles of a traditional MD, the MD model was plant-based and high in dietary fat, predominantly monounsaturated fatty acids from extra virgin olive oil. Fruits, vegetables and wholegrains were a mainstay, and moderate amounts of nuts and seeds, fish, dairy and red wine were recommended. The diet encompassed key features of the MD including cuisine, biodiversity and sustainability. The MD model preserved traditional dietary components likely to elicit health benefits for individuals with chronic diseases, even with the adaptation to an Australian multiethnic population.

Developing a food exchange list for Middle Eastern appetizers and desserts commonly consumed in Jordan

PubMed Central

BAWADI, Hiba A.; AL-SHWAIYAT, Naseem M.; TAYYEM, Reema F.; MEKARY, Rania; TUURI, Georgianna

2011-01-01

Aim This study was conducted to develop a meal-planning exchange list for Middle Eastern foods commonly included in the Jordanian cuisine. Forty types of appetizers and another 40 types of desserts were selected; with five different recipes for each item. Recipes were collected from different housewives and Arabic cookbooks. Ingredients’ weight and dish net weight were recorded based on an average recipe, and dishes were prepared accordingly. Dishes were proximately analyzed following the AOAC procedures. Proximate analysis was compared to the WHO-food composition tables (FCT) for the use in the Middle East, and with food analysis software (ESHA). Results Significant correlations (P < 0.001) were found between macronutrient content obtained from proximate analysis and those obtained from ESHA. The correlation coefficients (r) were 0.92 for carbohydrate, 0.86 for protein, and 0.86 for fat. Strong correlations were also detected between proximate analysis FCT for carbohydrate (r=0.91, P<0.001) and protein (r=0.81; P<0.001) contents. However, this significant correlation was not found as strong, yet significant for fat (r=0. 62, P<0.001). Conclusion A valid exchange system for traditional desserts and appetizers is now available and ready to be used by dietitians and health care providers in Jordan and Arab World. PMID:21841913

Developing a food exchange list for Middle Eastern appetizers and desserts commonly consumed in Jordan.

PubMed

Bawadi, Hiba A; Al-Shwaiyat, Naseem M; Tayyem, Reema F; Mekary, Rania; Tuuri, Georgianna

2009-03-01

AIM: This study was conducted to develop a meal-planning exchange list for Middle Eastern foods commonly included in the Jordanian cuisine. Forty types of appetizers and another 40 types of desserts were selected; with five different recipes for each item. Recipes were collected from different housewives and Arabic cookbooks. Ingredients' weight and dish net weight were recorded based on an average recipe, and dishes were prepared accordingly. Dishes were proximately analyzed following the AOAC procedures. Proximate analysis was compared to the WHO-food composition tables (FCT) for the use in the Middle East, and with food analysis software (ESHA). RESULTS: Significant correlations (P < 0.001) were found between macronutrient content obtained from proximate analysis and those obtained from ESHA. The correlation coefficients (r) were 0.92 for carbohydrate, 0.86 for protein, and 0.86 for fat. Strong correlations were also detected between proximate analysis FCT for carbohydrate (r=0.91, P<0.001) and protein (r=0.81; P<0.001) contents. However, this significant correlation was not found as strong, yet significant for fat (r=0. 62, P<0.001). CONCLUSION: A valid exchange system for traditional desserts and appetizers is now available and ready to be used by dietitians and health care providers in Jordan and Arab World.

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour.

PubMed

Sayed Ahmad, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram; Merah, Othmane

2018-02-25

Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin ( Cuminum cyminum L.) and caraway ( Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.

Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi).

PubMed

Aoki, Kenji; Matsubara, Sayaka; Umeda, Mayo; Tachibanac, Shusaku; Doi, Mikiharu; Takenaka, Shinji

2013-04-01

Katsuobushi is a dried, smoked and fermented bonito used in Japanese cuisine. During the fermentation process with several Aspergillus species, the colour of Katsuobushi gradually changes from a dark reddish-brown derived from haem proteins to pale pink. The change in colour gives Katsuobushi a higher ranking and price. This study aimed to elucidate the mechanism of decolourisation of Katsuobushi. A decolourising factor from the culture supernatant of Aspergillus (Eurotium) repens strain MK82 was purified to homogeneity. The purification was monitored by measuring the decolourising activity using equine myoglobin and bovine haemoglobin as substrates. It was found that the decolourising factor had protease activity towards myoglobin and haemoglobin. Complete inhibition of the enzyme by the inhibitor pepstatin A and the internal amino acid sequence classified the protein as an aspartic protease. The enzyme limitedly hydrolysed myoglobin between 1-Met and 2-Gly, 43-Lys and 44-Phe, and 70-Leu and 71-Thr. The purified enzyme decolourised blood of Katsuwonus pelamis (bonito) and a slice of dried bonito. It is proposed that aspartic protease plays a role in the decolourisation of Katsuobushi by the hydrolysis of haem proteins that allows the released haem to aggregate in the dried bonito. © 2012 Society of Chemical Industry.

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies.

PubMed

Tang, Ya-Jie; Liu, Rui-Sang; Li, Hong-Mei

2015-03-01

Truffle (Tuber spp.), also known as "underground gold," is popular in various cuisines because of its unique and characteristic aroma. Currently, truffle fruiting bodies are mostly obtained from nature and semi-artificial cultivation. However, the former source is scarce, and the latter is time-consuming, usually taking 4 to 12 years before harvest of the fruiting body. The truffle submerged fermentation process was first developed in Tang's lab as an alternative to its fruiting bodies. To the best of our knowledge, most reports of truffle submerged fermentation come from Tang's group. This review examines the current state of the truffle submerged fermentation process. First, the strategy to optimize the truffle submerged fermentation process is summarized; the final conditions yielded not only the highest reported truffle biomass but also the highest production of extracellular and intracellular polysaccharides. Second, the comparison of metabolites produced by truffle fermentation and fruiting bodies is presented, and the former were superior to the latter. Third, metabolites (i.e., volatile organic compounds, equivalent umami concentration, and sterol) derived from truffle fermentation could be regulated by fermentation process optimization. These findings indicated that submerged fermentation of truffles can be used for commercial production of biomass and metabolites as a promising alternative to generating its fruiting bodies in bioreactor.

The influence of sun drying process and prolonged storage on composition of essential oil from clove buds (Syzygium aromaticum)

NASA Astrophysics Data System (ADS)

Hastuti, L. T.; Saepudin, E.; Cahyana, A. H.; Rahayu, D. U. C.; Murni, V. W.; Haib, J.

2017-07-01

Clove (Syzygium aromaticum) is native to Indonesia and used as a spice in virtually all of the world's cuisine. Clove bud oil, a yellow liquid, is obtained from distillation of buds. The quality of oil is influenced by origin, post-harvest processing, pre-treatment before distillation, the distillation method, and post-distillation treatment. The objective of this study is to investigate the effect of drying process and prolonged storage on essential oil composition of clove bud from the Tolitoli, Indonesia. To determine the effect of drying, fresh clove bud was dried under sunlight until it reached moisture content 13±1 %. The effect of storage was studied in the oil extracted from clove bud that was stored in laboratory at 25 °C for 4 months. The essential oil of each treatment was obtained by steam distillation and its chemical composition was analyzed by GC/MS. The major components found in fresh and dried clove are as follows: eugenol, eugenyl acetate, and caryophyllene. Percentage of caryophyllene was slightly increase after drying but decrease during storage. While the content of eugenyl acetate decreased during drying and storage, the content of eugenol increased. The drying and storage also affect to the change on minor compounds of essential oil of clove.

Characterization and classification of seven citrus herbs by liquid chromatography-quadrupole time-of-flight mass spectrometry and genetic algorithm optimized support vector machines.

PubMed

Duan, Li; Guo, Long; Liu, Ke; Liu, E-Hu; Li, Ping

2014-04-25

Citrus herbs have been widely used in traditional medicine and cuisine in China and other countries since the ancient time. However, the authentication and quality control of Citrus herbs has always been a challenging task due to their similar morphological characteristics and the diversity of the multi-components existed in the complicated matrix. In the present investigation, we developed a novel strategy to characterize and classify seven Citrus herbs based on chromatographic analysis and chemometric methods. Firstly, the chemical constituents in seven Citrus herbs were globally characterized by liquid chromatography combined with quadrupole time-of-flight mass spectrometry (LC-QTOF-MS). Based on their retention time, UV spectra and MS fragmentation behavior, a total of 75 compounds were identified or tentatively characterized in these herbal medicines. Secondly, a segmental monitoring method based on LC-variable wavelength detection was developed for simultaneous quantification of ten marker compounds in these Citrus herbs. Thirdly, based on the contents of the ten analytes, genetic algorithm optimized support vector machines (GA-SVM) was employed to differentiate and classify the 64 samples covering these seven herbs. The obtained classifier showed good prediction performance and the overall prediction accuracy reached 96.88%. The proposed strategy is expected to provide new insight for authentication and quality control of traditional herbs. Copyright © 2014 Elsevier B.V. All rights reserved.

Amomum tsao-ko suppresses lipopolysaccharide-induced inflammatory responses in RAW264.7 macrophages via Nrf2-dependent heme oxygenase-1 expression.

PubMed

Li, Bin; Choi, Hee-Jin; Lee, Dong-Sung; Oh, Hyuncheol; Kim, Youn-Chul; Moon, Jin-Young; Park, Won-Hwan; Park, Sun-Dong; Kim, Jai-Eun

2014-01-01

Amomum tsao-ko Crevost et Lemaire, used as a spice in Asia, is an important source of Chinese cuisine and traditional Chinese medicines. A. tsao-ko is reported to exert a variety of biological and pharmacological activities, including anti-proliferative, anti-oxidative and neuroprotective effects. In this study, NNMBS227, consisting of the ethanol extract of A. tsao-ko, exhibited potent anti-inflammatory activities in RAW264.7 macrophages. We investigated the effect of NNMBS227 in the suppression of pro-inflammatory mediators, including pro-inflammatory enzymes (inducible nitric oxide synthase and cyclooxygenase-2) and cytokines (tumor necrosis factor-α and interleukin-1β) in LPS stimulated macrophages. NNMBS227 also inhibited the phosphorylation and degradation of IκB-α, as well as the nuclear translocation of nuclear factor kappa B (NF-κB) p65 caused by stimulation with LPS. In addition, NNMBS227 induced heme oxygenase (HO)-1 expression through the nuclear translocation of nuclear factor E2-related factor 2 (Nrf2) in macrophages. Using tin protoporphyrin (SnPP), an HO activity inhibitor, we confirmed an association between the anti-inflammatory effects of NNMBS227 and the up-regulation of HO-1. These findings suggest that Nrf2-dependent increases in the expression of HO-1 induced by NNMBS227 conferred anti-inflammatory activities in LPS stimulated RAW264.7 macrophages.

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

PubMed Central

Sayed Ahmad, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram

2018-01-01

Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread. PMID:29495324

National outbreak of Salmonella Enteritidis phage type 14b in England, September to December 2009: case-control study.

PubMed

Janmohamed, K; Zenner, D; Little, C; Lane, C; Wain, J; Charlett, A; Adak, B; Morgan, D

2011-04-14

We conducted an unmatched retrospective case–control study to investigate an upsurge of non-travel-related sporadic cases of infection with Salmonella enterica subsp. enterica serotype Enteritidis phage type 14b with antimicrobial resistance to nalidixic acid and partial resistance to ciprofloxacin (S. Enteritidis PT 14b NxCp(L)) that was reported in England from 1 September to 31 December 2009. We analysed data from 63 cases and 108 controls to determine whether cases had the same sources of infection as those found through investigation of 16 concurrent local foodborne outbreaks in England and Wales. Multivariable logistic regression analysis adjusting for age and sex identified food consumption at restaurants serving Chinese or Thai cuisine (odds ratio (OR): 4.4; 95% CI: 1.3–14.8; p=0.02), egg consumed away from home (OR: 5.1; 95% CI: 1.3–21.2; p=0.02) and eating vegetarian foods away from home (OR: 14.6; 95% CI: 2.1–99; p=0.006) as significant risk factors for infection with S. Enteritidis PT 14b NxCp(L). These findings concurred with those from the investigation of the16 outbreaks, which identified the same Salmonella strain in eggs from a specified source outside the United Kingdom. The findings led to a prohibition of imports from this source, in order to control the outbreak.

Comparison of nutritional quality in fish maw product of croaker Protonibea diacanthus and perch Lates niloticus

NASA Astrophysics Data System (ADS)

Wen, Jing; Zeng, Ling; Chen, Ziming; Xu, Youhou

2016-08-01

Fish maw (the dried swimbladders of fish) is ranked in the list of the four sea treasures in Chinese cuisine. Fish maw is mainly produced from croaker, which is the most highly priced. However, some of the fish maw being sold as croaker maw are in fact not from croaker, but from the Nile perch Lates niloticus. The present work determined and compared the proximate composition, amino acid and fatty acid composition of croaker Protonibea diacanthus maw and perch L. niloticus maw. The results indicated that both maws were high protein sources and low in fat content. The dominant amino acids in both maws were glycine, proline, glutamic acid, alanine and arginine. These amino acids constituted 66.2% and 66.4% of the total amino acids in P. diacanthus and L. niloticus, respectively. The ratio of FAA: TAA (functional amino acids: total amino acids) in both maws were 0.69. This is a good explanation for why fish maws have been widely utilized as a traditional tonic and remedy in Asia. Except valine and histidine, all the essential amino acid contents in P. diacanthus were higher than in L. niloticus. Moreover, croaker P. diacanthus maw contained more AA and DHA than perch L. niloticus maw, showing a higher ratio of n-3 / n-6, which is more desirable.

108th Convention of the American Psychological Association. Washington, DC, August 4-8, 2000

PubMed

2000-04-01

Washington, DC--the nation's capital--celebrates a history rich in diversity and character. One of the most popular cities for sightseeing, Washington contains countless points of interest for its visitors. The world's largest museum complex, the Smithsonian Institution, invites you to explore exhibits that highlight the scientific, cultural, political, and technological developments of the United States and its people. Visit the home to original pieces of the American heritage, such as the Declaration of Independence, the Constitution, and the Bill of Rights, that have helped to shape the way we live today. The art lovers among you will delight in the seven major art galleries. See the modern art and sculpture of the Hirshhorn Museum and the newly opened Sculpture Garden; the Sackler Gallery's collection of Asian art; and the only museum devoted to the art and culture of Africa, the National Museum of African Art. In Washington, there is music in the air, from the Kennedy Center's many stages and the clubs of Georgetown and Adams Morgan to the military bands that give concerts on the Mall. Whatever your culinary desire, be it authentic Texas chili or the finest Asian cuisine, you'll find it at one of the city's internationally famous eateries. What a perfect place for APA to convene its first annual convention of the new millennium!

Survival of Salmonella and Staphylococcus aureus in mexican red salsa in a food service setting.

PubMed

Franco, Wendy; Hsu, Wei-Yea; Simonne, Amarat H

2010-06-01

Mexican red salsa is one of the most common side dishes in Mexican cuisine. According to data on foodborne illnesses collected by the Centers for Disease Control and Prevention, salsa was associated with 70 foodborne illness outbreaks between 1990 and 2006. Salsa ingredients such as tomatoes, cilantro, and onions often have been implicated in foodborne illness outbreaks. Mexican-style restaurants commonly prepare a large batch of red salsa, store it at refrigeration temperatures, and then serve it at room temperature. Salmonella is one of the top etiologies in foodborne illness outbreaks associated with salsa, and our preliminary studies revealed the consistent presence of Staphylococcus aureus in restaurant salsa. In the present study, we evaluated the survival of Salmonella Enteritidis and S. aureus inoculated into restaurant-made salsa samples stored at ambient (20 degrees C) and refrigeration (4 degrees C) temperatures. These test temperature conditions represent best-case and worst-case scenarios in restaurant operations. Salmonella survived in all samples stored at room temperature, but S. aureus populations significantly decreased after 24 h of storage at room temperature. No enterotoxin was detected in samples inoculated with S. aureus at 6.0 log CFU/g. Both microorganisms survived longer in refrigerated samples than in samples stored at room temperature. Overall, both Salmonella and S. aureus survived a sufficient length of time in salsa to pose a food safety risk.

Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements.

PubMed

Rita, Ingride; Pereira, Carla; Barros, Lillian; Santos-Buelga, Celestino; Ferreira, Isabel C F R

2016-10-12

Mentha spicata L., commonly known as spearmint, is widely used in both fresh and dry forms, for infusion preparation or in European and Indian cuisines. Recently, with the evolution of the tea market, several novel products with added value are emerging, and the standard lots have evolved to reserve lots, with special harvest requirements that confer them with enhanced organoleptic and sensorial characteristics. The apical leaves of these batches are collected in specific conditions having, then, a different chemical profile. In the present study, standard and reserve lots of M. spicata were assessed in terms of the antioxidants present in infusions prepared from the different lots. The reserve lots presented the highest concentration in all the compounds identified in relation to the standard lots, with 326 and 188 μg mL -1 of total phenolic compounds, respectively. Both types of samples presented rosmarinic acid as the most abundant phenolic compound, at concentrations of 169 and 101 μg mL -1 for reserve and standard lots, respectively. The antioxidant activity was higher in the reserve lots which had the highest total phenolic compounds content, with EC 50 values ranging from 152 to 336 μg mL -1 . The obtained results provide scientific information that may allow the consumer to make a conscientious choice.

Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

PubMed

Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2016-01-01

Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

Isolation and Purification of Water Soluble Proteins from Ginger Root (Zingiber officinale) by Two Dimensional Liquid Chromatography

PubMed Central

Sandovall, A.O.; Andrews, K.; Wahab, A.; Choudhary, M.I.; Ahmed, A.

2014-01-01

The RI-INBRE Centralized Core Facility was established in 2003 and participates annually in Undergraduate Summer Research Program. It provides students hands on research experience in key technologies in biomedical sciences. We present here the isolation and purification of water soluble proteins from ginger, a rhizome of the plant, Zingiber officinale. It is an important ingredient of species used in traditional South Asian cuisines. In Indian, Pakistani and Chinese folk medicine, ginger is used for gastro-intestinal disorders, nausea, vomiting, inflammatory diseases, muscle and joint pain. Limited studies have been reported on the bioactive proteins from ginger extract. The water soluble proteins were extracted from ginger root and successfully purified to homogeneity by using two-dimensional liquid chromatography (FPLC/RP-HPLC) approach. The ginger root was washed with distilled water; skin removed and then emulsified using an electric blender. Sample was stirred for four days at 4°C with and without protease inhibitor. Purification of a 42kDa protein was achieved by employing gel filtration, ion-exchange and reversed phase HPLC. The homogeneity of the protein was confirmed by SDS-PAGE gel electrophoresis and MALDI-TOF mass spectrometry. Future work will be conducted on the protein characterization using mass spectrometry and Edman protein sequencing. Supported by grant 5P20GM103430 from the National Institute of General Medical Sciences, NIH, USA.

Developing Traditional Food Service: A Portrait of Women in Culinary Industry

NASA Astrophysics Data System (ADS)

Maukar, S. M. D.; Langitan, F. W.; Tangkere, T. F. S.; Dondokambey, A.

2018-02-01

The purpose of this research is to obtain data about development of traditional food service for small woman business in Minahasa Toulour, Indonesia. The type of research used is descriptive qualitative method. The result of this research is to show that the profile data of the development of the service quality of the catering service business and the traditional home industry of the small business women at the grassroots around Lake Tondano, Minahasa, is in desperate need of rocks and guidance, because although it has the strength and opportunities such as traditional food products, the taste is quite good and popular consumer, the main raw material is the main agricultural products Minahasa so the price is relatively affordable, the role of print media and electronics to support the socialization of traditional foods Regional, National, International so it can be exported abroad, but on the other hand is also faced with weaknesses both internally and externally such as the lack of traditional entrepreneurial knowledge of Minahasa’s traditional cuisine, suffering from a lack of capital, and the impact of lack of knowledge and lack of capital result in the following items being prepared, as limited and monotonous as well lack of innovation, inadequate food business equipment, lack of clear health insurance, information dissemination and limited development, although facilities exist but cannot be implemented due to lack of funds, poor sanitation is noticed.

Increasing Risk Factors for Imported and Domestic Gnathostomiasis in the United States.

PubMed

Diaz, James H

2015-01-01

Gnathostomiasis is a foodborne zoonotic helminthic infection, commonly described in Asia and Latin America, which may follow the consumption of raw fish, eels, amphibians, and reptiles infected with muscle-encysted larvae of Gnathostoma species nematodes. After an inoculum of as little as one infective larva and an incubation period of months to years, most infections are characterized by intermittent migratory swellings due to subdermal larval migration. Less commonly, larval migration to the central nervous system may result in radiculomyelopathy or eosinophilic meningoencephalitis with high fatality rates; or larval migration to the eye with resulting blindness in untreated cases. Since the US now supports a zoonosis of Gnathostoma species with infective larvae encysted in imported and domestic fish and eels that may be consumed raw as exotic ethnic dishes, the objectives of this review were to describe the biology and life cycle of Gnathostoma nematodes and the behavioral risk factors for gnathostomiasis; and to describe the clinical manifestations, diagnosis, management, and prevention of human gnathostomiasis. Since the eradication of gnathostomiasis is very unlikely given the global distribution of Gnathostoma nematodes and the increasingly exotic culinary tastes of US residents and travelers to endemic regions, the only effective strategies for gnathostomiasis include: (1) educating citizens in the US and travelers abroad in endemic areas that fish, eels, frogs, snakes, and chicken must be cooked thoroughly first and not eaten raw or marinated; and (2) seeking medical care immediately for evaluation of migratory subcutaneous swellings. The combination of international travel and increased immigration from Asia and Latin America to the US has resulted in greater popularity of exotic ethnic cuisine, especially raw seafood dishes. The ethnic cuisine industry is supported by domestic aquaculture that produces fish-farmed tilapia and trout, and by increased importation of live freshwater species, such as Asian swamp eels (Monopterus spp.).1 Although raw seafood dishes are typically prepared with saltwater species, freshwater species, which harbor more parasites, are also used in these dishes, such as limejuice marinated tilapia or trout ceviche and eel-sashimi and sushi.2 In 2014, biologists from the US Geological Survey detected Gnathostoma species infective-stage larvae in nearly 30 percent of imported Monopterus species Asian swamp eels and in 4.5 percent of locally-caught Monopterus species freshwater swamp eels in three states.1 The investigators concluded that consumption of imported swamp eels from Gnathostoma-endemic regions of Asia could transmit gnathostomiasis to humans in the US.1 In addition, the release of live imported swamp eels or the disposal of their offal after filleting has introduced more Gnathostoma larvae into open and fish-farmed freshwaters infecting more native species.1 Since the US has all of the components to support Gnathostoma's life cycle, a zoonosis of infective Gnathostoma species, such as G. spinigerum and others, has become established in the US and will increase the risks of gnathostomiasis in humans consuming native, wildcaught, or farmed fish in ethnic dishes.1 As a result, the objectives of this review were to describe the biology and life cycle of Gnathostoma nematodes and the behavioral risk factors for gnathostomiasis; and to describe the clinical manifestations, diagnosis, management, and prevention of human gnathostomiasis.

The overnight effect of dietary energy balance on postprandial plasma free amino acid (PFAA) profiles in Japanese adult men.

PubMed

Nishioka, Manabu; Imaizumi, Akira; Ando, Toshihiko; Tochikubo, Osamu

2013-01-01

The plasma free amino acid (PFAA) profile is affected by various nutritional conditions, such as the dietary energy balance. Regarding the clinical use of PFAA profiling, it is of concern that differences in food ingestion patterns may generate systematic errors in a plasma amino acid profile and constitute a confounding factor in assessment. In this study, the overnight impact of the dietary energy balance on the postprandial plasma amino acid profile was investigated to elucidate in particular the effects of high protein meals typical in Japanese cuisine. We conducted diet-controlled, crossover trials in eleven healthy male volunteers aged 40-61 y. They consumed either a normal meal (meal N) or high protein meal (meal H) at dinner. Forearm venous blood was collected, and plasma amino acid concentrations were measured before dinner and the next morning. We found that a high protein meal in the evening that contained 40% energy would significantly increase the PFAA concentration the next morning, even more than 12 hours after the meal. Among amino acids, the most significant difference was observed in the branched-chain amino acids (BCAAs) and in some urea-cycle related compounds. If the subject consumed the high protein diet at dinner, the PFAA profile after overnight fasting might be still affected by the meal even 12 hours after the meal, suggesting that the PFAA profile does not reflect the subject's health condition, but rather the acute effect of high protein ingestion.

Identification and characterization of an arginine kinase as a major allergen from silkworm (Bombyx mori) larvae.

PubMed

Liu, Zhigang; Xia, Lixin; Wu, Yulan; Xia, Qingyou; Chen, Jiajie; Roux, Kenneth H

2009-01-01

The silkworm, Bombyx mori, is an important insect in the textile industry and its pupa are used in Chinese cuisine and traditional Chinese medicine. The silk, urine and dander of silkworms is often the cause of allergies in sericulture workers and the pupa has been found to be a food allergen in China. Recent studies have focused on reporting cases of silkworm allergies, but only a few studies have addressed the specific allergens present in the B. mori silkworm. We collected sera from 10 patients with a positive skin prick test to silkworm crude extract (SCE) and analyzed these samples by Western blot and ELISA. The cDNA of arginine kinase from the B. mori silkworm was also cloned and expressed in high yield in Escherichia coli. Allergenicity and cross-allergenicity of the recombinant B. mori arginine kinase (rBmAK) were investigated by ELISA inhibition assay. Collected sera all reacted to a 42-kDa protein in a Western blot with SCE as the antigen. Preincubation of sera with rBmAK eliminated the reactivity of the patients' sera to this 42-kDa band. All patient sera also exhibited positive reactivity to SCE in an ELISA assay. BmAK also demonstrated cross-reactivity with a recombinant AK from cockroach. Arginine kinase from the B. mori silkworm is a major allergen and crossreacts with cockroach AK. Copyright 2009 S. Karger AG, Basel.

Can we spice up our Christmas dinner? : Busting the myth of the 'Chinese restaurant syndrome'.

PubMed

van den Berg, N W E; Neefs, J; Berger, W R; Baalman, S W E; Meulendijks, E; Kawasaki, M; Kemper, E M; Piersma, F R; Veldkamp, M W; Wesselink, R; Krul, S P J; de Groot, J R

2017-12-01

Monosodium glutamate (MSG), also referred to as Vetsin or E621, is a flavour enhancer frequently used in Asian cuisine and abundantly present in the famous Chinese dish Peking duck. MSG is notorious for triggering the onset of the so-called 'Chinese restaurant syndrome' (CRS), a complex of unpleasant symptoms, which might include flushing, sweating and the onset of atrial fibrillation (AF). This study aims to determine the effects of MSG on the occurrence of AF. We conducted a placebo self-controlled single-arm study in the Academic Medical Centre in Amsterdam. We included paroxysmal AF patients who reported a consistent onset of AF upon MSG intake. During three admissions, participants were subsequently administered: placebo, 1.5 g and 3 g MSG. If AF was recorded after the dose of 1.5 g MSG, patients were given another placebo instead of 3 g MSG. The primary outcome was the onset of AF registered by 24-hour Holter monitoring. The secondary outcomes were any other arrhythmia and the onset of CRS defined as two or more symptoms of CRS after MSG intake. Six men participated in the study. Both 1.5 g and 3 g MSG were unrelated to CRS, arrhythmias or AF occurrence. Peking duck can be put on the Christmas menu without risking guests to be admitted to the emergency department with new episodes of AF.

The Overnight Effect of Dietary Energy Balance on Postprandial Plasma Free Amino Acid (PFAA) Profiles in Japanese Adult Men

PubMed Central

Nishioka, Manabu; Imaizumi, Akira; Ando, Toshihiko; Tochikubo, Osamu

2013-01-01

The plasma free amino acid (PFAA) profile is affected by various nutritional conditions, such as the dietary energy balance. Regarding the clinical use of PFAA profiling, it is of concern that differences in food ingestion patterns may generate systematic errors in a plasma amino acid profile and constitute a confounding factor in assessment. In this study, the overnight impact of the dietary energy balance on the postprandial plasma amino acid profile was investigated to elucidate in particular the effects of high protein meals typical in Japanese cuisine. We conducted diet-controlled, crossover trials in eleven healthy male volunteers aged 40–61 y. They consumed either a normal meal (meal N) or high protein meal (meal H) at dinner. Forearm venous blood was collected, and plasma amino acid concentrations were measured before dinner and the next morning. We found that a high protein meal in the evening that contained 40% energy would significantly increase the PFAA concentration the next morning, even more than 12 hours after the meal. Among amino acids, the most significant difference was observed in the branched-chain amino acids (BCAAs) and in some urea-cycle related compounds. If the subject consumed the high protein diet at dinner, the PFAA profile after overnight fasting might be still affected by the meal even 12 hours after the meal, suggesting that the PFAA profile does not reflect the subject's health condition, but rather the acute effect of high protein ingestion. PMID:23667542

Five new cyotoxic steroidal glycosides from the fruits of Solanum torvum.

PubMed

Li, Jinsheng; Zhang, Lu; Huang, Cheng; Guo, Fujiang; Li, Yiming

2014-03-01

The fruits of Solanum torvum Swartz, commonly known as Turkey berry, are edible and commonly used as a vegetable in the South Indian population's diet and as an essential ingredient in Thai cuisine. Five new steroidal glycosides together with five known ones were isolated from the fruits of S. torvum Swartz. Based on chemical and spectral evidence, the five new compounds were identified to be 25(S)-26-O-β-D-glucopyranosyl-5α-furost-22(20)-en-3β,6α,26-triol-6-O-[α-L-rhamnopyranosyl-(1→3)-O-β-D-quinovopyranoside] (1), 25(S)-26-O-β-D-glucopyranosyl-5α-furost-22(20)-en-3-one-6α,26-diol-6-O-[α-L-rhamnopyranosyl-(1→3)-O-β-D-quinovopyranoside] (2), 25(S)-26-O-β-D-glucopyranosyl-5α-furost-22(20)-en-3β,6α,26-triol-6-O-β-D-quinovopyranoside (3), 5α-pregn-16-en-20-one-3β,6α-diol-6-O-[α-L-rhamnopyranosyl-(1→3)-β-D-quinovopyranoside] (4), and 5α-pregn-16-en-3,20-dione-6α-ol-6-O-[α-L-rhamnopyranosyl-(1→3)-β-D-quinovopyranoside] (5). These new compounds were assayed for cytotoxicities in vitro, and 1 to 4 showed cyotoxic activity against the human melanoma cell line A375, with IC50 values of 30 μM to 260 μM. Copyright © 2014 Elsevier B.V. All rights reserved.

The development of loop-mediated isothermal amplification (LAMP) assays for the rapid authentication of five forbidden vegetables in strict vegetarian diets

PubMed Central

Lee, Meng-Shiou; Su, Ting-Ying; Lien, Yi-Yang; Sheu, Shyang-Chwen

2017-01-01

Plant-based food ingredients such as garlic, Chinese leek, Chinese onion, green onion and onion are widely used in many cuisines around the world. However, these ingredients known as the “five forbidden vegetables” (FFVs) are not allowed in some vegetarian diets. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of FFVs using five respective LAMP primer sets. The specific primers targeted the ITS1-5.8S-ITS2 nuclear ribosomal DNA sequence regions among the five vegetables. The results demonstrated that the identification of FFVs using the newly developed LAMP assay is more sensitive than the traditional PCR method. Using pepper, basil, parsley, chili and ginger as references, established LAMP primer sets showed high specificity for the identification of the FFV species. Moreover, when FFVs were mixed with other plant ingredients at different ratios (100:0, 50:50, 20:80, 10:90, 5:95, 2:98, and 1:99), no cross-reactivity was evident using LAMP. Finally, genomic DNAs extracted from boiled and steamed FFVs in processed foods were used as templates; the performance of the LAMP reaction was not influenced using validated LAMP primers. Not only can FFV ingredients be identified but commercial foods containing FFVs can also be authenticated. This LAMP method will be useful for the authentication of FFVs in practical food markets in the future. PMID:28290475

Difficulties in health care for female Turkish immigrants with type 2 diabetes: a qualitative study in Vienna.

PubMed

Biyikli Gültekin, Elif

2017-05-01

According to studies, type 2 diabetes mellitus (DMT2) is more commonly encountered among Turkish immigrants than resident populations in Europe and Turkish people living in Turkey. Within this context this study focused on female Turkish immigrants with DMT2 who are living in Vienna. The purpose of this study was to determine the needs, expectations, special conditions and cultural characteristics of Turkish women with DMT2 by gathering information about their own perceptions about DMT2, difficulties encountered during the diagnosis, treatment and their experiences living with the disease. A qualitative phenomenological design was utilized with a sample of 13 participants recruited from the Turkish mosques in Vienna. The interview guide, which included semi-structured questions, was based on previous studies conducted on DMT2 and immigration. Interviews were transcribed verbally from tape recordings, translated into German and each statement paraphrased for further analysis. The interviews indicated participants' degree of knowledge about DMT2 and was the most significant factor affecting approaches to the disease. The most important difficulty for the participants was the re-organization of nutritional habits to DMT2 because of the Turkish cuisine culture. The results of this study can be utilized by the health care providers to gain an understanding of Turkish immigrants and DMT2. Thus, it will enable them to adapt their health care and education to meet the needs of this population better.

Aquaculture and food crisis: opportunities and constraints.

PubMed

Liao, I Chiu; Chao, Nai-Hsien

2009-01-01

Fish farming, now well known as aquaculture, has been well recognized since the ancient era. The first written document on fish culture was published in China in 475 BC, and the first koi pond was constructed at the Japanese Imperial Palace grounds during 71-130 AD. In recent years, aquaculture has progressively played an important role in the provision of: animal protein and gourmet cuisines, job opportunities, and foreign currency for developing countries. Asian countries produce around 91 percent of the world's total aquaculture production. Among the top ten aquaculture-producing countries, nine are from Asia. The current global population consist of more than 6.5 billion individuals; over one billion of which face hunger problem. In the highly populated Asia-Pacific region with moderately high-productivity, 642 million people are still facing hunger. Being a proficient and potential source of animal protein, aquaculture will play an increasing and important role in solving the world food problem in the future. This paper discusses both the opportunities and constraints in the aquaculture industry, specifically in the Asia-Pacific region, and its possible role in solving the current global food crisis. Strategies including promotion and adoption of traceability and HACCP systems for food safety, and marketing management for aquaculture products are also suggested. It is hoped that traditional administration of aquaculture management for survival, profit, as well as food safety will successfully match sustainability management to meet the urgent global need for food.

The development of loop-mediated isothermal amplification (LAMP) assays for the rapid authentication of five forbidden vegetables in strict vegetarian diets.

PubMed

Lee, Meng-Shiou; Su, Ting-Ying; Lien, Yi-Yang; Sheu, Shyang-Chwen

2017-03-14

Plant-based food ingredients such as garlic, Chinese leek, Chinese onion, green onion and onion are widely used in many cuisines around the world. However, these ingredients known as the "five forbidden vegetables" (FFVs) are not allowed in some vegetarian diets. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of FFVs using five respective LAMP primer sets. The specific primers targeted the ITS1-5.8S-ITS2 nuclear ribosomal DNA sequence regions among the five vegetables. The results demonstrated that the identification of FFVs using the newly developed LAMP assay is more sensitive than the traditional PCR method. Using pepper, basil, parsley, chili and ginger as references, established LAMP primer sets showed high specificity for the identification of the FFV species. Moreover, when FFVs were mixed with other plant ingredients at different ratios (100:0, 50:50, 20:80, 10:90, 5:95, 2:98, and 1:99), no cross-reactivity was evident using LAMP. Finally, genomic DNAs extracted from boiled and steamed FFVs in processed foods were used as templates; the performance of the LAMP reaction was not influenced using validated LAMP primers. Not only can FFV ingredients be identified but commercial foods containing FFVs can also be authenticated. This LAMP method will be useful for the authentication of FFVs in practical food markets in the future.

Inhibition of hydroxycinnamoyl-CoA thioesterases in ginger (Zingiber officinale Rosc.) and turmeric (Curcuma longa L.) by lipase inhibitors.

PubMed

Flores-Sanchez, Isvett Josefina; Gang, David Roger

2013-11-01

Ginger (Zingiber officinale Rosc.) and turmeric (Curcuma longa L.), members of the Zingiberaceae, are widely used in traditional Asian cuisines and herbal medicine. Gingerols and diarylheptanoids, important compounds from these plants, appear to be produced by enzymes of the type III polyketide synthase class. Previous efforts to detect activity of such enzymes in tissues from these plants were only marginally successful in turmeric and completely unsuccessful in ginger because of very rapid hydrolysis of the hydroxycinnamoyl-CoA substrates (p-coumaroyl-CoA, feruloyl-CoA and caffeoyl-CoA) in these assays, presumably due to the presence of thioesterases in these tissues. In order to determine whether such thioesterase activities were specific and could be reduced so that the polyketide synthase activities could be better characterized, three inhibitors of the thioesterase domain of fatty acid synthase were tested in assays with leaf and rhizome crude protein extracts from these plants: orlistat, a reduced form of lipstatin, and peptide 1 and peptide 2 from hydrolysates of soybean β-conglycinin. Results of these analyses indicated that specific thioesterases do exist in these plants and that they could indeed be inhibited, with highest inhibition occurring with a mixture of these three compounds, leading for example to a reduction of caffeoyl-CoA hydrolysis in leaves and rhizomes of ginger by 40-fold and 27-fold, respectively. Copyright © 2013 Elsevier Masson SAS. All rights reserved.

Alkaloids from piper: a review of its phytochemistry and pharmacology.

PubMed

Gutierrez, Rosa Martha Perez; Gonzalez, Adriana Maria Neira; Hoyo-Vadillo, Carlos

2013-02-01

Piper has been used for long timelike condiment and food, but also in traditional medicine around of the world. This work resumes the available and up to date work done on members of the Piperaceae family and their uses for therapeutic purposes. Information on Piper genus was gathered via internet using scientific databases such as Scirus, Google Scholar, CAB-abstracts, MedlinePlus, Pubmed, SciFinder, Scopus and Web of Science. The largeleafed perennial plant Piper is used for its spicy aromatic scent and flavor. It has an important presence in the cuisine of different cultures. Another quality of these plants is their known medicinal properties. It has been used as emollient, antirheumatic, diuretic, stimulant, abortifacient, anti-inflammatory, antibacterial, antifungal and antidermatophytic. A survey of the literature shows that the genus Piper is mainly known for its alkaloids with cytotoxic, chemopreventive, antimetastatic and antitumor properties in several types of cancer. Studies of its alkaloids highlight the existence of various potential leads to develop new anti-cancer agents. Modern pharmacology studies have demonstrated that its crude extracts and active compounds possess wide pharmacological activities, especially asantioxidant, anti-depressive, hepatoprotective, antimicrobial, anti-obesity, neuropharmacological, to treat cognitive disorders, anti-hyperlipidemic, anti-feedant, cardioactive, immuno-enhancing, and anti-inflamatory. All this evidence supporting its traditional uses. This review summarizes the up-to-date and comprehensive information concerning the botany, traditional use, phytochemistry and pharmacology of Piper together with its toxicology, and discusses the possible trend and scope for further research on Piper in the future.

Traditional Indian spices and their health significance.

PubMed

Krishnaswamy, Kamala

2008-01-01

India has been recognized all over the world for spices and medicinal plants. Both exhibit a wide range of physiological and pharmacological properties. Current biomedical efforts are focused on their scientific merits, to provide science-based evidence for the traditional uses and to develop either functional foods or nutraceuticals. The Indian traditional medical systems use turmeric for wound healing, rheumatic disorders, gastrointestinal symptoms, deworming, rhinitis and as a cosmetic. Studies in India have explored its anti-inflammatory, cholekinetic and anti-oxidant potentials with the recent investigations focusing on its preventive effect on precarcinogenic, anti-inflammatory and anti atherosclerotic effects in biological systems both under in vitro and in vivo conditions in animals and humans. Both turmeric and curcumin were found to increase detoxifying enzymes, prevent DNA damage, improve DNA repair, decrease mutations and tumour formation and exhibit antioxidative potential in animals. Limited clinical studies suggest that turmeric can significantly impact excretion of mutagens in urine in smokers and regress precancerous palatal lesions. It reduces DNA adducts and micronuclei in oral epithelial cells. It prevents formation of nitroso compounds both in vivo and in vitro. It delays induced cataract in diabetes and reduces hyperlipidemia in obese rats. Recently several molecular targets have been identified for therapeutic / preventive effects of turmeric. Fenugreek seeds, a rich source of soluble fiber used in Indian cuisine reduces blood glucose and lipids and can be used as a food adjuvant in diabetes. Similarly garlic, onions, and ginger have been found to modulate favourably the process of carcinogenesis.

Determining moisture content in pasta by vibrational spectroscopy.

PubMed

Czaja, Tomasz; Kuzawińska, Ewelina; Sobota, Aldona; Szostak, Roman

2018-02-01

Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropriate pasta form and is dried to obtain a stable product. The concentration of moisture in the pasta dough is a one of key parameters determining the final quality of the product. Monitoring the moisture content of pasta after extrusion is also critically important. It enables a selection of suitable drying conditions that ensure the appropriate parameters of pasta, such as texture, color and taste, are met. A method for the quantitative determination of moisture content in pasta dough and in pasta based on the partial least squares treatment of infrared spectra registered using a single-reflection attenuated total reflectance diamond accessory is described. Results of a similar quality were found using models derived from near infrared spectra obtained in a diffuse reflectance mode and slightly worse based on Raman spectra. Relative standard errors of prediction calculated for moisture quantification by ATR/NIR/Raman techniques amounted to 2.54/3.16/5.56% and 2.15/3.32/5.67%, for calibration and validation sets, respectively. The proposed procedures can be used for fast and efficient pasta moisture quantification and may replace the current, more laborious methods used. Copyright © 2017 Elsevier B.V. All rights reserved.

Neorickettsia sennetsu as a Neglected Cause of Fever in South-East Asia.

PubMed

Dittrich, Sabine; Phuklia, Weerawat; Turner, Gareth D H; Rattanavong, Sayaphet; Chansamouth, Vilada; Dumler, Stephen J; Ferguson, David J P; Paris, Daniel H; Newton, Paul N

2015-01-01

Neorickettsia sennetsu infection is rarely recognized, with less than 100 globally reported patients over the last 50 years. The disease is thought to be contracted by eating raw fish, a staple of many South-East Asian cuisines. In 2009, the first patient with sennetsu was identified in the Lao PDR (Laos), raising the question as to how common this organism and related species are in patients presenting with fever. We investigated the frequency of N. sennetsu infection at hospitals in diverse areas of Laos. Consenting febrile hospital inpatients from central (Vientiane: n = 1,013), northern (Luang Namtha: n = 453) and southern (Salavan: n = 171) Laos were screened by PCR for N. sennetsu, if no previous positive direct diagnostic test was available. A PCR-restriction fragment length polymorphism assay was developed to differentiate between N. sennetsu, Ehrlichia chaffeensis and Anaplasma phagocytophilum. To allow more detailed studies of N. sennetsu, culture was successfully established using a reference strain (ATCC VR-367), identifying a canine-macrophage cell line (DH82) to be most suitable to visually identify infection. After screening, N. sennetsu was identified and sequence confirmed in four (4/1,637; 0.2%) Lao patients. Despite the previously identified high seroprevalence of N. sennetsu antibodies in the Lao population (~17%), acute N. sennetsu infection with sufficient clinical signs to prompt hospitalization appears to be rare. The reservoir, zoonotic cycle and pathogenicity of N. sennetsu remain unclear and require further investigations.

Crocin Suppresses LPS-Stimulated Expression of Inducible Nitric Oxide Synthase by Upregulation of Heme Oxygenase-1 via Calcium/Calmodulin-Dependent Protein Kinase 4

PubMed Central

Kim, Ji-Hee; Park, Ga-Young; Bang, Soo Young; Park, Sun Young; Bae, Soo-Kyung; Kim, YoungHee

2014-01-01

Crocin is a water-soluble carotenoid pigment that is primarily used in various cuisines as a seasoning and coloring agent, as well as in traditional medicines for the treatment of edema, fever, and hepatic disorder. In this study, we demonstrated that crocin markedly induces the expression of heme oxygenase-1 (HO-1) which leads to an anti-inflammatory response. Crocin inhibited inducible nitric oxide synthase (iNOS) expression and nitric oxide production via downregulation of nuclear factor kappa B activity in lipopolysaccharide- (LPS-) stimulated RAW 264.7 macrophages. These effects were abrogated by blocking of HO-1 expression or activity. Crocin also induced Ca2+ mobilization from intracellular pools and phosphorylation of Ca2+/calmodulin-dependent protein kinase 4 (CAMK4). CAMK4 knockdown and kinase-dead mutant inhibited crocin-mediated HO-1 expression, Nrf2 activation, and phosphorylation of Akt, indicating that HO-1 expression is mediated by CAMK4 and that Akt is a downstream mediator of CAMK4 in crocin signaling. Moreover, crocin-mediated suppression of iNOS expression was blocked by CAMK4 inhibition. Overall, these results suggest that crocin suppresses LPS-stimulated expression of iNOS by inducing HO-1 expression via Ca2+/calmodulin-CAMK4-PI3K/Akt-Nrf2 signaling cascades. Our findings provide a novel molecular mechanism for the inhibitory effects of crocin against endotoxin-mediated inflammation. PMID:24839356

Dynamics of a parasite assemblage of the Vermilion Rockfish Sebastes miniatus from northwestern Baja California, México

NASA Astrophysics Data System (ADS)

Rodríguez-Santiago, M. A.; Rosales-Casián, J. A.; Grano-Maldonado, M. I.

2014-06-01

A parasite assemblage of Sebastes miniatus from northwestern Baja California, México, was composed of a total of 12 species: five ectoparasites (two monogeneans and three parasitic copepods) and seven endoparasites (two digeneans, one cestode, three nematodes, and one acanthocephala). Five of these parasites constituted new genera records to the genus Sebastes, and nine were new geographic records. The most abundant species were the endoparasites Parabothriocephalus sagitticeps, Hysterothylacium sp., and Anisakis sp., and the specific richness ranged from 1 to 8 parasite species per host. The most important parasite species in terms of prevalence were Microcotyle sebastis (93 %) and Anisakis sp. (92 %). The mean abundance of parasites found in S. miniatus showed significant variations over the year, with maximum values (31.7 individuals/host) in August, and minimum (0.39 individuals/host) in February. P. sagitticeps showed the highest mean intensity of infection (190.4 parasites/host), followed by Anisakis sp. (127.2 parasites/host) and Hysterothylacium sp. (46.6 parasites/host). The presence of larval stages of the nematodes Anisakis, Pseudoterranova, and Hysterothylacium is particularly important due to their high abundance and prevalence and because they may represent a human health risk (anisakiasis). Rockfishes (family Scorpaenidae) of the genus Sebastes constitute one of the most important groundfish resources in the American and Mexican northern Pacific Ocean, both for recreational and for the commercial fisheries of California and Baja California. These rockfish species makes up a substantial part of the Mexican cuisine.

The role of ethnic tourism in the food knowledge tradition of Tyrolean migrants in Treze Tílias, SC, Brazil.

PubMed

Kuhn, Elisabeth; Haselmair, Ruth; Pirker, Heidemarie; Vogl, Christian R

2018-04-06

Food knowledge and consumption in the context of migration is an important topic in ethnobiological research. Little research is done on the process of how external factors impact food knowledge amongst migrants. Taking into account social organisation and power relations of food knowledge transmission and distribution of food knowledge, this study sheds light on how the accessibility of resources, the predominant cuisine in the host country and ethnic tourism influences the food knowledge tradition of Tyrolean migrants and their descendants in Treze Tílias. Field research was conducted in Austria and Brazil in 2008-2009, using free-listing, social network analysis and participatory observation. The collected data was analysed by calculating Smith's Salience index, visualising personal and social networks and qualitative text analysis. Tyroleans in Austria had a different perception and a higher agreement of what Tyrolean food comprises than Tyroleans in Brazil, indicating different developments: Tyrolean migrants adapted their food habits according to available resources and over time in Brazil. Later, ethnic tourism had a strong impact: In Treze Tílias, dishes with the highest Smith's Salience index-forming the core of cultural food knowledge-strongly coincided with Tyrolean food served in ethnic restaurants, whose staff were perceived to be experts in Tyrolean food. Despite most food knowledge in Treze Tílias was transmitted within families, ethnic food prepared in restaurants and hotels determined the shared perception of what Tyrolean food comprises. Perceived as experts, the staff in ethnic restaurants were in a powerful position to transform cultural food knowledge by providing institutionalised and standardised knowledge about Tyrolean food.

Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ.

PubMed

Baby Latha, R; Debnath, Sukumar; Sarmandal, C V; Hemavathy, J; Khatoon, Sakina; Gopala Krishna, A G; Lokesh, B R

2014-01-01

To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27 °C 65%RH) and accelerated conditions (37 °C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O2/kg and 2.24 to 9.02 meq.O2/kg during the 6 month storage study at 27 °C and 65% RH, while under accelerated conditions at 37 °C and 92%RH, it increased from 1.12 to 8.54 meq. O2/kg and 2.24 to 6.96 meq. O2/kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27 °C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period.

Pooling raw shell eggs: Salmonella contamination and high risk practices in the United Kingdom food service sector.

PubMed

Gormley, F J; Little, C L; Murphy, N; de Pinna, E; McLauchlin, J

2010-03-01

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

Exploratory investigation of obesity risk and prevention in Chinese Americans.

PubMed

Liou, Doreen; Bauer, Kathleen D

2007-01-01

To examine the beliefs and attitudes related to obesity risk and its prevention in Chinese Americans via in-depth, qualitative interviews using the guiding tenets of Health Belief Model, Theory of Planned Behavior, and social ecological models. A qualitative study using tenets of the Health Belief Model, the Theory of Planned Behavior, and social ecological models. The New York City metropolitan area. Forty young Chinese American adults (24 females; 16 males) were interviewed. Obesity risk and prevention. Common themes were identified, coded, and compared using NVivo computer software. Poor dietary habits and sedentary lifestyles were seen as major weight gain contributors. Obesity was seen predominantly as a non-Asian phenomenon, although 60% of the participants felt susceptible to obesity. Physical and social environmental factors were the overriding themes generated as to the causes of weight gain among young adult Chinese Americans. Physical factors included the powerful effect of media-generated advertisements and a plethora of inexpensive fast and convenience foods emphasizing large portion sizes of low nutrient density. The social environment encourages the consumption of large quantities of these foods. Traditional Chinese cuisine was seen as providing more healthful alternatives, but increasing acculturation to American lifestyle results in less traditional food consumption. Some traditional Chinese beliefs regarding the desirability of a slightly heavy physique can encourage overeating. Nutrition educators need to be public policy advocates for environments providing tasty, low cost, healthful foods. Young adult Chinese Americans seek knowledge and skills for making convenient healthful food selections in the midst of a culture that advocates and provides an abundance of unhealthy choices.

Lifting properties of the alkamide fraction from the fruit husks of Zanthoxylum bungeanum.

PubMed

Artaria, C; Maramaldi, G; Bonfigli, A; Rigano, L; Appendino, G

2011-08-01

The fruits of various Zanthoxylum species are used as a spice in the Chinese and Japanese cuisine because of their delicate flavour and tingling properties. The lipophilic hydroxyalkamides hydroxy α- and β-sanshools (1a,b) have been identified as the tingling principles of these plants, and previous studies have validated a sanshool-rich lipophilic extract from the fruit husks of Z. bungeanum Maxim. (Zanthalene ® ) as an anti-itching cosmetic ingredient. Because tingling is a sort of 'paralytic pungency', and Zanthalene ® potently inhibits synaptic transmission, we have investigated its capacity to relax subcutaneous muscles and act as a topical lifting agent for wrinkles. An anti-wrinkles extract rich in spilanthol (2), a lipophilic alkamide having sensory properties similar to those of Zanthalene ® , was used as a reference. Short-term (lifting effect) and long-term (anti-wrinkle) improvements of skin roughness parameters were evaluated by both objectives' and subjectives' measurements. An immediate 'lifting' effect was observed with the sanshool-rich lipophilic extract, at dosages at which the reference alkamide extract was inactive in the objective assays. Limited desensitization after repeated application and good overall tolerability were observed, although a modest long-term anti-wrinkle effect was shown by both products. Taken together, these observations validate the use of sanshool-rich lipophilic extracts as an efficacious, immediate-action lifting agent, and exemplify the relevance of sensory observations to foster the development of innovative cosmetic ingredients. © 2011 The Authors. ICS © 2011 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review.

PubMed

Falowo, Andrew B; Mukumbo, Felicitas E; Idamokoro, Emrobowansan M; Lorenzo, José M; Afolayan, Anthony J; Muchenje, Voster

2018-04-01

Research on the use of various parts of the Moringa oleifera Lam. plant (M. oleifera) as a nutritional and neutraceutical resource for human and animal diets has increased in recent years, emanating from the widespread use of the plant in traditional cuisines and medicinal remedies in several regions of the world. Analytical studies have identified M. oleifera as an important source of essential nutrients; rich in protein, essential amino acids, minerals, and vitamins, with a relatively low amount of antinutrients. It is also a rich source of other bio active compounds including flavonoids and phenolic compounds; with several studies detailing demonstrated in vitro and in vivo functional properties, most substantially, antioxidant activities. Moringa oleifera consumption has been reported to improve the health status, feed conversion efficiency, growth performance and product quality of several livestock species, at dietary inclusion rates generally not exceeding 5% of total dry matter intake. Fortification of processed foods with M. oleifera has been reported to increase nutritional value, some organoleptic properties, oxidative stability and product shelf life; with a notable need for further analytical and consumer studies in the development of these products. There is a paucity of literature detailing clinical studies, nutrient bioavailability, toxicity and the mode of action of the bioactive compounds to which the health claims associated with M. oleifera consumption are attributed. Many of these are not yet fully understood; therefore more research in these areas is required in order to fully utilize the potential benefits of this plant in human and livestock nutrition. Copyright © 2018 Elsevier Ltd. All rights reserved.

Antioxidative effects of the spice cardamom against non-melanoma skin cancer by modulating nuclear factor erythroid-2-related factor 2 and NF-κB signalling pathways.

PubMed

Das, Ila; Acharya, Asha; Berry, Deborah L; Sen, Supti; Williams, Elizabeth; Permaul, Eva; Sengupta, Archana; Bhattacharya, Sudin; Saha, Tapas

2012-09-28

The role of dietary factors in inhibiting or delaying the development of non-melanoma skin cancer (NMSC) has been investigated for many years. Cardamom, which is a dietary phytoproduct, has been commonly used in cuisines for flavour and has numerous health benefits, such as improving digestion and stimulating metabolism and having antitumorigenic effects. We have investigated the efficacy of dietary cardamom against 7,12-dimethylbenz[a]anthracene (DMBA)-induced skin papillomatogenesis in Swiss albino mice that closely resembles human NMSC. Mice were grouped into normal wild type (untreated), vehicle-treated (acetone), carcinogen-treated (DMBA), and DMBA and cardamom-treated (DMBA+CARD) to delineate the role of cardamom against DMBA-induced papillomatogenesis. Oral administration of cardamom to DMBA-treated mice up-regulated the phase II detoxification enzymes, such as glutathione-S-transferase and glutathione peroxidase, probably via activation of nuclear factor erythroid-2-related factor 2 transcription factor in 'DMBA+CARD' mice. Furthermore, reduced glutathione, glutathione reductase, superoxide dismutase and catalase were also up-regulated by cardamom in the same 'DMBA+CARD' group of mice compared with DMBA-treated mice. Cardamom ingestion in DMBA-treated mice blocked NF-κB activation and down-regulated cyclo-oxygenase-2 expression. As a consequence, both the size and the number of skin papillomas generated on the skin due to the DMBA treatment were reduced in the 'DMBA+CARD' group. Thus, the results from the present study suggest that cardamom has a potential to become a pivotal chemopreventive agent to prevent papillomagenesis on the skin.

Showing Emulsion Properties with Common Dairy Foods

NASA Astrophysics Data System (ADS)

Bravo-Diaz, Carlos; Gonzalez-Romero, Elisa

1996-09-01

Foods are mixtures of different chemical compounds, and the quality we sense (taste, texture, color, etc.) are all manifestations of its chemical properties. Some of them can be visualized with the aid of simple, safe and inexpensive experiments using dairy products that can be found in any kitchen and using almost exclusively kitchen utensils. In this paper we propose some of them related with food emulsions. Food emulsions cover an extremely wide area of daily-life applications such as milk, sauces, dressings and beverages. Experimentation with some culinary recipes to prepare them and the analyisis of the observed results is close to ideal subject for the introduction of chemical principles, allowing to discuss about the nature and composition of foods, the effects of additives, etc. At the same time it allows to get insights into the scientific reasons that underlie on the recipes (something that it is not usually found in most cookbooks). For example, when making an emulsion like mayonnaise, why the egg yolks and water are the first materials in the bowl , and the oil is added to them rather than in the other way around? How you can "rescue" separate emulsions (mayonnaise)? Which parameters affect emulsion stability? Since safety, in its broad sense, is the first requisite for any food, concerns about food exist throughout the world and the more we are aware of our everyday life, the more likely we will be to deal productively with the consequences. On the other hand, understanding what foods are and how cooking works destroys no delightful mystery of the art of cuisine, instead the mystery expands.

Neurite outgrowth stimulatory effects of culinary-medicinal mushrooms and their toxicity assessment using differentiating Neuro-2a and embryonic fibroblast BALB/3T3.

PubMed

Phan, Chia-Wei; David, Pamela; Naidu, Murali; Wong, Kah-Hui; Sabaratnam, Vikineswary

2013-10-11

Mushrooms are not only regarded as gourmet cuisine but also as therapeutic agent to promote cognition health. However, little toxicological information is available regarding their safety. Therefore, the aim of this study was to screen selected ethno-pharmacologically important mushrooms for stimulatory effects on neurite outgrowth and to test for any cytotoxicity. The stimulatory effect of mushrooms on neurite outgrowth was assessed in differentiating mouse neuroblastoma (N2a) cells. Neurite length was measured using Image-Pro Insight processor system. Neuritogenesis activity was further validated by fluorescence immunocytochemical staining of neurofilaments. In vitro cytotoxicity was investigated by using mouse embryonic fibroblast (BALB/3T3) and N2a cells for any embryo- and neuro-toxic effects; respectively. Aqueous extracts of Ganoderma lucidum, Lignosus rhinocerotis, Pleurotus giganteus and Grifola frondosa; as well as an ethanol extract of Cordyceps militaris significantly (p < 0.05) promoted the neurite outgrowth in N2a cells by 38.4 ± 4.2%, 38.1 ± 2.6%, 33.4 ± 4.6%, 33.7 ± 1.5%, and 35.8 ± 3.4%; respectively. The IC50 values obtained from tetrazolium (MTT), neutral red uptake (NRU) and lactate dehydrogenase (LDH) release assays showed no toxic effects following 24 h exposure of N2a and 3T3 cells to mushroom extracts. Our results indicate that G. lucidum, L. rhinocerotis, P. giganteus, G. frondosa and C. militaris may be developed as safe and healthy dietary supplements for brain and cognitive health.

The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens.

PubMed

Sørensen, Nina N; Lassen, Anne D; Løje, Hanne; Tetens, Inge

2015-09-01

With political support from the Danish Organic Action Plan 2020, organic public procurement in Denmark is expected to increase. In order to evaluate changes in organic food procurement in Danish public kitchens, reliable methods are needed. The present study aimed to compare organic food procurement measurements by two methods and to collect and discuss baseline organic food procurement measurements from public kitchens participating in the Danish Organic Action Plan 2020. Comparison study measuring organic food procurement by applying two different methods, one based on the use of procurement invoices (the Organic Cuisine Label method) and the other on self-reported procurement (the Dogme method). Baseline organic food procurement status was based on organic food procurement measurements and background information from public kitchens. Public kitchens participating in the six organic food conversion projects funded by the Danish Organic Action Plan 2020 during 2012 and 2013. Twenty-six public kitchens (comparison study) and 345 public kitchens (baseline organic food procurement status). A high significant correlation coefficient was found between the two organic food procurement measurement methods (r=0·83, P<0·001) with measurements relevant for the baseline status. Mean baseline organic food procurement was found to be 24 % when including measurements from both methods. The results indicate that organic food procurement measurements by both methods were valid for the baseline status report of the Danish Organic Action Plan 2020. Baseline results in Danish public kitchens suggest there is room for more organic as well as sustainable public procurement in Denmark.

Antibacterial activity in spices and local medicinal plants against clinical isolates of Karachi, Pakistan.

PubMed

Ali, Nafisa Hassan; Faizi, Shaheen; Kazmi, Shahana Urooj

2011-08-01

Development of resistance in human pathogens against conventional antibiotic necessitates searching indigenous medicinal plants having antibacterial property. Twenty-seven medicinal plants used actively in folklore, ayurvedic and traditional system of medicine were selected for the evaluation of their antimicrobial activity for this study. Eleven plants chosen from these 27 are used as spices in local cuisine. Evaluation of the effectiveness of some medicinal plant extracts against clinical isolates. Nonedible plant parts were extracted with methanol and evaporated in vacuo to obtain residue. Powdered edible parts were boiled three times and cooled in sterile distilled water for 2 min each and filtrate collected. The minimum inhibitory concentration (MIC) of plant extracts and filtrates/antibiotics was evaluated against clinical isolates by microbroth dilution method. Water extract of Syzygium aromaticum L. (Myrtaceae) buds, methanol extracts of Ficus carica L. (Moraceae) and Olea europaea L. (Oleaceae) leaves and Peganum harmala L. (Nitrariaceae) seeds had MIC ranges of 31.25-250 µg/ml. S. aromaticum inhibited growth of Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogenes, Salmonella enterica serovar Typhi and Pseudomonas aeruginosa. F. carica and O. europaea inhibited growth of S. aureus, S. epidermidis, and S. pyogenes whereas P. harmala was effective against S. aureus, Acinetobacter calcoaceticus and Candida albicans. Ampicillin, velosef, sulfamethoxazole, tetracycline and ceftazidime, cefotaxime, cefepime, which are used as control, had MIC ≥ 50 and 1.5 µg/ml, respectively, for organisms sensitive to extracts. Mono/multiextract from identified plants will provide an array of safe antimicrobial agents to control infections by drug-resistant bacteria.

Pretransplant nutritional habits and clinical outcome in children undergoing hematopoietic stem cell transplant.

PubMed

Tavil, Betul; Koksal, Eda; Yalcin, S Songul; Uckan, Duygu

2012-02-01

This study sought to investigate the effects of pretransplant nutrient content, nutritional status, and nutritional habits on the clinical outcome of children undergoing hematopoietic stem cell transplant. Forty-one children were enrolled in this study. Dietary assessment was based on a semiquantitative food frequency questionnaire, consisting of 47 food items (including all commonly used prebiotic and probiotic foods in the Turkish cuisine), for the last week before hematopoietic stem cell transplant and a 24-hour dietary recall on admission. Thirteen girls (31.7%) and 28 boys (68.3%) comprised the study group. Of the 41 children, 5 (12.2%) were classified as underweight; 12.2% at risk of being underweight; 53.6% healthy weight; 9.8% overweight; and 12.2% obese. Nutritional status of the children had no effect on the complication rate, duration of febrile neutropenia, and the day of neutrophil and platelet engraftment. Correlation analysis revealed that there was a negative correlation between the day of neutrophil engraftment and the amount of soluble fiber, iron, breast milk, bazlama (a traditional yeast bread), and bulgur consumption. A negative correlation was detected between the number of febrile neutropenia episodes and the amount of yogurt and onion intake. Increased intake of parsley and onion was associated with reduced duration of total parenteral nutrition. The amount of parsley consumption was found to be lower in patients who experienced transplant-related complications. The nutrient contents and nutritional habits of the patients may affect the course of transplant. It might be recommended that "let them eat yogurt, bazlama, bulgur, onion, and parsley."

Diphyllobothriasis in a U.S. Military Aviator.

PubMed

Kasteler, Stephen D

2018-05-01

Diphyllobothriasis is estimated to afflict 10-20 million people worldwide; however, this is the first case reported in a United States military aviator. Among the largest parasites of humans, the "fish tapeworm" grows from 2-15 m in length, can live >20 yr in the intestines, and is contracted through consumption of uncooked, unfrozen freshwater or anadromous fish species. A 32-yr-old male F-22 pilot presented with mild stomach cramping, bloating, nausea, and intermittent loose stools. Symptoms were relieved with bismuth subsalicylate until several days later when the patient, during otherwise normal bowel movements, extracted multiple broken segments of tapeworm. Although physically asymptomatic, he was psychologically disturbed. Based on the large number of ova with characteristic shape, size, color, and operculum, coupled with the flattened body, yellowish coloration, and rectangular proglottids with centrally located "rosette" uteri, he was diagnosed with diphyllobothriasis (likely D. latum or D. nihonkaiense). Successful treatment with a single oral dose of praziquantel (>10 mg · kg-1) was confirmed by negative stool examination over 60 d posttreatment. He likely contracted the parasite from ingesting salmon sushi or sashimi while previously stationed in Japan. Despite only mild physical symptoms, the pilot's psychological distress and distraction from knowing about the meters-long tapeworm was significant. Prompt treatment was paramount to resumption of military operations. Aviators should be educated and encouraged to eat only well-cooked or previously frozen fish, especially when indulging in cultural cuisine.Kasteler SD. Diphyllobothriasis in a U.S. military aviator. Aerosp Med Hum Perform. 2018; 89(5):473-477.

The ω-3 and ω-6 fats in meals: a proposal for a simple new label.

PubMed

Turner, Nigel; Mitchell, Todd W; Else, Paul L; Hulbert, A J

2011-06-01

The ω-3 and ω-6 polyunsaturated fatty acids (PUFAs) are separate essential dietary fatty acids that play a key role in many physiologic processes in higher animals. The content of these PUFAs is relatively well described for many individual food components. Our goal in this study was to analyze the PUFA content of whole meals and produce a simple measurement to estimate the intake of these fatty acids. The fatty acid profile and macronutrient composition were determined for a range of fast food, cuisine (restaurant-prepared), and home-prepared whole meals commonly consumed by Australians. Across the different meals there was significant variation in protein (4-fold), fat (13-fold), and carbohydrate (23-fold) contents. With regard to the fatty acid profile, saturated and monounsaturated fatty acids made up approximately 80% of total fatty acids for most meals. The ω-6 PUFAs were substantially more abundant than ω-3 PUFAs for most meals. The balance of dietary ω-3 and ω-6 PUFAs is an important determinant of their metabolic effects within the body, and accordingly we calculated the percentage of the total PUFA comprised of ω-3 PUFAs and referred to this as the PUFA Balance. This parameter showed the greatest variation among the different meals (>45-fold). The relative proportions of ω-3 and ω-6 PUFAs vary greatly across meals. PUFA Balance is a useful tool that will allow individuals to more easily monitor and balance their intake of ω-3 and ω-6 fats. Crown Copyright © 2011. Published by Elsevier Inc. All rights reserved.

Quality Protein Maize for Africa: Closing the Protein Inadequacy Gap in Vulnerable Populations12

PubMed Central

Nuss, Emily T.; Tanumihardjo, Sherry A.

2011-01-01

Africa shares a unique relationship with maize (Zea mays). After its introduction from New World explorers, maize was quickly adopted as the cornerstone of local cuisine, especially in sub-Saharan countries. Although maize provides macro- and micronutrients required for humans, it lacks adequate amounts of the essential amino acids lysine and tryptophan. For those consuming >50% of their daily energy from maize, pandemic protein malnutrition may exist. Severe protein and energy malnutrition increases susceptibility to life-threatening diseases such as tuberculosis and gastroenteritis. A nutritionally superior maize cultivar named quality protein maize (QPM) represents nearly one-half century of research dedicated to malnutrition eradication. Compared with traditional maize types, QPM has twice the amount of lysine and tryptophan, as well as protein bioavailability that rivals milk casein. Animal and human studies suggest that substituting QPM for common maize results in improved health. However, QPM’s practical contribution to maize-subsisting populations remains unresolved. Herein, total protein and essential amino acid requirements recommended by the WHO and the Institute of Medicine were applied to estimate QPM target intake levels for young children and adults, and these were compared with mean daily maize intakes by African country. The comparisons revealed that ∼100 g QPM is required for children to maintain adequacy of lysine, the most limiting amino acid, and nearly 500 g is required for adults. This represents a 40% reduction in maize intake relative to common maize to meet protein requirements. The importance of maize in Africa underlines the potential for QPM to assist in closing the protein inadequacy gap. PMID:22332054

The Low FODMAP Diet and Its Application in East and Southeast Asia.

PubMed

Iacovou, Marina; Tan, Victoria; Muir, Jane G; Gibson, Peter R

2015-10-01

There is growing interest in using food choice/dietary change to influence clinical outcomes in patients with irritable bowel syndrome (IBS). The low fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) diet is an evidence-based approach that is gaining popularity in many Western countries. The low FODMAP diet is based on restricting dietary intake of short chain carbohydrates that are slowly absorbed or indigestible and not absorbed during passage through the small intestine. These are collectively described as "FODMAPs" and comprise oligosaccharides (mostly fructans, galacto-oligosaccharides), sugar polyols, fructose in excess of glucose, and lactose in lactose malabsorbers. The general strategy of the diet is to avoid foods high in FODMAPs and replace them with foods low in FODMAPs, with long-term restriction limited to what is required to control symptoms. The likely mechanism of action is minimisation of the stimulation of mechanoreceptors exerted by distension of the intestinal lumen with water from osmotic effects and gases from bacterial fermentation in those with visceral hypersensitivity. The success of this dietary approach greatly depends on detailed knowledge about the FODMAP composition of food com - monly consumed in that country. While the content of foods associated with East and Southeast Asian cuisines has not been fully explored, major high FODMAP sources are frequently used and include onion, garlic, shallots, legumes/pulses, and wheat-based products. Thus, this dietary approach holds great promise in treating IBS patients in East and Southeast Asia. The aim of this review is to highlight how the diet is implemented, its efficacy, and troublesome ingredients frequently used in Asian dishes.

Neurite outgrowth stimulatory effects of culinary-medicinal mushrooms and their toxicity assessment using differentiating Neuro-2a and embryonic fibroblast BALB/3T3

PubMed Central

2013-01-01

Background Mushrooms are not only regarded as gourmet cuisine but also as therapeutic agent to promote cognition health. However, little toxicological information is available regarding their safety. Therefore, the aim of this study was to screen selected ethno-pharmacologically important mushrooms for stimulatory effects on neurite outgrowth and to test for any cytotoxicity. Methods The stimulatory effect of mushrooms on neurite outgrowth was assessed in differentiating mouse neuroblastoma (N2a) cells. Neurite length was measured using Image-Pro Insight processor system. Neuritogenesis activity was further validated by fluorescence immunocytochemical staining of neurofilaments. In vitro cytotoxicity was investigated by using mouse embryonic fibroblast (BALB/3T3) and N2a cells for any embryo- and neuro-toxic effects; respectively. Results Aqueous extracts of Ganoderma lucidum, Lignosus rhinocerotis, Pleurotus giganteus and Grifola frondosa; as well as an ethanol extract of Cordyceps militaris significantly (p < 0.05) promoted the neurite outgrowth in N2a cells by 38.4 ± 4.2%, 38.1 ± 2.6%, 33.4 ± 4.6%, 33.7 ± 1.5%, and 35.8 ± 3.4%; respectively. The IC50 values obtained from tetrazolium (MTT), neutral red uptake (NRU) and lactate dehydrogenase (LDH) release assays showed no toxic effects following 24 h exposure of N2a and 3T3 cells to mushroom extracts. Conclusion Our results indicate that G. lucidum, L. rhinocerotis, P. giganteus, G. frondosa and C. militaris may be developed as safe and healthy dietary supplements for brain and cognitive health. PMID:24119256

Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste.

PubMed

Cha, Youn-Soo; Yang, Ji-Ae; Back, Hyang-Im; Kim, Soo-Ran; Kim, Min-Gul; Jung, Su-Jin; Song, Won O; Chae, Soo-Wan

2012-12-01

Various forms of fermented soybean products are well documented for their health benefits. The efficacy of anti-obesogenic effect of Doenjang, one of the most commonly used seasonings in Korean cuisine, has been reported only in animal models; thus, an evaluation of Doenjang needs to be conducted in human studies. We aimed to test the hypothesis that Doenjang supplementation reduces body weight and changes body composition in overweight adults. A total of 51 overweight adults participated in this study. A group of males with BMI ≥ 23 kg/m(2) and waist to hip ratio (WHR) ≥ 0.90, and a group of females with BMI ≥ 23 kg/m(2) and WHR ≥ 0.85 were randomly assigned to either a Doenjang supplement (9.9 g dry/day) group or a placebo group for a 12-week randomized, double-blind and placebo-controlled study. Anthropometric parameters, abdominal fat distribution by computerized tomography (CT) and blood components were measured before and after the intervention period. After the 12-week study, the Doenjang supplementation group had significant reductions in body weight (kg), body fat mass (kg) and body fat (%) compared to the placebo group, the supplementation of Doenjang resulted in a significant reduction in visceral fat (cm(2)), although no changes were observed in total and subcutaneous fat are as (cm(2)), serum lipid profiles and dietary intakes. The present study demonstrated that daily supplementation of 9.9 g dry/day of Doenjang for 12 weeks reduces body weight and visceral fat in overweight adults.

Chemical Composition and Antifungal Activity of Ocimum basilicum L. Essential Oil

PubMed Central

El-Soud, Neveen Helmy Abou; Deabes, Mohamed; El-Kassem, Lamia Abou; Khalil, Mona

2015-01-01

BACKGROUND: The leaves of Ocimum basilicum L. (basil) are used in traditional cuisine as spices; its essential oil has found a wide application in perfumery, dental products as well as antifungal agents. AIM: To assess the chemical composition as well as the in vitro antifungal activity of O. basilicum L. essential oil against Aspergillus flavus fungal growth and aflatoxin B1 production. MATERIAL AND METHODS: The essential oil of O. basilicum was obtained by hydrodistillation and analysed using gas chromatography (GC) and GC coupled with mass spectrometry (GC/MS). The essential oil was tested for its effects on Aspergillus flavus (A. flavus) mycelial growth and aflatoxin B1 production in Yeast Extract Sucrose (YES) growth media. Aflatoxin B1 production was determined by high performance liquid chromatography (HPLC). RESULTS: Nineteen compounds, representing 96.7% of the total oil were identified. The main components were as follows: linalool (48.4%), 1,8-cineol (12.2%), eugenol (6.6%), methyl cinnamate (6.2%), α-cubebene (5.7%), caryophyllene (2.5%), β-ocimene (2.1%) and α-farnesene (2.0%). The tested oil showed significant antifungal activity that was dependent on the used oil concentration. The complete inhibition of A. flavus growth was observed at 1000 ppm oil concentration, while marked inhibition of aflatoxin B1 production was observed at all oil concentrations tested (500, 750 and 1000 ppm). CONCLUSION: These results confirm the antifungal activities of O. basilicum L. oil and its potential use to cure mycotic infections and act as pharmaceutical preservative against A. flavus growth and aflatoxin B1 production. PMID:27275253

The Low FODMAP Diet and Its Application in East and Southeast Asia

PubMed Central

Iacovou, Marina; Tan, Victoria; Muir, Jane G; Gibson, Peter R

2015-01-01

There is growing interest in using food choice/dietary change to influence clinical outcomes in patients with irritable bowel syndrome (IBS). The low fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) diet is an evidence-based approach that is gaining popularity in many Western countries. The low FODMAP diet is based on restricting dietary intake of short chain carbohydrates that are slowly absorbed or indigestible and not absorbed during passage through the small intestine. These are collectively described as “FODMAPs” and comprise oligosaccharides (mostly fructans, galacto-oligosaccharides), sugar polyols, fructose in excess of glucose, and lactose in lactose malabsorbers. The general strategy of the diet is to avoid foods high in FODMAPs and replace them with foods low in FODMAPs, with long-term restriction limited to what is required to control symptoms. The likely mechanism of action is minimisation of the stimulation of mechanoreceptors exerted by distension of the intestinal lumen with water from osmotic effects and gases from bacterial fermentation in those with visceral hypersensitivity. The success of this dietary approach greatly depends on detailed knowledge about the FODMAP composition of food commonly consumed in that country. While the content of foods associated with East and Southeast Asian cuisines has not been fully explored, major high FODMAP sources are frequently used and include onion, garlic, shallots, legumes/pulses, and wheat-based products. Thus, this dietary approach holds great promise in treating IBS patients in East and Southeast Asia. The aim of this review is to highlight how the diet is implemented, its efficacy, and troublesome ingredients frequently used in Asian dishes. PMID:26350937

In the shadow of a pepper-centric historiography: Understanding the global diffusion of capsicums in the sixteenth and seventeenth centuries.

PubMed

Halikowski Smith, Stefan

2015-06-05

Historians of the Eurasian spice trade focus on the fortunes of black pepper (Piper Nigrum L.), largely because the trading companies of the Dutch and English which they study also did. Capsicum peppers are, however, the world׳s most consumed spice, and their story needs to be told in parallel. The five species of capsicum peppers spread across the world in less than two hundred years following their discovery by Europeans in South and Central America and proved both hardier than Piper nigrum and able to reproduce spontaneously. While the taste was similar but more pungent than black pepper, capsicums provided an important vitamin C and bioflavanoid supplement to poorer people in southern and eastern Europe far from the precepts of good taste as dictated from Paris, and rapidly became a mainstay of tropical cuisine across the world. This contribution seeks both to trace and to understand that diffusion and its principal vectors from historical research amongst a plethora of primary source materials in European and Asian languages. Medical and dietetic reaction is presented from a wide range of contemporary texts. The work proceeds according to deductive reasoning and in comparison to the diffusion of black pepper consumption. It reveals the very different strategies of import substitution and commercial embargo undertaken by Portuguese and Spanish authorities, a somewhat later date of arrival in China than previously thought, and three different, competing lines of entry into an important area of later cultivation, namely Central Europe. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

The Global Trade in Fresh Produce and the Vagility of Plant Viruses: A Case Study in Garlic

PubMed Central

Wylie, Stephen J.; Li, Hua; Saqib, Muhammad; Jones, Michael G. K.

2014-01-01

As cuisine becomes globalized, large volumes of fresh produce are traded internationally. The potential exists for pathogens infecting fresh produce to hitchhike to new locations and perhaps to establish there. It is difficult to identify them using traditional methods if pathogens are novel, scarce, and/or unexpected. In an attempt to overcome this limitation, we used high-throughput sequencing technology as a means of detecting all RNA viruses infecting garlic (Allium sativum L.) bulbs imported into Australia from China, the USA, Mexico, Argentina and Spain, and those growing in Australia. Bulbs tested were grown over multiple vegetative generations and all were stably infected with one or more viruses, including two species not previously recorded in Australia. Present in various combinations from 10 garlic bulbs were 41 virus isolates representing potyviruses (Onion yellow dwarf virus, Leek yellow stripe virus), carlaviruses (Shallot latent virus, Garlic common latent virus) and allexiviruses (Garlic virus A, B, C, D, and X), for which 19 complete and 22 partial genome sequences were obtained, including the first complete genome sequences of two isolates of GarVD. The most genetically distinct isolates of GarVA and GarVX described so far were identified from Mexico and Argentina, and possible scenarios explaining this are presented. The complete genome sequence of an isolate of the potexvirus Asparagus virus 3 (AV3) was obtained in Australia from wild garlic (A. vineale L.), a naturalized weed. This is first time AV3 has been identified from wild garlic and the first time it has been identified beyond China and Japan. The need for routine generic diagnosis and appropriate legislation to address the risks to primary production and wild plant communities from pathogens spread through the international trade in fresh produce is discussed. PMID:25133543

Curcumin inhibits the proteasome activity in human colon cancer cells in vitro and in vivo.

PubMed

Milacic, Vesna; Banerjee, Sanjeev; Landis-Piwowar, Kristin R; Sarkar, Fazlul H; Majumdar, Adhip P N; Dou, Q Ping

2008-09-15

Curcumin (diferuloylmethane) is the major active ingredient of turmeric (Curcuma longa) used in South Asian cuisine for centuries. Curcumin has been shown to inhibit the growth of transformed cells and to have a number of potential molecular targets. However, the essential molecular targets of curcumin under physiologic conditions have not been completely defined. Herein, we report that the tumor cellular proteasome is most likely an important target of curcumin. Nucleophilic susceptibility and in silico docking studies show that both carbonyl carbons of the curcumin molecule are highly susceptible to a nucleophilic attack by the hydroxyl group of the NH(2)-terminal threonine of the proteasomal chymotrypsin-like (CT-like) subunit. Consistently, curcumin potently inhibits the CT-like activity of a purified rabbit 20S proteasome (IC(50) = 1.85 micromol/L) and cellular 26S proteasome. Furthermore, inhibition of proteasome activity by curcumin in human colon cancer HCT-116 and SW480 cell lines leads to accumulation of ubiquitinated proteins and several proteasome target proteins, and subsequent induction of apoptosis. Furthermore, treatment of HCT-116 colon tumor-bearing ICR SCID mice with curcumin resulted in decreased tumor growth, associated with proteasome inhibition, proliferation suppression, and apoptosis induction in tumor tissues. Our study shows that proteasome inhibition could be one of the mechanisms for the chemopreventive and/or therapeutic roles of curcumin in human colon cancer. Based on its ability to inhibit the proteasome and induce apoptosis in both HCT-116 and metastatic SW480 colon cancer cell lines, our study suggests that curcumin could potentially be used for treatment of both early-stage and late-stage/refractory colon cancer.

Curcumin inhibits the proteasome activity in human colon cancer cells in vitro and in vivo

PubMed Central

Milacic, Vesna; Banerjee, Sanjeev; Landis-Piwowar, Kristin R.; Sarkar, Fazlul H.; Majumdar, Adhip P.N.; Dou, Q. Ping

2008-01-01

Curcumin (diferuloylmethane) is the major active ingredient of turmeric (curcuma longa) used in South Asian cuisine for centuries. Curcumin has been shown to inhibit the growth of transformed cells and to have a number of potential molecular targets. However, the essential molecular targets of curcumin under physiological conditions have not been completely defined. Herein, we report that the tumor cellular proteasome is most likely an important target of curcumin. Nucleophilic susceptibility and in silico docking studies show that both carbonyl carbons of the curcumin molecule are highly susceptible to a nucleophilic attack by the hydroxyl group of the N-terminal threonine of the proteasomal chymotrypsin-like subunit. Consistently, curcumin potently inhibits the chymotrypsin-like activity of a purified rabbit 20S proteasome (IC50=1.85 µM) and cellular 26S proteasome. Furthermore, inhibition of proteasome activity by curcumin in human colon cancer HCT-116 and SW480 cell lines leads to accumulation of ubiquitinated proteins and several proteasome target proteins, and subsequent induction of apoptosis. Furthermore, treatment of HCT-116 colon tumor–bearing ICR SCID mice with curcumin resulted in decreased tumor growth, associated with proteasome inhibition, proliferation suppression and apoptosis induction in tumor tissues. Our study demonstrates that proteasome inhibition could be one of the mechanisms for the chemopreventive and/or therapaeutic roles of curcumin in human colon cancer. Based on its ability to inhibit the proteasome and induce apoptosis in both HCT-116 and metastatic SW480 colon cancer cell lines, our study suggests that curcumin could potentially be used for treatment of both early stage and late stage/refractory colon cancer. PMID:18794115

Taste and Safety: Is the Exceptional Cuisine Offered by High End Restaurants Paralleled by High Standards of Food Safety?

PubMed Central

Kanagarajah, Sanch; Mook, Piers; Crook, Paul; Awofisayo-Okuyelu, Adedoyin; McCarthy, Noel

2016-01-01

Introduction: Restaurant guides such as the Good Food Guide Top 50 create a hierarchy focussing on taste and sophistication. Safety is not explicitly included. We used restaurant associated outbreaks to assess evidence for safety. Methods: All foodborne disease outbreaks in England reported to the national database from 2000 to 2014 were used to compare the Top 50 restaurants (2015) to other registered food businesses using the Public Health England (PHE) outbreak database. Health Protection Teams were also contacted to identify any outbreaks not reported to the national database. Among Good Food Guide Top 50 restaurants, regression analysis estimated the association between outbreak occurrence and position on the list. Results: Four outbreaks were reported to the PHE national outbreak database among the Top 50 giving a rate 39 times higher (95% CI 14.5–103.2) than other registered food businesses. Eight outbreaks among the 44 English restaurants in the Top 50 were identified by direct contact with local Health Protection Teams. For every ten places higher ranked, Top 50 restaurants were 66% more likely to have an outbreak (Odds Ratio 1.66, 95% CI 0.89–3.13). Discussion: Top 50 restaurants were substantially more likely to have had reported outbreaks from 2000-2014 than other food premises, and there was a trend for higher rating position to be associated with higher probability of reported outbreaks. Our findings, that eating at some of these restaurants may pose an increased risk to health compared to other dining out, raises the question of whether food guides should consider aspects of food safety alongside the clearly important complementary focus on taste and other aspects of the dining experience. PMID:27617168

Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

PubMed

Little, C L; Barnes, J; Mitchell, R T

2002-12-01

During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p < 0.00001), rice type (p < 0.01), cooking (p < 0.01), serving methods (p < 0.00001), and management food hygiene training (p < 0.01). Examination of chicken sandwiches found that most (75%; 335 of 449) were of satisfactory/acceptable microbiological quality and 114 (25%) were unsatisfactory. Acceptable microbiological quality of sandwiches was associated with sandwich bars that had hazard analysis in place (p < 0.05). Smaller businesses, as indicated by Local Authority Inspectors' Consumer at Risk scores, were more likely to have samples classified as unsatisfactory or unacceptable compared to larger businesses (p < 0.001). The majority (90%) of premises had hand-washing facilities accessible and available for use, although only over half (55%) were correctly used as judged by the sampling officer. Where the manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

Serum apolipoprotein E concentration and polymorphism influence serum lipid levels in Chinese Shandong Han population.

PubMed

Han, ShuYi; Xu, YiHui; Gao, MeiHua; Wang, YunShan; Wang, Jun; Liu, YanYan; Wang, Min; Zhang, XiaoQian

2016-12-01

Apolipoprotein E (ApoE), which has been shown to influence serum lipid parameters, can bind to multiple types of lipids and plays an important role in the metabolism and homeostasis of lipids and lipoproteins. A previous study showed that ApoE concentration significantly affects serum lipid levels independently of ApoE polymorphism. The serum lipid levels were also closely correlated with dietary habits, and Shandong cuisine is famous for its high salt and oil contents, which widely differ among the different areas in China. Therefore, studying the effect of ApoE polymorphism on ApoE concentration and serum lipid levels in Shandong province is very important.A total of 815 subjects including 285 men and 530 women were randomly selected and studied from Jinan, Shandong province. In order to evaluate the association of ApoE polymorphism and serum level on lipid profiles, the ApoE genotypes, as well as levels of fasting serum ApoE and other lipid parameters, were detected in all subjects.The frequency of the ApoE E3 allele was highest (83.1%), while those of E2 and E4 were 9.4% and 7.5%, respectively, which are similar to those in other Asian populations. ApoE2 allele carriers showed significantly increased ApoE levels but lower levels of serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and Apolipoprotein B (ApoB).We found that ApoE level is influenced by ApoE polymorphism in a gene-dependent manner. The ApoE polymorphism showed different influences on serum lipid parameters with increasing age and body mass index (BMI) in our Shandong Han population.

Serum apolipoprotein E concentration and polymorphism influence serum lipid levels in Chinese Shandong Han population

PubMed Central

Han, ShuYi; Xu, YiHui; Gao, MeiHua; Wang, YunShan; Wang, Jun; Liu, YanYan; Wang, Min; Zhang, XiaoQian

2016-01-01

Abstract Apolipoprotein E (ApoE), which has been shown to influence serum lipid parameters, can bind to multiple types of lipids and plays an important role in the metabolism and homeostasis of lipids and lipoproteins. A previous study showed that ApoE concentration significantly affects serum lipid levels independently of ApoE polymorphism. The serum lipid levels were also closely correlated with dietary habits, and Shandong cuisine is famous for its high salt and oil contents, which widely differ among the different areas in China. Therefore, studying the effect of ApoE polymorphism on ApoE concentration and serum lipid levels in Shandong province is very important. A total of 815 subjects including 285 men and 530 women were randomly selected and studied from Jinan, Shandong province. In order to evaluate the association of ApoE polymorphism and serum level on lipid profiles, the ApoE genotypes, as well as levels of fasting serum ApoE and other lipid parameters, were detected in all subjects. The frequency of the ApoE E3 allele was highest (83.1%), while those of E2 and E4 were 9.4% and 7.5%, respectively, which are similar to those in other Asian populations. ApoE2 allele carriers showed significantly increased ApoE levels but lower levels of serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and Apolipoprotein B (ApoB). We found that ApoE level is influenced by ApoE polymorphism in a gene-dependent manner. The ApoE polymorphism showed different influences on serum lipid parameters with increasing age and body mass index (BMI) in our Shandong Han population. PMID:27977609

Mongolia

NASA Technical Reports Server (NTRS)

2002-01-01

With winds that constantly whip dust across high plains, a nomadic population that mostly lives in felt tents, and a local cuisine that consists of fermented goat milk and stewed meats, Mongolia is not a place for the pampered. This true-color image of Mongolia was acquired on March 27, 2000, by the Moderate-resolution Imaging Spectroradiometer (MODIS), flying aboard NASA's Terra spacecraft. Most of the 2.3 million Mongolians live on the vast, rolling, semi-arid, grass-covered plateaus that stretch across eastern and northern Mongolia. In the image, these areas are a dark reddish-brown. The faint herringbone pattern running through eastern Mongolia is formed by the Kerulen and Orhon Gol rivers and their tributaries. The lighter reddish-brown areas covering most of southern Mongolia is the Gobi Desert. Vast and largely uncharted, the Gobi has become a favorite of fossil hunters from around the world. Here ideal fossil specimens of Velociraptor and Protoceratops have been unearthed. (See Finding Fossils from Space for more details.) Moving to the southwest corner of the country, one can see the defined ridges that make up the sparsely vegetated Altai Mountain Range, the highest mountains in Mongolia. A number of lakes can be spotted to the northwest and the far north. The drumstick-shaped lake at the northern tip of Mongolia is Hovsgol Nuur, which is considered a national treasure in Mongolia with its picturesque alpine surroundings and pristine water. Further north in Russia, the long lake that is half surrounded by snow is the great Lake Baykal. Reaching 1,620 meters (nearly one mile) in depth, Lake Baykal is the deepest freshwater lake in the world and holds as much fresh water as the shallower lakes Superior, Huron, Ontario, Michigan, and Erie combined. Image courtesy MODIS Science Team

Concordance of diets and eating practices in a rural Guatemalan setting with the cancer prevention recommendations of the World Cancer Research Fund: estimates from existing dietary intake.

PubMed

Valdes-Ramos, Roxana; Cervantes, Ines; Mendoza-Perdomo, Ivan; Anderson, Annie S; Solomons, Noel W

2006-01-01

To evaluate concordance of eating practices in a rural Guatemalan setting with the 14-point cancer prevention recommendations of the World Cancer Research Fund/American Institute for Cancer Research. Two-hundred sixty nine food-frequency questionnaires based on the Willett model were analysed with respect to concordance with the recommendations, aimed at constraining intakes of: fat, sugar, salt, red meat and alcoholic beverages within specific ranges; restricting nutritional supplements' use for the express purpose of avoiding cancer; maximizing the consumption of: edible plants, especially fruits, vegetables, cereals, tubers and legumes; achieving dietary variety and nutrient adequacy; avoiding high-temperature cooking, and exposure to food additives, pesticides and residues; adequately preserving perishable and fungal-prone foods; maintaining normal body composition and regular levels of physical activity. The study was conducted in the county seat and three hamlets from the rural province of Santa Rosa. 214 females and 55 males were evaluated. Daily food servings of plant origin varied from 18.2 to 99.1% (74.6 +/- 10.7%). The guidelines' criteria were met by more than 80% for total fat, red meat, ethanol, fruits and vegetables, cereals-tubers-legumes, sugar and nutritional adequacy, whereas 80% concordance was not met for nutritional supplements, and dietary variety. The other variables could not be evaluated. Concordance with national standards for micronutrient intake was not achieved most frequently for calcium, riboflavin, and iron. Guatemalan cuisine and diet in this rural setting has features of a cancer-protective diet, but complementary actions must be taken, within the social and economic realities of the region.

A Comprehensive Characterisation of Rosemary tea Obtained from Rosmarinus officinalis L. Collected in a sub-Humid Area of Tunisia.

PubMed

Achour, Mariem; Mateos, Raquel; Ben Fredj, Maha; Mtiraoui, Ali; Bravo, Laura; Saguem, Saad

2018-01-01

Rosemary (Rosmarinus officinalis L.) is an aromatic plant common in Tunisia and it is widely consumed as a tea in traditional cuisine and in folk medicine to treat various illnesses. Currently, most research efforts have been focused on rosemary essential oil, alcoholic and aqueous extracts, however, little is reported on rosemary infusion composition. To investigate compounds present in rosemary tea obtained from Rosmarinus officinalis L. collected in a sub-humid area of Tunisia in order to assess whether the traditional rosemary tea preparation method could be considered as a reference method for rosemary's compounds extraction. Qualitative characterisation of Rosmarinus officinalis tea obtained after rosemary infusion in boiled water was determined by high performance liquid chromatography coupled with electrospray ionisation quadrupole time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS). Quantitative analysis relies on high performance liquid chromatography with diode array detector (HPLC-DAD). Forty-nine compounds belonging to six families, namely flavonoids, phenolic acids, phenolic terpenes, jasmonate, phenolic glycosides, and lignans were identified. To the best of the authors' knowledge eucommin A is characterised for the first time in rosemary. Rosmarinic acid (158.13 μg/g dried rosemary) was the main compound followed then by feruloylnepitrin (100.87 μg/g) and luteolin-3'-O-(2″-O-acetyl)-β-d-glucuronide (44.04 μg/g). Among quantified compounds, luteolin-7-O-rutinoside was the compound with the lowest concentration. The infusion method allows several polyphenols present in rosemary tea to be extracted, therefore it could be a reference method for rosemary's compounds extraction. Moreover, traditional Tunisian Rosmarinus officinalis tea consumption is of interest for its rich phenolic content. Copyright © 2017 John Wiley & Sons, Ltd. Copyright © 2017 John Wiley & Sons, Ltd.

Human factor observations of the Biosphere 2, 1991-1993, closed life support human experiment and its application to a long-term manned mission to Mars.

PubMed

Alling, Abigail; Nelson, Mark; Silverstone, Sally; Van Thillo, Mark

2002-01-01

Human factors are a key component to the success of long-term space missions such as those necessitated by the human exploration of Mars and the development of bioregenerative and eventually self-sufficient life support systems for permanent space outposts. Observations by participants living inside the 1991-1993 Biosphere 2 closed system experiment provide the following insights. (1) Crew members should be involved in the design and construction of their life support systems to gain maximum knowledge about the systems. (2) Individuals living in closed life support systems should expect a process of physiological and psychological adaptation to their new environment. (3) Far from simply being a workplace, the participants in such extended missions will discover the importance of creating a cohesive and satisfying life style. (4) The crew will be dependent on the use of varied crops to create satisfying cuisine, a social life with sufficient outlets of expression such as art and music, and to have down-time from purely task-driven work. (5) The success of the Biosphere 2 first 2-year mission suggests that crews with high cultural diversity, high commitment to task, and work democracy principles for individual responsibility may increase the probability of both mission success and personal satisfaction. (6) Remaining challenges are many, including the need for far more comprehensive real-time modeling and information systems (a "cybersphere") operating to provide real-time data necessary for decision-making in a complex life support system. (7) And, the aim will be to create a noosphere, or sphere of intelligence, where the people and their living systems are in sustainable balance.

In vitro and ex-vivo cellular antioxidant protection and cognitive enhancing effects of an extract of Polygonum minus Huds (Lineminus™) demonstrated in a Barnes Maze animal model for memory and learning

PubMed Central

2014-01-01

Background Polygonum minus Huds.is a culinary flavouring that is common in South East Asian cuisine and as a remedy for diverse maladies ranging from indigestion to poor eyesight. The leaves of this herb have been reported to be high in antioxidants. Flavonoids which have been associated with memory, cognition and protection against neurodegeneration were found in P. minus. Method This study examined a P. minus aqueous extract (Lineminus™) for its antioxidant activity using the Oxygen Radical Absorbance Capacity (ORAC) assay, the ex vivo Cellular Antioxidant Protection of erythrocytes (CAP-e) assays and for potential anticholinesterase activity in vitro. Cognitive function and learning of Lineminus™ was evaluated using scopolamine induced cognition deficits in a Barnes maze, rodent model of cognition. Results The extract displayed in vitro antioxidant activity with a total ORAC value of 16,964 μmole TE/gram. Cellular antioxidant protection from free radical damage using the CAP-e assay, with an IC50 of 0.58 g/L for inhibition of cellular oxidative damage, was observed. The extract inhibited cholinesterase activity with an IC50 of 0.04 mg/ml with a maximum inhibition of 68%. In a rodent model of cognition using scopolamine induced cognition deficits in the Barnes maze, the extract attenuated scopolamine induced disruptions in learning at the higher dose of 100 mg/kg. Conclusion These data shows that P. minus possesses antioxidant and anticholinesterase activity and demonstrated enhanced cognition in vivo. The data suggest neuroprotective properties of the extract. PMID:24886679

Evaluation of the activity concentrations of (137) Cs and (40)K in some Chanterelle mushrooms from Poland and China.

PubMed

Falandysz, Jerzy; Zalewska, Tamara; Apanel, Anna; Drewnowska, Małgorzata; Kluza, Karolina

2016-10-01

The activity concentrations of (137)Cs and (40)K in mushrooms of the genus Cantharellus (Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of (137)Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47 Bq kg(-1) db in 1997-2004 and 4.2 ± 1.2 to 1400 ± 15 Bq kg(-1) db in 2006-2013. In the Chinese Cantharellus mushrooms, the activity level of (137)Cs was very low, i.e., at a range <1.2 to 1.2 ± 0.6 Bq kg(-1) dry biomass. The natural radionuclide (40)K was at similar activity level in C. cibarius collected across Poland and in China, and fluctuations in levels of (40)K over the years and locations in Poland were small. In C. cibarius from diverse sites in Poland, content of (137)Cs highly fluctuated in 1998-2013 but no clear downward trend was visible (Fig. 1). Published activity levels of (137)Cs in fruitbodies of Cantharellus such Cantharellus californicus, Cantharellus cascadensis, C. cibarius, Cantharellus cinnabarius, Cantharellus formosus, Cantharellus iuteocomus, Cantharellus lutescens, Cantharellus minor, Cantharellus pallens [current name C. cibarius], Cantharellus subalbidus, Cantharellus subpruinosus, and C. tubaeformis collected worldwide were compared. In the Polish cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from (134/137)Cs) from flesh of the species.

DNA barcoding of wild edible mushrooms consumed by the ethnic tribes of India.

PubMed

Khaund, Polashree; Joshi, S R

2014-10-15

Wild edible mushrooms are consumed by the tribes of Meghalaya in the North-Eastern region of India, as part of their ethnic cuisine because of their favored organoleptic characteristics and traditionally known health benefits. Majority of these mushrooms have not yet been characterized in detail and are slowly shrinking in their natural habitats owing to anthropogenic factors and climate change. In the present study, representative specimens of ten morphologically distinct groups of wild edible mushrooms available in the traditional markets and their respective forest habitats, were subjected to multi-loci molecular characterization using SSU, ITS, RPB1 and RPB2 markers. The species identities inferred for the ten mushroom types using the SSU marker matched their morphological description in the case of four morphological groups only whereas the ITS marker successfully resolved the species identity for nine out of the ten mushroom groups under study. Both the protein coding gene markers RPB1 and RPB2 successfully resolved the species identity for three out of the ten morphologically distinct groups. Finally the most likely identity of the wild edible mushrooms under study has been suggested by matching their unique morphological characteristics with the generated DNA barcoding data. The present molecular characterization reveals the ten widely consumed wild mushroom types of Meghalaya, India to be Gomphus floccosus, Lactarius deliciosus, Lactarius volemus, Cantharellus cibarius, Tricholoma viridiolivaceum, Inocybe aff. sphaerospora, Laccaria vinaceoavellanea, Albatrellus ellisii, Ramaria maculatipes and Clavulina cristata. The final species identity generated by the ITS marker matched more accurately with the morphological characteristics/appearance of the specimens indicating the ITS region as a reliable barcode for identifying wild edible mushrooms. Copyright © 2014 Elsevier B.V. All rights reserved.

Diversity and antimicrobial activity of culturable fungi from fishscale bamboo (Phyllostachys heteroclada) in China.

PubMed

Zhou, Ying-Ke; Shen, Xiao-Ye; Hou, Cheng-Lin

2017-06-01

An important and useful bamboo species, fishscale bamboo (Phyllostachys heteroclada Oliver), is broadly distributed in Southeast China and has multiple purposes, including uses in cuisine, weaving, Chinese medicine and ecological protection. However, no previous studies have focused on the endophytes of this plant. In our article, a total of 127 fungal strains were first isolated from the healthy branches and leaves of common P. heteroclada. These endophytic fungi could be directly categorized into 50 morphotypes according to their culture characteristics, and their internal transcribed spacer (ITS) regions were analyzed for molecular identification. Using the BLAST search tool of the NCBI database and phylogenetic tree analysis, these isolates were divided into two phyla, Ascomycota (95.28%) and Basidiomycota (4.72%), including at least six orders (Xylariales, Capnodiales, Pleosporales, Hypocreales, Chaetothyriales and Polyporales) and fourteen genera (Arthrinium, Pestalotiopsis, Epicoccum, Cladosporium, Nigrospora, Setophoma, Didymella, Calcarisporium, Preussia, Nemania, Creosphaeria, Ophiobolus, Phialophora and Perenniporia). It is fascinating that four genera, Calcarisporium, Preussia, Creosphaeria and Phialophora were isolated from bamboos for the first time. The inhibitory effects against clinical pathogens were also preliminarily screened, and four isolates FB43 (Calcarisporium arbuscula), FB06 (Preussia minima), FB16 (Setophoma sp.) and FB21 (Perenniporia medulla-pains) among the candidate strains displayed broad-spectrum activities according to the agar diffusion method and the disk diffusion assay. Strain FB16 (Setophoma sp.) especially indicated high bioactivity against both clinical bacteria and yeast. This study is the first report on the diversity and antimicrobial activity of the endophytic fungi associated with P. heteroclada, which could be regarded as a potential source of drug precursors and could be used in biocontrol development.

Physio-Biochemical Composition and Untargeted Metabolomics of Cumin (Cuminum cyminum L.) Make It Promising Functional Food and Help in Mitigating Salinity Stress

PubMed Central

Pandey, Sonika; Patel, Manish Kumar; Mishra, Avinash; Jha, Bhavanath

2015-01-01

Cumin is an annual, aromatic, herbaceous, medicinal, spice plant, most widely used as a food additive and flavoring agent in different cuisines. The study is intended to comprehensively analyse physiological parameters, biochemical composition and metabolites under salinity stress. Seed germination index, rate of seed emergence, rate of seed germination, mean germination time, plant biomass, total chlorophyll and carotenoid contents decreased concomitantly with salinity. In contrast, total antioxidant activity, H2O2, proline and MDA contents increased concurrently with stress treatments. Total phenolic and flavonoid contents were decreased initially about 1.4-fold at 50 mM, and thereafter increased about 1.2-fold at 100 mM NaCl stress. Relative water content remained unchanged up to 50 mM NaCl stress, and thereafter decreased significantly. About 2.8-fold electrolyte leakage was found in 50 mM, which increases further 4-fold at 100 mM NaCl stress. Saturated fatty acids (FAs) increased gradually with salinity, whereas unsaturation index and degree of unsaturation change arbitrarily along with the percent quantity of unsaturated FAs. Total lipid and fatty acid composition were significantly influenced by salinity stress. A total of 45 differentially expressed metabolites were identified, including luteolin, salvianolic acid, kaempferol and quercetin, which are phenolic, flavonoid or alkaloids in nature and contain antioxidant activities. Additionally, metabolites with bioactivity such as anticancerous (docetaxel) and antimicrobial (megalomicin) properties were also identified. The study evidenced that plant shoots are a rich source of metabolites, essential amino acids, phenolic compounds and fatty acids, which unveil the medicinal potential of this plant, and also provide useful insight about metabolic responses under salinity stress. PMID:26641494

Physio-Biochemical Composition and Untargeted Metabolomics of Cumin (Cuminum cyminum L.) Make It Promising Functional Food and Help in Mitigating Salinity Stress.

PubMed

Pandey, Sonika; Patel, Manish Kumar; Mishra, Avinash; Jha, Bhavanath

2015-01-01

Cumin is an annual, aromatic, herbaceous, medicinal, spice plant, most widely used as a food additive and flavoring agent in different cuisines. The study is intended to comprehensively analyse physiological parameters, biochemical composition and metabolites under salinity stress. Seed germination index, rate of seed emergence, rate of seed germination, mean germination time, plant biomass, total chlorophyll and carotenoid contents decreased concomitantly with salinity. In contrast, total antioxidant activity, H2O2, proline and MDA contents increased concurrently with stress treatments. Total phenolic and flavonoid contents were decreased initially about 1.4-fold at 50 mM, and thereafter increased about 1.2-fold at 100 mM NaCl stress. Relative water content remained unchanged up to 50 mM NaCl stress, and thereafter decreased significantly. About 2.8-fold electrolyte leakage was found in 50 mM, which increases further 4-fold at 100 mM NaCl stress. Saturated fatty acids (FAs) increased gradually with salinity, whereas unsaturation index and degree of unsaturation change arbitrarily along with the percent quantity of unsaturated FAs. Total lipid and fatty acid composition were significantly influenced by salinity stress. A total of 45 differentially expressed metabolites were identified, including luteolin, salvianolic acid, kaempferol and quercetin, which are phenolic, flavonoid or alkaloids in nature and contain antioxidant activities. Additionally, metabolites with bioactivity such as anticancerous (docetaxel) and antimicrobial (megalomicin) properties were also identified. The study evidenced that plant shoots are a rich source of metabolites, essential amino acids, phenolic compounds and fatty acids, which unveil the medicinal potential of this plant, and also provide useful insight about metabolic responses under salinity stress.

Multiculturalism as an element of Lublin's tourism product

NASA Astrophysics Data System (ADS)

Rodzoś, Jolanta; Szczęsna, Joanna

2012-01-01

Taking into account both the cultural resources and the demand for a tourist offer with elements of cultural heritage, it can be stated that creating an intergrated tourism product based on Lublin's multicultural character is possible and needed. Traces of existence of various ethnic, national, religious groups are clear and vivid and may become the basis of an interesting offer for tourists. They are at the same time original and unique enough to become the trademark of the city. The realization of such a product can make Lublin the center of historical multiculturalism. The products could become Lublin's distinctive feature on the Polish and European map. The addressees of such a product could be tourists but also Lublin's citizens themselves, for whom it would be a great opportunity to learn about the past of their city. Multicultural heritage allows to create an offer that will help tourists to engage themselves actively in the cognitive process of discovering the city. Taking part in a cultural-religious event of a particular cultural group, staying in a stylish hotel, or a meal in a restaurant offering some traditional cuisine will activate tourists in an emotional way and will offer an opportunity to experience reality in a new way. This means of presenting reality is needed these days. There is a great need for active methods of presenting history, traditions, and customs. The Lublin of today offers too many traditional means of presentation, in which tourists are just passive observers and listeners. Broadening the current offer will not only promote Lublin's multicultural heritage but will also become a chance of creating a new image of its tourism.

Low-protein diets in CKD: how can we achieve them? A narrative, pragmatic review

PubMed Central

Piccoli, Giorgina Barbara; Vigotti, Federica Neve; Leone, Filomena; Capizzi, Irene; Daidola, Germana; Cabiddu, Gianfranca; Avagnina, Paolo

2015-01-01

Low-protein diets (LPDs) have encountered various fortunes, and several questions remain open. No single study, including the famous Modification of Diet in Renal Disease, was conclusive and even if systematic reviews are in favour of protein restriction, at least in non-diabetic adults, implementation is lagging. LPDs are considered difficult, malnutrition is a threat and compliance is poor. LPDs have been reappraised in this era of reconsideration of dialysis indications and timing. The definition of a normal-adequate protein diet has shifted in the overall population from 1 to 1.2 to 0.8 g/kg/day. Vegan–vegetarian diets are increasingly widespread, thus setting the groundwork for easier integration of moderate protein restriction in Chronic Kidney Disease. There are four main moderately restricted LPDs (0.6 g/kg/day). Two of them require careful planning of quantity and quality of food: a ‘traditional’ one, with mixed proteins that works on the quantity and quality of food and a vegan one, which integrates grains and legumes. Two further options may be seen as a way to simplify LPDs while being on the safe side for malnutrition: adding supplements of essential amino and keto acids (various doses) allows an easier shift from omnivorous to vegan diets, while protein-free food intake allows for an increase in calories. Very-low-protein diets (vLPDs: 0.3 g/kg/day) combine both approaches and usually require higher doses of supplements. Moderately restricted LPDs may be adapted to virtually any cuisine and should be tailored to the patients' preferences, while vLPDs usually require trained, compliant patients; a broader offer of diet options may lead to more widespread use of LPDs, without competition among the various schemas. PMID:25713712

Paris

NASA Technical Reports Server (NTRS)

2001-01-01

[figure removed for brevity, see original site] Figure 1

This image of Paris was acquired on July 23, 2000 and covers an area of 23 by 20 km. Known as the City of Light, Paris has been extolled for centuries as one of the great cities of the world. Its location on the Seine River, at a strategic crossroads of land and river routes, has been the key to its expansion since the Parisii tribe first settled here in the 3rd century BC. Paris is an alluring city boasting many monumental landmarks, such as the Cathedral of Notre Dame, the Louvre, and the Eiffel Tower. Its beautiful gardens, world-class cuisine, high fashion, sidewalk cafes, and intellectual endeavors are well known. The city's cultural life is centered on the Left Bank of the Seine, while business and commerce dominate the Right Bank. The image is located at 48.8 degrees north latitude and 2.3 degrees east longitude.

In figure 1, the 4 enlarged areas zoom in to some of the major buildings. In the UPPER LEFT, the Eiffel Tower and its shadow are seen. Based on the length of the shadow and the solar elevation angle of 59 degrees, we can calculate its height as 324 m (1054 ft), compared to its actual height of 303 m (985 ft). In the UPPER RIGHT, the Arc de Triomphe is at the center of the Place de L'etoile, from which radiate 12 major boulevards. In the LOWER LEFT is the Tuileries Garden and the Louvre Museum art its eastern end. In the LOWER RIGHT is the Invalides, the burial place and monument of Napoleon Bonaparte.

The U.S. science team is located at NASA's Jet Propulsion Laboratory, Pasadena, Calif. The Terra mission is part of NASA's Science Mission Directorate.

Antimicrobial functions of spices: why some like it hot.

PubMed

Billing, J; Sherman, P W

1998-03-01

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Colon cancer proliferating desulfosinigrin in wasabi (Wasabia japonica).

PubMed

Weil, Marvin J; Zhang, Yanjun; Nair, Muraleedharan G

2004-01-01

A reduced incidence of different types of cancer has been linked to consumption of Brassica vegetables, and there is evidence that glucosinolates (GSLs) and their hydrolysis products play a role in reducing cancer risk. Wasabi (Wasabia japonica) and horseradish (Armoracia rusticana), both Brassica vegetables, are widely used condiments both in Japanese cuisine and in the United States. Desulfosinigrin (DSS) (1) was isolated from a commercially available wasabi powder and from fresh wasabi roots. Sinigrin (2) was isolated from horseradish roots. DSS and sinigrin were evaluated for their inhibitory effects on cyclooxygenase-1 (COX-1) and cyclooxygenase-2 (COX-2) enzymes, on lipid peroxidation, and on the proliferation of human colon (HCT-116), breast (MCF-7), lung (NCIH460), and central nervous system (CNS, SF-268) cancer cell lines. DSS did not inhibit COX enzymes or lipid peroxidation at 250 microg/ml. Sinigrin inhibited lipid peroxidation by 71% at 250 microg/ml. However, DSS promoted the growth of HCT-116 (colon) and NCI H460 (lung) human cancer cells as determined by the MTT assay in a concentration-dependent manner. At 3.72 microg/ml, a 27% increase in the number of viable human HCT-116 colon cancer cells was observed; the corresponding increases at 7.50 and 15 microg/ml were 42 and 69%, respectively. At 60 microg/ml, DSS doubled the number of HCT-16 colon cancer cells. For NCI H460 human lung cancer cells, DSS at 60 microg/ml increased the cell number by 20%. Sinigrin showed no proliferating effect on the tumor cells tested. This is the first report of the tumor cell-proliferating activity by a desulfoglucosinolate, the biosynthetic precursor of GSLs found in Brassica spp.

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

PubMed

Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

2016-01-01

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

from tropical ‘sacred grove’ forests of Meghalaya, India.

PubMed

Khaund, Polashree; Joshi, S R

2016-03-01

The biodiversity rich state of Meghalaya, India located in the realms of mega-biodiversity hotspots, is home to numerous species of wild edible macrofungi that are used extensively by the mycophillic ethnic population, as a part of their traditional cuisine and medicine systems. However, habitat loss, due to deforestation and climate change, is destroying the natural population of these mushrooms, depleting their availability to the local communities. In the present investigation, a GIS guided habitat search, using Lentinula edodes as a representative species, was used in mapping the habitats of wild edible macrofungi of the study region. Sampling of around 4 000 specimens per distinct morphological type available in the traditional markets and “sacred grove” forests indicated presence of ten common genera, belonging to nine different families of wild edible mushrooms. Nutritional profiling of the representative species Lentinula edodes was carried out by evaluation of its moisture, total fat, crude protein and carbohydrates contents by standard methods. Similarly, bioactive components determination was performed by estimation of total phenols, flavonoids, ascorbic acid, β-carotene and lycopenes. Bioactivity of the mushrooms extracts was studied using the DPPH radical scavenging and Human Red Blood Cell (HRBC) membrane stabilization assays. The present investigation successfully attempted to explore remote sensing technologies and GIS (Geographic Information System) based system to predict the natural habitats of wild edible mushrooms of Meghalaya, India which we believe will lead to the generation of a mushroom specific non-wood forest resource mapping system in the near future. Results of nutritional profiling and biological activity studies on the representative species of wild edible mushrooms from the studied region revealed that it is a rich source of essential nutrients and antioxidants.

Inhibition of P-glycoprotein-mediated transport by extracts of and monoterpenoids contained in Zanthoxyli Fructus

DOE Office of Scientific and Technical Information (OSTI.GOV)

Yoshida, Naoko; Takagi, Akiyoshi; Kitazawa, Hidenori

2005-12-01

Citrus (rutaceous) herbs are often used in traditional medicine and Japanese cuisine and can be taken concomitantly with conventional medicine. In this study, the effect of various citrus-herb extracts on P-glycoprotein (P-gp)-mediated transport was examined in vitro to investigate a possible interaction with P-gp substrates. Component monoterpenoids of the essential oil in Zanthoxyli Fructus was screened to find novel P-gp inhibitors. LLC-GA5-COL150 cells transfected with human MDR1 cDNA encoding P-gp were used. Cellular accumulation of [{sup 3}H]digoxin was measured in the presence or absence of P-gp inhibitors or test samples. Aurantii Fructus, Evodiae Fructus, Aurantii Fructus Immaturus, Aurantii Nobilis Pericarpium,more » Phellodendri Cortex, and Zanthoxyli Fructus were extracted with hot water (decocted) and then fractionated with ethyl acetate. The cell to medium ratio of [{sup 3}H]digoxin accumulation increased significantly in the presence of the decoction of Evodiae Fructus, Aurantii Nobilis Pericarpium, and Zanthoxyli Fructus, and the ethyl acetate fraction of all citrus herbs used. The ethyl acetate fraction of Zanthoxyli Fructus exhibited the strongest inhibition of P-gp among tested samples with an IC{sub 5} value of 166 {mu}g/mL. Then its component monoterpenoids, geraniol, geranyl acetate (R)-(+)-limonene, (R)-(+)-linalool, citronellal (R)-(+)-citronellal, DL-citronellol (S)-(-)-{beta}-citronellol, and cineole, were screened. (R)-(+)-citronellal and (S)-(-)-{beta}-citronellol inhibited P-gp with IC{sub 5} values of 167 {mu}M and 504 {mu}M, respectively. These findings suggest that Zanthoxyli Fructus may interact with P-gp substrates and that some monoterpenoids with the relatively lower molecular weight of about 150 such as (R)-(+)-citronellal can be potent inhibitors of P-gp.« less

Transfer factor of 226Ra, 232Th and 40K from soil to Alpinia Galangal plant grown in northern Thailand

NASA Astrophysics Data System (ADS)

Kritsananuwat, R.; Chanyotha, S.; Kranrod, C.; Pengvanich, P.

2017-06-01

This paper reports the activity concentration of three natural radionuclides, 226Ra, 232Th and 40K, found in Alpinia Galangal plants which are widely used in various Asian cuisines and traditional medicine. The galangal plants and their relevant soils were collected from four provinces in the north of Thailand under natural field conditions. The activity concentration of radionuclides was determined using gamma-ray spectrometry. Soil-to-plant transfer factors (TFs) for 226Ra, 232Th and 40K were investigated in rhizome and aerial parts of the galangal plants. The activity concentration in the soils ranged from 22 to 88 Bq kg-1 for 226Ra, 27 to 157 Bq kg-1 for 232Th and 58 to 1157 Bq kg-1 for 40K. In Alpinia Galangal, the concentration ranged from < 0.2 to 2.0 Bq kg-1 for 226Ra, < 0.1 to 2.9 Bq kg-1 for 232Th and 205 to 2247 Bq kg-1 for 40K. The TF ranged from < 0.002 to 0.073 for 226Ra, < 0.001 to 0.061 for 232Th and 0.26 to 7.9 for 40K. The TFs in the aerial parts were higher than those for the rhizomes. The obtained values can be considered as a baseline data for activity concentrations of natural radionuclides and their TFs in Thailand for future environmental radiation monitoring. The Annual effective ingestion dose due to ingestion of 226Ra, 232Th and 40K in galangals is significantly below the worldwide value reported by UNSCEAR 2000.

Introduction of East African cassava mosaic Zanzibar virus to Oman harks back to "Zanzibar, the capital of Oman".

PubMed

Khan, Akhtar J; Akhtar, Sohail; Al-Matrushi, Abdulrahman M; Fauquet, Claude M; Briddon, Rob W

2013-02-01

Cassava mosaic disease (CMD) is the most devastating disease of the subsistence crop cassava (Manihot esculenta) across Africa and the Indian subcontinent. The disease is caused by viruses of the genus Begomovirus (family Geminiviridae)-seven species have been identified so far. The Sultanate of Oman is unusual among countries in Arabia in growing cassava on a small scale for local consumption. During a recent survey in A'Seeb wilayat of Muscat governorate, Oman, cassava plants were identified with symptoms typical of CMD. A begomovirus, East African cassava mosaic Zanzibar virus (EACMZV), was isolated from symptomatic plants. This virus was previously only known to occur in Zanzibar and Kenya. During the 19th Century, Zanzibar was governed by Oman and was so important that the Sultan of Oman moved his capital there from Muscat. After a period of colonial rule, the governing Arab elite was overthrown, following independence in the 1960s, and many expatriate Omanis returned to their homeland. Having gained a liking for the local Zanzibar cuisine, it appears that returning Omanis did not wish to do without dishes made from one particular favorite, cassava. Consequently, they carried planting material back to Oman for cultivation in their kitchen gardens. The evidence suggests that this material harbored EACMZV. Recently, Oman has been shown to be a nexus for geminiviruses and their associated satellites from diverse geographic origins. With their propensity to recombine, a major mechanism for evolution of geminiviruses, and the fact that Oman (and several other Arabian countries) is a major hub for trade and travel by air and sea, the possibility of onward spread is worrying.

Is the quality of sushi ruined by freezing raw fish and squid? A randomized double-blind trial with sensory evaluation using discrimination testing.

PubMed

Iwata, Kentaro; Fukuchi, Takahiko; Yoshimura, Kenichi

2015-05-01

Sushi is a traditional Japanese cuisine enjoyed worldwide. However, using raw fish to make sushi may pose risk of certain parasitic infections, such as anisakidosis, which is most reported in Japan. This risk of infection can be eliminated by freezing fish; however, Japanese people are hesitant to freeze fish because it is believed that freezing ruins sushi's taste. A randomized double-blind trial with discrimination testing was conducted to examine the ability of Japanese individuals to distinguish between frozen and unfrozen sushi. A pair of mackerel and squid sushi, one once frozen and the other not, was provided to the participants, and they were asked to answer which one tasted better. Among 120 rounds of discrimination testing involving the consumption of 240 pieces of mackerel sushi, unfrozen sushi was believed to taste better in 42.5% (51 dishes) of cases, frozen sushi was thought to taste better in 49.2% (59 dishes), and the participants felt the taste was the same in 8.3% (10 dishes). The odds ratio for selecting unfrozen sushi as "tastes better" over frozen sushi was 0.86 (95% confidence interval [CI], .59-1.26; P = .45). For squid, unfrozen sushi was believed to be superior 48.3% of the time (58 dishes), and frozen sushi, 35.0% of the time (42 dishes). They were felt to be the same in 16.7% (20 dishes) (odds ratio, 1.38; 95% CI, .93-2.05; P = .11). Freezing raw fish did not ruin sushi's taste. These findings may encourage the practice of freezing fish before using it in sushi, helping to decrease the incidence of anisakidosis. © The Author 2015. Published by Oxford University Press on behalf of the Infectious Diseases Society of America.

Cross-sectional survey of indicator and pathogenic bacteria on vegetables sold from Asian vendors at farmers' markets in northern California.

PubMed

Pan, Fengguang; Li, Xunde; Carabez, Jennifer; Ragosta, Guy; Fernandez, Kristine L; Wang, Elaine; Thiptara, Anyarat; Antaki, Elizabeth; Atwill, Edward R

2015-03-01

A cross-sectional survey was conducted during summer 2013 to determine the occurrence of Escherichia coli, fecal coliforms (FCs), E. coli O157:H7, and Salmonella on raw vegetable commodities common to Asian cuisine from 21 vendors or farmers at six farmers' markets in northern California. Based on 242 samples from six commodities (basil, yardlong beans, bitter squash, okra, squash stems and leaves, cilantro), 100% of samples had detectable FCs and 20% had detectable E. coli. The mean concentrations were 0.67 log CFU/g and 1.26 log CFU per bundle for E. coli and 4.00 log CFU/g and 6.26 log CFU per bundle for FCs. Vegetables irrigated with ground versus surface water contained lower concentrations of FCs, but this difference was not observed for E. coli. Yardlong beans, bitter squash, and okra had lower levels of FCs compared with basil, cilantro, and squash stems and leaves. Sixteen (6.6%) samples had detectable levels of Salmonella serovars (Newport, Enteritidis, Agona, and Worthington), with the majority of positives found in cilantro and squash stems and leaves. There was a twofold higher probability of Salmonella contamination in samples from growers or vendors who stated that they used organic farming practices compared with samples from those using conventional farming practices. Lastly, the concentrations of FC and E. coli bacteria were significantly associated with Salmonella contamination: for each additional 100 CFU/g or bundle, the probability of Salmonella contamination increased by ∼15 and ∼30%, respectively. None of the samples had detectable E. coli O157:H7.

Mediators of the effects of rice intake on health in individuals consuming a traditional Japanese diet centered on rice

PubMed Central

Toyomaki, Atsuhito; Miyazaki, Akane; Nakai, Yukiei; Yamaguchi, Atsuko; Kubo, Chizuru; Suzuki, Junko; Ohkubo, Iwao; Shimizu, Mari; Musashi, Manabu; Kiso, Yoshinobu; Kusumi, Ichiro

2017-01-01

Although the Japanese diet is believed to be balanced and healthy, its benefits have been poorly investigated, especially in terms of effects on mental health. We investigated dietary patterns and physical and mental health in the Japanese population using an epidemiological survey to determine the health benefits of the traditional Japanese diet. Questionnaires to assess dietary habits, quality of life, sleep quality, impulsivity, and depression severity were distributed to 550 randomly selected middle-aged and elderly individuals. Participants with any physical or mental disease were excluded. Two-hundred and seventy-eight participants were selected for the final statistical analysis. We determined rice to be one of the most traditional foods in Japanese cuisine. Scores for each questionnaire were computed, and the correlations between rice intake and health indices were assessed. When analyzing the direct correlations between rice intake and health indices, we found only two correlations, namely those with quality of life (vitality) and sleep quality. Path analysis using structural equation modeling was performed to investigate the association between rice intake and health, with indirect effects included in the model. Additional associations between rice intake and health were explained using this model when compared to those using direct correlation analysis. Path analysis was used to identify mediators of the rice-health association. These mediators were miso (soybean paste) soup, green tea, and natto (fermented soybean) intake. Interestingly, these mediators have been major components of the Japanese diet since 1975, which has been considered one of the healthiest diets since the 1960s. Our results indicate that the combination of rice with other healthy foods, which is representative of the traditional Japanese diet, may contribute to improvements in physical and mental health. PMID:28968452

International migration and dietary change in Mexican women from a social practice framework.

PubMed

Bojorquez, Ietza; Rosales, Cecilia; Angulo, Alexandra; de Zapien, Jill; Denman, Catalina; Madanat, Hala

2018-06-01

Migration from lower- and middle-income to high-income countries is associated with dietary change, and especially with the adoption of a modern, less healthy diet. In this article we analyze the dietary changes experienced by Mexican migrants, employing as a theoretical framework the concept of social practice. According to this framework, practices integrate material elements, meanings and competences that provide their conditions of possibility. Practices are shared by members of social groups, and interact with other competing or reinforcing practices. Between 2014 and 2015, we conducted semi-structured interviews with 27 women, international return migrants living in Tijuana, Mexico. The interview guide asked about history of migration and dietary change. We found three main areas of dietary change: from subsistence farming to ready meals, abundance vs. restriction, and adoption of new food items. The first one was associated with changes in food procurement and female work: when moving from rural to urban areas, participants substituted self-produced for purchased food; and as migrant women joined the labor force, consumption of ready meals increased. The second was the result of changes in income: participants of lower socioeconomic position modified the logic of food acquisition from restriction to abundance and back, depending on the available resources. The third change was relatively minor, with occasional consumption of new dishes or food items, and was associated with exposure to different cuisines and with learning how to cook them. Public health efforts to improve the migrants' diets should take into account the constitutive elements of dietary practices, instead of isolating individuals from their social contexts. Copyright © 2018 Elsevier Ltd. All rights reserved.

Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study.

PubMed

Pandit, Chaitanya; Anilakumar, K R

2017-02-01

Identifying a means to activate or potentiate thermogenic mechanisms through ingestion of dietary compounds have important implications in cold endurance and survival. Although many reports discuss the thermogenic potential of spices, it is surprising that none of the studies verify whether consumption of spices can improve cold endurance. In this study, we have attempted to evaluate if ingestion of certain spices can activate heat-generating mechanisms in the body such that a fall in. core body temperature (CBT) can be delayed or prevented when faced with a cold challenge. Ten commonly used spices in the Indian cuisine were chosen and 70% ethanol extract of the spices were fed orally to male Wistar rats at a dose of 250mg/kg for a period of 7 days. A change in CBT during cold exposure was recorded before and after treatment. At the end of the experiment, plasma norepinephrine and serum free fatty acid levels were estimated. We observed that among the ten spices, treatment with cinnamon and pepper extracts showed significant improvement in comparison to the control group. Based on evidence in literature and the HPLC-MS analysis from our lab, we hypothesized that the effects of the pepper and cinnamon extracts might be due to their piperine and cinnamaldehyde content respectively. However, no improved endurance was observed when they were administered alone. Poor endurance following depletion of endogenous norepinephrine levels using reserpine indicated its involvement in mediating the heat generating processes. However, it is noteworthy that green tea and spice treated animals exhibited a fall in CBT which was lower than their initial fall. In conclusion, our findings provide experimental evidence that ingestion of spices, viz., pepper and cinnamon, might elicit thermogenic responses such that hypothermia can be delayed or prevented upon cold exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

Spectral and computational features of the binding between riparins and human serum albumin

NASA Astrophysics Data System (ADS)

Camargo, Cintia Ramos; Caruso, Ícaro Putinhon; Gutierrez, Stanley Juan Chavez; Fossey, Marcelo Andres; Filho, José Maria Barbosa; Cornélio, Marinônio Lopes

2018-02-01

The green Brazilian bay leaf, a spice much prized in local cuisine (Aniba riparia, Lauraceae), contains chemical compounds presenting benzoyl-derivatives named riparins, which have anti-inflammatory, antimicrobial and anxiolytic properties. However, it is unclear what kind of interaction riparins perform with any molecular target. As a profitable target, human serum albumin (HSA) is one of the principal extracellular proteins, with an exceptional capacity to interact with several molecules, and it also plays a crucial role in the transport, distribution, and metabolism of a wide variety of endogenous and exogenous ligands. To outline the HSA-riparin interaction mechanism, spectroscopy and computational methods were synergistically applied. An evaluation through fluorescence spectroscopy showed that the emission, attributed to Trp 214, at 346 nm decreased with titrations of riparins. A static quenching mechanism was observed in the binding of riparins to HSA. Fluorescence experiments performed at 298, 308 and 318 K made it possible to conduct thermodynamic analysis indicating a spontaneous reaction in the complex formation (ΔG < 0). The enthalpy-entropy balance experiment with a molecular modeling calculation revealed that hydrophobic, hydrogen bond and non-specific interactions are present for riparin I-III with HSA. The set of results from fractional fluorescence changes obtained through Schatchard was inconclusive in establishing what kind of cooperativity is present in the interaction. To shed light upon the HSA-riparins complex, Hill's approach was utilized to distinguish the index of affinity and the binding constant. A correspondence between the molecular structures of riparins, due to the presence of the hydroxyl group in the B-ring, with thermodynamic parameters and index of affinity were observed. Riparin III performs an intramolecular hydrogen bond, which affects the Hill coefficient and the binding constant. Therefore, the presence of hydroxyl groups is capable of modulating the interaction between riparins and HSA. Site marker competitive experiments indicated Site I as being the most suitable, and the molecular modeling tools reinforced the experimental results detailing the participation of residues.

Role of Chinese cooking emissions on ambient air quality and human health.

PubMed

Wang, Lina; Xiang, Zhiyuan; Stevanovic, Svetlana; Ristovski, Zoran; Salimi, Farhad; Gao, Jun; Wang, Hongli; Li, Li

2017-07-01

Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46mg/cm 3 . VOC concentrations varied from 0.35 to 3.41mg/m 3 . Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAHs concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175μg/m 3 to 83μg/m 3 . The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO+CO2)<0.5) was observed. The variation range was 6.27-228.89mg/m 3 , 0.16-0.80mg/m 3 , 0.69-4.33mg/m3, 0.70-21.70mg/m 3 for CO, CO 2 , NO 2 and SO 2 respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health. Copyright © 2017 Elsevier B.V. All rights reserved.

Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods.

PubMed

Teo, Pey Sze; van Langeveld, Astrid W B; Pol, Korrie; Siebelink, Els; de Graaf, Cees; Yan, See Wan; Mars, Monica

2018-06-01

Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (

Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island.

PubMed

Trimoulinard, A; Beral, M; Henry, I; Atiana, L; Porphyre, V; Tessier, C; Leclercq, A; Cardinale, E

2017-06-05

One of the most popular meat products of the local "cuisine" is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops). Salmonella spp. was detected in 11.8% (95% confidence interval (CI): [10.0; 13.5]) of samples, Campylobacter spp. in 1.5% [0.7; 4.2] and Listeria monocytogenes in 5.9% [4.4; 7.3]. Most probable number of Salmonella spp. varied between 6cfu per gram to 320cfu per gram. Salmonella serotypes isolated from pork and chicken sausages were S. Typhimurium (45.8%), S. London (20.8%), S. Derby (16.7%), S. Newport (8.33%), S. Blockley (4.2%) and S. Weltevreden (4.17%). Using a logistic (mixed-effect) regression model, we found that Salmonella spp. contamination was positively associated with sausages sold in papers or plastic bags and no control of rodents. Chicken sausages were associated with a decreasing risk of Salmonella contamination. Listeria monocytogenes contamination was positively associated with the presence of fresh rodent droppings in the outlet and negatively when the staff was cleaning regularly their hands with soap and water or water only. All the sampled outlets of Reunion Island were not equivalent in terms of food safety measures. Increasing awareness of these traders remains a cornerstone to limit the presence of Salmonella spp. and Listeria spp. in sausages, particularly in a tropical context (high temperature and humidity). Copyright © 2017 Elsevier B.V. All rights reserved.

Development of loop-mediated isothermal amplification (LAMP) assays for the rapid detection of allergic peanut in processed food.

PubMed

Sheu, Shyang-Chwen; Tsou, Po-Chuan; Lien, Yi-Yang; Lee, Meng-Shiou

2018-08-15

Peanut is a widely and common used in many cuisines around the world. However, peanut is also one of the most important food allergen for causing anaphylactic reaction. To prevent allergic reaction, the best way is to avoid the food allergen or food containing allergic ingredient such as peanut before food consuming. Thus, to efficient and precisely detect the allergic ingredient, peanut or related product, is essential and required for maintain consumer's health or their interest. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of allergic peanut using specifically designed primer sets. Two sets of the specific LAMP primers respectively targeted the internal transcribed sequence 1 (ITS1) of nuclear ribosomal DNA sequence regions and the ara h1 gene sequence of Arachia hypogeae (peanut) were used to address the application of LAMP for detecting peanut in processed food or diet. The results demonstrated that the identification of peanut using the newly designed primers for ITS 1 sequence is more sensitive rather than primers for sequence of Ara h1 gene when performing LAMP assay. Besides, the sensitivity of LAMP for detecting peanut is also higher than the traditional PCR method. These LAMP primers sets showed high specificity for the identification of the peanut and had no cross-reaction to other species of nut including walnut, hazelnut, almonds, cashew and macadamia nut. Moreover, when minimal 0.1% peanuts were mixed with other nuts ingredients at different ratios, no any cross-reactivity was evident during performing LAMP. Finally, genomic DNAs extracted from boiled and steamed peanut were used as templates; the detection of peanut by LAMP was not affected and reproducible. As to this established LAMP herein, not only can peanut ingredients be detected but commercial foods containing peanut can also be identified. This assay will be useful and potential for the rapid detection of peanut in practical food markets. Copyright © 2018 Elsevier Ltd. All rights reserved.

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.

PubMed

Kollmannsberger, Hubert; Rodríguez-Burruezo, Adrián; Nitz, Siegfried; Nuez, Fernando

2011-07-01

Ají (Capsicum baccatum L. var. pendulum) and rocoto (Capsicum pubescens R. & P.) are two species of chile pepper used for millennia in Andean cuisine. The introduction of these relatively unknown Capsicum species to new markets requires an understanding of their flavour-related compounds. Thus both heat level (Scoville method and gas chromatography/mass spectrometry (GC/MS)) and, particularly, aroma (headspace solid phase microextraction and GC/MS/olfactometry) were studied in different accessions of ají and rocoto and a C. chinense control. Ajíes and rocotos are mildly pungent compared with C. chinense (13-352 vs 1605 mg kg(-1) total capsaicinoids). More than 200 volatiles were detected and marked differences in volatile pattern were found between the studied accessions. The powerful fruity/exotic aroma of the C. chinense control is due to esters such as ethyl 4-methylpentanoate, norcarotenoids such as β-ionone and the hydrocarbon ectocarpene. In contrast, the Andean peppers had more earthy/vegetable/bell pepper-like aromas. Rocotos also exhibited a distinct additional cucumber odour, while one of the ajíes had a distinctive sweet/fruity note. The aroma of C. pubescens fruits is mainly due to substituted 2-methoxypyrazines and lipoxygenase cleavage products (e.g. 2-nonenals, 2,6-nonadienal). 2-Heptanethiol, 3-isobutyl-2-methoxypyrazine and several phenols (e.g. guaiacol) and terpenoids (e.g. α-pinene, 1,8-cineol, linalool) are the basis of C. baccatum aroma, with some 3-methyl-2-butyl esters contributing to fruity notes. In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species. Copyright © 2011 Society of Chemical Industry.

Nutritive evaluation and effect of Moringa oleifera pod on clastogenic potential in the mouse.

PubMed

Promkum, Chadamas; Kupradinun, Piengchai; Tuntipopipat, Siriporn; Butryee, Chaniphun

2010-01-01

Moringa oleifera Lam (horseradish tree; tender pod or fruits) has been consumed as a vegetable and utilized as a major ingredient of healthy Thai cuisine. Previous studies have shown that M. oleifera pod extracts act as bifunctional inducers along with displaying antioxidant properties and also inhibiting skin papillomagenesis in mice. This study was aimed to determine the nutritive value, and clastogenic and anticlastogenic potentials of M. oleifera pod. The nutritive value was determined according to AOAC methods. The clastogenic and anticlastogenic potentials were determined using the in vivo erythrocyte micronucleus assay in the mouse. Eighty male mice were fed semi-purified diets containing 1.5%, 3.0% and 6.0% of ground freeze-dried boiled M. oleifera pod (bMO) for 2 weeks prior to administration of both direct-acting (mitomycin C, MMC) and indirect-acting (7, 12-dimethylbenz(a)anthracene, DMBA), clastogens. Blood samples were collected at 0, 24, 48 and 72 h, dropped on acridine orange-coated slides, and then counted for reticulocytes both with and without micronuclei by fluorescence microscopy. The nutritive value of 100 g bMO consisted of: moisture content, 8.2 g; protein, 19.2 g; fat, 3.9 g; carbohydrate (dietary fiber included), 60.5 g; dietary fiber, 37.5 g; ash, 8.1 g and energy, 354 kcal. Freeze-dried boiled M. oleifera had no clastogenic activity in the mouse while it possessed anticlastogenic activity against both direct and indirect-acting clastogens. Freeze-dried boiled M. oleifera pod at 1.5%, 3.0% and 6.0% in the diets decreased the number of micronucleated peripheral reticulocytes (MNRETs) induced by both MMC and DMBA. However, the effect was statistically significant in the dose dependent manner only in the MMC-treated group. In conclusion, the present study demonstrated that bMO has no clastogenicity and possesses anticlastogenic potential against clastogens, and particularly a direct-acting clastogen in the mouse.

Lifestyle constraints, not inadequate nutrition education, cause gap between breakfast ideals and realities among Japanese in Tokyo.

PubMed

Melby, Melissa K; Takeda, Wakako

2014-01-01

Japanese public health nutrition often promotes 'traditional' cuisine. In-depth interviews with 107 Japanese adults were conducted in Tokyo from 2009 to 2011, using free-listing methods to examine dietary ideals and realities to assess the extent to which realities reflect inadequate nutrition education or lifestyle constraints. Ideal-reality gaps were widest for breakfast. Most people reported Japanese ideals: rice and miso soup were prototypical foods. However, breakfast realities were predominantly western (bread-based). While those aged 40-59 were more likely to hold Japanese ideals (P=0.063), they were less likely to achieve them (P=0.007). All those reporting western ideals achieved them on weekdays, while only 64% of those with Japanese ideals achieved them (P<0.001). Partial correlations controlling for age and gender showed achievement of Japanese ideals were positively correlated with proportion of cooking-related housework, and negatively correlated with living standard and income. Ideal menu content was in line with current Japanese nutrition advice, suggesting that more nutrition education may not change dietary ideals or behavior. Participant-reported reasons for ideal-reality discordance demonstrate that work-life balance issues, especially lack of time and family structure/life rhythm, are the largest obstacles to the attainment of dietary ideals. People reporting 'no time' as a primary reason for ideal-reality gaps were less likely to achieve their Japanese ideals (odds ratio=0.212). Time realities of people's lives may undermine educational efforts promoting Japanese breakfasts. When dietary reality/behavior departs from guidelines, it is often assumed that people lack knowledge. If ideals are in line with dietary guidelines, then lack of knowledge is not the likely cause and nutrition education is not the optimal solution. By asking people about the reasons for gaps between their ideals and realities, we can identify barriers and design more effective policies and programs to achieve dietary ideals. Copyright © 2013 Elsevier Ltd. All rights reserved.

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

PubMed

Roh, Soo Hyun; Lee, Soh Min; Kim, Sang Sook; Kim, Kwang-Ok

2018-02-01

Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference. © 2018 Institute of Food Technologists®.

A Clinician's Rationale for the Study of History of Medicine.

PubMed

Patel, Parth M; Desai, Sukumar P

2014-01-01

History of medicine does not receive the coverage it deserves in medical school curricula, or during graduate medical training, in part, because of its lack of impact on direct clinical care. This is particularly disturbing for the specialty of anesthesiology not only due to its colorful history, but also because ours is the only major medical discipline to have developed entirely in the United States. We examine four commonly cited reasons for the study of history in general, and comment on whether these lessons are applicable to medicine and anesthesiology. We provide compelling reasons why studying history is important to clinicians. Humans are the only species to be aware of their past. Our future is largely unknown, and the present is fleeting. Thus, almost everything that is known with certainty falls within the realm of history. Thus one would expect society at large, and physicians and anesthesiologists in particular, to be history enthusiasts. As the facts suggest otherwise, one wonders whether history is regarded much like art, music, and fine cuisine - more adornment than an essential and integral part of education in any discipline, especially medicine. Among other elements that comprise the discipline, history writing can be considered a narrative of words, deeds, ideas, conflicts and sufferings from the past that have been subjected to verification.(1-4) Students of history interpret these events to learn causality as well as their importance. As our world becomes increasingly dependent on science and technology, as the body of literature in every field explodes in quantity, and as specialized skills are required in almost every occupation, an existential question emerges - is there a need for someone working in the sciences to be familiar with history? The question is particularly important in the field of medicine in view of the commonly held belief that historical study rarely brings about a change in current practice. We examine some reasons commonly cited in support of the study of history, in order to determine whether these societal benefits can be extended to science in general and to medicine in particular.(5).

The new nordic diet--consumer expenditures and economic incentives estimated from a controlled intervention.

PubMed

Jensen, Jørgen Dejgård; Poulsen, Sanne Kellebjerg

2013-12-02

Several studies suggest that a healthy diet with high emphasis on nutritious, low-energy components such as fruits, vegetables, and seafood tends to be more costly for consumers. Derived from the ideas from the New Nordic Cuisine--and inspired by the Mediterranean diet, the New Nordic Diet (NND) has been developed as a palatable, healthy and sustainable diet based on products from the Nordic region. The objective of the study is to investigate economic consequences for the consumers of the NND, compared with an Average Danish Diet (ADD). Combine quantity data from a randomized controlled ad libitum dietary 6 month intervention for central obese adults (18-65 years) and market retail price data of the products consumed in the intervention. Adjust consumed quantities to market price incentives using econometrically estimated price elasticities. Average daily food expenditure of the ADD as represented in the unadjusted intervention (ADD-i) amounted to 36.02 DKK for the participants. The daily food expenditure in the unadjusted New Nordic Diet (NND-i) costs 44.80 DKK per day per head, and is hence about 25% more expensive than the Average Danish Diet (or about 17% when adjusting for energy content of the diet). Adjusting for price incentives in a real market setting, the estimated cost of the Average Danish Diet is reduced by 2.50 DKK (ADD-m), compared to the unadjusted ADD-i diet, whereas the adjusted cost of the New Nordic Diet (NND-m) is reduced by about 3.50 DKK, compared to the unadjusted NND-i. The distribution of food cost is however much more heterogeneous among consumers within the NND than within the ADD. On average, the New Nordic Diet is 24-25 per cent more expensive than an Average Danish Diet at the current market prices in Denmark (and 16-17 per cent, when adjusting for energy content). The relatively large heterogeneity in food costs in the NND suggests that it is possible to compose an NND where the cost exceeds that of ADD by less than the 24-25 per cent.

Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.

PubMed

Chua, Melinda; Baldwin, Timothy C; Hocking, Trevor J; Chan, Kelvin

2010-03-24

Amorphophallus konjac (konjac) has long been used in China, Japan and South East Asia as a food source and as a traditional medicine. Flour extracted from the corm of this species is used in Far Eastern cuisine to make noodles, tofu and snacks. In traditional Chinese medicine (TCM), a gel prepared from the flour has been used for detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction; and for more than 2000 years has been consumed by the indigenous people of China for the treatment of asthma, cough, hernia, breast pain, burns as well as haematological and skin disorders. Over the past two decades, purified konjac flour, commonly known as konjac glucomannan (KGM) has been introduced on a relatively small scale into the United States and Europe, both as a food additive and a dietary supplement. The latter is available in capsule form or as a drink mix and in food products. Clinical studies have demonstrated that supplementing the diet with KGM significantly lowers plasma cholesterol, improves carbohydrate metabolism, bowel movement and colonic ecology. Standards for the classification of both konjac flour and KGM have been established by the Chinese Ministry of Agriculture, the European Commission and the U.S. Food Chemicals Codex. However, to date, there is no worldwide agreed regulatory standard for konjac flour or KGM. This highlights the need for harmonization of konjac commercial standards to assess and ensure the quality of existing and future KGM products. Despite the widespread consumption of konjac derived products in East and South East Asia, there has been limited research on the biology, processing and cultivation of this species in the West. Most studies performed outside Asia have focussed on the structural characterisation and physicochemical properties of KGM. Therefore, the objective of this monograph is to review the literature covering the ethnic uses, botany and cultivation of konjac corms, together with the health benefits of KGM with the associated requirements for quality control. Possible directions for future research and development and standardisation of production and classification of this versatile natural product will be discussed. Copyright (c) 2010 Elsevier Ireland Ltd. All rights reserved.

Chilli Anthracnose: The Epidemiology and Management.

PubMed

Saxena, Amrita; Raghuwanshi, Richa; Gupta, Vijai Kumar; Singh, Harikesh B

2016-01-01

Indian cuisine is renowned and celebrated throughout the world for its spicy treat to the tongue. The flavor and aroma of the food generated due to the use of spices creates an indelible experience. Among the commonly utilized spices to stimulate the taste buds in Indian food, whole or powdered chilli constitutes an inevitable position. Besides being a vital ingredient of of Indian food, chilli occupy an important position as an economic commodity, a major share in Indian economy. Chilli also has uncountable benefits to human health. Fresh green chilli fruits contain more Vitamin C than found in citrus fruits, while red chilli fruits have more Vitamin A content than as found in carrots. The active component of the spice, Capsaicin possesses the antioxidant, anti-mutagenic, anti-carcinogenic and immunosuppressive activities having ability to inhibit bacterial growth and platelet aggregation. Though introduced by the Portuguese in the Seventeenth century, India has been one of the major producers and exporters of this crop. During 2010-2011, India was the leading exporter and producer of chilli in the world, but recently due to a decline in chilli production, it stands at third position in terms of its production. The decline in chilli production has been attributed to the diseases linked with crop like anthracnose or fruit rot causing the major share of crop loss. The disease causes severe damage to both mature fruits in the field as well as during their storage under favorable conditions, which amplifies the loss in yield and overall production of the crop. This review gives an account of the loss in production and yield procured in chili cultivation due to anthracnose disease in Indian sub-continent, with emphasis given to the sustainable management strategies against the conventionally recommended control for the disease. Also, the review highlights the various pathogenic species of Colletotrichum spp, the causal agent of the disease, associated with the host crop in the country. The information in the review will prove of immense importance for the groups targeting the problem, for giving a collective information on various aspects of the epidemiology and management of the disease.

Outbreak of acute gastroenteritis in an air force base in Western Greece

PubMed Central

Jelastopulu, Eleni; Venieri, Danai; Komninou, Georgia; Kolokotronis, Theodoros; Constantinidis, Theodoros C; Bantias, Christos

2006-01-01

Background On the 20th September 2005, soldiers and staff at the Air Force base in Western Greece experienced an outbreak of acute gastroenteritis. The purpose of this study was to identify the agent and the source of the outbreak in order to develop control measures and to avoid similar outbreaks in the future. Methods A case-control analytical approach was employed with 100 randomly selected cases and 66 controls. Patients completed standardized questionnaires, odds ratios were calculated and statistical significance was determined using χ2 test. In addition, to identify the source of the infection, we performed bacteriological examination of food samples (included raw beef, cooked minced meat, grated cheese and grated cheese in sealed package) collected from the cuisine of the military unit. Results More than 600 out of the 1,050 individuals who ate lunch that day, became ill. The overall attack rate, as the military doctor of the unit estimated it, was at least 60%. The overall odds ratio of gastroenteritis among those who had lunch was 370 (95% CI: 48–7700) as compared to those who didn't eat lunch. Among the symptoms the most prominent were watery diarrhoea (96%) and abdominal pain (73%). The mean incubation period was 9 h and the median duration of the symptoms was 21 h. In the bacteriological examination, Staphylococcus aureus was detected in a sample of raw beef (2,000 cfu per g) and in two samples of grated cheese; leftover cheese from lunch (7,800 cfu per g) and an unopened package purchased from the market (3,000 cfu per g). Conclusion The findings of this study suggest that the aetiological agent of this outbreak was S. aureus. The food vehicle was the grated cheese, which was mixed with the beef and served for lunch in the military unit. This outbreak highlights the capacity of enterotoxin-producing bacteria to cause short term, moderately-severe illness in a young and healthy population. It underscores the need for proper food handling practices and reinforces the public health importance of timely notification of such outbreaks. PMID:17044937

In vitro mineral nutrition of Curcuma longa L. affects production of volatile compounds in rhizomes after transfer to the greenhouse.

PubMed

El-Hawaz, Rabia F; Grace, Mary H; Janbey, Alan; Lila, Mary Ann; Adelberg, Jeffrey W

2018-06-18

Turmeric is a rich source of bioactive compounds useful in both medicine and cuisine. Mineral concentrations effects (PO 4 3- , Ca 2+ , Mg 2+ , and KNO 3 ) were tested during in vitro rhizome development on the ex vitro content of volatile constituents in rhizomes after 6 months in the greenhouse. A response surface method (D-optimal criteria) was repeated in both high and low-input fertilizer treatments. Control plants were grown on Murashige and Skoog (MS) medium, acclimatized in the greenhouse and grown in the field. The volatile constituents were investigated by GC-MS. The total content of volatiles was affected by fertilizer treatments, and in vitro treatment with Ca 2+ and KNO 3 ; but PO 4 3- and Mg 2+ had no significant effect. The content was higher in the high-input fertilizer treatments (49.7 ± 9 mg/g DM) with 4 mM Ca 2+ , 60 mM KNO 3 and 5 mM NH 4 + , than the low-input fertilizer (26.6 ± 9 mg/g DM), and the MS control (15.28 ± 2.7 mg/g DM; 3 mM Ca 2+ , 20 mM K + , 39 mM NO 3 - , 20 mM NH 4 + , 1.25 mM PO 4 3- , and 1.5 mM Mg 2+ ). The interaction of Ca 2+ with KNO 3 affected curcumenol isomer I and II, germacrone, isocurcumenol, and β-elemenone content. Increasing in vitro phosphate concentration to 6.25 mM increased ex vitro neocurdione and methenolone contents. These results show that minerals in the in vitro bioreactor medium during rhizome development affected biosynthesis of turmeric volatile components after transfer to the greenhouse six months later. The multi-factor design identified 1) nutrient regulation of specific components within unique phytochemical profile for Curcuma longa L. clone 35-1 and 2) the varied phytochemical profiles were maintained with integrity during the greenhouse growth in high fertility conditions.

Iridoid-loganic acid versus anthocyanins from the Cornus mas fruits (cornelian cherry): Common and different effects on diet-induced atherosclerosis, PPARs expression and inflammation.

PubMed

Sozański, Tomasz; Kucharska, Alicja Z; Rapak, Andrzej; Szumny, Dorota; Trocha, Małgorzata; Merwid-Ląd, Anna; Dzimira, Stanisław; Piasecki, Tomasz; Piórecki, Narcyz; Magdalan, Jan; Szeląg, Adam

2016-11-01

Cardiovascular benefits of fruits are attributed mainly to their (poly)phenolic constituents, especially anthocyanins. The main aim of our study is to compare effects of iridoids and anthocyanins from one fruit on diet-induced atherosclerosis. The cornelian cherry is a native or cultivated plant that grows in many European countries, used in cuisine and folk medicine. In our previous study, we showed its constituents and proved that oral administration of lyophilized fruits to hypercholesterolemic rabbits had preventive effects on atherosclerosis through the activation of PPARα expression. In this study, we have compared the effects of the main constituents of the cornelian cherry:iridoid loganic acid and anthocyanins. Our experiment followed the model used in our previous study, in which rabbits were fed 1% cholesterol. We showed that both loganic acid (20 mg/kg b.w.) and a mixture of anthocyanins (10 mg/kg b.w.) administered orally for 60 days had a positive impact on dyslipidemia caused by cholesterol-rich diet, although the effects of anthocyanins were more pronounced. Anthocyanins decreased total and LDL-cholesterol and triglycerides and increased HDL-cholesterol. Loganic acid showed similar effects, but only the triglycerides and HDL-cholesterol changes achieved statistical significance. Anthocyanins, and to a lesser extent loganic acid, significantly decreased intima thickness and intima/media ratio in the thoracic aorta. Both substances decrease ox-LDL in the plasma. Anthocyanins significantly increased expression of PPARγ and α in the liver. Loganic acid also increased their expression, but to a lesser extent. Conversely, loganic acid showed pronounced anti-inflammatory effects, decreasing TNF-α and IL-6 activity. Our results imply that both substances have a positive effect on factors contributing to the development of diet-induced atherosclerosis. Our results also indicate the potential health benefits of fruits containing anthocyanins and iridoids, and support the idea of creating composed phytopharmaceuticals containing both groups of substances. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region.

PubMed

Rodríguez-Burruezo, Adrián; González-Mas, Maria del Carmen; Nuez, Fernando

2010-10-01

The carotenoid patterns of fully ripe fruits from 12 Bolivian accessions of the Andean peppers Capsicum baccatum (ají) and C. pubescens (rocoto) were determined by high-performance liquid chromatography (HPLC)-photodiode array detector (PDA)-mass spectrometry (MS). We include 2 California Wonder cultivars as C. annuum controls. A total of 16 carotenoids were identified and differences among species were mostly found at the quantitative level. Among red-fruited genotypes, capsanthin was the main carotenoid in the 3 species (25% to 50% contribution to carotenoid fraction), although ajíes contained the lowest contribution of this carotenoid. In addition, the contribution of capsanthin 5,6-epoxide to total carotenoids in this species was high (11% to 27%) in comparison to rocotos and red C. annuum. Antheraxanthin and violaxanthin were, in general, the next most relevant carotenoids in the red Andean peppers (6.1% to 10.6%). Violaxanthin was the major carotenoid in yellow-/orange-fruited genotypes of the 3 species (37% to 68% total carotenoids), although yellow rocotos were characterized by lower levels (<45%). Cis-violaxanthin, antheraxanthin, and lutein were the next most relevant carotenoids in the yellow/orange Andean peppers (5% to 14%). As a whole, rocotos showed the highest contributions of provitamin A carotenoids to the carotenoid fraction. In terms of nutritional contribution, both ajíes and rocotos provide a remarkable provitamin A activity, with several accessions showing a content in retinol equivalents higher than California Wonder controls. Furthermore, levels of lutein in yellow/orange ajíes and rocotos were clearly higher than California Wonder pepper (≥1000 μg·100/g). Finally, the Andean peppers, particularly red ajíes, can be also considered as a noticeable source of capsanthin, the most powerful antioxidant compound among pepper carotenoids. Practical Application: Capsicum peppers are known for their content in carotenoids, although there is no information about 2 species with Andean origin: ajíes and rocotos. Due to their relevance for the Andean cuisine and increasing importance in ethnic restaurants in Europe, we studied their carotenoid pattern and vitamin A contribution.

Chilli Anthracnose: The Epidemiology and Management

PubMed Central

Saxena, Amrita; Raghuwanshi, Richa; Gupta, Vijai Kumar; Singh, Harikesh B.

2016-01-01

Indian cuisine is renowned and celebrated throughout the world for its spicy treat to the tongue. The flavor and aroma of the food generated due to the use of spices creates an indelible experience. Among the commonly utilized spices to stimulate the taste buds in Indian food, whole or powdered chilli constitutes an inevitable position. Besides being a vital ingredient of of Indian food, chilli occupy an important position as an economic commodity, a major share in Indian economy. Chilli also has uncountable benefits to human health. Fresh green chilli fruits contain more Vitamin C than found in citrus fruits, while red chilli fruits have more Vitamin A content than as found in carrots. The active component of the spice, Capsaicin possesses the antioxidant, anti-mutagenic, anti-carcinogenic and immunosuppressive activities having ability to inhibit bacterial growth and platelet aggregation. Though introduced by the Portuguese in the Seventeenth century, India has been one of the major producers and exporters of this crop. During 2010–2011, India was the leading exporter and producer of chilli in the world, but recently due to a decline in chilli production, it stands at third position in terms of its production. The decline in chilli production has been attributed to the diseases linked with crop like anthracnose or fruit rot causing the major share of crop loss. The disease causes severe damage to both mature fruits in the field as well as during their storage under favorable conditions, which amplifies the loss in yield and overall production of the crop. This review gives an account of the loss in production and yield procured in chili cultivation due to anthracnose disease in Indian sub-continent, with emphasis given to the sustainable management strategies against the conventionally recommended control for the disease. Also, the review highlights the various pathogenic species of Colletotrichum spp, the causal agent of the disease, associated with the host crop in the country. The information in the review will prove of immense importance for the groups targeting the problem, for giving a collective information on various aspects of the epidemiology and management of the disease. PMID:27746765

Wild vascular plants gathered for consumption in the Polish countryside: a review.

PubMed

Łuczaj, Łukasz; Szymański, Wojciech M

2007-04-15

This paper is an ethnobotanical review of wild edible plants gathered for consumption from the end of the 18th century to the present day, within the present borders of Poland. 42 ethnographic and botanical sources documenting the culinary use of wild plants were analyzed. The use of 112 species (3.7% of the flora) has been recorded. Only half of them have been used since the 1960s. Three species: Cirsium rivulare, Euphorbia peplus and Scirpus sylvaticus have never before been reported as edible by ethnobotanical literature. The list of wild edible plants which are still commonly gathered includes only two green vegetables (Rumex acetosa leaves for soups and Oxalis acetosella as children's snack), 15 folk species of fruits and seeds (Crataegus spp., Corylus avellana, Fagus sylvatica, Fragaria vesca, Malus domestica, Prunus spinosa, Pyrus spp., Rosa canina, Rubus idaeus, Rubus sect. Rubus, Sambucus nigra, Vaccinium myrtillus, V. oxycoccos, V. uliginosum, V. vitis-idaea) and four taxa used for seasoning or as preservatives (Armoracia rusticana root and leaves, Carum carvi seeds, Juniperus communis pseudo-fruits and Quercus spp. leaves). The use of other species is either forgotten or very rare. In the past, several species were used for food in times of scarcity, most commonly Chenopodium album, Urtica dioica, U. urens, Elymus repens, Oxalis acetosella and Cirsium spp., but now the use of wild plants is mainly restricted to raw consumption or making juices, jams, wines and other preserves. The history of the gradual disappearance of the original barszcz, Heracleum sphondylium soup, from Polish cuisine has been researched in detail and two, previously unpublished, instances of its use in the 20th century have been found in the Carpathians. An increase in the culinary use of some wild plants due to media publications can be observed. Poland can be characterized as a country where the traditions of culinary use of wild plants became impoverished very early, compared to some parts of southern Europe. The present use of wild plants, even among the oldest generation, has been almost entirely restricted to fruits.

Wild vascular plants gathered for consumption in the Polish countryside: a review

PubMed Central

Łuczaj, Łukasz; Szymański, Wojciech M

2007-01-01

Background This paper is an ethnobotanical review of wild edible plants gathered for consumption from the end of the 18th century to the present day, within the present borders of Poland. Methods 42 ethnographic and botanical sources documenting the culinary use of wild plants were analyzed. Results The use of 112 species (3.7% of the flora) has been recorded. Only half of them have been used since the 1960s. Three species: Cirsium rivulare, Euphorbia peplus and Scirpus sylvaticus have never before been reported as edible by ethnobotanical literature. The list of wild edible plants which are still commonly gathered includes only two green vegetables (Rumex acetosa leaves for soups and Oxalis acetosella as children's snack), 15 folk species of fruits and seeds (Crataegus spp., Corylus avellana, Fagus sylvatica, Fragaria vesca, Malus domestica, Prunus spinosa, Pyrus spp., Rosa canina, Rubus idaeus, Rubus sect. Rubus, Sambucus nigra, Vaccinium myrtillus, V. oxycoccos, V. uliginosum, V. vitis-idaea) and four taxa used for seasoning or as preservatives (Armoracia rusticana root and leaves, Carum carvi seeds, Juniperus communis pseudo-fruits and Quercus spp. leaves). The use of other species is either forgotten or very rare. In the past, several species were used for food in times of scarcity, most commonly Chenopodium album, Urtica dioica, U. urens, Elymus repens, Oxalis acetosella and Cirsium spp., but now the use of wild plants is mainly restricted to raw consumption or making juices, jams, wines and other preserves. The history of the gradual disappearance of the original barszcz, Heracleum sphondylium soup, from Polish cuisine has been researched in detail and two, previously unpublished, instances of its use in the 20th century have been found in the Carpathians. An increase in the culinary use of some wild plants due to media publications can be observed. Conclusion Poland can be characterized as a country where the traditions of culinary use of wild plants became impoverished very early, compared to some parts of southern Europe. The present use of wild plants, even among the oldest generation, has been almost entirely restricted to fruits. PMID:17433114

The Selective Interaction of Pistacia lentiscus Oil vs. Human Streptococci, an Old Functional Food Revisited with New Tools.

PubMed

Orrù, Germano; Demontis, Cristina; Mameli, Antonello; Tuveri, Enrica; Coni, Pierpaolo; Pichiri, Giuseppina; Coghe, Ferdinando; Rosa, Antonella; Rossi, Paola; D'hallewin, Guy

2017-01-01

Pistacia lentiscus berry oil (LBO) represents a typical vegetal product of the Mediterranean basin that has been formally used in traditional cuisine for 100s of years. In addition to its interesting alimentary properties, this product could represent an interesting candidate in the field of research on the study of new anti-infective agents. In fact, in Mediterranean countries, lentisk oil still continues to be widely used in folk medicine for oral and skin affections, in particular, acute gingivitis, pediatric skin infections such as impetigo and foot plaques, and biofilm related infections often associated with Streptococcus spp. Following these observations, we have hypothesized a "lentisk oil-bacteria" interaction, placing particular emphasis on the different Streptococcal species involved in these oral and skin diseases. In accordance with this hypothesis, the use of standard antimicrobial-antibiofilm methods (MIC, MBC, MBIC) allowed the interesting behavior of these bacteria to be observed and, in this context, the response to lentisk oil appears to be correlated with the pathogenic profile of the considered microorganism. Two probiotic strains of S. salivarius K12/M18 appeared to be non-sensitive to this product, while a set of five different pathogenic strains ( S. agalactiae, S. intermedius, S. mitis, S. mutans, S. pyogenes ) showed a response that was correlated to the fatty acid metabolic pathway of the considered species. In fact, at different times of bacteria development, selective High Performance Liquid Chromatography analysis of the growth medium containing LBO detected a significant increase in free unsaturated fatty acids (UFAs) in particular oleic, palmitic and linoleic acids, which are already known for their antibacterial activity. In this context, we have hypothesized that LBO could be able to modulate the pathogen/probiotic rate in a Streptococcal population using the fatty acid metabolic pathway to help the probiotic strain. This hypothesis was strengthened by performing antibacterial testing with oleic acid and an in silico evaluation of the Streptococcal MCRA protein, an enzyme involved in the production of saturated fatty acids from UFA. These results show that LBO may have been used in ancient times as a "natural microbial modulating extract" in the prevention of biofilm- associated diseases.

The new nordic diet – consumer expenditures and economic incentives estimated from a controlled intervention

PubMed Central

2013-01-01

Background Several studies suggest that a healthy diet with high emphasis on nutritious, low-energy components such as fruits, vegetables, and seafood tends to be more costly for consumers. Derived from the ideas from the New Nordic Cuisine – and inspired by the Mediterranean diet, the New Nordic Diet (NND) has been developed as a palatable, healthy and sustainable diet based on products from the Nordic region. The objective of the study is to investigate economic consequences for the consumers of the NND, compared with an Average Danish Diet (ADD). Methods Combine quantity data from a randomized controlled ad libitum dietary 6 month intervention for central obese adults (18–65 years) and market retail price data of the products consumed in the intervention. Adjust consumed quantities to market price incentives using econometrically estimated price elasticities. Results Average daily food expenditure of the ADD as represented in the unadjusted intervention (ADD-i) amounted to 36.02 DKK for the participants. The daily food expenditure in the unadjusted New Nordic Diet (NND-i) costs 44.80 DKK per day per head, and is hence about 25% more expensive than the Average Danish Diet (or about 17% when adjusting for energy content of the diet). Adjusting for price incentives in a real market setting, the estimated cost of the Average Danish Diet is reduced by 2.50 DKK (ADD-m), compared to the unadjusted ADD-i diet, whereas the adjusted cost of the New Nordic Diet (NND-m) is reduced by about 3.50 DKK, compared to the unadjusted NND-i. The distribution of food cost is however much more heterogeneous among consumers within the NND than within the ADD. Conclusion On average, the New Nordic Diet is 24–25 per cent more expensive than an Average Danish Diet at the current market prices in Denmark (and 16–17 per cent, when adjusting for energy content). The relatively large heterogeneity in food costs in the NND suggests that it is possible to compose an NND where the cost exceeds that of ADD by less than the 24–25 per cent. PMID:24294977

Health benefits of herbs and spices: the past, the present, the future.

PubMed

Tapsell, Linda C; Hemphill, Ian; Cobiac, Lynne; Patch, Craig S; Sullivan, David R; Fenech, Michael; Roodenrys, Steven; Keogh, Jennifer B; Clifton, Peter M; Williams, Peter G; Fazio, Virginia A; Inge, Karen E

2006-08-21

Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of food and its links to health. Demonstrating the benefits of foods by scientific means remains a challenge, particularly when compared with standards applied for assessing pharmaceutical agents. Pharmaceuticals are small-molecular-weight compounds consumed in a purified and concentrated form. Food is eaten in combinations, in relatively large, unmeasured quantities under highly socialised conditions. The real challenge lies not in proving whether foods, such as herbs and spices, have health benefits, but in defining what these benefits are and developing the methods to expose them by scientific means. The place of herbs and spices in the diet needs to be considered in reviewing health benefits. This includes definitions of the food category and the way in which benefits might be viewed, and therefore researched. Research may focus on identifying bioactive substances in herbs and spices, or on their properties as a whole food, and/or be set in the context of a dietary cuisine. The antioxidant properties of herbs and spices are of particular interest in view of the impact of oxidative modification of low-density lipoprotein cholesterol in the development of atherosclerosis. There is level III-3 evidence (National Health and Medical Research Council [NHMRC] levels of evidence) that consuming a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%. There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (an approximate 5.5% decrease in systolic blood pressure). A range of bioactive compounds in herbs and spices have been studied for anticarcinogenic properties in animals, but the challenge lies in integrating this knowledge to ascertain whether any effects can be observed in humans, and within defined cuisines. Research on the effects of herbs and spices on mental health should distinguish between cognitive decline associated with ageing and the acute effects of psychological and cognitive function. There is level I and II evidence for the effect of some herbal supplements on psychological and cognitive function. There is very limited scientific evidence for the effects of herbs and spices on type 2 diabetes mellitus, with the best evidence being available for the effect of ginseng on glycaemia, albeit based on four studies. More research is required, particularly examining the effects of chronic consumption patterns. With increasing interest in alternatives to non-steroidal anti-inflammatory agents in the management of chronic inflammation, research is emerging on the use of food extracts. There is level II evidence for the use of ginger in ameliorating arthritic knee pain; however, the improvement is modest and the efficacy of ginger treatment is ranked below that of ibuprofen. More definitive research is required. Recommendations for intakes of food in the Australian guide to healthy eating do not yet include suggested intakes of herbs and spices. Future consideration should be given to including more explicit recommendations about their place in a healthy diet. In addition to delivering antioxidant and other properties, herbs and spices can be used in recipes to partially or wholly replace less desirable ingredients such as salt, sugar and added saturated fat in, for example, marinades and dressings, stir-fry dishes, casseroles, soups, curries and Mediterranean-style cooking. Vegetable dishes and vegetarian options may be more appetising when prepared with herbs and spices. As several metabolic diseases and age-related degenerative disorders are closely associated with oxidative processes in the body, the use of herbs and spices as a source of antioxidants to combat oxidation warrants further attention. Immediate studies should focus on validating the antioxidant capacity of herbs and spices after harvest, as well as testing their effects on markers of oxidation. This will work in parallel with clinical trials that are aiming to establish antioxidants as mediators of disease prevention. From a dietary perspective, the functionality of herbs and spices will be exposed through consideration of their properties as foods. As with most foods, the real benefits of including them in the diet are likely to emerge with a better understanding of the attributes of health that are best supported by food, and in methodological developments addressing the evidence base for their effects. These developments are well underway through evidence-based frameworks for substantiating health claims related to foods. At present, recommendations are warranted to support the consumption of foods rich in bioactive components, such as herbs and spices. With time, we can expect to see a greater body of scientific evidence supporting the benefits of herbs and spices in the overall maintenance of health and protection from disease.

Effect of the hexane extract of Piper auritum on insulin release from β-cell and oxidative stress in streptozotocin-induced diabetic rat.

PubMed

Gutierrez, Rosa Martha Perez

2012-10-01

The large-leafed perennial plant Piper auritum known as Hoja Santa, is used for its leaves that because of their spicy aromatic scent and flavor have an important presence in Mexican cuisine, and in many regions, this plant is known for its therapeutic properties. In the present study, we investigated the effect of hexane, chloroform and methanol extracts from Piper auritum on cell culture system and the effect in streptozotocin-induced type 1 diabetic rats treated by 28 days on the physiological, metabolic parameters and oxidative stress. The hexane extract of P. auritum (HS) treatment significantly reduced the intake of both food, water and body weight loss as well as levels of blood glucose, serum cholesterol, triglycerides and increase HDL-cholesterol. After 4-week administration of HS antioxidant enzyme as SOD, CAT, GSH, GPx in pancreas were determined. These enzyme increased significantly compared with those of the diabetic rats control and normal animals. For all estimated, the results of HS treated groups leading to a restoration of the defense mechanism. The treatment also improves pancreatic TBARS-reactive substance level and serum NO and iNOS. To determine the insulin releasing activity, after extract treatment the serum and pancreatic sections were processed for examination of insulin-releasing activity using an immunocytochemistry kit. The results showed that administration of the hexane extract (200 and 400 mg/kg) exhibited a significant increase in serum and pancreas tissue insulin. Administration of streptozotocin decreased the insulin secretory activity in comparison with intact rats, but treatment with the HS extract increased significantly the activity of the beta cells in comparison with the diabetic control rats. The extract decreased serum glucose in streptozotocin-induced diabetic rats and increased insulin release from the beta cells of the pancreas. In cultured RIN-5F cells, we examined whether hexane extract of P. auritum would protect the pancreas-derived β-cells from oxidative stress. Moreover, HS could protect pancreatic β-cells from advanced glycation end products-induced oxidative stress. From these results, HS is suggested to show anti-diabetic effect by stimulating insulin-dependent and by protecting pancreatic β-cells from advanced glycation end products-induced oxidative stress.

Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.

PubMed

Siruguri, Vasanthi; Bhat, Ramesh V

2015-01-11

Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other dietary components. The objective of the present study is to assess intake of spices at the household and individual level on the basis of pattern of spice use and portion size of spice consumed from routinely prepared dishes in Hyderabad city in Southern India. The study was conducted in 100 households in urban areas of Hyderabad city in India with the help of a spice intake questionnaire that was prepared to collect information on the pattern of spice use, frequency, and quantity of spice consumption of 17 spices routinely used in Indian cuisine. The quantity of spice intake was assessed by measuring portion size of spice consumed from the quantity of i) spices added in routinely prepared dishes and ii) the prepared dish consumed by an individual. Based on the type of dish prepared and frequency of preparing the dishes, 11 out of 17 spices were found to be consumed by more than 50% of the households. Maximum number of spices was consumed at weekly frequencies. Red chillies and turmeric were the most frequently consumed spices by 100% of the households. The mean total intake of spices was observed to be higher through dishes consumed daily (10.4 g/portion) than from those consumed at weekly or monthly frequencies. Highest portion size intake was observed for chillies (mean 3.0 g; range 0.05-20.2 g) and lowest for nutmeg (mean 0.14 g; range 0.02-0.64 g) and mace (mean 0.21 g; range: 0.02-0.6 g). The study suggested that assessment of intake of spices varies with frequency of use of spices and type of dish consumed. Portion size estimations of spices consumed and the frequency of consumption of the spice containing dishes facilitates in quantifying spice intake at the individual level.

Effect of the hexane extract of Piper auritum on insulin release from β-cell and oxidative stress in streptozotocin-induced diabetic rat

PubMed Central

Gutierrez, Rosa Martha Perez

2012-01-01

Background: The large-leafed perennial plant Piper auritum known as Hoja Santa, is used for its leaves that because of their spicy aromatic scent and flavor have an important presence in Mexican cuisine, and in many regions, this plant is known for its therapeutic properties. Materials and Methods: In the present study, we investigated the effect of hexane, chloroform and methanol extracts from Piper auritum on cell culture system and the effect in streptozotocin-induced type 1 diabetic rats treated by 28 days on the physiological, metabolic parameters and oxidative stress. Results: The hexane extract of P. auritum (HS) treatment significantly reduced the intake of both food, water and body weight loss as well as levels of blood glucose, serum cholesterol, triglycerides and increase HDL-cholesterol. After 4-week administration of HS antioxidant enzyme as SOD, CAT, GSH, GPx in pancreas were determined. These enzyme increased significantly compared with those of the diabetic rats control and normal animals. For all estimated, the results of HS treated groups leading to a restoration of the defense mechanism. The treatment also improves pancreatic TBARS–reactive substance level and serum NO and iNOS. To determine the insulin releasing activity, after extract treatment the serum and pancreatic sections were processed for examination of insulin-releasing activity using an immunocytochemistry kit. The results showed that administration of the hexane extract (200 and 400 mg/kg) exhibited a significant increase in serum and pancreas tissue insulin. Administration of streptozotocin decreased the insulin secretory activity in comparison with intact rats, but treatment with the HS extract increased significantly the activity of the beta cells in comparison with the diabetic control rats. The extract decreased serum glucose in streptozotocin-induced diabetic rats and increased insulin release from the beta cells of the pancreas. In cultured RIN-5F cells, we examined whether hexane extract of P. auritum would protect the pancreas-derived β-cells from oxidative stress. Moreover, HS could protect pancreatic β-cells from advanced glycation end products-induced oxidative stress. Conclusion: From these results, HS is suggested to show anti-diabetic effect by stimulating insulin-dependent and by protecting pancreatic β-cells from advanced glycation end products-induced oxidative stress. PMID:24082635

The Selective Interaction of Pistacia lentiscus Oil vs. Human Streptococci, an Old Functional Food Revisited with New Tools

PubMed Central

Orrù, Germano; Demontis, Cristina; Mameli, Antonello; Tuveri, Enrica; Coni, Pierpaolo; Pichiri, Giuseppina; Coghe, Ferdinando; Rosa, Antonella; Rossi, Paola; D’hallewin, Guy

2017-01-01

Pistacia lentiscus berry oil (LBO) represents a typical vegetal product of the Mediterranean basin that has been formally used in traditional cuisine for 100s of years. In addition to its interesting alimentary properties, this product could represent an interesting candidate in the field of research on the study of new anti-infective agents. In fact, in Mediterranean countries, lentisk oil still continues to be widely used in folk medicine for oral and skin affections, in particular, acute gingivitis, pediatric skin infections such as impetigo and foot plaques, and biofilm related infections often associated with Streptococcus spp. Following these observations, we have hypothesized a “lentisk oil-bacteria” interaction, placing particular emphasis on the different Streptococcal species involved in these oral and skin diseases. In accordance with this hypothesis, the use of standard antimicrobial-antibiofilm methods (MIC, MBC, MBIC) allowed the interesting behavior of these bacteria to be observed and, in this context, the response to lentisk oil appears to be correlated with the pathogenic profile of the considered microorganism. Two probiotic strains of S. salivarius K12/M18 appeared to be non-sensitive to this product, while a set of five different pathogenic strains (S. agalactiae, S. intermedius, S. mitis, S. mutans, S. pyogenes) showed a response that was correlated to the fatty acid metabolic pathway of the considered species. In fact, at different times of bacteria development, selective High Performance Liquid Chromatography analysis of the growth medium containing LBO detected a significant increase in free unsaturated fatty acids (UFAs) in particular oleic, palmitic and linoleic acids, which are already known for their antibacterial activity. In this context, we have hypothesized that LBO could be able to modulate the pathogen/probiotic rate in a Streptococcal population using the fatty acid metabolic pathway to help the probiotic strain. This hypothesis was strengthened by performing antibacterial testing with oleic acid and an in silico evaluation of the Streptococcal MCRA protein, an enzyme involved in the production of saturated fatty acids from UFA. These results show that LBO may have been used in ancient times as a “natural microbial modulating extract” in the prevention of biofilm- associated diseases. PMID:29114245

[A survey on the sodium content of customers' orderings at three restaurants in Beijing].

PubMed

Zhao, Nanxi; Liang, Baojing; He, Pingping; Li, Liming; Lyu, Jun

2014-04-01

To survey the mean sodium content of menu offering and customers' orderings on sodium when eating out. All weights of ingredients of menu offerings at three Chinese restaurants with Wenzhou, Shandong, and Yunnan cuisine, in Beijing, were collected and their sodium values were estimated based on data from the Chinese Food Composition. All records from customers' orders were collected in a certain period of time from year 2011 to 2013. The mean sodium content of ordering per person and the proportion of all orders exceeding the recommended daily sodium limit that applicable to most native Chinese, were estimated. Of all the menu offerings, hot dishes (1 728.6 mg; P25, P75: 1 198.7, 2 482.8) and soup dishes (2 101.5 mg; P25, P75: 1 467.8, 2 291.2) had the highest sodium contents, followed by cold dressed dishes (790.7 mg; P25, P75: 128.1, 1 472.9) staple foods (802.9 mg; P25, P75: 115.1, 1 563.2) while the beverages having the lowest sodium contents (17.0 mg; P25, P 75: 2.0, 19.5) (P < 0.05). Meat dishes (1 796.3 mg; P25, P75: 1 303.9, 2 670.3) contained more sodium than vegetable dishes (1 105.5 mg; P25, P75: 423.6, 1 628.6) (P < 0.001). The median sodium contents in per person orderings were 2 325.6 mg (P25, P75:1 700.7, 3 213.8) for lunch and 2 542.5 mg (P25, P75: 1 857.5, 3 498.1) for dinner. Current dietary guideline recommended for Chinese adults was: in general, the amount of consumption should not exceed 2 400 mg of sodium per day. Based on the recommended optimal daily calories intake ratio as 3:4:3 for breakfast, lunch, and dinner, we would suggest that the sodium intake should follow the amount as 960 mg for lunch and 720 mg for dinner. Our data indicated that 97.5% of the ordered meals appeared that they were over the recommended sodium limit and 76.5% of the tables showed two times more than the limit of recommendation. Soup and hot dishes provided at these three restaurants contained more sodium contents. People ordered dishes at restaurants would contain more sodium than the recommended Chinese daily sodium intake.

Plants traditionally used to make Cantonese slow-cooked soup in China.

PubMed

Liu, Yujing; Liu, Qi; Li, Ping; Xing, Deke; Hu, Huagang; Li, Lin; Hu, Xuechen; Long, Chunlin

2018-01-15

Lǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major components of CSCS. However, a collated record of the diverse plant species and an ethnobotanical investigation of CSCS is lacking. Because of globalization along with a renewed interest in botanical and food therapy, CSCS has attracted a growing attention in soup by industries, scientists, and consumers. This study represents the first attempt to document the plant species used for CSCS in Guangdong, China, and the associated ethnomedical function of plants, including their local names, part(s) used, flavors, nature, preparation before cooking, habitats, and conservation status. In 2014-2017, participatory approaches, open-ended conversations, and semi-structured interviews were conducted with 63 local people and 48 soup restaurant owners (111 interviews) to better understand the biocultural context of CSCS, emphasizing ethnobotanical uses of plants in Guangdong Province, China. Product samples and voucher specimens were collected for taxonomic identification. Mention Index (QI), frequency of use index (FUI), and economic index (EI) were adopted to evaluate the significance of each plant in the food supply. A total of 97 plant species belonging to 46 families and 90 genera were recorded as having been used in CSCS in the study area. Recorded menus consisted of one or several plant species, with each one used for different purposes. They were classified into 11 functions, with clearing heat being the most common medicinal function. Of the 97 species, 19 grew only in the wild, 8 species were both wild and cultivated, and 70 species were cultivated. Roots and fruits were the most commonly used plant parts in the preparation of CSCS. According to the national evaluation criteria, six of these species are listed on "China's red list" including two endangered, two critically endangered, one near-threatened, and one vulnerable species. The QI, FUI, and EI of the 97 species in the study varied between 0.09 and 1, 0.23 and 9.95, and 0.45 and 6.58, respectively. As an important part of Cantonese culture, CSCS has been popularized as a local cuisine with a healthcare function. CSCS also reflects the plant species richness and cultural diversity of Guangdong Province. Future research on the safety and efficacy of CSCS as well as on ecological and cultural conservation efforts is needed for the sustainable growth of China's botanical and medicinal plant industry.

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes.

PubMed

Spencer, Molly; Guinard, Jean-Xavier

2018-01-01

The American diet is lacking in plant-based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary shifts recommended by the 2015-2020 U.S. Dietary Guidelines are to increase vegetable intake and to increase the variety of protein food sources. One suggested strategy for doing this is to partially replace meat and poultry with vegetables and plant-based ingredients in mixed dishes. This research tested the potential of flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward dishes. Consumer testing (n = 141) was conducted in a cross-sectional design in a laboratory setting on 24 recipe variations. Three factors were tested: cuisine (Latin American, Mediterranean, and Asian), meat proportion (high-meat/low-vegetable versus low-meat/high-vegetable), and flavor strategy (taste, aroma, trigeminal, and a reduced-intensity trimodal combination). Statistical analysis was performed in R and XLSTAT-Sensory ® 2017. Four consumer preference segments were uncovered. The low-meat dishes achieved parity or higher in consumer acceptance across all recipes and flavor strategies. The taste and trigeminal strategies both had higher overall acceptability scores than the aroma strategy, and the differences were significant (P < 0.05) in some consumer preference segments. The consumers successfully characterized the samples using a Check-All-That-Apply task, verifying the flavor strategy design. This research provides insight into consumer preferences regarding flavor strategies to partially replace meat with vegetables in mixed dishes. The trigeminal and trimodal combination strategies were found to be the most promising flavor modalities to use to implement this shift. There is little knowledge of American consumer preferences regarding vegetables in mixed dishes. Mixed dishes are a strategy recommended by the U.S. Dietary Guidelines to increase vegetable consumption and variety of protein sources. This research explores various flavor and culinary strategies with which to carry out the mixed dish meat-vegetable swap and to test the potential of the Flexitarian Flip ™ (the shift from meat-centric to plant-centric diets). This research shows that individuals have different preferences regarding the type of flavor they prefer in mixed dishes (for example, some consumers prefer salty and some prefer spicy), so if the dietitian can recommend recipes that cater to that client's food and flavor preferences, the client will be more likely to adhere to their diet. © 2017 Institute of Food Technologists®.

Molecular gastronomy, a scientific look at cooking.

PubMed

This, Hervé

2009-05-19

Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific studies. For French cuisine alone, more than 25,000 culinary precisions have been collected since 1980. The study of the organization of dishes was improved by the introduction of a formalism called "complex disperse systems/nonperiodical organization of space" (CDS/NPOS). CDS describes the colloidal materials from which the parts of a dish are made; NPOS provides an overall description of a dish. This formalism has proven useful for the study of both scientific (examining phenomena to arrive at a mechanism) and technological (using the results of science to improve technique) applications. For example, it can be used to describe the physical structure of dishes (science) but also to examine the characteristics of classical French sauces (technology). Many questions still remain in the field of molecular gastronomy. For example, one "Holy Grail" of the field is the prediction of physical, biological, chemical, and organoleptic properties of systems from their CDS/NPOS formula. Another issue to be worked out is the relationship between compound migration in food and chemical modifications of those migrating compounds. These questions will likely keep scientists busy in the near future.

Cornus mas L. (cornelian cherry), an important European and Asian traditional food and medicine: Ethnomedicine, phytochemistry and pharmacology for its commercial utilization in drug industry.

PubMed

Dinda, Biswanath; Kyriakopoulos, Anthony M; Dinda, Subhajit; Zoumpourlis, Vassilis; Thomaidis, Nikolaos S; Velegraki, Aristea; Markopoulos, Charlambos; Dinda, Manikarna

2016-12-04

Cornus mas L. (cornelian cherry) fruits have been used for centuries as traditional cuisine and folk medicine in various countries of Europe and Asia. In folk medicines, the fruits and other parts of the plant have been used for prevention and treatment of a wide range of diseases such as diabetes, diarrhea, gastrointestinal disorders, fevers, rheumatic pain, skin and urinary tract infections, kidney and liver diseases, sunstroke, among others. This review provides a systematic and constructive overview of ethnomedicinal uses, chemical constituents and pharmacological activities of this plant as well as future research need for its commercial utilization as nutraceutical food supplement and medicine. This review is based on available literature on ethnomedicinal uses, phytochemical, pharmacological, toxicity and clinical studies on Cornus mas L. (cornelian cherry) fruits and other organs that was collected from electronic (SciFinder, PubMed, Science Direct and ACS among others) and library searches of books and journals. Versatile ethnomedicinal uses of the plant in different European and Asian countries have been reported. Phytochemical investigations on different parts of this plant have resulted in the identification of 101 compounds, among which anthocyanins, flavonoids and iridoids are the predominant groups. The crude extracts of fruits and other parts of the plant and their pure isolates exhibit a broad spectrum of pharmacological activities such as anti-microbial, anti-diabetic, anti-atherosclerotic, cyto-, hepato-, neuro- and renalprotective, antiplatelet and antiglaucomic activities. Anthocyanins, flavonoids, iridoids and vitamin C are the major bioactive constituents of the fruits. Fruits are non-toxic and safe food on acute toxicity studies in rat and human models. Clinical trials in diabetic type2 and hyperlipidemic patients showed significant trends of amelioration in sugar level, insulin secretion in diabetic patients and amelioration of lipid profile, apolipoprotein status and vascular inflammation in hyperlipidemic patients. Based on our review, Cornus mas L. (cornelian cherry) fruits and leaves can be used mainly in the treatment of diabetes, obesity, atherosclerosis, skin diseases, gastrointestinal and rheumatic problems. Some indications from ethnomedicines have been validated by pharmacological activities of the fruits and its extracts/pure isolates. The reported data reveal that the fruits are a potential source for treatment of diabetes, obesity, hyperlipidemia and gastrointestinal disorders. Unfortunately, the pharmacological studies in these areas are still insufficient to substantiate these preventive effects in confirmatory trials on the mass-scale clinical settings. Future studies on mechanisms of action, bioavailability, pharmacokinetics and adverse effects of the extracts and their bioactive constituents as well as their effective doses and long term toxic effects in humans are needed for commercial applications of these extracts/isolates in modern medicines. The available literature showed that most of the activities of the extracts are due to their constituents, anthocyanins, flavonoids and other phenolics, iridoids and vitamins for their antioxidant and other properties. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

EDITORIAL: International Workshop on Monte Carlo Techniques in Radiotherapy Delivery and Verification

NASA Astrophysics Data System (ADS)

Verhaegen, Frank; Seuntjens, Jan

2008-03-01

Monte Carlo particle transport techniques offer exciting tools for radiotherapy research, where they play an increasingly important role. Topics of research related to clinical applications range from treatment planning, motion and registration studies, brachytherapy, verification imaging and dosimetry. The International Workshop on Monte Carlo Techniques in Radiotherapy Delivery and Verification took place in a hotel in Montreal in French Canada, from 29 May-1 June 2007, and was the third workshop to be held on a related topic, which now seems to have become a tri-annual event. About one hundred workers from many different countries participated in the four-day meeting. Seventeen experts in the field were invited to review topics and present their latest work. About half of the audience was made up by young graduate students. In a very full program, 57 papers were presented and 10 posters were on display during most of the meeting. On the evening of the third day a boat trip around the island of Montreal allowed participants to enjoy the city views, and to sample the local cuisine. The topics covered at the workshop included the latest developments in the most popular Monte Carlo transport algorithms, fast Monte Carlo, statistical issues, source modeling, MC treatment planning, modeling of imaging devices for treatment verification, registration and deformation of images and a sizeable number of contributions on brachytherapy. In this volume you will find 27 short papers resulting from the workshop on a variety of topics, some of them on very new stuff such as graphics processing units for fast computing, PET modeling, dual-energy CT, calculations in dynamic phantoms, tomotherapy devices, . . . . We acknowledge the financial support of the National Cancer Institute of Canada, the Institute of Cancer Research of the Canadian Institutes of Health Research, the Association Québécoise des Physicien(ne)s Médicaux Clinique, the Institute of Physics, and MedicalPhysicsWeb. At McGill we thank the following departments for support: the Cancer Axis of the Research Institute of the McGill University Health Center, the Faculties of Medicine and Science, the Departments of Oncology and Physics and the Medical Physics Unit. The following companies are thanked: TomoTherapy and Standard Imaging. The American Association of Physicists in Medicine and the International Atomic Energy Agency are gratefully acknowledged for endorsing the meeting. A final word of thanks goes out to all of those who contributed to the successful Workshop: first of all our administrative assistant Ms Margery Knewstubb, the website developer Dr François DeBlois, the two heads of the logistics team, Ms Emily Poon and Ms Emily Heath, our local medical physics students and staff, the IOP staff and the authors who shared their new and exciting work with us. Editors: Frank Verhaegen and Jan Seuntjens (McGill University) Associate editors: Luc Beaulieu, Iwan Kawrakow, Tony Popescu and David Rogers

PREFACE: Advances in Cryogenic Engineering - Materials: Proceedings of the International Cryogenic Materials Conference (ICMC) 2015

NASA Astrophysics Data System (ADS)

Kittel, Peter; Sumption, Michael

2015-12-01

The 2015 joint Cryogenic Engineering and International Cryogenic Materials Conferences were held from June 28 through July 2 at the JW Marriott Starr Pass Resort & Spa in Tucson, Arizona. As at past conferences, the international scope of these meetings was strongly maintained with 26 countries being represented by 561 attendees who gathered to enjoy the joint technical programs, industrial exhibits, special events, and natural beauty of the surrounding Sonoran Desert. The program for the joint conferences included a total of 363 presentations in the plenary, oral, and poster sessions. Four plenary talks gave in-depth discussions of the readiness of bulk superconductors for applications, the role of cryogenics in the development of the hydrogen bomb and vice versa, superconducting turboelectric aircraft propulsion and UPS's uses and plans for LNG fuel. Contributed papers covered a wide range of topics including large-scale and small-scale cryogenics, advances in superconductors and their applications. In total, 234 papers were submitted for publication of which 224 are published in these proceedings. The CEC/ICMC Cryo Industrial Expo displayed the products and services of 38 industrial exhibitors and provided a congenial venue for a reception and refreshments throughout the week as well as the conference poster sessions. Spectacular panoramic views of Saguaro National Park, the Sonoran Desert and the night time lights of Tucson set the stage for a memorable week in the American Southwest. Conference participants enjoyed scenic hikes and bike rides, exploring Old Town Tucson, hot and spicy southwestern cuisine, a nighttime lightning display and a hailstorm. Conference Chairs for 2015 were Peter Kittel, Consultant, for CEC and Michael Sumption from The Ohio State University, Materials Science Department for ICMC. Program Chairs were Jonathan Demko from the LeTourneau University for CEC and Timothy Haugan from AFRL/RQQM for ICMC, assisted by the CEC Program Vice Chair, Jennifer Marquardt from Ball Aerospace & Technologies Corp. The Exhibit chair was Richard Dausman of Cryomech, Inc. who also served as Publicity Chair. Finally, Awards Chairs were Ray Radebaugh from the National Institute of Standards and Technology for CEC and David Cardwell from the University of Cambridge, United Kingdom, for ICMC. On June 28, the Cryogenic Society of America presented three short courses: Cryocooler Fundamentals and Space Applications, a full day course given by Dr. Ray Radebaugh and Dr. Ron Ross, Superconducting Radio Frequency Systems, a half-day course by Dr. Rong-Li Geng; and Practical Thermometry and Instrumentation, a half-day course by Dr. Scott Courts. The courses were well attended and catered to both seasoned professionals and newcomers to cryogenics. The able leadership of Paula Pair with the hardworking staff from Centennial Conferences provided outstanding conference management and operations. Thank you Paula and staff for a truly outstanding and memorable conference experience! Finally, to the attendees, authors, editors, and reviewers whose combined efforts have contributed to these proceedings, thanks very much to you all. We look forward to the next CEC/ICMC in Madison, Wisconsin, July 9 - 13, 2017.

PREFACE: Advances in Cryogenic Engineering: Proceedings of the Cryogenic Engineering Conference (CEC) 2015

NASA Astrophysics Data System (ADS)

Kittel, Peter; Sumption, Michael

2015-12-01

The 2015 joint Cryogenic Engineering and International Cryogenic Materials Conferences were held from June 28 through July 2 at the JW Marriott Starr Pass Resort & Spa in Tucson, Arizona. As at past conferences, the international scope of these meetings was strongly maintained with 26 countries being represented by 561 attendees who gathered to enjoy the joint technical programs, industrial exhibits, special events, and natural beauty of the surrounding Sonoran Desert. The program for the joint conferences included a total of 363 presentations in the plenary, oral, and poster sessions. Four plenary talks gave in-depth discussions of the readiness of bulk superconductors for applications, the role of cryogenics in the development of the hydrogen bomb and vice versa, superconducting turboelectric aircraft propulsion and UPS's uses and plans for LNG fuel. Contributed papers covered a wide range of topics including large-scale and small-scale cryogenics, advances in superconductors and their applications. In total, 234 papers were submitted for publication of which 224 are published in these proceedings. The CEC/ICMC Cryo Industrial Expo displayed the products and services of 38 industrial exhibitors and provided a congenial venue for a reception and refreshments throughout the week as well as the conference poster sessions. Spectacular panoramic views of Saguaro National Park, the Sonoran Desert and the night time lights of Tucson set the stage for a memorable week in the American Southwest. Conference participants enjoyed scenic hikes and bike rides, exploring Old Town Tucson, hot and spicy southwestern cuisine, a nighttime lightning display and a hailstorm. Conference Chairs for 2015 were Peter Kittel, Consultant, for CEC and Michael Sumption from The Ohio State University, Materials Science Department for ICMC. Program Chairs were Jonathan Demko from the LeTourneau University for CEC and Timothy Haugan from AFRL/RQQM for ICMC, assisted by the CEC Program Vice Chair, Jennifer Marquardt from Ball Aerospace & Technologies Corp. The Exhibit chair was Richard Dausman of Cryomech, Inc. who also served as Publicity Chair. Finally, Awards Chairs were Ray Radebaugh from the National Institute of Standards and Technology for CEC and David Cardwell from the University of Cambridge, United Kingdom, for ICMC. On June 28, the Cryogenic Society of America presented three short courses: Cryocooler Fundamentals and Space Applications, a full day course given by Dr. Ray Radebaugh and Dr. Ron Ross, Superconducting Radio Frequency Systems, a half-day course by Dr. Rong-Li Geng; and Practical Thermometry and Instrumentation, a half-day course by Dr. Scott Courts. The courses were well attended and catered to both seasoned professionals and newcomers to cryogenics. The able leadership of Paula Pair with the hardworking staff from Centennial Conferences provided outstanding conference management and operations. Thank you Paula and staff for a truly outstanding and memorable conference experience! Finally, to the attendees, authors, editors, and reviewers whose combined efforts have contributed to these proceedings, thanks very much to you all. We look forward to the next CEC/ICMC in Madison, Wisconsin, July 9 - 13, 2017.

The Mediterranean

NASA Astrophysics Data System (ADS)

Suryawanshi, Vandana

2017-04-01

Learning is always a joyful experience for any human being and must always remain so. Children are happiest when they learn through play. The philosophy of my life is to keep encouraging children to think beyond they could achieve easily. I understand children are adaptive to change and take things with an open mind. They are ready to experiment new things and dare to dream big. I am fortunate to be a teacher by profession and thus I always attempt experimenting, observing and participating with other children and adults. Education is not about moulding children the way you think they should be. It is about organizing the natural longing in a human being to know. From birth children are active participants in building their own understanding. I always prepare the environment to help each child build on what they already know. It is such a great pleasure to observe every young kid become excited and curious to know when we teach them. Std 8 Geography the students are very excited to learn about this continent, with the help of Videos and a wall map the Political map of Europe with its countries shown I introduced the topic by asking 'If given a chance which place they would like to visit in Europe' , students are familiar with the countries of their favourite football players and happily pointed out their destination. The Mediterranean Region is a paradise the scenic beauty, the climate, the food along with a variety of fruits which are totally different from Asia increased the curiosity among the students. With the help of case study of the Mediterranean Sea the students were able to research and present the history, the adventure sports the aquatic life and the twenty three beautiful islands located in the Mediterranean Sea. Photos and videos helped me to explain the Mediterranean Sea The Formation of the Mediterranean Sea ( Youtube Video) which is otherwise completely enclosed by land. (The evaporating Mediterranean Sea - BBC (Video) Gibraltar Breach.mov . The Mediterranean Sea provides twenty one countries with coastline, making it an exciting destination full of options for those seeking fun and adventure in the Mediterranean Sea Region. The cuisine, the people, their culture , places to visit and sports was explained. I thought such an interesting topic should be shared with other students as well so information about the Mediterranean region is given as an article to be published in the newspaper. Pictures of the flora and fauna from the Mediterranean region were brought and pasted on chart paper for the bulletin board. 'Education is about enlarging a child's horizons, not about giving ready-made answers, but about nurturing an active intelligence which constantly searches and seeks and looks at everything in every possible way. And above all, it is for a child to know the joy of wondering about life. We want that education by which character is formed, strength of mind is increased, the intellect is expanded, and by which one can stand on one's own feet.' ( Sadhguru) I am a firm believer in these words and strive to give the best to my students.

Cardiovascular responses to millet pounding activity among women in a rural community in Northeastern Nigeria.

PubMed

Oyeyemi, Adetoyeje Y; Jajimaji, Fati; Oyeyemi, Adewale L; Jabbo, Abdul-Hameed A

2017-01-01

Pounding food items in a wooden mortal is a common home chore in many communities in African and Asian countries. However, no empirical data exist on energy expenditure during this activity, and whether the activity can be considered a light, moderate, or vigorous intensity physical activity is unknown. This study was aimed at gaining insights into energy expenditure during millet pounding through cardiovascular responses to millet pounding activity, and to explore possible differences in response between women who pound millet as their occupation (habitual millet pounders) and those who pound millet only for their own home cooking but not as a job (nonhabitual pounders). A total of forty apparently healthy women performed millet pounding activity in standing position for 15 min durations, and their cardiovascular parameters including heart rate (HR), systolic blood pressure (SBP) and diastolic blood pressures (DBPs), and rated perceived exertion (RPE) at rest, and immediately after pounding activity were assessed. Significant increases in the subjects' cardiovascular parameters in the range of 7-12, 1-5, and 19-21 point values above the resting levels for SBP, DBP, and HR, respectively, were observed. Significantly higher SBP was also observed for the habitual pounders than the values for the nonhabitual pounders, whereas RPE was significantly higher for the nonhabitual pounders than for the habitual pounders in response to pounding. This study suggests that millet pounding substantially stresses the cardiovascular system sufficiently to place the activity within the moderate intensity category. Further studies on energy cost of this house chore, using instrumentation that is capable of direct measure of oxygen consumption, is warranted. Résumé Contexte: Le fait de battre des aliments dans un mortier en bois est une corvée à domicile fréquente dans de nombreuses communautés des pays d'Afrique et d'Asie. cependant, Il n'existe pas de données empiriques sur la dépense énergétique au cours de cette activité et si l'activité peut être considérée comme une activité légère, modérée ou vigoureuse Intensité est inconnue. Objectif: La présente étude visait à mieux comprendre les dépenses énergétiques au cours de la Les réponses cardiovasculaires à l'activité battue du mil, et d'explorer les différences possibles dans la réponse entre les femmes qui pound millet comme leur (Millet pounders habituels) et ceux qui pound millet seulement pour leur propre cuisine à la maison, mais pas comme un emploi (pounders nonhabituel). Méthodes: Un total de quarante femmes apparemment saines ont effectué une activité de pilage du mil en position debout pendant 15 min de durée, et leurs Les paramètres cardiovasculaires, y compris la fréquence cardiaque (FC), la pression artérielle systolique (PAS) et les pressions artérielles diastoliques (PAD) (RPE) au repos, et immédiatement après l'activité de pilonnage ont été évalués. Résultats: Augmentation significative des taux de On a observé des paramètres situés dans la plage des valeurs de 7-12, 1-5 et 19-21 points au-dessus des niveaux de repos pour la PAS, la PAD et la HR respectivement. On a également observé une PAS significativement plus élevée pour les pounders habituels que pour les pounders non habituels, alors que la PPE était Significativement plus élevé pour les pounders non habituels que pour les pounders habituels en réponse à pounding. Cette étude suggère Que le broyage du millet souligne sensiblement suffisamment le système cardiovasculaire pour placer l'activité dans la catégorie d'intensité modérée. D'autres études sur le coût de l'énergie de cette corvée maison, en utilisant une instrumentation qui est capable de mesure directe de la consommation d'oxygène, est justifiée.

PREFACE: 14th International Conference on Metrology and Properties of Engineering Surfaces (Met & Props 2013)

NASA Astrophysics Data System (ADS)

Fu, Wei-En

2014-03-01

Proceedings of the 14th International Conference, Taipei, Taiwan, 17th-21st June, 2013 Taiwan Organized by: Center for Measurement Standards/Industrial Technology Research Institute Mechanical and Systems Research Laboratories/Industrial Technology Research Institute National Taiwan University National Cheng Kung University National Taiwan University of Science and Technology National Tsing Hua University Greetings from Chairman of International Programme CommitteeTom Thomas When Professor Ken Stout and I founded this series of conferences in the United Kingdom more than thirty years ago, we did not anticipate its longevity or its success. Since that first meeting at Leicester, the conference has been often held in England, but also in several other European countries: France, Poland and Sweden, as well as in the United States. Ken, sadly no longer with us, would be proud of what it has achieved and has come to represent. Generations of researchers have presented their new ideas and innovations here which are now embodied in many textbooks and international standards. But this conference in 2013 marks a new departure and perhaps a new future. For the first time it is being held in Asia, reflecting the historic rise of the economies of the Pacific Rim, adding modern technology to their long-existing traditions of ordered insight and precise craftsmanship. Many of you have travelled far to attend this meeting, and we hope you will feel your trouble has been rewarded. We have an excellent selection of papers from all over the world from many of the world's experts, embodying the consolidation of tested ideas as well as the latest advances in the subject. These will be set in context by a glittering array of keynote and invited speakers. On behalf of the International Programme Committee, I am glad to acknowledge the hard work of the members of the Local Organising Committee in putting the programme together and making all the arrangements, and to accept their hospitality. It is my privilege and pleasure to welcome you all to the 14th International Conference on Metrology and Properties of Engineering Surfaces here in Taipei. Tom Thomas Halmstad, 1st June 2013 Greetings from Chairman of Local Organizing CommitteeVictor Lin It is the great honor of Center for Measurement Standards (CMS), metrology group of Industrial Technology Research Institute (ITRI), to host the 14th International Conference on Metrology and Properties of Engineering Surfaces (Met & Props 2013) from 17-21 June, 2013, in Taipei, Taiwan. In collaboration with four local universities, National Taiwan University (NTU), National Cheng-Kung University (NCKU), National Taiwan University of Science and Technology (NTST) and National Tsing-Hua University (NTHU), we have spent more than one year to prepare this Conference since the approval by the International Programme Committee (IPC). With the guidance from the IPC, we are able to go through the laborious, but important, process of paper selection and review from more than 100 submissions, and also to maintain the tradition in gathering the high quality and state-of-the-art papers. Finally, more than 65 full papers are collected in the programme (oral and poster), and over 120 surface metrologists from 17 countries (or economies) will attend the Conference. As stated in the preface by Professor Thomas, this series of conferences were founded by Tom and late Professor Ken Stout in the United Kingdom more than thirty years ago. I was lucky to join Ken's research group in Birmingham, and to start my journey over surface metrology in 1989, under the financial support from ITRI. With the encouragement from Professor Liam Blunt and endeavors of my colleagues, we are able to hold the Conference first time in emerging Asia, and to ''carry on the heritage and pave the way to the future'' (a Chinese proverb) in surface metrology. Taiwan is also known as Formosa, from Portuguese Ilha Formosa, which means ''Beautiful Island''. Besides the inspiring scientific arrangements, I encourage you to taste Taiwan's wonderful gourmet cuisine, and to explore the beauty of the sweet-potato-shaped island. I wish you a joyful, fruitful and memorable stay. Victor TY Lin, PhD Chairman Local Organizing Committee Met & Props 2013 International Programme Committee Professor Mohamed El Mansori (Arts et Metiers ParisTech, France) Professor H Zahouani (Ecole Centrale de Lyon, France) Professor B-G Rosen (Halmstad University, Sweden) Professor Tom R Thomas (Halmstad University, Sweden) Professor Liam Blunt (University of Huddersfield, UK) Professor Richard Leach (National Physical Laboratory, UK) Professor Chris Brown (Worcester Polytechnic Institute, USA) Dr Jia-Ruey Duann (Center for Measurement Standards, ITRI, Taiwan) International Scientific Committee Professor H Zahouani (Ecole Centrale de Lyon, France) Dr Rolf Krüger-Sehm (Physikalisch-Technische Bundesanstalt, Germany) Professor Pawel Pawlus (Rzeszów University of Technology, Poland) Professor B-G Rosen (Halmstad University, Sweden) Professor Tom R Thomas (Halmstad University, Sweden) Professor Liam Blunt (University of Huddersfield, UK) Professor Derek Chetwynd (University of Warwick, UK) Professor Jane Jiang (University of Huddersfield, UK) Professor Richard Leach (National Physical Laboratory, UK) Professor Paul Scott (University of Huddersfield, UK) Dr Andrew Yacoot (National Physical Laboratory, UK) Professor Chris Brown (Worcester Polytechnic Institute, USA) Dr Chris Evans (University of North Carolina at Charlotte, USA) Professor Jay Raja (University of North Carolina at Charlotte, USA) Dr Ted Vorburger (National Institute of Standards and Technology, USA) Dr Andrew Baker (National Measurement Institute, Australia) Professor David Lee Butler (Nanyang Technological University, Singapore) Dr Benny Cheung (The Hong Kong Polytechnic University, China) Professor Yetai Fei (Hefei University of Technology, China) Dr Kazuya Naoi (National Metrology Institute of Japan, Japan) Dr Heui-Jae Pahk (SNU Precision Co. Ltd., Korea) Professor Jiu-Bin Tan (Harbin Institute of Technology, China) Ms. Siew-Leng Tan (National Metrology Centre (NMC/A*STAR), Singapore) Mr. A. Tonmueanwai (National Institute of Metrology, Thailand (NIMT), Thailand) Professor Kazuhisa Yanagi (Nagaoka University, Japan) Local Organizing Committee Dr Victor Tzeng-Yow Lin (Center for Measurement Standards, ITRI, Taiwan) Professor Kuang-Chao Fan (National Taiwan University, Taiwan) Professor Jen-Fin Lin (ASME Fellow, National Cheng Kung University, Taiwan) Professor Chao-Chang Chen(National Taiwan University of Science and Technology, Taiwan) Professor Shih-Chieh Lin (National Tsing Hua University, Taiwan) Professor Liang-Chia Chen (National Taiwan University, Taiwan) Professor Fang-Jung Shiou (National Taiwan University of Science and Technology, Taiwan) Professor Chun-Hui Chung (National Taiwan University of Science and Technology, Taiwan) Professor Pin-Chuan Chen (National Taiwan University of Science and Technology, Taiwan) Dr Wen-En Fu (Center for Measurement Standards, ITRI, Taiwan)

PREFACE: 13th International Conference on Liquid and Amorphous Metals

NASA Astrophysics Data System (ADS)

Popel, Pjotr; Gelchinskii, Boris; Sidorov, Valeriy; Son, Leonid; Sabirzjanov, Alexandre

2007-06-01

The state of the art in the field of liquid and amorphous metals and alloys is regularly updated through two series of complementary international conferences, the LAM (Liquid and Amorphous Metals) and the RQ (Rapidly Quenched Materials). The first series of the conferences started as LM-1 in 1966 at Brookhaven for the basic understanding of liquid metals. The subsequent LM conferences were held in Tokyo (1972) and Bristol (1976). The conference was renewed in Grenoble (1980) as a LAM conference including amorphous metals and continued in Los Angeles (1983), Garmisch-Partenkirchen (1986), Kyoto (1989), Vienna (1992), Chicago (1995), Dortmund (1998), Yokohama (2001) and Metz (2004). The conferences are mainly devoted to liquid and amorphous metals and alloys. However, communications on some non-metallic systems such as semi conductors, quasicrystals etc, were accepted as well. The conference tradition strongly encourages the participation of junior researchers and graduate students. The 13th conference of the LAM series was organized in Ekaterinburg, Russia, by the Institute of Metallurgy of the Ural Branch of the Russian Academy of Sciences (IMet UB RAS) and Ural State Pedagogical University (USPU) and held on 8-13 July 2007 under the chairmanship of Professors Pjotr Popel (USPU) and Boris Gelchinskii (IMet UB RAS). There were 242 active and about 60 guest participants from 20 countries who attended the conference. There were no parallel sessions and all oral reports were separated into three groups: invited talks (40 min), full-scale (25 min) and brief (15 min) oral reports. The program included 10 sessions, ranging from purely theoretical subjects to technological application of molten and amorphous alloys. The following sessions took place: A) Electronic structure and transport, magnetic properties; B) Phase transitions; C) Structure; D) Atomic dynamics and transport; E) Thermodynamics; F) Modelling, simulation; G) Surface and interface; H) Mechanical properties and new materials; I) Quasicrystals; J) Industrial applications. The most representative sessions were E (53 reports), C (47), D (43) and F (40). All posters were exhibited during the first (sections A-E) or the last (sections F-J) three days of the conference. All the sessions took place in the Government House of Sverdlovsk Region where, in addition, everyone was able to enjoy dishes of Russian cuisine during lunches and coffee breaks. As usual, each oral session started from an invited talk. Therefore, 10 invited lecturers presented their reports. In accordance with contemporary tendency the first invited talk of M Yao (Kyoto University) was devoted to interrelations between liquid metal studies and nano-science. He pointed out that physics of disordered matter, especially liquid metals, has provided nano-science with basic ideas and theoretical tools such as ab initio MD simulation. K Tamura (Kyoto University) reported results of experimental investigation of expanded liquid rubidium showing that observed structural features originate from the instability of the low-density electron gas. Modern theory has predicted that interacting electron gas suffers a negative compressibility and the static dielectric-function (DF) becomes negative when electron density is sufficiently reduced. The negative DF is of special interest in connection with the possibility of a new type of superconductor. In the invited lecture of M I Mendelev and J R Morris (USA) MD simulations were performed to study phase transformations in supercooled liquid Al. The authors found that widely used EAM potential for Al provides vitrification for the cooling rates achievable in classical MD simulation, while other Al potentials provide crystallization under the same conditions. The reason for this difference, as well as features of the vitrification in the EA Al, were discussed. P Häussler (Chemnitz University) spoke about fundamental structure-forming processes in liquid and amorphous materials. He had proposed the resonance model as an autonomous missing link between the microscopic description of atoms/molecules, described by Schrödinger's equation, and the crystals where global concepts as planar resonances exist and Bloch's theorem is applied. D Holland-Moritz (Institut für Materialphysik, Köln) presented results of the first quasielastic neutron scattering experiments on electromagnetically levitated metallic melts. The studies are indicative of Arrhenius behaviour of the diffusion constants in the whole investigated temperature regime ranging from temperatures above the melting temperature up to the metastable regime of an undercooled liquid. L Son (USPU) discussed the existing analytical theories of liquid-liquid phase transitions that have been supposed for a wide variety of liquids, but are rather poorly understood analytically. The application of these theories to liquid metal systems was also demonstrated. An approach to study dynamics and kinetics of cavitation in stretched liquid metals by the classical molecular dynamics (MD) method was presented in the talk of G E Norman (Institute for High Temperatures, Moscow). Both quantitative and qualitative disagreements with the classic theory of homogeneous nucleation were found. Analytic extentions of MD results beyond the space and temporal limits accessible for the MD method were discussed also. G Wilde (University of Münster) spoke about experimental investigation of the impact of interface properties and, more specifically, of the interface morphology in matrix-encased metallic nanoparticles on macroscopic properties, such as melting transition by a combination of microscopic, microanalytical and calorimetric measurements. These results are discussed with respect to the underlying mechanisms that leads to size dependent phase equilibria. In the invited talk of V Keryvin (University of Rennes) the indentation ability was proposed to be used as a probe for pressure-sensitivity in metallic glasses. The main conclusion was: the indentation test provides good means to study the elasto-plastic behaviour of these materials as well as a relevant tool to subject them to multiaxial loadings. The influence of changes in local ordering of precursor melt on the formation of amorphous state and subsequent crystallization was a subject of a report presented by P Švec (Institute of Physics, Bratislava). The effect was shown for rapidly quenched Fe-Mo-B system with addition of Cu and substitution of Fe by Co prepared under varying conditions of planar flow casting and using master alloys with specific melt treatment. About 320 abstracts were received and 180 manuscripts were finally submitted for publication. All the papers followed invited lectures and full-scale oral reports were sent to the Journal of Physics: Condensed Matter for publication in a special issue. These papers will be published according to the current standard practices, policies and procedures of the Journal. All the papers following brief oral reports and posters were collected for this volume of Journal of Physics: Conference Series. All of them were edited by editors from Ekaterinburg. The Journal will provide access to all of the accepted papers free of charge via its web server. Afterwards, to publish and ship hardcopies of both the journals (Journal of Physics: Condensed Matter and Journal of Physics: Conference Series) and CDs containing all Conference papers. It was decided during the joint meeting of both the International Advisory Board and International Program Committee that the next conference in the LAM series, LAM14, will be arranged by the groups of A Di Cicco, Camerino University, and T Scopigno, University Roma `La Sapienza', in Rome, Italy. It is not an easy task to comment on new scientific tendencies in the field of liquid and amorphous alloys just after the conference. It takes one or two years to estimate the significance of the event. Only one conclusion is obvious: the LAM13 Conference had opened a door between the world scientific community and Russian scientists who have high expertise in the field but could not actively participate in the conferences of the LAM series before because of the situation in Russian economics. We are thankful to the Advisory and Program Committees of previous LAM12 conference in Metz and especially to Dr Monique Calvo-Dahlborg for their trust and the opportunity to manage such an outstanding event in Russia. In addition we would like to give all our sincere thanks to:

Building and Applying "Insularity Theory": Review on Knapp's Prehistoric and Protohistoric Cyprus, 2008.

NASA Astrophysics Data System (ADS)

Katsarou-Tzeveleki, Stella

Prehistoric and Protohistoric Cyprus by A. Bernard Knapp involves us in a highly creative reading. This is due mainly to the fact that the author engages in a holistic synthesis of Cyprus in the Bronze Age, not by emphasizing the events and descriptions of the material remains, but by concentrating upon the difficult question of the identity of the islanders of this period and the processes by which it was formed. The author's teaching of Mediterranean prehistory at the University of Glasgow fully accounts for his need to produce a comprehensive theoretical work of this kind: the basic questions asked by students give rise to theoretical concerns for any teacher aiming to 'distil' the essential synthesis that forms the starting point for any further detailed archaeological description. This essential answer seems to have troubled Knapp for some time, judging by the long list of his writings seeking to synthesize aspects of Cypriot economy, cult and society; the present book is thus the highly interesting outcome of the mature thinking of an experienced fieldworker as much as a theoretical archaeologist and teacher. What, then, is the essential question that Knapp seeks to answer through this book? His question focuses on the identity of the islanders of Cyprus during the 'most formative periods, from the village based culture to the international, town-centred, even state-level polity' (p. 1), the way in which this identity was formed, and how it is reflected in both any recorded event and the material culture of the island in this specific period. Moreover, he also explores more fully what the distinctive features of island identity in general are, how they are constituted and how they influence the material culture of any island population. In seeking the answers, the author avoids a number of the usual approaches to Cypriot archaeology and turns, instead, to new interpretive directions. The approaches he avoids are the citing of events of Cypriot prehistory, the listing of external factors (colonization, invasions) originating in the Near East and the Aegean as sequential narrative history, and the descriptive, systemic analysis of 'materiality, production, trade, migration and colonization which have for long been the cornerstones of Cypriot archaeology' (p. 11). In contrast, he turns his attention towards the internal processes within the island society of Bronze Age Cyprus, which shape its insularity and give it a distinctive identity at this specific period, processes that lead to contextual history and formative tradition. 'To study how any society changes, at any time, it is crucial first to look at internal rather than external factors' (p. 1). Defining the concept of insularity is his aim; therefore, he begins with a number of very apposite rhetorical questions (p. 13) and identifies several individual parameters (connectivity, islandscape, social identity, ethnicity, migration, acculturation, hybridization) to which he assigns collective and individual meanings. The eight chapters that follow may be assigned, broadly, to three general units: in the first of these (ch. 1-2), Knapp offers a synthesis of these parameters in the form of a 'theory of insularity'. In the second (ch. 3-7) he formulates his revised narrative of the prehistory and social identity of the island, which involves a presentation of social and economic, rather than stylistic categories, on the basis of the parameters laid down in his theoretical scheme. Finally, in the third unit (ch. 8), he records his overall conclusions, the new cognitive experiences and concerns that have emerged from the application of his theory, both to Cyprus and to insular archaeology in the Mediterranean and on a world scale. Knapp's synthesis of the theory of insularity in the first unit is a major contribution to Mediterranean archaeology, and makes this book a seminal work. Continuing and broadening Broodbank's (2000) reasoning about the Cyclades, Knapp, with Cyprus as his starting point, places at the disposal of insular archaeology an analytical theoretical scheme of insularity, in which he integrates a number of key concepts (social identity, ethnicity, habitus, migration, colonial theory). These are much used in archaeological interpretation, but previously treated as independent theoretical notions. To those he adds a number of hitherto secondary concepts (connectivity, islandscape, acculturation, hybridization) to which (especially the last) he assigns a leading role. In the in-depth presentation of each concept, he attempts to establish the history of its usage in archaeological theory and patterning, and to offer an exhaustive conceptual and anthropological analysis of it. The theoretical analysis of identity (island, social and ethnic) and the multiple dimensions of mutual influences between cultures emerges as one of Knapp's most important reasoning. Knapp records in detail the models that describe the variations and gradations of communications and their results, whether migration and colonial theory, on the one hand, or peaceful interaction, on the other. He draws our attention to something that usually goes unnoticed, and this is a substantial contribution to the work of every research archaeologist: namely, that there is no such thing as pure identity. Every identity studied by archaeology is the product of acculturation, assimilation or a blending of intersecting identities, ending in hybridization. At this point, however, I would doubt that hybridization, assimilation and cultural blending should be regarded as the natural and definite result where every communication between two different cultural groups leads. In fact Hodder (1982) has challenged this rule after his observations at Baringo, Kenya, where he noticed that the different groups there would rather emphasize their different features at the interaction areas, instead of letting them assimilate with the other's. This important reference would perfectly fit Knapp's narrative to further show how unforeseen the interaction can be. However, Knapp, subsequently, undertakes an important work as he emphatically calls every researcher not to incline to one-sided-assimilation conclusions: interactions do not operate in a one-sided manner from dominant to subordinate cultures (see neolithization, minoanization, etc), but they are dynamic, difficult to predict and should not be not simplistically identified with archaeological data. For the component concepts of his theory to be complete, I feel that Knapp should have devoted a chapter, giving the same historical and analytical information, to cultural identity, as the stylistic and visual component of material culture and as the fundamental characteristic of every other identity. I would further suggest that he should have taken the attempt to find archaeological examples, since the living, ethnological-anthropological ones, while documenting the components of this theory, do not provide an answer to the question of how to read a tradition of the past. For instance, his example stating that (p. 29) 'modern Cypriot cuisine, whatever the political climate might lead one to expect, has little to do with Greek cooking, but everything to do with the culinary traditions of Turkey, the Levant and Egypt', is rather unfortunate as an example of a change of local identity. Generally speaking, Knapp's synthesis is excellent, as is his insistence, in the first unit, on referring to the key concept of meaningful insularity as the assimilation of post-processual theory. Instead of the deterministic interpretations that give prominence to the geographical factor, either negatively (fateful isolation) or positively ('island paradox', i.e. the sea offers better communications than the land), instead of timeless, location-less deterministic and essentialist conceptions, Knapp offers insularity not as an absolute, permanently fixed state, but as fluid and situational thing. He makes the reader understand the concept of insularity as a completely contextual archaeological one, that constantly changes, as a result of interactions and discourses between people and things. Moreover, insularity therefore is made to be understood as determined by the collective and personal choices of the individuals of every island community (agreements and alliances or disagreements and hostilities), who wish or do not wish to, want or do not want, but not can or cannot, communicate with the outside world. In the end, then, Knapp is not looking to reveal one, but many identities. The basic unit of analysis is a network of several interacting cultures, not one individual culture (p. 56). Each individual has multiple or dispersed identities, or, as Knapp writes elsewhere, a constellation of identities. In the conclusion of his theoretical unit, where he recognizes the interpretive potential of trans-historical and trans-cultural contexts (p. 65) I viewed with some reserve Knapp's recourse to the systemic nature of behaviour: 'nonetheless, because people often systematize and rationalize distinctive cultural styles in the process of establishing and expressing their identity, archaeologists may yet succeed in isolating discontinuous non-random distributions of material culture which plausibly may be related to the expression of identity phenomena'. I do not believe that this invalidates his post-modern analysis above, which seems well grounded. It is rather a usual reaction of perplexity when faced with the unknown mind of prehistoric man. Personally, however, I would add, first, that this recourse to the validity of repeatedness can be useful inside a certain context, namely tradition. Secondly I would prefer the emphasis to be on the interpretative potential of the questions asked by the prehistoric archaeologist. Third, I would urge any researcher to accept the utopia and honestly declare his/her inability to read the multiple identities of any certain individual of the past, rather than insist on the search for the exception or difference in material culture as the secure way to describe any certain cultural identity. When Knapp applies his theory to Cyprus, he divides the period under examination into two general chronological horizons, and introduces two interesting neologisms: the prehistoric Bronze Age (down to 1650) and the protohistoric Bronze Age (1650-10th century BC), the conventional boundary between them being the appearance of literary sources. Unfortunately, we find that there is no reference to the Chalcolithic, Neolithic and Epipalaeolithic prehistory of Cyprus, since he axiomatically takes the end of the Cypriot Chalcolithic (the Philia culture) as a point of catalytic social change. I believe, however, that one thought (and here we have a challenge to future research) is missing: the contribution made by the earlier societies of the island to the formation of its later tradition, since Knapp himself repeatedly accepts in his book the historical-comparative dimension of identity in the long term, and ultimately resorts to hybridization, in which the local tradition contributes equally as the intrusive factors do. I welcome the distinction of the Bronze Age in prehistoric and protohistoric. Concerning the term protohistory, familiar in Cypriot archaeology since Peltenburg (1982), I strongly recommend it to Greek archaeologists who have enough textual evidence to finally decide to distinguish the proto-literary Late Bronze Age from the vast depths of the Early-Middle Bronze Age, Neolithic and Palaeolithic prehistory of Greece. As for the prehistoric Bronze Age of Cyprus (Late Chalcolithic-1650 BC), Knapp adopts a social/socio-economic approach that involves aspects of elite formation, copper production and exchange, gender representations and individuality. He eschews references to evolutionary typologies and revises Webb and Frankel's (1999) theory of direct migration or colonization from Anatolia, in favour of hybridization, repeating that the advantage of this suggestion is that it dispenses with the superior (Anatolia)-inferior (Cyprus) divide and it thus recognizes the contribution made to the formation of the final Cypriot identity by many identities, including the native one. However, I think that the reader would be interested to learn whether, behind the unified archaeological picture of the island, Cyprus does not have internal, human-geographical differences, differently reacting in external and internal interactions. In a work placing emphasis on individuality, an assessment of this spatial differentiation would be of interest. The social approach becomes socio-historical in the case of the protohistoric Bronze Age, for which Knapp records the formation of the Cypriot identity (that is, the completely distinct local identity) through a combined archaeological handling of text and object which is rare for prehistoric research. Knapp examines the character (local, Aegean, Levantine, Anatolian) of the island's material culture (urbanization, settlement patterns, monumentality, seals and objects connected with the organization of authority, mortuary practices, Cypro-Minoan script, copper trade, imports, defence works and weaponry, figurative representations and frescoes) in comparison with the valuable historical information contained in texts found in Ugarit (from the 13th c. BC) referring to the territory or kingdom of Alashia ruled by Kushmenshusha. After his prodigious analysis of the archaeological data, exhibiting the high level of his expertise on Cypriot archaeology, he demonstrates how much this island, unified into a large state with a strong presence in the eastern Mediterranean, was a hybrid product. To support his arguments the author introduces further theoretical concepts (for example, individuality and monumentality), again with recourse to the international theoretical bibliography. Let me note, however, that traditional archaeology's insistence on wealth as a criterion for social differentiation is still used as a self-evident stereotype, often as an echo of a deterministic Marxist view of prehistoric societies. Such an approach renders the author's argument rather explanatory than interpretive. I wonder if this stereotype is in fact secure enough to stand on, or whether a 'theory of wealth' should not be formulated first. Such a theory would examine what is meant by wealth in each phase of Cypriot Bronze Age, what is the individual view of wealth, or the collective view of every society on this. Knapp closes his book as he began it: emphasizing the continuous formation of identity -his citation from Hereniko (1997) is almost moving (p. 373)-, and searching for a balance between the holistic Mediterranean tradition and the individual features of every Mediterranean island, coast or other geographical subunit, for which he recommends further focused research. Overall, I feel that Knapp presents a most valuable overview of the Cypriot Bronze Age, maybe not in fact 'a new island archaeology and island history of Cyprus', as he claims at the start (p. 12), though certainly a new and different synthesis. At the same time, however, he also presents a valuable overview of the parameters of insularity, formulating a visionary theoretical scheme through which he aspires 'to advance the study of the Mediterranean past in a manner that confronts unexplored ideas, crosses traditional boundaries, offers unexpected insights, and extrapolates from such ideas and insights to consider similar patterns and problems in the Mediterranean island context' (p. 7-8), and also in the wider world context. Theoretical archaeologists in general will find in this book an example of the practice of theoretical archaeology through the endeavour to integrate the theory into the material remains, and to transcend the urge to classify when examining them. With this objective in mind, Knapp engages in exhaustive detail of theoretical concepts and enlists a highly theoretical language, with a maximalist vocabulary. Characteristic examples here are the constant citations of other writings as an introduction to his sub-chapters, and especially the first paragraph of chapter 2 (p. 13), written with a literary imagination, which, like a fresh sea breeze, rouses the reader's emotions appealing to real and imaginary experiences evoked by the concepts of island and sea.

Preface: Proceedings of the ESF Exploratory Workshop on Glassy Liquids under Pressure: Fundamentals and Applications (Ustroń, Poland, 10-12 October 2007) Proceedings of the ESF Exploratory Workshop on Glassy Liquids under Pressure: Fundamentals and Applications (Ustroń, Poland, 10-12 October 2007)

NASA Astrophysics Data System (ADS)

Drozd-Rzoska, Aleksandra; Rzoska, Sylwester J.; Tamarit, Josep Ll

2008-06-01

This preface focuses on the importance of pressure studies for explaining the glass transitions puzzle. Subsequently, some issues related to the European Science Foundation Exploratory Workshop (ESF EW) Glassy Liquids under Pressure: Fundamentals and Applications (Ustroń, Poland, 10-12 October 2007) are recalled. Most liquids crystallize on 'normal' cooling at the melting temperature Tm. However, some liquids can skip crystallization and undergo supercooling down to glass temperature Tg. Turnbull 1 proposed an empirical link between these temperatures indicating good glass forming ability (GFA) for Tg/Tm « 2/3. Values of the GFA factor Tg/Tm → 1/2 were suggested for 'poor' glass formers, where crystallization is difficult to avoid. Recently, the significance of the pressure dependence of the GFA factor was also noted 2. Reaching the glass transition is associated with a series of phenomena, namely 3: (i) the thermal expansion coefficient at constant pressure changes smoothly from values common for a liquid to those of a crystal, showing anomalous behaviour near Tg, (ii) viscosity reaches a value of η = 1013 P and the structural relaxation time τ ≈ 100 s, (iii) the specific heat drop occurs, giving rise to the famous Kauzmann paradox. On cooling towards glass transition, the 'pretransitional' behaviour can be observed for dynamic properties even well above Tg + 100 K 3. This includes the non-Arrhenius evolution of such magnitudes as viscosity, primary (structural-, α-) relaxation time, electric conductivity or diffusion coefficient associated with increasingly non-Debye distribution of relaxation times 3. Such behaviour is associated with short-time scale relaxation processes. The most characteristic is the secondary (β-) relaxation 4, 5 which merges with the 'structural' dynamics near τ(TB) = 10-7+/-1s, the hypothetically universal (magic) time-scale 6. Below TB the split in the evolution of the translation and orientation related properties occurs 4, 5. It is worth stressing that these features seem to be universal, shared by various systems, despite their fundamentally different microscopic basis 3-6. It is probable that the latter fact caused the long-standing interest in glass transition phenomenon. It can be said that the puzzling artifacts matched with the intuitive hypothetical universality of the given phenomenon have always attracted the attention of researchers. The modern concept of critical phenomena, developed three to four decades ago, serves as an excellent example 7, 8 Society-relevant applications of the knowledge gained from studies on the vitrification phenomenon are of great significance for material engineering such as rewritable data storage, pharmacy industry, geophysics, biotechnology, etc 3, 9-13. Glass transition physics also constitutes one of the reference points for the novel category of complex liquids/soft matter systems 13. One of the basic hallmarks of the hypothetically universal dynamics on approaching glass transition is the Angell plot 14, 15, log10τ or log10η versus Tg/T collecting 'dynamic' data for different systems with the so called fragility as a classifying metric. The latter was introduced as the slope at Tg/T = 1 in the Angell plot. Fragile liquids (large values of m) are linked to the strongly nonlinear dependence in this plot. The so called strong liquids (glassy systems) are characterized by small values of m. For the latter the most linear, Arrhenius-type behaviour takes place. In subsequent years several other measures of fragility were proposed. Fragility became one of the key concepts for glass transition physics 3, 16-20. Despite extensive experimental findings, numerical results and theoretical concepts 3, 16-20, a breakthrough in explaining the glass transition mystery has not yet been reached. The ultimate model ought to describe vitrification with the use of well defined physical parameters and yield output relations enabling simple and unambiguous experimental tests. Such a model should describe all puzzling dynamical, thermodynamic and structural features as well as identify the origins and the range of the hypothetical universality. Therefore, why are pressure studies so important? Compressing is another way of vitrifying a system without the necessity of changing the temperature. In temperature studies on glass transition both density and thermal effects are involved 3. Comprehensive temperature and pressure studies make it possible to separate these contributions and consequently to understand their role 3, 16, 20. Pressure dependences of various relaxation processes (α-, β-, etc) differ significantly. Hence, pressurization can separate these processes 17. This is hardly possible in temperature investigations under atmospheric pressure. Dynamic 'equation of states' employing data from the pressure-temperature plane may also offer a qualitatively new tool for testing the validity of the existing theoretical models. This has already been used for the study of free volume models, Adam-Gibbs model or mode coupling theory 16-18. Let's present some further possible problems associated with pressure and glass transition: (i) the origin of universal phenomena (ii) the ultimate description of the relaxation time or viscosity versus P and T (iii) the proper description of Tg(P), T0(P), TCMCT(P), evolution (iv) explaining the possible role of the negative pressures domain (v) the mystery of the pre-vitrification behaviour for systems characterized by dTg(P)/dP > 0 and dTg(P)/dP < 0 (vi) the answer to the question 'does fragility depend on pressure?' (vii) understanding the role of volume in vitrification (viii) β- process related questions (ix) the mode-coupling theory predictions for the pressure path: this includes the 'universality' or 'non-universality' of the power exponent describing the evolution of τ(T) or η(T) (x) the appearance of dynamic hetergeneities on pressuirization, (xi) the decoupling between rotational and translational degrees of freedom (xii) the vitrification-related behaviour at extreme pressures in the multi-GPa domain. All these problems show that pressure studies on supercooled liquids and glassy systems can shed new light on properties observed under atmospheric pressure. In our opinion comprehensive pressure and temperature research, supported by PVT measurements and matched with sophisticated state-of-the-art modern techniques, may deliver qualitatively new input data for numerical analysis as well as for verification and construction of theoretical models. All these can form a milestone for reaching a long expected breakthrough in glass transition physics. We would like to stress the interdisciplinary significance of high pressure studies on glass forming materials. They are important not only for condensed matter and soft matter physics but also for tailoring new materials, for biotechnological issues or for deep Earth and planetary sciences 3, 9-13, 16-18. This poses an additional challenge for glassy liquids under pressure studies. This issue contains the majority of results presented at the European Science Foundation Exploratory Workshop (ESF EW) 'Glassy Liquids Under Pressure', Ustroń, Poland, 10-12 October, 2007 (convenors: Aleksandra Drozd-Rzoska (Poland) and Josep Ll Tamarit (Spain)). Aleksandra Drozd-Rzoska belongs to the group (together with Sylwester J Rzoska, Marian Paluch Paluch, Jerzy Zioło, Sebastian Pawlus, Michał Mierzwa and the staff of PhD students) from the Department of Biophysics and Molecular Physics, Institute of Physics, Silesian University, Katowice, Poland), which began pressure studies in liquids almost three decades ago. First, these investigations focused on critical mixtures and liquid crystals 21-24. On the basis of experimental solutions developed in that period, pressure studies of dielectric relaxation in supercooled, vitrifying systems began a decade ago 18, 25-27 Results associated with these studies are recalled in some of the papers presented in this issue. Josep Ll Tamarit is the coordinator of the Group of Characterization of Materials at the Department of Physics and Nuclear Engineering, Universitat Politécnica de Catalunya, Barcelona. Over the last 20 years the group has conducted thermodynamic and structural studies on several series of compounds and on their mixed crystals 28-33. They invariably involve orientationally disordered phases. For such materials, also known as plastic crystals, the average positions of the centers of mass of the molecules form a regular high-symmetry lattice while the orientations are dynamically disordered. It is well known that the dynamics of (canonical) glasses is almost completely controlled by orientational degrees of freedom 34 and thus, vitrifying orientationally disordered crystals can yield materials with a reduction of complexity. This can be important for reaching a better insight into the glass state and vitrification in general. The European Science Foundation Exploratory Workshop (ESF EW) is a brainstorming panel for the best specialists in the given field of science. Participants of the ESF EW 'Glassy Liquids Under Pressure' arrived at the Institute of Physics, the Silesian University, Katowice, Poland on 10 October 2007. Katowice is the capital of Upper Silesia and of the metropolitan area of Silesia (population ≈ 4 000 000)—the most industrial area of Poland. The conference coach took participants to the Jaskółka Hotel in Ustroń, a tourist resort situated in the beautiful valley at the foot of the Beskidy mountains (a part of West Carpaty), 80 km south from Katowice. The picturesque surroundings together with the delicious local cuisine created a stimulating atmosphere for the three days of lectures and discussions. References [1] Turnbull D 1969 Under what criterion the glass can be formed Contemp. Phys.10 3473 [2] Drozd-Rzoska A, Rzoska S J and Imre A R 2007 On the pressure evolution of the melting temperature and the glass transition temperature J. Non-Cryst. Solids 353 3915 [3]Donth E 1998 The Glass Transition. 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