Current Nutrition & Food Science - Volume 16, Issue 5, 2020

It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decreased the risk of developing it. There were, of course, conflicting results in different studies over the role of some nutrition in MS and future studies on larger numbers of cases were required to collect reliable results. As a result, at the end of this study and based on literature, it is suggested that a diet should be programmed by nutritionists containing fewer salt, fat, and dairy intake and more fruits and vegetables for MS patients in order to better management of the disease.

Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithelium, etc. The fermented products contain a myriad of bacteria, some of which are characterized as probiotics and are responsible for various health benefits associated with the product. The fermented foods and drinks have been consumed in India since time immemorial. The art of fermentation has been a part of the traditional knowledge of India for thousands of years. The use of fermented products is strongly linked to the culture and tradition of India. Some traditional fermented drinks of India having probiotic potential include Koozh, Toddy, Kanji, Hamei and Handia. Further research on the probiotic potential of traditional fermented drinks may pave a path for their medical usage and commercial development.

Background: Jackfruit (Artocarpus heterophyllus) having an impressive array of nutrients is one of the potential functional foods being studied by the researchers worldwide in recent times. While the ancient fruit is widely consumed as fresh fruit, its other parts are reported for their diverse therapeutic activity as an antioxidant, anti-inflammatory, anti-microbial, anti-cancer, anti-fungal, anti-bacterial, anti-diabetic, and as immune-modulator. Methods: An extensive search was conducted to review the patent information on jackfruit and its bioactive constituents using various patent databases spanning all priority years till date. Results: Analysis of the patent data reveals that jackfruit and its bioactive constituents find application in diverse industries such as pharmaceuticals, cosmeceuticals, food including beverages and nutraceuticals, as well as agrochemicals, plant breeding and in the paper industry. Approximately twenty-three patents are identified which focus on the treatment of various therapeutic conditions, and another fifteen patents disclose the use of jackfruit as an ingredient in cosmetic compositions. The review also includes the clinical studies of the drugs containing natural actives that can be isolated from the jackfruit tree. Conclusion: The detailed research on the patent information presented herein focused on the activity of the compositions containing jackfruit extract and isolated phytochemicals would assist researchers to understand the mechanisms by which the bio-chemicals exert their effect and the overall nutritional benefits. An increase in the number of publications and patents in recent years related to the use of jackfruit for different health conditions clearly emphasizes its therapeutic potential and importance as medicinal food products and cosmetics.

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

Constipation is a common public health concern experienced by all individuals during their life affecting the quality of life. In this paper, we aimed to provide an overview of the existing evidence regarding the role of food ingredients, including bran, prune, fig, kiwifruit, and flax-seed in constipation treatment. We searched Scopus, Pub Med, and Science Direct by using the keywords, “laxative foods” and “constipation”, for searching studies assessing laxative food ingredients and their beneficial effects on constipation treatment and/or control. Lifestyle modifications such as increasing dietary fiber and fluid intake and daily exercise are the proposed first line treatments for constipation. Optimizing ‘diet’ as an efficient lifestyle factor may contribute to the well-being of patients. The use of laxative food ingredients including bran, prune, fig, kiwifruit, flax-seed, probiotics, and prebiotics is a convenient alternative to cope with constipation. According to previous findings, laxative food ingredients could be considered as effective treatments for subjects suffering from constipation. Many studies have assessed the pharmacological and non-pharmacological roles of these ingredients in treating constipation, however, their importance has not been thoroughly investigated.

Background: There is an increasing concern regarding the impacts of food choices in the environment. Therefore, in order to plan actions to promote more sustainable diets, it is crucial to understand the influence of environmental and political determinants on people’s food choices. Objective: This work aimed at studying the extent to which environmental and political determinants influence people’s food choices in a sample of the Portuguese population. Methods: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 1314 participants living in the Centre of Portugal. The questionnaires were applied after informed consent only to adults (aged 18 or over) and the data were collected from January and December 2017 among the Portuguese population. Results: The participants’ food choices were, in general, influenced by environmental and political determinants (0.77 ± 0.53, in a scale from -2 to +2). It was also observed that the elderly, men and the participants who had a university degree were more influenced by these determinants. These findings were similar for those who lived in urban areas, the retired, the participants who had a professional activity or studies in agriculture areas and those who were responsible for buying their own food. Furthermore, there were found significant differences between age groups, genders and the levels of education. There were also observed significant differences between the different living environments, professional status, regarding the areas of work or studies and also between the participants who were responsible for buying their one food and the ones who were not. These findings are very important because they highlight the complicity of people’s food choices and are determinant for the development of strategies that can improve people’s eating habits. Conclusion: This paper fulfills an identified need to study the environmental and political determinants underlying the Portuguese food choices.

Background: Chocolate is one of the most consumable fast-moving consumer goods (FMCG), possessing many health benefits. The present study was envisaged to develop dark chocolate incorporated with flaxseed (Linum usitatissimum) oil and honey. Flaxseed oil contains omega-3 fatty acid which is useful in heart disease, arthritis, inflammatory and autoimmune diseases, and cancer, whereas honey acts as an antioxidant. Objective: The objective of this study was to develop functional dark chocolate with improved organoleptic, textural and functional attributes by optimizing the ingredients levels such as flaxseed oil and honey and its further validation for quality improvement. Methods: The chocolate composition was optimized by selecting two variables including flaxseed oil (1-2.5g) and honey (10-15g) at 3 levels in central composite rotatable design (CCRD) by using Design- Expert version 11 software tool. Results: After optimization, the best-predicted formulation comprising flaxseed oil 2.37% (w/w) and honey 15% (w/w) showed best sensorial score (p <0.05) with desirability 0.826. Conclusion: Physicochemical analysis of optimized formulation showed significant improvement in organoleptic attributes (p <0.05) with a significant increase of 10.22% (p <0.05) in antioxidant activity in comparison to control.

Objectives: To determine the prevalence of disordered eating attitudes and behaviors among high-school girls in Al-Madinah City, Saudi Arabia. Methods: A cross-sectional descriptive study was conducted in Al-Madinah city in 2014-15. A multi- stage random sampling technique was adopted to include female students of government secondary schools. The Eating Attitudes Test (EAT-26) and socio-economical questionnaires were used in the study for assessing the prevalence of disordered eating. All data were entered and analyzed using SPSS version 20. Results: Overweight and obesity were reported among 11.2% and 5.6% of them, respectively, whereas 31.3% of the participants were underweight. The overall prevalence of disordered eating attitudes among female students was 42.5%. This rate was significantly higher among younger (≤16 years old) and those of the first scholastic level than others. The rate of disordered eating attitude was reported at a higher rate among obese students (59.1%) than underweight (41.5%) and normal students (42.4%). The commonest reported disordered eating behavior was self-reported binge eating behaviour (25.2%), followed by self-induced vomiting (8.7%) and the use of laxatives/ diuretics to control weight (6.1%). Conclusion: The findings show a high prevalence of disordered eating attitude among high school female students in Al-Madinah city. Younger girls and those of the first scholastic level showed higher disordered eating attitude.

Background: Unripe grape (Qoura) in the forms of either intact or juice can be used as a flavoring agent in several foods of Iranian cuisines such as soup and salad due to its sour taste. Methods: In the current study, the effects of microwave (270, 540, and 720 W) and hot air drying (40, 50 and 60°C) on the polyphenol components content and chemical properties (including chroma, hue angle, L* value, total color difference, soluble sugars, acidity, total phenols and phenolic components including rutin, gallic acid, hydroxybenzoic acid, syringic acid, p-coumaric acid, and resveratrol) of Qoura obtained from unripe white seedless grape were investigated. Results: The obtained results showed that in both methods, by increasing the oven temperature and microwave power, the L value (The L* value was used to express the whiteness and darkness) was decreased. There was a notable reduction in the initial phenolic content of the sample (381.671 mg gallic acid/ 100 g) as a result of both of the used techniques. The initial content of resveratrol was decreased from 30.27 mg/100 g; to 23.07, 16.64, 10.73 mg/100 g sample in the samples treated with the air-drying method at 40, 50, 60°C, respectively. Also, by using the microwave in 270, 540, 720 W, it decreased to 5.77, 5.38. 5.26 mg/100 g sample at 270, 540, 720 Watt, respectively. Conclusion: The results of the present study revealed that the drying method affects the amount of polyphenolic compounds and physicochemical properties.

Background and Objective: Herbal extracts and plant compounds are increasingly becoming of interest for their therapeutic potential in various cancer types. Momordica charantia is well known for its anti-diabetic, anti-inflammatory, and anti-cancer properties. Methods: In the present study, we investigated the antiproliferative and pro-apoptotic effects of Momordica charantia seed and aryl extracts on breast cancer cells and explored the underlying molecular mechanisms. Results: Our results showed that both extract significantly inhibited the growth of MCF-7 and MDA MB-231 cells in a concentration-dependent manner, and induced apoptosis by upregulation of caspase 9 and caspase 3 mRNA levels. In addition, in different incubation time, both extract evidently inhibited EGF and induced EGFR phosphorylation/activation in both cell lines. Moreover, Momordica charantia aryl and seed extracts inhibited phosphorylation/activation of PI3K/AKT and MAPK (ERK and P38) pathways in both cell lines. Conclusion: The current study clearly demonstrates that the Momordica charantia aryl and seed extracts have the potential to exert its cytotoxic effect on breast cancer cells by a mechanism involving inhibition of EGFR and EGRF related pathways with the induction of apoptosis. The overall finding demonstrates that this plant, especially seed extract, could be a potential source of new anticancer compounds for possible drug development against cancer.

Background: Excessive adipose tissue, in the case of common obesity, has been associated with an endocrine-metabolic alteration that contributes to a manifestation of dyslipidemia. To identify mechanisms which are involved in disorders of lipid metabolism, several nutrients have been studied, especially zinc, which act by regulating transcription factors that are important for synthesis and oxidation of lipids and act as an anti-inflammatory and antioxidant nutrient. Thus, the study makes an assessment of the zinc status and biomarkers of cardiovascular risk in obese women. Methods: A case-control study enrolling obese (body mass index (BMI) ≥35 kg/m²) and eutrophic (BMI 18.5-24.9 kg/m²) Brazilian women was conducted. Dietary zinc intake was assessed by the three-day food registry. Plasma, erythrocyte and urinary zinc concentrations were determined by inductively coupled plasma optical emission spectrometry. Cardiovascular risk was assessed by plasma concentrations of lipid fractions, and by anthropometric measures. Results: Both groups showed a dietary zinc intake above the recommendations, with no statistical difference between them (p >0.05). Mean plasma and erythrocyte zinc concentrations were significantly reduced in obese women, compared to the control group (p <0.05). Urinary zinc excretion was significantly higher in obese women (p <0.05), who also had a significantly higher cardiovascular risk when compared to the control group (p <0.05). An inverse correlation between dietary zinc intake and waist-hip ratio was found in obese women. Conclusion: Obese women presented zinc redistribution characterized by reduced concentrations in plasma and erythrocytes, dietary zinc intake above the recommended, and increased zinc excretion in the urine. This study shows dyshomeostasis of zinc in obesity, a possible role in adiposity control and, consequently, its protective role against cardiovascular risk, due to its influence on risk biomarkers, such as waist-hip ratio.

Background: The role of minerals in preventing the generation of oxidative stress in obese individuals has been evaluated. Magnesium is an antioxidant nutrient and a cofactor of enzymes involved in the cell membrane stabilization, attenuating the effects of oxidative stress. Objective: To evaluate the association between magnesium and concentrations of thiobarbituric acid reactive substances (TBARS) in patients with obesity and eutrophic women. Methods: A cross-sectional study was conducted with 73 women, divided into two groups: case group (patients with obesity, n=27) and control group (eutrophic women, n=46). Measurements of body mass index and waist circumference were performed. Dietary magnesium intake was assessed by the three-day food record using the NutWin software. Urinary magnesium concentration was measured by atomic absorption spectrophotometry method. Plasma concentrations of thiobarbituric acid reactive substances (TBARS) were also determined. Results: Mean values of dietary magnesium intake were 161.59 ± 60.04 and 158.73 ± 31.96 for patients with obesity and control group, respectively, with no significant difference between the groups studied (p >0.05). The value of urinary excretion of magnesium was lower than the reference values in both groups, with no significant difference between the groups studied (p >0.05). The plasma concentration of thiobarbituric acid reactive substances was significantly higher in patients with obesity compared to the control group (p <0.001). There was no correlation between levels of magnesium biomarkers and the concentration of TBARS (p >0.05). Conclusion: Patients with obesity showed a reduced dietary magnesium intake which seems to induce hypomagnesuria as a compensatory mechanism. The marker of oxidative stress evaluated in this study was not influenced by magnesium.

Background: Formulation of composite flours from wheat and non-wheat flours has been proposed as the most desirable way to improve the nutritional quality in diets, promote food security and lower the cost of baked products. Objective: This study evaluated the effect of fortification with snail meat powder on physicochemical properties and shelf-life of sorghum-wheat buns. Methods: Buns were prepared by replacing a part of sorghum-wheat flour with 5, 10, 15, 20, and 25% of snail meat powder. Physical properties including volume, density, baking loss, yield, weight, hardness and colour, the proximate analyses including moisture, crude protein, crude fat, crude fibre and ash and mineral composition of iron, zinc, calcium, magnesium and copper were analyzed for the buns. In vitro protein digestibility was determined by pepsin digestion. Plate count agar and potato dextrose agar were respectively used for enumeration of bacterial and fungal flora in the buns during storage. Shelf-life determination was based on the number of days before the production of off flavours and fungal infestation. Results: Compositing sorghum-wheat flour with snail meat powder progressively improved the density, baking loss, yield, weight and texture of the buns. Protein, fat, ash, energy, iron, zinc, calcium, magnesium and copper contents were also increased. Fortification of buns at 5% and 25% with SMP improved in vitro protein digestibility by 16% and 22%, respectively. Maximum bacterial count in buns was below the International Microbiological Standard recommended units for dry and ready to eat foods of 103 cfu/g. Conclusion: Buns composited with snail meat powder showed a considerable potential to be used as protein rich foods in preventing protein energy malnutrition among young children.

Background: Extending the shelf-life of food products is very important for food producers, and one of its most significant methods is gamma irradiation. Objective: The aim of this study is to evaluate extending the shelf-life of whole-wheat flour using gamma irradiation and to study the organoleptic and physical characteristics of the cakes made with irradiated flour. Methods: 900 g packed flour samples were irradiated with different doses of 0.2, 0.5, 2 and 5 kGy of gamma irradiation using Caesium-137 source. Results: Based on the results, insect growth was not observed in any of the irradiated flour samples up to 180 days after production. The total number of bacteria and the number of mold and yeast significantly reduced during 180 days of storage. With increasing the irradiation dose, the height of the baked cakes was significantly reduced, the size of the air bubbles inside the cake decreased, and the color of the cakes became darker so that a dark and different color was observed at a dose of 5 kGy. Conclusion: By applying a dose of 5 kGy irradiation, the shelf-life of flour can be longer, with inconsiderable organoleptic changes of baked cakes.

Background and Objective: Food-borne Salmonellosis has been reported as the second most common bacterial infection. Salmonella enterica subsp. enterica serotype enteritidis (S. Enteritidis) and S. enterica subsp. enterica serotype typhimurium (S. Typhimurium) are the most common serotypes worldwide as salmonellosis agents. Salmonella yyphi is the causative agent of typhoid fever worldwide. The purpose of the present study was to determine the contamination rate of raw milk and dairy products to Salmonella typhi, S. typhimurium and S. Enteritidis in South-Khorasan, Iran. It is very important in food safety risk assessment and human health. Methods: A total of 260 raw milk and 181 dairy products were obtained from South-Khorasan, Iran. Dairy samples were pre-enriched in buffered peptone water and enriched in Rappaport Vassiliadis (RV). Raw milk was enriched in RV. Plating of the enriched samples was carried out on Xylose Lysine Desoxycholate (XLD) agar and Brilliant Green agar (BGA). All of the enriched samples were also tested by M-PCR for detection of S. typhi, S. typhimurium and S. Enteritidis. Results: Among the 441 tested samples only 4 samples were contaminated with Salmonella spp. in culture method. PCR assay, didn’t find any positive sample regarding Salmonella spp. In chi-square test, the difference of two methods of isolation was significant (P< 0.05). Conclusion: In conclusion, the results of the present study showed a good hygienic state of raw milk and dairy products. Enrichment based PCR assay is more economical than time-consuming culture method for Salmonella detection.

Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet.

Background: Due to the heating of amino acids with edible oils to high temperatures, different amounts of acrylamide are produced. Objective: The purpose of this study was to compare the level of acrylamide in the tahdig of bread and tahdig of potato prepared with the common liquid and solid edible oils, including sunflower, corn, canola, frying oil and solid oils. Methods: The tahdig of bread and potato was prepared under the same temperature and time with different oils. Acrylamide isolation was performed on a solid-phase extraction (SPE) cartridge and acrylamide was determined using High-performance liquid chromatography (HPLC). Results: The highest amount of acrylamide was obtained with sunflower oil in the tahdig of potato (194.091 mg/Kg) and the lowest amount of acrylamide was obtained with solid oil in the tahdig of bread (48.54 mg/Kg). For all the oils, the acrylamide content of the tahdig of potato was higher than bread. Conclusion: This study clearly demonstrated the involvement of the kind of oils in the formation of acrylamide in the tahdig of bread.

Background: Based on previous studies, vitamin D deficiency could lead to nerve stimulation. The purpose of the present study was to determine frequency and duration of seizures in children with idiopathic epilepsy in two groups; normal level of vitamin D versus decreased level of vitamin D. Methods: This pilot, comparative study was carried out in Zanjan University of Medical Sciences on total 40 children aging between 2 to 12 years old (23 male and 17 female) with the diagnosis of idiopathic epilepsy. All patients were receiving anti-epileptic drugs. The initial questionnaire was completed by each parent. Total 40 epileptic cases were examined in close follow-ups every three months, during total 9 months. Meanwhile, the frequency and duration of each seizure were recorded in questionnaire at every three-month period. Vitamin D blood samples were analyzed at the beginning of the study and after 9 months following the study. Serum levels of Vitamin D were analyzed by ELISA method (Elecsys2010, RocheCo, Germany; STAR FAX; 2100), simultaneously, Vitamin D level <30 ng/ml (nanogram per milliliter) was defined as Vitamin D deficiency. Cases were divided into two groups based on Vitamin D level. The frequency and duration of convulsions were compared in patients with normal level of vitamin D versus children with decreased level of vitamin D. Data were analyzed by Chi-square and t-test methods. Results: In all 40 patients, vitamin D level less than 30 ng/ml was detected in 32% (13 patients) at the beginning of study and 35% (14 patients) in 9 months later (13 patients were common between the two groups). There was no significant relationship between the frequency of seizures, the duration of seizures and vitamin D levels in patients. The relationship between positive family history of epilepsy and the number of seizures was reported significant. The frequency of vitamin D deficiency was higher in female cases in final evaluation. Conclusion: In the present study, a considerable correlation was detected between the frequency of seizures and positive history of seizure in the family. The frequency of vitamin D deficiency was higher in female cases in final analysis. No significant relationship was detected between the number of seizures, the mean duration of seizures and serum level of Vitamin D in children who received anticonvulsant drugs. However, vitamin D deficiency in patients was not overlooked in order to prevent known complications. We recommend a randomized clinical trial in the future with an adequate sample size. Moreover, a non-epileptic control group in study would be useful.

Background: The color of food products is one of the most important factors proposed by the consumer. Therefore, incorporation of coloring agents into food dates back to ancient times. Nowadays, various types of synthetic dyes are produced and widely used as part of formulations of food products to increase customer’s interest As the safety of this material is questionable, many of them are banned, or the level of their use is limited by the authorities. Among them, saffron is the only food color permitted for use in Nabat as a traditional rock candy which is mostly consumed in Iran. Therefore, the current investigation was aimed to determine the levels of artificial colors in traditional hard candy (Nabat) manufactured by organized and unorganized sectors distributed in Tehran. Methods: In this regard, 137 samples, (68 samples from unorganized sector and 69 samples from the organized sector), were collected in summer 2016. Analysis of samples was done according to the Iranian national standard through thin layer chromatography method. Also, the High-performance thin layer chromatography was used for reanalyzing five samples. Results: Findings showed that 64.7% of unorganized rock candy contained artificial food colors that 26.53% of these dyes are banned. About 5.8% of samples from the organized sector contained synthetic dyes that 25% of them are forbidden. The most commonly used color in both groups was defined as quinoline yellow. Conclusion: The high percentage of synthetic food color usage in unorganized sectors urges the necessity to control them, especially the incorporation of synthetic food dyes in Nabat. Therefore, the training providers and consumers and the monitoring of the production, have encouraged the manufacturers to develop and deploy health professionals and health license.

Background: The energy value of a substance is essential in nutritional labeling. However, the available energy of newly developed highly cross-linked phosphate starch (HCPS-N) and modified cellulose (MC) are unknown. Objective: To evaluate the available energy of HCPS-N and MC, an indirect and simple method which was applied as an indicator of the fermentability based on the breath hydrogen excretion, was used. Methods: HCPS-N was made from tapioca starch by polymerization in the presence of 0.5% phosphoric acid. MC was made from microcrystalline cellulose, maltodextrin, and karaya gum to attain a highly stable suspension. The present study was carried out using a within-subject, repeatedmeasures design. Blood was collected at 30 min intervals for 3 h after the ingestion of 30 g of a test substance. The end-respiratory gas was collected for 14 h after ingestion of 5 g of a test substance to evaluate the available energy. Results and Discussion: Plasma glucose and insulin levels did not elevate after the ingestion of HCPS-N, although they increased significantly after glucose ingestion. In the experiments to evaluate the available energy, breath hydrogen excretion after ingesting HCPS-N did not increase distinctly during the experiment. Breath hydrogen excretion after preceding HCPS-P (0 kcal) ingestion was also markedly smaller compared with the peak value at 4 h after FOS ingestion. For the ingestion of MC, breath hydrogen excretion increased scarcely, and the basal level remained until the end of the experiment. Conclusion: The available energies were evaluated to be 0 kcal/g for HCPS-N and 1 kcal/g for MC in healthy humans.

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

Background: Phenolic compounds are distributed throughout the plant kingdom. Numerous investigations have proved that Pistacia species have secondary metabolites, and these contain different classes of bioactive phenolic compounds. Objective: The objective of the present work was to optimize the extraction conditions of phenolic compounds from Pistacia palaestina leaves cultivated in Syria and find out the effects of the solvent type, extraction time, and temperature on total phenolic content (TPC) and in vitro antioxidant activity% (AA%). Two different growth stages were studied. Methods: Antioxidant activity and total phenolic content values were estimated using 2,2’-diphenyl- 1-picrylhydrazyl and Folin-Ciocalteu methods, respectively. Results: The highest TPC and AA% were found in fresh leaves (14.32g/100g and 92.69%, respectively). The optimum extraction solvent for phenolic recovery and antioxidant capacity was acetone 40%. Changes both in temperature (25, 40, 60 and 80°C) and time (15, 30, 45 and 60 min) had no significant influence on TPC and AA% of Pistacia extracts. Conclusion: Phenolic compounds could be extracted in a short time at a low temperature and could be used as natural antioxidant agents.

Background: Contamination of soil and agricultural products by heavy metals resulting from rapid industrial development has caused major concern. Dietary exposure to heavy metals has been associated with toxic and adverse health effects. The main threats to human health from heavy metals are associated with exposure to Pb, Cd and Hg. The aim of this study was to monitor the presence of heavy metals, minerals and trace elements in cereals consumed by Dhaka city residents. Methods: One hundred and sixty cereal samples were collected for eight (08) composited samples and analyzed for the determination of sixteen elements. Heavy metals were analyzed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), and other elements were determined by Atomic Absorption Spectrometry (AAS). Results: The average concentrations of elements in cereals fall within the safe limit except for Pb, Cr, Na and Mg, which exceeded the safe limits. The daily intake of Cd (23.0 μg), Hg (63.0 μg) and As (13.6 μg) through cereals was below the risk level except for Pb (634.0 μg) and Cr (263.1 μg). The dietary intake of Na (1860.0 mg), Mg (347.0 mg) and Mn (4600.0 μg) exceeded the toxic level while K (829 mg) was below the RDA. Conclusion: As the main meal of average Bangladeshi people is boiled rice served with some vegetables, our findings indicate that the residents of Dhaka city are at risk from Pb and Cr contamination and their dietary need for some important minerals and trace elements is not fulfilled by cereals.

Background: Chronic hyperglycemia is known to be a high-risk factor for progressive chronic liver diseases, such as abnormal lipid metabolism. The activation of AMP-activated protein kinase (AMPK) has a beneficial effect on dyslipidemia. Polyphenols derived from various plants are involved in AMPK activation. Objective: We investigated the effects of polyphenol-containing sorghum (Sorghum bicolor) extract (SE) on plasma lipid metabolism and macrophage infiltration, and measured the expression and phosphorylation of AMPK and acetyl-CoA carboxylase (ACC) in diabetic rat livers. Methods: Streptozotocin-induced diabetic rats received 0, 50, or 250 mg/kg of SE orally for 4 weeks. Blood chemistry, total and phosphorylated protein levels of AMPK and ACC, sterol regulatory element- binding protein-1c (SREBP-1c) mRNA and protein levels, and macrophage infiltration in the livers were examined. Results: Plasma glucose and triacylglycerol levels, which were increased in the untreated diabetic rats, were significantly lower in the 250 mg/kg SE-treated diabetic rats. AMPK and ACC phosphorylation levels were significantly increased in the 250 mg/kg SE-treated diabetic rats compared with those in the untreated rats. There was no difference in the hepatic expression of SREBP-1c between the diabetic rat groups. Macrophage infiltration in the liver was suppressed by 250 mg/kg of SEtreatment. Conclusion: These data suggest that SE treatment may affect plasma lipid metabolism and chronic inflammation by upregulating phosphorylation of AMPK and ACC in diabetic rat livers.

Background: Coronary artery bypass graft (CABG) is associated with oxidative stress and tissue damage. Vitamin C, as an antioxidant agent, has an important role in attenuating the oxidative stress damage and might have cardio-protective effects after CABG. We aimed to evaluate the probable roles of vitamin C supplementation in cardiac biomarkers after CABG. Methods: In this randomized control trial, 122 patients undergoing CABG were randomly assigned to the intervention (n=54) and control group (n=68) and received vitamin C (2 g intravenously) or placebo, respectively. The surgical methods of the patients in the two groups were identical. The primary efficacy endpoint of this trial is the difference in the levels of CK-MB, Troponin and Total Antioxidant Capacity (TAC) were measured at study entry and 24 hrs after surgery between the two groups. Results: The two groups were not significantly different in terms of basic variables. Within-group comparison showed significant rises in the level of troponin (P < 0.001) and CK-MB (P < 0.001) over time. However, between-group comparison showed no significant difference between the two groups in terms of CK-MB (P=0.826) and troponin (P=0.821). As a whole, the correlation between cardiac enzymes and surgical characteristic was not seen. Conclusion: The results showed that pretreatment with vitamin C could not reduce cardiac marker following CABG. After the intervention, TAC did not differ between and within the intervention and the control groups. Pretreatment with vitamin C as an antioxidant agent could not reduce ischemicreperfusion resulting in CABG.

A 40 years old male with colorectal cancer, with an unbalanced hypercaloric diet, attempted, on his own initiative, to gain weight, without nutritional follow-up, during chemotherapy treatment with oxaliplatin protocols, without pharmaceutical guidance. When initiating the new protocol, with oxaliplatin/irinotecan combination therapy, he presented symptomatology suggestive of hepatic injury during the administration of oxaliplatin. When performing a Magnetic Resonance Imaging of the total abdomen, hepatic nodules were identified indicating lesions resulting from the chemotherapy treatment, and blood tests indicated Aspartate aminotransferase levels in 55 U/L and Alanine aminotransferase in 68 U/L. The patient underwent partial hepatectomy for the removal of the nodules and was currently in clinical care, presenting a frame stable but non-therapeutic possibility. This case highlights the importance of interaction among health professionals, reinforcing the need for multiprofessional approaches to better patient response to antineoplastic treatment.