jpans
Abstract : Bioavailability of Magnesium Salts – A Review
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Abstract: Background: Magnesium supplementation is of value in several different medical disorders. Several kinds of Mg-salts are commercially available. Purpose: This review evaluates their bioavailability criteria such as solubility, urinary excretion, and plasma levels of magnesium from studies of different Mg-salts. Conclusion: Although methodology differences were large, the results consistently demonstrate a better bioavailability for Mg-citrate. Keywords: Magnesium, citrate, oxide, bioavailability.Download Full Article |
Abstract : Phenolic Compounds and Antioxidant Activities of Skins and Seeds of Foreign and Iranian Grapes
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Abstract: Grape skins and seeds are sources of phenolic compounds that contribute to the sensory characteristics and beneficial bioactivity of wines and other processed foods. Grape seed and skin extracts from foreign, wild and Iranian cultivars were assayed for their antioxidant properties and phenolic compositions. Finally, the results were compared with those of Vitis vinifera cv. Muscat of Alexandria and V.labrusca. Among the skins of grape cultivars analyzed, those of Lalsiyah contained the highest amount of total phenolics (1067.5 mg 100g-1 gallic acid equivalent of fresh weight) and antiradical activities (0.79 m mol g-1 trolox equivalent of fresh weight). In contrast, Dedeskiramfi contained highest amount of seed total phenolics (2277.3 mg 100 g-1 GAE of fresh weight). The phenolic content of different grapes depends mainly on the grape skin color. The total phenolic content of W8 and W11 with white skins was significantly different from grapes with dark skins. Lalsiyah skin contained the highest amount of total flavonoid, total anthocyanins content, total procyanidin monomers and antiradical activity. Since, total phenolic content is an index of potent antioxidant capability; Lalsiyah will be good resource of antioxidant in food and pharmaceutical industries. Keywords: Vitis, Grape skin, Grape seed, Phenol, Antiradical activity.Download Full Article |
Abstract : Inhibitory Effects of the Edible Mushroom Flammulina velutipes on Lipid Accumulation in 3T3-L1 Cells
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Abstract: We investigated the inhibitory effect of the edible mushroom Flammulina velutipes on intracellular lipid accumulation. Among the five fractions of the F. velutipes extract, the acetone fraction had an inhibitory effect on intracellular lipid accumulation. Seven known compounds were isolated from the acetone fraction: methyl linoleate, methyl γ-linolenate, ergosterol, ergosta-5,7-dien-3b-ol, ergost-7-en-3b-ol, ergosterol peroxide, and 5,6-epoxy-24(R)-methylcholesta-7,22-dien-3b-ol. Ergosterol peroxide exhibited a potent inhibitory effect on the intracellular lipid accumulation. Our results indicate that ergosterol peroxide may be important as an anti-obesity agent since it inhibits the metabolic syndrome. Keywords: Flammulina velutipes, ergosterol peroxide, 3T3-L1 cells, lipid accumulation.Download Full Article |
Abstract : The Investigation of Benzoic Acid Amounts in Some Foodstuffs Consumed in Ankara Region
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Abstract: Benzoic acid and its salts are commonly used as a preservatives in food products. Excess amounts of benzoic acid can be harmful to human health. Therefore, the determination of benzoic acid is important in routine analysis of foods. The aim of this study was to determine amounts ofbenzoic acids in some foodstuffs and to evaluate whether these amounts were within the Turkish Food Codex (TFC) values or not. For this purpose, total number of 80 samples consisting of 20 ketchup (A, B firms), 20 sauce (C, D firms) and 40 jam samples (E, F, G, H, I, J, K firms) were collected from supermarkets, Ankara Region. In this research, spectrophotometric method was used for the quantitative determination of benzoic acid in ketchup, sauce and jam samples. Mean amounts (± S.E) of benzoic acidin ketchupsamples of A and B firm were found as 152.32±18.41 and 1008.21±30.74 mg/kg, respectively. Mean amounts (± S.E) of benzoic acidin sauce samples of C and D firm were determined as 990.85±26.00 and 1148.19±43.62 mg/kg, respectively. Also, mean amounts (± S.E) of benzoic acidwere found as 435.27±26.07mg/kg in 8 jam samples of E firm. Our data revealed that while mean amounts of benzoic acid of A and C firms were found within TFC values, benzoic acid amounts of B and D firms samples were higher than the TFC values. Furthermore, some jam samples of firm E was not found appropriate to TFC. Keywords: Benzoic acid, food additives, food preservatives, food safety, spectrophotometric method.Download Full Article |
