Animal source food

Demment, M.W., Allen, L.H. 2003. Animal source foods to improve micronutrient nutrition and human function in developing countries. J. Nutr. 133, Suppl. 2 3875S 1062S. 

Milton K. 2003. The critical role played by animal source foods in human (Homo) evolution. Nutr 133 3886S-3892S. Monda M, SuUo A, De Luca V, Pellicano MP, Viggiano A. 

Cancer is a term commonly used for diseases in which abnormal cells divide uncontrollably and invade other tissues. Cancer cells can spread to other parts of the body through the blood and lymph systems. Cancer is not just one disease but many diseases. There are more than 100 different t3 pes of cancer, hence, the complexity of cancer treatment. It is the second leading cause of death worldwide after heart disease, and its risk and incidence increase with patient age (www. cancer.gov). In addition to genetic factors, enviromnental and nutritional factors play a main role in cancer etiology. In westernized countries, breast, prostate, and colon-rectum cancers predominate because diets are usually rich in animal-source foods and refined carbohydrates and deficient in plant foods. Conversely, in developing countries, where diets are largely based on cereal/starchy foods, esophageal, stomach, and liver cancers are more incident [127]. 

The efficiency of iron absorption depends on both the bioavailability of dietary iron and iron status. Typically, 5-20% of the iron present in a mixed diet is absorbed. Dietary iron exists in two forms, heme and non-heme. Heme iron is derived from animal source food and is more bioavailable than non-heme iron, with approximately 20-30% of heme iron absorbed via endocytosis of the entire heme molecule. Iron is then released into the enterocyte by a heme oxidase. 

Population (millions) Zinc (mg/caput/day) Phytateizinc molar ratio Zinc from animal source foods (%) Estimated population at risk of inadequate zinc intake (%)... 

Plants contain to some extent less bioavailable forms of vitamin B6, e.g., glycosylates, or biologically inactive metabolites, e.g., e-pyridoxin-lysin-complexes. In addition, the release of vitamin B6 from foods rich in fiber is assumed to be delayed. The bioavailability of vitamin B6 from animal-derived foods is therefore overall higher than from plant-derived foods. Good dietary sources of vitamin B6 include chicken, fish, pork, beans, and pulses [1]. 

The selection of the most suitable antioxidant depends on the character of food and the targets which should be attained. Naturally occuring fats and oils contain indigenous antioxidants that protect the unsaturated lipids from free-radical destruction in their native vegetable and animal sources. On the other hand, fats and oils exist in a commingled fashion with reactive substances which cause their rapid decomposition. Intensity of oxidative alterations is also influenced by the shelf-life of products and storage conditions. All these facts should be considered when deciding whether any and if so what antioxidant will be used. 

The greatest variety of industrial enzymes are presently derived from microbial sources, with a lesser diversity coming from plant and animal sources 34), Enzymes derived from plant sources and which are used extensively in the food industry include papain, bromelain, ficin, and amylases. Animal enzymes of economic importance include trypsins, lipases, and gastric proteases. 

Flavourists and perfumers are professionals engaged in the study and exploitation of materials capable of impacting the human senses of taste, smell, and chemesthesis. Flavourists work primarily with substances that are either derived (directly or indirectly) from plant or animal sources or chemically synthesised from petrochemicals to develop products intended for use in foods and beverages. Perfumers work mostly with materials of plant, animal, or petrochemical origin to create perfumes, fragranced personal care products, and scented household goods. 

In addition to mating-disruption pheromones, there are a number of naturally occurring, nonpheromonal attractants and repellents. Many are typically used as food additives or in cosmetics or perfumes, and are derived from diverse plant and animal sources. Capsaicin [44], the spicy component of chili peppers, is used in several bird, deer, and rodent repellents. Maple lactone [45], a common food additive and flavoring, is used in traps to attract cockroaches with its stale beer odor. Methyl... 

Relatively few foods contain significant amounts of vitamin D. In addition to conversion in situ by the body, the principal sources of vitamin D are foods derived from animal sources, including egg yolk, fatty fish and liver. Unfortified cows milk is not an important source of vitamin D. 

Numerous episodes have occurred in which humans have developed drug-resistant nontyphoid Salmonella infections that have been traced to animal sources (23). These bacteria can be transmitted to humans in food or through direct contact with animals. Antimicrobial resistance limits the tlierapeutic options available to veterinarians and physicians for the subset of clinical cases of nontyphoid Salmonella that require treatment. A recent example is a clone of Salmonella typhimurium DT 104 with chromosomally encoded resistance to ampicillin, tetracycline, streptomycin, chloramphenicol and sulfonamides, which has become increasingly common in humans in England and Wales since 1990 (24). Since 1992, only Salmonella enteritidis has accounted for more cases of human salmonellosis than Salmonella typhimurium DT 104 (25, 26). Multiresistant DT 104 has currently emerged in several European countries (27-29) outbreaks have been also reported in the United States in both cattle (30) and humans (31). 

In terms of percentage of protein content of basic sources, the animal sources far excel the plant sources. For example, the protein content of some typical unfortified foods is as follows 20-30% for cooked poultry and meats 19-30% for cooked or canned fish 25% for cheese 13-17% 17% for cottage cheese 16% for nuts 13% for whole eggs 7-14% for dry cereals 8.5-9% for white bread 7-8% for cooked legumes and about 2% for cooked cereals. 

Naturally, plant ingredients are not the only source of food and drinks. Actually, in advanced developed countries, food from animal source is dominating where milk and meat represent the most concrete examples of drink and food, respectively. Nevertheless, the prevalence of specific applications, such as protein components useful for human health, stimulates the development of plant consumption. As a counterpart, plants also contain threatening protein components (toxins and allergens) that require attention for an improved food security therefore, there is a need of detecting low-abundance proteins (the deep proteome) from plant tissues as schematically illustrated in Figure 1. It is within this context that this chapter purposely limits the discussion to plant proteomics. The description about the situation of low-abundance animal-derived food proteomics has been made by the same authors in various other documents (3-6). 

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