Nutritional composition vitamins

Important intrinsic quality criteria currently determining the market potential of new apple cultivars are related to the sensory quality such as fruit firmness (crispness) and the sugar and acidity contents. On the other hand, the nutritional composition (e.g. the vitamin or antioxidant contents) is currently not used as a criterion in the choice of cultivars, neither in conventional nor in organic fruit production. The difference in the content of such components between fruit species is in most cases more relevant than between cultivars of the same species (e.g. vitamin C content of oranges versus apples). 

Cow s milk is a complex and dynamic fluid that contains all nutrients needed for the development and growth of the calf. Milk contains lipids (dairy fat), high-quality protein, vitamins, minerals, and other bioactive components. The nutritional composition in milk varies depending on factors such as breed and age of the cow and the forage composition (Haug et al., 2007). Table 1.1 presents the different components of milk and their respective concentration per liter. Also presented in the table is an approximation of the daily contribution (%) of the different components in milk to the diet for adults, as well as the main health effects. 

The nutritional composition of ripe edible aril indicates that mangosteen contains a high percentage of carbohydrates, mostly in sugar form. It is relatively low in minerals and vitamins. The calcium and phosphorus content is high. The percentage of total soluble solids ranges from 13 to 15.2% in immature and 18.3 to 19% in mature fruits (Table 19.2). 

Elemental and nutritional compositions, fatty acid and amino acid compositions, and monosaccharide and vitamin contents of the cells are shown in Fig. 4-6, respectively. 

Anserine and carnosine consisting of P-alanine and L-histidine (Figure 22.1) are strong antioxidants against hypochlorite radical (CIO ), and they are antioxidants that reduce lipid oxidation, which affects flavor, aroma, texture, color, and nutritional composition [2,3]. Also, anserine and carnosine have immunoresponse modulation, blood fat reduction, and enhanced wound-healing functions in vivo [4-6]. Figure 22.2 shows an example of the physiological functionality of anserine and carnosine [6]. Anserine and carnosine remarkably reduced an oxidative stress in normal human volunteers in combination with vitamin C and ferulic acid. 

Because rice is such a predominant food in the diets of Oriental people, its nutrient composition is relatively more important than the nutritional composition of wheat in Western countries. In most wheat-eating countries, the cereals contribute only 30 to 40% of the average food-caloric consumption, whereas in the rice-eating nations some 60 to 80% of the calories come from rice. Thus, at Eiest, the Oriental diet includes only 20 to 40% vegetables, meats, fish, fruits, and all other foods that could furnish the missing vitamins and minerals. Under such dietary conditions, it is eeisy to understand how the nutrient composition of rice determines the health of those who subsist largely on it... 

The nutrient sparing effect of antibiotics may result from reduction or elimination of bacteria competing for consumed and available nutrients. It is also recognized that certain bacteria synthesize vitamins (qv), amino acids (qv), or proteins that may be utilized by the host animal. Support of this mode of action is found in the observed nutritional interactions with subtherapeutic use of antibiotics in animal feeds. Protein concentration and digestibiHty, and amino acid composition of consumed proteins may all influence the magnitude of response to feeding antibiotics. Positive effects appear to be largest... 

Nutritional Requirements. The nutrient requirements of mammalian cells are many, varied, and complex. In addition to typical metaboHc requirements such as sugars, amino acids (qv), vitamins (qv), and minerals, cells also need growth factors and other proteins. Some of the proteins are not consumed, but play a catalytic role in the cell growth process. Historically, fetal calf semm of 1—20 vol % of the medium has been used as a rich source of all these complex protein requirements. However, the composition of semm varies from lot to lot, introducing significant variabiUty in manufacture of products from the mammalian cells. 

The use of foods by organisms is termed nutrition. The ability of an organism to use a particular food material depends upon its chemical composition and upon the metabolic pathways available to the organism. In addition to essential fiber, food includes the macronutrients—protein, carbohydrate, and lipid—and the micronutrients—including vitamins and minerals. 

Peroxide formation has also been observed in multivitamin solutions for parenteral nutrition. Lavoie and co-workers [30] have studied the action of light, air, and composition on the stability of multivitamin formulations, and also total parenteral nutrition (TPN) admixtures containing and not containing vitamins and fatty acids. They analyzed the generation of peroxide in multivitamin solutions and in TPN for adults and neonates. The analysis of multivitamin solutions for enteral use revealed the presence of peroxides at the initial opening of the bottle. The levels were higher in Poly-Vi-Sol (vitamin A, Vitamin D, and vitamin C, vitamin Bb riboflavin, and... 

Diets are isocaloric. The composition of the test and control (reference protein) diet (calculated on a dry weight basis) is 10% protein (1.6% nitrogen), 1 % AIN vitamin mix 76,3.5% AIN mineral mixture 76 (Nutritional Biochemicals), 0.2% choline bitartrate, 5% cellulose (only if test food is <5% total dietary fiber), corn oil to 10% total fat, and corn starch to total 100%. To account for differences in the protein content of the test diet, the level of corn starch can be adjusted (Joint FAO/WHO Expert Consultation, 1991). The chemical composition (proximate analysis) of the test protein must be measured before test diets are formulated. The proximate analysis of the test and control diets are to be measured after the diets are formulated, but before they are fed, to ensure that the protein content is the same for all diets, and that the diets are isocaloric. 

The leaves of celery are more nutritive than stalks, especially in vitamin A, protein and calcium. Traces of copper and arsenic have been reported in the tuberous root. The herb contains the glucoside apiin (Anon., 1952). A nutritive analysis of celery leaves is given in Table 22.1. Celery seeds are also nutritive. The major composition of the seeds is carbohydrate, followed by fat, protein and ash. They also contain micronutrients and vitamin A. Table 22.2 gives the composition of celery seeds as per ASTA and the USDA Agricultural Handbook. 

The chemical composition determines the nutritive properties of milk and its quality. The major constituents are water, fatty matter, proteins, and sugar however, they are not necessarily more important than minor constituents, such as vitamins, enzymes, and minerals, as the latter also play an important role in nutrition. The determination of such minor constituents is therefore of great significance [2-4]. 

Diet from a certified producer only should be used. The composition of the diet should be described in an analytical certificate with regard to nutritional constituents (carbohydrates, fat, protein, vitamins, minerals) and for contaminants (nitrosamines, alia-... 

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