Nutritional constituents

Hopfer U [1992] Digestion and absorption of basic nutritional constituents. In Devlin TM (ed.), Textbook of Biochemistry, 3rd ed. Wiley-Lise, New York, Chichester, Brisbane, Toronto, Singapore, pp. 1059-1092... 

Bove KE, Daugherty CC, Tyson W, Mierau G, Heubi JE, Balistreri WF, Setchell KDR (2000) Bile acids synthetic defect and liver disease. Pediatr Dev Pathol 3 1-16 Hopfer U (2002) Digestion and absorption of basic nutritional constituents. In Devlin T (ed) Textbook of Biochemistry with Clinical Correlations. Wiley- Liss, New York, pp 1110-1113 Clark ML and Harries JT (1975) In McColl I, Sladen GE (eds) Intestinal Absorption in Man. Academic Press, New York, p. 195... 

Many nutritional effects on xenobiotic metabolism have been noted, but the information is scattered and often appears contradictory. This is one of the most important of several neglected areas of toxicology. This section is concerned only with the effects of nutritional constituents of the diet the effects of other xenobiotics in the diet are discussed under chemical effects (see Section 9.5). 

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-... 

The use of supercritical carbon dioxide as a solvent for the deacidification of olive oils was suggested (1,2), according with preliminary results that have shown the selective preference of carbon dioxide towards the FFA fraction and at the same time retaining the nutritional constituents of the oil (1). 

Yang, J.S. Fu, Y.H. Liu, T.Y Effects of irradiation treatment on nutritive constituents of garlics, gingers, onions and potatoes. Research Rep. 144, Food Industry Research and Development Institute, Hsinchu, Taiwan, ROC, 1979... 

MAP in general tend to maintain low (1-5%) and high CO (5-10%) concentrations, and in combination with low temperature storage, maintains sensory as well as microbial quahty of perishable commodities, it maintains the tissue stracture and nutritional constituents and inhibits enzymatic browning reaction on the cut surfaces. The research, developments and apphcation of MAP have increased in the last decade to meet the requirement of extending the shelf life of commodities, minimizing losses and providing wholesome and nutritious food to the people. 

CapabiUty to hydrolyze nutritional constituents (e.g., galacto- and fructo-oligosaccharides)... 

Matthaus, B., Angelini, L.G., 2005. Anti-nutritive constituents in oilseed crops from Italy. Ind. Crops Prod. 21, 89-99. 

Minerals. Nuts are considered to be a good source of minerals essential for nutrition, supplying elements of copper, manganese, iron, and sulfur (see Mineral nutrients). The values for the mineral constituents of many nuts shown in Table 2 are averages of available analytical data. Values for the mineral content of the peanut kernel (28) and ash constituents in the macadamia kernel (29) and cashew (26) have also been reported. Chufa nuts have a high sihcon content. 

Amino acids are the main components of proteins. Approximately twenty amino acids are common constituents of proteins (1) and are called protein amino acids, or primary protein amino acids because they are found in proteins as they emerge from the ribosome in the translation process of protein synthesis (2), or natural amino acids. In 1820 the simplest amino acid, glycine, was isolated from gelatin (3) the most recendy isolated, of nutritional importance, is L-threonine which was found (4) in 1935 to be a growth factor of rats. The history of the discoveries of the amino acids has been reviewed... 

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

This makes choline an important nutritional substance. It is also of great physiological interest because one of its esters, acetylcholine [51-84-3] appears to be responsible for the mediation of parasympathetic nerve impulses and has been postulated to be essential to the transmission of all nerve impulses. Acetylcholine and other more stable compounds that simulate its action are pharmacologically important because of their powerful effect on the heart and on smooth muscle. Choline is used clinically in Hver disorders and as a constituent in animal feeds. 

Davies, J.N. Hobson, G.E. (1981). The constituents of tomato fruit the influence of environment, nutrition and genotype. CRC Critical Reviews in Food Science and Nutrition, pp. 205-80. 

Myo-inositol is one of the most biologically active forms of inositol. It exists in several isomeric forms, the most common being the constituent of phospholipids in biological cell membranes. It also occurs as free inositol and as inositol hexaphosphate (IP6) also known as phytate which is a major source from food. Rice bran is one of the richest sources of IP6 as well as free inositol. Inositol is considered to belong to the B-complex vitamins. It is released in the gastrointestinal tract of humans and animals by the dephosphorylation of IP6 (phytate) by the intestinal enzyme phytase. Phytase also releases intermediate products as inositol triphosphate and inositol pentaphosphate. Inositol triphosphate in cellular membrane functions as an important intra- and intercellular messenger, that merits its value as a nutritional therapy for cancer. 

Johns T (1999) Plant constituents and the nutrition and health of indigenous peoples. In Nazarea VD (ed) Ethnoecology. Situated Knowledge, Located Lives. The University of Arizona Press, Tucson, p 157... 

Matrix Components The term matrix component refers to the constituents in the material aside from those being determined, which are denoted as analyte. Clearly, what is a matrix component to one analyst may be an analyte to another. Thus, in one hand for the case of analyses for elemental content, components such as dietary fibre, ash, protein, fat, and carbohydrate are classified as matrix components and are used to define the nature of the material. On the other hand, reference values are required to monitor the quality of determinations of these nutritionally significant matrix components. Hence, there is a challenging immediate need for certified values for dietary fibre, ash, protein, fat, and carbohydrate. Concomitantly, these values must be accompanied by scientifically sound definitions (e.g. total soluble dietary fibre, total sulpha-ted ash, total unsaturated fat, polyunsaturated fat, individual lipids, simple sugars, and complex carbohydrates). 

DF and antioxidants are generally addressed separately as groups of food constituents in both chemical and nutritional studies. However, it is a little-known fact that a substantial proportion of the antioxidant polyphenols and carotenoids contained in fruit and vegetables are linked to DF (Saura-Calixto and others 2007), and some of the postulated benefits of fiber intake can be attributed to these associated compounds. These compounds are not bioaccessible in the human small intestine, but they... 

DF is a major constituent of plant foods, and its importance in nutrition and health is widely recognized. Numerous clinical and epidemiological studies have addressed the role of DF in intestinal health and in the prevention of cardiovascular disease and cancer, obesity, and diabetes (Sungsoo Cho and Dreher 2001 Spiller 2005). The recommended daily intake of DF is 25-30 g/person (Lunn and Buttriss 2007). 

This, in part, was probably due to the fact that the major constituent of the analysis was silica, which is the major constituent of all soils. The other constituents of soil are important to plants, but their relationship to plant nutrition is not understood. 

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