Nutritional implications

Asp NG, Amelsvoort JM and Hautvast JG. 1996. Nutritional implications of resistant starch. Nutr Res Rev 9 1-31. 

Warded, J.M., Wright, A.J., Bardsley, W.G. and D Souza, S.W. (1984) Bile salt-stimulated lipase and esterase activity in human milk after collection, storage, and heating nutritional implications. Pediatr. Res. 18, 382-386. 

J.A. Joseph, N.A. Denisova, D. Bielinski, D.R. Fisher and B. Shukit-Hale, Oxidative stress protection and vulnerability in aging putative nutritional implications for intervention. Mech. Ageing Dev. 116 (2000) 141-153. 

Longland, A.C. (2001) Plant carbohydrates analytical methods and nutritional implications for equines. Internal communication, Institute of Grassland and Environmental Research, Aberystwyth, UK. 

Cheek, P. R. and Kelly, J. D. 1989. Metabolism, Toxicity and Nutritional Implications of Quinolizidine (Lupin) Alkaloids. In Recent Advances of Research in Antinutritional Factors in Legume Seeds Animal Nutrition, Feed Technology, Analytical Methods. Proceedings of the First International Work shop on Antinutritional Factors ANF) in legume seeds. November 23-25, 1988 (Huisman, J., Poel, T. F. van der and Liener, I. E. eds.), pp. 189-201. Agricultural University, Wageningen. 

Paige, D. M. and Bayless, T. M. 1981. Lactose Digestion Clinical and Nutritional Implications. Johns Hopkins University Press, Baltimore. 

Simoons, F. J. 1981. Geographic patterns of primary adult lactose malabsorption. A further interpretation of evidence from the Old World. In Lactose Digestion Clinical and Nutritional Implications. D.M. Paige and T.M. Bayless (Editors). Johns Hopkins University Press, Baltimore, pp. 23-48. 

National Dairy Council. 1985. Nutritional implications of lactose and lactase activity. Dairy Council Digest 56, 25-30. 

It may also be surprising how easily this racemization may occur. Friedman and Liardon (126) studied the racemization kinetics for various amino acid residues in alkali-treated soybean proteins. They report that the racemization of serine, when exposed to 0.1M NaOH at 75°C, is nearly complete after just 60 minutes. However, caution must be used when examining apparent racemization rates for protein-bound amino acids. Liardon et al. (127) have also reported that the classic acid hydrolysis, employed to liberate constituent amino acids, causes amino acids to racemize to various degrees. This will necessarily result in D-isomer determinations that are biased high. Widely applicable correction factors are not possible since the racemization behavior of free amino acids is different from that of amino acid residues in proteins (which can be further affected by sequence). Of course, this is not a problem for free amino acid isomer determinations since the acid hydrolysis is unnecessary. Liardon et al. also describe an isotopic labeling/mass spectrometric method for determining true racemization rates unbiased by the acid hydrolysis. For an extensive and excellent review of the nutritional implications of the racemization of amino acids in foods, the reader is directed to a review article written by Man and Bada (128). 

JG Hawkes, R Villota. Folates in foods reactivity, stability during processing, and nutritional implications. CRC Crit Rev Food Sci Nutr 28 439-540, 1989. 

Simopoulos A. P. (2006). Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation nutritional implications for chronic diseases. Biomed. Pharmacother. 60 502-507. 

Human milk differs from cows milk in that it contains two lipases, a lipoprotein lipase and a bile salt-stimulated lipase. The ability of the latter to cause considerable hydrolysis of ingested milk lipids has important nutritional implications. 

Hall, B., Muller, D.P.R. 1982. Studies on the bile salt stimulated lipolytic activity of human milk using whole milk as source of both substrate and enzyme. I. Nutritional implications. 

Source Reprinted with permission from R.R. Eitenmiller, Vitamin E Content of Fats and Oils Nutritional Implications, Food Technol., Vol. 51, no. 5, p. 80, 1997, Institute of Food Technologists. ... 

Eitenmiller, R.R. 1997. Vitamin E content of fats and oils Nutritional implications. Food Technol. 51, no. 5 78-81. 

Nutritional Implications. The nutritive quality of any protein depends on three factors amino acid composition, digestibility, and utilization of the released amino acids. Bacemization brought about by processing can impair the nutritive value of proteins by (a) generating non-metabolizable forms of amino acids (D-enanticmers), (b) creating peptide bonds inaccessible to proteolytic enzymes, and (c) toxic action (or interaction) of specific D-enanticmers. Little is known concerning the health consequences of human consumption of racemized proteins. No study has specifically evaluated amino acid losses due to racemization within food proteins. 

We conducted a human metabolic balance study to test the concept of dietary phytate/zinc molar ratio as a predictor of zinc bioavailability to humans. Using unaltered or enzymatically dephytinlzed wheat bran with ordinary foods we attained phytate zinc molar ratios of about 1 and 12 with relatively high intakes of dietary fiber in the menus and found no difference in zinc balance. Retrospectively, the result may be qualified on the basis of the magnitude of the zinc Intake and possible adaptive or homestatic responses over the period of the study. A second study was then conducted and a wider range of phytate/zinc molar ratio was provided than in the first study. We will briefly outline the first study, give a progress report on the second study and, with some information on phytate intakes obtained by our laboratory, discuss the nutritional implication. 

X. Serrano and E. Villalbi, Nutrition Implication, Bellaterra, Barcelona, Spain, pp. 188-197. 

Ingenbleek Y, Young V. Transthyretin (prealbumin) in health and disease Nutritional implications. Annu Rev Nutr 1994 14 495-533. 

Roth MS, Martin AB, Katz JA. Nutritional implications of prolonged propofol use. Am J Health Syst Pharm 1997 54 694-695. 

ViLLOTA R and Hawkes JG (1985) Food applications and the toxicological and nutritional implications of amorphous silicon dioxide. Crit Rev Food Sci Nutr 23 289-321. 

Fnrthermore, there is considerable interest in studying the oxidative-reductive properties of polyphenols in view of their medical and nutritional implications. One of their properties is the... 

Simopoulos AP (2(X)6) Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation nutritional implications for chronic diseases. Biomed Pharmacother 60 502-507 Small GW, Bookheimer SY. Thompson PM, Cole GM, Huang SC, Kepe V, Barrio JR (2008) Current and future uses of neuroimaging for cognitively impaired patients. Lancet Neurol... 

Source Johnston, T.K., Nutritional implications of vegetarian diets, in Modem Nutrition in Health and Disease, 9th edn. Shills, M.E. et at, Eds., Williams Wilkins, Baltimore, MD, 1999. 

Murphy, M.E. (1994). Amino acid compositions of avian eggs and tissues nutritional implications. J. Avian Biol, 25,27-38. Murphy, M.E. King, J.R. (1982). Amino acid composition of the plumage of the White-crowned sparrow. Condor, 84, 435-8. 

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