Nutritional significance

Efficient homeostatic controls of mammalians generally prevent serious toxicity from ingestion of the mineral nutrients. Toxicity may occur under conditions far removed from those of nutritional significance or for individuals suffering from some pathological conditions. Because of very low concentrations in foods, the trace elements are not toxic under normal nutritional conditions. Exceptions are selenium and iron (162). 

Table 14-2. Unsaturated fatty acids of physiologic and nutritional significance.

Nielsen FH Nutritional significance of the ultratrace elements. Nutr Rev 1988 46 337. 

TAMMINGA s, SCHULZE H, VAN BRUCHEM J, HUISMAN J (1995) The nutritional significance of endogenous N-losses along the gastro-intestinal tract of farm animals. Arch Tieremahr. 48 9-22. 

BRAVO L (1998) Polyphenols Chemistry, Dietary sources. Metabolism, and nutritional significance, Nutrition Reviews, 56, 317-33. 

Stintzing, F.C., Sebieber, A., Carle, R., Pbytocbemical and nutritional significance of cactus pear, Eur. Food Res. TechnoL, 212, 396, 2001. 

Toxic compounds polychlorinated biphenyls, polycyclic aromatic hydrocarbons, organochlorine pesticides, chlorinated pesticides, dioxins, veterinary drug residues, hormone residues, aflatoxins, toxic compounds in shellfish. Compoimds of nutritional significance in foods vitamins, fat, lipids, carbohydrates, protein, energy-calorific value, proximates, dietary fibre, ash. Other compounds hormones in blood serum... 

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). 

Suttle, N.F. 1973. The nutritional significance of the Cu Mo interrelationship to ruminants and non-ruminants. Pages 245-249 in D.D. Hemphill (ed.). Trace Substances in Environmental Health. VII. Univ. Missouri, Columbia, MO. 

MITHEN R., DEKKER M., VERKERK R RABOT S., JOHNSON I., The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods, J. Sci. Food and Agricult., 2000, 80, 967-984. 

Increase in vitamins, such as niacin, riboflavin pantothenic acid, Vitamin Be and Vitamin B12, is of great nutritional significance, especially where fortifying foods with synthetic vitamins is not practiced. 

The diet must provide those amino acids which the body cannot synthesize (essential amino acids, EAA) and nitrogen in the form of nonessential amino acids (NEA). Both EAA and NEA are required for biosynthesis of proteins and other nitrogen-containing compounds necessary for homeostasis or growth. Thus, the total nitrogen content of a specific food must be considered to be nutritionally significant. 

Various excellent reviews are available on phenolic compounds, their chemistry and analysis, content in foods and nutritional significance (Bravo, 1998 Dykes and Rooney, 2006 Manach et al., 2004 Naczk and Shahidi, 2006 Robbins, 2003). From a nutritional perspective, phenolic compoimds (especially tannins) are regarded as antinutritional factors due to their ability to form complexes with dietary proteins and minerals and digestive enzymes (Bravo, 1998). However, lately there has been increasing focus on the positive aspects of phenolics due to their ability to act as antioxidants which may offer potential health benefits such as prevention of diseases such as cancer and cardiovascular disease. 

Bravo, L. (1998). Polyphenols Chemistry, dietary sources, metabolism and nutritional significance. Nutr. Rev. 56, 317-333. 

Gurr, M. I. 1983. The nutritional significance of lipids. In Developments in Dairy Chemistry, Vol. 2, Lipids. P. F. Fox (Editor). Applied Science Publishers, New York, pp. 365-417. 

Riboflavin is stable to heat but is extremely sensitive to light, a fact of some nutritional significance. Do not leave bottled milk in the sunshine (see Fig. 15-8) Many products of photolysis are formed (Fig. 3-5). Among them is lumichrome. 

The vitamin D activity in animal products is contributed by both vitamin D3 and 25-hy-droxyvitamin D3. Typical values of the hydroxylated metabolite (/zg/100 g) are bovine muscle, 0.2-0.3 bovine liver, 0.3-0.5 bovine kidney, 0.5-1.0 (36) and egg yolk, 1.0 (37). 25-Hydrox-yvitamin D3 is of nutritional significance it is about five times more potent than vitamin D3 and occurs in significant amounts. In milk, for example, it accounts for 75% of the total vitamin D activity as estimated by the calcium transport assay (38). 

There are three main areas of particular nutritional significance for soft drinks. The fust is energy. Some soft drinks are formulated to deliver a rapidly... 

The second area of nutritional significance is that of the so-called isotonic drinks, which are of equivalent osmolality to body fluids. They promote extremely rapid uptake of body salts and water, and are very important products for sportspeople and others requiring almost instant hydration. 

Because neutron scattering experiments use central facilities, they require a strong justification. For food systems, the justification could be that the system is of great economic or nutritional significance in itself, or the results will be of significance for a wide range of food systems. 

Parodi, P. W. (2006). Nutritional Significance of Milk Lipids. 3rd edn. Springer, New York. 

Plants are the major source for dietary provitamin A. As mammals and humans cannot synthesize carotenoids, dietary provitamin A is obtained from plant sources that contain carotenoids having 2,6,6-trimethyl-l-cyclohexen-l-yl rings, such as P-carotene. More than 600 carotenoids have been identified in plants and algae, which together biosynthesize about 0.1 billion tons of carotenoids each year. However, only about ten carotenoids, including P-carotene, are nutritionally significant members of the provitamin A class that can be oxidatively metabolized to retinal in mammals and humans by such organs as the intestine, liver, and kidney and then reduced to retinol. 

Blair, R. and Reichert, R.D. (1984) Carbohydrate and phenolic constituents in a comprehensive range of rapeseed and canola fractions nutritional significance for animals. Journal of the Science of Food and Agriculture 35, 29-35. 

Occurrence in plants used for human and animal food is very common, so the raffinose oligosaccharides may be of some nutritional significance. For example, the seeds of food legumes often contain raffinose in amounts equal to or greater than the amounts of sucrose. Cottonseed and soybean meals (after oil extraction) are fairly rich in raffinose and stachyose, respectively.80 86... 

---