Other Nutritional Benefits

When milk fat is included in the diet it can confer a number of additional health related benefits. These aspects of milk fat nutrition have recently been reviewed in some detail (Parodi, 2004) and are summarized briefly below  

Even though milk fat contains some fatty acids that may elevate plasma total and LDL-cholesterol levels, which are risk factors for CHD, this effect is balanced by concurrent increases in levels of anti-atherogenic HDL-choles-terol. In addition, saturated fatty acids reduce plasma levels of atherogenic Lp[a] and produce a less atherogenic LDL particle size. Dietary intervention studies, where there was a substantial reduction in saturated fat intake and plasma cholesterol levels, did not produce an improvement in CHD or total mortality. Prospective epidemiological studies provide no evidence that saturated fatty acids are a risk factor for CHD. Indeed, in two large studies, saturated fatty acids were inversely associated with risk. 

Milk fat contains several compounds that have demonstrated anticancer activity in animal models. The more important ones are rumenic acid, a potent inhibitor of mammary tumorigenesis, sphingomyelin and other sphingolipids that prevent the development of intestinal tumors and butyric acid, which prevents colon and mammary tumor development. Emerging evidence suggests that milk fat can prevent intestinal infections, particularly in children, prevent allergic disorders, such as asthma and improve the level of long-chain co-3 polyunsaturated fatty acids in blood. 

Fat is an essential component of the diet, and inclusion of milk fat as part of a balanced diet should be advantageous rather than detrimental. 

Ahrens, E.H., Hirsch, J., Insull, W., Tsaltas, T.T., Blomstrand, R., Peterson, M.L. 1957. The influence of dietary fats on serum-lipid levels in man. Lancet. 1, 943-953. 

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Other nutritional benefits that are claimed by some producers include the delivery of essential vitamins and minerals, especially to children. 

GI), like other staple starchy foods such as some types of rice and white bread (Foster-Powell et al., 2002). However, boiled waxy or new potatoes, and potatoes prepared in different ways, have lower GI values and so carry reduced concern for diabetics (Henry et al., 2005). Eating potatoes in mixed meals will further alter GI levels, and the nutritional benefits of potato indicate that they are generally a useful and nutritionally beneficial component of the human diet (McGregor, 2007). 

Solvent-free enzymatic interesterification of milk fat alone or with other fats or fatty acids provides the most acceptable route for modification of the triacylglycerol structures in milk fat and further research and development in this field is expected to provide physical and physiological benefits. From a nutritional perspective, it is of interest to examine the effects of randomized milk fat on serum cholesterol. Christophe et al. (1978) reported that substitution of native milk fat with chemically-randomized interester-ified milk fat reduced cholesterol levels in man. However, others found that there was no effect on serum cholesterol levels in man as a result of substitution of ezymatically randomized milk fat (De Greyt and Huyghebaert, 1995). Further studies are required to determine if interesterilied milk fat provides a nutritional benefit. 

Kaufman et al. (1997) concluded that sprouting of edible beans increased aglycones levels. Legume sprouts also contain high levels of vitamin C and more soluble proteins. The sprouts are routinely used in the Asian diet and should be widely used in other diets to achieve higher nutritional benefit. The increase in daidzein,... 

I have spent at least 8 years, and millions of dollars of research funds, working on ways to deliver insulin, growth hormone, and other peptide drugs into the body without using a syringe. Any pharmaceutical company that could accomplish this feat would capture a multibillion-dollar market. There is a clear financial incentive to produce a peptide pill. However, the conclusions from this research, which are published throughout the world, remain to this day that peptides are destroyed when they enter the hostile environment of the human digestive tract. They just become another protein meal. Their constituent amino acids are absorbed for a nutritional benefit just like any other food source. 

Another application of liposomes is in the cosmetics industry. Liposomes can be formed that encapsulate a vitamin, herbal agent, or other nutritional element. When applied to the skin, the liposomes pass easily through the outer layer of dead skin, delivering their contents to the living skin cells beneath. As with the pharmaceutical liposomes, these liposomes, sometimes called cosmeceuticals, fuse with skin cells. Thus, they directly deliver the beneficial cosmetic agent directly to the cells that can benefit the most. 

There may be some nutritional benefits in consuming Immature and germinated soybeans compared to products prepared from mature soybeans. For example, ascorbic acid and 6-carotene are present in rather high amounts in immature and germinated soybeans, whereas mature soybeans are practically devoid of these vitamins. Content of some of the other vitamins and minerals may differ appreciably, but the general composition of soybeans at the three stages of maturity is essentially the same. 

IV. Nutrition-Related other Health Benefits of Seaweed 2S... 

IV. NUTRITION-RELATED OTHER HEALTH BENEFITS OF SEAWEED... 

Other developmental effects caused by a symbiotic virus from a parasitoid may involve the nutritional physiology of the host. An increase in trehalose levels in the hemolymph of II. virescens parasitized by M. croceipes could be duplicated by the injection of the calyx fluid from the parasitoid (111). Though there is no known explanation for the increase in trehalose, it is proposed to result from the release of glucose that is catabolized to trehalose in the host (13). An increase in the host hemolymph trehalose level may have a nutritional benefit for M. croceipes which is a hemolymph feeder. 

Consumption of diets rich in fhiits, vegetables and grains is correlated with a reduced risk of diseases such as cancer and heart disease in humans (1),(2). The benefit of plant foods is not solely due to the levels of vitamins or other nutritive factors they contribute to the diet, but may be due to activities of nonnutritive factors found in many plants. For example, many plant secondary components are antioxidants, and it has been hypothesized that antioxidant activity underlies the stated dietary correlation (3). 

Breads Leavened with Yeast and other Microorganisms. Among the special nutritional benefits attributed... 

On the other hand, the light to moderate use of spirits may indirectly confer nutritional benefits. A drink of liquor taken before a meal may help to insure that optimal amounts of foods are consumed because its calming effect relaxes those who (1) cannot eat enough because of jitters, or (2) are nervous, compulsive eaters. Also, small amounts of brandies, cordials, or liqueurs are thought to aid digestion. 

The health imparting qualities of milk are indicated by the fact that daily consumption of a quart (950 ml) of cow s milk furnishes an average adult approximately all the fat, calcium, phosphorus, and riboflavin 1/2 the protein 1/3 of the vitamin A, ascorbic acid, and thiamin 1/4 of the calories and, with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. These and other nutritional and health benefits of milk are detailed under two earlier headings of this section entitled "Nutrients of Milk" and "Milk as a Food" hence, the reader is referred thereto. 

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