Protein nutritive value, effect from

However, this reaction cannot possibly account for the inhibitory effect of sulfite. It is thought that sulfur dioxide reacts with the degradation products of the amino sugars, thus preventing these compounds from condensing into melanoidins. A serious drawback of the use of sulfur dioxide is that it reacts with thiamine and proteins, thereby reducing the nutritional value of foods. Sulfur dioxide destroys thiamine and is therefore not permitted for use in foods containing this vitamin. 

It was pointed out before that studies on marine fish from India indicate that the proteins from them are about 93% digestible by man (Qureshi, 1951). The United States Fish and Wildlife Service has studied the nutritive value of the proteins extracted from the flesh of 17 species of fish. It was found that these marine proteins were equally effective in promoting growth in rats. As compared with proteins from beef round they were comparable in growth promoting effectiveness (Nilson, Martinek, and Jacobs, 1947). Earlier studies had indicated that the growth-promoting... 

Sea lettuces are rich in nutrients with medicinal and health-promoting effect. From a nutritional standpoint, the main properties of sea lettuces are their richness in polysaccharides, protein and amino adds, fatty adds, minerals, and vitamins. Therefore, their nutritional value makes them valuable food supplements. Further, sea lettuces may be used to fortify processed foods. Food preparations from sea lettuces worldwide maybe studied to increase sea lettuce utilization. Moreover, recognition of sea lettuces as sources of diverse bioactive principles may open medicinal potential of sea lettuces and there is a great potential to be used in pharmaceuticals. Therefore, combination between culinary use and research on bioactive compounds may revitalize the use of sea lettuces in the newly health conscious consumers. Sea lettuce products could be used for food fortification, enrichment, and multipurpose applications. 

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