Dietary Proteins

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

It is only when the renal tubular function becomes disturbed that hyperamino aciduria appears, in comparison to normal subjects, under the influence of protein overloading in the diet (S34). Dubois et al. attribute also to the same renal tubular deficiency the temporary rise in amino aciduria observed in the first days of high-protein dietary treatment of kwashiorkor cases (D25, D26), a situation which has also been seen by others (C9, M4). It has been attributed both to hepatic and renal deficiencies (C3). 

Date pulp is low in fat and protein but rich in sugars, mainly fructose and glucose, making it a potent source of caloric energy. It contains excellent amounts of amino acids for protein dietary minerals such as selenium, potassium, calcium, magnesium, manganese, and iron several B vitamins vitamin C omega fatty acids phytosterols and both insoluble and prebi-... 

If you ve encountered date pits, you know their usual fate—they are promptly discarded. But wait a nutritional study of date pits has documented their exceptional nutrient density, especially of protein, dietary fiber, and omega oils composed mainly of oleic acid, the same omega-9 monounsaturated fat famous in olive oil. Date pits may offer an inexpensive nutrient and oil source from what is currently a waste material. Simply through extraction or pulp processing of the pits, some future entrepreneur will recover those inedible pits and transform them into useful food products ... 

Protein Dietary fibre Soluble fibre Carbohydrates Ash... 

Fate of Proteins Dietary proteins are digested to amino acids, which are absorbed into the blood. In cells, the amino acids are converted to proteins or used to make various nitrogen-containing compounds such as neurotransmitters and heme. The carbon skeleton may also be oxidized for energy directly, or converted to glucose. 

In 1995, researchers conclnded that tree nuts, as one of the integral plant foods in the traditional Mediterranean diet, had been overlooked by the nntrition research community [2]. In 1997, the World Cancer Research Fund (WCRF) acknowledged that nuts and seeds, which have been common in hnman diets since preagricultnral times, are nntrient dense and a good source of unsaturated fats, protein, dietary fiber, phytochemicals, and micronutrients [3]. Interestingly, the WCRF referred to Brazil nuts, macadamias, and cashews as seeds [3]. According to the WCRF, nuts needed to be identified separately in human studies to better evaluate their protective effects on human health [3]. 

Zetin M, Plon L, DeAntonio M. MAOI reaction wifti powdered protein dietary supplem ent. J Clin Psychiatry (1987) 48, 499. 

Cereal foods are important components of the daily diet, providing carbohydrates, proteins, dietary fibre and vitamins. Cereals are also sources of many phytochemicals, including phytoestrogens, phenolic compounds, saponins, phytic acid and sterols. 

Haschemeyer AEV, Persell R, Smith MAK (1979) Effect of temperature on protein synthesis in fish of the Galapagos and Perlas Islands. Comp Biochem Physiol 64B 91-95 Hawkins AJS (1985) Relationships between the synthesis and breakdown of protein, dietary absorption and turnovers of nitrogen and carbon in the blue mussel, Mytilus edulis. Oecologia 66 42-49 Hawkins AJS, Bayne BL, Day AJ (1986) Protein turnover, physiological energetics and heterozygosity in the blue mussel, Mytilus edulis. the basis of variable age-specific growth. Proc R Soc (Lond) B 229 161-176... 

Fiber, Potassium (Realtive claims) 10 % more of the DRV (Protein, Dietary fiba, potassium) of the RDI or the DRV per reference amount customarily consumed )er 100 g of food than an appropriate food... 

The nutritional value of a food is mainly determined by the amount of protein it contains and the quahty of that protein. Dietary protein quahty depends on how well the essential amino acid content... 

Protein. Dietary protein increases the rate of calcium absorption from the small intestine. The probable explanation of this phenomenon is that the amino acids, especially lysine and arginine, liberated in the course of protein digestion, form soluble calcium salts which are easily absorbed. But any advantage from increased absorption will likely be more than counterbalanced by the increas urinary loss of calcium on high-protein diets. 

The total daily sulphate output, expressed as H2SO4, is about 2 gm., and is derived from the sulphur-containing amino acids, cystine and methionine, of the protein dietary. About 80 per cent, of total sulphate is inorganic, and 20 per cent, is organic, arising from the detoxication of phenols produced during the putrefaction of proteins in the digestive tract. 

Phenols.— Aromatic hydroxy compounds mostly derived from tyrosine and tryptophane putrefaction occur in the urine in normal health. The adult value on a mixed diet ranges from 20-60 mg. per diem, but is greatly increased in intestinal stasis and excessive protein dietaries. 

Porch, J. and H. Krueger. 2001. PS 149B1 Binary Insecticidal Crystal Protein Dietary Toxicity to Parasitic Hymenoptera Nasonia vitripennis) Final Report Lab Project Number 379-115. Unpublished study prepared by Wildlife International, Ltd. 27 p. OPPTS 885.4340 ... 

Cereal-based foods are the most important source of nutrients for mankind (FAO 2009). Table 17.1 summarizes the contribution of the most important foods to the average human diet. Cereals continue to be the primary sources of energy, due to the high starch content, protein, dietary fiber, B-vitamins, and minerals. The majority of diets are based on one particular cereal grain as the main substance in most countries around the world. The cereals most widely consumed are rice, wheat, and maize, mainly by inhabitants of Asia, Europe-United States-Canada, and Latin America, respectively. In Africa, maize, sorghum, and millets are widely cultivated in order to produce grains for the manufacturing of many traditional foods (Chapter 16). 

For the following cereal processes describe how they affect starch, protein, dietary fiber, vitamin content, bioavailability, and overall nutritional value. 

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