Subject dietary sources

Subjects Dietary comparison Response for organic compared with conventional Source... 

Identification of black tea as the primary source of flavonols (42.7%), procyanidins (49.5%), and catechins (63.6%) is again consistent with published literature for tea-drinking nations.For example, a study of 1900 Welsh men also observed that tea was the main dietary source of flavonols.Interestingly, 5.4 + 3.0 cups of tea were consumed by these subjects per day between 1979 and 1983 whereas the Scottish participants reported consuming only 2.8 + 2.4 cups of tea per day. This may reflect the current downward trend in tea consumption in the United Kingdom especially by adults under 50 years and also suggests that flavonols are obtained from other food sources in the Scottish diet. Hertog, for... 

Process flavors are widely used in prepared foods to enhance the taste and odor of these products. Process flavors were identified as potential dietary sources of heterocyclic amines, both monocyclic heteroaromatic amines (MHAs), and polycyclic heteroaromatic amines (PHAs). MHAs are innocuous substances, some of which have flavoring characteristics. However, PHAs are reported to be potent mutagens and animal carcinogens (Munro et aL, 1993) and have been the subject of significant interest regarding their potential human health risk. 

Table 128.2 Prevalence of adequate urinary iodine concentration (at least 100rrg/l) in 2000-2001 by subjects categorized by manner, frequency and recency of consumption of dietary sources of iodine... 

Average intake of /3-carotene by test subject from dietary sources 6.9S /tmol/day... 

In our model, subjects are allowed to resume self-selected diets after 36 hr postdose. This may result in changes in plasma /3C concentrations as a function of occasional large fluctuations in dietary intake of several milligrams. Since APE represents the proportion of plasma /3C molecules that are labeled with addition of unlabeled /3C to the plasma pool from dietary sources will decrease APE even though the concentration of labeled /SC remains unaffected. In such instances, the data can be expressed as the plasma concentration of labeled /3C (e.g., nmol/liter) by multiplying APE... 

Remarkably little is known concerning the nature and distribution of alkanes in mammals. Usually less than 1%, if any, of mammalian waxes are hydrocarbons (compared with up to 90% of insect cutin) and when alkanes do occur in waxes and in fats the pattern is very complex " . This may be the result of the accumulation in the fat tissues of alkanes from a variety of dietary sources. Egg, duck and chicken fat contain predominantly C20 to C23 alkanes whereas lard and meat fats generally include small amounts of the C25 to C31 compounds Bovine tissues (e.g. liver, heart) contain n-Ci2 to n-C3i alkanes and phytane " ". The surface lipids of human skin contain up to 1% alkanes in a range C15-C35 which shows widespread variations between subjects. C-dating for these alkanes showed an age ca 30,000 years consistent with contamination with petroleum products from the environment... 

Over the last 100 years, the grapevine Vitis vinifera L. (Vitaceae), the primary source of wine, has been the subject of numerous chemical studies. While stilbenoids are found in a number of plant species [19], grapes and related products are the most significant dietary source of these substances [20]. Stilbenoids are non-flavonoid polyphenols with an essential structural skeleton of two aromatic rings joined by an ethylene bridge (C6-C2-C6). Over 1,000 stilbenoids have been... 

It now appears indisputable that all of the izidine alkaloids found in amphibian skins have a dietary source. The history and current status of the dietary hypothesis has been the subject of an important review. ... 

Effects of two levels of dietary fat on dietary calcium utilization were investigated in another study conducted at the University of Nebraska. A group of 10 healthy, young adult subjects who were fed a measured, laboratory controlled diet based on ordinary foods providing 43% of the calories from mixed sources of fat were individually age, sex, race, and weight matched to subjects from other studies consuming measured, laboratory controlled diets providing approximately the same amount of calcium but only 23% of the calories from various fat sources. Other aspects of these studies were basically as previously described. 

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