Vitamin wheat

Deficiency Diseases. Not only did cereals make an important contribution to improving the general status of humankind, but they also were important dietary components of some groups of people who showed certain nutritional deficiencies. This observation led to the discovery of some of the vitamins. These deficiency diseases have been most prominently associated with use of rice, com, and wheat. 

In a study of the effect of nutrition on reproduction in the rat in the 1920s, Herbert Evans and Katherine Bishop found that rats failed to reproduce on a diet of rancid lard, unless lettuce or whole wheat was added to the diet. The essential factor was traced to a vitamin in the wheat germ oil. Named vitamin E by Evans (using the next available letter following on the discovery of vita-... 

Some of the nutrients lost when the wheat germ and bran are discarded are returned to the flour by adding small amounts of vitamins and minerals. Among the nutrients most commonly added are niacin, thiamine, riboflavin, folic acid, iron, and calcium. 

Seven diets were constructed from purified natural ingredients obtained from either C3 (beet sugar, rice starch, cottonseed oil, wood cellulose, Australian Cohuna brand casein, soy protein or wheat gluten for protein) or C4 foodwebs (cane sugar, corn starch, com oil, processed corn bran for fiber, Kenya casein for protein) supplemented with appropriate amounts of vitamins and minerals (Ambrose and Norr 1993 Table 3a). The amino acid compositions of wheat gluten and soy protein differ significantly from that of casein (Ambrose and Norr 1993). 

Squalene is an isoprenoid compound that is found in large quantities in shark liver and in smaller quantities in olives, rice bran and wheat germ. It is a bactericidal compound and an antioxidant and it aids in skin nutrition. Several cosmetic applications of rice bran and rice bran oil arise from the biological effects of their squalene, vitamin E and y-oryzanol content. Since these compounds are fat-soluble, rice bran oil is used for all these preparations. 

Coextrusion is the process of extruding two or more materials simultaneously or in tandem. It allows a combination of an ingredient such as wheat flour, which is inexpensive and easily enriched with vitamins and minerals, with dairy protein, which provides functionality and texture. For example, an early coextrusion of wheat flour and rennet casein was performed by van de Voort et al. (1984), who obtained products with varying characteristics depending on process parameters. 

McCarrrison R (1926) The effect of manurial conditions on the nutritive and vitamin values of millet and wheat . Indian Journal of Medical Research, 14, 351-378. 

Malabsorption Syndrome, with Special Reference to the Effects of Wheat Gluten (Frazer), 5, 69 Mellituria, Nonglucose (Sidbury), 4, 29 Microbiological Assay Methods for Vitamins (Baker and Sobotka), 5, 173 Organic Acids in Blood and Urine (Nordmann and Nordmann), 4, 53 Paper Electrophoresis Principles and Techniques (Peeters), 2, 1 Paper Electrophoresis of Proteins and Protein-Bound Substances in Clinical Investigations (Owen), I, 238 Parathyroid Function and Hyperparathyroidism, Biochemical Aspects of (Nordin), 4, 275... 

Another fat-soluble vitamin, E, was found by Evans and Bishop in 1923. Pregnant rats on a defined diet (alcohol-extracted casein, cornstarch, and lard) supplemented with butter (vitamins A and D) and yeast extract (vitamin B group) produced few young because of fetal resorption. Male rats on the same diet were sterile. The disorders, which have not been identified in man, were corrected by wheat-germ oil, from which tocopherol, the active ingredient, was isolated in 1936. In spite of intensive investigations and a recognition that the vitamin is an antioxidant and destroyer of free radicals, the function of vitamin E remains obscure. 

Vitamin E (tocopherol) and related compounds only occur in plants (e.g., wheat germ). They contain what is known as a chro-man ring. In the lipid phase, vitamin E is mainly located in biological membranes, where as an antioxidant it protects unsaturated lipids against ROS (see p. 284) and other radicals. 

The major sources of folate are green vegetables, citrus fruits, legumes, egg yolk, wheat germ, and yeast [417]. This vitamin can be added only in the form of pteroylmonoglutamic acid [402]. The multiplicity of forms, low stability, low concentration, and the complex extraction and detection techniques make the analysis of folate in food a difficult task. 

Vitamin Bg (8.47, pyridoxine) is a pyridine-alcohol, but its biologically active forms are pyridoxal 5-phosphate and the corresponding pyridoxamine. Like all the members of the vitamin B complex, it occurs in yeast, bran, wheat germ, and liver. It is a coenzyme of... 

Potatoes are an excellent source of carbohydrates and contain significant amounts ofphosphorus, potassium, calcium, and vitamins, especially vitamin C. Potato protein content, at over 10%, is relatively close to that of wheat flour (11%) also, thanks to their lysine, methionine, cystine and cysteine contents, potatoes are a valuable supplement to cereal proteins. For instance, potatoes provide a significant source of proteins (10-15% of total requirements), a major source of vitamin C, an important source of energy, and also minerals like iron and other vitamins such as thiamin, nicotinic acid, riboflavin, and pro-vitamin A (p carotene) (Salunkhe and Kadam, 1991). 

Figure I. Artificial diet feeding bioassay for lepidopterous larvae. The diet contained (I) Solid nutrients (casein, sugar, salt, wheat germ) (2) Buffered vitamin solution (B vitamins, vitamin C) and (3) 4% agar.

Triticum vulgare Vill. Foo Shao Mai (Wheat) (kernel) Protein, fat, carbohydrate, vitamins , , E, G.49 Sedative, antipyretic in night sweats, insomnia. 

Pellagra - DYES, NATURAL] (Vol 8) - [VITAMINS - NIACINE,NICOTINAMIDEANDNICOTINIC ACID] (Vol 25) - [WHEAT AND OTHER CEREAL GRAINS] (Supplement) -vitamins as treatment [VITAMINS - SURVEY] (Vol 25)... 

In food technology, the addition to a foodstuff of various nutrient substances during manufacture to increase the dietary value of the food, e.g.. addition to wheat Hour of vitamins B. By. niacin, and iron. In (his way. the food is brought up to specific nutritional standard. 

In terms of human dietary requirements, much of the wheat for breadmaking in the United States is produced in selenium-adequate sections of the country. Bread is generally a good source of dietary selenium, Selenomethionine decomposes lipid peroxides and inhibits in vivo lipid peroxidation in tissues of vitamin-E-deficient chicks. Selenocysdne catalyzes the decomposition of organic hydroperoxides. Selenoproteins show a high degree of inhibition of lipid peroxidation in livers of sheep, chickens, and rats, Thus, some forms of selenium exhibit in vivo antioxidant behavior,... 

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