Wyniki wyszukiwania

1

Variation in fatty acid composition of oil from achenes in some species of the family Asteraceae

100%

Kiss A. S., Kastori R., Pucarevic M., Holly L., Vorosvary G., Stefanovits-Banyai E., Horvath L., Sekulic P., Takacs-Hajos M.

Journal of Elementology

|

2005

|

tom 10

|

nr 4 Suppl.1

41-42

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Heme iron in meat as the main source of iron in the human diet

100%

Buzala M., Slomka A., Janicki B.

Journal of Elementology

|

2016

|

tom 21

|

nr 1

Iron is a trace element involved in many cardinal metabolic processes of almost all living organisms. It is well known that iron participates in oxygen transport as well as it is a cofactor in many fundamental enzymatic and nonenzymatic processes. Accordingly, disturbances of iron homeostasis can cause serious clinical consequences. In humans, dietary iron can enter the body in two main forms: heme and nonheme. The former is a component of many hemoproteins (including myoglobin, hemoglobin, cytochromes b and c) and is easily absorbed in the duodenal enterocytes. Red meat is an excellent source of heme iron, while the less bioavailable nonheme form is found in large amounts in milk products and vegetables. For this reason, consumers of meat have a better iron status than vegetarians and vegans. The aim of this paper was to discuss the role of heme iron in the human diet. Heme iron found in muscle protein should be supplied to humans to prevent iron deficiency, which can lead to anemia. It is easily absorbed by the human body and its main source is red meat. In addition, heme iron, which is mainly found in myoglobin in meat, contributes to the desirable bright red color and to the most undesirable brown color of meat. Both heme and nonheme iron are catalysts of lipid oxidation in meat. This process lowers the nutritive value through oxidation of polyunsaturated fatty acids, which produces an undesirable flavor and aroma. The present review is focused on the role of heme iron, which is mainly found in meat and is the principal source of iron in the human diet.

3

Development of zero trans baking shortenings by enzymatic interesterification

100%

Gruczynska E., Majewska E., Tarnowska K.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2018

|

tom 592

For development of zero trans baking shortenings enzymatic interesterification was applied. Both immobilized (Novozym 435, Lipozyme RM IM, Lipase PS “Amano” IM) and native (Lipase A “Amano” 12, Lipomod TM 34P) enzymes were applied as biocatalysts. Palm stearin was explored as a source of palmitic acid. The immobilized enzymes formed new asymmetric triacylglycerols containing palmitic acid. The interesterification process produced the zero trans fats with the solid fat content profiles closely matching those of the commercial baking shortening. Not only did the novel structured lipids have comparable physical properties with the commercial baking shortening, but also offered additional health benefits. Thus enzymatic interesterification with immobilized lipases offered great potential in production of fats with expected properties.

4

Lipid oxidation and lysine availability in Atlantic mackerel hot smoked in mild conditions

100%

Kolodziejska I., Niecikowska C., Sikorski Z. E., Kolakowska A.

Bulletin of the Sea Fisheries Institute

|

2004

|

nr 1

5

Structural properties of starch in food systems

100%

Fornal J.

Żywność Nauka Technologia Jakość. Suplement

|

2000

|

tom 07

|

nr 2

In the present work, structural changes of starch granules as seen by LM, SEM, TEM, CLSEM under different processing were shown, in relation to a function they were playing in the ready products. Special emphasis was also paid to starch change during different modification processes of the isolated starches for food and non-food uses. The structure of irradiated starches, resistant starch obtained by different methods, starches as encapsulating materials, high pressure treated starches as well as packaging materials were presented.

6

Selected elements of the assessment of eating habits on the example of 2nd and 3rd classes of high school

84%

Olejniczak D., Pietrzak K., Religioni U., Gawronska B.

Health Problems of Civilization

|

2015

|

tom 09

|

nr 1

Aim The aim of this paper is the assessment of eating habits of high school students from grades 2 and 3, including eating habits, self-evaluation of diet and the most common nutrition mistakes committed by the members of the studied group. Materials and methodology The study involved 333 high school students between the age of 17 and 19. The group consisted of 150 girls and 183 boys. Data was collected using an original survey which consisted of questions dealing with diet and respondent’s particulars. The study was anonymous. The results have been subjected to statistical analysis using Pearson’s chi-squared test. The statistical differences recognized as significant were those with probability of p<0.05 Results The majority reaching nearly 40% of respondents declared that they eat 4 meals a day. Over 60% eat breakfast every day. The number of students who declared that they do not eat breakfast at all amounted to 48. Over 55% do not pay attention to their eating habits, whereas 45 students consider them unhealthy. About 60% of respondents declare that they do not drink energy drinks. Within the group of students who consume such drinks the most often declared frequency was 1-2 times a week. The answers, however, vary between the female and the male group (chi-square=82.72121, p≤0,05); 75% of males do not consume energy drinks, among females the percentage amounts to mere 43%. Conclusions The students taking part in the study commit nutrition mistakes which might be a sign of unsufficient level of health education within that field. The nutritional education of the youth should start in primary school and be adapted to the needs and possibilities of the target group. In the face of poor diet, it seems justified to analyze the sources of information on nutrition used by the youth in terms of their credibility.

7

Antioxidant capacity of thermally-treated buckwheat

84%

Zielinska D., Szawara-Nowak D., Michalska A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4

465-470

This paper reports the use of an in vitro chemiluminescent method, ORACFL and SOD-like activity assays for the evaluation of antioxidant capacity of the whole buckwheat and its products after hydrothermal treatment. Phosphate buffer (0.75 mmol/L, pH 7.4) and 80% methanol (v/v) were used for the preparation of extracts originated from untreated buckwheat, hydrothermally-processed whole buckwheat, and obtained light groat and hull from the treated whole buckwheat. The antioxidative capacities of water- (ACW) and lipid-soluble (ACL) compounds were investigated by a facile chemiluminescence assay using a Photochem® device. The superoxide dismutase-like activity (SOD-like activity) was evaluated as free radical scavenging activities of the extracts against superoxide anion radicals (O2 -􀀀) whereas Oxygen Radical Antioxidant Capacity (ORACFL) of the extracts was determined with the spectrofluorimetric assay. Moreover, the content of flavonoids in untreated buckwheat and its products after hydrothermal treatment was provided. The antioxidant capacity of the whole buckwheat before hydrothermal treatment evaluated with the chemiluminescence assay was formed mainly by lipid soluble antioxidants (ACL; 88.8 μmol Trolox/g d.m.) and only in part by the water soluble compounds (ACW; 5.1 μmol Trolox/g d.m.). The hydrothermal treatment of buckwheat whole grains caused a decrease in ACW and ACL by approximately 58% and 17%, respectively. The changes in the antioxidant capacity of untreated buckwheat and its products obtained after hydrothermal treatment were confirmed by the application of SOD and ORACFL methods. Antioxidant capacity of buckwheat material was related to changes in flavonoids composition provided by HPLC analysis.

8

Human studies of nutritional and environmental impacts of minerals using pig models

84%

Krasucki W., Mroz Z.

Journal of Elementology

|

2009

|

tom 14

|

nr 3 Suppl.

48-50

9

Natural sweeteners in a human diet

84%

Grembecka M.

Roczniki Państwowego Zakładu Higieny

|

2015

|

tom 66

|

nr 3

Sweeteners, both natural and artificial, play an important role in a human diet as well as are of great importance to the food industry and dieticians. Many people associate sweet taste with sucrose, which is commonly known as table sugar. However, there are many sweet substances that food manufacturers add to food products because none of them is ideal for all applications. Besides sucrose there are also other sugars such as glucose and fructose that originate both from natural sources such as fruits and honey or from added sugars. Among sweeteners there are also compounds which have a sweet taste and contain no calories or those which sweetness is so intense so can be used at very low concentrations, thus, their impact on the total caloric value of the product is negligible. They can be classified due to their origin (natural or synthetic agents), the technological function (sweeteners and fillers), texture (powders and syrups), and nutritional value (caloric and non-caloric). Natural sweetening substances include carbohydrates, sugar alcohols, thaumatin and stevia. Besides providing well tasting foods, they might have an impact on products’ texture, color, preservation and caloric value. Sugar alcohols, which belong to carbohydrates, are both natural sugar substitutes and food additives. They are becoming more and more popular among consumers mainly due to their lower caloric values and glycemic indexes as well as anticariogenic effects. Sugar alcohols are often combined with other sweeteners to enhance food products’ sweetness. Stevia, which is 200 times sweeter than sucrose, is a non caloric substance whereas thaumatin, a sweet protein, provides 4 kcal/g but characterizes with sweetness about 2000 times higher than sucrose (on a weight basis).

10

Locus of health control as a predictor of diet in pregnant women residing in a small town and rural setting in Malopolska district

84%

Gacek M.

Roczniki Państwowego Zakładu Higieny

|

2013

|

tom 64

|

nr 4

Background. The locus of health control is one of the individual characteristics determining the diet of an individual. Objective. The aim of this study was to analyse the consumption frequency of selected food products depending on the locus ofhealth control in a group of pregnant women residing in a small town and rural setting in Małopolska district. Material and methods. The study was conducted in a group of 300 pregnant women from Małopolska region, who were between 20 and 40 years of age (29.02±6.33). The consumption frequency of food products was examined with a prepared questionnaire, in a 7-item scale (from 7 points - several times a day to 1 point - never). The locus of health control was determined with the MHLC scale developed by K.A. Wallston et al., and adapted by Z. Juczynski. The relationship between the MHLC scale and the frequency of consumption of various products was estimated on the basis of Spearman S coefficients of rank correlation and the Mann-Whitney U test, using Statistica 10.0 software. Results. Higher level of internal control (MHLC-I) was associated with significant increase in the consumption frequency of orange and red vegetables (p<0.01), marine fish (p<0.01), and seafood (p<0.05), and lower ingestion of margarine (p<0.05). Higher influence of powerful others (MHLC-P) was associated with significant increase in the consumption frequency of cheese (p<0.01), salted snacks (p<0.01), and fast food products (p<0.01), and lower ingestion of whole grains (p<0.01), oat meal (p<0.01), eggs (p<0.01), pork and pork sausages (p<0.05). Higher influence of the chance locus of health control (MHLC-C) was associated with significantly reduced frequency of consuming whole grains (p<0.01), oat meal (p<0.01), nuts (p<0.01), marine fish (p<0.05), and fresh fruit or vegetable juices (p<0.05), as well as with more frequent ingestion of salted snacks (p<0.05). Conclusions. Pregnant women with the internal control made more rational nutritional choices significantly more frequently than those with the external control.

11

Total antioxidant capacity and its dietary sources and seasonal variability in diets of women with different physical activity levels

84%

Czlapka-Matyasik M., Ast K.

Polish Journal of Food and Nutrition Sciences

|

2014

|

tom 64

|

nr 4

12

Estimated dietary intakes of nitrates in vegetarians compared to a traditional diet in Poland and acceptable daily intakes: is there a risk?

84%

Mitek M., Anyzewska A., Wawrzyniak A.

Roczniki Państwowego Zakładu Higieny

|

2013

|

tom 64

|

nr 2

Background. Vegetarian diets, by definition, are rich in vegetables and so may have high levels of nitrates, that can elicit both positive or negative effects on the human body. Exposure to nitrates can thus be potentially higher for this population group. Objective. To estimate dietary nitrates intakes in Polish vegetarians and compare these with the Polish average. Material and methods. A sample of 86 vegetarians were surveyed via a questionnaire to determine nitrate intake for those adopting a vegetarian diet. Nitrate intakes for the average Pole were obtained from the Central Statistical Office. Results. The domestic intake of nitrate, per average person, during 2000-2009, ranged from 115.5 to 133.7 mg NaNO3 with a mean of 125 mg NaNO3 of which 35.4% constituted the Acceptable Daily Intake (ADI). For vegetarians, the corresponding levels ranged from 37.3 to 2054.3 mg NaNO3 with a mean intake of 340.1 mg NaNO3 of which 95.8% represented the ADI. This was almost twice more than values obtained from calculating nitrate intakes of a typical 7-day vegetarian menu; 104.5 to 277.6 mg NaNO3 with a mean 175.9 mg NaNO3 with the 49.1% making up the ADI. Conclusions. The nitrate intakes in the tested vegetarians were 140 to 270% higher than ones for the average Pole, however in both cases the ADI was not exceeded. Nevertheless, the higher intake of nitrates so observed in vegetarians can be hazardous to some from this population group.

13

Alternative ways of enriching the human diet with iodine

84%

Krzepilko A., Zych-Wezyk I., Molas J.

Journal of Pre-Clinical and Clinical Research

|

2015

|

tom 09

|

nr 2

Based on the literature, this study presents the main problems associated with introducing iodine into food. The problem of iodization of table salt and its use in the production of processed food is analysed. This method of enriching the human diet with iodine is linked to the over-consumption of salt, and thus to the risk of hypertension and kidney disease. Because of the need to reduce consumption of table salt, alternative methods of supplying the body with iodine are gaining in popularity. Described are attempts to fortify foods of plant origin with iodine. One alternative method of enriching food with iodine is the cultivation of plants fertilized with iodine. The results are presented of experiments aimed at the cultivation of vegetables enriched with iodine and analysed methods of iodine fertilization: foliar application, soil application and hydroponic cultures. Also discussed are the problem of the effects of iodine, not only on yield, but also on selected physiological processes taking place in plants which are responsible for the biological quality of the crop.

14

Physicochemical composition of bee pollen from eleven Brazilian states

84%

Martins M. C. T., Morgano M. A., Vicente E., Baggio S. R., Rodriguez-Amaya D. B.

Journal of Apicultural Science

|

2011

|

tom 55

|

nr 2

15

Sources of folates in human diet

84%

Bielecka M. M., Cichosz G., Nowak K.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

|

2015

|

tom 36

16

Species from the family Poaceae of recognised biological activity

84%

Balcerek M., Matlawska I.

Herba Polonica

|

2007

|

tom 53

|

nr 2

17

Characteristics of oats Avena sativa and rye Secale cereale growing in the Republic of Croatia

84%

Kovacevic V., Grgic D.

Fragmenta Agronomica

|

1995

|

tom 12

|

nr 2

18

Toxins occurring in fish, Crustacea and shellfish - a review

84%

Wysok B., Uradzinski J., Gomolka-Pawlicka M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 1

It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose risk to consumer’s health since they contain a variety of toxins. In addition, the risk is magnified by the fact that those toxins are usually thermo-resistant and cannot be eliminated by such treatments as cooking.

19

Some of fish species as a source of n-3 polyunsaturated fatty acids

84%

Kolakowska A., Szczygielski M., Bienkiewicz G., Zienkowicz L.

Acta Ichthyologica et Piscatoria

|

2000

|

tom 30

|

nr 2

Muscle lipids of ten fish species (freshwater: zander, whitefish, roach, burbot and crucian carp; farmed: rainbow trout and carp; and Baltic species: garfish, flounder and sprat) were analysed for fatty acids composition (GC/MS), lipid fractions (HPLC) and susceptibility to oxidation. 100 g of meat of lean freshwater and Baltic fish (roach, flounder, burbot and zander) can provide 50% less n-3 PUFAs than the meat of rainbow trout or whitefish and 4-6 times less than sprat. The susceptibility to oxidation of freshwater fish lipids was higher than in the Baltic species of similar PUFAs content.

20

Meat in human nutrition

67%

Borowski J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2007

|

tom 10

|

nr 4

Ograniczanie wyników

Variation in fatty acid composition of oil from achenes in some species of the family Asteraceae

Heme iron in meat as the main source of iron in the human diet

Development of zero trans baking shortenings by enzymatic interesterification

Lipid oxidation and lysine availability in Atlantic mackerel hot smoked in mild conditions

Structural properties of starch in food systems

Selected elements of the assessment of eating habits on the example of 2nd and 3rd classes of high school

Antioxidant capacity of thermally-treated buckwheat