EAT YOUR MEDICINE Nutrition Basics for Everyone
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Phytochemical Analysis, In-Vitro Antioxidant and Anti-Hemolysis Activity of Turbinaria Ornata (Turner) J. Agardh
IARJSET ISSN (Online) 2393-8021 ISSN (Print) 2394-1588 International Advanced Research Journal in Science, Engineering and Technology Vol. 2, Issue 12, December 2015 Phytochemical Analysis, In-vitro Antioxidant and Anti-Hemolysis Activity of Turbinaria ornata (turner) J. Agardh D. Vijayraja1 and *Dr K. Jeyaprakash2 Research and Development Centre, Bharathiar University, Coimbatore, Tamilnadu, India1 *Corresponding Author, Head, Department of Biochemistry, PG and Research Department of Biochemistry, Rajah Serfoji Government College, Thanjavur2 Abstract: The assault of free radicals and imbalance in oxidant and antioxidant status leads to the induction of diseases from cancers to neuro-degenerative diseases. Natural antioxidants can put a secured check over free radicals and the damages induced by them at various levels. Seaweeds are rich in bioactive compounds like sulfated polysaccharides, phlorotannins and diterpenes which are benefit for human health applications. Turbinaria ornata, the spiny leaf seaweed has been studied for its antioxidant, antiulcer, wound healing and hepatoprotective activities. In the present study, phytochemicals analysis, in vitro antioxidant and anti-hemolysis activity of Turbinaria ornata methanolic extract (TOME) in RBC model was done. The results reveal the presence of carbohydrates, alkaloids, saponins, phenolic compounds, flavonoids, tannins, coumarines, steroids and terpenoids. The UV-Vis, FTIR and GCMS analysis also elucidates the presence of phenolics and important bioactive compounds in TOME, which exhibits appreciable antioxidant activity and prevents H2O2 induced hemolysis in human RBC model by maintaining the cell membrane integrity. Key words: Turbinaria ornata, invitro antioxidant avtivity, antihemolysis, bioactive compounds. INTRODUCTION Free radicals are playing adverse role in etiology of wide acid, and ascorbic acid were obtained from Himedia spectrum of diseases from cancers to neuro-degenerative laboratory Ltd., Mumbai, India. -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Virtually Bringing the Nut & Dried Fruit Sector Together
Edition 81. Nº 3 November 2020 INC ONLINE CONFERENCE Virtually Bringing the Nut & Dried Fruit Sector Together p. 57 www.nutfruit.org November 2020 | NUTFRUIT November 2020 | NUTFRUIT Edition 81. Nº 3 November 2020 The INC is the international umbrella organization for the nut and dried fruit industry and the source for information on health, nutrition, statistics, food safety, and international standards and regulations regarding nuts and dried fruits. BOARD OF TRUSTEES Michael Waring - Chairman Business News 9 INC Congress 54 MWT Foods, Australia Ashok Krishen - 1st Vice Chairman 9 Partnership Besana-Importaco 54 Dubai, INC XXXIX World Nut and Dried Olam International Limited, Singapore Fruit Congress Pino Calcagni - 2nd Vice Chairman 10 PepsiCo Targets 100% Renewable Besana Group, Italy Electricity Globally Riccardo Calcagni Besana Group, Italy 11 Danone’s Alpro Celebrates 40 Years INC News 57 Bill Carriere Carriere Family Farms, USA 12 Creamy, Crunchy, Chewy: Introducing 57 INC Online Conference Karsten Dankert Nature Valley Packed, a New Sustained Max Kiene GmbH, Germany Energy Bar 60 INC Academia: The Best Training Program in Roby Danon the Nut and Dried Fruit Industry Voicevale Ltd, UK Cao Derong 62 INC Webinars China Chamber of Commerce, China Gourmet 14 Joan Fortuny Borges Agricultural & Industrial Nuts (BAIN), Spain 63 Trend Research: International Market Giles Hacking 14 Carme Ruscalleda, Barcelona, Spain Opportunities CG Hacking & Sons Limited, UK Mike Hohmann 64 Real Power for Real People: Boost your The Wonderful Company, -
Raising Veg.Childrn
Raising Vegetarian Apple Beans Vitamin Children Carrot Although people have been eating vegetarian What Is a Vegetarian? foods throughout recorded history, interest in For some people, being a vegetarian is a way of this eating style has risen dramatically in eating. For others, it’s a whole lifestyle. And some recent years. Today’s cookbooks, magazines, people simply enjoy the flavors and varieties of and restaurant menus are full of recipes for food in vegetarian meals—on a regular basis or as vegetarian dishes created with nutritious and an occasional switch from their everyday fare. So flavorful food combinations. Examples include: just what does it mean to be a vegetarian? ● Black bean chili A vegetarian is a person who does not eat any ● Zucchini-carrot bread foods of animal origin. Vegetarians have different ● Vegetable-pasta salad dietary practices, but most of the practices can be categorized into one of the following groups: ● Bruschetta with tomatoes and basil ● Lacto-ovo-vegetarians eat plant foods, milk, milk ● Cheesy spinach lasagna products, and eggs, but they avoid flesh foods ● Bean burritos (meat, poultry, and fish). ● Roasted portobello mushroom over polenta ● Lacto-vegetarians eat plant foods, milk, and milk ● Split pea soup with rye bread products, but they avoid eggs and flesh foods. ● Vegetable-cheese pizza ● Ovo-vegetarians eat plant foods and eggs, but ● Moroccan lentil and chickpea soup they avoid milk, milk products, and flesh foods. ● Eggplant parmesan ● Vegans eat plant foods only. As vegetarian diets have become more The majority of pediatric experts say that a popular, many parents wonder if kids can lacto-ovo vegetarian diet is a healthy choice for safely follow a vegetarian diet and still get all most children, including infants. -
Urban Farming-Emerging Trends and Scope 709-717 Maneesha S
ISSN 2394-1227 Volume– 6 Issue - 11 November - 2019 Pages - 130 Emerging trends and scope Indian Farmer A Monthly Magazine Volume: 6, Issue-11 November-2019 Sr. No. Full length Articles Page Editorial Board 1 Eutrophication- a threat to aquatic ecosystem 697-701 V. Kasthuri Thilagam and S. Manivannan 2 Synthetic seed technology 702-705 Sridevi Ramamurthy Editor In Chief 3 Hydrogel absorbents in farming: Advanced way of conserving soil moisture 706-708 Rakesh S, Ravinder J and Sinha A K Dr. V.B. Dongre, Ph.D. 4 Urban farming-emerging trends and scope 709-717 Maneesha S. R., G. B. Sreekanth, S. Rajkumar and E. B. Chakurkar Editor 5 Electro-ejaculation: A method of semen collection in Livestock 718-723 Jyotimala Sahu, PrasannaPal, Aayush Yadav and Rajneesh 6 Drudgery of Women in Agriculture 724-726 Dr. A.R. Ahlawat, Ph.D. Jaya Sinha and Mohit Sharma 7 Laboratory Animals Management: An Overview 727-737 Members Jyotimala Sahu, Aayush Yadav, Anupam Soni, Ashutosh Dubey, Prasanna Pal and M.D. Bobade 8 Goat kid pneumonia: Causes and risk factors in tropical climate in West Bengal 738-743 Dr. Alka Singh, Ph.D. D. Mondal Dr. K. L. Mathew, Ph.D. 9 Preservation and Shelf Life Enhancement of Fruits and Vegetables 744-748 Dr. Mrs. Santosh, Ph.D. Sheshrao Kautkar and Rehana Raj Dr. R. K. Kalaria, Ph.D. 10 Agroforestry as an option for mitigating the impact of climate change 749-752 Nikhil Raghuvanshi and Vikash Kumar 11 Beehive Briquette for maintaining desired microclimate in Goat Shelters 753-756 Subject Editors Arvind Kumar, Mohd. -
Personalized Product Recommendations
PERSONALIZED PRODUCT RECOMMENDATIONS Generated from https://www.specialtyfood.com/products/search/?filters=438&%3Bpage=1 Filters: ordered by "Recently Added" Booth Producer Name Product Name State Country Phone Website # United Canaan Fair Trade LLC Almond Pesto WI 608-310-9976 https://canaanusa.com/ States United Canaan Fair Trade LLC Freekah (Flame Roasted Green Wheat) WI 608-310-9976 https://canaanusa.com/ States Hand-Rolled Organic Maftoul (Palestinian United Canaan Fair Trade LLC WI 608-310-9976 https://canaanusa.com/ Couscous) States United Canaan Fair Trade LLC Za'atar (Thyme) WI 608-310-9976 https://canaanusa.com/ States United Seed & Shell LLC Pistachio Butter IL 586-703-6115 http://seedandshell.com/ States 1.5 oz Sweet Potato Chips Avocado Oil Carolina United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com BBQ States 1.5 oz Sweet Potato Chips Avocado Oil Spicy United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com Tomatillo States United Chip Holdco 1.5 oz Sweet Potato Chips Avocado Oil Sea Salt WI 262-757-7900 http://www.jacksonschips.com States United Chip Holdco 5 oz Sweet Potato Chips Avocado Oil Carolina BBQ WI 262-757-7900 http://www.jacksonschips.com States 5oz Sweet Potato Chips Avocado Oil Spicy United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com Tomatillo States This report represents the first 100 results generated from your filtered list on the Specialty Food Association Product Marketplace, a searchable online resource available at specialtyfood.com/products. Where booth number is listed that member is exhibiting at the Fancy Food Show. -
The Epicenter of the Nut and Dried Fruit Industry
Edition 78. Nº 3 November 2019 E dition 78. Nº 3 78. INC PAVILION ANUGA 2019 The Epicenter of the Nut and Dried Fruit Industry p. 54 N ovember 2019 www.nutfruit.org 4 November 2019 | NUTFRUIT November 2019 | NUTFRUIT 5 Edition 78. Nº 3 November 2019 The INC is the international umbrella organization for the nut and dried fruit industry and the source for information on health, nutrition, statistics, food safety, and international standards and regulations regarding nuts and dried fruits. BOARD OF TRUSTEES Michael Waring - Chairman Business News 9 INC News 54 MWT Foods, Australia Ashok Krishen - 1st Vice Chairman 9 Nestlé inaugurates Packaging Research 54 The INC Pavilion, the epicenter of the nut Olam International Limited, Singapore Institute, first-of-its-kind in the food and dried fruit industry, present again at Pino Calcagni - 2nd Vice Chairman industry Anuga Besana Group, Italy Riccardo Calcagni 10 Spanish almonds certified with 58 INC Academia: Where industry leaders Besana Group, Italy environmental product declaration are shaped Bill Carriere Carriere Family Farms, USA 11 Blue Diamond launches new Almond Breeze 60 Gulfood INC Pavilion: Three years of Karsten Dankert flavor, inspired by traditional Latin American continued success Max Kiene GmbH, Germany holiday beverage Roby Danon 62 Nutfruit Power: The revolution of Voicevale Ltd, UK 12 Olam International expands almond energetic mornings! Cao Derong ingredients capacity with acquisition of China Chamber of Commerce, China leading Californian almond processor and 64 INC Executive Committee meeting Joan Fortuny ingredient manfacturer Hughson Nut Borges Agricultural & Industrial Nuts (BAIN), Spain 65 Nuts and dried fruits at the Asian Giles Hacking Congress of Nutrition CG Hacking & Sons Limited, UK Cheng Hung Kay Gourmet 14 CHK Trading Co. -
Diabetes Exchange List
THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #. -
An Italian-Mediterranean Dietary Pattern Developed Based on the EAT-Lancet Reference Diet (EAT-IT): a Nutritional Evaluation
foods Article An Italian-Mediterranean Dietary Pattern Developed Based on the EAT-Lancet Reference Diet (EAT-IT): A Nutritional Evaluation Massimiliano Tucci 1,† , Daniela Martini 1,† , Cristian Del Bo’ 1 , Mirko Marino 1 , Alberto Battezzati 1,2, Simona Bertoli 1,2 , Marisa Porrini 1 and Patrizia Riso 1,* 1 Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; [email protected] (M.T.); [email protected] (D.M.); [email protected] (C.D.B.); [email protected] (M.M.); [email protected] (A.B.); [email protected] (S.B.); [email protected] (M.P.) 2 International Center for the Assessment of Nutritional Status (ICANS), Università degli Studi di Milano, 20133 Milan, Italy * Correspondence: [email protected] † Both authors contributed equally to this work. Abstract: There is an urgent need to promote healthy and sustainable diets that are tailored to the preferences and cultures of different populations. The present study aimed to (i) define a Mediterranean dietary pattern in line with the EAT-Lancet Commission reference diet (ELCRD), based on 2500 kcal/day and adapted to the Italian food habits (EAT-IT); (ii) develop a mid/long-term dietary plan based on EAT-IT and a dietary plan based on the Italian Dietary Guidelines (IDG); Citation: Tucci, M.; Martini, D.; Del (iii) compare the two dietary plans in terms of portions, frequencies of consumption, and nutritional Bo’, C.; Marino, M.; Battezzati, A.; adequacy based on the nutrient and energy recommendations for the Italian adult population. The Bertoli, S.; Porrini, M.; Riso, P. -
2016 Student Abstract Book
Inspire, Connect, Create. Summer Undergraduate Research Fellowship Greetings! On behalf of the Director's Office, it is my pleasure to welcome you to 2016 SURF Colloquium at the NIST Gaithersburg campus. Founded by scientist in the Physics Laboratory (PL) with a passion for stem outreach, the SURF Program has grown immensely since its establishment in 1993. The first cohort of the SURF Program consisted of 20 participantsfrom 8 universities primarily conducting hands-on research in the physics lab. Representing all STEM disciplines, this summer's cohort of the SURF Program includes 188 participants from 100 universities engaging in research projects in all 7 laboratories at the Gaithersburg campus. It's expected that the program will continue to grow in the future. During your attendance at the SURF Colloquium, I encourage you to interact with the SURF participants. Aside from asking questions during the sessions, I recommend networking with presenters in between sessions and/or lunch. The colloquium is the perfect venue to exchange findings and new ideas from the most recent and rigorous research in all STEM fields. Furthermore, I suggest chatting with NIST staff and scientist at the colloquium. Don't be afraid to ask questions about the on-going research in a specific NIST laboratory. Most staff and scientist love to talk about their role or research at NIST. Moreover, I invite you to share your experience at the SURF Colloquium on the National Institute of Standards and Technology (NIST) Facebook page using the hashtag, #2016SURFColloquium. Lastly, I could not conclude this letter without mentioning the individuals which make the SURF Program at NIST possible. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Suppressive Effect of Edible Seaweeds on SOS Response of Salmonella Typhimurium Induced by Chemical Mutagens
Journal of Environmental Studies [JES] 2020. 22: 30-40 Original Article Suppressive effect of edible seaweeds on SOS response of Salmonella typhimurium induced by chemical mutagens Hoida Ali Badr1*, Kaori Kanemaru,Yasuo Oyama2, Kumio Yokoigawa2 1Department of Botany and Microbiology, Faculty of science, Sohag University 82524, Sohag, Egypt. 2Faculty of bioscience and bioindustry, Tokushima University, 1-1 Minamijosanjima-cho, Tokushima 770-8502, Japan doi: ABSTRACT We examined antimutagenic activity of hot water extracts of twelve edible KEYWORDS seaweeds by analyzing the suppressive effect on the SOS response of Seaweed, Salmonella typhimurium induced by direct [furylframide, AF-2 and 4- Mutagens, nitroquinoline 1-oxide, 4NQO] and indirect [3-amino-1-methyl-5H-pyrido- Polyscharide, (4,3-b) indole, Trp-P-2 and 2-amino-3-methylimidazo (4,5-f) quinoline, IQ] Eisenia bicyclis, mutagens. Antimutagenic activities of the seaweed extracts were different from each other against each mutagen used. Among the seaweeds tested, the extract of the brown alga Eisenia bicyclis (Kjellman) Setchell was found CORRESPONDING to have the strongest antimutagenic activity irrespective of the type of the mutagen used. Total phenolic compounds in E. bicyclis extract was AUTHOR calculated to be 217.9 mg GAE/g dry weight and it was very high in Hoida Ali Badr comparison with those of all other seaweed extracts. These experimental [email protected] results indicated that the hot water-soluble extract of the brown seaweed E. u.eg bicyclis has antimutagenic potential and its high phenolic content appears to be responsible for its antimutagenic activity. The E. bicyclis extract was fractionated into polysaccharide fraction and non-polysaccharide one by ethyl alcohol precipitation and the major activity was detected in the non-polysaccharide fraction which exhibited a relatively strong antimutagenic activity against all the mutagens tested.