Development, optimization, and validation of a method for detection of cartap, thiocyclam, thiosultap-monosodium, and thiosultap-disodium residues in plant foods by GC-ECD

2022 ◽  
Vol 371 ◽  
pp. 131198
Author(s):  
Jingcheng Zhang ◽  
Lixiang Pan ◽  
Jing Jing ◽  
Ming Zhuang ◽  
Jianing Xin ◽  
...  
Keyword(s):  
Plant Foods

Vitamin A Value of Plant Food Provitamin A - Evaluated by the Stable Isotope Technologies

2014 ◽  
Vol 84 (Supplement 1) ◽  
pp. 25-29 ◽  
Author(s):  
Guangwen Tang
Keyword(s):  
Stable Isotope ◽  
Vitamin A ◽  
Provitamin A ◽  
Animal Origin ◽  
Plant Food ◽  
Plant Foods ◽  
A Value ◽  
Provitamin A Carotenoids ◽  
Β Carotene

Humans need vitamin A and obtain essential vitamin A by conversion of plant foods rich in provitamin A and/or absorption of preformed vitamin A from foods of animal origin. The determination of the vitamin A value of plant foods rich in provitamin A is important but has challenges. The aim of this paper is to review the progress over last 80 years following the discovery on the conversion of β-carotene to vitamin A and the various techniques including stable isotope technologies that have been developed to determine vitamin A values of plant provitamin A (mainly β-carotene). These include applications from using radioactive β-carotene and vitamin A, depletion-repletion with vitamin A and β-carotene, and measuring postprandial chylomicron fractions after feeding a β-carotene rich diet, to using stable isotopes as tracers to follow the absorption and conversion of plant food provitamin A carotenoids (mainly β-carotene) in humans. These approaches have greatly promoted our understanding of the absorption and conversion of β-carotene to vitamin A. Stable isotope labeled plant foods are useful for determining the overall bioavailability of provitamin A carotenoids from specific foods. Locally obtained plant foods can provide vitamin A and prevent deficiency of vitamin A, a remaining worldwide concern.

scholarly journals Contribution of plant food bioactives in promoting health effects of plant foods: why look at interindividual variability?

2019 ◽  
Vol 58 (S2) ◽  
pp. 13-19 ◽  
Author(s):  
Christine Morand ◽  
Francisco A. Tomás-Barberán
Keyword(s):  
Health Effects ◽  
Interindividual Variability ◽  
Food Sources ◽  
Cardiometabolic Health ◽  
Plant Food ◽  
Health It ◽  
Plant Foods ◽  
Nutritional Needs ◽  
Main Determinants ◽  
Actual Contribution

Abstract Purpose Research has identified plant-based diets as the most protective for our health; it is now essential to focus on good food associations and the beneficial constituents in plant foods. From a growing body of evidence, some categories of food phytochemicals are increasingly considered to play a crucial role in the cardiometabolic health effects associated with plant food consumption. However, the heterogeneity in responsiveness to plant food bioactive intake that is frequently observed in clinical trials can hinder the identification of the effects of these compounds in specific subpopulations and likely lead to underestimating their actual contribution to the health effects of their food sources. Results The magnitude and the main factors responsible for this between-subject variation in response to the consumption of the major families of food phytochemicals have been poorly documented so far. Thus, research efforts in this area must be developed. More importantly, capturing the interindividual variability in response to plant food bioactive intake, together with identifying the main determinants involved, is a crucial step that will enable the development and production of plant food products, thereby satisfying the nutritional needs and conferring benefits to different categories of populations. Conclusion The development of a science-based personalised nutrition approach focusing on plant foods rich in specific bioactive compounds could contribute to alleviating the dramatic burden of metabolic and cardiovascular diseases.

scholarly journals Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 63
Author(s):  
Mrinal Samtiya ◽  
Rotimi E. Aluko ◽  
Anil Kumar Puniya ◽  
Tejpal Dhewa
Keyword(s):  
Human Body ◽  
Crucial Role ◽  
Trace Minerals ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Nutrient Requirement ◽  
Plant Foods ◽  
Mineral Bioavailability ◽  
Proper Functioning ◽  
Concise Review

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.

Anti-inflammatory Effects of Plant-based Foods and of their Constituents

2008 ◽  
Vol 78 (6) ◽  
pp. 293-298 ◽  
Author(s):  
Bernhard Watzl
Keyword(s):  
Cardiovascular Diseases ◽  
Bioactive Compounds ◽  
Pathological Condition ◽  
Wide Spectrum ◽  
Bioactive Constituents ◽  
Plant Foods ◽  
Whole Wheat ◽  
Markers Of Inflammation ◽  
Inflammatory Processes ◽  
Anti Inflammatory

Inflammation is a pathological condition underlying a number of diseases including cardiovascular diseases, cancer, and chronic inflammatory diseases. In addition, healthy, obese subjects also express markers of inflammation in their blood. Diet provides a variety of nutrients as well as non-nutritive bioactive constituents which modulate immunomodulatory and inflammatory processes. Epidemiological data suggest that dietary patterns strongly affect inflammatory processes. Primarily the intake of fruit and vegetables as well as of whole wheat is inversely associated with the risk of inflammation. In addition to observational studies there are also data from human intervention studies suggesting an anti-inflammatory potential of these plant foods. At the level of bioactive compounds occurring in plant foods, primarily carotenoids and flavonoids seem to modulate inflammatory as well as immunological processes. In conclusion, there is convincing evidence that plant foods and non-nutritive constituents associated with these foods modulate immunological and inflammatory processes. By means of anti-inflammatory activities a plant-based diet may contribute to the lower risk of cardiovascular diseases and cancer. A high intake of vegetables, fruit, and whole wheat as recommended by all international nutrition authorities provides a wide spectrum of bioactive compounds at health-promoting concentrations.

scholarly journals Plant Foods Rich in Antioxidants and Human Cognition: A Systematic Review

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 714
Author(s):  
Luciana Baroni ◽  
Anna Rita Sarni ◽  
Cristina Zuliani
Keyword(s):  
Young Adult ◽  
Human Cognition ◽  
Cognitive Assessments ◽  
Cross Sectional ◽  
Cognitive Domains ◽  
Plant Foods ◽  
Beneficial Effects ◽  
System Integrity ◽  
Plant Antioxidants ◽  
The Impact

Oxidative stress can compromise central nervous system integrity, thereby affecting cognitive ability. Consumption of plant foods rich in antioxidants could thereby protect cognition. We systematically reviewed the literature exploring the effects of antioxidant-rich plant foods on cognition. Thirty-one studies were included: 21 intervention, 4 cross-sectional (one with a cohort in prospective observation as well), and 6 prospective studies. Subjects belonged to various age classes (young, adult, and elderly). Some subjects examined were healthy, some had mild cognitive impairment (MCI), and some others were demented. Despite the different plant foods and the cognitive assessments used, the results can be summarized as follows: 7 studies reported a significant improvement in all cognitive domains examined; 19 found significant improvements only in some cognitive areas, or only for some food subsets; and 5 showed no significant improvement or no effectiveness. The impact of dietary plant antioxidants on cognition appears promising: most of the examined studies showed associations with significant beneficial effects on cognitive functions—in some cases global or only in some specific domains. There was typically an acute, preventive, or therapeutic effect in young, adult, and elderly people, whether they were healthy, demented, or affected by MCI. Their effects, however, are not attributable only to anti-oxidation.

Ground-Stone Tools and Hunter-Gatherer Subsistence in Southwest Asia: Implications for the Transition to Farming

1994 ◽  
Vol 59 (2) ◽  
pp. 238-263 ◽  
Author(s):  
Katherine I. Wright
Keyword(s):  
Food Processing ◽  
Younger Dryas ◽  
Stone Tools ◽  
Plant Food ◽  
Southwest Asia ◽  
Processing Methods ◽  
Plant Foods ◽  
Ground Stone ◽  
Early Farming ◽  
Wild Cereals

Ground-stone tools and hunter-gatherer subsistence in late Pleistocene southwest Asia are examined in light of ethnographic and experimental data on processing methods essential for consumption of various plant foods. In general, grinding and pounding appear to be labor-intensive processing methods. In particular, the labor required to make wild cereals edible has been widely underestimated, and wild cereals were unlikely to have been “attractive” to foragers except under stress conditions. Levantine ground-stone tools were probably used for processing diverse plants. The earliest occurrence of deep mortars coincides with the glacial maximum, camp reoccupations, the onset of increasingly territorial foraging, and the earliest presently known significant samples of wild cereals. Two major episodes of intensification in plant-food processing can be identified in the Levant, coinciding respectively with the earliest evidence for sedentism (12,800-11,500 B.P.) and the transition to farming (11,500-9600 B.P.). The latter episode was characterized by rising frequencies of grinding tools relative to pounding tools, and suggests attempts to maximize nutritional returns of plants harvested from the limited territories characteristic of sedentary foraging and early farming. This episode was probably encouraged by the Younger Dryas, when density and storability of foods may have outweighed considerations of processing costs.

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