RESEARCHES ON SOLVENT EXTRACTION OF PHYTOSTEROLS FROM TALL OIL IN A VIEW OF FUNCTIONAL FOOD SUPPLEMENTATION

The tall oil is a by-product resulted from the fabrication of softwood pulp by using the sulphate boiling technique. The most important components of the tall oil are the phytosterols, used in cosmetics, medicine. Lately, the phytosterols are introduced in functional foods due to their properties of decreasing the cholesterol in low density lipoproteins (LDL). In this paper the physical-chemical characteristics of the tall oil provided by the Someş, Dej Pulp Plant were studied. As a result of the studied carried out using analytical methods, it was determined that the content in phytosterols of the tall oil is of 2.68%.

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Irreversibly glycated albumin alters the physico-chemical characteristics of low density lipoproteins of normal and diabetic subjects

Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease ◽

10.1016/0925-4439(94)00068-2 ◽

1995 ◽

Vol 1270 (1) ◽

pp. 26-35 ◽

Cited By ~ 10

Author(s):

Anca Dobrian ◽

Maya Simionescu

Keyword(s):

Glycated Albumin ◽

Low Density Lipoproteins ◽

Chemical Characteristics ◽

Low Density ◽

Physico Chemical

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Global view on functional foods: European perspectives

British Journal Of Nutrition ◽

10.1079/bjn2002677 ◽

2002 ◽

Vol 88 (S2) ◽

pp. S133-S138 ◽

Cited By ~ 118

Author(s):

M. B. Roberfroid

Keyword(s):

Functional Food ◽

Functional Foods ◽

Disease Risk ◽

Scientific Concept ◽

Food Supplementation ◽

Scientific Publications ◽

Beneficial Effects ◽

Nutritional Effects ◽

Usual Diet ◽

Scientific Framework

In the context of this presentation, European means the European scientific community, which, over the last decade, has been working on the concepts for functional foods, producing a number of documents including a consensus paper, guidelines and scientific publications. The Functional Food Science in Europe (FUFOSE) project has been quite a unique attempt to establish a strong scientific framework to justify the functional food concept, to discover and develop new functional foods that are primarily function-driven, and to substantiate claims scientifically. Being clearly positioned as part of nutrition, the functional food concept is, however, quite distinct from other approaches like food supplementation or food fortification, and functional foods are different from nutraceuticals, pharmafoods, vitafoods and ‘alicaments’, all terms that are not defined conceptually. Functional foods are food products to be taken as part of the usual diet in order to have beneficial effects that go beyond what are known as traditional nutritional effects. Moreover, these beneficial effects have to be demonstrated scientifically to justify two specific types of claim: the enhanced function claim or the reduction of disease risk claim.Functional food is a key concept for the future of nutrition as a science because it results from the implementation in nutrition of all the basic scientific knowledge that has accumulated over the past two or three decades. To the benefit of public health this progress cannot be ignored, it needs to be recognized fully and used. But, today, functional food is still mainly a scientific concept that serves to stimulate research and the development of new products.

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Physical, chemical and immunochemical characterization of a lipoprotein lipase activator protein from pig plasma very low density lipoproteins

Biochimica et Biophysica Acta (BBA) - Protein Structure ◽

10.1016/0005-2795(77)90013-7 ◽

1977 ◽

Vol 490 (2) ◽

pp. 385-394 ◽

Cited By ~ 7

Author(s):

Richard L. Jackson ◽

Byung H. Chung ◽

Louis C. Smith ◽

O.David Taunton

Keyword(s):

Lipoprotein Lipase ◽

Low Density Lipoproteins ◽

Low Density ◽

Very Low Density Lipoproteins ◽

Immunochemical Characterization ◽

Activator Protein ◽

Physical Chemical

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Physical-chemical interaction of heparin and human plasma low-density lipoproteins

Biochemistry ◽

10.1021/bi00391a045 ◽

1987 ◽

Vol 26 (17) ◽

pp. 5513-5518 ◽

Cited By ~ 33

Author(s):

Alan D. Cardin ◽

Catherine J. Randall ◽

Nobuyoshi Hirose ◽

Richard L. Jackson

Keyword(s):

Human Plasma ◽

Chemical Interaction ◽

Low Density Lipoproteins ◽

Low Density ◽

Physical Chemical

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Pasta Supplemented with Opuntia ficus-indica Extract Improves Metabolic Parameters and Reduces Atherogenic Small Dense Low-Density Lipoproteins in Patients with Risk Factors for the Metabolic Syndrome: A Four-Week Intervention Study

Metabolites ◽

10.3390/metabo10110428 ◽

2020 ◽

Vol 10 (11) ◽

pp. 428

Author(s):

Rosaria Vincenza Giglio ◽

Giuseppe Carruba ◽

Arrigo F.G. Cicero ◽

Maciej Banach ◽

Angelo Maria Patti ◽

...

Keyword(s):

Metabolic Syndrome ◽

Intervention Study ◽

Low Density Lipoproteins ◽

Metabolic Parameters ◽

Food Supplementation ◽

Low Density ◽

Percentage Increase ◽

Opuntia Ficus Indica ◽

Antioxidant Power ◽

The Metabolic Syndrome

Food supplementation with Opuntia ficus-indica (OFI) has been associated with a significant reduction in total cholesterol, body fat, hyperglycemia and blood pressure. Since OFI may also have antioxidant and anti-atherogenic properties, we hypothesized that its supplementation might reduce atherogenic lipoproteins, including small, dense low-density lipoproteins (sdLDL). Forty-nine patients (13 men and 36 women, mean age: 56 ± 5 years) with one or two criteria for the metabolic syndrome weekly consumed 500 g of pasta supplemented with 3% OFI extract (30% of insoluble polysaccharides with high antioxidant power) for 1 month. The full LDL subclass profile was assessed by gel electrophoresis (Lipoprint, Quantimetrix, Redondo Beach, CA, USA). After 1 month of pasta supplementation, waist circumference (p = 0.0297), plasma glucose (p < 0.0001), triglycerides (p = 0.0137), plasma creatinine (p = 0.0244), urea and aspartate transaminase (p < 0.0001 for each) significantly decreased. A percentage increase in larger, less atherogenic LDL-1 (p = 0.0002), with a concomitant reduction in smaller, denser LDL-2 (p < 0.0001) and LDL-3 (p = 0.0004), were found. LDL-4 and-5 decreased, although not significantly. This is the first intervention study suggesting that pasta enriched with an OFI extract may have beneficial effects on some metabolic parameters and the LDL particle sizes, reducing atherogenic sdLDL. Future studies will help to establish if these findings impact cardiovascular outcomes.

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Formulation and Evaluation of Functional food Health mixes

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v11i3.2651 ◽

2020 ◽

Vol 11 (3) ◽

pp. 4347-4352

Author(s):

Usharani R ◽

Lakshmi U K

Keyword(s):

Functional Food ◽

Functional Foods ◽

Low Cost ◽

Health Benefit ◽

Nutrient Content ◽

Basic Function ◽

Food Supplementation ◽

Industrialized Countries ◽

Food Ingredient ◽

Nutritional Benefits

Over the last few consumer’s interest in health and functional foods has increased considerably in industrialized countries thus offering an opportunity for sector to add value to agricultural commodities. Today the world appears to be increasingly interested in the health benefits of foods and have begun to look beyond their basic nutritional benefits to prevention of disease and health enhancement. Traditional systems of medicine owe their significance to the components that have their origin in plant sources and most of them were associated with routine food habits. Functional food is any fresh or processed food claimed to have a health-promoting or disease-preventing property beyond the basic function of supply of nutrients. functional food is any food or food ingredient that provides health benefit beyond the traditional nutrients it contains. Food supplementation is one of the effective ways of improving the health status of weavers by means of increasing the serum calcium level, regulating the blood glucose and blood pressure. Keeping all these points in mind the investigator selected low cost, locally available ingredients and foods familiar to the community to formulate food supplements to manage diseases like diabetes, hypertension and disorders. The functional foods are , flax seeds, , blue berry, carrot, vegetables, fish, garlic, whole grams, oats, oranges, spinach etc. The present study was carried out to formulate and preparation of health mixes, assess the nutrient content of health mixes, analysis of anti nutritional factors of health mixes. Overall findings revealed the functional food health mixes are reduced the risk of CVD, Diabetes , hypertension, cancer and osteoporosis.

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