Estimation of Dietary Capsaicinoid Exposure in Korea and Assessment of Its Health Effects

The consumption of capsaicinoids, the active components in chili peppers, has been associated with both positive and negative health effects, and the level of capsaicinoid exposure may be an important determinant. Dietary capsaicinoid exposure was estimated using a previously developed database for capsaicinoid content and a 24-h dietary recall dataset obtained from the Korea National Health and Nutrition Examination Survey. The estimated consumption level was evaluated to determine its potential effects on weight reduction and gastrointestinal distress. The estimated daily mean capsaicinoid intake was 3.25 mg (2.17 mg capsaicin), and most Koreans consumed 1–30 mg of capsaicinoids (0.67–20 mg capsaicin) in a day. No adverse effect of capsaicin consumption was reported other than abdominal pain. For long-term repeated consumption, 30 mg may be the maximum tolerable dose. However, the effects on body weight or energy balance were inconsistent in 4–12 week clinical studies conducted with various capsaicin doses (2–135 mg), which was likely due to the complex interplay between capsaicin dose, study length, and participant characteristics. Therefore, the capsaicin consumption of most Koreans was below the levels that may cause adverse effects. However, more long-term studies for the dose range of 2–20 mg are required to further characterize capsaicin’s health benefits in Koreans.

Research on Cultural Tourism Product Development of “Impression Liu Sanjie” Based on the Law of Diminishing Marginal Utility

According to the law of diminishing marginal utility, the marginal utility when consumers purchase a certain product shows a diminishing trend. As a special product, cultural tourism products, whether is the marginal utility produced during consumption also affected by the law of diminishing marginal utility. This paper takes “Impression Liu Sanjie” as the research object and uses a linear regression equation model to study the marginal utility of tourists “Impression Liu Sanjie” cultural tourism products. The results show that the marginal utility produced by tourists buying the cultural tourism products of “Impression Liu Sanjie” shows an obvious decreasing trend. The main reason is that the cultural tourism products of “Impression Liu Sanjie” lack innovation and strong brand characteristics, the overall scale is small, the positioning is not accurate, etc., affected by the competition of homogenized products in the surrounding area, and the return rate of tourists is low. Moreover, there is a gap between existing products and the development trend of high-end tourism, which cannot meet the needs of tourists for indepth experience and research tourism. Therefore, “Impression Liu Sanjie” needs to intensify innovation, fundamentally solve the problem of diminishing marginal utility, further stabilize the source of tourists and meet the needs of tourists for repeated consumption quality, and realize sustainable tourism development.

Cinematic itineraries and identities: Studying Bollywood tourism among the Hindustanis in the Netherlands

For decades, the ‘make-believe’ world of Bollywood has created elaborate imaginaries of India. A sizable part of its audience consists of diasporic communities, who not only consume Bollywood movies for entertainment but also as a way to stay connected with their Indian heritage. This study closely looks at one such diasporic community, namely the Dutch Hindustanis, investigating how Bollywood cinema affects their image of India, and how influential Bollywood cinema is in influencing their travel decisions to India. In-depth interviews indicate that Bollywood is a dominant cultural source for defining the respondents’ relationship with India. Moreover, the repeated consumption of Bollywood cinema stirs the desire to actually travel to India, seldom in search of ‘home’, but to visit sites associated with multiple Bollywood movies. Bollywood cinema being from their ‘distant homeland’ also incentivizes their travels to India thereby making it a meaningful experience. This study contributes to film (and) tourism research by introducing the concept of ‘cinematic itinerary’ to refer to these comprehensive film tourism practices.

Dissociation between wanting and liking for coffee in heavy drinkers

Background: There is an ongoing discussion about the addictive strength of caffeine. According to the incentive-sensitization theory, the development and the maintenance of drug addiction is the result of a selective sensitization of brain regions that are relevant for wanting without a corresponding increase in liking. Dissociations of wanting and liking have been observed with a wide range of drugs in animals. For human subjects, results are inconclusive, which is possibly due to invalid operationalizations of wanting and liking. Aim: The present study examined dissociations of wanting and liking for coffee in heavy and low/non-consumers with newly developed and validated response time-based assessment procedures for wanting and liking. Methods: For this study 24 heavy and 32 low/non-consumers of coffee completed two versions of the Implicit-Association Test (IAT), one of which has been developed and validated recently to assess wanting for coffee, whereas the other reflects an indicator of liking for coffee. Results: Results revealed a significant interaction between group (heavy vs. low/non-consumers) and IAT type ( wanting vs. liking) indicating that heavy coffee drinkers differed from low/non-consumers by displaying increased wanting but not liking for coffee. Interpretation: These data confirm that heavy coffee consumption is associated with strong wanting despite low liking for coffee, indicating that wanting becomes independent from liking through repeated consumption of caffeine. This dissociation provides a possible explanation for the widespread and stable consumption of caffeine-containing beverages.

Therapeutic and Protective Effects of Liposomal Encapsulation of Astaxanthin in Mice with Alcoholic Liver Fibrosis

Astaxanthin (Asta) has been demonstrated to possess anti-inflammatory, antitumor, and free radical-clearing activities. However, the poor stability and low water solubility of Asta hamper its bioavailability. The objectives of this study were to fabricate Asta-loaded liposomes (Asta-lipo) and investigate the therapeutic effects of Asta-lipo on alcoholic liver fibrosis in mice. The mice were administered with Asta-lipo or liposomes alone prior to a 3-week dose containing 30% alcohol with or without feeding with a second dose of 30% alcohol. The prepared Asta-lipo of 225.0 ± 58.3 nm in diameter, had an encapsulation efficiency of 98%. A slow release profile of 16.2% Asta from Asta-lipo was observed after a 24-h incubation. Restorative actions against alcoholic liver fibrosis were observed after oral administration of Asta-lipo for 4 weeks. Hepatic repair, followed by a second dose of 30% alcohol, suggested that Asta-lipo exerted protective and reparative effects against liver injuries induced by repeated consumption of alcohol. The changes of serum ALT and AST values were principally in consistence with the histopathologic findings. Asta-lipo exerted rapid and direct effects against repeated alcohol-induced liver disease, whereas Asta-lipo given orally could boost recovery from liver injuries obtained due to previous long-term alcohol use. These data demonstrate that Asta-lipo has applicable protective and therapeutic potential to treat alcohol-induced liver diseases.

PENGARUH PEMAKANAN SECARA NORMAL DENGAN BERULANG TERHADAP KEKASARAN PERMUKAAN ALUMUNIUM ALLOY MENGGUNAKAN CAD-CAM-CNC 3A

ABSTRACTTechnology of manufacturing expanded rapidly with the advent of software supporting machining. CAD software to help make engineering drawings. CAD integrated CAM and CNC in order to process the application. While the use of application software with a real application, there was a slight deviation on work piece surface roughness results. Research methods used by experiments. Material Test used Aluminum Alloy. Test roughness by using surface roughness. Work piece is drawn using CAD, then in the analysis of the program code using a CAM and then applied on the machine CNC 3A. A program made by comparing the influence of the consumption to normal with repeated consumption program in the same area. The consumption of normally returning by using CAD-CAM-CNC 3A can affect the work piece surface roughness. The highest level of roughness N5.Key words : Surface Roughness, CAD, CAM, CNC 3A.ABSTRAKPerkembangan teknologi manufaktur berkembang pesat dengan munculnya software pendukung pemesinan. Seperti software CAD yang banyak digunakan untuk membantu membuat gambar teknik. Pada pemesinan manufaktur CAD terintegrasi dengan CAM dan CNC guna proses aplikasi. Saat penggunaan aplikasi software dengan aplikasi nyata, ada sedikit penyimpangan pada hasil kekasaran permukaan benda kerja. Metode penelitian yang digunakan dengan eksperimen. Material Uji menggunakan Alumunium Alloy. Untuk mengetahui penyimpangan yang terjadi material di uji kekasaran dengan menggunakan surface roughness. Sebelum dilakukan pengujian benda kerjadi gambar menggunakan CAD, kemudian dianalisis kode program menggunakan CAM, lalu di aplikasikan pada mesin CNC 3A. Program yang dibuat dengan membandingkan pengaruh pemakanan normal dengan program pemakanan berulang di area yang sama. Pemakanan secara normal dengan berulang dengan menggunakan CAD-CAM-CNC 3A dapat mempengaruhi kekasaran permukaan benda kerja. Dengan nilai tingkat kekasaran N5.Kata kunci : Kekasaran Permukaan, CAD, CAM , CNC 3A

Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time

ObjectiveThe current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption.DesignIn a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three ‘Interest in Salt Reduction’ groups based on their self-reported interest in salt reduction. They consumed a regular-salt soup or a 30 % salt-reduced soup, either with or without a front-of-pack message (nutritional, sensory or social based). Liking, salt perception and table salt use were measured at each consumption.SettingCentral location test.SubjectsBritish consumers (n 493) aged 24–65 years.ResultsThe soups remained stable in liking over repeated consumption, with no significant differences between the experimental conditions. However, liking did differ among the different Interest in Salt Reduction groups: the ‘not aware, no action’ group liked salt-reduced soups with a nutritional message the most, whereas the ‘aware and action’ group liked salt-reduced soups with a social message the most. There was no change in the amount of table salt added as people got more familiar with the salt-reduced soups, suggesting a strong role for habit in table salt use.ConclusionsIt mattered whether consumers were thinking about reducing their salt intake or not: a communication message tailored to a country’s interest in reducing salt is recommended to motivate consumers to lower their salt intake.