Aged and Unaged Garlic Exerts Differential Effects on Cellular Aging via Modulation of Tissue Degradative and Antioxidant Enzymes Activity – A Cell-Free in Vitro Study

The effects of aged and unaged garlic on cell aging processes via enzymatic and oxidative pathways were examined in this cell-free in vitro study. Aged and unaged garlic, quercetin, and S-allyl cysteine inhibited collagenase and elastase dose-dependently. Quercetin and unaged garlic showed stronger collagenase inhibition and weaker elastase inhibition than S-allyl cysteine and aged garlic. Quercetin and aged garlic scavenged radicals more effectively than unaged garlic and S-allyl cysteine. Superoxide dismutase activity was significantly augmented by quercetin and unaged garlic when compared to aged garlic and S-allyl cysteine. Aged garlic contained higher amounts of S-allyl cysteine, total flavonoid and polyphenols, and lower quercetin content when compared to unaged garlic. Aged and unaged garlic exerted different effects on cellular aging by modulating collagenase, elastase, and superoxide dismutase activities. The different effects can potentially be attributed to different organosulfur and phenolic compositions.

Importance of Neo-formed Contaminants (NFCs) in Chemical Food Safety

Food safety is the number one priority of the food and drink industry worldwide. It is always the target for modern food industry to meet the highest food safety standards based on sound science. While there are many scenarios that might cause food contamination, most fall under one of four categories; biological, chemical, physical and cross-contamination. Specifically, chemical contamination occurs when food comes into contact with chemicals and can lead to chemical food toxicant. Chemicals can produce both acute and chronic diseases depending on the level of contaminants in the food.

Importance of Neo-formed Contaminants (NFCs) in Chemical Food Safety

Food safety is the number one priority of the food and drink industry worldwide. It is always the target for modern food industry to meet the highest food safety standards based on sound science. While there are many scenarios that might cause food contamination, most fall under one of four categories; biological, chemical, physical and cross-contamination. Specifically, chemical contamination occurs when food comes into contact with chemicals and can lead to chemical food toxicant. Chemicals can produce both acute and chronic diseases depending on the level of contaminants in the food.

Aged and Unaged Garlic Exerts Differential Effects on Cellular Aging via Modulation of Tissue Degradative and Antioxidant Enzymes Activity – A Cell-Free in Vitro Study

The effects of aged and unaged garlic on cell aging processes via enzymatic and oxidative pathways were examined in this cell-free in vitro study. Aged and unaged garlic, quercetin, and S-allyl cysteine inhibited collagenase and elastase dose-dependently. Quercetin and unaged garlic showed stronger collagenase inhibition and weaker elastase inhibition than S-allyl cysteine and aged garlic. Quercetin and aged garlic scavenged radicals more effectively than unaged garlic and S-allyl cysteine. Superoxide dismutase activity was significantly augmented by quercetin and unaged garlic when compared to aged garlic and S-allyl cysteine. Aged garlic contained higher amounts of S-allyl cysteine, total flavonoid and polyphenols, and lower quercetin content when compared to unaged garlic. Aged and unaged garlic exerted different effects on cellular aging by modulating collagenase, elastase, and superoxide dismutase activities. The different effects can potentially be attributed to different organosulfur and phenolic compositions.

Aroma in Fermented Beverages: The Role of NonConventional Yeasts

The aroma of alcoholic beverages is a key factor for product quality assessment and its acceptance by the consumers. The global aroma of fermented beverages is the result of the interaction of many different aroma compounds, either present above or below their sensory thresholds. Aromas below their sensory thresholds can sometimes be perceived due to the additive, enhancing or synergistic effects [1]. In this way, it is important not only to pay attention to the individual aromas but also to the multitude of interactions between them.

Aroma in Fermented Beverages: The Role of Non-Conventional Yeasts

The aroma of alcoholic beverages is a key factor for product quality assessment and its acceptance by the consumers. The global aroma of fermented beverages is the result of the interaction of many different aroma compounds, either present above or below their sensory thresholds. Aromas below their sensory thresholds can sometimes be perceived due to the additive, enhancing or synergistic effects [1]. In this way, it is important not only to pay attention to the individual aromas but also to the multitude of interactions between them.

Opportunity and Constraints of Livestock Feed Resources in Abol and Lare Districts of Gambella Region, Ethiopia

This research was done to identify livestock problems with the objective of assessing livestock production and associated constraints. The study was done using a formal survey, focus group discussions and field visit through open and closed ended questionnaires data collection. Purposive sampling was employed to select 90 households (HHs) having livestock and the data was analyzed by SPSS version 16. The average family size in the Abol (5.37) was significantly (P<0.05) lower than Lare (9.5) district. The levels of education in both districts were very low which nearly 57% of the households were without any kind of education. Trends in communal, arable and vegetation coverage were decreasing. Livestock rearing was them the means of livelihood of the population in Lare (78.7%) than Abol (21.7%) district. The average number of goats, sheep and chicken in Lare district were significantly (p<0.05) higher than Abol district. Natural pasture was the dominant feed resources in the area. The major livestock production constraints in the study area were ranked as health, feed, flood, drought, and theft and predators. From this study it was concluded that feed shortages occurs due to dry period and flood. Consecutively, poor conservation practices, storage of crop residues and improved forages which need effective training and demonstration to improve the productivity of livestock sector.

Opportunity and Constraints of Livestock Feed Resources in Abol and Lare Districts of Gambella Region, Ethiopia

This research was done to identify livestock problems with the objective of assessing livestock production and associated constraints. The study was done using a formal survey, focus group discussions and field visit through open and closed ended questionnaires data collection. Purposive sampling was employed to select 90 households (HHs) having livestock and the data was analyzed by SPSS version 16. The average family size in the Abol (5.37) was significantly (P<0.05) lower than Lare (9.5) district. The levels of education in both districts were very low which nearly 57% of the households were without any kind of education. Trends in communal, arable and vegetation coverage were decreasing. Livestock rearing was them the means of livelihood of the population in Lare (78.7%) than Abol (21.7%) district. The average number of goats, sheep and chicken in Lare district were significantly (p<0.05) higher than Abol district. Natural pasture was the dominant feed resources in the area. The major livestock production constraints in the study area were ranked as health, feed, flood, drought, and theft and predators. From this study it was concluded that feed shortages occurs due to dry period and flood. Consecutively, poor conservation practices, storage of crop residues and improved forages which need effective training and demonstration to improve the productivity of livestock sector.