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Results 201 - 250 of 1585
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Jansen van Rijssen Fredrika W - - 2013
ABSTRACT The importance of food composition in safety assessments of genetically modified (GM) food is described for cassava (Manihot esculenta Crantz) that naturally contains significantly high levels of cyanogenic glycoside (CG) toxicants in roots and leaves. The assessment of the safety of GM cassava would logically require comparison with a ...
Zhu Wenda - - 2013
Commercial manufacture of fruit leathers (FL) usually results in a portion of the product that is out of specification. The disposition of this material poses special challenges in the food industry. Because the material remains edible and contains valuable ingredients (fruit pulp, sugars, acidulates, etc.), an ideal solution would be ...
Orth Anne-Marie - - 2013
Estimations of dietary exposure via the consumption of flavoured foods play a central role in the safety evaluation of flavouring substances. To assess uncertainties, actual data regarding the occurrence and concentration levels of flavouring substances were determined in commercially available flavoured foods, using Earl Grey tea as an example. The ...
Prota Neli - - 2013
Polygodial, a sesquiterpene dialdehyde of the drimane family, has been shown to have deterrent and antifeedant effects on various insect species, including Myzus persicae (Sulzer), Spodoptera spp. and Leptinotarsa decemlineata (Say). This compound may have potential as a broad spectrum biocontrol agent, similar to pyrethrins, considering that it was previously ...
Pinto Paula - - 2013
Abstract Fresh fruits, particularly berries, are rich in polyphenols. These bioactive compounds are important in the prevention of chronic inflammatory diseases. The present study aimed to assess polyphenol intake from fresh fruit in Portugal and the relative contribution of berries to overall intake, using an online semi quantitative food frequency ...
Varlet V - - 2014
New products available for food creations include a wide variety of "supposed" food grade aerosol sprays. However, the gas propellants used cannot be considered as safe. The different legislations available did not rule any maximum residue limits, even though these compounds have some limits when used for other food purposes. ...
Dueñas Montserrat - - 2013
Due to their purported healthful activities, quercetin and other flavonoids are being increasingly proposed as nutraceuticals. Quercetin occurs in food as glycosides; however, most assays on its activity have been performed with the aglycone, despite glycosylation deeply affects compound bioavailability. In this work, the uptake and lifespan effects of quercetin-3-O-glucoside ...
Yu Lehuan - - 2013
Organohalogen pollutants (OHPs), including dichlorodiphenyl trichloroethane and its metabolites (DDTs), polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs), hexabromocyclododecanes (HBCDs), and dechlorane plus (DP), were determined in three raptor species, namely, the common kestrel (Falco tinnunculus), eagle owl (Bubo bubo), and little owl (Athene noctua), as well as in their primary ...
Ke Qingdong - - 2013
Thermolysin is a zinc metalloprotease that has potential uses in the food industry. The safety of thermolysin has not been demonstrated before, and therefore a series of standard toxicological tests to assess its potential toxicity was undertaken. The thermolysin used in this study was derived from the thermophilic bacterium Geobacillus ...
Ho Steven Sai Hang SS SKLLQG, Institute of Earth Environment Chinese Academy of Sciences, Xi 'an, China. - - 2013
A pilot hazardous airborne carbonyls study was carried out in Hong Kong and the Mainland of China. Workplace air samples in 14 factories of various types of manufacturing and industrial operations were collected and analyzed for a panel of 21 carbonyl compounds. The factories can be classified into five general ...
Jones Oliver A H - - 2013
(1)H Nuclear Magnetic Resonance spectroscopy has been used to profile urinary metabolites in male Fischer F344 rats in order to assess the metabolic changes induced by oral exposure to two benzimidazole fungicides (carbendazim and thiabendazole) and two bipyridyllium herbicides (chlormequat and mepiquat). Exposure levels were selected to be lower than ...
Capriotti Anna Laura - - 2013
Food safety can be compromised by the presence of a wide variety of substances, deriving from both natural and anthropogenic sources. Among these substances, compounds exhibiting various degrees of estrogenic activity have been widely studied in environmental samples, whereas less attention has been devoted to food matrices. The aim of ...
Vera Paula - - 2014
Adhesives are commonly used in the manufacture of multilayer food packaging materials. Although they are not in direct contact with the packed food, their compounds may migrate from the adhesive through the substrates to the food. The aim of this work is to determine the migrant concentration in order to ...
Esmerino E A - - 2013
As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose ...
Kenney Mary Kay MK US Department of Health and Human Services, Health Resources and Services Administration, Maternal and Child Health Bureau, Rockville, - - 2014
Elevated risk for obesity is found in rural environments and in some minority populations. It is unclear whether living in rural or nonmetropolitan areas and being a minority compound the risk of obesity beyond that of either factor acting alone. Our purpose was to examine adolescent obesity in light of ...
Venditti Alessandro - - 2013
Dihydroasparagusic acid (DHAA) is the reduced form of asparagusic acid, a sulfur-containing flavour component produced by Asparagus plants. In this work, DHAA was synthetically produced by modifying some published protocols, and the synthesized molecule was tested in several in vitro assays (DPPH, ABTS, FRAP-ferrozine, BCB, deoxyribose assays) to evaluate its ...
Zabka Martin - - 2013
In terms of food safety, species of the Fusarium, Aspergillus and Penicillium genera are considered the most significant because they produce the great majority of known mycotoxins. Developing resistance against commonly used fungicides have become a critical problem in area such as agriculture, the storage and production of food and ...
Watanabe Fumio - - 2013
The usual dietary sources of vitamin B12 are animal-source based foods, including meat, milk, eggs, fish, and shellfish, although a few plant-based foods such as certain types of dried lavers (nori) and mushrooms contain substantial and considerable amounts of vitamin B12, respectively. Unexpectedly, detailed characterization of vitamin B12 compounds in ...
Zhang Hui-Jie - - 2013
We compared food choice and the initial response to deterrent treated diet between fifth instars of Helicoverpa armigera, a polyphagous generalist pest, and Bombyx mori, an oligophagous specialist beneficial. Bombyx mori was more behaviorally sensitive to salicin than to caffeine. The relative sensitivities were reversed for H. armigera, which was ...
He Ping - - 2013
BACKGROUND: Environmental exposure to cadmium causes renal dysfunction and bone damage. Cadmium contamination in food is regarded as the main environmental source of non-occupational exposure. The aim of this study was to assess the contribution of dietary cadmium exposure in environmental cadmium exposure and its health risk among adults in ...
Conley Justin M - - 2013
Little is known about the bioaccumulation dynamics, biotransformation processes, or subsequent toxicity to consumers of dissolved selenite (SeO3) versus selenate (SeO4) uptake into aquatic primary producer communities. To address these data gaps we examined SeO3 and SeO4 bioconcentration into complex freshwater periphyton communities under static and static-renewal conditions. Further, we ...
Casey Anna H - - 2013
Researchers in comparative psychology often use different food rewards in their studies, with food values defined by a pre-experimental preference test. While this technique rank orders food values, it provides limited information about value differences because preferences may reflect not only value differences, but also the degree to which one ...
Byun Gyo-Hyuk - - 2013
Concentrations of polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), and polybrominated diphenyl ethers (PBDEs) were measured in 32 species inhabiting the Yellow Sea to assess their bioaccumulation potentials. The concentrations in these samples were lower than those reported for other countries or locations. Relatively high levels of BDE 209 in biota ...
Asante Kwadwo Ansong - - 2013
Fish consumption is known to have several health benefits for humans. However, the accumulation of toxic contaminants, such as PCBs, PBDEs and HBCDs in fish could pose health hazards. These contaminants were measured in tilapia fish species collected from Ghana. Mean levels were PCBs (62ng/g lw), PBDEs (7.3ng/g lw) and ...
Kamenickova Alzbeta A Department of Cell Biology and Genetics, Faculty of Science, Palacky University, Slechtitelu 11, 783 71 Olomouc, Czech - - 2013
Anthocyanins are plant pigments occurring in flowers and berry fruits. Since a phenomenon of food-drug interactions is increasingly emerging, we examined the effects of 21 major anthocyanins and the extracts from 3 food supplements containing anthocyanins on the aryl hydrocarbon receptor (AhR)-cytochrome P450 CYP1A1 signaling pathway in human hepatocytes and ...
Sanches-Silva Ana - - 2013
BACKGROUND: Carotenoids, vitamins (A, B2 , C and E) and total folate are related with health promotion. However, there is still many food matrices for which the content of these compounds is not available. In order to surpass this gap, traditional foods from Black Sea Area countries (BSAC) were analysed ...
Lees Peter - - 2013
The presence of horse meat in food products destined for human consumption and labelled as beef has raised several concerns of public interest. This review deals solely with one aspect of these concerns; samples of equine tissue from horses destined for the human food chain have tested positive for the ...
Felzenszwalb Israel - - 2013
Superfruits have a high nutritional value due to their richness in nutrients, antioxidants, proven or potential health benefits and taste appeal. However, there are no scientific criteria for defining which fruits are superfruits. In Brazil, several palms have an edible palm heart, the best known and most widely appreciated of ...
Skrbić Biljana - - 2013
In this study arsenic (As), cadmium (Cd) and lead (Pb) were determined in 114 samples of various food items collected at supermarkets located in Novi Sad, the capitol of the northern Serbian province of Vojvodina in January 2012 and March 2013. The considered items represented the most consumed foodstuffs according ...
Andres Susanne - - 2013
Great attention has been paid to chloropropanols like 3-monochloro-1,2-propanediol and the related substance glycidol due to their presence in food and concerns about their toxic potential as carcinogens. The other chloropropanols 2-monochloro-1,3-propanediol, 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol have been found in certain foods, but occurrence data are generally limited for these compounds. ...
Li Yongxia - - 2013
The fruiting bodies or mycelia of mushrooms have been used as food and food-flavoring material for centuries due to their nutritional and medicinal value and the diversity of their bioactive components. The present research is the first to investigate the bioactive secondary metabolites from the solid culture of the edible ...
Mavrommati Despoina - - 2013
There are a number of atopic conditions that involve mast cells ranging from common allergies to arthritis and chronic pelvic pain syndrome. In addition to the well known allergic triggers, many food substances, drugs, as well as physical and mental stressful conditions could trigger mast cell activation in the absence ...
Santos Juliana A - - 2013
Resveratrol has been extensively researched for its powerful antioxidant capacity and other biological effects. The number of patents involving this compound has been growing in recent years. However, the biggest problem associated with this molecule, a limited bioavailability due to its fast metabolism in the liver, has led to obtaining ...
Nakagawa Kiyotaka - - 2013
Since the discovery of α-glucosidase inhibitors and their inhibitory effects on the digestion of carbohydrates, promising results have been obtained as to the antidiabetic effects of this family of compounds. Antiangiogenic compounds have been identified that suppress tumor growth via a unique mechanism, confirming that such compounds can act as ...
Montazeri Naim - - 2013
Cold-smoked salmon (CSS) is a potentially hazardous ready-to-eat food product due to the high risk of contamination with Listeria monocytogenes and lack of a listericidal step. We investigated the antilisterial property of liquid smokes (LS) against Listeria innocua ATCC 33090 (surrogate to L. monocytogenes) as a potential supplement to vacuum-packaged ...
Sharma Ashimav D - - 2013
Nickel is a ubiquitous trace element and the commonest cause of metal allergy among the people. Nickel allergy is a chronic, recurring problem; females are affected more commonly than males. Nickel allergy may develop at any age. Once developed, it tends to persist life-long. Nickel is present in most of ...
Barnes Stephen S Department of Pharmacology and Toxicology, Targeted Metabolomics and Proteomics Laboratory, University of Alabama at Birmingham, Birmingham, AL, USA. - - 2013
The selection of foods to eat is a complex interplay of vision, taste, smell, and texture. In addition to micro- and macronutrients, plant-based foods also contain several classes of phytochemicals. In many cases, the phytochemicals account for the various colors of foods. Although aesthetically pleasing, the color of foods may ...
Abderrahim Fatima - - 2013
A new microplate-adapted DPPH rapid assay was developed to assess the antioxidant capacity of pure compounds and foods. The assay was carried out in buffered medium (methanol: 10mmol/l Tris buffer pH 7.5, 1:1 v/v) and reaction was completed at 10min. The scavenging capacity index (SCI), a theoretical antioxidant parameter directly ...
Anese Monica - - 2013
Acrylamide and furanic compounds, such as furan and 5-hydroxymethylfurfural (HMF), are formed in a variety of heat-treated commercial foods. They are known to be toxic and, according to the International Agency for Research on Cancer, "possibly carcinogenic to humans". As this gave rise for concern, researches were carried out to ...
Wang Yan-Hong - - 2013
Coumarin as an additive or as a constituent of tonka beans or tonka extracts is banned from food in the United States due to its potentially adverse side effects. However, coumarin in food from other natural ingredients is not regulated. "True Cinnamon" refers to the dried inner bark of Cinnamomum ...
Antonides Gerrit - - 2013
Consumer food choices may partly be explained by the endowment effect. Here, we focus on the influence of limited cognitive capacity on loss aversion related to food choices. We also investigate the effects of anticipated feelings on food choices. Experiments with 1614 pupils of secondary schools show that both cognitive ...
Broughton Sonya - - 2013
BACKGROUND: Orius armatus (Gross) is an important predator of western flower thrips, Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) in Australian greenhouse grown sweet pepper. The failure of O. armatus to establish in some greenhouses has been attributed to the use of newer, more non-selective pesticides, some of which are regarded to ...
Zamora-Ros R R Catalan Institute of Oncology, Barcelona, Spain. - - 2013
Thearubigins (TR) are polymeric flavanol-derived compounds formed during the fermentation of tea leaves. Comprising ∼70% of total polyphenols in black tea, TR may contribute majorly to its beneficial effects on health. To date, there is no appropriate food composition data on TR, although several studies have used data from the ...
Giannitti F - - 2013
Sodium fluoroacetate is an organofluorine compound toxic to mammals, insects, and birds, currently registered for use only in livestock protection collars as a predacide in some North American states, with restricted use in California. A flock of 445 lambs and ewes in California were moved into a native pasture on ...
Mizuno Masashi - - 2013
Mushrooms are distinguished as important food containing immunomodulating and anticancer agents. These compounds belong mostly to polysaccharides especially β-d-glucans. Among them, β-1,3-glucan with side chain β-1,6-glucose residues have more important roles in immunomodulating and antitumor activities. In this review, we have introduced polysaccharide mainly from Lentinula edodes and Agaricus blazei ...
Canale Angelo - - 2013
The ingestion toxicity of three Lamiaceae essential oils (EOs) - Hyptis suaveolens, Rosmarinus officinalis and Lavandula angustifolia - incorporated in protein baits was evaluated against Bactrocera oleae, a worldwide pest of olive fruits. In laboratory conditions, all the tested EOs showed dose-dependent toxicity on B. oleae, with mortality rates ranging ...
O'Kane Anthony Arthur - - 2013
Dioxin contamination of the food chain typically occurs when cocktails of combustion residues or polychlorinated biphenyl (PCB) containing oils become incorporated into animal feed. These highly toxic compounds are bio-accumulative with small amounts posing a major health risk. The ability to identify animal exposure to these compounds prior to their ...
Leeman Winfried R - - 2013
Upon analysis of chemically complex food matrices a forest of peaks is likely to be found. Identification of these peaks and concurrent determination of the toxicological relevance upon exposure is very time consuming, expensive and often requires animal studies. Recently, a safety assessment framework based on the Threshold of Toxicological ...
Obst Katja - - 2013
Some foods, beverages and food ingredients show characteristic long-lasting aftertastes. The sweet, lingering taste of high intensity sweeteners or the astringency of tea catechins are typical examples. Epigallocatechin-3-gallate (EGCG), the most abundant catechin in green tea, causes a long-lasting astringency and bitterness. These sensations are mostly perceived as aversive and ...
Bradley Emma L - - 2013
Phthalates are ubiquitous in the environment and thus exposure to these compounds can occur in various forms. Foods are one source of such exposure. There are only a limited number of studies that describe the levels of phthalates (diesters, monoesters and phthalic acid) in foods and assess the exposure from ...
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