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Essential Trace Element and Mineral Deficiencies and Cardiovascular Diseases: Facts and Controversies
Christopher Edet Ekpenyong
Issue:
Volume 6, Issue 2, March 2017
Pages:
53-64
Received:
28 December 2016
Accepted:
9 January 2017
Published:
4 February 2017
Abstract: Deficiencies of minerals and trace elements are common and widespread, and are associated with adverse cardiovascular endpoints. Emerging evidence indicates that, diet rich in these nutrients constitutes a modifiable lifestyle factor that might reduce the risk of cardiovascular disease (CVD). However, the clinical significance of these nutrients in optimizing cardiovascular health and/or ameliorating cardiovascular pathologies is currently debatable. This review aims to explore evidences in favor or against the role of these nutrients in the pathogenesis, progression, management and endpoints of CVDs, and extend the discussion on some discrepant research findings. Literature search was conducted in PubMed, Medline, Scopus and EMBASE databases on studies published in English between 1963 and 2016 using appropriate terms such as minerals, Trace elements, Chromium, Copper, Iron, Magnesium, Selenium, Manganese, Zinc deficiencies and CVD. Indeed, trace elements and minerals play significant cardio protective roles when they are present in adequate pharmacologic concentrations due to their antioxidant, anti-inflammatory and immune function modulatory activities. The discrepant results recorded in some studies could be due to the effects of several poorly adjusted covariates such as interactions between paired/complementary micronutrients, absence of uniformly accepted cut off values for normal range, individual susceptibility and environmental factors and several methodology inadequacies. Supplementation of these nutrients in pharmacologic doses in high-risk individuals or those with known deficiency states is cardioprotective.
Abstract: Deficiencies of minerals and trace elements are common and widespread, and are associated with adverse cardiovascular endpoints. Emerging evidence indicates that, diet rich in these nutrients constitutes a modifiable lifestyle factor that might reduce the risk of cardiovascular disease (CVD). However, the clinical significance of these nutrients in...
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A Comparison of Nutritional Status of Women Suffering from Mental Illness in Urban and Rural Areas of Bangladesh
Issue:
Volume 6, Issue 2, March 2017
Pages:
65-70
Received:
8 January 2017
Accepted:
17 January 2017
Published:
20 February 2017
Abstract: About 16.05% of the adult population in Bangladesh suffers from mental illness. 74% of these mentally impaired patients live in rural areas and are socially disadvantaged. Studies have identified mental disorder to be a risk factor for involuntary weight loss and malnutrition. This study aims to explore the differences in nutritional status among women suffering from mental illness from urban and rural areas based on their socio-economic status. This cross sectional study has been conducted for over a period of four months that covered six divisions of the country. A total of 73 participants aged from 15-60 were purposively selected to represent urban & well off population and the rest 73 were selected to represent rural & socially disadvantaged population. Height, weight and BMI were significantly lower in all participants from rural settings. About 18% of all participants from rural areas have a BMI 18kg/m2 or less. Mean body fat percentage (BF%) is significantly higher in all subgroups from urban areas (P<0.001) comparing to those from rural settings. No significance was observed in EI:BMR ratios. Mean EI:BMR ratio was over 1.4 in all subgroups from both urban and rural settings except for 46-60 years participants from urban areas. The highest EI:BMR ratio has been observed in the subgroup of 31-45 years aged women from urban areas. The study has identified that mentally impaired women even from well off families or from urban settings have an inferior nutritional status comparing to those of healthy women from same settings. The nutritional status of mentally impaired women from rural areas or from lower socio-demographic settings is even worse. Low BMI and low energy intake indicates vulnerability of mentally impaired women to malnutrition in Bangladesh.
Abstract: About 16.05% of the adult population in Bangladesh suffers from mental illness. 74% of these mentally impaired patients live in rural areas and are socially disadvantaged. Studies have identified mental disorder to be a risk factor for involuntary weight loss and malnutrition. This study aims to explore the differences in nutritional status among w...
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Evaluation of the Impact of Biofield Energy Healing Treatment (The Trivedi Effect®) on the Physicochemical, Thermal, Structural, and Behavioral Properties of Magnesium Gluconate
Mahendra Kumar Trivedi,
Alice Branton,
Dahryn Trivedi,
Gopal Nayak,
Aileen Carol Lee,
Aksana Hancharuk,
Carola Marina Sand,
Debra Jane Schnitzer,
Rudina Thanasi,
Eileen Mary Meagher,
Faith Ann Pyka,
Gary Richard Gerber,
Johanna Catharina Stromsnas,
Judith Marian Shapiro,
Laura Nelson Streicher,
Lorraine Marie Hachfeld,
Matthew Charles Hornung,
Patricia M. Rowe,
Sally Jean Henderson,
Sheila Maureen Benson,
Shirley Theresa Holmlund,
Stephen P. Salters,
Parthasarathi Panda,
Snehasis Jana
Issue:
Volume 6, Issue 2, March 2017
Pages:
71-82
Received:
20 January 2017
Accepted:
13 February 2017
Published:
25 February 2017
Abstract: Magnesium gluconate is a classical organometallic salt used for the prevention and treatment of magnesium deficiency diseases. The objective of the current research was to explore the influence of The Trivedi Effect® - Energy of Consciousness Healing Treatment on the physicochemical, thermal and behavioral properties of magnesium gluconate using PXRD, PSD, FT-IR, UV-vis spectroscopy, TGA, and DSC analysis. Magnesium gluconate was divided into two parts – one part was control without any Biofield Energy Treatment, while another part was treated with the Biofield Energy Healing Treatment remotely by eighteen renowned Biofield Energy Healers and defined as the Biofield Energy Treated sample. The PXRD analysis exhibited significant alteration of the crystal morphology of the treated sample compared with the control sample. The crystallite size of the treated sample was remarkably changed from range -33.33% to 66.65% compared with the control sample. The average crystallite size was increased in the treated sample by 6.13% compared with the control sample. Particle size analysis revealed that the particle size at d10 value was significantly reduced in the treated sample by 13.20% compared with the control sample, although the particle size at d50 and d90 values were increased in the treated sample by 2.75% and 3.72%, respectively. The treated sample’s surface area was significantly enhanced (6.96%) compared with the control sample. The FT-IR and UV-vis analysis showed that the structure of magnesium gluconate remained similar in both the treated and control samples. The TGA analysis revealed that the weight loss of the first and second degradation steps in the treated sample was significantly decreased by 2.89% and 8.43%, respectively compared with the control sample, whereas at the third degradation step, the weight loss was enhanced by 14.80% compared with the control sample. The DSC analysis revealed that the melting point of the control and treated samples were 170.23°C and 170.25°C, respectively. The latent heat of fusion was significantly decreased by 6.15% in the treated sample compared with the control sample. The current study infers that The Trivedi Effect® - Energy of Consciousness Healing Treatment might lead to a new polymorphic form of magnesium gluconate, which could be more soluble and bioavailable compared with the untreated compound. Hence, the Biofield Energy Treated magnesium gluconate would be very useful to design better nutraceutical and/or pharmaceutical formulations that might offer better therapeutic responses against inflammatory diseases, immunological disorders, stress, aging and other chronic infections.
Abstract: Magnesium gluconate is a classical organometallic salt used for the prevention and treatment of magnesium deficiency diseases. The objective of the current research was to explore the influence of The Trivedi Effect® - Energy of Consciousness Healing Treatment on the physicochemical, thermal and behavioral properties of magnesium gluconate using PX...
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Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast
Gnagne Sylvain,
Gbogouri Grodji Albarin,
Agbo A. Edith,
Kouakou Brou
Issue:
Volume 6, Issue 2, March 2017
Pages:
83-87
Received:
26 January 2017
Accepted:
10 February 2017
Published:
27 February 2017
Abstract: The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).
Abstract: The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates rangin...
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Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100
Manal Khider,
Khaled Elbanna
Issue:
Volume 6, Issue 2, March 2017
Pages:
88-98
Received:
28 January 2017
Accepted:
13 February 2017
Published:
27 February 2017
Abstract: Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5.4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.
Abstract: Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifung...
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Effects of Cooking Time on Some Antinutrients Contents and in vitro Digestibility of Leaves Proteins of Gnetum spp
Beack Bayengue Sandrine Suzanne,
Ndomou Mathieu,
Sone Enone Bertin,
Mpeubou Jean Calvin,
Ngono Ngane Rosalie Annie,
Tchiegang Clergé
Issue:
Volume 6, Issue 2, March 2017
Pages:
99-104
Received:
28 January 2017
Accepted:
14 February 2017
Published:
4 March 2017
Abstract: Gnetum spp are creepy lianas well known by people around Guinea Gulf most notably for their edible leaves. With the aim at contributing to nutritional valorization of these leafy vegetables, we studied the effects of cooking time on some antinutrients contents and on proteins digestibility. Phytates, phenolic compounds, tannins, oxalates and proteins were extracted and evaluated by conventional methods. In vitro digestibility of proteins was estimated using pepsin and pancreatin. Results showed that Phytates contents in G. africanum leaves were 240.23±14.25 against 90,68±3,09 mg/100g (DM) for G. buchholzianum. After two hours of cooking, values decreased significantly (P˂ 0.05) to 208.84±1,57 and 82.146±5.134 mg/100g (DM) respectively. In the same time, contents of phenolic compounds decreased from 507.20±21.53 to 245.56±3.04 and from 460.37±3.09 to 230.83±13.87mg/100g (DM) for the two species. Tannins contents were 298.09±13.70 and 222.73±13.90 mg/100g DM for G. africanum and G. Buchholzianum. Retention rates after 2 hours of cooking were 34.55% and 46.28% respectively. Oxalates contents varied between 5.10±0.07 and 6.76±0.14 mg/100 DM with retention rates ranging from 22.85% to 26.50% during the same cooking time. Proteins contents (16.04±0.05 and 18.14±0.16% g DM) decreased significantly (P˂ 0.05) by half while in vitro digestibility of proteins doubled after 2 hours of cooking. This study shows that Gnetum spp vegetables have high contents of some antinutrients which important amounts are easily remove with long cooking time. This treatment improves digestibility of theirs proteins.
Abstract: Gnetum spp are creepy lianas well known by people around Guinea Gulf most notably for their edible leaves. With the aim at contributing to nutritional valorization of these leafy vegetables, we studied the effects of cooking time on some antinutrients contents and on proteins digestibility. Phytates, phenolic compounds, tannins, oxalates and protei...
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Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours
Alozie Yetunde Ezinwanyi,
Ekerette Nkereuwem Ndaeyo
Issue:
Volume 6, Issue 2, March 2017
Pages:
105-110
Received:
29 October 2016
Accepted:
14 December 2016
Published:
4 March 2017
Abstract: Gari was fortified with soybean, melon seed and moringa seed flours at 5% substitution level to produce Soy gari, Melon seed gari and Moringa seed gari respectively. A control sample, 100% cassava gari was also produced. Samples were analyzed for proximate compositions, physicochemical properties and sensory characteristics using standard procedures. Results revealed that, fortification significantly decreased moisture (9.12±0.017% in Control to 8.14±0.04% in Soy gari) and fibre (2.73±0.04% in Control to 2.11±0.02% in Melon seed gari) in all samples except in Moringa seed gari. Protein (1.52±0.05% in Control to 7.22±0.04% in Soy gari), fat (6.34±0.29% in Control to 10.74±0.19% in Melon seed gari) and ash (1.55±0.03% in Control to 2.47±0.61% in Melon seed gari) contents were increased, while carbohydrate contents were decreased (78.74±0.242% in Control to 71.02±0.512% in Soy gari), in all samples. For pasting properties, Moringa seed gari performed best in peak viscosity (2374.50 RVU), trough (1862.50 RVU) but poorly in breakdown viscosity (512.00 RVU); while the Control scored best in final viscosity (3018.50 RVU). Swelling index ranged from 2.43±0.05 in Soy gari to 4.82±0.02% in Control. Water holding capacity ranged from 19.22±0.03% in Soy gari to 24.34±0.05 in the Control. Control sample performed best in all sensory properties except in overall acceptability, where Melon seed gari scored the best. Moringa seed gari scored significantly lower than others in colour, taste, and acceptability but had similar rating in aroma to Soy gari. Gari fortified with soy beans, melon seed and moringa seed flours are of improved nutritive values, physicochemical and sensory properties than ordinary gari. Fortification of this product can thus present a viable and sustainable means of tackling nutrient deficiencies, particularly protein energy malnutrition in populations.
Abstract: Gari was fortified with soybean, melon seed and moringa seed flours at 5% substitution level to produce Soy gari, Melon seed gari and Moringa seed gari respectively. A control sample, 100% cassava gari was also produced. Samples were analyzed for proximate compositions, physicochemical properties and sensory characteristics using standard procedure...
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Influence of Soaking and Germination on the Iron, Phytate and Phenolic Contents of Maize Used for Complementary Feeding in Rural Tanzania
Fabian Mihafu,
Henry S. Laswai,
Peter Gichuhi,
Stewart Mwanyika,
Adelia C. Bovell-Benjamin
Issue:
Volume 6, Issue 2, March 2017
Pages:
111-117
Received:
16 January 2016
Accepted:
4 February 2016
Published:
6 March 2017
Abstract: Introduction: In developing countries including Tanzania, complementary foods fed to children are often carbohydrate-based and lack sufficient protein, energy, vitamins and micronutrients. Evidence suggests that the iron contained in foods such as cereals is not fully absorbed and will collect in the colon with the possibility of free radical generation and intestinal inflammation. Plant-based complementary foods have been reported to contain high levels of phytate and phenolic compounds, which impact on iron bioavailability. Phenolic compounds have an inhibitory effect on non-heme iron, making it unavailable for absorption in the intestinal tract. Traditional processing technologies (soaking and germination) are widely used in the Iringa District for making local ‘brews’. Objective: The objective of the study was to determine the influence of soaking and germination on the iron, phytate and phenolic contents of maize used for complementary feeding in rural Tanzania. Materials and Methods: Maize grains collected from five Wards in the Iringa District were soaked in distilled water, drained and germinated at 0, 36, 48 and 72 hours then processed into flour. Iron, phytate and phenolic contents were analyzed. Results: Iron content fluctuated with germination time, however a significant (P < 0.05) increase was observed at the 72-hour. Significant (p < 0.05) reductions in the mean phytate contents of the samples (ranging from 8.3 to 34.1% reductions) were observed at the 72-hour germination time. Phenolic contents increased with germination time; there was a significant (P < 0.05) increase at the 72-hour germination time for the samples from all locations. Increases in phenolic contents in the soaked germinated maize ranged from 76.7 to 86.3%. Conclusion: The processing technologies of soaking and germination commonly used in the Iringa District for making local ‘brews’ could be utilized to enhance the nutritional properties of complementary foods used by infants and young children. An awareness and education program to inform community members about transferring this technology and its usefulness to complementary feeding is recommended.
Abstract: Introduction: In developing countries including Tanzania, complementary foods fed to children are often carbohydrate-based and lack sufficient protein, energy, vitamins and micronutrients. Evidence suggests that the iron contained in foods such as cereals is not fully absorbed and will collect in the colon with the possibility of free radical gener...
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