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Selected Nigerian Local Diet Effects on Blood Glucose Response of Undergraduates of Imo State University, Owerri
Onyeneke Esther-Ben Ninikanwa,
Olawunmi Ijeoma,
Adedokun Ishola Isaaq,
Obichere Goddard Chiedubem
Issue:
Volume 9, Issue 3, May 2020
Pages:
69-77
Received:
5 October 2019
Accepted:
11 February 2020
Published:
27 May 2020
Abstract: The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was washed, boiled and cooked with other ingredients such as palm oil, pepper, onions, maggi and salt. The egusi sample was sorted, milled and pepper, onions, red oil and salt added. It was molded into shape, wrapped in a leaf (nturukpa) and boiled. The groundnut was sorted and milled and used to prepare groundnut soup. The result obtained from the study revealed that Sample B (breadfruit cake) has the highest moisture content (55.77%). Sample E (egusi cake) recorded the highest protein (33.39%). Sample G (groundnut soup) has the highest fat (12.24%) and ash (3.21%) content. Crude fiber was highest in Sample G (groundnut soup) (2.00%). The highest carbohydrate was seen in Sample B (breadfruit cake) (20.14%) while (Sample G) groundnut soup has the least (5.30%). The overall acceptability of Sample B (breadfruit cake) is higher (8.1%) compared to the overall rating of other food samples. However, no significant difference (p>0.05) existed in overall rating scores of the food samples. The blood glucose response result shows that Glucose has it’s peak at 30 minutes (118.20mg/dl) followed by Sample B (breadfruit cake) (115.0mg/dl) while Egusi cake has the lowest response (82mg/dl). A close relationship was observed between the responses of glucose and Sample B (breadfruit cake) at 15 minutes (94.1 mg/dl and 96.9mg/dl), 30 minutes (118.2mg/dl and 115 mg/dl) and 45 minutes (111.3mg/dl and 118.3mg/dl) which suggest that Sample B (breadfruit cake) contains more carbohydrate than the other test foods. The glycemic index has been recommended to help guide food choice because low-glycemic index foods have been shown to improve blood glucose control in people with diabetes and to increase insulin sensitivity and β-cell function.
Abstract: The effects of some local diets on the blood glucose response of Ten (10) selected undergraduates of Imo State University were investigated. The food samples investigated were glucose (control), breadfruit cake (Treculiaafricana), egusi cake (Agbaratti, Kpurukpuru, Mgbam) (Citruluslanatus) and groundnut soup (Arachis hypogea). The breadfruit was wa...
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Rat Hepatoma BRL Cells Proliferation by Acrylamide and Alcohol Combination
Xiaoyun Shan,
Pengqi Wang,
Qing Feng
Issue:
Volume 9, Issue 3, May 2020
Pages:
78-85
Received:
14 May 2020
Accepted:
29 May 2020
Published:
23 June 2020
Abstract: Acrylamide, exists in carbohydrate-rich food heated at high temperatures, is a probable carcinogen to humans. Excessive alcohol intake can also lead to a variety of pathological changes in the body. Acrylamide in the foods and alcohol in the drinks are unavoidable. And studies have demonstrated that combination of the two substances which are taken into the body via diet may cause adverse effects in the cells, even induce impairments on testicular spermatogenesis in male offsprings. Both acrylamide and alcohol are mainly metabolized in the liver, where cytochrome P450 2E1 (CYP2E1) acts as the common metabolic enzyme of the two xenobiotics. This study aimed to explore the effects of acrylamide and alcohol combination on rat hepatoma BRL cells proliferation and the probable mechanisms. MTT, western blotting, EdU fluorescence staining, flow cytometry and PCR were used. Results showed that combination of acrylamide and alcohol at low doses promoted BRL cells proliferation through CYP2E1/Akt/ NF-κB/cyclinB1/cyclinD1 activation and ROS production. The combined effects of acrylamide and alcohol largely depended on ROS level. Furthermore, acrylamide and alcohol could synergistically induce miR-21, which was related to the progress of liver regeneration. These data showed that combination of acrylamide and alcohol at low doses promoted BRL cells proliferation through inducing ROS production, which indicated that intake of fried starch food with small dose of alcohol might have positive effects on liver regeneration.
Abstract: Acrylamide, exists in carbohydrate-rich food heated at high temperatures, is a probable carcinogen to humans. Excessive alcohol intake can also lead to a variety of pathological changes in the body. Acrylamide in the foods and alcohol in the drinks are unavoidable. And studies have demonstrated that combination of the two substances which are taken...
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Food Adulteration and Some Methods of Detection, Review
Issue:
Volume 9, Issue 3, May 2020
Pages:
86-94
Received:
25 May 2020
Accepted:
9 June 2020
Published:
23 June 2020
Abstract: Most of the Foods we are having are prone to food fraud and adulteration. Food adulteration is either the addition of a non-food item to increase the quantity of raw or prepared food intentionally or non food substances added accidentally. Food adulteration also includes any poisonous or deleterious substances which may render the food injurious to health. Food adulteration can be either the act of addition, removing valuable food component or substitution of these valuable ingredients with relatively less expensive (cheaper) substances for unfair economic gain. This act of food fraud may be an economic gain for the manufacturer, while it is loss for the final consumers of the products. While buying and serving an adulterated foods, consumers are affected in different ways; they may not getting the intended food nutrients, the adulterated foods may be unsafe for health and it can also be economic loss to the consumers. There are different food known to be prone to adulteration both in our country Ethiopia and the world including milk, meat, injera in our country, Ethiopia, honey, butter, juices, and etc as examples. There was a report through media outlet very recently in Ethiopia about adulteration of injera with saw dust. There are different methods through which food adulteration can be detected. These methods include physical, chemical, biochemical, and other techniques. Detection of food adulterant is more difficult when both adulterant and the food itself have approximately the same physiochemical makeup. Adulterations of food interfere with consumers’ right to get safe and good quality foods. So, all responsible individuals, organization, including government should fulfill their responsibility to protect the act of food adulteration and to expose the identified acts. Moreover, researchers and academia working in different research institute have many gaps to address related to the topic including assessment of the status, identification of foods susceptible for adulteration in the context of the country, development and validation of detection methods and much more.
Abstract: Most of the Foods we are having are prone to food fraud and adulteration. Food adulteration is either the addition of a non-food item to increase the quantity of raw or prepared food intentionally or non food substances added accidentally. Food adulteration also includes any poisonous or deleterious substances which may render the food injurious to...
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