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Evening Primrose Oil (evening + primrose_oil)
Selected AbstractsProperty changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurtINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2007SU-JEONG LEE The present study was carried out to investigate the changes in chemical and sensory properties and the cholesterol-lowering effect of evening primrose oil (EPO) addition to cholesterol-reduced yogurt. The rate of cholesterol removal reached 93.5% by ,-cyclodextrin in yogurt before EPO addition. pH, viscosity and microbial counts decreased with amounts of EPO added. The thiobarbituric acid value of cholesterol-reduced and EPO-enriched yogurt increased proportionally to length of storage period and amount of EPO addition, and it was significantly different between the EPO-enriched groups than in unenriched groups in all storage periods. The production of short-chain free fatty acids (FFA) increased with longer periods of storage. From 6 days' storage, the amounts of short-chain FFA in 6 and 10% EPO-enriched groups were significantly different from other groups. Most sensory scores of 2% EPO-enriched group were not significantly different from those of the control, whereas 6 and 10% EPO addition showed an adverse effect on sensory analysis. In blood analysis, the total cholesterol increase after 8 weeks' feeding was dramatically lowered to 39.2% in the 10% EPO-enriched group from 57.7% in the control. In addition, the concentration of blood triglyceride increased in the control, whereas it decreased in the 10% EPO-enriched group. The above results indicated that EPO addition resulted in a profound lowering effect in blood lipids, although it adversely affected some sensory properties. [source] Maillard Reaction Products as Encapsulants for Fish Oil PowdersJOURNAL OF FOOD SCIENCE, Issue 2 2006Mary Ann Augustin ABSTRACT The use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray-dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent-extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate-glucose-glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate-glucose-glucose syrup mixtures was high, as indicated by the low solvent-extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate-glucose-glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature-time treatment of protein-carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein-carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation. [source] Anti-wrinkling effects of the mixture of vitamin C, vitamin E, pycnogenol and evening primrose oil, and molecular mechanisms on hairless mouse skin caused by chronic ultraviolet B irradiationPHOTODERMATOLOGY, PHOTOIMMUNOLOGY & PHOTOMEDICINE, Issue 5 2007Ho-Song Cho Background: Naturally occurring antioxidants were used to regulate the skin damage caused by ultraviolet (UV) radiation because several antioxidants have demonstrated that they can inhibit wrinkle formation through prevention of matrix metalloproteinases (MMPs) and/or increase of collagen synthesis. Objective: We examined the effect of oral administration of the antioxidant mixture of vitamin C, vitamin E, pycnogenol, and evening primrose oil on UVB-induced wrinkle formation. In addition, we investigated the possible molecular mechanism of photoprotection against UVB through inhibition of collagen-degrading MMP activity or through enhancement of procollagen synthesis in mouse dorsal skin. Methods: Female SKH-1 hairless mice were orally administrated the antioxidant mixture (test group) or vehicle (control group) for 10 weeks with UVB irradiation three times a week. The intensity of irradiation was gradually increased from 30 to 180 mJ/cm2. Microtopographic and histological assessment of the dorsal skins was carried out at the end of 10 weeks to evaluate wrinkle formation. Western blot analysis and EMSA were also carried out to investigate the changes in the balance of collagen synthesis and collagen degradation. Results: Our antioxidant mixture significantly reduced UVB-induced wrinkle formation, accompanied by significant reduction of epidermal thickness, and UVB-induced hyperplasia, acanthosis, and hyperkeratosis. This antioxidant mixture significantly prevented the UVB-induced expressions of MMPs, mitogen-activated protein (MAP) kinase, and activation of activator protein (AP)-1 transcriptional factor in addition to enhanced type I procollagen and transforming growth factor-,2 (TGF-,2) expression. Conclusion: Oral administration of the antioxidant mixture significantly inhibited wrinkle formation caused by chronic UVB irradiation through significant inhibition of UVB-induced MMP activity accompanied by enhancement of collagen synthesis. [source] What's new in atopic eczema?CLINICAL & EXPERIMENTAL DERMATOLOGY, Issue 6 2008An analysis of the clinical significance of systematic reviews on atopic eczema published in 200 Summary This review summarizes clinically important findings from 19 systematic reviews published between January 2006 and August 2007 on the topic of atopic eczema (AE). The evidence suggests that avoidance of allergenic foods during pregnancy or the use of hydrolyzed or soy formula milks does not prevent eczema. Delayed introduction of solids may decrease eczema risk. Asthma typically develops in around a third of children with eczema, and wheezing in early infancy is a predictor of risk. Established topical corticosteroids such as betamethasone should be used just once daily. Topical tacrolimus and pimecrolimus can be used for people who become dependent on topical corticosteroids, especially on sensitive sites such as the face. Wet wraps are useful in secondary care for inducing remission in a child, but they are not a treatment for mild eczema and they should not be used long term. Oral ciclosporin can be used for inducing a remission in severe eczema, and azathioprine can be considered for maintenance treatment. Narrowband ultraviolet (UV)B phototherapy can be used for chronic AE, and UVA1 may be useful for acute eczema. There is little convincing evidence of a clinical benefit with evening primrose oil for eczema, but there is some good new evidence that educational support to eczema families is beneficial. Future trials need to be larger, and include active comparators, patient-reported outcomes and longer-term aspects of disease control. They should be better reported, and registered on a public clinical trials register. [source] | |||||||||||||