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Vegetables
Kinds of Vegetables Terms modified by Vegetables Selected AbstractsANALYSIS OF ANTIOXIDANT POTENTIAL USING A BIOASSAY BASED ON OXIDATION OF 5-(2 AMINOETHYL)BENZENE-1,2,4-TRIOL FOR SCREENING PLANT FOOD EXTRACTSJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2007YU YAO ABSTRACT Neurotoxic products including reactive quinones and oxygen species such as H2O2 are generated upon oxidation of 4-(2-aminoethyl)-1,2-benzenediol (dopamine) and 5-(2-aminoethyl)benzene-1,2,4-triol (6-OH dopamine). Moreover, neurotoxicity of 6-OH dopamine and related oxidative stress may be increased in the presence of cytochrome c (Cytc) that is released from its normal mitochondrial location. A Cytc-enhanced 6-OH dopamine oxidation reaction is presented as a model bioassay for identifying possible neuroprotective food antioxidants and their metabolites. A concentration-dependent effect was observed for Cytc upon 6-OH dopamine oxidation. Fruit/vegetable extracts, prepared from Fragaria and Pisum, were tested by this assay; a three- to fourfold greater antioxidant potency was observed for Fragaria. The results were discussed in terms of the content for antioxidant phytochemicals. In addition, potencies for these dietary antioxidants were compared to those of a related assay based on N,N,N,,N,-tetramethyl-1,4-phenylene-diamine peroxidation. PRACTICAL APPLICATIONS The bioassay presented herein is intended to be used for screening the antioxidant activities of purified dietary compounds and their in vivo metabolites, as well as crude plant extracts and other food preparations. Examples are provided by the use of fruit and vegetable extracts; and these activities arecompared with those of purified phytochemicals. Because of the potential relevance of this assay to some neurological disorders and mitochondrial dysfunctions, phytochemicals and food extracts with strong protective activities in this initial screen may be good candidates for further analyses (biochemical, cellular and animal experiments) related to such disorders e.g., related to dopaminergic neurodegeneration as discussed below. [source] FRUIT AND VEGETABLES: Cucumbers, South AfricaAFRICA RESEARCH BULLETIN: ECONOMIC, FINANCIAL AND TECHNICAL SERIES, Issue 10 2009Article first published online: 27 NOV 200 No abstract is available for this article. [source] EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,JOURNAL OF FOOD QUALITY, Issue 5 2007JINHAN SHON ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source] EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES,JOURNAL OF FOOD QUALITY, Issue 5 2006MONIQUE D. NUNN ABSTRACT The effects of induction boiling, conventional boiling and microwave steaming on the sensory qualities and carotenoid retention of broccoli, carrots, green beans and sweet potatoes were investigated. Significantly higher cooking yields were obtained for vegetables that were induction and conventionally boiled. No differences in the retentions of alpha-carotene (, -carotene), beta-carotene (, -carotene) and lutein/zeaxanthin were observed for vegetables by the cooking method, with the exception of , -carotene retention in broccoli and sweet potatoes where retentions were higher for those that were induction boiled (90.3 and 86.1%, respectively) than those that were microwave steamed (62.2 and 66.4%, respectively). A trained panel judged the color scores of three vegetables by the cooking method as similar. The mean flavor scores (1 = extremely bland; 9 = extremely intense) for three vegetables that were conventional (4.7,5.4) and induction (5.3,5.5) boiled were lower than those that were microwave steamed (5.9,7.0). The mean texture scores (1 = extremely mushy/tender; 9 = extremely firm/tough) for all induction-boiled (5.0,6.0) vegetables were higher than those that were conventionally boiled (3.4,5.2) and lower than those that were microwave steamed (5.1,6.6). [source] Vegetable and animal food sorts found in the gastric content of Sardinian Wild Boar (Sus scrofa meridionalis)JOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 5-6 2007W. Pinna Summary Authors report results emerging from gastric content analysis from n. 96 wild boars hunted in Sardinia isle, during the hunting tide (2001,2005), from November to January. Mean pH of the gastric content was 3.77 ± 0.69. Mean total capacity (TC) of each stomach was 1702 ± 680 g. Mean Stuff ratio (CW/TC) between the content weight (CW) and stomachs TC was 0.45. Food categories found in animal stomachs were: 19 categories of vegetal species (Allium spp., Arbutus unedo, Arisarum vulgare, Avena fatua, Avena sativa, Castanea sativa, Ceratonia siliqua, Chamaerops umilis, Cichorium intybus, Hordeum sativum, Juniperus oxycedrus, Myrtus communis, Olea europea, Pirus amygdaliformis, Pistacia lentiscus, Quercus spp., Rhamnus alaternus, Triticum durum, Zea mais); 11 categories of animal species (Agriotes lineatus, Apodemus sylvaticus dicrurus, Chalcides chalcides, Chalcides ocellatus tiligugu, Crematogaster scutellaris, Forficula auricularia, Helix aspersa, Lumbricus terrestris, Ovis aries, Podarcis tiliguerta tiliguerta, Scolopendra cingulata); three categories were identified in general terms (insects larvae, hairs of mammals, feathers of birds). Food categories found in the stomach contents of Sus scrofa meridionalis confirm observations by other researchers who report the prevalence of vegetables in spite of animal food sorts in the wild boar diet in Italian regions. [source] Influence of oil type on the performance characteristics of a two-axial groove journal bearingLUBRICATION SCIENCE, Issue 9 2009D. M. C. McCarthy Abstract The use of environmentally adapted lubricants (EALs) is a subject of growing interest to industry as legislation increasingly demands the replacement of mineral oil lubricants. Vegetable-based fluids are widely seen as providing lubricants from a renewable source, as well as meeting demands for improved biodegradability. However, at present, utilization of such fluids is limited due to their rapid oxidation. EALs produced from other base stocks (i.e. synthetic esters) have been shown to provide performance benefits in hydrodynamic thrust bearings. In the present study, a hydrodynamic journal bearing test rig has been employed to compare the performance of three EALs (a VG32 saturated ester, rapeseed base fluid and a propylene glycol dioleate) relative to three mineral turbine oils (ISOVG32, ISOVG46 and ISOVG68) in the hydrodynamic regime. Results are given in terms of temperature, power loss and minimum film thickness. The impact of oil viscosity index is also discussed. Copyright © 2009 John Wiley & Sons, Ltd. [source] Factors Related to Frequency of Fruits and Vegetables Served to Children and Consumed by Mothers in Low-Income HouseholdsFAMILY & CONSUMER SCIENCES RESEARCH JOURNAL, Issue 1 2004Brenda Jean Birmingham A survey of low-income mothers of children enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) was conducted to identify barriers and other factors influencing the frequency of fruits and vegetables served to children and consumed by the mother. Barriers related to adults not liking a wide variety of fruits or vegetables and adults' lack of interest in trying new fruits or vegetables significantly related to mothers serving and consuming fruits and vegetables less frequently. Cost and convenience barriers related more negatively to mothers' own intakes than to what they served to children. Fruit and vegetable intakes were lower among mothers reporting indicators of household food insecurity. Recommendations for WIC nutrition education are discussed. [source] Fruit and Vegetables , Harvesting, Handling and Storage, 2nd edn.INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2006Berat Nursal Tosun PhD No abstract is available for this article. [source] Influence of Cooking Methods on Antioxidant Activity of VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2009A. M. Jiménez-Monreal ABSTRACT:, The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables. [source] Calcium Absorption from Commonly Consumed Vegetables in Healthy Thai WomenJOURNAL OF FOOD SCIENCE, Issue 9 2008S. Charoenkiatkul ABSTRACT:, The absorbability of calcium from ivy gourd, a green leafy vegetable (Coccinia grandix Voigt.) and winged bean young pods (Psophocarpus tetragonolobus [L] DC) were measured in 19 healthy adult women aged 20 to 45 y, in a 3-way, randomized-order, crossover design with an average calcium load of 100 mg and milk as the referent. The test meals were extrinsically labeled with 44Ca and given with rice as breakfast after an overnight fast. Absorption of calcium was determined on a blood sample drawn 5 h after ingestion of the test meal. Fractional calcium absorption (X± SD) was 0.391 ± 0.128 from winged beans, 0.476 ± 0.109 from ivy gourd, and 0.552 ± 0.119 from milk. The difference in fractional calcium absorption for these 2 vegetables was significant (P < 0.05) and the fractional calcium absorption from these 2 vegetables were both significantly lower than from milk. The difference was partly accounted for by the phytate, oxalate, and dietary fiber content of the vegetables. However, calcium bioavailability of these 2 vegetables, commonly consumed among Thais, was relatively good compared to milk (71% to 86% of milk) and could be generally recommended to the public as calcium sources other than milk and Brassica vegetables. [source] Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose RadiationJOURNAL OF FOOD SCIENCE, Issue 7 2008X. Fan ABSTRACT:, Improving the microbial safety while maintaining quality of fresh fruits and vegetables will increase consumer confidence in fresh produce. This study was conducted to investigate the effects of irradiation at 1 kGy, a dose that potentially inactivates E. coli O157:H7 by 5 logs, on the quality of 13 common fresh-cut vegetables: iceberg, romaine, green and red leaf lettuce, spinach, tomato, cilantro, parsley, green onion, carrot, broccoli, red cabbage, and celery. The results showed that the appearance of irradiated samples was similar to the nonirradiated ones except that irradiated carrots, celery, cilantro, and green onions had higher appearance scores than corresponding nonirradiated vegetables. There was no difference in the instrumental texture between irradiated samples and nonirradiated ones. The aroma of several irradiated vegetables was significantly better than controls after 14-d storage, because these control samples decayed or senesced. The 1 kGy irradiation did not affect vitamin C content of most vegetables; however, irradiated green and red leaf lettuce had 24% to 53% lower vitamin C contents than the controls. Our results suggest that most fresh-cut fruits and vegetables tested can tolerate up to 1 kGy irradiation without significant losses in any of the quality attributes. [source] High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?JOURNAL OF FOOD SCIENCE, Issue 4 2008J.F. Ayala-Zavala ABSTRACT:, This hypothesis article states that the high relative humidity (RH) of packaged fresh-cut fruits or vegetables that is associated with spoilage can be used as an advantageous way to deliver antimicrobial compounds using cyclodextrins (CDs) as carriers. CDs can function as antimicrobial delivery systems as they can release antioxidant and antimicrobial compounds (guest molecules) as the humidity levels increase in the headspace. Hydrophobic antimicrobial guests can be complexed with CDs due to the amphiphatic nature of the host. Then, at high RH values, due to the water,CDs interaction, host,guest interactions are weakened; consequently, the antimicrobial molecule is released and should protect the product against the microbial growth. Potential antimicrobial compounds capable of forming complexes with CDs are discussed, as well as possible applications to preserve fresh-cut produce and future research in this area. [source] Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2004A. MARABI ABSTRACT: Air-dried and freeze-dried carrots were rehydrated in a computerized mixing system, and the medium was analyzed for sugar content with high-performance liquid chromatography (HPLC) and for total organic carbon (TOC). Leaching of solids was significant at very short rehydration time. Understanding the mechanism of the leaching process could provide information required for simulation. TOC values were significantly higher than those derived by HPLC, indicating that other organic components were extracted. The difference between TOC and HPLC values varied with time, indicating the existence of a different mass transfer rate. Sugars and TOC values followed an exponential behavior. Quantifying solids leaching is important for modeling and simulation of the rehydration process and for product optimization. [source] Shelf Life of Leafy Vegetables Treated with Natural Essential OilsJOURNAL OF FOOD SCIENCE, Issue 2 2004A.G. Ponce ABSTRACT: Essential oils as natural sanitizing agents were sprayed on Swiss chard leaves produced by organic methods. Samples were stored at 0 and 5°C and 97% to 98% relative humidity. Microbial populations, peroxidase activity, and sensory attributes were monitored during storage. No significant differences were observed between treated and control samples stored at 0°C. However, samples treated with the essential oils of eucalyptus, tea tree, and clove and stored at 5°C presented microbial counts significantly lower than those of control samples. The essential oils of eucalyptus, tea tree, lemon, rosemary, and clove presented peroxidase activity inhibition that, in the case of eucalyptus, increased to 65% during storage. Although some of the essential oils did appear to reduce microbial counts and peroxidase activity compared with controls, they were not effective in extending the shelflife of the Swiss chard leaves from a sensory point of view. [source] Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved VegetablesJOURNAL OF FOOD SCIENCE, Issue 1 2003F. Caponio ABSTRACT: An experimental investigation was carried out on several in-oil preserved vegetables to evaluate the quality and genuineness of different oils used as liquid medium. The results obtained showed that the lipids released by vegetables to the oils are negligible, and that the routine analyses are not fully effective to assess the quality of the oils. More reliable results may be achieved from the percent determination of trans isomers, and from the classes of oxidation, polymerization, and hydrolysis substances contained in the polar compounds. In sunflower seed oils, much higher contents of trans isomers (p < 0.001), triglyceride oligopolymers, and oxidized triglycerides (p < 0.01) have been observed as compared to olive and extra virgin olive oils. [source] US,Mexico fresh vegetable trade: the effects of trade liberalization and economic growthAGRICULTURAL ECONOMICS, Issue 1 2001Jaime E. Málaga NAFTA; Vegetables; Trade liberalization; Mexico Abstract Studies of US-Mexico vegetable trade have generally emphasized the importance of US tariffs in determining the competitive advantage of US producers. Even so, research has identified at least four factors related primarily to the different levels of economic development in the US and Mexico that also have important effects on US-Mexico agricultural trade in general and fresh vegetable trade in particular. These include the differential growth rates of US and Mexican real wages, production technology (yields), and per capita income as well as cyclical movements in the real Mexican Peso/US Dollar exchange rate. This study examines the relative contribution of NAFTA and the development-related factors to likely future changes in US fresh vegetable imports from Mexico. The analysis employs an econometric simulation model of US and Mexican markets for five fresh vegetables (tomatoes, cucumbers, squash, bell peppers, and onions) accounting for 80% of US fresh vegetable imports. The results suggest that the 1994,1995 Peso devaluation rather than NAFTA was primarily responsible for the sharp increase in US imports of Mexican vegetables observed in the first years following the implementation of NAFTA. Over time, however, the results suggest that differences in the growth rates of US and Mexican production yields and, to a lesser extent, of US and Mexican real incomes and/or real wage rates could plausibly contribute more to the future growth of US tomato, squash, and onion imports from Mexico than the trade liberalizing effects of NAFTA. [source] Snacking patterns influence energy and nutrient intakes but not body mass indexJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 1 2003J. S. Hampl Abstract Objective To study dietary intake and body mass index (BMI) patterns among US adults, stratified by snacking patterns. Design The 1994,1996 Continuing Survey of Food Intakes by Individuals (CSFII) provided the study sample. Snacking episodes were defined as a ,food and/or beverage break', and subjects were classified as morning, afternoon, evening, multiple or never snackers. Subjects/setting Our study included data from 1756 men and 1511 women who provided two nonconsecutive, multiple-pass 24-h dietary recalls. Statistical analyses Mean values of each subject's two 24-h recalls were used for analyses, and data were analysed using the Statistical Package for the Social Sciences (SPSS) for Windows and SUDAAN. Results Compared with women, men were more likely to be evening, multiple or never snackers. Male multiple snackers had significantly higher energy intakes than did afternoon and never snackers, whereas female multiple snackers had higher energy intakes than did morning, evening and never snackers. At the same time, male and female multiple snackers had more prudent energy-adjusted intakes of protein, cholesterol, calcium and sodium. Coffee, cola, milk, ice cream and fruits were among the most frequently consumed snacks by men and women. The BMI did not differ significantly across snacker categories. Conclusions These data indicate that snacking patterns have some effects on energy and nutrient intakes but not on BMI. Snack food choices remain a concern, especially beverages, including those that are sweetened. Vegetables and fruits as snacks should be encouraged. [source] Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd)MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 3 2004Hui-Yu Huang Abstract Vegetables and fruits have been shown to be good sources of antioxidants. Benincasa hispida (wax gourd) has been used in traditional Chinese medicine to treat hypertension and inflammation. The aims of this study were to investigate the abilities of antioxidation and inhibition of angiotensin-converting enzyme (ACE) activity of wax gourd pulp, core, seed, and peel prepared by different extraction methods. The fresh weights required to reach 50% inhibition of linoleic acid oxidation were higher in fresh extracts, compared to other extraction methods. Fresh weights required to reach 50% inhibition were the lowest in seed. The seed had the lowest Cu2+ -induced low-density lipoprotein (LDL) oxidation percentage and inhibition level of ACE activity among all parts. The higher antioxidant capacity of the seed may result from the higher total phenolics contents and superoxide dismutase activity. The abilities of antioxidation and ACE activity inhibition may provide protective effects against cardiovascular diseases and cancers. [source] The Protective Role of Fruits and Vegetables against Radiation-Induced CancerNUTRITION REVIEWS, Issue 9 2005Daniel P. Hayes PhD The role of fruits and vegetables in protecting against radiation-induced cancer and the positive evidence from epidemiology and ancillary investigations are discussed in this review. The recently reported Hiroshima and Nagasaki atomic bomb survivor studies provide strong evidence for the protective role of fruits and vegetables against radiation-induced cancer. The anticarcinogenic substances contained in, and the anticarcinogenic mechanisms proposed for, fruits and vegetables are reviewed. The anticarcinogenic effectiveness of fruits and vegetables are compared with that of dietary supplements. The reasons for the observed superiority of fruits and vegetables are advanced. [source] Phytochemical Research Using Accelerator Mass SpectrometryNUTRITION REVIEWS, Issue 10 2004Le T. Vuong PhD Vegetables and fruits provide an array of microchemicals in the form of vitamins and secondary metabolites (phytochemicals) that may lower the risk of chronic disease. Tracing these phytochemicals at physiologic concentrations has been hindered by a lack of quantitative sensitivity for chemically equivalent tracers that could be used safely in healthy people. Accelerator mass spectrometry is a relatively new technique that provides the necessary sensitivity (in attomoles) and measurement precision (<3%) towards 14Clabeled phytochemicals for detailed kinetic studies in humans at dietary levels. [source] Betaine and homocysteine concentrations in foodsPEDIATRICS INTERNATIONAL, Issue 4 2002Akiko Sakamoto Abstract Background: Betaine (Bet) supplementation is an effective strategy for dietary treatment of homocystinuria. However,previous reports on diet therapy have only examined methionine (Met) and cystine concentrations, but not those of Bet and homocysteine(Hcy) in food items. We set up a hypothesis that there are some food items, which contain a small amount of Met, but a great amountof Hcy and Bet. Methods: We measured Bet and Hcy concentrations in 58 food items, which were regarded as containing low Met. Results: Products of wheat flour are rich in Bet. The amount of Bet in food items investigated in this study is muchsmaller than the dose used to treat homocystinuria patients. Vegetables contained little Hcy, however sprouted beans and sprouted alfalfaseeds contained ample Hcy. Conclusion: Patients with homocystinuria do not have to be too concerned about Hcy in food items because the amountis small. Therefore, we encourage homocystinuria patients to continue a low Met diet therapy without anxiety of Hcy and Bet, and if necessary,Bet will be supplemented. [source] Sensory analysis of calcium-biofortified lettucePLANT BIOTECHNOLOGY JOURNAL, Issue 1 2009Sunghun Park Summary Vegetables represent an attractive means of providing increased calcium nutrition to the public. In this study, it was demonstrated that lettuce expressing the deregulated Arabidopsis H+/Ca2+ transporter sCAX1 (cation exchanger 1) contained 25%,32% more calcium than controls. These biofortified lettuce lines were fertile and demonstrated robust growth in glasshouse growth conditions. Using a panel of highly trained descriptive panellists, biofortified lettuce plants were evaluated and no significant differences were detected in flavour, bitterness or crispness when compared with controls. Sensory analysis studies are critical if claims are to be made regarding the efficacy of biofortified foods, and may be an important component in the public acceptance of genetically modified foods. [source] Microbial Hazard Identification in Fresh Fruits and Vegetables.BIOTECHNOLOGY JOURNAL, Issue 3 2007By Jennylynd James (Editor). No abstract is available for this article. [source] Food/nutrient intake and risk of atrophic gastritis among the Helicobacter pylori -infected population of northeastern JapanCANCER SCIENCE, Issue 4 2003Ai Montani Although Helicobacter pylori (H. pylori) infection is considered a key risk factor for atrophic gastritis, along with other environmental factors, it is still unclear which factor is involved in the development of atrophic gastritis among H. pylori -infected subjects. In the present cross-sectional study, therefore, we analyzed various dietary factors in relation to the presence of atrophic gastritis among H. pylori -infected subjects who participated in a health check-up program in a town in northeastern Japan. One thousand and seventy-one subjects (362 males and 709 females) who provided both self-administered validated food frequency questionnaires and blood samples were the basis for the study, and all of them were serologically positive for H. pylori immunoglobulin G (IgG) antibody. Among them, 663 (223 males and 440 females) were diagnosed as having atrophic gastritis on the basis of serum pepsinogen levels. Odds ratios (OR) and 95% confidence intervals (95% CI) were calculated based on tertile categories of subjects without atrophic gastritis, using logistic regression analysis. Among females, high consumptions of rice (OR=1.6, 95% CI: 1.1,2.3), cod roe (OR=1.5, 95% CI: 1.0,2.2) and cuttlefish (OR=1.5, 95% CI: 1.0,2.3) were associated with a moderately increased risk of atrophic gastritis after adjustment for age (P for trend=0.02 for these items). Among males, high consumptions of rice and miso soup showed a tendency toward an increased risk (P for trend=0.12 and 0.13, respectively). Vegetables and fruits showed no association among either males or females. From these results, it is suggested that the dietary habits of consumers of traditional Japanese foods may play a role in the development of atrophic gastritis after H. pylori infection. (Cancer Sci 2003; 94: 372,377) [source] Dietary Habits and Risk of Lung Cancer Death in a Large-scale Cohort Study (JACC Study) in Japan by Sex and Smoking HabitCANCER SCIENCE, Issue 12 2001Kotaro Ozasa Lung cancer has increased and is the leading cause of cancer death among Japanese males. The associations of dietary habits with the risk of lung cancer death were evaluated by sex and smoking habits in this study. In the Japan Collaborative Cohort (JACC) Study, a cohort established in 1988,90 and consisting of 42 940 males and 55 308 females was observed for lung cancer deaths up to the end of 1997. During the observation period, 446 males and 126 females died of lung cancer. A self-administered food frequency questionnaire was used as the baseline survey. Hazard ratios for dietary factors were calculated by Cox's proportional hazards model. Among males, a high intake of ham and sausages, cheese, green-leafy vegetables, oranges, and other fruits significantly and dose-dependently decreased the risk of lung cancer death. Among females, a high intake of miso-soup, ham and sausages, and liver significantly and almost dose-dependently increased the risk. Vegetables and fruits rich in antioxidative and carcinogenic agents reduced the risk of lung cancer deaths among male smokers more than among female nonsmokers. The results among female nonsmokers were partially consistent with the hypothesis that high fat consumption increases the risk of lung cancer, especially that of adenocarcinoma. [source] Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and VegetablesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2007Daniel Lin ABSTRACT:, One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications. [source] Natural vegetable fats in the prevention of irritant contact dermatitisCONTACT DERMATITIS, Issue 1 2002S. Schliemann-Willers Chronic irritant contact dermatitis (ICD) is one of the most pressing problems in occupational medicine and is common in the food processing industry. To date, protective creams that fulfil the special requirements in the foodstuffs industry have not been available. Therefore, we studied the efficacy of pre-exposure application of natural vegetable fats in the prevention of experimentally induced ICD. A panel of 20 healthy volunteers was tested with a repetitive irritation test using sodium lauryl sulfate (SLS) as a standard irritant in a randomized study. Application sites were assessed clinically and by the use of bioengineering techniques (evaporimetry, chromametry, and corneometry). Rape seed and palm fats showed significant protective potential. Gas-chromatographic analysis revealed differences in the fatty acid composition of the vegetable. Higher content of linoleic acid and lower content of oleic acid was associated with beneficial effects. Our results are a new approach in the prevention of ICD and towards the development of new protective preparations for workplaces in the foodstuffs industry. [source] Effect of weather factors on populations of Helicoverpa armigera moths at cotton-based agro-ecological sitesENTOMOLOGICAL RESEARCH, Issue 1 2009Ghulam Mustafa AHEER Abstract Pheromone trapping was used to monitor populations of the moth Helicoverpa armigera at five cotton-based agro-ecological sites , river, vegetable, orchard, forest and clean cultivation (areas under only cotton cultivation) , in the Bahawalpur district, Pakistan. Three locations at each site were chosen and three pheromone traps at each location were installed in cotton fields. Moth catches were recorded at 15,20 day intervals from 24 October 2004 to 19 December 2006. In 2004, the river sites showed the maximum trapped population of H. armigera (0.22/trap) followed by 0.165 per trap at the vegetable sites. Orchard, clean cultivation and forest sites had zero moth catches. In 2005, the river sites again showed the highest trapped population (0.57/trap), followed by clean cultivation (0.45/trap), vegetable (0.44/trap), orchard (0.40/trap) and forest (0.29/trap). The moths appeared during July to December and March to May. In 2006, sites showed non-significant difference, with a population range of 0.47 to 0.97 moths per trap. On average, river sites peaked at 0.49 per trap, followed by vegetable (0.38), clean cultivation (0.47), orchard (0.35) and forest (0.25) sites. The peak was observed on 3 April 2006, and moths appeared during February to July and October to December. The minimum temperature in river, forest and clean cultivation sites; the maximum temperature in orchard sites; and the average temperature in river, orchard, forest and clean cultivation sites showed significant positive correlations with trapped moth populations. Relative humidity showed significant negative correlation with population at the orchard sites in 2005. All weather factors during 2004 and 2006 showed non-significant correlations with the moth populations. No model was found to be best fit by multiple linear regression analysis; however, relative humidity, minimum temperature, maximum temperature, minimum temperature and maximum temperature contributed 8.40, 10.23, 2.43, 4.53 and 2.53% to the population fluctuation of the moth at river, vegetable, orchard, forest and clean cultivation sites, respectively. [source] Bemisia tabaci in CroatiaEPPO BULLETIN, Issue 1 2002T. Masten Bemisia tabaci was reported for the first time in the Mediterranean part of Croatia in 2000. It was found in glasshouses in the agricultural area between the towns of Trogir and Omis, on the following crops: Euphorbia pulcherrima, Thunbergia grandiflora, Cucumis sativus (cucumber), Solanum melongena (aubergine), Phaseolus spp. (beans), Ficus carica (fig), Rubus spp. and several weeds of the families Asteraceae and Solanaceae. In 2001, monitoring for the pest was organized all over the country, in each of the 21 counties. In each county, there were several monitoring points so that all the major vegetable and flower producers were included. A special effort was made to record the spread of B. tabaci in the region where it was first found, bearing in mind that optimal conditions for outdoor spread exist along the Adriatic coast. Yellow sticky traps and visual inspection are used to monitor for B. tabaci. Eradication measures are being applied, and regulatory measures have been taken to prevent further spread of B. tabaci to continental parts of Croatia. [source] Micro-reactor for transesterification of plant seed oilsEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 5 2009Phattaraporn Kaewkool Abstract The fatty acid compositions of vegetable or other plant seed oils are generally determined by gas chromatography (GC). Methyl esters (the most volatile derivatives) are the preferred derivatives for GC analysis. Esters of higher alcohols are good for the separation of volatile and positional isomers. All the esters of the C1,C8 alcohols of vegetable oils were silmilarly prepared by passing the reaction mixture containing the desired alcohol, oil and tetrahydrofuran through the micro-reactor (a 3-mL dispossible syringe packed with 0.5,g of NaOH powder). The reaction products were acidified with acetic acid and the mixture was analyzed by high-performance size exclusion chromatography and GC. Transesterification was quantitative for primary alcohols, but an appreciable amount of free fatty acids was formed for secondary alcohols. Coriander seed oil was quantitatively esterified with 2-ethyl 1-hexanol with the micro-reactor in less than 1,min. Oleic and petroselinic acid 2-ethyl 1-hexyl esters are baseline separated on an Rtx-2330 capillary column (30,m×0.25,mm, 0.25,µm film thickness). 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