It is known that deficiencies of micronutrients due to infections increase morbidity and mortality.This phenomenon depicts itself conspicuously in developing countries. Deficiencies of iron,vitamins A,E,C,B12,etc are ...It is known that deficiencies of micronutrients due to infections increase morbidity and mortality.This phenomenon depicts itself conspicuously in developing countries. Deficiencies of iron,vitamins A,E,C,B12,etc are widely prevalent among populations living in the third world countries.Helicobacter pylori(H pylori)infection has a high prevalence throughout the world.Deficiencies of several micronutrients due to H pylori infection may be concomitantly present and vary from subtle sub-clinical states to severe clinical disorders.These essential trace elements/ micronutrients are involved in host defense mechanisms, maintaining epithelial cell integrity,glycoprotein synthesis, transport mechanisms,myocardial contractility,brain development,cholesterol and glucose metabolism.In this paper H pylori infection in associaed with various micronutrients deficiencies is briefly reviewed.展开更多
The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional ...The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.展开更多
文摘It is known that deficiencies of micronutrients due to infections increase morbidity and mortality.This phenomenon depicts itself conspicuously in developing countries. Deficiencies of iron,vitamins A,E,C,B12,etc are widely prevalent among populations living in the third world countries.Helicobacter pylori(H pylori)infection has a high prevalence throughout the world.Deficiencies of several micronutrients due to H pylori infection may be concomitantly present and vary from subtle sub-clinical states to severe clinical disorders.These essential trace elements/ micronutrients are involved in host defense mechanisms, maintaining epithelial cell integrity,glycoprotein synthesis, transport mechanisms,myocardial contractility,brain development,cholesterol and glucose metabolism.In this paper H pylori infection in associaed with various micronutrients deficiencies is briefly reviewed.
文摘The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.
