The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total ...The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total soluble nitrogen content was greater than 2.1 g/100mL, and the amino nitrogen content was greater than 1.2 g/100mL. The mineral content was abundant in the Pneumatophorus japonicus sauce, the calcium content and the magnesium content were 391.50±0.03 and 375.00±0.02 mg/L respectively, much higher than those in other samples. The iron content and the zinc content were 22.30±0.04 and 2.80±0.03 mg/L, respectively. The content of free amino acids was 5 552.17 mg/100mL, the content of essential amino acids was 2 666.00 mg/100mL,The taurine content was 113.05 mg/100mL. The antioxidant activity of the fermentation broth was 90.48%, while the TCA soluble peptide content was 29.04 mg/mL. Pneumatophorus japonicus sauce is nutritionally rich and has special physiological activity.展开更多
Eat more‘green’or eat‘five a day’is one of the most important healthy lifestyle behaviours in the 21 century.Aiming to fight cancer effectively,more than half patients use vitamins or herbs concurrently with conve...Eat more‘green’or eat‘five a day’is one of the most important healthy lifestyle behaviours in the 21 century.Aiming to fight cancer effectively,more than half patients use vitamins or herbs concurrently with conventional anticancer treatment.Flavonoids or polyphenols existing in vegetables,fruits and green tea are common plant pigments with antioxidant properties and considered acting as cancer preventing or anti-cancer agents.Recently it was found that some flavonoids and vitamin C in diet or supplements have antagonistic effect with the anti-cancer drug bortezomib.Bortezomib is a specific inhibitor for proteasome and is currently used for treatment of relapsed and refractory multiple myeloma.Despite its successful rates in treating multiple myeloma and other solid tumors,it is unable to kill leukemic cells in the blood.It was recently revealed that some flavonoids and vitamin C present in green leaves and green teas in the blood can neutralize bortezomib by directly interaction between two chemicals.Here we summarize why dietary flavonoids should be avoided in patients who take bortezomib as chemotherapeutic drug.展开更多
Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed ...Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.展开更多
文摘The nutritional composition of Pneumatophorus japonicus sauce was analyzed and compared with other fish sauces. The sodium chloride content of the sample Pneumatophorus japonicus sauce was greater than 25%. The total soluble nitrogen content was greater than 2.1 g/100mL, and the amino nitrogen content was greater than 1.2 g/100mL. The mineral content was abundant in the Pneumatophorus japonicus sauce, the calcium content and the magnesium content were 391.50±0.03 and 375.00±0.02 mg/L respectively, much higher than those in other samples. The iron content and the zinc content were 22.30±0.04 and 2.80±0.03 mg/L, respectively. The content of free amino acids was 5 552.17 mg/100mL, the content of essential amino acids was 2 666.00 mg/100mL,The taurine content was 113.05 mg/100mL. The antioxidant activity of the fermentation broth was 90.48%, while the TCA soluble peptide content was 29.04 mg/mL. Pneumatophorus japonicus sauce is nutritionally rich and has special physiological activity.
文摘Eat more‘green’or eat‘five a day’is one of the most important healthy lifestyle behaviours in the 21 century.Aiming to fight cancer effectively,more than half patients use vitamins or herbs concurrently with conventional anticancer treatment.Flavonoids or polyphenols existing in vegetables,fruits and green tea are common plant pigments with antioxidant properties and considered acting as cancer preventing or anti-cancer agents.Recently it was found that some flavonoids and vitamin C in diet or supplements have antagonistic effect with the anti-cancer drug bortezomib.Bortezomib is a specific inhibitor for proteasome and is currently used for treatment of relapsed and refractory multiple myeloma.Despite its successful rates in treating multiple myeloma and other solid tumors,it is unable to kill leukemic cells in the blood.It was recently revealed that some flavonoids and vitamin C present in green leaves and green teas in the blood can neutralize bortezomib by directly interaction between two chemicals.Here we summarize why dietary flavonoids should be avoided in patients who take bortezomib as chemotherapeutic drug.
文摘Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.
