Surfactant food emulsifiers are among the most extensively used food additives.Like all authorized food additives,emulsifiers have been evaluated by risk assessors,who consider them as safe.However,there are growing c...Surfactant food emulsifiers are among the most extensively used food additives.Like all authorized food additives,emulsifiers have been evaluated by risk assessors,who consider them as safe.However,there are growing concerns among scientists about their possible harmful effects on intestinal barriers and microbiota.It is also suggested that emulsifier consumption might be one of the main causes of the rising incidence of a number of diseases,such as allergic diseases,celiac disease,type I diabetes and Crohn’s disease.Moreover,it has recently been suggested that emulsifier consumption might contribute to the development of metabolic syndrome and can promote colitis-associated colorectal cancer also.This paper provides an overview of the current scientific knowledge on possible effects of surfactant emulsifiers on intestinal barriers and also of regulatory risk assessment approaches.Our main objective is to reveal the reasons for the discrepancies between the opinions of risk assessors and the scientific world.We would like to draw the attention of the academic world to the need of specific in vivo and/or clinical studies for each emulsifier in order to help risk assessors make adequate evaluations and rule out with certainty that authorized food emulsifiers pose a safety concern to consumers’health.展开更多
Microscopic analysis of the skin and cuticle of wool fibers in Dubska pramenka show different qualitative parameters. The research study included different parts of the body and the samples of the wool fibers from dif...Microscopic analysis of the skin and cuticle of wool fibers in Dubska pramenka show different qualitative parameters. The research study included different parts of the body and the samples of the wool fibers from different regions of the body. Histological description shows difference in the basic structurers of the skin in Dubska pramenka. A very pronounced thin epidermis, while dermis and hypodermis are more developed on the samples from the shoulder. Cornified flakes-cuticle of the root of the tail was of a fine structure, and comified flakes from the rump showed the features of the rough wool fibers. ＂Transitional form of cuticle＂ was dominant on the shoulder. The qualitative parameters have a significant influence on the overall quality of wool in general, and the research contributes to a greater usability value of the wool and development of livestock farming in areas in a broader sense.展开更多
文摘Surfactant food emulsifiers are among the most extensively used food additives.Like all authorized food additives,emulsifiers have been evaluated by risk assessors,who consider them as safe.However,there are growing concerns among scientists about their possible harmful effects on intestinal barriers and microbiota.It is also suggested that emulsifier consumption might be one of the main causes of the rising incidence of a number of diseases,such as allergic diseases,celiac disease,type I diabetes and Crohn’s disease.Moreover,it has recently been suggested that emulsifier consumption might contribute to the development of metabolic syndrome and can promote colitis-associated colorectal cancer also.This paper provides an overview of the current scientific knowledge on possible effects of surfactant emulsifiers on intestinal barriers and also of regulatory risk assessment approaches.Our main objective is to reveal the reasons for the discrepancies between the opinions of risk assessors and the scientific world.We would like to draw the attention of the academic world to the need of specific in vivo and/or clinical studies for each emulsifier in order to help risk assessors make adequate evaluations and rule out with certainty that authorized food emulsifiers pose a safety concern to consumers’health.
文摘Microscopic analysis of the skin and cuticle of wool fibers in Dubska pramenka show different qualitative parameters. The research study included different parts of the body and the samples of the wool fibers from different regions of the body. Histological description shows difference in the basic structurers of the skin in Dubska pramenka. A very pronounced thin epidermis, while dermis and hypodermis are more developed on the samples from the shoulder. Cornified flakes-cuticle of the root of the tail was of a fine structure, and comified flakes from the rump showed the features of the rough wool fibers. ＂Transitional form of cuticle＂ was dominant on the shoulder. The qualitative parameters have a significant influence on the overall quality of wool in general, and the research contributes to a greater usability value of the wool and development of livestock farming in areas in a broader sense.
