Soaking Induced Changes in Chemical Composition, Glycemic Index and Starch Characteristics of Basmati Rice

An attempt was made to determine the qualitative changes in basmati rice （Pusa Basmati 1121, PBl121） during soaking at 40 ℃ to 80 ℃. Soaking temperature had significant effect （a = 0.01） on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio （Am/Ap） decreased from 0.59 to 0.52 （soaked at 80 ℃）. Crude fibre and crude ash contents increased after soaking. The mineral composition （K, P, S, Ca, Mg, Mn, Fe, Cu and Zn） in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. Glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 ℃. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 ℃ to 80 ℃. Based on qualitative changes in rice （apparent amylose content, Am/Ap ratio and crystallinity rate）, it was concluded that intermediate soakincl temperatures （60 ℃ to 70 ℃） would be useful for soaking of PB1121.

Transformation of β to α phase of isotactic polypropylene nucleated with nano styrene butadiene rubber-based β-nucleating agent under microwave irradiation

This paper investigates the effect of microwave irradiation on theβtoαphase transformation of theβ-nucleated isotactic polypropylene(iPP).Ten microwave irradiation cycles was applied to the iPP and iPP modified with 0.3 wt%and 0.5 wt%β-NA,and the data at 2nd,4th,6th,8th and 10th irradiation were reported.As expected,the sample temperature was found to increase with the irradiation time,by more than 130°C,due to high frequency of microwave processing.This was the major factor that induced theβ-phase transformation and structural change.Both the differential scanning calorimetry(DSC)and X-ray diffraction(XRD)results indicated thatβ-phase was mainly transformed toα-phase and partially converted to the amorphous section.It was reflected as 1)the reduction of the enthalpy ofβ-crystal melting(ΔHmβ),2)the increased enthalpy ofα-crystal melting(ΔHmα),3)the decreasedβ-crystalline phase fraction(Kβ)and 4)the decrease of the overall degree of crystallinity(Xall).Under impact force,neat iPP showed a slight increase in the impact strength with the irradiation time,due to the increase of amorphous region.For theβ-iPP,it decreased due to the reduction of theβ-phase content.

Effect of Interaction Phenolic Compounds with Milk Proteins on Cell Line

Plant flavonoids are polyphenolic compounds, commonly found in vegetables, fruits and many food sources that form a significant portion of our diet. These compounds act as anticancer and anti-proliferative but after interaction with milk proteins they form complexes which become less effective than these compounds alone. Investigation has been conducted to delineate the action of some phenolic compounds of natural origin and complexes formed from interactions between phenolic compounds and milk proteins in three human tumors cell lines: Breast (MCF7), Liver (HePG2) and colon (HCT116), these interactions were studied by fourier transform infrared spectroscopy (FTIR). Phenolic compounds have positive effect on human cancer cell lines but after interaction with milk protein and forming complexes, they become less effective than phenolics and some time have negative effect and become pro-cancer;this interaction can be studied by (FTIR) to know which groups do this complex. The spectra were recorded under conditions generally applied in quantitative work. IR spectra were recorded in the region from 4000 - 250 cm–1, but the bands in the region 4000 - 1400 cm–1 were analyzed in detail, since they are characteristic of OH groups while NH groups appeared at (3000 - 4000 cm–1) of various protonic species that undergo hydrogen bonding interaction. Another region of interest was the region from 1800 - 1400 cm–1, characteristic of the bending vibrations of the same group. Since the bands in this region were wide and complex.

Dietary Combination of Fish Oil and Hemoglobin Hydrolysates Alters Serum and Liver Lipid Contents in Rat

Fish oil has been shown to have anti-inflammatory and anti-cancer effects, and to reduce serum triacylglycerol (TAG) levels by stimulating lipid oxidation and inhibiting lipogenesis in the liver. A small number of studies have demonstrated the synergistic effect of fish oil and other bioactive components. This study examined the effect of fish oil in combination with porcine hemoglobin (Hb) hydrolysates on serum and liver lipid contents in rats. Male Wistar rats were divided into four groups;one group was fed a casein and soybean oil-based semi-purified basal diet and other three groups were fed the basal diet supplemented with 2% fish oil, 0.175% Hb hydrolysates, and 2% fish oil plus 0.175% Hb hydrolysates, respectively, for 4 weeks. The fish oil diet decreased serum and liver TAG contents but did not change serum and liver cholesterol levels. The dietary combination of fish oil and Hb hydrolysates decreased serum and liver TAG and cholesterol contents owing to the additive effect of both compounds, and this diet reduced the serum non-high-density lipoprotein cholesterol content as a result of a synergistic effect. This hypolipidemic effect was in part caused by enhanced excretion of fecal fatty acids, neutral steroids, and acidic steroids. The results of this study suggest that the combined intake of fish oil and Hb hydrolysates may play beneficial roles in the prevention of cardiovascular disease as compared with fish oil alone.

Quality and Sensory Properties of Reduced Fat Yoghurt Made with Addition of <i>β</i>-Glucans

β-Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β-Glucans were added to the milk in the form of a paste containing 1.21% (on a dry weight basis) of β-glucans, such that the final concentrations in the yoghurt were 0.3%, 0.4% and 0.5%. Control yoghurt was also manufactured from the same milk without the addition of β-glucans. The resultant yoghurts were examined for their physicochemical and microbial characteristics, gel formation and sensory properties and compared to the control at 1, 7, 14 and 21 days of storage. Results showed that the microbial population, pH, titratable acidity, ash and syneresis were not affected by the addition of different levels of glucans. The lowest fat, total solids and protein contents were recorded in the yoghurt containing 0.5% glucan. The yoghurt containing 0.3% β-glucan had the same viscosity as the control and the yoghurt containing 0.5% β-glucan had the lowest viscosity. Yoghurt with β-glucans received slightly higher scores for flavour, appearance and texture than the control. It was concluded that the incorporation of 0.3% or 0.4% β-glucans isolated from edible mushrooms, into the yoghurt does not affect the final product, which is similar or sensorially even better than the control.

Local Impedance Spectroscopy： A Potential Tool to Characterize the Evolution of Emulsions and Foams

The potential of local impedance spectroscopy （IS） to access changes in emulsions and foams has been investigated. As test systems we used the separation of a simple oil/vinegar mixture as well as the whipping process of dairy cream. For the latter, IS data were compared to particle size distribution （PSD） measurements. Our measurements show that local IS is indeed a valuable tool to locally study processes in emulsion. On one hand, it seems to be very sensitive to small water quantities in oil thus being a suitable method for process control in water removing processes. On the other hand, concerning fat foams, it seems to be able to detect the evolution of foam structures. Both examples show that local IS could be a helpful tool for process control.

离体牛小肠细胞对β-胡萝卜素和叶黄素吸收的研究

用分离出的牛小肠细胞分别与含不同浓度的β-胡萝卜素和叶黄素培养液温育,结果小肠粘膜细胞对两种类胡萝卜素的吸收呈浓度依赖性,吸收率稳定,与浓度无关,且吸收不受培养温度的影响,因而推断牛小肠细胞对两种类胡萝卜素的吸收是一种被动扩散机制,培养液中聚环氧乙烷山梨糖醇单月桂酸脂(Tween 20)超过一定浓度则抑制类胡萝卜素进入肠细胞,其中对叶黄素抑制作用最大。

过度肥胖、热量限制与衰老

肥胖是公共卫生领域的一大难题。在本期JAMA杂志中，Ogden等报告了2003年至2004年美国卫生与营养调查（National Health and Nutrition Examination Survey，NHANES）结果。结果显示，在美国，大约有66％的成人存在超重或肥胖现象，有17％的儿童出现超重。研究人员对1999年至2004年的NHANES资料进行分析后发现，超重儿童（2—19）岁）以及肥胖男性的比例有所增加；女性虽不至于此，但其出现重度肥胖的几率几乎是男性的2倍。过度肥胖是一个很复杂的问题，它与胰岛素抵抗、血脂代谢障碍、轻度炎症反应、生长因子及其他激素（参与糖尿病、动脉粥样硬化及某些肿瘤的形成）变化等均有关乙。此外，越来越多的证据表明，肥胖可加速衰老过程。

Neuroprotection via maintenance or increase of antioxidants and neurotrophic factors in ischemic gerbil hippocampus treated with tanshinone I

Background Danshen （Radix Salvia miltiorrhizae） has been used as a traditional medicine in Asia for treatment of various microcirculatory disturbance related diseases. Tanshinones are mainly hydrophobic active components, which have been isolated from Danshen and show various biological functions. In this study, we observed the neuroprotective effect of tanshinone I （Tsl） against ischemic damage in the gerbil hippocampal CA1 region （CA1） after transient cerebral ischemia and examined its neuroprotective mechanism. Methods The gerbils were divided into vehicle-treated-sham-group, vehicle-treated-ischemia-group, Tsl-treated-sham- group, and Tsl-treated-ischemia-group. Tsl was administrated intraperitoneally three times （once a day for three days） before ischemia-reperfusion. The neuroprotective affect of Tsl was examined using H＆E staining, neuronal nuclei （NeuN） immunohistochemistry and Fluoro-Jade B staining. To investigate the neuroprotective mechanism of Tsl after ischemia- reperfusion, immunohistochemical （IHC） and Western blotting analyses for Cu, Zn-superoxide dismutase （SOD1）, Mn- superoxide dismutase （SOD2）, brain-derived neurotrophic factor （BDNF） and insulin-like growth factor-I （IGF-I） were performed.Results Treatment with Tsl protected pyramidal neurons from ischemia-induced neuronal death in the CA1 after ischemia-reperfusion. In addition, treatment with Tsl maintained the levels of SOD1 and SOD2 as determined by IHC and Western blotting in the CA1 after ischemia- reperfusion compared with the vehicle-ischemia-group. In addition, treatment with Tsl increased the levels of BDNF and IGF-I determined by IHC and Westem blotting in the Tsl-treated-sham-group compared with the vehicle-treated- sham-group, and their levels were maintained in the stratum pyramidale of the ischemic CA1 in the Tsl-treated- ischemia-group. Conclusion Treatment with Tsl protects pyramidal neurons of the CA1 from ischemic damage induced by transient cerebral ischemia via the maintenance of antioxidants and the increase of neurotrophic factors.

Optimization and evaluation of fish oil rnicrocapsules

Fish oil microcapsules were prepared using two natural polysaccharides, alginate and chitosan, as the wall materials. A response surface methodology （RSM） was used to optimize the conditions for fish oil encapsulation efficiency （FOEE）. The FOEE was investigated with respect to three key-variables in the RSM： ratio of inner oil phase to aqueous phase （X1 w/w）; concentration of the aqueous phase （X2, wt%）; and ratio of the aqueous phase to outer oil phase （X3, v/v）. The optimal formulation obtained from the RSM model, i.e., 2.7：1 （X1）, 1.6 wt% （X2）, and 11.5：1 （X3）, gave a FOEE of 28%. The model was validated and the fish oil microcapsules prepared under the optimized conditions were characterized in terms of particle size, polydispersity index （PDI）, zeta potential, surface morphology, and in vitro release. The average droplet size, PDI, and zeta potential were 915 nm, 0.038, and ＋5.2 mV, respectively. The fish oil microcapsules were highly uniform microspheres, and had an accumulative release rate of 77.7% in 270 min in a gastrointestinal model, indicating their potential as an alternative carrier for the controlled release of fish oil. In conclusion, formulating optimal microencapsulation conditions by the RSM can be applied to the microencapsulation of various oil-soluble nutrients for food applications.

Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes(Ipomea batatas) stored under controlled atmospheric conditions

Microbial attacks during storage are one of the primary causes of product deterioration, and can limit the process of prolonging the shelf-life of harvested food. In this study, sweet potatoes were stored at temperatures of 13, 21, and 29 ℃ for 4 weeks. Samples were collected during storage and plated on potato dextrose agar, from which axenic mold cultures were obtained and identified using 26S rRNA gene sequences. Physiological changes of potato tubers were assessed with respect to pathogenicity, enzyme activity, and atmospheric storage conditions. Six fungal species were identified, namely Penicillium chrysogenum （P. rubens）, P. brevicompactum, Mucor circinelloides, C/adosporium cladosporiodes, P. expansum, and P. crustosum. The following fungal isolates, namely P. expansum, P. brevicompactum, and Rhizopus oryzae, were recovered from the re-infected samples and selected according to their levels of enzyme activity. This study revealed high levels of activity for cellulase and pectinase, which were most notable during the initial three days of testing, and were followed by a steady decrease （P〈0.05）. Polygalacturonase activity was prominent with values ranging from 12.64 to 56.79 U/mg （P. expansum） and 18.36 to 79.01 U/mg （P. brevicompactum）. Spoilage was obvious in the control group, which had a 100% decay at the end of the experimental period compared with samples treated with iprodione and sodium hypochlorite, in which the decay rates were 5% and 55%, respectively. The data for the iprodione- and sodium hypochlorite-treated samples at the end of the 3-month storage period showed that they were significantly different （P=0.041）, with the sodium hypochlorite-treated samples producing twice the rate of infection compared to the iprodione-treated samples. The comparative rate of the pro- gression of decay in the treated samples can be expressed as iprodione〈sodium hypochlorite〈control. This study demonstrates that sweet potato tissue damage is due to the activities of microbial enzymes and, in particular, the pectinases of the organisms isolated from the infected potato tissues, and suggests the advantages of utilizing iprodione as a curing agent for potato tubers before storage.

Effect of an oxygen-free atmosphere during heating on anthocyanin,organic acid,and color of strawberry puree

Strawberries were ground and heated under oxygen-free condition using a specially designed device,and compared with the berries processed at atmospheric condition.The complete inactivation of oxidative enzymes and microorganisms were found in both samples.The heating without oxygen led to higher concentrations of anthocyanins and organic acids than with oxygen,resulting in higher redness and antioxidant activity.Particularly,the greatest effect of anaerobic condition was observed in delphinidin-3-glycoside and ascorbic acid which are the most sensitive to oxidation in presence of oxygen.However,some nutrients which are low dependence on oxygen were degraded regardless of insufficient oxygen.It was considered that anaerobic condition may inhibit the deterioration related to only oxidation,not non-oxidative reaction during heating.Microscopic results implicated that dissolved oxygen in tissues may cause continuous oxidative deterioration.In summary,oxygen-free condition can confer better oxidative stability of antioxidants and color during heating of berry products.

Functionalization of ash gourd:Infusion of citrus peel polyphenols through vacuum impregnation

Citrus peels have high flavonoids known for potent pharmaceutical and food applications.The present study explores the infusion of citrus peel polyphenols(CPP)into ash gourd(Benincasa hispida)through vacuum impregnation(VI).The intent was to functionalize ash gourd for diversifying its food use.Vacuum infused ash gourd(VIAG)cubes were evaluated for physicochemical parameters,total phenolic content(TPC),total flavonoid content(TFC),antioxidant activity(AOX),and sensory quality.The VI process was optimized through Box-Behnken Design(BBD)of response surface methodology(RSM),considering blanching time,vacuum pressure and vacuum time as independent variables,and TPC,TFC and AOX as dependent variables.At optimized conditions of blanching pre-treatment(2.21 min),vacuum pressure(432.31 mbar)and time(28.18 min),there was∼300%increase in TPC and AOX.Peleg model validated the mass transfer kinetics for TPC.Sensory evaluation through descriptive analysis revealed no perceived bitterness in VIAG.Overall,it seems that VI is a promising tool for functionalization of ash gourd with bioactives.

Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage

Nanoemulsion systems were employed to encapsulate the orange peel extract obtained from conventional maceration and novel ultrasound assisted extraction technology.Different wall materials maltodextrin(MD),whey protein isolate(WPI)and complex maltodextrin and whey protein isolate(MD/WPI)(1:1)were used in order to enhance the nanoemulsion stability,protect the bioactive core from degradation and control the release of bioactive compounds.The freeze drying technology was then used to obtain powder encapsulates with encapsulation efficiency and loading capacity of MD,WPI and MD/WPI as 89.3,91.2,95.6%and 95.3,94.4 and 93.1%respectively which depicts that encapsulation has taken place properly.All emulsions obtained were in nanoscale range with average hydrodynamic diameter as 105.0,201.82,215.12 and 298.82 for primary W/O emulsion,MD,WPI and MD/WPI stabilised emulsions respectively.These encapsulates were then incorporated in soyabean and mustard oil at different concentration 100,200 and 300 ppm and compared with free extract and synthetic antioxidant BHT to enhance storage life by controlling the oxidative changes during accelerated shelf life storage at 60o C for 24 days.The results obtained concluded that nanoencapsulated extracts performed better in prevention of oxidative indices than the free extract.However,nanocapsules encapsulated by MD/WPI exhibited higher protection of oils during storage than the maltodextrin and whey protein isolate.

Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage

The fiber content of tomato juice (TJ) may serve as a suitable matrix for protecting probiotics bacteria (PB). The objectives of this study were to: (1) investigate the viability of PB in TJ, namely, Lacticaseibacillus rhamnosus (LG), Lacticaseibacillus casei (LC), and co-culture (LCG) during storage conditions and passing through the gastrointestinal tract and (2) determine the antioxidant activity and physicochemical stability of probiotic tomato juice (TJP) for 20-day refrigerated storage. TJ was separately fermented with single culture LG or LC or co-culture LCG at 37℃ for 72 h. Scanning electron micrographs showed PB immobilized with fibers in TJ, which indicated that PB was protected in TJ. When TJP was exposed to simulated gastric and intestinal fluids, viability was greater than 7 log CFU/mL regardless of the strains after 120 min. Counts for LG, LC, and LCG were 8.7, 8.7, and 9.0 log CFU/mL, respectively, after 20-day storage. TJ without probiotics had the least lycopene content after 20-day storage. The antioxidant capacity of TJP was not significantly different (p < 0.05) after 20-day storage. This study demonstrated that probiotics in the TJP could survive, and TJP maintained the antioxidant activity during the storage.

Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate.Characterisation,release behaviour and antioxidant potential during simulated invitro digestion

In the present experiment nanoencapsulation of pomegranate peel extract using maltodextrin(MD),whey protein isolate(WPI)and combination of maltodextrin and whey protein isolate(1:1)(MD/WPI)was carried out.Homogenisation followed by ultrasonication was performed to reduce the particle size to nanoscale range and improve functional properties of bioactive core.Lyophilisation was then done to obtain the final powder samples with encapsulation efficiency in the range of 85 to 96%.When comparing release behaviour of nanoencapsulated pomegranate peel extract with the free extract,it was revealed that encapsulated ones show controlled release of bioactive core while as in free extract,the bioactives were released more in the gastric phase than the targeted intestinal site.The antiproliferative activity was also performed using different cancer cell lines and it was found that nanoencapsulated samples decrease the%proliferation in better way than the free extract with higher efficiency in the samples encapsulated by MD/WPI.

The impact of different drying methods on antioxidant activity,polyphenols,vitamin C and rehydration characteristics of Kiwifruit

Kiwifruits were dried with convection drying,microwave drying and hybrid drying methods(hot air+microwave).Effect of different drying treatments-convection drying(CD),microwave drying(MD)and hybrid drying(HD)on physicochemical,nutritional and anti-oxidant properties of kiwifruits were investigated.The hybrid drying technique significantly reduced drying time and increased drying rate as compared to other drying methods.Hybrid dried kiwifruit slices showed the best texture attributes(low hardness,low shrinkage),better color(L*,a*,b*)and were rated best in sensory evaluation.High retention of bio-active compounds and reduced browning was also found in HD kiwifruit slices.Correlation analysis results showed significant positive correlation of phenols with antioxidant capacity.Drying methods significantly(p<0.05)reduced protein and fat content of dried kiwi slices.However,a predominant decrease in protein and fat content was recorded in individual drying methods(Convection drying and Microwave drying).Hence,HD could be a more promising technique for development of dried kiwifruit slices.

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.

Tree Age Affects Postharvest Attributes and Mineral Content in Amrapali Mango(Mangifera indica) Fruits

The study was carried out to investigate the effect of tree age on postharvest attributes and mineral content of Amrapali mango fruits. Effect of 3 different tree ages(6, 18 and 30 years) on functional components, including the antioxidant activity(AOX), total phenols, total carotenoids,ascorbic acid and minerals like Ca, K, Mg, Fe, Zn, Cu, Mn and B along with total sugars, total soluble solids(TSS) and titratable acidity(TA),respiration rate, polygalacturonase(PG) and pectin methylesterase(PME) activities in Amrapali cultivar were studied. With tree ageing total phenols, ascorbic acid and antioxidant activity decreased whereas total carotenoids increased. Ca diminished and K elevated with the tree age progression while, B, Fe, Cu, Zn, and Mn showed an indefinite pattern. Total soluble solids and total sugars were recorded higher in 18 year old tree fruits. Fruit respiration rate, polygalacturonase and pectin methylesterase activities showed an upward trend with tree ageing. The study indicates that fruit produced from middle age group mango orchard(18 year old) suits to the requirement of consumers as well as industry.

Polybrominated diphenyl ethers and“novel”brominated flame retardants in floor and elevated surface house dust from Iraq:Implications for human exposure assessment

Concentrations of polybrominated diphenyl ethers(PBDEs)and selected novel brominated flame retardants(NBFRs)were measured in indoor dust from the living areas of 18 homes in Basrah,Iraq.This is the first report of contamination of the Iraqi environment with these chemicals.To evaluate the implications for human exposure,samples were collected from both the floor and from elevated surfaces like tables,shelves and chairs.When normalised for the organic carbon content of the dust sample,concentrations in elevated surface dust of BDE-99,BDE-209,pentabromoethylbenzene(PBEB),bis(2-ethylhexyl)3,4,5,6-tetrabromophthalate(BEH-TEBP),and decabromodiphenylethane(DBDPE)exceeded significantly(p<0.05)those in floor dust from the same rooms.This suggests that previous studies that base estimates of adult exposure via dust ingestion on floor dust,may underestimate exposure.Such underestimation is less likely for toddlers who are far more likely to ingest floor dust.Concentrations of PBDEs and NBFRs in indoor dust from Basrah,Iraq are at the lower end of levels reported elsewhere.The PBDE contamination pattern in our samples suggests that use in Iraq of the Deca-BDE formulation,exceeds substantially that of Penta-BDE,but that use of the Octa-BDE formulation has been higher in Iraq than in some other regions.Reassuringly,our estimates of exposure to our target BFRs via dust ingestion for the Iraqi population fall well below the relevant health-based limit values.