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Micronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The recommended daily allowance (RDA) of P is 700 mg/day for adults, 1250 mg/day for pregnant women and adolescents. The tolerable upper intake level (UL) for P is 4,000 mg/day for adults and 3,000 mg/day for the elderly (4, 7). On a mixed diet, absorption of total P ranges from 55% to 70% in adults. Phosphorus in food is a mixture of inorganic and organic forms. Intestinal phosphatases hydrolyze the organic form contained in food into inorganic form which is then absorbed by the digestive tract (4). Phosphates in foods exist either as natural components of biological molecules or as food additives, such as various phosphate salts added in some fortified foods. About 10% of dietary phosphorus is present as food additives (9). Sources of natural phosphorus include milk and dairy products, sardines, meat, eggs, beans, lentils, whole cereal grains, tofu, nuts, oil seeds, and banana (4, 8). A large percentage (60–80%) of the total P of cereal grains and oil seeds exists as phytic acid. Phytic acid, also called inositol polyphosphate or inositol hexakisphosphate, is found in cereal bran and legume seeds, primarily as the Ca-Mg salt of inositol phosphoric acid named phytin (8). Phytic acid inhibits the absorption of iron, calcium, and zinc, and can cause deficiency in these minerals. However, it is a good antioxidant that might prevent cancer and kidney stones. Sources of artificial P include some junk food, soft drink, and colas. They are added with synthetic phosphoric acid as an acidulant (4).
The Arousal Drug of Choice: Sources and Consumption of Caffeine
Published in Barry D. Smith, Uma Gupta, B.S. Gupta, Caffeine and Activation Theory, 2006
Barry D. Smith, Thom White, Rachel Shapiro
Regular soft drinks contain 90% and diet sodas 99% water. Carbon dioxide is dissolved in the water to enhance the flavor of the soft drink and provide its characteristic “bubbly” quality. It is typically the last ingredient added to soft drinks during manufacture. The term “soda” derives from the fact that carbon dioxide was originally made from sodium salts. The flavor of soft drink comes from formulas carefully guarded by the major manufacturers that consist of mixtures of natural oils and extracts, spices, herbs, and artificial flavorings. Food color is added to provide the desired hue, and acidulants, such as citric and phosphoric acid, are added to preserve the soda and give it a tart quality.
Dry powder inhalation, part 2: the present and future
Published in Expert Opinion on Drug Delivery, 2022
Anne Haaije de Boer, Paul Hagedoorn, Floris Grasmeijer
Future replacement of lactose may also be desirable for another reason. Currently, there is an increasing interest in lactose and lactic acid for other applications. Lactose can be used as a sweetening, stabilizing and moisture conservation ingredient in food products. Lactic acid, among many other applications, can be used as acidulant in fruit juices and beverages and as preservation and flavoring agent in pharmaceutical and cosmetic products [59]. Particularly, the demand for lactic acid as monomer in the preparation of poly lactic acid (PLA) is exponentially growing, with estimated annual growth rates between 15 and 18% [60]. PLA is a ‘green plastic,’ environmentally friendly and very suitable for 3D printing and this construction technology is expected to grow exponentially too in the next 10 years. Although many raw materials can be used for lactic acid manufacturing, like waste paper sludge, corn starch, corn stover and other agricultural waste products, there is currently lack of clarity about which of these materials and which production process is most cost competitive and has highest agricultural sustainability [60–63]. Therefore, whey may remain an important raw material for the production of this highly valuable hydroxycarboxylic acid and this may put pressure on the price and availability of lactose in the future. Also, because in some countries (e.g. the Netherlands, one of the largest pharmaceutical grade lactose manufacturers) there are discussions going on to reduce the livestock drastically because of multiple adverse environmental and health effects [64].
Protocol with non-toxic chemicals to control biofilm in dental unit waterlines: physical, chemical, mechanical and biological perspective
Published in Biofouling, 2022
Rachel Maciel Monteiro, Viviane de Cassia Oliveira, Rodrigo Galo, Denise de Andrade, Ana Maria Razaboni, Evandro Watanabe
The chemicals chosen for the composition of the protocol are frequently applied in food and pharmaceutical industries such as water softener, acidulant, preservative, emollient and humectant (Araújo et al. 2017; Martel and Cassidy 2004). In dentistry, citric acid and sodium bicarbonate are active ingredients of effervescent denture tablets and toothpastes, being associated with removal of organic deposits and stains and the promotion of antimicrobial activity (Georgopoulou et al. 1994; Moharamzadeh 2017, Paranhos et al. 2013, Ghassemi et al. 2020; Machado et al. 2021). It is worth mentioning the low toxicity of the products as they are used daily by the general population. Therefore if an unremoved residual amount is within the dental unit waterline, it does not lead to intoxication or cytotoxicity.
Understanding the basis of medical use of poly-lactide-based resorbable polymers and composites – a review of the clinical and metabolic impact
Published in Drug Metabolism Reviews, 2019
Sergiu Vacaras, Mihaela Baciut, Ondine Lucaciu, Cristian Dinu, Grigore Baciut, Liana Crisan, Mihaela Hedesiu, Bogdan Crisan, Florin Onisor, Gabriel Armencea, Ileana Mitre, Ioan Barbur, Winfried Kretschmer, Simion Bran
The main producers of lactic acid in the world are the Netherlands, USA, Japan, Belgium, and China. The major use of lactic acid is as acidulant, buffering agent, flavoring agent, and bacterial inhibitor in foods (Benninga 1990).