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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Milling: In milling of refined flours, the bran and germ are separated from the endosperm. For instance, the pericarp, and aleurone layers are all removed from the rest of the flour fraction. During milling, the germ and bran layer are removed from the grain. As a result, the dietary fiber, protein, and the vitamins, minerals, and phenolic compounds concentrated in those layers are lost, resulting in refined grains with decreased nutritional content compared to the original intact kernel (A. Singh et al., 2015). Substantial losses of B vitamins occur during milling, and up to 70% folate is lost during this processing step due to the removal of the bran (Liang et al., 2020).
Quality Control Methods for Herbal Medicines
Published in Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg, Promising Drug Molecules of Natural Origin, 2020
Deepak Sharma, Suresh Kumar, Sandeep K. Thakur
It incorporates the discovery of starch grains, aleurone grains, fats, fatty-oils, volatile oils, and resins. Calcium oxalate or calcium carbonate crystals, lignified cell wall, cellulose cell wall, mucilage, and tannin, utilizing different reagents over the TS and watching the equivalent under the microscope (WHO Press, 2011).
Role of Lactic Acid Bacteria in Impacting Nutrient Bioavailability
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Phytates (myo-inositolhexophosphate) or (myo-inositol (1,2,3,4,5,6)-hexakisphosphate) are found in many foods that contain fiber, including grains, vegetables, nuts, and fruits (Schlemmer et al. 2009, Nielsen et al. 2013). Phytate is the primary form in which plants store phosphorus. It accounts for 60–90% of the phosphorus stored in seeds (Nielsen et al. 2013), and over 80% of the phosphorus in cereal grains (Schlemmer et al. 2009, Nielsen et al. 2013). In wheat and rye, phytate is located in the inner most layer of the bran, the aleurone layer (Katina et al. 2005, Schlemmer et al. 2009). The starchy endosperm is nearly free of phytate (Schlemmer et al. 2009), meaning that refined grains are less likely to have phytate but are also less likely to offer many nutrients, which are concentrated in the bran.
A narrative review on the role of folate-mediated one-carbon metabolism and its associated gene polymorphisms in posing risk to preeclampsia
Published in Clinical and Experimental Hypertension, 2021
Sadia Mahmood, Hooria Younas, Amna Younus, Sammar Nathenial
Folic acid contains a set of molecules such as the pteridine ring that can be either oxidized or reduced. The molecule binds one-carbon unit through its para-aminobenzoic acid linker with the pteridine ring. Additionally, the structure constitutes of variable length polyglutamate tail (15). Folate metabolism involves the reduction of pyrazine ring of pterin moiety to get converted into active tetrahydro form, the addition of glutamate residues and oxidation or reduction of one carbon unit at N-5 and N-10 positions. Folate (reduced derivatives) cannot be synthesized denovo hence, is only obtained from a natural diet whereas, supplements or fortified food contain folic acid (oxidized folate) (16). Products that are naturally folate rich are Aleurone flour, whole wheat flour, strawberries, boysenberries, orange juice, green vegetables, kidney beans, refried beans, sunflower seeds, almonds, hazelnuts and wheat nuts. Folate can also be obtained from food fortified with folic acid such as wheat flour used in bread making (17,18). It is known that folate has lower stability than folic acid, in this regard antioxidants can protect folate breakdown during processing and storage of products. Dietary folates are conjugated and occur in polyglutamate form but intestinal absorption requires deconjugation to a monoglutamate form, assisted by intestinal exopeptidase that hydrolyze polyglutamyl folates. Folates get reduced as they passed through intestinal mucosa or liver (storage organ of folate) (19).
Estimation of total arsenic contamination and exposure in Brazilian rice and infant cereals
Published in Drug and Chemical Toxicology, 2021
Nuryan Fão, Sabrina Nascimento, Alex Huaman de La Cruz, Dionisio Calderon, Rafael Rocha, Tatiana Saint’Pierre, Adriana Gioda, Flavia V. Thiesen, Natália Brucker, Tatiana Emanuelli, Solange Cristina Garcia
A Brazilian study published in 2016 compared the tAs concentrations in organic rice and conventional rice (polished and husked non-organic rice), and found that 20.7% of polished rice samples presented tAs > 0.20 mg kg−1. The authors also verified that iAs in organic rice samples was higher than in conventional rice samples and that there were no significant differences in tAs concentrations between organic rice and conventional rice or between organic husked rice and conventional husked rice (Segura et al. 2016). Corroborating with our results, other studies have also found a higher tAs content in brown rice than in white rice (Meharg et al. 2008, Lombi et al. 2009, Naito et al. 2015, Arao et al. 2018). This finding can be mainly explained by the fact that most As is concentrated in the pericarp and aleurone, the outer layers of rice grain. These are removed during rice polishing but remain in brown rice and integral parboiled rice (Meharg et al. 2008).