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Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Parsley is viewed as a healthful garnish, capable of masking foul odors. Leaves and roots, fresh or fried, serve as vegetable or condiment. In European cookery, it enters egg, fish, fowl, meat, shellfish, and soup dishes. It is useful in the preparation of aromatic vegetable tisanes. In France a mixture of parsley and shallot, finely chopped, is added as persillade toward the end of cooking a dish. It is important in bouquet garni, in butters and vinegars, and in ravigote, sauces tartare, vinaigrette, and verte. Mixed with bulgur wheat, it is an important middle eastern salad ingredient. Roots used as a soup ingredient. Fruits yield circa 20% fatty oil with up to 76% petroselenic acid. It has been suggested for lubricants, plastics, and synthetic rubbers. A newspaper account mentions parsley, licorice, hot pepper, and rose hips among a mixture of herbal species which lower the cholesterol content of eggs from chickens fed the herbal mixture.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
The definition of wholegrain (WG), according to the American Association of Cereal Chemists International (AACCI), is: ‘whole grains consist of the intact, ground, cracked or flaked kernel after removal of the inedible parts such as the hull and husk. The principal anatomical components – the starch endosperm, germ and bran – are present in the same relative proportions as they exist in the intact kernel.24 Dietary sources of WG include: cereals such as rolled oats, barley, brown rice, wholegrain pasta, bulgur wheat, pearl wheat, quinoa, health/rye breads, wholegrain cereals, legumes (lentils, dried beans and peas, chickpeas). popcorn, millet, sorghum, as well as pseudo-cereals such as amaranth, and wild rice.25 Adequate WG consumption in the elderly is associated with diminished risk of serious, diet-related diseases including coronary heart disease, certain cancers, inflammatory bowel disease and constipation. A high intake of WG is a key factor of healthy eating for longevity.26
The occurrence of ochratoxin A in human body fluids – review
Published in Toxin Reviews, 2021
Karolina Ropejko, Magdalena Twarużek
In 2001–2002, 250 blood samples of healthy donors from the Blood Bank of the Red Cross were collected in Lebanon (Asia). Blood donors came from different parts of Lebanon, which allowed for a review of the distribution of OTA exposure in this country. OTA was detected in 33% samples; the highest exposure was 0.87 ng/ml and the average was 0.17 ± 0.01 ng/ml (Table 6). Detailed studies did not show any relation between its content in blood and the sex or the age of persons being examined. In addition, samples of food consumed by these people were examined for OTA contamination as follows wheat – 4 positives from 32 samples (average content of ochratoxin A – 0.15 ± 0.03 μg/kg) and bulgur – 8 positive from 13 samples (average content of ochratoxin A – 0.21 ± 0.04 μg/kg). These two grains are the staples of the Middle Eastern cuisine. However, there was no correlation between the intake of mycotoxin-infected products and the presence of this mycotoxin in human blood (Assaf et al.2004).
Associations of Whole and Refined Grain Intakes with Adiposity-Related Cancer Risk in the Framingham Offspring Cohort (1991–2013)
Published in Nutrition and Cancer, 2018
Nour Makarem, Elisa V. Bandera, Yong Lin, Nicola M. McKeown, Richard B. Hayes, Niyati Parekh
Whole grain intakes were derived from the reported consumption of whole grain food sources including whole-grain cold breakfast cereal, oatmeal, dark bread, brown rice, other grains (e.g., bulgur, kasha, couscous), popcorn, bran, and wheat germ. As previously published in FHS (9,27), a serving of whole or refined grains was equivalent to a MyPyramid Equivalents Database portion unit of whole and refined grain food sources. Whole-grain food sources included whole grain cold breakfast cereal, cooked oatmeal, brown rice or other grains, dark bread, popcorn, added bran or added germ. Refined-grain food sources included refined-grain cold breakfast cereal, other cooked breakfast cereal, white bread, English muffins, bagels, muffins, biscuits, white rice, pasta, pancakes, waffles, crackers, and pizza. Cold breakfast cereals were classified as either whole grain (≥25% whole grain or bran by weight) or refined grain (<25% whole grain or bran by weight) using the definition by Jacobs et al. (28). Brand names were used to classify cold breakfast cereals as whole vs. refined grain.