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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Four recognizable notes dominate the smell of a strawberry. Since we learn to label smells by their sources, each note is named after another object or sort of material. For a fruit, smells from the plant world are favored. The naming of an aroma as “sweet” probably arises from familiarity with caramelized sugary foods. “Green” (or “leafy”) smell refers to the greenery on trees and bushes. “Fruity” is presumably a smell reminiscent of many species of fruit when ripe. The adjective “buttery” is a name learned from the smell of that dairy product, or from volatiles added to spreads based on vegetable oil in order to give a flavor said to be like that of butter.
What Milk and Dairy Products Can Do for the Human Body
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Ghee or anhydrous milk fat is manufactured by heating cream or butter to just more than 100° C to eliminate the water content by boiling, vaporising and subsequently sieving out the precipitated solid particles of milk. Clarified butter is also recognised as ghrita in Ayurveda (Sharma et al., 2010), which is a nutritious source of consumable fat with numerous useful properties. In accordance with Ayurveda, clarified butter encourages longevity and protects the body from different ailments (Tirtha, 2007). It enhances the agni (digestive fire) and improves absorption and digestion. It provides nourishment to the ojas (one of the essences of vitality). Clarified butter is also stated to provide strength to the nervous system, enhance memory and provide lubrication to the connective tissues, thus providing more flexibility to the body. With respect to the three bodily humours (doshas), clarified butter pacifies pitta and vata dosha and is bearable for kapha in moderation (Lad, 1999).
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Are fatty milk products. Butter is produced by churning milk or cream; in many developing countries, traditional butter is obtained by churning sour whole milk. Ghee is obtained by removing the water from butter and is especially popular in India and South Asia. Ghee has a very long shelf-life of up to two years. Butter and ghee are rich in saturated fatty acids that can cause hypercholesterolemia and other cardiovascular diseases (90, 92).
COVID-19: quarantine, isolation, and lifestyle diseases
Published in Archives of Physiology and Biochemistry, 2023
Heena Rehman, Md Iftekhar Ahmad
For the management of cardiovascular diseases, diet plays a significant role. Current guidelines suggest reducing the intake of saturated fat to less than 7% of total calories taken in a day (Eckel et al. 2014). On an average, an American consumes more than 11% of saturated fat of the total energy intake and this has increased during quarantine (U.S. Department of Agriculture, Agricultural Research Service 2016). The main source of saturated fat is not just butter; it also includes desserts, poultry dishes, meat, hamburgers, and cheese. Replacing saturated fats with unsaturated fats is suggested for people suffering from cardiovascular diseases. Including fish, fruits, vegetables, whole grains are also recommended. Dietary supplements containing psyllium seed husks help in lowering levels of cholesterol. Consumption of food products containing stanols or plant sterols plays a significant role in lowering hyperlipidaemia. Consumption of alcohol should be limited to one drink for women and two drinks for men. A low sodium diet is recommended to reduce the blood pressure.
Association of Recommended and Non-Recommended Food Score and Risk of Bladder Cancer: A Case-Control Study
Published in Nutrition and Cancer, 2022
Melika Hajjar, Arezoo Rezazadeh, Farah Naja, Mehdi Kardoust Parizi, Reza Alaghehbandan, Marzie Pourkerman, Bahram Rashidkhani
In line with our study, Keszei et al. study showed that butter consumption is associated with 1.61 times higher risk of BC only in women, which is consistent with our findings (23). In contrast to our study results, a study that assessed dietary pattern and BC risk (24) showed that adherence to the western diet pattern increased the risk of BC by 1.46 times (24). Western diet pattern consists of fried food, meat, processed meat which are positively associated with recurrence of Non-muscle invasive bladder cancer (NMIBC) (24). Also, a meta-analysis examined the impact of red meat intake in BC (25), which showed an increment of 100 gram red meat intake to increase the BC risk by 51% (25). Heterocycle amines and polycyclic aromatic hydrocarbons, which are generated in high temperature cooking, are the potential carcinogenic risk factors in red meat (25). Also, an increment of 50 gram of processed meat intake increases the BC risk by 20%. Nitrosamines metabolites in processed meat are the main risk factors (25).
Immunological effects of AFM1 in experimental subchronic dosing in mice prevented by lactic acid bacteria
Published in Immunopharmacology and Immunotoxicology, 2020
Jalila Ben Salah-Abbès, Hela Belgacem, Khawla Ezdini, Marwa Mannai, Ridha Oueslati, Samir Abbès
Solid-state fermentation of the isolate was evaluated for AFM1 degrading ability. AFM1-contaminated butter as a solid substrate was selected for biological AFM1 degradation. Butter was selected as a raw material highly contaminated with AFM1. The used butter with an initial water content of 10% (v/w) and pH of 4.1 was adjusted to a desired level of water content and pH. The solid substrate was then thoroughly mixed and introduced in a stainless steel tray, and autoclaved at 121 °C for 15 min. The sterile solid medium was inoculated with LPBEJ01 plus 0.5 mg kg−1 and incubated at 37 °C for 48 h. The total cell concentration of inoculum was 109 CFU ml−1. AFM1 degradation was performed in 1 ml of the supernatant. It was obtained after centrifugation at 4 °C and filtration using a sterile, 0.2 mm pore and pyrogen-free, filter (Figure 1).