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Nonalcoholic Fatty Liver Disease
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
In this article, it is noted that HMF is not present naturally in food products. The compound is formed upon thermal treatment and in combination with other factors. As it is a product of the nonenzymatic Maillard reaction, there is no fixed concentration of HMF in different food items. The baking temperature, rate of saccharose degradation, concentration of reducing sugars, type of sugar (glucose, fructose, or others), water activity, the addition of other food additives such as HMF-containing sweeteners, coloring agents, caramelization, storage time and temperature, type of metallic storage, and processing container are all factors in the amount of HMFs a food contains, and thus, HMFs vary widely among different food items (Shapla et al. 2018). Storage temperature and storage duration in particular directly influence the development of HMF in stored honey. Unlike for honey, in the processing of other foodstuffs, comparatively higher temperatures (during baking, roasting), longer duration times, and different additives are required, which profoundly affect the HMF content in the foods. It is concluded that there are no heat-processed food products that are free of HMF (Shapla et al. 2018).
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
All monosaccharides (glucose, fructose and galactose) are polyhydroxy aldehydes or ketones that confer them the reductive property; they are called reducing sugars. Disaccharides are classified as either reducing or non-reducing sugars, due to the presence or absence of free aldehyde or ketone group in their chemical structure (8). For example, sucrose and trehalose are non-reducing agents, while lactose and maltose are reducing sugars. Reducing sugars, reacting with amino acids present in food by the Maillard reaction during cooking foods at high temperature, can give acrylamide, a flavored and harmful compound (1, 8).
Galactosemia
Published in William L. Nyhan, Georg F. Hoffmann, Aida I. Al-Aqeel, Bruce A. Barshop, Atlas of Inherited Metabolic Diseases, 2020
William L. Nyhan, Georg F. Hoffmann, Aida I. Al-Aqeel, Bruce A. Barshop
Galactosemia is an inborn error of carbohydrate metabolism that results from deficiency of galactose-1-phosphate uridyl transferase (EC 2.7.7.12) (Figure 57.1). The disorder was first described in 1935 by Mason and Turner [1]. They found the reducing sugar in the urine and characterized it chemically as galactose. It is now clear that galactosuria may also occur in galactokinase deficiency, and in uridinediphosphate-4-epimerase deficiency. The enzyme deficiency was discovered by Isselbacher and colleagues [2]. The pathway of galactose metabolism had been worked out a few years earlier by Leloir and by Kalckar and their colleagues [3, 4]. The first step in the utilization is its conversion to galactose-1-phosphate (Gal-1-P) [5], which is catalyzed by galactokinase:
Directly compressible formulation of immediate release rosuvastatin calcium tablets stabilized with tribasic calcium phosphate
Published in Pharmaceutical Development and Technology, 2022
Daniel Zakowiecki, Tobias Hess, Krzysztof Cal, Barbara Mikolaszek, Grzegorz Garbacz, Dorota Haznar-Garbacz
Another very important aspect of the use of excipients is their effect on the stability of a drug substance (substances) as well as the whole dosage form throughout entire shelf life. Drugs can decompose and lose their efficacy; moreover, the degradation products may be toxic and harmful to patients. Physical and chemical changes of API in a solid dosage form can be also affected by inadequate selection of excipients. They regulate the internal microenvironmental conditions by affecting moisture content, the amount of oxidizing moieties or the pH of a dosage form. For example, the use of excipients that create an alkaline pH of the microenvironment may cause degradation of pralidoxime whose degradation products are toxic. Analogically, the use of substances generating acidic conditions can lead to formation of harmful products coming from degradation of penicillins. Quite often, one or more excipients may be incompatible with an API and/or may react with each other. For instance, application of reducing sugars, such as lactose, can be risky in formulation containing primary or secondary amine drugs and lead to adverse Maillard reaction. Examples of such incompatibilities are well described in the literature and involve such drugs as amphetamine, isoniazid, dextroamphetamine sulfate, acyclovir, or amlodipine besylate (Duvall et al. 1965; Wu et al. 1970; Blaug and Huang 1972; Yoshioka and Stella 2002; Abdoh et al. 2004; Monajjemzadeh et al. 2009; Abrantes et al. 2016; Hotha et al. 2016).
Evaluation of detoxified cottonseed protein isolate for application as food supplement
Published in Toxin Reviews, 2022
Manoj Kumar, Jayashree Potkule, Sharmila Patil, Vellaichamy Mageshwaran, Varsha Satankar, Mukesh K. Berwal, Archana Mahapatra, Sujata Saxena, Nandita Ashtaputre, Charlene D’ Souza
It can be observed from results that alkaline extraction of defatted CSM reduced carbohydrate content in CSPI. Reducing sugar content of CSM and CSPI were found to be 9.12 ± 0.8 mg/mL and 3.8 ± 0.2 mg/mL, respectively. FGC and TGC of CSM was 0.07 ± 0.007% and 2.09 ± 0.19% respectively. CSPI, however, showed a low level of FGC and TGC (0.03 ± 0.003% and 0.27 ± 0.02%), depicting about 57 and 87% reduction in gossypol levels respectively. Reduction in gossypol content by alkali and salt treatment was due to weak bonding between gossypol and protein (Das purkayastha et al.2015). Addition of Na2SO3 prevents oxidation of phenolic compounds and improves color and flavor of protein (Aider and Barbana 2011). A similar reduction in gossypol content of alkaline extracted CSM was studied. Zhang et al. (2018) reported that microbial fermentation technique also helps to degrade free gossypol in CSM and improves the nutritional value of cottonseed protein.
Bans, Taxes or Product Placement? Applying the Liberal Perfectionist Proviso to Public Health Food Policy
Published in The American Journal of Bioethics, 2021
Owen Thomas, Mark Sheehan, Mike Rayner
This proviso aims at providing guidance for policymakers. In what follows, we consider and evaluate its application in the context of three health policies aimed at reducing sugar consumption. First, in 2014, Mexico implemented a tax on sugar-sweetened beverages (SSBs), which raised the cost of such drinks by approximately 10%. The tax has been relatively effective in reducing the consumption of SSBs: “Purchases of SSBs were lower by an average of 5.5 percent in the first year of the tax and 9.7 percent in the second year” (Véliz et al. 2019). Second, since September 2005, vending machines containing drinks and snacks have not been allowed in schools in France. This move was aimed at tackling growing childhood obesity. Estimates have indicated the ban “generated a 10-gram reduction in sugar intakes from morning snacks at school, and a significant reduction in the frequency of these morning snacks” (Capacci, Mazzocchi, and Shankar 2018). Third, the UK government has proposed a potential ban on the promotion of foods high in salt, fat and sugar by location and volume. The locations would apply to store entrances, aisle ends and checkouts. The restrictions will not come into force until April 2022 (GOV.UK 2020). This policy would constitute a nudge to steer shoppers away from unhealthy products.