Systemic Failure of Regulation: The Political Economy of Pharmaceutical and Bulk Drug Manufacturing
Hans Löfgren in The Politics of the Pharmaceutical Industry and Access to Medicines, 2017
The twenty-two pollution-affected villages located in the immediate vicinity of the industrial development areas where pharmaceuticals and bulk drugs manufacturing units are located, and the twenty-three villages along the Musi River and several other villages located along the streams carrying pollutants, are engaged in primary economic activities. A number of food crops are produced, including paddy rice, maize, pulses, poultry and eggs, sugarcane, horticultural crops such as mango and guava, aqua-culture products like fish, and livestock production, including goats and buffalos. As these commodities become inputs, they affect other activities; for instance, maize as poultry feed, and products used in restaurants, hotels, and bakeries. Sugarcane is used to produce sugar. Commodities and economic activities such as these are, in turn, connected to the tourism and entertainment industries. Thus we find that rural economy value chains are like an octopus—with a central mantle and head producing valued commodities that branch off in different directions as related value chains.
Community-Based Methods for Preventing Dental Caries and Periodontal Disease
Lars Granath, William D. McHugh in Systematized Prevention of Oral Disease: Theory and Practice, 2019
Sugar is consumed from various sources. In a modern snack-oriented society with widespread use of processed convenience foods, three quarters of sugar consumed now is hidden sugar, found both in obvious processed foods such as confectionery and soft drinks and in less obvious foods like canned soup and salad dressings.74,90,107 In these circumstances, it becomes difficult for many individuals to restrict their sugar intake, even if they wish to do so, without considerable changes in dietary habits. A public health approach is therefore likely to be more successful than traditional education in reducing average sugar consumption, if that is seen to be a desirable public policy goal. Replacement of sugars by artificial sweeteners is one such public health approach, although often with reservations on biological, toxicological, economic, and technical considerations, as well as taste preferences and public attitudes toward food additives. In addition, only economically developed countries have the resources to develop suitable sugar substitutes for mass marketing. In Switzerland, as one example where a degree of sugar substitution is public policy, manufacturers may advertise their products as “zahnschonend” (safe for teeth) if in laboratory tests they do not lower the pH of interdental plaque below 5.7 for up to 30 min after ingestion.48 “Zahnschonend” products usually are sweetened with nonacidogenic xylitol, or slowly fermenting sorbitol, mannitol, maltitol, or Lycasin®. Fructose does not pass the test.
Effects and Mechanisms of Fructose-Containing Sugars in the Pathophysiology of Metabolic Syndrome
Nathalie Bergeron, Patty W. Siri-Tarino, George A. Bray, Ronald M. Krauss in Nutrition and Cardiometabolic Health, 2017
The predominant source of dietary added sugars throughout the world is sucrose, which is extracted and purified from sugarcane and sugar beets. However, in the United States, a significant amount of the added sugars energy is provided by HFCS. HFCS is derived from the hydrolysis of cornstarch, which produces glucose syrup, and then isomerization of the glucose syrup to produce syrup containing 42% fructose. The fructose in this syrup can be extracted to produce syrup that has 90% fructose. The proportion of fructose to glucose in the final HFCS product is variable depending on how much of the 90% fructose syrup is added to the 42% fructose syrup. Food nutrition labels do not provide information regarding the proportion or amount of fructose in the HFCS that is contained in the product. Information from the Corn Refiners Association (The Corn Refiners Association n.d.) states that HFCS comes in two formulations—HFCS-42, which has 42% fructose, and HFCS-55, which has 55% fructose. However, analyses of popular SSB showed the mean fructose content in the HFCS used was 59% (range 47%–65%), and several major brands appear to be produced with HFCS that is 65% fructose (Ventura, Davis, and Goran 2011). Therefore, while consumers can be certain that sucrose always contains 50% fructose and 50% glucose, they cannot determine from the food label the fructose content of the HFCS used.
Antioxidant and Anti-Diabetic Functions of a Polyphenol-Rich Sugarcane Extract
Published in Journal of the American College of Nutrition, 2019
Jin Ji, Xin Yang, Matthew Flavel, Zenaida P.-I. Shields, Barry Kitchen
Sugarcane (Saccharum officinarum) is a tall, perennial grass indigenous to tropical South Asia and Southeast Asia. The word Saccharum originated from the Sanskrit word “sarkara” or “sakkara” meaning sugar. Sugarcane has long been discovered and cultivated as an important source of sugar and biofuel. Less known to the world is the medicinal value of sugarcane, although sugarcane has long been recognized in traditional Indian medicinal systems as remedies for jaundice, inflammation, constipation, septic shock, and various other diseases (1,2). Modern pharmacological studies discovered a list of phytochemicals in sugarcane, including polyphenolic compounds such as phenolic acids, flavonoids, and different glycosides in juices and its unrefined products (e.g., molasses), as well as fatty acids in sugarcane stems and leaves (1). The finding of these phytochemicals in sugarcane plant substantiated its medicinal values recorded in traditional Indian medicines, since many of these phytochemicals have been identified as bioactives that are responsible for therapeutic effects in a number of disease areas including anti-inflammatory, anti-diabetic, and anti-hyperglycemic. Owing to the discovery of these bioactive compounds in the plant, for the past decade sugarcane has been investigated in numerous in vivo and in vitro studies as an abundant commodity, yet with high therapeutic potential (3).
Development of a pre-glycoengineered CHO-K1 host cell line for the expression of antibodies with enhanced Fc mediated effector function
Published in mAbs, 2018
Oliver Popp, Samuel Moser, Jörg Zielonka, Petra Rüger, Silke Hansen, Oliver Plöttner
The N-glycans attached to the constant region (Fc) of an antibody have been demonstrated to be important for interaction of antibody with FcγRs and complement activation. The Fc-incorporated sugar is generally of the biantennary complex type, and consists of heptasaccharide comprising four N-Acetyl-Glucosamine (GlcNAc) and three mannose (Man) residues, and can be further varied by addition of galactose (Gal) and fucose (Fuc) residues as well as sialic acid (Sia, or N-acetylneuraminic acid, NANA, in human or N-glycolylneuraminic acid, NGNA, in mouse). The first GlcNAc is attached to the Asn297 of the IgG CH2 domain and might be carrying or lacking a Fuc in a α1–6 linkage. Additional variations can be introduced by attachment of bisecting GlcNAc β1–4 (Fig. 1). Such an N-linked oligosaccharide is referred to as a complex type oligosaccharide. In addition, two further general sugar types can be classified, namely a high-mannose or oligomannose and a hybrid type. All three types share a common trimannosyl core structure composed of pentasaccharides (GlcNAc2Man3). In the high-mannose type only mannose binds to the both non-reducing ends of the core structure. The hybrid type is characterized by presence of both high-mannose and complex structures on the either branch of the core structure.8
Food and beverages undermining elderly health: three food-based dietary guidelines to avoid or delay chronic diseases of lifestyle among the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Yasaman Jamshidi-Naeini, Gugulethu Moyo, Carin Napier, Wilna Oldewage-Theron
The World Health Organization (WHO) defines sugars as (a) intrinsic sugars that are present in the structure of fruits and vegetables by nature (fructose); (b) sugars that are present in dairy (lactose and galactose); (c) free sugars including monosaccharides and disaccharides added to foods and beverages by the food industry or the consumer; and (d) sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.37 Based on the definition by the WHO, it seems that the terms ‘free sugars’ and ‘added sugars’ are used interchangeably. Added sugars could be listed under different names on food labels, including brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high-fructose corn syrup, honey, invert sugar, lactose, malt, syrup, maltose, molasses, raw sugar, sucrose, trehalose and turbinado sugar.38 Foods with intrinsic sugars generally have more favourable nutrient profiles compared with those with added sugars that are added to foods during processing and preparation including mostly foods (e.g. jam, biscuits, cake, sweets, chocolates, sweetened breakfast cereals) and beverages (e.g. carbonated sugar-sweetened beverages, sweetened fruit and dairy drinks, fruit-flavoured squashes) higher in energy and lower in nutrient density.39