Commonly Consumed Research Articles

An Evaluation of Immune-Profile and IgE Binding Proteins in the Sera of Respiratory Allergy Patients of North India to Commonly Consumed Foods

An Evaluation of Immune-Profile and IgE Binding Proteins in the Sera of Respiratory Allergy Patients of North India to Commonly Consumed Foods

A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews.

Coffee drinking has been associated with a lower risk of certain chronic diseases and overall mortality. Its effects on disease risk may vary according to the type of coffee brew consumed and its chemical composition. We characterized variations in the chemical profiles of 76 coffee brew samples representing different brew methods, roast levels, bean species, and caffeine types, either prepared or purchased from outlets in Rockville, Maryland, United States of America. Samples were profiled using liquid chromatography coupled with high-resolution mass spectrometry, and the main sources of chemical variability identified by the principal component partial R-square multivariable regression were found to be brew methods (Rpartial2 = 36%). A principal component analysis (PCA) was run on 18 identified coffee compounds after normalization for total signal intensity. The three first principal components were driven by roasting intensity (41% variance), type of coffee beans (29%), and caffeine (8%). These variations were mainly explained by hydroxycinnamoyl esters and diketopiperazines (roasting), N-caffeoyltryptophan, N-p-coumaroyltryptophan, feruloylquinic acids, and theophylline (coffee bean variety) and theobromine (decaffeination). Instant coffees differed from all coffee brews by high contents of diketopiperazines, suggesting a higher roast of the extracted beans. These variations will be important to consider for understanding the effects of different coffee brews on disease risk.

Concentration, Source, and Potential Human Health Risk of Heavy Metals in the Commonly Consumed Medicinal Plants.

A trend toward the use of traditional and herbal medicines has developed nowadays, and there is a growing concern regarding them being polluted with heavy metals. This study measured the heavy metal concentrations in eight different types of medicinal herbs and eight different types of herbal distillates sold in the markets in Sanandaj, Kurdistan, Iran. The concentration of some metals (Cd, Cu, Mn, Fe, Zn, Al, Co, Ni, Cr, Pb, and Mg) was quantified by inductively coupled plasma mass spectrometry, and the associated health risk for adults and children was estimated. The mean concentration of all the metals was within the permissible limits set by the WHO. The medicinal herbs contained significantly more Al, As, Cd, Cr, Fe, Mn, Ni, Pb, and Zn (p < 0.02) than the herbal distillates. However, the concentrations of Cu and Hg were higher in the herbal distillates. The non-carcinogenic risks of consumption of traditional medicines in adults and children were assessed based on the target hazard quotients (THQs). The THQs for individual metals (except Al and Cr) from individual herbs were less than 1, which is considered as safe for human consumption.

The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review

The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review

The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review

The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review

Elemental Analysis of Commonly Consumed Rice in Nigeria using PIXE Technique

This study investigated the essential element (P, Cl, K, Ca, Mn, Fe, Cu and Zn) concentra-tions of some local and imported rice commonly consumed in Nigeria. This is done in order to select the rice with high nutrient to combat malnutrition, especially in children. Proton-induced X-ray emission (PIXE) techniques available at iThemba Labs Someset West, South Africa was used for the analysis. The elemental concentration obtained for Ofada are \(8805.5\boldsymbol{\pm}221\), \(276.5\boldsymbol{\pm}32\), \(3704.5\boldsymbol{\pm}39\), \(212$\boldsymbol{\pm}8\), \(110.5\boldsymbol{\pm}8\), \(125.5\boldsymbol{\pm}7\), \(14.5\boldsymbol{\pm}1\) and \(44.5\boldsymbol{\pm}4\) ppm, while for the imported rice we got \(2862.5\boldsymbol{\pm}150\), \(399\boldsymbol{\pm}22\), \(1433\boldsymbol{\pm}28\), \(4.15\boldsymbol{\pm}2\), \(8.4\boldsymbol{\pm}0.8\), \(4.75\boldsymbol{\pm}1\) and \(9.5\boldsymbol{\pm}2\) ppm for P, Cl, K, Ca, Mn, Fe, Cu and Zn respectively. Phosporus (P) has the highest elemental concentration in all samples. Ofada, one of the local rice was found to have the highest elemental concentration while pure imported rice had the lowest concentrations of the elements. The study suggests that consumption of locally-cultivated (Ofada) rice should be encouraged in order to reduce malnutrition in children in Nigeria.

Total Antioxidant Capacity of Commonly Consumed Fresh Squeezed Fruit Juices, Name Brand Fruit Juices and Private Label Juices Available in the Greek Market

Total Antioxidant Capacity of Commonly Consumed Fresh Squeezed Fruit Juices, Name Brand Fruit Juices and Private Label Juices Available in the Greek Market The beneficial health effects of fruits and fruit juices have been extensively studied; scientific interest in this area is avid and growing. In order to obtain updated information on the antioxidant function of consumed juices, we measured the total antioxidant capacity of 41 ready to drink (RTD) juices and 8 fresh squeezed fruits, using ascorbic acid and 6-hydroxy-2,5,7,8-tetramethylchroman- 2-carboxylic acid (Trolox) as standards for the DPPH• and ABTS•+ assay, respectively. Along with this total phenolics and flavonoids were measured and their colour was recorded using the CIELAB uniform colour space. Each sample of fruit (orange, red apple, pineapple, red and yellow grapefruit, pomegranate, peach and lemon), purchased from Greek supermarkets were analysed. Moreover, the fruit juices were distinguished in name brand (NB) juices and private label (PL) juices. Our results indicate a strong antioxidant capacity, using the DPPH method, the fresh squeezed juices showing a higher DPPH value (7.87 ± 2.77) mM/l VCEAC in comparison with the RTD juices (3.74 ± 0.54) mM/l VCEAC, p=0.019. PL juices had less content of phenols (527.3 ± 48.0) than NB juices (824.7 ± 120.8). Fruits with a strong red colour, such as pomegranate have a higher phenolic content, positively correlated with coordinate a*(p=0,018, r=0,336). Also, fresh juices have higher phenolic concentration (777.0 ± 177.4) mg/l GAEs, than fruitdrinks (FD) (81.9 ± 10.5) mg/l GAEs, (p=0.007). The RTD juices maintained in room temperature exhibited a 2-fold lower antioxidant capacity (6.14 ± 0.68) mM/l TEAC, than that of juices with a shortshelf life (13.32 ± 1.43) mM/l TEAC, maintained under refrigeration. Fresh squeezed pomegranate juice and RTD pomegranate juice contain more antioxidants than any other fruit. It appears that the consumption of RTD juices in an everyday diet can provide beneficial effects on health, especially red fruits, as pomegranates contain more antioxidants than any other fruit. Furthermore, different manufacturing production processes and commercial type of products results in different antioxidant capacities.

Cyanogenic Glycosides Retention in Juiced and Blanched Leafy Vegetables Commonly Consumed in South-Western Nigeria

Cyanogenic Glycosides Retention in Juiced and Blanched Leafy Vegetables Commonly Consumed in South-Western Nigeria

Phytochemical and Antimicrobial Screening of Some Commonly Consumed Herbal Medicines in Kano State, Nigeria.

Phytochemical and Antimicrobial Screening of Some Commonly Consumed Herbal Medicines in Kano State, Nigeria.

Effect of Processing Methods on Heavy Metal Concentrations in Commonly Consumed Green Leafy Vegetables Available in Sri Lankan Market

Effect of Processing Methods on Heavy Metal Concentrations in Commonly Consumed Green Leafy Vegetables Available in Sri Lankan Market

Bioactives in Commonly Consumed Cereal Grains: Implications for Oxidative Stress and Inflammation.

Oxidative stress and inflammation are closely linked to various chronic diseases. Thus, targeting this axis of oxidative stress and inflammation is a particularly interesting area of study for reducing the risk of chronic diseases, including, but not limited to, metabolic disorders, cancer, cardiovascular disease, and Alzheimer's disease. It is well known that antioxidants play a pivotal role in tuning this axis. In this review, we introduce five different cereal grains, which are the most commonly consumed throughout the world and are functionally reported to have antioxidant activity: oat (Avena spp.), barley (Hordeum spp.), rice (Oryza spp.), wheat (Triticum spp.), and rye (Secale spp.). Bioactive components of these grains, partial grains or whole grains, have demonstrated antioxidant and anti-inflammatory activities in cells and animals. Although further study is required to establish their efficacy for treating patients with chronic diseases, we suggest that grains, which are a great source of antioxidants, have potential in the prevention of oxidative stress and inflammation-related chronic diseases.

No Dose‐Response Relationship in the Effect of Commonly Consumer Sugars on Insulin Sensitivity Across a Range of Typical Human Consumption Levels

Questions have been raised as to whether dietary carbohydrate intake is directly related to the development of type 2 diabetes. Of particular importance, fructose‐induced insulin resistance has been previously shown in animals. However, the implications of such findings for humans are unclear as these models typically use very high doses of sugars and from sources not commonly consumed. Therefore, little is known about how the typical consumption of sugar in humans affects risk factors for diabetes.355 weight‐stable (weight change &lt;3% in previous 30 days) individuals aged 20‐60 years old drank sugar‐sweetened low fat milk every day for 10 weeks as part of their usual diet. Added sugar was provided in the milk as either high fructose corn syrup or sucrose at 8%, 18% or 30% of the calories required to maintain body weight. Insulin resistance was measured using the Homeostasis Model Assessment (HOMA IR) on fasting measures and a standard Oral Glucose Tolerance Test (OGTT) was used to measure insulin and glucose areas under the curve resistance (AUC30g * AUC30I) and whole body insulin sensitivity and hepatic insulin resistance using the Matsuda Composite Insulin Sensitivity Index (ISI).There was a small increase in weight in the entire cohort (169.1 ± 30.6 vs 171.6 ± 31.8lbs, p&lt;0.001), which was greater in the 30% level than in the 8% or 18% levels (p&lt;0.05). Glucose, insulin, HOMA, Glucose AUC, Insulin AUC, Matsuda Insulin Sensitivity Index, and hepatic insulin resistance did not vary by sugar level (p&gt;0.05) nor by sugar type (p&gt;0.05).These data show that risk factors for diabetes do not vary between the 8th % (25th percentile), and the 30% group (95th percentile). Importantly, the type of sugar (HFCS versus sucrose) had no effect on any response.

Inhibitory Effects of Phenolics and Saponins From Commonly Consumed Food Legumes in China Against Digestive Enzymes Pancreatic Lipase and α-Glycosidase

Total phenolic and saponin components were extracted from 13 commonly consumed food legumes produced in China, and then a systematic comparative study was conducted to investigate their inhibitory effects against digestive enzymes, pancreatic lipase, and α-glycosidase, respectively. Saponin extract (1 mg/mL) from black bean exhibited the highest (41.8%) pancreatic lipase inhibitory effect, followed by phenolic extract from adzuki bean with 36.3%, saponin extract from yellow soybean with 34.1%, saponin extract from pinto bean with 32.6%. It is worth mentioning that both phenolic and saponin extracts from the mung bean, adzuki bean, lima bean, and pinto bean exhibited inhibitory effects against pancreatic lipase. Among four beans, the adzuki bean had the highest inhibitory effects against pancreatic lipase activity. In the α-glycosidase assays, phenolic extracts exhibited stronger α-glycosidase inhibitory activity than that of saponins in general. Phenolic extracts of the adzuki bean, black bean, fava bean, lentil, rock bean, and red kidney bean inhibited over 80% of α-glycosidase activity at the concentration of 1 mg/mL. Both phenolic and saponin extracts from the adzuki bean and rock bean exhibited inhibitory effects against α-glycosidase. The results indicate that adzuki bean is one of the best target beans for further study on their anti-obesity and anti-diabetes effects via cell and animal models.

Blanching and Juicing Effect on Flavonoids Contents in Commonly Consumed Leafy Vegetables in South West Nigeria

Aims: This study investigated the flavonoids level, and effect of blanching and juicing on commonly consumed vegetables in South West Nigeria. Place and Duration of Study: Chemical sciences, Redeemers University, January to March, 2013. Methodology: Ten green leafy vegetables were obtained in four major markets in South West Nigeria. Each vegetable was thoroughly mixed and rinsed then divided into three groups, which are fresh, blanched and juice groups with four replicates per group. Flavonoids content were analyzed using standard laboratory methods.

Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria

Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (p 0.05) while, Corchorus oliterus (10.90±0.50) is significantly (p<0.05) lower than other vegetables. Comparatively, chromium content in juice extracts are significantly higher than their corresponding fresh vegetables. Therefore caution most be applied when juice of vegetables are to be ingested especially in Piper guineense which displayed a significantly increase chromium content when juiced.

Force Degradation of Orthodontic Elastomeric Chain due to Commonly Consumed Liquids: An in vitro Study

ABSTRACT Introduction Forces delivered by elastomeric chains are not constant and degrade overtime. The degree of degradation could result in forces that fall below the threshold value, precluding any therapeutic effect. Correct evaluation of degradation of force of these materials under various environmental conditions is the need of hour. Objective To analyze and compare the effects of commonly consumed liquids, such as Cola, tea and mouthwash, on the force degradation of orthodontic elastomeric chains was conducted. Materials and methods An in vitro study was done to assess factors which affect the decay properties of the three elastomeric modules (Ormco Power Chain, 3M Unitek Alastik Chain and American Orthodontics) in the following food stimulants: black tea, milk, aerated drink, mouthwash and artificial saliva. Two different module lengths (long and short) of each product were used for the initial load-comparison study and force decay was evaluated over 21 days at constant extension and at decreasing extension. Means of percentage change in tensile strength were calculated and analyzed using one way analysis of variance (ANOVA) with Tukey's correction for multiple group comparisons. p &lt; 0.05 was considered to be statistically significant. Results The evaluated force degradation in percentage in tensile strength on 21 days post-treatment in tea was significantly higher in product A compared to products B and C with product type short. The evaluated force degradation in percentage in tensile strength on 21 days post-treatment in Cola was significantly higher in products A and C as compared to product B with product type short. The force degradation of product B was significantly less compared to the products A and C initially. However, it degrades at the end of the 21 days and is equivalent with other products. Conclusion Irrespective of the solvents used, the force degradation varies for different products. How to cite this article Nachan RA, Kalia A, Al-Shahrani I. Force Degradation of Orthodontic Elastomeric Chain due to Commonly Consumed Liquids: An in vitro Study. World J Dent 2015;6(1):31-38.

Effects of Ethanol Extracts from Commonly Consumed Vegetables by Koreans on NO, TNF-α and MCP-1 Production in LPS-stimulated RAW 264.7 Macrophages

Korean dishes, Hansik is characterized by healthful vegetable intake. The purpose of this study was to evaluate the inhibitory effect of commonly consumed vegetables by Koreans on obesity/metabolic disease-related inflammation. Through statistical analysis of the KNHANES database (1st 1998, 5th 2010, 2011) and a literature review, we selected vegetables for study. Among the vegetables, main or sub ingredients of Kimchi were excluded. Samples were prepared using only edible portions and freezedried. After grinding, samples were extracted with ethanol, evaporated and finally lyophilized. The cytotoxicity of samples was determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, at various concentrations that do not affect cell viability. Raw 264.7 macrophages were treated with lipopolysaccharide (LPS) and 11 kinds of samples or positive control (troglitazone) dissolved in dimethyl sulfoxide (DMSO). After 24 hours, nitric oxide (NO), tumor necrosis factor α (TNF-α) and monocyte chemoattractant protein-1 (MCP-1) production were determined. Excepts for young pumpkin and bracken, nine samples effectively reduced NO production compared with control treated with LPS and DMSO. NO levels of five samples (bean sprouts, leeks, eggplant, mugwort, and pumpkin) were similar to that of the positive control. These five samples showed significantly decreased TNF-α or MCP-1 compared to the control group. Our results suggest that consumption of commonly consumed vegetables contributes to partial prevention of obesity and related metabolic syndrome through reduction of NO, TNF-α, and MCP-1 production.

Analysis of the Nutrient Content of Infant Complementary Food Fortificant-Moringa oleifera Leaves with the Commonly Consumed Local Infants Foods in Nigeria: Zea mays and Glycine max

Aims: Analysis of the nutrient content of maize (Zea mays), soybean (Glycine max) and Moringa oleifera leaves commonly consumed by infants in Nigeria were done to determine the nutrient composition of the complementary foods and leaves. Methodology: Yellow maize (Zea mays) grain were fermented for 48h and oven–dried. Soybean (Glycine max) seeds were boiled for 1h, dehulled and oven-dried. Moringa oleifera leaves were shade-dried. All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The result was analyze using SPSS version 17 to determine the standard deviation (SD) and percentage nutrient composition in 100g sample. Results: The proximate and energy composition of food materials (Maize, soybean and Moringa oleifera leaves) used. The crude protein level was 36.46% in soybean, 27.45% and 10.22% in Moringa oleifera leaves and maize respectively. The energy level was 1,849KJ in soybean, 1,531KJ in maize and 1,134KJ in Moringa oleifera leaves. The minerals and β-carotene contents of maize, soybean and Moringa oleifera leaves (%). Calcium was 1,335mg in Moringa oleifera leaves, 14.49mg in soybean and 11.67mg in maize. Moringa oleifera leaves had 26.44mg iron, soybean had 9.65mg and maize had 5.95mg. Zinc level was 7.49mg in Moringa oleifera leaves, 3.46mg in soybean and 1.87mg in maize. β-carotene was 3,846.15RE in Moringa oleifera leaves, 538.46RE in soybean and 102.56RE in maize. Conclusion: Incorporation of pulverized Moringe oleifera leaves in infants’ food could diversity food intake, ensure food security and reduce some micronutrient deficiency diseases.

Assessments of Natural Radioactivity and Heavy Metals in Commonly Consumed Milk in Oke-Ogun Area, Nigeria and Estimation of Health Risk Hazard to the Population

Eight samples of commonly consumed powdered milk by adults were collected from local markets in Oke-Ogun area, Nigeria and analyzed using gamma ray spectrometer with NaI(Tl) detector for radioactive analysis and Atomic Absorption Spectrophotometer for heavy metal analysis (Pb, Fe, Cd and Cu). The main activity concentration detected is that of 40K with average of 39.6 Bq.kg-1 while the activities of 226Ra and 232Th were below detection limit (BDL). The total annual effective dose due to the ingestion of radionuclide in the milk sample was estimated to be <33.7 μSv.y-1 which is lower than the ICRP recommended limit of 1mSv.y-1 for all ages. The geometric means of Pb, Cd, Fe and Cu in the samples were found to be 0.024, 0.328, 2.168 and 0.242 mg.kg-1, respectively and the annual daily dose estimated were 0.1490, 0.010, 0.0002 and 0.0003 mg.day-1, respectively. The results of the hazard index revealed that the intake of heavy metal through ingestion of the milk samples did not exceeds the recommended limit of unity. Therefore, the consumption of these milk samples is safe.

Relationship between Amylose Content and Glycemic Index of Commonly Consumed White Rice

This study was conducted to analyze the amylose content of two types of white rice commonly consumed by Malaysians and determine its relationship with the glycemic index (GI) value. The two samples of rice namely White Rice 5% Broken (WR5%) and Fragrant White Rice (FWR). Nutrient compositions of the rice were analyzed. Amylose content of the rice was determined using colorimetric assay. The GI values of the rice were determined using a standardized protocol. Both types of rice had comparable nutrient composition. The amylose content of the WR5% (12.5±0.4%) wascomparable to FWR (11.6±0.5%), as the difference was not significant. GI value of FWR (124±16.4) appeared to be comparable to the WR5% (87±14.4), as the difference was not significant. This study may show that white rice categorized as lowamylose may have high GI value.