Foods Of Vegetable Origin Research Articles

The Effect of Dietary Protein Quality on Short-Term Satiety and Daily Energy Intake

Introduction: Some protein structures in the structure of foods are known to provide long-lasting satiety. Depending on the food source, this period of satiety can be shortened or lengthened. It has been reported that in diets for treating obesity in which long-term satiety is a goal, animal-derived proteins can help people feel fuller for longer. This study aimed to examine the effects on satiety markers after breakfast of consuming breakfast foods prepared with different protein sources. Materials and Methods: The study included 40 participants but concluded with 39 participants. Sixteen males and 23 females participated in the research. The participants in the study were randomly assigned to begin the investigation. After 12 hours of fasting, the study participants were offered two breakfasts on separate days. Two distinct breakfasts consisting of foods of animal origin and foods of vegetable origin were served. Results: The breakfasts had similar calories, protein, fat, carbohydrates, and fiber. Before and after breakfast, a VAS scale with seven satiety markers was created and applied. The scale was applied 0 minutes before breakfast, 30 minutes, 60 minutes, 120 minutes, and 180 minutes after breakfast. After breakfast, it was observed that the satiety markers of animal origin had a longer duration and higher scores than those of plant origin. Conclusion: In cases where energy restriction is necessary, it has been determined that increasing the protein quality in the foods consumed can provide long-term satiety regardless of the amount consumed.

Contamination by Aflatoxins B/G in Food and Commodities Imported in Southern Italy from 2017 to 2020: A Risk-Based Evaluation

This study reports the results of aflatoxins B/G monitoring in food of vegetal origin, imported in Southern Italy from extra-European Union countries. From 2017 to 2020, we analyzed 1675 samples using an accredited HPLC method with fluorescence detection. We found out 295 samples (17.6%) were contaminated by aflatoxin B1, 204 by aflatoxins B/G (12.2%), while 75 (4.5%) resulted non-compliant to maximum limits set by the European Union law. Most of the batches tested were unprocessed food; the distribution of contamination levels, incidence of non-compliant samples, inference for different kinds of food are reported. The study focuses on the food more susceptible to contamination by aflatoxins; nuts are the food more controlled, showing the higher number of non-compliant samples. Our study confirms that pistachio nuts, hazelnuts and almonds are the major sources of exposure for consumers. Still, other products, such as chili pepper and Brazil nuts, need to get more information about their contamination levels. The study’s findings are discussed in the perspective of the last opinion by EFSA about chronic exposure to aflatoxins. A case study to evaluate not compliance of a composed food to the European Union law is reported.

Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (Cucurbita pepo L.) Using Convolutional Neural Networks

Although knowledge of the microstructure of food of vegetal origin helps us to understand the behavior of food materials, the variability in the microstructural elements complicates this analysis. In this regard, the construction of learning models that represent the actual microstructures of the tissue is important to extract relevant information and advance in the comprehension of such behavior. Consequently, the objective of this research is to compare two machine learning techniques—Convolutional Neural Networks (CNN) and Radial Basis Neural Networks (RBNN)—when used to enhance its microstructural analysis. Two main contributions can be highlighted from this research. First, a method is proposed to automatically analyze the microstructural elements of vegetal tissue; and second, a comparison was conducted to select a classifier to discriminate between tissue structures. For the comparison, a database of microstructural elements images was obtained from pumpkin (Cucurbita pepo L.) micrographs. Two classifiers were implemented using CNN and RBNN, and statistical performance metrics were computed using a 5-fold cross-validation scheme. This process was repeated one hundred times with a random selection of images in each repetition. The comparison showed that the classifiers based on CNN produced a better fit, obtaining F1–score average of 89.42% in front of 83.83% for RBNN. In this study, the performance of classifiers based on CNN was significantly higher compared to those based on RBNN in the discrimination of microstructural elements of vegetable foods.

Phenolic Substances in Foods: Health Effects as Anti-Inflammatory and Antimicrobial Agents

Abstract Background: The interest in phenolic compounds present in foods of vegetable origin has shown a notable increase in recent decades. This interest is due to the growing number of scientific studies concerning their beneficial role in human health. The interest in polyphenols has been supported by the current and growing awareness, and attention of consumers to food from a food safety viewpoint and also because of the beneficial effects ascribed to polyphenols. Objective: The aim of this article is to highlight antibacterial, antifungal, and anti-inflammatory activities of various phenolic compounds normally found in certain foods. Conclusions: Phenolic compounds exert different biological functions, such as antioxidant activity, modulation of detoxifying enzymes, stimulation of the immune system, reduction of platelet aggregation, modulation of hormonal metabolism, reduction of blood pressure, and anti-inflammatory, antibacterial, antiviral, and antifungal activities.

Phenolic Substances in Foods: Health Effects as Anti-Inflammatory and Antimicrobial Agents.

Background: The interest in phenolic compounds present in foods of vegetable origin has shown a notable increase in recent decades. This interest is due to the growing number of scientific studies concerning their beneficial role in human health. The interest in polyphenols has been supported by the current and growing awareness, and attention of consumers to food from a food safety viewpoint and also because of the beneficial effects ascribed to polyphenols. Objective: The aim of this article is to highlight antibacterial, antifungal, and anti-inflammatory activities of various phenolic compounds normally found in certain foods. Conclusions: Phenolic compounds exert different biological functions, such as antioxidant activity, modulation of detoxifying enzymes, stimulation of the immune system, reduction of platelet aggregation, modulation of hormonal metabolism, reduction of blood pressure, and anti-inflammatory, antibacterial, antiviral, and antifungal activities.

Levels of zearalenone and its metabolites in sun-dried kapenta fish and water of Lake Kariba in Zambia — A preliminary study

Contamination of food with mycotoxins and the associated possibilities of human intoxication is a serious problem in Africa. One of the most widespread mycotoxins is zearalenone (ZEN), which usually occurs in food of vegetable origin. On the other hand, information about ZEN in products of animal origin in African countries is extremely scanty. During the present study, levels of ZEN and its analogs: α-zearalenol (α-ZEL) and β-zearalenol (β-ZEL) were measured by high performance liquid chromatography (HPLC) with fluorescence detection in sun-dried kapenta fish – traditional Zambian food, as well as in the water of Lake Kariba – the main source of kapenta fish in Zambia. This study revealed that levels of ZEN in sun-dried kapenta fish fluctuated from 27.2 μg·kg−1 to 53.9 μg·kg−1, whereas the contamination of water from Lake Kariba with ZEN is rather minimally similar to the content of ZEN analogs in both kapenta fish and water. The obtained results have shown that sun-dried kapenta fish of Lake Kariba contain ZEN and may contribute to the exposure of consumers to this substance.

Intake estimates of dioxins and dioxin-like polychlorobiphenyls in the Italian general population from the 2013-2016 results of official monitoring plans in food

The implementation of the European Union strategy for polychlorodibenzo-dioxins and -furans (PCDD/Fs), and dioxin-like polychlorobiphenyls (DL-PCBs) is determining a general reduction of their presence in the environment and in the food chain. The most important route for human exposure to these substances is food consumption and, as a consequence, a progressive decrease of their dietary intake has been observed in the last decades. In this context, it seemed worth updating the PCDD/F and DL-PCB intake estimation for the Italian population. A total of 2659 samples of food of animal and vegetable origin analyzed for PCDD/Fs and DL-PCBs in the period 2013–2016 by accredited official laboratories and the national food consumption database were considered for the dietary intake assessment in different age groups of the Italian general population The median cumulative intake estimates expressed as pg WHO-TEQ/kg body weight per day and computed with a deterministic and a probabilistic approach were 1.40–1.52 for children, 0.82–0.85 for adolescents, and 0.64–0.61 for adults, respectively. Such results confirm the decreasing trend of PCDD/F and DL-PCB dietary intake even though the Tolerable Daily Intake (TDI) value of 2 WHO-TEQ/kg body weight per day is exceeded at the 95th percentile for all age groups, with children as sensitive group. Most contributing food categories to the intake resulted fish, food of vegetable origin, and cheese. A sensitivity analysis was also performed to calculate the target contamination levels able to keep the dietary exposure below the TDI. Computed target levels fall between P50 and P97 of the occurrence distribution of the main food groups, meaning that most of the Italian food production can be considered safe.

Famine food of vegetal origin consumed in the Netherlands during World War II

BackgroundPeriods of extreme food shortages during war force people to eat food that they normally do not consider edible. The last time that countries in Western Europe experienced severe scarcities was during World War II. The so-called Dutch famine or Hunger Winter (1944–1945) made at least 25,000 victims. The Dutch government took action by opening soup kitchens and providing information on wild plants and other famine food sources in “wartime cookbooks.” The Dutch wartime diet has never been examined from an ethnobotanical perspective.MethodsWe interviewed 78 elderly Dutch citizens to verify what they remembered of the consumption of vegetal and fungal famine food during World War II by them and their close surroundings. We asked whether they experienced any adverse effects from consuming famine food plants and how they knew they were edible. We identified plant species mentioned during interviews by their local Dutch names and illustrated field guides and floras. We hypothesized that people living in rural areas consumed more wild species than urban people. A Welch t test was performed to verify whether the number of wild and cultivated species differed between urban and rural citizens.ResultsA total number of 38 emergency food species (14 cultivated and 21 wild plants, three wild fungi) were mentioned during interviews. Sugar beets, tulip bulbs, and potato peels were most frequently consumed. Regularly eaten wild species were common nettle, blackberry, and beechnuts. Almost one third of our interviewees explicitly described to have experienced extreme hunger during the war. People from rural areas listed significantly more wild species than urban people. The number of cultivated species consumed by both groups was similar. Negative effects were limited to sore throats and stomachache from the consumption of sugar beets and tulip bulbs. Knowledge on the edibility of famine food was obtained largely by oral transmission; few people remembered the written recipes in wartime cookbooks.ConclusionThis research shows that 71 years after the Second World War, knowledge on famine food species, once crucial for people’s survival, is still present in the Dutch society. The information on famine food sources supplied by several institutions was not distributed widely. For the necessary revival of famine food knowledge during the 1940s, people needed to consult a small group of elders. Presumed toxicity was a major reason given by our participants to explain why they did not collect wild plants or mushrooms during the war.

Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice

ABSTRACTDue to its nutritional properties, rice is highlighted as a staple food in populations worldwide, with increasing demands for pigmented types, such as black rice. The current study evaluates food produced with black rice and assesses its acceptability, nutritional composition, and protein digestibility. A 7-point hedonic scale and acceptability index were employed for sensorial analysis. Chemical analyses were performed to determine the food’s nutritional composition and protein digestibility. Chocolate truffle and sweet rice candies had respectively 97.14% and 80% acceptability rates, while muffin and risotto respectively reached 78.6% and 67.50% acceptability rates. The risotto had the best protein digestibility (83.93%), followed by sweet rice (74.36%), muffin (69.50%), and chocolate truffle (63.41%). In fact, consumers may easily accept receipes prepared from pigmented rice and its flour. Sweet rice and muffin were protein sources and digestibility results revealed that formulae with black rice obtained good results with other food of vegetal origin.

<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12

A diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in healthy formulations, such as quinoa and linseed. Current assay comprises a sensorial analysis of a product of vegetable origin, a soy product, based on quinoa and flaxseed, considered to be functional food, for its organoleptic characteristics acceptable by a sample group of 80 individuals. Several tests were conducted to reach an adequate formulation for the product, characterized by 11.1 g of protein content, 9.6 g of dietary fiber and low levels of lipids, since it had only 1.4 g. The resulting product revealed adequate microbiological conditions when subjected to microbiological analysis (coliforms at 45ºC; coliforms at 35ºC and Staphylococcus aureus). According to scores in the sensory analysis, it may be assumed that the product was accepted by the sample group. The favorable results indicate the possibility of consumers adhering to a processed diet rich in food derived from vegetables, with functional properties, to replace animal-derived food which is rich in saturated fats and low in fiber.

Effect of polyphenols on the intestinal and placental transport of some bioactive compounds

Polyphenols are a group of widely distributed phytochemicals present in most foods of vegetable origin. A growing number of biological effects have been attributed to these molecules in the past few years and only recently has their interference with the transport capacity of epithelial barriers received attention. This review will present data obtained concerning the effect of polyphenols upon the transport of some compounds (organic cations, glucose and the vitamins thiamin and folic acid) at the intestinal and placental barriers. Important conclusions can be drawn: (i) different classes of polyphenols affect transport of these bioactive compounds at the intestinal epithelia and the placenta; (ii) different compounds belonging to the same phenolic family often possess opposite effects upon transport of a given molecule; (iii) the acute and chronic/short-term and long-term exposures to polyphenols do not produce parallel results and, therefore, care should be taken when extrapolating results; (iv) the effect of polyphenolics in combination may be very different from the expected ones taking into account the effect of each of these compounds alone, and so care should be taken when speculating on the effect of a drink based on the effect of one component only; (v) care should be taken in drawing conclusions for alcoholic beverages from results obtained with ethanol alone. Although most of the data reviewed in the present paper refer to in vitro experiments with cell-culture systems, these studies raise a concern about possible changes in the bioavailability of substrates upon concomitant ingestion of polyphenols.

‘Как съели петуха’ и почему

The article analyses a short story by Evgenii Popov titled ‘Kak s"eli petukha’ (‘How the Rooster Was Eaten’) or, more precisely, analyses meanings which the rooster has in the text as a festive New-Year dish. Based on culinary binary oppositions that Claude Lévi-Strauss used to describe the nutritional habits of various European and non-European nations, the author of this article reduces the basic collision of Popov's story to a dichotomy between the food of vegetable origin and the food of animal origin or, more concretely, to an opposition between a non-meat soup on the one hand and the rooster on the other as two opposed variants of the New-Year feast. The author also aims to show that the semantic opposition between vegetarianism and “carnivorousness” is multidimensional, i.e. that beside the sensory-corporeal it also includes many other dimensions of human existence: in the context of Soviet culture it points also to the opposition between the poor and the bourgeois, the ideologically acceptable and the ideologically unacceptable, the everyday and the festive, the profane and the sacred. The article, finally, aims to shed light on a deeper and today slightly forgotten layer of meanings that the rooster has had in opposition to the non-meat soup: the rooster is not just a profane-gourmet, but also a ritually sacrificial food that is prepared only for festivities as a token for a better future, i.e. as a symbolic trade for a future wellbeing and good fortune of the votive offerer.

Adherence to the Mediterranean Diet Is Associated with Lower Abdominal Adiposity in European Men and Women1–

Given the lack of consistent evidence of the relationship between Mediterranean dietary patterns and body fat, we assessed the cross-sectional association between adherence to a modified Mediterranean diet, BMI, and waist circumference (WC). A total of 497,308 individuals (70.7% women) aged 25–70 y from 10 European countries participated in this study. Diet was assessed at baseline using detailed validated country-specific questionnaires, and anthropometrical measurements were collected using standardized procedures. The association between the degree of adherence to the modified-Mediterranean Diet Score (mMDS) (including high consumption of vegetables, legumes, fruits and nuts, cereals, fish and seafood, and unsaturated:saturated fatty acids ratio; moderate alcohol intake; and low consumption of meat and meat products and dairy products) and BMI (kg.m−2) or WC (cm) was modeled through mixed-effects linear regression, controlling for potential confounders. Overall, the mMDS was not significantly associated with BMI. Higher adherence to the Mediterranean diet was significantly associated with lower WC, for a given BMI, in both men (−0.09; 95% CI −0.14 to −0.04) and women (−0.06; 95% CI −0.10 to −0.01). The association was stronger in men (−0.20; 95% CI −0.23 to −0.17) and women (−0.17; 95% CI −0.21 to −0.13) from Northern European countries. Despite the observed heterogeneity among regions, results of this study suggest that adherence to a modified Mediterranean diet, high in foods of vegetable origin and unsaturated fatty acids, is associated with lower abdominal adiposity measured by WC in European men and women.

Polybrominated diphenyl ether (PBDE) levels in fruit, vegetables, and food of vegetable origin purchased in the United States

Polybrominated diphenyl ether (PBDE) flame retardants have been increasing exponentially in the US general population in recent decades. PBDEs are persistent organic pollutants (POPs) and thus are toxic, persistent, and bioaccumulative. Levels in human blood and milk are markedly higher in North America than Europe. Food is a major route of intake. Typically higher levels of PBDEs are found in food of animal origin including fish, meat, and dairy products. Currently, there are no published data on the levels of PBDE in US fruits, vegetables, or food of vegetable origin. This study was conducted to study PBDE contamination in US fruits, vegetables, and food of vegetable origin; compare with levels in US fish, meat, and dairy products and with levels in vegetables in other countries. This is a follow-up study of our previously reported studies on PBDE levels in US food of animal origin. Of 14 food samples collected in Dallas, Texas, the total sum of five PBDE congeners, Σ5 PBDE, ranged from 2.6 to 90 pg g−1 or parts per trillion (ppt) wet weight (ww). The median and mean concentrations of 14 individual samples were 11.2 pg g−1 and 19.5 pg g−1, respectively. The highest PBDE level was observed in wheat bread (90 pg g−1) and lowest in soy milk (2.6 pg g−1). Median PBDE levels of vegetables (11.2 pg g−1) are low compared to our previously measured median PBDE levels of fish (616 pg g−1), meat (190 pg g−1) and dairy products (32 pg g−1). PBDE levels in this study were found to have intermediate values compared to fruit and vegetable levels reported from other countries.

THE INCIDENCE OF CONTAMINATION WITH OCHRATOXIN A OF SOME VEGETAL PRODUCTS IN OLTENIA REGION IN JANUARY 2006-JUNE 2007

The mycotoxin ochratoxin A is formed of the species Aspergillus and Penicillium (1). Apart form a marked nephrotoxic, teratogenic, cancerigenic and immunosuppressive properties. There is a risk to human health not only through the intake of contaminated foods of vegetable origin. A was detected in human blood and mother’s milk. Ochratoxin A (OTA) commonly occurs in foods and beverages, including cereals, beans, nuts, spices, coffee, wine (2). The European Commission has fixed maximum limits for OTA Regulation (EC0 no.123/2005 in vegetable foods, coffee and wine. Recent studies have identified the environmental regions, especially of temperature and humidity, which are conductive to growth and OTA production by these species pre- and post-harvest and during transport. The ecological conditions for optimum growth and OTA production have been shown to differ with the optima being 30-350C and 15-200C and 0,98-0,99 and 0,63-0,95 water activity, respectively (3). The basis of the test is the antigen-antibody reaction. The wells in the microtiter strips are coated with specific antibodies to ochratoxin A. OTA standards or the sample solutions and enzyme conjugate are added. Free and enzyme conjugated OTA complete for the OTA an antibody binding sites. Any unbound enzyme conjugates in then removed in a washing step. Substrate/chrmogen is added to the wells and incubate. Bound enzyme conjugate converts the chromogen into a blue product. The addition of the stop solutions leads to a color change from blue to yellow. The adsorption is inversely proportional to the OTA A concentration in the sample. In the national program of self-control of the non-animal products, it has been analyzed 77 vegetal samples in the regions in Oltenia, based on the following moulds: wheat, corn, coffee, wine, barley, rice and whither fruits. The prelucrated samples, in order to determine the content of OTA, and were take basing on MAPDR no.168/2006 order. In order to determine method, using a full Tecan ELISA line. From the 77 samples, in 34 of there, OTA wasn’t found. At one sample of corn a high concentration of OTA was detected, that was close to the superior admitted limit of maximum concentration the highest limit. However, it shouldn’t be ignored the number of samples that doesn’t fit in the legally limit, but, that can have an accumulator effect in time.

Extração seqüencial de cobre, ferro e zinco em ervas medicinais

Speciation of the metals, which determines the concentration of the elements individual physiochemical forms that, together, constitute the total concentration of them in the sample, makes possible the attainment of new data to foresee its absorption. The term bioavailability, considered initially for the pharmacists, indicates the ratio of the nutrient that is absorbed and used by the organism. This way, the determination of the total content of the metal ingested by the organism does not make possible to trace a profile of the efficiency of its absorption. Techniques of chemical speciation, as the sequential extraction, can assist in the evaluation of the bioavailability of minerals. Samples of medicinal grass of two lots were analyzed in relation to the total content of copper, iron and zinc for spectroscopy of atomic absorption in the flame, and the sequential extraction was applied. F, Dixon and t-student tests were used. One observed that, in average, the samples presented copper, iron and zinc total content of respectively 1.37 mg%, 5.13 mg% and 2.96 mg%. When comparing these values with the content of these metals in foods of vegetal origin, it can be verified that the analyzed medicinal grass can be considered a good source of metals. It was still observed that the metals have copper, iron and zinc can be found in the samples under at least four distinct chemical species and that extractors I and Iv were more efficient. Techniques of chemical speciation that can identify the compounds obtained from different extractors can assist in the evaluation of their bioavailability, as well as in the absorption processes.

Le rôle des différents nutriments et de leurs possibles interactions dans les effets santé de la pomme

Introduction. The effects of fruit and vegetable consumption concerning pathol- ogies have already been underlined by many studies in which, in particular, apple consump- tion could be correlated with a significant protective effect. This document presents a review of the results which were obtained at the conclusion of these studies. Apple fractions useful for nutrition. The contributions of apple to glucids, polyphenols, minerals, organic anions and vitamins were successively analyzed and studied according to the effects of these elements on human health. Apple potential effects on health. The apple's protective effects concern- ing cardiovascular risks were first exposed, and more specific effects were then reviewed: effects on the insulinic statute and the antioxidant statute, antiacidosic effects and impact on digestive fermentations into the colon. Conclusion. From a preventive nutrition point of view, apple has very interesting potential. A great number of health effects which are allotted to it would depend on interactions between various nutriments such as, for example, interactions between fibers and certain polyphenols. These interactions are still little known; their study seems promising and could be transposed to many foods of vegetable origin. France / apples / proximate composition / nutrition physiology / human nutrition / health protection

Does organic farming reduce the content of Cd and certain other trace metals in plant foods? A pilot study

The effect of organic cultivation systems on the level of Cd in wheat was studied in two consecutive harvests. Additionally, the concentrations of Cd, Pb, Cr and Zn were analysed in single harvests of rye, carrots and potatoes from different farming systems. Wheat and rye were obtained from controlled field trials using several conventional and ecological systems at two separate locations in Sweden. Potatoes and carrots were collected at private farms with conventional or ecological production. These farms were juxtapositioned and had similar soil properties. The levels of Cd in the wheat did not correlate with the cultivation system or the Cd content in the soil. Conventionally grown wheat from one field trial showed a significantly higher Cd level compared with ecologically grown wheat, while in the other field trial significantly lower Cd levels were detected in the conventionally grown wheat. No statistically significant differences in the concentrations of Cd, Pb, Cr or Zn in rye, carrots and potatoes were detected between the cultivation systems. The results indicate that organic farming, at least in the short term, does not necessarily result in reduced levels of Cd and other potentially harmful metals in foods of vegetable origin. Factors other than cultivation system may be of greater importance for the final concentration of Cd and other metals in plant foods. © 2000 Society of Chemical Industry

A computer model of cadmium metabolism in the sheep with regard to the human food chain

Cadmium (Cd) is a non-essential toxic heavy metal which is added to soil in phosphorous fertilizers and sewage sludge. Cd enters the human food chain via animals fed on crops from these soils, food of vegetable origin and smoking. In chronic exposure situations Cd accumulates in the liver and kidney of animals and man. Intake resulting in a Cd concentration of over 200μg/g wet weight in the kidney cortex results in kidney damage in humans (Friberg et al., 1974). With the prohibition of disposal of sewage sludge at sea in 1998, it is likely that more Cd will be deposited on soils. Current limits for Cd in animal feed are intended to prevent food from animal origin from exceeding legal Cd limits. This work examines the behaviour of Cd in the ovine body and models organ Cd from given intakes to investigate whether current limits in feed are safe and result in animal products fit for human consumption.

Carotinoide in der Gesamtnahrung–Bestimmung der täglichen Zufuhrmenge an individuellen Derivaten

AbstractWurde in der Vergangenheit dem β‐Carotin als Provitamin A das Hauptaugenmerk bei der Carotinbestimmung und ‐bewertung im Lebensmittel pflanzlicher Herkunft geschenkt, so sind heute aueh alle anderen Carotinoide (Carotine und Xanthophylle) von Interesse, nachdem deren antioxidative Eigensehaften (Radikalfänger‐Fähigkeit). die zunächst nur den antioxidativen Vitaminen A, C und E zugesproehen worden waren, erkannt wurden. Diese drei Vitamine und die Carotine/Carotinoide werden heute im Zusammenhang einer Verminderung des Risikos. an versehiedenen Krebsarten zu erkranken. diskutiert. wie aus experimentellen Untersuchungen und epidemiologisehen Studien heivorgegangen ist. Die diskutierte notwendige oder zu empfehlende Zufuhrmenge liegt bei mindestens 2 mg täglicher Aufnahme an β‐Carotin. In weleher Weise eine gängige Ernährung mit einer ausgewogenen Kostzusammensetzung unter haushaltsüblicher Speisenzubereitung dazu beiträgt. diese Zufuhrmenge zu erreichen. war das Ziel diesei Untersuehungen. Die qualitative und quantitative Bestimmung der einzelnen Carotinoide in den Gesamtnahrungsproben erfolgte mit Hilfe der HPLC. Neben β‐Carotin wurden α‐Carotin. Lyeopin, Lutein. Antheraxanthin. Zeaxanthin. β‐Cryptoxanthin, α‐Cryptoxanthin, Violaxantliin und Neoxanthin quantifiziert.