Preparation For Consumption Research Articles

Bio-ecology of the bush cricket Tarbinskiellus portentosus (Lichtenstein, 1796) (Insecta: Orthoptera: Gryllidae): a relished edible insect in Nagaland, India

Tarbinskiellus portentosus (Lichtenstein, 1796) (bush cricket), also called “viituo” in the Angami dialect, belongs to the order Orthoptera and the family Gryllidae. It is one of the most common edible insects found in Nagaland and is a potential source of animal protein and other nutrients. Despite being highly preferred as food and relished, studying their ecology, biology, and market potential is nonexistent, at least in Nagaland, India. Therefore, the present study was conducted to fill the knowledge gap on the biology and market potential of T. portentosus. Insects were collected from the wild and reared as stock at 20–25 °C. The results show that T. portentous undergoes seven nymphal instars to fully develop into an adult with an average growth rate of 9.94 ± 2.43 mg/day. T. portentosus is found in the grassland vegetation in burrows up to 800 mm depth. Adult males weigh about 2940 ± 93.0 mg, and females weigh 2980 ± 200 mg. The incubation period of eggs was 33.8 ± 0.96 days and showed a moderate percent of hatching efficiency (45.20 ± 0.28). In laboratory conditions, this cricket completed its life cycle in 341 ± 4.29 days. Collection of adults involves handpicking and pouring water, cleaning involves a gut removal process through head pulling, and preparation for consumption is done by cooking with local spices, fried or roasted. T. portentosus are sold in the local market at INR 300/- for 250–300 g. With scanty information on growth and reproduction, the present study serves as a baseline for future studies on the biology of T. portentosus that may uplift the local market through mass rearing.

Local terrestrial snails as natural intermediate hosts of the zoonotic parasite Angiostrongylus cantonensis in the new European endemic area of Valencia, Spain.

The rat lungworm, Angiostrongylus cantonensis, has recently been found in the city of Valencia, parasitizing rats, Rattus norvegicus and Rattus rattus, its natural definitive hosts. This is the first finding of this zoonotic nematode in continental Europe. After informing local and national health authorities, the collection of local terrestrial snails took place with the aim of elucidating their potential role as intermediate hosts of A. cantonensis. A total of 145 terrestrial snails, belonging to the species Cernuella virgata, Cornu aspersum, Eobania vermiculata, Otala punctata, Pseudotachea splendida, Rumina decollata and Theba pisana, were randomly collected between May and December 2022 in public gardens, parks and orchards in six districts of Valencia, in five of which A. cantonensis had been reported previously in rats. Once collected and identified, the snails were frozen at -20°C. Subsequently, the DNA was isolated and screened by PCR using specific primers targeting the A. cantonensis COI gene. Seven individual snails, belonging to the species C. virgata, C. aspersum and T. pisana, were positive, for an overall prevalence of 4.8%. The PCR product from one of them was sequenced by Sanger sequencing. The three positive terrestrial snail species are among the edible species that are frequently included in various dishes in Spain. C. virgata is reported as a previously unrecorded intermediate host and should be added to the list of more than 200 species of terrestrial snails that have been reported worldwide as intermediate hosts of the rat lungworm. Considering that these terrestrial snails may release infective larvae of A. cantonensis on leafy green vegetables on which they feed and during their handling and preparation for consumption, prophylactic measures to prevent human neuroangiostrongyliasis in Valencia and other regions to which this zoonotic parasite may spread are recommended.

Effect of storage and processing on the immunodetectability of fish proteins using pooled monoclonal antibodies in ELISA and dot blot

Fish are listed as one of the “big-eight” major allergenic food groups. A previously developed indirect enzyme-linked immunosorbent assay (iELISA) based on three pooled monoclonal antibodies (mAbs, including 2G9, 2F3 and 8F5) reliably can detect 63 commercially important fish species without cross reactivity with non-fish proteins. However, fish are often stored frozen or processed before preparation for consumption, both of which can induce structural changes in the muscle proteins that may affect the immunoreactivity and thus the detectability of the target fish protein in an immunoassay. In this study, we investigated the effects of the length of frozen storage (up to 11 months at −20 °C), cooking time (boiling 0–8 min), and processing method (smoking and salting) on the detectability of selected fish samples with two immunoassays, iELISA and dot blot, using the three pooled mAbs. The results from both immunoassays showed that all stored fish tissue and protein extracts could be detected after frozen storage for months after purchase. More decrease in immunoreactivity was observed in stored protein extracts than in the extracts prepared from stored fish tissue. Cooking increased the immunoreactivity of the fish samples tested. Although all the salted and smoked fish samples were detected by dot blot, not all were detected by iELISA. These findings confirm the effectiveness of these pooled mAb-based assays for rapid detection of fish protein in a variety of frozen and processed products.

Edible Mushrooms of Ecuador: consumption, myths and implications for conservation

Background: Ecuador is divided into three geographical regions: Amazon, Coast and Mountains, on which one having its own empirical knowledge and traditions in relation to their natural environments. Studies about traditional knowledge of macrofungi were initially carried out in the Brazilian Amazon and later in Colombia, Guyana and Venezuela. In Ecuador few studies have been published. Thus, the aim of this study is to investigate many ethnomycological data of the edible mushrooms used by several ethnic Ecuadorian groups, discussing the meanings of species’ vernacular names and related myths.Methods: The ethnomycological data of the edible mushrooms were collected in 13 indigenous communities of Ecuador during periods of high rainfall from 2002 to 2016, with interviews and forums. Additionally, the fungal specimens were collected, and voucher deposited at Herbarium QAP.Results: Thirty-seven edible species of macrofungi were identified and some of them are discussed in relation to aspects like local peoples’ mythologies, habits or tradition, their preparation for consumption and myths. Thus, this research added new several ethnomycological data and helped to understand the mycophagous behavior in Ecuador.Conclusions: These studies should continue in order to prevent ethnobiological loss caused by the degradation of the environment in which these people live, causing a loss of the biodiversity. In addition, biological conservation of these ecosystems is urgent since many natural resources are used for these indigenous communities as food consumptions.Key words: Amazonia, biodiversity, Coast, Fungi, Páramos, South America

Fatty Acid Composition and Carotenoids in Raw and Grilled Tilapia GIFT Fillets Supplemented with Lycopene, β-Carotene and Lutein

This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional quality of raw and grilled fillets. A control diet and a diet containing those carotenoids were elaborated with the same lipid source (soybean oil). For carotenoids analysis, the extraction was performed according to the literature, employing acetone and hexane. The relative intensities of m/z ratios of those carotenoids ions were obtained by ultraperformance liquid chromatography-tandem mass spectrometry with chemical ionization at atmospheric pressure (UPLC-APCI MS/MS), and an increase of carotenoid concentration in the supplemented fillets was observed, especially after the grilling process (180 oC for 15 min). An increase in the concentration of total carotenoids in grilled fillets (75 and 35% higher than raw fillets, for 20 and 40 days of supplementation, respectively, corresponding to 8.32 and 2.42 µg β-carotene g-1 sample) was also observed. Therefore, the carotenoids promoted the stability of lipid oxidation in grilled samples; fact that can be correlated with antioxidant effect of these compounds, it can be also explained by the breakdown of carotenoids physical barrier and the conditions used in the grilling process. Moreover, acceptable n-6/n-3 indices and recommended polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) values were observed in supplemented fillets. Consequently, lutein, β-carotene and lycopene were considered viable as additive on fish diet, since the supplementation promoted the increase of food quality, even after preparation for consumption.

Abstract 197: Anti-cancer activity of extract from the Jamaican round-leaf yellow yam (RLY2) (Dioscorea cayenensis)

Abstract The Jamaican Round-Leaf yellow yams (RLY2), Dioscorea cayenensis, are edible tubers, bulbils or rhizomes that are of considerable economic value and possess several health benefits. These RLY2 are a rich source of anti-oxidants, vitamins and phytochemicals. In addition to its nutritional value, the Jamaican populace regards RLY2 as an herbal medicine useful in treatment of diabetes mellitus, hypertension and certain kind of cancers. Chemical analysis of RLY2 revealed the presence of a myriad of bioactive ingredients that are likely to be lost due to the method of preparation for consumption. Thus, we hypothesized that mild extraction of RLY2 will preserved the bioactive analytes that give RLY2 its anti-cancer property. To test this hypothesis, different ethanolic extracts of RLY2 were prepared, and their bioactivity demonstrated in two models of prostate cancer. The present study demonstrates dosage and time-dependence inhibition in both the androgen sensitive LNCaP and androgen insensitive DU-145 prostate cancer cell lines. We observed that DU-145 was three-times more sensitive to RLY2 ethanol extract than LNCaP. Growth of LNCaP for 3-days with varying concentration of RLY2 ethanol extract resulted in an IC50 of 750 ppm (95% C.I. 726-791ppm), whereas DU-145 resulted in an IC 50 of 250 ppm (95% C.I. 236-281ppm). The maximum growth inhibition by RLY2 extract occurs within twenty-four hours for both LNCaP and DU-145 with no significant changes after 5-days. To determine the mechanism of toxicity by RLY2, we induced both LNCaP and DU-145 with RLY2 for 0-24h and prepared cells for flow cytometer analysis. The effect of RLY2 on cell cycle and degree of apoptosis will be discussed. Our data indicated that the ethanol extract of RLY2 was more sensitive toward androgen-insensitive prostate cancer. Thus, this study suggests that RLY2 contain bioactive chemical that may be used in grade II prostate adenocarcinoma represented by the DU-145 phenotype. Citation Format: Sasha-Gay A. Wright, Wesley G. Gray, Helen Asemota. Anti-cancer activity of extract from the Jamaican round-leaf yellow yam (RLY2) (Dioscorea cayenensis) [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2017; 2017 Apr 1-5; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2017;77(13 Suppl):Abstract nr 197. doi:10.1158/1538-7445.AM2017-197

Heat Inactivation of Garlic (Allium sativum) Extract Abrogates Growth Inhibition of HeLa Cells

ABSTRACTThe potential anticancer properties of garlic (Allium sativum) may depend on the method of preparation and its storage. Storage of garlic has not been thoroughly investigated to determine whether anticancer properties are retained. Garlic was prepared and processed to mimic normal options for storage and preparation for consumption. Cytotoxicity was determined by crystal violet assay and mechanisms of cytotoxicity were established by microscopy, SDS-PAGE, and Western immunoblotting. Significant (P < 0.0001) cytotoxicity was observed in all preparations, except with boiled (cooked) garlic. Depending on the method of storage, garlic extract induced either type I or type II programmed cell death, detectable by caspase 9 cleavage, or Poly (adenosine diphosphate-ribose) polymerase (PARP) cleavage and LC3-II accumulation, respectively. The conflicting literature on the anticancer properties of garlic may be explained by differences in processing and storage. This study has highlighted that the potency of the antiproliferative properties of cooked garlic, compared to the uncooked form, is diminished in HeLa cells.

Traditional Preparations and Methanol Extracts of Medicinal Plants from Papua New Guinea Exhibit Similar Cytochrome P450 Inhibition.

The hypothesis underlying this current work is that fresh juice expressed from Papua New Guinea (PNG) medicinal plants (succus) will inhibit human Cytochrome P450s (CYPs). The CYP inhibitory activity identified in fresh material was compared with inhibition in methanol extracts of dried material. Succus is the most common method of traditional medicine (TM) preparation for consumption in PNG. There is increasing concern that TMs might antagonize or complicate drug therapy. We have previously shown that methanol extracts of commonly consumed PNG medicinal plants are able to induce and/or inhibit human CYPs in vitro. In this current work plant succus was prepared from fresh plant leaves. Inhibition of three major CYPs was determined using human liver microsomes and enzyme-selective model substrates. Of 15 species tested, succus from 6/15 was found to inhibit CYP1A2, 7/15 inhibited CYP3A4, and 4/15 inhibited CYP2D6. Chi-squared tests determined differences in inhibitory activity between succus and methanol preparations. Over 80% agreement was found. Thus, fresh juice from PNG medicinal plants does exhibit the potential to complicate drug therapy in at risk populations. Further, the general reproducibility of these findings suggests that methanol extraction of dried material is a reasonable surrogate preparation method for fresh plant samples.

Análisis de los factores medio ambientales condicionantes de la inocuidad de hortalizas cultivadas y consumidos en el área rural de Tenjo, Cundinamarca.

&lt;p class="MsoCommentText" style="text-align: justify; line-height: 150%;"&gt;&lt;span style="font-family: ";Arial";,";sans-serif";; mso-ansi-language: ES;" lang="ES"&gt;La seguridad alimentaria y nutricional propende por la garantía de alimentos de calidad para todos. La carencia de inocuidad puede ser la causa de enfermedades transmitidas por alimentos que afectan no sólo la calidad de vida sino el estado nutricional de los consumidores. El estudio de los factores medioambientales que determinan la inocuidad de las hortalizas que se cultivan y se consumen en el municipio de Tenjo, Cundinamarca, se constituye en el objeto del presente trabajo.&lt;/span&gt;&lt;/p&gt; &lt;p class="MsoCommentText" style="text-align: justify; line-height: 150%;"&gt;&lt;span style="font-family: ";Arial";,";sans-serif";; mso-ansi-language: ES;" lang="ES"&gt;El trabajo se desarrolló en tres fases: inicialmente se efectuó una revisión, análisis y búsqueda documental sistemática en bases de datos y fuentes documentales impresas; seguidamente se realizó el trabajo de campo dividido en dos tipos de actividades: visitas a cultivos tradicionales y orgánicos de hortalizas en el municipio para poder establecer diferencias entre ellos, y encuestas a los consumidores de las mismas en Tenjo y Bogotá para establecer patrones de compra y consumo de éstos alimentos. Por último, se realizó el análisis de los datos obtenidos y se identificaron los peligros y puntos críticos de control para proponer los correctivos necesarios.&lt;/span&gt;&lt;/p&gt; &lt;p class="MsoNormal" style="text-align: justify; line-height: 150%; mso-layout-grid-align: none; text-autospace: none;"&gt;&lt;span style="font-size: 10.0pt; line-height: 150%; font-family: ";Arial";,";sans-serif";; mso-ansi-language: ES;" lang="ES"&gt;Se encontró que los principales factores medioambientes que determinan las condiciones de inocuidad de las hortalizas de Tenjo son el agua que se utiliza en el riego, las sustancias que se emplean para fertilizar el suelo y controlar las plagas, los empaques o embalajes para la distribución y venta del producto y finalmente, la manipulación de las hortalizas por parte de los consumidores. &lt;/span&gt;&lt;/p&gt;

Availability of free and bound phenolic compounds in rice after hydrothermal treatment

This study evaluated the effect of hydrothermal treatment on the phenolic content (by spectrophotometry and HPLC-UV) and its antioxidant activity in polished, parboiled and whole rice (by DPPH radical measurement), aiming to estimate the functional contribution resulting from the consumption of this cereal. Principal component analysis (PCA) was performed to verify the effect of treatments. After the hydrothermal treatment, only the free phenolic compounds of parboiled rice were not significantly affected while, for the other rice samples, this percentage was reduced with treatment (p < 0.05). The highest free phenolic contents were represented by chlorogenic and p-coumaric acids and the bound phenolic compounds were represented by ferulic acid. A distinction between the free and bound compounds assessed by PCA and a tendency of phenolic acids to remain in the untreated sample was observed. The ability to sequester free radicals was negatively affected by the hydrothermal treatment. It was estimated that the population consumes around 37.4, 77.8 and 57.7 mg/day of phenolic compounds in its polished, parboiled and whole form respectively, indicating that rice may be an important source of these compounds even after preparation for consumption.

Determination of changes to TFWT and OBT concentrations in potatoes and Swiss chard as a result of preparation for human consumption

Ingestion is one of the most important pathways to consider for calculating tritium dose to human beings. The objective of this study is to determine changes to TFWT and OBT concentrations in food as a result of its preparation for consumption. The contribution of OBT to the total tritium dose can be reduced by the oxidation of OBT during food preparation. The results show that preparation for consumption can result in reductions of up to 46% in TFWT concentration and 54% in OBT concentration in potato, and 22% in TFWT concentration and 57% in OBT concentration in Swiss chard.

Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables

The aim of this work was to evaluate calcium retention in 14 species of vegetable (from four usable groups). The material investigated consisted of raw and boiled fresh vegetables and two types of frozen product prepared for consumption after 12-month storage: one traditionally produced; the other obtained using the modified method (convenience food). The highest calcium content was found in leafy vegetables, followed (in descending order) by leguminous, root and brassica vegetables. The proportion by weight of Ca to P was highest in leafy vegetables and decreased with calcium retention despite the fact that levels of phosphorus were highest in leguminous and lowest in leafy vegetables. The nutrient density (ND%) of calcium for adults exceeded 100 for each individual vegetable species. The recommended daily allowance (RDA) percentage value varied between 23.04 (kale) and 1.46 (white cauliflower). Of the three types of product, ND and RDA values were generally greater in the frozen convenience products.

Formação de nitrato e nitrito em sardinha Triportheus angulatus (Spix &amp; Agassiz, 1829) decorrente do processamento térmico através do uso de carvão vegetal

Research suggests that in foods subjected to high temperature reactions between nitrosating compounds (nitrate and nitrite) and substances which can undergo nitrosation(proteins, amino acids, etc.) originate secondary substances such as nitrosamines. The aim of this study was to quantify the formation of nitrates and nitrites from protein degradation in sardine (Triportheus angulatus) arising from the baking done with charcoal barbecue in temperature and time controlled. The average of nitrates found in fresh samples, baked 30 minutes and 60 minutes was 0.0020% (m/m) 0.00001% (m/m) and 0.00001% (w/w) respectively and nitrite was 0.0001% (w/w), 0.0063% (w/w) and 0.0030% (w/w) respectively. The research suggests that the scope of the direct relationship between the formation of these compounds and nitrosating applying heat using charcoal for their preparation for consumption.

Red meat consumption and cancer: Reasons to suspect involvement of bovine infectious factors in colorectal cancer

An increased risk for colorectal cancer has been consistently reported for long-time consumption of cooked and processed red meat. This has frequently been attributed to chemical carcinogens arising during the cooking process of meat. Long-time fish or poultry consumption apparently does not increase the risk, although similar or higher concentrations of chemical carcinogens were recorded in their preparation for consumption. The geographic epidemiology of colorectal cancer seems to correspond to regions with a high rate of beef consumption. Countries with a virtual absence of beef in the diet (India) or where preferably lamb or goat meat is consumed (several Arabic countries) reveal low rates of colorectal cancer. In China, pork consumption has a long tradition, with an intermediate colorectal cancer rate. In Japan and Korea, large scale beef and pork imports started after World War II or after the Korean War. A steep rise in colorectal cancer incidence was noted after 1970 in Japan and 1990 in Korea. The consumption of undercooked beef (e.g., shabu-shabu, Korean yukhoe and Japanese yukke) became very popular in both countries. The available data are compatible with the interpretation that a specific beef factor, suspected to be one or more thermoresistant potentially oncogenic bovine viruses (e.g., polyoma-, papilloma- or possibly single-stranded DNA viruses) may contaminate beef preparations and lead to latent infections in the colorectal tract. Preceding, concomitant or subsequent exposure to chemical carcinogens arising during cooking procedures should result in increased risk for colorectal cancer synergistic with these infections.

Zinc retention in vegetables according to the method of preparation for consumption

The aim of the present work was to evaluate the retention, the nutrient density and the recommended daily allowance of zinc in 14 common vegetable species prepared for consumption. The investigation included fresh vegetables, vegetables after traditional cooking in brine and two types of frozen products: one obtained using the traditional method (blanching–freezing–storage–cooking in brine) and the other obtained using the modified method, providing a ready-to-eat product (cooking in brine–freezing–storage–defrosting and heating in a microwave oven). A significant zinc decrease was found in most studied vegetables prepared for consumption. Application of the modified method contributed to a reduction in zinc losses in prepared-for-consumption frozen vegetables.

Retention of oxalates in frozen products of three brassica species depending on the methods of freezing and preparation for consumption

The investigation showed that fresh brassicas: Brussels sprouts, broccoli, green cauliflower and white cauliflower respectively contained 50 mg, 67 mg, 72 mg and 95 mg oxalates in 100 g fresh matter. Soluble oxalates constituted 70%, 40%, 40% and 54% of total oxalates respectively. The cooked product obtained from traditionally prepared frozen vegetables (blanching-freezing-refrigerated storage-cooking) contained 45–66% of soluble oxalates. The product obtained from frozen vegetables produced using the modified method (cooking-freezing-refrigerated storage-defrosting and heating in a microwave oven) contained more oxalates than that obtained using the traditional method. The oxalate: calcium ratio in fresh vegetables varied considerably: 0.63 (Brussels sprouts); 1.10 (broccoli); 1.27 (green cauliflower); and 2.42 (white cauliflower). In products prepared for consumption the ratios were lower. The proportion of calcium bound as calcium oxalate differed between the vegetables investigated, but the treatments applied did not influence this parameter. The apparent retention of oxalate overestimated the true retention.

Quantitative risk assessment for the annual risk of exposure to Trichinella spiralis in imported chilled pork meat from New Zealand to Singapore

AIMS: To determine the annual likelihood of exposure to an infectious dose of Trichinella spiralis from consuming imported pork meat from New Zealand to Singapore. METHODS: Input values specific for chilled pork meat imported into Singapore from New Zealand were used in a quantitative risk-assessment model. The model, designed to allow any combination of importing and exporting countries, was divided into two components, viz the release assessment, and the exposure assessment that assessed the annual risk of exposure to the consumer (ARC). The former estimated the likelihood that a contaminated fresh meat product from New Zealand would arrive at Singapore's border, and took into consideration the prevalence of disease on different types of farms. The latter determined the likelihood over a year that a person in Singapore would consume one or more servings of imported fresh meat from New Zealand that contained a burden of greater than or equal to one larva(e) of T. spiralis per gram after preparation for consumption. RESULTS: The ARC for offal was 2.41 × 10−7, which was below the pre-selected safety threshold of 1.00 × 10−6. The ARC for lean meat was 2.39 x 10−5, which was above the acceptable safety threshold. CONCLUSIONS: The study demonstrated that continued routine testing at slaughter is unnecessary for pig offal produced commercially, and provided a model with which to further assess management of the risk of exposure to T. spiralis in lean meat. CLINICAL RELEVANCE: The potential of Trichinella species to cause disease in humans is a public health concern, and has created adverse effects on the international trade of fresh lean meat without regard to the surveillance measures employed by particular pork-producing countries.

Processed and Prepared Corn Products As Sources of Lutein and Zeaxanthin: Compositional Variation in the Food Chain

Widely consumed by populations of all socioeconomic classes worldwide, corn is one of the few food sources of lutein and zeaxanthin. However, data on these carotenoids in processed corn and corn as eaten are lacking. Thus, the major carotenoids in the principal brands of processed corn (canned corn, corn meal, corn flour, corn flake) and in typical corn dishes (farofa, boiled corn, pamonha, curau, fried and boiled polenta) were determined. There was marked variation between processed products and between brands of the same product, but variation between lots of the same brand was small. Canned corn had the highest zeaxanthin (11.91 to 18.06 microg/g), beta-cryptoxanthin (2.32 to 3.77 microg/g), and beta-carotene (1.79 to 2.75 microg/g) contents. The corn flake breakfast cereal had the second highest amount of zeaxanthin (9.08 to 12.77 microg/g). Corn meal had the highest lutein (4.02 to 7.62 microg/g) level and also had good zeaxanthin content (6.13 to 11.39 microg/g), but drastic reduction of all carotenoids, especially zeaxanthin, occurred when it was toasted to farofa. Boiled corn also had lower carotenoid levels compared to the raw corn. The wide variations in carotenoid concentrations appeared to be due mainly to varietal differences in the carotenoid composition of raw materials and to losses during processing and preparation for consumption.

Plasma appearance of labeled β-carotene, lutein, and retinol in humans after consumption of isotopically labeled kale

The bioavailability of carotenoids from kale was investigated by labeling nutrients in kale with 13C, feeding the kale to seven adult volunteers, and analyzing serial plasma samples for labeled lutein, beta-carotene, and retinol. Ingested doses of labeled carotenoids were 34 micromol for beta-carotene and 33 micromol for lutein. Peak plasma concentrations, areas under the plasma concentration-time curves (AUCs), and percentages of dose recovered at peak plasma concentrations were calculated. Average peak plasma concentrations were 0.38, 0.068, and 0.079 microM for [13C]lutein, [13C]beta-carotene, and [13C]retinol, respectively. Average AUC values (over 28 days) were 42.8, 13.6, 13.2 microM h for [13C]lutein, [13C]beta-carotene, and [13C]retinol, respectively. Percentages of dose recovered at peak plasma concentrations were 3.6, 0.7, and 0.7% for [13C]lutein, [13C]beta-carotene, and [13C]retinol, respectively. A positive relationship was observed between baseline plasma retinol levels and [13C]retinol plasma response. It is possible that this relationship was mediated either through some aspect of beta-carotene absorption or via the common pathways of metabolism for postdose and endogenous retinoid.

Evaluation of the Contamination of Marine Algae (Seaweed) from the St. Lawrence River and Likely to Be Consumed by Humans

The goal of the study was to assess the contamination of marine algae (seaweeds) growing in the St. Lawrence River estuary and Gulf of St. Lawrence and to evaluate the risks to human health from the consumption of these algae. Algae were collected by hand at low tide. A total of 10 sites on the north and south shores of the St. Lawrence as well as in Baie des Chaleurs were sampled. The most frequently collected species of algae wereFucus vesiculosus,Ascophyllum nodosum,Laminaria longicruris,Palmaria palmata,Ulva lactuca, andFucus distichus. Alga samples were analyzed for metals (As, Cd, Co, Cr, Cu, Fe, Hg, Mn, Ni, Pb, and Zn), iodine, and organochlorines. A risk assessment was performed using risk factors (e.g., RfD of the U.S. EPA, ADI of Health Canada, etc.). In general, concentrations in St. Lawrence algae were not very high. This was especially true for mercury and the organochlorines, concentrations of which were very low or below detection limits. Consequently, health risks associated with these compounds in St. Lawrence algae were very low. Iodine concentration, on the other hand, could be of concern with regard to human health. Regular consumption of algae, especially ofLaminariasp., could result in levels of iodine sufficient to cause thyroid problems. For regular consumers, it would be preferable to choose species with low iodine concentrations, such asU. lactucaandP. palmata, in order to prevent potential problems. Furthermore, it would also be important to assess whether preparation for consumption or cooking affects the iodine content of algae. Algae consumption may also have beneficial health effects. Scientific literature has shown that it is a good source of fiber and vitamins, especially vitamin B12.