International journal of food sciences and nutrition
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Int J Food Sci Nutr · May 2003
Comparative StudyHypoglycaemic and antioxidant effects of onion, Allium cepa: dietary onion addition, antioxidant activity and hypoglycaemic effects on diabetic rats.
The purpose of the present study was to discover the relative potency of onion, Allium cepa, with respect to its hypoglycaemic and hypolipidaemic effects on the diabetic situation, and the association of these effects with the potential against oxidative stress. Male Wistar rats were divided into four groups. A normal control (group A), and a non-diabetic group (group B) were treated daily with 1 ml A. cepa solution (0.4 g A. cepa/rat). ⋯ These animals (groups C and D) were the STZ diabetic control and STZ diabetic rats with onion intake, respectively. Onion increased the fasting serum high-density lipoprotein levels, and demonstrated alleviation of hyperglycaemia in STZ diabetic rats. The hypoglycaemic and hypolipidaemic actions of A. cepa were associated with antioxidant activity, since onion decreased superoxide dismutase activities while no increased lipid hydroperoxide and lipoperoxide concentrations were observed in diabetic rats treated with A. cepa.
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Int J Food Sci Nutr · Jan 2003
Intake of nutrients associated with an increased risk of cardiovascular disease in a Spanish population.
The daily intake of nutrients associated with increased risk of cardiovascular disease was assessed in Spain to provide current data on adequance to the Spanish nutritional objectives and recommendations. The energy and nutrient distribution throughout the day was also determined. Nutrient intake data of 100 people (24 males and 76 females) aged 20-40 years living in Ponferrada (León, northwest Spain) were calculated from seven non-consecutive daily dietary records using Spanish food composition tables. ⋯ Dinner (10.00 p.m. approximately) showed the highest densities (g/1000 kcal) of fat and cholesterol, while breakfast had the highest densities of SFA and trans-FA, both in men and women. Our results advise a decrease in total fat, SFA, n-6 FA, cholesterol and sodium amounts. In contrast, energy intake and consumption of dietetic fibre, vitamins A and E (both sexes) and selenium (women) should be increased in the study population.
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Int J Food Sci Nutr · Nov 2002
Prevalence of daily breakfast intake, iron deficiency anaemia and awareness of being anaemic among Saudi school students.
Iron deficiency anaemia is one of most prevalent nutritional disorders worldwide. It is known to affect the health and cognitive ability of children and adolescents. Studies in Saudi Arabia concentrate only on the population of young children and pregnant females or girls. ⋯ Iron deficiency anaemia appears to be prevalent among school students. At age 12 years and over, low social class and menstruating girls constitute the high-risk groups. Screening is recommended for high-risk groups and school health programs are crucial to improve students' nutritional habits, knowledge and awareness.
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Int J Food Sci Nutr · Sep 2000
Nutritive value of traditional sweets consumed in the Arab Gulf countries.
Proximate, mineral, fatty acid and cholesterol composition of eight traditional sweets commonly consumed in the Arab Gulf countries were determined. Four sweets were obtained from Bahrain, whereas the other sweets were obtained from Oman. Protein level ranged from 0.2 to 9.0%, while the fat content ranged from 7.9 to 18.0%. ⋯ The fatty acids profiles showed that palmitic and oleic acids were predominant. One sweet (eggbaith) was found to be very high in linoleic (42%) and low in palmitic (9.6%) acids. The study showed that some traditional sweets are nutritious, while others should be consumed with moderation.
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Int J Food Sci Nutr · May 2000
Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay.
Tea is one of the most commonly consumed beverages in the world and is rich in polyphenolic compounds collectively known as the tea flavonoids. Tea flavonoids possess antioxidant properties in vitro and have been proposed as key protective dietary components, reducing risk of coronary heart disease and some cancers. The present study aimed to evaluate the possible effects of different preparation methods on the antioxidant properties of green and black tea. ⋯ These experiments have considered the effects of commonly used domestic methods of preparation on the in vitro antioxidant potential of tea. It is concluded that maximum antioxidant capacity and hence maximal health benefit may be derived from green tea or from black leaf tea prepared by infusion with water at 90 degrees C for up to 2 min and taken with the addition of either fat-free milk, or without milk addition. Further studies are required to assess the antioxidant actions of tea flavonoids in vivo.