Articles in Press
Volume 4 Issue 1
Dietary Supplement Usage: Better Science Equals Better Outcomes
Richard J. Bloomer*, Matthew Butawan
The use of dietary supplements is widespread in most industrialized countries. While current Good Manufacturing Practices (cGMPs) are now adhered to by most companies, this does not guarantee that all products being sold are both safe and effective. Many finished products and ingredients have little to no human clinical safety or efficacy data to support their use. Moreover, some products that do have science to support individual ingredient inclusion often contain said ingredients at a very low dosage— decreasing the likelihood that the product will deliver results as claimed.
Eating Colors: A Scientifically based Perception of Food Colors
Ichiro Kasajima*, Rym Fekih
Humans, with our three cones-type visual systems, are probably better at distinguishing color than most mammals. Nevertheless, the common description of a particular color is considered to be ‘subjective’ since the surrounding environment has strong impacts on the color judgment. The basic way to estimate food color such as ‘red’ tomato, ‘yellow’ banana, ‘green’ parsley, and ‘white’ milk, terms that are also commonly used in academic papers in plant and food sciences, is qualified as a rough estimation of colors.
The Polyamine Content in Various Foods on a Calorie Basis
Kuniyasu Soda*, Satsuki Mogi, Miwako Shiina, Nao Kawabata
The polyamines spermine and spermidine are synthesized from arginine and are found in almost all living cells. All diets comprised of cells of various types of living organisms and their associated substances thus contain polyamines, but in a wide variety of concentrations. Food polyamines are one of the important sources of body polyamines in mammals, as they have been found to be absorbed quickly from the intestinal lumen and distributed widely throughout the organs and tissues in the body.