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.
SENSORY ANALYSIS OF COMMERCIAL GHEE: A Comparative Study between a Homemade Ghee and Butter-Of-The-Land
Sousa Jcs, Alves Dks, Serquiz Ac*,Paiva Mf
Ghee is a clarified butter of Indian origin and has been used for thousands of years in Ayurveda, a classical and holistic medicine, which has as meaning the knowledge or science (veda) of classic longevity (ayus). It is considered one of the most ancient and thorough disease healing and prevention methods in India. According to literature on natural Indian products, since ancient times, Indian ghee is regarded as a sacred food and is used in cuisine as the preferential cooking oil. Its fat is used for most food preparations and for frying.
Peach Fruit as Allergen in Food: A Survey for Allergic Consumer Protection in Northern Italy
Daniela Manila Bianchi*, Clara Ippolito, Silvia Gallina, Lucia Decastelli
Food allergy is an immune-mediated reaction to foods: dietary avoidance and food allergen labelling are the main strategies for ensuring allergen consumer safety. In the present study evaluated the performance of a real-time PCR commercial test and we assessed the presence of undeclared peach fruit in food products. A sampling plan was set considering an expected prevalence around 2%, precision was fixed at 5%. The test was confirmed to be able to detect traces of peach DNA (0.0003 ng/μL) in the food matrix.