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Background: Biotechnology to increase the nutrient content of fruits and vegetables is an innovative strategy to address insufficient mineral intakes. A novel biotechnologically modified carrot which has higher levels of calcium than control carrots has been developed.Objective: For dietary guidance, it is necessary to understand the relative servi...
Citations
... Kedua jenis karoten ini penting dalam gizi manusia sebagai provitamin A. Selain kandungan provitamin A yang tinggi, wortel juga mengandung vitamin C dan vitamin B serta mengandung mineral terutama kalsium dan posfor. Kandungan wortel utama adalah zat βkaroten yang berubah menjadi vitamin A setelah dicerna oleh tubuh, zat antioksidan (vitamin C), B kompleks, serat, dan beberapa mineral penting seperti kalsium, zat besi, magnesium, fosfor potassium, dan sodium (Masamba dan Nguyen, 2008;Hawthorne et al., 2009). ...
Research on the study of producing rich beta carotene natural fibers beverage has been done by completely randomized design (CRD) with two replicates. The first factor was the ratio of water spinach stem and melinjo seed skin (S1 = 100:0, S2 = 75:25, S3 = 50:50, S4 = 25:75, S5 = 0:100). The second factor was the addition of carrots juice (W1= 30%, W2= 40%, and W3 = 50%). The parameters observed were fiber content, β-carotene content, water absorption index, oil absorption index, hedonic value of color, flavor and aroma. The statistical analysis was showed that the ratio of water spinach stem and melinjo seed skin provide highly significant effect (P ≤ 0.05) on fiber content, beta carotene content, water absorption index, oil absorption index, hedonic of flavor and aroma as well as had no significant effect (P 0.05) to hedonic of color. The addition of carrot juice provides highly significant effect (P ≤ 0.05) on fiber content, beta-carotene content, water absorption index, oil absorption index, hedonic of aroma, color and flavor.
... Furthermore, the absorption of calcium from calcium sulphate-fortified mineral water was investigated and found to be similar to that from bovine milk [111]. On the other hand, Hawthorne et al. [109] used an innovative strategy to increase calcium absorption in carrots, given their low calcium content. Biotechnology-modified carrots containing high levels of calcium have been developed. ...
This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.
... The same could be said for the field of nutritional genomics. There is strong public resistance to this work and funding remains scarce; however, health problems remain that can be effectively treated by dietary therapies[70]. This is, however, a great opportunity for community outreach; the direct involvement of interested or concerned communities in the science that is needed to show the safety and efficacy of biofortified foods. ...
By identifying the relationship between calcium location in the plant cell and nutrient bioavailability, the plant characteristics leading to maximal calcium absorption by humans can be identified. Knowledge of plant cellular and molecular targets controlling calcium location in plants is emerging. These insights should allow for better strategies for increasing the nutritional content of foods. In particular, the use of preparation-free elemental imaging technologies such as synchrotron X-ray fluorescence (SXRF) microscopy in plant biology may allow researchers to understand the relationship between subcellular location and nutrient bioavailability. These approaches may lead to better strategies for altering the location of calcium within the plant to maximize its absorption from fruits and vegetables. These modified foods could be part of a diet for children and adults identified as at-risk for low calcium intake or absorption with the ultimate goal of decreasing the incidence and severity of inadequate bone mineralization.
... A part of the ingested drug dose is coupled in liver with glucuronic acid (60%), active sulfonic acid or glycine, and excreted with urine in the form of such compounds. Accumulation of this metabolite can lead to liver necrosis for a long-term [53]. ...
Bioavailability is a pharmacokinetic term which refers the extent and speed of absorption of the chemicals content in it. After the absorption the drug plays the important role in which the body react i.e. the pharmacodynamics process. Oral drugs, Transdermal drugs, Lipophilic drugs and combined oral drugs all plays the different role after being absorbed and the mode of absorption is also different through various research. The pharmacokinetic parameters (AUC), (C max) and dynamic models express the process of drug ADME reports. Various sample analysis is also being done through various instrumentation and databases. Researches and reports reveal the various side effects of few drugs which are taken orally as well as transdermally and the combine effects are being taken into consideration. The main aim is to analyze the process of drug absorption through various parameters, different instruments and mention the side effects after absorptions.
The notion of matching diet with an individual’s genetic makeup is transforming the way the public views nutrition as a means of managing health and preventing disease. To fulfill the promise of nutritional genomics, researchers are beginning to reconcile the diverse properties of dietary factors with our current knowledge of genome structure and gene function. What is emerging is a complex system of interactions that make the human genome exquisitely sensitive to our nutritional environment. Nutritional Genomics: The Impact of Dietary Regulation of Gene Function on Human Disease provides an integrated view of how genomic and epigenetic processes modulate the impact of dietary factors on health.
Written as a resource for researchers, nutrition educators, and policy makers, this book contains the latest scientific findings on the mechanisms of action underlying diet-genome interactions. It presents a unique perspective on the fundamentals of nutritional genomics from genomics, transcriptomics, proteomics, and metabolomics. Contributing authors introduce the important areas of cell signaling and transduction, the intricate regulation of gene expression, and alteration of gene-linked chronic diseases, such as obesity-induced inflammation, insulin resistance, metabolic syndrome, cardiovascular disease, and cancer. The authors detail significant areas of interest within nutritional genomics—including plant-based foods as epigenetic modifiers of gene function and the effects of bioactive phytochemicals on inherited genotype and expressed phenotypes. They also discuss the role of vitamin D in various cancer risks and the gastrointestinal tract as a defense system.
Given the key role played by agriculture and the food industry to produce foods to meet personalized health needs, the book also addresses agricultural breeding efforts to enhance nutritional value and the use of technology to increase bioactive ingredients in the food supply. The final chapters discuss manufacturing practices and novel processing techniques for retention of nutrients and bioactive components, as well as the need for regulatory oversight and proper labeling to establish assurance of safety and benefit. An excellent resource for this exciting field, the book identifies future directions for research and opportunities for improving global health and wellness by preventing, delaying, or mitigating chronic diseases with diet.
