Studies on the Role of Dietary Diacylglycerols in Human Nutrition

2000 ◽  
pp. 155-162 ◽  
Author(s):  
H. Watanabe ◽  
T. Nagao ◽  
T. Yasukawa ◽  
H. Shimasaki
Keyword(s):  
Human Nutrition

scholarly journals FURTHER EXPERIMENTS ON THE RÔLE OF THE AMINO ACIDS IN HUMAN NUTRITION

1943 ◽  
Vol 148 (2) ◽  
pp. 457-458
Author(s):  
William C. Rose ◽  
William J. Haines ◽  
Julius E. Johnson ◽  
Donald T. Warner
Keyword(s):  
Amino Acids ◽  
Human Nutrition

REVIEW ARTICLE

PEDIATRICS ◽  
1954 ◽  
Vol 14 (3) ◽  
pp. 269-279
Author(s):  
CHARLES D. MAY
Keyword(s):  
Vitamin B6 ◽  
Convincing Evidence ◽  
Human Nutrition ◽  
Nutritional Factors ◽  
Dietary Requirement ◽  
The Past ◽  
The Status ◽  
Metabolic Reactions ◽  
Convulsive Seizures

WITHIN the past year a dramatic outbreak of a singular type of convulsive seizures in babies has provided convincing evidence of an essential role for Vitamin B6 in human nutrition under natural circumstances. This is a general review of the circumstances surrounding this outbreak and of the present state of our knowledge of vitamin B6. But it is also important that this episode be considered as a reminder of the complex interrelationships which permeate studies of nutritional factors and as a warning against hasty conclusions. It also serves as an illustration of the hazard in premature or uncontrolled application to human nutrition of isolated fragments of knowledge concerning nutritional factors. The existence of Vitamin B6 was discovered in 1934 by experiments with rats. Symptoms of deficiency of this vitamin were soon described in several species of animals but not in man. Within a few years the chemistry of the vitamin was determined and the synthesis achieved. Considerable information as to the metabolic reactions affected by a deficiency of Vitamin B6 was rapidly accumulated. Only recently, 16 years after the discovery of Vitamin B6, the Council on Pharmacy and Chemistry of the American Medical Association reviewing the status of our knowledge of the role of Vitamin B6 in human nutrition reached only a cautious acceptance of an essential dietary requirement for Vitamin B6 in the human. The original observations which called attention to the problem of unusual convulsions in infants and pointed the way to its solution were made by a doctor in practice, just as were similar observations which led a few years ago to an appreciation of the circumstances producing a deficiency of folic acid in infancy.

Role of Wheat and Wheat Products in Human Nutrition

1954 ◽  
Vol 34 (2) ◽  
pp. 221-258 ◽  
Author(s):  
D. M. Hegsted ◽  
Martha F. Trulson ◽  
Fredrick J. Stare
Keyword(s):  
Human Nutrition ◽  
Wheat Products

The Role of Marine Lipids in Human Nutrition

Seafood ◽  
2017 ◽  
pp. 258-293
Author(s):  
George M. Pigott ◽  
Barbee W. Tucker
Keyword(s):  
Human Nutrition ◽  
Marine Lipids

Genetically modified objects: myths and reality. Transgenic foods in human nutrition

2021 ◽  
Vol 90 (4) ◽  
pp. 69-72
Author(s):  
V.V. Filippova ◽  
Keyword(s):  
Genetically Modified Organisms ◽  
Genetically Modified ◽  
Human Nutrition ◽  
Agricultural Activity ◽  
Practical Activity

The questions of the use of genetically modified organisms in human practical activity, the peculiarities of technology, the positive aspects for agricultural activity and the role of GMOs in medicine are discussed. Transgenic foods in human nutrition: opinions of their supporters and opponents

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

The role of polyunsaturated acids in human nutrition and metabolism

1971 ◽  
Vol 9 ◽  
pp. 555-585 ◽  
Author(s):  
Lars Söderhjelm ◽  
Hilda F. Wiese ◽  
Ralph T. Holman
Keyword(s):  
Human Nutrition ◽  
Polyunsaturated Acids
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