scholarly journals The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1242 ◽  
Author(s):  
Bartosz Kulczyński ◽  
Joanna Kobus-Cisowska ◽  
Maciej Taczanowski ◽  
Dominik Kmiecik ◽  
Anna Gramza-Michałowska
Keyword(s):  
Chemical Composition ◽  
Food Industry ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Blood Lipid ◽  
Herbaceous Plant ◽  
Blood Lipid Profile ◽  
Current State ◽  
Health Promoting ◽  
Potential Use

Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.

scholarly journals ​Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review

2021 ◽  
Author(s):  
Shaikh Adil ◽  
B.M. Mehta ◽  
Atanu H. Jana
Keyword(s):  
Chemical Composition ◽  
Soviet Union ◽  
Former Soviet Union ◽  
Nutritional Value ◽  
Mammal Species ◽  
Nutritional Properties ◽  
Southern States ◽  
The Past ◽  
Health Promoting ◽  
Therapeutic Properties

Mare’s milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares’ milk is characterized by their unique nutritional profile. Therefore, interest has increased in the use of mare’s milk for human nutrition in the past several years, especially in France and Germany. As compared to many other mammal species, mare’s milk is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother’s milk in infant feeding. Mare’s milk also has been used for the treatment of certain human pathologies such as hepatitis, chronic ulcer and tuberculosis. This review dwells on the chemical composition, nutritional value and various health-promoting properties of mare’s milk.

scholarly journals Effect of Inoculation with Preactivated Lactobacillus Buchneri and Urea on Fermentative Profile, Aerobic Stability and Nutritive Value in Corn Silage

Agriculture ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 335
Author(s):  
Ana Paula Maia dos Santos ◽  
Edson Mauro Santos ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Silva de Oliveira ◽  
Anderson de Moura Zanine ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Corn Silage ◽  
Maximum Temperature ◽  
Lactobacillus Buchneri ◽  
Aerobic Stability ◽  
Freeze Dried

The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additive and five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.

scholarly journals Chemical Composition, Biological Activity, and Health-Promoting Effects of Withania somnifera for Pharma-Food Industry Applications

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Javad Sharifi-Rad ◽  
Cristina Quispe ◽  
Seyed Abdulmajid Ayatollahi ◽  
Farzad Kobarfard ◽  
Mariola Staniak ◽  
...  
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Cardiovascular Diseases ◽  
Food Industry ◽  
Withania Somnifera ◽  
Point Of View ◽  
Phytochemical Composition ◽  
Industry Applications ◽  
Health Promoting ◽  
Solanaceae Family

The Withania genus comes from the Solanaceae family and includes around 23 species, spread over some areas of the Mediterranean, Asia, and East Africa. Widely used in traditional medicine for thousands of years, these plants are rich in secondary metabolites, with special emphasis on steroidal lactones, named withanolides which are used as ingredients in numerous formulations for a plethora of diseases, such as asthma, diabetes, arthritis, impotence, amnesia, hypertension, anxiety, stress, cancer, neurodegenerative, and cardiovascular diseases, and many others. Among them, Withania somnifera (L.) Dunal is the most widely addressed species from a pharmacological and agroindustrial point of view. In this sense, this review provides an overview of the folk uses, phytochemical composition, and biological activity, such as antioxidant, antimicrobial, anti-inflammatory, and cytotoxic activity of W. somnifera, although more recently other species have also been increasingly investigated. In addition, their health-promoting effects, i.e., antistress, anxiolytic, adaptogenic, antirheumatoid arthritis, chemoprotective, and cardiorespiratory-enhancing abilities, along with safety and adverse effects are also discussed.

Chemical composition and in vitro organic matter degradability of various Iranian forages

2005 ◽  
Vol 2005 ◽  
pp. 156-156
Author(s):  
M. Rezaeian ◽  
A. S. Chaudhry
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Food Industry ◽  
Nutritional Value ◽  
Central Iran ◽  
Arid Areas ◽  
Rubia Tinctorum ◽  
Ruminant Diets ◽  
Semi Arid

Saffron (Crocus sativa, SF) and Madder (Rubia tinctorum, MD) are planted for their stamen (used in food industry) and roots (used for dyeing) in northeast and central Iran respectively. Artemisia siberi (AR) is also a typical plant of the arid and semi-arid areas in Iran. The forage parts of these plants have been used as ruminant feedstuffs for many years. However, little is known about the nutritional value of these forages and so information about their composition and degradability characteristics is necessary in order to properly balance their use in ruminant diets. The objective of this study was to determine the chemical composition and extent of digestion of DM and OM of these plants compared with grass nuts (GN) as a reference feed by using an in vitro method (Chaudhry et al., 2002).

scholarly journals Nutritional value and health-promoting properties of mare’s milk − a review

2017 ◽  
Vol 62 (No. 12) ◽  
pp. 511-518 ◽  
Author(s):  
E. Jastrzębska ◽  
E. Wadas ◽  
T. Daszkiewicz ◽  
R. Pietrzak-Fiećko
Keyword(s):  
Chemical Composition ◽  
Human Milk ◽  
Infant Feeding ◽  
Nutritional Value ◽  
Current Knowledge ◽  
Global Market ◽  
Health Conditions ◽  
Mammal Species ◽  
Recent Interest ◽  
Health Promoting

Recent interest in mare’s milk is associated with the fact that it contains a wide variety of valuable nutrients with health-promoting properties. Among milks of many mammal species, it is the mare’s milk that is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother’s milk in infant feeding. It can also be used in feeding people with various health conditions. The global market offers still more food products and cosmetics containing mare’s milk. This review summarizes the current knowledge of the nutritional value and health-promoting properties of mare’s milk.

scholarly journals Nutritive value of chosen special purpose dietary products

2018 ◽  
Vol 128 (1) ◽  
pp. 14-18
Author(s):  
Edyta Kowalczuk-Vasilev ◽  
Renata Klebaniuk ◽  
Wioletta Samolińska ◽  
Bożena Kiczorowska ◽  
Filip Bielak
Keyword(s):  
Chemical Composition ◽  
Dietary Supplements ◽  
Mineral Composition ◽  
Total Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Energy Content ◽  
Copper Manganese ◽  
Sodium Magnesium

Abstract Introduction. Foodstuffs of special nutritional use and dietary supplements, especially in the case of sportsmen, have been known and widely used in human nutrition, nourishment, and convalescence for many years. Aim. The aim of the study was to assess the nutritional value of two groups of special dietary formulations and, in particular, to compare the nutrient and energy content declared by producers with that revealed by the present analyses. Material and methods. The nutritional value of two groups of formulations was assessed. The first group comprised formulations for undernourished subjects or those with contraindications to use diets with normal content of proteins and/or fats. The second group of formulations included products intended for strengthening the organism and targeted mainly at sportsmen. Samples of purchased products were analyzed for the content of basic components: dry matter, total protein, crude fat, crude ash, and structural carbohydrates. The content of carbohydrates and energy value was calculated mathematically. Additionally, the content of selected minerals (calcium, potassium, sodium, magnesium, iron, zinc, copper, manganese) was determined. Results. The content of carbohydrates, proteins, and especially fat in the chemical composition of the analyzed products declared by the producers differed from the levels determined in this study. In the mineral composition, differences were noted in the content of macroelements, while the content of micronutrients did not differ from the declared values. Despite the differences in the composition, the declared and calculated calorific values in all formulations were similar. Conclusions. There were differences between the declared and determined contents of nutrients in the analyzed formulations. The labels of the special-purpose industrial formulations purchased in pharmacies provided more information about their composition and nutritional value, whereas the information presented on the labels of the athlete supplements were less informative. Consumption of the supplements, in particular those dedicated for sportsmen, should be supervised by a doctor or dietitian.

scholarly journals Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

2020 ◽  
Vol 70 (1) ◽  
pp. 3-12 ◽  
Author(s):  
Nikola Puvača ◽  
Spasenija Milanović ◽  
Marijana Carić ◽  
Bojan Konstantinović ◽  
Miloš Pelić ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritive Value ◽  
Milk Proteins ◽  
Salmonella Spp ◽  
Potential Health ◽  
Daily Diet ◽  
Health Promoting ◽  
Medicinal Properties ◽  
Spoilage Microorganisms ◽  
Milk And Dairy Products

Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.

scholarly journals Nutritional value of elephant grass genotypes

2017 ◽  
Vol 52 (10) ◽  
pp. 951-955 ◽  
Author(s):  
Paulo Henrique de Souza ◽  
Cristian Faturi ◽  
Luiz Fernando de Souza Rodrigues ◽  
Ednaldo da Silva Filho ◽  
Aníbal Coutinho do Rêgo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Neutral Detergent Fiber ◽  
Pennisetum Purpureum ◽  
Elephant Grass ◽  
Acid Detergent Fiber ◽  
Nutritive Values

Abstract: The objective of this work was to assess the nutritive value of four elephant grass (Pennisetum purpureum) genotypes. The chemical composition, intake by sheep, and digestibility of different genotypes (G1, G2, G3, and G4) were evaluated. A dry matter (DM) digestibility assay was performed with total leftovers and feces collected from 20 sheep kept in metabolic cages. G3 had lower DM intake in grams per animal per day compared with G1 and G2, and it had greater digestibility, crude protein, neutral detergent fiber, and acid detergent fiber values. G1, G2, and G4 have the best nutritive values among the evaluated genotypes.

scholarly journals Nutritive value responses to biological products in alfalfa forage (Medicago sativa L.)

2018 ◽  
Vol 33 (2) ◽  
pp. 119-125
Author(s):  
Ivelina Nikolova ◽  
Natalia Georgieva ◽  
Yordanka Naydenova
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Plant Cell Wall ◽  
Dry Mass ◽  
In Vitro Digestibility ◽  
Biological Products ◽  
Feeding Value ◽  
Medicago Sativa L

The effects of the biological insecticides Madex and Agricolle, applied alone or in combination with the biological fertilizers Lithovit and Nagro, on chemical composition and enzyme in vitro digestibility, as well as energy feeding value of alfalfa dry mass were studied. Treatments were carried out at the beginning of the flowering stage during the second cutting for control of economically important pests, testing a method of organic pest control. Independent and combined applications of several biological products were found to influence positively the chemical composition, enzyme in vitro digestibility, and energy and protein nutritional value of alfalfa feed. An optimal combination of decrease in the content of plant cell wall fiber components and a significant increase in forage enzyme in vitro digestibility was revealed after the application of Agricolle and a combination of Agricolle and Nagro. Digestibility reached 60.4 and 59.9%, respectively, which is an increase of 12.0 and 11.0%. Alfalfa low fiber, high protein content, and digestibility made a very good complement to grains and other forages in dairy rations after treatment with biological products.

scholarly journals Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 153-162 ◽  
Author(s):  
K. Christa ◽  
M. Soral-Śmietana
Keyword(s):  
Food Industry ◽  
Functional Foods ◽  
Nutritive Value ◽  
Raw Material ◽  
Important Ingredient ◽  
Nutraceutical Compounds ◽  
Alternative Crop ◽  
Health Promoting ◽  
Obesity Hypertension ◽  
Buckwheat Flour

Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and health-promoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. A number of nutraceutical compounds exist in buckwheat grains and other tissues. These are a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements. The biological value (BV) of buckwheat proteins is comparable to BV of other protein sources. Besides high-quality proteins, buckwheat grains contain some components with prophylactic value: flavonoids, fagopyrins, or thiamin-binding proteins. For the food industry, buckwheat grains are a valuable raw material to be used for the production of functional foods. Buckwheat flour may be a valuable and important ingredient in diets or food products, taking into consideration its nutritive value and potential promotion of human health.Keywords:

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