A simple calibration of a whole-body counter for the measurement of total body potassium in humans

Abdelwahab, Mohamed S.; Youssef, S.; Aly, Amina A.; El-Fiki, S.A.; El‐Enany, N.; Abbas, Magda T.

doi:10.1016/0883-2889(92)90208-v

Cited by 9 publications

(4 citation statements)

References 7 publications

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“…Potassium is the eighth most common element by mass (0.2%) in the human body, so that a 60 kg adult contains a total of about 120 grams of potassium [129]. Potassium ions are necessary for the function of all living cells.…”

Section: Potassiummentioning

confidence: 99%

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

Dias¹

2012

J. Nutr. Ther.

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Vegetables are essential for well-balanced diets since they supply phytonutriceuticals. About 3 billion people in the world are malnourished due to imbalanced diets. Regular consumption of a vegetable rich diet has undeniable effects on health since they have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer. The mechanism by which vegetables decrease risk of disease is complex and largely unknown. Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free radical damage, by modifying metabolic activation and detoxification of carcinogens, or even by influencing processes that alter the course of tumor cells. The dietary fiber content and type of different vegetables may also contribute to the overall health benefit. Each vegetable contains a unique combination of phytonutriceuticals. A great diversity of vegetables should be eaten to ensure that individual's diet includes a combination of phytonutriceuticals and to get all the health benefits.

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Section: Potassiummentioning

confidence: 99%

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

Dias¹

2012

J. Nutr. Ther.

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“…Potassium is also needed for counteracting the adverse effects of sodium on blood pressure, nerve, muscle function and regulating electrolytes, which are minerals in the body that can carry an electrical charge (Shaposhnik, 2007). Bananas are good sources of potassium (Abdel-Wahab et al, 1999). Increased potassium level could be an added advantage in product formulation like breakfast cereals where potassium is an important macronutrient among other minerals (Mbaeyi, 2005).…”

Section: Mineral Compositionmentioning

confidence: 99%

Development and Quality Assessment of Breakfast Cereals from Blends of Whole Yellow Maize (Zea mays), Soybean (Glycine max) and Unripe Banana (Musa sapientum)

Edima-Nyah

Ntukidem²,

James³

2019

AJAFS

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Breakfast cereals were produced from yellow maize, soybean and banana flours blended to form different percentage composites. Six composite samples were evaluated to determine the Proximate, Mineral and Vitamin composition, and Sensory qualities. Results of moisture content showed that sample F (0:20:80) had the highest value (6.13Â±0.02%) while sample E (40:20:40) had the least value (5.42Â±0.03%), this signifies that sample F (0:20:80) will experience early spoilage compared to sample E (40:20:40). The highest protein content (14.75Â±0.05) was recorded by sample A (80:20:0), the least value was observed in sample F (0:20:80). Sample A (80:20:0) also had the highest values in fat content (4.82Â±0.14%) and fibre (4.25Â±0.03%). Sample F (0:20:80) had the highest value in ash content (3.80Â±0.03%) and carbohydrate content (76.56Â±0.05%). For mineral content, there was a significant difference (P<0.05) among the samples. Sample F (0:20:80) had the highest value in iron (68.25Â±0.26mg/100g), calcium (170.00Â±0.20mg/100g), potassium (220.80Â±1.10 mg/100g) and sodium (470.10Â±0.10 mg/100g). Sample C (60:20:20) had the highest phosphorus content (10.74Â±0.02 mg/100g). Significant difference (P<0.05) existed among the samples for vitamin composition. Sample E (40:20:40) had the highest vitamin content in both vitamin A (22.01Â±0.25 mg/100g) and vitamin C (35.42Â±0.20 mg/100g).Â In sensory evaluation, the samples were evaluated with a control sample (Golden morn). Significant difference (P<0.05) existed among the Breakfast cereals. Breakfast cereal served with cold milk, indicated that sample D (50:20:30) had the highest level of acceptability (7.30Â±0.45) among other samples. Acceptable Breakfast cereals can be produced from 50:20:30 formulation of Yellow Maize:Soybeans:Banana composite flour blends.

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“…Potassium is the eighth or ninth most common element by mass (0.2%) in the human body, so that a 60 kg adult contains a total of about 120 g of potassium [209]. The body has about as much potassium as sulfur and chlorine, and only the major minerals calcium and phosphorus are more abundant [210].…”

Section: Potassiummentioning

confidence: 99%

Use of Trace Elements and Halotherapy in the Treatment of Human Diseases

Gallicchio¹

2014

Pharmacology and Nutritional Intervention in the Treatment of Disease

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A simple calibration of a whole-body counter for the measurement of total body potassium in humans

Cited by 9 publications

References 7 publications

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

Development and Quality Assessment of Breakfast Cereals from Blends of Whole Yellow Maize (<i>Zea mays</i>), Soybean (<i>Glycine max</i>) and Unripe Banana (<i>Musa sapientum</i>)

Use of Trace Elements and Halotherapy in the Treatment of Human Diseases

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