The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications

Nishida, Chizuru; Uauy, Ricardo; Kumanyika, Shiriki; Shetty, Prakash

doi:10.1079/phn2003592

Cited by 619 publications

(454 citation statements)

References 6 publications

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“…A Organização Mundial da Saúde, em conjunto com a Organização das Nações Unidas para Agricultura e Alimentação (INSTITUTE OF MEDICINE, 2005;NISHIDA et al, 2004), sugeriu que a ingestão diária de mais de 400 g de frutos e vegetais é necessária para que se atinja a Ingestão Adequada (IA). Assim a quantidade de fibra encontrada na casca de jambo (9,34 g.100 g -1 ) atende 37% da IA recomendada para um adulto (Tabela 3), tornando-a adequada para o aproveitamento no complemento de dietas para a redução de peso e suplementação de fibras para regularização das funções intestinais.…”

Section: Methodsunclassified

Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

Augusta¹,

Resende²,

Borges³

et al. 2010

Ciênc. Tecnol. Aliment.

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O Jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry) pode ser consumido in natura, em forma de compotas, doce em massa, geleias, licores e aguardente e ainda pode ser utilizado para a produção de corante e antioxidante natural para uso em vários segmentos da indústria. Os frutos do jambeiro apresentam cor vermelho escuro, levemente adocicado, exalando aroma de rosas, persistente e bastante agradável ao olfato. As características físicas dos frutos, como cor, tamanho, número de sementes, quantidade de polpa e o conteúdo de água, podem influenciar no seu consumo, tanto ao natural quanto pela indústria. A caracterização física e química é importante para avaliação da qualidade, classificação tecnológica do fruto, fornecendo informações seguras para avaliação do valor nutricional, do rendimento, das operações de processamento e da vida útil do produto.Segundo Kurosawa (2004), o jambo contém vitaminas A, B1, B12, proteínas, antocianinas, além de cálcio, ferro e fósforo. De acordo com Costa et al. (2006), a polpa, que constitui 84% do fruto, apresenta ºBrix de 6,8 e acidez de 0,4 mg.100 g -1 de polpa, no final da maturação. O fruto tem uma aparência atrativa em função da cor vermelha intensa e da forma, é apreciado pelo AbstractThe objective of this study was to analyze the physical and chemical properties of the pulp and skin of the malay red-apple (Syzygium malaccensis),respectively, for possible use in the production of new products. Ripe malay red-apple presented a mean percent pulp yield of 75.69%, moisture content of 84.57 g.100 g -1 of pulp, Longitudinal Diameter (DL)/Transversal Diameter (DT) ratio of 1,24, and slightly elliptical or oval shape; thus presenting good characteristics for industrialization. The skin accounted for 8.05% of the fruit pulp and was rich in fiber (9.34 g.100 g -1 ), vitamin C (292.59 mg.100 g -1 ), and in anthocyanins (300.54 mg.100 g -1 of skin). The pH value was 3.5 allowing for its classification as a very acid food and suitable for use in the manufacture of jams for acidification as well as in juices to increase the yield. The malay red-apple skin is a good source of fiber, carbohydrate and vitamin C providing 37 and 45% of the adequate Intake (AI) of fiber and carbohydrate, respectively, and 390% of the RDI vitamin C. The malay red-apple presents physical characteristics that make it adequate for industrialization as frozen pulp, juice, preserves, jams, nectar, and ice cream, and its skin shows physical and chemical properties that allow for its use as a food antioxidant and colorant and also to enrich diets. Keywords: Syzygium malaccensis; malay red-apple; use of pulp and skin; physical and chemical properties. ResumoO objetivo do trabalho foi avaliar as propriedades físicas e químicas, respectivamente da polpa e da casca do jambo vermelho (Syzygium malaccensis) para possível aproveitamento na produção de novos produtos. Frutos de jambeiro maduros apresentaram rendimento médio em polpa de 75,69%, umidade de 84,57 g de água.100 g -1 de polpa e relação DL/DT de 1,24, forma...

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Section: Methodsunclassified

Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

Augusta¹,

Resende²,

Borges³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…It is recommended that the general public consume at least 100 mg of omega-3 fatty acids such as DHA daily, with some agencies suggesting that this dose be increased 10-fold (Nishida et al 2004). …”

Section: Introductionmentioning

confidence: 99%

Growth condition optimization for docosahexaenoic acid (DHA) production by Moritella marina MP-1

Kautharapu

Rathmacher

Jarboe

2012

Appl Microbiol Biotechnol

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The marine organism Moritella marina MP-1 produces the polyunsaturated fatty acid docosahexaenoic acid (DHA). While the basic metabolic pathway for DHA production in this organism has been identified, the impact of growth conditions on DHA production is largely unknown. This study examines the effect of supplemental carbon, nitrogen and salts, growth temperature and media composition and pH on DHA and biomass production and the fatty acid profile. The addition of supplemental nitrogen significantly increased the overall DHA titer via an increase in biomass production. Supplemental glucose or glycerol increased biomass production, but decreased the amount of DHA per biomass, resulting in no net change in the DHA titer. Acidification of the baseline media pH to 6.0 increased DHA per biomass. Changes in growth temperature or provision of supplemental sodium or magnesium chloride did not increase DHA titer. This organism was also shown to grow on defined minimal media. For both media types, glycerol enabled more DHA production per biomass than glucose. Combination of these growth findings into marine broth supplemented with glycerol, yeast extract, and tryptone at pH 6.0 resulted in a final titer of 82 Â± 5 mg/L, a nearly eightfold increase relative to the titer of 11 Â± 1 mg/L seen in the unsupplemented marine broth. The relative distribution of other fatty acids was relatively robust to growth condition, but the presence of glycerol resulted in a significant increase in myristic acid (C14:0) and decrease in palmitic acid (C16:0). In summary, DHA production by M. marina MP-1 can be increased more than fivefold by changing the growth media. Metabolic engineering of this organism to increase the amount of DHA produced per biomass could result in additional increases in titer. ABSTRACTThe marine organism Moritella marina MP-1 produces the polyunsaturated fatty acid docosahexaenoic acid (DHA). While the basic metabolic pathway for DHA production in this organism has been identified, the impact of growth conditions on DHA production is largely unknown. This study examines the effect of supplemental carbon, nitrogen and salts, growth temperature and media composition and pH on DHA and biomass production and the fatty acid profile. The addition of supplemental nitrogen significantly increased the overall DHA titer via an increase in biomass production. Supplemental glucose or glycerol increased biomass production, but decreased the amount of DHA per biomass, resulting in no net change in the DHA titer.Acidification of the baseline media pH to 6.0 increased DHA per biomass. Changes in growth temperature or provision of supplemental sodium or magnesium chloride did not increase DHA titer. This organism was also shown to grow on defined minimal media. For both media types, glycerol enabled more DHA production per biomass than glucose. Combination of these growth findings into marine broth supplemented with glycerol, yeast extract and tryptone at pH 6.0 resulted in a final titer of 82+5 mg/L, a nearly 8-fold increase...

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“…This latter cohort included diabetic and nondiabetic individuals and should be considered as overweight (average BMI 24.4 kg/m 2 ) because BMI values of 22.9 and 25.0 kg/m 2 are now considered as cutoff thresholds for overweight and obesity, respectively, in Asian populations. 46 In contrast, other investigators have found that high plasma leptin levels predict less weight gain in obese subjects. Ravussin et al 47 followed obese (BMI 35.3 kg/m 2 ) Pima Indians over a period of 3 years.…”

Section: Entero-insular and Adipose Tissue Factors In Weight Gain M-fmentioning

confidence: 93%

The entero-insular axis and adipose tissue-related factors in the prediction of weight gain in humans

2006

Int J Obes

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Obesity has now reached epidemic proportions. Epidemiological studies in the past decades have shown that adults gain weight and adiposity from the early twenties until their sixties. In the paediatric population, growing numbers of children and adolescents put on unhealthy weight. Many environmental, socio-economical and biological determinants that predispose to weight gain have been identified thus far. The aim of the present review is to summarize the current knowledge on the role of the circulating levels of adipokines and other entero-insular hormones and biological markers of obesity to predict weight gain in humans. The review focuses on relationship between hormonal and biochemical markers (insulin, insulin-like growth factors, gastrointestinal hormones, leptin, adiponectin, resistin, inflammatory proteins and cytokines) and weight gain in prospective studies. The complex relationships displayed by these hormonal factors with future weight gain in humans are critically reviewed and integrative models are proposed. Overall, most of the studies reported to date made adjustments for baseline body mass index but failed to consider dietary intake and physical activity as confounding factors. Outstanding questions are raised and new directions for future prospective studies are proposed in order to improve our understanding of the role of biological determinants of energy balance and development of obesity in humans.

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The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications

Cited by 619 publications

References 6 publications

Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

Growth condition optimization for docosahexaenoic acid (DHA) production by Moritella marina MP-1

The entero-insular axis and adipose tissue-related factors in the prediction of weight gain in humans

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