and unsaturated fats from milk products and spreads were some of the healthy components whereas sausages eggs sweets sugary drinks salty fish and saturated fats from milk products and spreads were indicated as unhealthy.
Previous studies on diet and dementia have focused mainly on the impact of single dietary components.
Higher intake of saturated fats linked to poorer cognitive functions and increased risk of dementiathe impact of dietary fats on cognitive performance and the risk of dementia was studied separately as well.
A high intake of saturated fats was linked to poorer cognitive and memory functions and to an increased risk of mild cognitive impairment in a 21-year follow-up.
It was shown also that a higher saturated fat intake was associated with an increased risk of dementia among those carrying a genetic risk factor of Alzheimer's disease the epsilon 4 variant of the apolipoprotein E (Apoe) gene.
Even those who are genetically susceptible can at least delay the onset of the disease by favouring vegetable oils oil-based spreads
and have seeds with less protein and greater oil concentration. The new varieties tend to mature later within these maturity groups
With soybean being a leading source of protein and oil for human food animal feed and other products global rates of yield increases for the crop will need to keep up with demand in the future.
Their results--obtained from analysing stable isotope ratios of three elements in the bone collagen of 49 adults buried at the Teouma archaeological site on Vanuatu's Efate Island--suggest that its early Lapita settlers ate reef fish
and sulphur in adult human bone collagen and compared these with ratios in ancient and modern plants and animals from the location
and greater access to protein from sources such as tortoises pigs and chicken than women did.
With animal protein set to remain part of the food supply we must pursue sustainable intensification and figure out how to keep livestock in ways that work best for individuals communities and the planet.
#Predators delay pest resistance to Bt cropscrops genetically modified with the bacterium Bt (Bacillus thuringiensis) produce proteins that kill pest insects.
Steady exposure has prompted concern that pests will develop resistance to these proteins making Bt plants ineffective.
Cornell research shows that the combination of natural enemies such as ladybeetles with Bt crops delays a pestâ##s ability to evolve resistance to these insecticidal proteins. â#oethis is demonstrated the first example of a predator being able
Bt is a soil bacterium that produces proteins that are toxic to some species of caterpillars
and their doctors to consider changes to their hypertensive and lipid-lowering medication dosages. Of the 90 people who completed six-month follow-up the 44 who had been assigned randomly to receive dietitian e-care had higher rates of patient satisfaction
and saturated fats and were low in whole grains and fiber. The new standards from the United states Department of agriculture (USDA) aimed to improve the nutritional quality of school meals by making whole grains fruits
and vegetables removing trans fats and placing limits on total calories and sodium levels. The researchers collected plate waste data among 1030 students in four schools in an urban low-income school district both before (fall 2011)
More people are consuming more calories protein and fat and they rely increasingly on a short list of major food crops like wheat maize
and soybean along with meat and dairy products for most of their food said lead author Colin Khoury a scientist at the Colombia-based International Center for Tropical agriculture (CIAT) which is a member of the CGIAR Consortium.
and cotton plants genetically engineered to produce proteins from the bacterium Bacillus thuringiensis (Bt). These proteins kill some key pests
but are not toxic to people wildlife or even most insects. Organic growers have used Bt toxins in sprays for decades
The two pathways or proteins that contribute to fibrosis in those tumors also encourage Cox-2 an enzyme that causes inflammation
so that each subject got the same total quantity of food protein regardless of the number of foods they were being desensitized to.
The food dose was increased gradually until subjects could eat 4 grams of each food protein
or up to 20 grams of the allergenic food proteins in total without experiencing a reaction.
The patients continued consuming food powders until they could safely eat 4 grams of each food protein.
The global demand for palm oil has spiked in recent years as processed food manufacturers have sought an alternative to trans fats.
because they are a high protein grain vegetable fodder and high nitrogen-fixing legume that can be intercropped with corn cotton
So-called extremely low-volatility organic compounds which are produced by plants could be detected for the first time during field and laboratory experiments in Finland and Germany.
and theories about how volatile organic compounds produced by vegetation are converted into atmospheric aerosol--especially over forested regions.
Forests emit large amounts of volatile organic compounds (VOC. Their reaction products form the so-called secondary organic aerosol.
These extremely low-volatility organic compounds (ELVOC) have been detected hardly so far and their possible formation pathways are very speculative.
We managed to present the first molecular evidence of a direct and ubiquitous source of ELVOCS arising from the oxidation of monoterpenes and other volatile organic compounds in the gas phase.
#Characterization of stink bug saliva proteins opens door to controlling pestsbrown marmorated stink bugs cause millions of dollars in crop losses across the United states because of the damage their saliva does to plant tissues.
and identify the major protein components which could lead to new pest control approaches. Until now essentially nothing was known about the composition of stink bug saliva which is surprising given the importance of these insects as pests
By identifying the major protein components of saliva it now may be possible to target the specific factors in saliva that are essential for their feeding and therefore design new approaches for controlling stink bugs.
and analyzed it for protein content. To collect sheath saliva the scientists placed organic grape tomatoes in the cages.
and analyzed the sheaths for protein content. We found that the watery saliva and the sheath saliva have distinct protein profiles Felton said.
In other words we did not find any proteins in common between the two. Consistent with a role in digestion the team found that watery saliva contains several digestive proteins including amylases proteases and an esterase.
In the sheath saliva the researchers found peroxidase suggesting that this protein could be involved in sheath formation.
In addition they found a large number of proteins from tomato. These results reveal that the protein composition of the sheath is a mixture of insect
-and plant-derived proteins Felton said. We used extraordinary precaution to avoid disrupting tomato tissues during the collection of the sheaths
so we do not believe that the composition of tomato proteins in the sheath material is a spurious artifact of our collection methods
but rather it represents the natural coalescing of insect -and plant-derived proteins that occurs during formation of the sheath and subsequent feeding.
These initial findings suggest that sheath saliva may elicit a plant self-protection response. According to the scientists the methods they developed to extract the saliva
and to analyze the proteins should be generally applicable for any species of stink bug.
In the future the team plans to use a genetic approach to test the function of individual proteins in the saliva to determine their function and essentiality to the feeding process.
By understanding the specific details of feeding and the damage it causes researchers can begin to develop targeted control methods for these pests Peiffer said.
Story Source: The above story is provided based on materials by Penn State. Note: Materials may be edited for content and length.
Eating strawberries also improved other parameters such as the general plasma lipid profile antioxidant biomarkers (such as Vitamin c or oxygen radical absorbance capacity) antihemolytic defences and platelet function.
They identified the GSTE2 gene as being upregulated--producing a lot of protein--in Benin mosquitoes. They found that a single mutation (L119f) changed a non-resistant version of the GSTE2 gene to a DDT resistant version.
X-ray crystallography of the protein coded by the gene illustrated exactly how the mutation conferred resistance by opening up the'active site'where DDT molecules bind to the protein so more can be broken down.
Nutrient-rich foods and beverages provide vitamins minerals protein carbohydrates and other essential nutrients that offer health benefits with relatively few calories.
or low-fat dairy beans nuts and seeds in the appropriate amounts you are able to get many of the nutrients your body needs all with relatively low amounts of calories says registered dietitian nutritionist and Academy spokesperson
Beauvais also recommends limiting added sugars and reducing the major sources of solid fats. Drink few regular sodas fruit drinks
#High cost of fruits, vegetables linked to higher body fat in young childrenhigh prices for fresh fruits
BMI is a reliable indicator of total body fat which is related to the risk of life-threatening diseases.
S. polyrhiza turns out to have one of the smallest known plant genomes at about 158 million base pairs and fewer than 20000 protein-encoding genes.
which traits will allow researchers to create new varieties of duckweed with enhanced biofuel traits such as increased reduction of cellulose or increased starch or even higher lipid production.
and assimilated by the plant to become part of DNA proteins and many other compounds. Uptake is controlled by a number of factors including availability demand
and the plant's energy status. But there is much about the transport proteins involved in the process that isn't understood.
Frommer had developed previously technology to spy on transport protein activity by using fluorescent tags in a cell's DNA to monitor the structural rearrangements that a transporter undergoes as it moves its target molecule.
Meanwhile some 2 billion people suffer from deficiencies in micronutrients most importantly iron vitamin A iodine and zinc.
This typically results from not eating enough foods rich in essential vitamins and minerals such as animal-source foods fruits vegetables and legumes.
Eating foods that contain Vitamin c may reduce your risk of the most common type of hemorrhagic stroke according to a study released today that will be presented at the American Academy of Neurology's 66th Annual Meeting in Philadelphia April 26 to May 3 2014.
Vitamin c is found in fruits and vegetables such as oranges papaya peppers broccoli and strawberries. Hemorrhagic stroke is less common than ischemic stroke
Participants were tested for the levels of Vitamin c in their blood. Forty-one percent of cases had normal levels of Vitamin c 45 percent showed depleted levels of Vitamin c
and 14 percent were considered deficient of the vitamin. On average the people who had had a stroke depleted levels of Vitamin c
while those who had had not a stroke had normal levels of the vitamin. Our results show that Vitamin c deficiency should be considered a risk factor for this severe type of stroke as were high blood pressure drinking alcohol
and being overweight in our study said study author Stã phane Vannier MD with Pontchaillou University Hospital in Rennes France.
More research is needed to explore specifically how Vitamin c may help to reduce stroke risk. For example the vitamin may regulate blood pressure.
Vannier adds that Vitamin c appears to have other benefits like creating collagen a protein found in bones skin and tissues.
Vitamin c deficiency has also been linked to heart disease. The study was supported by the University of Rennes France.
Story Source: The above story is provided based on materials by American Academy of Neurology (AAN. Note:
Materials may be edited for content and length g
#Rice seed treatments effective, worth investment: Studywhen every extra expense makes a difference in profitability farmers often wonder which management decisions are worth the extra cost.
One recent example is the development of seeds treated with insecticides to discourage early damage by crop pests.
The liquor separates into dry cocoa and cocoa butter or fat. Chocolate Ingredientscocoa is heated and combined with other ingredients such as sugar
White chocolate has cocoa butter but no chocolate liquor. Chocolate contains protein magnesium and flavanols (antioxidants.
Dark chocolate has caffeine; white chocolate does not. Dairy-based chocolate provides calcium. Chocolate Safetythe roasting process kills bacteria on the cocoa seeds.
This is either the cocoa butter or sugar rising to the top of the chocolate often due to high temperatures
The absence of lipid residues of marine foods in hundreds of cooking pots is really significant.
Returning to the pots the Bristol team used a compound-specific carbon isotope technique they have developed to identify the actual fats preserved in the cooking pots showing that dairy products dominated the menu right across Britain
We are focusing on the proteins catalysing these chemical transformations using next-generation DNA sequencing approaches to identify design
So when someone takes it as a vitamin supplement they are also consuming chemicals which could be used for something else.
or desserts oatmeal is a good source of soluble fiber niacin folate and potassium. Black or kidney beans--These beans are a good source of niacin folate magnesium omega-3 fatty acids calcium and soluble fiber.
Walnuts and almonds--Both walnuts and almonds contain omega-3 fatty acids Vitamin e magnesium fiber and heart-favorable mono-and polyunsaturated fats.
Berries--Blueberries cranberries raspberries and strawberries are a good source of beta carotene and lutein polyphenols Vitamin c folate potassium and fiber.
Story Source: The above story is provided based on materials by Loyola University Health System. Note: Materials may be edited for content and length h
which has been shown to interfere with receptor proteins in the plant that are receptor-sensitive to ethylene.
What this compound does is that it more competitively lands on the protein and binds to or pushes out ethylene Juvik explained.
Blood and urine samples were collected over a period of 10 weeks to measure serum protein and amoxicillin concentrations.
The protein concentrations helped indicate levels of kidney damage while the amoxicillin levels helped to demonstrate how much of the antibiotic was absorbed for therapeutic purpose.
The key has been to supply breeders with specific proteins (we call them effectors) that the fungi use to cause disease.
#Cows milk protein measurement standard expanded for greater consumer protection, harmonized tradeidf and ISO have joined forces to expand the scope of an international standard used worldwide in the dairy industry to measure the protein content of cow's milk.
The Kjeldahl method now encompasses milk from other species as well as internationally traded dairy products covered by Codex standards.
In addition to liquid bovine whole milk the method can now be applied to bovine milk with reduced fat content goat whole milk sheep whole milk cheese dried milk
and dried milk products including milk-based infant formulae milk protein concentrate whey protein concentrate casein and caseinate Dr. Jaap Evers Chair of the IDF Methods Standards Steering Group explained.
The next step is to submit the revised Kjeldahl method for endorsement to Codex alimentarius. One of the major benefits of international adoption of the revised method is that it will result in greater harmonization of protein analysis across the globe thereby minimizing the risk
They found that the protein thioredoxin which plays a major role in contemporary photosynthesis could repair many of the organism's proteins damaged by oxygen.
and distribution over hosts involved investigating 484'18s rrna genes'the fragments of RNA responsible for protein synthesis.'Our most important discovery is that ciliates are extremely diverse'says evolution biologist Johannes Hackstein.'
and fish has more evidence for reducing cardiovascular risk than strategies that focus exclusively on reduced dietary fat.
Early investigations of the relationship between food and heart disease linked high levels of serum cholesterol to increased intake of saturated fat and subsequently an increased rate of coronary heart disease.
This led to the American Heart Association's recommendation to limit fat intake to less than 30%of daily calories saturated fat to 10%and cholesterol to less than 300 mg per day.
Nearly all clinical trials in the 1960s 70s and 80s compared usual diets to those characterized by low total fat low saturated fat low dietary cholesterol
and increased polyunsaturated fats says study co-author James E. Dalen MD MPH Weil Foundation and University of Arizona College of Medicine.
and saturated fat and encourages intake of monounsaturated fats found in nuts and olive oil. In particular the diet emphasizes consumption of vegetables fruit legumes whole grains and fish.
what is consumed as well as what is excluded is more effective in preventing cardiovascular disease than low fat low cholesterol diets.
%Scientists at the University of Cambridge found that in fact higher consumption of low-fat fermented dairy products which include all yoghurt varieties
Dairy products are an important source of high quality protein vitamins and minerals. However they are also a source of saturated fat
which dietary guidelines currently advise people not to consume in high quantities instead recommending they replace these with lower fat options Previous studies on links between dairy product consumption (high fat
or low fat) and diabetes had inconclusive findings. Thus the nature of the association between dairy product intake and type 2 diabetes remains unclear prompting the authors to carry out this new investigation using much more detailed assessment of dairy product consumption than was done in past research.
The research was based on the large EPIC-Norfolk study which includes more than 25000 men and women living in Norfolk UK.
While this type of study cannot prove that eating dairy products causes the reduced diabetes risk dairy products do contain beneficial constituents such as Vitamin d calcium and magnesium.
and a special form of Vitamin k (part of the menaquinone family) associated with fermentation. The authors acknowledge the limitations of dietary research which relies on asking people
therefore helps to provide robust evidence that consumption of low-fat fermented dairy products largely driven by yoghurt intake is associated with a decreased risk of developing future type 2 diabetes.
and low-fat fermented dairy products that could be good for our health. Story Source: The above story is provided based on materials by Diabetologia.
To demonstrate the utility of the protocol Avanesyan successfully amplified the DNA of a noncoding region of a plant chloroplast gene
#Forest emissions, wildfires explain why ancient Earth was so hotthe release of volatile organic compounds from Earth's forests
Terrestrial vegetation naturally emits vast quantities of volatile organic compounds for instance. These are critical precursors for organic aerosols and ozone a potent greenhouse gas.
studies showa large body of literature has shown that genetically-modified plants that produce proteins from the bacterium Bacillus thuringiensis (Bt) to protect themselves from insect pests have little to no effect on a wide range of nontarget insects.
and Orius insidiosus researchers used caterpillars that were known to be resistant to Bt proteins and fed them Bt maize and Bt cotton.
This research demonstrates that the current Bt proteins used in corn and cotton crops globally do not harm Geocoris punctipes
By using caterpillars resistant to the Bt proteins in this study we were able to remove any'host quality effects'that might have led to spurious misinterpretation of the results.
This work demonstrated that the caterpillars consumed the Bt proteins and the predators consumed the Bt proteins
when they fed on the caterpillars but they did not suffer any harm even over multiple generations.
when it ingested another Bt protein. For this study resistant caterpillars were fed Bt broccoli and then exposed to Heterorhabditis bacteriophora a beneficial nematode that preys on insects.
and time of emergence of the nematodes that consumed Bt-fed caterpillars were affected not significantly compared to nematodes that did not ingest the Bt protein.
which a nematode predator has been tested in such detail against a Bt protein Dr. Shelton said.
But sufficient nitrogen--an integral part of protein and chloroplast structure and function in plants--is essential for plant growth and development.
At the molecular level the hormone serves to unblock a transcription factor a DNA BINDING-PROTEIN protein which in turn activates
For this purpose the scientists prepared crystals of complexes of DNA and ARF proteins obtained by Dolf Weijers team in Wageningen
#Contradictory nutrition news creates consumer confusionexposure to conflicting news about the health benefits of certain foods vitamins
and vitamins or other supplements. More than 71 percent of people surveyed said that they heard moderate or high levels of contradictory information about nutrition.
and DDE increased the amount of a protein associated with plaques believed to be a hallmark of Alzheimer's disease.
These sticky amyloid proteins--which may form in regions of the brain involved in memory learning
The bulk of synthetic organic chemicals used and released into U s. environments are formulation ingredients like NMP
The drug targets a protein CD133 found on cancer stem cells of some brain tumors and other cancers.
Immune system cells called dendritic cells will be derived from each patient's blood combined with commercially prepared glioblastoma proteins
By being loaded with specific protein fragments of CD133 the dendritic cells become trained to recognize the antigen as a target
if only because it's so rich in lipids Pauli says. Having this highly-digestible high-fat algae could be an important input that makes the difference
There are 21550 protein coding genes found in total. Researchers compared buffalo genome with other mammals'such as cattle horse panda pig
The team also found that the percent fat and protein in milk did not differ between cows that gestated a son
or daughter so the quality of milk was the same. However because the quantity was greater after gestating a daughter the total amount of milk fat
and protein after gestating a daughter were higher than after gestating a son. Standardized husbandry in the dairy industry combined with systematic milking procedures detailed record-keeping
and large sample sizes made the dairy cow a powerful model for the exploration of milk synthesis. The study was derived from all lactation records from 1995 to 1999 in a database managed by Dairy Records Management Systems
The Lund University research team used a type of mouse that easily stores fat and therefore can be regarded as a model for humans who are overweight and at risk of diabetes.
and levels of fat in the liver were also lower than those of the animals who received a high-fat diet without any berries.
and higher levels of fat in the liver said Karin Berger diabetes researcher at Lund University.
#Humans can use smell to detect levels of dietary fatnew research from the Monell Center reveals humans can use the sense of smell to detect dietary fat in food.
and discriminate minute differences in the fat content of our food suggests that this ability must have had considerable evolutionary importance.
As the most calorically dense nutrient fat has been desired a energy source across much of human evolution.
As such it would have been advantageous to be able to detect sources of fat in food
Although scientists know that humans use sensory cues to detect fat it still remains unclear
While previous research had determined that humans could use the sense of smell to detect high levels of pure fat in the form of fatty acids it was known not
whether it was possible to detect fat in a more realistic setting such as food. In the current study reported in the open access journal PLOS ONE the researchers asked
and differentiate the amount of fat in a commonly consumed food product milk. To do this they asked healthy subjects to smell milk containing an amount of fat that might be encountered in a typical milk product:
either 0. 125 percent 1. 4 percent or 2. 7 percent fat. The milk samples were presented to blindfolded subjects in three vials.
Two of the vials contained milk with the same percent of fat while the third contained milk with a different fat concentration.
In all three experiments participants could use the sense of smell to discriminate different levels of fat in the milk.
Functional proteins in human milk are essential for key biological functions such as immune system development explains Ruige Wu from the A*STAR Singapore Institute of Manufacturing Technology.
However some of these proteins are not found or are present at lower concentrations in infant formula products compared to human milk.
Recently some manufacturers began advertising that their products contained elevated levels of functional proteins such as Î-lactalbumin and Immunoglobulin g.
The ability to measure these functional proteins is very important to control and monitor the quality of infant formula products explains Wu.
Regulation of these products requires an easy and inexpensive quantitative method to detect low levels of functional proteins in milk which also contains abundant other proteins.
The device separates the functional proteins from other more abundant proteins in the formula using isoelectric focusing.
In this process the proteins move through a gel with a ph gradient and the point at
Since each protein has a slightly different charge separation occurs. This takes just two minutes.
The functional proteins are transferred then into the embedded capillary for further separation according to their mass-to-charge ratio explains Wu.
and measured the amount of protein present --while still on the CE column--using ultraviolet detection.
The concentrations of functional proteins are determined from the respective absorbance values and calibration curves she says.
The reliability of the device was tested with infant milk formula samples spiked with known amounts of various functional proteins.
or similar protein rich products she says. Story Source: The above story is provided based on materials by The Agency for Science Technology and Research (A*STAR.
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011