Phenolic acids are secondary plant metabolites widely distributed in foods, especially fruits and vegetables. In recent years, phenolic acids have attracted a lot of attention because they exist ubiquitously in plants and play protective roles. Phenolic acids possess interesting biological properties, (Beilin, Stocker, & Croft, 1997) that render them interesting to study. They are widespread in crops such as fruits, vegetables, herbs, grains, and seeds and derived foods such as juices, wines, and oils, (Graf, Ameho, Dolnokowski, Milbuty, Chen, & Blumberg, 2006). Phenolic compounds play a key role in thwarting the negative impacts of oxygen and nitrogen reactive species (ROS/RNS), maintaining the redox homeostasis of biological fluids and preventing conditions such as cardiovascular diseases, atherosclerosis, and other degenerative pathologies, such as cancer, diabetes, Alzheimer’s and Parkinson’s diseases, (Shahrzad & Bitsch, 1998).
Anthocyanins, flavanols, flavanones,secoiridoids, phenolic acids, stilbenes, coumarins, and isoflavones form a large class of polyphenols, which are phenolic compounds. This study, however, focuses on one category of these phenolic compounds: phenolic acids. These particular compounds have been classified into two groups, namely hydroxycinnamic acids and hydroxybenzoic acids. The most common hydroxybenzoic acids are protocatechuic acid and gallic acid, while hydroxycinnamic acids include ferulic acid, coumaric acid, caffeic acid, chlorogenic acid, and sinapic acid, (Nigdikar, Williams, Griffin, & Howard). Unlike hydroxycinnamic acids, hydroxybenzoic acids usually occur at very low levels in some black radish, red fruits, and onions, accounting for about 10 ppm on a fresh weight basis. Protocatechuic ac...
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...efore, is to detect and determine phenolic acids in pig blood by examining levels in red blood cells, plasma, albumin, low density lipoprotein (LDL),and very low density lipoprotein (VLDL). It is important to note that when a phenolic compound is present in body fluids, it generally occurs in one or several conjugated forms such as methyl, glucuronide and sulfate, (Proudfoot, Puddey, Beilin, Stocker, & Croft, 1997). There are several methods used to determine bioavailability of phenolic acids and possible metabolites in blood. Some of these methods include electron impact mass spectrometer (EI-MS), atmospheric pressure chemical ionization mass spectrometer (APCI-MS), electro-spray ionization mass spectrometer (ESI-MS), and matrix-assisted laser desorption/ionization mass spectrometer, (S Bertuglia, et al) as well as the more conventional HPLC after identification.
4) Miller, M., Mccord, B., Martz, R., & Budowle, B. (1997). The Analysis of EDTA in Dried Bloodstains by Electrospray LC-MS-MS and Ion Chromatography. Journal of Analytical Toxicology,
Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
Most substances fall on a scale ranging from the most acidic to the the most basic with neutral substances falling somewhere in the middle. Scientists call this the pH scale. pH levels are measured in numbers,0 to 14. The closer a substance is to zero the more acidic it would be. The closer to 14 the more basic a substance would be.Now what defines an acid and a base, one might ask? There are three ways of defining acids, each singling out a specific property. The first theory is the Arrhenius Theory with states, that an acid is a substance that produces the ion H+ when in a water solution, while a base is a substance which produces the ion OH- when in a water solution. Examples of an Arrhenius acid are HCl and HNO3. Examples of an Arrhenius base are NaOH and AlOH3.
There were many things that I learned in Module 7 . Some of them where: what is the difference between an acid and a base; what is pH; what is equilibrium, what is Le Châtelier’s principle; and what is oxidation. Here are some of the things that I learned in lesson 07.01 (Acids and Bases) and lesson 07.02 (Acid-Base Reactions).
Food not only represents a culture, but can also show one 's personality, lifestyle, and financial status. While nourishment is an essential need for our survival, it 's value and effect on our everyday lives far surpasses its purpose. Food provides the human body with nutrients: which are the required chemicals and compounds needed by the body to grow strong and stay health. However, what if one could directly provide the body with the required chemicals without having to experience the bother of devouring the sustenance itself? That is where Rhinehart, an electrical engineer from Georgia Tech, introduces his Soylent Formula. Soylent replaces the intake of the required chemicals and compounds needed by the body, normally obtained by consuming food, with a faster and
Bacterial pigment plays role as antioxidant by inhibiting photodynamic lipid peroxidation in liposome and give protection against photodamage (Rajagopal et al. 1997).Xanthomonadin is example of this bacterial pigment.
Chemical advancement in modern science is a contributing factor to “better”, faster, and cheaper food production. Although the ideas of GMO’s (Genetically Modified Organisms) that scientists thrive for are theoretically beneficial, they are corrupting the natural methods for farming and food that consumers will purchase. Nowadays, around 70% of food has a genetically modified ingredient. What is being consumed in mass quantities across the country barely constitutes as food in some instances. A prime example lies in the tomato. Tomatoes are sold year round in grocery markets nationwide....
In order to identify the presence of lipids in these samples, we use the Sudan IV solution. If the unknown A, B, C milk samples turn from clear to dark pink color
Society is programed to feel very healthy, but if when actual regarding the statistics it would be surprising to the contrary. The modern healthcare system is flawed in its basic theology. It focuses on treating the main symptoms and not treating the root cause and preventing illnesses. To return to a healthier society, the medical care system needs that focuses more on holistic or the all of the systems that make up someone 's body. The needs to be a shift in the way medical professionals treat their patients it would create a superior society.
Rumm-Kreuter, D. and Demmel, I. (1990). "Comparison of Vitamin Losses in Vegetables Due to Various Cooking Methods." Journal of Nurtritional Science and Vitaminology 36, S7-S15.
An auburn maple tree prepared for the frigid fall and the dawn of a hostile winter. Out of nowhere, a rapid air-stream barreled into the park where the tree lived, pilfering the timber’s first tangerine leaf. The petite leaf blissfully embarked on an escapade with the expeditious draft, taken aback by the bewitching view of all the color-changing trees in the recreational area. As it traveled, the tangerine leaf moved above school children in the immense playing field romping in heaps of autumn leaves resembling it. The kids were giggling and jovial while they played in the enormous piles filled with other leaves.
Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].
The ph scale can be used to determine how strong an acid is. One meaning the acid is very strong and six meaning the acid is very weak. Some examples of acids are in the table below
The research is mainly focused on indigenous knowledge systems and plants. The purpose of this investigation is to research the main uses of indigenous plants and how they are used. This includes their medicinal uses to cure ailments. I have chosen to base my research project on the following medicinal plants: Cancer Bush, Cape Aloe, Lemon, Garlic, Hoodia and the Devil’s Claw. I will also investigate the uses of these traditional medicinal plants methods. This will include how they are widely approved and how they are applied. It will also require how these treatments of specific ailment like diseases can be treated, using these medicinal plants in various ways.
Biotechnology in food uses genes of plants,microorganisms and animals that have desired production or nutrition related characteristics. The tools that are used in food biotechnology include traditional breeding ,such as cross breeding,and many modern techniques that have to do with using what is known about genes or orders for specific traits to better the quality and quantity of plant species. Food biotechnology modifies the production of fruits and vegetables that ripen on the vine for a better fresher taste. Different type of foods also benefit from food biotechnology .Foods that are developed using biotechnology are studied very carefully and judge by many governing agencies, health expects and scientists all over the world. Biotechnology can assist in the improve ment of the safety of food by reducing the naturally occurring toxins and allergens in different types of food .Food biotechnology is one of many tools farmers and food producers can use to give a food supply that is affordable,safe,convenient and sustainable