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396 Cards in this Set
- Front
- Back
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things that may affect lifespan
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1. DNA- 60% or more is genetics
2. environment 3. diet 4. mental stability 5. behaviors |
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functional foods may include
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some natural foods
fortified foods formulated foods foods with fxnal ingredients |
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green tea vs black
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fermentation, black 2 days
-antioxidants, more polyphenol lasts longer in green tea |
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functional ingredients
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antioxidants
dietary fiber prebiotics probiotics |
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where and when did the term fxnal foods come up?
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-Scientists in Japan
-1970's -Chinese saying-food=medicine - |
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info sources about fxnal foods
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media
friends/family health care professional own health concerns govt agencies |
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more concern for what?
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non infectious disease
-obesity, diabetes, HD |
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NLEA (Nat'l Label education act)approved claims
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1. Ca and osteoporosis
2. dietary lipids and cancer 3. Na and high BP 4. Fiber and cancer 5. fruits/veg and cancer 6. folic acid and neural tube defects |
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Human body system
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open system
-in hostile environment -exposure to toxins & pathogenic organisms, survive because of defense systems |
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human microflora, how many strains in GI tract
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200-400 microbial strains
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free radicals
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unstable, damaged molecules
-missing at least 1 electron |
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free radicals cause what disease
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1. cancer
2. HD, CHD, stroke 3. Parkinson's 4. Alzheimer's 5. cataracts 6. radiation poisoning 7. emphysema |
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how many mg vitamin c to protect eyes
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500 mg
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endogenous sources of free radicals
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-normal aerobic respiration
-phagocytic cell oxidative actions -peroxisomes -cytochrome p-450 enzymes |
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Food Functions
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1. energy
2. pleasure 3. health benefits |
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human system protected by
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skin and hairs
immune systems microfloral systems antioxidative mechanisms |
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consume how much fiber a day
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25-30 g
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healthy % of microflora? below what % causes problems?
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70%
50% |
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why are free radicals highly reactive?
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the lone electron is looking to make a pair
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exogenous sources of free radicals
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smoking
uv light infections strenuous work/exercise diet |
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tissue injuries with free radical component...lungs and kidneys
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lung: emphysema, cig smoke
kidney: chemicals, heavy metals |
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antioxidant
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substances which when present at lower concentrations than that of oxidizable substrate, significantly delay /prevent its oxidation
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free radical scavenging enzymes
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superoxide dismutase
catalase glutathione peroxidase |
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excess of free radical problems...
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-overwhelm protective enzymes
-destructive lethal cellular effects: *oxidize membrane lipids *oxidize cellular proteins and DNA enzymes **shuts down cellular respiration |
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autoxidation
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chain reaction that degrades hydrocarbons
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lipid oxidation...which are more susceptible to attack
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unsaturated FA's
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3 phases of lipid oxidation
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1. initiation
2. propagation 3. termination |
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initiation phase
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formation of free radicals
-removal of H from unsat FA -add radical to double bond |
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propagation phase
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one radical forms. chain rxn
-consume O2 and yield new free radicals -formation of peroxides |
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termination phase
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lipid ox is done when 2 free radicals interact
-become stable |
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why natural antioxidants are important?
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1. endogenous antiox may protect food from oxid damage
2. dietary antiox may be absorbed & exert beneficial effects 3. can exert benefits w/o absorption in GI itself 4. plant extracts for therapeutic use |
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2 impt groups of natural antiox
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1. tocopherols
2. ascorbic acid |
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primary antioxidants
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can neutralize free radicals by donating an electron
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secondary/preventative antioxidants
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act through mechanisms
Ex: removal of peroxides by catalases and sequestration of metal ions |
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oxygen scavengers vs. chelators
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scavengers: react with free O2 in closed system and remove it. sulfites, ascorbic acid
Chelators: unshared e- pair for chelation, not antiox but effective -form stable cmpds w/ prooxidant metals |
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tertiary antiox
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remove damaged biomolecules before they accumulate
-altered cell metabolism and viability |
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cranberries genus
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vaccinum
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sugars in cranberries
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fructose, glucose
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organic acids in cranberries
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**quinic, malic, citric, benzoic
-sour taste, acidify urine and prevent kidney stones |
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antioxidants in cranberries
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anthocyanins
flavonol glycosides proanthocyanidins phenolic acids |
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natives vs. colonialists and cranberries
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natives: raw, sweeten w/ syrup
colonialists: antiascorbutic, ssauce, jelly |
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UTI symptoms
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painful urination
burning lower back pain cloudy urine |
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most common pathogen with UTI
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Escherichia e. coli ...85%
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vitamins and minerals in cranberries
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C, Na, K Ca, Mg, Cu, S, I
A, riboflavin, carotene, niacin |
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what happens for UTI to occur
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bacterial entry and proliferation
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proliferation w/ UTI
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requires attachment to UT mucosal surfaces
-cranberries inhibit attachment, proanthocyanidins |
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Grapes antioxidants
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phenolic acids
flavonols anthocyanins flavanonols |
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therapeutic effects of grapes
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heart disease
stomach and liver probs blood poisoning/disorders poultices and fever |
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resveratrol in grapes fxn
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anti-infective, inflammatory, and antiox
-cancer, CVD, decreased LDL |
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lycopene in tomatoes
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red pigment, most effective carotenoid when cooked
-cis is more readily absorbed |
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therapeutic effects of tomatoes
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-decrease CVD, GI & prostate cancer
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mechanisms accounting for lycopene health benefits
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1. strongest antiox, decreased DNA damage in WBC's
2. alters the biotransformation of xenobiotics, metabolized by cytochrome p-450 3. cooked and lyco alter hormone and growth factor in prostate cells 4. halts cellular replication in vitro of cancer cells 5. fight cancer by connexin 43 levels, regulation of uncontrolled cell growth |
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how many servings of tomatoes per week
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2-4
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garlic is part of what family?
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lily...russian penicillin
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garlic is a combo of
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spice, herb, vegetable
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3 main therapeutic effects of garlic
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1. antimicrobial
2. cardiovascular benefits 3. anticarcinogenic |
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antimicrobial effects of garlic...
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no staph aur, e.coli, listeria
-anti-fungal -anti-viral (flu, AIDS) -effective against GP and GN organisms |
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use of garlic to treat infections...specific
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inhibits yeast
russian penicillin ***effective against strains resistant to antibiotics |
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cardiovascular benefits of garlic
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better blood lipids
-decreases blood pressure -lower LDL and raises HDL -can prevent arteriosclerosis...scavenging FR's due to S compounds -reduces headache, ear buzzing, dizziness |
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anticarcinogenic fxns of garlic
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especially GI cancer, activates gastric secretions
-reduces level of nitrites in gastric fluid & # of nitrite reducing bacteria |
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vit E is a???
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tocopherol
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fighting cancer with food...
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matrix-metallo-proteinases (MMP's) needed in order for cancer to grow from its site of origin.
***blocking MMPs is key for containing cancer growth |
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MMP's and food antiox
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MMP prod rate is reduced by lectins from elderberry & blocked by citrus flavonoids
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proteases for activating MMPs can be blocked by
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protease inhibitors...soybeans
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activated MMPs can be blocked by
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Zn binding flavonoids
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flavonoids protect cell matrix from attacking by
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interaction with the activated MMPs
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americans vs. chinese intake of garlic
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am = < .6g/week
chin = 16g/day |
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how much garlic produced in US
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250 milion lbs
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garlic reactions with allicin
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release allinase, convert allin --> allicin
-allicin decomposed to high volatile S-cmpds |
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physical factors affecting nutritional antioxidants
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1. structure-integrity, fresh, whole etc...
2. moisture 3. temperature- degradation, isomerization, storage 4. envt: O2 and light environment |
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chemical factors affecting nutritional anitoxidants
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enzymes- oxidases and lipases
supplementation - |
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how much of antioxidants do we need?
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3000-5000 ORAC rec'd
1000 - 25,000 ORAC supplemented ORAC: oxygen radical absorbance capacity |
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oxygen radical absorbance capacity
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measuring the degradation of fluorescent molecule after mixing with FR generators
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how much protein do you need
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9g per kg body weight
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functional antioxidants
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proteins
organic acids phytochemicals vit c and e s compounds |
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vit c and mechanism for reducing cancer risk
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-antioxidant
-blocking nitrosation -enhancing immune system fxn -enhancing hepatic clearance of toxins via cytochrome p-450 enzymes -blocking formation of fecal mutagens |
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vitamin E benefits
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-blocking nitrosamine formation in lipids and emulsions
-protects DNA from mutagens |
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vit E and cancer prevention
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enhance immune response by increasing:
-humoral antibody protection -cell mediated immunity -NKC activity -tumor necrosis factor -lymphocyte response -resistance to bacterial infections |
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RDA of vitamin C...no side effects of dosages up to?
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RDA = 80-100 mg/day
none up to 600 mg/day |
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safety of vit e
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toxicity is very low
-not mutagenic or carcinogenic on animals -1000 mg/day = SAFE |
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safety of carotenoids
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GRAS as colorant in drugs, cosmetics, supplements
-safe in moderation -5-10 mg/day |
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hypercarotenemia value
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above 30 mg/day
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immunomodulatory effects of garlic
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enhance immune system
-necrosis inhibiting |
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hypoglycemic effects of garlic
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onions and garlic can lower elevated blood glucose concentration
-up insulin and decrease blood sugar |
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enhancement of thaimin absorption
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scurvy and beri beri
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garlic and respiratory disease effect
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high altitude probs
TB whooping cough flu gangrene of lungs |
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tea family
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camellia sinensis
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what affects allicin permeability
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lipid content of the membranes
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allicin's effect on microbes...what is the primary target of allicin
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immediate and total inhibition of RNA synthesis
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process that green tea undergoes
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freshly harvested leaves are rapidly steamed or panfried to inactivate enzymes
-prevents fermentation =dry, stable product |
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black and oolong tea process
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fresh leaves are allowed to wither until moisture content is below 55%
-concentration of polyphenols in the leaves -rolled and crushed -initiates fermentation of polyphenols |
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catechins are converted to what in tea
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theaflavins and thearubigins
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oolong tea leaves are fried to do what
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terminate oxidation and dry leaves
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anitioxidants in tea
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polyphenols (cathechins)
galloyl epicatechins |
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main cmpds in green tea for color and flavor
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epicatechins
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2 classes of catechins
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1. free: less astringent
2. esterified/galloyl: astringent with bitter aftertaste |
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therapeutic effects of tea
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1. anticarcinogenic: breast, colon, stomach, rectal
2. antibacterial: oral health 3. antiatherosclerotic: 4. antiinflammatory and arthritis prevention 5. prevents weight gain 6. liver protection |
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antiatherosclerotic effect of tea, how much to have a day>?
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2-3 c/day
less likely to die of a heart attack -prevent LDL's building in blood, less likely to get HD |
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what helps the prevention of weight gain with green tea
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EGCG, helps burn fat
2-3c/day burnt 80 extra cals |
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how does tea protect our liver?
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triggers immune system and diffuses the effects of harmful toxins
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synthetic antioxidants in tea
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mainly phenolic
-BHA, BHT, TBHQ, gallates |
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mechanism of action of antioxidants with tea
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-scavenging reactive oxygen & N-free radical species
-decrease localized O2 conc and oxidation potential -metabolizes lipid peroxides to non-radical products -chelating metal ions to prevent generation of FR's |
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tea's specific benefits by limiting free radical damages from?
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1. oxidizing LDL chol, increased risk of atherosclerosis
2. promotes platelet adhesion, lead to thrombosis and up rish of HD/stroke 3. damages cell's DNA, cancer 4. blocking normal endothelial cell fxn and vasodilation in response to NO 5. triggers inflammation 6. impairing immune fxn |
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what phenolic cmpd is not always biologically available in tea
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ellagic acid
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mechanisms of tea
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1. antioxidants
2. modulate phase I and phase II enzymes 3. inhibits cell growth 4. induce apoptosis 5. improve immune response |
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mg of caffeine in 1 c coffe and 1c tea
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coffee = 200 mg
tea = 100mg |
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what in tea gives up an electron to protect us? how?
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caffeic acid, reacts with FR's
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pomegranate is releated to? where is it from? used as?
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punica proto-punica
-native from iran to northern india, CA and AZ -used as traditional medicine in many countries |
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cmpd in pomegranate..similar to
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proanthocyanins
red wine |
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phytochemicals
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secondary plant metabolites that have health benefits but not considered as essential nutrients
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potential benefits of pomegranates
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1. anti cancer (breast and prostate tumors shrank)
2. heart protection 3. antimicrobial 4. reduce menopausal symptoms 5. switching on detox paths 6. enhance immunity 7. modify hormone activity |
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pomegranates shrinking of atherosclerotic lesions is due to
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paraoxonase...boosted by tannins and anthocyanins
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how much pomegranate juice
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100 ml/day for a year
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old and new UTI theory
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old...urinary acidification
new...cran inhibits bacteria from inhibiting, CJC interferes w/ e.coli adherence and other GN's |
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evidence of anti-adhesion with cranberries
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1. fructose on type 1 fimbriated e. coli
2. proanthocyanidins |
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proanthocyanidins are only in what juices> effect?
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cran and blue
-anti effect on P-fimbriated e.coli |
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cran extract prevents/...
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co-aggregation of some bacteria responsible for plaque formation in vitro
-helps fight ulcer causing bacteria H.pylori |
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how many colors a day? fruits and veggies?
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5
9-11 f and v |
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new carbs with DF
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polydextrose, manmade pyrodextrins
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digestible DF
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gluc and fruic
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effect of DF
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1. decrease fat digestion
2. decrease absorption FA's and cholesterol 3. decrease chylomicron secretion 4. decrease bile acid reabsorption |
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physiological effects of DF
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1. increase fecal bulk
2. increase glucose tolerance 3. decrease plasma cholesterol level |
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DF may reduce what probs
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colon cancer
heart disease diabetic complication |
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SCFAs do what with DF
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decrease pH to suppress overgrowth of bad microbes
-carcinogens, tumor promoters |
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DF is always low in what
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sat fat
fat cholesterol |
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dietary fiber definition
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edible parts of plants or anaologous CHO's that are resistant to digestion and absorption in the small intestine with complete or partial fermentation in the large intestine
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components of DF
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1. nonstarch polysaccs
2. resistant oligosaccs 3. lignin 4. analogous CHO's...resistant starches, dextrins, synthesized cho cmpds |
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each molecule of DF usually has? arranged/
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several thousand monosaccs arranged linearly
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physical properties of DF usually predominated by
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shape of the individual chains and the way they interact with each other
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constituent monosaccharides of DF usually have what structure
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ring
5-6 members -glycosidic bonds with a shared oxygen atom between adjacent sugars |
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most important polysaccs, structure
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6 membered, pyranoses
-chair like geometry, locked - |
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digesta viscosity of DF
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digesta viscosity is highly sensitive to changes in ionic conc. that are due to intestinal secretion of absorption of aqueous fluids
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insoluble fibers with DF effect
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increase lumenal viscosity in the intestine
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on cooling, gelatinzied starchy foods do what
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retrograde, solubility of starch decreases and so does susceptibility to hydrolysis by acids and enzymes
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most widely used classification of df
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solubility in a buffer at a defined pH and/or fermentability in an in vitro system using and aqueous enzyme solution
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soluble fiber ex...and foods
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gums, mucilages, pectin, some hemicelluloses
-peas, beans, lentils, oats, barley, some fruits and vegs, pinto beans, black |
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how does soluble fiber help diabetics
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controls/lowers sugar levels in blood and decreases insulin needs
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how does soluble fiber possible help chol etc
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loweres LDL and blood chol by binding to bile acids in the GI and carrying them out as waste
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ex of insoluble fiber
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cellulose, lignin and rest of hemicelluloses
-whole grains, cauli, green beans, whole potatoes, f and v skin, wheat bran |
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fxn of insoluble fiber
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aids digestion by trapping water in the colon
-keeps stool soft and bulky |
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well fermented df ex
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pectin, guar gum, acacia, inulin, polydextrose
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partially.poorly fermented df
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insoluble fibers
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indigestible polysaccs differ by...NSP's
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-# of monomeric units linked
-order in the chain -types of linkages -presence of branch points in the backbone -acidic groups present |
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resistant oligosaccharides
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CHO with a relatively low degree of polymerization compared to NSP's
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lignin
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phenylpropane polymer
not a CHO heterogenous composition |
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resistant starches
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the sum of starch and starch products of starch degradation that's not broken down by human enzymes in the small intestines of healthy people
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how many types of resistant starches
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4
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RS-1
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resistance due to physical entrapment of strach
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RS 2
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starch granules highly resistant to digestion by alpha amylase until gelatinized
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RS 3
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retrograded starch polymers from food processing
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RS 4
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chemically modified commericially produced liekly degraded by amylases to alcohol soluble fractions
-used in baby food |
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assoc plant substances
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waxes and cutin
-waxy layers at surface of cell walls -highly hydrophobic, long chain hydroxy aliphatic acids |
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DF intake influences which metabolic processes
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absorption of nutrients
CHO and fat metab cholesterol metab |
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physiological effects and physiochemical characteristics of DF depends on
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1. type of DF
2. dose of fiber eaten 3. composition of entire fiber containing meal 4. profile of consumer |
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major physiological effects of DF originate from?
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interactions with colon content through fermentation
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high viscosity with DF is connected with
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delayed gastric emptying and increased small intestine transit time
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how do DF's differ in water solubility?
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well fermented--viscous soln in gut
-gels -high water holding capacity, cellulose |
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solubility of a fiber is related to to
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its fermentability
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what is the one DF that won't fermen tto some degree in the colon
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cellulose derivatives
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what can directly influence stool bulk with df
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increase in microbial mass
-gas production |
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bacteria in fecal matter,..water and
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about 80% water
-can resist dehydration -contributes to water holding in fecal material |
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higher water holding capacity relationship to fermenation
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more readily fermented
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WHC relationship to bulk through influence of?
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indirect. through influence on fermenation of DF's
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poorly fermented DFs and fecal transit time? fecal mass and laxation effect? acid?
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decreased transit
increased mass and laxation very little acid during fermentation |
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more fermentable fibers = acid??
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more acid made
SCFAs |
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energy content of a fiber depends on
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degree of fermenatation
|
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cancer and DF
|
eat fruits and vegs and higher fiber
-colonic microbiota use fermentable fiber and changes in numbers and types of bacteria |
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synergistic effect when what were used together for cancer inhibition
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pre and probioticsq\
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which scfa increases apoptosis in human colonic tumor cell lines
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butyrate
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selective prebiotic fiber sources act as selective substrates for...
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bacteria that produce scfa's and decrease intestinal pH
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primary mechanisms for df decreasing cancer
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1. decrease in production of carcinogens by decreasing pathogenic bacteria in colon
2. decrease colonic pH t 3. decrease substrate available to colonic mucosa 4. increase intestinal transit time |
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what foods to eat for fiber
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apples, pineapple, prunes
brocc, celery, asparagus, onion, cabbage brown rice, oats, whole wheat sugar beets, sweet potato, turnips |
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DF and CHO metabolism
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insufficient DF = increased risk for diabetes
-well fermented df is best |
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glycemic index
|
numerical system of measure how rapidly a CHO goes to sugar.
-how much of a rise in circulating blood sugar a CHO triggers |
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high medium and low glycemic index values
|
high 70+
med 56-69 low 55 or less |
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glycemic load
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asses the impact of CHO that takes GI into account
-shows how much of that CHO is in a particular serving of food |
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high med low glycemic load values
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high 20+
med 11-19 low 10 or less |
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CVD and lipid metabolism
|
-decreased CVD by lowering insulin levels
-well fermented fibers increase viscosity |
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which scfa inhibits FA metabolism...effect
|
propionate
-key role in the synthesis of cholesterol |
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SCFA's energy source
|
1.5 kcal/g
|
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DF and mineral bioavailability
|
may depress absorption/retention because of cation exhcange
-other highly fermentable improve absorption and lower luminal pH with scfa |
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fiber is the substrate for...why
|
increased microbial mass becuase it utilized high fecal N and enlarges the cecum
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relationship with N and scfa with DF
|
SCFA fermentation protonates potentially toxic ammonia to ammonium
-higher retention of N in cecum so more N extretion and decrease uremia |
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DF/SCFA help out how in the large intestine
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-protect the wall and stimulate repair in damaged colon
-encourages growth of healty bacteria and decreases pathogens and harm products linked to cancer |
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the large intestine is impt why
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for water reabsorption
immune fxn barrier to foreign substances getting into internal body cavities |
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colon gets energy from?
|
scfa...during starvation
BUTYRATE |
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resistant starch stimulates growht of what bacteria
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lactobacilli
bifidobacteria |
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resistant starches (NDP's and NDO's) help what
|
blood sugar and chol control
wt control and energy management gut disorders and colon cancer |
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what scfa is responsible for fermentation of resistant starchs
|
butryic acid
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pectins used fo rhwat, where from
|
plant cell walls, polysaccs
-gel and thickeners -extracted from citrus or apples |
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pectins benefit
|
decreased rate of gastric emptying and influence on small intestine transit time
*hypoglycemic properties |
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guar gum use? tyep of DF?
|
thickener
partial enzymatic hydrolysis = soluble DF |
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benefits of guar gum
|
bifidogenic effects-readily fermented
-improves bowel fxn, relieves constipation -decrease serum chol, triglyc |
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gum arabic uses
|
food additive as stabilizer and emulsifier
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benefits of gum arabic
|
completely fermented in colon w. bifidogenic effect
-decreased serum triglycerides and cholesterol levels |
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2 classes of frutans, describe
|
1. levans: b-2-6 linkage with variable degrees, side chains by many bacteria
2. inulins: b 2-1 linked frucosyl units, reserve CHo |
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benefits of galactooligosaccharides
|
change in colon flora comp
-relieve constipation -improve Ca absorption -retard colon cancer in rats |
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lactulose benefits
|
not digested
-prmotes bifidobacteria in colon -pharm-prevent constipation |
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what makes DF more soluble
|
more branching
more ionizing groups potential for interunit bonding |
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what can increase solution viscosity
|
increasing mwt or chain length
-long chain polymers bind water well |
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water holding capacity def
|
amt of water the gel system retains within its structure without pressure or stress
|
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WBC
|
amt of water the gel system retains after stressed
-greater practicality because food manu is stressful |
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cation exchange capacity
|
fibers bind to cations
influenced by type of fiber, system pH and ionic strength |
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NDO are in food bc
|
physiological fxn as prebiotic fiber
|
|
|
nat'l cancer institute says how much fiber a day and don't exceed what
|
20-30
not over 35g |
|
|
beneficial claims for DF
|
1. prevents some cancers, colon? DF but low fat
2. decrease risk of CHD with low sat fat, chol, fat and soluble fiber at least .6g 3. f+v low in fat with good vits may decrease cancer 4. soluble fiber from b-glucan, psyllium husks decrease HD 5. diet rich in whole grains and other plants decrease HD and cancers |
|
|
family for oats
|
avena sativa
|
|
|
how is bran made
|
grinding clean oat groats or rolled oats and separating the resulting oat flour by sieving or other means
|
|
|
the only food fda allows health claim for
|
bran and oats first specific food
|
|
|
soluble fiber g
|
.75g
|
|
|
beta glucan
|
all through endosperm in cell walls
-linear, unbranched polysaccharide-why we can absorb/digest and ferments easily |
|
|
steps of soluble fiber interacting with water
|
1. hydration
2. swelling 3. solution where microbes utilize it to make scfa's |
|
|
beta glucan isolate
|
not pure form in oat beta glucan used in
oatrim- quaker, soluble fiber or fat replacer -extraction of oats or oat bran with hot water containg heat soluble alpha amylase |
|
|
soluble fiber favors growth of
|
probiotic bacteria
|
|
|
oats are what type of CHO's
|
complex
|
|
|
soluble fibers are key for lowering cholesterol-how?
|
binds chol-containg bile acids produced int he liver and speeds exit out of body.
-helps control diabetes, prevents swings in blood sugar levels -slows down absorption of sugar from intestines into blood -increases cell's insulin sensitivity |
|
|
symbiotic oats beverage
|
oats, flour, sugar, inulin,. whey pro concentrate
|
|
|
inulin fxn in symbiotic oats
|
increase sol DF
water binder stabilizer texturizer prebiotic |
|
|
whey protein conc in symbiotic oats bev used for
|
homogenous product
stabilizer |
|
|
sugar for symbiotic oats bev, why
|
energy source for cultures
flavor |
|
|
food oats, describe
|
must be dehusked, dehulled
-high in oil content -milling is difficlut -complete food because seed, DF=soluble, b glucan proteins, minerals, vitamins |
|
|
beta glucan foods
|
barley
oats wheat |
|
|
effects of food oats
|
1. improving gut fxn
2. decrease serum chol 3. decrease glycaemia, increase diabetic control and impact gut hormones |
|
|
potential benefits of oats
|
1. induce satiety. weight loss
2. alleviate high BP 3. prevent CHD 4. up immunity 5. decrease cancer 6. antiox fxn 7, up physical performance and mood |
|
|
lycopene contains what type of bonds?
|
conjugated C=C
open chained and saturated carotenoid |
|
|
lycopene gets deposited hwere
|
liver
lungs prostate gland colon skin |
|
|
tomatoes throught to decrease breast cancer, describe
|
univeristy of toronto
lower lycopene showed more cell dna damage |
|
|
harvard med school study showed eating tomato how many times a week decreased what
|
more than 2x decreased prostate and heart attack risk
|
|
|
mediterranean diet benefits
|
decreased prostate cancer
-increased absorption of lycopene in presence of lipids -high serum lyco level |
|
|
male infertility due to high what, solution?
|
due to high unsat FA's
-sensitive to o2 induced dmages mediated by lipid peroxidation 2000 mg lyco 2x a day!! fixed conc and motility higher |
|
|
heat processing made lycopene how much more bioavailable
|
3-5cx
|
|
|
mechanisms of lycopene
|
1. scavenge free rads
2. prevent lipid ox 3. protect structural membranes 4. prevent DNA damage and decrease cancer risk |
|
|
probiotic survival of acidophilus and biphido and casei
|
acidoph - 4 weeks
biphido and casei - up to 8 wks |
|
|
oat frozen yogurt
|
veg oil, CLA, omega 3, others, pre and probiotics, fiber
|
|
|
ice cream has a lot of sugar and fat. percents
|
sugar 16-18
fat 8-22 |
|
|
prebiotics help absorb
|
calcium and minerals
|
|
|
gut homeostasis
|
normal gut microflora affording protection vs infectious agents
-compromised by infectious viruses and MO's with a common intitial result of acute diarrheal disease |
|
|
prebiotics
|
a non-digestible food ingredient that beneficially affects teh host by selectively stimulating the growth and/or activity of one or a limited # of bacteria in teh colon, that can improve the host's health
CHO's in nature, soluble fiber@! |
|
|
how many diff types of bacteria living in symbiosis with hose in intestinal flora
|
500!
|
|
|
number of intestinal flora in stomach, distal ilium, colon
|
stomach 10^3-4
distal il - 10^6-7 colon: 10^11-12 |
|
|
type of gram in stomach
|
positive
|
|
|
type of gram in distal small and colon
|
negative
|
|
|
# of anaerobic bacteria increase which way in gi
|
distally
|
|
|
most important bacteria
|
bacteroides
bifidobacteria enterobacteraceae lactobacilli gram pos cocci clostridium eubacteria |
|
|
pathogens already in intestines so do what
|
increase the good ones!!
|
|
|
pathogens in intestines
|
proteus
clostridium staphylococci veillonellae |
|
|
how intestinal flora affects immunity and intestinal fxn
|
improve resistance to colonization
-aid in digestion of food esp poorly digestible CHO -fat metabolism -synthesis of vitamin K |
|
|
things that disturb flora
|
1. antibiotics
2. food contamination 3. viral infections 4. stress 5. shortage of gastric juice 6. diminished intestinal motility |
|
|
messed up flora leads to
|
impaired food digestion, malabsorption of fats cho and aa's
|
|
|
food has limited influence of composition of intestinal flora BUT STRONG INFLUENCE ON
|
metabolic activity!!!
|
|
|
intestines, barrier against invading bacteria
|
1. gastric acid secretion
2. bile and pancreatic juice 3. intestinal motility and peristalsis 4. rejection of epithelial cells 5. secretion of immunoglobulins 6. lysosomal and macrophage activity |
|
|
indirect interaction(host related) intestines actions
|
deconjugation of bile salts
formation of secondary bile salts induction of immune response stimulation of intestinal peristalsis |
|
|
direct interactions with intestines and flora
|
1. competition for substrates
2. competition for sites of attachment 3. formation of growth inhibiting metabolites 4. lower pH of the envt |
|
|
probiotics = if pre are CHO
|
microbes!!!!
|
|
|
prebiotics should...4
|
1. neither be hydrolyzed nor absorbed in upper GI
2. be selective substrate for 1 or more beneficial bacteria in lg intestine 3. alter the colonic envt toward healthier comp 4. induce luminal or systemic effects that are advantageous to host |
|
|
A CHO consits mostly of??
|
fructose and a molecule of glucose or molecule with majority of fructose residues and glucose
|
|
|
fructans structure
|
any cmpd where 1 or more fructosyl fruc links or fruc residues
-linear cyclic or branched -mixture of oligomers or polymers or both |
|
|
fructans consist mainly of
|
plants...less than 200
some fungi and bacteria...100,000 |
|
|
levan is mostly wehere
|
in bacteria and some higher plants
|
|
|
phlein
|
levan like
plant, not bacteria based -lower molecular weight and DP than bacteria monocotyleanons |
|
|
natural occurrence of fructans
|
reserve CHO's in at least 10 fams of higher plants that store them in soluble form
-link type and length differe greatly dpeneding on plant |
|
|
fructans in plants> ex of foods too
|
mainly angiosperms
artichokes, chicory, leeks, onions, garlic |
|
|
fungi fructan...
|
aspergillus
some syntehsize fructans extracellularly from surcrose |
|
|
gram neg aerobic
|
psuedomonadacea
|
|
|
facultative anaerobic
|
enterobacteraceae
|
|
|
colon as organ of disease
|
pathogenic viruses and MO's
inflamm bowel syndrome immunse system weakened |
|
|
inulin food how long ago
|
5000 yrs ago
|
|
|
backbone of inulin
|
polyoxyethylene to which fructose attaches
|
|
|
diff between inulin of plant origin and bacterial origin
|
DP max of plant is low
|
|
|
what is impt for influencing functionality of inulin
|
DP and branches
|
|
|
chicory is a? % inulin?
|
NDO 15-17%
|
|
|
chicory always contaisn what sugars
|
gluc
fruc suc small oligo |
|
|
production of inulin and oligofructose etc
|
extract naturally occuring inulin from chicory roots by diffusion in hot water
-refine, evap, spray dry |
|
|
bifidobacteria produce what acids
|
acetic and lactic
inhibit pathogenic bacteria and stimulate intestinal paralysis |
|
|
FOS benefits
|
increase Ca and Mg absorption
decrease osteoporosis suppress cancer causing enzymes in large bowel |
|
|
sources of prebiotics
|
whole grains
onion mushrooms roots artichoke asparagus chicory garlic chard flaxseed oatmeal kale dand greens spinach |
|
|
fiber gums, describe and uses
|
pre, yogurt thickening
-water sol, derived from plants 85% fiber, promote lg production of SCFA's develop lactobacillus and bifidobacteria |
|
|
isomalto-oligosaccs
|
mix of gluc and other saccs
made by enzyme processes form several sugar molecules stim growth of bifido and lacto in lg intestine |
|
|
lactulose
|
synthetic disacc, galac and fruc
-raffinose -resists digestive enzymes and fermented by lmited number of bacteri in colon |
|
|
usa used lactulose for
|
prescription
constipation and hepatic encephalopath |
|
|
japan use of lactulose
|
diet supp
fxnal foods diabetes> increase glucose tolerance and CHO metab stimulates Ca absorption in post menopausal wom |
|
|
oligofructose
|
sweet, from native inulin
mainly fruc, some gluc can brown in baked goods |
|
|
soyoligosaccharideds
|
soybeans and peas
-raffinose:trisacc, galc gluc fruc -stachyose-tetra sac stimulate bifido in lg int |
|
|
transgalacto-oligosaccs
|
mix of gluc and galac oligos
-produced from lactose via enzyme action obstained by aspergillus oryzae -resist digestion in upper GI -stim bifido in lg int -pos effect on Ca absorption and bone loss |
|
|
xylo-oligosaccs
|
b-links xylose residues
-from enzyme action -improve gastric fxn, increase min absorption, vit b made -resist dig in upper GI -improve blood sugar levels and fat metbal -restore normal flora after chemo, rad, antibiotics |
|
|
beneficial effects of prebiotics
|
-chem structure prevents digestion in small gut, stimulates bifidobacteria
-greatest benefit to low bifido ppl -decrease diarrhea, constipation colon cancer, osteo, HD |
|
|
how much prebiotics a day in use and europe
|
USA 1-4g/.day
europe 3-11 |
|
|
how many g of prebiotics a day have shown efficacy
|
4-20g/day
|
|
|
mechanisms for prebiotics reducing colon cancer
|
-increase bulk lowers exposure to carcinogens
-not hydrolyzed so SCFAs inhibit pathogen growth |
|
|
lipid metab benefits with fructan type oligosaccs
|
prebiotics ideal substrate for healthy bacteria
ferment gives gases, lactate, SCFAs |
|
|
butryate benefits
|
taken up by lg int cells and protects aginst tumor formation in the gut
|
|
|
inulin increases which scfas
|
acetate
butyrate |
|
|
prebiotic with greatest effect on glucose levels, describe
|
propionate
-decrease gluc after meal |
|
|
2 roles of oligosaccs in human milk
|
1. defense agents...act as receptors to inhibit binding of enteropathogens to host cells and bifidogenic factors
2. changes during lactation |
|
|
oligosaccs highest what day after birth
|
4
|
|
|
bifido in babies from gut microflora benefit
|
decreased risk of intestinal infection
|
|
|
probiotics
|
a preparation of or a product containing viable, definited MO's in sufficient numbers hwich alter the microflora by implantation or colonization in a compartment of the host and by doing that exert health benefits
|
|
|
probiotic Mo's should be..
|
1. of human origin
2. resistant to destruction during processing 3. resitant to gastric acid and bile 4. nonpathogenic in nature 5. able to adhere to intestinal epithelial tissue 6. able to colonize GI 7. able to produce antimicrobial substances 8. able to modulate immuen responses 9. able to influence human metabolic activities |
|
|
effects of probiotics modifiying immediate microbial envt to benefit health
|
1. up resistance to infectious diseases
2. alleviate lactose intolerance 3. prevent gut vag and urogenital infections, diearrhea and gastritis 4. drop BP and reg hypertension ans serum chol 5. drop allergy and respiratory infections 6. resist cancer chemo and lower colon cancer risk |
|
|
recommended probiotic amt per g or ml of diary product
|
10^6
|
|
|
probiotics provided in 4 ways
|
1. as a culture concentrate added to a bev or food
2. inoculated into prebiotic fibers 3. inoculated into a milk-based food 4. as concentrated and dried cells pkged as dietary supplements |
|
|
probiotics and GI health
|
worry that antibiotics won't work b/c they delay recolonization by normal colonic flora
-use pros for intestinal disorders so as not to disrupt normal flora |
|
|
goal of probiotics in gi
|
increase # of and activities of those MO's suggested to have health promoting effects until normal flora re-established
|
|
|
common side effect of antibiotic
|
diarrhea
|
|
|
clostridium difficile-associated intestinal disease
|
after antibiotics, opportunistic proliferation of intestines and release exotoxins
bad on elderly and debilitated |
|
|
which pros help with diarrheas
|
S. boulardii
lactobacillus bifidobacterium streptococcus saccharomyces |
|
|
H.pylori, describe and soln
|
causes chronic gastritis and duodenal ulcers
-stomach carcinoma -lactoabacillus because it makes antibactercins! |
|
|
hepatic encephalopathy
|
neurological disroder bc of increased blood ammonia levels
-probiotics decrease intestinal urease activity -L.acidoph, and neomycin |
|
|
serious consequence of AIDS, what helps
|
diarrhea
s. boulardii may help |
|
|
lactose intolerance
|
congential deficiency of the enzyme B-galactosidase
-can't digest or absorb lactose -bacteria in GI metabolize lactose and byproducts=ab cramps, bloat, diarrhea, nausea |
|
|
what is added to dairy to increase digestibility of lactose
|
lactase positive strains of bacteria, lactobacillus, bifidobacterium
|
|
|
mechanisms for lactose intolerance
|
1. reduction of lactose through fermenation
2. replication of the probiotic in the GI which releases lactase |
|
|
mechanisms for probiotics for cancer patients
|
1. alteration of metabolic activities in intestinal microflora
2. alter physiochem conditions in colon 3. binding and degrading potential carcinogens 4. effects physiol of host 5. ferments undig food and formation of metabolites 6. makes antitumorgenic and mutagenic cmpds |
|
|
risk factor for colon cancer...with food
|
high meat consumption because of heterocyclic amines during cooking
*l acidoph and l casei help bind mutagens |
|
|
LAB is antitumoric and antimutagenic b/c??
|
ex novo soluble compd produced during fermenation of milk decreases cancer, colon, brest
|
|
|
L. casei shirota effects
|
antitumor
antimestatic on transplantable tumor cells -more cytokines made -modifies cellular immune responses |
|
|
anaerobic breakdown of undig polysaccs, rs and fiber enhances formation of
|
scfa's
|
|
|
lower ph assoc with
|
lower colon cancer
|
|
|
butryate
|
may enhance cell prolif in normal cells and suppress in transformed
-fuel for colon to resist ox damage |
|
|
mechanism of probiotics on oral health
|
1. lactoabacilli
might decrease risk of strepotcoccus mutans which causes dental caries -beneficial MOs inhabit biofilm and protect -decrease pathogens in larynx |
|
|
PROBIOTICS AND blood cholesterol
|
1. absorb cholesterol and use it
2. cells of probiotics are hydrophobic part of biofilms 3. deconjugation of bile acids, lower pH and up excretion of bile acids |
|
|
possible mech for lower chol with probiotics
|
chol binding to cell walls
|
|
|
probiotic sourcessy
|
kefir
cultured buttermilk yogurt some cheeses ferm juices symb bevs ferm soy products |
|
|
symbiotics
|
a mixture of pre and probiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the GI tract by selectively stimulating the growth and/or by activating the metabolism of 1 or a limited # of health promoting bacteria,therefore imporving health of host
|
|
|
symbiotics on lipid metab
|
lower ldl and total chol
|
|
|
how many g of pre a day and pro
|
12g pre
10^10 pro day |
|
|
ex of symbiotics
|
yogurt
yog bev w.cow goat or soy milk |
|
|
yogurt making
|
by fermenting milk with lactic culture
cells utilize lactose break up to sugars |
|
|
metabolites assoc with colon cancer
|
nitrosamines
bile acids heterocyclic amines phenolic cmpds ammonia amines azo cmpds glucuromide cmpds diacylglycerol |
|
|
stomach MO's
|
100,000
|
|
|
sm int MO
|
1,000,000
|
|
|
lg int mo's
|
100,000,000,000
|
|
|
most common prebiotics
|
lactulose
chicory fructose resistant starch oligofructose |
|
|
lactulose is a growth factor of
|
bifidobacteria
|
|
|
lactulose is an isomer of lactose by...
|
molecular rearrangement under alkaline conditions
|
|
|
chicory fruc is indig where
|
upper GI
|
|
|
where is chicory fruc fermentable
|
in lg bowel by bacteria
|
|
|
chicory fruc stimulates
|
bifidobacteria, La, SCFAs, antibacterocins
|
|
|
physiological fxns of prebiotics
|
1. up stool wt and lower ph
2. lower serum lipids 3. up HDL/LDL ratio 4. lower constipation and up frequency of pooping |
|
|
high range of prebiotics and good range
|
high 5g/serving
good 2.5-4.9g/serving |
|
|
resistant starch
|
new generation of high amylose maize starch
-gmo free -resist dig in upper GI |
|
|
complex CHO's boost
|
immune system
|
|
|
energy of prebiotics
|
1.5 kcal/g
|
|
|
new developments
|
easy to handle food
beneficial effects on good bacteria non-carcinogenic low dosage form low calorie derived from dietary polysaccs good preservative and drying viscosity regulation |
|
|
common probiotics
|
Bacteria:
Lactobacillus: acidophilus, casei, plantarum, GG, lactis, bulgaricus Bifidobacteria: bifidus, infantis, longum Yeast & Mold |
|
|
Nutritional benefits of probiotics
|
free Aa's
vit B complex: folic acid, niacin content improved digestibility of proteins and fat |
|
|
vit D needs
|
200 IU to 400 Iu
guo-1000 |
|
|
red wine good ingred
|
resrevitrol
|
|
|
How to boost immunity
|
1. increase Ig, antibiotics circ
2. increase godo bugs 3. increase NKC's to get rid of damaged and cancer cells |
|
|
# of carbons in SCFAs
|
2-4
|
|
|
criteria for isolating and defining probiotics
|
human origin
resistant to acidity and bile toxicity adheres to human int cells antag against pathogens produces antimicrobial props immune modul props clinically proven health benefits history of safe use in ppl can commercially produce and store culture |
|
|
skin doesn't have prebiotics because
|
oxygen touches it
|
|
|
carbonated symbiotic bev
|
color and odorless
sensation/feeling affects mouthfeel of milk may improve probiotic survival |
|
|
liquid form of lipids
|
oils
|
|
|
solid form of lipids
|
fats
|
|
|
lipid is what fraction of energy in use diet
|
1/3
|
|
|
lipids are precursors for
|
hormones, EFAs, omega 3 and 6
|
|
|
chemistry of lipids
|
1 glycerol and three fatty acids
|
|
|
omega 3 fa
|
linolenic
|
|
|
where is omega 3 found
|
fish, flaxseed
|
|
|
where is omega 6
|
veg oils
veggies |
|
|
when are trans fatty acids created
|
liuquid oils are solidified by partial hydrogenation of unsat FA
|
|
|
trans fatty acids and shelf life, stability
|
extend
more stable bc saturated |
|
|
why are trans fats bad
|
cause premature death because of HD (30,000/year)
-increase LDL and lower HDL -up insulin levels -promotes heart attacks -increase odds of colon polyps |
|
|
how many g of fat a day
|
45g
|
|
|
how to avoid trans fats
|
EVOO or other natural oils
-no deep fried -use TFA free margarine -restrict partially hydrogenated too |
|
|
CLA are diff how? what is it
|
conjuaged linoleic acid
no methylene group between double bonds |
|
|
how many g.day of CLA
|
3g/day
|
|
|
formation of CLA's
|
free radical oxidation of linoleic acid due to aging, heat treatment
-hydrogenation/isomerization of linoleic and lenic in rumen |
|
|
biological fxns of CLA
|
1. potent inhib cancers, esp mammary bc fat sol
2. lower total & LDL 3. lower body fat, up muscle and bone mass 4. improve type II 5. lower fat deposition in T cells |
|
|
sources of CLA
|
sheep,g oat mare sow human cow buff milk
diary and food from ruminant animals red meat aged cheddar |
|
|
food applications of cla
|
carrier for flavors, colors and fat sol vitamins
-oil coating on dried fruits -red-cal foods -energy source for special nutrtional products |
|
|
structured lipids
|
reconstituted by chemical or enzymatic procedures to alter their FA composition and or stereochemical positions of the FA's in the glycerol molecule
|
|
|
short or long chain easier to digest
|
short
|
|
|
what are teh basis for structured lipids
|
med chain fatty acids, readily available energy w/o need for pancreatic lipase and are transported directly to the liver
|
|
|
MCT length
|
C8-C12
|
|
|
SCFAs length
|
C4-C8
|
|
|
benefits of SL's
|
enhance FA absorption
lower serum and LDL up immune fxn prevent thrombosis special design fxnal food ingred |
|
|
antimicrobial activity of lipids
|
MCT's linoleic and monoglycerides have strong antiviral and bacterial props
prevent attach to mucosal surfaces |
|
|
essential fas from where only and why
|
diet only
for growth and development and maintain good health |
|
|
omega 3 visual and cerebral fxn
|
DHA and EPA
can have impaired visual activity and growth retardation if not enough -abnormal retinograms -neurological dysfxn |
|
|
what should be added to infant formula
|
LNA
DHA AA |
|
|
long chain omega 3 requirements a day and %E
|
350-400 mg/day
.4%E |
|
|
minimum omega 3
|
100-200 mg.day
.1-.2%E |
|
|
linolenic acid LNA req day and minimum
|
860-1120 mg.day or .54-1.2% E
minimum: 290-390mg.day or .2-.3% E |
|
|
PUFA biological fxn
|
precursors for syntehsis of prostaglandins and leukotreienes, thromboxanes
|
|
|
omega 3 and chronic disease
|
EPA and DHA in fish oil and lower triglyceride levels by lower synth of VLDL
|
|
|
fish oil and blood visc
|
lowers it and platelet aggregation, antithrombotic effect
-lowers BP in patients iwth mid-hight BP |
|
|
effect of DHA and EPA
|
2/4 series bad and decrease bad stuff in blood
3/5 series of metabolites good |
|
|
diet assoc with aggressive prostate cancer
|
high fat
|
|
|
what can retard progression of prostate cancer
|
omega 3s
|
|
|
what can enhance breast cancer invasion
|
omega 6
up 2/4 series and lower 3/5 |
|
|
fat and cancer, what increases risk of breat
|
high sat fat
|
|
|
what food inversely related to breast cancer risk
|
mufas, EVOO and milk intake bc of CLA
|
|
|
what food related to prostate
|
total fat, milk and fish not related
|
|
|
which has anitinflamm effectws
|
omega 3 on arthritis, ulcerative colitis, psoriasis
integrity of cell membranes |
