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At least 235 records · Page 13Linked to original sources
PubMed1995

Long-term animal feeding trial of the refined konjac meal. I. Effects of the refined konjac meal on the calcium and phosphorus metabolism and the bone in rat.

Effects of refined konjac meal (RKM) on the calcium and phosphorus metabolism and bone parameters were observed in rats of both sexes fed with food containing 1% of RKM for 18 months. A comparable group of rats fed on basic diet only was used as a control. Results obtained indicate that all the measured parameters (serum calcium and phosphorus level, femur weight and its calcium and phosphorus content, and the osteometry of the tibia) showed no significant difference between the experimental and the control groups. Thus there is no adverse effect either on the calcium and phosphorus metabolism or on the bone after a long-term intake at a moderate dosage.

Animals↗
PubMed1995

Long-term animal feeding trial of the refined konjac meal. II. Effects of the refined konjac meal on the aging of the brain, liver, and cardiovascular tissue cells in rats.

Rats of both sexes were fed on a basal feed containing 1% refined konjac meal (RKM) for 18 months and the effects of RKM on the cell aging were observed. A comparable group fed on the basic feed was used as the control. Results obtained demonstrate that the long-term feeding of RKM to rats can delay the course of cell aging of the gliocyte, cadiomyocyte, and the endothelial cell of the large and medium arteriases, hence it is likely to delay the occurrence of arteriosclerosis and improve the functions of the brain, heart and vascular system.

Animals↗
PubMed1997

[Production of cassava whole meal (N. esculenta Crantz) to prepare a feed for growing chicks. I. Chemical and nutritive characterization of leaves, roots and cassava whole meal].

Cassava roots are frequently used as a energy source in feeds. The leaves due to their high fiber content, are not used in animal feeds despite they have a good content of protein and a balanced level of essential amino acids. The purpose of this research was to produce a cassava whole meal (CWF) with low content of fiber for using in chick feed. Leaves and roots of cassava by separated, were dried at 60 degrees C for 20 h, ground in a hammermill and passed through a 60 mesh sieve. By this procedure a root flour (CRF) and a leaves flour were obtained (CLF). The fiber content in CLF was reduced 25.8% and the protein content was increased 8.2%. The CWF was made with 61.2% of CRF and 38.8% of CLF, having a protein and fiber content of 9.15% and 9.73%, respectively. The True Metabolizable Energy of CWF was 2,454 kcal/kg with an average true bioavailability of amino acids of 68.8%.

Amino Acids↗
PubMed2001

Factors influencing the reductive cleavage of C-x multiple bonds in their reactions with meal-meal multiple bonds (X = C, N, O, S).

Though metal-metal multiple bonds of the transition elements are redox active, their reactivity towards C-X multiple bonds (X = C, N, O, S) vary greatly depending principally on: 1. The coordination geometry of the metal. 2. The oxidation state of the metal and the electronic configuration of the M-M bond. 3. The nature of the attendant ligands. Specific examples of C-X multiple bond activation at dimolybdenum and ditungsten centers are presented that illustrate the importance of these factors. Evidence is presented to support the view that reductive cleavage of a C-X multiple bond can be considered to be equivalent to an intramolecular redox reaction within a [M2CX] "cluster complex," for which the frontier orbital energies of the C-X and M-M multiple bonds are of paramount importance. Some applications of these C-X reductive cleavage reactions toward organic synthesis are described.

Journal Article↗
PubMed1994

Effect of effort on meal selection and meal acceptability in a student cafeteria.

Past laboratory and field studies show that the effort necessary to obtain food acts as a determinant of food selection and consumption. Two studies examined the impact of increasing the effort needed to obtain candy or potato chips on selection in a normal lunch setting. In the first study, food selection, acceptance and intake were obtained during the first week baseline and under the effort manipulation during the second week. With increased effort, candy selection dropped dramatically in week 2. Subjects substituted items from the desert, fruit and accessory food groups. In the second study, food selection and acceptance were measured during a 2-week baseline, a 3-week effort period, and a 3-week recovery period. With increased effort, potato chip selection dropped dramatically and only partially recovered in the last phase. Subjects substituted items from the starch food group. These results demonstrate that changes in the effort needed to obtain food can have a nutritional impact in an actual eating situation and could be an important part of a healthy eating strategy.

Adolescent↗