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At least 811 records · Page 45Linked to original sources
PubMed1986

Potassium-rich and sodium-poor salt reduces blood pressure in hospitalized patients.

To investigate whether a K-rich/Na-poor salt is able to reduce blood pressure, 10 mildly hypertensive inpatients (six males) aged 28-53 years, with supine diastolic blood pressure (DBP) greater than 95 mmHg after 5 days of hospitalization, on a standard diet containing about 20 mmol Na plus 4 g common salt (CS) were randomly given, in double-blind conditions, 2 g twice daily of either CS (five patients) or K-rich/Na-poor salt (five patients) to add to food for a further 8 days. Mean blood pressure was significantly (P less than 0.01) reduced to a similar extent in both groups in the first 4 days, and declined significantly (P less than 0.01) only in the K/Na group in the following 8 days, reaching values significantly (P less than 0.01) lower than those of the CS group. The heart rate did not change significantly while body weight decreased to a similar extent in both groups. Urinary sodium excretion was similarly and significantly (P less than 0.01) reduced in both groups in the first 4 days (CS 100.8 +/- 7.9 and K/Na 100.2 +/- 11.0 mmol/24 h, and remained unchanged in the CS group (109.9 +/- 4.3 mmol/24 h) but declined significantly (P less than 0.05) by about 50% in the K/Na group (62.9 +/- 3.6 mmol/24 h) in the following 8 days. Plasma renin activity (PRA) and plasma noradrenaline did not differ significantly between the two groups, nor among the days of treatment, but the mean blood pressure response to mental stress was reduced significantly (P less than 0.4) in the Na/K group compared with the CS group.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMedDate not supplied

UV spectrophotometric determination of piperine in pepper preparations: collaborative study.

Eight collaborating laboratories performed replicate analyses for piperine on 5 samples representing pepper raw spice, oleoresins, and soluble seasonings. Piperine is extracted into ethylene dichloride and measured at maximal absorbance 342-345 nm with a UV light source. Piperine content is calculated using an absorbance factor derived from piperine. Intralaboratory coefficients of variation (CVo) ranged from 0.5 to 3.1%; interlaboratory coefficients of variation (CVx) ranged from 3.0 to 5.8%. The method has been adopted as an official method of the American Spice Trade Association and as an official first action method by AOAC.

Condiments↗
PubMed1987

Nutmeg intoxication in pregnancy. A case report.

A case of acute anticholinergic hyperstimulation in a pregnant woman was associated with excessive ingestion of nutmeg. The typical symptoms and signs, differential diagnosis and therapy are reviewed, with a special emphasis on the pregnant state.

Adult↗
PubMed1987

Effect of specific foods, beverages, and spices on amount of ileostomy output in human subjects.

To measure the effect of various selected foods on the amount of ileal excreta, 37 metabolic balance studies were performed on seven subjects who had normal functioning ileostomies for ulcerative colitis. Although this investigation was conducted with the subjects living at home and selecting their own diet, metabolic balance techniques were carefully observed. The diet was identical in the 3-day control and 3-day experimental period except for the alteration of one aspect of the diet in the experimental period. The substances tested were those often either interdicted for or avoided by ileostomates. Only seven (five fruits, one vegetable, and prune juice) of the 37 dietary substances significantly increased the ileal effluent. Excessive water intake, alcohol beverages, fried foods, and spices did not increase ileostomy output. A small but significant loss of sodium and in some instances potassium was observed with prune juice and some fruits that statistically increased ileal output. Although a limited number of foods were studied, application of the results suggests that many dietary substances generally avoided by or interdicted for ileostomates did not significantly increase the amount of ileal excreta when objective measurements are made.

Adult↗
PubMed1987

[So-called "celery-carrot-mugwort-spice syndrome." RAST results with new spice discs].

RAST investigations on the sera of 27 patients suffering from celery allergy showed specific IgE to mugwort and birch in 15 cases; sensitization to mugwort or birch alone only occurred in 5 and 7 cases, respectively. Positive RAST results were also obtained with several spices. We found a relationship between spice and celery allergy.

Adolescent↗
PubMedDate not supplied

Microscopic detection of potato adulteration of prepared horseradish.

The present method to detect parsnip or turnip adulteration in prepared horseradish uses light microscopy and a starch stain containing iodine in potassium iodide. This method does not work well for potato adulteration because potato and horseradish starch stain similarly. A method has been developed to differentiate potato from horseradish tissue by using a polarizing microscope with crossed polars and a first order red plate. Potato starch grains show interference patterns. This method has been used to qualitatively demonstrate potato starch grains in product packing liquid and to quantitate potato adulteration in horseradish samples at levels of less than 1% potato tissue fragments.

Condiments↗
PubMedDate not supplied

Spectrophotometric determination of cyclamate in foods: NMKL collaborative study.

A spectrophotometric method for the determination of cyclamate was collaboratively studied in 9 laboratories. Ethyl acetate is added to extract cyclamate from acidic aqueous solution into water, and the cyclamate is then quantitatively converted to N,N-dichlorocyclohexylamine by adding excess hypochlorite. N,N-Dichlorocyclohexylamine is determined by measuring its UV absorption at 314 nm. Six samples, 3 soft drinks with cyclamate levels of 0.36-0.47 g/kg and 3 jams with levels of 1.23-1.50 g/kg, were included in the study. Average recoveries of cyclamate were 99.7% in the soft drinks and 103.8% in the jams. Reproducibility coefficients of variation were 6.7% for the soft drinks and 4.4% for the jams.

Beverages↗
PubMedDate not supplied

Determining multifumigants in whole grains and legumes, milled and low-fat grain products, spices, citrus fruit, and beverages.

Whole grain and legumes, milled and low-fat products, spices, citrus fruit, and dry beverage ingredients are leached with purified, acidified acetone-water solutions. Portions of these leachates are then back-extracted with purified isooctane. Liquid beverages are directly extracted with the isooctane. Six to 10 microL of each isooctane extract is then screened for 11 fumigant residues by gas chromatography (GC) using electron-capture and Hall electroconductivity detectors, and dual 20% OV-101 columns. Further confirmation of residue identity is done on 20% OV-225/20% OV-17 (2.5 + 1 mixed-bed) and 10% SP-1000 columns. The analytes determined include methyl bromide, methylene chloride, carbon disulfide, chloroform, ethylene dichloride, methyl chloroform, carbon tetrachloride, trichloroethylene, chloropicrin, ethylene dibromide, and tetrachloroethylene, using mixed-component reference solutions. Average recoveries from fortified grain range from 25 to 85%; methyl bromide and chloropicrin were recovered the least. Recoveries from the other kinds of food samples range from 43 to 111%. Advantages of this procedure are (1) clean sample extracts, (2) ppb detection limits, (3) residue stability, (4) relative speed, quality control, and safety of the analysis, and (5) results which gave an accurate picture of residual fumigants in grain and food products.

Beverages↗
PubMed1979

Sauce Béarnaise.

Explore the source record for details and available documents.

Acetates↗
PubMed1986

Homicidal asphyxia by pepper aspiration.

As punishment for lying, the foster mother of a five-year-old white male poured pepper into his throat. He immediately became dyspneic, then apneic, and was pronounced dead about 1 h later. At autopsy, the main stem and several smaller bronchi were occluded with pepper. Mechanisms of asphyxia by pepper include mechanical obstruction of the tracheobronchial tree and mucosal edema caused by the irritant effect of volatile oils in pepper. This rare circumstance represents the second reported fatal case of pepper aspiration and the third reported case overall.

Airway Obstruction↗