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At least 973 records · Page 54Linked to original sources
PubMed1984

Human and laboratory studies on the causes and prevention of gastrointestinal cancer.

Neoplasms affecting different subsections of the large bowel appear to have different risk factors. For the major type of neoplastic disease in the large bowel, that in the descending and sigmoid colon, a good association with nutrition and specific nutritional elements has been found. The risk of this type of colon cancer is proportional to the customary dietary fat intake--high in the Western World and low in the Orient. It is inversely proportional to stool bulk, which is itself modulated by cereal fibre intake. Fat and fibre, as the two major elements implicated, are sufficiently secure with regard to underlying scientific data and understanding of mechanisms, to permit utilising them to modify risk. Thus, a dietary regimen low in total fat, 20% of calories, and higher in cereal fibre, of the order of 30 grams/day, is indicated. Such a modified nutritional intake could be expected to reduce risk, not only in the general population, but most likely also in patients who have been treated successfully by conventional means. Additional evidence suggests that regular intake of yellow and green vegetables, of foods containing calcium salts, selenium and other micro-nutrients, lower the risk even more. More research is needed to provide the data necessary for deliberate intervention with these agents. Gastric cancer, on the other hand, has a distinct set of risk factors, namely, intake of pickled and salted fish or beans. Other risk factors are associated with residence in areas where the geochemical or agricultural sources of nitrate intake are not balanced by the presence of vitamin C, vitamin E, or certain phenolic antioxidants and nitrite traps such as pyrogallol, tannins, or peptides. The possible genotoxic carcinogen is not yet known, but it could be an alkyl-nitrosamide type of aryldiazonium chemical. The formation of such compounds is inhibited by vitamin C, vitamin E, and certain antioxidants. This fact can be used to decrease deliberately the risk of gastric cancer.

Alcoholic Beverages↗
PubMed1984

Enzymatic preparation of seasoning 5'-nucleotides from baker's yeast.

Chemical phosphorylation with sodium trimetaphosphate (STMP) as a modifying agent was used to prepare functional protein isolate and dissociated nucleic acid (mostly RNA) from baker's yeast. The majority of protein-RNA complex in the disintegrated yeast cells was first extracted with an aqueous alkaline solution (pH 12, 40 degrees C) followed by phosphorylation with STMP under the same condition for 6 hrs. An apparent dissociation of protein-RNA complex occurred due to the covalent attachment of anionic phosphate groups onto yeast protein molecules. The nucleic acid residued in the supernatant after removal of modified protein isolate by isoelectric precipitation was recovered by reprecipitating at pH 2 followed by converting it to 5'-nucleotides with malt rootlets 5'-phosphodiesterase as well as red marine algal adenylate deaminase. This coherent process provided a preparation of food-usable functional protein isolate and 5'-nucleotides from baker's yeast.

AMP Deaminase↗
PubMed1978

Nutrient content of spices and herbs.

Values for the nutrient content of spices and herbs culled from an extensive search of the literature and of unpublished sources are tabulated. Spices were generally high in ash and fiber. The protein content of many spices was comparable to that of whole grains and mature dry legumes. Average values for calcium, magnesium, iron, sodium, and potassium were higher in speces from leaves (herbs) than in those from other parts of plants. Spices from seeds were highest in phosphorus. A few spices--celery seed, cumin, coriander leaf, dill weed, cloves, and especially parsley flakes--were very high in sodium (3 to 9 mg. per 2 gm). Their use might be contra-indicated in therapeutic diets in which sodium is highly restricted.

Condiments↗
PubMed1984

[Microbiological study of spices. I. Oregano].

A total of 150 oregano samples from 6 different trade marks were studied. These samples were obtained at retail shops in Buenos Aires city and they were analyzed in order to determine the presence of the following microorganisms: 1) mesophilic aerobic plate count; 2) molds; 3) coliforms and fecal coliforms; 4) enterococci; 5) aerobes sporeforming: a) mesophilic aerobes; a1) total aerobes; a2) mesophilic anaerobes; b) thermophilic; b1) sulfide spoilage sporeformers; b2) total aerobes; b3) thermo-philic Flat sour; 6) pathogens; 6a) Clostridium perfringens 6b) Bacillus cereus and 6c) Staphylococcus aureus. We can conclude from these results that there is no apparent risk for public health. Nevertheless the microbiologic evaluation of the spices becomes important when they are added to packed foodstuff which has not received a minimum thermic treatment.

Bacteria↗