ABSTRACT
Background: consumer's interest in healthy eating shifted towards the potential health benefits of specific foods and food ingredients. Flaxseed has a unique fatty acid profile. It is high in omega-3 fatty acid and calcium
Objective[s]: the purpose of this study was to highlight the nutritional quality of flaxseed and effect of fortification of biscuits on omega 3 and calcium content of products
Methods: different flaxseed concentrations [0%, l0%, 20% and 30%] were used in the preparation of fortified biscuits. Proximate analysis of flaxseed and produced biscuits was performed to determine moisture, fat, total ash, crude protein, crude fiber and carbohydrate content. Sensory evaluation of produced biscuits was done to assess color, taste, odor, texture, over-all acceptability and residual after taste. Omega-3 and calcium content of flaxseed and produced biscuits was determined
Results: in our study, the changes in chemical composition of biscuits fortified with flaxseed showed that the addition of flaxseed to wheat flour significantly increased protein, fat and ash content, meanwhile, decreased the content of carbohydrates. Biscuit samples made from substitution of wheat flour with flaxseed up to 20% were acceptable and gave nearly similar scores to the control. Our results indicated that flaxseed was rich in polyunsaturated fatty acids [60.43 %] with omega-3 representing 47.22%. Biscuits fortified with flaxseed revealed that omega-3 content of flaxseed-fortified biscuits was significantly higher than the control biscuits. In our study, the calcium content of the grinded flaxseed was 188.9 mg1100g. Control biscuits which were formulated from wheat flour contained 25.6 mg/100g calcium. Whereas, biscuits fortified with 10 %, 20% and 30% flaxseed exhibited significantly higher contents of calcium [168.3, 175.0 and 179.1 respectively]
Conclusion: the use of flaxseed in dietary products can be recommended as functional food. Substitution of wheat flour in biscuits with 20% flaxseed was acceptable by panelists. Enrichment of diets with flaxseed for better utilization of 0-3 fatty acids and calcium for better bone health is recommended
ABSTRACT
Background: Type 2 diabetes mellitus [DM] is one of the most common diseases worldwide. Early diagnosis and management has a significant role in reducing complications. Vitamin D is a fat-soluble vitamin that showed important functions regarding calcium and phosphate homeostasis, immunity and insulin resistance. There is a well-established link between vitamin D level and type 2 DM
Objective[s]: The aim of this study was to assess serum 25[OH] vitamin D3 level in type 2 diabetic subjects and to investigate its relation to glycemic control, proinflammatory markers and insulin resistance
Methods: The study included 60 type 2 diabetic subjects in the age group 40-70 years and 30 controls matched for age and gender. Pregnant females, renal, hepatic and cancer patients were excluded from the study. All participants were subjected to detailed history taking, anthropometric measurements including weight, height and waist circumference, full clinical examination and laboratory investigations including serum 25[OH]vitamin D3, FSG, HbA1c, serum insulin, and CRP.HOMA-IR was calculated using FSG and serum insulin values
Results: The mean serum concentration of 25[OH] vitamin D3 was significantly lower in type 2 diabetics compared to controls [2.91 +/- 4.20 ng/ml, 12.04 +/- 7.74 respectively] [p<0.001]. There was a significant increase in BMI, WC, FSG, HbA1c, serum insulin, and HOMA-IR in type 2 diabetics compared to controls [p<0.05]. A statistical significant negative correlation was found between 25[OH] vitamin D3 level and the following parameters: BMI [r=-0.584, p<0.001], WC [r=-0.233, p=0.027], FSG [r=-0.735, p<0.001], HbA1C [r=-0.387, p<0.001], HOMA-IR [r=-0.729, p<0.001], serum insulin [r=-0.272, p=0.010]. Meanwhile, 25[OH] vitamin D3 did not significantly correlate with the proinflammatory marker CRP [r=-0.126, p=0.238]
Conclusion: Subjects with type 2 DM have low 25[OH] vitamin D[3] level compared to healthy normal individuals. The negative association of 25[OH] vitamin D3 with glycemic control and its irrelevance to the prionflammatory markers suggest that vitamin D may be an important determinant in the pathogenesis of type 2 DM. Hence cautious Vitamin D supplementation may have a therapeutic potential in prevention and management of Type 2 DM
Subject(s)
Humans , Male , Female , Adult , Middle Aged , Aged , Vitamin D/blood , Insulin Resistance , Blood Glucose , Biomarkers , C-Reactive Protein , InflammationABSTRACT
In order to determine the direct of aflatoxin B1 on the transcriptional activity in cow liver, RNA polymerase was solubilized from the chromatin and each of the chromatin, eolubilized enzymes, deoxyribonucleoprotein [DNP] and CT-DNA was pre incubated with AFB1 overnight at 4 C before assaying the transcriptional activity. Aflatoxin B1 inhibited the [3H] UMP incorporation in a dose dependent manner and the effect was higher in the Mg2 activated RNA polymerase than the Mn2+ activated form. The inhibitory effect was more pronounced on the solubilized enzyme than the chromatin bound suggesting a direct effect at the enzyme level. On the other hand incubating CT DNA or DNP with aflatoxin reduced the transcriptional capacity with higher level on the Mg2+ activated RNA polymerases. The results suggest that AFB1 inhibits the transcriptional activity in cowliver at both the enzyme and template levels