In the early 1980’s, the Japanese were the
first to recognize dairy components as
having significant contributions to
“physiologically functional foods.” Since
then there has been an increasing number of
investigations that have supported this view.Current evidence for the health benefits of
most dairy foods and dairy components is
based primarily on in vitro and in vivo
animal studies. Human clinical studies are still needed in
Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học Critical Care giúp cho các bạn có thêm kiến thức về ngành y học đề tài: Ginseng leaf-stem: bioactive constituents and pharmacological functions...
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases....
In food matrices, bioactivity of polyphenols like all dietary antioxidants in the human body,
depends firstly on their bioaccessibility (i.e. the release from the food matrix) and
bioavailability (i.e. absorbable fraction that can be used for specific physiological functions in
organs). Polyphenols of comparatively high bioavailability include isoflavonids (absorption
cover 50%, Bohn, 2010), while e.g. anthocyanins are of very low bioavailability, usually ca.
1.7% (Sakakibara et al., 2009). The prerequisite for bioavailability of any compound is its
bioaccessibility in the gut.
DPP IV has been attributed a large array of functions, some of which are mediated by
its exopeptidase activity. Although it only removes two amino acid residues at the N-terminus
of the peptide, this cleavage can inactivate or modify the activity of regulatory peptides, peptide
hormones, chemokines and neuropeptides. Several excellent DPP IV substrates with high
specificity constants were identified by the in vitro kinetic study of the truncation of bioactive
peptides by DPP IV. In vivo studies e.g.
Calibration is the most important step in bioactive compound analysis. A good Precision
and accuracy can only be obtained when a good calibration procedure is adopted. In the
Spectrophotometric methods, the concentration of a sample cannot be measured directly,
but is determined using physical measuring quantity ‘y’ (absorbance of a solution). An
unambiguous empirical or theoretical relationship can be shown between this quanity and
the concentration of an analyte.
Peptides function as chemical signals between cells of multicellular organ-isms via specific receptors on target cells. Many hormones, neuromodula-tors and growth factors are peptides. Peptide hormones and other
biologically active peptides are synthesized as higher molecular weight pre-cursor proteins (pro-hormones), which must undergo post-translational
modification to yield the bioactive peptide(s).
Cysteine-rich protein 61 (Cyr61/CCN1) is an angiogenic
factor and a member of a family of growth factor-inducible
immediate-early genes with functions in cell adhesion, pro-liferation and differentiation.We investigated the regulatory
mechanisms and signaling pathways involved inCyr61/
CCN1gene activation in smoothmuscle cells.Treatment of
these cells with sphingosine 1-phosphate (S1P), a bioactive
lysolipid, increased rapidly but transiently the expression of
theCyr61/CCN1gene at both themRNAandprotein levels....
A rye kernel contains large amounts of important dietary ﬁ bre
components combined with other bioactive compounds, which
have numerous positive functions for our health and well-being.
Rye contains both soluble and insoluble dietary ﬁ bre. The main
dietary ﬁ bre component in rye is the partly soluble arabinoxylan.
In bread making, the cell wall polysaccharides in rye have a
profound effect on the rheological properties of dough and bread.
The macronutrients in rye are the same as in other cereals: starch,
dietary ﬁ bre, and protein.