Alternatywne źródła białka w żywieniu człowieka

Stale zwiększająca się liczba ludności świata powoduje konieczność zapewnienia odpowiedniej ilości pożywienia. Obecnie ponad miliard osób na świecie głoduje. Jednym z rozwiązań narastającego problemu głodu jest zwiększenie produkcji żywności w skali globalnej, co wiąże się z wieloma problemami ekonomicznymi. Zaspokojenie potrzeb żywieniowych populacji ludzkiej wymaga zatem poszukiwania niekonwencjonalnych źródeł składników pokarmowych, w tym białka. Obiecującą alternatywą są przede wszystkim białka owadów jadalnych i organizmów morskich. Mają duży potencjał jako komponent diety z uwagi na wysoką wartość odżywczą, zawartość pełnowartościowego białka, tłuszczu, składników mineralnych i witamin. Korzyści wynikające z wprowadzenia na rynek żywności na bazie owadów to także pozytywne aspekty środowiskowe, ekonomiczne i zdrowotne. Aktualnie w większości krajów europejskich, głównym problemem limitującym wykorzystanie owadów w diecie człowieka jest brak akceptacji tego typu żywności oraz jej bezpieczeństwo. Niniejsza praca obejmuje przegląd danych literaturowych dotyczących alternatywnych źródeł białka, w tym owadów jadalnych oraz możliwości ich wykorzystania w żywieniu człowieka

The Effect of the Paleolithic Diet vs. Healthy Diets on Glucose and Insulin Homeostasis: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Recently, the Paleolithic diet became popular due to its possible health benefits. Several, albeit not all, studies suggested that the consumption of the Paleolithic diet might improve glucose tolerance, decrease insulin secretion, and increase insulin sensitivity. Therefore, the aim of this meta-analysis was to compare the effect of the Paleolithic diet with other types of diets on glucose and insulin homeostasis in subjects with altered glucose metabolism. Four databases (PubMed, Web of Sciences, Scopus, and the Cochrane Library) were searched to select studies in which the effects of the Paleolithic diet on fasting glucose and insulin levels, glycated hemoglobin (HbA1c), homeostasis model assessment of insulin resistance (HOMA-IR), and area under the curve (AUC 0–120) for glucose and insulin during the oral glucose tolerance test were assessed. In total, four studies with 98 subjects which compared the effect of the Paleolithic diet with other types of diets (the Mediterranean diet, diabetes diet, and a diet recommended by the Dutch Health Council) were included in this meta-analysis. The Paleolithic diet did not differ from other types of diets with regard to its effect on fasting glucose (standardized mean difference (SMD): −0.343, 95% confidence interval (CI): −0.867, 0.181, p = 0.200) and insulin (SMD: −0.141; 95% CI: −0.599, 0.318; p = 0.548) levels. In addition, there were no differences between the Paleolithic diet and other types of diets in HOMA-IR (SMD: −0.151; 95% CI: −0.610, 0.309; p = 0.521), HbA1c (SMD: −0.380; 95% CI: −0.870, 0.110; p = 0.129), AUC 0–120 glucose (SMD: −0.558; 95% CI: −1.380, 0.264; p = 0.183), and AUC 0–120 insulin (SMD: −0.068; 95% CI: −0.526, 0.390; p = 0.772). In conclusion, the Paleolithic diet did not differ from other types of diets commonly perceived as healthy with regard to effects on glucose and insulin homeostasis in subjects with altered glucose metabolism

Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

Goji berries contain many nutrients and bioactive compounds which allowed to classify them as superfruits. A short description of the fruits is presented together with cultivation requirements. The chemical composition of the berries and their health-promoting properties are described later in this literature review. Based on the available data, their potentially beneficial application in dietary prevention of diseases of affluence, such as diabetes, cardiovascular diseases and cancer, is elaborated. We also refer to the safety of Goji consumption in the context of ingredients potentially harmful for human health, allergic reactions and the interactions with other substances

Effect of pumpkin enriched with calcium lactate on iron status in an animal model of postmenopausal osteoporosis

The homeostasis of calcium (Ca) and iron (Fe) is disturbed during menopause. The present study aimed to determine the effects of Ca-enriched pumpkin on Fe status in ovariectomized rats. A total of 48 female Wistar rats were divided into six groups. One group was fed a standard diet (C), while the other five groups were ovariectomized and fed a standard diet (OVX), a calcium lactate diet (CaL_OVX), calcium lactate-enriched pumpkin (PCaL_OVX), calcium lactate and alendronate (CaL_OVX_B), and calcium lactate-enriched pumpkin and alendronate (PCaL_OVX_B), respectively. The nutritional intervention lasted 12 weeks and rats were euthanized. Tissue samples were collected, and the iron content in the samples was assessed. A comparison of all groups showed a reduction in iron concentrations in femurs, liver, hair, spleen, and kidneys in the ovariectomized groups than in the control group. The PCaL_OVX_B group had a significantly higher blood hemoglobin concentration than the control group. Moreover, spleen and liver Fe concentrations were the highest in PCaL_OVX and PCaL_OVX_B rats among the treated groups and were comparable with the control group. These results indicate that ovariectomy decreases Fe status in rats. Calcium lactate-enriched pumpkin with and without alendronate can increase Fe concentration in liver and spleen in ovariectomized rats

Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products

Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity