THE EFFECT OF FOUR WEEKS HIIT TRAINING WITH THE USE OF L-CARNITINE ON FAT PERCENTAGE OF TRAINED OVERWEIGHT WOMEN

The change in phenotype of adipose tissue as a result of practice is a new theory that has recently been proposed and its cell-molecular mechanism is under investigation. The aim of this study was to investigate the effect of high-intensity interval associated with consumption of L-Carnitine on body composition factors in the selective Orexin hormone. The population was trained overweight women, 25 to 35, and out of which, 40 persons voluntarily participated in the study and were divided randomly into 4 groups of 10 people of L-Carnitine, placebo, HIIT and placebo, HIIT L-carnitine. For the sports background and non-suffering of disease, a questionnaire was used. After explaining on implementing the protocol, measuring body composition and blood samples were conducted. Next, the subjects were participated in an intense training programme (with a maximum power) during 12 sessions. Each of the exercise includes a 10-minute warm-up and then a repeated 10 times for 30 seconds and, then, cool down was performed in 5 to 10 minutes. Forty-eight hours after the last training session, the necessary measurement of body composition and blood samples were conducted and data were analyzed using SPSS software and statistical methods. Four weeks of taking L-carnitine, HIIT training with placebo and with L-Carnitine has a significant effect on the percentage of body fat in overweight trained women. Four weeks of HIIT training with L-Carnitine had a significant effect on the percentage of body fat.  Article visualizations

Physical Properties and Chemical Composition of Pistacia atlantica subsp. kurdica (Zohary) Rech. F. gum: Effect of Geographical Region and Tree Gender

Pistacia atlantica subsp. kurdica (PAK) is one of three species in Iran and is indigenous to Kurdistan province. The aim of this reaserch was survey of the chemical composition and physical properties of oleoresin gum extracted from different gender of trees in six regions of Kurdistan province (Armardeh, Kanisoor, Marivan, Dezli, Hawraman and Sarvabad). Principal component analysis (PCA) assisted in analyzing the dependence of geographical regions and tree gender with the variations of chemical components of gum. Significant differences (P < 0.05) were observed in the surface tension, interfacial tension and intrinsic viscosity contents according to gender and geographic region. Spearman rank correlation coefficient results showed significantly positive and negative correlations between gum chemical components and physical characteristics. According to the obtained results and also various medical, cosmetic and food applications of oleoresin, when collecting, the separating extracted oleoresins from trees different regions andgenera is necessary

Physical Properties and Chemical Composition of Pistacia atlantica subsp. kurdica (Zohary) Rech. F. gum: Effect of Geographical Region and Tree Gender

Pistacia atlantica subsp. kurdica (PAK) is one of three species in Iran and is indigenous to Kurdistan province. The aim of this reaserch was survey of the chemical composition and physical properties of oleoresin gum extracted from different gender of trees in six regions of Kurdistan province (Armardeh, Kanisoor, Marivan, Dezli, Hawraman and Sarvabad). Principal component analysis (PCA) assisted in analyzing the dependence of geographical regions and tree gender with the variations of chemical components of gum. Significant differences (P < 0.05) were observed in the surface tension, interfacial tension and intrinsic viscosity contents according to gender and geographic region. Spearman rank correlation coefficient results showed significantly positive and negative correlations between gum chemical components and physical characteristics. According to the obtained results and also various medical, cosmetic and food applications of oleoresin, when collecting, the separating extracted oleoresins from trees different regions andgenera is necessary

Specific migration of Bisphenol-A Diglycidyl Ether (BADGE) and its derivatives in four different temperatures in epoxy lacquer

      Migration of compounds from packaging materials is one of the most important aspects of food safety. Epoxy resins have been in inner coatings of food cans since the 1960s. These resins can be produced from Bisphenol-A Diglycidyl Ether (BADGE) that is also utilized as a starter. Migration of potentially toxic compounds in epoxy resins used for commercial cans is a very important food safety issue. Residual BADGE from epoxy coating can be hydrolyzed and chlorohydrolysed into two degradation products, which correspond to its first and second hydrolysis and chlorohydrolyse products. Specific migration of these compounds was evaluated in two water-based food stimulants: %3 acetic acid and %15 ethanol at various temperatures (-6, 5, 25 and 40 ̊C) during 10 days. Solid Phase Extraction (SPE) was used to fortify analysts. A flourimetric-detection RP-HPLC was applied to separation and quantification of BADGE, its hydrolysis and chlorohydroxy derivatives. The EU has adjusted the specific migration limit of these compounds in food due to migration from can coatings. Higher levels of migration were found in 15% ethanol than 3% acetic acid. The results illustrated that decreasing of temperature up to –6 ̊C was increased migration. The highest concentration was observed in BADGE.H2O up to 0.9 mg/Kg. Migration of these compounds takes place in food stimulants; the amounts were lower than exceeding EU limits

Chemical composition and thermal properties of Pistacia atlantica subsp. Kurdica gum

Abstract Pistacia atlantica subsp. Kurdica (PAK) is distributed throughout the Zagros Mountains and is indigenous to Kurdistan province in western Iran. This study focused on the composition and thermal properties of gum extracted from female and male trees from six regions of Kurdistan province. Significant differences were detected in the total protein, total ash, total carbohydrate and monosaccharaide contents according to gender and geographic region, but no significant difference was found for moisture content. Analysis of the monosaccharide composition using HPLC showed the presence of arabinose, galactose, glucose, rhamnose and xylose. Significant differences were observed for the amino acid contents of the various PAK gum samples. The most abundant amino acids were glutamic acid, aspartic acid, serine, proline and histidine; however, the relative proportions of amino acids varied considerably between samples. The results indicate that the volatile components (VoC) were significantly different between samples according to gender and region, with the predominant VoC being α-Pinene. The results of thermogravimetric analysis showed that the onset of the initial and main decomposition of the samples was at 80 °C and above 240 °C, respectively. The differential scanning calorimetry results showed that nearly all gum samples included two glass transition temperatures and heat capacity values and that nearly all of the values for the female gum samples were lower than for the male samples

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 &#181;m engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected