Practical guidance for food consumption to prevent cardiovascular disease

Abstract not available.Paul J. Nestel, Lawrence J. Beilin, Peter M. Clifton, Gerald F. Watts, Trevor A. Mor

Retention of B-carotene in boiled, mashed orange-fleshed sweet potato (In: After Processing: The Fate of Food Components)

Complementary to an efficacy trial carried out under the vitamin A for Africa Partnership, the retention of ?-carotene in boiled, mashed orange-fleshed sweet potato (OFSP), variety Resisto, was evaluated. The OFSP contained almost exclusively trans-?-carotene. Studies were done to establish and evaluate the analytical procedure and to assess the natural variability of the ?-carotene content of OFSP. Because it was more efficient than other solvents, tetrahydrofuran:methanol (1:1) was chosen for extraction. The high-performance liquid chromatographic method established showed good reproducibility. No loss of ?-carotene was observed in chopped/grated raw OFSP allowed to stand for 4 h, indicating that it was not prone to enzymatic oxidation. The ?-carotene content of medium-sized OFSP from the same harvest batch ranged from 132 to 194 ?g/g. True retention (TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. TR was 92% when medium-sized OFSP covered with water was boiled for 20 min in a pot with the lid on; without the lid, boiling took 30 min and TR was 88%. When OFSP of different sizes were boiled 30 min, covered with water in a pot with the lid on, TR was 70–80%. Although degradation occurred, the ?-carotene content of boiled/mashed OFSP was still substantial

Relationships between cholesterol efflux and high-density lipoprotein particles in patients with type 2 diabetes mellitus

10.1016/j.jacl.2011.06.016Journal of Clinical Lipidology56467-47