Effects of the AD libitum consumption of ethanol on the serum lipids metabolites and on some serum biometals studied on an animal model

Ethanol consumption influences the lipid, electrolyte, carbohydrate as well as the protein metabolisms in humans. Experimental studies with ethanol administration in laboratory animals revealed metabolic changes similar to those in humans. This experimental study was performed on Wistar strain rats divided in three groups: one control C and two experimental ones, i.e. Ei _ with occasional alcohol consumption and E2 - with chronic consumption. At the end of the experiment (30 days) the animals were killed and blood samples were collected for biochemical determinations. Serum lipid mtabolites (HDL-cholesterol, LDL-cholesterol, triglycerides) and the concentration of some serum metals (Na, K, Ca, Mg, Fe) were determined. The obtained results showed homeostatic changes with physiological and physiopathological implications. One can conclude that chronic ethanol consumption affects more significantly the serum lipids and metals homeostasis than the occasional one

Student's health and diet habits in Faculty of Food Products Technology from Timisoara, Romania

Our study followed the student’s health and habits diet using some nutritional questionnaires for students at the Faculty of Food Products Technology, Timisoara Romania. The students that took part of the present study had between 20 and 24 years old, boys and girls, and participated as volunteers. With the persented questionnair we tried to analyzed some nutritional and diet aspects such as: weight, body mass index, body shape perception; health status and diet habits; physical activity and student’s perception; and the knowledge about the basis of human nutrition. The results of the questionnaires were presented graphically as percent values. As results of the questionnaires, the girls students are preoccupied of weight and body shape perception with a big trend to be very skinny and thin. The boys students are also interested of their weight and body shape but their goals are to be skinny but to have well outlined muscles. Also, most of the students replace vegetables and fruits with snacks or sweets, and most of them do not drink enough liquids. Questioned students know that sport and physical activity is very good for having a nice body shape and have a good health status, but only a few of them practice some physical sports. Between macronutrients intake, micronutritents intake and optimal energy level there were no healthy nutrition correspondence. Having these results in view, and comparing these results with older similar results of the same questionnaire (2008), we can observe that in the last years the nutritional basic knowledge is improved, and students try to eat properly. Also, the health status, as they report, is improved for students in campus and students that live together with their family

Physico-Chemical Evaluation of Honey Fortified with Oleaginous Seeds

This research followed to achieve some natural-fortified food, based on honey and oleaginous fruits. Honey and oleaginous fruits are extremely valuable for human diet. With their rich nutrient content, new products obtained by mixing honey with seeds may be considered both traditional food with high nutritional value as well as fortified food. The samples were constituted from acacia flowers honey bought directly from the producer, to which were added various quantities of oleaginous fruits (seeds). Thus, we obtained 3 different types of fortified honey, using pumpkin seeds, sunflower seeds and hemp seeds. Samples obtained were stored in appropriate conditions. From these samples, were made analytical tests: ascorbic acid and humidity

Orange and lemon peel powders as a bioelement source

The purpose of this paper was to evaluate the concentration of some bioelements from citrus peel powder. Peels powder was obtained by drying and grinding citrus peels as a by-product resulting after the preparation of some natural juices. The results obtained by atomic absorption spectrometry of Na, K, Ca, Mg, Fe, Mn, Zn and Cu, shows that the powders taken into the study contain important amounts of essential mineral elements, especially Ca and K (159-182 mg/100g, respectively 211-218 mg/100g) and also appreciable contents of Mg (15.3-23.4 mg/100g), Fe (18.1-34.1 mg/100g), Zn (9.34-11.8 mg/100g), Na (8.75-12.8 mg/100g), Cu (1.27-3.71 mg/100g) and Mn (1.32-2.03 mg/100g). The concentration of the analyzed mineral bioelements shows, in general, the following decreasing trend: K> Ca> Fe> Mg> Zn> Na> Cu> Mn

Dried figs as sources of essential microelements

The paper aims to determine the concentration of some microelements essential in cardiovascular sistem health from dried figs and evaluate their mineral intake. The concentrations of Fe, Mn, Zn and Cu were determined from samples of dried figs from the local trade, imported from different countries in the Mediterranean areas. The results obtained, by flame atomic absorption spectrometry (FAAS) method, show that these fruits contain important quantities of essential microelements, depending on fig providers: 22.1 - 32.5 mg/kg Fe, 4.14 - 12.73 mg/kg Mn, 4.53 - 10.20 mg/kg Zn and 3.95 - 9.16 mg/kg Cu. The analytical results obtained allowed the evaluation of the mineral intake of these fruits for men and women aged between 19 - 50 years. Thus, a consumption of 40 g of dried figs covers a large part of the need for microelements, as follows: 13.99% Fe, 13.39% Mn, 2.83% Zn and 28.07% Cu - for men and 6.22% Fe, 17.11% Mn, 3.89% Zn and 28.07% Cu - for men. These results show that the dried figs analyzed could be considered as sources with some essential microelements, especially in terms of Cu, Mn and Fe

Medicinal plants - important source of essential microelements

The purpose of this paper was to evaluate the concentration of some essential microelements (Fe, Mn, Zn and Cu) from the leaves of two plants: stinging nettle (Urtica dioica) and sage (Salvia officinalis), species of plants with multiple uses in the food and medical field due to their high content of compounds with beneficial action for organisms. Samples were obtained by washing, drying and calcination of fresh leaves. The results obtained by atomic absorption spectrometry regarding Mn, Fe, Zn and Cu concentration in sage and nettle leaves shows that the samples contains important amounts of essential microelements, Cu (1.72-1.87 mg/g), Fe (25.43-65.67 mg/g), Mn (7.86 – 9.30 mg/g), Zn (54.61 – 73.12 mg/g). The appreciable contents of essential microelements recommend the use of these plants as a supplementary source of essential elements

Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype

The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by adding of dry apple peels The apples are fruits with a rich content of ascorbic acid, and biominerals, and also have a high content of antioxidants. Our work has focused on evaluation of the sensory characteristics, biochemical, and nutritional characteristics a type of sausage obtained by adding of dry apple peels (sausage DAP). Sensory examination was performed by analyzing the appearance, texture and taste. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added dry apple peels) were: the content of humidity (%), ash (%), soduim chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausage obtained by adding of dry apple peels – sausages DAP) can be included in the category of secure products of consuming. This prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too

The Main Physical-Chemical Characteristics of Smoked Sausage

The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemical examination highlighted the content of moisture, fat, sodium chloride, nitrites and easy hydrolyzed nitrogen. Water content was under the maximum admitted limit of 58%. Medium fat value was 32.24%, by 5.76% under the 38% maximum limit. Medium sodium chloride content was 2.1%, under the maximum admitted limit of 3%. Easy hydrolyzed nitrogen registered a medium value of 26.71 mg NH3/100g product under the 45% maximum admitted limit. Nitrites content was 5.18 ppm, under the 7 ppm imposed limit. </p