Lipids in health and disease.

Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review.

1998 국민건강·영양조사 - 계절별 영양조사

The occurrence and incidence of different diseases such as cancer, cardiovascular diseases, obesity, and diabetes may be related to the consumption of high calorie calorie-containing diets combined with sedentary lifestyles. The concept of functional foods first appeared in Japan where it was considered to be a tool to promote health and well-being. In 1992, the Japanese government established a policy of “Foods of Specific Health Uses” (FOSHU). This concept was further developed in Europe within the “Functional Food Science in Europe” (FUFOSE) project supported by the European Commission (EC) and co-ordinated by the International Life Sciences Institute (ILSI). Several interesting points were observed at the end of this project (Bellisle, F., A.T. Diplock, G. Hornstra, B. Koletzko, M. Roberfroid, S. Salminen, et al. 1998. Functional food science in Europe. British Journal of Nutrition 80:1–193; Diplock, A.T., P.J. Agget, M. Ashwell, F. Bornet, E.B. Fern, M.B. Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition 81:S1–S27), including a definition of a functional food as “a food which is demonstrated to positively affect one or more physiological functions, so that it is able to increase the well-being and/or to reduce the risk to suffer a disease” (Diplock, A.T., P.J. Agget, M. Ashwell, F. Bornet, E.B. Fern, M.B. Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition 81:S1–S27). This definition implies that a functional food must maintain the shape of the food (thereby excluding pills and capsules) and that the functional food must impart a physiological effect following consumption that is above and beyond any observed nutritional effects.

Extraction and Characterization of Bioactive Compounds with Health Benefits from Marine Resources: Macro and Micro Algae, Cyanobacteria, and Invertebrates

Hurdle technology: A novel approach for enhanced food quality and safety – A review

Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures.

The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population. A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system. The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41–79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments. Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.

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The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors.

Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.

Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p

Danijela Vranić

Papers

Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures.

The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors.

Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.

Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

Zinc and magnesium in different types of meat and meat products from the Serbian market.