THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

XI. STRATEGIES FOR IMPROVING DIABETES CARE D iabetes is a chronic illness that requires continuing medical care and patient self-management education to prevent acute complications and to reduce the risk of long-term complications. Diabetes care is complex and requires that many issues, beyond glycemic control, be addressed. A large body of evidence exists that supports a range of interventions to improve diabetes outcomes. These standards of care are intended to provide clinicians, patients, researchers, payors, and other interested individuals with the components of diabetes care, treatment goals, and tools to evaluate the quality of care. While individual preferences, comorbidities, and other patient factors may require modification of goals, targets that are desirable for most patients with diabetes are provided. These standards are not intended to preclude more extensive evaluation and management of the patient by other specialists as needed. For more detailed information, refer to Bode (Ed.): Medical Management of Type 1 Diabetes (1), Burant (Ed): Medical Management of Type 2 Diabetes (2), and Klingensmith (Ed): Intensive Diabetes Management (3). The recommendations included are diagnostic and therapeutic actions that are known or believed to favorably affect health outcomes of patients with diabetes. A grading system (Table 1), developed by the American Diabetes Association (ADA) and modeled after existing methods, was utilized to clarify and codify the evidence that forms the basis for the recommendations. The level of evidence that supports each recommendation is listed after each recommendation using the letters A, B, C, or E.

Standards of Medical Care in Diabetes

Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction

Dietary fiber intake provides many health benefits. However, average fiber intakes for US children and adults are less than half of the recommended levels. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. Prebiotic fibers appear to enhance immune function. Dietary fiber intake provides similar benefits for children as for adults. The recommended dietary fiber intakes for children and adults are 14 g/1000 kcal. More effective communication and consumer education is required to enhance fiber consumption from foods or supplements.

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Health benefits of dietary fiber

The biological properties of dietary polyphenols are greatly dependent on their bioavailability that, in turn, is largely influenced by their degree of polymerization. The gut microbiota play a key role in modulating the production, bioavailability and, thus, the biological activities of phenolic metabolites, particularly after the intake of food containing high-molecular-weight polyphenols. In addition, evidence is emerging on the activity of dietary polyphenols on the modulation of the colonic microbial population composition or activity. However, although the great range of health-promoting activities of dietary polyphenols has been widely investigated, their effect on the modulation of the gut ecology and the two-way relationship "polyphenols ↔ microbiota" are still poorly understood. Only a few studies have examined the impact of dietary polyphenols on the human gut microbiota, and most were focused on single polyphenol molecules and selected bacterial populations. This review focuses on the reciprocal interactions between the gut microbiota and polyphenols, the mechanisms of action and the consequences of these interactions on human health.

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Benefits of polyphenols on gut microbiota and implications in human health.

Currently, importance of natural products is being revitalized to alleviate various health discrepancies. The link between health and diet is well documented and the consumers' trend reflects conscience towards their dietary habits. Probing these links has led to the emergence of functional, nutraceuticals and pharma foods, now taking hold over global nutrition market. Phytochemicals in diet could provide protection against several threats like free radical formation, degenerative disorders and lifestyle related diseases but still role of array of active ingredients should be unveiled. The review is intended to focus on rich phytochemistry of Morus alba L., its antioxidant potential, inhibition of LDL oxidation, neurodegenerative disorders and mode of action in boosting skin tone. It has a unique nutritional profile containing proteins, phenolics, flavonoids and anthocyanins that enhances its significance as promising nature's functional tonic. Chemistry of mulberry leaves enumerate that it contains some antimicrobial agents like kuwanon G and leachianone etc. Mulberry extracts or components especially flavonoids i.e. quercetin, rutin and isoquercitrin scavenge free radicals showing potential against oxidative stress. Presence of prenylated flavonoids further strengthened its antioxidant claims. Additionally, these antioxidants provide cardiovascular protection as these inhibit LDL oxidation and thus atherosclerosis. Likewise, some other components such as 1-deoxynojirimycin (DNJ) and Moran 20K have been reported to be effective against hyperglycemia and lipid peroxidation in diabetics. Mulberry leaves as protein source in food formulations and neuroprotective functions can be used against neurodegenerative disorders such as Alzheimer and Parkinsonism. Furthermore, it also demands special consideration to improve skin tone. Chemopreventive potential has been highlighted in some studies but still researchers should pay attention to validate the findings to enhance meticulousness.

Morus alba L. nature's functional tonic

The current practice of introducing phytochemicals to support the immune system or fight against diseases is based on centuries old traditions. Nutritional support is a recent advancement in the domain of diet-based therapies; green tea and its constituents are one of the important components of these strategies to prevent and cure various malignancies. The anti-carcinogenic and anti-mutagenic activities of green tea were highlighted some years ago suggesting that it could reduce the prevalence of cancer and even provide protection. The pharmacological actions of green tea are mainly attributed to polyphenols that includes epigallocatechin-3-gallate (EGCG), epicatechin, epicatechin-3-gallate, epigallocatechin. Green tea and its components effectively mitigate cellular damage arising due to oxidative stress. Green tea is supposed to enhance humoral and cell-mediated immunity, decreasing the risk of certain cancers, and may have certain advantage in treating inflammatory disorders. Much of the cancer chemopreventive properties of green tea are mediated by EGCG that induces apoptosis and promotes cell growth arrest, by altering the expression of cell cycle regulatory proteins, activating killer caspases, and suppressing nuclear factor kappa-B activation. Besides, it regulates and promotes IL-23 dependent DNA repair and stimulates cytotoxic T cells activities in a tumor microenvironment. It also blocks carcinogenesis by modulating the signal transduction pathways involved in cell proliferation, transformation, inflammation and metastasis. The review is intended to highlight the chemistry of green tea, its antioxidant potential, its immunopotentiating properties and mode of action against various cancer cell lines that showed its potential as a chemopreventive agent against colon, skin, lung, prostate, and breast cancer.

Green Tea : Nature's Defense against Malignancies

Proteins are essential component of diet performing multifarious role in human body. Present project was an attempt to extract and characterize legumes protein isolates for their functional properties. Four different legumes i.e. cowpea, pigeon pea, peas and mungbean were evaluated for protein content, functional properties and their ability to improve nutritional quality of foods. Cowpea exhibited maximum protein content 27.88±1.95% followed by mungbean, peas and pigeon pea. As for as functional properties are concerned, cowpea protein isolates showed highest bulk density 0.71±0.05 g/cm however, maximum 3 protein solubility 82±4.97 was observed in pea protein isolates. Maximum water and oil absorption capacity 163±10.05, 168±11.72% was observed in mungbean and pigeon pea protein isolates, respectively. Likewise different legumes protein isolates showed significant results for emulsifying, foaming and gelling properties.

Nutritional and Functional Properties of Some Promising Legumes Protein Isolates

Tomato (Solanum lycopersicum) is one of the most essential herbaceous plants that have been probed against various life sight related disorders owing to array of phytochemicals. It is important source of vitamin C, potassium, folic acid, and carotenoids, such as lycopene. Carotenoids are the pigments synthesized during fruit ripening and responsible for the final red color of the tomato. Consumption of tomato and tomato-based products contribute to the absorption of carotenoids and lycopenes in human serum. Lycopene is chemically acyclic carotene with 11 conjugated double bonds, normally in transconfiguration while isomerization occur in blood plasma for its better absorption. It has ability for adenosine deaminase inhibition that plays important role in the regression of tumor. Tomato also contain other active compounds, namely, neoxanthin, lutein, α-cryptoxanthin, α-carotene, β-carotene, cyclolycopene, and β-carotene 5, 6-epoxide. These components provide synergistic effect against various threats but still need further attention of the researchers. Both in vitro and in vivo studies have elucidated the potential of tomato against variety of metabolic syndromes. Latest research highlights the relationship between consuming tomato and its products with reduced risk of various maladies like obesity, hyperglycemic and hypercholesterolemic attributes, cardiovascular disorders, and cancer insurgences. Moreover, tomato and its bioactive components hold potential to become effective modules in diet-based regimens; however, integrated research and meta-analysis are still required to enhance meticulousness.

Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review

Summary Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the b-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.

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Masood Sadiq Butt

Papers

Morus alba L. nature's functional tonic

Green Tea : Nature's Defense against Malignancies

Nutritional and Functional Properties of Some Promising Legumes Protein Isolates

Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review

Xylanases and Their Applications in Baking Industry