Memorial University of Newfoundland

About: Memorial University of Newfoundland is a education organization based out in St. John's, Newfoundland and Labrador, Canada. It is known for research contribution in the topics: Population & Context (language use). The organization has 13818 authors who have published 27785 publications receiving 743594 citations. The organization is also known as: Memorial University & Memorial University of Newfoundland and Labrador.

Nutraceuticals and functional foods: Whole versus processed foods

Abstract: The importance of functional foods, nutraceuticals and other natural health products has been well recognized in connection with health promotion, disease risk reduction and reduction in health care costs. Whole foods such as whole grains as well as skins and processing by-products of foods often serve as a concentrated source of components with health beneficial effects. In most cases, processing negatively affects the bioactive components of functional foods and nutraceuticals. Therefore, minimally processed products better serve the health conscious consumers.

The volcanic stratigraphy and petrogenesis of the Oman ophiolite complex

Abstract: The volcanic stratigraphy and trace element geochemistry of the Oman ophiolite complex indicate a multistage magmatic origin comprising: (1) magmatism due to sea-floor spreading in a marginal basin; (2) magmatism associated with discrete submarine volcanic centres or seamounts; (3) magmatism associated with crustal uplift and rifting; and (4) magmatism associated with continent-arc collision. Trace element petrogenetic modelling is used to investigate the nature of the mantle source region and the partial melting and fractional crystallization history for each magmatic event. The petrogenetic pathway for the ‘sea-floor spreading’ lavas requires a high degree of melting of a mantle that was depleted in incompatible elements prior to subduction but subsequently selectively enriched in certain elements (mostly LIL elements and H2O) from an underlying subduction zone; it also requires magma mixing in an ‘open system’ magma chamber prior to eruption. The ‘seamount’ lavas were probably derived by a similar degree of partial melting of a similar source, but fractional crystallization was restricted to smaller high-level magma chambers. The ‘rifting’ lavas were derived from a mantle source that was more depleted than the ‘seamount’ lavas prior to subduction but which was later modified by a larger subduction zone component. The ‘syn-collision’ lavas were however derived from an enriched mantle source, which probably underlay the passive continental margin rather than the marginal basin complex. Results such as these may provide considerable insight into the petrogenetic changes accompanying the transitions from spreading to arc volcanism in a supra-subduction zone setting.

Importance of insoluble-bound phenolics to antioxidant properties of wheat.

Abstract: Two commercial samples of soft (70% Canadian Eastern soft red spring and 30% Canadian Eastern soft white winter) and hard (90% Canadian western hard red spring and 10% Canadian Eastern hard red winter) wheats were used to obtain different milling fractions. Phenolics extracted belonged to free, soluble esters and insoluble-bound fractions. Soluble esters of phenolics and insoluble-bound phenolics were extracted into diethyl ether after alkaline hydrolysis of samples. The content of phenolics was determined using Folin−Ciocalteu's reagent and expressed as ferulic acid equivalents (FAE). The antioxidant activity of phenolic fractions was evaluated using Trolox equivalent antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power, oxygen radical absorbance capacity, inhibition of oxidation of human low-density lipoprotein cholesterol and DNA, Rancimat, inhibition of photochemilumenescence, and iron(II) chelation activity. The bound phenolic content in the bran fraction was 11.3 ± ...

Carotenoid Pigments in Seafoods and Aquaculture

Abstract: Color plays a major role in the overall acceptability of food products. It is considered one of man's basic experiences that a particular foodstuff has to be of a distinct color in order to be edible. The color of a seafood is the first characteristic noted by the consumer and is directly related to the subsequent acceptance or rejection of it. Carotenoids contribute to the yellow, orange, and red colors of the skin, shell, or exoskeleton of aquatic animals. Indeed, they are the most widespread pigments found in nature, as they occur in bacteria, yeasts, mold, all green plants, and many animals, and therefore various functions have been attributed to them. From anthropocentric consideration, the most significant aspect of carotenoids is the color they impart to our food and environment. In animals, the carotenoids are also associated with reproductive organs and hence the hatching success and survival of alevins.