Preserving Healthy Bones
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From: ironjustice on 26 Jun 2008 11:07 "Potent effect on bone metabolism and prevention of the deterioration in bone mass" Dried plums offer natural antioxidant alternatives for sausages By Stephen Daniells 26-Jun-2008 - Antioxidant-rich dried plums may be a natural alternative to synthetic preservatives for processed meats, suggests research from the Americas. Formulation of pre-cooked pork sausages with a puree of dried plums were liked by consumers just as much as sausages made with the synthetic antioxidant BHA and BHT, according to research published in this month's Journal of Food Science. Moreover, the puree did not adversely affect the flavour profile of the sausages when used at a concentration of three per cent, report researchers from the University of Oriente in Venezuela and Texas A&M University. Interest is growing in plant-derived food additives as replacements to synthetic antioxidants like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) to slow down the oxidative deterioration of food. Indeed, according to Frost and Sullivan, the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts (particularly rosemary), tocopherols (vitamin E) and ascorbates (vitamin C) are growing, pushed by easier consumer acceptance and legal requirements for market access. The new research, funded by the California Dried Plum Board and Texas AgriLife Research, suggests that purees of dried plum, or dried plum mixed with apple, may be used as food ingredients in ready-to-eat meat products, like pre-cooked pork sausages, roast beef and ham. Typically, the oxidative deterioration of meat and meat products is caused by the degradation reactions of fats and pigments. Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture. Sausage formulation The researchers, led by Professor Jimmy Keeton from Texas A&M, prepared pork sausages using raw pork pate with no antioxidant (control), dried plum puree (three or six per cent), dried plum and apple puree (three or six per cent), or 0.02 per cent BHA/BHT. The sausages were refrigerated, or cooked, vacuum packed and refrigerated, or cooked, vacuum packed and frozen (minus 20 degrees Celsius). Keeton and co-workers report that both levels of the dried plum were as effective as the synthetic antioxidants in the cooked and refrigerated and frozen sausages. Moreover, the higher concentration was more effective than BHA/BHT for retarding lipid oxidation in the refrigerated meat. Characteristics The colour of the sausages was affected by the inclusion of the plum, with decreased redness observed with the six per cent concentration, and an increased yellowness for both dried plum and dried plum and apple puree at six per cent. A panel of trained testers noted changes to the flavour of the sausages, with increases in sweetness, and decreases in saltiness and bitterness. A masking of cooked pork fat, spicy/peppery, and sage flavours was also documented. "Overall, pork sausage with three per cent dried plum puree or dried plum and apple puree was as acceptable to consumers as the control or those patties with BHA/BHT," wrote the researchers. "Inclusion of three per cent dried plum puree was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties," they concluded. Healthy bonus The use of such natural additives has the extra advantage of the health benefits associated with the extracts. Research from Oklahoma reported that the dried fruit has potential as a functional food ingredient since results from a rat study reported a potent effect on bone metabolism and prevention of the deterioration in bone mass (Bone, Dec. 2006, Vol. 39, pp. 1331-1342). Source: Journal of Food Science June 2008, Volume 73, Issue 5, Page H63-H71, doi: 10.1111/j. 1750-3841.2008.00744.x "Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage" Authors: M.T. Nunez de Gonzalez, R.M. Boleman, R.K. Miller, J.T. Keeton, and K.S. Rhee Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/4rq595 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk
From: ironjustice on 26 Jun 2008 12:56 On Jun 26, 8:07 am, "ironjust...(a)aol.com" <ironjust...(a)aol.com> wrote: The use of such natural additives has the extra advantage of the health benefits associated with the extracts. Research from Oklahoma reported that the dried fruit has potential as a functional food ingredient since results from a rat study reported a potent effect on bone metabolism and prevention of the deterioration in bone mass (Bone, Dec. 2006, Vol. 39, pp. 1331-1342). ---------------------------------------------------- "Fruit extract was comparable with glibenclamide" JOURNAL OF HEALTH SCIENCE Vol. 52 (2006) , No. 3 283-291 Anti-Diabetic Activity of Fruits of Terminalia chebula on Streptozotocin Induced Diabetic Rats Gandhipuram Periasamy Senthil Kumar1), Palanisamy Arulselvan1), Durairaj Sathish Kumar1) and Sorimuthu Pillai Subramanian1) 1) Department of Biochemistry and Molecular Biology, University of Madras, Guindy Campus (Received February 10, 2006) (Accepted March 21, 2006) The present study was aimed to evaluate the anti-diabetic potential of Terminalia chebula (T. chebula) fruits on streptozotocin (STZ)- induced experimental diabetes in rats. Oral administration of ethanolic extract of the fruits (200 mg/kg body weight/rat/day) for 30 days significantly reduced the levels of blood glucose and glycosylated hemoglobin in diabetic rats. Determination of plasma insulin levels revealed the insulin stimulating action of the fruit extract. Also, the alterations observed in the activities of carbohydrate and glycogen metabolising enzymes were reverted back to near normal after 30 days of treatment with the extract. Electron microscopic studies showed significant morphological changes in the mitochondria and endoplasmic reticulum of pancreatic â cells of STZ-induced diabetic rats. Also, a decrease in the number of secretory granules of â-cells was observed in the STZ-induced diabetic rats and a these pathological abnormalities were normalized after treatment with T. chebula extract. The efficacy of the fruit extract was comparable with glibenclamide, a well known hypoglycemic drug. Key words diabetes, Terminalia chebula, ethanolic extract, carbohydrate metabolism, electron microscope Gandhipuram Periasamy Senthil Kumar, Palanisamy Arulselvan, Durairaj Sathish Kumar and Sorimuthu Pillai Subramanian; "Anti-Diabetic Activity of Fruits of Terminalia chebula on Streptozotocin Induced Diabetic Rats", J. Health Sci., Vol. 52, pp.283-291 (2006) . doi:10.1248/jhs.52.283 JOI JST.JSTAGE/jhs/52.283 Copyright (c) 2006 by The Pharmaceutical Society of Japan -------------------------------------------------------------------------------- Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/4rq595 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > "Potent effect on bone metabolism and prevention of the deterioration > in bone mass" > > Dried plums offer natural antioxidant alternatives for sausages > By Stephen Daniells > > 26-Jun-2008 - Antioxidant-rich dried plums may be a natural > alternative to synthetic preservatives for processed meats, suggests > research from the Americas. > > Formulation of pre-cooked pork sausages with a puree of dried plums > were liked by consumers just as much as sausages made with the > synthetic antioxidant BHA and BHT, according to research published in > this month's Journal of Food Science. > > Moreover, the puree did not adversely affect the flavour profile of > the sausages when used at a concentration of three per cent, report > researchers from the University of Oriente in Venezuela and Texas A&M > University. > > Interest is growing in plant-derived food additives as replacements to > synthetic antioxidants like butylhydroxyanisole (BHA) and > butylhydroxytoluene (BHT) to slow down the oxidative deterioration of > food. > > Indeed, according to Frost and Sullivan, the synthetic antioxidant > market is in decline, while natural antioxidants, such as herb > extracts (particularly rosemary), tocopherols (vitamin E) and > ascorbates (vitamin C) are growing, pushed by easier consumer > acceptance and legal requirements for market access. > > The new research, funded by the California Dried Plum Board and Texas > AgriLife Research, suggests that purees of dried plum, or dried plum > mixed with apple, may be used as food ingredients in ready-to-eat meat > products, like pre-cooked pork sausages, roast beef and ham. > > Typically, the oxidative deterioration of meat and meat products is > caused by the degradation reactions of fats and pigments. Oxidation > processes in food can lead to organoleptic deterioration in taste, > colour and texture. > > Sausage formulation > > The researchers, led by Professor Jimmy Keeton from Texas A&M, > prepared pork sausages using raw pork pate with no antioxidant > (control), dried plum puree (three or six per cent), dried plum and > apple puree (three or six per cent), or 0.02 per cent BHA/BHT. > > The sausages were refrigerated, or cooked, vacuum packed and > refrigerated, or cooked, vacuum packed and frozen (minus 20 degrees > Celsius). > > Keeton and co-workers report that both levels of the dried plum were > as effective as the synthetic antioxidants in the cooked and > refrigerated and frozen sausages. Moreover, the higher concentration > was more effective than BHA/BHT for retarding lipid oxidation in the > refrigerated meat. > > Characteristics > > The colour of the sausages was affected by the inclusion of the plum, > with decreased redness observed with the six per cent concentration, > and an increased yellowness for both dried plum and dried plum and > apple puree at six per cent. > > A panel of trained testers noted changes to the flavour of the > sausages, with increases in sweetness, and decreases in saltiness and > bitterness. A masking of cooked pork fat, > spicy/peppery, and sage flavours was also documented. > > "Overall, pork sausage with three per cent dried plum puree or dried > plum and apple puree was as acceptable to consumers as the control or > those patties with BHA/BHT," wrote the researchers. > > "Inclusion of three per cent dried plum puree was effective as a > natural antioxidant for suppressing lipid oxidation in precooked pork > sausage patties," they concluded. > > Healthy bonus > > The use of such natural additives has the extra advantage of the > health benefits associated with the extracts. Research from Oklahoma > reported that the dried fruit has potential as a functional food > ingredient since results from a rat study reported a potent effect on > bone metabolism and prevention of the deterioration in bone mass > (Bone, Dec. 2006, Vol. 39, pp. 1331-1342). > > Source: Journal of Food Science > June 2008, Volume 73, Issue 5, Page H63-H71, doi: 10.1111/j. > 1750-3841.2008.00744.x > "Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked > Pork Sausage" > Authors: M.T. Nunez de Gonzalez, R.M. Boleman, R.K. Miller, J.T. > Keeton, and K.S. Rhee > > Who loves ya. > Tom > > Jesus Was A Vegetarian!http://tinyurl.com/2r2nkh > > Man Is A Herbivore!http://tinyurl.com/4rq595 > > DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk
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