Prediction of the Bioavailability of Minerals and Trace Elements in Foods PDF Download

Author: Hilda Wolters
Publisher:
ISBN:
Category :
Languages : en
Pages : 155

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Author: K. Smith
Publisher: CRC Press
ISBN: 9780824778354
Category : Technology & Engineering
Languages : en
Pages : 250

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Book Description
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

Author: K. Smith
Publisher: CRC Press
ISBN: 1000103668
Category : Technology & Engineering
Languages : en
Pages : 485

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Book Description
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

Author: G. F. M. Ball
Publisher: Springer
ISBN: 1489934146
Category : Medical
Languages : en
Pages : 571

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Book Description
Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are being conducted with the object of establishing recommended intakes of vitamins. These recommendations are constantly being changed as new knowledge comes to light. Analytical techniques using physicochemical and microbiological methods have been largely developed to determine the total vitamin content of a food commodity or diet using the most rigorous extraction method commensurate with the stability of the vitamin. The extraction procedures frequently involve prolonged heating of suitably prepared food samples at extremes of pH to liberate vitamins from chemically bound forms in the food matrix or to remove a preponderance of fat from fatty foods. For several vitamins the data obtained by these means grossly overestimate the nutritional value of the food because the human digestive system fails to liberate bound vitamin forms for subsequent absorption by the intestine. This statement is borne out by reports of vitamin deficiency in situations where the dietary supply of vitamin is adequate on the basis of conventional analysis. Various research labora tories are directing their effort toward the estimation of bioavailable vitamin, i. e. the proportion of vitamin in the food which is available for utilization by the body. So far, few data have been published and there are many gaps in the knowledge required to interpret experimental results.

Author: Miguel de la Guardia
Publisher: John Wiley & Sons
ISBN: 1118654366
Category : Technology & Engineering
Languages : en
Pages : 800

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Book Description
Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

Author: World Health Organization
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 368

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Book Description
Issues authoritative recommendations concerning nutritional requirements and safe ranges of intake for nineteen trace elements important to human health. Representing the consensus reached by a large number of international experts, the book aims to give scientists and those responsible for nutrition planning a solid basis for assessing dietary intakes of trace elements, detecting deficiencies and excesses, and recognizing the clinical features of related disorders. Throughout, guidelines and advice respond to greatly expanded knowledge about the significant impact that even subtle differences in trace elements can have on health and disease. The core of the report, which has three parts, provides authoritative recommendations on the nutritional significance, requirements for health, and safe range of daily intakes for nineteen trace elements in three categories. These include essential elements, such as iodine and zinc, probably essential elements, such as manganese and silicon, and potentially toxic elements, such as fluoride, lead, cadmium and mercury, which may also have some essential functions at low levels.

Author: U. Schlemmer
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 530

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Book Description

Author: Elad Tako
Publisher: MDPI
ISBN: 3039283243
Category : Medical
Languages : en
Pages : 208

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Book Description
Dietary trace minerals are pivotal and hold a key role in numerous metabolic processes. Trace mineral deficiencies (except for iodine, iron, and zinc) do not often develop spontaneously in adults on ordinary diets; infants are more vulnerable because their growth is rapid and their intake varies. Trace mineral imbalances can result from hereditary disorders (e.g., hemochromatosis, Wilson disease), kidney dialysis, parenteral nutrition, restrictive diets prescribed for people with inborn errors of metabolism, or various popular diet plans. The Special Issue “Dietary Trace Minerals” comprised 13 peer-reviewed papers on the most recent evidence regarding the dietary intake of trace minerals, as well as their effect on the prevention and treatment of non-communicable diseases. Original contributions and literature reviews further demonstrated the crucial and central part that dietary trace minerals play in human health and development. This editorial provides a brief and concise overview of the content of the Dietary Trace Minerals Special Issue.

Author: de la Guardia
Publisher: John Wiley & Sons
ISBN: 111865434X
Category : Technology & Engineering
Languages : en
Pages : 792

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Book Description
Mineral elements are found in foods and drink of all differenttypes, from drinking water through to mothers’ milk. Thesearch for mineral elements has shown that many trace andultratrace-level elements presented in food are required for ahealthy life. By identifying and analysing these elements, it ispossible to evaluate them for their specific health-givingproperties, and conversely, to isolate their less desirableproperties with a view to reducing or removing them altogether fromsome foods. The analysis of mineral elements requires a number ofdifferent techniques – some methods may be suitable for onefood type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the firstbook to bring together the analytical techniques, the regulatoryand legislative framework, and the widest possible range of foodtypes into one comprehensive handbook for food scientists andtechnologists. Much of the book is based on the authors’ owndata, most of which is previously unpublished, making theHandbook of Mineral Elements in Food a vital andup-to-the-minute reference for food scientists in industry andacademia alike. Analytical chemists, nutritionists and food policymakers will also find it an invaluable resource. Showcasing contributions from international researchers, andconstituting a major resource for our future understanding of thetopic, the Handbook of Mineral Elements in Food is anessential reference and should be found wherever food science andtechnology are researched and taught.

Author: Piotr Szefer
Publisher: CRC Press
ISBN: 100061199X
Category : Medical
Languages : en
Pages : 324

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Book Description
Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of th