The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer accept...The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with c展开更多
Adult celiac disease(CD) presents with very diverse symptoms that are clearly different from those typically seen in pediatric patients,including ferropenic anemia,dyspepsia,endocrine alterations and elevated transami...Adult celiac disease(CD) presents with very diverse symptoms that are clearly different from those typically seen in pediatric patients,including ferropenic anemia,dyspepsia,endocrine alterations and elevated transaminase concentration. We present the case of a 51-year-old overweight woman with altered basal blood glucose,hypercholesterolemia,hypertriglyceridemia and persisting elevated transaminase levels,who showed all the symptoms for a diagnosis of metabolic syndrome. Because she presented iron deficiency anemia,she was referred to the gastroenterology department and subsequently diagnosed with celiac disease after duodenal biopsies and detection of a compatible HLA haplotype. Gluten-free diet(GFD) was prescribed and after 6 mo the patient showed resolution of laboratory abnormalities(including recovering anemia and iron reserves,normalization of altered lipid and liver function parameters and decrease of glucose blood levels) . No changes in weight or waist circumference were observedand no significant changes in diet were documented apart from the GFD. The present case study is the first reported description of an association between CD and metabolic syndrome,and invites investigation of the metabolic changes induced by gluten in celiac patients.展开更多
文摘The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant activity, minerals, and anti-carcinogenic effect. Moreover, it also improved the functional properties and sensory quality. The results revealed that the raw samples of cauliflower recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%, 19.04% and 10.18% on dry weight, respectively. The crackers formula of cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest values in ash, protein, fat, and fiber. The data showed that increasing cauliflower percentage in crackers formula causing a parallel increase in all determined chemical composition. Cauliflower samples exhibited the highest antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25% crackers, recorded 57.6% for antioxidant activity. The highest values of phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 50%:50%) have increased up to (5.75 and 5.49) respectively. The results showed that the higher mineral content is the sulfur (635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g sulfur content) in wheat and rice respectively. Moreover, the result found that as the cauliflower percentage increases, the minerals contents especially sulfur increase. Furthermore, the cauliflower displayed moderate activity for human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier treatment, (IC</span><sub><span style="font-family:Verdana;">50</span></sub></span><span style="font-family:""> </span><span style="font-family:Verdana;">= 183.4 ± 6.8, 175.8 ± 7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in the taste property;the highest degree of acceptance of the taste was obtained to crackers samples which were replaced with c
文摘Adult celiac disease(CD) presents with very diverse symptoms that are clearly different from those typically seen in pediatric patients,including ferropenic anemia,dyspepsia,endocrine alterations and elevated transaminase concentration. We present the case of a 51-year-old overweight woman with altered basal blood glucose,hypercholesterolemia,hypertriglyceridemia and persisting elevated transaminase levels,who showed all the symptoms for a diagnosis of metabolic syndrome. Because she presented iron deficiency anemia,she was referred to the gastroenterology department and subsequently diagnosed with celiac disease after duodenal biopsies and detection of a compatible HLA haplotype. Gluten-free diet(GFD) was prescribed and after 6 mo the patient showed resolution of laboratory abnormalities(including recovering anemia and iron reserves,normalization of altered lipid and liver function parameters and decrease of glucose blood levels) . No changes in weight or waist circumference were observedand no significant changes in diet were documented apart from the GFD. The present case study is the first reported description of an association between CD and metabolic syndrome,and invites investigation of the metabolic changes induced by gluten in celiac patients.
