Interchangeability of medications and biopharmaceutical implication of taking drugs with fluids other than water: ibuprofen case study

Abstract The aim of this study was to compare the dissolution properties of ibuprofen solid oral dosage forms commercially available in Bosnia and Herzegovina and to estimate the influence of dissolution medium composition on the drug release. Eight products (A-H) were subjected to in vitro dissolution test using experimental conditions described in USP42-NF37. Dissolution properties of one selected product were examined in the presence of alcohol (22.2% v/v) and fruit juice (22.2% v/v). Products marked B-H complied with the pharmacopeial criteria. Dissolution profile of product B was similar with dissolution profiles of products D, E, F and G and similarity was also found between products A-D, C-G, D-G and E-F. Drug release from most of the examined preparations fitted best to the Weibull kinetic model. In the presence of alcohol in the medium, higher amount of ibuprofen was dissolved. Contrary, ibuprofen dissolved in the presence of fruit juice was significantly lower. Differences in the dissolution profiles of investigated preparations suggest that their interchangeability should be additionally considered and demonstrated with in vivo bioequivalence studies. Presence of different substances in the medium can affect dissolution properties of ibuprofen, emphasizing the importance of the patient's compliance.

Simultaneous determination of organic acids and sugars in fruit juices by High performance liquid chromatography: characterization and differentiation of commercial juices by principal component analysis / Determinação simultânea de ácidos orgânicos e açucares em sucos de frutas por Cromatografia líquida de alta eficiência: caracterização e diferenciação de sucos comerciais por análise de componentes principais

ABSTRACT: The present research presents an analytical methodology based on High Performance Liquid Chromatography (HPLC) and Principal Component Analyses (PCA) for simultaneous quantification and analytical differentiation of organic acids and sugars in commercial fruit juice samples (orange, grape, apple and tangerine). In addition to the development of the method that generated suitable validation paramters for quantitative analytical applications, the analysis of fourteen commercial samples and the use of Principal Component Analysis indicated the relationship between the constituents and the very constitutional chemical nature of the juice. In general, in grape and apple juices, ascorbic acid was not quantified and the citric acid content was very low; however, the concentrations of fructose and glucose were the highest in both juices. In orange and mandarin orange juices, the content of all analytes, except acorbic acid, did not differ statistically from each other. However, these differed significantly from the others, mainly in relation to sucrose content. Finally, the apple juice samples differed according to the content of fructose and malic acid, the predominant constituint of the apple. Results showed that the simultaneous chromatographic method associated with principal component analysis generated important information about characteristics of commercial juices, with the potential to be used in systems of quality control and identification of adulterations.

RESUMO: O presente trabalho apresenta uma metodologia analítica baseada em Cromatografia Líquida de Alto Desempenho (CLAE) e Análise de Componentes Principais (ACP) para quantificação simultânea e diferenciação analítica de ácidos orgânicos e açúcares em amostras comerciais de suco de frutas (laranja, uva, maçã e tangerina). Além do desenvolvimento do método que gerou parâmetros de validação adequados para aplicações analítica quantitativas, a análise de catorze amostras comerciais e o uso da ACP indicaram a relação entre os analitos e a natureza química constitucional do suco. Em geral, nos sucos de uva e maçã não foi quantificado ácido ascórbico sendo o conteúdo de ácido cítrico muito baixo, no entanto, as concentrações de frutose e glicose foram as mais altas em ambos sucos. Nos sucos de laranja e tangerina, o conteúdo de todos os analitos, exceto o ácido ascórbico, não diferiram estatisticamente entre si. No entanto, diferiram significativamente dos demais, principalmente em relação ao conteúdo de sacarose. Finalmente, as amostras de suco de maçã diferiram de acordo com o teor de frutose e ácido málico, constituinte predominante da maçã. Os resultados mostraram que o método comatográfico simultâneo associado à análise de componentes principais gera informações importantes sobre as características dos sucos comerciais, com potencialidade para ser utilizado em sistemas de controle de qualidade e identificação de adulterações.

Consumo de bebidas açucaradas e estado nutricional em adultos: um estudo de intervenção / Sugary drink consumption and nutritional status in adults: an intervention study

Objetivou-se avaliar mudanças no consumo de bebidas açucaradas e estado nutricional de adultos vinculados a uma instituição federal de ensino localizada em Vitória (ES), após um programa de intervenção. Foram coletadas medidas antropométricas e dados de consumo de bebidas açucaradas de todos os participantes, os quais foram randomizados e alocados em dois grupos, intervenção (ações mHealth) e controle. Posteriormente, foi realizada uma reavaliação. Os desfechos foram avaliados em relação aos grupos e aos momentos inicial e final com auxílio do software SPSS versão 21.0, adotando-se valor de p < 0,05. Foram avaliados 200 indivíduos com média de idade de 33,8±11,3 anos. As médias de circunferência da cintura e índice de massa corporal em cada momento do grupo controle foram estatisticamente diferentes, havendo aumento das medidas. A respeito do consumo de bebidas açucaradas não foram observadas diferenças estatisticamente significativas em ambos os grupos.

This study aimed to evaluate changes in the consumption of sugar sweetened soft drinks and nutritional status of adults linked to a federal educational institution located in Vitória (ES), after an intervention program. Anthropometric measurements and sugary drink intake data were collected from all participants, who were randomized and allocated into two groups, intervention (mHealth actions) and control. After that, a reevaluation was performed. The outcomes were evaluated in relation to the groups and the initial and final moments, using SPSS version 21.0, adopting p <0.05. We evaluated 200 individuals with a mean age of 33.8 ± 11.3 years. The means for waist circumference and body mass index at each moment, for the control group, were statistically different, with an increase in measurements. Regarding the consumption of sugary drinks, there were no statistically significant differences in the two groups.

Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice / Efeito da oviposição de Bactrocera dorsalis na atividade antioxidante do suco de laranja

Abstract Among fruits and fruit products, oranges and orange juice are the most widely consumed worldwide. However, the effects of pest infestation of oranges on the quality of orange juice are not yet known. To evaluate the effect of the oriental fruit fly Bactrocera dorsalis on the antioxidant activity of orange juice, we measured changes in the vitamin C (Vc) concentration, total phenol content, and antioxidant activity of orange juice after the introduction of fruit fly eggs. Ten days after the eggs were introduced (larvae removed), the concentration of Vc in orange juice was 18.65 µg/mL, which was 9.16 µg/mL lower than that measured in healthy orange juice. In addition, the total phenol content decreased by 46.519 mg Gallic Acid Equivalents (GAE)/g to 9.748 mg GAE/g. Furthermore, the free-radical scavenging activity decreased from 22.297% to 5.393%. Correlation analysis indicated significant correlations between Vc concentration, total phenol content, and antioxidant activity of orange juice after B. dorsalis infestation. The decrease in Vc concentration, total phenol content and free-radical scavenging activity indicated that B. dorsalis changed the quality of orange juice by affecting the antioxidant activity of the juice after the oranges were infested.

Resumo Entre frutas e produtos de frutas, as laranjas e suco de laranja são os mais consumidos em todo o mundo. No entanto, os efeitos da infestação de laranjas sobre a qualidade do suco de laranja ainda não são conhecidos. Para avaliar o efeito da mosca-das-frutas oriental, Bactrocera dorsalis, sobre a atividade antioxidante do suco de laranja, foram medidas as mudanças na concentração de vitamina C (Vc), no teor de fenol total e na atividade antioxidante do suco de laranja após a introdução de ovos da mosca-das-frutas oriental. Dez dias após a introdução dos ovos (larvas removidas), a concentração de Vc no suco de laranja foi de 18,65 µg/mL, que foi 9,16 µg/mL menor do que a medida em suco de laranja saudável. Além disso, o teor total de fenol diminuiu de 46,519 mg em equivalente de ácido gípico (GAE)/g para 9,748 mg de GAE/g. Ademais, a atividade de eliminação de radicais livres diminuiu de 22,297% para 5,393%. A análise de correlação indicou correlações significativas dentre a concentração de Vc, o conteúdo total de fenol e a atividade antioxidante do suco de laranja após a infestação por B. dorsalis. A diminuição na concentração de Vc, o conteúdo total de fenol e a atividade sequestradora de radicais livres indicaram que B. dorsalis alterou a qualidade do suco de laranja, afetando a atividade antioxidante do suco após a infestação das laranjas.

Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

Background: Foods including probiotics are considered "functional foods." As an alternative to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice. Juices of fruits such as pineapple, raspberry, and orange were assessed. Free and microencapsulated forms of L. casei were compared, and the viability of the probiotic was evaluated under storage at 4°C for 28 d. Microbiological analyses were carried out to ensure a safe and healthy product for consumers who look for foods with probiotics from sources other than dairy. Results: Low pH affected L. casei survival during storage depending on the type of fruit juice. In the case of pineapple juice, some microcapsules were broken, but microcapsules recovered at the end of the storage period had 100% viability (2.3 × 107 CFU/g spheres). In the case of orange juice, more than 91% viability (5.5 × 106 CFU/g spheres) was found. In raspberry juice, viability decreased rapidly, disappearing at the end of the storage period, which was caused by the absorption of high concentrations of anthocyanin inside microcapsules more than low pH. Conclusion: Low pH affected the survival of L. casei under refrigeration; even when they were microencapsulated, acidic conditions impacted their viability. Although pH affects viability, its value is very sensitive and will depend on the type of fruit juice and its composition. Some fruit juices contain compounds used as substrates for Lactobacillus and other compounds with antimicrobial effects.

Efeito da ingestão de sucos de laranja, variedades Moro e Pera, sobre o estresse oxidativo de camundongos saudáveis e com resistência à insulina induzida por dieta hiperlipídica e hiperglicídica / Effect of orange juices intake, cv. Moro and Pera, in oxidative stress of healthy and insulin resistant mice induced by high-fat and high carbohydrate diet

As laranjas, das variedades Moro e Pera, são conhecidas por sua composição de flavonoides, em especial, a subclasse flavanona, além das antocianinas na laranja Moro. Ambas as subclasses apresentam capacidade antioxidante, anti-inflamatória e hipolipidêmica, podendo atenuar as alterações metabólicas decorrentes do consumo de uma dieta hiperlipídica e hiperglicídica. Assim, o objetivo deste trabalho foi avaliar o efeito da ingestão de sucos de laranja, das variedades Moro e Pera, sobre os parâmetros oxidativos de camundongos saudáveis e com resistência à insulina, esta última induzida por uma dieta hiperlipídica e hiperglicídica. Camundongos machos, da linhagem C57Bl/6, foram distribuídos em seis grupos, três grupos receberam uma dieta controle e três grupos uma dieta hiperlipídica e hiperglicídica, durante 12 semanas. Concomitante às dietas, dois grupos de cada tratamento receberam suco de laranja Pera e o outro suco de laranja Moro em substituição à água de beber. Na 10ª e 11ª semana, foram realizados o ipITT e o ipGTT. No final do tratamento, foram coletados o sangue, fígado e coração. As flavanonas majoritárias caracterizadas em ambos os sucos foram a narirutina e hesperitina. Além das flavanonas, a cianidina 3-glucosídeo foi a antocianina majoritária no suco de laranja Moro. O consumo de dieta hiperlipídica e hiperglicídica acarretou em ganho de peso e adiposidade corporal, além de alterações metabólicas, como intolerância à insulina e a glicose, com o desenvolvimento da resistência insulínica, de acordo com o índice de HOMA-IR. Contudo, o suco de laranja, da variedade Pera, foi capaz de atenuar os parâmetros metabólicos como a sensibilidade à insulina, além da adiposidade e peso corporal. No tecido hepático, foi observado redução da peroxidação lipídica e da expressão proteica da enzima catalase nos animais tratados com dieta hiperlipídica e hiperglicídica, quando comparado à dieta controle; e aumento na atividade de superóxido dismutase no tecido cardíaco. Não se observou diferenças significativas nas demais enzimas antioxidantes, bem como no dano oxidativo ao DNA avaliado pelo ensaio do cometa. No tecido cardíaco, foi observado aumento da peroxidação lipídica e de glutationa peroxidase nos animais tratados com dieta controle mais suco de laranja Pera e suco de laranja Moro, respectivamente. Assim, a dieta hiperlipídica e hiperglicídica não acarretou em estresse oxidativo e, de maneira geral, os sucos não alteraram este quadro. Como conclusão, o suco de laranja Pera, atenuou as alterações metabólicas relacionadas ao metabolismo de carboidratos, mas não alterou os parâmetros de estresse oxidativo

Oranges, Moro and Pera varieties, are known for their composition of flavonoids, especially the subclass flavanone, beyond the anthocyanins in the Moro variety. Both subclasses present antioxidant, anti-inflammatory and hypolipidemic capacities, and may attenuate the metabolic alterations due to the consumption of a hyperlipidemic and hyperglycemic diet. Thus, the objective of this study was to evaluate the effect of orange juice intake, Moro and Pera varieties, on the oxidative parameters of insulin resistant mice induced by a high-fat and high carbohydrate diet. Mice (C57Bl/6 strain) were distributed in six groups: three groups received a control diet and three groups received a high-fat and high carbohydrate diet during 12 weeks. Concomitantly to the diets, two groups of each treatment received Pera and Moro orange juice in replacement of water. The ipITT and ipGTT were done at 11 e 12 week. At the ending of the treatment, blood, liver and heart were collected. The flavanones narirutine and hesperitin were the major flavanones in both juices. In addition, cyanidin 3-glycoside was the major anthocyanin in Moro orange juice. The consumption of high-fat and high carbohydrate diet resulted in weight gain and body adiposity, and metabolic alterations, such as decrease in insulin tolerance and development of insulin resistance, according to the HOMA-IR index. However, orange juice of the Pera variety was able to attenuate metabolic parameters increasing insulin sensitivity and decreasing adiposity and body weight. In hepatic tissue, decrease on lipid peroxidation and protein expression of the catalase were observed in animals treated with high-fat and high carbohydrate diet when compared to the control diet; and an increase activity of the superoxide dismutase in cardiac tissue. No significant differences were observed in the other antioxidant enzymes, as well as in the oxidative DNA damage assessed by the comet assay. In cardiac tissue, lipid peroxidation and glutathione peroxidase were increased in animals treated with control diet plus Pera and Moro orange juice, respectively. Thus, the high-fat and high carbohydrate diet did not promote oxidative stress and, in general, the juices did not alter oxidative parameters. In conclusion, Pera orange juice attenuate the metabolic alterations related to the metabolism of carbohydrates, but not alter oxidative stress parameters

Fruit consumption and associated determinants in a sample of young urban Malaysian adults

@#Introduction: Adequacy of fruit intake contributes to an individual’s health including reducing the risk of non-communicable disease. This study aimed to assess consumption of fruits in various forms and to determine associated factors and barriers. Methods: In this cross-sectional study, a total of 300 adults aged 20-39 years were purposely recruited from several urban locations in the Klang Valley. Consumption of fruits in the past 12 months was assessed using a selfadministered food frequency questionnaire (FFQ), assisted with pictures of serving size of fruits. Anthropometric measurements were taken and body mass index and waist circumference computed. Results: Fruit intake among young adults was lower (1.6±1.0 servings/day) than the Malaysian Dietary Guideline 2010 of ≥ 2 servings/day. Only 32.3% consumed fruits as recommended, with women consuming significantly more fruits than men. Preferred fresh fruits were red apple, banana and papaya. Consumption of fruit juice was associated with increase in waist circumference (R2=0.261, p=0.027) after adjustment for age, sex, ethnicity, education level and marital status. Fruit intake showed no significant association with other anthropometric measurements. Sensory appeal, perceived health benefit, easy to prepare and influence of family were the main determinants of fruit intake, whilst affordability and availability were the major barriers. Conclusion: Fruit consumption among young adults in this study was lower than the recommendation for daily fruit intake. Studies with larger sample size are suggested to verify the finding of significant association between fruit juice consumption and risk of abdominal obesity.

Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice

Abstract Among fruits and fruit products, oranges and orange juice are the most widely consumed worldwide. However, the effects of pest infestation of oranges on the quality of orange juice are not yet known. To evaluate the effect of the oriental fruit fly Bactrocera dorsalis on the antioxidant activity of orange juice, we measured changes in the vitamin C (Vc) concentration, total phenol content, and antioxidant activity of orange juice after the introduction of fruit fly eggs. Ten days after the eggs were introduced (larvae removed), the concentration of Vc in orange juice was 18.65 µg/mL, which was 9.16 µg/mL lower than that measured in healthy orange juice. In addition, the total phenol content decreased by 46.519 mg Gallic Acid Equivalents (GAE)/g to 9.748 mg GAE/g. Furthermore, the free-radical scavenging activity decreased from 22.297% to 5.393%. Correlation analysis indicated significant correlations between Vc concentration, total phenol content, and antioxidant activity of orange juice after B. dorsalis infestation. The decrease in Vc concentration, total phenol content and free-radical scavenging activity indicated that B. dorsalis changed the quality of orange juice by affecting the antioxidant activity of the juice after the oranges were infested.

Resumo Entre frutas e produtos de frutas, as laranjas e suco de laranja são os mais consumidos em todo o mundo. No entanto, os efeitos da infestação de laranjas sobre a qualidade do suco de laranja ainda não são conhecidos. Para avaliar o efeito da mosca-das-frutas oriental, Bactrocera dorsalis, sobre a atividade antioxidante do suco de laranja, foram medidas as mudanças na concentração de vitamina C (Vc), no teor de fenol total e na atividade antioxidante do suco de laranja após a introdução de ovos da mosca-das-frutas oriental. Dez dias após a introdução dos ovos (larvas removidas), a concentração de Vc no suco de laranja foi de 18,65 µg/mL, que foi 9,16 µg/mL menor do que a medida em suco de laranja saudável. Além disso, o teor total de fenol diminuiu de 46,519 mg em equivalente de ácido gípico (GAE)/g para 9,748 mg de GAE/g. Ademais, a atividade de eliminação de radicais livres diminuiu de 22,297% para 5,393%. A análise de correlação indicou correlações significativas dentre a concentração de Vc, o conteúdo total de fenol e a atividade antioxidante do suco de laranja após a infestação por B. dorsalis. A diminuição na concentração de Vc, o conteúdo total de fenol e a atividade sequestradora de radicais livres indicaram que B. dorsalis alterou a qualidade do suco de laranja, afetando a atividade antioxidante do suco após a infestação das laranjas.

Comparison of antioxidant activity and prevention of lymphocyte DNA damage by fruit and vegetable juices marketed in Korea / 한국영양학회지

PURPOSE: Fruit and vegetable juices are known to be rich sources of antioxidants, which have beneficial effects on diseases caused by oxidative stress. The purpose of this study was to directly compare the antioxidant activities of fruit and vegetable juices marketed in Korea. METHODS: We analyzed four fruit juices, two vegetable juices, two yellow-green juices, and six mixed vegetable juices. Antioxidant activities were analyzed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) test, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonate) (ABTS) test, and oxygen radical absorbance capacity (ORAC) assay. Protective effects against DNA damage were determined using an ex vivo comet assay with human lymphocytes. RESULTS: DPPH radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > kale juice > mixed vegetable P juice > grape juice. ABTS radical scavenging activities were in the following order: blueberry juice > mixed vegetable C juice > grape juice > mixed vegetable P juice > kale juice. Peroxyl radical scavenging activities as assessed by ORAC assay were in the following order: blueberry juice > kale juice > mixed vegetable C juice > grape juice. Grape or blueberry juice showed strong abilities to prevent DNA damage in lymphocytes, and the difference between them was not significant according to the GSTM1/GSTT1 genotype. CONCLUSION: Antioxidant activities of fruit and vegetable juices and ex vivo DNA protective activity increased in the order of blueberry juice, grape juice, and kale juice, although the rankings were slightly different. Therefore, these juices rich in polyphenols and flavonoids deserve more attention for their high antioxidant capacity.

The Effect of Consumption of a Nopal Cactus Fruit Juice on C-Reactive Protein Levels in Healthy Adults: Results from a Randomized, Double-Blind, Controlled Clinical Pilot Study.

The Nopal cactus grows widespread in many parts of the world, and in some areas is considered a noxious weed. In addition to the use of the stems and leaves (also called pads or cladodes) and fruits (prickly pears) as food, Nopal has a long use in traditional folk medicine. The fruit shares some constituents with the stems, and contains additional unique polyphenols and betalain pigments with antioxidant and anti-inflammatory activities. A randomized, double-blind, controlled, parallel-arm human study was performed to compare consumption of Nopal fruit juice (NFJ) to control (apricot) juice. Serum C-reactive protein (CRP) and uric acid were measured at baseline and after 8 and 12 weeks. Reduced CRP levels were seen in both the NFJ and control groups. The 21.0% reduction at 8 weeks in the NFJ group was significantly more robust than the 6.6% reduction in the control group (P <.05). The reduced CRP level within the NFJ group was highly significant at 8 weeks (P <.0001), and remained reduced by 10.6% at 12 weeks compared to baseline (P <.065). The CRP reduction was not significant within the control group. There was no significant difference in uric acid levels between the groups at either 8 or 12 weeks. The 5.2% increase in uric acid levels within the control group was highly significant at 8 weeks (P <.0003), remaining significant at 12 weeks (P <.04). In contrast, a transient 3.6% increase in uric acid in the NFJ group at 8 weeks (P <.02) returned almost back to baseline levels at 12 weeks. Consumption of NFJ was associated with significant reduction in the CRP inflammatory biomarker while maintaining uric acid well within healthy range.

Effect of fresh fruit juices on pH of dental plaque.

Background: The concept of health has prevailed for centuries and the dietary habits are changing with modernization. “Healthy eating” is perceived to be important and fruit juices are promoted aggressively as a “Health drink”. Objectives: 1. To estimate endogenous pH and titratable acidity of four freshly prepared fruit juices. 2. To assess the effect of fruit juices on plaque pH in two groups. (DMFT=0 and DMFT≥1) Material and Methods: Forty Volunteers were divided into two groups based on caries experience. Endogenous pH and titratable acidity of fruit juices; pH of plaque samples collected at different time interval was assessed. Statistical analysis was done by using ANOVA and Tukey’s post hoc. Result: Endogenous pH of all fruit juices was acidic. Titratable acidity was maximum for sweet lime. In group B for Mango and Sweet lime plaque pH was below critical value till 30 minutes. Conclusion: All the fruit juices tested in present study were acidic in nature and reduced plaque pH below critical pH in caries group.

Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 percent w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p<0.05) showed that the lowest values of the moisture content and hygroscopicity were reached in the temperature range of 188-190 ºC and at 12:5 percent (w/v) concentration of lactose-maltodextrin; the best vitamin C retention level occurred at 180 ºC and 0.2 MPa.

O objectivo deste estudo foi a avaliação da efectividade das misturas en diferentes níveis de lactose-maltodextrina (8:5, 10:5, 12:5 por cento w/v) durante a pulverização do sumo de maracujá. A secagem foi feita em um atomizador de laboratório de pulverização (modelo Pulvis GB 22) com 2 entradas de temperatura de ar (180 e 190 ºC), e 2 compressores de pressão de ar (0.10 e 0.20 MPa). O índice da mistura, higroscopicidade e retenção de vitamina C foram avaliados no pó obtido. As curvas de superfície de resposta (p<0.05) mostram que os valores mais baixos do índice da mistura e higroscopicidade foram alcançados no intervalo de temperatura de 188-190 ºC e com uma concentração de 12:5 por cento w/v de lactosemaltodextrina; o melhor nível de retenção de vitamina C ocorreu a 180 ºC e 0.2 MPa.

Consumo de bebidas para una vida saludable: recomendaciones para la población mexicana / Drink consumption for a healthy life: recommendations for the general population in Mexico

El Secretario de Salud convocó al Comité de Expertos para la elaboración de las “Recomendaciones sobre el consumo de bebidas para la población mexicana”; la finalidad fue desarrollar lineamientos basados en evidencia científica para los consumidores, los profesionales de la salud y el sector gubernamental. Las prevalencias de sobrepeso, obesidad y diabetes han aumentado con rapidez en México y las bebidas representan la quinta parte de la energía que consumen los mexicanos. La evidencia señala que las bebidas con aporte energético incrementan el riesgo de obesidad. Considerando los beneficios y riesgos para la salud y nutrición, así como el patrón de consumo de las bebidas en México, el Comité clasificó las bebidas en seis categorías de acuerdo con su contenido energético, valor nutricio y riesgos a la salud, en una escala que clasifica las bebidas de la más (nivel 1) a la menos (nivel 6) saludable. Nivel 1: agua potable; nivel 2: leche baja en grasa (1%) y sin grasa y bebidas de soya sin azúcar; nivel 3: café y té sin azúcar; nivel 4: bebidas no calóricas con edulcorantes artificiales; nivel 5: bebidas con alto valor calórico y beneficios a la salud limitados (jugos de fruta, leche entera, licuados de fruta con azúcar o miel, bebidas alcohólicas y bebidas deportivas); y nivel 6: bebidas con azúcar y bajo contenido de nutrimentos (refrescos y otras bebidas con altas cantidades de azúcares agregadas como jugos, aguas frescas, café y té). El Comité recomienda el consumo de agua en primer lugar, seguido de bebidas sin o con bajo aporte energético y leche descremada. Éstas deben tener prioridad sobre las de mayor aporte energético o endulzadas, incluso con edulcorantes artificiales. Se presentan cantidades recomendadas para cada categoría de bebidas y se ilustran patrones de consumo saludable para adultos de ambos sexos.

The Expert Committee in charge of developing the Beverage Consumption Recommendations for the Mexican Population was convened by the Ministry of Health with the aim of drafting evidence-based guidelines for consumers, health professionals, and government officials. The prevalence of overweight, obesity and diabetes have dramatically increased in Mexico; beverages contribute a fifth of all calories consumed by Mexicans. Extensive research has documented that caloric beverages increase the risk of obesity. Taking into consideration multiple factors, including health benefits, risks, and nutritional implications associated with beverage consumption, as well as consumption patterns in Mexico, the committee classified beverages in six categories. Classifications were made based on caloric content, nutritional value, and health risks associated with the consumption of each type of beverage. Ranges included healthier (level 1) to least healthy (level 6) options as follows: Level 1: water; Level 2: skim or low fat (1%) milk and sugar free soy beverages; Level 3: coffee and tea without sugar; Level 4: non-caloric beverages with artificial sweeteners; Level 5: beverages with high caloric content and limited health benefits (fruit juices, whole milk, and fruit smoothies with sugar or honey; alcoholic and sports drinks), and Level 6: beverages high in sugar and with low nutritional value (soft drinks and other beverages with significant amounts of added sugar like juices, flavored waters, coffee and tea). The committee recommends the consumption of water as a first choice, followed by no or low-calorie drinks, and skim milk. These beverages should be favored over beverages with high caloric value or sweetened beverages, including those containing artificial sweeteners. Portion size recommendations are included for each beverage category together with healthy consumption patterns for men and women.

Consumo de bebidas para una vida saludable: recomendaciones para la población mexicana / Beverage consumption for a healthy life: recommendations for the Mexican population

El Secretario de Salud convocó al Comité de Expertos para la elaboración de las ''Recomendaciones sobre el consumo de bebidas para la población mexicana''; la finalidad fue desarrollar lineamientos basados en evidencia científica para los consumidores, los profesionales de la salud y el sector gubernamental. Las prevalencias de sobrepeso, obesidad y diabetes han aumentado con rapidez en México y las bebidas representan la quinta parte de la energía que consumen los mexicanos. La evidencia señala que las bebidas con aporte energético incrementan el riesgo de obesidad. Considerando los beneficios y riesgos para la salud y nutrición, así como el patrón de consumo de las bebidas en México, el Comité clasificó las bebidas en seis categorías de acuerdo con su contenido energético, valor nutricio y riesgos a la salud en una escala que clasifica las bebidas de lamas (nivel 1) a la menos (nivel 6) saludable. Nivel 1: agua potable; nivel 2: leche baja en grasa (1%) y sin grasa y bebidas de soya sin azúcar; nivel 3: café y té sin azúcar; nivel 4: bebidas no calóricas con edulcorantes artificiales; nivel 5: bebidas con alto valor calórico y beneficios a la salud limitados (jugos de fruta, leche entera, licuados de fruta con azúcar o miel, bebidas alcohólicas y bebidas deportivas); y nivel 6: bebidas con azúcar y bajo contenido de nutrimentos (refrescos y otras bebidas con altas cantidades de azúcares agregadas como jugos, aguas frescas, café y té). El Comité recomienda el consumo de agua en primer lugar, seguido de bebidas sin o con bajo aporte energético y leche descremada. Éstas deben tener prioridad sobre las de mayor aporte energético o endulzadas, incluso con edulcorantes artificiales. Se presentan cantidades recomendadas para cada categoría de bebidas y se ilustran patrones de consumo saludable para adultos de ambos sexos.

The Expert Committee in charge of developing the Beverage Consumption Recommendations for the Mexican Population was convened by the Secretary of Health for the purpose of developing evidence-based guidelines for consumers, health professionals, and government officials. The prevalence of over-weight, obesity and diabetes have dramatically increased in México; beverages contribute a fifth of all calories consumed by Mexicans. Extensive research has found that caloric beverages increase the risk of obesity. Taking into consideration multiple factors, including the health benefits, risks, and nutritional implications associated with beverage consumption, as well as consumption patterns in México, the committee classified beverages into 6 levels. Classifications were made based on caloric content, nutritional value, and health risks associated with the consumption of each type of beverage and range from the healthier (level 1) to least healthy (level 6) options, as follows: Level 1: water; Level 2: skim or low fat (1%) milk and sugar free soy beverages; Level 3: coffee and tea without sugar; Level 4: non-caloric beverages with artificial sweeteners; Level 5: beverages with high caloric content and limited health benefits (fruit juices, whole milk, and fruit smoothies with sugar or honey; alcoholic and sports drinks), and Level 6: beverages high in sugar and with low nutritional value (soft drinks and other beverages with significant amounts of added sugar like juices, flavored waters, coffee and tea). The committee recommends the consumption of water as a first choice, followed by no or low-calorie drinks, and skim milk. These beverages should be favored over beverages with high caloric value or sweetened beverages, including those containing artificial sweeteners. Portion size recommendations are included for each beverage category and healthy consumption patterns for men and women are illustrated.

Consumo de bebidas para una vida saludable: recomendaciones para la población mexicana / Beverage consumption for a healthy life: recommendations for the Mexican population

El secretario de Salud convocó al Comité de Expertos para la elaboración de las "Recomendaciones sobre el consumo de bebidas para la población mexicana"; la finalidad fue desarrollar lineamientos basados en evidencia científica para los consumidores, los profesionales de la salud y el sector gubernamental. Las prevalencias de sobrepeso, obesidad y diabetes han aumentado con rapidez en México y las bebidas representan la quinta parte de la energía que consumen los mexicanos. La evidencia señala que las bebidas con aporte energético incrementan el riesgo de obesidad. Considerando los beneficios y riesgos para la salud y nutrición, así como el patrón de consumo de las bebidas en México, el Comité clasificó las bebidas en seis categorías de acuerdo con su contenido energético, valor nutricio y riesgos a la salud en una escala que clasifica las bebidas de la más (nivel 1) a la menos (nivel 6) saludable. Nivel 1: agua potable; nivel 2: leche baja en grasa (1 por ciento) y sin grasa y bebidas de soya sin azúcar; nivel 3: café y té sin azúcar; nivel 4: bebidas no calóricas con edulcorantes artificiales; nivel 5: bebidas con alto valor calórico y beneficios a la salud limitados (jugos de fruta, leche entera, licuados de fruta con azúcar o miel, bebidas alcohólicas y bebidas deportivas); y nivel 6: bebidas con azúcar y bajo contenido de nutrimentos (refrescos y otras bebidas con altas cantidades de azúcares agregadas como jugos, aguas frescas, café y té). El Comité recomienda el consumo de agua en primer lugar, seguido de bebidas sin o con bajo aporte energético y leche descremada. Éstas deben tener prioridad sobre las de mayor aporte energético o endulzadas, incluso con edulcorantes artificiales. Se presentan cantidades recomendadas para cada categoría de bebidas y se ilustran patrones de consumo saludable para adultos de ambos sexos.

The Expert Committee in charge of developing the Beverage Consumption Recommendations for the Mexican Population was convened by the Secretary of Health for the purpose of developing evidence-based guidelines for consumers, health professionals, and government officials. The prevalence of overweight, obesity and diabetes have dramatically increased in Mexico; beverages contribute a fifth of all calories consumed by Mexicans. Extensive research has found that caloric beverages increase the risk of obesity. Taking into consideration multiple factors, including the health benefits, risks, and nutritional implications associated with beverage consumption, as well as consumption patterns in Mexico, the committee classified beverages into six levels. Classifications were made based on caloric content, nutritional value, and health risks associated with the consumption of each type of beverage and range from the healthier (level 1) to least healthy (level 6) options, as follows: Level 1: water; Level 2: skim or low fat (1 percent) milk and sugar free soy beverages; Level 3: coffee and tea without sugar; Level 4: non-caloric beverages with artificial sweeteners; Level 5: beverages with high caloric content and limited health benefits (fruit juices, whole milk, and fruit smoothies with sugar or honey; alcoholic and sports drinks), and Level 6: beverages high in sugar and with low nutritional value (soft drinks and other beverages with significant amounts of added sugar like juices, flavored waters, coffee and tea). The committee recommends the consumption of water as a first choice, followed by no or low-calorie drinks, and skim milk. These beverages should be favored over beverages with high caloric value or sweetened beverages, including those containing artificial sweeteners. Portion size recommendations are included for each beverage category and healthy consumption patterns for men and women are illustrated.

Biochemical Effect of Dietary Natural Fruit Juice in the Patients with Hypocitraturic Calcium Urolithiasis / 대한비뇨기과학회지

PURPOSE: Citrate is a well recognized inhibitor of the formation of urinary calcium stones, and hypocitraturia plays an important role in the recurrent calcium urolithiasis. We evaluated the biochemical effects of dietary natural fruit juice in calcium stone formers with hypocitraturia in an attempt to decrease or eliminate the need for pharmacological therapy. MATERIALS AND METHODS: This prospective study included 26 women and 34 men (mean age 42.5 years) with documented calcium urolithiasis. Among 60 patients, hypocitraturia(0.05). But, levels of urinary citrate were significantly increased in 29(97%) patients in orange juice group(n=30) and were normalized in 19(95%) patients with hypocitraturia. In grape juice group(n=30), levels of urinary citrate were significantly increased in 28(93%) patients and were normalized in 18(90%) patients with hypocitraturia. But, in hypocitraturic patients taking orange juice, urinary oxalate increased in 12(60%) patients. The natural juice therapy was well tolerated. Some G-I trouble occured(11%) but did not require cessation of therapy. Cirtate supplementation with natural fruit juice increased urinary citrate more than 1.5-2 times, but increased urinary oxalate value in orange juice group with hypocitraturia. CONCLUSIONS: Natural fruit juices, orange and grape, are well tolerated dietary source of citrate, and may be useful as adjunctive treatment for patients with hypocitraturic calcium urolithiasis.

Determinação do teor de suco de maracujá em produtos industrializados / Determination of maracock juice text in industrialized products

Com a finalidade de controlar a qualidade, autenticidade e concentração de produtos de maracujá industrializados, foi desenvolvido um método químico baseado na extração dos aminoácidos livres, separação da D,L ala nina, que é um componente constante e natural desta fruta, por cromatografia em papel circular, revelação com ninidrina e dosagem espectrofotométrica do derivado colorido. Foi determinado o conteúdo de D,L alanina em 25 amostras de sucos genuínos de maracujá de procedências diferentes, em épocas diferentes; o teor médio de D,L ala nina encontrado foi de 27,0 mg/100 ml rio suco. Em 32 sucos diferentes industrializados, o teor de D,L alanina livre encontrado variou de 4,5 a 30,0 mg por 100 m!. A sensibilidade do método permite a determinação do conteúdo de suco de maracujá nesses produtos até a concentração de 1,0% m/v. Foram também determinados outros componentes do maracujá (AU).

Contagem de filamentos micelianos pelo método de Howard em sucos de tomate, maracujá, caju e uva / Mycelia filaments count by Howard's method in juices of tomato, passion-fruit, cashew and grape

Foram analisadas 210 amostras de sucos de frutas, sendo 51 de suco de tomate, 66 de suco de maracujá, 43 de suco de caju e 50 de suco de uva, utilizando-se o método de Howard para contagem de filamentos micelíanos. Concluiu-se que 30% dos sucos de tomate e de suco de maracujá apresentaram contagem superior a 20% de campos positivos com filamentos de fungos, e foram produzidos com matéria-prima deteriorada. Por outro lado, verificou-se que as frutas utilizadas na produção de sucos de caju e uva estavam em condições higiênicas satisfatórias. Recomenda-se a exigência, na legislação brasileira pertinente, de limite de tolerância de até 200/<. de campos positivos com filamentos micelianos em sucos de frutos (AU).

SEPARATION OF ORGANIC ACIDS BY CAPILLARY ZONE ELECTROPHORESIS AND ELECTROCHEMICAL DETECTION IN FRUIT JUICES / 营养学报

Objective: The method for separation by capillary zone electrophoresis (CZE) and electrochemical determination of organic acids in fruit juices was developed. Method: In this system, 0.2mmol/L cetylpyridinium bromide (CPB) was used as an electro osmotic flow (EOF) modifier to reverse the direction of EOF. cyclodexfrin ( -CD) was added into running buffer to improve the separation efficiency. Then, the optimal separation conditions were achieved and successfully employed to separate six organic acids, including oxalic, malic, tartaric, succinic, fumaric acid and citric acids. One nano palladium modified carbon paste electrode was used for determination. Results: The calibration curves for all organic acids studied were linear with 2-3 orders (1 10–6-1.0 10–3 mol/L) of magnitude and all the detection limits (S/N=3) were below 2 mol/L. The RSD was between 1.05%-2.15% , and recovery was 93.4% . Conclusion: CZE separation combined with electrochemical detection is suitable for simultaneous determination of organic acids in fruit juices quickly with high sensitivity and selectivity.