ABSTRACT
Consumption of cruciferous vegetables may protect against colorectal cancer. Cruciferous vegetables are rich in a number of bioactive constituents including polyphenols, vitamins and glucosinolates. Before consumption, cruciferous vegetables often undergo some form of processing that reduces their content of bioactive constituents and may determine whether they exert protective effects. The aim of this study was to compare the ability of raw and blanched-frozen broccoli to protect colonocytes against DNA damage, improve antioxidant status and induce xenobiotic metabolizing enzymes (XME). Fifteen Landrace × Large White male pigs were divided into five age-matched and weight-matched sets (79 days, SD 3, and 34·7 kg, SD 3·9, respectively). Each set consisted of siblings to minimize genetic variation. Within each set, pigs received a cereal-based diet, unsupplemented (control) or supplemented with 600 g day(-1) of raw or blanched-frozen broccoli for 12 days. The consumption of raw broccoli caused a significant 27% increase in DNA damage in colonocytes (p = 0·03) relative to the control diet, whereas blanched-frozen broccoli had no significant effect. Both broccoli diets had no significant effect on plasma antioxidant status or hepatic and colonic XME. This study is the first to report that the consumption of raw broccoli can damage DNA in porcine colonocytes.
Subject(s)
Brassica/adverse effects , Colon/cytology , Colon/drug effects , DNA Damage/drug effects , Frozen Foods/adverse effects , Raw Foods/adverse effects , Animals , Brassica/enzymology , Glycoside Hydrolases/metabolism , Male , Swine , Xenobiotics/metabolismABSTRACT
PURPOSE: There is concern about the nutritional quality of processed gluten-free (GF) products. The aim was to investigate the nutrient composition and cost of processed GF products compared with similar regular products. METHODS: Product size, price, caloric value, and macro- and micronutrient composition were compared between foods labeled "Gluten-free" and comparable regular products in 5 grocery stores in 3 Canadian cities. Data were calculated per 100 g of product. RESULTS: A total of 131 products were studied (71 GF, 60 regular). Overall, calories were comparable between GF and regular foods. However, fat content of GF breads was higher (mean 7.7 vs. 3.6 g, P = 0.003), whereas protein was lower (mean 5.0 vs. 8.0 g, P = 0.001). Mean carbohydrate content of GF pasta was higher (78 vs. 74 g, P = 0.001), whereas protein (7.5 vs. 13.3 g, P < 0.001), fibre (3.3 vs. 5.8 g, P = 0.048), iron (9% vs. 25%DV, P < 0.001), and folate content (5% vs. 95%DV, P < 0.001) were lower. Mean price of GF products was $1.99 versus $1.23 for regular products (P < 0.001). CONCLUSIONS: Some commonly consumed packaged GF foods are higher in fat and carbohydrates and lower in protein, iron, and folate compared with regular products. GF products are more expensive. Dietitians should counsel patients on the GF diet regarding its nutritional and financial impact.
Subject(s)
Diet, Gluten-Free , Fast Foods/analysis , Flour/analysis , Frozen Foods/analysis , Meat Products/analysis , Bread/adverse effects , Bread/analysis , Bread/economics , British Columbia , Costs and Cost Analysis , Diet, Gluten-Free/adverse effects , Diet, Gluten-Free/economics , Diet, High-Fat/adverse effects , Diet, High-Fat/economics , Edible Grain/adverse effects , Edible Grain/chemistry , Edible Grain/economics , Fast Foods/adverse effects , Fast Foods/economics , Flour/adverse effects , Flour/economics , Food Labeling , Frozen Foods/adverse effects , Frozen Foods/economics , Humans , Meat Products/adverse effects , Meat Products/economics , Newfoundland and Labrador , Nova Scotia , Nutritive Value , Serving SizeABSTRACT
A revertible turbidity happens in the depectinized red raspberry juice under refrigeration. Its analysis is carried out: --Chemically: Total sugar determination by anthrone methol, galacturonic acid determination by carbazol, total nitrogen determination according to Berthelot's coloured reaction (automated analysis) -- Physically: Calcium, potassium and magnesium determinations by atomic absorption. -- Chromatographically: Sugar separation and determination by HPLC. M. W. determination of the different entites by GPC (gel Sephadex G 100). Pectic substances separation on DEAE-cellulose column. The turbidity ensues from an enhanced by cold and acidic pH flocculation process which occurs between the large nitrogeneous molecules (inactive and enzymic proteins mainly). M. W. (superior to 150.000) of the depectinizing preparation and rich in glucose and mannose polysaccharidiques (M. W. between the range from 1.000 to 10.000) accompanied by aldobiuronic units. The origin of the manno-glucan entity remains to be determined. It could be issued either a limit-substrate produced by the degradation of the raspberry pectic substances or an by Aspergillus niger excreted compound.