Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts.

Stinging nettle (SN) is an extraordinary plant from the Urticaceae botanical family. It is well-known and widely used in food and folk medicine to treat different disorders and diseases. This article aimed to study the chemical composition of SN leaves extracts, i.e., polyphenolic compounds and vitamins B and C, because many studies ascribed high biological potency to these compounds and their significance in the human diet. Besides the chemical profile, the thermal properties of the extracts were studied. The results confirmed presence of many polyphenolic compounds and vitamins B and C. It also showed that the chemical profile closely correlated with the applied extraction technique. The thermal analysis showed that analyzed samples were thermally stable up to about 160 °C. Thermal degradation of samples UAE, MAE, and MAC took place in four steps, and sample SE in three steps. Altogether, results confirmed the presence of health-beneficial compounds in stinging nettle leaves and indicated the possible application of its extract in pharmaceutical and food industries as both a medicinal and food additive.

Evaluation of vitamin K status and rationale for vitamin K supplementation in dialysis patients.

The cardinal biological role of vitamin K is to act as cofactor for the carboxylation of a number of vitamin K-dependent proteins, some of which are essential for coagulation, bone formation and prevention of vascular calcification. Functional vitamin K deficiency is common and severe among dialysis patients and has garnered attention as a modifiable risk factor in this population. However, no single biochemical parameter can adequately assess vitamin K status. For each biological function of vitamin K, the degree of carboxylation of the relevant vitamin K-dependent protein most accurately reflects vitamin K status. Dephosphorylated uncarboxylated matrix Gla protein (dp-ucMGP) is the best biomarker for vascular vitamin K status when cardiovascular endpoints are studied. Dp-ucMGP levels are severely elevated in haemodialysis patients and correlate with markers of vascular calcification and mortality in some but not all studies. The aetiology of vitamin K deficiency in haemodialysis is multifactorial, including deficient intake, uraemic inhibition of the vitamin K cycle and possibly interference of vitamin K absorption by phosphate binders. The optimal vitamin K species, dose and duration of supplementation to correct vitamin K status in dialysis patients are unknown. Dp-ucMGP levels dose-proportionally decrease with supraphysiological vitamin K2 supplementation, but do not normalize even with the highest doses. In the general population, long-term vitamin K1 or K2 supplementation has beneficial effects on cardiovascular disease, bone density and fracture risk, and insulin resistance, although some studies reported negative results. In haemodialysis patients, several trials on the effects of vitamin K on surrogate markers of vascular calcification are currently ongoing.

Fatty Acids and Fat-Soluble Vitamins in Breast Milk: Physiological Significance and Factors Affecting Their Concentrations.

Fatty acids (FAs) and fat-soluble vitamins are vital components of the human milk lipid fraction. About two-thirds of the human milk FA fraction consist of oleic, linoleic, and palmitic FAs, but the precise composition depends on maternal geography, diet, and genetics. Mothers with high fish consumption have more docosahexaenoic acid (DHA) and other ω-3 FAs in their milk, while mothers with high dairy consumption have more branched-chain FAs in their milk. Vitamins A and E are the most common fat-soluble vitamins, but milk concentrations vary, depending on maternal diet and body stores. Vitamin D is typically low or undetectable in mother's milk and typically fails to meet the infant needs. However, trial data indicate that high maternal supplementation (6,400 IU/day) safely provides nutritionally adequate amounts of vitamin D in her milk. FA and fat-soluble vitamin levels in mother's milk can significantly influence infant health; for example, in preterm infants, low endogenous stores of DHA paired with low levels in maternal milk may influence the risk of chronic lung disease and other inflammatory conditions. Greater attention is warranted to the variation in FA and fat-soluble vitamin content of human milk in relation to infant health.

Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims.

Supplementation of feed for bulls with selenium (+50%), vitamin D3 (+300%), vitamin E (+825%), vitamin K3 (+325%) and omega-3 fatty acids (+120%) affected beef nutrient composition. Twelve bulls (½â€¯year old) were randomly allocated to two dietary treatments; control (Con) or supplemented (Sup), and fed 170 days pre-slaughter at an amount of 1% of body weight. Daily gain and feed efficiency were equal in the two groups. Homogenate meat from left forequarter in the Sup group contained more selenium (+26%), vitamin MK4 (+123%), D (+197%), E (+318%), and had lower omega-6/omega-3 ratio (-24%) compared to Con meat. Sup meat fulfilled the requirements to be labelled by health claims and nutrient claims as: "A food item containing a significant amount of selenium, vitamin K and vitamin D". We suggest supplementation of cattle rations during the finishing period as a strategy to increase meat content of specific nutrients important to human health.

Dispelling myths about intravenous fish oil-based lipid emulsions: a clinical perspective.

PURPOSE OF REVIEW: Intravenous lipid emulsions (IVLEs) are an essential component of parenteral nutrition. With the recent incorporation of new lipid emulsions into the Canadian and American market, the clinician responsible for prescribing these lipids should be educated regarding the different fatty acid (FA) profiles of these lipids, as well as their metabolic and functional effects. RECENT FINDINGS: New IVLEs contain a mix of soybean oil and olive oil, or a mix of soybean oil, coconut oil, olive oil and fish oil. These new lipid emulsions provide less essential fatty acids (FAs) (linoleic and alpha linolenic acids) than in pure soybean oil, yet incorporation of fish oil into an IVLE may decrease the amount of essential FAs required. Fish oil is a treatment for hypertriglyceridemia, and therefore, IVLEs that include fish oil may decrease serum triglycerides. Historical perspective is that fish oil can be associated with increased bleeding time. Evidence suggests that there is no association between fish oil and increased bleeding in patients, even those who are using anticoagulants. New IVLEs provide less vitamin K than soybean oil alone. Patients, or the parenteral nutrition solutions that include these new IVLEs should be supplemented with vitamin K. SUMMARY: Canadian and American Guidelines for IVLEs were based on soybean oil. Current practice should be tailored to which IVLE is being prescribed.

Exogenous and endogenous determinants of vitamin K status in cystic fibrosis.

Cystic fibrosis (CF) patients are at high risk for vitamin K deficiency. The effects of vitamin K supplementation are very ambiguous. Therefore, we aimed to define the determinants of vitamin K deficiency in a large cohort of supplemented - 146 (86.9%) and non-supplemented - 22 (13.1%) CF patients. Vitamin K status was assessed using prothrombin inducted by vitamin K absence (PIVKA-II) and undercarboxylated osteocalcin (u-OC). The pathological PIVKA-II concentration (≥ 2 ng/ml) and abnormal percentage of osteocalcin (≥ 20%) were found in 72 (42.8%) and 60 (35.7%) subjects, respectively. We found that liver involvement, diabetes, and glucocorticoid therapy were potential risk factors for vitamin K deficiency. Pathological concentrations of PIVKA-II occurred more frequently in patients with pancreatic insufficiency and those who have two severe mutations in both alleles of the CFTR gene. Pathological percentage of u-OC was found more frequently in adult CF patients and those not receiving vitamin K. However, it seems that there are no good predictive factors of vitamin K deficiency in CF patients in everyday clinical care. Early vitamin K supplementation in CF patients seems to be warranted. It is impossible to clearly determine the supplementation dose. Therefore, constant monitoring of vitamin K status seems to be justified.

Fast-food and full-service restaurant consumption in relation to daily energy and nutrient intakes among US adult cancer survivors, 2003-2012.

BACKGROUND: Healthy diet is an essential component in cancer survivorship care planning. Cancer survivors should be particularly prudent regarding their daily food choices, with an aim of ensuring safe consumption, reducing risk of recurrence or other comorbidity, and improving quality of life. OBJECTIVE: We aimed to examine the impacts of fast-food and full-service restaurant consumption on daily energy and nutrient intakes among US adult cancer survivors. METHODS: Nationally representative data of 1308 adult cancer survivors came from the National Health and Nutrition Examination Survey 2003-2012 waves. First-difference estimator was adopted to address confounding bias from time-invariant unobservables like personal food/beverage preferences by using within-individual variations in diet and restaurant consumption status between two non-consecutive 24-hour dietary recalls. RESULTS: Fast-food and full-service restaurant consumption, respectively, was associated with an increase in daily total energy intake by 125.97 and 152.26 kcal and sodium intake by 312.47 and 373.75 mg. Fast-food consumption was significantly associated with a decrease in daily vitamin A intake by 119.88 µg and vitamin K intake by 30.48 µg, whereas full-service restaurant consumption was associated with an increase in daily fat intake by 8.99 g and omega-6 fatty acid intake by 3.85 g, and a decrease in vitamin D intake by 0.93 µg. Compared with fast-food and full-service restaurant consumption at home, consumption away from home led to further reduced diet quality. CONCLUSIONS: Individualized nutrition counseling and food assistance programs should address cancer survivors' overall dining-out behavior rather than fast-food consumption alone.

Functional properties, nutritional value, and industrial applications of Niger Oilseeds (Guizotia abyssinica Cass.).

Non-conventional seeds are being considered as novel food because their constituents have unique chemical properties and may augment the supply of nutritional and functional products. Niger (Guizotia abyssinica Cass.) seed and its crude oil have been widely used in traditional nutritional and medicinal applications. Consequently, niger seed has been extensively studied for its nutritional value, biological activities, and antioxidative properties. In consideration of their potential utilization, detailed knowledge on the composition of niger oilseeds is of major importance. The diversity of applications to which niger seed can be put gives this oilseed great industrial importance. This review summarizes the nutritional value, functional properties, and industrical applications of niger seeds.

Milk and dairy products: a unique micronutrient combination.

Milk and dairy products contain micronutrients such as minerals and vitamins, which contribute to multiple and different vital functions in the organism. The mineral fraction is composed of macroelements (Ca, Mg, Na, K, P, and Cl) and oligoelements (Fe, Cu, Zn, and Se). From a physicochemical point of view, the chemical forms, the associations with other ions or organic molecules, and the location of macroelements such as Ca, Mg, Na, K, P, and Cl in milk are relatively well described and understood. Thus, it is admitted that these macroelements are differently distributed into aqueous and micellar phases of milk, depending on their nature. K, Na, and Cl ions are essentially in the aqueous phase, whereas Ca, P, and Mg are partly bound to the casein micelles. About one third of the Ca, half of the P, and two thirds of the Mg are located in the aqueous phase of milk. Dairy products are more or less rich in these different minerals. In cheeses, mineral content depends mainly on their processing. The Ca content is strongly related to the acidification step. Moreover, if acidification is associated with the draining step, the Ca content in the cheese will be reduced. Thus, the Ca content varies in the following increasing order: milks/fermented milks/fresh cheeses < soft cheeses < semi-hard cheeses < hard cheeses. The chemical forms and associations are less described than those present in milk. Concerning Ca, the formation of insoluble calcium phosphate, carbonate, and lactate is reported in some ripened cheeses. The NaCl content in cheeses depends on the salting of the curd. From a nutritional point of view, it is largely admitted that milk and dairy products are important sources of Ca, Mg, Zn, and Se. The vitamin fraction of milk and dairy products is composed of lipophilic (A, D, E, and K) and hydrophilic (B(1), B(2), B(3), B(5), B(6), B(8), B(9), B(12), and C) vitamins. Because of their hydrophobic properties, the lipophilic vitamins are mainly in the milk fat fraction (cream, butter). The hydrophilic vitamins are in the aqueous phase of milk. For one part of these vitamins, the concentrations described in the literature are not always homogenous and sometimes not in accordance between them; these discrepancies are due to the difficulty of the sample preparation and the use of appropriate methods for their quantification. However, there is no doubt of the significant contribution of milk and dairy products to the intake of vitamins. Milk and dairy are considered essential sources for vitamins. Key teaching points: Milk and dairy products are unique micronutrient combinations with recognized health benefits. The concentration, chemical forms, and location of different minerals are relatively well known and described. For example, Ca is present in dairy products in different forms: free, associated with citrate, inorganic and organic phosphates, and free fatty acids. Milk and dairy products are excellent sources of Ca, P, Mg, Zn, and Se. The concentration of vitamins in milk and dairy products is variable and depends on several factors such as biosynthesis, animal feeding, physicochemical conditions (heat, light, O(2), oxidant agents), and analytical methods for their determinations. Vitamins A, D, E, and K are mainly located in the lipid phase and vitamins of group B and C in the aqueous phase. Milk and dairy products are excellent sources of vitamins A, B(1), B(2), and B(12).

Dietary vitamin K alleviates the reduction in testosterone production induced by lipopolysaccharide administration in rat testis.

Vitamin K is essential for the posttranslational modifications of blood coagulation factors and proteins present in the bone matrix. Vitamin K is distributed not only in the liver and bones but is also abundant in the brain, kidney, and gonadal tissues. However, the function of extra-hepatic/bone vitamin K has not been fully elucidated. Previously, we observed that dietary supplementation with vitamin K suppresses inflammation, and vitamin K deficiency decreases testicular testosterone production in rats. Here, we examined whether the dietary vitamin K state affects testicular steroidogenesis in lipopolysaccharide (LPS)-treated rats because vitamin K has anti-inflammatory activity. Male Wistar rats were fed either vitamin K-free or control diets for 35 d, and then intraperitoneally administered LPS (0.5 mg kg(-1) body weight) to induce inflammation for 6 h. Vitamin K deficiency symptoms were not observed in the vitamin K-free diet group; however, the vitamin K levels in the testis were significantly lower in the vitamin K-free diet group than in the control diet group. After LPS treatment, plasma testosterone levels were significantly reduced in the vitamin K-free diet group compared with the control diet group. Testicular mRNA and protein levels of Cyp11a, a rate-limiting enzyme in steroidogenesis, corresponded to plasma testosterone levels. However, plasma luteinizing hormone levels were unaffected by diet and LPS. Phosphorylated nuclear factor κB p65 in the testis was significantly increased in the LPS-treated, vitamin K-free diet group compared with control. These results indicate that dietary vitamin K affects testicular vitamin K levels and ameliorates the LPS-induced reduction in testicular testosterone synthesis. Testicular vitamin K might facilitate the inhibition of inflammation signal transduction and maintain steady levels of testosterone.