Vitamin C is a water-soluble vitamin, meaning that your body doesn’t store it. We have to get what we need from food, including citrus fruits, broccoli, and tomatoes.
You need vitamin C for the growth and repair of tissues in all parts of your body. It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Ascorbic acid powder is needed for healing wounds, and for repairing and maintaining bones and teeth.
Vitamin C is an antioxidant, along with vitamin E, beta-carotene, and many other plant-based nutrients. Antioxidants block some of the damage caused by free radicals, substances that damage DNA. The build-up of free radicals over time may contribute to the aging process and the development of health conditions such as cancer, heart disease, and arthritis.
It’ s rare to be seriously deficient in Ascorbic acid, although evidence suggests that many people may have low levels of Ascorbic acid. Smoking cigarettes lowers the amount of Ascorbic acid in the body, so smokers are at a higher risk of deficiency.
Signs of vitamin deficiency include dry and splitting hair; gingivitis (inflammation of the gums) and bleeding gums; rough, dry, scaly skin; decreased wound-healing rate, easy bruising; nosebleeds; and a decreased ability to ward off infection. A severe form of Ascorbic acid deficiency is known as scurvy.
Low levels of Ascorbic acid have been associated with a number of conditions, including high blood pressure, gallbladder disease, stroke, some cancers, and atherosclerosis, the build-up plaque in blood vessels that can lead to heart attack and stroke. Getting enough vitamin C from your diet — by eating lots of
fruit and vegetables — may help reduce the risk of developing some of these conditions. There is no conclusive evidence that taking vitamin C supplements will help or prevent any of these conditions.
Ascorbic acid plays a role in protecting against the following:
Common Cold
Despite the popular belief that Ascorbic acid can cure the common cold, the scientific evidence doesn’t support the notion. Taking vitamin C supplements regularly (not just at the beginning of a cold) produces only a small reduction in the duration of a cold (about 1 day). The only other piece of evidence supporting Ascorbic acid for preventing colds comes from studies examining people exercising in extreme environments (athletes such as skiers and marathon runners, and soldiers in the Arctic). In these studies, foodchem Ascorbic acid did seem to reduce the risk of getting a cold.
Heart Disease
Some studies — though not all — suggest that Ascorbic acid, acting as an antioxidant, can slow down the progression of atherosclerosis (hardening of the arteries). It helps prevent damage to LDL (“bad”) cholesterol, which then builds up as plaque in the arteries and can cause heart attack or stroke. Other studies suggest that Ascorbic acid may help keep arteries flexible.
Results of scientific studies on whether Ascorbic acid is helpful for preventing heart attack or stroke are mixed. Ascorbic acid doesn’t lower cholesterol levels or reduce the overall risk of heart attack, but evidence suggests that it may help protect arteries against damage.
In addition, people who have low levels of Ascorbic acid may be more likely to have a heart attack, stroke, or peripheral artery disease, all potential results of having atherosclerosis. Peripheral artery disease is the term used to describe atherosclerosis of the blood vessels to the legs. This can lead to pain when walking, known as intermittent claudication. But there is no evidence that taking Ascorbic acid supplements will help.
The best thing to do is get enough Ascorbic acid through your diet. That way, you also get the benefit of other antioxidants and nutrients contained in food. If you have low levels of Ascorbic acid and have trouble getting enough through the foods you eat, ask your doctor about taking a supplement.
High Blood Pressure
Population based studies (which involve observing large groups of people over time) suggest that people who eat foods rich in antioxidants, including vitamin C, have a lower risk of high blood pressure than people who have poorer diets. Eating foods rich in Ascorbic acid is important for your overall health, especially if you are at risk for high blood pressure. The diet physicians most frequently recommend for treatment and prevention of high blood pressure, known as the DASH (Dietary Approaches to Stop Hypertension) diet, includes lots of fruits and vegetables, which are loaded with antioxidants.
Friday, April 27, 2012
AK Sweetener
What is AK Sweetener?
AK Sweetener, or Acesulfame K, Acesulfame potassium, Ace K, is an artificial sugar sweetener which is around 200 times sweeter than the normal sucrose sugar. It has been approved for use since 1988 and is sold under the trade names Sweet One and Sunett. It has been widely used in the baking industry to make sugar free chocolate chips or cookies, yogurts, puddings, gums, in canned foods or for products requiring longer shelf life. Since its aftertaste is slightly bitter, it is used in combinations with other artificial sweeteners, especially for preparing aerated drinks.
It acts as a sweetener for diabetic patients.
It doesn’t cause tooth decays or any related problems which normal sugars would.
It confers the required taste in foods without getting absorbed and metabolized in the body tissues and is thus, excreted directly. Hence, acesulfame potassium does not increase the appetite and also the body weight.
It has rapid solubility and is heat stable which increases its popularity.
It has stable pH value and does not contain sodium ions.
It adds a nice flavor to the products and enhances their taste as well.
It has a longer shelf life so can be used for storage foods.
It is safe to consume for pregnant females, if they are hesitant towards caloric foods.
AK Sweetener, or Acesulfame K, Acesulfame potassium, Ace K, is an artificial sugar sweetener which is around 200 times sweeter than the normal sucrose sugar. It has been approved for use since 1988 and is sold under the trade names Sweet One and Sunett. It has been widely used in the baking industry to make sugar free chocolate chips or cookies, yogurts, puddings, gums, in canned foods or for products requiring longer shelf life. Since its aftertaste is slightly bitter, it is used in combinations with other artificial sweeteners, especially for preparing aerated drinks.
I am sure you all must be aware of artificial sugar sweeteners which are an inevitable part of the “sugar free” fad going on. But here let us concentrate on AK Sweetener.
AK Sweetener Side Effects
Though used widely, AK Sweetener is a controversial artificial sweetener. It is thought of to cause many side effects in humans. It is thought of being carcinogenic, since it contains methylene chloride, a carcinogen. Various experiments on rodents have shown and proven that AK Sweetener causes lung, breast tumors as well as different types of leukemias and chronic respiratory diseases. Experimentation on humans is not possible and hence it’s difficult to comment on AK Sweetener dangers in humans. Till now, there is no evidence of acesulfame being fatal, excluding the side effects, acesulfame potassium actually acts as an excellent sweetener and food additives foodchem. It imparts number of benefits to the food and beverage industry. Let’s talk about the benefits of acesulfame potassium.
As I mentioned earlier, AK Sweetener is a calorie free sugar sweetener.Though used widely, AK Sweetener is a controversial artificial sweetener. It is thought of to cause many side effects in humans. It is thought of being carcinogenic, since it contains methylene chloride, a carcinogen. Various experiments on rodents have shown and proven that AK Sweetener causes lung, breast tumors as well as different types of leukemias and chronic respiratory diseases. Experimentation on humans is not possible and hence it’s difficult to comment on AK Sweetener dangers in humans. Till now, there is no evidence of acesulfame being fatal, excluding the side effects, acesulfame potassium actually acts as an excellent sweetener and food additives foodchem. It imparts number of benefits to the food and beverage industry. Let’s talk about the benefits of acesulfame potassium.
It acts as a sweetener for diabetic patients.
It doesn’t cause tooth decays or any related problems which normal sugars would.
It confers the required taste in foods without getting absorbed and metabolized in the body tissues and is thus, excreted directly. Hence, acesulfame potassium does not increase the appetite and also the body weight.
It has rapid solubility and is heat stable which increases its popularity.
It has stable pH value and does not contain sodium ions.
It adds a nice flavor to the products and enhances their taste as well.
It has a longer shelf life so can be used for storage foods.
It is safe to consume for pregnant females, if they are hesitant towards caloric foods.
AK Sweetener Safety
After reading the above paragraphs, you might be wondering, ‘is acesulfame potassium safe to consume?’ This is the most important debatable question about this sweetener which is very difficult to answer. Actually, the fact is that many people believe it is, and many don’t. But the answer is, AK Sweetener is very much safe to consume. The Joint [WHO (World Health Organization) and FAO (Food and Agriculture Organization)] Expert Committee on Food Additives (JECFA) of the United Nation, after many experimentation’s and analysis have granted safety for consuming acesulfame potassium. Also, the United States’ Food and Drug Administration (FDA), have given green signal in the use of AK Sweetener for humans. Many National Health Authorities from over many countries use acesulfame potassium in many of their food and beverage industries since it is recommended. Research is still on. So, foolproof commenting is not possible right now.
To sum up, I would say that don’t hesitate to consume and use AK Sweetener. It is a very good sugar substitute. One should understand that these well-known organizations recommend and allow only those foods for manufacture and sell, which are safe for the common man. So what you can do is, just trust them. All the best!
After reading the above paragraphs, you might be wondering, ‘is acesulfame potassium safe to consume?’ This is the most important debatable question about this sweetener which is very difficult to answer. Actually, the fact is that many people believe it is, and many don’t. But the answer is, AK Sweetener is very much safe to consume. The Joint [WHO (World Health Organization) and FAO (Food and Agriculture Organization)] Expert Committee on Food Additives (JECFA) of the United Nation, after many experimentation’s and analysis have granted safety for consuming acesulfame potassium. Also, the United States’ Food and Drug Administration (FDA), have given green signal in the use of AK Sweetener for humans. Many National Health Authorities from over many countries use acesulfame potassium in many of their food and beverage industries since it is recommended. Research is still on. So, foolproof commenting is not possible right now.
Thursday, April 26, 2012
Carrageenans (E407)
Application
Carrageenans (E407) are widely used as gelling agents, thickeners and stabilisers. The addition of various ions or Locust Bean Gum can be used to modify the texture. They can be found in dairy products, beverages, meat products, water gels and powdered desserts. When used as gelling agents in water, they give a wide variety of textures from firm to weak and from elastic to brittle.
Carrageenans are used as stabilisers for foams, ice cream, condensed milk, cream and salad dressings.Due to their protein reactivity, carrageenans produce very economical milk gels. Weak, semi-gelled systems can be used to stabilise chocolate milk, giving mouth feel and cocoa suspension. Cold water-soluble types of carrageenan can be used in instant chocolate milk powders to provide similar properties.
Properties
Carrageenans are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food industry as thickening and stabilising agents. A particular advantage is that they are thixotropic-they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.
Kappa carrageenan is potassium-sensitive and will form strong brittle, thermo-reversible gels in the presence of potassium ions. Calcium and most polyvalent ions will induce gelation to a lesser extent, while the sodium salt is non-gelling and cold water-soluble. All other salts of Kappa carrageenan need to be heated above 50°C, generally to 80°C, to ensure complete dissolution. The gels are generally clear but calcium ions product slight cloudiness. Kappa carrageenan gels do exhibit some syneresis, and are not freeze/thaw stable. Kappa carrageenan will produce strong milk gels at very low levels.
Iota carrageenan forms transparent elastic thermo-reversible gels in the presence of calcium ions. Without the ions, considerable thickening occurs. All salts of iota carrageenan are soluble in cold water and milk and are freeze/thaw stable. The gels do not exhibit syneresis.
Lambda carrageenan does not gel in water or milk but it produces considerable thickening in milk and will stabilise both water and milk systems. It is cold water-soluble, thickening immediately to give a clear viscous solution.
The above three types of carageenan are usually blended and many of the available grades contain various food additives to alter the physical properties for specific uses. In particular, locust bean gum is used to modify Kappa carrageenan, increasing the elasticity, cohesion and breaking strength of the gel.
Carrageenans (E407) are widely used as gelling agents, thickeners and stabilisers. The addition of various ions or Locust Bean Gum can be used to modify the texture. They can be found in dairy products, beverages, meat products, water gels and powdered desserts. When used as gelling agents in water, they give a wide variety of textures from firm to weak and from elastic to brittle.
Carrageenans are used as stabilisers for foams, ice cream, condensed milk, cream and salad dressings.Due to their protein reactivity, carrageenans produce very economical milk gels. Weak, semi-gelled systems can be used to stabilise chocolate milk, giving mouth feel and cocoa suspension. Cold water-soluble types of carrageenan can be used in instant chocolate milk powders to provide similar properties.
Properties
Carrageenans are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food industry as thickening and stabilising agents. A particular advantage is that they are thixotropic-they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.
Kappa carrageenan is potassium-sensitive and will form strong brittle, thermo-reversible gels in the presence of potassium ions. Calcium and most polyvalent ions will induce gelation to a lesser extent, while the sodium salt is non-gelling and cold water-soluble. All other salts of Kappa carrageenan need to be heated above 50°C, generally to 80°C, to ensure complete dissolution. The gels are generally clear but calcium ions product slight cloudiness. Kappa carrageenan gels do exhibit some syneresis, and are not freeze/thaw stable. Kappa carrageenan will produce strong milk gels at very low levels.
Iota carrageenan forms transparent elastic thermo-reversible gels in the presence of calcium ions. Without the ions, considerable thickening occurs. All salts of iota carrageenan are soluble in cold water and milk and are freeze/thaw stable. The gels do not exhibit syneresis.
Lambda carrageenan does not gel in water or milk but it produces considerable thickening in milk and will stabilise both water and milk systems. It is cold water-soluble, thickening immediately to give a clear viscous solution.
The above three types of carageenan are usually blended and many of the available grades contain various food additives to alter the physical properties for specific uses. In particular, locust bean gum is used to modify Kappa carrageenan, increasing the elasticity, cohesion and breaking strength of the gel.
What Are The Benefits of Flaxseed Oil?
What is flaxseed oil?
Flax Seed Oil is a blue flowering plant that is grown on the Western Canadian Prairies for its oil rich seeds. This food oils are highly recommended for the general well being and whole body nutrition and is considered to be nature’s richest source of omega-3 fatty acids that are required for the health of almost all body systems.
How can it benefit me?
I was faced with this question when I started hearing about Flaxseed not long ago. It’s become a ‘buzz word’ in society and seems to be making great strides food additives in increased health for many. I wanted to join that wagon of wellness and so I researched until I felt satisfied that it could help me, too. Here are my findings:
Flax Seed Oil contains omega-6 and omega-9 essential fatty acids, B vitamins, potassium, lecithin, magnesium, fiber, protein, and zinc and also provides approximately 50% more omega-3 oils than what you could get from taking fish oil, minus that horrible “fishy” after taste. Sounded good to me already!
Should you add flax seed oil to your diet?
Some nutritionists, researchers, and scientists believe that it could be the most important health-promoting supplement next to a multi-vitamin. Nearly every system in the body can benefit from the natural properties of flaxseed oil, including the cardiovascular system, immune system, circulatory system, reproductive system, nervous system, as well as joints.
Flax Seed Oil is a blue flowering plant that is grown on the Western Canadian Prairies for its oil rich seeds. This food oils are highly recommended for the general well being and whole body nutrition and is considered to be nature’s richest source of omega-3 fatty acids that are required for the health of almost all body systems.
How can it benefit me?
I was faced with this question when I started hearing about Flaxseed not long ago. It’s become a ‘buzz word’ in society and seems to be making great strides food additives in increased health for many. I wanted to join that wagon of wellness and so I researched until I felt satisfied that it could help me, too. Here are my findings:
Flax Seed Oil contains omega-6 and omega-9 essential fatty acids, B vitamins, potassium, lecithin, magnesium, fiber, protein, and zinc and also provides approximately 50% more omega-3 oils than what you could get from taking fish oil, minus that horrible “fishy” after taste. Sounded good to me already!
Should you add flax seed oil to your diet?
Some nutritionists, researchers, and scientists believe that it could be the most important health-promoting supplement next to a multi-vitamin. Nearly every system in the body can benefit from the natural properties of flaxseed oil, including the cardiovascular system, immune system, circulatory system, reproductive system, nervous system, as well as joints.
Do You Know Ethyl Vanillin?
Ethyl Vanillin as well as ethylEthyl Vanillin is used by the food industry. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. Today, artificial Ethyl Vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the pulp industry.
Ethyl Vanillin is vanilla bean flavoring compositions. Exist in vanilla beans, beet, rest aromatic gum, Peru face cream, completed Lou face cream, etc. Is a kind of important spices. Ethyl Vanillin set incense as agent, coordinate agent and become swap, widely used in cosmetic fragrance; Also drinks and food flavoring. Can be extracted from citronella essence oil, industry eugenol by direct oxidation with strong alkali solution or processing, heterogeneous into different eugenol, again the oxygen system. Used as the essence and cosmetics set incense agent, also is the food spices and sauce. In addition, still can be used for attention deficit disorder, dizziness, etc. Preparations for tablets.
Ethyl Vanillin as well as flavorings ethylEthyl Vanillin is used by the food industry. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. Today, artificial Ethyl Vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the pulp industry.
Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican peoples; at the time of their conquest by Hernán Cortés.Ethyl Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water. However, subsequent developments in the wood pulp industry have made its lignin wastes less attractive as a raw material for Ethyl Vanillin synthesis.
Ethyl Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Natural Ethyl Vanillin food additives is extracted from the seed pods of Vanilla planifola, a vining orchid native to Mexico, but now grown in tropical areas around the globe. Madagascar is presently the largest producer of natural Ethyl Vanillin.
Ethyl Vanillin is vanilla bean flavoring compositions. Exist in vanilla beans, beet, rest aromatic gum, Peru face cream, completed Lou face cream, etc. Is a kind of important spices. Ethyl Vanillin set incense as agent, coordinate agent and become swap, widely used in cosmetic fragrance; Also drinks and food flavoring. Can be extracted from citronella essence oil, industry eugenol by direct oxidation with strong alkali solution or processing, heterogeneous into different eugenol, again the oxygen system. Used as the essence and cosmetics set incense agent, also is the food spices and sauce. In addition, still can be used for attention deficit disorder, dizziness, etc. Preparations for tablets.
Ethyl Vanillin as well as flavorings ethylEthyl Vanillin is used by the food industry. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. Today, artificial Ethyl Vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the pulp industry.
Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican peoples; at the time of their conquest by Hernán Cortés.Ethyl Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water. However, subsequent developments in the wood pulp industry have made its lignin wastes less attractive as a raw material for Ethyl Vanillin synthesis.
Ethyl Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Natural Ethyl Vanillin food additives is extracted from the seed pods of Vanilla planifola, a vining orchid native to Mexico, but now grown in tropical areas around the globe. Madagascar is presently the largest producer of natural Ethyl Vanillin.
How Do You Think Of Flaxseed and flaxseed oil?
Flaxseed and its derivative flaxseed oil/linseed oil are rich sources of the essential fatty acid alpha-linolenic acid, which is a biologic precursor to omega-3 fatty acids such as eicosapentaenoic acid. Although omega-3 fatty acids have been associated with improved cardiovascular outcomes, evidence from human trials is mixed regarding the efficacy of flaxseed products for coronary artery disease or hyperlipidemia.
The lignan constituents of flaxseed (not flaxseed oil) possesses in vitro anti-oxidant and possible estrogen receptor agonist/antagonist properties, prompting theories of efficacy for the treatment of breast cancer. However, there is not sufficient human evidence to make a recommendation. As a source of fiber mucilage, food additives oral flaxseed (not flaxseed oil) may possess laxative properties, although only one human trial has been conducted for this indication. In large doses, or when taken with inadequate water, flaxseed may precipitate bowel obstruction via a mass effect. The effects of flaxseed on blood glucose levels are not clear, although hyperglycemic effects have been reported in one case series.
Flaxseed oil contains only the alpha-linolenic acid component of flaxseed, and not the fiber or lignan components. Therefore, food oils may share the purported lipid-lowering properties of flaxseed, but not the proposed laxative or anti-cancer abilities.
The lignan constituents of flaxseed (not flaxseed oil) possesses in vitro anti-oxidant and possible estrogen receptor agonist/antagonist properties, prompting theories of efficacy for the treatment of breast cancer. However, there is not sufficient human evidence to make a recommendation. As a source of fiber mucilage, food additives oral flaxseed (not flaxseed oil) may possess laxative properties, although only one human trial has been conducted for this indication. In large doses, or when taken with inadequate water, flaxseed may precipitate bowel obstruction via a mass effect. The effects of flaxseed on blood glucose levels are not clear, although hyperglycemic effects have been reported in one case series.
Flaxseed oil contains only the alpha-linolenic acid component of flaxseed, and not the fiber or lignan components. Therefore, food oils may share the purported lipid-lowering properties of flaxseed, but not the proposed laxative or anti-cancer abilities.
Tuesday, April 24, 2012
Health Benefits of Calcium Ascorbate Buffered Vitamin C
Calcium ascorbate couples ascorbic acid (Vitamin C) with calcium carbonate. As the calcium salt of ascorbic acid, calcium ascorbate is hydrolyzed in the stomach, yielding calcium and an ascorbate ion. Stomach acid changes the ascorbate ion to ascorbic acid with no net increase in stomach acid levels.
Ascorbic acid facilitates calcium absorption, making it more bioavailable to the cells.
Ascorbic acid is important in many other critical functions such as the absorption of iron, stimulation of immune system and as an antioxidant to strengthen the immune system.
Vitamin C as an Antioxidant – Vitamin C is one of many antioxidants that block damage caused by free radicals, byproducts of our bodies transforming food into energy. Vitamin C neutralizes potentially harmful reactions in the watery parts of the body, such as blood and fluid both inside and surrounding cells.
Vitamin C and Immune System – Vitamin C may be useful as an immune stimulator and modulator in some circumstances. Vitamin C promotes resistance to infection through the immunologic activity of leukocytes, the production of interferon, and maintaining mucous membranes.
Humans have only three of the four enzymes necessary for internal production of ascorbic acid and must satisfy the need for the vitamin through eating vitamin C-rich foods or nutritional supplementation food additives.
Increased intake of vitamin C is required to maintain normal plasma levels under acute emotional or environmental stress such as trauma, fever, infection, or elevated environmental temperatures.
Ascorbic acid facilitates calcium absorption, making it more bioavailable to the cells.
Ascorbic acid is important in many other critical functions such as the absorption of iron, stimulation of immune system and as an antioxidant to strengthen the immune system.
Vitamin C as an Antioxidant – Vitamin C is one of many antioxidants that block damage caused by free radicals, byproducts of our bodies transforming food into energy. Vitamin C neutralizes potentially harmful reactions in the watery parts of the body, such as blood and fluid both inside and surrounding cells.
Vitamin C and Immune System – Vitamin C may be useful as an immune stimulator and modulator in some circumstances. Vitamin C promotes resistance to infection through the immunologic activity of leukocytes, the production of interferon, and maintaining mucous membranes.
Humans have only three of the four enzymes necessary for internal production of ascorbic acid and must satisfy the need for the vitamin through eating vitamin C-rich foods or nutritional supplementation food additives.
Increased intake of vitamin C is required to maintain normal plasma levels under acute emotional or environmental stress such as trauma, fever, infection, or elevated environmental temperatures.
The Benefits Of Aspartame
Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose. The rapid rise in aspartame’s popularity can be attributed to the many benefits aspartame provides to calorie-conscious consumers, including:
Aspartame Can Be Part of a Healthful Diet
Aspartame can reduce or replace the sugar and calories in foods and beverages while maintaining great taste. Thus aspartame offers one simple step to help people move closer to achieving a more healthful diet.
Aspartame Tastes Like Sugar
Studies conducted with taste-test panels show that many believe aspartame’s taste is very similar to the taste of sugar.
Aspartame Does Not Promote Tooth Decay
The American Dental Association has noted it “welcomes the development and FDA approval of new artificial sweeteners that are shown to be safe and non-contributory to tooth decay. . . . Aspartame is an FDA-approved, safe sweetening agent and flavor enhancer that can be substituted for sugar in the diet.”
Aspartame is Helpful for Individuals with Diabetes
Aspartame offers people with diabetes greater variety and flexibility in budgeting their total carbohydrate intake and allows them to satisfy their taste for sweets without affecting blood sugar, which helps them to comply with a healthful meal plan. In addition, consuming products with aspartame can result in fewer calories, which helps people with diabetes manage their weight.
Aspartame Enhances and Extends Flavors
Aspartame has the ability to intensify and extend fruit flavors, such as cherry and orange, in foods and beverages. For example, food additives aspartame makes chewing gum taste sweet up to four times longer than sugar-sweetened gum.
Scientific Studies Show Aspartame is Beneficial in Weight Control
With nearly two out of three Americans classified as overweight or obese, taking steps to assure appropriate calorie intake is important for many people. Because products with aspartame are lower in calories than their sugar-sweetened counterparts, using products with aspartame together with regular physical activity can help with weight management.
More About the Benefits of Aspartame and Low-Calorie Sweeteners
Low-calorie sweeteners provide consumers with many benefits, both psychological and physiological. Health professionals and consumers believe low-calorie sweeteners are effective for the following purposes: weight maintenance, weight reduction, management of diabetes, reduction of dental caries, and reduction in the risks associated with obesity.
Aspartame Can Be Part of a Healthful Diet
Aspartame can reduce or replace the sugar and calories in foods and beverages while maintaining great taste. Thus aspartame offers one simple step to help people move closer to achieving a more healthful diet.
Aspartame Tastes Like Sugar
Studies conducted with taste-test panels show that many believe aspartame’s taste is very similar to the taste of sugar.
Aspartame Does Not Promote Tooth Decay
The American Dental Association has noted it “welcomes the development and FDA approval of new artificial sweeteners that are shown to be safe and non-contributory to tooth decay. . . . Aspartame is an FDA-approved, safe sweetening agent and flavor enhancer that can be substituted for sugar in the diet.”
Aspartame is Helpful for Individuals with Diabetes
Aspartame offers people with diabetes greater variety and flexibility in budgeting their total carbohydrate intake and allows them to satisfy their taste for sweets without affecting blood sugar, which helps them to comply with a healthful meal plan. In addition, consuming products with aspartame can result in fewer calories, which helps people with diabetes manage their weight.
Aspartame Enhances and Extends Flavors
Aspartame has the ability to intensify and extend fruit flavors, such as cherry and orange, in foods and beverages. For example, food additives aspartame makes chewing gum taste sweet up to four times longer than sugar-sweetened gum.
Scientific Studies Show Aspartame is Beneficial in Weight Control
With nearly two out of three Americans classified as overweight or obese, taking steps to assure appropriate calorie intake is important for many people. Because products with aspartame are lower in calories than their sugar-sweetened counterparts, using products with aspartame together with regular physical activity can help with weight management.
More About the Benefits of Aspartame and Low-Calorie Sweeteners
Low-calorie sweeteners provide consumers with many benefits, both psychological and physiological. Health professionals and consumers believe low-calorie sweeteners are effective for the following purposes: weight maintenance, weight reduction, management of diabetes, reduction of dental caries, and reduction in the risks associated with obesity.
Monday, April 23, 2012
Associations Between Aspartame And Fasting Glucose
The Calorie Control Council takes this opportunity to respond to a presentation at the 2011 American Diabetes Association Meeting. The presentation, “Aspartame Consumption is Associated with Elevated Fasting Glucose in Diabetes-Prone Mice” alleges an association between aspartame and fasting glucose.
It is important to note that this study has not been published in a peer reviewed journal but instead presented only at a meeting. Further, the presentation provides allegations but little supporting data because the research is in abstract form only, as opposed to a full study. It is also important to note that the American Diabetes Association supports the use of low-calorie sweeteners by people with diabetes.
The Council cites the following as limitations of the research:
Before being approved, the U.S. Food and Drug Administration evaluated whether aspartame was safe for all populations, including those with diabetes. The FDA also evaluated the effect of aspartame on blood glucose levels and found that it does not cause a rise in blood glucose.
Research on aspartame and blood glucose has been conducted in humans and this research has shown that aspartame does not affect blood glucose levels. It is difficult to understand why the researchers are using a small rat population as the basis for their study when research has already been conducted in humans.
The study uses a small sample size of mice, just 20 mice per group for a total of 40 mice.
The findings from the presentation regarding aspartame are counter to health professional groups such as the American Diabetes Association and the American Dietetic Association, which ascertain that low-calorie sweeteners, including aspartame food additives, are safe for people with diabetes. The position paper of the American Dietetic Association states, “nonnutritive sweeteners do not affect glycemic response and can be safely used by those with diabetes.”
It is important to note that this study has not been published in a peer reviewed journal but instead presented only at a meeting. Further, the presentation provides allegations but little supporting data because the research is in abstract form only, as opposed to a full study. It is also important to note that the American Diabetes Association supports the use of low-calorie sweeteners by people with diabetes.
The Council cites the following as limitations of the research:
Before being approved, the U.S. Food and Drug Administration evaluated whether aspartame was safe for all populations, including those with diabetes. The FDA also evaluated the effect of aspartame on blood glucose levels and found that it does not cause a rise in blood glucose.
Research on aspartame and blood glucose has been conducted in humans and this research has shown that aspartame does not affect blood glucose levels. It is difficult to understand why the researchers are using a small rat population as the basis for their study when research has already been conducted in humans.
The study uses a small sample size of mice, just 20 mice per group for a total of 40 mice.
The findings from the presentation regarding aspartame are counter to health professional groups such as the American Diabetes Association and the American Dietetic Association, which ascertain that low-calorie sweeteners, including aspartame food additives, are safe for people with diabetes. The position paper of the American Dietetic Association states, “nonnutritive sweeteners do not affect glycemic response and can be safely used by those with diabetes.”
Aspartame
What is aspartame?
Aspartame is one of the most common artificial sweeteners in use today. Aspartame is composed mainly of 2 amino acids, aspartic acid and phenylalanine. Amino acids are the building blocks of proteins and are found naturally in many foods.
Aspartame is used in many foods and beverages because it is about 200 times sweeter than sugar, so much less of it can be used to give the same level of sweetness. This, in turn, lowers the calories in the food or beverage.
Rumors claiming that aspartame causes a number of health problems, including cancer, have been around for many years. Many of these continue to circulate on the Internet.
To put the ADI for aspartame in perspective, this would be 3,750 milligrams per day for a typical adult weighing 75 kilograms (about 165 pounds), far more than most adults take in daily. A can of diet soda usually contains about 180 milligrams of aspartame, so a typical adult would have to drink about 21 cans of diet soda a day to go over the recommended level.
Does aspartame cause cancer?
Researchers use 2 main types of studies to try to determine if a substance or exposure causes cancer. (A substance that causes cancer or helps cancer grow is called a carcinogen.)
In studies done in the lab, animals are exposed to a substance (often in very large doses) to see if it causes tumors or other health problems. It’s not always clear if the results from these types of studies will apply to humans, but lab studies are the best way to find out if a substance has the potential to cause cancer in humans before widespread exposure occurs.
Another type of study looks at cancer rates in different groups of people. Such a study might compare the cancer rate in a group exposed to a substance versus the rate in a group not exposed to it, or compare it to what the expected cancer rate would be in the general population. But studies in people can sometimes be hard to interpret, because there may be other factors affecting the results that are hard to account for.
In most cases neither type of study provides definitive evidence on its own, so researchers usually look at both lab-based and human studies if they are available.
Claims have been made that aspartame is related to health effects ranging from mild problems such as headache, dizziness, digestive symptoms, and changes in mood, to more serious health issues such as Alzheimer disease, birth defects, diabetes, Gulf War syndrome, attention deficit disorders, Parkinson disease, lupus, multiple sclerosis, and seizures. However, studies done to date have not found any consistent evidence of harm. Research into the safety of aspartame continues.
Should I limit my exposure to aspartame?
Aside from the possible effects in people with phenylketonuria, there are no health problems that have been consistently linked to aspartame use. Research on artificial sweeteners, including aspartame, continues today.
Aspartame is one of the most common artificial sweeteners in use today. Aspartame is composed mainly of 2 amino acids, aspartic acid and phenylalanine. Amino acids are the building blocks of proteins and are found naturally in many foods.
Aspartame is used in many foods and beverages because it is about 200 times sweeter than sugar, so much less of it can be used to give the same level of sweetness. This, in turn, lowers the calories in the food or beverage.
Rumors claiming that aspartame causes a number of health problems, including cancer, have been around for many years. Many of these continue to circulate on the Internet.
How are people exposed to aspartame?
Aspartame has been used in the United States since the early 1980s. It is now found in thousands of different food products. Aspartame is commonly used as a tabletop sweetener, as a sweetener in prepared foods and beverages, and in recipes that do not require too much heating (since heat breaks down aspartame).
Aspartame has been used in the United States since the early 1980s. It is now found in thousands of different food products. Aspartame is commonly used as a tabletop sweetener, as a sweetener in prepared foods and beverages, and in recipes that do not require too much heating (since heat breaks down aspartame).
How is aspartame regulated?
In the United States, artificial food sweeteners such as aspartame are regulated by the Food and Drug Administration (FDA). These products must be tested for safety and approved by the FDA before they can be used. The FDA also sets an acceptable daily intake (ADI) for each sweetener, which is the maximum amount considered safe to consume each day during a person’s lifetime. The ADI is set to be about 100 times less than the smallest amount that might cause health concerns, based on studies done in lab animals.
The FDA has set the ADI for aspartame at 50 milligrams per kilogram (mg/kg) of body weight. (In the European Union, the European Food Safety Authority has recommended a slightly lower ADI for aspartame, at 40 mg/kg.)In the United States, artificial food sweeteners such as aspartame are regulated by the Food and Drug Administration (FDA). These products must be tested for safety and approved by the FDA before they can be used. The FDA also sets an acceptable daily intake (ADI) for each sweetener, which is the maximum amount considered safe to consume each day during a person’s lifetime. The ADI is set to be about 100 times less than the smallest amount that might cause health concerns, based on studies done in lab animals.
To put the ADI for aspartame in perspective, this would be 3,750 milligrams per day for a typical adult weighing 75 kilograms (about 165 pounds), far more than most adults take in daily. A can of diet soda usually contains about 180 milligrams of aspartame, so a typical adult would have to drink about 21 cans of diet soda a day to go over the recommended level.
Does aspartame cause cancer?
Researchers use 2 main types of studies to try to determine if a substance or exposure causes cancer. (A substance that causes cancer or helps cancer grow is called a carcinogen.)
In studies done in the lab, animals are exposed to a substance (often in very large doses) to see if it causes tumors or other health problems. It’s not always clear if the results from these types of studies will apply to humans, but lab studies are the best way to find out if a substance has the potential to cause cancer in humans before widespread exposure occurs.
Another type of study looks at cancer rates in different groups of people. Such a study might compare the cancer rate in a group exposed to a substance versus the rate in a group not exposed to it, or compare it to what the expected cancer rate would be in the general population. But studies in people can sometimes be hard to interpret, because there may be other factors affecting the results that are hard to account for.
In most cases neither type of study provides definitive evidence on its own, so researchers usually look at both lab-based and human studies if they are available.
Does aspartame cause any other health problems?
Complaints of various health issues have circulated since aspartame first appeared on the market in the 1980s. But for most people, no health problems have clearly been linked to aspartame(food additives) use.
Other health complaintsComplaints of various health issues have circulated since aspartame first appeared on the market in the 1980s. But for most people, no health problems have clearly been linked to aspartame(food additives) use.
Claims have been made that aspartame is related to health effects ranging from mild problems such as headache, dizziness, digestive symptoms, and changes in mood, to more serious health issues such as Alzheimer disease, birth defects, diabetes, Gulf War syndrome, attention deficit disorders, Parkinson disease, lupus, multiple sclerosis, and seizures. However, studies done to date have not found any consistent evidence of harm. Research into the safety of aspartame continues.
Should I limit my exposure to aspartame?
Aside from the possible effects in people with phenylketonuria, there are no health problems that have been consistently linked to aspartame use. Research on artificial sweeteners, including aspartame, continues today.
Vitamin C (Ascorbic acid)
Vitamin C is a water-soluble vitamin, meaning that your body doesn’t store it. We have to get what we need from food, including citrus fruits, broccoli, and tomatoes.
You need vitamin C for the growth and repair of tissues in all parts of your body. It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Vitamin C is needed for healing wounds, and for repairing and maintaining bones and teeth.
Vitamin C is an antioxidant, along with vitamin E, beta-carotene, and many other plant-based nutrients. Antioxidants block some of the damage caused by free radicals, substances that damage DNA. The build-up of free radicals over time may contribute to the aging process and the development of health conditions such as cancer, heart disease, and arthritis.
It’ s rare to be seriously deficient in vitamin C, although evidence suggests that many people may have low levels of vitamin C. Smoking cigarettes lowers the amount of vitamin C in the body, so smokers are at a higher risk of deficiency.
Signs of vitamin deficiency include dry and splitting hair; gingivitis (inflammation of the gums) and bleeding gums; rough, dry, scaly skin; decreased wound-healing rate, easy bruising; nosebleeds; and a decreased ability to ward off infection. A severe form of vitamin C deficiency is known as scurvy.
Low levels of vitamin C have been associated with a number of conditions, including high blood pressure, gallbladder disease, stroke, some cancers, and atherosclerosis, the build-up plaque in blood vessels that can lead to heart attack and stroke. Getting enough vitamin C from your diet(food additives) — by eating lots of fruit and vegetables — may help reduce the risk of developing some of these conditions. There is no conclusive evidence that taking vitamin C supplements will help or prevent any of these conditions.
Although the information is limited, studies suggest that vitamin C may also be helpful for:
Boosting immune system function
Maintaining healthy gums
Improving vision for those with uveitis (an inflammation of the middle part of the eye)
Treating allergy-related conditions, such as asthma, eczema, and hay fever (called allergic rhinitis)
Reducing effects of sun exposure, such as sunburn or redness (called erythema)
Alleviating dry mouth, particularly from antidepressant medications (a common side effect from these drugs)
Healing burns and wounds
Decreasing blood sugar in people with diabetes
Some viral conditions, including mononucleosis — Although scientific evidence is lacking, some doctors may suggest high-dose vitamin C to treat some viruses
Available Forms:
You can purchase either natural or synthetic vitamin C, also called ascorbic acid, in a variety of forms. Tablets, capsules, and chewables are probably the most popular forms, but vitamin C also comes in powdered crystalline, effervescent, and liquid forms. Vitamin C comes in doses ranging from 25 – 1,000 mg.
“Buffered” vitamin C is also available if you find that regular ascorbic acid powder upsets your stomach. An esterified form of vitamin C is also available, which may be easier on the stomach for those who are prone to heartburn.
You need vitamin C for the growth and repair of tissues in all parts of your body. It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Vitamin C is needed for healing wounds, and for repairing and maintaining bones and teeth.
Vitamin C is an antioxidant, along with vitamin E, beta-carotene, and many other plant-based nutrients. Antioxidants block some of the damage caused by free radicals, substances that damage DNA. The build-up of free radicals over time may contribute to the aging process and the development of health conditions such as cancer, heart disease, and arthritis.
It’ s rare to be seriously deficient in vitamin C, although evidence suggests that many people may have low levels of vitamin C. Smoking cigarettes lowers the amount of vitamin C in the body, so smokers are at a higher risk of deficiency.
Signs of vitamin deficiency include dry and splitting hair; gingivitis (inflammation of the gums) and bleeding gums; rough, dry, scaly skin; decreased wound-healing rate, easy bruising; nosebleeds; and a decreased ability to ward off infection. A severe form of vitamin C deficiency is known as scurvy.
Low levels of vitamin C have been associated with a number of conditions, including high blood pressure, gallbladder disease, stroke, some cancers, and atherosclerosis, the build-up plaque in blood vessels that can lead to heart attack and stroke. Getting enough vitamin C from your diet(food additives) — by eating lots of fruit and vegetables — may help reduce the risk of developing some of these conditions. There is no conclusive evidence that taking vitamin C supplements will help or prevent any of these conditions.
Although the information is limited, studies suggest that vitamin C may also be helpful for:
Boosting immune system function
Maintaining healthy gums
Improving vision for those with uveitis (an inflammation of the middle part of the eye)
Treating allergy-related conditions, such as asthma, eczema, and hay fever (called allergic rhinitis)
Reducing effects of sun exposure, such as sunburn or redness (called erythema)
Alleviating dry mouth, particularly from antidepressant medications (a common side effect from these drugs)
Healing burns and wounds
Decreasing blood sugar in people with diabetes
Some viral conditions, including mononucleosis — Although scientific evidence is lacking, some doctors may suggest high-dose vitamin C to treat some viruses
Available Forms:
You can purchase either natural or synthetic vitamin C, also called ascorbic acid, in a variety of forms. Tablets, capsules, and chewables are probably the most popular forms, but vitamin C also comes in powdered crystalline, effervescent, and liquid forms. Vitamin C comes in doses ranging from 25 – 1,000 mg.
“Buffered” vitamin C is also available if you find that regular ascorbic acid powder upsets your stomach. An esterified form of vitamin C is also available, which may be easier on the stomach for those who are prone to heartburn.
Thursday, April 19, 2012
What Is the Difference Between Xanthan Gum and Guar Gum?
Xanthan gum and guar gum are two ingredients often used in cooking and baking as a way to hold together wet and dry ingredients to form a more solid mixture, especially for dough or batter. These gums are often used by people who are allergic or otherwise intolerant to gluten, a protein found in grains. Gluten is often the main binding and thickening ingredient in carbohydrate bases, such as breads, crusts, pastas, and baked desserts. While xanthan and guar gums serve a similar purpose, they differ in many areas including ingredients, texture, and cost.
While both xanthan or guar gums can be substituted for gluten products in recipes, xanthan tends to produce a texture that is more similar to gluten. Dough made with xanthan is usually more pliable because it can hold more air. Lack of air will make a food item dense and tough instead of light or flaky. Guar gum can result in a thinner, more stringy mixture.
Xanthan gum(food additives) is derived from extracted corn kernels. The starches from the individual corn kernels are processed in order to form sugar. The sugar is mixed with Xanthomonas campestris, a bacterial microorganism, and then allowed to ferment. The fermented mixture is dried and ground to form a light yellow powder.
Guar gum is made from the seeds of the legume plant known as cyamopsis tetragonolobus. The plant is grown most often in Pakistan and India, but is occasionally harvested in parts of North America and Europe. To form the gum, the seeds are removed from the plant and cracked open. The insides of the seeds are scrapped out, then ground into a cream-colored powder.
Although xanthan tends to be more successful at creating a product reminiscent of gluten, it is often avoided in favor of guar gum by people who have corn allergies or diets that limit corn. Guar gum is also more affordable than xanthan gum, which can be up to triple the price. Since guar is derived from legume seeds, it contains more soluble fiber than corn-based xanthan gum, making it a healthier alternative.
Even though guar and xanthan have different properties, they are often used interchangeably in recipes. They are added to breads, cookies, pastas, or pizza crusts to make the dough or batters thicker(food thickeners) without the use of gluten products like flour or eggs. The gums are added in small amounts, usually no more than one teaspoon. Too much of either of the gums can result in excessive moisture formation, making the dough or mixtures too wet to handle or bake properly.
Xanthan and guar have separate potential side effects. Xanthan Gum(E415) may irritate the lungs or cause inflammation inside the nose or throat. Guar may cause irritation of the gastrointestinal tract because it often acts as a mild laxative. Neither of the gums are recommended for pregnant women or mothers who are breastfeeding.
While both xanthan or guar gums can be substituted for gluten products in recipes, xanthan tends to produce a texture that is more similar to gluten. Dough made with xanthan is usually more pliable because it can hold more air. Lack of air will make a food item dense and tough instead of light or flaky. Guar gum can result in a thinner, more stringy mixture.
Xanthan gum(food additives) is derived from extracted corn kernels. The starches from the individual corn kernels are processed in order to form sugar. The sugar is mixed with Xanthomonas campestris, a bacterial microorganism, and then allowed to ferment. The fermented mixture is dried and ground to form a light yellow powder.
Guar gum is made from the seeds of the legume plant known as cyamopsis tetragonolobus. The plant is grown most often in Pakistan and India, but is occasionally harvested in parts of North America and Europe. To form the gum, the seeds are removed from the plant and cracked open. The insides of the seeds are scrapped out, then ground into a cream-colored powder.
Although xanthan tends to be more successful at creating a product reminiscent of gluten, it is often avoided in favor of guar gum by people who have corn allergies or diets that limit corn. Guar gum is also more affordable than xanthan gum, which can be up to triple the price. Since guar is derived from legume seeds, it contains more soluble fiber than corn-based xanthan gum, making it a healthier alternative.
Even though guar and xanthan have different properties, they are often used interchangeably in recipes. They are added to breads, cookies, pastas, or pizza crusts to make the dough or batters thicker(food thickeners) without the use of gluten products like flour or eggs. The gums are added in small amounts, usually no more than one teaspoon. Too much of either of the gums can result in excessive moisture formation, making the dough or mixtures too wet to handle or bake properly.
Xanthan and guar have separate potential side effects. Xanthan Gum(E415) may irritate the lungs or cause inflammation inside the nose or throat. Guar may cause irritation of the gastrointestinal tract because it often acts as a mild laxative. Neither of the gums are recommended for pregnant women or mothers who are breastfeeding.
Wednesday, April 18, 2012
Echinacea Extract
Preparation
One can easily make echinacea extract at home with the help of the given preparation methods.
Take a cup of fresh echinacea herb in a coffee grinder or food processor and grind well. Keep the echinacea in a sterile mason jar and top the herb with 1 cup of vodka or apple cider vinegar.
Take a cup dried echinacea herb in a coffee grinder or food processor and grind well. Keep the echinacea in a sterile mason jar and top the herb with a cup of vodka or apple cider vinegar and a cup of water. To secure the mixture from leaking, seal the mason jar with a tight fitting sterile lid and store for 2 weeks, shaking the mixture regularly. After two weeks, strain the echinacea from the tincture, remove the used herb and pour the mixture or tincture in to a dark-colored glass bottle with a dropper.
Benefits
Echinacea is the most commonly used Herbal Extracts to treat respiratory illnesses like common cold, cough and flu.
Echinacea cream or extract is also useful in treating many skin disorders like eczema or psoriasis. Its anti-inflammatory effects help to overcome skin irritation or inflammation, as well as soothe the skin. Moreover, it is also effective in curing burns, insect bites, acne and ulcers.
By stimulating the production of white blood cells, it strengthens the defense mechanism of the body and helps the body to fight infections, heal wounds and regenerate itself.
It helps curing many infectious diseases. Its anti bacterial properties are quite effective in treating urinary tract infections, genital herpes, candidiasis, etc.
Echinacea, commonly known as cone flower or black sampson is a purple colored flower which belongs to the daisy or sunflower family called Asteraceae. Though echinacea originated in North America, today it is widely grown all across the world especially for its medicinal value. Its antibacterial, anti fungal and antiviral properties make it one of the best herbs to treat a number of diseases. Hence, echinacea extract basically works by improving the body’s immune system by stimulating the white blood cells which attack or destroy bacteria or any other foreign body that can form infections and other health disorders.
Echinacea extract(one of food additives) is highly effective when used in combination with other herbs like goldenseal extract. The best way to gain the benefits is by using it in the form of tea or tincture. However, like the two sides of a coin, echinacea also has some side effects. People who are allergic to flowers belonging to the family Asteraceae including daisy, sunflower, chrysanthemums, etc are also found to be allergic to echinacea. Hence, it is recommended that one should consult a doctor or a herbalist in order to avoid unexpected echinacea side effects and derive most of the echinacea health benefits safely.
Echinacea extract is also known to provide relief from sore or inflamed throat. A mixture comprising garlic, echinacea and warm water is highly effective in soothing sore throat and enlarged lymph glands.
Echinacea extract suppresses an enzyme called hyaluronidase which is released by a bacterium that intrudes the growth and production of healthy body cells. Hence, the extract prevents this bacteria from spreading in the body, thereby reducing the risks of having cancer.
One can easily make echinacea extract at home with the help of the given preparation methods.
Take a cup of fresh echinacea herb in a coffee grinder or food processor and grind well. Keep the echinacea in a sterile mason jar and top the herb with 1 cup of vodka or apple cider vinegar.
Take a cup dried echinacea herb in a coffee grinder or food processor and grind well. Keep the echinacea in a sterile mason jar and top the herb with a cup of vodka or apple cider vinegar and a cup of water. To secure the mixture from leaking, seal the mason jar with a tight fitting sterile lid and store for 2 weeks, shaking the mixture regularly. After two weeks, strain the echinacea from the tincture, remove the used herb and pour the mixture or tincture in to a dark-colored glass bottle with a dropper.
Benefits
Echinacea is the most commonly used Herbal Extracts to treat respiratory illnesses like common cold, cough and flu.
Echinacea cream or extract is also useful in treating many skin disorders like eczema or psoriasis. Its anti-inflammatory effects help to overcome skin irritation or inflammation, as well as soothe the skin. Moreover, it is also effective in curing burns, insect bites, acne and ulcers.
By stimulating the production of white blood cells, it strengthens the defense mechanism of the body and helps the body to fight infections, heal wounds and regenerate itself.
It helps curing many infectious diseases. Its anti bacterial properties are quite effective in treating urinary tract infections, genital herpes, candidiasis, etc.
Echinacea, commonly known as cone flower or black sampson is a purple colored flower which belongs to the daisy or sunflower family called Asteraceae. Though echinacea originated in North America, today it is widely grown all across the world especially for its medicinal value. Its antibacterial, anti fungal and antiviral properties make it one of the best herbs to treat a number of diseases. Hence, echinacea extract basically works by improving the body’s immune system by stimulating the white blood cells which attack or destroy bacteria or any other foreign body that can form infections and other health disorders.
Echinacea extract(one of food additives) is highly effective when used in combination with other herbs like goldenseal extract. The best way to gain the benefits is by using it in the form of tea or tincture. However, like the two sides of a coin, echinacea also has some side effects. People who are allergic to flowers belonging to the family Asteraceae including daisy, sunflower, chrysanthemums, etc are also found to be allergic to echinacea. Hence, it is recommended that one should consult a doctor or a herbalist in order to avoid unexpected echinacea side effects and derive most of the echinacea health benefits safely.
Echinacea extract is also known to provide relief from sore or inflamed throat. A mixture comprising garlic, echinacea and warm water is highly effective in soothing sore throat and enlarged lymph glands.
Echinacea extract suppresses an enzyme called hyaluronidase which is released by a bacterium that intrudes the growth and production of healthy body cells. Hence, the extract prevents this bacteria from spreading in the body, thereby reducing the risks of having cancer.
Wednesday, April 11, 2012
NDRC Regulates Phosphate Industry Development
The 2011 edition Guiding Catalog of Industrial Structure Adjustment (the Guiding Catalog 2011), released by National Development and Reform Commission (NDRC) ofChina, effectively regulatesChina’s phosphate industry.
The Guiding Catalog 2011 divides all industries into different types of encouraged, restricted and eliminated. Among the encouraged industries, NDRC’s encouragements are:
– exploiting and utilizing low grade phosphorus ore and its associated ores;
– full heat recovery thermal phosphoric acid production;
– setting up large-scale production line of calcium phosphate with defluorination device;
– comprehensive ardealite utilization and wet phosphoric acid purification device with capacity above 100,000t/a;
Besides, NDRC also encourages phosphoric acid iron battery materials. Meanwhile, NDRC restricts the development of some phosphate chemicals with characters of overcapacity, high energy consumption and heavy environmental pollution. The restricted type related to phosphate industry includes:
– new sulfuric acid production lines with unit production capacity below 300,000t/a (sulfur burning process) and 200,000t/a (pyrite-based process);
– new plants of STPP, PCl3, P2S5, feed grade calcium hydrogen phosphate, sodium hexametaphosphate, etc.;
– new production line of yellow phosphorus with unit capacity below 30,000t/a;
– new production device of ammonium phosphate fertilizer;
– new production lines of glyphosate, triazophos.
The eliminated types related to phosphate chemicals are some inefficient capacity includes unit production capacity that is below 100,000t/a (both sulfur burning and pyrite-based); unit capacity below 5,000t/a and the devices which can not meet the requirements listed in Entry Criteria; unit capacity below 10,000t/a (STPP), 5,000t/a (sodium hexametaphosphate), 5,000t/a (PCl3) and 30,000t/a (feed grade calcium hydrogen phosphate).
The Guiding Catalog 2011 divides all industries into different types of encouraged, restricted and eliminated. Among the encouraged industries, NDRC’s encouragements are:
– exploiting and utilizing low grade phosphorus ore and its associated ores;
– full heat recovery thermal phosphoric acid production;
– setting up large-scale production line of calcium phosphate with defluorination device;
– comprehensive ardealite utilization and wet phosphoric acid purification device with capacity above 100,000t/a;
Besides, NDRC also encourages phosphoric acid iron battery materials. Meanwhile, NDRC restricts the development of some phosphate chemicals with characters of overcapacity, high energy consumption and heavy environmental pollution. The restricted type related to phosphate industry includes:
– new sulfuric acid production lines with unit production capacity below 300,000t/a (sulfur burning process) and 200,000t/a (pyrite-based process);
– new plants of STPP, PCl3, P2S5, feed grade calcium hydrogen phosphate, sodium hexametaphosphate, etc.;
– new production line of yellow phosphorus with unit capacity below 30,000t/a;
– new production device of ammonium phosphate fertilizer;
– new production lines of glyphosate, triazophos.
The eliminated types related to phosphate chemicals are some inefficient capacity includes unit production capacity that is below 100,000t/a (both sulfur burning and pyrite-based); unit capacity below 5,000t/a and the devices which can not meet the requirements listed in Entry Criteria; unit capacity below 10,000t/a (STPP), 5,000t/a (sodium hexametaphosphate), 5,000t/a (PCl3) and 30,000t/a (feed grade calcium hydrogen phosphate).
Monocalcium phosphate
Monocalcium phosphate is used as a buffering agent, firming agent, sequestrant, leavening agent, dough conditioner, texturizer, yeast food, and nutrient. It is coded as E341 (i) by the European Union. It is used extensively in the fertilizer industry. It is used in Waffles, Toaster Pastries, Pancake Mixes, Brownies Mixes, self-rising flour and other pastry products. The additive helps frozen vegetables and canned fruits and vegetables maintain firmness.
Numerous animal studies have shown that excessive dietary phosphorus causes an increase of plasma phosphorus and a decrease in serum calcium. The resulting hypocalcaemia stimulates secretion of Parathyroid hormone (PTH) which in turn decreases calcium excretion and increases the rate of a process called bone resorption in which osteoclast, a bone cell break down bone and release the minerals, resulting in a transfer of calcium from bone fluid to the blood. These homeostatic adjustments to high dietary phosphorus may result in bone loss and calcification, a process in which calcium salts build up in soft tissue causing it to harden in animals. It does not produce any DNA damage*.
Phosphate as an additive should be related to the total dietary phosphate intake and the phosphate intake should be related to calcium intake. The latter point is without significance even if the additive is a calcium salt of phosphoric acid**. Other than this Monocalcium phosphates do not produce any adverse health effects when consumed.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) allocated a group (MTDI) Maximum Tolerable Daily Intake of 70 mg/kg body weight, as phosphorus from all food sources.
Numerous animal studies have shown that excessive dietary phosphorus causes an increase of plasma phosphorus and a decrease in serum calcium. The resulting hypocalcaemia stimulates secretion of Parathyroid hormone (PTH) which in turn decreases calcium excretion and increases the rate of a process called bone resorption in which osteoclast, a bone cell break down bone and release the minerals, resulting in a transfer of calcium from bone fluid to the blood. These homeostatic adjustments to high dietary phosphorus may result in bone loss and calcification, a process in which calcium salts build up in soft tissue causing it to harden in animals. It does not produce any DNA damage*.
Phosphate as an additive should be related to the total dietary phosphate intake and the phosphate intake should be related to calcium intake. The latter point is without significance even if the additive is a calcium salt of phosphoric acid**. Other than this Monocalcium phosphates do not produce any adverse health effects when consumed.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) allocated a group (MTDI) Maximum Tolerable Daily Intake of 70 mg/kg body weight, as phosphorus from all food sources.
Tuesday, April 10, 2012
History of Vitamin E
History of Vitamin E
1911 Hart and coworkers publish the first report of a suspected “anti-sterility factor” in animals.
1920 Matthill and Conklin observe reproductive anomalies in rats fed on special milk diets.
1922 Vitamin E is discovered by Evans and Scott Bishop.
1936 Evans and coworkers isolate what turns out to be α-tocopherol in its pure form from wheat germ oil.
1938 Fernholz provides the structural formula of vitamin E and Nobel laureate Karrer synthesises dl-α-tocopherol.
1945 Dam and coworkers discover peroxides in the fat tissue of animals fed on vitamin E-deficient diets. The first antioxidant theory of vitamin E activity is proposed.
1962 Tappel proposes that vitamin E acts as an in vivo antioxidant to protect cell lipids from free radicals.
1968 The Food and Nutrition Board of the US National Research Council recognises vitamin E as an essential nutrient for humans.
1974 Fahrenholtz proposes singlet oxygen quenching abilities of α-tocopherol.
1977 Human vitamin E deficiency syndromes are described.
1980 Walton and Packer propose that vitamin E may prevent the generation of potentially carcinogenic oxidative products of unsaturated fatty acids.
1980 McKay and King suggest that vitamin E functions as an antioxidant located primarily in the cell membrane.
1980s Vitamin E is demonstrated to be the major lipid-soluble antioxidant protecting cell membranes from peroxidation. Vitamin E is shown to stabilise the superoxide and hydroxyl free radicals.
1990 Effectiveness of vitamin E in inhibiting LDL (low density lipoprotein) oxidation is shown.
1990 Kaiser and coworkers elucidate the singlet oxygen quenching capability of vitamin E.
1991 Azzi and coworkers describe an inhibitory effect of α-tocopherol on the proliferation of vascular smooth muscle cells and protein kinase C activity.
2004 Barella and coworkers demonstrate that vitamin E regulates gene expression in the liver and the testes of rats.
1911 Hart and coworkers publish the first report of a suspected “anti-sterility factor” in animals.
1920 Matthill and Conklin observe reproductive anomalies in rats fed on special milk diets.
1922 Vitamin E is discovered by Evans and Scott Bishop.
1936 Evans and coworkers isolate what turns out to be α-tocopherol in its pure form from wheat germ oil.
1938 Fernholz provides the structural formula of vitamin E and Nobel laureate Karrer synthesises dl-α-tocopherol.
1945 Dam and coworkers discover peroxides in the fat tissue of animals fed on vitamin E-deficient diets. The first antioxidant theory of vitamin E activity is proposed.
1962 Tappel proposes that vitamin E acts as an in vivo antioxidant to protect cell lipids from free radicals.
1968 The Food and Nutrition Board of the US National Research Council recognises vitamin E as an essential nutrient for humans.
1974 Fahrenholtz proposes singlet oxygen quenching abilities of α-tocopherol.
1977 Human vitamin E deficiency syndromes are described.
1980 Walton and Packer propose that vitamin E may prevent the generation of potentially carcinogenic oxidative products of unsaturated fatty acids.
1980 McKay and King suggest that vitamin E functions as an antioxidant located primarily in the cell membrane.
1980s Vitamin E is demonstrated to be the major lipid-soluble antioxidant protecting cell membranes from peroxidation. Vitamin E is shown to stabilise the superoxide and hydroxyl free radicals.
1990 Effectiveness of vitamin E in inhibiting LDL (low density lipoprotein) oxidation is shown.
1990 Kaiser and coworkers elucidate the singlet oxygen quenching capability of vitamin E.
1991 Azzi and coworkers describe an inhibitory effect of α-tocopherol on the proliferation of vascular smooth muscle cells and protein kinase C activity.
2004 Barella and coworkers demonstrate that vitamin E regulates gene expression in the liver and the testes of rats.
Vitamin E(Tocopherol,E306,E307,E308,E309,21590)
Introduction
The term vitamin E covers eight fat-soluble compounds found in nature. Four of them are called tocopherols and the other four tocotrienols. They are identified by the prefixes α, β, γ and δ. α-Tocopherol is the most common and biologically the most active of these naturally occurring forms of vitamin E. Natural tocopherols occur in RRR-configuration only (RRR-α-tocopherol was formerly designated as d-α-tocopherol). The chemical synthesis of α-tocopherol results in a mixture of eight different stereoisomeric forms which is called all-rac-α-tocopherol (or dl-α-tocopherol). The biological activity of the synthetic form is lower than that of the natural form.
The name tocopherol derives from the Greek words tocos, meaning childbirth, and pherein, meaning to bring forth. The name was coined to highlight its essential role in the reproduction of various animal species.
The ending -ol identifies the substance as being an alcohol.
The importance of vitamin E in humans was not accepted until fairly recently. Because its deficiency is not manifested by a well-recognised, widespread vitamin deficiency disease such as scurvy (vitamin C deficiency) or rickets (vitamin D deficiency), science only began to recognise the importance of vitamin E at a relatively late stage.
Functions
The major biological function of vitamin E is that of a lipid soluble antioxidant preventing the propagation of free-radical reactions. Free radicals are formed in normal metabolic processes and upon exposure to exogenous toxic agents (e.g. cigarette smoke, pollutants). Vitamin E is located within the cellular membranes. It protects polyunsaturated fatty acids (PUFAs) and other components of cellular membranes from oxidation by free radicals. Apart from maintaining the integrity of the cell membranes in the human body, it also protects low density lipoprotein (LDL) from oxidation.
Recently, non-antioxidant functions of α-tocopherol have been identified.
α-Tocopherol inhibits protein kinase C activity, which is involved in cell proliferation and differentiation. Vitamin E inhibits platelet aggregation and enhances vasodilation. Vitamin E enrichment of endothelial cells downregulates the expression of cell adhesion molecules, thereby decreasing the adhesion of blood cell components to the endothelium.
Main functions in a nutshell:
1.Major fat soluble antioxidant of the body
2.Non-antioxidant functions in cell signalling, gene expression and regulation of other cell functions
Dietary sources
Vegetable oils (olive, soya beans, palm, corn, safflower, sunflower, etc.), nuts, whole grains and wheat germ are the most important sources of vitamin E. Other sources are seeds and green leafy vegetables. The vitamin E content of vegetables, fruits, dairy products, fish and meat is relatively low.
The vitamin E content in foods is often reported as α-tocopherol equivalents (α-TE). This term was established to account for the differences in biological activity of the various forms of vitamin E. 1 mg of α-tocopherol is equivalent to 1 TE. Other tocopherols and tocotrienols in the diet are assigned the following values: 1 mg β-tocopherol = 0.5 TE; 1 mg γ-tocopherol = 0.1 TE; 1 mg δ-tocopherol = 0.03 TE; 1 mg α-tocotrienol = 0.3 TE; 1 mg β-tocotrienol = 0.05 TE.
Absorption and body stores
Vitamin E is absorbed together with lipids in the small intestine, depending on adequate pancreatic function and biliary secretion. Tocopherol esters which are present in food supplements and processed food are hydrolysed before absorption. Vitamin E is incorporated into chylomicrons and transported via the lymphatic system to the liver.
α-Tocopherol is the vitamin E form that predominates in blood and tissue. This is due to the action of a liver protein (α-tocopherol transfer protein) preferentially incorporating α-tocopherol into the lipoproteins which deliver it to the different tissues. Vitamin E is found in most human body tissues. The highest vitamin E contents are found in the adipose tissue, liver and muscles. The pool of vitamin E in the plasma, liver, kidneys and spleen turns over rapidly, whereas turnover of the content of adipose tissue is slow.
Measurement
Normal α-tocopherol concentrations in plasma measured by high performance liquid chromatography range from 12-45 μM (0.5-2 mg/100 ml). Plasma α-tocopherol concentrations of <11.6 μM, the level at which erythrocyte haemolyses occurs, indicate poor vitamin E nutritional status. Since plasma levels of α-tocopherol correlate with cholesterol levels, the α-tocopherol concentration is often indicated as α-tocopherol-cholesterol ratio.
Vitamin E content is generally expressed by biological activity, using the scale of International Units (IU). According to this system, 1 mg of RRR-α-tocopherol, biologically the most active of the naturally occurring forms of vitamin E, is equivalent to 1.49 IU vitamin E. The biological activity of 1 mg of all-rac-α-tocopheryl acetate, the synthesised form of vitamin E commonly used in food enrichment, is equivalent to 1 IU. Recently, the unit of α-tocopherol equivalent was established (see: Dietary sources).
Stability
Light, oxygen and heat, detrimental factors encountered in long storage of foodstuffs and food processing, lower the vitamin E content of food. In some foods it may decrease by as much as 50% after only two weeks’ storage at room temperature. To a large extent, frying destroys the vitamin E in vegetable oils.
Esters of α-tocopherol (α-tocopheryl acetate and α-tocopheryl succinate) are used for supplements because they are more resistant to oxidation during storage.
Interactions
Positive interactions
The presence of other antioxidants, such as vitamin C and beta-carotene, supports the antioxidative, protective action of vitamin E; the same is true of the mineral selenium.
Negative interactions
When taken at the same time, iron reduces the availability of vitamin E to the body; this is especially critical in the case of anaemic newborns.
The requirement for vitamin E is related to the amount of polyunsaturated fatty acids consumed in the diet. The higher the amount of PUFAs, the more vitamin E is required.
Vitamin K deficiency may be exacerbated by vitamin E, thereby affecting blood coagulation.
Various medications decrease absorption of vitamin E (e.g., cholestyramine, colestipol, isoniazid).
Deficiency
Because depletion of vitamin E tissue stores takes a very long time, no overt clinical deficiency symptoms have been noted in otherwise healthy adults. Symptoms of vitamin E deficiency are seen in patients with fat malabsorption syndromes or liver disease, in individuals with genetic defects affecting the α-tocopherol transfer protein and in newborn infants, particularly premature infants.
Vitamin E deficiency results in neurological symptoms (neuropathy), myopathy (muscle weakness) and pigmented retinopathy. Early diagnostic signs are leakage of muscle enzymes, increased plasma levels of lipid peroxidation products and increased haemolysis of erythrocytes (red blood cells). In premature infants, vitamin E deficiency is associated with haemolytic anaemia, intraventricular haemorrhage and retrolental fibroplasia.
Disease prevention and therapeutic use
Research studies suggest that vitamin E has numerous health benefits. Vitamin E is thought to play a role in preventing atherosclerosis and cardiovascular diseases (heart disease and stroke) due to its effects on a number of steps in the development of atherosclerosis (e.g. inhibition of LDL oxidation, inhibition of smooth muscle cell proliferation, inhibition of platelet adhesion, aggregation and platelet release reaction).
Recent studies suggest that vitamin E enhances immunity in the elderly, and that supplementation with vitamin E lowers the risk of contracting an upper respiratory tract infection, particularly the common cold.
Researchers are investigating the prophylactic role of vitamin E in protecting against exogenous pollutants and lowering the risk of cancer and of cataracts.
Vitamin E in combination with vitamin C may protect the body from oxidative stress caused by extreme sports (e.g. ultra marathon running).
A role of vitamin E supplementation in the treatment of neurodegenerative diseases (Alzheimer′s disease, amyotrophic lateral sclerosis) is also under investigation.
Recommended Dietary Allowance (RDA)
The recommended daily intake of vitamin E varies according to age, sex and criteria applied in individual countries. In the USA, the RDA for adults is 15 mg RRR-α-tocopherol/day (FNB, 2000). In Europe, adult recommendations range from 4 to 15 mg α-TE/day for men and from 3 to 12 mg α-TE/day for women.
The RDA for vitamin E of 15 mg cannot easily be acquired even with the best nutritional intentions, yet most research studies show that optimal intake levels associated with health benefits tend to be high. Vitamin E intake should also be adapted to that of PUFA, which influences the requirement for this vitamin. The EC Scientific Committee on Foods (SCF) has suggested a consumption ratio of 0.4 mg α-TE per gram of PUFA.
Safety
Vitamin E has low toxicity. After reviewing more than 300 scientific studies, the US-based Institute of Medicine (IOM) concluded that vitamin E is safe for chronic use even at doses of up to 1000 mg per day. A recently published meta-analysis suggested that taking more than 400 IU of vitamin E per day brought a weekly increase in the risk of all-cause mortality. However, much of the research was done in patients at high risk of a chronic disease and these findings may not be generalisable to healthy adults. Many human long-term studies with higher doses of vitamin E have not reported any adverse effects, and it has been concluded that vitamin E intakes of up to 1600 IU (1073 mg RRR-α-tocopherol) are safe for most adults.
The Antioxidant Panel of the Food and Nutrition Board (FNB, 2000) has set the UL (tolerable upper intake level) for adults at 1000 mg/day of any form of supplemental α-tocopherol. In 2003 the EC Scientific Committee on Foods (SCF) established the UL of 300 mg α-TE for adults. Also in 2003, the UK Expert group on Vitamins and Minerals (EVM; 2003) set the UL at 540 mg α-TE for supplemental vitamin E.
Pharmacologic doses of vitamin E may increase the risk of bleeding in patients treated with anticoagulants. Patients on anticoagulant therapy or those anticipating surgery should avoid high levels of vitamin E.
Supplements, food fortifications and other applications
Vitamin E is available in soft gelatine capsules, or as chewable or effervescent tablets, and is found in most multivitamin supplements.
The most common fortified foods are soft drinks and cereals.
The all-rac-α-tocopherol form of vitamin E is widely used as an antioxidant in stabilising edible oils, fats and fat-containing food products.
Research has shown that vitamin E in combination with vitamin C reduces the formation of nitrosamines (a proven carcinogen in animals) in bacon more effectively than vitamin C alone.
Vitamin E has been used topically as an anti-inflammatory agent, to enhance skin moisturisation and to prevent cell damage by UV light.
In pharmaceutical products tocopherol is used, for example, to stabilise syrups, aromatic components, and vitamin A or provitamin A components.
α-Tocopherol is used as an antioxidant in plastics, technical oils and greases, and in the purified, so-called white oils, employed in cosmetics and pharmaceuticals.
The term vitamin E covers eight fat-soluble compounds found in nature. Four of them are called tocopherols and the other four tocotrienols. They are identified by the prefixes α, β, γ and δ. α-Tocopherol is the most common and biologically the most active of these naturally occurring forms of vitamin E. Natural tocopherols occur in RRR-configuration only (RRR-α-tocopherol was formerly designated as d-α-tocopherol). The chemical synthesis of α-tocopherol results in a mixture of eight different stereoisomeric forms which is called all-rac-α-tocopherol (or dl-α-tocopherol). The biological activity of the synthetic form is lower than that of the natural form.
The name tocopherol derives from the Greek words tocos, meaning childbirth, and pherein, meaning to bring forth. The name was coined to highlight its essential role in the reproduction of various animal species.
The ending -ol identifies the substance as being an alcohol.
The importance of vitamin E in humans was not accepted until fairly recently. Because its deficiency is not manifested by a well-recognised, widespread vitamin deficiency disease such as scurvy (vitamin C deficiency) or rickets (vitamin D deficiency), science only began to recognise the importance of vitamin E at a relatively late stage.
Functions
The major biological function of vitamin E is that of a lipid soluble antioxidant preventing the propagation of free-radical reactions. Free radicals are formed in normal metabolic processes and upon exposure to exogenous toxic agents (e.g. cigarette smoke, pollutants). Vitamin E is located within the cellular membranes. It protects polyunsaturated fatty acids (PUFAs) and other components of cellular membranes from oxidation by free radicals. Apart from maintaining the integrity of the cell membranes in the human body, it also protects low density lipoprotein (LDL) from oxidation.
Recently, non-antioxidant functions of α-tocopherol have been identified.
α-Tocopherol inhibits protein kinase C activity, which is involved in cell proliferation and differentiation. Vitamin E inhibits platelet aggregation and enhances vasodilation. Vitamin E enrichment of endothelial cells downregulates the expression of cell adhesion molecules, thereby decreasing the adhesion of blood cell components to the endothelium.
Main functions in a nutshell:
1.Major fat soluble antioxidant of the body
2.Non-antioxidant functions in cell signalling, gene expression and regulation of other cell functions
Dietary sources
Vegetable oils (olive, soya beans, palm, corn, safflower, sunflower, etc.), nuts, whole grains and wheat germ are the most important sources of vitamin E. Other sources are seeds and green leafy vegetables. The vitamin E content of vegetables, fruits, dairy products, fish and meat is relatively low.
The vitamin E content in foods is often reported as α-tocopherol equivalents (α-TE). This term was established to account for the differences in biological activity of the various forms of vitamin E. 1 mg of α-tocopherol is equivalent to 1 TE. Other tocopherols and tocotrienols in the diet are assigned the following values: 1 mg β-tocopherol = 0.5 TE; 1 mg γ-tocopherol = 0.1 TE; 1 mg δ-tocopherol = 0.03 TE; 1 mg α-tocotrienol = 0.3 TE; 1 mg β-tocotrienol = 0.05 TE.
Absorption and body stores
Vitamin E is absorbed together with lipids in the small intestine, depending on adequate pancreatic function and biliary secretion. Tocopherol esters which are present in food supplements and processed food are hydrolysed before absorption. Vitamin E is incorporated into chylomicrons and transported via the lymphatic system to the liver.
α-Tocopherol is the vitamin E form that predominates in blood and tissue. This is due to the action of a liver protein (α-tocopherol transfer protein) preferentially incorporating α-tocopherol into the lipoproteins which deliver it to the different tissues. Vitamin E is found in most human body tissues. The highest vitamin E contents are found in the adipose tissue, liver and muscles. The pool of vitamin E in the plasma, liver, kidneys and spleen turns over rapidly, whereas turnover of the content of adipose tissue is slow.
Measurement
Normal α-tocopherol concentrations in plasma measured by high performance liquid chromatography range from 12-45 μM (0.5-2 mg/100 ml). Plasma α-tocopherol concentrations of <11.6 μM, the level at which erythrocyte haemolyses occurs, indicate poor vitamin E nutritional status. Since plasma levels of α-tocopherol correlate with cholesterol levels, the α-tocopherol concentration is often indicated as α-tocopherol-cholesterol ratio.
Vitamin E content is generally expressed by biological activity, using the scale of International Units (IU). According to this system, 1 mg of RRR-α-tocopherol, biologically the most active of the naturally occurring forms of vitamin E, is equivalent to 1.49 IU vitamin E. The biological activity of 1 mg of all-rac-α-tocopheryl acetate, the synthesised form of vitamin E commonly used in food enrichment, is equivalent to 1 IU. Recently, the unit of α-tocopherol equivalent was established (see: Dietary sources).
Stability
Light, oxygen and heat, detrimental factors encountered in long storage of foodstuffs and food processing, lower the vitamin E content of food. In some foods it may decrease by as much as 50% after only two weeks’ storage at room temperature. To a large extent, frying destroys the vitamin E in vegetable oils.
Esters of α-tocopherol (α-tocopheryl acetate and α-tocopheryl succinate) are used for supplements because they are more resistant to oxidation during storage.
Interactions
Positive interactions
The presence of other antioxidants, such as vitamin C and beta-carotene, supports the antioxidative, protective action of vitamin E; the same is true of the mineral selenium.
Negative interactions
When taken at the same time, iron reduces the availability of vitamin E to the body; this is especially critical in the case of anaemic newborns.
The requirement for vitamin E is related to the amount of polyunsaturated fatty acids consumed in the diet. The higher the amount of PUFAs, the more vitamin E is required.
Vitamin K deficiency may be exacerbated by vitamin E, thereby affecting blood coagulation.
Various medications decrease absorption of vitamin E (e.g., cholestyramine, colestipol, isoniazid).
Deficiency
Because depletion of vitamin E tissue stores takes a very long time, no overt clinical deficiency symptoms have been noted in otherwise healthy adults. Symptoms of vitamin E deficiency are seen in patients with fat malabsorption syndromes or liver disease, in individuals with genetic defects affecting the α-tocopherol transfer protein and in newborn infants, particularly premature infants.
Vitamin E deficiency results in neurological symptoms (neuropathy), myopathy (muscle weakness) and pigmented retinopathy. Early diagnostic signs are leakage of muscle enzymes, increased plasma levels of lipid peroxidation products and increased haemolysis of erythrocytes (red blood cells). In premature infants, vitamin E deficiency is associated with haemolytic anaemia, intraventricular haemorrhage and retrolental fibroplasia.
Disease prevention and therapeutic use
Research studies suggest that vitamin E has numerous health benefits. Vitamin E is thought to play a role in preventing atherosclerosis and cardiovascular diseases (heart disease and stroke) due to its effects on a number of steps in the development of atherosclerosis (e.g. inhibition of LDL oxidation, inhibition of smooth muscle cell proliferation, inhibition of platelet adhesion, aggregation and platelet release reaction).
Recent studies suggest that vitamin E enhances immunity in the elderly, and that supplementation with vitamin E lowers the risk of contracting an upper respiratory tract infection, particularly the common cold.
Researchers are investigating the prophylactic role of vitamin E in protecting against exogenous pollutants and lowering the risk of cancer and of cataracts.
Vitamin E in combination with vitamin C may protect the body from oxidative stress caused by extreme sports (e.g. ultra marathon running).
A role of vitamin E supplementation in the treatment of neurodegenerative diseases (Alzheimer′s disease, amyotrophic lateral sclerosis) is also under investigation.
Recommended Dietary Allowance (RDA)
The recommended daily intake of vitamin E varies according to age, sex and criteria applied in individual countries. In the USA, the RDA for adults is 15 mg RRR-α-tocopherol/day (FNB, 2000). In Europe, adult recommendations range from 4 to 15 mg α-TE/day for men and from 3 to 12 mg α-TE/day for women.
The RDA for vitamin E of 15 mg cannot easily be acquired even with the best nutritional intentions, yet most research studies show that optimal intake levels associated with health benefits tend to be high. Vitamin E intake should also be adapted to that of PUFA, which influences the requirement for this vitamin. The EC Scientific Committee on Foods (SCF) has suggested a consumption ratio of 0.4 mg α-TE per gram of PUFA.
Safety
Vitamin E has low toxicity. After reviewing more than 300 scientific studies, the US-based Institute of Medicine (IOM) concluded that vitamin E is safe for chronic use even at doses of up to 1000 mg per day. A recently published meta-analysis suggested that taking more than 400 IU of vitamin E per day brought a weekly increase in the risk of all-cause mortality. However, much of the research was done in patients at high risk of a chronic disease and these findings may not be generalisable to healthy adults. Many human long-term studies with higher doses of vitamin E have not reported any adverse effects, and it has been concluded that vitamin E intakes of up to 1600 IU (1073 mg RRR-α-tocopherol) are safe for most adults.
The Antioxidant Panel of the Food and Nutrition Board (FNB, 2000) has set the UL (tolerable upper intake level) for adults at 1000 mg/day of any form of supplemental α-tocopherol. In 2003 the EC Scientific Committee on Foods (SCF) established the UL of 300 mg α-TE for adults. Also in 2003, the UK Expert group on Vitamins and Minerals (EVM; 2003) set the UL at 540 mg α-TE for supplemental vitamin E.
Pharmacologic doses of vitamin E may increase the risk of bleeding in patients treated with anticoagulants. Patients on anticoagulant therapy or those anticipating surgery should avoid high levels of vitamin E.
Supplements, food fortifications and other applications
Vitamin E is available in soft gelatine capsules, or as chewable or effervescent tablets, and is found in most multivitamin supplements.
The most common fortified foods are soft drinks and cereals.
The all-rac-α-tocopherol form of vitamin E is widely used as an antioxidant in stabilising edible oils, fats and fat-containing food products.
Research has shown that vitamin E in combination with vitamin C reduces the formation of nitrosamines (a proven carcinogen in animals) in bacon more effectively than vitamin C alone.
Vitamin E has been used topically as an anti-inflammatory agent, to enhance skin moisturisation and to prevent cell damage by UV light.
In pharmaceutical products tocopherol is used, for example, to stabilise syrups, aromatic components, and vitamin A or provitamin A components.
α-Tocopherol is used as an antioxidant in plastics, technical oils and greases, and in the purified, so-called white oils, employed in cosmetics and pharmaceuticals.
History of Biotin
History of Biotin
1901 Wildiers discovers that yeast requires a special growth factor which he names “bios”. Over the next 30 years, bios proves to be a mixture of essential factors, one of which – bios IIB – is biotin.
1916 Bateman observes the detrimental effect of feeding high doses of raw egg white to animals.
1927 Boas confirms the findings of dermatosis and hair loss in rats fed with raw egg white. She shows that this egg white injury can be cured by a “protective factor X” found in the liver.
1931 Gy?rgy also discovers this factor in the liver and calls it vitamin H (from Haut, the German word for skin).
1933 Allison and coworkers isolate a respiratory coenzyme – coenzyme R – that is essential for the growth of Rhizobium, a nitrogen-fixing bacterium found in leguminous plants.
1935 K?gl and T?nnis extract a crystalline growth factor from dried egg yolk and suggest the name ‘biotin’.
1940 Gy?rgy and his associates conclude that biotin, vitamin H and coenzyme R are identical. They also succeed in isolating biotin from the liver.
1942 K?gl and his group in Europe and du Vigneaud and his associates in the USA establish the structure of biotin.
1942 Sydenstricker and colleagues demonstrate the need for biotin in the human diet.
1943 Total synthesis of biotin by Harris and colleagues in the USA.
1949 Goldberg and Sternbach develop a technique for the industrial production of biotin.
1956 Traub confirms the structure of biotin by X-ray analysis.
1959 Lynen’s group describes the biological function of biotin and paves the way for further studies on the carboxylase enzymes.
1971 First description of an inborn error of biotin-dependent carboxylase metabolism by Gompertz and associates.
1981 Burri and her colleagues show that the early infantile form of multiple carboxylase deficiency is due to a mutation affecting holocarboxylase synthetase activity.
1993 Wolf and coworkers suggest that late-onset multiple carboxylase deficiency results from a deficiency in biotinidase activity.
1901 Wildiers discovers that yeast requires a special growth factor which he names “bios”. Over the next 30 years, bios proves to be a mixture of essential factors, one of which – bios IIB – is biotin.
1916 Bateman observes the detrimental effect of feeding high doses of raw egg white to animals.
1927 Boas confirms the findings of dermatosis and hair loss in rats fed with raw egg white. She shows that this egg white injury can be cured by a “protective factor X” found in the liver.
1931 Gy?rgy also discovers this factor in the liver and calls it vitamin H (from Haut, the German word for skin).
1933 Allison and coworkers isolate a respiratory coenzyme – coenzyme R – that is essential for the growth of Rhizobium, a nitrogen-fixing bacterium found in leguminous plants.
1935 K?gl and T?nnis extract a crystalline growth factor from dried egg yolk and suggest the name ‘biotin’.
1940 Gy?rgy and his associates conclude that biotin, vitamin H and coenzyme R are identical. They also succeed in isolating biotin from the liver.
1942 K?gl and his group in Europe and du Vigneaud and his associates in the USA establish the structure of biotin.
1942 Sydenstricker and colleagues demonstrate the need for biotin in the human diet.
1943 Total synthesis of biotin by Harris and colleagues in the USA.
1949 Goldberg and Sternbach develop a technique for the industrial production of biotin.
1956 Traub confirms the structure of biotin by X-ray analysis.
1959 Lynen’s group describes the biological function of biotin and paves the way for further studies on the carboxylase enzymes.
1971 First description of an inborn error of biotin-dependent carboxylase metabolism by Gompertz and associates.
1981 Burri and her colleagues show that the early infantile form of multiple carboxylase deficiency is due to a mutation affecting holocarboxylase synthetase activity.
1993 Wolf and coworkers suggest that late-onset multiple carboxylase deficiency results from a deficiency in biotinidase activity.
Biotin
Introduction
Biotin is a colorless, water-soluble member of the B-complex group of vitamins. Although biotin was discovered already in 1901 as a special growth factor for yeast, it took nearly forty years of research to establish biotin as a vitamin. Due to its beneficial effects for hair, skin and nails, biotin is also known as the “beauty vitamin”. There are eight different forms of biotin, but only one of them – D-biotin – occurs naturally and has full vitamin activity. Biotin can only be synthesised by bacteria, moulds, yeasts, algae, and by certain plant species.
Functions
Biotin plays a key role in the metabolism of lipids, proteins and carbohydrates. It acts as a critical coenzyme of four carboxylases (enzymes):
1.acetyl-CoA carboxylase (involved in the synthesis of fatty acids from acetate)
2.propionyl-CoA carboxylase (involved in gluconeogenesis, i.e. the generation of glucose from lactate, glycerol, and amino acids)
3.b-methylcrotonyl-CoA carboxylase (necessary for the metabolism of leucin, an essential amino acid)
4.pyruvate carboxylase (involved in energy metabolism, necessary for the metabolism of amino acids, cholesterol, and odd chain fatty acids)
Biotin also plays a special role in enabling the body to use blood glucose as a major source of energy for body fluids. Furthermore, biotin may have a role in DNA replication and transcription arising from its interaction with nuclear histone proteins. It owes its reputation as the “beauty vitamin” to the fact that it activates protein/amino acid metabolism in the hair roots and fingernail cells.
Main functions in a nutshell:
a.Synthesis of fatty acids, amino acids and glucose
b.Energy metabolism
c.Excretion of by-products from protein metabolism
d.Maintenance of healthy hair, toenails and fingernails
Dietary sources
Biotin is widely distributed in most foods but at very low levels compared to other water-soluble vitamins. It is found in free and protein-bound forms in foods. Its richest sources are yeast, liver and kidney. Egg yolk, soybeans, nuts and cereals are also good sources. 100 g of liver contains approximately 100 μg biotin, whereas most other meats, vegetables and fruits only contain approximately 1 μg biotin /100 g. In animal experiments, biotin bioavailability has been shown to vary considerably (5%-62%), and in cereals it appears to be lower.
Biotin-producing microorganisms exist in the large intestine, but the extent and significance of this enteral synthesis in the overall biotin turnover is difficult to calculate and thus remains a subject of controversy.
Absorption and body stores
In most foodstuffs biotin is bound to proteins from which it is released in the intestine by protein hydrolysis and a specific enzyme, biotinidase. Biotin is then absorbed unchanged in the upper part of the small intestine by an electron-neutral sodium (Na+) gradient dependent carrier-mediated process and also by slow passive diffusion. The carrier is regulated by the availability of biotin, with up-regulation of the number of transporter molecules when biotin is deficient. The colon is also able to absorb biotin via an analogue transport mechanism. Once absorbed, biotin is distributed to all tissues. The presence of a specific biotin carrier protein in plasma is not yet conclusive. The liver and retinal tissues are the main storage places. Biotin metabolites are not active as vitamins and are excreted in the urine. Remarkable amounts of biotin appear in the faeces deriving from colonic bacteria.
Measurement
The body status of biotin can be determined by measuring its activity and/or activation of biotin dependent enzymes – predominately carboxylases – by added biotin. More convenient methods are direct determination of biotin in plasma or serum by microbiological methods or avidin binding assays, or determination of biotin excretion and 3-hydroisovaleric acid in urine. Measurement of biotin in plasma is not a reliable indicator of nutritional status, because reported levels for biotin in the blood vary widely. Thus, a low plasma biotin concentration is not a sensitive indicator of inadequate intake.
Usual serum concentrations = 100 – 400 pmol/L.
Stability
Biotin is relatively stable when heated and so is not easily destroyed in the ordinary processes of cooking but it will leach into cooking water. Processing of food, e.g. canning, causes a moderate reduction in biotin content.
Interactions
Negative interactions
Raw egg whites contain avidin, a glycoprotein that strongly binds with biotin and prevents its absorption. Thus, the ingestion of large quantities of raw egg white over a long period can result in a biotin deficiency. It has also been reported that antibiotics which damage the intestinal flora (thus decreasing bacterial synthesis) can reduce biotin levels. Interactions with certain anticonvulsant drugs and alcohol have also been reported, as they may inhibit intestinal carrier-mediated transport of biotin. Pantothenic acid ingested in large amounts competes with biotin for intestinal and cellular uptake because of their similar structures.
Deficiency
Human biotin deficiency is extremely rare. This is probably due to the fact that biotin is synthesised by beneficial bacteria in the human intestinal tract. Potential deficiency symptoms include anorexia, nausea, vomiting, glossitis, depression, dry scaly dermatitis, conjunctivitis and ataxia, and after long-lasting, severe biotin deficiency, loss of hair colour and hair loss (alopecia). Signs of biotin deficiency in humans have been demonstrated in volunteers consuming a biotin-deficient diet together with large amounts of raw egg white. After 3-4 weeks they developed a fine dry scaly desquamating dermatitis, frequently around the eyes, nose, and mouth. After ten weeks on the diet, they were fatigued, depressed and sleepy, with nausea and loss of appetite. Muscular pains, hyperesthesia and paresthesia occurred, without reflex changes or other objective signs of neuropathy. Volunteers also developed anaemia and hypercholesterolaemia. Liver biopsies in sudden infant death syndrome babies reveal low biotin levels. Most of the affected infants were bottle-fed.
Groups at risk of deficiency
1.patients maintained on total parenteral nutrition
2.people who eat large amounts of raw egg white
3.haemodialysis patients
4.diabetes mellitus
5.individuals receiving some forms of long-term anticonvulsant therapy
6.individuals with biotinidase deficiency or holocarboxylase synthetase (HCS) deficiency (genetic defects)
7.patients with malabsorption, including short-gut syndrome
8.pregnancy may be associated with marginal biotin deficiency
Disease prevention and therapeutic use
There is no direct evidence that marginal biotin deficiency causes birth defects in humans, but an adequate biotin intake/supplementation during pregnancy is advisable.
Biotin is used clinically to treat the biotin-responsive inborn errors of metabolism, holocarboxylase synthetase deficiency and biotinidase deficiency.
Large doses of biotin may be given to babies with a condition called infantile seborrhea or to patients with genetic abnormalities in biotin metabolism. A large number of reports have shown a beneficial effect of biotin in infant seborrheic dermatitis and Leiner’s disease (a generalised form of seborrheic dermatitis).
Biotin supplements are sometimes given to help reduce blood sugar in diabetes patients. People with type 2 diabetes often have low levels of biotin. Some patients with diabetes may have an abnormality in the biotin-dependent enzyme pyruvate carboxylase, which can lead to dysfunction of the nervous system.
The main benefit of biotin as a dietary supplement is in strengthening hair and nails. Biotin supplements may improve thin or splitting toenails or fingernails and improve hair health. Uncomable hair syndrome in children also improves with biotin supplementation, as do certain skin disorders, such as “cradle cap”. Biotin has also been used to combat premature graying of hair, though it is likely to be useful only for those with a low biotin status. In orthomolecular medicine biotin is used to treat hair loss, but scientific evidence is not conclusive.
Biotin has been used for people in weight loss programs to help them metabolise fat more efficiently.
Recommended Dietary Allowance (RDA)
In 1998 the Food and Nutrition Board of the Institute of Medicine felt the existing scientific evidence was insufficient to calculate an EAR, and thus an RDA, for biotin. Instead an Adequate Intake level (AI) has been defined. The AI for biotin assumes that current average intakes of biotin (35 μg to 60 μg/day) are meeting the dietary requirement. An estimation of the safe and adequate daily dietary intake for biotin was made for the first time in 1980 by the Food and Nutrition Board of the United States National Research Council. The present recommendations in the USA are 20-30 μg daily for adults and children over 11 years, and 5-12 μg daily for infants and younger children. France and South Africa recommend a daily intake of up to 300 μg, and Singapore up to 400 μg biotin. Others, including the Federal Republic of Germany, assume that diet and intestinal synthesis provide sufficient amounts.
Safety
No known toxicity has been associated with biotin. Biotin has been administered in doses as high as 40 mg per day without objectionable effects. Due to the lack of reports of adverse effects, no major regulatory authorities have established a tolerable upper level of intake (UL) for biotin.
Supplements and food fortification
Biotin, usually either in the form of crystalline D-biotin or brewer’s yeast, is added to many dietary supplements, infant milk formulas and baby foods, as well as various dietetic products. As a supplement, biotin is often included in combinations of the B vitamins. Monopreparations of biotin are available in some countries as oral and parenteral formulations.
Therapeutic doses of biotin for patients with a biotin deficiency range between 5 and 20 mg daily. Seborrheic dermatitis and Leiner’s disease in infants respond to daily doses of 5 mg. Patients with biotinidase deficiency require life-long biotin therapy in milligram doses (5-10mg/day). Patients with HCS deficiency require supplementation of 40-100 mg/day. If biotin therapy is introduced in infancy, the prognosis for both these genetic defects are good.
A daily supplement of 60 μg biotin for adults and 20 μg for children has been recommended to maintain normal plasma levels in patients on total parenteral nutrition.
Other technical applications
Baker’s yeast (Saccharomyces cerevisiae) is dependent on biotin for growth. Biotin is therefore added as a growth stimulant to the nutrient medium used in yeast fermentation. Also, many of the microorganisms used in modern biotechnology are biotin-dependent. Thus, biotin is added to the growth medium in such cases.
In cosmetics, biotin is used as an ingredient for hair care products.
Biotin is a colorless, water-soluble member of the B-complex group of vitamins. Although biotin was discovered already in 1901 as a special growth factor for yeast, it took nearly forty years of research to establish biotin as a vitamin. Due to its beneficial effects for hair, skin and nails, biotin is also known as the “beauty vitamin”. There are eight different forms of biotin, but only one of them – D-biotin – occurs naturally and has full vitamin activity. Biotin can only be synthesised by bacteria, moulds, yeasts, algae, and by certain plant species.
Functions
Biotin plays a key role in the metabolism of lipids, proteins and carbohydrates. It acts as a critical coenzyme of four carboxylases (enzymes):
1.acetyl-CoA carboxylase (involved in the synthesis of fatty acids from acetate)
2.propionyl-CoA carboxylase (involved in gluconeogenesis, i.e. the generation of glucose from lactate, glycerol, and amino acids)
3.b-methylcrotonyl-CoA carboxylase (necessary for the metabolism of leucin, an essential amino acid)
4.pyruvate carboxylase (involved in energy metabolism, necessary for the metabolism of amino acids, cholesterol, and odd chain fatty acids)
Biotin also plays a special role in enabling the body to use blood glucose as a major source of energy for body fluids. Furthermore, biotin may have a role in DNA replication and transcription arising from its interaction with nuclear histone proteins. It owes its reputation as the “beauty vitamin” to the fact that it activates protein/amino acid metabolism in the hair roots and fingernail cells.
Main functions in a nutshell:
a.Synthesis of fatty acids, amino acids and glucose
b.Energy metabolism
c.Excretion of by-products from protein metabolism
d.Maintenance of healthy hair, toenails and fingernails
Dietary sources
Biotin is widely distributed in most foods but at very low levels compared to other water-soluble vitamins. It is found in free and protein-bound forms in foods. Its richest sources are yeast, liver and kidney. Egg yolk, soybeans, nuts and cereals are also good sources. 100 g of liver contains approximately 100 μg biotin, whereas most other meats, vegetables and fruits only contain approximately 1 μg biotin /100 g. In animal experiments, biotin bioavailability has been shown to vary considerably (5%-62%), and in cereals it appears to be lower.
Biotin-producing microorganisms exist in the large intestine, but the extent and significance of this enteral synthesis in the overall biotin turnover is difficult to calculate and thus remains a subject of controversy.
Absorption and body stores
In most foodstuffs biotin is bound to proteins from which it is released in the intestine by protein hydrolysis and a specific enzyme, biotinidase. Biotin is then absorbed unchanged in the upper part of the small intestine by an electron-neutral sodium (Na+) gradient dependent carrier-mediated process and also by slow passive diffusion. The carrier is regulated by the availability of biotin, with up-regulation of the number of transporter molecules when biotin is deficient. The colon is also able to absorb biotin via an analogue transport mechanism. Once absorbed, biotin is distributed to all tissues. The presence of a specific biotin carrier protein in plasma is not yet conclusive. The liver and retinal tissues are the main storage places. Biotin metabolites are not active as vitamins and are excreted in the urine. Remarkable amounts of biotin appear in the faeces deriving from colonic bacteria.
Measurement
The body status of biotin can be determined by measuring its activity and/or activation of biotin dependent enzymes – predominately carboxylases – by added biotin. More convenient methods are direct determination of biotin in plasma or serum by microbiological methods or avidin binding assays, or determination of biotin excretion and 3-hydroisovaleric acid in urine. Measurement of biotin in plasma is not a reliable indicator of nutritional status, because reported levels for biotin in the blood vary widely. Thus, a low plasma biotin concentration is not a sensitive indicator of inadequate intake.
Usual serum concentrations = 100 – 400 pmol/L.
Stability
Biotin is relatively stable when heated and so is not easily destroyed in the ordinary processes of cooking but it will leach into cooking water. Processing of food, e.g. canning, causes a moderate reduction in biotin content.
Interactions
Negative interactions
Raw egg whites contain avidin, a glycoprotein that strongly binds with biotin and prevents its absorption. Thus, the ingestion of large quantities of raw egg white over a long period can result in a biotin deficiency. It has also been reported that antibiotics which damage the intestinal flora (thus decreasing bacterial synthesis) can reduce biotin levels. Interactions with certain anticonvulsant drugs and alcohol have also been reported, as they may inhibit intestinal carrier-mediated transport of biotin. Pantothenic acid ingested in large amounts competes with biotin for intestinal and cellular uptake because of their similar structures.
Deficiency
Human biotin deficiency is extremely rare. This is probably due to the fact that biotin is synthesised by beneficial bacteria in the human intestinal tract. Potential deficiency symptoms include anorexia, nausea, vomiting, glossitis, depression, dry scaly dermatitis, conjunctivitis and ataxia, and after long-lasting, severe biotin deficiency, loss of hair colour and hair loss (alopecia). Signs of biotin deficiency in humans have been demonstrated in volunteers consuming a biotin-deficient diet together with large amounts of raw egg white. After 3-4 weeks they developed a fine dry scaly desquamating dermatitis, frequently around the eyes, nose, and mouth. After ten weeks on the diet, they were fatigued, depressed and sleepy, with nausea and loss of appetite. Muscular pains, hyperesthesia and paresthesia occurred, without reflex changes or other objective signs of neuropathy. Volunteers also developed anaemia and hypercholesterolaemia. Liver biopsies in sudden infant death syndrome babies reveal low biotin levels. Most of the affected infants were bottle-fed.
Groups at risk of deficiency
1.patients maintained on total parenteral nutrition
2.people who eat large amounts of raw egg white
3.haemodialysis patients
4.diabetes mellitus
5.individuals receiving some forms of long-term anticonvulsant therapy
6.individuals with biotinidase deficiency or holocarboxylase synthetase (HCS) deficiency (genetic defects)
7.patients with malabsorption, including short-gut syndrome
8.pregnancy may be associated with marginal biotin deficiency
Disease prevention and therapeutic use
There is no direct evidence that marginal biotin deficiency causes birth defects in humans, but an adequate biotin intake/supplementation during pregnancy is advisable.
Biotin is used clinically to treat the biotin-responsive inborn errors of metabolism, holocarboxylase synthetase deficiency and biotinidase deficiency.
Large doses of biotin may be given to babies with a condition called infantile seborrhea or to patients with genetic abnormalities in biotin metabolism. A large number of reports have shown a beneficial effect of biotin in infant seborrheic dermatitis and Leiner’s disease (a generalised form of seborrheic dermatitis).
Biotin supplements are sometimes given to help reduce blood sugar in diabetes patients. People with type 2 diabetes often have low levels of biotin. Some patients with diabetes may have an abnormality in the biotin-dependent enzyme pyruvate carboxylase, which can lead to dysfunction of the nervous system.
The main benefit of biotin as a dietary supplement is in strengthening hair and nails. Biotin supplements may improve thin or splitting toenails or fingernails and improve hair health. Uncomable hair syndrome in children also improves with biotin supplementation, as do certain skin disorders, such as “cradle cap”. Biotin has also been used to combat premature graying of hair, though it is likely to be useful only for those with a low biotin status. In orthomolecular medicine biotin is used to treat hair loss, but scientific evidence is not conclusive.
Biotin has been used for people in weight loss programs to help them metabolise fat more efficiently.
Recommended Dietary Allowance (RDA)
In 1998 the Food and Nutrition Board of the Institute of Medicine felt the existing scientific evidence was insufficient to calculate an EAR, and thus an RDA, for biotin. Instead an Adequate Intake level (AI) has been defined. The AI for biotin assumes that current average intakes of biotin (35 μg to 60 μg/day) are meeting the dietary requirement. An estimation of the safe and adequate daily dietary intake for biotin was made for the first time in 1980 by the Food and Nutrition Board of the United States National Research Council. The present recommendations in the USA are 20-30 μg daily for adults and children over 11 years, and 5-12 μg daily for infants and younger children. France and South Africa recommend a daily intake of up to 300 μg, and Singapore up to 400 μg biotin. Others, including the Federal Republic of Germany, assume that diet and intestinal synthesis provide sufficient amounts.
Safety
No known toxicity has been associated with biotin. Biotin has been administered in doses as high as 40 mg per day without objectionable effects. Due to the lack of reports of adverse effects, no major regulatory authorities have established a tolerable upper level of intake (UL) for biotin.
Supplements and food fortification
Biotin, usually either in the form of crystalline D-biotin or brewer’s yeast, is added to many dietary supplements, infant milk formulas and baby foods, as well as various dietetic products. As a supplement, biotin is often included in combinations of the B vitamins. Monopreparations of biotin are available in some countries as oral and parenteral formulations.
Therapeutic doses of biotin for patients with a biotin deficiency range between 5 and 20 mg daily. Seborrheic dermatitis and Leiner’s disease in infants respond to daily doses of 5 mg. Patients with biotinidase deficiency require life-long biotin therapy in milligram doses (5-10mg/day). Patients with HCS deficiency require supplementation of 40-100 mg/day. If biotin therapy is introduced in infancy, the prognosis for both these genetic defects are good.
A daily supplement of 60 μg biotin for adults and 20 μg for children has been recommended to maintain normal plasma levels in patients on total parenteral nutrition.
Other technical applications
Baker’s yeast (Saccharomyces cerevisiae) is dependent on biotin for growth. Biotin is therefore added as a growth stimulant to the nutrient medium used in yeast fermentation. Also, many of the microorganisms used in modern biotechnology are biotin-dependent. Thus, biotin is added to the growth medium in such cases.
In cosmetics, biotin is used as an ingredient for hair care products.
What Is Difference Between D-Biotin and Biotin？
Biotin is a water-soluble B-complex vitamin involved in a variety of human metabolic processes. Eight possible stereoisomers of biotin exist. Stereoisomers are molecules that have the same molecular formula and sequence of bonded atoms, but differ in the three-dimensional orientation of their atoms in space. D-+-biotin is the only stereoisomer found in nature, and it is the only stereoisomer that is enzymatically active.
Structure of Biotin
Biotin has the chemical formula C10H16N2O3S1, so it contains 10 carbon atoms, 16 hydrogen atoms, two nitrogen atoms, three oxygen atoms and one sulfur atom for every one molecule of biotin.
Biotin acts as a co-enzyme in four different carboxylase enzymes of the body: acetyl-CoA carboxylase, propionyl-CoA carboxylase, b-methylcrotonyl-CoA carboxylase and pyruvate carboxylate. These enzyme complexes play a role in the metabolism of lipids, proteins and carbohydrates.
Biotin is also involved in making glucose and some amino acids and may play a role in DNA replication as it interacts with the DNA binding proteins known as histones.
Dietary Sources
Humans cannot make biotin, although there is some controversy as to whether enteric bacteria can make biotin for human use. Notwithstanding that possibility, biotin still must be taken in from dietary sources. Fortunately, biotin is widely available in a variety of food sources, and biotin deficiencies are quite rare. The richest source of biotin can be found in yeast, liver and kidneys, as well as egg yolks, soybeans, nuts and cereals.
Structure of Biotin
Biotin has the chemical formula C10H16N2O3S1, so it contains 10 carbon atoms, 16 hydrogen atoms, two nitrogen atoms, three oxygen atoms and one sulfur atom for every one molecule of biotin.
These molecules are arranged in a bi-cyclic, or two-ring structure. One ring of biotin contains a ureido, or -N-CO-N- group, and the other ring contains a sulfur atom as part of the tetrahydrothiophene ring.
Biotin has three chiral carbons and can therefore exist in eight different stereoisomer forms; biotin, epibiotin in cis form, allobiotin, and epialloboiotin in trans form, in both D(+) and L(-) forms. Only the D-(+) biotin stereoisomer is physiologically active.
Alternative Names
Because D-biotin is the only naturally occurring isomer, it is often used synonymously with the simple term, biotin, which is also known as Vitamin B-7, Vitamin H or Coenzyme-R.
The formal chemical name of biotin is hexahydro-2-oxo-1H-thieno[3,4-d]imidazole-4-pentanoic acid, but it is also known as beta-Alanine, N-(2,4-dihydroxy-3,3-dimethyl-1-oxobutyl)-, monosodium salt, (R)-; Sodium D-Pantothenate; Vitamin H（58-85-5）; Hexahydro-2-oxo-, [3aS-(3a alpha,4beta, 6a alpha)]- 1H-Thieno[3,4-d]imidazole-4-pentanoic acid; Biopeiderm, as well as d-cis-tetrahydro-2-oxothieno [3,4]-imidazoline-4-valeric acid.Because D-biotin is the only naturally occurring isomer, it is often used synonymously with the simple term, biotin, which is also known as Vitamin B-7, Vitamin H or Coenzyme-R.
Physical Properties
D-Biotin exists as a white, or off-white, crystalline powder, and sometimes also as a colorless crystal. It has a molecular weight of 244.31. It is water soluble and insoluble in organic solvents. It has a melting temperature of 444 to 451 degrees Fahrenheit, at which point, it decomposes.
FunctionD-Biotin exists as a white, or off-white, crystalline powder, and sometimes also as a colorless crystal. It has a molecular weight of 244.31. It is water soluble and insoluble in organic solvents. It has a melting temperature of 444 to 451 degrees Fahrenheit, at which point, it decomposes.
Biotin acts as a co-enzyme in four different carboxylase enzymes of the body: acetyl-CoA carboxylase, propionyl-CoA carboxylase, b-methylcrotonyl-CoA carboxylase and pyruvate carboxylate. These enzyme complexes play a role in the metabolism of lipids, proteins and carbohydrates.
Biotin is also involved in making glucose and some amino acids and may play a role in DNA replication as it interacts with the DNA binding proteins known as histones.
Dietary Sources
Humans cannot make biotin, although there is some controversy as to whether enteric bacteria can make biotin for human use. Notwithstanding that possibility, biotin still must be taken in from dietary sources. Fortunately, biotin is widely available in a variety of food sources, and biotin deficiencies are quite rare. The richest source of biotin can be found in yeast, liver and kidneys, as well as egg yolks, soybeans, nuts and cereals.
What are vitamin B12 and folate deficiencies?
Vitamin B12, Also known as: Cobalamin; Folic Acid
What are vitamin B12 and folate deficiencies?
B12 and folate are B complex vitamins that are necessary for normal red blood cell formation, tissue and cellular repair, and DNA synthesis. A B12 and/or folate deficiency reflects a chronic shortage of one or both of these vitamins. Since the body stores 3 to 6 years worth of B12 and about a 3 months’ supply of folate in the liver, deficiencies and their associated symptoms can take months to years to manifest in adults. Infants and children will show signs of deficiency more rapidly because they have not yet established extensive reserves.
Over time, a deficiency in either B12 or folate can lead to macrocytic anemia, a condition characterized by the production of fewer but larger red blood cells, thus a decreased ability to carry oxygen. Due to the anemia, those affected may be weak, light-headed, and short of breath. A deficiency in Vitamin B12 can also result in varying degrees of neuropathy or nerve damage that can cause tingling and numbness in the person’s hands and feet. In severe cases, mental changes that range from confusion and irritability to dementia may occur.
Pregnant women need increased amounts of folate for proper fetal development. Because of the added stress of rapidly growing cells (the fetus), increased amounts of folate are required. If a woman has a folate deficiency prior to pregnancy, it will be intensified during gestation and may lead to premature birth and neural tube birth defects, such as spina bifida, in the child. The number of neural tube defect cases decreased by 36% in the U.S. since focusing on folate supplements during pregnancy. Restless leg syndrome during pregnancy is another neurologic symptom associated with decreased folate.
Symptoms
The symptoms associated with B12 and folate deficiency are initially subtle and nonspecific. They are related to the resulting macrocytic anemia, nerve involvement, and gastrointestinal changes. People with an early deficiency may be diagnosed before they experience any overt symptoms. Other affected people may experience a variety of mild to severe symptoms that can include:
Diarrhea
Dizziness
Fatigue, weakness
Loss of appetite
Malabsorption
Paleness
Rapid heart rate
Shortness of breath
Sore tongue and mouth
Tingling, numbness, and/or burning in the feet, hands, arms, and legs (with B12)
Confusion
Paranoia
Causes
There are a variety of causes of B12 and/or folate deficiencies. They include:
Insufficient dietary intake
B12 is found in animal products such as red meat, fish, poultry, milk, and eggs. Folate (also called folic acid) is found in leafy green vegetables, citrus fruits, dry beans, yeast, and fortified cereals. The human body stores several years’ worth of B12(68-19-9) in the liver. Since it is readily available in the food supply, a dietary deficiency of this vitamin is extremely rare in the U.S. It may be seen sometimes with general malnutrition, in vegans (those who do not consume any animal products, including milk and eggs), and breastfed infants of vegans. Deficiencies in children and infants show up fairly quickly since they do not have the stores seen in adults.
Folate deficiency used to be a common, but in 1997 the US government mandated supplementation of cereals, breads, and other grain products with folic acid. Since this implementation, the number of women of child-bearing age with decreased folate levels was reduced from 21% to less than 1%. Because folate is stored in tissue in smaller quantities than B12, folate must be consumed more regularly than Vitamin B12.
Malabsorption
Both B12 and folate deficiencies may be seen with conditions that interfere with absorption in the small intestine. These may include:
Celiac disease
Bacterial overgrowth or the presence of parasites in the intestines
Reduced stomach acid production; stomach acid is necessary to separate B12 from the protein in food. This is the most common cause of B12 deficiency in the elderly and in individuals on drugs that suppress gastric acid production.
Pernicious anemia, the most common cause of B12 deficiency. Intrinsic factor (IF) is a protein made by parietal cells that line the stomach. B12 binds to intrinsic factor, forming a complex that is absorbed in the intestines. With pernicious anemia, little or no intrinsic factor is produced, thus preventing the absorption of B12.
Surgery that removes part of the stomach (and the parietal cells) or the intestines may greatly decrease absorption, a concern that is considered when gastric by-pass procedures are performed.
Chronic pancreatitis
Increased need
All pregnant women need increased amounts of folate for proper fetal development. If a woman has a folate deficiency prior to pregnancy, it will be intensified during gestation and may lead to premature birth and neural tube defects in the child. People with cancer that has spread (metastasized) or with a chronic hemolytic anemia such as sickle cell have an increased need for folate.
Other causes:
Chronic alcoholism can cause B12 and/or folate deficiency due to poor intake and impaired release of B12 from dietary proteins.
Some drugs can cause B12 deficiency, for example, metformin and omeprazole, which cause B12 malabsorption and impaired release of B12 from food proteins due to decrease in gastric acids, respectively.
Anti-seizure medications such as phenytoin can decrease folate as can drugs such as methotrexate, which blocks folate absorption and affect body metabolism and utilization of folate, respectively.
Treatment
Treatment for B12 and folate deficiencies frequently involves long-term or lifetime supplementation. People who lack intrinsic factor or have conditions causing general malabsorption require injections of B12. Folate/folic acid is an oral supplement.
Doctors recommend that all women contemplating having a child take folic acid supplements prior to and during pregnancy to ensure that they have a sufficient store for normal fetal development.
If a person is deficient in both B12 and folate, he will require replenishment of both. If someone with a B12 deficiency only takes folic acid supplements, the macrocytic anemia may be resolved but the underlying neuropathy caused by the B12 deficiency will persist. Appropriate treatment should resolve symptoms but may not reverse all of the nerve damage.
What are vitamin B12 and folate deficiencies?
B12 and folate are B complex vitamins that are necessary for normal red blood cell formation, tissue and cellular repair, and DNA synthesis. A B12 and/or folate deficiency reflects a chronic shortage of one or both of these vitamins. Since the body stores 3 to 6 years worth of B12 and about a 3 months’ supply of folate in the liver, deficiencies and their associated symptoms can take months to years to manifest in adults. Infants and children will show signs of deficiency more rapidly because they have not yet established extensive reserves.
Over time, a deficiency in either B12 or folate can lead to macrocytic anemia, a condition characterized by the production of fewer but larger red blood cells, thus a decreased ability to carry oxygen. Due to the anemia, those affected may be weak, light-headed, and short of breath. A deficiency in Vitamin B12 can also result in varying degrees of neuropathy or nerve damage that can cause tingling and numbness in the person’s hands and feet. In severe cases, mental changes that range from confusion and irritability to dementia may occur.
Pregnant women need increased amounts of folate for proper fetal development. Because of the added stress of rapidly growing cells (the fetus), increased amounts of folate are required. If a woman has a folate deficiency prior to pregnancy, it will be intensified during gestation and may lead to premature birth and neural tube birth defects, such as spina bifida, in the child. The number of neural tube defect cases decreased by 36% in the U.S. since focusing on folate supplements during pregnancy. Restless leg syndrome during pregnancy is another neurologic symptom associated with decreased folate.
Symptoms
The symptoms associated with B12 and folate deficiency are initially subtle and nonspecific. They are related to the resulting macrocytic anemia, nerve involvement, and gastrointestinal changes. People with an early deficiency may be diagnosed before they experience any overt symptoms. Other affected people may experience a variety of mild to severe symptoms that can include:
Diarrhea
Dizziness
Fatigue, weakness
Loss of appetite
Malabsorption
Paleness
Rapid heart rate
Shortness of breath
Sore tongue and mouth
Tingling, numbness, and/or burning in the feet, hands, arms, and legs (with B12)
Confusion
Paranoia
Causes
There are a variety of causes of B12 and/or folate deficiencies. They include:
Insufficient dietary intake
B12 is found in animal products such as red meat, fish, poultry, milk, and eggs. Folate (also called folic acid) is found in leafy green vegetables, citrus fruits, dry beans, yeast, and fortified cereals. The human body stores several years’ worth of B12(68-19-9) in the liver. Since it is readily available in the food supply, a dietary deficiency of this vitamin is extremely rare in the U.S. It may be seen sometimes with general malnutrition, in vegans (those who do not consume any animal products, including milk and eggs), and breastfed infants of vegans. Deficiencies in children and infants show up fairly quickly since they do not have the stores seen in adults.
Folate deficiency used to be a common, but in 1997 the US government mandated supplementation of cereals, breads, and other grain products with folic acid. Since this implementation, the number of women of child-bearing age with decreased folate levels was reduced from 21% to less than 1%. Because folate is stored in tissue in smaller quantities than B12, folate must be consumed more regularly than Vitamin B12.
Malabsorption
Both B12 and folate deficiencies may be seen with conditions that interfere with absorption in the small intestine. These may include:
Celiac disease
Bacterial overgrowth or the presence of parasites in the intestines
Reduced stomach acid production; stomach acid is necessary to separate B12 from the protein in food. This is the most common cause of B12 deficiency in the elderly and in individuals on drugs that suppress gastric acid production.
Pernicious anemia, the most common cause of B12 deficiency. Intrinsic factor (IF) is a protein made by parietal cells that line the stomach. B12 binds to intrinsic factor, forming a complex that is absorbed in the intestines. With pernicious anemia, little or no intrinsic factor is produced, thus preventing the absorption of B12.
Surgery that removes part of the stomach (and the parietal cells) or the intestines may greatly decrease absorption, a concern that is considered when gastric by-pass procedures are performed.
Chronic pancreatitis
Increased need
All pregnant women need increased amounts of folate for proper fetal development. If a woman has a folate deficiency prior to pregnancy, it will be intensified during gestation and may lead to premature birth and neural tube defects in the child. People with cancer that has spread (metastasized) or with a chronic hemolytic anemia such as sickle cell have an increased need for folate.
Other causes:
Chronic alcoholism can cause B12 and/or folate deficiency due to poor intake and impaired release of B12 from dietary proteins.
Some drugs can cause B12 deficiency, for example, metformin and omeprazole, which cause B12 malabsorption and impaired release of B12 from food proteins due to decrease in gastric acids, respectively.
Anti-seizure medications such as phenytoin can decrease folate as can drugs such as methotrexate, which blocks folate absorption and affect body metabolism and utilization of folate, respectively.
Treatment
Treatment for B12 and folate deficiencies frequently involves long-term or lifetime supplementation. People who lack intrinsic factor or have conditions causing general malabsorption require injections of B12. Folate/folic acid is an oral supplement.
Doctors recommend that all women contemplating having a child take folic acid supplements prior to and during pregnancy to ensure that they have a sufficient store for normal fetal development.
If a person is deficient in both B12 and folate, he will require replenishment of both. If someone with a B12 deficiency only takes folic acid supplements, the macrocytic anemia may be resolved but the underlying neuropathy caused by the B12 deficiency will persist. Appropriate treatment should resolve symptoms but may not reverse all of the nerve damage.
Friday, April 6, 2012
The Best Life Diet
What Is The Best Life Diet?
TheBest Life Diet is an easy-to-follow, no-gimmicks approach to a healthy diet and lifestyle.
There is nothing groundbreaking about The Best Life Diet. The “diet” is synonymous with the phrase “lifestyle change.” There’s no going on and off this diet, because it’s not a “diet.” It’s a lifestyle of healthy eating with an emphasis on regular physical activity.
The Best Life Diet is a safe, effective way to lose weight and improve fitness. But it is not quick or temporary. You’re encouraged to make gradual changes, one step at a time. The aim is to transform your old eating and exercise habits into healthier new ones that will last a lifetime.
Depending on your gender and activity level, TheBest Life Diet guidelines suggest calorie levels ranging from 1,500-2,500 and a recommended number of servings from the various food groups. The basic premise is that the more active you are, the more calories you can eat.
The Best Life Diet is easily tailored to a wide array of personal lifestyles, activity levels, and food preferences. The program can be followed online for a fee, or by the book.
What You Can Eat on The Best Life Diet
There is no calorie-counting on the Best Life Diet, only a mindful approach to making wise food choices and monitoring portion sizes. Splurges are worked into the program during the third phase with an allotment of “anything goes” calories.
It appears very simple. You can enjoy a wide variety of healthy foods while slowly ridding your diet of unhealthier choices such as fried foods, foods containing trans fats, white bread, sugary soft drinks, regular pasta, and high-fat dairy. These foods are phased out and replaced with healthier foods such as whole grains, fruits, vegetables, low-fat dairy, and more. Weekly eating plans provide suggested meals.
Dieters are asked to make their healthier choices from a recommended list of foods from companies involved in corporate sponsorship.
How The Best Life Diet Works
The Best Life premise is to promote a non-dieting mind-set so you can focus on improving your life and gaining control over your struggles with eating and weight. While strict diet plans usually set you up for disappointment and ultimate failure, that sets dieters up for success, one small step at a time.
The Best Life Diet: Food for Thought
If you’re tired of gimmicks and strict food lists and are looking for a program that can help you change your life once and for all.
The plan’s goals are attainable, and, more important, sustainable. Tools, tips, recipes and a wealth of helpful resources, including the online Best Life Diet message board, provide great support.
TheBest Life Diet is an easy-to-follow, no-gimmicks approach to a healthy diet and lifestyle.
There is nothing groundbreaking about The Best Life Diet. The “diet” is synonymous with the phrase “lifestyle change.” There’s no going on and off this diet, because it’s not a “diet.” It’s a lifestyle of healthy eating with an emphasis on regular physical activity.
The Best Life Diet is a safe, effective way to lose weight and improve fitness. But it is not quick or temporary. You’re encouraged to make gradual changes, one step at a time. The aim is to transform your old eating and exercise habits into healthier new ones that will last a lifetime.
Depending on your gender and activity level, TheBest Life Diet guidelines suggest calorie levels ranging from 1,500-2,500 and a recommended number of servings from the various food groups. The basic premise is that the more active you are, the more calories you can eat.
The Best Life Diet is easily tailored to a wide array of personal lifestyles, activity levels, and food preferences. The program can be followed online for a fee, or by the book.
There is no calorie-counting on the Best Life Diet, only a mindful approach to making wise food choices and monitoring portion sizes. Splurges are worked into the program during the third phase with an allotment of “anything goes” calories.
It appears very simple. You can enjoy a wide variety of healthy foods while slowly ridding your diet of unhealthier choices such as fried foods, foods containing trans fats, white bread, sugary soft drinks, regular pasta, and high-fat dairy. These foods are phased out and replaced with healthier foods such as whole grains, fruits, vegetables, low-fat dairy, and more. Weekly eating plans provide suggested meals.
Dieters are asked to make their healthier choices from a recommended list of foods from companies involved in corporate sponsorship.
How The Best Life Diet Works
The Best Life premise is to promote a non-dieting mind-set so you can focus on improving your life and gaining control over your struggles with eating and weight. While strict diet plans usually set you up for disappointment and ultimate failure, that sets dieters up for success, one small step at a time.
The Best Life Diet: Food for Thought
If you’re tired of gimmicks and strict food lists and are looking for a program that can help you change your life once and for all.
The plan’s goals are attainable, and, more important, sustainable. Tools, tips, recipes and a wealth of helpful resources, including the online Best Life Diet message board, provide great support.
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