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Full-Text Articles in Life Sciences
The Non-Additive Effect Of Food And Wine In The Spanish Diet On Total Antioxidant Capacity Of The Spanish Mediterranean Diet, Carol Majkrzak
The Non-Additive Effect Of Food And Wine In The Spanish Diet On Total Antioxidant Capacity Of The Spanish Mediterranean Diet, Carol Majkrzak
Theses, Dissertations and Culminating Projects
With an increase in mortality rates related to obesity, cardiovascular disease, heart disease, and other related diseases, a greater understanding of the Mediterranean diet may be important to dietary treatment of these illnesses and comorbidities. While the foods in the Mediterranean diet have been studied in depth for their great health benefits, the potential role of wine in this diet is under examined. Interest in wine and its health benefits has increased within the past decade. While wine is a common component of the Mediterranean diet, very few studies have looked at the possible effects and outcomes of consuming wine …
An Assessment Of Daily Plain Water Intake Level And Its Association With Total Energy Intake Among College Students, Maria Alanazi
An Assessment Of Daily Plain Water Intake Level And Its Association With Total Energy Intake Among College Students, Maria Alanazi
Theses, Dissertations and Culminating Projects
Water is an essential nutrient for humans with several vital roles including maintaining body functions, temperature and preventing dehydration. Nevertheless, many population groups in the United States do not drink the recommended amount of water on a daily basis. The literature notes that drinking water is associated with better dietary practices including reduced sugar-sweetened beverages consumption, but few studies investigated the impact of drinking water on the total energy (calories) intake. In this study, an assessment of the intake of both plain water (pure water) and total water (water from pure water, beverages, and foods) is performed, and the intake …
The Stability Of Tea Polyphenols As A Food Additive And Its Effect On Streptococcus Mutans, Chia-Liang Huang
The Stability Of Tea Polyphenols As A Food Additive And Its Effect On Streptococcus Mutans, Chia-Liang Huang
Theses, Dissertations and Culminating Projects
Dental caries is one of the most concerning chronic diseases, Streptococcus mutans is one the most prominent contributing bacterium. S. mutans metabolizes sugar in processed foods to demineralize the tooth’s surface leading to tooth caries. This study focuses on whether green tea polyphenols epigallocatechin gallate (EGCG), and/or its modifications, palmitoyl-epigallocatechin gallate (P-EGCG) and epigallocatechin-3-gallate-stearate (EGCG-S), can reduce the number of S. mutans in different concentrations of sucrose. A colony forming unit assay was utilized to test viability. Results suggested that the tea polyphenols were efficient in inhibiting S. mutans up to 5 grams of sucrose per 100ml of artificial saliva …
Green Tea Polyphenols As Potential Food Additives, Danxia Shi
Green Tea Polyphenols As Potential Food Additives, Danxia Shi
Theses, Dissertations and Culminating Projects
As time has progressed, companies have increasingly produced foods for longer term storage. This has led to an increased use of food preservatives in processed foods. People have now come to expect many foods to have a significantly longer shelf life, and this is a matter of government concern for public health due to foodborne contaminations. Foodborne illnesses have become a common problem caused by bacteria (i.e. Escherichia coli). Finding an effective natural preservative source might be better received by the public and alleviate some health concerns over chemical sources. The most important active ingredient found in green tea is …