摘要:

Inflammation, an acute phase stress, alters copper (Cu) metabolism, but effects on human Cu requirements are unknown. Cu supplementation (2 mg/day, 4 weeks) increased erythrocyte Cu-zinc (Zn) superoxide dismutase (SOD) activity levels in 18 of 23 rheumatoid arthritis (RA) patients receiving gold or methotrexate (mean increase 21%). SOD values were significantly lower in RA patients than in 47 age- and sex-matched controls before, but not after supplementation. Supplementation did not significantly affect ceruloplasmin (Cp) activity or protein concentrations in either group. However, RA subjects showed significantly lower Cp activity to protein ratios compared to controls, before and after supplementation. Cu supplementation did not affect acute phase status of RA patients as evidenced by unchanged serum alpha-1-acid glycoprotein levels. In conclusion, the effects of Cu supplementation on erythrocyte SOD activities suggested a trend toward marginal Cu status in RA patients.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098242

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

To determine whether physical exercise a fleets biochemical indices of nutritional status, we compared four groups of male athletes (total n=427) with two control groups (n=150). Data about their nutrient intake for 1 month were obtained from a 122-item food frequency questionnaire. An estimate for leisure energy expenditure (EE) was calculated from a 15-item physical activity questionnaire. Athletes were grouped according to their EE (ModEE and HighEE athletes) and weight (light =<75 kg; heavy =≥75 kg), and controls according to their weight. Mean energy intake in ModEE and HighEE athletes was 2805–3260 kcal/day. Leisure EE significantly (p<0.0001) affected energy and nutrient intakes. Energy, riboflavin and calcium intakes were also higher in heavy subjects (P = 0.0006–0.03). The estimated percentage of subjects with deficient dietary intakes, calculated from probability analyses, was 0–6, depending on group and nutrient. Erythrocyte transketolase activation coefficient (E-TKAC) was highest in controls (1.17±0.0008; p = 0.001). Serum magnesium was highest (p = 0.01) in ModEE athletes (0.85±0.006 mmol/L). No intergroup differences were found for plasma ascorbic acid, serum zinc or serum ferritin concentration, whereas blood hemoglobin was lowest (p1.24. Percentage of other values outside reference range was 0–4, depending on group and indicator. Since lowered blood hemoglobin concentration can be explained by hemodilution, we conclude that sports training did not have a negative effect on biochemical indices of thiamin, vitamin C, magnesium, iron, or zinc status in Finnish male athletes.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098243

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

Curcumin I (Cur I) and curcumin III (Cur III) are the yellow coloring phenolic compounds isolated from the spice turmeric. The effect of curcumins on different stages of development of cancer was studied. Cur I inhibited benzopyrene- (BP) induced forestomach tumors in female Swiss mice, and Cur III inhibited dimethylbenzanthracene- (DMBA) induced skin tumors in Swiss bald mice. Cur I also inhibited DMBA-initiated, tetradeconyl phorbol acetate-promoted skin tumors in female Swiss mice. In vitro 3H-BP-DNA interaction studies, and in vivo carcinogen metabolizing enzyme studies revealed that curcumins exert anticarcinogenic activity by altering the activation and/or detoxification process of carcinogen metabolism. Cur I and Cur III also exhibit in vitro cytotoxicity against human chronic myeloid leukemia, which is dose dependent. This study shows that curcumins inhibit cancer at initiation, promotion and progression stages of development.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098244

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

Whole-body bioelectrical impedance analysis (BIA) is widely used by researchers and clinicians as a noninvasive and safe method to estimate body composition and body water volume in children and adults. Development of new approaches, such as segmental and multifrequency analyzers, should greatly expand the utility of this electrical technique. This article reviews the principles, underlying assumptions, clinical applications and future directions of the BIA method.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098245

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

Various electrolytes and energy intakes have been shown to contribute to the risk of hypertension and other cardiovascular diseases. Further, dietary sodium (Na) and potassium (K) balance are important in both nonpharmacologic and pharmacologic management of various cardiovascular states. Emphasis is also given to weight reduction and electrolyte balance. As an aid to food selection to enhance K intake and decrease Na intake, we have categorized foods according to their electrolyte density as related to caloric content. More than 100 individual food items were assigned to one of four categories. Ratios of individual Na, K, and energy content were calculated, based on USDA-generated food nutrient values. Category 1 includes foods that are low in Na, high in K and low in energy: fresh or frozen vegetable sources with vitamins A and C. Category 2 contains foods low in Na relative to high K and high energy: most fruit, starchy vegetables, nuts, milk and meat products, and chocolate. Category 3 includes foods high in Na that are also high in K in relation to low energy: vegetables (canned, frozen in butter sauce or au gratin), most cheeses, cured or frozen meats. Category 4 contains foods high in Na and low in K relative to high energy: bread, rice, luncheon meats, commercial cookies and pastries, and fast food entrees. Commercial cereals could be differentiated by the guidelines, with bran cereals in Category 1, shredded wheat products in Category 2, fruit-containing cereals in Category 3, and presweetened or instant cereals in Category 4. Identification of the ratio of Na and K to content of foods, compared with relative energy ratio, is useful in selecting foods that will help meet specific dietary criteria for management of essential hypertension and other cardiovascular-renal states, both in the adult and pediatric populations.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098246

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

Following massive small bowel resection, the remaining small bowel increases in mucosal weight, protein, deoxyribonucleic acid (DNA) content and absorptive function. Enteral nutrients are known to be important in stimulating this response. Recently, glutamine has been described as an essential fuel for the small intestinal mucosa and is thought to be trophic to the small bowel. We investigated if glutamine, when added to the diet in large quantities, might stimulate mucosal adaptation beyond that which normally occurs following physiologic feedings. Male Sprague-Dawley rats were placed on powdered rat chow supplemented with either 5% glutamine, 5% glycine or 5% glucose. After 4 days rats underwent 70% jejunoileal resection. Fourteen days after resection, protein, DNA and sucrase activity in the duodenum of the glutamine-fed animals were all significantly lower than results from both the glycine and glucose groups. Duodenal mucosal weight was lower in the glutamine group than in the glycine group. In the ileum, DNA content was significantly lower for the glutamine group than the glycine group. These results suggest that high concentrations of glutamine in the diet can have negative effects on intestinal adaptation.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098247

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

The effects of spices on intestinal peristalsis have not been studied in humans. In this pilot study we evaluated the effects of red pepper and black pepper on small intestinal peristalsis measuring orocecal transit time (OCTT) utilizing a lactulose hydrogen breath test. Subjects included 16 healthy volunteers. The lactulose hydrogen breath test was done on different days with or without the powdered red pepper (2 g) or black pepper (1.5 g) given in gelatin capsules. The baseline orocecal transit time was increased significantly after red pepper consumption (88±37.2 to 128±63.2 min, p<0.01). Although the change in OCTT was not statistically significant, a similar trend was observed after black pepper consumption (90±51 min to 122±88 min., p = 0.09). The pathogenesis of increased OCTT after red pepper may be attributed to the known effects of capsaicin, a constituent noted to be a potent stimulator of many biologically active peptides. Although the effect of spices on OCTT is likely to vary depending upon the dose and nature of the product, it is of clinical importance in the management of various gastrointestinal tract disorders.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098248

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

摘要:

We compared spontaneous caloric intake (SCI) of rats exclusively receiving chow to SCI of rats given the choice of chow or Parmesan cheese, and then examined the influence of parenteral feeding on SCI and food selection. Six rats in a Chow Diet Group were offered Purina chow for 21 days, while five rats in a Choice Diet Group were offered Parmesan cheese or the same chow. Daily SCI (kcal/day) and body weight gain (BWG; g/day) were determined. Rats in the Choice Diet Group ate twice as much cheese as chow for the first 3 days of the experiment. Thereafter, SCI and BWG became comparable in both groups, with no significant differences for the rest of the study. In another group of nine rats, a central venous catheter was inserted. After 7 days, rats were offered chow and water ad libitum during the infusion of normal saline at 3 ml/hour for 3 days (Saline). Then, normal saline was replaced by a total parenteral nutrition (TPN) mixture of glucose, fat, and amino acid providing 85 kcal/day, and rats were randomized to eat either Chow Diet or Choice Diet. In both groups, SCI during TPN was significantly reduced as compared to the SCI on Saline. However, rats in the Choice Diet Group ate three times more chow than cheese during TPN. We conclude that a) food preference can increase SCI for short periods of time; b) TPN reduces SCI; c) TPN modifies food preference; and d) food preference does not increase SCI during TPN.

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098249

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098250

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor

ISSN:0731-5724    

DOI:10.1080/07315724.1992.12098251

出版商:Taylor&Francis    

年代:1992

数据来源: Taylor