Preserving Healthy Bones

"Potent effect on bone metabolism and prevention of the deterioration
in bone mass"

Dried plums offer natural antioxidant alternatives for sausages
By Stephen Daniells

26-Jun-2008 - Antioxidant-rich dried plums may be a natural
alternative to synthetic preservatives for processed meats, suggests
research from the Americas.

Formulation of pre-cooked pork sausages with a puree of dried plums
were liked by consumers just as much as sausages made with the
synthetic antioxidant BHA and BHT, according to research published in
this month's Journal of Food Science.

Moreover, the puree did not adversely affect the flavour profile of
the sausages when used at a concentration of three per cent, report
researchers from the University of Oriente in Venezuela and Texas A&M
University.

Interest is growing in plant-derived food additives as replacements to
synthetic antioxidants like butylhydroxyanisole (BHA) and
butylhydroxytoluene (BHT) to slow down the oxidative deterioration of
food.

Indeed, according to Frost and Sullivan, the synthetic antioxidant
market is in decline, while natural antioxidants, such as herb
extracts (particularly rosemary), tocopherols (vitamin E) and
ascorbates (vitamin C) are growing, pushed by easier consumer
acceptance and legal requirements for market access.

The new research, funded by the California Dried Plum Board and Texas
AgriLife Research, suggests that purees of dried plum, or dried plum
mixed with apple, may be used as food ingredients in ready-to-eat meat
products, like pre-cooked pork sausages, roast beef and ham.

Typically, the oxidative deterioration of meat and meat products is
caused by the degradation reactions of fats and pigments. Oxidation
processes in food can lead to organoleptic deterioration in taste,
colour and texture.

Sausage formulation

The researchers, led by Professor Jimmy Keeton from Texas A&M,
prepared pork sausages using raw pork pate with no antioxidant
(control), dried plum puree (three or six per cent), dried plum and
apple puree (three or six per cent), or 0.02 per cent BHA/BHT.


The sausages were refrigerated, or cooked, vacuum packed and
refrigerated, or cooked, vacuum packed and frozen (minus 20 degrees
Celsius).

Keeton and co-workers report that both levels of the dried plum were
as effective as the synthetic antioxidants in the cooked and
refrigerated and frozen sausages. Moreover, the higher concentration
was more effective than BHA/BHT for retarding lipid oxidation in the
refrigerated meat.

Characteristics

The colour of the sausages was affected by the inclusion of the plum,
with decreased redness observed with the six per cent concentration,
and an increased yellowness for both dried plum and dried plum and
apple puree at six per cent.

A panel of trained testers noted changes to the flavour of the
sausages, with increases in sweetness, and decreases in saltiness and
bitterness. A masking of cooked pork fat,
spicy/peppery, and sage flavours was also documented.

"Overall, pork sausage with three per cent dried plum puree or dried
plum and apple puree was as acceptable to consumers as the control or
those patties with BHA/BHT," wrote the researchers.

"Inclusion of three per cent dried plum puree was effective as a
natural antioxidant for suppressing lipid oxidation in precooked pork
sausage patties," they concluded.

Healthy bonus

The use of such natural additives has the extra advantage of the
health benefits associated with the extracts. Research from Oklahoma
reported that the dried fruit has potential as a functional food
ingredient since results from a rat study reported a potent effect on
bone metabolism and prevention of the deterioration in bone mass
(Bone, Dec. 2006, Vol. 39, pp. 1331-1342).

Source: Journal of Food Science
June 2008, Volume 73, Issue 5, Page H63-H71, doi: 10.1111/j.
1750-3841.2008.00744.x
"Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked
Pork Sausage"
Authors: M.T. Nunez de Gonzalez, R.M. Boleman, R.K. Miller, J.T.
Keeton, and K.S. Rhee


Who loves ya.
Tom


Jesus Was A Vegetarian!
http://tinyurl.com/2r2nkh


Man Is A Herbivore!
http://tinyurl.com/4rq595


DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk

On Jun 26, 8:07*am, "ironjust...@aol.com" <ironjust...@aol.com> wrote:

The use of such natural additives has the extra advantage of the
health benefits associated with the extracts. Research from Oklahoma
reported that the dried fruit has potential as a functional food
ingredient since results from a rat study reported a potent effect on
bone metabolism and prevention of the deterioration in bone mass
(Bone, Dec. 2006, Vol. 39, pp. 1331-1342).

----------------------------------------------------

"Fruit extract was comparable with glibenclamide"

JOURNAL OF HEALTH SCIENCE
Vol. 52 (2006) , No. 3 283-291
Anti-Diabetic Activity of Fruits of Terminalia chebula on
Streptozotocin Induced Diabetic Rats


Gandhipuram Periasamy Senthil Kumar1), Palanisamy Arulselvan1),
Durairaj Sathish Kumar1) and Sorimuthu Pillai Subramanian1)


1) Department of Biochemistry and Molecular Biology, University of
Madras, Guindy Campus


(Received February 10, 2006)
(Accepted March 21, 2006)


The present study was aimed to evaluate the anti-diabetic potential
of
Terminalia chebula (T. chebula) fruits on streptozotocin (STZ)-
induced
experimental diabetes in rats.
Oral administration of ethanolic extract of the fruits (200 mg/kg
body
weight/rat/day) for 30 days significantly reduced the levels of blood
glucose and glycosylated hemoglobin in diabetic rats. Determination
of
plasma insulin levels revealed the insulin stimulating action of the
fruit extract.
Also, the alterations observed in the activities of carbohydrate and
glycogen metabolising enzymes were reverted back to near normal after
30 days of treatment with the extract.
Electron microscopic studies showed significant morphological changes
in the mitochondria and endoplasmic reticulum of pancreatic â cells
of
STZ-induced diabetic rats.
Also, a decrease in the number of secretory granules of â-cells was
observed in the STZ-induced diabetic rats and a these pathological
abnormalities were normalized after treatment with T. chebula
extract.
The efficacy of the fruit extract was comparable with glibenclamide,
a
well known hypoglycemic drug.


Key words diabetes, Terminalia chebula, ethanolic extract,
carbohydrate metabolism, electron microscope
Gandhipuram Periasamy Senthil Kumar, Palanisamy Arulselvan, Durairaj
Sathish Kumar and Sorimuthu Pillai Subramanian; "Anti-Diabetic
Activity of Fruits of Terminalia chebula on Streptozotocin Induced
Diabetic Rats", J. Health Sci., Vol. 52, pp.283-291 (2006) .
doi:10.1248/jhs.52.283
JOI JST.JSTAGE/jhs/52.283


Copyright (c) 2006 by The Pharmaceutical Society of Japan


---------------------------------------------------------------------------*-----



Who loves ya.
Tom


Jesus Was A Vegetarian!
http://tinyurl.com/2r2nkh


Man Is A Herbivore!
http://tinyurl.com/4rq595


DEAD PEOPLE WALKING
http://tinyurl.com/zk9fk





> "Potent effect on bone metabolism and prevention of the deterioration
> in bone mass"
>
> Dried plums offer natural antioxidant alternatives for sausages
> By Stephen Daniells
>
> *26-Jun-2008 - Antioxidant-rich dried plums may be a natural
> alternative to synthetic preservatives for processed meats, suggests
> research from the Americas.
>
> Formulation of pre-cooked pork sausages with a puree of dried plums
> were liked by consumers just as much as sausages made with the
> synthetic antioxidant BHA and BHT, according to research published in
> this month's Journal of Food Science.
>
> Moreover, the puree did not adversely affect the flavour profile of
> the sausages when used at a concentration of three per cent, report
> researchers from the University of Oriente in Venezuela and Texas A&M
> University.
>
> Interest is growing in plant-derived food additives as replacements to
> synthetic antioxidants like butylhydroxyanisole (BHA) and
> butylhydroxytoluene (BHT) to slow down the oxidative deterioration of
> food.
>
> Indeed, according to Frost and Sullivan, the synthetic antioxidant
> market is in decline, while natural antioxidants, such as herb
> extracts (particularly rosemary), tocopherols (vitamin E) and
> ascorbates (vitamin C) are growing, pushed by easier consumer
> acceptance and legal requirements for market access.
>
> The new research, funded by the California Dried Plum Board and Texas
> AgriLife Research, suggests that purees of dried plum, or dried plum
> mixed with apple, may be used as food ingredients in ready-to-eat meat
> products, like pre-cooked pork sausages, roast beef and ham.
>
> Typically, the oxidative deterioration of meat and meat products is
> caused by the degradation reactions of fats and pigments. Oxidation
> processes in food can lead to organoleptic deterioration in taste,
> colour and texture.
>
> Sausage formulation
>
> The researchers, led by Professor Jimmy Keeton from Texas A&M,
> prepared pork sausages using raw pork pate with no antioxidant
> (control), dried plum puree (three or six per cent), dried plum and
> apple puree (three or six per cent), or 0.02 per cent BHA/BHT.
>
> The sausages were refrigerated, or cooked, vacuum packed and
> refrigerated, or cooked, vacuum packed and frozen (minus 20 degrees
> Celsius).
>
> Keeton and co-workers report that both levels of the dried plum were
> as effective as the synthetic antioxidants in the cooked and
> refrigerated and frozen sausages. Moreover, the higher concentration
> was more effective than BHA/BHT for retarding lipid oxidation in the
> refrigerated meat.
>
> Characteristics
>
> The colour of the sausages was affected by the inclusion of the plum,
> with decreased redness observed with the six per cent concentration,
> and an increased yellowness for both dried plum and dried plum and
> apple puree at six per cent.
>
> A panel of trained testers noted changes to the flavour of the
> sausages, with increases in sweetness, and decreases in saltiness and
> bitterness. A masking of cooked pork fat,
> spicy/peppery, and sage flavours was also documented.
>
> "Overall, pork sausage with three per cent dried plum puree or dried
> plum and apple puree was as acceptable to consumers as the control or
> those patties with BHA/BHT," wrote the researchers.
>
> "Inclusion of three per cent dried plum puree was effective as a
> natural antioxidant for suppressing lipid oxidation in precooked pork
> sausage patties," they concluded.
>
> Healthy bonus
>
> The use of such natural additives has the extra advantage of the
> health benefits associated with the extracts. Research from Oklahoma
> reported that the dried fruit has potential as a functional food
> ingredient since results from a rat study reported a potent effect on
> bone metabolism and prevention of the deterioration in bone mass
> (Bone, Dec. 2006, Vol. 39, pp. 1331-1342).
>
> Source: Journal of Food Science
> June 2008, Volume 73, Issue 5, Page H63-H71, doi: 10.1111/j.
> 1750-3841.2008.00744.x
> "Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked
> Pork Sausage"
> Authors: M.T. Nunez de Gonzalez, R.M. Boleman, R.K. Miller, J.T.
> Keeton, and K.S. Rhee
>
> Who loves ya.
> Tom
>
> Jesus Was A Vegetarian!http://tinyurl.com/2r2nkh
>
> Man Is A Herbivore!http://tinyurl.com/4rq595
>
> DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk