Journal articles: 'Butter Carotenes'

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Martin, B., I. Verdier-Metz, S. Buchin, C. Hurtaud, and J. B. Coulon. "How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?" Animal Science 81, no. 2 (October 2005): 205–12. http://dx.doi.org/10.1079/asc50800205.

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AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.

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Mégnanou, R. M., and S. Niamké. "Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach." European Journal of Biology and Biotechnology 2, no. 2 (April 29, 2021): 92–105. http://dx.doi.org/10.24018/ejbio.2021.2.2.180.

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Traditional shea butter is generally obtained through various uncontrolled methods, leading to a wide variability of quality. Nevertheless, consumers often complain about this fat because of it unconformity with their demands. Indeed, Ivorian ordinary consumers mostly prefer whitish odorless and fondant shea butter. Moreover, traders and industries interest in shea butter as raw material, would reside in its exceptional quality and potentialities of exploitation in several fields. An optimized traditional process was proposed by the present authors not only as a standard method, but also as a response to the whole users’ exigencies. Resulting beige and yellow shea butters present very weak acid and peroxide indexes, very high unsaponifiable matters. Viscosity decreased exponentially with the temperature increasing, when UV-Vis and near infra-red spectra revealed presence of UV-filter compounds, carotenoids, and chlorophyll. Chromatographic profile identified palmitic, stearic, arachidic acids, and essential fatty acids like oleic and linoleic and also exaltolides compounds. Samples also contained essential minerals (Calcium, magnesium, zinc, iron, etc.) carotene, vitamins A in relatively important amounts. Moreover, neither microbiological germs nor heavy were detected. All these valorizing characteristics would confer to the optimized shea butters good aptitude for households feeding and body care, and also profile a wide range of exploitation in food, cosmetic and pharmaceutical industries.

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Fathonah, Siti, Rosidah Rosidah, and Stella Septianarta. "YELLOW CORN BISCUITS FOR EARLY CHILDHOOD: HIGH ENERGY AND BETA-CAROTENE." Jurnal Bahan Alam Terbarukan 7, no. 1 (November 2, 2017): 77–82. http://dx.doi.org/10.15294/jbat.v7i1.9723.

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Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 mg. The energy density of corn biscuits was 3.5 - 3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhood

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Nurulita, Nunuk Aries, Elza Sundhani, Irma Amalia, Fifi Rahmawati, and Nina Nurhayati Dian Utami. "Uji Aktivitas Antioksidan dan Anti Aging Body Butter dengan Bahan Aktif Ekstrak Daun Kelor." JURNAL ILMU KEFARMASIAN INDONESIA 17, no. 1 (April 22, 2019): 1. http://dx.doi.org/10.35814/jifi.v17i1.543.

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Daun Kelor (Moringa oleifera) merupakan salah satu tanaman yang mengandung senyawa fenol seperti alkaloid tannin saponin dan flavonoid yang berkhasiat sebagai antioksidan dan anti aging. Penelitian ini bertujuan untuk membuktikan aktivitas antioksidan dan anti aging daun kelor serta membuat Formulasi Body Butter dari ekstrak daun kelor. Proses ekstraksi daun kelor metode Maserasi dengan pelarut etanol 70 % perbandingan 1:10 kemudian dilakukan uji aktivitas antioksidan dengan metode beta caroten bleaching (BCB) dan anti aging selanjutnya dilakukan formulasi body butter dengan bahan aktif ekstrak daun kelor 0,5 %. Hasil penetapan kadar Fenolik total dan Flavonoid total ekstrak daun kelor menunjukkan kadar yang dihasilkan yaitu sebesar 10,45 mgGAE/g ekstrak untuk fenolik total dan 5,53 % untuk Flavonoid Total. Hasil penelitian menunjukkan bahwa ekstrak daun kelor memiliki aktivitas penghambatan proses pemucatan beta karoten (inhibitor BCB) dan inhibitor enzim kolagenase dengan persentase penghambatan sebesar 47 %. Body Butter ekstrak daun kelor mempunyai potensi sebagai antiaging melalui mekanisme anti oksidan dan inhibitor kolagenase. Body butter ekstrak daun kelor mempunyai penampakan organoleptis yang sudah baik dan menarik. Namun sifat fisik dari moringa body butter masih memerlukan optimasi agar lebih baik dan memenuhi standar yang telah ditetapkan.

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Roman, Maxine J., Betty J. Burri, and R. Paul Singh. "Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion." Journal of Agricultural and Food Chemistry 60, no. 38 (September 17, 2012): 9659–66. http://dx.doi.org/10.1021/jf302843w.

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Salminen, Hanna, Anna-Sophie Stübler, and Jochen Weiss. "Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene." European Food Research and Technology 246, no. 3 (January 18, 2020): 599–608. http://dx.doi.org/10.1007/s00217-020-03431-0.

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Dolmatova, O. I., and K. A. Panchenkova. "The study of the quality of butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 215–20. http://dx.doi.org/10.20914/2310-1202-2020-3-215-220.

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The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.

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Liu, Xiaoran, Klodian Dhana, Jeremy Furtado, Puja Agarwal, Neelum Aggarwal, Christy Tangney, Nancy Laranjo, Vincent Carey, Lisa Barnes, and Frank Sacks. "Higher Plasma α-Carotene Was Associated With Better Cognitive Function: A Cross-Sectional Evaluation Among the MIND Trial Participants." Current Developments in Nutrition 5, Supplement_2 (June 2021): 32. http://dx.doi.org/10.1093/cdn/nzab033_032.

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Abstract Objectives There is emerging evidence linking fruit and vegetable consumption and cognitive function. However, mechanistic evidence underlying this relationship is lacking. We aim to examine the association between plasma carotenoids and cognition in a population at risk for cognitive decline. Methods The Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) trial (R01 AG052583) is an ongoing randomized controlled intervention on the effects of the MIND diet in preventing cognitive decline. The primary outcome is global cognition assessed using a battery of 12 cognitive tests. Plasma carotenoid levels were measured in 295 participants. Multivariate linear regression models were used to examine the association between blood nutrients and global and domain-specific cognition. Model was adjusted for age, sex, education, study site, smoking status, and frequency of cognitive and physical activities. The Benjamini-Hochberg method with a false discovery rate of 0.25 was used for multiple testing. Results Participants are predominantly Caucasian females (68%) with obesity (BMI 33.6) and a mean age of 69.8 years. High plasma α-carotene was associated with higher average scores for a global measure of cognition. Individuals in the highest tertile of plasma α-carotene levels (tertile median: 155.8 mcg/L) had a higher average score of 0.17 for global cognition compared to those in the lowest tertile (tertile median: 34.9 mcg/L, P = 0.002). Individuals with high plasma α-carotene levels had a dietary pattern that featured high consumption of vegetables other than green leafy vegetables (i.e., carrots, corn, beets, green beans, and onions), and fruits, as well as, lower consumption of butter, margarine, and fried foods. Plasma levels of α-carotene (p for trend 0.007) and lutein plus zeaxanthin (p for trend 0.009) were also associated with higher mean scores for semantic memory. Conclusions Higher circulating levels of specific forms of carotenoids i.e., α-carotene, lutein plus zeaxanthin was associated with higher scores of global and domain-specific cognitive function in a US population at risk for cognitive decline. Funding Sources Funding: R01 AG052583

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Karabulut, Ihsan. "Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols." Food Chemistry 123, no. 3 (December 2010): 622–27. http://dx.doi.org/10.1016/j.foodchem.2010.04.080.

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Zhang, Xiaoyu, George A. Cavender, Kristina R. Lewandowski, Ginnefer O. Cox, and Chad M. Paton. "Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation." Foods 9, no. 2 (February 21, 2020): 232. http://dx.doi.org/10.3390/foods9020232.

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Provitamin A and pre-formed vitamin A compounds are essential micronutrients for humans. However, vitamin A deficiency (VAD) affects the health status of nearly 50% of populations in Southeast Asia and sub-Saharan Africa and is especially pronounced in preschool children and pregnant women. The objective of this research was to determine an acceptable flavor/ingredient combination to produce a palatable food product that incorporates sweet potatoes, peanut paste, and chickpeas. We sought to determine the acceptability of the three product formulations and to determine the influence of demographic data on ratings for the sensory attributes of each sample. To address VAD issues, three formulations of a product incorporating sweet potato puree (to increase β-carotene content), pure peanut butter (to provide fat for β-carotene absorption), and chickpeas (to provide a complete protein source), were developed: (1) an unflavored control, and two formulations with added natural seasonings: (2) curry-flavored, and (3) pumpkin spice-flavored. Sensory analysis of the three products showed that the curry-flavored product received the highest acceptability in terms of overall liking, flavor, texture, and appearance (p < 0.001). Since the demographic effect was not statistically significant (p > 0.05), it is highly likely that the curry-flavored product can be implemented in other countries or areas with high acceptability.

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KOBAYASHI, Kayoko, Akio TSUXUMIZU, Masatake TOYODA, and Yukio SAITO. "Contents of chlorophylls, .BETA.-carotene and pesticide residues in butter head lettuce produced by various cultivation methods." NIPPON SHOKUHIN KOGYO GAKKAISHI 36, no. 8 (1989): 676–81. http://dx.doi.org/10.3136/nskkk1962.36.8_676.

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Prynne, C. J., A. A. Paul, G. D. Mishra, D. C. Greenberg, and M. E. J. Wadsworth. "Changes in intake of key nutrients over 17 years during adult life of a British birth cohort." British Journal of Nutrition 94, no. 3 (September 2005): 368–76. http://dx.doi.org/10.1079/bjn20041404.

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An investigation was carried out to determine whether there were significant changes in nutrient intake over 17 years of adult life. The Medical Research Council National Survey of Health and Development is a longitudinal study of a nationally representative cohort of singleton births in the UK in 1946. Of this cohort, 1253 survey members provided information on diet recorded in a 5 d diary at age 36 years in 1982, 43 years in 1989 and 53 years in 1999. The outcome measures were mean intakes of energy, macronutrients, minerals and vitamins. There were significant changes in the intake of most nutrients in 1999 compared with previous years. Intakes of fat, Na, Fe and Cu have fallen, but there was a rising trend in the intakes of Ca, P, carotene, thiamin, pyridoxine, folic acid and vitamins C, D and E in both men and women. Additionally, intakes of K, Mg and vitamin K1 have risen in women. There were significant gender differences, women showing a higher percentage rise in the intakes of carotene, riboflavin, folic acid, vitamin C and vitamin E. These changes were related to changes in the consumption of certain key foods, such as the increased consumption of fruit and vegetables and a shift away from whole milk, butter and red meat. Most of these trends are in line with accepted nutritional guidelines. How far these changes are due to consumer choice and real changes in food composition or are due to artefacts inherent in the methodology is discussed.

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SCHREINER, MATTHIAS, and WILHELM WINDISCH. "SUPPLEMENTATION OF COW DIET WITH RAPESEED AND CARROTS: INFLUENCE ON FATTY ACID COMPOSITION AND CAROTENE CONTENT OF THE BUTTER FAT." Journal of Food Lipids 13, no. 4 (December 2006): 434–44. http://dx.doi.org/10.1111/j.1745-4522.2006.00072.x.

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Karabulut, Ihsan, Ali Topcu, Canan Akmil-Basar, Yunus Onal, and Anna-Maija Lampi. "Obtaining Butter Oil Triacylglycerols Free from β-Carotene and α-Tocopherol via Activated Carbon Adsorption and Alumina-Column Chromatography Treatments." Journal of the American Oil Chemists' Society 85, no. 3 (December 14, 2007): 213–19. http://dx.doi.org/10.1007/s11746-007-1177-7.

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Asdagh, Amirafshar, and Sajad Pirsa. "Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene." International Journal of Biological Macromolecules 165 (December 2020): 156–68. http://dx.doi.org/10.1016/j.ijbiomac.2020.09.192.

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Schulze, Matthias B., Kurt Hoffmann, Anja Kroke, and Heiner Boeing. "Dietary patterns and their association with food and nutrient intake in the European Prospective Investigation into Cancer and Nutrition (EPIC)–Potsdam study." British Journal of Nutrition 85, no. 3 (March 2001): 363–73. http://dx.doi.org/10.1079/bjn2000254.

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Dietary pattern analysis has recently received growing attention, as it might be more appropriate in studies of diet–disease associations than the single food or nutrient approach that has dominated past epidemiological research. Factor analysis is a technique which is commonly used to identify dietary patterns within study populations. However, the ability of factor solutions to account for variance of food and nutrient intake has so far remained unclear. The present study therefore explored the statistical properties of dietary patterns with regard to the explained variance. Food intake of 8975 men and 13 379 women, assessed by a food-frequency questionnaire, was aggregated into forty-seven separate food groups. Dietary patterns were identified by principal component analysis and subsequent varimax rotation. Seven factors were retained for both men and women, which accounted for about 31 % of the total variance. The explained variance was relatively high (>40 %) for cooked vegetables, sauce, meat, dessert, cake, bread other than wholemeal, raw vegetables, processed meat, high-fat cheese, butter and margarine. Factor scores were used to investigate associations between the factors and nutrient intake. The patterns accounted for relatively large proportions of variance of energy and macronutrient intake, but for less variance of alcohol and micronutrient intake, especially of retinol, β-carotene, vitamin E, Ca and ascorbic acid. In addition, factors were related to age, BMI, physical activity, education, smoking and vitamin and mineral supplement use.

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Gomes, Graziela V. L., Mirella R. Sola, Luís F. P. Marostegan, Camila G. Jange, Camila P. S. Cazado, Ana C. Pinheiro, António A. Vicente, and Samantha C. Pinho. "Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method." Journal of Food Engineering 192 (January 2017): 93–102. http://dx.doi.org/10.1016/j.jfoodeng.2016.08.001.

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Gomes, G. V. L., M. R. Sola, A. L. Rochetti, H. Fukumasu, A. A. Vicente, and S. C. Pinho. "β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamicin vitrodigestion and cell viability study." Journal of Microencapsulation 36, no. 1 (January 2, 2019): 43–52. http://dx.doi.org/10.1080/02652048.2019.1585982.

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Sahni, Prashant, Poonam Aggarwal, Savita Sharma, and Baljit Singh. "Nuances of microalgal technology in food and nutraceuticals: a review." Nutrition & Food Science 49, no. 5 (September 9, 2019): 866–85. http://dx.doi.org/10.1108/nfs-01-2019-0008.

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PurposeThe purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.Design/methodology/approachVarious information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.FindingsMicroalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.Originality/valueThis is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

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Matasar, I. T., L. M. Petryschenko, and O. H. Lutsenko. "Fat-soluble vitamins: physiological value and role in life of population in environmentally dangerous regions of Ukraine." One Health and Nutrition Problems of Ukraine 51, no. 2 (August 2, 2019): 60–77. http://dx.doi.org/10.33273/2663-9726-2019-51-2-60-77.

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ABSTRACT. The article addresses the value of fat-soluble vitamins as a mean of increasing body radiation resistance under unfavourable environmental conditions resulting from the Chernobyl NPP accident. The radioprotective role of essential organic compounds with high biological activity that contribute to the functioning of the body under complicated environmental conditions. Insufficient dietary intake of vitamins increases the radiosensitivity of the human body. Data are given on the actual dietary intake of vitamins by different age groups (employable adults, children, pregnant women from different settlements in the District of Ivankiv of the Region of Kyiv for 2004–2018) living at the territories contaminated as the result of Chernobyl NPP accident. Analysis of literature and own data indicate that fat-soluble vitamins are essential food components that regulate biochemical and physiological processes in the human body due to the activation of metabolic and enzymatic reactions, have radioprotective properties and should enter the body in sufficient amounts in accordance with age and gender. This is especially true of the population affected because of the Chernobyl NPP accident. Study results have shown that retinol and calciferol deficiency in the body of the population living in the regions affected as a result of Chernobyl NPP accident, is due to changes in the conventional structure of diets and consumption of counterfeit products, first of all, butter and hard cheese. Despite the fact that average daily diet contains a wider range of products compared with the first post-accident years, level of fat-soluble vitamins, in particular vitamin A (even considering b-carotene) and vitamin D does not meet the physiological needs, which may cause dysmetabolic processes in various organs and systems and lead to an increase in alimentary and alimentary-dependent diseases. Key Words: fat-soluble vitamins, physiological role of vitamins, vitamin deficiency, sources of vitamins, recommended daily intake, population of environmentally dangerous regions, Chernobyl NPP accident.

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Basaraba, R. Yu. "ANALYSIS OF LIPOPHILIC FRACTION OF THE COMMON PUSSYTOES HERB." Medical and Clinical Chemistry, no. 1 (April 12, 2019): 32–37. http://dx.doi.org/10.11603/mcch.2410-681x.2019.v0.i1.9995.

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Introduction. The lipophilic fractions of many medicinal plants today are poorly understood, despite the fact that they contain such important biologically active substances as chlorophylls, carotenoids, tocopherols, phytosterols, fatty acids, phospholipids, etc., which according to the literature show reparative, anti-inflammatory, antiseptic, immunostimulant, antitumor activity. Compounds of lipophilic nature are carotenoids and chlorophylls are of great importance. Carotenoids increase the body's resistance to mutagens and carcinogens, reduce age-related degenerative changes in tissues, inhibit proliferation of malignant cells, activate the synthesis of cytokines and interleukins, participate in the regulation of gene transcription, and also exhibit immunomodulatory effects. The antioxidant properties of carotenoids cause their photo-protective, radioprotective, anti-mutagenic and anti-carcinogenic effects. Chlorophyll in the human body promotes the formation of hemoglobin and can be used in medicine as a valuable therapeutic agent that accelerates the processes of hematopoiesis, affects the blood's formula, as well as stabilizes the functioning of the circulatory system. It has the ability to activate various functions of the human body, in particular thyroid gland, antitoxic function of the liver, as well as a tonic, normalizes metabolic processes and improves immunity. The aim of the study – to obtain a lipophilic extract from the herb of the common pussytoes, to study its qualitative composition and to determine the quantitative content of carotenoids and chlorophylls. Research Methods. The lipophilic fraction from the common pussytoes herb was maintained by the way of exhausting extraction of the raw materials chloroform in the Sockslet apparatus. The obtained lipophilic fraction was used for the determination of chlorophylls and carotenoids. The definitions are followed by the TLC method. Determination of the quantitative content of chlorophylls and carotenoids was carried out by spectrophotometric method. Content of the amount of chlorophylls was determined at 670 nm in terms of chlorophyll A; carotinoids – for the benefit of a wave of 450 nm, based on β-carotene. Results and Discussion. The results of the studies showed that the yield of the lipophilic fractions of the common pussytoes herb was equal to the absolute dry material (6.17±0.12) %. Lipophilic fraction of the common pussytoes herb is a thick butter indiscrete mass of dirty-green color with a pleasant specific odor; practically insoluble in water purified P and ethanol 96 % P, readily soluble in chlorophyll P. The content of chlorophylls and carotenoids in the investigated extract was (0.085±0.003) % and (0.029±0.001) %. The content of chlorophylls in the common pussycat herb was 2.9 times higher than carotenoids. Conclusions. The lipophilic fraction of the common pussytoes herb was obtained, the output of which was 6.17 %. In the lipophilic fraction, the quantitative content of chlorophylls and carotenoids was determined, which was in the common pussytoes herb 0.085 % and 0.029 %, respectively.

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Shingfield, Kevin J. "Nutritional regulation of milk fatty acid composition." Suomen Maataloustieteellisen Seuran Tiedote, no. 23 (January 31, 2008): 1–7. http://dx.doi.org/10.33354/smst.75850.

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There is increasing evidence that nutrition plays an important role in the development of chronic diseases in the human population including cancer, cardiovascular disease, insulin resistance and obesity. Developing foods that enhance human health is central to dietary approaches for preventing and reducing the economic and social impact of chronic disease. Numerous studies in human subjects have implicated a high consumption of medium-chain (12:0-16:0) saturated fatty acids (SFA) and trans fatty acids (TFA) as risk factors for cardiovascular disease risk, with emerging evidence of a possible role in the development of insulin resistance and inflammation. Milk and dairy products are a major source of 12:0, 14:0, 16:0 and TFA in the human diet. However, developing public health policies promoting a decrease in milk, cheese and butter consumption ignores the value of these foods as a versatile source of nutrients and bioactive lipids, including 4:0, branch-chain fatty acids, cis-9, trans-11 conjugated linoleic acid (CLA), vitamins A and D, β-carotene and sphingomyelin. Therefore, altering milk fatty acid composition through sustainable, environmental and welfare acceptable means is an integral component of an overall strategy for preventing human chronic disease. Nutrition is the major environmental factor regulating milk fat composition. Strategies for enhancing the nutritional value of milk fat have been directed towards reducing the proportion of 12:0, 14:0 and 16:0, increasing cis monounsaturated fatty acids (MUFA) and polyunsaturated fatty acid (PUFA) content and/or enhancing the concentration of bioactive lipids. Formulation of diets to alter milk fat composition to meet these targets typically involves 1) inclusion of plant oils and oilseeds, 2) supplements of marine lipids, 3) increasing the proportion of dietary energy derived from fresh grass, 4) replacing ensiled grass, maize or whole-crop cereal with forage legumes or 5) inclusion of rumen-protected lipids in the diet. Nutritional strategies for reducing 12:0, 14:0 and 16:0 and enhancing cis-MUFA in milk fat are dependent on increasing the supply of C18 or longer-chain fatty acids to inhibit mammary de novo fatty acid synthesis. Due to incomplete metabolism of dietary unsaturated fatty acids in the rumen, inclusion of oils or oilseeds in the diet also increases milk fat TFA content. Both the concentration and distribution of TFA isomers in milk is dependent on the amount and type of lipid supplement fed, composition of the basal diet and interactions between these factors. Altering the diet of lactating cows can be used as a means to significantly enrich milk fat cis-9, trans-11 CLA content. Increases in the concentration of CLA in milk are reliant, in the most part, on enhancing ruminal trans-11 18:1 outflow for endogenous cis-9, trans-11 CLA synthesis in the mammary gland. The potential to increase n-3 fatty acids in milk is relatively limited. Inclusion of fresh or ensiled red clover in the ruminant diet significantly increases 18:3 n-3 content, while increases in milk 20:5 n-3 and 22:6 n-3 concentrations to marine lipid supplements is relatively limited due to extensive ruminal metabolism of n-3 PUFA. Greater enrichment of 20:5 n-3, 22:5 n-3 and 22:6 n-3 in milk can be achieved using rumen-protected fish oil supplements. Overall, recent research has highlighted the important role of nutrition in attempts to modify milk fat composition for improved long-term human health.

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Liu, Xiaoran, Klodian Dhana, Jeremy D. Furtado, Puja Agarwal, Neelum T. Aggarwal, Christy Tangney, Nancy Laranjo, Vincent Carey, Lisa L. Barnes, and Frank M. Sacks. "Higher circulating α-carotene was associated with better cognitive function: an evaluation among the MIND trial participants." Journal of Nutritional Science 10 (2021). http://dx.doi.org/10.1017/jns.2021.56.

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Abstract There is emerging evidence linking fruit and vegetable consumption and cognitive function. However, studies focusing on the nutrients underlying this relationship are lacking. We aim to examine the association between plasma nutrients and cognition in a population at risk for cognitive decline with a suboptimal diet. The Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) trial is a randomized controlled intervention that examines the effects of the MIND diet to prevent cognitive decline. The primary outcome is global cognition. A multivariate linear model was used to investigate the association between blood nutrients and global and/or domain-specific cognition. The model was adjusted for age, sex, education, study site, smoking status, cognitive activities and physical activities. High plasma α-carotene was associated with better global cognition. Participants in the highest tertile of plasma α-carotene had a higher global cognition z score of 0⋅17 when compared with individuals in the lowest tertile (P 0⋅002). Circulating α-carotene levels were also associated with higher semantic memory scores (P for trend 0⋅007). Lutein and zeaxanthin (combined) was positively associated with higher semantic memory scores (P for trend 0⋅009). Our study demonstrated that higher α-carotene levels in blood were associated with higher global cognition scores in a US population at risk for cognitive decline. The higher α-carotene levels in blood reflected greater intakes of fruits, other types of vegetables and lesser intakes of butter and margarine and meat. The higher circulating levels of lutein plus zeaxanthin reflected a dietary pattern with high intakes of fruits, green leafy, other vegetables and cheese, and low consumption of fried foods. Objective nutrient markers in the blood can better characterize dietary intake, which may facilitate the implementation of a tailored dietary intervention for the prevention of cognitive decline.

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Muzhingi, Tawanda, Guangwen Tang, Kyung‐Jin Yeum, Odilia Bermudez, and Andrew Siwela. "Peanut butter increases kale β‐carotene absorption and conversion to vitamin A in pre‐school children (LB417)." FASEB Journal 28, S1 (April 2014). http://dx.doi.org/10.1096/fasebj.28.1_supplement.lb417.

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Journal articles on the topic 'Butter Carotenes'

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