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Relevant bibliographies by topics / Vitamins daily contribution

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Academic literature on the topic 'Vitamins daily contribution'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Vitamins daily contribution"

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Mahan, Makado Romuald, Viviane Deigna-Mockey, N'guessan Ysidor Konan, et al. "Vitamin Contents and Nutritive Contribution of Flours of Palmyra New Shoots Enriched with Moringa oleifera Leaves and Cowpea (Vigna unguiculata) Powders." Journal of Advances in Biology & Biotechnology 13, no. 1 (2017): 1–12. https://doi.org/10.9734/JABB/2017/32848.

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The aim of this study is to contribute to a better valorization of <em>Borassus aethiopum</em> by the content determination in vitamin of new shoots of Palmyra-based enriched flour, also to evaluate the nutritive contributions from the consumption. Fifteen composite flours gotten from flours of <em>B. aethiopum</em>, <em>M. oleifera</em> leaves and <em>V. unguiculata</em> beans powders previously treated, <em>Borassus aethiopum</em> new shoots flour, and two commercial control flours (ET1 and ET2) were analysed. HPLC techniques were used for the separation and quantification of β-carotene and

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Bellisle, France, Pascale Hébel, Aurée Salmon-Legagneur, and Florent Vieux. "Breakfast Consumption in French Children, Adolescents, and Adults: A Nationally Representative Cross-Sectional Survey Examined in the Context of the International Breakfast Research Initiative." Nutrients 10, no. 8 (2018): 1056. http://dx.doi.org/10.3390/nu10081056.

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This study examines the consumption of breakfast on the basis of a 7-day dietary record (Comportements et Consommations Alimentaires en France 2012–2013) in a representative sample of French children (n = 426), adolescents (n = 250), and adults (n = 1045). A large majority of the participants were regular consumers of breakfast (5–7 times per week). Breakfast accounted for 17.6% of total daily energy (339.4 kcal). Breakfast was rich in carbohydrates (24% of total daily intake) and simple sugars (31% of total daily intake). Relative to its contribution in daily energy intake, breakfast contribu

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Yousefzadeh, H. A., I. Yousefian, B. Navidshad, and M. Safari. "The effect of reduction or removal of dietary vitamin supplement on broiler chickens performance." Proceedings of the British Society of Animal Science 2005 (2005): 167. http://dx.doi.org/10.1017/s1752756200010784.

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While vitamins naturally occurring in plant and animal based feed ingredients can supply a reasonable proportion of the birds daily needs, their contribution is rarely considered during formulation. This situation arises due to variability, especially in cereals and vegetable proteins, for example, the vitamin E content of corn can vary from 10 to 40 IU/kg. Because of this uncertainty in the natural supply of vitamins within a feed, the bird’s vitamin supply is therefore met by the addition of synthetic vitamins, usually in the form of a so called premix, that contains all vitamins and perhaps

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Hoteit, Maha, Edwina Zoghbi, Alissar Rady, et al. "The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action." PLOS ONE 19, no. 10 (2024): e0312429. http://dx.doi.org/10.1371/journal.pone.0312429.

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Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets

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Castanheira, Isabel, Ana Serôdio, Tiago Moreira, and Carla Motta. "Tempeh's Contribution to the Intake Vitamins B12, Folates and Essential Amino Acids." Current Developments in Nutrition 4, Supplement_2 (2020): 741. http://dx.doi.org/10.1093/cdn/nzaa052_010.

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Abstract Objectives Tempeh is a plant-based fermented food consumed as an alternative source of protein. This study aims to compare the nutritional contents of some cooked tempeh and understand which way tempeh contributes to daily needs regarding its protein composition, B12 (cobalamins) and B9 (folates) vitamin contents. Methods Amino acid profile was determined by UPLC-PDA. Protein scores to access protein quality were calculated especially for methionine. Folate vitamers (folic acid, 5- methyltetrahydrofolate, tetrahydrofolate, 5–10-formyltetrahydrofolate, 5-formyltetrahydrofolate and 10-

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Mahan, Makado Romuald, Viviane Deigna-Mockey, N'Guessan Ysidor Konan, et al. "Evaluation of the Vitamin Contents of Palmyra (Borassus aethiopum M) New Shoots, Moringa (Moringa oleifera L) and Cowpea (Vigna unguiculata W) Flours Consumed in Côte d'Ivoire." Journal of Applied Life Sciences International 11, no. 3 (2017): 1–11. https://doi.org/10.9734/JALSI/2017/32383.

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<strong>Aims: </strong>To assess the vitamin contents in the flour processed from new shoot tubers of Palmyra (<em>B. aethiopum</em>), and the powders of Moringa (<em>M. oleifera</em>) leaflets and Cowpea (<em>V. unguiculata</em>) beans for improving their valorization. <strong>Study Design: </strong>Each vegetable was processed into meal and vitamin parameters analysed. <strong>Place and Duration of Study: </strong>Laboratory of Biochemistry and Food Sciences, Department of Biochemistry, Biosciences Unit, between June 2015 and February 2016. <strong>Methodology: </strong>The samples were coll

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W., Nda-Wonodi,, Onyegeme-Okerenta, B. M., and Amadi, B. A. "Assessment of Amino Acid Profile and Vitamin Content of Three Branded Poly-herbal Mixtures." Journal of Biochemistry International 12, no. 1 (2025): 41–47. https://doi.org/10.56557/jobi/2025/v12i19200.

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Poly-herbal mixtures are composed of numerous chemical compounds extracted from plants. This study assessed the amino acid profile and vitamin content (B1, B2, B3, B9, C, and K) of three poly-herbal mixtures using UV spectrophotometer for Vitamins and HPLC for Amino acids. The findings revealed both low and moderate levels of B vitamins. Vitamin C concentrations ranged from 58.7 ± 7.1 to 60.4 ± 10.1 mg/kg, while Vitamin K ranged from 3.30 ± 2.1 to 3.41 ± 0.3 mg/L. The highest vitamin concentrations were observed for Vitamin K and Vitamin B3 (Niacin), suggesting a more significant contribution

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O'Brien, MM, M. Kiely, KE Harrington, PJ Robson, JJ Strain, and A. Flynn. "The North/South Ireland Food Consumption Survey: vitamin intakes in 18–64-year-old adults." Public Health Nutrition 4, no. 5a (2001): 1069–79. http://dx.doi.org/10.1079/phn2001188.

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AbstractObjectiveTo estimate vitamin intakes and assess the contribution of different food groups to vitamin intakes in adults aged 18–64 years in Ireland as estimated in the North/South Ireland Food Consumption Survey. Intakes are reported for retinol, carotene, total vitamin A, vitamin D, vitamin E, thiamin, riboflavin, pre-formed niacin, total niacin equivalents, vitamin B6, vitamin B12, folate, biotin, pantothenate and vitamin C. The adequacy of vitamin intakes in the population and the risk of occurrence of excessive vitamin intakes are also assessed.DesignFood consumption was estimated u

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Lombardi-Boccia, Lanzi, Lucarini, and Di Lullo. "Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply." International Journal for Vitamin and Nutrition Research 74, no. 4 (2004): 247–51. http://dx.doi.org/10.1024/0300-9831.74.4.247.

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This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes.

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Contreras-Bolívar, Victoria, Casilda Olveira, Nuria Porras, et al. "Oral Nutritional Supplements in Adults with Cystic Fibrosis: Effects on Intake, Levels of Fat-Soluble Vitamins, and Bone Remodeling Biomarkers." Nutrients 13, no. 2 (2021): 669. http://dx.doi.org/10.3390/nu13020669.

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Background: The use of oral nutritional supplements (ONS) is common practice in patients suffering from cystic fibrosis (CF). We aimed to describe the rate of ONS use to assess their contribution to dietary intake and to determine if they are associated with respiratory status, body composition, muscle strength, bone mineral density (BMD), bone remodeling biomarkers, and plasmatic levels of vitamins. Methods: Cross-sectional study. Patients were clinically stable adults recruited from the CF unit. A 4-day prospective dietary questionnaire was conducted; in addition to respiratory variables, bo

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Book chapters on the topic "Vitamins daily contribution"

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Tibesigwa, Byela, Martine Visser, Razack Lokina, and Richard Zadocky Jacob. "Contribution of smallholder agriculture to daily calories, macronutrients, minerals and vitamins in male- and female-headed farm households in sub-Saharan Africa." In Agricultural Adaptation to Climate Change in Africa. Routledge, 2018. http://dx.doi.org/10.4324/9781315149776-13.

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Paz, Soraya, Carmen Rubio, Ángel J. Gutiérrez, Dailos González-Weller, and Arturo Hardisson. "Dietary Component and Composition of Algal Functional Food." In Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815051872122010016.

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Algae, formerly used in food in countries on the Asian continent, are increasingly common in Western countries. These are foods with great nutritional value due to their composition in minerals and vitamins, as well as bioactive substances. Seaweed is a valuable source of antioxidants that, with its consumption, would help reduce oxidative stress. Likewise, it should be noted that the production of algae is sustainable and that, due to its own growth factors and low requirements, it reduces economic costs. This chapter will study the nutritional properties of the consumption of edible algae an

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Gupta, Neha, Mamta Pal, Kshama G. Dev, and Mohamad Aman Jairajpuri. "Daily Considerations to Reduce the Risk of Cardiovascular Diseases." In Causes and Management of Nutritional Deficiency Disorders. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-2947-4.ch017.

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Cardiovascular diseases (CVDs) pose a significant global health challenge, with diet playing a crucial role beyond conventional risk factors. Nutrient deficiencies and dietary elements significantly impact CVD susceptibility and severity, notably influencing thrombosis, a key contributor to CVDs like venous thromboembolism (VTE), coronary artery disease (CAD), and stroke. Understanding the dietary impact on thrombosis and CVD pathophysiology is essential for mitigating genetic predispositions through dietary adjustments. This chapter explores the protective effects of daily dietary nutrients,

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Ramani, Krupa. "FORTIFICATION IN DAIRY TECHNOLOGY: BRIDGING NUTRIENT GAPS AND IMPROVING PUBLIC HEALTH." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 11. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag11p8ch2.

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Fortification involves the intentional augmentation of the levels of specific micronutrients (such as vitamins and minerals) within a food item or seasoning. This augmentation aims to enhance the overall nutritional value of the food available to the public, thereby contributing to public health improvements while posing minimal health risks. Despite significant advancements in the practice of fortifying food over the last few decades, significant hurdles remain in guaranteeing that individuals suffering from malnutrition, particularly in regions with lower economic standings, have adequate ac

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Yaman, Hulya. "PLANT-BASED MILK ALTERNATIVES: RISING TREND AND NUTRITIONAL PERSPECTIVE." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag7p1ch11.

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With the growing emphasis on health, ethical values, and sustainability, consumers have shifted towards reducing their consumption of animal-based food products and showing a tendency for plant-based alternatives. The recent coronavirus pandemic has further heightened consumer interest in novel and diverse products. Consequently, the food industry has responded by developing innovative plant-based beverages that closely imitate physicochemical and sensory properties of animal sources milk. The origins of plant-based milk alternatives, which continue to enjoy popularity today, can be traced bac

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Taale, Essodolom, Banfitebiyi Gambogou, Adama Sawadogo, et al. "Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power." In The Science of Fermentation [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.114893.

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Fermented cereal products, such as corn, millet, rice, and wheat, are popular in West Africa due to their affordability and health benefits. These grains undergo nutritional and biochemical changes, enriched by microorganisms like lactic acid bacteria (LAB) group, yeasts, and probiotic strains which are essential for maintaining gut microbiota and immune system balance. Dairy products, particularly cow’s milk, are providing protein, vitamins, and calcium. West African indigenous fermented foods are produced with kpété-kpété, Kudemé, and rabilé as starter cultures. Consuming cereal-based fermen

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Conference papers on the topic "Vitamins daily contribution"

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Makau, Wambui Kogi, and Sophia Ngala. "Dietary Diversity and Micronutrient Adequacy Among Women of Reproductive Age in Kericho County." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-m.i.y.c.n.h.p-30.

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Women of reproductive age (WRA) are mostly vulnerable to low dietary diversity and micronutrient malnutrition due to their reproductive role. There is, however, limited data on the current situation in Kericho County. This study was aimed at determining the dietary diversity and micronutrient adequacy among women of reproductive age from kitchen gardening households in Kericho County. A cross-sectional study involving 193 WRA (15-49 years) was conducted in September and October, 2018, in Kericho County. A semi-structured questionnaire was used to collect data on sociodemographic and socioecono

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Reports on the topic "Vitamins daily contribution"

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Olalekan, Olawale. Exploring Ancient and Alien Cereal Germplasms to Advance Sustainable Wheat Breeding for Enhanced Functional, Nutritional, and Sensory Quality. Faculty of Landscape Architecture, Horticulture and Crop Production Science, Swedish University of Agricultural Sciences, 2024. http://dx.doi.org/10.54612/a.125844vc36.

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Global food security is increasingly threatened by numerous challenges, including widespread malnutrition. Nutritional deficiency, particularly in essential micronutrients such as Zinc (Zn) and Iron (Fe), affects over three billion people worldwide, with pregnant women and children being the most vulnerable. Wheat, as principal cereal crop, provides more than 50% of daily caloric for many populations, contributing essential nutrients such as proteins, vitamins, minerals, and phytochemicals. Wheat’s adaptability to diverse growing conditions and its wide production and consumption make it the m

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