Nutrition

Question

This piglix contains articles or sub-piglix about Nutrition

Answer 1

Selenium in biology

Although it is toxic in large doses, selenium is an essential micronutrient for animals. In plants, it sometimes occurs in amounts toxic as forage, e.g. locoweed. Selenium is a component of the amino acids selenocysteine and selenomethionine. In humans, selenium is a trace element nutrient that functions as cofactor for glutathione peroxidases and certain forms of thioredoxin reductase. Selenium-containing proteins are produced from inorganic selenium via the intermediacy of selenophosphate (PSeO₃^3−).

Selenium is an essential micronutrient in mammals, but is also recognized as toxic in excess. Selenium exerts its biological functions through selenoproteins, which contain the amino acid selenocysteine. Twenty-five selenoproteins are encoded in the human genome.

The glutathione peroxidase family of enzymes (abbreviated GSH-Px) catalyze reduction of hydrogen peroxide and organic hydroperoxides:

The two H atoms are donated by thiols in a process that begins with oxidation of a selenol side chain in GSH-Px. The organoselenium compound ebselen is a drug used to supplement the action of GSH-Px. It functions as a catalyst for the destruction of hydrogen peroxide.

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Answer 2

Sensory-specific satiety

Sensory-specific satiety is a sensory hedonic phenomenon that refers to the declining satisfaction generated by the consumption of a certain type of food, and the consequent renewal in appetite resulting from the exposure to a new flavor or food. The phenomenon was first described in 1956 by the French physiologist Jacques Le Magnen. The term has been coined in 1981 by Barbara J. Rolls and Edmund T. Rolls. Its concept illustrates the role of physical stimuli in generating appetite and, more specifically, explains the significance of taste in relation to hunger. Besides conditioned satiety and alimentary alliesthesia, it is one of the three major phenomena of satiation.

This process is most commonly illustrated by a standard buffet. People are more likely to eat a larger amount of food at a buffet because the variety of foods and flavors presented renews a sense of appetite in the individual. A study conducted by Rolls and van Duijvenvoorde in 1984 verified this process by simulating a buffet-style meal. They fed participants four meals that included sausages, bread and butter, chocolate dessert, and bananas. They then fed the participants four courses of one of these foods. The results revealed a 44% increase in overall food consumption when exposed to the meals with a variety of foods.

Postingestive feedback factors such as energy density and nutrient composition could affect the palatability of a food which in turn would inhibit or facilitate sensory-specific satiety. Studies done by Birch & Deysher (1986) and B.J. Rolls et al., summarized in a paper by Raynor and Epstein, show that postingesitive feedback does not influence sensory-specific satiety very much. Since postingestive feedback seems to have little effect of sensory-specific satiety, it is probable that sensory-specific satiety is more driven by external factors, such as the sensory properties of the food, than internal factors.

Studies have shown that eating monotonous meals (limited variety in food) results in long-term sensory-specific satiety. By continuing to eat similar meals, a dieter can reduce their overall food intake and use sensory-specific satiety as a tool for weight loss. On the contrary, sensory-specific satiety can also cause obesity because of the stimulation of hunger for foods of different variety. The higher energy content the food has, the less likely sensory-specific satiety will become activated.

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Answer 3

Serum-derived bovine immunoglobulin/protein isolate

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Answer 4

Sharecare

Sharecare

Sharecare is a health and wellness engagement platform that provides consumers with personalized information, programs and resources to improve their health. It provides personalized information to the site's users based on their responses to the RealAge Test, the company's health risk assessment tool, and offers a clinical decision support tool, AskMD. Headquartered in Atlanta, Sharecare was founded in 2010 by Jeff Arnold (founder of WebMD) and Dr. Mehmet Oz, in partnership with Harpo Studios, Sony Pictures Television and Discovery Communications.

Sharecare began as an interactive question-and-answer (Q&A) platform about health and then expanded its products and services through internal development and strategic acquisitions of companies including DailyStrength, dotFit, The Little Blue Book, WisePatient, RealAge, PKC Corporation, BACTES Imaging Soultions, QualityHealth, Feingold Technologies, BioLucid and Healthways.

Sharecare.com is built on a social content platform curating the collective knowledge of vetted medical experts. Much of its content is contributed by organizations like AARP, the American Cancer Society, the American Heart Association, the American Red Cross, the National Academy of Sports Medicine, and medical professionals . Questions are also answered by medical centers such as the Cleveland Clinic and Johns Hopkins. The platform allows them to answer questions and engage in conversations about health.

The RealAge Test is a health risk assessment which determines the biological age of a person's body based on an online questionnaire about their health status, and good and bad health habits. In January 2014, PLOS ONE published a study validating the RealAge Test as a more accurate predictor of mortality than calendar age and the Framingham Risk Score.

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Answer 5

Sinalbin

Sinalbin

Sinalbin is a glucosinolate found in the seeds of white mustard, Sinapis alba, and in many wild plant species. In contrast to mustard from black mustard (Brassica nigra) seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste.

Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion, which are not pungent. Half-life of the isothiocyanate is depending on pH of the solution - longest time is 321 minutes at pH 3, and lowest is 6 min at pH 6.5.Glucobrassicin is a structurally related glucosinolate that likewise yields a non-pungent isothiocyanate due to reaction with water.

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