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    Wyświetlanie 1-2 z 2
    Tytuł:
    Analysis of content of steviosides as biologically active compounds in stevia (Stevia rebaudiana) and products manufactured on the basis of this plant
    Autorzy:
    Wojewoda, Aleksandra
    Wodyk, Tomasz
    Stępniowski, Daniel
    Cholewińska, Ewelina
    Stępniowska, Anna
    Powiązania:
    https://bibliotekanauki.pl/articles/1178241.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Stevia rebaudiana Bertoni
    rebaudioside A
    steviol glycosides
    stevioside
    Opis:
    Stevia rebaudiana Bertoni is a desirable sugar substitute due to the presence of natural sweeteners (steviol glycosides). In 2011 steviol glycosides from this plant were accepted by the European Food Safety Authority (EFSA) as a harmless sweetener added to foods.The plant contains 9 different steviol derivatives commonly referred to as steviol glycosides. The largest share among them are: stevioside and rebaudioside A (the main components responsible for the sweet taste of the plant), while the others are rebaudioside B, C, D, E, F, dulcoside A and B and steviolbioside. The highest concentration of these substances is observed in the leaves. Stevia leaves may differ in the content of steviosides depending on the source. Therefore, the aim of the study was to compare the content of steviosides in stevia leaves (Stevia rebaudiana) from different countries and in products produced on the basis of this plant. On the basis of stevia leaf analysis, it was shown that the content of steviol glycosides in stevia leaves - rebaudioside A and stevioside, depends on the place and conditions in which it is grown. In addition, the amount of these substances in products based on this plant was analyzed. The study showed that they can be a substitute for dried leaves provided that the recommended daily intake is not exceeded.
    Źródło:
    World Scientific News; 2018, 93; 132-141
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats
    Autorzy:
    Stępniowska, Anna
    Juśkiewicz, Jerzy
    Tutaj, Krzysztof
    Fotschki, Joanna
    Fotschki, Bartosz
    Ognik, Katarzyna
    Powiązania:
    https://bibliotekanauki.pl/articles/2159288.pdf
    Data publikacji:
    2022-09-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    minerals
    chromium
    nanoparticles
    high-fat diet
    Opis:
    The metabolism of chromium (Cr), calcium (Ca), phosphorus (P), iron (Fe), copper (Cu), and zinc (Zn) is interconnected, and their deficiency or excessive accumulation may lead to various disturbances, including anemia and diabetes. The current research was undertaken to determine whether low-fat or high-fat diets with the Cr(III) addition in the form of picolinate (CrPic) or nanoparticles (CrNPs) have an interactive effect on the retention and accumulation of this element in organs and the content of P, Ca, Fe, Cu and Zn in the blood plasma of rats. The experiment was performed using 48 outbred male Wistar rats fed a low-fat or high-fat semi-purified rat diet with dietary addition of chromium at a dose of 0.3 mg/kg body weight. The obtained results point to the paramount importance of the dietary Cr form on the excretion pattern of this microelement. It has been found that CrNPs were to a greater extent excreted from the rat’s body via urine and feces in comparison to CrPic, as indicated by the values of the Cr retention index (44.4 vs. 65.9%, respectively). The additional dietary Cr, irrespective of its form and diet type, was not accumulated in the analyzed internal organs, i.e. brain, spleen, kidneys, liver, thigh bone, and thigh muscle. It should be stressed that dietary CrPic, unlike CrNPs, added to the high-fat diet adversely reduced plasma concentration of vital minerals in comparison to the levels observed in rats fed the low-fat diet, i.e. Zn (60.5 vs. 69.9 µM), Cu (13.6 vs. 15.7 µM), and P (1.12 vs. 1.30 µM). In turn, the CrNPs, but not CrPic, added to the high-fat diet decreased plasma Fe level (1.41 vs. 2.43 µM).
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 229-238
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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