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26/09/2019
Frutas têm papel importante no emagrecimento; aprenda a inclui-las na dieta
Cortar o carboidrato parece ser o segredo para uma dieta de resultados rápidos e eficientes. Muitas celebridades e influenciadores embarcam nessa onda e acabam disseminando informações que nem sempre são as mais adequadas para manter o equilíbrio do corpo e a saúde em dia.Para início de conversa, o carboidrato é um macronutriente responsável por fornecer energia ao nosso corpo e músculos, a principal fonte para nossas células e para o cérebro.E, embora seja possível reduzir o carboidrato, isso deve ser feito por um período determinado de tempo. Do contrário, pode colocar a saúde em risco. “É necessário que essa restrição seja orientada por um nutricionista a fim de que você tenha um consumo adequado de todos os nutrientes e por um prazo determinado”, explica a nutricionista clínica Rebecca Baumgartner.Carboidratos “melhores”Se não quiser cortar ou reduzir, que tal substituir? Nem sempre as pessoas se lembram de que carboidratos não englobam apenas os pães, tapioca e macarrão, mas também as frutas e hortaliças.“Os melhores carboidratos são aqueles que possuem uma capacidade menor de elevar a glicemia e, dessa forma, não fazem um grande estímulo do hormônio chamado insulina, responsável por enviar o açúcar para dentro das células”, diz Rebecca. Esse tipo de carboidrato é chamado por baixo índice glicêmico – ou seja, aqueles que demoram mais a elevar a taxa de açúcar no sangue.Mesmo as frutas se dividem entre as com alto e as com baixo índice glicêmico, conforme a quantidade de frutose (ou o açúcar da fruta). Confira a lista:Frutas com alto índice glicêmico:BananaMangaMaçã sem cascaUvaLaranjaMamãoFrutas com baixo índice glicêmico:CocoMorangoMaracujáKiwiFrutas vermelhasAbacate“Nossa alimentação deve ser composta por apenas 50% de carboidrato. Reduzir e substituir por carboidratos melhores é a alternativa mais saudável – ao invés de comer um biscoito, mesmo que seja integral, comer uma fruta. Evitar farinhas (inclusive a tapioca) em excesso também ajuda”, explica a nutricionista.“No almoço, pode ter carboidrato sem problemas, mas metade do prato deve ser de hortaliças. Na hora do jantar é a mesma regra. Uma dica é evitar passar na padaria para fugir das tentações. Substitua pães por queijos, iogurtes, castanhas e frutas entre as refeições”Efeitos do zero carbQuem já tentou cortar o carboidrato da dieta conhece bem aquela sensação de “preciso comer alguma coisa rica em carboidrato”.“O processo final da digestão do carboidrato é a glicose, o principal combustível do nosso corpo. Então, quando ela fica em níveis baixos, sentimos a necessidade de repor”, conta Danusa Yanes, nutricionista do Centro de Qualidade de Vida da Clinipam.“Quando a glicemia cai, um dos sintomas que sentimos é a fome e essa necessidade de comer algo que supra essa fome rapidamente. Como o carboidrato é uma fonte de energia ‘fácil’ para o corpo, acabamos optando por um doce ou uma massa. Esse sintoma pode acontecer com mais frequência, por incrível que pareça, se você tem uma alimentação muito rica em carboidratos e de alto índice glicêmico, pois a insulina será secretada em maior quantidade, reduzindo a glicemia e iniciando todo ciclo novamente”, alerta a nutricionista Rebecca.As dietas que recomendam o corte de carboidrato geralmente indicam o aumento do consumo de proteínas – mas nesse processo metabólico se escondem alguns riscos.“Você perde o cálcio dos ossos e sobrecarrega os rins e o fígado, pois esse cálcio será eliminado pela urina e sua precipitação pode influenciar a produção de pedras nos rins”, alerta Danusa Yanes, nutricionista.“Sem a orientação adequada acontece também a queda severa de nutrientes essenciais para o corpo, perda de massa magra, queda da imunidade e risco aumentado para pegar infecções”, completa Rebecca."

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28/02/2018
Alimentação Low Carb: Biovida sob nova gestão
O estilo de vida pautado em uma alimentação Low Carb tem ganhado força na medida em que surgem evidências científicas de que esta é, sob o ponto de vista evolutivo, a dieta mais adequada à saúde humana. Como consequência, há uma sensível e imediata melhora da saúde, inclusive com a remissão de doenças como a diabetes tipo 2 e outros casos decorrentes da síndrome metabólica. O emagrecimento ocorre como decorrência e de forma natural e saudável.Pensando nisso, a Biovida Alimentos Low Carb Ltda ME - empresa sediada em Criciúma – especializou-se na fabricação de pães, bolos, cookies, panettones e massas de pizza, todos Low Carb (de baixo carboidrato). Os produtos oferecidos também são sem conservantes, sem glúten, sem lactose, sem açúcar, e feitos com ingredientes integrais e orgânicos.As dietas Paleo, Low Carb, Cetogênica, Primal, Atkins, dentre outras semelhantes, no que pesem algumas variações, em regra, trazem a ideia de uma alimentação baseada no consumo de comida não processada (comida de verdade) de baixo teor de carboidratos (eliminando-se os refinados), moderada em proteínas, e com a predominância de gorduras saudáveis (Low Carb High/Healthy Fat), abreviada como LCHF.“É sabido que a ingestão demasiada de carboidratos gera hiperglicemia e hiperinsulinemia, que a longo prazo traz malefícios à saúde, em decorrência da resistência à insulina. Partindo desse princípio, a conduta Low Carb vem ganhando espaço na literatura científica, sendo objeto de inúmeros estudos que demonstram seus benefícios”, observa a nutricionista Morgana Pessenti, adepta da abordagem low carb na prescrição de dietas para seus pacientes.Ao contrário das tradicionais dietas de baixo consumo de gorduras, a dieta Low Carb não impõe a restrição calórica voluntária, e, portanto, apresenta inúmeras vantagens e maior eficácia quando em comparação àquelas.Eliminam-se da dieta os produtos alimentícios industrializados, processados e refinados, assim como açucares, farináceos, grãos, óleos vegetais e gorduras vegetais hidrogenadas, todos extremamente alergênicos e inflamatórios, existindo forte associação entre o consumo destes e doenças cada vez mais crescentes nos dias atuais, como diabetes, câncer, doenças cardíacas, Alzheimer e outras, inclusive neurodegenerativas, autoimunes e psiquiátricas.Não é só “sem glúten e sem lactose”A procura por alimentos sem glúten e sem lactose tem crescido sobremaneira. No entanto, mesmo alimentos que não possuem tais componentes alergênicos, por regra, ainda têm na sua composição carboidratos refinados (e em excesso), conservantes, óleos vegetais (soja, girassol etc), e outros ingredientes pró-inflamatórios.O conceito de um produto Low Carb High Fat (baixo em carboidratos e alto em gorduras saudáveis) vai além de ser meramente “sem glúten/sem lactose”. Trata-se de um conceito mais qualificado, de uma especialização em que o produto, para além de ser “sem glúten e sem lactose”, é livre de outros ingredientes alergênicos e inflamatórios, como os carboidratos refinados, conservantes e gorduras vegetais artificiais. Para isso os produtos da Biovida levam em sua composição somente farinhas de baixo amido, elaborada a partir de sementes, frutos ou leguminosas como: amêndoas, coco, chia, nozes, linhaça, gergelim, quinoa, grão de bico, amaranto, psyllium, dentre outros ingredientes. Nenhum produto leva açúcar, o qual é substituído pelo Eritritol (considerado o adoçante natural mais seguro).Biovida sob nova gestãoCom novos proprietários, a empresa Biovida repensou toda a sua política de gestão e comercial. A ideia, agora, é reafirmar seu compromisso com a saúde das pessoas, melhorando ainda mais a qualidade dos seus produtos e sua logística de atendimento.Os novos sócios-proprietários são pai e filha. Marcelo Bessa (servidor público) e Gisa Bessa (empresária), juntamente com a gerente-executiva Jamilly Bessa (advogada), respectivamente esposa e mãe.A família Bessa é irrestritamente adepta de uma alimentação saudável ao melhor estilo Paleo/Low Carb. "Revimos e reformulamos todos os nossos produtos, inclusive desenvolvendo outros novos, reajustando nosso processo de produção e logística, reanalisando os ingredientes e tabelas nutricionais e rótulos, tudo com o intuito de oferecer produtos confiáveis e saudáveis, mas saborosos" afirmou Marcelo Bessa.A jovem empreendedora Gisa Bessa pretende inovar no ramo e diz que a meta da Biovida é não ficar restrita ao nicho das lojas de produtos naturais. “Pretendemos impulsionar a popularização da alimentação Low Carb em outros segmentos, como nos cafés, docerias/padarias, hamburguerias e pizzarias, e mesmo nas prateleiras de grandes supermercados".Um exemplo de sucesso nesse novo direcionamento é a parceria da Biovida com o Jorginho Lanches (Xis Low Carb), Pizzaria Famiglia Angelotti Shopping Nações (pizza Low Carb), e Cafeteria Ana Terra (bolos Low Carb), assim como o Supermercado Qualidade em Rio Claro-SP.A empresa é pioneira no ramo em todo o Sul do país e já conta com parceiros-revendedores em SC, RS, PR, RJ, SP e MA. "Com a reorganização administrativa e financeira da empresa pretendemos ampliar ainda mais o alcance dos nossos produtos, para isso estamos contratando consultorias de contabilidade gerencial e de engenharia de alimentos", assinala a gerente Jamilly Bessa.Se o futuro da alimentação saudável, baseado em evidências científicas, revela a forte tendência ao estilo das dietas baixas em carboidratos, é certo que Biovida Alimentos Low Carb já vem conquistando essa exigente parcela do mercado como sinônimo de qualidade, saudabilidade e sabor.

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22/06/2017
Biomedal presenta GlutenDetect el Kit para detectar la ingesta de gluten
Este kit detecta la ingesta de gluten en muestras de orina y heces mostrando los resultados en menos de 15 minutos. El producto es el resultado de varios proyectos de I + D + i, desarrollados en colaboración con científicos de la Universidad de Sevilla y cofinanciados por la Asociación Madrid Celiac y Sensible al Gluten, Corporación Técnica de Andalucía (CTA) y el Ministerio Español de Economía, Industria y Competitividad. La empresa de biotecnológica española Biomedal lanza su nuevo producto para determinar si hay alguna ingesta de gluten por parte de los pacientes celíacos. La presentación oficial ha tenido lugar recientemente durante la Exposición Free From Food de Barcelona, feria europea de la salud para las industrias alimentarias libres, funcionales y vitales, que cerró sus puertas el pasado viernes 9 de junio.El kit, que llega al mercado como GlutenDetect, detecta las huellas de gluten a través de un análisis rápido en pacientes celíacos. Con una técnica similar a una prueba de embarazo, la tira reactiva en GlutenDetect muestra los resultados en minutos.El principal uso de GlutenDetect para la comunidad celíaca es que el paciente es la persona a cargo de verificar su adhesión a la Dieta Libre de Gluten, el único tratamiento para la enfermedad celíaca. Hasta ahora, los pacientes celíacos sólo tenían del análisis de serología y cuestionarios dietéticos para ayudarles a saber si habían consumido gluten en su alimento, pero estos métodos no son confiables: la mayoría de los casos han mostrado resultados negativos incluso si estaban comiendo gluten.De acuerdo con algunos estudios recientes, más de la mitad de los pacientes celiacos ingieren gluten al menos una vez a la semana, consciente o inconsciente de ello. Esto puede producir un aumento de fracturas óseas, enfermedades autoinmunes y linfoma a largo plazo. En la mayoría de los casos, los pacientes celíacos no pueden notar los síntomas cuando comen gluten, pero estas ingesta hacen que su intestino no se cure completamente. En otras situaciones, sienten síntomas similares al consumo de gluten, pero se originan por otras razones. El uso de esta prueba ayuda a controlar la adherencia ya conocer las razones que producen cualquier malestar en las personas con enfermedad celíaca.Los resultados de sus estudios han sido galardonados con premios, como el otorgado por la Universidad de Sevilla al estudio más relevante en el ámbito de la salud en los últimos 3 años. Además de este y muy relevantes revistas internacionales como la American Journal of Gastroenterology o Gut, la Sociedad Británica de Gastroenterología de la revista oficial, han publicado sobre este tema.GlutenDetect estará disponible para ser comprado a través de Bidafarma, un distribuidor farmacéutico español. Esta prueba ha llamado la atención de gastroenterólogos en todo el mundo y Biomedal ha comenzado formalidades para venderlo en Estados Unidos, Argentina y varios países europeos.

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22/06/2017
Nestle Supports Start Ups to Search for Sustainable Healthy Food Products
Nestlé USA is expanding its commitment to innovation in the food industry through a new partnership with Rabobank and RocketSpace to support startups for the Terra Food and Agtech Accelerator program. Nestlé will join forces with Terra and other corporate collaborators to select and coach the most innovative and disruptive startups in the food and agricultural industry.“We’re experiencing a seismic shift in the food industry, and our partnership with Terra by Rabobank and RocketSpace is just one way in which Nestlé can play a leading role in meeting quickly evolving consumer expectations and explore new disruptive technologies and business models,” said Rui Barbas, chief strategy officer, Nestlé USA. “When we combine the resources of Nestlé with the creativity and new thinking born from the startup culture, we can create real change in our industry and best deliver on consumer needs.”From within the largest food and beverage company in the world, Nestlé maintains a deep focus on innovation, leveraging the strength of its brands and power of research and development to lead the industry and meet consumer expectations. Tackling InnovationsTackling innovation from multiple angles, Nestlé also taps into new thinking from outside the organization to keep at the forefront of a rapidly changing market to deliver on its nutrition, health and wellness promises.In 2013, Nestlé launched the Silicon Valley Innovation Outpost (SVIO) in one of the most innovative hubs in the world – the San Francisco Bay Area. Here, an experienced and cross-functional marketing and technical team works with promising early-stage entrepreneurs to rapidly build, test and deploy new value-added services and solutions for their consumers around the world.“Our goals at the SVIO include providing entrepreneurs with access to the expertise and nutritional know-how that Nestlé has developed over its 150-year history,” said Mark Brodeur, vice president of digital innovation, Nestlé. “In exchange, Nestlé will have the ability to learn from and co-create with creative entrepreneurs. That’s why partnerships like ours with Terra make so much sense for both Nestlé and those with whom we collaborate.”“Our partnership with Nestlé builds on its 150-year history of continuously seeking ways to contribute to a healthier future, not only through its products, but in the way it conducts business globally,” said Duncan Logan, RocketSpace CEO. “Through its commitment to open innovation, Nestlé is adopting and driving new progressive strategies to address the profound changes shaping the food and beverage industry today.”Terra enables innovation by connecting large global brands like Nestlé with startups to work on real-life product testing and go-to-market solutions. Nestlé was attracted to Terra because of the success and experience of Terra co-creators, RocketSpace and Rabobank. Terra immerses participants in the innovation process, helps guide their products' evolution and provides real-time feedback throughout pilot testing.“The complementary capabilities of everyone involved are extremely exciting,” said Manuel Gonzalez, Global Head of F&A Innovation at Rabobank. “Combining Nestlé’s expertise in nutrition, health and wellness with RocketSpace’s well-known accelerator acumen within the start-up community and Rabobank’s strong involvement in the food and beverage start-up community, we expect dynamic results from the collaboration.”Nestlé expects to support 20 startups over the duration of the two six-month accelerator programs to explore new and improved ways to produce, sell and distribute food. Nestlé will work with a diverse cross-section of startups, selected from more than 1,000 applicants, with the goal of finding healthier and more sustainable products and services that enhance the quality of people’s lives. This announcement follows Nestlé considering a possible sale of its US confectionery business as it explores “strategic options” as part of an on-going review examining future growth of the company. Only focusing on the US market, Nestlé’s review should be finished by the end of the year, but the announcement signals that the confectionery giant is clearly considering pulling out as a likely option. Registration for companies interested in taking part opened on June 21, and details are available at www.terraaccelerator.com.The first of two Nestlé-hosted Terra programs will be selected in fall 2017 with more applications open for the second cohort in early 2018.

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15/06/2017
Staimune, representa una evolución que cambiará la industria
El nuevo ingrediente utiliza las células del probiótico Ganeden BC 30 ® para apoyar la salud inmune. Disponible a finales de este verano, Ganeden anticipa que Staimune representa una evolución que cambiará la industria.Oficialmente identificado como "Inactivated Bacillus coagulans GBI-30, 6086", la formulación de Staimune abre nuevas oportunidades en los alimentos y bebidas funcionales, sobre todo y más importante en las bebidas no perecederas y productos de alta actividad de agua.Staimune es FDA GRAS, no-GMO, compatible para productos orgánicos y kosher, lo que es muy accesible para su uso en una gran cantidad de aplicaciones. Múltiples estudios revisados por pares y publicados demuestran los beneficios para la salud inmunológica de las células de Ganeden 30, con estudios clínicos en humanos actualmente en curso.“Después de ver el impresionante apoyo inmunológico de los beneficios de Ganeden BC 30, decidimos bucear más en el mecanismo de acción,” dijo Michael Bush, presidente y CEO de Ganeden. “Descubrimos en la última instancia la nueva patente del nuevo ingrediente proporciona la oportunidad de compartir los beneficios inmunitarios de los probióticos en formatos de productos que no son compatibles con el uso de organismo vivo.”Staimune ofrece la opción para los fabricantes que quieren centrarse específicamente en la salud del sistema inmunitario. Con una tasa de inclusión de tan sólo 50 mg, Staimune no altera los perfiles del sabor o la textura de los productos terminados, lo que permite una fácil aplicación en un gran número de categorías de productos.

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19/01/2017
Roquette to Build World’s Largest Pea Protein Processing Plant
19 Jan 2017 --- Roquette is to build the world’s largest pea protein processing facility in Canada to keep pace with global demand for plant proteins. The 400 million CAD (US$301 million) facility in Portage la Prairie, Manitoba, targets food, health and nutrition markets and bolsters Roquette’s position as a leading producer of pea protein.This large industrial unit will expand Roquette’s pea-protein production capacity and help address the growing customer demand for plant-based proteins in North America and globally. Roquette says the location is strategic because Canada is the world’s largest producer of peas, with around 30 percent of the total global production. Subject to getting the relevant permits, work is expected to begin in second half of this year with production starting in 2019. The demand for plant proteins continues to increase driven by health conscious consumers as well as sustainability. According to Roquette, pea protein is advantageous to farmers, customers and consumers, as its production is environmentally friendly and it is a great source of protein, with numerous applications in gluten free foods, vegetarian foods, sports and slimming foods, senior nutrition and clinical nutrition. “This new investment in Manitoba marks a key step in reinforcing Roquette’s leadership position in offering high value plant-based ingredients around the world. The new plant, which will be the largest dedicated to pea protein processing in the world to date, will support the future of Manitoba’s agriculture industry and help address the growing global demand for innovative Food, Nutrition and Health products and solutions,” say Roquette chairman, Edouard Roquette.Jean-Marc Gilson, CEO of Roquette, adds: “This investment confirms our commitment to the highly promising pea protein market. We have been a pioneer in plant-based protein specialties with more than 40 years’ experience in research and production. This new site, together with our existing plant in France, confirms Roquette as the long-term leader in the plant protein specialties market worldwide, and it is a great example of how we are helping to meet customer and consumer expectations for innovative and sustainable plant-based solutions.”The new facility comes at a time when France is trailblazing in the protein sector. Last October FoodIngredientsFirst reported how the country is setting its sights on becoming a world leader in protein by 2030. The Minister of Agriculture, Secretary of State for Industry and the Protein Consortium signed a new agreement committing to develop the French sector during the international SIAL food exhibition last year. Canadian politician and Manitoba Premier Brian Pallister welcomes the “unparalleled investment in Manitoba’s food processing and agricultural industries” by Roquette. “This new facility will create jobs and establish stronger markets for Canadian farmers while benefiting our province’s economy for decades to come. It also demonstrates to Canada and to the world that our province is open for business and ready to compete for investments in agricultural production and innovation,” he says.

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18/01/2017
Valensa To Commercialize Algal Scientific Algae-Based Health Ingredients
Valensa International (Eustis, FL USA) have announced that it has reached an agreement with Algal Scientific Corporation (Plymouth, MI USA) to commercialize Algal’s PureAlgal branded ingredients - whole dried microalgae (Euglena gracilis) and purified beta-1,3-glucan – in the human health and nutrition markets.Valensa is ready to offer these algae based ingredients to its customers in various channels like Natural & Health food stores as unique, well differentiated algae ingredients and also as part of its Immunum formulations. These products have a strategic fit into Valensa and further reiterates its leadership status in the microalgae business with existing products like Zanthin Natural Astaxanthin Complex (extracted from Haematococcus pluvialis grown in Chile), Parry Organic Spirulina & Organic Chlorella. PureAlgal Euglena gracilis is a golden yellow powder produced from US-grown, non-GMO Euglena gracilis that is free of allergens and contains about 50% beta-1, 3-glucan along with numerous micronutrients, minerals, and vitamins. Algal Scientific also produces PureAlgal Beta-Glucan 95% through a water-based, non-solvent, and low temperature extraction process to create the highest purity beta-1, 3-glucan available on the market today. Valensa has conducted in vitro pilot studies with both ingredients and plans to develop a full-scale, gold-standard clinical trial in early 2017. Valensa will use the Algal Scientific ingredients in a series of formulated dietary supplement products, including as a component in its ‘greens’ product lines, such as those containing Parry Organic Spirulina and Zanthin Natural Astaxanthin, to offer immune health support.According to Dr. John Minatelli, Senior Vice President of Business Development at Valensa, this partnering with Algal Scientific will allow for the development of exciting new science and unique products moving into the future. “Algal Scientific has done a great job in developing a substantial body of science with its Euglena gracilis material in the animal health field. Based on this and our own initial clinical work with the material, we are very excited about the opportunity for developing formulated products under the Immunum product line to offer a range of immune health products,” he said. “As people are now beginning to understand the importance of immune health support, we are actively developing next-generation solutions for the market, helping educate the industry and expecting to see the market expand dramatically,” he added.PureAlgal – A better immune health ingredientManufactured in the US, in a 30,000 square-foot, state-of-the-art fermentation facility, PureAlgal products are made through a patent-pending four-step process. The Euglena gracilis microalgae are grown indoors in sterile stainless steel tanks with purified water and food-grade fermentation nutrients. Once the algae accumulates 50% beta-glucan by weight, it is filtered and separated from the fermentation broth. The beta-glucan can be further extracted intact and undamaged from the algae without the use of solvents or high heat, retaining its natural potency. The resulting product is dried, milled and packaged. Compared to yeast-based products containing only 60 – 80% beta-glucan, PureAlgal Beta-Glucan is more concentrated at 95%. It is also considered more bioavailable due to its linear structure and small particle size as well as being more efficacious in respect to key immune markers.According to John Tucker, CEO of Algal Scientific, the choice of Valensa International as a commercialization partner for its PureAlgal ingredients was based on Valensa’s broad experience in the supplement and human nutrition markets – represented by the company’s experience in producing targeted, formulated products as well as its background with superfoods such as its Parry Organic Spirulina. “We are excited to work with the team at Valensa to help bring our unique algae-based ingredients to the human dietary supplement market,” he said. “We could not envision a better partner.”

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16/01/2017
Cry baby: Infant tears reveal nutrient deficiencies
Living cells of the cornea require a constant supply of amino acids, vitamins and other nutrients and thus are a good measure of general nutritional health. ©iStockTears have been suggested as a reliable indicator of health as researchers have found the nutrient profile of this biofluid to be similar to blood, which may enhance the speed of deficiency diagnoses.Vitamin concentrations in infants were ascertained from tear and blood samples with tears shown to be as effective as the more traditional medium of blood.Lead study author, Dr Khaksari, a research specialist at the Chemical Advanced Resolution Methods (ChARM) Laboratory at Michigan Technological University, and her team took samples from 15 four-month-old infants and their parents.They focused on babies with a 100% liquid diet of formula or breast milk to garner further understanding between the connection between parent nutrition and infant nutrition.Nutritional data garnered from parents also revealed additional insights into family’s intake of healthy foods.In general, water-soluble vitamins were found at higher levels in the infants while fat-soluble vitamins were higher in parents. An important observation noted that mothers tended to be more deficient across-the-board.A correlation was observed between vitamin E and vitamin B levels in the tears of both parents and babies.Formula-fed babies were the exception, with notably higher levels of B vitamins in their tears.“Our goal was to seek the viability of establishing measurable units of tears for nutritional assessments," said Dr Khaksari. “Since tears contain vitamins, they might have real potential to replace other clinical tests."Tears ‘less invasive’Vitamins are convenient indicators of nutritional health because they are not manufactured by the body consequently they reflect the quality of dietary food sources.Stronger vitamin concentration correlations were found between infants & parents for breast-fed infants, while no difference was seen between breast-fed & bottle-fed infants. ©iStock/Juan García AuniónTears’ sample preparation and collection are considered less invasive when compared to procedures involving blood, which requires several millilitres and is an invasive sample.Urine samples as another example suffer from hourly composition changes and require 24-hour sample collection for accuracy.In discussing some of their findings, the study’s authors noted the influence of a breast-fed/bottle-fed approach along with diets, on vitamin concentrations.“We observed the concentrations of these two vitamins (B1 and B3) to be higher in the serum of infants with the greater percentage of bottle-fed diet,” the study’s authors wrote.“Also, breast-fed infants demonstrated stronger concentration correlations with their parents. The correlations between the vitamin concentrations of infants and parents proved that an infant's nutrition was dependent upon their parent's nutrition.”Higher vitamin concentrations were found in the tears of participants with minimal tear production. This, they said suggested that the vitamin concentrations depend on tear flow rates.Source: Experimental Eye ResearchPublished online ahead of print: doi.org/10.1016/j.exer.2016.12.007“Determination of water-soluble and fat-soluble vitamins in tears and blood serum of infants and parents by liquid chromatography/mass spectrometry.”Authors: Maryam Khaksari et al.

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16/01/2017
Probiotics and Alzheimer’s: Personalised nutrition tipped to become crucial area of treatment research
Modulation of gut microbiota through personalised diet or probiotic intervention will increasingly become a key focus for treating brain disorders including Alzheimer’s Disease, Chinese academics have concluded in a new review.They say a number of studies have highlighted the importance of the gut-brain axis - referring to the interplay between the gut microbiome and behaviour – for conditions such a depression diabetes, Parkinson’s disease and diabetes, adding that research around probiotics and Alzheimer’s is growing.In November we reported how scientists believed they had shown for the first time that probiotics can improve cognitive function in humans , following a clinical trial with 60 elderly Alzheimer’s patients aged 60-95.Writing in Frontiers in Ageing Neuroscience, researchers in Iran showed that a daily dose of probiotic Lactobacillus and Bifidobacterium bacteria taken over a period of 12 weeks is enough to yield a moderate but significant improvement in the score of elderly Alzheimer's patients on the Mini-Mental State Examination (MMSE) scale, a standard measure of cognitive impairment.Now, in a review published in Science China, academics from the Chinese Academy of Sciences in Beijing assessed the suggestion that that “Alzheimer’s (AD) may begin in the gut”, and be closely related to the imbalance of gut microbiota.Major health concernThey pointed out that China’s population ageing was reaching an unprecedented level, with the 2010 nationwide census data showing that the elderly accounted for more than 10% of the total.“To speculate according to the current incidence, China will have 8–12 million AD patients by 2050,” they wrote.“The high incidence and morbidity of AD have become a major problem affecting human health, which aroused widespread concern in government and medical community and become a hotspot and difficulty in the field of neuroscience research.”Although ageing, family history and susceptibility genes had been considered to be the most important factors for AD, the rapid increase in cases does not confirm to that equilibrium, they argue.“We therefore, think that environmental factors are more important than genetic factors in AD,” they added.“Recently, more and more studies suggested that human symbiotic microbes were very important environmental factors influencing host health. About 95% of the symbiotic microbes are located in the gut, which play a major role in human nutrition, digestion, neurotrophy, inflammation, growth, immunity and protecting against pathogen infections.”“The gut microbiota also regulates brain function and behavior through microbiota-gut-brain axis,” they stated.They cite a number of studies where diseases have been found to be related with the number and composition of gut microbiota, including obesity (Ley et al., 2006), diabetes (Qin et al., 2012), hypertension (Yang et al., 2015), liver cirrhosis (Qin et al., 2014), autism (Finegold et al., 2010), depression (Naseribafrouei et al., 2014) and Parkinson’s disease (Scheperjans et al., 2015.)However, the research on AD and gut microbiota is just beginning, they said, but pointed to number of studies where probiotics appear to have a beneficial impact on the wider cognitive function of rats and mice.“Liang et al. found that probiotic Lactobacillus helveticus NS8 could significantly improve cognitive function disorders caused by chronic restraint stress in rats (Liang et al., 2015)…administration of Lactobacillus helveticus NS8 [was also found to]significantly improve cognitive behavioural abnormalities (Luo et al., 2014)…[while] other studies have shown that Lactobacillus helveticus fermented milk could significantly improve the learning and memory impairment induced by scopolamine in mice (Ohsawa et al., 2015).”Pathological changesThey also reveal that clinical preliminary investigation of several AD patients in their laboratory indicates that probiotic supplementation can effectively improve the cognitive ability of AD patients, but “these results have yet to be further verified.”With more studies now beginning to pay attention to the role of microbial infection in ageing and AD, the researchers say findings suggest the majority of pathological changes in AD patients, including inflammation, brain atrophy, immune abnormalities, amyloid formation, changes of gene expression and cognitive impairment, are all considered to be associated with microbial infections.The researchers concluded: “All the results suggest that AD may begin in the gut, and is closely related to the imbalance of gut microbiota. Modulation of gut microbiota through personalised diet or beneficial microbiota intervention will probably become a new treatment for AD.“Our dietary habit and lifestyle have been badly changed by excessive intake or over nutrition in daily life, which has been leading an unbalanced food consumption, then, causing gut microbiota collapse.”

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16/12/2016
ICL Launch Novel Solution For High-Protein Yoghurt
ICL Food Specialties is introducing a new solution for protein-enriched yoghurt. BEKAPLUS DY 2035 P is a clean-label ingredient system that enables the production of yoghurt with up to ten percent protein. It provides superior texture and stability and ensures convenient processing.High-protein yoghurt containing DY 2035 P remains creamy and indulgent assuring superior mouthfeel. BEKAPLUS DY 2035 P is simply added to the pasteurized milk before fermentation, and doesn’t interfere with other production steps. A product with DY 2035 P remains easy to pump and process – products are stable without syneresis or sedimentation.Versatile solution for on-trend applications“Yoghurt manufacturers who want to grow in saturated markets such as Europe need to provide additional value,” says Dr. Andrea Maurer, Global Lead Market Segment Dairy, ICL Food Specialties. ”BEKAPLUS DY 2035 P is an all-in-one solution that satisfies key consumer trends, such as high-protein, clean label and healthy snacking, making it ideal for premium yoghurt offerings.”The complete DY P line offers innovative solutions for a variety of yoghurt applications including stirred and drinkable yogurt of differing fat contents. “When it comes to high-quality protein enrichment, there is no one-size-fits-all approach,” says Dr. Andrea Maurer. “Every product in the BEKAPLUS DY P line is uniquely formulated to deliver tailored solutions for a range of application needs, each providing a different viscosity and protein content.”www.iclfood.com

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