Open access Food and Nutrition Journals - Lupine Publishers

The Importance of UV-Vis Spectroscopy: Application in Food Products Characterization By Ornella Maria Porcu In Scholarly Journal of Food and Nutrition (SJFN) - Lupine Publishers

There is a great concern about the quality of food products in the current market, since adulterations of them can lead to financial loss and damages to consumer health. In this context, the techniques for food characterization have been useful tools, specially the spectroscopic techniques, since they do not destroy the sample under analysis nor do they produce toxic residues. One of these techniques is the absorption spectroscopy in the Ultraviolet and Visible region, which is used for qualitative and quantitative characterization of sample compounds. This study is a bibliographical review that seeks to demonstrate the effectiveness and relevance of using this technique in food products characterization. Therefore, a bibliographic survey of publications in national and international journals in the last eight years was carried out. All the analytical techniques used to collect physicochemical data obtained by absorbing, transmitting or reflecting the incident radiant energy in a sample are called spectrophotometry [1]. Among these analytical techniques, there is the light absorption spectroscopy in the Ultraviolet and Visible region (UV-Vis) (200- 800nm) as one of the most used technique for the characterization and determination of several organic and inorganic substances [2]. The UV-Vis analytical method has become very important and widespread in different scientific areas around the world due to its availability, simplicity, flexibility and wide applicability in several areas, including biochemistry and analytical chemistry. Currently, it is necessary to reduce sample and reagents quantity to develop an analytical measurement, especially for scarce samples or toxic solvents; therefore, a UV-Vis microvolume spectrometric instrumentation has been developed.

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Food and nutrition sciences journal - Lupine Publishers

Reduction of Immune Related Disease with Diet Rich in Antioxidants by Tulika Mishra in Scholarly Journal of Food and Nutrition - Lupine Publishers

The nutritional value of the food that we consume plays a very important role in combating many diseases. Industrialization, urbanization, economic and social development has brought to prompt changes in diets and life style. Consequently people have become more prone to cancer, hypertension, strokes etc due to inappropriate diet. One of the major causes of many of these diseases is oxidative stress caused by disturbance in the balance between antioxidants and prooxidants. Prooxidants or free radicals are the species capable of independent existence that contain one/more unpaired electrons [1]. Free radicals not only contribute to the elimination of infected cells, but when present in higher concentrations react with cellular DNA, proteins, lipids and other macromolecules. The disease such as brain dysfunction, cancer, autoimmune pathologies, gastrointestinal inflammation and ulcers [2], heart diseases and immune decline could be due to these free radicals [3]. In physiological condition, the human body can compensate for a mild degree of oxidant stress and remove oxidatively damaged molecules by activating antioxidant enzymes like superoxide dismutase, catalase, glutathione peroxidase, etc. Thus, owing to their ability to reduce oxidative damage.

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Journal of Nutrition and Health Sciences - Lupine Publishers

The Birth of Nutrition as an Academic Field by Richard A Ahrens in Scholarly Journal of Food and Nutrition (SJFN) - Lupine Publsihers

Once upon a time matter existed. It did nothing. It existed. It was the size of a pebble. However, it had components. These components had a high attraction to one another. At some point one of these components became unstable. It no longer was attracted to the other components, but, was repelled by them. There was release of energy and matter divided. In that instant the pebble expanded to astronomical scope. This is currently named the “Big Bang Theory” of the origins of the universe. Expansion of the universe continues today, but, Hawking Hertog [1] have presented evidence that constant inflation into multiverses is not our future. They conclude that the exit from eternal inflation is finite and reasonably smooth for a system that is 13.8 billion years old.

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