Nutrition
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The aim of this study was to determine the mineral nutritive value of different traditional African green leafy vegetable (GLV) dishes and their composite meals with fortified and unfortified maize porridge. ⋯ Importantly, although compositing the GLV dishes with fortified maize porridges decreases the iron and zinc contents, because of the low antinutrient content of the maize meal, the amount of bioaccessible iron and zinc in the meal increases.
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Iron is an important mineral, essential for the health and function of mammalian cells. Despite its key role, iron deficiency in humans is common worldwide, often leading to significant health issues within the population. The aim of this study was to evaluate the potential of using iron-enriched baker's yeast as a source of iron, especially for the protection and recovery from conditions related to anemia. ⋯ The results demonstrated that ingestion of iron-enriched yeast is more efficient than inorganic treatment in recovery from iron deficiency, including tissue recovery in rats.
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The aim of this brief report was to introduce the term eNutrition and to describe our new initiatives expanding the traditional role of existing telemedicine systems to provide nutrition support services. This is especially useful at institutions that still do not have a physician or dietitian with specialized knowledge and clinical expertise in nutrition-related issues. We also describe details of the various components of our eNutrition program, including early assessments and optimal provision of enteral and parenteral nutrition, many of which can be used with minimal investment in computer software and hardware.
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The aim of this study was to investigate the effects of dietary silicon-enriched spirulina (SES) on atherosclerosis. ⋯ SES protects against metabolic imbalance, inflammation, oxidative stress, and vascular dysfunction induced by an HF diet, and could prevent the atherogenic processes. Synergistic effects between spirulina and silicon were observed.