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Behavioral Effect of Sterculia apetala Seed Oil Consumption in Male Zucker Rats
Socorro Herrera-Meza,Juan Francisco Rodrıguez-Landa,Armando J. Martınez,Grecia Herrera-Meza,Rafael Fernandez-Demeneghi,Karla Reyes-Saldana,Rosa Marıa Oliart-Ros 한국식품영양과학회 2017 Journal of medicinal food Vol.20 No.11
Sterculia apetala (order: Malvales, family: Sterculiaceae) seed oil contains two cyclopropene fatty acids: sterculic and malvalic acid. Both positive and negative effects have been associated with the consumption of sterculic oil. In Mexico, S. apetala seeds are consumed after being boiled or roasted, used as chocolate flavoring, and utilized as animal fodder. Therefore, it is important to evaluate whether the consumption of this seed has a negative impact on the organism. The aim of this study was to evaluate the effect of administration of sterculic oil, during an 8-week period, on anxiety-like behavior and spontaneous locomotor activity in Zucker rats, analyzed through light/dark and open-field tests. The results showed that the consumption of sterculic oil decreased exploration latency in light/dark tests, which suggests an anxiolytic-like effect. Alterations in time spent on rearing and grooming were present in open-field tests, but this was not statistically significant, discarding nonspecific motor alterations. The alterations found in this study are possibly related to intrinsic obesity and metabolic complications present in the Zucker rat model, where leptin plays an important role in animal mood, more so than sterculic oil consumption.
Miguel Vazquez-Velasco,Laura Gonzalez-Torres,Rosa A. Garcıa-Fernandez,Marıa Teresa Mendez,Sara Bastida,Juana Benedı,Marıa Jose Gonzalez-Munoz,Francisco J. Sanchez-Muniz 한국식품영양과학회 2017 Journal of medicinal food Vol.20 No.6
Glucomannan-enriched squid surimi improves cholesterolemia and liver antioxidant status. The effect of squid surimi enriched with glucomannan or glucomannan plus spirulina on liver and heart structures and cell damage markers was tested in fa/fa rats fed highly saturated-hyper-energetic diets. Animals were fed 70% AIN-93M rodent diet plus six versions of 30% squid surimi for 7 weeks: control (C), glucomannan (G), and glucomannan plus spirulina (GS). The cholesterol-control (HC), cholesterol-glucomannan (HG), and cholesterol-glucomannan plus spirulina (HGS) groups were given similar diets that were enriched with 2% cholesterol and 0.4% cholic acid. G and GS diets versus C diet significantly inhibited weight gain and lowered plasma alanine aminotransferase and aspartate aminotransferase, liver steatosis, lipogranulomas, and total inflammation and alteration scores. The hypercholesterolemic agent significantly increased the harmful effects of the C diet. Liver weight, the hepatosomatic index, all damage markers, and total histological scoring rose for HC versus C (at least P < .05). The addition of glucomannan (HG vs. HC) improved these biomarkers, and non-additional effects from spirulina were observed except for the total liver alteration score. In conclusion, glucomannan and glucomannan plus spirulina blocked the highly saturated-hyper-energetic diet negative effects both with and without added cholesterol. Results suggest the usefulness of including these functional ingredients in fish products.
Effect of Storage at 10OC on Aroma of Tomato (Lycopersicon esculentum) Saladet Grown in Mexico
Fernando Diaz de Leon-Sanchez,Lucia Lopez,Fernando Rivera-Cabrera,Clara Pelayo-Zaldivar,Hector B. Escalona,Beatriz Buentello,Francisco J. Fernandez,Adolfo Garcia,Laura J. Perez-Flores 한국원예학회 2006 한국원예학회 기타간행물 Vol.- No.-