tag:blogger.com,1999:blog-345563542024-03-15T18:09:29.900-07:00FOOD SCIENCE AND HUMAN NUTRITIONNutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.Unknownnoreply@blogger.comBlogger409125tag:blogger.com,1999:blog-34556354.post-6553984693503643162024-03-11T03:07:00.000-07:002024-03-11T03:21:50.984-07:00Vitamin B Complex: An Essential Nutrient for Health and Well-beingVitamin B complex comprises a group of essential nutrients vital for growth, development, and various bodily functions. These water-soluble vitamins are crucial in catalyzing enzymatic reactions that convert food into energy and synthesize necessary substances within the body. Found abundantly in both plant and animal food sources, B vitamins serve as fundamental building blocks for optimal health and vitality.<br /><br />While scientific research has yet to conclusively prove the efficacy of B vitamins in reducing cancer risk, evidence suggests that vitamin B9, also known as folic acid, may offer some protective effects against certain types of cancer. Nevertheless, further studies are warranted to establish definitive conclusions in this regard.<br /><br />Delving into the specific roles of B vitamins, it becomes evident how intricately they regulate vital bodily functions. Vitamin B1 (thiamine) and vitamin B2 (riboflavin) are instrumental in energy production and exert influence over enzymes crucial for muscle, nerve, and cardiac function. Similarly, vitamin B3 (niacin) facilitates cellular energy production while maintaining the health of the skin, nervous system, and digestive tract.<br /><br />Furthermore, vitamin B5 (pantothenic acid) plays a pivotal role in normal growth and development, whereas vitamin B6 (pyridoxine) aids in protein metabolism and supports the integrity of red blood cells, the nervous system, and immune function. Vitamin B7 (biotin) contributes to protein and carbohydrate breakdown, alongside hormone synthesis, while vitamin B9 (folic acid) is indispensable for DNA synthesis and red blood cell production.<br /><br />Notably, vitamin B12 (cobalamin) emerges as a multifaceted nutrient essential for growth, blood cell production, nervous system function, and the interplay with folic acid and carbohydrates. Its deficiency can manifest in various symptoms including anemia, fatigue, loss of appetite, depression, neurological manifestations such as numbness and tingling, respiratory infections, hair loss, eczema, and impaired growth in children. Pregnant and breastfeeding women, in particular, require increased folic acid intake to mitigate the risk of birth defects in their offspring.<br /><br />In conclusion, the significance of vitamin B complex cannot be overstated in maintaining overall health and well-being. From energy metabolism to DNA synthesis and beyond, these nutrients serve as indispensable cofactors in countless physiological processes. While the precise impact on cancer risk remains uncertain, their critical role in supporting vital bodily functions underscores the importance of ensuring an adequate intake of B vitamins through a balanced diet or supplementation. Moreover, targeted supplementation is crucial for specific populations, such as pregnant women, to safeguard against potential deficiencies and mitigate associated health risks in both themselves and their offspring.<br /><i>Vitamin B Complex: An Essential Nutrient for Health and Well-being<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6MGDPRLhN1pXHTjG8Gd1gGSc6ItpzPTDH5LyJkLEy0u7VYL2ktYXSsj8IHixATWkB3Fz3W5974XYcXNRKgqNGVHM1BpHNcnJLLKUHcOTrgDQjrSm-iL123MZnJsK0sVc36DLSxyr4EA37NJgrg61TsAHFWF_n_POJcCFJCFTY8dbeMHmJa9r/s783/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="783" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6MGDPRLhN1pXHTjG8Gd1gGSc6ItpzPTDH5LyJkLEy0u7VYL2ktYXSsj8IHixATWkB3Fz3W5974XYcXNRKgqNGVHM1BpHNcnJLLKUHcOTrgDQjrSm-iL123MZnJsK0sVc36DLSxyr4EA37NJgrg61TsAHFWF_n_POJcCFJCFTY8dbeMHmJa9r/w438-h300/4.jpg" width="438" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-61134342797318937772024-03-01T04:27:00.000-08:002024-03-01T04:39:37.723-08:00Encouraging Children to Embrace Vegetables for Optimal HealthIn the quest for ensuring the optimal health of their children, many parents aspire to instill the habit of consuming vegetables. These nutrient-rich foods play a pivotal role in bolstering health and vitality, offering a plethora of vitamins, minerals, and essential nutrients crucial for growth and development. Moreover, the inclusion of vegetables in a child's diet serves as a potent defense mechanism against aging, while concurrently mitigating the risk of chronic illnesses such as cancer and heart disease.<br /><br />A fundamental aspect in cultivating a penchant for vegetables in children lies in the attitudes and behaviors exhibited by parents. Children, especially in their formative years, are keen observers and tend to emulate the habits of their primary caregivers. Thus, if parents harbor aversions towards specific vegetables, it is highly likely that their offspring will mirror these sentiments. Consequently, fostering a positive relationship with vegetables necessitates a paradigm shift in parental attitudes towards consumption.<br /><br />Leading by example, parents can significantly influence their children's dietary preferences by demonstrating enthusiasm for consuming vegetables themselves. By actively incorporating a diverse array of vegetables into their own meals, parents not only set a compelling precedent but also provide tangible evidence of the delectable possibilities afforded by these nutritious foods. Encouraging children to explore vegetables through gradual exposure and repeated tastings is essential, as initial reluctance often gives way to acceptance over time.<br /><br />In navigating the endeavor of introducing vegetables into a child's diet, employing innovative strategies can prove invaluable. Incorporating vegetables seamlessly into familiar dishes serves as a subtle yet effective means of acclimating children to their flavors and textures. Blending vegetables into sauces or adding them to pasta and noodle-based dishes discreetly amplifies their nutritional content without compromising taste. Likewise, incorporating vegetables into salads, sandwiches, and pizzas presents an enticing avenue for experimentation, allowing children to explore and savor an assortment of flavors.<br /><br />Moreover, leveraging the allure of melted cheese to enhance the palatability of vegetable-infused soups offers a creative solution to incorporating vegetables into children's diets. By artfully combining vegetables with complementary ingredients, parents can craft culinary creations that tantalize the taste buds while nourishing the body. These strategies not only broaden the culinary repertoire of children but also instill an enduring appreciation for the nutritional benefits of vegetables.<br /><br />In conclusion, the cultivation of a positive relationship with vegetables in children is a multifaceted endeavor that necessitates parental guidance and ingenuity. By fostering a supportive environment characterized by enthusiasm and experimentation, parents can empower their children to embrace vegetables as an indispensable component of a healthy diet. Through strategic integration into meals and snacks, vegetables cease to be perceived as mere dietary obligations but rather as delectable delights that contribute to overall well-being. Thus, in prioritizing the consumption of vegetables, parents lay the foundation for a lifetime of health and vitality for their children.<br /><i>Encouraging Children to Embrace Vegetables for Optimal Health<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxAYa9P0D2koUDO1fK4OfaIn-4FMSX6mLMC0v6BGoViPGDnVXSnxYFeDOxgLZiBjO0AVeyV_MRG8D1YfAkk8XQ3XFcBr3qjApva29c_aLVKg8FIwBff2eniyYjmIjDvRifQb1W5Iiefqpk8MXiGqXX5ErUmAO2tUakm577cpt9sRAFViLcX_s/s955/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="955" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxAYa9P0D2koUDO1fK4OfaIn-4FMSX6mLMC0v6BGoViPGDnVXSnxYFeDOxgLZiBjO0AVeyV_MRG8D1YfAkk8XQ3XFcBr3qjApva29c_aLVKg8FIwBff2eniyYjmIjDvRifQb1W5Iiefqpk8MXiGqXX5ErUmAO2tUakm577cpt9sRAFViLcX_s/w397-h308/5.jpg" width="397" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-57741374872689799482024-02-14T10:29:00.000-08:002024-02-14T10:29:37.834-08:00Quercetin Benefits in CocoaQuercetin, a flavonoid compound found abundantly in cocoa, is garnering attention for its potent health benefits. Among the major flavonols in cocoa, quercetin stands out, with cocoa powder containing approximately 30 mg of flavonols per 100 grams. Within this category, quercetin is a standout, offering remarkable free-radical scavenging properties and demonstrating effectiveness in preserving LDL cholesterol, as evidenced by research comparing it to other flavonoids like (+)-catechin.<br /><br />Named after the Latin term "Quercetum," meaning Oak Forest, quercetin was first discovered in 1930 by Nobel laureate Albert Szent Gyorgyi. It belongs to the flavonol subclass, a group not synthesized by the human body, and is prevalent in various plant-based sources such as fruits, seeds, vegetables, tea, and coffee, underlining its natural occurrence in our diets.<br /><br />The health benefits of quercetin are vast and profound. Research indicates its potential to enhance cardiovascular health, combat eye diseases, alleviate allergic disorders, and mitigate arthritis symptoms. Moreover, its role in reducing the risk of cancer is particularly noteworthy, with studies showing promising results in inhibiting various cancer cells, including those affecting the breast, colon, prostate, ovaries, endometrium, and lungs.<br /><br />Quercetin's multifaceted benefits stem from its ability to modulate numerous cellular pathways, including those involved in inflammation, oxidative stress, and cell proliferation. Its antioxidant properties enable it to neutralize harmful free radicals, thereby reducing oxidative damage implicated in various chronic diseases, including cancer.<br /><br />Furthermore, quercetin's anti-inflammatory effects contribute to its protective role in cardiovascular health, as inflammation is a key factor in the development of cardiovascular diseases. By inhibiting inflammatory mediators and pathways, quercetin helps maintain vascular health and reduce the risk of conditions such as atherosclerosis and hypertension.<br /><br />In conclusion, quercetin, abundantly present in cocoa, emerges as a powerful bioactive compound with diverse health benefits. From its origins in plants to its impact on human health, quercetin exemplifies nature's ability to provide therapeutic compounds that can support overall well-being and potentially mitigate the risk of chronic diseases. Incorporating quercetin-rich foods like cocoa into a balanced diet may offer a delicious and health-promoting way to harness its benefits.<br /><i>Quercetin Benefits in Cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWDDmxuaWG3hCKz-Fz6Rususl0GRDwqZ9X82dJHOhCI47zXQxjcYcjKVEYf8FV4VQ4lCyS1ofKtYEHn5EsoBxKqQAuDBZUrV4Im_Qfprslgt2Yc_PVD9kmXTsNRuXzg_1ekUQnnpkbyvFNLSvzmPDXjAUYL-EqELWXqxCVFR7rwObfoMtcfFw/s853/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="853" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWDDmxuaWG3hCKz-Fz6Rususl0GRDwqZ9X82dJHOhCI47zXQxjcYcjKVEYf8FV4VQ4lCyS1ofKtYEHn5EsoBxKqQAuDBZUrV4Im_Qfprslgt2Yc_PVD9kmXTsNRuXzg_1ekUQnnpkbyvFNLSvzmPDXjAUYL-EqELWXqxCVFR7rwObfoMtcfFw/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-12026072764330579742024-01-31T00:33:00.000-08:002024-01-31T00:33:41.341-08:00Carotenoid Types and β-Carotene PropertiesCarotenoid pigments can be classified into two main groups based on their chemical composition: carotenes, which are hydrocarbon carotenoids, and xanthophylls, which are oxygen-containing carotenoids. Carotenes consist of pure hydrocarbons, while xanthophylls are derivatives containing one or more oxygen functions.<br /><br />One prominent carotenoid is β-carotene, a vibrant red-orange organic pigment found abundantly in fungi, plants, and fruits. With a chemical formula of C40H56, β-carotene is a polyene compound derived from an acyclic structure, featuring an extended chain of conjugated double bonds. Elevated temperatures can induce the isomerization of these double bonds, intensifying the resulting color.<br /><br />The significance of β-carotene lies in its role as an effective provider of vitamin A activity from vegetable sources in the human food supply. Carotenoids, structurally resembling the retinol molecule, exhibit vitamin A activity, with β-carotene being particularly noteworthy for its high bioactivity as a vitamin A precursor.<br /><br />Vitamin A is crucial for maintaining optimal vision, eye health, a strong immune system, and healthy skin and mucous membranes. While excessive vitamin A intake can be toxic, the human body efficiently converts only the necessary amount of vitamin A from β-carotene.<br /><br />Additionally, β-carotene boasts potent antioxidant properties, acting as a shield against harmful molecules known as free radicals. These free radicals can induce cell damage through oxidation, and prolonged exposure may lead to various chronic illnesses.<br /><br />The name "β-carotene" originates from the Latin word for carrot. In 1831, scientist Heinrich Wilhelm Ferdinand Wackenroder discovered β-carotene by crystallizing it from carrots, marking an important milestone in the understanding of this vital organic pigment.<br /><i>Carotenoid Types and β-Carotene Properties</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-82285124730434138122024-01-10T07:59:00.000-08:002024-01-10T07:59:48.362-08:00Manganese Absorption and MetabolismManganese, a vital trace mineral essential for all living organisms, plays a pivotal role in the consistent development, growth, and functioning of the human body. It serves as a cofactor for a diverse range of enzymes, including manganese superoxide dismutase, arginase, and pyruvate carboxylase. Brown rice, rice bran, wheat bran, wheat germ, molasses, beans, nuts, and tea are notable for being excellent sources of whole foods rich in manganese.<br /><br />The absorption of manganese predominantly takes place in the small intestine through an active transport system, with the possibility of diffusion at elevated intake levels. Regulatory mechanisms ensure that an uptick in dietary manganese intake leads to a reduction in gastrointestinal absorption. Following absorption, some manganese remains unbound, while the majority binds to transferrin, albumin, and plasma alpha-2-macroglobulin. Although the process of manganese uptake by the liver and other tissues is not fully understood, it is generally acknowledged as a mineral with absorption rates that are less than optimal.<br /><br />Various elements, such as fiber, phosphorus, oxalates, and iron, can impede manganese absorption, and alkalinity may diminish manganese uptake. The liver expedites the elimination of manganese from the bloodstream through biliary excretion, with less than 5 percent of ingested manganese typically being absorbed by adults.<br /><br />Numerous enzymes activated by manganese play pivotal roles in the metabolism of carbohydrates, amino acids, and cholesterol.<br /><i>Manganese Absorption and Metabolism<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKm-4EOTketoF_bVOojFl4WHv7sCE1OBDNYeCLz6GGRCNuOkGmPEcfTIIkXxnU8WC09QWG6vI6BgeeexvX8zwIOe7K_UK9DQ-dO9mVG29nqQBhFUEGutqokb4s2f91c24SYefzoVfa3R-Uyb_vWS93CnzKwYmCvv2d4eCGfccxWVRafZeS5hs/s265/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="253" data-original-width="265" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKm-4EOTketoF_bVOojFl4WHv7sCE1OBDNYeCLz6GGRCNuOkGmPEcfTIIkXxnU8WC09QWG6vI6BgeeexvX8zwIOe7K_UK9DQ-dO9mVG29nqQBhFUEGutqokb4s2f91c24SYefzoVfa3R-Uyb_vWS93CnzKwYmCvv2d4eCGfccxWVRafZeS5hs/s1600/1.jpg" width="265" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-62039793360401595492023-12-12T06:14:00.000-08:002023-12-12T07:28:37.161-08:00Rice: Nutrient-Rich Global StapleRice serves as the predominant staple globally, acting as the main source of sustenance for over a billion people across various countries. In addition to meeting energy needs through calories, rice addresses the fundamental requirements for proteins, vitamins, and assorted nutrients. In a 100-gram serving, rice consists of carbohydrates (77.8g), proteins (6.8g), fiber (1.4g), fats (0.6g), providing an energy content of 344 Kcal.<br /><br />An examination of the vitamin and mineral composition per 100 grams reveals calcium (24mg), phosphorus (94mg), iron (0.8mg), potassium (5mg), thiamine (0.07mg), riboflavin (0.03mg), and niacin (1.6mg).<br /><br />Significantly, brown rice showcases a higher content of dietary fiber compared to white rice, totaling 1.6g per 100g. The processing of white rice involves the elimination of the bran or seed coat, which contains the majority of the fiber.<br /><br />It is imperative to acknowledge that the concentrated reservoir of nutrients and minerals is found in the outer layers of rice, particularly in the husk and germs.<br /><i>Rice: Nutrient-Rich Global Staple<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzEsuKcBea4hECEHew4D7FDGFrSQIsywmoUEFCuG6czdD_OZ-3h6FF8ch9o2IoanaeO11ra_nEpaRTNpfVOWViVbgOBeLzB5cbyAK6x_YEOCoKmZ8jhdSRe0ZukaQINrqT_4eJBxiQyEEPdvBraXhN182cPH_MzCBkLojgc8IQ4TafK60d5i7/s1264/Screenshot%202023-12-12%20220924.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="1264" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzEsuKcBea4hECEHew4D7FDGFrSQIsywmoUEFCuG6czdD_OZ-3h6FF8ch9o2IoanaeO11ra_nEpaRTNpfVOWViVbgOBeLzB5cbyAK6x_YEOCoKmZ8jhdSRe0ZukaQINrqT_4eJBxiQyEEPdvBraXhN182cPH_MzCBkLojgc8IQ4TafK60d5i7/s320/Screenshot%202023-12-12%20220924.png" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-85676140565803474002023-08-07T06:47:00.005-07:002023-08-07T06:47:46.147-07:00Grapefruit Juice: Exploring Nutritional Value and Health BenefitsGrapefruits, recognized for their sizable and rounded appearance, are citrus fruits thought to have emerged from a hybrid cross between an orange and a shaddock. This unique variety of fruit took shape in the West Indies in the early 1700s and later found its way to Florida in the 1820s.<br /><br />Beyond their pleasing flavor, grapefruits are notable for their low calorie content combined with an impressive range of nutrients. These nutrients encompass calories, niacin, ascorbic acid, vitamin A, potassium, phosphorus, calcium, carbohydrates, protein, fat, iron, sodium, riboflavin, and thiamine. Consuming grapefruit juice has been associated with reducing the risk of various diseases and facilitating weight loss.<br /><br />Grapefruit has garnered acknowledgment as a viable solution for weight management, addressing issues such as water retention and lymphatic congestion. Its capacity to boost fat metabolism, counteract cellulite, and potentially aid in dissolving gallstones has been recognized.<br /><br />In the context of today's health-conscious environment, grapefruit juice is widely embraced for its potential in guarding against cardiovascular disorders and the development of cancer.<br /><br />Recent research suggests that grapefruit juice might lead to a reduction of up to 16% in serum cholesterol and a 21% decrease in low-density lipoprotein (LDL) cholesterol, when compared to mineral water. This impact has been particularly prominent among patients grappling with hyperlipidemia.<br /><br />The contemporary realm of grapefruits encompasses three main variations: white, pink/red, and ruby/rio red. Through the combination of the delightful and zesty nuances of oranges and shaddocks, grapefruit juice not only satisfies taste buds but also supplies as much as 69% of the Recommended Dietary Allowance (RDA) for vitamin C, accompanied by a substantial potassium content of up to 250 mg.<br /><br />In-depth examination of grapefruit's composition has identified two bioactive compounds – bergaptol and geranyl coumarin – sourced from both grapefruit juice and its peel oil. These compounds, acknowledged for their robust antioxidant characteristics, contribute to the potential health advantages associated with the fruit.<br /><br />Throughout history, grapefruit juice has been linked to a wide spectrum of effects, encompassing antioxidant, antinitrosaminic, antiseptic, aperitif, cardiotonic, detoxifying, hypocholesterolemic, sedative, and stomachic activities.<br /><i>Grapefruit Juice: Exploring Nutritional Value and Health Benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGYuZ7y9eohp9eNdTN5Por7exhyS8AE23ljVJfsUKLoz76_oJ1Rc6SHp7eG9kY1BG4XAe-fiN4yYVVEQsmNFPLFXdD1FRfuyMPI47QZKNaTu-zeDlar4HCQ9OD4fZSM-oIpPmzdqnl0ZKV1L7B0ptGGhteF6Yoj-eViBFhFcumOkNEATWSnoU/s622/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="622" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGYuZ7y9eohp9eNdTN5Por7exhyS8AE23ljVJfsUKLoz76_oJ1Rc6SHp7eG9kY1BG4XAe-fiN4yYVVEQsmNFPLFXdD1FRfuyMPI47QZKNaTu-zeDlar4HCQ9OD4fZSM-oIpPmzdqnl0ZKV1L7B0ptGGhteF6Yoj-eViBFhFcumOkNEATWSnoU/w407-h318/1.jpg" width="407" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-69597215911894067372023-07-18T14:08:00.003-07:002023-07-18T14:08:22.620-07:00Food sources of vitamin B3Niacin, commonly known as vitamin B3, was the third water-soluble vitamin to be discovered. It encompasses both nicotinic acid (pyridine 3-carboxylic acid) and nicotinamide (nicotinic acid amide). These compounds are essential in forming coenzymes known as nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), which play crucial roles in the development and proper functioning of living cells in the human body.<br /><br />Naturally, niacin can be found in a variety of foods and is also added to specific food products, including:<div>1.Poultry, beef, pork, anchovies, and fish<br />2.Certain types of peanuts, nuts, legumes, and grains<br />3.Enriched and fortified foods, such as various breads and cereals<br />4.Whole grains and whole meal wheat flour<br /><br />In general, foods rich in protein, except for tryptophan-poor grains like corn and wheat, can partially fulfill the body's niacin requirements. Key dietary sources of tryptophan include meat, milk, and eggs.<br /><br />Tryptophan, an amino acid, significantly contributes, accounting for up to two-thirds of the niacin activity needed by adults in their typical diets.<br /><br />Peanut butter stands out as an excellent source of niacin, while fruits and vegetables can also provide valuable amounts depending on dietary intake. Additionally, whole grain cereals, bread, tea, and coffee serve as useful sources.<br /><br />Human milk contains a higher concentration of niacin compared to cow's milk. In plants, especially in mature cereal grains like corn and wheat, niacin may combine with sugar molecules in the form of glycosides, leading to a notable reduction in niacin's bioavailability.<br /><br />The importance of B3 (niacin) lies in its role in the body's processes to:</div><div>1.Convert food into glucose, which is utilized to produce energy<br />2.Generate macromolecules, including fatty acids and cholesterol<br />3.Facilitate DNA repair and manage stress responses.<br /><br />For the majority of people in the United States, their dietary intake provides sufficient niacin, and instances of niacin deficiency are exceedingly rare in the country.<br /><i>Food sources of vitamin B3<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpML7UcHggwQ66i1AM8JjD07Iw2XqCpnHz6w1bVxCkMQBpxfnKobcq0iXRxNQl_JF04N-lm49dlVhO8YsJgyOrK7E_ijtb7cKT-WPPU6QhP3dIk3DjgJASbVg3FThLVTlxb8XJg0HikVKy5AbEKtp6qZ2V_bzl2gJ1GKA5awsIB_FOB-j6mluN/s659/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="659" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpML7UcHggwQ66i1AM8JjD07Iw2XqCpnHz6w1bVxCkMQBpxfnKobcq0iXRxNQl_JF04N-lm49dlVhO8YsJgyOrK7E_ijtb7cKT-WPPU6QhP3dIk3DjgJASbVg3FThLVTlxb8XJg0HikVKy5AbEKtp6qZ2V_bzl2gJ1GKA5awsIB_FOB-j6mluN/w433-h239/1.jpg" width="433" /></a></div></i></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-89361762537374931772023-07-10T01:19:00.003-07:002023-07-10T01:19:51.109-07:00ATP for biological energy storage ATP, also called adenosine triphosphate, acts as a way to store energy for future cellular processes or provide immediate energy for the cell's needs. Animals use ATP to store the energy obtained from the breakdown of food.<br /><br />Adenosine triphosphate is composed of three phosphate groups, the nitrogenous base adenine, and the five-carbon sugar ribose. These phosphate groups are connected to each other by two high-energy bonds known as phosphoanhydride bonds. By undergoing hydrolysis, where a phosphate group is removed by breaking a phosphoanhydride bond, ATP is converted into adenosine diphosphate (ADP) and energy is released. This energy can be utilized by the cell for its functions.<br /><br />When the cell has excess energy, acquired from the breakdown of consumed food or through photosynthesis in plants, it stores this energy by attaching a free phosphate molecule to ADP, transforming it back into ATP.<br /><br />The energy in ATP is stored in the covalent bonds between phosphates, with the bond between the second and third phosphate groups containing the highest amount of energy (approximately 7 kcal/mole). This specific covalent bond is known as a pyrophosphate bond.<br /><br />The energy released from the hydrolysis of ATP into ADP is employed to carry out various cellular tasks, often by coupling the energy-releasing ATP hydrolysis with energy-consuming reactions.<br /><br />Sodium-potassium pumps utilize the energy obtained from ATP hydrolysis to transport sodium and potassium ions across the cell membrane. Furthermore, phosphorylation facilitates the energy-requiring reaction.<br /><i>ATP for biological energy storage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpK9pOFzw2FA_6Zc0qCfgMIuB6Gncy1TddOzoRfbiv6nKOMZLPicAgGuQBe-pk9a77K7CxEWLoat9hzSKWmzkGY5JG-PQGvm3k0M7AA2d5jAxK5XvSJlftJLeJIxHTERh_TOmZMa6p7kWE8CAiK44tifIIhHTBGDQYVeB-k1E5Yl8BxFwU4im/s768/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpK9pOFzw2FA_6Zc0qCfgMIuB6Gncy1TddOzoRfbiv6nKOMZLPicAgGuQBe-pk9a77K7CxEWLoat9hzSKWmzkGY5JG-PQGvm3k0M7AA2d5jAxK5XvSJlftJLeJIxHTERh_TOmZMa6p7kWE8CAiK44tifIIhHTBGDQYVeB-k1E5Yl8BxFwU4im/w404-h404/1.jpg" width="404" /></a></div> </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-77956752108839857112023-06-23T02:10:00.005-07:002023-06-23T02:10:40.622-07:00Disease of mucopolysaccharidosisMucopolysaccharidosis (MPS) are a group of inborn errors of metabolism, rare, hereditary and incurable “storage diseases.” MPS is named after mucopolysaccharides (sugars bound to proteins), which are not broken down correctly in these diseases, causing the products of incomplete metabolism to accumulate in the body. <br /><br />The disease of MPS caused by the deficiency of one of the lysosomal enzymes involved in the glycosaminoglycan (GAG) breakdown pathway. <br /><br />This metabolic block leads to the accumulation of GAG. Fragments of partially degraded GAGs accumulate in the lysosomes of the various organs and tissues of the affected patients, resulting in cellular dysfunction and clinical abnormalities. <br /><br />Glycosaminoglycans (GAGs) are large, complex polymers of linear, repeating sulfated acidic and amino sugar disaccharide units attached to a protein core. They are widely distributed in many tissues, where they play important roles. These cells help build bone, cartilage, tendons, corneas, skin, and connective tissue. Glycosaminoglycans (formerly known as mucopolysaccharides) are also found in the fluid lubricating our joints. <br /><br />MPS occur worldwide in various forms though have relative a low incidence. The prevalent type of MPS varies among different continents, indicating that it may be associated with region and ethnic background. <br /><br />It is estimated that one in 25,000 newborn children has some type of mucopolysaccharidosis (an incidence of 1:25,000). <br /><br />Undegraded glycosaminoglycans (GAGs) induced by deficiency of enzymes are the primary cause of MPS. Clinical features differ depending on the specific enzyme deficiency including coarse facial features, cognitive retardation, hepatosplenomegaly, hernias, kyphoscoliosis, corneal clouding, etc. <br /><br />To date, eleven enzyme defects that cause seven different types of MPS have been identified.<br />*MPS type I. Hurler syndrome. Hurler-Scheie syndrome. Scheie syndrome.<br />*MPS type II (Hunter syndrome)<br />*MPS type III (Sanfilippo syndrome)<br />*MPS type IV (Morquio syndrome)<br />*MPS type VI (Maroteaux-Lamy syndrome)<br />*MPS type VII (Sly syndrome)<br />*MPS type IX (Hyaluronidase deficiency) <br /><br />MPS I is the most common. People with MPS I do not make an enzyme called lysosomal alpha-L-iduronidase. This enzyme helps break down long chains of sugar molecules called glycosaminoglycans. These molecules are found throughout the body, often in mucus and in fluid around the joints.<br /><b>Disease of mucopolysaccharidosis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0m_76g8wn-KTMCt_VSuVmoevIjawEo5zgVJylidOamY_xCJ3AnGtWzE9Cv_rNXd0KKALUxn0ovKOXzPgqr_KQR89j9jG3wi_pljijy8Cau98JH22Ht4CyQNq-SIs8WhM1HsF5bmOKhT2gLjgyxM_Jo2k-tviY_Fj9nEOfPVoZGqfCP3hmyPS/s2500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1666" data-original-width="2500" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0m_76g8wn-KTMCt_VSuVmoevIjawEo5zgVJylidOamY_xCJ3AnGtWzE9Cv_rNXd0KKALUxn0ovKOXzPgqr_KQR89j9jG3wi_pljijy8Cau98JH22Ht4CyQNq-SIs8WhM1HsF5bmOKhT2gLjgyxM_Jo2k-tviY_Fj9nEOfPVoZGqfCP3hmyPS/w405-h270/1.jpg" width="405" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-91095726150930395162023-05-26T22:09:00.003-07:002023-05-26T22:09:29.449-07:00Blood lipidsLipids are fat-like substances found in human blood and body tissues. Human body needs small amounts of lipids to work normally. <br /><br />Cholesterol, triglycerides, and high-density lipoproteins are important constituents of the blood lipids fraction of the human body. <br /><br />Cholesterol is an unsaturated alcohol of the steroid family of compounds; it is essential for the normal function of all animal cells and is a fundamental element of their cell membranes. Cholesterol is a fatty substance produced by the liver and carried by the blood to supply material for cell walls and hormones. It is also a precursor of various critical substances such as adrenal and gonadal steroid hormones and bile acids. <br /><br />Cholesterol is a type of fat, and fats can’t travel in the blood on their own. They need to be attached to proteins. Lipoproteins are little parcels made of fats and proteins that carry fats around the body. Lipid is another name for fat, so ‘lipoprotein’ means fat plus protein. <br /><br />In the human bloodstream, triglycerides play an important role in metabolism as an energy source and in helping to transfer dietary fat throughout the body. They contain more than twice as much energy as carbohydrates, the other major source of energy in the diet. <br /><br />When eating, human body converts any calories it does not need to use right away into triglycerides, which are stored in body fat cells. When body need energy between meals, hormones trigger the release of some of these stored triglycerides back into the bloodstream.<br /><b>Blood lipids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin38YZqTXBXrzkgnkRxPiYG1Jr2hQ1LL4iePF6UsKg7TRfy_hG47vUMVrf_akkhsTXcEJu2s5hqspRloM4rlFqlXq7czy6bQ5yJHjypR5C-5Cg2jvmVI9HHNiMBpOLvewuhoPEMFm0-ANFBr5q0pYz0WslKMYxGQ87-h2J4wHZFMhGUieGbw/s872/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="872" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin38YZqTXBXrzkgnkRxPiYG1Jr2hQ1LL4iePF6UsKg7TRfy_hG47vUMVrf_akkhsTXcEJu2s5hqspRloM4rlFqlXq7czy6bQ5yJHjypR5C-5Cg2jvmVI9HHNiMBpOLvewuhoPEMFm0-ANFBr5q0pYz0WslKMYxGQ87-h2J4wHZFMhGUieGbw/w475-h232/1.jpg" width="475" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-36280900097706472992023-05-02T23:12:00.007-07:002023-05-02T23:12:56.601-07:00Mangiferin in mango fruitMango, (<i>Mangifera indica</i> L.), belongs to the family of Anacardiaceae, and is frequently found in tropical and sub-tropical regions. <br /><br />Mango contains a unique xanthonoid called mangiferin. Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid. Mangiferin present in significant levels in different parts of the mango fruit, such as the peel, stalks, leaves, barks, kernel, and stone. <br /><br />Mangiferin is a significant bioactive constituent of mango containing xanthone-C-glycoside, which has many pharmacological properties and is very important as phytochemical. <br /><br />Mangiferin (2-β-D-glucopyranosyl-1,3,6,7-tetrahydroxy-9H-xanthen-9-one) possesses several health endorsing properties such as antioxidant, antimicrobial, antidiabetic, antiallergic, anticancer, hypocholesterolemic, and immunomodulatory. It suppresses the activation of peroxisome proliferator activated receptor isoforms by changing the transcription process. <br /><br />It can promote endothelial cell migration during the angiogenesis and may therefore have promising prevention and therapeutic potentials on vascular diseases. It bears a catechol moiety, which is important for its diverse biological activity. <br /><br />Previously, mangiferin was extracted by conventional methods such as Sohlex, heat reflux and maceration extraction. With the recent development of novel extraction methods, such as microwave-assisted extraction, ultrasonic extraction, and subcritical fluid, several studies have reported the effectiveness of mangiferin extraction from various sources.<br /><b>Mangiferin in mango fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Lype5qdqdE6UkEE_hNnU0T9wprOI01F14q1NaVR2vmp4Quts5-fNvCKonUEnYhPEDdLUJjWS_Lg8nFX7Hm2dR7sWQqBHvEup88rnA3ifMGKq1NpDFGzP-beaneoZCNP50qKdvWL9Qkeb6vniXgMOx_6Uajj-vcFC_tQI1TN6OyHnmERPsw/s728/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="217" data-original-width="728" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Lype5qdqdE6UkEE_hNnU0T9wprOI01F14q1NaVR2vmp4Quts5-fNvCKonUEnYhPEDdLUJjWS_Lg8nFX7Hm2dR7sWQqBHvEup88rnA3ifMGKq1NpDFGzP-beaneoZCNP50qKdvWL9Qkeb6vniXgMOx_6Uajj-vcFC_tQI1TN6OyHnmERPsw/w425-h126/1.jpg" width="425" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-4409492288435095162023-04-05T21:58:00.001-07:002023-04-05T21:58:17.102-07:00Fat-soluble vitaminsVitamins are micronutrients which are necessary for everyday healthy functioning of the body. They are organic substance, not synthesized within the body, that are essential in small amounts for the maintenance of normal metabolic functions. <br /><br />Classification is based on solubility<br />-Water-soluble vitamins<br />-Fat-soluble vitamins <br /><br />Characteristics of fat-soluble vitamins<br />-Dissolve in lipids<br />-Stored in tissues<br />-Require bile for absorption<br />-May be toxic in excess <br /><br />Fat soluble vitamins can be stored in body -regular supply not needed. Fat-soluble vitamins are stored in the liver and fatty tissues. Water-soluble vitamins travel into the blood and stored in water-filled parts of body, e.g.; kidney <br /><br />Vitamins A, D, E and K are fat soluble. Their absorption from the intestinal tract is associated with that of lipids, and a deficiency state may be caused by conditions that impair fat absorption. Fat soluble vitamins can accumulate to toxic levels if large amounts ingested. <br /><br /><span style="color: #2b00fe;">Vitamin A</span><br />Also known as retinol, retinal, retinoic acid. Vitamin A is involved in vision, growth, reproduction, healthy skin, regulate immune system, and tissue differentiation. <br /><br /><span style="color: #2b00fe;">Vitamin D</span><br />Functions: Hormone-like, mineralization of bones, cell metabolism <br /><br /><span style="color: #2b00fe;">Vitamin E</span><br />Vitamin E functions:<br />-Fat-soluble antioxidant<br />-Protects cell membranes in body tissues and blood<br />-Participates in immune system <br /><br /><span style="color: #2b00fe;">Vitamin K</span><br />Vit K functions<br />-Blood Clotting<br />-Bone formation<br /><b>Fat-soluble vitamins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1ujoiEwIeO20RNMlmK3nyzIvYflR6yr0CpqS1-Jdm5K2amNPt_QHJ18iv3vQ2Q86ARPXeVUkHH1qo5DjkKyV7ve-IwhzdYG92bB7LhwITLlpzaSLS0fspl9PUg1H4teLuXIY75EgElM5xsQksczbeAoxgYktK9138AjPRula3Jp_2oKmNQ/s485/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="458" data-original-width="485" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1ujoiEwIeO20RNMlmK3nyzIvYflR6yr0CpqS1-Jdm5K2amNPt_QHJ18iv3vQ2Q86ARPXeVUkHH1qo5DjkKyV7ve-IwhzdYG92bB7LhwITLlpzaSLS0fspl9PUg1H4teLuXIY75EgElM5xsQksczbeAoxgYktK9138AjPRula3Jp_2oKmNQ/w360-h340/1.jpg" width="360" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-54711661685610802562023-02-24T18:46:00.007-08:002023-02-24T18:46:51.217-08:00Lipase enzyme in human body Lipases (triacylglycerol acyl hydrolases) are water-soluble enzyme catalyzing hydrolysis of lipids in food, thereby breaking down fats into glycerol and free fatty acids, so they can be absorbed in the intestines. Lipase is produced in the pancreas, mouth, and stomach. <br /><br />Lipases, together with amylases and proteases, constitute the three major known digestive enzymes. Its function is to digest fats and lipids, helping to maintain correct gallbladder function. <br /><br />The three different types of lipases are:<br />*<span style="color: #2b00fe;">Pharyngeal lipase</span>, which is produced in the mouth and is most active in the stomach. It is an enzyme secreted by the acinar cells of the sublingual gland that aids lipid digestion. Although found in saliva, it plays only a minimal role in breaking down lipids in the mouth. <br /><br />*<span style="color: #2b00fe;">Hepatic lipas</span>e, which is produced by the liver and regulates the level of fats (lipids) in the blood. It is a multifunctional protein that modulates lipoprotein metabolism and atherosclerosis. Hepatic lipase functions as a lipase and as a ligand that facilitates lipoprotein uptake by cell surface receptors and proteoglycans. <br /><br />*<span style="color: #2b00fe;">Pancreatic lipase</span>, which is produced by the pancreas and released into the beginning of the small intestine (duodenum) to continue the digestion of fats. <br /><br />Most people produce enough pancreatic lipase, but people with cystic fibrosis, Crohn disease, and celiac disease may not have enough lipase to get the nutrition they need from food.<br /><b>Lipase enzyme in human body<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hhCvUM9ydnuw_hCjQkitm5SSY9ld0eneBLeneUuS9_7Kr-LX8S3vFi1pQ4JXQvIBtbAboBLxgWZlqeXsEYzMSvG7WrG872bzvyfMKwUl_4dKRbjTGOE1Y2wzbFrCCSJmeXoNMAbhFnRNVKWt3sB2MBxLCnPhsSLsqovN0y-hNlsn2thOTg/s644/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="644" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hhCvUM9ydnuw_hCjQkitm5SSY9ld0eneBLeneUuS9_7Kr-LX8S3vFi1pQ4JXQvIBtbAboBLxgWZlqeXsEYzMSvG7WrG872bzvyfMKwUl_4dKRbjTGOE1Y2wzbFrCCSJmeXoNMAbhFnRNVKWt3sB2MBxLCnPhsSLsqovN0y-hNlsn2thOTg/w417-h343/1.jpg" width="417" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-2597087658448840442023-01-22T07:42:00.004-08:002023-01-22T07:42:26.172-08:00Sucrose nutrition Sugars are categorized as monosaccharides or disaccharides. Disaccharides are made up of two linked monosaccharides and are broken back down into monosaccharides during digestion. <br /><br />Sucrose is a disaccharide, that it has made up of two linked monosaccharides. Specifically, it is composed of one glucose and one fructose molecule, 50% fructose and 50% glucose. <br /><br />Sucrose is commonly known as “table sugar” but it can be found naturally in fruits, vegetables, and nuts. However, it’s also produced commercially from sugar cane and sugar beets through a refinement process. Sucrose is also added to many processed foods, such as candy, ice cream, breakfast cereals, canned foods, soda, and other sweetened beverages. Regardless of its source, sucrose provides four calories per gram. <br /><br />The enzyme sucrase, which is made by the lining of human small intestine, splits sucrose into glucose and fructose. The glucose and fructose are then absorbed into the bloodstream. <br /><br />Glucose ultimately gets taken up by cells with the help of insulin, while fructose is handled in the liver and does not need insulin to be absorbed. <br /><br />Too much glucose means the body may experience complications with blood sugar levels. The presence of glucose increases the amount of fructose that is absorbed and stimulates the release of insulin. Excessive absorption of fructose can promote the increased creation of fat stores in the liver. <br /><br />Eating fructose and glucose together may harm human health more than eating them separately. Consuming sucrose and high fructose corn-sweetened beverages increases liver fat and decreases insulin sensitivity. Decreased insulin sensitivity is a risk factor for Type 2 diabetes.<br /><b>Sucrose nutrition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMy6ZyIdHwTwVtgpWa8P3WDhqAyhtpE3xZEEj29677i2H7agaS2alvnD5e_zl8yF_AAPDfk1we1mryxS5CJTDWocj9Mp_z-rtrDFPMu4rbbrVzpE5cf6WI_-jLCwAUC0mbj8kdkHpsWMvDlNpQFohUxw6HHJNMl6WOORozeRaFin_U07HYQ/s250/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="236" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMy6ZyIdHwTwVtgpWa8P3WDhqAyhtpE3xZEEj29677i2H7agaS2alvnD5e_zl8yF_AAPDfk1we1mryxS5CJTDWocj9Mp_z-rtrDFPMu4rbbrVzpE5cf6WI_-jLCwAUC0mbj8kdkHpsWMvDlNpQFohUxw6HHJNMl6WOORozeRaFin_U07HYQ/w414-h439/1.jpg" width="414" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-57801041501971876142023-01-13T17:59:00.003-08:002023-01-13T17:59:00.175-08:00Soybean and nutritional propertiesSoybeans are an important source of food for humans and animals. Owing to their content of many biologically active compounds, they can have a beneficial effect on the bodies of humans and animals. <br /><br />Soybean (<i>Glycine max</i>) is the legume with the highest amino acid score. The content of the sulphur amino acids methionine and cysteine is double when compared to grass pea (<i>Lathyrus sativus</i>), the commercial legume with the lowest content of these essential amino acids. <br /><br />According to the standard for measuring protein quality, Protein Digestibility Corrected Amino Acid Score, soybean protein has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97. <br /><br />Soybeans contain all the essential amino acids (except methionine), which must be supplied in the diet because they cannot be synthesized by the human body. <br /><br />The main advantage of soybean for human health, besides the nutritional value provided by its energy and protein content, is the high level of isoflavones genistein and daidzein present in the seeds. <br /><br />Soybean isoflavones genistein and daidzein are used in medicine at daily doses of 50 mg for the prevention of prostate cancer and breast cancer. This is the equivalent of about 50 g of soybean products or about 30 kg of other legumes. <br /><br />The protein accumulation is promoted by higher average daily temperature and light rainfall, while lower daily temperature and higher rainfall are conducive to fat accumulation. <br /><br />Proteins and lipids, and minerals, are the major nutritionally important components of soybeans. Average nutrient content of soybean:<br />Protein 38g/100g<br />Fat 18g/100g<br />Carbohydrate 6.3g/100g<br />Fibers 22g/100g<br />Calcium 201mg/100g<br />Magnesium 220mg/100g <br /><br />Lipids account for 16–20% of the dry matter of soybeans, and acylglycerols are the main component of soybean oil. Research shows the weather conditions largely modify the nutrient content of soybeans and thereby reduce the impact of agrotechnical factors. <br /><br />The lipids (crude oil) content of soybeans consists of:<br />*Triglycerides representing about 96 % of the soybean lipids<br />*Unsaponifiable lipids (1.6 %) mainly tocopherols (Vit E) and sterols<br />*Free Fatty acids (0.5 %) <br /><br />The composition of fatty acids determines the quality of soybean oil. Soybean oil has a high nutritional value because it is a rich source of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids with one, two, and three double bonds. <br /><br />The total carbohydrate content of soybean is about 30%. Unlike other beans, soya is low in high molecular weight carbohydrates in soya. Soybeans contain 10-13% soluble carbohydrates of which sugars (sucrose, fructose, saccharose, raffinose and stachyose) represent 10-12% and starch 1%. <br /><br />Many bioactive compounds are isolated from soybean and soy food products including isoflavones, peptides, flavonoids, phytic acid, soy lipids, soy phytoalexins, soyasaponins, lectins, hemagglutinin, soy toxins, and vitamins and more. <br /><br />Typical flavonoids are kaempferol, quercetin and rutin (the common glycoside of quercetin), belonging to the class of flavonols. Isoflavones (soy phytoestrogens) is a subgroup of flavonoids. The major isoflavones in soybean are genistein, daidzein, and glycitein, representing about 50, 40, and 10% of total isoflavone profiles, respectively.<br /><b>Soybean and nutritional properties</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-24908394685344001492022-12-19T18:37:00.000-08:002022-12-19T18:37:00.187-08:00Lactose IntoleranceLactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in milk. <br /><br />Normally upon the consumption of lactose, it is hydrolyzed by the intestinal brush-border enzyme, lactase, into absorbable sugars, namely glucose and galactose. Lactase is found in the small intestine and localized to the tips of the villi, a factor of clinical importance when considering the effect of diarrheal illness on the ability to tolerate milk. <br /><br />Deficiency of lactase due to primary or secondary causes results in clinical symptoms. Lactase nonpersistence results in incomplete digestion of an ingested load of lactose; hence lactose is malabsorbed and reaches the colon. If sufficient lactose enters the colon, the subject may experience symptoms of abdominal pain, bloating, excess flatulence, and diarrhea, a condition known as lactose intolerance <br /><br />There are 4 main causes of lactase deficiency: <br />*<i>Primary Lactase Deficiency </i><br />It is the most common cause of lactase deficiency, also known as lactose nonpersistence. There is a gradual decline in lactase enzyme activity with increasing age. Most people will not notice symptoms until they are much older. <br /><br />*<i>Secondary Lactase Deficiency</i> <br />Secondary Lactase Deficiency occurs when injury to intestinal mucosa due to several infectious, inflammatory or other diseases can cause secondary lactase deficiency. These diseases include celiac disease, inflammatory bowel disease, and Crohn’s disease. <br /><br />*<i>Congenital Lactase Deficiency</i> <br />Some people are born with a likelihood of developing primary lactase deficiency because it has been passed to them genetically. <br /><br />*<i>Developmental Lactase Deficiency</i> <br />It is seen in premature infants born at 28 to 37 weeks of gestation. The intestine of the infant is underdeveloped resulting in an inability to hydrolyze lactose. <br /><br />Common symptoms, which range from mild to severe, include nausea, cramps, bloating, gas, and diarrhea. Symptoms begin about 30 minutes to 2 hours after eating or drinking foods containing lactose. <br /><b>Lactose Intolerance</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-51052099632940036922022-12-15T18:01:00.003-08:002022-12-15T18:01:29.480-08:00Glycolysis Glycolysis is a cytoplasmic pathway which breaks down glucose into two three-carbon compounds and generates energy. The process produces two molecules of pyruvate, two molecules of ATP, two molecules of NADH, and two molecules of water. <br /><br />The most common pathway of glycolysis was described by Gustav Embden, Otto Meyerhof, and Jakub Karol Parnas. Glycolysis is therefore known as the Embden–Meyerhof–Parnas (EMP) pathway. <br /><br />Glycolysis takes place in the cytoplasm of a cell and does not require oxygen. Glycolysis is controlled by the properties of three regulatory enzymes: hexokinase, phosphofructokinase 1 and pyruvate kinase. <br /><br />Glycolysis is followed by the Krebs cycle during aerobic respiration. Under aerobic conditions, pyruvate can diffuse into mitochondria, where it enters the citric acid cycle and generates reducing equivalents in the form of NADH and FADH2. <br /><br />In the absence of oxygen, the cells make small amounts of ATP as glycolysis is followed by fermentation. Glycolysis produces 2 ATP per glucose molecule, and thus provides a direct means of producing energy in the absence of oxygen.<br /><b>Glycolysis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1hYx2mKsbLmDTujnmXczF6Afda27LojQV599xbLumv9it-geHMlbtlR-bIie7fcr0amZzdk9pnR6iirStQPLTnygRrWYlEjwpJgfAuyX9lXbnrxdzfrijqk5TM98mEq0O92OuL9Z4x63JwUZn1_a0S2m5Q3a9Qs-bHnXRty4DWcLZvEsAQ/s1024/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="958" height="463" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1hYx2mKsbLmDTujnmXczF6Afda27LojQV599xbLumv9it-geHMlbtlR-bIie7fcr0amZzdk9pnR6iirStQPLTnygRrWYlEjwpJgfAuyX9lXbnrxdzfrijqk5TM98mEq0O92OuL9Z4x63JwUZn1_a0S2m5Q3a9Qs-bHnXRty4DWcLZvEsAQ/w432-h463/1.jpg" width="432" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-5999658671897748302022-11-21T04:28:00.006-08:002022-11-21T04:29:56.043-08:00Krebs cycleThe Krebs cycle is named after its discoverer, Hans Krebs. Krebs cycle is the main source of energy for cells and an important part of aerobic respiration. <br /><br />It is a series of eight-step processes, where the acetyl group of acetyl-CoA is oxidized to form two molecules of CO2 and in the process, one ATP is produced. Reduced high energy compounds, NADH and FADH2 are also produced. <br /><br />Krebs cycle is called citric acid cycle because the citric acid is both the first product and the final reactant of this metabolic pathway. <br /><br />Before the Krebs cycle begins, a glucose molecule must be converted to acetyl-CoA. This process yields 2 acetyl-CoA molecules to be fed into the cycle. <br /><br /><b><i><span style="color: #2b00fe;">Steps in the Krebs Cycle</span></i></b><br />Step 1: The first step is to put energy into the system. It is the condensation of acetyl CoA with 4-carbon compound oxaloacetate to form 6C citrate, coenzyme A is released. The reaction is catalyzed by citrate synthase.<br />Step 2: Aconitase.<br />Step 3: Isocitrate dehydrogenase.<br />Step 4: α-Ketoglutarate dehydrogenase. This step involves a highly-developed complex of 24 enzymes.<br />Step 5: Succinyl-CoA synthetase. This step directly produces ATP because the substrate’s link to Coenzyme A is sufficiently energetic to power the reaction. In mitochondria, the enzyme links to the Succinyl–CoA and uses the energy from releasing the coenzyme, to add a phosphate (P) to GDP to produce GTP.<br />Step 6: Succinate dehydrogenase.<br />Step 7: Fumarase.<br />Step 8: Malate dehydrogenase. Malate is dehydrogenated to form oxaloacetate, which combines with another molecule of acetyl CoA and starts the new cycle. Hydrogens removed, get transferred to NAD+ forming NADH.<br /><b>Krebs cycle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnjU5JOwTEbFC6T162pyJpJhiQOF7RpGamR6NAg9-EaTLS8oFohwyEbEaBmStucelLg3vXf40sjuSv9QIkOYJVln5qUZA6j_Ynwa5GOZq4X6NEP_YPV2Q6vT1E4zXNVYBmUMaQQstC4alcvAaYG1tHa6EKX1g0H9BIjTIXoTx_a2qgSAkzg/s620/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="620" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnjU5JOwTEbFC6T162pyJpJhiQOF7RpGamR6NAg9-EaTLS8oFohwyEbEaBmStucelLg3vXf40sjuSv9QIkOYJVln5qUZA6j_Ynwa5GOZq4X6NEP_YPV2Q6vT1E4zXNVYBmUMaQQstC4alcvAaYG1tHa6EKX1g0H9BIjTIXoTx_a2qgSAkzg/w435-h392/1.jpg" width="435" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-70198150882054258162022-10-29T08:02:00.006-07:002022-10-29T08:02:27.902-07:00Mucopolysaccharides (glycosaminoglycans)Mucopolysaccharides are long chains of sugar molecules that are found throughout the body, often in mucus and in fluid around the joints. Mucopolysaccharides are glycosamino-glycans, i.e., heteropolysaccharides composed of hexosamines and non-nitrogenous sugars linked by glycosidic bonds; some also contain various substituent groups. <br /><br />Glycosaminoglycans are involved in a variety of extracellular and intracellular functions. For example; Heparin is a glycosaminoglycan which contains the highest net negative charge of the disaccharides and acts as a natural anticoagulant substance. <br /><br />While collagen provides strength and support to tendons and ligaments, glycosaminoglycans are the glue that hold them together and allows for the flexibility of movement. Glycosaminoglycans are made by human body intrinsically and have various functions—from immune system support to gut health to lubricating joints. <br /><br />When the body cannot break down mucopolysaccharides or glycosaminoglycans, a condition called mucopolysaccharidoses occurs. Mucopolysaccharidoses refers to a group of inherited disorders of metabolism. <br /><br />Based on the difference of repeating disaccharide units comprising GAGs, they can be categorized into four main groups: heparin/heparan sulfate, chondroitin sulfate/dermatan sulfate, keratan sulfate, and hyaluronan. <br /><br />Foods high in glycosaminoglycans include slimy, mucousy foods and plants—aloe, slippery elm, oysters, oatmeal, okra and various fruits.<br /><b>Mucopolysaccharides (glycosaminoglycans)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzJMJBNsnZQ__dxB9EbDIAIontlFX6mwzEmU8_gLHr7ixL4c3s2MtKf0evxSEtEH7BnjGIYvhdEahaCKQ6oRkRvQWpz7IySxmF8szO9935Ac2tn_SEsmzo452zGfcY2AXIx2D5dhjWKr-zvVLyYMYPgbhMwfUNGis4lYycS1IjW3mueB5ww/s920/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="920" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzJMJBNsnZQ__dxB9EbDIAIontlFX6mwzEmU8_gLHr7ixL4c3s2MtKf0evxSEtEH7BnjGIYvhdEahaCKQ6oRkRvQWpz7IySxmF8szO9935Ac2tn_SEsmzo452zGfcY2AXIx2D5dhjWKr-zvVLyYMYPgbhMwfUNGis4lYycS1IjW3mueB5ww/w447-h383/1.jpg" width="447" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-62036012211484242292022-10-15T06:37:00.000-07:002022-10-15T06:37:00.190-07:00Glycolipids: Part of family glycoconjugatesGlycolipids were discovered and named by Ernst Klenk after their isolation from brain tissue in 1942. <br /><br />Glycolipids are glycosyl derivatives of lipids. They are collectively a part of a larger family of substances known as glycoconjugates. These are molecules in the cell surface that chains of carbohydrates bind to. In addition to glycolipids, other major types of glycoconjugates includes glycoproteins, glycopeptides, peptidoglycans, proteoglycans and lipopolysaccharides. <br /><br />The term glycolipids, in general, encompasses a wide diversity of structurally heterogeneous biological compounds that are produced by microbes, plants, animals and humans. The lipid potion of glycolipids is ceramide, which consist of fatty acids of varying lengths that bind to a long chain of aliphatic amino alcohol called sphingosine. <br /><br />The IUPAC uses the term GLs to broadly designate any compound containing one or more monosaccharide residues bound by glycosidic linkage to a hydrophobic moiety. <br /><br />Glycolipids are classified as follows: <br />* Glycoglycerolipids <br />The term glycoglycerolipid is used to designate glycolipids containing one or more glycerol residues. <br />* Glycosphingolipids <br />The term glycosphingolipid designates lipids containing at least one monosaccharide residue and either a sphingoid or a ceramide. <div><br /></div><div>The glycosphingolipids can be subdivided as follows: <br />1.Neutral glycosphingolipids, <br />2.Acidic glycosphingolipids <br /><br />Most of the glycolipids are distributed in membranous structures in the cell. Two-thirds of the total glycolipids are distributed in intracellular membranes such as golgi apparatus, endosomes, lysosomes, nuclear membrane, endoplasmic reticulum, and mitochondria. <br /><b>Glycolipids: Part of family glycoconjugates</b></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-64484982892263895012022-10-10T06:09:00.000-07:002022-10-10T06:09:00.172-07:00Glycerol: The main component of triglyceridesGlycerol is the main component of triglycerides, found in animal fat, vegetable oil, or crude oil. Glycerol is derived from soap or from biodiesel production. It occurs naturally in wines, beers, bread, and other fermentation products of grains and sugars.<br /><br />Glycerol is the simplest of the alcohols and is known by propane-1,2,3-triol according to IUPAC. It is also commercially known as glycerin, 1,2,3-propanotriol, trihydroxypropane, glyceritol or glycidic alcohol.<br /><br />Glycerol (propane-1,2,3-triol) is a multi-functional organic compound, showing hydrophilic and hydrophobic properties due to a stable chemical structure with three hydroxyl groups. Due to its thermal stability, a high energetic availability for bond breaking and formation of other compounds is required.<br /><br />Physically, glycerol is a water-soluble, clear, almost colorless, odorless, viscous, has a syrupy-sweet taste, hygroscopic liquid with a high boiling point. Chemically, glycerol is a trihydric alcohol, capable of being reacted as an alcohol yet stable under most conditions.<br /><br />Glycerol is a liquid containing three hydrophilic hydroxyl groups that are responsible for it being hygroscopic and its solubility in water.<br /><br />Currently, glycerol is mainly used as an intermediate chemical for the production of a variety of products, such as cosmetics, food, pharmaceuticals, etc.<br /><br />Glycerides are compounds formed by esterification of glycerol and one to three fatty acids. Glycerides can be found in oleaginous products, such as cooking oil, rapeseed oil, waste greases, pork lard, biomass from algae, i.e., in almost any vegetable oil or animal fat.<br /><b>Glycerol: The main component of triglycerides</b><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-49581219280226108402022-09-24T02:53:00.001-07:002022-09-24T02:53:00.191-07:00Sugarcane juice rich with antioxidants Sugarcane (<i>Saccharum officinarum</i> L.) juice is widely consumed by people of the tropics and subtropics. <br /><br />The objective of sugarcane harvest is to produce sugarcane stalks with the highest possible sucrose content, ranging from 10 to 15% of the weight of stalks. Most sucrose is stored in the inner portion of the stalks while majority of valuable sugarcane extracts, including antioxidants, concentrate in the outer component (rind fraction) of the stalks. <br /><br />Sugarcane juice also contains high levels of antioxidants like flavonoids and polyphenolic compounds, which can help reduce oxidative stress and improve human overall health. <br /><br />Pigments in sugarcane juice are mainly phenolic compounds. The main compounds phenolic composition in sugarcane and its products were phenylpropanoids and flavonoids. <br /><br />Study on sugarcane extract has displayed a wide range of biological effects including immunostimulation, anti-thrombosis activity, anti-inflammatory activity, vaccine adjuvant, modulation of acetylcholine release and anti-stress effects. Sugarcane juice has broad biological effects in raising innate immunity to infections. <br /><br />There are thirteen antioxidant compounds have been identified, including several glycosylated phenolic compounds in kokuto (brown sugar of sugar cane in Japan). Some identified compounds exhibited higher antioxidant activity than αtocopherol. <br /><br />Study indicate that the sugarcane juice of different varieties was effective in giving antioxidant protection at various levels, inhibition of radical formation (by reducing iron complexes), radical scavenging at both primary and secondary stages, and in membrane protection (as assayed by lipid peroxidation). The mechanism involved in many human diseases such as hepatotoxicoties, hepatocarcinogenesis, diabetes, malaria, acute myocardial infarcation, skin cancer includes lipid peroxidation as a main source of membrane damage. <br /><b>Sugarcane juice rich with antioxidants <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwaqkwnlxGC_NrQYtBXn3pbbr986q5XVLlS3as2Jzwe35yP2AoZXGxPcXRKjOPHjnKySMsae5wVv1We4JxwXdoxyS4-0zpgseA12jUeVWr2hUb4VJQkoO_pKs5sjWbu3912WpBL18mlIAPvMF66FNUUd8H5fg-BwjNWZ0gc9BIoKsvYFB0A/s699/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="699" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwaqkwnlxGC_NrQYtBXn3pbbr986q5XVLlS3as2Jzwe35yP2AoZXGxPcXRKjOPHjnKySMsae5wVv1We4JxwXdoxyS4-0zpgseA12jUeVWr2hUb4VJQkoO_pKs5sjWbu3912WpBL18mlIAPvMF66FNUUd8H5fg-BwjNWZ0gc9BIoKsvYFB0A/w395-h373/1.jpg" width="395" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-44747480032814298832022-09-17T07:37:00.008-07:002022-10-07T23:30:54.108-07:00Digestive enzymesDigestive enzymes are often used to support healthy digestion and increase nutrient absorption. Naturally occurring digestive enzymes are proteins that human body makes to break down food and aid digestion. Digestion is the process of using the nutrients found in food to give body energy, help it grow and perform vital functions. <br /><br />Digestive enzymes are secreted (released) by the salivary glands and cells lining the stomach, pancreas, and small intestine. Their primary role is to help break down the large, complex molecules that make up proteins, carbohydrates, and fats, so that they are small enough for the body to extract and absorb the necessary nutrients. <br /><br />When the body doesn't make enough enzymes, it can't easily break down foods and absorb nutrients. This is called malabsorption. If human body doesn’t make enough lipase, fat can’t be broken down. Then the body can’t absorb fat-soluble vitamins A, D, E, and K. Likewise, if frequent diarrhea happened because of improper digestion, the patient likely lose electrolytes and water-soluble vitamins. <br /><br />There are many digestive enzymes. The most important digestive enzymes made in the pancreas include:<br />*Amylase<br />*Lipase<br />*Protease <br /><br />Some other common enzymes are made in the small intestine, including:<br />*Lactase<br />*Sucrase <br /><br />Fruits, vegetables, and other foods have natural digestive enzymes. Eating them can improve digestion process.<br /><b>Digestive enzymes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm9816SbU32YX0ooX4e8qCn25IUloD0tjBMVnZi6zZB5gWupHBXXzgzLB7HY2ZuhUyRNU6L6gzYuEFmbH0E3_7I3xS5DFjN_cYvyXGAkmr67Z7LWn4lL7WccqafQLcEJzfncZXfaQyzuQBuJjhaet2B2PsnrUbw4q3_AGK_fbmL03N_Ps6w/s396/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="370" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm9816SbU32YX0ooX4e8qCn25IUloD0tjBMVnZi6zZB5gWupHBXXzgzLB7HY2ZuhUyRNU6L6gzYuEFmbH0E3_7I3xS5DFjN_cYvyXGAkmr67Z7LWn4lL7WccqafQLcEJzfncZXfaQyzuQBuJjhaet2B2PsnrUbw4q3_AGK_fbmL03N_Ps6w/w399-h427/1.jpg" width="399" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34556354.post-35988624593163173882022-08-20T09:03:00.001-07:002022-08-20T09:03:06.223-07:00Roles of cholesterol in immunityCholesterol is a waxy substance found in the bloodstream, and in every cell in human body. Cholesterol helps produce cell membranes, hormones, vitamin D and bile acids which aids in digesting fat. Cholesterol is produced in all mammalian tissues but primarily in the liver in response to low cholesterol levels in the bloodstream. <br /><br />Cholesterol in the body is obtained from the diet or can be de novo synthetized. Cholesterol homeostasis is mainly regulated by the liver, where cholesterol is packed in lipoproteins for transport through a tightly regulated process. <br /><br />Cholesterol in the cells helps the immune system fight off infections. LDL binds and deactivates bacterial toxins. For example, the MRSA (Methicillin-resistant Staphylococcus aureus bacterial) toxin does not destroy red blood cells when LDL is present. <br /><br />HDL protect cells from infections by intracellular bacteria such as mycobacteria. Both mycobacteria and host-derived oxidized phospholipids inhibit innate immune responses; HDL from healthy subjects, which act as scavenger of oxidized phospholipids, can revert this effect. <br /><br />Cholesterol levels also play important roles in immune cells such as monocyte priming, neutrophil activation, hematopoietic stem cell mobilization, and enhanced T cell production. <br /><br />Considering that cholesterol is important in maintaining cell membrane stiffness, its importance to immune cells, one of the cell types relying the most on motility and membrane–membrane interactions with other cells, is easy to see. <br /><br />In addition, changes in cholesterol intracellular metabolic enzymes or transporters in immune cells affect their signaling and phenotype differentiation, which can impact on atherosclerosis development.<br /><b>Roles of cholesterol in immunity<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQkBMU_pbpuLvFc2ll8MrFYPnNLxkhJmnG1fk3JUBFRdl43KCjNC_ZqaN2mAXE6Q20QD-2_aDWvE7Z5-9V_LjrDvZF7p2VisAOEpKAQRRO9YdFeDvv1mBIiiE1EUi6Lziv7DGYd9a9APqsfodUojVB_bS9HPp5KOQaMlLPIW8jsBo3bK82g/s615/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="615" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQkBMU_pbpuLvFc2ll8MrFYPnNLxkhJmnG1fk3JUBFRdl43KCjNC_ZqaN2mAXE6Q20QD-2_aDWvE7Z5-9V_LjrDvZF7p2VisAOEpKAQRRO9YdFeDvv1mBIiiE1EUi6Lziv7DGYd9a9APqsfodUojVB_bS9HPp5KOQaMlLPIW8jsBo3bK82g/w402-h325/1.jpg" width="402" /></a></div></b>Unknownnoreply@blogger.com