栀子黄色素对小鼠血脂代谢的影响

目的 探讨扼子黄色素对高脂膳食小鼠血脂水平的影响.方法 将30只小白鼠随机分为三个组：对照组,高脂模型＋扼子黄色素组、高脂模型＋柠檬黄组（0.2、0.5 mg/g体重）,喂养180 d后,眼球采血测定血清TC、TG、MDA含量.结果 扼子黄色素组血清MDA、TC、TG升高幅度较高脂模型＋柠檬黄组明显减少.结论 扼子黄色素对高脂膳食致血脂升高有阻抑作用.表2,参6.     

水果连皮吃是否更营养

近来,有关果蔬带皮吃的讨论非常激烈。有人说果蔬带皮吃农药太多促使癌症发生,又有人说吃果蔬一定要带皮吃才有营养,弄得人们无所适从。 果蔬的营养非常丰富,是膳食中重要的抗氧化因素,还有果胶等可溶性膳食纤维,有降低血糖、血脂和血胆固醇的作用,     

Health risk assessment of dietary exposure to polycyclic aromatic hydrocarbons in Taiyuan, China

Sixteen polycyclic aromatic hydrocarbons （PAHs） were determined in 24 duplicate-diet samples from people in Taiyuan during summer and winter in 2009. Dietary intake of PAHs for 2862 participants was subsequently estimated by a survey in Taiyuan. Results from these 24 samples were compared with a raw food study in Taiyuan in 2008. Three main sources of dietary PAHs are vegetables, wheat flour and fruits, the sum of which contributes 75.95% of PAHs in dietary food. Compared to the estimated value in raw food, much more B[a]Peq （benzo[a]pyrene equivalents） were detected in food samples collected in the duplicate-diet study in Taiyuan （60.75 ng/day）. The cooking process may introduce more B[a]Peq into food, and the relative contribution of 16 PAHs in the diet would be changed during the cooking procedure.