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An evaluation of germinating beans as a source of vitamin C in refugee foods

Article Abstract:

The effects of cooking and germination on the vitamin C content of beans and pulses rationed to refugee communities with vitamin C deficiency were evaluated. The vitamin C content of different legumes was examined after germination in light and dark using high-pressure liquid chromatography. Results showed that there was a considerable increase in vitamin C concentrations among several species of pulses following germination in both light and dark after cooking. This increase in vitamin C quantities differed significantly between species.

Author: Duthie, G.G., Mills, C.F., Riddoch, C.H.
Publisher: Macmillan Publishing Ltd.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1998
Evaluation, Food and nutrition, Germination, Nutritional aspects, Refugees, Vitamin C, Legumes, Beans, Vitamin C in human nutrition

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Dietary intakes of polyunsaturated fatty acids and indices of oxidative stress in human volunteers

Article Abstract:

Boosting dietary levels of polyunsatured fatty acids (PUFAs) may bring about positive changes in cholesterol profiles, according to research designed to establish the impact of changing dietary PUFA intake on indices of oxidative stress. Urinary thiobarbituric acid reactive substances, an index of oxidative stress, showed a substantial fall in both groups on a 5% PUFA diet, indicating a decline in oxidative stress. However, increasing dietary levels of PUFAs could have a negative impact on some indices of lipid peroxidation.

Author: Duthie, G.G., Franklin, M.F., Jenkinson, A., Wahle, K.
Publisher: Macmillan Publishing Ltd.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1999
Unsaturated fatty acids

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Effects of blueberry and cranberry juice consumption o the plasma antioxidant capacity of health female volunteers

Article Abstract:

Cranberry juice consumption by healthy female subjects led to an increase in plasma antioxidant capacity, which may be due to an increase in vitamin C rather than phenolics. A lack of effect of the phenolic-rich, but vitamin C-low blueberry juice was noted.

Author: Pedersen, C.B., Kyle, J., Jenkinson, A. McE, Gardner, P.T., McPhail, D.B., Duthie, G.G.
Publisher: Macmillan Publishing Ltd.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 2000
Research, Phenols, Phenols (Class of compounds), Blueberries, Cranberries

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Subjects list: Health aspects
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