<p> Mauby Bark is commonly used to make a beverage believed to possess medicinal properties in the Caribbean. However, limited studies have substantiated these compounds. Therefore, the objectives of this research were to determine the polyphenolic content and antioxidant capacity of Mauby bark extracts boiled at 30, 45, and 60 minutes. The Total Flavonoid Content (TFC) ranged from 1.93 &plusmn; 0.17 CE/mL to 3.17 &plusmn; 0.11 mg CE/mL and the Total Phenolic Content (TPC) ranged from 2.10 mg &plusmn; 0.11 GAE/mL to 2.36 mg &plusmn; 0.07 GAE/mL. The 2,2 Diphenyl 1-Picrylhydrazyl (DPPH) scavenging activity ranged from 75 &plusmn; 4.02% to 83 &plusmn; 0.66% and the Ferric Reducing Antioxidant Power (FRAP) values ranged from 6.29 &plusmn; 0.84 to 6.90 &plusmn; 1.54 mM FeSO₄ equivalents/0.2 mL. Although polyphenolic content at 30 minutes was greater than 60 minutes for TFC (<i>p</i> &lt; 0.001) and TPC (<i>p</i> = 0.002), the scavenging activity was greater at 60 minutes than 30 minutes (<i>p</i> = 0.014) while antioxidant power was not affected by time (<i>p</i> = 0.736). In summary, 60 minutes was observed to provide the greatest antioxidant benefits in Mauby bark extracts for consumers.</p><p>

<p> More than 500 million people are affected by obesity worldwide and in 2015 no state in the United States had a prevalence of obesity less than 20%. It is well-documented that obesity is linked with an increased risk of chronic diseases such as: metabolic syndrome, hypertension, insulin resistance, diabetes, arterial hypertension, and dyslipidemia. A weight management intervention that is affordable, convenient, appealing, and effective is needed in order to target this epidemic. In an effort to provide supplemental resources needed by weight management programs, the <i>Telehealth Nutrition Manual for An Online Intensive Behavioral Weight Management Program</i> was created. The purpose of this project was to create a nutrition manual for those seeking weight loss through online program interventions. The manual includes guidance on appropriate caloric intake, monitoring biochemical markers, strategies for behavior change, and a variety of dietary approaches within a flexible meal plan. Recommendations for future nutrition manuals are provided. </p>

The aim of this dissertation research was to develop innovative strategies to enhance biological functionality and improve consistency of phenolic phytochemical profiles in cranberry products and byproducts. Solid-state bioprocessing (SSB) of cranberry pomace with food grade fungi Rhizopus oligosporus and Lentinus edodes was used to mobilize phenolic antioxidants within a consistent phytochemical profile and improve biological functionality. The effect of SSB on antimicrobial activity was tested against three important food-borne pathogens Listeria monocytogenes , Vibrio parahaemolyticus and Escherichia coli O157:H7. Further, the antimicrobial activity of the extracts was also tested against gastric cancer and gastric ulcer-linked Helicobacter pylori. The results indicated that SSB mobilized functionally important phenolic phytochemicals such as ellagic acid and enhanced antioxidant activity. SSB also resulted in enhancing the antimicrobial activity of the extract. The results provided an insight into the mechanism of antimicrobial activity of phenolic phytochemicals. Cranberry synergies with functional biphenyls ellagic acid and rosmarinic acid were designed for enrichment of antioxidant, anti-H. pylori, antimutagen and DNA protection properties. Results indicated that cranberry synergies with biphenyls improved their antioxidant activity. The antimutagenic and DNA protective functions properties of cranberry synergies were found to be significantly higher than pure compounds. Cranberry synergies linked to enhanced antioxidant activity and phytochemical profile also improved the antimicrobial property of the extract against gastric ulcer-linked H. pylori. The anti-H. pylori activity of cranberry was further enhanced by synergistically blending cranberry extract with other fruit and herb extracts. The mechanism of action of these cranberry synergies with biphenyls on modulating the antioxidant enzyme response was investigated in germinating fava bean sprouts and oxidatively stressed porcine muscle tissue. From this investigation phenolic antioxidants from plants appear to mediate their biological functionality by modulating antioxidant systems in eukaryotes by more than one mechanism. These functions were carried out either as free radical scavenging antioxidants and more importantly by inducing antioxidant enzyme responses in the cellular systems. The results also indicated that pure biphenyls functioned more efficiently when they were in a cranberry background. The results provide an important insight into the possible mechanism of action of fruit phytochemicals in biological systems and also showed that they can be improved in synergy with specific biphenyls. (Abstract shortened by UMI.)

This study investigated the effects of zinc fortification (to 100% of the USRDA) and calcium fortificant type (calcium carbonate or calcium phosphate) in various cereal products on zinc, iron and calcium solubility following an in vitro digestion procedure simulating the human process. Due to the dramatic increases in the consumption of high fiber cereal grains and the potential for essential mineral deficiencies, these effects have become increasingly important. In vitro systems included skim, 1 and 2% fat and whole milk because cereal grains are often consumed with such dairy products. In systems containing either highly or moderately fortified whole wheat cereals, zinc solubility significantly increased in response to zinc fortificant level. The superior solubility of calcium carbonate was evident, with associated increases in zinc and iron solubility apparently due to a competitive ion effect. Mineral solubility was significantly enhanced in the presence of milk, with this effect related to % milkfat and the process of homogenization. It was hypothesized that the superior mineral solubilization potential of homogenized whole milk was a function of interfacial protein denaturization during processing. Therefore, experimental dairy processes with the potential to alter native protein morphology (sonication, increased pressure and sequential homogenizations plus added surfactant, and microfluidization) were evaluated. In various cereal systems following the simulated digestion procedure, only a 20 min skim milk sonication treatment significantly enhanced mineral solubility, while surfactant addition inhibited it. Gel exclusion chromatography and photon correlation spectroscopy were used to characterize the effects of the various experimental dairy processes on milk particle hydrodynamic diameter. While surfactant addition prior to whole milk homogenization slightly increased particle diameters, microfluidization decreased them. Isolation and characterization of a milk fraction exhibiting maximal mineral sequesterization potential involved centrifugation, electrophoresis and electron microscopy. Centrifugal separation of zinc fortified whole and skim milk indicated that zinc was associated with a sedimentable fraction. Electrophoretic analysis demonstrated that this fraction was largely composed of sedimented casein and serum albumin. As well, electron microscopic analysis of this fraction confirmed the presence of sedimented casein micelles devoid of lipid globules, an observation supported by quantitative lipid and protein analyses.

After observing enhanced binding of deoxycholic acid to dietary fiber-mineral complexes in vitro, this study focused on the ability of dietary fiber-mineral complexes to bind bile acids in vivo. The binding and removal of bile acids from the enterohepatic cycle may decrease liver cholesterol levels and the risk of colon cancer. Psyllium and locust bean gum were gavaged at 100mg with or without the addition of iron or calcium (100% USRDA/4g fiber). Cholestyramine was used as a positive control, and solka floc W-40 was used as a negative control. 0.2uCi of $\sp{14}$C-deoxycholic or cholic acids were duodenally injected 15 minutes post-gavage. Twenty-four hour fecal collections were assayed for $\sp{14}$C-bile acid activity. Psyllium-iron was found to bind more deoxycholic (8.1% $\pm$ 1.5; p $\le$ 0.36) and cholic (10.1% $\pm$ 1.3; p $\le$ 0.017) acids than psyllium alone (6.5% $\pm$ 0.9 and 5.3% $\pm$ 1.3, respectively). No significant differences were seen between locust bean gum with or without the addition of minerals. Cholestyramine bound more deoxycholic and cholic acids than any of the dietary fibers or dietary fiber-mineral complexes (28.8% $\pm$ 2.0 and 20.7% $\pm$ 2.9, respectively). No significant differences were observed between single (100mg) and double gavages (200mg) for the psyllium or psyllium-iron. It appears that dietary fiber-mineral complexes can withstand in vivo conditions. Dietary fibers supplemented with mineral(s) may offer a suitable alternative to cholesterol lowering drugs, such as cholestyramine. In the future other dietary fiber combinations may be evaluated on both deoxycholic and lithocholic acids.

No description available.

Thesis (MNut)--University of Stellenbosch, 2007. / Bibliography. Also available via the Internet.

Thesis (Ph.D.)--Tufts University, 2005. / Adviser: Katherine L. Tucker. Submitted to the School of Nutrition Science and Policy. Includes bibliographical references. Access restricted to members of the Tufts University community. Also available via the World Wide Web;

Thesis (M. S.)--Industrial Design, Georgia Institute of Technology, 2009. / Committee Chair: Abir Mullick; Committee Member: Claudia R. Winegarden; Committee Member: Kevin Shankwiler

Thesis (M.S.)--Wisconsin. / Includes bibliographical references (leaves 60-62).