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31.01.2008: Polycarbonate bottles release bisphenol A (BPA) to water and other beverages[1]
Bisphenol A is an endocrine disruptor that affect reproduction and brain development in animal studies. The effect on humans is not clear yet. It is being widely used as a monomer for the production of polycarbonate and epoxy resins for food and beverages plastic packaging and the resin linings of food cans.

Belcher and colleagues found in 2008 that exposure to BPA occurs mainly by consumption of contaminated foods and beverages that have contacted epoxy resins or polycarbonate plastics.

According to the authors high temperatures increases the migration of BPA to food and beverages. The authors found no difference between new and used bottles. The temperature was found to influence drastically the release of the chemical. In polycarbonate water bottles, which had not been previously submitted to heat, BPA was found to migrate at rates ranging from 0.20 ng/h to 0.79 ng/h. After a brief exposure to boiling water, rates increased to 8 to 32 nanograms per hour.

The authors concluded that BPA migration from polycarbonate drinking bottles should be included in the total Endocrine Disrupting Chemical-burden “EDC-burden”.

Industrial hot bottling of juices and other beverages, widely used to increase self-life may boost the release of harmful BPA.

[1] Le, Hoa H.; Carlson, Emily M.; Chua, Jason P.; Belcher, Scott M.: Bisphenol A is released from polycarbonate drinking bottles and mimics the neurotoxic actions of estrogen in developing cerebellar neurons. Toxicology Letters. Volume 176, Issue 2, 30 January 2008, Pages 149-156. Pages 149-156. Doi:10.1016/j.toxlet.2007.11.001    ScienceDirect


31.01.2008: The group of OA-toxins and Diarrhoeic Shellfish Poisoning (DSP)
The Panel recommends reduction of EU OA-toxin limit [1]
Okadaic acid (OA) and its analogues, the dinophysis toxins (DTX1, DTX2, and DTX3), together form the group of OA-toxins. These toxins are lipophilic and heat stable, are produced by dinoflagellates and can be found in various species of shellfish, mainly in filter-feeding bivalve molluscs such as oysters, mussels, scallops, and clams.

OA-group toxins cause Diarrhoeic Shellfish Poisoning (DSP), which is characterized by symptoms such as diarrhoea, nausea, vomiting and abdominal pain. These symptoms may occur in humans shortly after consumption of contaminated bivalve molluscs such as mussels, scallops, oysters or clams. Inhibition of serine/threonine phosphoprotein phosphatases is assumed to constitute the mode of action of OA-group toxins.

According to the Panel OA appears to be not mutagenic per se, but induces changes at the chromosome level and is aneugenic in vitro. The Panel noted that these effects may be related to cytotoxicity of OA.

The Panel concluded that a lowest-observed-adverse-effect-level (LOAEL) for human illness is in the region of 50 µg OA equivalents/person, this approximates to 0.8 µg OA equivalents/kg bodyweight (b.w.) for adults. An uncertainty factor of three was applied to extrapolate this LOAEL to a no-observed-adverse-effect-level (NOAEL) which resulted in an ARfD of 0.3 µg OA equivalents/kg b.w.

Based on data provided by five Member States, the Panel identified 400 g of shellfish meat as the high portion size to be used in the acute risk assessment of marine biotoxins.

It was noted that a 400 g portion of shellfish meat containing OA-group toxins at the current EU limit of 160 µg OA equivalents/kg shellfish meat would result in a dietary exposure of 64 µg toxin. For a 60 kg adult this is equivalent to approximately 1 µg/kg b.w. This figure exceeds the ARfD by approximately 3-fold. The Panel concluded that in order for a 60 kg adult to not exceed the ARfD, a 400 g portion of shellfish should not contain more than 18 µg toxin, i.e. 45 µg OA equivalents/kg shellfish meat.

The mouse and the rat bioassay are the officially prescribed reference methods in the EU for the detection of OA-group toxins. The Panel called for a validation of the phosphoprotein-phosphatase assays and liquid chromatograph-mass spectrometry (LC-MS) to replace actual methods.


[1] EFSAMarine biotoxins in shellfish - okadaic acid and analogues - Scientific Opinion of the Panel on Contaminants in the Food chain. Adopted date: 27/11/2007. Question number: EFSA-Q-2006-065A Publication date: 31/01/2008
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178682985887.htm



31.01.2008: German Federal Institute for Risk Assessment (BfR) warn about pink duck breast [1]
High temperatures during preparation prevent Campylobacter infections
Examinations by the German official food control authorities of the federal states detected Campylobacter in around one-third of the poultry meat samples. Duck meat is also frequently involved.

Campylobacter infections in humans are frequently caused by poultry meat, including duck breast. Campylobacter bacteria are heat-sensitive and die when meat is cooked through. As duck breast in traditional recipes is often not cooked through ("pink duck breast"), its consumption can lead to unpleasant gastrointestinal disorders caused by Campylobacter bacteria.

The Campylobacter risk, including Salmonella, Listeria, noroviruses and hepatitis viruses, can be completely ruled out when the internal temperature of the meat during preparation on the stove or in the oven is 74 degrees Celsius or higher for more than 10 minutes.

Basic hygiene rules for handling poultry: Kitchen hygiene and sufficient cooking
Thaw water and packaging should be disposed of appropriately.
All kitchen utensils and surfaces in contact with the meat, should be thoroughly cleaned.
Hands should be washed thoroughly after each stage of preparation.
During preparation internal temperature of 74 degrees Celsius or higher must be attained. The use of a meat thermometer is highly recommendated.

[1] BfR: Risky delicacy: Pink duck breast. High temperatures during preparation prevent Campylobacter infections. 28.01.2008
http://www.bfr.bund.de/cd/10703

31.01.2008: Confirmed human cases of avian influenza A/(H5N1) since 2003 (Data as of 24 January 2008) [1]

                                                    Latest fatal cases
Indonesia: New fatal case confirmed on 23 January 2008 in Tangerang District, Banten Province. the man died on 24 January.

Vietnam: New fatal case confirmed on 24 January 2008 in Tuyen Quang Province. The case is a 34 year old man. He developed symptoms on 10 January 2008, was hospitalized on 16 January and died on 18 January. The case had contact with sick and dead poultry prior to his illness.
Human cases 2003-2008
 Land CasesDeaths
 Azerbaijan       8      5
 Cambodia
       7
      7
 China
    27
    17
 Djibouti
       1
       0
 Egypt
    43
    19
 Indonesia
  120
    98
 Irak
      3
      2
 Laos
      2
      2
 Myanmar
      1
      0
 Nigeria
      1
      1
 Pakistan
      1
      1
 Thailand
    25
    17
 Turkey
    12
      4
 Vietnam
   102
    48
 Total
   353
  221

[1] Europa -Health and Consumer Protection Directorate-General:public health - Influenza: Influenza fact sheet. Confirmed Human Casesof Avian Influenza A/(H5N1)Since 2003. Data as of 24. Januar 2008. Press Release 29.01.2008
http://ec.europa.eu/health/ph_threats/com/Influenza/ai_current2_en.htm

30.01.2008: Coffee, caffeine and diabetes 2 risk
Dam and Hu in 2005 found that higher coffee consumption was consistently associated with a lower prevalence of postprandial hyperglycemia. They concluded that habitual coffee consumption is associated with a substantially lower risk of type 2 diabetes. [1]

Legrand and Scheen in 2007 reviewed studies on the relationship between type 2 diabetes and coffee drinking, the most of them confirmed a protective effect against the disorder. Decaffeinated coffee had a stronger protective effect as compared to regular coffee. The authors stress that the blood glucose reduction could not be attributed exclusively to caffeine and other components, such as chlorogenic acid and/or various anti-oxidants may add to the effect. [2]

Caffeine found to increase diabetes risk [3]
Dr James Lane and his colleagues in 2008 found that too much caffeine can raise blood glucose levels and impede the transport of glucose from the blood into muscle and other cells.

A moderate dose of 500 mg/day caffeine their average daily blood glucose levels rose by 8% and at peaks up to 26%.

The authors are uncertain about the mechanism of action of caffeine but suggest that it might inhibit inhibit glucose uptake in adipocytes and skeletal muscle cells by antagonising adenosine receptors. Another way of action could be that caffeine might act indirectly by pushing up levels of adrenalin.
The authors suggest to quit drinking coffee, or any other caffeinated beverages to reduce blood glucose.

[1] van Dam, R.M.; Hu, F.H.: Coffee consumption and risk of type 2 diabetes: a systematic review. JAMA 2005 Jul 6;294(1):97-104
http://www.ncbi.nlm.nih.gov/pubmed/15998896?dopt=AbstractPlus

[2] Legrand, D.; Scheen A.J.: La consommation régulière de café réduirait le risque de diabète de type 2 Rev Med Liege,62(9),554-559, 2007
http://www.rmlg.ulg.ac.be/index.php?page=resume?num_id=1634&SessionID=
874e2f808d08726e285591bac21d65d9&langue=FR

[3] Lane, James D.; Feinglos, Mark N.; Surwit, Richard S.: Caffeine Increases Ambulatory Glucose and Postprandial Responses in Coffee Drinkers With Type 2 Diabetes. Diabetes Care 31:221-222, 2008. DOI: 10.2337/dc07-1112
http://care.diabetesjournals.org/cgi/content/extract/31/2/221
28.01.2008: The American Cancer Society's Cancer Prevention Study II Nutrition Cohort: Vegetable and fruit consume do not reduce risk of endometrial cancer [1]
According to Marjorie L. McCullough and colleagues lower risk of endometrial cancer was associated with greater vegetable consumption but not fruit consumption, and an inverse association with fruits and vegetables combined have been suggested.

In context of the American Cancer Society's Cancer Prevention Study II Nutrition Cohort the authors found that neither fruit consumption nor vegetable consumption was associated with risk. Only among women who had never used hormone replacement therapy was the risk of endometrial cancer lower or vegetable consumption. The authors concluded that an association between vegetable or fruit consumption and endometrial cancer cannot be supported.

[1] McCullough, Marjorie L.; Bandera, Elisa V.; Patel, Roshni; Patel, Alpa V.; Gansler, Ted; Kushi, Lawrence H.; Thun, Michael J.; Calle, Eugenia E.: A Prospective Study of Fruits, Vegetables, and Risk of Endometrial Cancer. American Journal of Epidemiology 2007 166(8):902-911; doi:10.1093/aje/kwm156
http://aje.oxfordjournals.org/cgi/content/abstract/166/8/902


28.01.2008: The Multiethnic Cohort Study: Flavonols and Pancreatic Cancer Risk [1]
Ute Nöthlings and colleagues assessed the effect of flavonols on pancreatic cancer risk, estimating the intakes of three flavonols quercetin, kaempferol, and myricetin.

Total flavonols was associated with a reduced pancreatic cancer risk, kaempferol was associated with the largest risk reduction. Total flavonols, quercetin, kaempferol, and myricetin were all associated with a significant inverse trend among current smokers but not never or former smokers. The authors concluded that flavonols have a preventive effect on pancreatic cancer, and stressed that
current smokers do profit from that.

[1] Ute Nöthlings, Suzanne P. Murphy, Lynne R. Wilkens, Brian E. Henderson, and Laurence N. Kolonel
Flavonols and Pancreatic Cancer Risk: The Multiethnic Cohort Study
American Journal of Epidemiology Advance Access published on August 9, 2007
Am. J. Epidemiol. 2007 166: 924-931; doi:10.1093/aje/kwm172
http://aje.oxfordjournals.org/cgi/content/abstract/166/8/924



29.01.2008: Diet and the Risk of Barrett's Esophagus [1]
Ai Kubo and colleagues assessed the dietary patterns of patients with Barrett's Esophagus They found that a diet high in fruits, vegetables, and nonfried fish was inversely associated with Barrett's esophagus. A diet high in fast food and meat produced an adverse effect on the risk of the disease.
The authors concluded that there is a strong associations between a diet rich in fruits and vegetables and the risk of Barrett's esophagus.
This backs the WHO recommendations to eat 400 g of fruit and vegetable a day.

[1] Ai Kubo, T. R. Levin, Gladys Block, Gregory J. Rumore, Charles P. Quesenberry, Jr, Patricia Buffler, Douglas A. Corley: Dietary Patterns and the Risk of Barrett's Esophagus. American Journal of Epidemiology. Published online ahead of print, doi:10.1093/aje/kwm381
http://aje.oxfordjournals.org/cgi/content/abstract/kwm381v1


28.01.2008: Furan in heat treated foods[1]
Furan was found by the FDA in a number of foods that undergo heat treatment, such as canned and jarred foods. The presence of furan is listed in the Department of Health and Human Services Report on Carcinogens and is considered possibly carcinogenic to humans by the International Agency for Research on Cancer .

Mechanisms of Formation
The primary source of furans in food is thermal degradation and rearrangement of organic compounds, particularly carbohydrates. A variety of experimental systems, including heating of sugars in the presence of amino acids or protein and thermal degradation of vitamins produced furans in food. Furan producing systems are: Thermal degradation of glucose; thermal degradation of glyceraldehydes, D-Erythrose, pentosans, hexoses, and polysaccharide; and a lactose-casein browning system. The specific mechanism that produce furan are unknown.

Among the model systems studied, ascorbic acid had the highest potential to produce furan, followed by glycolaldehyde/alanine > erythrose > ribose/serine > sucrose/serine > fructose/serine > glucose/cysteine. [2]

Intake of dioxins and furans can take place through breathing contaminated air, drinking contaminated water or eating contaminated food. About 90% of exposure to dioxins and furans is from eating contaminated food.
Dioxins and furans can build up in the fatty tissues of animals. This means that eating beef, pork,
poultry, fish as well as dairy products can be a source of exposure.

EPA Recommendations [3]
The U.S. EPA has set a limit of 0.00003 micrograms of 2,3,7,8-TCDD per liter of drinking water (ug/L). The Food and Drug Administration recommends not eating fish and shell fish with more than 50 parts per trillion (50 ppt) of 2,3,7,8-TCDD.

Foods which may contain furan [4]
During heat treatment furan may be formed in foods rich in carbohydrates such as babyfoods with banana or potatoes, other foods likee fruits, vegetable juices, canned vegetables, coffee cocoa, bread, grilled meat and smoked foods. Furan is present in the smoke of cigarettes in concentration of 8,4 mikrogram in 40 ml breath (Egle et al. 1979)
Furan is the 1,4 -Epoxy-1,3-butadien, it is also called Furfuran, Oxol, Tetrol, Divinylenoxid, Oxacyclopentadien. Furan is not dibenzo-furan which is part of a group of dioxin-like substances called furane.

The CONTAM Panel Report on furan [5]
Taking into account all the presently available data on the mode of action of furan, the Panel concluded that the weight of evidence indicates that furan-induced carcinogenicity is probably attributable to a genotoxic mechanism. However, chronic toxicity with secondary cell proliferation may indirectly amplify the tumour response.

From the presently available data it appears that there is a relative small difference between possible human exposures and the doses in experimental animals that produce carcinogenic effects, probably by a genotoxic mechanism. However, a reliable risk assessment would need further data on both toxicity and exposure.

[1] FDA: Federal Register: May 10, 2004 (Volume 69, Number 90)
Furan in Food, Thermal Treatment; Request for Data and Information
http://www.cfsan.fda.gov/~lrd/fr040510.html

[2] Carolina Perez and Varoujan Yaylayan: Origin and Mechanistic Pathways of Formation of the Parent Furan-A Food Toxicant J. Agric. Food Chem 2004, 52, 6830-6836. Doi:10.1021/jf0490403
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2004/52/i22/abs/jf0490403.html

[3] EPA: Dioxins and Furans
http://www.epa.gov/wastemin/factshts/dioxfura.pdf

[4] Bundesanstalt für Risikobewehrtung: Furan in Lebensmitteln - Nach Acrylamid ein weiteres herstellungsbedingtes Toxin ? Dr. H. Klaffke, 16.03.2005, Berlin
http://www.bfr.bund.de/cm/232/furan_in_lebensmitteln_nach_acrylamid_ein_weiteres_
herstellungsbedingtes_toxin.pdf

[5] EFSA: Report of the CONTAM Panel on provisional findings on furan in foods. 07/12/2004
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620772979.htm

28.01.2008: Effect of phytoestrogens such as lignans on cancer risk
Phytoestrogens may play a role in hormone-related diseases such as cancer, but epidemiological and clinical data are conflicting.

The mammalian lignans enterolactone and enterodiol are produced by the microflora in the colon of humans and animals from precursors in foods such as lignans. They have been suggested to have potential anticancer effects.

Lilian U. Thompson and colleagues in 2005 determined the production of mammalian lignans from precursors in food bars containing unground whole flaxseed and sesame seed. The authors demonstrated that precursors from unground whole flaxseed and sesame seed are converted by the bacterial flora in the colon to mammalian lignans. [1]

Sesame seed is not protective and together with tamoxifen enhances tumor growth [2]
Flaxseed enhances the tumor growth-inhibitory effect of tamoxifen, but sesame seed was found by Sandra M.Sacco and colleagues to have no effect on tumor and tend to negate the tumor-inhibitory effect of tamoxifen, reducing apoptosis. The authors concluded in a 2008 study that sesame seed is not protective and negatively interferes with tamoxifen in inducing regression of established MCF-7 tumor size.

The Waagening lignan study January 2008: Enteroligans do not protect against colorectal cancer. [3]
Peter C.H. Hollaman and colleagues say that high plasma enterodiol or enterolactone concentrations do not reduce risk of colorectal cancer. Enterolignans are biphenolic compounds that possess several biologic activities whereby they may influence carcinogenesis.

Enterodiol and enterolactone are a product of the activity of the microflora of the colon metabolising lignans from plants such as flax seed, whole grain cereals, berries, vegetables and fruits. The authors stressed that plasma enterodiol and colorectal increased the risk of colorectal cancer among current smokers.  The results contradict the study published in 2006.

The Waagening lignan study June 2006: Enteroligans protect agaisnt colorectal cancer.[4]
Peter C.H. Hollaman and colleagues reported in June 2006 a substantial reduction in colorectal adenoma risk among subjects with high plasma concentrations of enterolignans, in particular, enterodiol. The authors write that findings could be important in the prevention of colorectal adenomas.

Dietary flaxseed reduces tumor growth in patients with breast cancer. [5]
Lilian U. Thompson and colleagues found in 2005 that dietary flaxseed, the richest source of mammalian lignan precursors, increased the apoptosis of cancer cells, increased urinary lignan excretion and reduced tumor biological markers in postmenopausal patients with newly diagnosed breast cancer. The authors concluded that dietary flaxseed has the potential to reduce tumor growth in patients with breast cancer.


Flaxseed, soy protein isolates and their action on breast cancer cells [6]
Previous study of Lilian U. Thompson and colleagues had found that flaxseed (FS) reduced while soy protein isolate (SPI) stimulated MCF-7 breast tumor growth in ovariectomized mice. In 2007 the authors foiund that combining SPI and FS resulted in a negation of SPI-induced tumor growth. Uterus weight was significantly increased by the SPI + FS group, while SPI alone induced an intermediate effect. The authors concluded that although the SPI + FS and SPI groups exerted stimulatory effects on uterus weight, other histological parameters need to be measured to determine the overall safety of these breast cancer treatments on the uterus.

Flaxseed and soy protein isolates and their effect on breast cancer [7]
In several epidemiological studies, a phytoestrogen-rich diet containing lignans and isoflavones is associated with reduced breast cancer risk, but experimental findings are controversial.

In 2006 Lilian U. Thompson and colleagues found that in mouse, ligans of flaxseed reduced breast cancer growth, while isoflavones from soy protein enhanced it. The combination of soy protein with flaxseed reduced the tumor growth,

The authors concluded that dietary flaxseed did not stimulate the growth of estrogen responsive MCF-7 cancers in mice, while long-term consumption of soy protein did, and flaxseed reduced the tumor growth stimulating effect of soy protein. Flaxseed is therefore being suggested to attenuate tumor growth.

The combination of flaxseed with soy reduce the growth stimulatory effect on established breast cancer [7]
Concern over the safety of soy and its isoflavones are growing. Soy genistein was found to increase the risk of postmenopausal breast cancer. According to Lilian U. Thompson and colleagues in july 2007 wrote that flaxseed with enterodiol and enterolactone, was found to negate the tumor stimulatory effects of soy protein or genistein alone. The authors , analysing the findings of their study, concluded that soy should be consumed together with lignan-rich foods to avoid an increased risk of postmenopausal breast cancer.


[1] Coulman, Karen D. Liu, Zhen; Hum, Winston Quan Michaelides, John; Thompson, Lilian U.: Whole sesame seed is as rich a source of mammalian lignan precursors as whole flaxseed. Nutr Cancer. 2005;52(2):156-65.
http://www.informaworld.com/smpp/content?content=10.1207/s15327914nc5202_6

[2] Sacco, Sandra M.; Chen, Jianmin; Power, Krista A.; Ward, Wendy E.; Thompson, Lilian U.: Lignan-rich sesame seed negates the tumor-inhibitory effect of tamoxifen but maintains bone health in a postmenopausal athymic mouse model with estrogen-responsive breast tumors. Menopause. 2008 Jan-Feb;15(1):171-9.               Menopause Journal

[3] Kuijsten, Anneleen; Hollman, Peter C. H.; Boshuizen, Hendriek C.; Buijsman, Michel N. C. P.; van 't Veer, Pieter; Kok, Frans J.; Arts, Ilja C. W.; Bueno-de-Mesquita, H. Bas: Plasma Enterolignan Concentrations and Colorectal Cancer Risk in a Nested Case-Control Study. American Journal of Epidemiology. Published on-line ahead of print 12 January 2008, doi:10.1093/aje/kwm349
http://aje.oxfordjournals.org/cgi/content/abstract/kwm349v1

[4] Kuijsten, Anneleen; Arts, Ilja C.W. ; Hollman, Peter C.H.; van't Veer, Pieter; Kampman Ellen Plasma Enterolignans Are Associated with Lower Colorectal Adenoma Risk. Cancer Epidemiol Biomarkers Prev 2006 15: 1132-1136 doi: 10.1158/1055-9965.EPI-05-0991
http://cebp.aacrjournals.org/cgi/content/abstract/15/6/1132

[5] Thompson, Lilian U.; Chen, Jian Min; Li, ; Strasser-Weippl, Kathrin; Goss, Paul E. : Dietary flaxseed alters tumor biological markers in postmenopausal breast cancer. Clin Cancer Res 2005 May 15;11(10):3828-35.
http://clincancerres.aacrjournals.org/cgi/content/abstract/11/10/3828

[6] Power, Krista A.; Ward, Wendy E.; Chen, Jian Min,; Saarinen, Niina M.; Thompson, Lilian U. : Flaxseed and soy protein isolate, alone and in combination, differ in their effect on bone mass, biomechanical strength, and uterus in ovariectomized nude mice with MCF-7 human breast tumor xenografts. J Toxicol Environ Health A. 2007 Nov;70(22):1888-96. DOI: 10.1080/15287390701549179
http://www.informaworld.com/smpp/content~content=a783547576~db=all~order=page

[7] Saarinen, Niina M.; Power Krista; Chen, Jianmin; Thompson, Lilian U.: Flaxseed attenuates the tumor growth stimulating effect of soy protein in ovariectomized athymic mice with MCF-7 human breast cancer xenografts. Int J Cancer 2006 Aug 15;119(4):925-31.
http://www3.interscience.wiley.com/cgi-bin/abstract/112550811/ABSTRACT

[8] Power Krista A.; Thompson, Lilian U. : Can the combination of flaxseed and its lignans with soy and its isoflavones reduce the growth stimulatory effect of soy and its isoflavones on established breast cancer?
Mol Nutr Food Res. 2007 Jul;51(7):845-56. Review. DOI: 10.1002/mnfr.200600218
http://www3.interscience.wiley.com/cgi-bin/abstract/114281170/ABSTRACT?CRETRY=1&SRETRY=0


26.01.2007: The role of omega 3 and curcumin in treatment of reduce Alkzheimer`s  disease
A diet rich in omega 3 fatty acids reduces amyloid burden in an aged Alzheimer mouse. [1]
According to Greg M. Cole and colleagues in 2005 increased intake of the omega-3 (n-3) polyunsaturated fatty acid (PUFA) docosahexaenoic acid (DHA) is associated with reduced risk of Alzheimer's disease (AD). the authors saay that DHA levels are lower in serum and brains of AD patients, which could result from low dietary intake and/or PUFA oxidation.

In a mouse study the authors found that DHA-enriched diets significantly reduced total beta-amiloid by >70% when compared with low-DHA or control chow diets. They concluded that dietary DHA could be protective against beta -amyloid production, accumulation, and potential downstream toxicity.

Omega 3 fatty acids increase the protein SorLA/LR11 which reduces the expression of Alzheimer`s disease [2]

According to Greg M.Cole and colleagues found in a study that omega-3 docosahexaenoic acid (DHA) could increase the production of LR11, a protein key to the clearance of enzymes in the brain that make the beta amyloid plaques that cause Alzheimer´s disease.
LR11 increase beta-amyloid production and may be a significant genetic cause of late-onset Alzheimer's disease. The authors concluded that DHA increases SOR/LR11 levels and may play an important role in preventing late-onset Alzheimer's disease.

Curcumin reducing Alzheimer`s risk [3]
Inflammation in Alzheimer's disease is characterized by increased cytokines and activated microglia. Long-term use of nonsteroidal anti-inflammatory drugs are used the reduce the risk of Alzheimers disease. The authors found curcumin promising to reduce excessive use of nonsteroidal anti-inflammatory drugs which can cause gastrointestinal, liver, and renal toxicity.

Curcumin significantly lowered oxidized proteins and interleukin-1 Beta, a proinflammatory cytokine elevated in the brains of these mice.

The authors concluded that curcumin spice may be promising for the prevention of Alzheimer's disease.

[1] Lim, Giselle P.; Calon, Frédéric; Morihara, Takashi; Yang, Fusheng; Teter, Bruce; Ubeda, Oliver; Salem, Jr, Norman; Frautschy, Sally A.; Greg M. Cole: A Diet Enriched with the Omega-3 Fatty Acid Docosahexaenoic Acid Reduces Amyloid Burden in an Aged Alzheimer Mouse Model The Journal of Neuroscience, March 23, 2005, 25(12):3032-3040; doi:10.1523/JNEUROSCI.4225-04.2005
http://www.jneurosci.org/cgi/content/short/25/12/3032
[2] Qiu-Lan Ma, Bruce Teter, Oliver J. Ubeda, Takashi Morihara, Dilsher Dhoot, Michael D. Nyby, Michael L. Tuck, Sally A. Frautschy, Greg M. Cole: Omega-3 Fatty Acid Docosahexaenoic Acid Increases SorLA/LR11, a Sorting Protein with Reduced Expression in Sporadic Alzheimer's Disease (AD): Relevance to AD Prevention. The Journal of Neuroscience.
26 December 2007, Volume 27, Issue 52, Pages 14299-14307, doi:10.1523/JNEUROSCI.3593-07.2007
http://www.jneurosci.org/cgi/content/abstract/27/52/14299

[3] Lim, Giselle P. ; Chu, Teresa; Yang, Fusheng; Beech, Walter; Frautschy, Sally A.; Cole, Greg M.: The Curry Spice Curcumin Reduces Oxidative Damage and Amyloid Pathology in an Alzheimer Transgenic Mouse. J. Neurosci., Nov 2001; 21: 8370 - 8377
http://www.jneurosci.org/cgi/content/short/21/21/8370

26.01.2007 26.01.2008:Healthy Food Code of Practice[1]
The UK Healthy Food Code of Practice includes a labelling regulation for food manufacturers, restaurants and other food outlets aiming to reduce consumption of saturated fat, sugar and salt.

OFCOM is also called review of restrictions on broadcast advertisement of food adverts aimed at children, which were introduced in stages last year.

Finally, local authorities are to be given planning powers to limit the number of fast food outlets in particular areas, such as in the vicinity of schools and parks.

Beyond promoting healthier food choices, the strategy has four other prongs to it and takes an integrated approach to tackling the obesity problem in the UK by reaching out to society at large.

These are:
Healthy growth and development of children
This includes investing in schools to up physical education activity and cooking lessons; and a marketing campaign aimed at encouraging parents to change their children's diets and increase their activity levels.
Physical activity
Projects include investing in town infrastructure to promote physical activity, and working with the entertainment industry to develop tools for parents to better manage the time children spend doing sedentary activities.
Incentives for better health
The incentives will be aimed at individuals, employers and the National Health Service (NHS), and will include personal financial incentives.
Personalised advice and support
Funding will be increased for the commissioning of more weight management services over the next three years; and the NHS Choices website will be developed.

The Food Law Code of Practice and associated Practice Guidance for England is available:
Code of Practice                            http://www.food.gov.uk/multimedia/pdfs/codeofpracticeeng.pdf
Practice Guide                               http://www.food.gov.uk/multimedia/pdfs/practiceguidanceeng.pdf
Summary of the main changes   http://www.food.gov.uk/multimedia/pdfs/enf_e_06_016..pdf

[1]UK FSA: Code of Practice for England 12.08.2007
http://www.food.gov.uk/enforcement/foodlaw/foodlawcop/copengland

25/01/2008 - The microalgae Chlorella vulgaris could be a rich source of extractable antioxidants [1]
According to Ignacio Rodriguez-Gacia and Jose Luis Guil-Guerrero the antioxidant activity of the microalgal ethanolic extracts of Chlorella vulgaris was higher than that of Porphyridium cruentum, of Phaeodactylum tricornutum , of BHA and BHT.  Other sources of natural antioxidants may include the extracts from Porphyridium cruentum, Phaeodactylum tricornutum.

The authors concluded in this study that Chlorella vulgaris may be an important source of natural antioxidants, as an alternative to higher plants or the production by chemical synthesis.

[1] Rodriguez-Gacia, Ignacio; Guil-Guerrero, Jose Luis: Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chemistry. Published online ahead of print, doi:10.1016/j.foodchem.2007.11.059     ScienceDirect

25.01.2008: X-Ray Inspection Systems [1]
X-Ray inspection detects metal, bone fragments, glass, shell, stone and many types of plastic and rubber contamination in food products such as meat, poultry and fish, and it can pinpoint the location of the contaminating particle.

X-ray inspection system can penetrate aluminium foil and metal cans, to reveal foreign particles as small as 0.5mm diameter and, depending on the specifications of the equipment, ignore metal or other artefacts that form part of the packaging, such as clips.

[1] Ishida Europe: X-Ray Inspection Systems
http://www.ishidaeurope.com/our_products/qualitycontrol_solutions/xray_inspection/

25.01.2008: Negative outcome probiotics in acute pancreatitis [1]
According to a press release of Gut Flora from 23.01.2007 in a study concerning the effects of probiotics in patients with severe acute pancreatitis, more people died in the group that was given probiotics than in the group that was not. Earlier studies had shown that that the treatment reduce the rate of pancreas infection.

In this study twenty-four died in the study group and nine died in the control group. It is not know what has caused the higher death rate, but the investigators advise colleagues not to use probiotic bacteria in the acute phase of this serious disease, at intensive-care patients, or the administration of probiotics through a feeding tube (directly into the intestine).

The bacteria involved in the research were varieties of Lactobacillus, Enterococcus, or Bifidobacterium, from the DutchWinclove Bio Industries

[1]: Gut Flora: Experimental treatment for acute pancreatitis leads to unexpectedly high death rate.
Negative outcome probiotics in acute pancreatitis Press release- 23/01/2008
http://www.gutflora.org/hs-news.php?id=159

25.01.2008: Probiotic bacteria can ameliorate stress induced gastrointestinal disorders [1]
According to Laurent Diop and colleagues, the stress induces various disorders with gastrointestinal, physical, and psychological symptoms, in this case probiotics can help regulate or modulate gastrointestinal functions.

The authors found that the consumption of probiotics significantly reduced stress-induced gastrointestinal symptoms such as abdominal pain and nausea/vomiting.

For this study a proprietary blend of Lactobacillus acidophilus Rosell-52 and Bifidobacterium longum Rosell-175 was used.

The researchers concluded that this blend of probiotic strains can provide a beneficial effect on the gastrointestinal symptoms experienced by individuals affected by chronic stress.

[1] Diop, Laurent; Guillou, Sonia; Durand, Henri: Probiotic food supplement reduces stress-induced gastrointestinal symptoms in volunteers: a double-blind, placebo-controlled, randomized trial. Nutrition Research (Elsevier). Volume 28, Issue 1, January 2008, Pages 1-5. Doi:101016/j.nutres.2007.10.001
ScienceDirect


25.01.2008: BASF increases GM expansion in Asia [1]
According to BASF the corporation signed cooperation and licensing agreement in biotechnology with Korea and China on GM crops such as corn, soybeans and rice. It will use a family of genes, such as license rights from CropDesign, which increase crop yield and can be transferred into a range of other crops.

Asia Pacific due to its emerging economy avoids everything which curbs quick development regardless to environment, ecology and food safety. One of these rapid development experiments had been the Green Revolution in India which is now driving local peasants to suicide. It is well-known that food politics in China is very far from excellent and China food is being warned from, so the GM traits of BASF suits well in this market.

[1] FoodNavigator: BASF expands GM activities in competitive Asia Pacific. 24.01.2008
http://www.foodnavigator.com/news/ng.asp?n=82758&m=1fne124&c=cupvwwgxvukvwlm


25.01.2008: UK Environment Agency report says biofuel rises food prices and threatens food security [1]

The UK government 2008 report on biofuels says that this form of renewable energy is an expensive and ineffective way to cut greenhouse gas emissions, and is likely to cause increasing food prices and insecurity in Europe. This assertion is backed by the United Nations FAO which states that biofuel production rises food prices and threatens food security in developing countries.

The report say that the arable land in the EU is not sufficient to meet the target set by the EU Biofuels Directive. Imports will therefore be needed, increase environmental pressures in developingt countries, such as happening with palm oil is already happening in Malaysia and Indonesia.
The production of biofuels affects water use, water quality, waste management, and soil fertility, overuse of chemicals, preparing new land release CO2 and increase the risk of nitrate leaching.

[1] UK Environment Agency: Biofuels for Transport: Position Statement
http://www.environment-agency.gov.uk/aboutus/512398/289428/1881465/


25.01.2008: Coffee may reduce risk of ovarian cancer [1]
Tworoger, Shelley S. and colleagues examined the associations between Smoking, caffeine, and alcohol intake and ovarian cancer risk.
The authors found that neither current nor past smoking was associated with ovarian cancer risk overall; however, both were associated with mucinous tumors. Caffeine from three or more cups of coffee may reduce ovarian cancer risk. more pronounced in women who had never used hormones. No association between alcohol and ovarian cancer risk was found.

[1] Tworoger, Shelley S.; Gertig, Dorota M.; Gates, Margaret A.; Hecht, Jonathan L.; Hankinson, Susan E.: Caffeine, Alcohol, Smoking, and the Risk of Incident Epithelial Ovarian Cancer. Cancer. Published online ahead of print, 22 January 2008, doi: 10.1002/cncr.23275
http://www3.interscience.wiley.com/cgi-bin/abstract/117888868/ABSTRACT?CRETRY=1&SRETRY=0


25.01.2008: Green tea extract may protect from nonalcoholic fatty liver disease [1]
According to Richard S. Bruno and colleagues green tea extract inhibits intestinal lipid absorption and may regulate hepatic lipid accumulation and protects against hepatic lipid accumulation during the development of nonacoholic fatty liver disease in an obese mouse model by limiting hepatic lipid accumulation and injury without affecting hepatic antioxidant status and adiponectin-mediated lipid metabolism.

The polyphenols such as epigallocatechin gallate, epigallocatechin, epicatechin gallate, and epicatechin account for the health benefits of green tea. They are reduced tenfold in black tea by oxidation during the fermentation process.
The authors conclude that green tea extract may be used as a potential dietary strategy for preventing nonalcoholic fatty liver disease, and it may be helpful as a dietary therapy under conditions of preexisting hepatic steatosis. They suggest also to evaluate the extent to which green tea extract can prevent the transition toward more debilitating forms of nonalcoholic fatty liver disease.

[1] Bruno, Richard S.; Dugan, Christine E.; Smyth, Joan A.; DiNatale, Dana A.; Koo, Sung I.: Green tea extract protects leptin-deficient, spontaneously obese mice from hepatic steatosis and injury. Journal of Nutrition. February 2008, Volume 138, Pages 323-331
http://jn.nutrition.org/cgi/content/full/138/2/323

24.01.2008: EFSA says cases of infections with Listeria monocitogenes are rising [1]
According to the EFSA 2008 updated opinion on Listeria monocytogenes risk the Pannel stresses that the number of infections are rising and gives advices to reduce the risk.
In its advice to industry, the Panel identified the following as key areas for attention: food packaging and preparation practices in the food chain (such as the slicing of RTE meat products), storage temperatures, general industrial good hygiene practices and the education and training of food handlers. The lack of an effective HACCP system may pose another risc.

Microbiological criteria [2]
Growth of L. monocytogenes is a function of the type of food, the storage time and the storage temperature.

Europe
Microbiological criteria have been implemented in Europe according to the categories of ready-to-eat foods. Microbiological criteria will assist in controlling the levels of L. monocytogenes e.g. absence in 25 g or 100 cfu/g at the point of consumption.

Codex alimentarius
The Codex alimentarius document on microbiological criteria for L. monocytogenes in ready-to-eat foods suggests a zero tolerance throughout the shelf life of the product for ready-to-eat foods in which growth of this microorganism can occur. Applying this criterion close to the end of shelf life could classify products as unsatisfactory, although they are of low risk. An additional option proposed in this Codex document is therefore to tolerate 100 cfu/g throughout the shelf life provided that the manufacturer is able to demonstrate that the product will not exceed this limit throughout the shelf life. For ready-to-eat foods that support growth of L. monocytogenes, it is impossible to predict with high degree of certainty that the level will or will not exceed 100 cfu/g during the shelf life of these products. Thus, applying this option may result in accepting a probability that foods with more than 100 cfu/g will be consumed. The impact on public health would depend whether the levels markedly above 100 cfu/g are reached.
The Pannel recommends to investigate listeriosis cases more thoroughly and generate and analyse data on the consumption in the EU of ready-to-eat foods in which Listeria can be found.

EFSA recommendations
The Panel also advised that consumers should continue to observe recommended storage temperatures and keep food appropriately chilled at all times, and take note of the shelf-life of food in their refrigerators. Good food hygiene and preparation principles also play an important role in the prevention of Listeria and other food-borne infections.

New predictive microbiology tools for Listeria monocitogenes
The Pathogen Modeling Program (PMP) [3]
It is the most widely used predictive microbiology application software, and includes more than 35 models for 11 bacterial pathogens including L. monocytogenes. Download is free.
The ComBase [4]
It is a combined database of microbial responses to food environments. It is linked to the ComBase modelling toolbox, which includes :
  • ComBase Predictor, a set of 23 growth models and 6 thermal death models for food pathogenic and spoilage microorganisms including L. monocytogenes,
  • Perfringens Predictor, an application for predicting the growth of Clostridium perfringens during the cooling of meats.
  • DMFit, a fitting tool, for growth and inactivation curves. The access is free.
The Food Spoilage Predictor (FSP) and the Seafood Spoilage and Safety Predictor (SSSP) [5]
Include models for different seafood spoilage bacteria, and a model to predict the simultaneous growth of L. monocytogenes and spoilage microorganisms in sliced and vacuum packed cold-smoked salmon.
Sym'previus [6]
Information from Sym'previus is available on a commercial basis.

The U.S. Food Protection Plan [7]
The FDA developed a new Food Protection Plan in late 2007 to address the changes in food sources, production, and consumption that we face in today's world. This plan is intended to cope with new infections like listeriosis. The Plan is based on three strings:
  • Prevention of foodborne contamination: It aims to promote increased corporate responsibility to prevent illness. It also seeks to identify and assess vulnerabilities and expand understanding and use of mitigation measures.
  • Intervention at critical stages in the food supply chain: This includes focus inspections and risk-based sampling, risk-based surveillance, and better detection of signals that indicate contamination has occurred.
  • More rapid respond to problems: This is aimed to reduce the impact, and improve its communication on risks to the public, industry, and other stakeholders.



[1] EFSA: Request for updating the former SCVPH opinion on Listeria monocytogenes risk related to ready-to-eat foods and scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness. Scientific Opinion of the Panel on Biological Hazards (Question No EFSA-Q-2007-064) Adopted on 6 December 2007
http://www.efsa.europa.eu/EFSA/Scientific_Opinion/biohaz_op_ej599_listeria_en.pdf

[2] EFSA: Request for updating the former SCVPH opinion on Listeria monocytogenes risk related to ready-to-eat foods and scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness - Scientific Opinion of the Panel on Biological Hazards .
http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178680093176.htm

[3] USDA: The Pathogen Modeling Program (PMP)
http://www.ars.usda.gov/Services/docs.htm?docid=6786

[4] The ComBase
http://www.combase.cc/

[5] Danish Institute for Fisheries Researche: Seafood Spoilage and Safety Predictor (SSSP) software v. 2.0 .
http://www.dfu.min.dk/micro/sssp/Home/Home.aspx

[6] Sym'previus
http://www.symprevius.net/

[7] FDA: Food Protection Plan
http://www.fda.gov/oc/initiatives/advance/food/plan.html



24.01.2008: New microencapsulation to improve probiotic foods [1]
Annan, Borza and Truelstrup Hansen encapsulated probiotic bacteria Bifidobacterium adolescentis 15703T in alginate-coated gelatin microspheres to enhance their survival in adverse conditions of the gastro-intestinal tract. The Gelatin microspheres were cross-linked with the non-cytotoxic genipin and coated with alginate cross-linked by Ca2+ from external or internal sources. An improved survival of up to 16 per cent was achieved.

The authors concluded that this novel microencapsulation method protects probiotic bifidobacteria during exposure to adverse environmental conditions. This technology may improve existing probiotic foods.

[1] Annan, N.T.; Borza, A.D.; Truelstrup Hansen, L.: Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Research International (Elsevier). Published on-line ahead of print, doi:10.1016/j.foodres.2007.11.001               SienceDirect



23.01.2008: Natural antioxidants from garlic and onions
Pomegranate peel extract is a promising antioxidant for sunflower oil [1]
Pomegranate peels, an agricultural waste, was assessed by Iqbal Shahid and colleagues as an antioxidant source. Methanolic extract was found to be highest in yield. The authors found that 800-850 ppm of pomegranate peels extract to be as efficiency as the synthetic antioxidants BHT at its legal limit. In this study weight gain, antioxidant activity index, peroxide value, and thiobarbituric acid reactive substances were analysed as parameters of the stability of sunflower oil under test.

Important antioxidants of pomegranate are ellagitannin compounds like punicalagins and punicalins which are behind the reported health benefits such as heart health, prostate cancer risk reduction and improving  joint  cartilage.

The authors concluded that extracts from pomegranate peels to be a potent antioxidant for the stabilization of sunflower oil.

Garlic extract stabilizes sunflower oil [2]
Efficacy of methanolic garlic extract in stabilizing sunflower oil were studied by Iqbal and Bhanger. The authors evaluated the effectiveness of garlic in stabilising sunflower oil taking as parameters weight gain, antioxidant activity index, free fatty acid content, peroxide value, conjugated dienes, conjugated trienes and thiobarbituric acid-reactive substances.

They concluded that garlic is a potent antioxidant for stabilization of sunflower oil.

Comparison of antioxidant activities extracts of garlic and onions [3]
The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were studied by Anna Maria Nuutila and colleagues using two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical.

According to the authors the radical scavenging method had more benefits compared to the lipid peroxidation method, being easier, cheaper, more specific and reproducible, and also correlated positively with the total phenolics of the extracts.

The researchers concluded that onions had clearly higher radical scavenging activities than garlic, red onion being more active than yellow onion, and the skin extracts of onion possessed the highest activities.

Antioxidant effect of garlic in chicken sauce [4]
Sallam and colleagues studied the antioxidant and antimicrobial effects of equivalent concentrations of fresh garlic, garlic powder and garlic oil were investigated against lipid oxidation and microbial growth in raw chicken sausage during storage at 3°C. Fresh garlic and garlic powder were found to have high antioxidant activity and significantly reduce aerobic plate count extending the shelf-life of the product to 21 days

The authors concluded that. fresh garlic and garlic powder, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving meat products.

[1] Iqbal, Shahid; Haleem, Saba; Akhtar, Mubeena; Zia-ul-Haq, Muhammad; Akbar, Jamshed: Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International (Elsevier). Published on-line ahead of print, doi:10.1016/j.foodres.2007.11.005
ScienceDirect

[2] Iqbal, Shahid; Bhanger, M.I.: Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, Volume 100, Issue 1, 2007, Pages 246-254           ScienceDirect

[3]  Nuutila, Anna Maria;  Puupponen-Pimiä, Riitta;  Aarni, Marjukkaand;  Oksman-Caldentey, Kirsi-Marja: Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity.  Food Chemistry, Volume 81, Issue 4, June 2003, Pages 485-493             ScienceDirect

[4] Sallam, Kh. I.; Ishioroshi, M.; SamejimaK: Antioxidant and antimicrobial effects of garlic in chicken sausage Lebensmittel-Wissenschaft und-Technologie,Volume 37, Issue 8, December 2004, Pages 849-855    ScienceDirect



22.01.2007: Soy protein may reduce cholesterol levels, and promote weight loss[1]
Cope, Erdman and Allison reviewed studies related to weight reduction induced by soy protein, They concluded that the weight loss was equivalent when using soy protein, dairy milk meal replacements, beef or pork at equal calorie levels. Suggestion were found that soy protein may decrease short-term appetite and calorie intake. There were limited data of some evidence of soy isoflavones to improve the blood glucose and insuline levels, stopping fat tissue built up and enhancing fat breakdown. The cholesterol-lowering benefits of soy, and reduction of bone loss in women was also supported by the review.

The authors concluded that soy foods are as good as other protein sources for promoting weight loss and there is a suggestive body of evidence that soyfoods may confer additional benefits, but results must be carefully interpreted and additional evidence is needed before making firm conclusions concerning soyfoods and weight loss.

Black soy bean useful in weight reduction and improvement of LDL/HDL ratio in serum [2]
Shin Joung Rho and colleagues 2007 found that a diet of black soy bean peptide (Rhynchosia volubilis Lour.) given to mice reduced total cholesterol concentration and low-density lipoprotein/high-density lipoprotein ratio in serum, lowered the level of hepatic triglycerides, and excretion of faeces was higher compared with a casein diet.

The authors concluded that black soy peptide can be a potent nutraceutical component for anti-obesity and hypolipidaemic benefits.

[1] Cope, M.B.; Erdman Jr, J.W. ; Allison, D.B.: The potential role of soyfoods in weight and adiposity reduction: an evidence-based review. Obesity Reviews doi: 10.1111/j.1467-789X.2007.00390.x
http://www.blackwell-synergy.com/doi/abs/10.1111/j.1467-789X.2007.00390.x

[2] Rho, Shin Joung; Park, Soojin; Ahn, Chang-Won; Shin, Jae-Kil; Lee, Hyeon Gyu: Dietetic and hypocholesterolaemic action of black soy peptide in dietary obese rats. Journal of the Science of Food and Agriculture. Published Online: 26 Feb 2007. Doi:10.1002/jsfa.2808
http://www3.interscience.wiley.com/cgi-bin/abstract/114129504/ABSTRACT



22.01.2007: Grape seed extract inhibition of lipid oxidation during meat storage [1] [2]
Brannan and Mah studied the antioxidant effect of grape seed extract in meat during storage. They found that grape seed extract inhibits lipid oxidation, helps to mitigate the pro-oxidative effects of NaCl, and may alter the effect of NaCl on protein solubility in salted chicken patties,
The authors concluded that grape seed extract at concentrations as low as 0.1% is a very effective inhibitor of primary and secondary oxidation products in various muscle systems and has potential as a natural antioxidant in raw and cooked meat systems.

[1] Brannan, Robert G.; Mah, Eunice: Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system. Meat Science. Volume 77, Issue 4. December 2007, Pages 540-546. Doi: 10.1016/j.meatsci.2007.05.001 sciencedirect

[2] Brannan, R.G.: Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels. Journal of Food Science . Volume 73, Issue 1, Pages C36-C40, doi:10.1111/j.1750-3841.2007.00588.x
http://www.blackwell-syn