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USDA Database for the Proanthocyanidin Content of Selected Foods - 2004
"USDA Database for the Proanthocyanidin Content
of Selected Foods - 2004
Multicolored dividing line
This database was created through a collaborative effort between the Nutrient Data Laboratory and Food Composition Laboratory, USDA-ARS; The Arkansas Children's Nutrition Center, USDA-ARS; Mars, Inc.; and Ocean Spray Cranberries, Inc.
The database contains values for 205 food items for the following proanthocyanidins:
* Monomers
* Dimers
* Trimers
* 4-6 mers (tetramers, pentamers and hexamers)
* 7-10 mers (heptamers, octamers, nonamers and decamers)
* Polymers (DP>10)"
Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb - ScienceDirect - Journal of Food Composition and Analysis
Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb.
Roger Purchas, Maggie Zoua, Philip Pearcea and Felicity Jackson-
Journal of Food Composition and Analysis
Volume 20, Issue 2, March 2007, Pages 90-98
For lamb, the highest levels of vitamin D3 were in the shoulder chop both before and after cooking, while levels were lowest in the rack muscle. Similar cut differences were shown for 25OHD3 concentrations. For beef there were no significant differences between the cuts for vitamin D3, but concentrations of 25OHD3 were lower in the striploin before and after cooking, Vitamin D3 levels tended to be higher in beef cuts than in lamb cuts, but the opposite held for 25OHD3. Concentrations of vitamin D3 were similar to those in other reports, but the 25OHD3 levels were at the high end of reported ranges. With 25OHD3 being more potent than vitamin D3, it is concluded that meat can make a useful contribution of this vitamin to the human diet.
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts - ScienceDirect - Journal of Food Composition and Analysis :
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts.
Ina Clausen, Jette Jakobsen, Torben Leth and Lars Ovesen.
Journal of Food Composition and Analysis
Volume 16, Issue 5, October 2003, Pages 575-585
doi:10.1016/S0889-1575(03)00064-4
Meat 25OHD3 contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD.
Vitamin K content of foods and dietary vitamin K intake in Japanese young women. J Nutr Sci Vitaminol (Tokyo). 2007 Dec; (full text PDF)
Vitamin K content of foods and dietary vitamin K intake in Japanese young women.
Kamao M, Suhara Y, Tsugawa N, Uwano M, Yamaguchi N, Uenishi K, Ishida H, Sasaki S, Okano T.
J Nutr Sci Vitaminol (Tokyo). 2007 Dec;53(6):464-70.
PMID: 18202532
Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan
Nutritional Contribution of Eggs to American Diets -- Song and Kerver 19 (Supplement 5): -- Journal of the American College of Nutrition
Nutritional contribution of eggs to American diets.
Song WO, Kerver JM.
J Am Coll Nutr. 2000 Oct;19(5 Suppl):556S-562S.
PMID: 11023007
Conclusions: In this cross-sectional and population-based study, egg consumption made important nutritional contributions to the American diet and was not associated with high serum cholesterol concentrations.
Introduction: Nutritional and Functional Roles of Eggs in the Diet -- Applegate 19 (Supplement 5): -- Journal of the American College of Nutrition
Introduction: nutritional and functional roles of eggs in the diet.
Applegate E.
J Am Coll Nutr. 2000 Oct;19(5 Suppl):495S-498S. Review.
PMID: 11022998
For years, eggs have been held up as a powerhouse of nutrition. This reputation has been due to eggs’ exceptional nutrition profile as a nutrient-dense food containing high quality protein and a substantial amount of many essential vitamins and minerals. Unfortunately their position on the nutrition pedestal fell with the discovery that they are also a source of dietary cholesterol. The most recent scientific research not only returns eggs to their golden past, but elevates their position as a functional food and ultimately provides more reasons than ever to consume eggs.
In February 2000, scientists convened at a conference in Amelia Island, Florida, to discuss the latest research about the role of eggs in disease prevention and the promotion of health. This supplement of the Journal of the American College of Nutrition (JACN) presents compelling scientific evidence about eggs’ functional food attributes, reaffirms that eggs have a minimal effect on blood cholesterol levels and presents new research on the contribution of eggs to the American diet. For health professionals, this issue provides a new scientifically based viewpoint on eggs and their role in health and nutrition, a viewpoint that should be imparted to all consumers in an effort to ensure optimal health and well-being.
Calories in 1 oz of Pork Brain and Nutrition Facts
"Nutrition summary:
There are 36 calories in 1 ounce of Pork Brain.
Calorie breakdown: 65% fat, 0% carbs, 35% protein.
Calculated Weight Watchers® points: 1 point.
Estimated Net Carbs (non-fiber carbs): 0g."
Nutrition Facts and Analysis for Pork, fresh, variety meats and by-products, brain, cooked, braised
Pork brain's nutritional content
Calories in Pork, Fresh, Brain
Nutrients in pork brain
Vitamin D content in Alaskan Arctic zooplankton, fishes, and marine mammals - Wiley InterScience :: JOURNALS :: Zoo Biology
Vitamin D content in Alaskan Arctic zooplankton, fishes, and marine mammals.
David E. Kenny 1, Todd M. O'Hara, Tai C. Chen, Zhiren Lu, Xiao Tian, Michael F. Holick.
Zoo Biology
Volume 23 Issue 1, Pages 33 - 43
Published Online: 13 Feb 2004
Doi: 10.1002/zoo.10104
Fruit and vegetables: the unexpected natural answer to the question of osteoporosis prevention? -- Lanham-New 83 (6): 1254 -- American Journal of Clinical Nutrition
Fruit and vegetables: the unexpected natural answer to the question of osteoporosis prevention?
Lanham-New SA.
Am J Clin Nutr. 2006 Jun;83(6):1254-5.
PMID: 16762933
Positive effects of vegetable and fruit consumption and calcium intake on bone mineral accrual in boys during growth from childhood to adolescence: the University of Saskatchewan Pediatric Bone Mineral Accrual Study -- Vatanparast et al. 82 (3): 700 -- Am
Positive effects of vegetable and fruit consumption and calcium intake on bone mineral accrual in boys during growth from childhood to adolescence: the University of Saskatchewan Pediatric Bone Mineral Accrual Study.
Vatanparast H, Baxter-Jones A, Faulkner RA, Bailey DA, Whiting SJ.
Am J Clin Nutr. 2005 Sep;82(3):700-6.
PMID: 16155286
Vitamin D and skin physiology: a D-lightful story - JBMR Online - Journal of Bone and Mineral Research - 22(s2):V28 - Full Text
Vitamin D and skin physiology: a D-lightful story.
Holick MF, Chen TC, Lu Z, Sauter E.
J Bone Miner Res. 2007 Dec;22 Suppl 2:V28-33.
PMID: 18290718
doi: 10.1359/jbmr.07s211
Very few foods naturally contain vitamin D, and those that do have a very variable vitamin D content. Recently it was observed that wild caught salmon had between 75% and 90% more vitamin D(3) compared with farmed salmon. The associations regarding increased risk of common deadly cancers, autoimmune diseases, infectious diseases, and cardiovascular disease with living at higher latitudes and being prone to vitamin D deficiency should alert all health care professionals about the importance of vitamin D for overall health and well being.
Humans have depended on sunlight for their vitamin D requirement. The impact of season, time of day, and latitude on vitamin D synthesis is well documented.(2,3) We now report that altitude also has a dramatic influence on vitamin D3 production and that living at altitudes above 3500 m permits previtamin D3 production at a time when very little is produced at latitudes below 3400 m. It was surprising that, at 27° N in Agra (169 M), little previtamin D3 production was observed. However, there was significant air pollution that caused a haze over the city. It is likely the ozone and other UVB-absorbing pollutants in the air prevented the solar UVB photons from reaching the earth’s surface to produce previtamin D3.
An Evaluation of the Vitamin D3 Content in Fish: Is the Vitamin D Content Adequate to Satisfy the Dietary Requirement for Vitamin D?
An evaluation of the vitamin D3 content in fish: Is the vitamin D content adequate to satisfy the dietary requirement for vitamin D?
Lu Z, Chen TC, Zhang A, Persons KS, Kohn N, Berkowitz R, Martinello S, Holick MF.
J Steroid Biochem Mol Biol. 2007 Mar;103(3-5):642-4. Epub 2007 Jan 30.
PMID: 17267210
doi: 10.1016/j.jsbmb.2006.12.010
Surprisingly, farmed salmon had approximately 25% of the vitamin D content as wild salmon had. The vitamin D content in fish varied widely even within species. These data suggest that the tables that list the vitamin D content are out-of-date and need to be re-evaluated.
Little is known about the effect of cooking on the vitamin D content in fish. When farm salmon was baked, almost all of the vitamin D content, i.e. 240 IU of vitamin D3 was recovered from 3.5 oz. of salmon. The initial concentration in the uncooked salmon was 245 IU of vitamin D3. However, when the salmon was fried in vegetable oil, approximately 50% (123 IU of vitamin D3 was recovered.)
We also evaluated the vitamin D content in mackerel which is traditionally considered to be an excellent source of vitamin D3 because of its oily content. However, in the one sample that we tested, we only observed 24 IU of vitamin D3 in 3.5 oz.
Factors that Influence the Cutaneous Synthesis and Dietary Sources of Vitamin D
Factors that influence the cutaneous synthesis and dietary sources of vitamin D.
Chen TC, Chimeh F, Lu Z, Mathieu J, Person KS, Zhang A, Kohn N, Martinello S, Berkowitz R, Holick MF.
Arch Biochem Biophys. 2007 Apr 15;460(2):213-7. Epub 2007 Jan 8.
PMID: 17254541
doi: 10.1016/j.abb.2006.12.017
Vitamin D is rare in food. Among the vitamin D-rich food, oily fish are considered to be one of the best sources. Therefore, we analyzed the vitamin D content in several commonly consumed oily and non-oily fish. The data showed that farmed salmon had a mean content of vitamin D that was ~25% of the mean content found in wild caught salmon from Alaska, and that vitamin D2 was found in farmed salmon, but not in wild caught salmon. The results provide useful global guidelines for obtaining sufficient vitamin D3 by cutaneous synthesis and from dietary intake to prevent vitamin D deficiency and its health consequences.ensuing illness, especially, bone fractures in the elderly.
New Feature: Facebook now offers way to share stuff with everyone or just a specific list. – The Next Web
Facebook today announces the relaunch of its Publisher tool; the photo, video and status updating field available to you above your news stream and profile pages.
Up until now, you have only been able to share content amongst your Facebook friends. Today, that changes with the release of an option called “who do you want to tell?”
The option makes it possible to share your posts with everyone – not just your friends – but even more interesting however is that you can share items or updates with a specific friend list too.
eduCommons
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eduCommons is built around a workflow process that guides users through the process of publishing materials in an openly accessible format. This includes uploading materials into a repository, dealing with copyright, reassembling materials into courses, providing quality assurance, and publication of materials.
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An OpenCourseWare is a free and open digital publication of high quality educational materials, organized as courses. The OpenCourseWare Consortium is a collaboration of more than 200 higher education institutions and associated organizations from around the world creating a broad and deep body of open educational content using a shared model. The mission of the OpenCourseWare Consortium is to advance education and empower people worldwide through opencourseware.
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