Posts made in maggio, 2015

A hand-made supplementary food for malnourished children

Posted by on mag 25, 2015 in News

A hand-made supplementary food for malnourished children

We tested the possibility to prepare a hyperproteic and hyperenergetic supplementary food for malnutrition rehabilitation in children starting from available ingredients in popular markets in Sierra Leone. Twelve residents in Paediatrics from University of Parma, Italy, prepared in a hospital near the capital Freetown with modest technology a mixture of peanut flour, palm oil, milk powder, sugar and vitamins to which they gave the name of “Parma pap”. Three hundred and thirty-two malnourished children (mean age 14±6.3 months) who were receiving Feeding Program Supplementations...

Read More

The color of rice

Posted by on mag 25, 2015 in News

The color of rice

In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. “risotto” and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value....

Read More

Nutrition Globetrotters

Posted by on mag 18, 2015 in News

Nutrition Globetrotters

If you are wandering around Southampton in June, Daniele Del Rio will be at the Endocrinology, Nutrition & Metabolism & Cardiovascular seminars with a lecture on “Dietary (poly)phenols and human health: where have we been and where are we going?” Full details,...

Read More

Ergot alkaloids: From witchcraft till in silico analysis.

Posted by on mag 6, 2015 in News

Ergot alkaloids: From witchcraft till in silico analysis.

The term Ergot is referred to the sclerotium of ascomycetes–a protective kernel produced during resting stage of some fungi–which replaces seeds of susceptible cereals and plants intended for human and animal diet. It contains various composition of tryptophan-derived toxins defined ergot alkaloids. Since sclerotia can be harvested and milled together with cereals, they represent a source of food and feed contamination after breakage and spreading of mycotoxins into the various milling fractions. The effects of ergot alkaloids, including those adverse for human health, have been known...

Read More