page contents
Connect with us

Food & Cuisine

Preserving Fruits in Refrigerator Bad

Published

on

fruit-07

A Professor of Biochemistry, Abiola Ladokun, has advised people against preserving their fruits in the refrigerator to prevent browning and loss of nutritional quality.
In her inaugural lecture at the Leads City University, Ibadan, Ladokun said that it is healthy to eat fresh fruits instead of those preserved in the refrigerator.
The lecture is entitled: “Nutritional Biochemistry: Sequential Professedly Unsequential.’”

According to her, a study done on some varieties of tropical plants shows essential nutritional components in eating fresh fruits and foods.
“Enzymatic browning affects nutritional properties such as the flavour and texture of foods and fruits during storage or processing and is, therefore, detrimental to food quality.
“To prevent browning and loss of nutritional quality, it is recommended not to store fruits in a refrigerator for too long before consumption,” she said.

The expert said that some enzymatic browning has continued to be a significant problem in fruits and vegetables resulting in their discoloration.
Ladokun said that there has been a paradigm shift in many countries, including US from the use of conventional medicine to naturally-occurring phytochemicals.
She said that care should be taken not to compromise on the quality to reduce the cost of production of livestock.

“The present practice of using growth hormones is not acceptable as most of these hormones have been recorded to be carcinogenic.
“These products end up on our tables and the carcinogens maybe passed to humans via the food chain,” she said.

Ladokun urged researchers working in the field of natural products to dig deeper and engage in cutting-edge research that could attract international grants to carry out globally-relevant research.

 

Food & Cuisine

UN FAO: Food prices jump in January.

Published

on

Food prices rose in January, and has become stronger for vegetable oils and sugar, the United Nations food agency said on Thursday.

The Food and Agriculture Organisation’s food price index, which measures monthly changes for a basket of cereals, oilseeds, dairy products, meat and sugar, averaged 164.8 points last month against 161.8 in December.

In spite of the rise, the index was still 2.2 per cent below its January 2018 level.



The FAO dairy price index jumped 7.2 per cent from December’s value, ending seven months of declines.

FAO said limited export supplies from Europe, caused by strong internal demand, was the main driving force behind the increase.

IMG-20180912-WA0030

FAO’s vegetable oil price index rose 4.3 per cent from the previous month, while its sugar index rose 1.3 per cent and its cereal index made marginal gains on December.

The meat price index was largely unchanged.

FOLLOW US ON:
 INSTAGRAMLINKEDINYOUTUBETWITTER & FACEBOOK

FAO lifted its latest world cereal production forecast for 2018 to 2.611 billion tonnes, slightly higher than the December reading, reflecting upward revisions for maize, wheat and rice.

“Much of the projected growth is associated with expected increases in Europe, where beneficial weather has so far shored up yield prospects while also sowings are forecast to expand, largely driven by attractive prices,” FAO said.

TO DOWNLOAD OUR MOBILE NEWS APP CLICK HERE

PROMOTE YOUR BUSINESS FOR JUST $1 CLICK HERE

Continue Reading

Food & Cuisine

Cells that could prevent obesity, diabetes, hypertension found by American scientists.

Published

on

An American scientists has discovered a group of cells in the small intestine that slows down metabolism and increase fat accumulation.

The study published on Wednesday in the journal Nature  may lend a clue to prevent and treat obesity, diabetes and hypertension.



Researchers from Massachusetts General Hospital in the US found that mice lacking those cells called intraepithelial T lymphocytes or natural IELs could burn fat and sugar without gaining weight.

IMG-20180912-WA0030

When those cells are present, they suppress a hormone that speeds up metabolism and conserves more energy it gets from food.

FOLLOW US ON:
 INSTAGRAMLINKEDINYOUTUBETWITTER & FACEBOOK

Such a mechanism used to be an evolutionary advantage when food was scarce in ancient time, but “with the food so abundant,this energy-saving mechanism can backfire and lead to unhealthy outcomes,” said the paper’s lead researcher Filip Swirski from Massachusetts General Hospital.

Swirski’s study can eventually contribute to cardiovascular disease and other metabolic ailments.

TO DOWNLOAD OUR MOBILE NEWS APP CLICK HERE

PROMOTE YOUR BUSINESS FOR JUST $1 CLICK HERE

Continue Reading

Facebook

Advertisement
Flag Counter
Advertisement

Trending

Copyright © 2018 Anttention Media. All rights reserved