Sökning: "Caco-2"
Visar resultat 11 - 15 av 63 avhandlingar innehållade ordet Caco-2.
11. Provitamin A Carotenoids in Orange-Fleshed Sweet Potato
Sammanfattning : Vitamin A deficiency is a major nutritional disorder in a large number of developing countries. The disorder is mainly caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids from the diet. It is also recognized that vitamin A deficiency and iron deficiency tend to coexist in many population groups. LÄS MER
12. Gliadin-Blocking Peptides In vitro assessment of their potential to alleviate celiac disease development
Sammanfattning : This thesis work aimed to investigate the potential of synthetic peptides as agents to block wheat prolamins (gliadins) that trigger the development of symptoms in celiac disease. The first step of this investigation included selection and synthesis of peptides with high affinity to gliadins and assessment of the potential of these so-called blocking peptides to limit gliadin reactivity in vitro. LÄS MER
13. Improving vitamin A nutrition in low-income countries. In vitro bioaccessibility of provitamin A carotenoids in biofortified orange-fleshed sweet potato
Sammanfattning : Vitamin A deficiency is a major nutritional disorder in a large number of low-income countries that is caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids in the diet. The objective of the present thesis was to evaluate orange-fleshed sweet potato (OFSP) as a biofortified food source of provitamin A carotenoids with a potential to be included in a diet for alleviating vitamin A deficiency. LÄS MER
14. Malting of Barley for healthy foods. Optimal conditions for phytate removal and preservation of ?-glucan, in vitro iron availability and degradation of phytate and ?-glucan during in vitro digestion
Sammanfattning : A high concentration of phytate (myo-inositol hexaphosphate) in cereals is known to impair absorption of dietary minerals. The aim of this work was to optimize a malting procedure to degrade phytate and/or increase phytase activity in barley to improve iron availability and to preserve the content of β-glucan, since β-glucan is associated with health promoting properties and is therefore of nutritional interest. LÄS MER
15. Toward celiac-safe foods - Investigation of the interaction between transglutaminase 2 and gluten
Sammanfattning : Celiac disease, a chronic autoimmune enteropathy, may develop in genetically predisposed individuals upon ingestion of gluten proteins found in wheat, barley, and rye. Overall prevalence of celiac disease is increasing and it currently affects around 1% of the population. LÄS MER