Anousheh Sharifan; Mina Kouhi; Qobad Asgari Jafarabadi
Volume 2, Issue 3 , December 2019, , Pages 23-26
Abstract
Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin ...
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Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin D2 and D3 in Agaricus bisporus mushroom was investigated. In this study, mushrooms were cut (in 5 mm) and dried in two ways of hot air and freeze-drying at 60 ℃ for 60min and -50 ℃ for 24 h respectively, then powdered and after that, the powders were exposed to the sunlight and UV for 5, 15 and 30 min and finally the amount of vitamin D was measured by HPLC spectrometer. The highest vitamin D2 content was observed in a mushroom powder dried by freeze dryer and exposed to sunlight for 5 min and also the one which was irradiated with UV for 30 min. The highest vitamin D3 content was observed in a mushroom powder dried by the hot dryer and exposed to sunlight for 30 min and the mushroom powder dried by freeze dryer and then irradiated with UV for 30 min. Applying ultraviolet light and sunlight in dried mushrooms increased vitamin D levels. The results of this study showed that the drying methods of mushroom were effective in maintaining and increasing the amount of vitamin D3 in the foodstuff.
Samila Farokhimanesh; Ali Komeili
Volume 2, Issue 2 , November 2019, , Pages 16-18
Abstract
An array of age-related diseases (like diabetes mellitus type 2, cardiovascular disease, Alzheimer's, osteoporosis, cancer, hypertension, atherosclerosis, and arthritis), which are originated from low-grade, chronic, sterile inflammation, called inflammaging have been increased in aged population. In ...
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An array of age-related diseases (like diabetes mellitus type 2, cardiovascular disease, Alzheimer's, osteoporosis, cancer, hypertension, atherosclerosis, and arthritis), which are originated from low-grade, chronic, sterile inflammation, called inflammaging have been increased in aged population. In line with this notion, an abundant body of evidence has been demonstrated that quasi-self-stimulations like over-nutrition and gut microbiota could produce metabolic induced inflammation called meta-inflammation. In fact, meta-inflammation which is a result of nutrient excess is a special situation of inflammaging that has a similar molecular mechanism to inflammaging and both inflammaging and meta-inflammation resulted in activating pro-inflammatory pathway. Today it has been revealed that the human diet has significant impacts on preventing meta-inflammation. As a matter of fact, nutrition is one of the most pivotal modulators of low grade- chronic inflammation which can control it. Expanding data showed that phytochemicals especially curcumin and resveratrol, melatonin and vitamin D may exert several anti-inflammatory activities in the context of meta-inflammation. Since these nutrients have pleiotropic functions for inhibiting metabolic inflammation, they could be more efficient in anti-inflammatory based therapy for meta-inflammation in comparison to other nutrients. Here we reviewed the anti-inflammatory and immuno-modulatory effects of some nutrients with pleiotropic effects on inflammation by considering their impacts on the meta-inflammination.
