Novel Artificial sweeteners
•Download as PPTX, PDF•
2 likes•180 views
8 non nutritive sweeteners have been approved by the U.S. Food and Drug Administration (FDA) acesulfame potassium( combo with others) luo han guo (monk) fruit extract (10-250 times) Neotame (7000-13,000 times sweeter than sugar) Saccharin (200-700 times sweeter) Stevia (200-300 times sweeter) Sucralose (600 times sweeter) advantame (20,000times sweeter than sugar) Aspartame(200 times sweeter than sugar) Sugar polyols such as xylitol Tagatose erythritol Aspartame saccharin are most common artificial sweeteners which have unique sweetness properties with low calories contribution.
Report
Share
Report
Share
Recommended
Applied nutrition 3 rd presentation - diseases of liver, gall bladder, and ...
The document provides detailed information about diseases of the liver, gallbladder, and pancreas. It discusses the anatomy and functions of the liver, signs and symptoms of various hepatitis types, cirrhosis, and hepatic coma. It also covers cholecystitis, including causes, clinical manifestations, and dietary management for related conditions.
Nitrogen balance ppt
Nitrogen balance refers to the difference between nitrogen intake and nitrogen loss from the body. There are three states of nitrogen balance: positive balance where intake is greater than loss and occurs during growth or tissue repair, negative balance where loss is greater than intake during illnesses or fasting, and equilibrium where intake and loss are equal in healthy adults. Nitrogen balance is influenced by factors like growth hormones, illness, injury, protein intake, and hormones that can promote either an anabolic or catabolic state.
Lipids, classification, digestion and absorption
Introduction of lipids
Sources of lipids
Classification of lipids
Trans fat
Alteration of dietary fats during food processing
Digestion, absorption of lipids
Absorption of cholesterol
Lipid transport
Lipid metabolism
Biosynthesis of fatty acids
Essential fatty acids
Oxidation of fatty acids
Impact of diet on fatty acids synthesis
Cholesterol synthesis and excretion
Inborn errors of carbohydrate metabolism
Glycogen storage diseases, Congenital galactosaemia, Galactokinase deficiency, Essential fructosuria, Hereditary fructose intolerance, Essential pentosuria
Inborn errors of carbohydrate metabolism
Inborn errors of metabolism
Definition:- These are a group of rare genetic disorders in which the body cannot metabolize food components normally.
These disorders are usually caused by defects in the enzymes involved in the biochemical pathways that break down very essential biochemical components.
Fructose intolerance and Clinical diagnosis
Fructose intolerance is a disorder in which a person lacks the protein needed to break down fructose. Fructose is a fruit sugar that naturally occurs in the body. Man-made fructose is used as a sweetener in many foods, including baby food and drinks.
Dietary fiber
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
Inborn errors of lipid metabolism
Definition:
Many childhood conditions are caused by gene mutations that encode specific proteins. These mutations can result in the alteration of primary protein structure or the amount of protein synthesized.
The functional ability of protein, whether it is an enzyme, receptors, transport vehicle, membrane, or structural element, may be relatively or seriously compromised.
These hereditary biochemical disorders are collectively termed as ‘’Inborn errors of metabolism’’
Recommended
Applied nutrition 3 rd presentation - diseases of liver, gall bladder, and ...
The document provides detailed information about diseases of the liver, gallbladder, and pancreas. It discusses the anatomy and functions of the liver, signs and symptoms of various hepatitis types, cirrhosis, and hepatic coma. It also covers cholecystitis, including causes, clinical manifestations, and dietary management for related conditions.
Nitrogen balance ppt
Nitrogen balance refers to the difference between nitrogen intake and nitrogen loss from the body. There are three states of nitrogen balance: positive balance where intake is greater than loss and occurs during growth or tissue repair, negative balance where loss is greater than intake during illnesses or fasting, and equilibrium where intake and loss are equal in healthy adults. Nitrogen balance is influenced by factors like growth hormones, illness, injury, protein intake, and hormones that can promote either an anabolic or catabolic state.
Lipids, classification, digestion and absorption
Introduction of lipids
Sources of lipids
Classification of lipids
Trans fat
Alteration of dietary fats during food processing
Digestion, absorption of lipids
Absorption of cholesterol
Lipid transport
Lipid metabolism
Biosynthesis of fatty acids
Essential fatty acids
Oxidation of fatty acids
Impact of diet on fatty acids synthesis
Cholesterol synthesis and excretion
Inborn errors of carbohydrate metabolism
Glycogen storage diseases, Congenital galactosaemia, Galactokinase deficiency, Essential fructosuria, Hereditary fructose intolerance, Essential pentosuria
Inborn errors of carbohydrate metabolism
Inborn errors of metabolism
Definition:- These are a group of rare genetic disorders in which the body cannot metabolize food components normally.
These disorders are usually caused by defects in the enzymes involved in the biochemical pathways that break down very essential biochemical components.
Fructose intolerance and Clinical diagnosis
Fructose intolerance is a disorder in which a person lacks the protein needed to break down fructose. Fructose is a fruit sugar that naturally occurs in the body. Man-made fructose is used as a sweetener in many foods, including baby food and drinks.
Dietary fiber
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
Inborn errors of lipid metabolism
Definition:
Many childhood conditions are caused by gene mutations that encode specific proteins. These mutations can result in the alteration of primary protein structure or the amount of protein synthesized.
The functional ability of protein, whether it is an enzyme, receptors, transport vehicle, membrane, or structural element, may be relatively or seriously compromised.
These hereditary biochemical disorders are collectively termed as ‘’Inborn errors of metabolism’’
SPACE FOOD
Space foods are specially created and processed foods for astronauts to consume in space. Early space foods were unappetizing tubes or bite-sized cubes, but advances allowed for freeze-dried, thermostabilized, and natural foods. Food must be edible, provide balanced nutrition, and not float or clog equipment. Packaging uses pouches, cans, and straws. Future plans include growing foods hydroponically on space farms. Space food technology ensures astronauts' nutrition and health in the microgravity environment.
Lastose and fructose intolerance
intolerance,food stuffs containing lactose and fructose and their types,deficiencies,symptoms,diagnosis,treatment
Nutrition Care Process (NCP).pptx
The nutrition care process is a systematic approach to providing high quality nutrition care. It consists of four steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation. The nutrition assessment involves collecting medical, dietary, and anthropometric data on a client. This data is organized into domains and used to identify nutrition problems. Nutrition diagnoses are categorized as issues with intake, clinical conditions, or behavioral/environmental factors. Nutrition interventions aim to address the diagnosed problems. Monitoring and evaluation involves regularly reviewing a client's status and measuring outcomes to determine if goals are being met.
Biochemical Assessment PowerPoint
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
Personalized Nutrition
Personalized nutrition takes into account many individual factors like genetics, metabolism, microbiome, lifestyle and more to determine the optimal diet for health and well-being. It aims to manage and prevent chronic diseases through personalized sciences, guidance, and education. A personalized nutrition care model assesses individual data through tests and screens, interprets the results, designs targeted interventions like dietary changes, and monitors outcomes. Nutritional genomics and epigenetics research how genes and environment interact to influence health and disease, helping personalized nutrition better address individual needs.
Hereditary fructose intolerance (hfi)
Hereditary Fructose Intolerance (HFI) is a condition where the body has difficulty metabolizing fructose due to a deficiency of the enzyme fructose-1-phosphate aldolase. This causes fructose-1-phosphate to accumulate and inhibit glycogen and glucose production, potentially leading to hypoglycemia, liver failure, and death if not treated. The only treatment is a lifelong strict fructose and sucrose-free diet to avoid all sources of fructose.
Inborn errors of protein metabolism
Inborn errors of metabolism
Definition:- Inborn errors of metabolism occur from a group of rare genetic disorders in which the body cannot metabolize food components normally.
These disorders are usually caused by defects in the enzymes involved in the biochemical pathways that break down food components.
HOW DRUGS INTERACT WITH FOOD AND NUTRIENTS ( drug-food and nutrients interact...
In order to ensure the healthy lifestyles we must understand about medication and how they relate with our food and nutrients intake.
Here!!!!
When to use food after drugs
When to use drug after food
Which drugs can be used after meal
Which drugs should be used before meal
Which drug can be used with meal
When to drink water for well healthy meal
Why we should use supplements
When to use supplements
Which food to use more for specific disease tratments.
Functional foods health claims, regulations and
Functional foods are foods that provide health benefits beyond basic nutrition. Japan was the first country to recognize functional foods in 1991 through its FOSHU system. The FSSAI in India issued regulations for functional foods and other products in 2016. Regulations vary between countries but generally classify claims and require scientific evidence to substantiate health claims. Claims are also regulated differently, from general nutrition claims to disease risk reduction claims. Human studies are often needed to approve claims. The FOSHU system and Codex Alimentarius provide frameworks that many countries follow for their own regulations on functional foods and health claims.
Nutrition in extreme environmental conditions
Human beings can survive in extreme environments around the world, including poles, equator, and space, but some areas can only be visited briefly. An extreme environment makes obtaining food, shelter, and protection extraordinarily difficult. Nutrition in extreme altitudes, hot environments, and space presents unique challenges. In high altitudes, carbohydrates are beneficial and protein and fluid intake must be closely monitored. In hot climates, adequate hydration is essential to prevent illness. In space, microgravity affects the body in ways that may influence nutrient needs, requiring specially prepared space food that is balanced, easy to store and consume in low gravity.
Malnutrition & infection
Nutritionally relevant infections like bacterial, viral, and parasitic infections can cause malnutrition through several mechanisms. Infections increase nutrient needs, decrease appetite and nutrient absorption, and impair the body's ability to utilize nutrients. This can lead to conditions like kwashiorkor, marasmus, and protein-energy malnutrition. Malnutrition also weakens the immune system and increases susceptibility to infections, creating a vicious cycle. Infections deplete protein, vitamin, mineral, lipid, and carbohydrate stores in the body. This exacerbates the effects of a nutritionally deficient diet and can precipitate malnutrition among at-risk populations like young children.
Malnutrition, Causes,Framework, vicious cycle,Preventive measures,Policy and ...
This document discusses various types of malnutrition including protein energy malnutrition (PEM) in Nepal. It outlines the immediate, underlying, and basic causes of PEM as inadequate dietary intake and infections which interact in a vicious cycle. Preventive measures proposed include promoting optimal infant and young child feeding practices, vaccination, food fortification, and treating diarrhea and intestinal parasites. The document also discusses iodine deficiency disorders, iron deficiency anemia, vitamin A deficiency and their prevention through salt iodization, food fortification, and supplementation programs.
lipotropic factors.pptx
Fatty liver disease is caused by an excessive buildup of fat in the liver, over 5-10% of the liver's weight. Choline, inositol, methionine, betaine hydrochloride, and oxibetaine are compounds that help the liver metabolize and break down fat. Choline is essential for fat metabolism as a methyl donor and is obtained through foods like liver, eggs, meat, and broccoli. Inositol and methionine also help remove fat from the liver, with oranges/cantaloupe and egg whites as sources. Betaine hydrochloride increases fat breakdown and stomach acid, while quinoa contains betaine.
ASSESSMENT OF NUTRITIONAL STATUS BASED ON VITAL STATISTICS
This presentation discusses how vital statistics can be used to assess nutritional status. Vital statistics are defined as data on births, deaths, illnesses and rates calculated from this data. Mortality rates like infant mortality rate and maternal mortality rate are indirect indicators of community nutritional status. Morbidity rates like incidence and prevalence rates can also provide information. Data is typically collected from vital registration systems, censuses, surveys and hospital records. Advantages are that vital statistics require few resources while disadvantages include potential inaccuracies in data collection and reporting of causes of death.
Nutrient interaction
This document discusses nutrient interactions in the human body. It explains that nutrients can impact each other's bioavailability through absorption and utilization. Nutrient levels can enhance or inhibit each other in both positive and negative ways. It then examines examples of interactions between specific nutrients like proteins, carbohydrates, fats, vitamins, minerals, and other components. Key interactions discussed include the relationships between thiamine and carbohydrates, fiber and minerals, fat and other nutrients, B vitamins, vitamin C, and the interdependence of antioxidants like vitamins C, E, and selenium.
Nutritional diseases (Obesity and starvation)
This document discusses several nutritional diseases and conditions, including obesity, starvation, and protein-energy malnutrition. Obesity results from consuming more calories than are expended, and is defined as having a body weight over 20% of ideal weight. Starvation occurs when there is an overall deprivation of nutrients, causing the body to break down protein and fat stores. Protein-energy malnutrition develops from inadequate protein and calorie intake, and can manifest as kwashiorkor (related to protein deficiency) or marasmus (overall calorie deficiency in infants).
Lactose intolerance
Lactose intolerance is caused by a lack of enzymes to break down lactose, the natural sugar in mammalian milk. Symptoms include abdominal bloating, diarrhea, vomiting and cramps. It can be diagnosed through breath and blood tests. While there is no cure, lactose intake can be managed through enzyme pills or consuming calcium to boost enzyme production. Older individuals and Asians have higher risks due to genetic and age-related enzyme decreases. Lactose intolerance is not transmissible and affects approximately 33% of people worldwide.
Cirrhosis of liver. final pptx
This document discusses cirrhosis of the liver and its dietary management. It begins with defining cirrhosis as a diffuse process characterized by liver necrosis, fibrosis and conversion of normal liver architecture into abnormal nodules. It then outlines the common causes of cirrhosis including chronic alcoholism, hepatitis B/C, autoimmune diseases and others. The document discusses the pathophysiology of cirrhosis and its clinical manifestations. It also covers nutritional assessment of patients with cirrhosis and recommendations for their dietary management including adequate caloric, protein and fiber intake as well as supplementation of vitamins, minerals and branched-chain amino acids.
Dietary fiber
It is a type of carbohydrate that can't be digested by our body.
It is that portion of plant that can't be completely broken down by digestive enzymes.It is essential because it slow the rate of sugar that is absorbed in bloodstream which keep your blood glucose level from rising too fast. resistant to enzymatic digestion.
Dietitian
Dietitians provide food and nutrition information, and support people to improve their health. They provide advice on nutrition-related matters. Dietitians can also change diets to help manage conditions such as: diabetes
artificial sweeteners and plant sweeteners
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
Sugar alcohol new
Sugar alcohols are a type of carbohydrate that is lower in calories than sugar. They include xylitol, sorbitol, maltitol, and others. Sugar alcohols provide sweetness but have less effect on blood sugar and insulin levels compared to sugar. They may cause digestive side effects like gas or diarrhea if consumed in large amounts. While lower in calories than sugar, foods containing sugar alcohols are not necessarily low-calorie. Regulatory agencies have determined sugar alcohols to be generally safe for human consumption.
More Related Content
What's hot
SPACE FOOD
Space foods are specially created and processed foods for astronauts to consume in space. Early space foods were unappetizing tubes or bite-sized cubes, but advances allowed for freeze-dried, thermostabilized, and natural foods. Food must be edible, provide balanced nutrition, and not float or clog equipment. Packaging uses pouches, cans, and straws. Future plans include growing foods hydroponically on space farms. Space food technology ensures astronauts' nutrition and health in the microgravity environment.
Lastose and fructose intolerance
intolerance,food stuffs containing lactose and fructose and their types,deficiencies,symptoms,diagnosis,treatment
Nutrition Care Process (NCP).pptx
The nutrition care process is a systematic approach to providing high quality nutrition care. It consists of four steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation. The nutrition assessment involves collecting medical, dietary, and anthropometric data on a client. This data is organized into domains and used to identify nutrition problems. Nutrition diagnoses are categorized as issues with intake, clinical conditions, or behavioral/environmental factors. Nutrition interventions aim to address the diagnosed problems. Monitoring and evaluation involves regularly reviewing a client's status and measuring outcomes to determine if goals are being met.
Biochemical Assessment PowerPoint
This document provides an overview of biochemical tests used to assess nutritional status. It discusses static tests that directly measure nutrients and functional tests that indirectly reflect nutrient deficiency. Protein status is challenging to evaluate but can be assessed via creatinine height index, nitrogen balance, albumin, prealbumin, and immunocompetence. Iron status involves ferritin, transferrin, hemoglobin, hematocrit, and red blood cell indicators. Common blood panels include CBC, metabolic, and lipid to evaluate nutrients, minerals, enzymes, and metabolites. Biochemical tests are useful but have limitations, so a comprehensive evaluation is best.
Personalized Nutrition
Personalized nutrition takes into account many individual factors like genetics, metabolism, microbiome, lifestyle and more to determine the optimal diet for health and well-being. It aims to manage and prevent chronic diseases through personalized sciences, guidance, and education. A personalized nutrition care model assesses individual data through tests and screens, interprets the results, designs targeted interventions like dietary changes, and monitors outcomes. Nutritional genomics and epigenetics research how genes and environment interact to influence health and disease, helping personalized nutrition better address individual needs.
Hereditary fructose intolerance (hfi)
Hereditary Fructose Intolerance (HFI) is a condition where the body has difficulty metabolizing fructose due to a deficiency of the enzyme fructose-1-phosphate aldolase. This causes fructose-1-phosphate to accumulate and inhibit glycogen and glucose production, potentially leading to hypoglycemia, liver failure, and death if not treated. The only treatment is a lifelong strict fructose and sucrose-free diet to avoid all sources of fructose.
Inborn errors of protein metabolism
Inborn errors of metabolism
Definition:- Inborn errors of metabolism occur from a group of rare genetic disorders in which the body cannot metabolize food components normally.
These disorders are usually caused by defects in the enzymes involved in the biochemical pathways that break down food components.
HOW DRUGS INTERACT WITH FOOD AND NUTRIENTS ( drug-food and nutrients interact...
In order to ensure the healthy lifestyles we must understand about medication and how they relate with our food and nutrients intake.
Here!!!!
When to use food after drugs
When to use drug after food
Which drugs can be used after meal
Which drugs should be used before meal
Which drug can be used with meal
When to drink water for well healthy meal
Why we should use supplements
When to use supplements
Which food to use more for specific disease tratments.
Functional foods health claims, regulations and
Functional foods are foods that provide health benefits beyond basic nutrition. Japan was the first country to recognize functional foods in 1991 through its FOSHU system. The FSSAI in India issued regulations for functional foods and other products in 2016. Regulations vary between countries but generally classify claims and require scientific evidence to substantiate health claims. Claims are also regulated differently, from general nutrition claims to disease risk reduction claims. Human studies are often needed to approve claims. The FOSHU system and Codex Alimentarius provide frameworks that many countries follow for their own regulations on functional foods and health claims.
Nutrition in extreme environmental conditions
Human beings can survive in extreme environments around the world, including poles, equator, and space, but some areas can only be visited briefly. An extreme environment makes obtaining food, shelter, and protection extraordinarily difficult. Nutrition in extreme altitudes, hot environments, and space presents unique challenges. In high altitudes, carbohydrates are beneficial and protein and fluid intake must be closely monitored. In hot climates, adequate hydration is essential to prevent illness. In space, microgravity affects the body in ways that may influence nutrient needs, requiring specially prepared space food that is balanced, easy to store and consume in low gravity.
Malnutrition & infection
Nutritionally relevant infections like bacterial, viral, and parasitic infections can cause malnutrition through several mechanisms. Infections increase nutrient needs, decrease appetite and nutrient absorption, and impair the body's ability to utilize nutrients. This can lead to conditions like kwashiorkor, marasmus, and protein-energy malnutrition. Malnutrition also weakens the immune system and increases susceptibility to infections, creating a vicious cycle. Infections deplete protein, vitamin, mineral, lipid, and carbohydrate stores in the body. This exacerbates the effects of a nutritionally deficient diet and can precipitate malnutrition among at-risk populations like young children.
Malnutrition, Causes,Framework, vicious cycle,Preventive measures,Policy and ...
This document discusses various types of malnutrition including protein energy malnutrition (PEM) in Nepal. It outlines the immediate, underlying, and basic causes of PEM as inadequate dietary intake and infections which interact in a vicious cycle. Preventive measures proposed include promoting optimal infant and young child feeding practices, vaccination, food fortification, and treating diarrhea and intestinal parasites. The document also discusses iodine deficiency disorders, iron deficiency anemia, vitamin A deficiency and their prevention through salt iodization, food fortification, and supplementation programs.
lipotropic factors.pptx
Fatty liver disease is caused by an excessive buildup of fat in the liver, over 5-10% of the liver's weight. Choline, inositol, methionine, betaine hydrochloride, and oxibetaine are compounds that help the liver metabolize and break down fat. Choline is essential for fat metabolism as a methyl donor and is obtained through foods like liver, eggs, meat, and broccoli. Inositol and methionine also help remove fat from the liver, with oranges/cantaloupe and egg whites as sources. Betaine hydrochloride increases fat breakdown and stomach acid, while quinoa contains betaine.
ASSESSMENT OF NUTRITIONAL STATUS BASED ON VITAL STATISTICS
This presentation discusses how vital statistics can be used to assess nutritional status. Vital statistics are defined as data on births, deaths, illnesses and rates calculated from this data. Mortality rates like infant mortality rate and maternal mortality rate are indirect indicators of community nutritional status. Morbidity rates like incidence and prevalence rates can also provide information. Data is typically collected from vital registration systems, censuses, surveys and hospital records. Advantages are that vital statistics require few resources while disadvantages include potential inaccuracies in data collection and reporting of causes of death.
Nutrient interaction
This document discusses nutrient interactions in the human body. It explains that nutrients can impact each other's bioavailability through absorption and utilization. Nutrient levels can enhance or inhibit each other in both positive and negative ways. It then examines examples of interactions between specific nutrients like proteins, carbohydrates, fats, vitamins, minerals, and other components. Key interactions discussed include the relationships between thiamine and carbohydrates, fiber and minerals, fat and other nutrients, B vitamins, vitamin C, and the interdependence of antioxidants like vitamins C, E, and selenium.
Nutritional diseases (Obesity and starvation)
This document discusses several nutritional diseases and conditions, including obesity, starvation, and protein-energy malnutrition. Obesity results from consuming more calories than are expended, and is defined as having a body weight over 20% of ideal weight. Starvation occurs when there is an overall deprivation of nutrients, causing the body to break down protein and fat stores. Protein-energy malnutrition develops from inadequate protein and calorie intake, and can manifest as kwashiorkor (related to protein deficiency) or marasmus (overall calorie deficiency in infants).
Lactose intolerance
Lactose intolerance is caused by a lack of enzymes to break down lactose, the natural sugar in mammalian milk. Symptoms include abdominal bloating, diarrhea, vomiting and cramps. It can be diagnosed through breath and blood tests. While there is no cure, lactose intake can be managed through enzyme pills or consuming calcium to boost enzyme production. Older individuals and Asians have higher risks due to genetic and age-related enzyme decreases. Lactose intolerance is not transmissible and affects approximately 33% of people worldwide.
Cirrhosis of liver. final pptx
This document discusses cirrhosis of the liver and its dietary management. It begins with defining cirrhosis as a diffuse process characterized by liver necrosis, fibrosis and conversion of normal liver architecture into abnormal nodules. It then outlines the common causes of cirrhosis including chronic alcoholism, hepatitis B/C, autoimmune diseases and others. The document discusses the pathophysiology of cirrhosis and its clinical manifestations. It also covers nutritional assessment of patients with cirrhosis and recommendations for their dietary management including adequate caloric, protein and fiber intake as well as supplementation of vitamins, minerals and branched-chain amino acids.
Dietary fiber
It is a type of carbohydrate that can't be digested by our body.
It is that portion of plant that can't be completely broken down by digestive enzymes.It is essential because it slow the rate of sugar that is absorbed in bloodstream which keep your blood glucose level from rising too fast. resistant to enzymatic digestion.
Dietitian
Dietitians provide food and nutrition information, and support people to improve their health. They provide advice on nutrition-related matters. Dietitians can also change diets to help manage conditions such as: diabetes
What's hot (20)
HOW DRUGS INTERACT WITH FOOD AND NUTRIENTS ( drug-food and nutrients interact...
HOW DRUGS INTERACT WITH FOOD AND NUTRIENTS ( drug-food and nutrients interact...
Malnutrition, Causes,Framework, vicious cycle,Preventive measures,Policy and ...
Malnutrition, Causes,Framework, vicious cycle,Preventive measures,Policy and ...
ASSESSMENT OF NUTRITIONAL STATUS BASED ON VITAL STATISTICS
ASSESSMENT OF NUTRITIONAL STATUS BASED ON VITAL STATISTICS
Similar to Novel Artificial sweeteners
artificial sweeteners and plant sweeteners
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
Sugar alcohol new
Sugar alcohols are a type of carbohydrate that is lower in calories than sugar. They include xylitol, sorbitol, maltitol, and others. Sugar alcohols provide sweetness but have less effect on blood sugar and insulin levels compared to sugar. They may cause digestive side effects like gas or diarrhea if consumed in large amounts. While lower in calories than sugar, foods containing sugar alcohols are not necessarily low-calorie. Regulatory agencies have determined sugar alcohols to be generally safe for human consumption.
monosaccharides and disaccharides
This document summarizes various monosaccharides and disaccharides. It describes the main sources and properties of glucose, fructose, galactose, mannose, and discusses disaccharides including maltose, sucrose, lactose, lactulose and trehalose. Key points covered include glucose being the main metabolic fuel, hereditary fructose intolerance, galactosemia being caused by a GALT enzyme deficiency, and lactose intolerance resulting from lactase deficiency.
carbohydrates.pdf
This document provides information on various carbohydrate containing drugs including honey, acacia, agar, and tragacanth. It discusses the biological sources, geographical sources, methods of collection and preparation, chemical constituents, identification tests, standards and uses of these drugs. The key drugs discussed are honey obtained from bees, acacia gum obtained from the acacia tree, and agar obtained from red algae. It provides details on the morphology, chemistry and applications of these carbohydrate drugs.
osama-ibrahim-bioinnovation-usa.ppt
This document provides an overview of various high-intensity artificial sweeteners, including their chemical structures, manufacturing processes, benefits, applications, and regulatory status. It discusses both peptide-based sweeteners like aspartame and neotame, as well natural extracts from plants such as stevia and monk fruit. The global market for artificial sweeteners was estimated to be $9.2 billion in 2010 and is projected to reach $9.9 billion by 2016, with the US market accounting for around $6 billion. Aspartame faces competition from newer high-intensity sweeteners, while stevia usage may replace 20-30% of dietary sweeteners, and saccharine consumption is in decline
resonance.ppt
This document provides an overview of high-intensity artificial sweeteners (HIS) used to reduce calories. It discusses various HIS including peptides (aspartame, neotame, alitame), natural extracts (stevia, monk fruit, thaumatin, brazzein), and synthetics (sucralose, acesulfame-K, saccharine). Each sweetener is described in terms of its chemical structure, manufacturing process, benefits, safety, applications, and regulatory status. The document aims to inform readers about known artificial sweeteners and their use in food and beverages to provide sweetness with little to no calories.
Sweeteners facts
An overview of the most commonly used sweeteners. Their use, characteristics and interesting facts. Przegląd najczęsciej używanych słodzików. Ich zastosowanie, charakterystyka oraz ciekawe fakty.
Individual sugars and their role in health and disease
This document summarizes several monosaccharides (hexoses) and disaccharides that are important in human metabolism. It describes the sources and properties of glucose, fructose, galactose, and mannose. It then discusses the disaccharides maltose, sucrose, lactose, and lactulose, providing their compositions and sources. Key points about intolerance and deficiencies related to some of these sugars are also summarized.
TOXICITY IN DAIRY PRODUCTS
The document discusses the toxicity found in various dairy products. It provides details on the best and worst dairy products. The best products discussed are plain Greek yogurt, organic low-fat milk, and low-fat milk due to their nutritional benefits. The worst products discussed are fruit flavored yogurt, cream, and butter due to their high sugar, saturated fat, and cholesterol content which can increase health risks. The document also discusses the microbiological and chemical analysis of yogurt and cheese samples, finding contamination in some branded products.
Artificial sweeteners
Artificial sweeteners are approved sugar substitutes that provide sweetness without calories. While they are beneficial for managing blood sugar levels in diabetic patients, studies show artificial sweeteners may increase obesity risk and type 2 diabetes incidence in non-diabetic individuals by not curbing sweet cravings as effectively as sugars. The document discusses various artificial sweeteners approved by the FDA like aspartame, acesulfame potassium, and saccharin, and their properties, effects on blood sugar levels, and implications for diabetes and weight management.
High intesity low calarie sweeeners
This document discusses high intensity low calorie sweeteners, including nutritive sweeteners like polyols and non-nutritive sweeteners approved by the FDA like aspartame, acesulfame potassium, saccharin, sucralose, and neotame. It provides details on the chemical structure and properties of each sweetener. While nutritive sweeteners provide calories, non-nutritive sweeteners allow for sweetness without adding calories. The document also discusses research on the relationship between sweetener consumption and health issues like obesity, diabetes, and hyperlipidemia.
Dangerous foods for pets
www.petsgroomingtips.com is one of the front-runners in providing complete digital information to the pet owners, which would guide theme through various process of grooming their beloved kids. A shabby puppy or kitten not only appears dirty but soon infested with disease if not treated properly. Our various tutorials and free PDF guides cover every aspect of the grooming process.
Chemistry of carbohydrates polysaccharides part 3 B heteroglycans
Chemistry of carbohydrates polysaccharides part 3 B heteroglycans. To teach Ist year medical students.
Chemistry of carbohydrates Part-1 Monosaccharides
Part-2 Disaccharides
Part -3A Homoglycans
Part-3B Heteroglycans
SWEETENERS.pptx
Natural sweetener which have low calorific value, can be used in diabetic and obese patient. some of them are taste modifying agents, which are not sweet in taste but modify the taste of sour food, can be used as natural sweetener instead of artificial sweetening agents which are high in calorie and can be harmful to our body.
007 natural sweetner
This document discusses various natural sweeteners, including their source, characteristics, and uses. It categorizes sweeteners as nutritive or non-nutritive and outlines various naturally derived sweeteners such as stevia, glycyrrhizin, neohesperidin dihydrochalcone, thaumatin, monellins, honey, agave nectar, and xylitol. It provides details on their extraction sources and chemical properties and compares their sweetness and health effects to traditional sugars.
Sugar alternatives and intense sweeteners information for techologists and ma...
An introduction to sugar and other sweeteners how they are made and properties. Including intense sweeteners and polyols soluble fibres. Covers topics such as reduced sugars, GI, fibre and prebiotic Health benefits. Geoff O'Sullivan specialist in sugar alternatives.
Setitis Treasure drop
Setitis is the one-drop sweetener for every meal. It tastes likes sugar, but it does not have the negative effects of sugar. Setitis contains zero calories, carbohydrate and glycemic index. It is water soluble and almost 600 times sweeter than sugar. Therefore, only one drop is needed to sweet up. Setitis is made from sugar cane and tastes the same as sugar. But the body does not recognize or metabolize it as sugar. This makes the product fantastic for both diabetes patients and health conscious people.
Contact 0122100023 ( Malaysia)
Food analogs
This document summarizes information about food analogs and salt substitutes. It discusses how food analogs are manufactured foods designed to imitate natural foods while having equal or superior characteristics. Examples mentioned include meat analogs, artificial sweeteners, and fat replacers. Salt substitutes aim to reduce sodium content and are discussed, including potassium chloride, herbs and spices, yeast extracts, and commercial blends like Alsosalt, Pansalt, and Suprasel. Concerns for the food industry in reducing sodium like loss of palatability and microbial safety are also covered.
UNIT 1 Carbohydrate chemistry.pptx
This document provides information about carbohydrates including their structure, classification, functions and examples. It defines carbohydrates as polyhydroxy aldehydes or ketones and discusses monosaccharides, oligosaccharides and polysaccharides. Specific carbohydrates discussed include starch, glycogen, cellulose, inulin, dextrans, chitin and various heteroglycans. Disaccharides like sucrose, lactose and maltose are also summarized. The document outlines the functions of carbohydrates like being an energy source, involved in structural support, and roles of specific carbohydrates like hyaluronic acid and proteoglycans.
Use of functional compounds in chocolates,candies
These slides are about the definitions of candies, chocolates and toffees and the functional compounds and their roles in candies, chocolates and toffees.
Similar to Novel Artificial sweeteners (20)
Individual sugars and their role in health and disease
Individual sugars and their role in health and disease
Chemistry of carbohydrates polysaccharides part 3 B heteroglycans
Chemistry of carbohydrates polysaccharides part 3 B heteroglycans
Sugar alternatives and intense sweeteners information for techologists and ma...
Sugar alternatives and intense sweeteners information for techologists and ma...
More from ReiyaBosco
chromosomal aberrations and changes in the structure of chromosomes
In the nucleus of each cell DNA is packed ino thread like str. called as chromosomes.
Each chromo has a constriction point called as CENTROMERE.
It divides the chromo. Into 2 arms : p & q.
Location of centromere gives characteristic shape & describes the location of spf genes.
Chromosomes hv spf str but sometimes they undergo structural modifications called CHROMO ABERATIONS
correlation between stem cells and cancer cells
Alterations in physiology for malignancy
Autonomous drive to proliferate.
By activation of ontogenesis like ras/myc.
2)INSENSITIVITY TO GROWTH INHIBITORY SIGNALS
They inactive tumour suppressor genes.
Eg-Rb genes.
3)EVASION OF PROGRAMMED CELL DEATH
Supress & inactivate genes & pathways that enable a cell to die.
4)LIMITLESS REPLICATION POTENTIAL.
They activate specific genes & pathways that render immortality even after generations.
SUSTAINED ANGIOGENESIS
Capacity to draw out their own supply of blood.
Develop vascularisation.
Tumour angiogenesis occur.
TISSUE INVASION & METASTASIS
Migrate to other organs.
Invade tissues , colonize & acquite the whole body.
OTHER CHARACTERISTICS
For a cell be a cancer cell it must have mutation of
PROTOONCOGENE/TUMOR SUPRESSOR GENES.
subcutaneous Mycosis & systemic mycosis
Fungal infection of animals.
By Mycosa /Mycotic organisms.
Fungi like aspergillus, histoplasma / pathogenic forms.
Inhaling spores/ colonization on skin may initiate persistent infections.
People being treated with antibiotics are more prone to it.
Retinoblastoma protein and gene
pRb is a tumor suppressor protein that belongs to the pocket protein family. It functions to repress cell cycle progression by binding to and inactivating E2F transcription factors. pRb exists in three phosphorylation states - unphosphorylated (active), monophosphorylated (early G1), and hyperphosphorylated (late G1, inactive). Cyclin-CDK complexes phosphorylate pRb to regulate the cell cycle and allow progression from G1 to S phase. Mutation or inactivation of the RB1 gene, which encodes pRb, can lead to cancers like retinoblastoma.
Immunological techniques
Serological reactions like precipitation, agglutination, complement fixation and neutralization tests are used to detect antibodies and antigens. Precipitation reactions form visible precipitates when antigen and antibody interact and form lattices. Immunodiffusion techniques like Ouchterlony and immunoelectrophoresis allow antigen-antibody reactions to be visualized as precipitin lines or arcs in agar gels. Agglutination reactions cause visible clumping when particulate antigens react with specific antibodies.
Recombinant vaccine & peptide vaccines
introduction , history, types, peptide vaccines for particular diseases in common, its production and the after effects of taking them. how long and who all can take the vaccine.
NMR AND MASS SPECTROSCOPY
Nuclear magnetic resonance (NMR) spectroscopy is a technique used to characterize organic molecules based on their carbon-hydrogen framework. It exploits the magnetic properties of atomic nuclei when placed in a strong magnetic field and exposed to radio frequency radiation. NMR provides information about molecular structure, dynamics, reaction state, and chemical environment by analyzing the signals produced by certain nuclei, such as 1H, 13C, 15N, and 19F, as they absorb and re-emit radio waves while in the magnetic field. Mass spectrometry works by ionizing molecules, accelerating the ions, separating them based on their mass-to-charge ratio, and detecting the ions to produce a molecular fingerprint spectrum. Both techniques are powerful analytical tools used to
More from ReiyaBosco (7)
chromosomal aberrations and changes in the structure of chromosomes
chromosomal aberrations and changes in the structure of chromosomes
Novel Artificial sweeteners
- 2. . 8 non nutritive sweeteners have been approved by the U.S. Food and Drug Administration (FDA) •acesulfame potassium( combo with others) •luo han guo (monk) fruit extract (10-250 times) •Neotame (7000-13,000 times sweeter than sugar) •Saccharin (200-700 times sweeter) •Stevia (200-300 times sweeter) •Sucralose (600 times sweeter) • advantame (20,000times sweeter than sugar) •Aspartame(200 times sweeter than sugar) .
- 3. . •Sugar polyols such as • xylitol •Tagatose •erythritol •Aspartame •saccharin •are most common artificial sweeteners which have unique sweetness properties with low calories contribution.
- 4. . •XYLITOL •5-carbon sugar alcohol •plums, strawberries, raspberries and cauliflower •produced by hydrogenation of D-xylose •prehydrolysis of xylan-containing materials like birchwood, coconut shells, and cottonseed hulls yields it. •Its odourless white crystalline powder •sweetness profile similar to that of sucrose
- 5. . •XYLITOL
- 6. . •XYLITOL •When ingested, xylitol is phosphorylated to xylitol-5-phosphate that is then accumulated intra-cellularly. •xylitol-5-phosphate is toxic for this microorganisms and inhibits bacterial growth(lack metabolizing enzymes). •Eg: S.pnemuonia, S.mutans •anti-carciogenic. •Increases silavtion without increasing acid production in dental plaque.(Ca2+ & Phosphate ions: remineralization)
- 7. . •ERYTHRITOL •4-carbon sugar alcohol •Naturally occurring •commercially produced by fermentation of glucose from starch or sugar. •Erythritol is a bulk sweetener that is 60-70% as sweet as sucrose. •only sugar alcohol that is not metabolized in the body and is non- caloric.
- 8. . •ERYTHRITOL •excellent scavengers of hydroxyl radicals(many hydroxyl groups). •Endothelial protecting agents in diabetic associated vascular diseases including atherosclerosis.
- 9. •TAGATOSE •novel sweetener found in dairy products & fruits. •produced by hydrolyziang lactose into glucose and galactose. •Galactose is then isomerized to D-tagatose. •92% as sweet as sucrose with only 1.5kcal/g. •low calorie bulk sweetener. .
- 11. •TAGATOSE •Tagatose is also added to cereals, granola bars and yogurts for its pro- biotic effects. •This makes it suitable to produce sugar free caramel that has a soft and smooth consistency. •Tagatose may also reduce blood sugar by hepatic inhibition of glycogenolysis.
- 12. •ASPARTAME •non-nutritive artificial sweetener •contains the same 4 kcal/g as sucrose, it is up to 200 times more sweet •studies have attributed side effects, such as headache, mood swings, dizziness, nausea, and even cancer due to fromaldehyde production.
- 14. •ACE SULFAME POTASSIMU •non-caloric artificial sweetener •200 times as sweet as sucrose •stable under a wide range of temp and pH levels.
- 15. •SACCHARIN •First artificial sweetener to be used and one of the best known. •300 times as sweet as sucrose, •Saccharin is a very stable sweetener at all the pH and temperature