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Background/Aim. Dietary intake of n-3 long-chain polyun-saturated fatty acids (LC-PUFA) is important in prevention and treatment of different diseases. In general population, the average intake of n-3 LC-PUFA is often significantly lower than recom-mended levels. Fish lipids are rich sources of these fatty acids, of which the most important are eicosapentaenoic (20:5 n-3, EPA) and docosahexaenoic (22:6 n-3, DHA) fatty acids. This study was designed to determine and compare fat, fatty acids and lipid qual-ity indices in 10 commercial fish species available on the Serbian market, as well as relation between their price and nutritional val-ue. Methods. Freshwater fish originated from the Danube River in the Belgrade Region, while seawater fish were mostly from the Adriatic Sea. A gas chromatography method was used to define fatty acids in 40 fish samples after lipid extraction. Cost-minimization analysis was conducted to assess the economic util-ity. Results. Seawater fish had a significantly higher value of flash lipid quality compared to the freshwater fish (p < 0.05). Value of Background/Aim. Dietary intake of n-3 long-chain polyun-saturated fatty acids (LC-PUFA) is important in prevention and treatment of different diseases. In general population, the average intake of n-3 LC-PUFA is often significantly lower than recom-mended levels. Fish lipids are rich sources of these fatty acids, of which the most important are eicosapentaenoic (20:5 n-3, EPA) and docosahexaenoic (22:6 n-3, DHA) fatty acids. This study was designed to determine and compare fat, fatty acids and lipid qual-ity indices in 10 commercial fish species available on the Serbian market, as well as relation between their price and nutritional val-ue. Methods. Freshwater fish originated from the Danube River in the Belgrade Region, while seawater fish were mostly from the Adriatic Sea. A gas chromatography method was used to define fatty acids in 40 fish samples after lipid extraction. Cost-minimization analysis was conducted to assess the economic util-ity. Results. Seawater fish had a significantly higher value of flash lipid quality compared to the freshwater fish (p < 0.05). Value of Background/Aim. Dietary intake of n-3 long-chain polyun-saturated fatty acids (LC-PUFA) is important in prevention and treatment of different diseases. In general population, the average intake of n-3 LC-PUFA is often significantly lower than recom-mended levels. Fish lipids are rich sources of these fatty acids, of which the most important are eicosapentaenoic (20:5 n-3, EPA) and docosahexaenoic (22:6 n-3, DHA) fatty acids. This study was designed to determine and compare fat, fatty acids and lipid qual-ity indices in 10 commercial fish species available on the Serbian market, as well as relation between their price and nutritional val-ue. Methods. Freshwater fish originated from the Danube River in the Belgrade Region, while seawater fish were mostly from the Adriatic Sea. A gas chromatography method was used to define fatty acids in 40 fish samples after lipid extraction. Cost-minimization analysis was conducted to assess the economic util-ity. Results. Seawater fish had a significantly higher value of flash lipid quality compared to the freshwater fish (p < 0.05). Value of hypercholesterolaemic fatty acids (OFA) for the freshwater group was 18.70 (17.40‒21.30) while the seawater group had a similar range of values 18.90 (17.55‒22.75). Hypocholesterol-aemic fatty acids (DFA) also showed similar ranges for both groups: 68.80 (66‒70.20) for freshwater and 68.40 (64.85‒73.05) for seawater group. The ratio of DHA/EPA ranged from 1.8 for sardine samples and up to 10 for tuna samples, indicating that the amount of DHA in natural samples exceeds the amount of EPA in many cases. The values of ath-erogenic (AI) and thrombogenic index (TI) were lower than 1 for all analysed samples. Conclusion. Sardine and mackerel had the highest content of n-3 LC-PUFA and presented the least expensive sources of EPA and DHA. The low values of AI and TI obtained from studied fish indicate its benefits from a health point of view. Uvod/Cilj. Unos n-3 polinezasićenih masnih kiselina (PMK) je od velike važnosti u prevenciji i tretmanu različitih oboljen-ja. Generalno posmatrajući, prosečan unos n-3 PMK je obično značajno niži od utvrđenih preporuka. Lipidi riba sadrže masne kiseline n-3 serije od kojih su najvažnije ei-kozapentaenska (20:5 n-3, EPA) i dokozaheksaenska (20:6 n-3, DHA) masna kiselina. Cilj ove studije bio je odrediti i uporediti lipidni profil i lipidne indekse u 10 različitih vrsta riba dostupnih na tržištu Srbije. Takođe, određen je odnos cene i nutritivne vrednosti odabranih vrsta. Metode. Ispiti-vane su rečne ribe Dunava iz Beogradskog regiona, dok su morske ribe uglavnom vodile poreklo iz Jadranskog mora. Gasna hromatografija sa jonskim detektorom je korišćena za određivanje masnih kiselina u 40 uzoraka nakon lipidne ekstrakcije. Cost-minimization analiza je korišćena za procenu ekonomske koristi. Rezultati. Morske ribe su imale značajno veće vrednosti za parametar flash lipid quality u odnosu na rečne ribe (p < 0,05). Vrednosti hiperholesterolemijskih mas-nih kiselina za grupu rečnih riba [18,70 (17,40‒21,30)] bile su slične vrednostima dobijenim za morske ribe [18,90 (17,55‒22,75)]. Hipoholesterolemijske masne kiseline su takođe pokazale sličan raspon vrednosti za rečne [68.80 (66–70.20)] i morske ribe [68.40 (64.85–73.05)]. Odnos DHA/EPA kretao se od 1,8 za uzorke sardine, do 10 za uzorke tune, što potvrđuje činjenicu da DHA prevazilazi vrednosti za EPA u svim ispitivanim uzorcima. Vrednosti za aterogeni i trombogeni indeks su bile niže od 1 za sve ana-lizirane uzorke. Zaključak. Sardine i skuša su imale najveći sadržaj n-3 PMK i predstavljale su najekonomičniji izvor EPA i DHA. Niske vrednosti za aterogeni i trombogeni in-deks ukazuju na potencijalno povoljan zdravstveni efekat ispitivanih vrsta.

The recommended fish oil (FO) supplementation doses often yield low omega-3 polyunsaturated fatty acids (PUFAs) tissue bioavailability, and higher doses (up to 10 g per day) have been increasingly recommended. However, the exact effects of such FO supplementation on the healthy retina and retinal pigmented epithelium (RPE) are unknown. Our study showed that the high dose FO treatment did not imbalance the rigorous docosahexaenoic acid (DHA, C22:6n3) homeostasis in the retina and RPE in the three-month-old female B6/SLJ mice. Instead, we have found the significant increase in the expression of Mfsd2a, the main DHA transporter. Mfsd2a is also an essential regulator of blood vessel transcytosis and the decrease in Mfsd2a expression can be a risk factor for developing leaky blood vessels. Therefore, the high-dose FO supplementation emerges as the prophylactic fortifier of the retinal blood vessels.

Aim: Balanced nutrition and healthy lifestyle habits are very important, especially in young population. By this way it is possible to prevent many non-communicable diseases. As a health care professionals, pharmacists have very important role in this mission. The aim of this study was to evaluate basic nutritional knowledge and lifestyle habits of pharmacy undergraduate students in the context of their future health profession. Methods: The study group consisted of 591 European undergraduate pharmacy students. The data related to anthropometry, eating and lifestyle habits were obtained based on self-administered cross-sectional survey. Analysis of gender differences was performed using the chi-square test. Statistically significance was set at p value lt 0.05. Results: Anthropometric characteristics of students showed that 10.5 % female students were underweight, while 62.6% of the males were overweight and 0.7% were obese. Regular breakfast had 80.9% of the students. Breakfast skipping was statistically higher in male participants (p lt 0.05). Only 35% of students reported daily intake of vegetables. Also, low fruit consumption was observed in all students with statistically lower fruit intake in males (p lt 0.05). Consumption of alcohol, fried food and tobacco was not common among students. Basic principle of balanced nutrition was recognized by 58.4% of study population. Conclusion: Results of our study indicate that European pharmacy students have some unsatisfactory eating habits and nutritional knowledge which is already related to their inadequate nutritional status. Our finding suggests that increased level of nutritional education should be incorporated into European pharmacy curriculum.

Many factors can influence antioxidative and antimicrobial characteristics of plant materials. The quality of cocoa as functional food ingredient is influenced through its processing. The main aim of this study was to test if there is difference in polyphenol content, antioxidant capacity, and antimicrobial activity between nonalkalized and alkalized cocoa powders. To estimate polyphenol and flavonoid content in cocoa samples the spectrophotometric microassays were used. Flavan-3ols were determined with reversed-phase high-performance liquid chromatography (RP-HPLC). Antimicrobial activity against 3 Gram positive bacteria, 4 Gram negative bacteria and 1 strain of yeast was determined using broth microdilution method. Total polyphenol content was 1.8 times lower in alkalized cocoa samples than in natural ones. Epicatechin/catechin ratio was changed due to the process of alkalization in favor of catechin (2.21 in natural and 1.45 in alkalized cocoa powders). Combined results of 3 antioxidative tests (DPPH, FRAP, ABTS) were used for calculation of RACI (Relative Antioxidant Capacity Index) and GAS (Global Antioxidant Score) values that were consistently higher in natural than in alkalized cocoa extracts. Obtained results have shown significant correlations between these values and phenolic content (0.929 lt = r lt = 0.957, P lt 0.01). Antimicrobial activity varied from 5.0 to 25.0 mg/ml (MICs), while Candida albicans was the most sensitive tested microorganism. Cocoa powders subjected to alkalization had significantly reduced content of total and specific phenolic compounds and reduced antioxidant capacity (P lt 0.05), but their antimicrobial activity was equal for Gram-positive bacteria or even significantly enhanced for Gram-negative bacteria.

IUNS. 21st International Congress of Nutrition. Buenos Aires, Argentina, October 15-20, 2017

Introduction: Cocoa is gaining importance as a source of biologically active substances. Cocoa flavonoids have received considerable attention because of their physiological functions including antioxidant, antimicrobial, antimutagenic and anti-inflammatory activities. Objectives: The aim of this study was to evaluate the correlation of declared cocoa content with the antioxidant activity of analyzed cocoa products. Objectives: The aim of this study was to evaluate the correlation of declared cocoa content with the antioxidant activity of analyzed cocoa products. Method / Design: Different kinds of cocoa products from Serbia market were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. DPPH, FRAP, ABTS and ORAC assays were applied for measuring antioxidant capacity. The average of all four antioxidant tests for each cocoa product was used for calculating antioxidant potency composite index (ACI). Results: The total polyphenol and flavonoid content was the highest in cocoa powder samples (35.35 mg GAE/g and 63.3 μmol CE/g, respectively). The content of flavonoids followed the content of total polyphenols in all samples. Total polyphenol content was 3 and 13 times lower in dark and milk chocolates than in cocoa powders and this decrease did not follow declared cocoa content in products. The content of proanthocyanidins in chocolate/cocoa extracts varied between 0.69 mg CyE/g in milk chocolates and 7.07 mg CyE/g in cocoa powders. Cocoa powders had average ACI value of 88.3%, dark chocolates 29.1%, while average ACI value for milk chocolates was only 7.3%. Conclusions: Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R 2=0.798, p

Introduction: Food is one of the main factors of survival on this planet. However, in some cases, food may pose a high health risk, if it contains dangerous contaminants from the environment. Objectives: of this study was to determine exposure to toxic metals (lead and cadmium) in different population groups through food in South East Serbia. Method / Design: Sampling of food were carried out on the territory of South East Serbia (960 samples)) during last ten years (2005-2014.). Chemical analysis for the presence of lead and cadmium were performed by atomic absorption spectrophotometry on a Perkin Elmer AAnalyst 600 in an accredited laboratory of the Institute of Public Health Niš (ISO / IEC 17025: 2006). Examination of the meal was done by technique of double rations and composite technology. Results: A small number of food samples (0.92%) due to faulty toxic metals, but in most of the samples metals were present in measurable concentrations. Dietary intake of Pb and Cd in children aged 1-9 years, who eat in kindergarten, does not exceed tolerable daily intake (0.056 mgPb/day and 0.005 mg Cd /day). Dietary intake of Pb in adult professional non-exposed people is 0.198 mg/day, which is below the tolerable daily intake. In fact, the largest share of the total Pb input have cereals and cereal products (28.2%), followed by vegetables (22.8%), fruits (15.7%) and milk products (13.9%), while other types of foods much less participate the total input. Imported food products have slightly higher content of Pb and Cd in relation to food of domestic origin. Conclusions: Exposure to toxic metals in food is not high among professional unexposed populations in South East Serbia. However, nutritional intake is just one of the possible entry of these toxic substances. Other forms of exposure (air, water, general use) can also significantly contribute to the overall intake of these hazardous contaminants. Therefore, a permanent monitoring in order to timely and properly taken measures to protect the health of exposed populations in South East Serbia these contaminants. 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015

Introduction: There is a growing number of epidemiological evidences that wholegrain products may reduce the risk of cardiovascular diseases, type 2 diabetes, some forms of cancers, as well as obesity. The beneficial health effects are due to the presence of many biologically active compounds, which are located in the outer layer and germ fraction of the grain. Therefore, the higher intake of wholegrain foodstuffs is recommended. Wholegrain bread, locally known as brown bread, is the most common foodstuff of this type in Serbian diet. Objectives: The objective of this paper was to assess the quality indicators, basic chemical composition, and fiber profile of wholegrain breads sampled from Belgrade supermarkets and bakeries. Method / Design: In total 8 different samples of wholegrain bread were analyzed. The nutritional quality of samples was evaluated by common physicochemical analyses (contents of protein, ash, water, crude fiber, acid degree, sodium chloride, starch). Enzymatic methods were used for determination of fiber profile (resistant starch, beta-glucan, fructans, and arabinoxylan). Also, sensory characteristics were assessed. Results: During evaluation of the sensory quality all samples fulfilled the regulatory requirements. All analyzed samples received high marks for each individual property of quality. However, the varia- bility of acid degree, as well as some nutrient content (protein, crude fiber, starch) among samples was great. On the other hand, other parameters were similar between different bread samples (content of water, ash, sodium chloride). The fiber fractions that were analyzed in wholegrain bread samples revealed that resistant starch, fructans and arabonoxylan were the major fiber fractions, while cellulose content was unexpectedly low. Conclusions: Obtained results indicated that wholegrain bread from Belgrade market is of the standard quality and could be an important source of specific fiber fractions in everyday diet. 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015

Paraoxonase-1 activity (PON1) and expression modulation using different pharmacological, nutritional and life-style approaches are current scientific foci. We have assessed the influence of omega-3 fatty acids from different dietary sources on PON1 activity and total oxidative status (TOS) in middle-aged dyslipidemic subjects. The study group consisted of 35 subjects, assigned to use commercial fish oil capsules or 150 g of smoked salmon two times per week during 8 weeks with 6 months of wash-out period. After the wash-out period, the same participants were invited again for the second part of the study, and the study was repeated with reversed interventions. PON1 activity and TOS were measured four times, before and after each supplementation period. Consumption of salmon and fish oil capsules both increased PON1 activity (p lt 0.001). Pro-oxidative effect (TOS) during the first supplementation period was decreased at the end of supplementation (p lt 0.001). The present study showed that omega-3 fatty acids, regardless of the dietary source, increased the activity of PON1 in patients with dyslipidaemia. This is possibly a consequence of an enzymatic response to the initially pro-oxidant effect of omega-3 fatty acids, which led to a reduction in oxidative stress after complete supplementation.

Introduction: It is well known that long-term and regular intakes of long chain (LC) n-3 polyunsaturated fatty acids (PUFAs) from fish or fish oil supplements are useful in improving n-3 fatty status. Dietary guidelines recommend use of these fatty acids in purpose of cardio- vascular primary and secondary preventions. Objectives: The objective of this study was to explore the difference in plasma fatty acid profile following general recommendations for fish intake or fish oil supplement usage. Method / Design: Participants were randomised to receive salmon (oily fish) providing 274 mg EPA + 671 mg DHA/day or commercial fish oil supplement providing 396 mg EPA + 250 mg DHA/ day in cross-over trial over 8 weeks period separated by the 6 months washout period. Fatty acids were extracted from plasma and analysed by gas chromatography. Results: The initial plasma concentration of fatty acids was not different between groups at baseline and after the washout phase. After 8 weeks, there was a significant increase in the level of EPA, DHA and total n-3 fatty acids in plasma of both groups. The percentage values of EPA increased by 135% in salmon group (p

The present study was undertaken to determine the physicochemical parameters of honey samples produced in Branicevo and Podunavlje Districts of Republic Serbia. During period 2010- 2012 the total 226 samples were analysed in Institute for Public Health Požarevac for parameters including moisture, acidity, diastase activity, hydroxymethylfurfural (HMF), invert sugar, sucrose, ash and water-insoluble solids. 4 of 107 (3.7%) floral honey samples were of unacceptable quality based on recommended criteria of diastase activity (2 of 107, 1.9%), HMF (3 of 107, 2.8%) and acidity (1 of 107, 0.9%) by Serbian Regulation on honey quality. Also 1 of 105 (0.01%) acacia honey samples wasn't in accordance with Serbian Legislation because of increased content of HMF and decreased diastase activity. All 8 analysed linden honey and 6 honeydew were found to meet the Serbian Regulations. Total 97.8% of analyzed honey samples are in line with the European and Serbian standards which indicated good quality of honey produced in Branicevo and Podunavlje Districts. Cilj ovog istraživanja je ispitivanje kvaliteta meda proizvedenog u braničevskom i podunavskom okrugu. U periodu od 2010-2012. godine u Zavodu za javno zdravlje Požarevac analizirano je 226 uzoraka na sadržaj redukujućih šećera, saharoze, sadržaj hidroksimetilfurfurola, aktivnost dijastaze, sadržaj vode, kiselost, mineralnih materija i materija nerastvorljivih u vodi. Rezultati pokazuju da 4 od 107 (3,7%) uzoraka cvetnog meda ne zadovoljava uslove koje propisuje Pravilnik o kvalitetu meda zbog povećanog sadržaja HMF-a u 3 uzorka (2,8%), smanjene aktivnosti dijastaze u 2 uzorka (1,9%), i zbog povećane kiselosti u jednom uzorku (0,9%). Od ukupno 105 uzoraka bagremovog meda, jedan (0.01%) ne ispunjava uslove propisane Pravilnikom zbog smanjene aktivnosti dijastaze i povećanog sadržaja HMF-a. Svih 8 uzoraka lipovog meda i 6 uzoraka medljikovca u skladu su sa zahtevima Pravilnika. Rezultati pokazuju da je od ukupnog broja analiziranih uzoraka 97,8% ispravno, na osnovu čega se može zaključiti da je med proizveden na području braničevskog i podunavskog okruga dobrog kvaliteta.

Fish lipids are rich dietary sources of n-3 long-chain polyunsaturated fatty acid (LC-PUFAs). Among n-3 fatty acids, the most important are eicosapentaenoic (20:5 n-3, EPA) and docosahexaenoic (22:6 n-3, DHA) acids which have important roles in the prevention and treatment of different diseases. The aim of this study was to analyze the fatty acid content of fresh marine fish available on the Serbian market. In five species of marine fish (salmon, tuna, mackerel, sardines and hake) the content and composition of fatty acids were analyzed. After lipid extraction, fatty acids were derivatized into volatile methyl-esters. Fatty acids were determined using capillary gas chromatography. Analyses of total lipid content in fresh fish samples and their fatty acid composition revealed that mackerel and sardines were the best dietary sources of LC-PUFAs (4.6 and 4.5 g/100 g, respectively). All analyzed fish samples had significantly higher DHA than EPA content. The highest average EPA content per 100 g of edible fish was observed in samples of sardines (2.0 g). The results showed that the DHA content of sardines, mackerel and salmon were similar - 2.2 g, 2.6 and 2.3 g/100 g, respectively. Hake and tuna had significantly lower LC-PUFAs, EPA and DHA contents. Although significant variations in n-3 fatty acids' content were noted among individual fish samples, it could be concluded that fresh marine fish available on Serbian market can be cheap and valuable source of LC-PUFAs in daily diet.

Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).

Coeliac disease is characterized by permanent intestinal intolerance to wheat gliadin and related prolamins from barley, rye and oats. The gluten free diet is a life long treatment for coeliac patients. Industrial starch or other ingredients used in manufacturing of dietary products can contain prolamins as impurities. The aim of this work was investigation the presence of gluten in dietary products from the national market: 30 dietary foods for infants and young children and 35 food supplements were analyzed using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay with cocktail extraction. The most of the analyzed samples (88%) contained less than limit of quantification of 5 mg/kg for gluten. Gluten content of 5-20 mg/kg was determined in 3 samples. Five of 65 samples (8%) contained mean gluten levels ≥ 20 mg/kg and would not be considered "gluten-free" according to the national Regulation on health safety of dietary products. The systematic control of the presence of gluten in gluten-free dietary products is very important and should be obligatory in order to protect the health of coeliac patients.

11th European Nutrition Conference (FENS), Madrid, Spain, October 26–29, 2011

Gluten sensitive enteropathy or celiac disease is clearly more prevalent than was previously thought. Gluten-sensitive enteropathy is the inherited autoimmune condition characterized by inflammation of the small intestine in response to the ingestion of gluten present in cereals such as wheat, barley, and rye. Elimination of the gluten from the diet assigned as medical nutrition therapy for gluten sensitive enteropathy is the first line of the treatment for coeliac disease. Gluten-free diet is an effective treatment that can alleviate symptoms and allows reduction in small intestinal inflammation and permits mucosal healing with improved absorptive function. However, gluten free diet is very complex and claimed. Also, strict adherence and life-long maintenance to the diet is very important in the aim to prevent macronutrient and micronutrient deficiency. Except that, regular involvement of the gluten free diet is important for preventing some complications such as anemia, osteoporosis, development of a neoplasm, and the risk of additional autoimmune disorders. Although there are many attempts for developing alternatives to the gluten-free diet, it currently still remains the only effective treatment option for gluten sensitive enteropathy. Gluten senzitivna enteropatija ili celijačna bolest je danas znatno češća bolest nego što se ranije smatralo. Gluten senzitivna enteropatija je nasledna bolest koja se karakteriše inflamacijom sluznice tankog creva nastale kao imunološki odgovor na gluten iz pšenice, raži, ječma. Eliminacija glutena iz ishrane predstavlja medicinsku nutritivnu terapiju, odnosno terapiju izbora kada je ova bolest u pitanju. Dijeta bez glutena je veoma efikasna za ublažavanje simptoma bolesti, kao i za redukciju inflamacije i poboljšanja apsorptivne funkcije mukoze creva. Međutim, ovaj režim ishrane je veoma kompleksan i zahtevan. Takođe, striktno sprovođenje dijete i njeno dugoročno prihvatanje prevenira pojavu makronutritivnih i mikronutritivnih deficita. Sem toga, pravovremeno uvođenje dijete bez glutena sprečava pojavu komplikacija kao što je anemija, osteoporoza, maligne bolesti i druge autoimmune bolesti. Iako postoje mnogi pokušaji da se pronađe njena alternativa, medicinska nutritvna terapija za gluten senzitivnu enteropatiju još uvek ostaje terapija izbora u lečenju ove bolesti.

In numerous recommendations for nutrition of persons suffering from Celiak disease caused by permanent gluten intolerance, it is pointed out that meat products should be avoided due to potential hidden presence of gluten. So, the choice and product range is considerably limited to such consumers. The objective of our study was to acquire insight into objective presence of gluten as risk for consumers suffering from gluten intolerance, based on analytical data obtained in our own examination of frankfurter type sausages, as the most present type of fine ground cooked sausages manufactured by domestic producers. Of total 24 samples of frankfurter type sausages purchased in retail shops, and produced by 16 large meat processing companies in Serbia, three were specifically declared as gluten-free. In the study it was established that gluten content in products was below 20 mg/kg (5,50 mg/kg; 13,90 mg/kg and below 1,0 mg/kg), which is in compliance with requirements for this type of food product and confirmed their safety from the aspect of health. One of the analyzed products had declared in the list of ingredients gluten. In the analysis it was established that it contained 22400,00 mg/kg of gluten, which is in compliance with quantities usually used for technological purposes. Twenty samples analyzed had no information pertaining to gluten utilization as potential ingredient. In the analysis of these products the presence of gluten in various quantities was established (from lt 1,00 mg/kg - 44,00 mg/kg). U mnogim preporukama za ishranu obolelih od celijačne bolesti, nastale usled permanentne intolerancije na gluten, naglašava se da treba izbegavati konzumiranje proizvoda od mesa zbog mogućeg prikrivenog prisustva glutena. Samim tim, izbor i asortiman proizvoda takvim potrošačima je znatno ograničen. Cilj našeg rada je bio da se na osnovu analitičkih podataka, dobijenih ispitivanjem viršli, kao najzastupljenijih fino usitnjenih barenih kobasica domaćih proizvođača, dobije uvid u realno prisustvo glutena koji predstavlja rizik za potrošače sa intolerancijom na gluten. Od ukupno 24 uzorka viršli kupljenih u maloprodajnim objektima, a proizvedenih u 16 velikih industrijskih pogona u Srbiji, tri proizvoda su bila posebno deklarisana da ne sadrže gluten. Ispitivanjem je utvrđeno da je sadržaj glutena u njima ispod 20 mg/kg (5,50 mg/kg; 13,90 mg/kg i manje od 1,0 mg/kg), što odgovara zahtevima za takve vrste prehrambenih proizvoda i potvrđuje njihovu zdravstvenu bezbednost. Jedan proizvod je u spisku sastojaka imao deklarisan gluten. Analizom je utvrđeno da sadrži 22400,00 mg/kg glutena, što odgovara količinama koje se uobičajeno koriste, iz tehnoloških razloga. Dvadeset ispitanih uzoraka viršli nije imalo podatak o upotrebi glutena kao eventualnog sastojka. Ispitivanjem tih proizvoda utvrđeno je prisustvo glutena u različitim količinama (od lt 1,00 mg/kg - 44,00 mg/kg).

Investigation of the content of elements in food samples requires the destruction of the organic substance by dry, or one of several wet digestion procedures: ashing in open or closed vessels and use of heater or microwave oven. The efficiency of three methods of meat digestion was evaluated for the analytical determination of Cu, Fe, Zn, Ca, Mg, Na and K. These methods were: nitric acid wetashing in sealed teflon vessels; nitric acid/perchloric acid wet digestion; and dry ashing The final solutions were subsequently analyzed for Cu, Fe, Zn, Ca and Mg by flame atomic absorption spectroscopy (FAAS) and for Na and K by atomic emission spectroscopy (AES). Cu, Zn and Mg could be reliably determined by any of the tested methods, while for the other elements, mineralisation in sealed teflon vessels showed higher content in the meat than the dry ashing (p lt 0.05). The with-ashing in sealed teflon vessels was also the most precise method and with the highest recoveries' values. Određivanju sadržaja makro i mikroelemenata u namirnicama atomskom spektrofotometrijom prethodi mineralizacija uzorka. Dve tehnike koje se najduže i, još uvek i najčešće primenjuju, baziraju se na suvom spaljivanju na definisanoj temeraturi, i na vlažnoj digestiji sa mineralnim kiselinama u otvorenim i zatvorenim sistemima. Cilj ovog rada je razvoj brze i jednostavne metode mineralizacije za određivanje Cu, Fe, Zn, Ca, Mg, Na i K u mesu. Poređene su tri različite metode mineralizacije: suva mineralizacija, vlažna u zatvorenim teflonskim posudama i klasično vlažno spaljivanje. U mineralizovanim uzorcima određen je sadržaj Cu, Fe, Zn, Ca i Mg atomskom apsorpcionom spektrofotometrijom, i sadržaj Na i K atomskom emisionom spektrofotometrijom. Dobijeni rezultati pokazali su da se za određivanje sadržaja gvožđa, bakra i cinka u uzorcima mesa mogu uspešno primeniti sve tri ispitivane metode dok je za sadržaj kalijuma, natrijuma, magnezijuma i kalcijuma mineralizacija u teflonskim posudama značajno efikasnija od suvog spaljivanja (p lt 0,05). U isto vreme mineralizacija u teflonskim posudama ima najveći prinos i preciznost, što uz brzinu i jednostavnost izvođenja navodi na zaključak da je to metoda izbora za mineralizaciju uzoraka pri određivanju sadržaja makro i mikroelemanata u mesu atomskom spektrofotometrijom.

The effects of storage conditions of soya bean grain and full-fat meal on total and water soluble proteins, available lysine, total oil, fatty acids, as well as, antinutritive substances - enzymes lipoxygenase 1, urease and trypsin inhibitor, were observed in this study. Grain and meal of the cultivars Goyou Kurakake and L93-7290 were analysed after five-month storage in PVC bags at the temperatures of 25oC and -20oC. The statistically significant decrease in contents of water soluble proteins, available lysine, trypsin inhibitor and activities of urease and lipoxygenase occurred five months after storage. The lowest content of the albumin fraction was recorded after grain storage at 25oC. This content was reduced by 18.5%, i.e. 21.1% in grain of cultivars Goyou Kurakake, i.e. L93-7290, respectively. In relation to trypsin inhibitor, storage conditions much more affected changes in urease activities in soya bean meal. The lipoxygenase 1 activity amounted to 6.89 µmol ml-1min-1 in the grain of the cultivar Goyou Kurakake and this activity was reduced by 28.2% during the storage period. On the other hand, this activity amounted to 11.89 µmol ml-1min-1 in the grain of the cultivar L93-7290, while the activity drop was 26.6%. After storage of full-fat meal of both cultivars, the lipoxygenase 1 activity was also statistically significantly reduced. During the five-month storage of soya bean oil, primarily of the cultivar L93-7290, a high stability to atmospheric oxidation was observed in oil. This oxidation was much more pronounced than in soya bean meal. The linolenic acid content in L93-7290 cultivar meal was lower by 27.3% than in the control after storage at 25oC. . U ovom radu proučavan je uticaj uslova čuvanja sojinog zrna i punomasnog brašna na promene sadržaja ukupnih i u vodi rastvorljivih proteina, iskoristivog lizina, ukupnog ulja, masnih kiselina, kao i antihranljivih materija - enzima lipoksigenaze 1, ureaze i tripsin inhibitora. Analizirano je zrno i brašno sorti Goyou Kurakake i L93-7290 nakon čuvanja pet meseci u PVC vrećicama na temperaturi od 25oC i -20oC. Nakon pet meseci čuvanja došlo je do statistički značajnog smanjenja sadržaja u vodi rastvorljivih proteina, iskoristivog lizina, tripsin inhibitora i aktivnosti ureaze i lipoksigenaze. Najniži sadržaj albiminske frakcije utvrđen je nakon čuvanja zrna na 25oC. U zrnu sorte Goyou Kurakake sadržaj je smanjen za 18,5%, a u zrnu sorte L93-7290 za 21,1%. U odnosu na tripsin inhibitor, uslovi čuvanja imali su daleko veći uticaj na promene aktivnosti ureaze u sojinom brašnu. U zrnu sorte Goyou Kurakake u kojem je aktivnost lipoksigenaze 1 bila 6,89 µmol ml-1min-1, tokom čuvanja došlo je do pada aktivnosti za 28,2%, dok je u zrnu sorte L93-7290 u kojem je aktivnost lipoksigenaze 1 bila 11,89 µmol ml-1min-1 pad aktivnosti izvosio 26,6%. Nakon čuvanja punomasnog brašna obe sorte, aktivnost lipoksigenaze 1 je takođe statistički značajno opala. Tokom pet meseci čuvanja, ulje sojinog zrna, prvenstveno sorte L93-7290, pokazalo je visoku stabilnost na atmosfersku oksidaciju, dok je oksidacija ulja bila daleko izraženija u sojinom brašnu. Sadržaj linolenske kiseline nakon čuvanja brašna sorte L93-7290 na 25oC bio je za 23,7% niži u odnosu na sadržaj u kontrolnom uzorku. .

Sea buckthorn (Hippophae rhamnoides L., Elaeagnaceae), is a thorny bush or small tree, native to Europe and Asia. Sea buckthorn fruit is rich in oil and carotenes which are found both in pericarp and seeds. Fruit and seed oils have significantly different fatty acid profiles and carotene levels. Previously reported data on the content of fatty acids and the carotenes in the oil are based on the fresh fruits. However, sea buckthorn fruits for traditional herbal use are available commonly in dry form. The goal of work was to analyze the content of fatty acids and carotenes in the fruit pericarp oil and seed oil obtained from dry sea buckthorn fruits. Physical and Chemical constants of the oils were also determined. It was found that the oil yield from pericarp and seeds were 18,8 and 7,4 respectively (expressed in g of oil per 100 g of dry plant material). The composition of fatty acids was determined by GC in the methyl ester form. The main fatty acids in pericarp oil were palmitic, palmitoleic, and oleic acids (35,2 %, 28,5 %, and 29,9 % respectively). Seed oil was, on the other hand, rich in oleic, linoleic and alpha-linolenic acids (23,7 %, 37,6 %, 20,5 % respectively). The content of carotenes in oil obtained from fresh sources varies extremely within different subspecies and it is influenced strongly by methods of oil isolation. The common reported levels of carotenes in pericarp and seed oil obtained from fresh fruits are 100-500mg/100g and 20-100 mg/100 g respectively. Our findings have significantly lower values then the average reported data, which points that dehydration of sea buckthorn berries influences negatively upon the content of carotenes, and then fatty oil content remains roughly the same as in fresh fruits. From medical point of view and dried fruits are a valuable source of polyunsaturated fatty acids and monounsaturated you have a favorable effect primarily on the cardiovascular system.

19th International Congress of Nutrition Poster Presentations Part II

The use of herbal tea preparations is very common in Serbia as a part of everyday diet as well as a part of traditional herbal therapy. The aim of this investigation was to evaluate the quality of 21 monocomponent herbal products that are commercially available at Valjevo and Belgrade markets. The commercial samples of investigated herbs, chamomile (Chamomillae flos), mint (Menthae piperitae folium) and thyme (Serpylli herba), were in bulks or packed in tea bags. According to the requirements of the Food Low Regulations, the analyzed parameters were: assessment of declared weight, water content, total ash content, acid insoluble ash and sulphated ash, water and alcohol extracts and ether oil content. Results obtained have showed that most of the analyzed herbal teas did not have declared weight, and significant differences in ether oil content and alcohol extract were noticed. In more than 80% of analyzed samples the quality did not fulfill the demands of national legislative and all analyzed thyme herb tea samples were inadequate. This investigation showed that a regular control of herbal tea products is necessary in order to protect the consumers from fraud and low quality. . U našoj zemlji je uobičajeno korišćenje biljnih čajeva kao osvežavajućih, okrepljujućih ili aromatičnih napitaka. Takođe, tradicionalno biljni čajevi se koriste kod blažih poremećaja zdravlja ili uz propisanu terapiju. Cilj rada je bio da se proveri kvalitet trgovačkih uzoraka nekoliko vrsta biljnih čajeva. Na teritoriji grada Beograda i Valjeva prikupljeni su uzorci 21 čaja od lista nane, cveta kamilice i herbe majkine dušice. Među analiziranim uzorcima 5 je bilo u obliku rinfuza, a 16 uzoraka je bilo u podeljenim pojedinačnim dozama (filter kesica). Kvalitet je proveravan na osnovu zahteva Pravilnika o kvalitetu i drugim zahtevima za čaj, biljni čaj i instant čaj iz 2005. godine. Pored provere deklarisane mase, u ispitivanim uzorcima biljnih čajeva analizirani su i sledeći parametri: sadržaj vlage, ukupnog pepela, sulfatnog pepela, pepela nerastvorljivog u kiselini, određivanje vodenog i alkoholnog ekstrakta, određivanje sadržaja etarskog ulja. Na osnovu dobijenih rezultata može se zaključiti da najveći broj ispitivanih uzoraka nije sadržao deklarisanu masu biljnog materijala. Od ukupnog broja analiziranih uzoraka biljnih čajeva u preko 80% uočeno je da jedan, dva ili više parametara odstupaju od zahteva Pravilnika. Cvet kamilice sadržao je značajno manje etarskog ulja i alkoholnog ekstrakta. Kod čaja od herbe majkine dušice ni jedan ispitivani uzorak nije ispunio sve propisane parametre kvaliteta. Rezultati ovog rada ukazuju na neophodnost redovne kontrole kvaliteta biljnih čajeva u prometu radi bolje zaštite potrošača. .

10th European Nutrition Conference

10th European Nutrition Conference

Since nowadays the link between nutrition and health has been established, the industry of food and pharmaceuticals developed a new category- functional food. Medicinal plants became significant for production of functional food, because the biological activities. Sea buckthorn - Hippophae rhamnoides L., is a shrub with fruits that are false, soft and flashy berries. Fresh ripe fruits are commonly used as a rich source of vitamin C and B and fatty oil from fruits and seeds, which is a significant source of carotenoids, vitamins A, D, E and essential fatty acids (EFA). The aim of this paper is to estimate commercially available sample of sea buckthorn as potential constituent of functional food by quantification of EFA and total tocopherols content. The dominant components are oleic and linoleic acid (22,9% and 35,4%), while total tocopherols were 88,6mg/100g. So, tested oil sample could be used in functional food. . Zbog potvrđene povezanosti ishrane i zdravlja, prehrambena i farmaceutska industrija su razvile novu kategoriju proizvoda - funkcionalnu hranu. Lekovite biljke, kao nosioci bioloških aktivnosti, postale su značajne u proizvodnji funkcionalne hrane. Pasji trn - Hippophae rhamnoides L. (Eleagnaceae) je listopadni žbun sa plodovima u obliku mesnate koštunice. Koristi se svež zreo plod bogat vitaminima B i C i masno ulje iz plodova i semena koje sadrži visok procenat karotenoida, vitamina A, D i E i esencijalnih masnih kiselina. Cilj rada je procena kvaliteta komercijalno dostupnog uzorka masnog ulja pasjeg trna kao potencijalne sirovine za funkcionalnu hranu. Određen je sadržaj esencijalnih masnih kiselina (EMK) i tokoferola. Rezultati su pokazali da su dominantne komponente oleinska i linolna kiselina zastupljene u količini od 22,9%, odnosno 35,4%, dok je količina ukupnih tokoferola 88,6 mg/100g. Zbog visokog sadržaja EMK i značajnog tokoferola, ovo ulje se može koristiti kao dodatak u proizvodnji funkcionalne hrane. .

In Europe food supplements are defined as foodstuffs the purpose of which is to supplement the normal diet and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect, alone or in combination, marketed in dose form, designed to be taken in measured small unit quantities. There is an increasing number of these products and their popularity is growing steadily. Products that are used to supplement regular diet patterns improve so-called 'nutritive density' of diet. The use of supplements for medical reasons is based on the increasing evidence that there is a link between the ingestion of certain nutrients or dietary supplements and the prevention of chronic diseases. Rational use of dietary supplements needs good cooperation between user/patient and health worker. Previous to starting supplemental regimen the advice for healthy and adequate dietary pattern should be given, as well as to make an evaluation of individual's dietary and life habits, physiological and health status. . Suplementi se u Evropi definišu kao namirnice čija je svrha da dopunjuju normalnu ishranu, a predstavljaju koncentrisane izvore nutrimenata ili drugih supstanci sa nutritivnim ili fiziološkim efektima, proizvedene u doziranim oblicima i namenjene da se koriste u merljivim malim količinama. U većini razvijenih zemalja suplementi predstavljaju veoma popularnu grupu proizvoda, čija prodaja i promet beleže porast iz godine u godinu. Suplementi koji se koriste kao dopuna svakodnevnoj ishrani imaju za cilj da povećaju nutritivnu gustinu ishrane. Korišćenje suplemenata (ili obogaćenih/fortifikovanih namirnica) omogućuje pojedincima da zadovolje svoje individualne nutritivne potrebe ukoliko one nisu zadovoljene uobičajenom ishranom. Korišćenje suplemenata u medicinske svrhe povezano je sa različitim fiziološkim stanjima i bolestima, a zasnovano je na brojnim rezultatima naučnih ispitivanja, prema kojima pojedini sastojci hrane i druge fiziološki aktivne supstance, unete u organizam u adekvatnim količinama, pokazuju povoljne zdravstvene efekte. Pre uvođenja suplemenata u ishranu racionalno je proceniti da li je suplementacija opravdana. Za ovakvu procenu neophodna je saradnja pacijenta/korisnika sa zdravstvenim radnikom, koji u svim situacijama mora posebnu pažnju da posveti, pre svega, savetima o kvalitetnom i pravilnom načinu ishrane, nakon čega je moguće doneti odluku o eventualnom započinjanju suplementacije, a u cilju da postizanja maksimuma pozitivnih efekata i smanjenja eventualnih negativnih efekata do kojih može doći nekontrolisanom i neracionalnom upotrebom ovih proizvoda. .

XIV International Symposium on Atherosclerosis 18-22 June 2006 • Rome, Italy

IV Kongres farmaceuta Srbije sa međunarodnim učešćem, 29. novembar – 2. decembar 2006 godine, Beograd

Soybean grain of cultivars Bosa and ZPS 015 was used in the experiment. The contents of available lysine, as well as, water and salt soluble proteins were analyzed in fresh soybean grain, soybean products made after the process of dry extrusion, micronisation, microwave toasting and autoclaving. The content of soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility was already drastically manifested at the temperature of 100oC during dry extrusion, while it decreased gradually over other treatments. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, proceeding within closed systems in which the increased moisture content has a special effect, resulted in significantly smaller changes of the available lysine content. Za istraživanje je odabrano zrno soje sorata Bosa i ZPS 015. Analiziran je sadržaj iskoristivog lizina, kao i proteina rastvorljivih u vodi i rastvorima soli u sirovom sojinom zrnu, sojinim proizvodima, dobijenim nakon procesa suve ekstruzije, mikronizacije, mikrotolasnog prženja i autoklaviranja. Pod uticajem povišene temperature tokom svih primenjenih tretmanima prerade došlo je do snižavanja sadržaja rastvorljivih proteina. Pad rastvorljivosti se drastično manifestovao već na temperaturi od 100oC tokom suve ekstruzije, dok je kod ostalih tretmana, sa povećanjem temperature došlo do postepenog snižavanja rastvorljivosti. Najveći uticaj na sniženje iskoristljivosti lizina imao je proces mikronizacije i mikrotalasnog prženja. Suva ekstruzija i autoklaviranje, koji se odvijaju u zatvorenim sistemima u kojima povećan sadržaj vlage ima poseban efekat, uslovili su znatno manje promene sadržaja iskoristivog lizina.

IV Kongres farmaceuta Srbije sa međunarodnim učešćem, 29. novembar – 2. decembar 2006 godine, Beograd

IV Kongres farmaceuta Srbije sa međunarodnim učešćem, 29. novembar – 2. decembar 2006 godine, Beograd

Milk product consumption has been associated with overall diet quality and adequacy of intake of many nutrients. The intake of milk products is especially important during childhood and adolescence. The effects of milk on population’s health have been questioned in the second half of the 20th century. The main concerned points were cholesterol and saturated fatty acid presence in milk products, and their negative influence on blood pressure and risk of coronary disease. In last fifty years a large pool of controversial results has been collected and milk health effects were heavily debated. There is evidence that milk consumption has fallen over the last 20 years. Recent studies, however, have suggested that milk consumption may have a great role in prevention of metabolic syndrome risk, bone health, some vascular diseases, and no results were obtained in support of the hypothesis that milk consumption increases the risk of some cancers. Several effects of milk consumption, especially on body weight and weight loss, require further research. American Dietary Guidelines for healthy eating, recognizing the need for reversing current trend of decreased milk consumption, increased in 2005. recommendation for milk consumption from 2 to 3 cups per day of fat-free or low-fat milk or equivalent milk products, recognizing the nutritional benefits of milk and milk products. Mleko je od davnina bilo cenjeno kao namirnica velikog nutritivnog značaja posebno zbog visokog sadržaja punovrednih proteina i kalcijuma. Međutim pedesetih godina prošlog veka, nakon otkrivanja veze ishrane i nekih hroničnih degenerativnih oboljenja, posebno unosa holesterola i zasićenih masti sa rizikom od kardiovaskularnih oboljenja, mleko i mlečni proizvodi su na sebe skrenuli negativnu pažnju javnosti. Osamdesetih godina prošlog veka pojavili su se i prvi radovi koji su konzumiraje mleka i mlečnih proizvoda povezali sa povećanim rizikom od kardiovaskularnih oboljenja, a devedesetih sa povećanim rizikom od nekih vrsta kancera. Pregled rezultata deset najvećih kohort studija pokazuju da konzumiranje mleka čak smanjuje rizik od nekih srčanih oboljenja, a slični su rezultati dobijeni pri nedavnom ispitivanju povezanosti mleka sa rizikom od metaboličkog sindroma. Evaluacija najvećih istraživanja povezanosti konzumiranja mleka i raznih tipova kancera ne podržava hipotezu o mleku kao faktoru rizika.

IV Kongres farmaceuta Srbije sa međunarodnim učešćem - Savremena farmacija: unapređenje zdravlja i kvaliteta života; 28. novembar - 2. decembar 2006 god., Beograd

IV Kongres farmaceuta Srbije sa međunarodnim učešćem, 29. novembar – 2. decembar 2006 godine, Beograd

IV Kongres farmaceuta Srbije sa međunarodnim učešćem, 29. novembar – 2. decembar 2006 godine, Beograd

IV Kongres farmaceuta Srbije sa međunarodnim učešćem, 29. novembar – 2. decembar 2006 godine, Beograd

The human life cycle can be divided into different unequal stages. The types of nutrients needed in each of this stages are the same, but the quantities of nutrients relative to age and sex are different. Each stage has its own set of nutritional problems. After the reproductive phase of life ends, around the age of fifty, a period of menopause occurs. Menopause is an important time in a woman's life. This is a natural step in the ageing process. Common dietary deficiencies affecting menopausal and post menopausal women include protein, vitamin C, vitamin D, folic acid, calcium and iron. It is very important to provide good nutrition to improve health in this period of life. Od rođenja do kraja životnog ciklusa čovek prolazi kroz različite, nejednake periode. U svakom od ovih perioda, da bi organizam pravilno funkcionisao i da bi se obezbedilo dobro zdravlje, potrebno je unositi sve iste hranljive materije, ali količine unosa treba da budu prilagođene potrebama određenog životnog doba. Svaki period u životu čoveka je praćen određenim nutritivnim potrebama i određenim nutritivnim problemima. Menopauza nastupa po završetku reproduktivnog ciklusa žene i predstavlja prirodni korak u procesu starenja. U tom periodu, kao i periodu posle menopaze, posebnu pažnju je potrebno posvetiti unosu određenih nutrimenata, do čijeg deficita najčešće dolazi a koji je povezan sa pojavom određenih, karakterističnih bolesti. Najčešći dijetarni deficit, žena u menopauzi i posle, odnosi se na deficit proteina, vitamina C, vitamina D, kalcijuma, magnezijuma, cinka, folne kiseline i gvozda, a najčešći zdravstveni problemi, koji se javljaju u tom periodu su kardiovaskularne bolesti i osteoporoza. Prilagođeni unos pojedinih nutrimenata, dobro balinsiranim dijetama, dijetetskim suplementima i funkcionalnom hranom doprinosi unapređenju zdravlja žena u menopauzi.

Sulphiting agents have been used in food production for centuries. Sulphites are added to food as antimicrobial, antibrowning agents or antioxidants. Their use became an issue of concern when certain sensitive individuals exhibited adverse reactions to sulphite residues in foods. Sulphites also exert a number of different anti-nutritive effects. Like other ingredients, sulfites must be declared in the ingredient statement. Among all sulphite-containing foods, the highest contributors to the dietary intake are dried fruits and wine. The aim of this work was to determine residual levels of total sulphur dioxide in dried fruit samples in order to examine the risk of exceeding the Acceptable Daily Intake (ADI) for sulphites by consuming this type of food. The other scope of the study was to investigate compliance with food labeling in order to insure consumer protection. The determination was performed on all samples by colorimetric para-rosaniline method, according to the official method of analysis of AOAC 963.20 (AOAC 2002).Twelve different samples of dried fruit were analyzed. Results showed that dried fruit is very rich source of sulphites. The range of residual sulphur-dioxide was very large, from nondetectable levels (in three samples) to 1847.3 mgSO2/kg. In ten of twelve samples SO2 levels were under national Maximum Permitted Level (MPL). SO2 content was above MPL in dried bananas sample and dried sweet coconut. Just eight of twelve fruit samples had label declarations of sulfite content but the determined levels of sulfites were significantly above the declared levels. Sulfiti se u različitim hemijskim formama koriste vekovima kao aditivi u proizvodnji hrane. Oni imaju antimikrobno delovanje, koriste se za sprečavanje enzimskog i neenzimskog tamnjenja namirnica i kao antioksidansi. Mogu se javiti i kao prirodni sastojci namirnica. Primenu sulfita kao aditiva ograničava činjenica da konzumiranje hrane koja sadrži sulfite kod određenog broja astmatičara dovodi do pogoršanja simptoma. Veliki broj namirnica sadrži sulfite, ali se smatra da najveći doprinos dnevnom unosu daju vino i suvo voće. Cilj ovog rada je određivanje rezidualnog sumpor-dioksida u uzorcima suvog voća sa beogradskog tržišta. Određivanje je urađeno oficijelnom kolorimetrijskom metodom sa p-rozanilin hidrohloridom AOAC 963.20 (AOAC 2002). Rezultati su pokazali da je suvo voće značajan izvor sulfita i nivo rezidualnog sulfita se kretao od nedektibilnih vrednosti do 1847.3 mg SO2/kg. U dva od analiziranih dvanaest uzoraka, nivo rezidualnog sumpor-dioksida prevazilazio je propisane MDK vrednosti za ove vrste uzoraka. Osam uzoraka suvog voća je imalo deklarisan sadržaj SO2 ali su nadene vrednosti bile znatno veće od deklarisanih. S obzirom na redovnu upotrebu sulfita u proizvodnji suvog voća, može se zaključiti da je neophodno da proizvođači hrane, posebno prerađevina od voća, imaju razvijen sistem kontrole nivoa sulfita u proizvodima koji ce se naći na tržištu kao i obavezu da u saglasnosti sa važećim propisima, prisustvo sulfita bude deklarisano.

There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during storage. Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of 20oC for five months. Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.

Consumption of whey and whey-based products has been growing in last ten years because of whey nutritional value and health beneficial effects. Especially children, reconvalescents, older population, athletes and patients with liver disease are using these products. The main aim of this investigation was control of mineral content in whey and whey products. Results show that during milk processing, most of K and Na is retained in whey. The ratio of Na/K is appropriate in whey-based fruit-flavored soft drinks. The amounts of Mg, Ca, Fe, Cu and Zn are significantly higher in whey-based fruit-flavored soft drinks than in liquid whey. Whey should become an important product because of its possibility to improve the quality of everyday nutrition, due to healing quality and high nutrition value. Surutka i proizvodi od surutke imaju visoku biološku i nutritivnu vrednost Upotreba surutke je posebno popularna kod osetljivih kategorija stanovništva kao što su deca, starije osobe, rekonvalescenti. U ovim populacionim grupama korišćenje surutke i proizvoda od surutke se preporučuje zbog prisustva proteina mlečnog seruma koje odlikuje visoka biološka vrednost i laka svarljivost zbog male količine lipida, ali i značajnog sadržaja minerala. Istraživanja su pokazala da i surutka i proizvodi koji sadrže surutku imaju pozitivno dejstvo na različite funkcije u organizmu te se ovi proizvodi proučavaju u cilju svrstavanja u funkcionalnu hranu.

Coeliac disease is defined as permanent intolerance to dietary gluten (and related prolamins from barley, rye and oats) resulting small intestinal villous atrophy with cinsequent malabsorption and malnutrition. Epidemiological studies have shown that coeliac disease is very common and affects one in 250 people (1 in 133 Americans ). Symptoms of celiac disease include diarrhea, weight loss, malnutrition, and isolated nutrient deficiencies but not gastrointestinal symptoms. The disease is associated with an increased rate of osteoporosis, autoimmune diseases and malignant diseases. The gluten free diet (GFD) is a treatment of choice in coeliac disease. This diet is a life long treatment for all gluten sensitive patients. Celijačna bolest se definiše kao permanentna netolerancija na gluten iz hrane (i srodne prolamine iz ječma, raži i ovsa) usled čega dolazi do oštećenja tankog creva što rezultira pojavom malapsorpcije i malnutricije. Epidemiološke studije su pokazale da je celijačna bolest veoma česta i da se javlja u jedne od 250 osoba (jedna od 133 osobe u Americi). Simptomi su od dijareje, gubitka težine i malnutricije do latentnih, kao što je deficijencija pojedinih nutrimenata, bez gastrointestinalnih simptoma. Celijačna bolest uslovljava povećanu incidencu osteoporoze, autoimunih oboljenja i maligih oboljenja. Dijeta bez glutena je osnovni, doživotni tretman za celijačne bolesnike .

The discovery of specific physiological effects that certain lipids exert on human organism led to increased interest both of researchers and public for their consumption in order to preserve and improvement of health. Favorable health effects have been ascribed to a number of lipid substances and most of the scientific papers and researches are concerned with essential lipid acids, particularly those belonging to omega-3 series, conjugated linolic acid, lecithin and fit sterols. Otkriće specifičnih fizioloških efekata koje pojedini lipidi imaju na organizam čoveka doprinelo je interesovanju stručnjaka i najšire javnosti za njihovu primenu u održavanju i unapređenju dobrog zdravstvenog stanja. Danas se većem broju lipidnih supstancija pripisuju povoljni zdravstveni efekti, a najveći broj radova i istraživanja se odnosi na esencijalne masne kiseline, posebno one iz omega-3 serije, konjugovanu linolnu kiselinu, lecitin i biljne sterole.

Disbalans lipida krvi u pravcu povećanja koncentracije LDL i VLDL holesterola, triacilglicerola i lipoproteina (a) i smanjenje koncentracije HDL holesterola, predstavlja važan faktor rizika za razvoj ateroskleroze i kardiovaskularih oboljenja. Masti hrane spadaju u faktore čijom je modifikacijom moguće značajno uticati na status lipida krvi, te je dijetarna modifikacija uključena u prevenciju i dijetoterapiju kardiovaskularnih oboljenja. Dijetarni lipidi mogu imati protektivno delovanje i tu spadaju polinezasićene masne kiseline i mononezasićene masne kiseline i biljni steroli. U lipide čiji je unos povezan sa povećanim rizikom od kardiovaskularnih oboljenja spadaju zasićene masne kiseline, trans izomeri masnih kiselina i holesterol.

Fatty acids essential for humans are the only fatty adds from ω-6 (linoleic and arachidonic adds) and ω-3 dasses (a-linolenic, eicosapentaenoic and docosahexaenoic adds). Essential fatty adds are precursor of eicosanoids in the body. Eicosanoids are biologically active compounds that are mediators of many biochemical processes and have an important role in coordinating physiological interactions between cells. Eicosanoids derived from ω-3 fatty acids have different biological properties than those derived from ω-6 fatty adds, usually weaker and more beneficial for the human body. Essential fatty acids are also components of the phospholipids in the cell membrane bilayer affecting the cell's integrity and membrane's fluidity. The major polyunsaturated fatty adds in the brain and retina are arachidonic and docosahexaenoic acids. Docosahexaenoic add is essential for the normal function of rhodopsin, for the developing brain during intrauterine life and for the early development of the nervous system. An abundance of evidence suggests that increased intake of fish or long-chain ω-3 fatty adds have potentially beneficial effects on reducing the risk of heart disease but also have antiinflammatory and hypolipidemic propeties. The hypolipidemic effect of ω-3 fatty acids could be used in type 2 diabetes patients, but these findings are still under investigation. The best dietary sources of ω-3 fatty acids are soya and flexseed (a-linolenic acid) and fish oil (eicosapentaenoic and docosahexaenoic adds). In Yugoslavia per capita consumption of fish is 52 g per week, significantly less than recommended two fish meals per week. In whole day meals forpre-school and school children in whole-day facilities in Belgrade the content of ω-3 fatty acids was 220-230 mg in comparison to recommended 1-1.2 g per day. Masne kiseline ω-3 i ω-6 serija u organizmu su prekurzori biološki aktivnih susptancija poznatih pod imenom eikozanoidi. Eikozanoidi su snažni medijatori mnogih biohemijskih procesa i imaju važnu ulogu u koordinisanju fizioloških interakcija među ćelijama, ali se međusobno eikozanoidi nastali iz masnih kiselina ω-3 i ω-6 serija razlikuju po intenzitetu, a ponekad i tipu efekata. Eikozanoidi nastali iz masnih kiselina ω-3 serije imaju blaže i po organizam povoljnije delovanje. EMK su u organizmu takođe deo strukturnih lipida, prvenstveno fosfolipida ćelijskih i supćelijskih membrana, gde utiču svojim fizičkim karakteristikama na osobine fluidnosti i propustljivosti membrana. Lipidi retine i centralnog nervnog sistema sisara od svih masnih kiselina sadrže najviše arahidonsku i dokozaheksaensku kiselinu. Dokozaheksaenska kiselina je važna ne samo za funkcionisanje i održavanje nervog sistema, već je potencijalno presudna iza prenatalni razvoj mozga. Danas postoji mnogo dokaza koji potrvđuju da povećan unos ω-3 masnih kiselina može da utiče na smanjenje rizika od srčanih oboljenja i vaskularnih poremećaja, ali i na ublažavanje simptoma i poboljšanje kliničke slike nekih autoimunih iinflamatomih poremećaja. Još se proučavaju efekti ω-3 masnih kiselina na smanjenje nivoa triglicerida kod pacijenata sa insulin-nezavisnim dijabetom. Masne kiseline ω-3 serije su posebno rasprostranjene u soji, lanenom semenu i lipidima riba sevemih mora. Eikozapentaenska i dokozaheksaenska kiselina se skoro isključivo nalaze u lipidima riba, mada se danas na tržištu mogu naći i brojni suplementi na bazi ribljeg ulja. U ishrani jugoslovenske populacije riba je zastupljena u prošeku sa 52 g nedeljno, što je prilično ispod preporučene vrednosti. U celodnevnim obrocima namenjenim deci predškoslog i školskog uzrasta u Beogradu ω-3 masne kiseline su bile zastupljene sa svega 220 do 230 mg dnevno (preporuka za taj uzrast iznosi 1 do 1.2 g).

In last 15 years concepts in nutrition have been moved from survival, and satisfaction of essential caloric and nutritive needs to the use of foods in order to improve the state of well-being and to reduce the risk of certain diseases, even to nutritional therapy of some diseases. Functional foods because of their specific and changed nutritional composition in comparison to the similar classic food items, have beneficial effects on health status and are most often targeted in improving the gastrointestinal functions and activity of antioxidant systems, as well as in decreasing risk factors involved in ethiology of cardiovascular diseases and cancer. Such effects of functional foods are often due to the presence of bioactive compounds. Rigorous scientific investigation has to confirm the positive physiologic effects of such compounds on human health. This new area of food science presents challenge to the scientists, food legislation, pharmaceutical and food industry, and consumers. U poslednjih petnaest godina koncept ishrane je usmeren na korišćenje hrane u funkciji poboljšanja opšteg zdravstvenog stanja, kao i smanjenje rizika od razvoja pojedinih bolesti, pa i tečenje tih bolesti. Funkcionalne namirnice usled svog specifičnog i izmenjenog sastava u odnosu na klasične namirnice iste vrste, pozitivno utiču na zdravlje ljudi i najčešće se koriste u očuvanju optimalnih gastrointestinalnih funkcija, podizanju nivoa aktivnosti antioksidativne odbrane organizma, smanjenju faktora rizika uključenih u etiologiju kardiovaskularnih oboljenja i kancera. Navedene efekte funkcionalne namirnice često pokazuju usled prisustva jedne ili više bioaktivnih komponenata u svom sastavu, za koje je naučnim istraživanjima utvrđeno da, u količinama u kojima su prisutne u namirnici, povoljno utiču na pojedine fiziološke ili biohemijske procese u organizmu. Ova nova oblast u nauci o hrani i ishrani predstavlja izazov za naučnu javnost, zakonodavnu praksu, prehrambenu i farmaceutsku industriju.