NEW ANTIBACTERIAL MATERIALS FROM TEA-HOW FEASIBLE IT IS?

Scientific research can be funny some times if the objectives and purpose of the efforts by the scientists are carefully looked into. Scientists engaged in research to get a degree can be pardoned to some extent if they take up academic topics with very little relevance to the citizens and after all such work is intended more to train them in carrying out the studies methodically, truthfully and scientifically. There are millions of scientists engaged in food research in public institutions and universities though most of their out put is of very little relevance to the common man. In contrast private sector research produces innumerable patents and workable knowledge based innovations with very high application potential through technologization. Here is a typical piece of investigation from an American university which claims that the high value tea and wines can be used for making antibacterial materials for coating food contact surfaces. Readers may come to their own conclusions after perusing the below referred article.

"Researchers at Northwestern University have discovered new ways of utilizing the properties of naturally occurring polyphenols found in green tea, red wine and dark chocolate. Dissolving polyphenol powders in water with a small amount of salt instantly produces transparent coatings that kill bacteria on contact, have antioxidant qualities and are non-toxic. The sticky nature of polyphenols and the low cost of materials could open the door to a wide range of uses for these coatings. Apparently the coatings can stick to virtually any surface, even Teflon, and are only 20 to 100 nanometers thick, potentially making them ideal for use in a whole range products. "We discovered a way to apply coatings onto a variety of surfaces that takes advantage of the sticky properties of the polyphenol compounds," said Phillip B. Messersmith, Professor of Biomedical Engineering, who led the research. "It's a very simple dip-coating process, and the antibacterial and antioxidant properties are preserved in the coating. One could take a stainless-steel hip implant apply the process to it, and the coating that emerges spontaneously and with no other modifications will kill bacteria and quench reactive oxygen species, such as free radicals."

The results if commercially exploited may have a chance for use in high value applications like coating of biomedical parts for implantation in human body. However to expect that it will find application in food industry as an antibacterial coating may be far fetched. After all tea as well as red wines are food materials that cannot be diverted for non food applications without disturbing the market equilibrium. Probably many non food antioxidants available in plenty in nature could be a better and more appropriate source material for preparing the antibacterial solution. The suggestion that such poly phenols in salt solution can be a good antioxidant product for human consumption is untenable because salt is a substance not recommended for consumption in high quantities because of its role in disease like CVD, kidney malfunction and blood pressure. Nonetheless from the scientific curiosity angle this is a good discovery with some future potential. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

IS MANGO COMPATIBLE WITH DIABETES? SOME SEEM TO THINK SO!

Strange are the ways science comes up with new findings, demolishing prevalent beliefs! Here is the latest "finding" by a group of scientists who feel that ripe Mango consumption, in stead of aggravating the blood sugar level can actually brings down the same suggesting in a way that those consumers with sugar compromised problem can safely eat this exotic fruit without any "guilt" feeling! A closer look at the report reveals that this interpretation of their research studies is based on experiments with a few volunteers. What can a person affected by diabetes make out of this study? Absolutely nothing. In India many diabetic experts lament the tendency on the part of those with this disease to indulge in mango eating during the season which result in going their sugar level haywire! The new study seems to be contradicting the experience these physicians have dealing with their patients. Here is a take on this controversial subject which may get attention in the coming days by scientists around the world due to its repercussions.  

Consumption of mangoes may potentially have a positive effect on blood sugar in obese individuals and help to limit inflammation, according to a new research.The study led by Edralin Lucas, Ph.D., associate professor of nutritional sciences at Oklahoma State University, examined the effects of daily mango consumption on clinical parameters and body composition in obese subjects (body mass index, BMI = 30kg/m2). Twenty adults (11 males and 9 females) participated in the study, which included daily dietary supplementation with 10 grams of freeze dried mango (equivalent to approximately 100 grams of fresh mango, according to Dr. Lucas) for 12 weeks. Blood sugar levels at the conclusion of the study were significantly lower than the baseline in both male and female subjects. There were no significant changes in body composition for either gender, and BMI increased significantly in female subjects but not male subjects compared to baseline. These findings are the result of a single study and more research is needed on the effects of mango consumption on human health. "The results of this study support what we learned in our recent animal model, which found that mango improved blood glucose in mice fed a high fat diet," said Dr. Lucas. "Although the mechanism by which mango exerts its effects warrants further investigation, we do know that mangeos contain a complex mixture of polyphenolic compounds. Research has shown that several other plants and their polyphenolic compounds, such as isoflavone from soy , epigallocatechin gallate from green tea , and proanthocyanidin from grape seed , have a positive effect on adipose tissue," the researcher stated.

Of course the study only says that the results are based on experiments on obese people and is silent on whether it is equally applicable to normal healthy individuals and those having diabetes. The conclusion that mango consumption may have effect on controlling inflammation and blood glucose is based on the theory that the polyphenols present in this fruit help to bring about the benefits attributed. If this is true why mango alone? Other fruits, a few dozens in number commonly consumed all have plenty of polyphenols, even greater than that present in mango and the million dollar question is whether all colored fruits would be equally effective as mango? The authors did state that more studies are needed in this area to bring about better clarity on the issue ans sure enough more scientists can be expected to take up studies in this area.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ANOTHER "FRUITY" CLAIM-PANACEA FOR MANY DISEASES!

Health experts world over are unanimous in their opinion that regular consumption of fruits and vegetables can be best insurance against developing life crippling diseases which are so abundant to day affecting the lives of millions of people. The American "Food Pyramid" dietary guidelines of yesteryears as well as the current "Food Plate" version recommend that fruits and vegetables must form a substantial part of the every day diet to avoid health related problems. It is another matter that cost of these protective foods rules high compared to those foods which are calorie dense because of high sugar and fat components.  While dietary fiber, vitamins and minerals are available in plenty in most fruits and vegetables, they are also rich sources of a variety of phytochemicals with  varying healthy attributes. Many colored fruits are supposed to contain many chemicals like anthocyanins with high antioxidant properties capable of neutralizing oxyradicals generated at the cellular level and protect from dreaded diseases like cancer. According to a very recent study, phenolic substances present in stone fruits like peaches can protect human beings from diseases including diabetes. Here is a take on this new findings.    

"What is unique to these fruits, he said, is that their mixture of the bioactive compounds work simultaneously within the different components of the disease. "Our work shows that the four major phenolic groups – anthocyanins, clorogenic acids, quercetin derivatives and catechins – work on different cells – fat cells, macrophages and vascular endothelial cells," he explained. "They modulate different expressions of genes and proteins depending on the type of compound. "However, at the same time, all of them are working simultaneously in different fronts against the components of the disease, including obesity, inflammation, diabetes and cardiovascular disease," he explained. Cisneros-Zevallos said this is believed to be the first time that "bioactive compounds of a fruit have been shown to potentially work in different fronts against a disease."

It is notable that these fruits contain all the four major phenolic compounds which were found to act simultaneously on different cells to prevent the diseases posing much danger but if this finding is true the natural question that follows is whether other colored fruits do not have the same make up of phenolic compounds as in stone fruits? The phenolic chemical make up in most fruits is well known but what is not clear is their bio-availability to the body after the fruits are consumed. If consuming fruits like peaches can be a panacea for good health, there is a case for promoting their production through incentives and making the same available at low prices affordable to people, especially to vulnerable groups who over eat cheap junk foods leading to body over weight. One is reminded of the "famed" space juice evolved by the NASA for astronauts to protect them from UV radiation during space travel. This is a concoction of juices derived from 10 plant sources rich in anti-oxidants and found effective in counter acting the aging process and skin deterioration. Unless more clarity emerges in this field it is difficult to take at face value claims like the one made above and blindly start eating stone fruits. Of course no harm will be done even if these fruits become a regular part of the diet.    

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com