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Cranberry Juice
Cranberry juice is the liquid juice of the cranberry a fruit recognized for its bright red color, tart taste, and versatility for product manufacturing. Major cranberry products include cranberry juice, dried cranberry, cranberry sauce, frozen cranberry, cranberry powder, and dietary supplements containing cranberry extracts. The term "cranberry juice cocktail" or "cranberry juice blend" refers to products that contain about 28% cranberry juice, with the remainder either from other fruit juice concentrates (typically grape, apple or pear), water, and added sugar to improve palatability. Low-calorie cranberry juice products use non-caloric sweeteners. Despite a long-held reputation for providing antibacterial activity against urinary tract infections (UTIs), cranberry juice has no proven effects on UTIs due to uncertainty about the quality of research, as determined by a Cochrane review of completed clinical research. A scientific panel for the European Food Safety Authority ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juice
Juice is a drink made from the extraction or Cold-pressed juice, pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). The largest fruit juice consumers are New Zealand (nearly a Cup (unit), cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level. Etymology The word "juice" comes from Old French in about 1300; it developed from the Old French words "''jus, juis, jouis''", which mean "liquid obtained by boiling herbs". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. EFSA was established in February 2002 in Parma, Italy. It had a yearly budget of €118.6 million, and a total staff of 542 as of 2021. The work of EFSA covers all matters with a direct or indirect impact on food and feed safety, including animal health and welfare, plant protection and plant health and nutrition. EFSA supports the European Commission, the European Parliament and EU member states in taking effective and timely risk management decisions that ensure the protection of the health of European consumers and the safety of the food and feed chain. EFSA also communicates to the public in an open and transparent way on all matters within its remit. Structure Based on a regulation of 2002, the EFSA is composed of four bodies: * Management Board * Executive Direc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyperglycemia
Hyperglycemia is a condition where unusually high amount of glucose is present in blood. It is defined as blood glucose level exceeding 6.9 mmol/L (125 mg/dL) after fasting for 8 hours or 10 mmol/L (180 mg/dL) 2 hours after eating. Blood glucose level indication Patients with diabetes are oriented to avoid exceeding the recommended postprandial threshold of 160 mg/dL (8.89 mmol/L) for optimal glycemic control. Values of blood glucose higher than 160 mg/dL are classified as 'very high' hyperglycemia, a condition in which an excessive amount of glucose (glucotoxicity) circulates in the blood plasma. These values are higher than the renal threshold of 10 mmol/L (180 mg/dL) up to which glucose reabsorption is preserved at physiological rates and insulin therapy is not necessary. Blood glucose values higher than the cutoff level of 11.1 mmol/L (200 mg/dL) are used to diagnose T2DM and strongly associated with metabolic disturbances, although symp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acid
An acid is a molecule or ion capable of either donating a proton (i.e. Hydron, hydrogen cation, H+), known as a Brønsted–Lowry acid–base theory, Brønsted–Lowry acid, or forming a covalent bond with an electron pair, known as a Lewis acid. The first category of acids are the proton donors, or Brønsted–Lowry acid–base theory, Brønsted–Lowry acids. In the special case of aqueous solutions, proton donors form the hydronium ion H3O+ and are known as Acid–base reaction#Arrhenius theory, Arrhenius acids. Johannes Nicolaus Brønsted, Brønsted and Martin Lowry, Lowry generalized the Arrhenius theory to include non-aqueous solvents. A Brønsted–Lowry or Arrhenius acid usually contains a hydrogen atom bonded to a chemical structure that is still energetically favorable after loss of H+. Aqueous Arrhenius acids have characteristic properties that provide a practical description of an acid. Acids form aqueous solutions with a sour taste, can turn blue litmus red, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
MyPlate
MyPlate is the current nutrition guide published by the United States Department of Agriculture's Center for Nutrition Policy and Promotion, and serves as a recommendation based on the Dietary Guidelines for Americans. It replaced the USDA's MyPyramid guide on June 2, 2011, ending 19 years of USDA food pyramid diagrams. MyPlate is displayed on food packaging and used in nutrition education in the United States. The graphic depicts a place setting with a plate and glass divided into five food groups that are recommended parts of a healthy diet. This dietary recommendation combines an organized amount of fruits, vegetables, grains, protein, and dairy. It is designed as a guideline for Americans to base their plate around in order to make educated food choices. ChooseMyPlate.gov shows individuals the variety of these five subgroups based on their activity levels and personal characteristics. Background MyPlate is the latest nutrition guide from the USDA. The USDA's first d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cup (unit)
The 'cup'' is a cooking weights and measures, cooking measure of volume, commonly associated with cooking and serving sizes. In the US customary system, it is equal to . Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (''legal cup''), but 250 ml is also used depending on the measuring scale. United States Customary cup In the United States, the customary cup is half of a Pint#US liquid pint, US liquid pint. Legal cup The cup currently used in the United States for nutrition labelling is defined in United States law as 240 :millilitre, ml. Conversion table to US legal cup The following information is describing that how to measure US legal cup in different ways. Coffee cup A "cup" of coffee in the US is usually 4 fluid ounces (118 ml), brewed using 5 fluid ounces (148 ml) of water. Coffee carafes used with drip coffee makers, e.g. Black an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daily Value
In the U.S. and Canada, the Reference Daily Intake (RDI) is used in nutrition labeling on food and dietary supplement products to indicate the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States. While developed for the US population, it has been adopted by Canada. The RDI is used to determine the Daily Value (DV) of foods, which is printed on nutrition facts labels (as %DV) in the United States and Canada, and is regulated by the Food and Drug Administration (FDA) and by Health Canada, respectively. The labels "high", "rich in", or "excellent source of" may be used for a food if it contains 20% or more of the DV. The labels "good source", "contains", or "provides" may be used on a food if it contains between 10% and 20% of the DV, and "low source" applies if the %DV is 5% or lower. The Recommended Dietary Allowances (RDAs) were a set of nutrition recommenda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Folate
Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and storage. Folate is required for the body to make DNA and RNA and metabolise amino acids necessary for cell division and maturation of blood cells. As the human body cannot make folate, it is required in the diet, making it an essential nutrient. It occurs naturally in many foods. The recommended adult daily intake of folate in the U.S. is 400 micrograms from foods or dietary supplements. Folate in the form of folic acid is used to treat anemia caused by folate deficiency. Folic acid is also used as a supplement by women during pregnancy to reduce the risk of neural tube defects (NTDs) in the baby. NTDs include anencephaly and spina bifida, among other defects. Low levels in early pregnancy are believed to be the cause of more tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micronutrient
Micronutrients are essential chemicals required by organisms in small quantities to perform various biogeochemical processes and regulate physiological functions of cells and organs. By enabling these processes, micronutrients support the health of organisms throughout life. For humans, micronutrients typically take one of three forms: vitamins, trace elements, and dietary minerals. Human micronutrient requirements are in amounts generally less than 100 milligrams per day, whereas macronutrients are required in gram quantities daily. Deficiencies in micronutrient intake commonly result in malnutrition. In ecosystems, micronutrients most commonly take the form of trace elements such as iron, strontium, and manganese. Micronutrient abundance in the environment greatly influences biogeochemical cycles at the microbial level which large ecological communities rely on to survive. For example, marine primary producers are reliant upon bioavailable dissolved iron for photosyn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin C
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and treat scurvy, a disease caused by vitamin C deficiency. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Vitamin C may be taken by mouth or by intramuscular, subcutaneous or intravenous injection. Various health claims exist on the basis that moderate vitamin C deficiency increases disease risk, such as for the common cold, cancer or COVID-19. There are also claims of benefits from vitamin C supplementation in excess of the recommended d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calorie
The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Fortification
Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present.World Health Organization and Food and Agriculture Organization of the United Nations Guidelines on food fortification with micronutrients. 2006 ited on 2011 Oct 30 Food manufacturers and governments have used these practices since the 1920s to help prevent nutrient deficiencies in populations. Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
