Time filter

Source Type

Wilhelm R.,Institute For Lebensmitteltoxikologie Und Chemische Analytik | Ternes W.,Institute For Lebensmitteltoxikologie Und Chemische Analytik
Fleischwirtschaft | Year: 2011

Livers from differently aged pigs and cattle were fried in a special apparatus and volatile compounds were collected by means of Tenax ®, SPME and vapour condensation. The three aroma fractions were investigated by means of GC/MS and GC/olfactometry. Altogether 37 volatiles were identified. Characteristic volatiles from fried liver were GC/MS-detected at short retention times. Large differences in the volatiles proportions and in the occurrence of C 13 - C 16 straighted aldehydes and their isomers made it possible to correlate the fried livers aroma with the species and age of the animals they derived from. Sniffing analysis revealed no character impact compounds, but typical fried liver flavour during the whole gaschromatographic run were observed.


Steinberg P.,Institute For Lebensmitteltoxikologie Und Chemische Analytik
Ernahrungs Umschau | Year: 2011

Crape vine shoots contain high levels of resveratrol and resveratrol oligomers consisting of two to eight resveratrol units. In contrast to resveratrol, the potential anticarcinogenic effect of the resveratrol oligomers has hardly been studied. In a first step, it has been shown that the resveratrol oligomers eviniferin, r-2-viniferin, hopeaphenol und ampelopsin A, inhibit the growth of a number of human tumour cell lines to a significant degree (hopeaphenol = r-2-viniferin > ε-viniferin > ampelopsin A). It is striking that hopeaphenol and r-2-viniferin inhibit the growth of human tumor cell lines significantly more strongly than resveratrol itself. Data from cell cycle analyses and caspase 3/7 activity measurements suggest that the resveratrol oligomers hopeaphenol und r-2-viniferin first lead to cell cycle arrest in the S phase and then to apoptotic cell death.


Steinberg P.,Institute For Lebensmitteltoxikologie Und Chemische Analytik
Aktuelle Ernahrungsmedizin | Year: 2010

Epidemiological studies have shown that consumption of red meat that has been heated very strongly increases the risk of cancer of the large intestine. Red meat contains high concentrations of haem, which promotes the development of N-nitroso compounds in the large bowel, especially of nitrosyl haem and S-nitrosothiols. These compounds are found in faeces after consumption of meat; their amount depends on the quantity of meat eaten. If nitrosyl haem and S-nitrosothiols react with the amino acid glycine in the intestine, the reactive agent diazoacetate is formed, which in turn leads to modifications of the DNA bases in the epithelium of the large intestine. It is not clear whether these adducts contribute to the development of colon cancer in the long term. © Georg Thieme Verlag KG Stuttgart New York.


Steinberg P.,Institute For Lebensmitteltoxikologie Und Chemische Analytik
Aktuelle Ernahrungsmedizin | Year: 2010

Additives, contaminants, residues, and natural ingredients are all potentially toxic substances in foods. For additives, threshold values that determine safe levels for daily intake are deduced in the context of risk assessment. Such quantities may be ingested for an entire life span without posing any appreciable health risk. Contaminants are undesirable in any scenario; their threshold values are termed tolerable intake levels. Additionally, a final risk assessment is impossible owing to existing gaps in the data; threshold values are therefore often defined only on a preliminary basis. For carcinogenic contaminants, no threshold values can be defined because even minimal doses may have a carcinogenic effect. In such scenarios, the recommendation is to minimise exposure. The tolerable daily intake level applies only to a limited extent to pesticides with an acute high toxicity because these substances can damage health after a single exposure. For such pesticides, the defined threshold value is therefore the acute reference dose. This dose defines the amount of the substance that can be ingested within a day or during one meal without posing any health risk. © Georg Thieme Verlag KG Stuttgart · New York.

Loading Institute For Lebensmitteltoxikologie Und Chemische Analytik collaborators
Loading Institute For Lebensmitteltoxikologie Und Chemische Analytik collaborators