PHOSPHORUS COMPOUNDS AS BRAIN FOODS

Amadori Compounds as Nonvolatile Flavor Precursors in Processed Foods

Amadori compounds, derived from the condensation of amino acids with reducing sugars in the Mainard reaction, have been isolated from browned, dehydrated fruits and vegetables, bakery products, cane and beet molasses. and cured tobacco. The nonvolatile compounds' in their enolic forms are precursors of flavor compounds, particularly those with burnt and caramel-like aromas. A model basic Amador...

Phosphorus Compounds in Animal Tissues

The concept that nucleic acids are intimately associated with fundamental cellular processes has gained considerable favor within the last few years. This can undoubtedly be attributed to the researches of Caspersson and his associates. Caspersson, with the aid of ultraviolet spectrophotometry, has been able to measure the nucleic acids in various parts of the cell under a variety of experiment...

Phosphorus Compounds in the Cell

In the first paper in this series (Davidson, Frazer & Hutchison, 1951) it was emphasized that in experiments on the incorporation of radioactive phosphorus (32p) into the nucleic acids and their derivatives in the cell, it was essential, in order to obtain true specific activities, to separate the nucleotide fractions in a form free from all traces of highly active contaminants. The procedure o...

Catalytic decomposition of phosphorus compounds to produce phosphorus atoms

Overview of bioactive compounds in foods.

Introduction Food, besides supplying nutrients, contains a wide variety of bioactive substances, especially food of plant origin. The Swiss sage and physician Paracelsus (1493-1541) regarded plants as being a source of food, medicine and poison. He noted that ‘All things are poisons and nothing is without toxicity. Only the dose prevents anything not to be poisonous’. The term toxicity is gener...