Background: The effects of consuming fast foods, sweets and beverages on the development of colorectal cancer (CRC) are unclear. The aim of this case-control study was to assess possible associations between the consumption of different fast foods, sweets and beverages and CRC risk in a Jordanian population. Methods: Two hundred and twenty diagnosed CRC cases and 281 controls were enrolled. Die...

Instrumental conditioning is considered to involve at least two distinct learning systems: a goal-directed system that learns associations between responses and the incentive value of outcomes, and a habit system that learns associations between stimuli and responses without any link to the outcome that that response engendered. Lesion studies in rodents suggest that these two distinct componen...

The early literature on the effect of the polypeptide antibiotics subtilin and nisin on bacterial spores has been reviewed by Campbell and O'Brien (1955). Most of the early reports have indicated that subtilin acts as a sporostatic agent. Other reports have shown, however, that the spores of several bacterial species will germinate in the presence of subtilin and are subsequently killed by the ...

Lactobacillus lactis Dorner has been reported to require two unidentified growth factors; one, a tomato juice component (TJ), and the other a component of liver extract, designated LLD (1, 2). Recently Shorb (3) and Rickes e2 al. (4) have shown that vitamin Blz was either wholly or partially responsible for the LLD activity of liver preparations. More recently Shive et al. (5) and Wright et al....

Background Oxidative stress occurs when there is an imbalance between production and scavenging of free radicals, thus compromising the cellular function and antioxidant status of the body. Athletes, who train competitively, experience more oxidative stress than other average individuals which not only causes damage to cells and DNA, but may also limit aerobic capacity. The present study was co...

Thermal inactivation kinetics have been determined for pectin methylesterase (PME), polygalacturonase (PG), and peroxidase (POD) in tomato juice. Two parameters, the inactivation rate constant (k) at a reference temperature and the activation energy for inactivation (E(a)), were determined for each enzyme. For PME and PG, the k and E(a) values reported here do not agree with those in several pr...

One of the fundamental properties of spores which is of paramount interest to the food microbiologist is their extraordinary thermal resistance. In the canning of food products, the commercial thermal process, in order to be successful, must rid the product completely of the spores of Clostridium botulinum, and nearly so of all other types commonly associated with the raw material or encountere...

In addition to the inverse association of dietary lycopene with various cancers, studies suggest a role for lycopene in cardiovascular disease (CVD) prevention. We determined whether the intake of lycopene or tomato-based foods is associated with the risk of CVD in a prospective cohort of 39,876 middle-aged and older women initially free of CVD and cancer. Participants completed a food-frequenc...

Consumption of tomato products has been associated with decreased risk of some cancer types, and the tomato antioxidant, lycopene, is thought to play an important role in the observed health effects. In this study, four carotenoids, trans-lycopene, phytofluene, phytoene, and zeta-carotene, were quantified in tomato products. Samples of raw tomatoes, tomato juice after hot break scalder, and fin...

Tomato (Solanum lycopersicum L.) is one of the most popular vegetable crops grown in the world, next to potato. It is used as a fresh vegetable and also can be processed and canned as a paste, juice, sauce, powder or as a whole (Barone and Frusciante, 2007). The ripe fruits are good source of vitamin A, B and C which add wide varieties of colour and flavour to the food. Recently, it started gai...