Carotenoids Howitt, Crispin A.; Pogson, Barry J.; Cuttriss, Abby J. ...
The Structure and Function of Plastids
Book Chapter
Carotenoid pigments provide fruit and flowers with distinctive red, orange and yellow colors and a number of aromas, which make them commercially important in agriculture, food manufacturing and the ...cosmetic industry. However, it is their roles in photosynthesis and nutrition that explain the absolute requirement for carotenoids in the survival of plants and animals alike. Carotenoids comprise a large family of over 600 members of isoprenoids (Britton et al., 2004).
People affected by Coeliac disease rely on the purity and accurate labeling of food products in order to follow a strict gluten‐free diet, the only treatment for Coeliac disease. The safety of oats ...in the gluten‐free diet remains controversial because they contain the gluten‐like avenins. In the present study, global proteomic analyses were performed via LC‐MS/MS on gluten‐enriched fractions extracted from 22 diverse oat cultivars. A panel of oat peptides was assessed using multiple‐reaction monitoring mass spectrometry to define peptide markers that were unique to oats but were present in all 22 oat cultivars. The method was successfully applied to: (1) the detection of oat contamination in spelt, rice, rye, and buckwheat flours; and (2) the analysis of 7 highly processed commercial food products. The oat peptide markers were detected at high levels in a breakfast cereal and a muesli where oats were a named ingredient, but the presence of oats was also noted in 3 of the 5 breakfast cereals where oats were not named as an ingredient. LC‐MS/MS represents a rapid, sensitive, robust and reproducible method for detecting oat contamination in both processed and unprocessed foods.
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FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
Beer is a much-loved product that has been ruled out of the diet for people with coeliac disease (CD) as it is made using malted barley (and sometimes wheat). Although much of the gluten is removed ...during brewing - for instance, the barley gluten proteins are reduced by up to 30% during malting and further during brewing - the gluten that's left in the finished product remains a hazard for people with CD.
