Health-Promoting Ingredients in Goat's Milk and Fermented Goat's Milk Drinks.

The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of 911 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat's milk and fermented goat's milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat's milk had a significantly ( < 0.

Tea as a Source of Biologically Active Compounds in the Human Diet.

Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.

Natural mineral bottled waters available on the Polish market as a source of minerals for the consumers. Part 2: The intake of sodium and potassium.

Background: Natural mineral waters are purchased and consumed according to consumer preferences and possible recommendations. The choice of appropriate water should take into account not only the general level of mineralization but also the content of individual components, including electrolytes such as sodium and potassium. Sodium is necessary to ensure the proper physiological functions of the body.

Natural mineral bottled waters available on the Polish market as a source of minerals for the consumers. Part 1. Calcium and magnesium.

Background: Natural mineral waters may be an essential source of calcium, magnesium and other minerals. In bottled waters, minerals occur in an ionized form which is very well digestible. However, the concentration of minerals in underground waters (which constitute the material for the production of bottled waters) varies.

The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese.

The use of probiotic cultures in the production of Dutch-type cheeses did not lead to significant changes in their chemical composition but it lowered their acidity. The availability of calcium and magnesium analyzed by in vitro enzymatic hydrolysis was 19 and 35%, respectively; the availability of phosphorus was significantly higher, at >90%. The use of probiotic cultures significantly increased the availability of calcium (~2.