The Role of Ascorbic Acid in Mesenchymal DifferentiationFranceschi, Renny, T.
doi: 10.1111/j.1753-4887.1992.tb01271.xpmid: 1565288
Abstract Survival of all higher vertebrates requires that they either synthesize vitamin C (ascorbic acid) or obtain it from their diet. The role of ascorbic acid as a reductant for the iron prosthetic group of hydroxylase enzymes involved in collagen biosynthesis is well established. In contrast, the relationship between the biochemical functions of ascorbic acid and the broad defects in connective tissue formation associated with vitamin C deficiency is less obvious. This review will develop the hypothesis that vitamin C is required for the differentiation of mesenchyme-derived connective tissues such as muscle, cartilage, and bone. It is proposed that the collagen matrix produced by ascorbic acid-treated cells provides a permissive environment for tissue-specific gene expression. This content is only available as a PDF. © 1992 International Life Sciences Institute
Nutrition and Health Communication: The Message and the Media Over Half a CenturyGoldberg, Jeanne, P.
doi: 10.1111/j.1753-4887.1992.tb01272.xpmid: 1565289
Abstract The diet-health message for the 1990s has become complex, changing from the simple directives of previous decades as scientific evidence has evolved. If today's consumers are more knowledgeable, they are also more confused. The confusion stems not only from the complexity of the message, but also from the fact that the various groups and organizations developing it respond to the challenge from their own perspectives. Added to this are the constraints of the various media (print, radio, and television) that deliver the message. For consumers, the result has been not only confusion but, at times, outright rejection of reasonable recommendations. The more that health professionals in academia, government, and voluntary organizations, food producers, and health reporters can agree on a set of clear, consistent, focused, and positive messages based on current scientific knowledge, the sooner recommendations for a healthful diet will be accepted and followed. This content is only available as a PDF. © 1992 International Life Sciences Institute
Ceramide: a New Lipid “Second Messenger”?Merrill, Alfred, H.
doi: 10.1111/j.1753-4887.1992.tb01273.xpmid: 1565290
Abstract 1-Alpha, 25-dihydroxyvitamin D3, tumor necrosis factor alpha, and gamma-interferon induce sphingomyelin turnover to ceramide in HL-60 cells. The time frame of the turnover is consistent with ceramide formation being a mediator of growth and differentiation; furthermore, differentiation can be induced by addition of exogenous ceramides alone. Hence, the action of the biologically active form of vitamin D and other nutritionally relevant factors may be mediated by lipid second messenger pathways involving sphingolipids. This content is only available as a PDF. © 1992 International Life Sciences Institute
Estimating Body Fat in Lean and Obese Womendoi: 10.1111/j.1753-4887.1992.tb01274.xpmid: 1565291
Abstract The body fat content of lean and obese women was measured by six different methods: underwater weighing, the current “standard”; body water dilution; whole-body counting; skinfold measurements; bioelectrical impedance; and magnetic resonance imaging. Of these, magnetic resonance imaging gave values most similar to those obtained by underwater weighing. All methods were subject to considerable variation between and within subjects. This content is only available as a PDF. © 1992 International Life Sciences Institute
Sweet Foods and Calorie Consumption at Mealsdoi: 10.1111/j.1753-4887.1992.tb01276.xpmid: 1565293
Abstract Eating a sweet food as the first or third of three courses did not significantly change the total amount of calories consumed during a meal. Under some conditions, humans may regulate caloric intake from a meal independent of the type of food available to them. This content is only available as a PDF. © 1992 International Life Sciences Institute
Excerpts from Dietary Reference Values for Food Energy and Nutrients for the United Kingdom: Introduction to the Guide and Summary Tablesdoi: 10.1111/j.1753-4887.1992.tb01280.xpmid: 1565297
Article PDF first page preview Close This content is only available as a PDF. Author notes * The two-volume report includes Dietary Reference Values: A Guide (51 pp.) and Dietary Reference Values for Food Energy and Nutrients for the United Kingdom: Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy, Department of Health (Report of Health and Social Subjects, no. 41; 210 pp.). Both are available from Her Majesty's Stationery Office. Dietary Reference Values: A Guide, from which the Introduction is reprinted here, was prepared for the Department of Health by Jenny Salmon BSc, MSc (Nutrition), SRD. Reprinted with permission from the Controller of Her Britannic Majesty's Stationery Office. © 1992 International Life Sciences Institute