Fabien de Meester - Academia.edu (original) (raw)
Uploads
Papers by Fabien de Meester
Humana Press eBooks, 2008
ABSTRACT
World review of nutrition and dietetics, 2009
Essential vs. Nonessential Fatty Acid Components Among dietary lipids (triglycerides, phospholipi... more Essential vs. Nonessential Fatty Acid Components Among dietary lipids (triglycerides, phospholipids, cholesterol – CHL) and their fatty acid constituents (saturated, monounsaturated, polyunsaturated), the only essential component to mankind is the polyunsaturated fatty acids (PUFAs), which comprise two noninterchangeable ω–6 and ω–3 families. All other fractions are secondary in assessing diet-health relationships, and it is inconceivable that modern time health legislators continue to release nutritional guidelines for the general public that generally emphasize nonessential lipid fractions, i.e. saturated fats and CHL, instead of focusing on energy intake and essential nutrients (table 1) [1].
Cardiovascular disease (CVD) is a major problem worldwide, and is the most common cause of death ... more Cardiovascular disease (CVD) is a major problem worldwide, and is the most common cause of death in the Western world. Diets high in total fat, saturated fatty acids, trans fatty acids and having high Ω-6:Ω-3 fatty acid ratios have been directly linked to risk of suffering coronary heart disease (CHD). Chia (Salvia hispanica L) is the highest known plant source of Ω-3 fatty acids, and also is a good source of fiber and protein. Its natural antioxidants keep it stable, even when ground, so it can be stored for extended periods of time without degradation taking place. Chia has been fed to chickens and other animals, and has significantly improved the lipidic profile of the products produced as well as the serum of rats, with no evidence of a decrease in product quality or animal health. This is unlike flaxseed and fish oil/meal which have been shown to give off flavors (fishy flavor) to eggs, and in the case of flaxseed, reduced egg production. Adding chia to bread and other bakery products could provide consumers with an easily obtainable, low cost food that would significantly increase their Ω-3 intake without having to change their normal diet, or be faced with an allergic reaction which can occur when eating fish. As chia becomes more of a mainstream source of Ω-3 fatty acids its price will decrease, and if added to bakery products, it would provide a large percentage of the world’s population with a low cost source of Ω-3 fatty acids.
Wageningen Academic Publishers eBooks, Mar 2, 2015
... such that the total dietary intake of ω-6 PUFA (linoleic acid) should be between 4.44 and 6.6... more ... such that the total dietary intake of ω-6 PUFA (linoleic acid) should be between 4.44 and 6.67 g/d, whereas ω-3 PUFA intake (ALA + EPA + DHA ... Group ANorthern and Western EU: Austria, Belgium, Denmark, Finland, Germany, Ireland, Luxembourg, Netherlands, Sweden, UK. ...
Humana Press eBooks, 2008
The Columbus Concept (CC) stands for a return of α-linolenic acid—herein referred to as wild-or g... more The Columbus Concept (CC) stands for a return of α-linolenic acid—herein referred to as wild-or game-type, land-based fatty acid—into the feed ration of land-based, bred animals to such an extent that their body fat (white adipose tissue) and triglycerides (TGs) exhibit a balanced ratio of essential fatty acids (EFAs) (i.e., ω6:ω3-EFAs/TGs = 1:1), characteristic of body fat in wild animals
Journal of Cardiology and Therapy, 2017
Increased demand for food security has made the world blind about the utility and necessity of fu... more Increased demand for food security has made the world blind about the utility and necessity of functional food security characterized with food diversity and adequacy of nutrients. Food diversity may have been the major factor causing adequacy of nutrients in the Paleolithic diet 40,000 years ago. The increased prevalence of cardiovascular diseases (CVDs) and type 2 diabetes throughout the world, are closely linked to food security via westernized dietary patterns, physical inactivity, and rapid increase in the rate of obesity. The World Heart Federation and the World Health Organization are working hard to bring down the death rates due to CVDs, at least 25% by 2025.There is substantial evidence that increased intake of functional foods can bring about a significant decline in the epidemic of CVDs and type 2 diabetes, resulting in health promotion. It is possible that functional food security in conjunction with regular physical activity, can maintain the normal physiology and metabolism of our bodies, resulting into decline in CVDs and type 2 diabetes.
The Open nutraceuticals journal, Nov 1, 2013
The purpose of the present study was to elucidate the transition from eating history to food pala... more The purpose of the present study was to elucidate the transition from eating history to food palatability associated with diet selection in adults. Questionnaires were used to identify dominant and favorite recipes, flavorings, and breakfasts for 174 female university students. The participants' recollections for answering the questionnaire covered a six-stage time period: kindergarten, early elementary school years, late elementary school years, junior high school, high school, and the university years. The development of taste and diet choices at the university stage appeared to be influenced by the childhood diet during the kindergarten stage. Controlling food palatability in adults would change diet selection by promoting healthier eating habits, which may decrease the prevalence of noncommunicable diseases.
Biochemical Journal, Nov 1, 1986
An inactivator of serine fl-lactamases, 6fl-iodopenicillanate, can be utilized as a probe in the ... more An inactivator of serine fl-lactamases, 6fl-iodopenicillanate, can be utilized as a probe in the classification offl-lactamases. It is a substrate for class-B Zn2+-containing fl-lactamase II. Although it inactivates enzymes from both classes A and C, it is much more efficient for the former group, with which it sometimes interacts following a branched pathway. On the basis of these observations, predictions are made concerning the class to which several enzymes belong.
Springer eBooks, 1991
The introduction of penicillins as antibacterial agents probably represents one of the major brea... more The introduction of penicillins as antibacterial agents probably represents one of the major breakthroughs of chemotherapy during the present century. However, the bacterial world did not remain without reaction and resistance to strains started to appear almost as soon as penicillin utilisation became popular. This resulted in an endless race between the chemists and the microbiologists on one side and the bacteria on the other, the formers discovering and synthesizing new compounds while the latters found new tricks to escape their lethal action so that the s-lactam family now comprises molecules of widely different structures of which the s-lactam ring remains the only common feature (Figure 1A).
Humana Press eBooks, 2008
ABSTRACT
World review of nutrition and dietetics, 2009
Essential vs. Nonessential Fatty Acid Components Among dietary lipids (triglycerides, phospholipi... more Essential vs. Nonessential Fatty Acid Components Among dietary lipids (triglycerides, phospholipids, cholesterol – CHL) and their fatty acid constituents (saturated, monounsaturated, polyunsaturated), the only essential component to mankind is the polyunsaturated fatty acids (PUFAs), which comprise two noninterchangeable ω–6 and ω–3 families. All other fractions are secondary in assessing diet-health relationships, and it is inconceivable that modern time health legislators continue to release nutritional guidelines for the general public that generally emphasize nonessential lipid fractions, i.e. saturated fats and CHL, instead of focusing on energy intake and essential nutrients (table 1) [1].
Cardiovascular disease (CVD) is a major problem worldwide, and is the most common cause of death ... more Cardiovascular disease (CVD) is a major problem worldwide, and is the most common cause of death in the Western world. Diets high in total fat, saturated fatty acids, trans fatty acids and having high Ω-6:Ω-3 fatty acid ratios have been directly linked to risk of suffering coronary heart disease (CHD). Chia (Salvia hispanica L) is the highest known plant source of Ω-3 fatty acids, and also is a good source of fiber and protein. Its natural antioxidants keep it stable, even when ground, so it can be stored for extended periods of time without degradation taking place. Chia has been fed to chickens and other animals, and has significantly improved the lipidic profile of the products produced as well as the serum of rats, with no evidence of a decrease in product quality or animal health. This is unlike flaxseed and fish oil/meal which have been shown to give off flavors (fishy flavor) to eggs, and in the case of flaxseed, reduced egg production. Adding chia to bread and other bakery products could provide consumers with an easily obtainable, low cost food that would significantly increase their Ω-3 intake without having to change their normal diet, or be faced with an allergic reaction which can occur when eating fish. As chia becomes more of a mainstream source of Ω-3 fatty acids its price will decrease, and if added to bakery products, it would provide a large percentage of the world’s population with a low cost source of Ω-3 fatty acids.
Wageningen Academic Publishers eBooks, Mar 2, 2015
... such that the total dietary intake of ω-6 PUFA (linoleic acid) should be between 4.44 and 6.6... more ... such that the total dietary intake of ω-6 PUFA (linoleic acid) should be between 4.44 and 6.67 g/d, whereas ω-3 PUFA intake (ALA + EPA + DHA ... Group ANorthern and Western EU: Austria, Belgium, Denmark, Finland, Germany, Ireland, Luxembourg, Netherlands, Sweden, UK. ...
Humana Press eBooks, 2008
The Columbus Concept (CC) stands for a return of α-linolenic acid—herein referred to as wild-or g... more The Columbus Concept (CC) stands for a return of α-linolenic acid—herein referred to as wild-or game-type, land-based fatty acid—into the feed ration of land-based, bred animals to such an extent that their body fat (white adipose tissue) and triglycerides (TGs) exhibit a balanced ratio of essential fatty acids (EFAs) (i.e., ω6:ω3-EFAs/TGs = 1:1), characteristic of body fat in wild animals
Journal of Cardiology and Therapy, 2017
Increased demand for food security has made the world blind about the utility and necessity of fu... more Increased demand for food security has made the world blind about the utility and necessity of functional food security characterized with food diversity and adequacy of nutrients. Food diversity may have been the major factor causing adequacy of nutrients in the Paleolithic diet 40,000 years ago. The increased prevalence of cardiovascular diseases (CVDs) and type 2 diabetes throughout the world, are closely linked to food security via westernized dietary patterns, physical inactivity, and rapid increase in the rate of obesity. The World Heart Federation and the World Health Organization are working hard to bring down the death rates due to CVDs, at least 25% by 2025.There is substantial evidence that increased intake of functional foods can bring about a significant decline in the epidemic of CVDs and type 2 diabetes, resulting in health promotion. It is possible that functional food security in conjunction with regular physical activity, can maintain the normal physiology and metabolism of our bodies, resulting into decline in CVDs and type 2 diabetes.
The Open nutraceuticals journal, Nov 1, 2013
The purpose of the present study was to elucidate the transition from eating history to food pala... more The purpose of the present study was to elucidate the transition from eating history to food palatability associated with diet selection in adults. Questionnaires were used to identify dominant and favorite recipes, flavorings, and breakfasts for 174 female university students. The participants' recollections for answering the questionnaire covered a six-stage time period: kindergarten, early elementary school years, late elementary school years, junior high school, high school, and the university years. The development of taste and diet choices at the university stage appeared to be influenced by the childhood diet during the kindergarten stage. Controlling food palatability in adults would change diet selection by promoting healthier eating habits, which may decrease the prevalence of noncommunicable diseases.
Biochemical Journal, Nov 1, 1986
An inactivator of serine fl-lactamases, 6fl-iodopenicillanate, can be utilized as a probe in the ... more An inactivator of serine fl-lactamases, 6fl-iodopenicillanate, can be utilized as a probe in the classification offl-lactamases. It is a substrate for class-B Zn2+-containing fl-lactamase II. Although it inactivates enzymes from both classes A and C, it is much more efficient for the former group, with which it sometimes interacts following a branched pathway. On the basis of these observations, predictions are made concerning the class to which several enzymes belong.
Springer eBooks, 1991
The introduction of penicillins as antibacterial agents probably represents one of the major brea... more The introduction of penicillins as antibacterial agents probably represents one of the major breakthroughs of chemotherapy during the present century. However, the bacterial world did not remain without reaction and resistance to strains started to appear almost as soon as penicillin utilisation became popular. This resulted in an endless race between the chemists and the microbiologists on one side and the bacteria on the other, the formers discovering and synthesizing new compounds while the latters found new tricks to escape their lethal action so that the s-lactam family now comprises molecules of widely different structures of which the s-lactam ring remains the only common feature (Figure 1A).