FOOD & HERB RESEARCH INFORMATION
This site provides information on research conducted by the author on
the functionality and structure of selected food proteins, the safety
of a number of monoterpene flavors and research findings on some food
and medicinal herbs. There are also links to useful web sites and
databases.
The research information is classified
into three main categories:
- Food Proteins
- Food Flavors
- Food & Medicinal Herbs
Food Proteins
This section consists of articles taken from the Doctoral (PhD) thesis of
Georges-Louis Friedli. Some of the findings were as follows:
- A model structure was proposed for
gliadin (a protein found in wheat) and deamidated gliadin (SWP)
based on experimental results from small angle neutron scattering
(SANS), atomic force microscopy
(AFM), circular dichroism
(CD), hydrodynamic studies,
differential scanning calorimetry (DSC),
dynamic mechanical testing, hydrophobicity
testing and computer modelling.
- The gluten proteins are responsible for
coeliac disease in some children
and adults. It is possible that deamidation of gluten will not cause the disease.
Find out why?
- SWP binds metals (iron, copper, zinc and cadmium) with a very high affinity
for cadmium and, therefore, has a potential as a detoxifying agent.
- SWP was found to protect lysozyme from
denaturation. This could find application in food preservation.
Food Flavors
Selected food flavors were tested for their ability to induce
cytochrome P450 and
peroxisome proliferation.
This thesis was submitted as part of the examination for the degree of
Master of Science (MSc) in Toxicology of the
University of Surrey, England, UK.
Food & Medicinal Herbs
Articles in this section were taken from the research findings of
the author as presented to the University of Strathclyde in Glasgow, Scotland
for the award of a postgraduate diploma (PgD) in Pharmacology and a compilation
of other interesting research findings made by other Scientists.
