How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?

Global Journal of Nutrition & Food Science (GJNFS)

Extrusion is nowadays a technological procedure that allows the processing of a very large quantity of final products. These may be for human, animal or industrial use. Food for human consumption has been a major focus in the use of this technological process. Because of their versatility of use, there is a possibility of using very different raw materials, which individually or mixed with other products can generate high added value food products. In this work we point out that only in the adequate control of the process parameters can we obtain foods of high nutritional value, with good sensory characteristics and functional properties.

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Acupuncture

Global Journal of Nutrition & Food Science

 

Acupuncture involves the activation of specific points of the skin, usually by inserting needles. Acupuncture was based on the principles of Chinese traditional medicine. Traditional acupuncturists perceived health in terms of a violent force or energy, called Qi, which circulates between organs along channels that are called meridians. The flow of energy “Qi” must have the right strength and quality in each of these meridians and organs, so as to maintain health. Acupuncture points are located along the meridians and can alter the flow of energy and appear to correspond to the terminal nerve endings. There is a distinct difference between traditional and western acupuncture, but the two approaches overlap significantly. Also, traditional acupuncture is not a treatment recorded sometime in history, but there are significant deviations between different acupuncture schools. Two acupuncturists may choose different points, depth of needle penetration and different needle residence times. As far as Western theories are concerned, acupuncture induces signals in central nerves that alter the transmission through the spinal cord, as well as the perception of pain in the brain. In 1987 Pomeranz suggested the theory that acupuncture stimulation stimulates muscle fibers A-δ and C, which leads to the transmission of signals to the spinal cord and this in turn leads to local release of dynorphin and enkephalin. These local processes are transmitted via centrifugal pathways to the midbrain, where they activate a series of stimulatory and inhibitory spinal cord transporters. The final release of neurotransmitters, such as serotonin, dopamine and norepinephrine in the spinal cord, leads to pre- and postsynaptic inhibition and inhibition of pain transmission. When these signals reach the hypothalamus and the pituitary, they induce the release of the coronary artery and endorphins. Pomeranz’s theory was confirmed by numerous experiments in his research laboratory, but also by other researchers. This fundamental principle for acupuncture-induced analgesia has been explored over the last three decades and with a series of neurophysiological and imaging studies.

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