, 2001). Dietary fibres, Olaparib cell line such as pectin and alginate show evidence of inhibiting

lipase and could be incorporated into a wide variety of different vehicles for delivery. Alginates may be a more desirable candidate to take forward as an obesity treatment as they demonstrated a far superior lipase inhibiting capacity and can easily be modified enzymatically to produce the desired characteristics. Alginates have previously been shown to increase fatty acid excretion in ileostomy patients, believed to be a result of the entrapment with the alginate matrix (Sandberg et al., 1994). The increase in fatty acid excretion may now be explained by the alginates capacity to inhibit lipase and therefore reduce the amount absorbed by the body. Specific alginates are effective inhibitors of pancreatic lipase and have been used in the food and pharmaceutical industry for many years. The inclusion of an alginate into foods (without altering taste or acceptability) has the potential to reduce the intake http://www.selleckchem.com/products/abt-199.html of dietary triacylglycerol and could greatly help in weight management. None of the authors have declared a conflict of interest. The work was funded through a BBSRC CASE studentship with industrial sponsors

Technostics Ltd. The manuscript was written with contributions from all authors. All authors have given approval to the final version of the manuscript. Dr Matthew Wilcox conducted the research, analysed the data and wrote the paper. Dr Iain Brownlee 6-phosphogluconolactonase helped with the project conception and development of the overall research plan, as did Dr Craig Richardson, Prof Peter Dettmar and Prof Jeffrey Pearson. Prof Pearson also had primary responsibility for final content of the manuscript. “
“There is a growing consumer awareness of the need for traceable

authenticity of foods; this is partially in response to authenticity scares and lack of Protected Designation of Origin (PDO) traceability, but also as a result of recent cases of food producers’ malpractice. Food authenticity issues may be classified into four main groups: adulteration; mislabeling associated with geographical provenance, botanical or species origin; implementation of non-authorised practices and non-compliance to legislative standards (Carcea et al., 2009). One response to these maybe through legislation, the European Union Council Regulation (EC) 510/2006 exists to identify and protect geographical indications and designations of origin for agricultural products and foods across Europe, this ensures easier traceability of issues associated with food authenticity allowing more efficient quality and safety control of the food market.

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