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  Food-Info.net> Vitamini...  
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Tiamin je dio TPP-a (tiaminpirofosfata), koenzima potrebnog u metabolizmu energije. Isto tako živčani sustav i mišići prilično ovise o tiaminu.
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Thiamin is a part of TPP, a coenzyme necessary for energy metabolism. The nervous system and muscles are dependent on thiamin.
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Tiamiini esiintyy elimistössä pääasiassa osana tiamiinipyrofosfaattia (TPP), joka on välttämätön koentsyymi energia-aineenvaihdunnassa. Lisäksi sekä hermoston että lihasten toiminta ovat riippuvaisia tiamiinista.
  Food-Info.net> Karoteno...  
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Trenutna istraživanja karotenoida obuhvaćaju širok izbor polja i interesa, uključujući biljnu fiziologiju, znanost o prehrani, znanost o okolišu, taksonomiju, industrijsku kemijsku sintezu, biotehnologiju i medicinska istraživanja. Sav posao se zasniva na čvrstim temeljima kemije karotenoida i pouzdanoj metodi za upravljanje i analizu tih prilično nestabilnih spojeva.
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Currents carotenoid research encompasses a wide variety of fields and interests including plant physiology, food science, environmental science, taxonomy, industrial chemical synthesis, biotechnology and medical research. All the work must be based on a solid foundation of carotenoid chemistry and reliable methods for handling and analysing these rather unstable substances.
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Tegenwoordig richten onderzoeken naar carotenoïden zich op de vele velden die van belang zijn, inclusief plantfysiologie, levensmiddelentechnologie, milieukunde, taxonomie, industriële chemische synthese, biotechnologie en medisch onderzoek. Al het werk moet gebaseerd zijn op een vaste fundering van de chemie van carotenoïden en de betrouwbare methodes voor het behandelen en analyseren van deze onstabiele substanties
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Współczesne badania karotenoidów obejmują wiele dziedzin nauki, w tym fizjologię roślin, nauki o żywności, nauki o środowisku, taksonomię, przemysł chemiczny, biotechnologię oraz badania medyczne. Wykonywane prace badawcze muszą być oparte na solidnej wiedzy o strukturze chemicznej karotenoidów oraz zastosowaniu odpowiednich metod prowadzenia doświadczeń, uwzględniających małą trwałość tych związków.
  Food-Info.net> Alergija...  
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Alergija na lješnjak prilično je česta u Europi i SAD-u, međutim, nema mnogo istraživanja o njenoj učestalosti. Učestalost i vrsta alergijskih reakcija znatno se razlikuje od jedne geografske regije do druge, ovisno o prisutnosti breza, joha ili stabala lješnjaka.
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Hazelnut allergy is fairly common in Europe and the United States ; however, not many studies of the occurrence exist. The frequency and the type of allergic reaction seem to vary considerably from one geographic region to another depending on the presence of birch, alder or hazel trees. The cross-reactivity between these tree pollen and nut allergens can be the leading cause of hazelnut allergy. In an epidemiological study of food allergy in adults performed in Germany the prevalence rate for nut allergy was shown to be 5%. Moreover, about 18% of the population studied was reacting to hazelnut when measured by skin prick test. A strong connection was observed for hazelnut-sensitized individuals, of whom 94% also reacted to birch pollen. In contrast, in a random digital telephone survey performed in 2002 in the United States the overall occurrence of isolated tree nut allergy was only 0.4% and for both, peanut and tree nut allergy, 0.2%. About 1/3 of these tree nut allergic subjects reported to have allergic reactions to hazelnuts. Allergic reactions to hazelnut can develop at any age; however, seem to depend again on the type of symptoms. The age of onset of “oral allergy syndrome” is beyond infancy but often before school age correlating to the time allergic hayfever develops. Systemic hazelnut allergy can develop already in infancy. A close relation to other food allergies, especially peanut allergy, is suggested. Peanut and tree nut allergies are infrequently outgrown and the foods may cause severe symptoms and even death
  Food-Info.net> Alergija...  
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Orašasti plodovi smatraju se kao jedan od najčešćih uzroka alergija na hranu, ali alergija na badem čini se prilično neobična. Nema dovoljno podataka o učestalosti alergije na badem. U SAD-u i Velikoj Britaniji učestalost alergije na sveukupne orašaste plodove se procijenjuju u rasponu između 0,2% i 0,5%, kod djece i kod odraslih.
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Severity of almond-induced allergic reactions ranges from slight oral allergy syndrome (itching at the mouth and/or tongue soon after chewing and ingesting the fruit) to severe and even potentially fatal systemic reactions (anaphylactic shock; hives and swelling of the throat, asthma). Severity of allergic reactions depends on which protein(s) in the almond that the patient has become allergic to.
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Noten worden beschouwd als één van de meest frequent voorkomende reden van voedselallergie, maar een allergie voor amandelen daarentegen komt niet zo vaak voor. Er is geen goede informatie beschikbaar over hoe vaak amandel allergie precies voorkomt. In de Verenigde Staten en Engeland wordt de frequentie van allergie voor noten geschat tussen 0.2% en 0.5% bij zowel kinderen als volwassenen. Allergie voor noten komen vaak voor vroeg tijdens de jeugd, maar in Mediterrane landen lijken het de volwassenen te zijn die gevoelig worden voor hitteresistente eiwitten. Op dit moment is het niet bekend of mensen met een allergie tolerant kunnen worden na enkele jaren van het ontwijken van de allergeen.