Curcuma longa is rich in curcumin and used to treat disease and in food as a spice, especially in curry dishes. The objective of the present study was to determine whether curry intake reduces blood levels of heavy metals and hypertension (HTN) using Korean National Health and Nutrition Examination Survey 2013 data (n = 1,350). Study subjects (n = 1,350) were divided into two groups: 1) a curry intake group (n = 603), members of which had consumed a curry dish more than once a month over the previous year, and 2) a non-curry intake group (n = 747). Analysis showed the curry intake group had significantly lower heavy metal blood concentrations (Pb, Hg, and Cd) and blood concentrations of heavy metals were significantly associated with prevalence of HTN (P < 0.001 for Pb, Hg, and Cd). Curry intake also reduced the risk of HTN prevalence (odd ratios for curry intake vs. non-curry intake; Pb, 1.503 vs. 1.862; Hg, 1.112 vs. 1.149; Cd, 1.676 vs. 1.988). Logistic regression analysis was used to confirm the association between blood heavy metal levels and HTN. After adjusting for age, sex, lifetime smoking, and body mass index, the odd ratio of HTN was significant in the non-curry intake group, but not in the curry intake group, implying other factors influenced relations in the curry intake group. In view of the importance of curry consumption with reduced concentrations of heavy metals in blood and the prevalence of HTN, we suggest further well-designed clinical trials be conducted.
The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness (L * ) and yellowness (b * ) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.
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