Free Essay

Chicory

In:

Submitted By adamsj4
Words 1598
Pages 7
Lincoln University
Literature review

Question: Discuss the potential contribution that chicory could make to New Zealand farming systems

Title: Chicory’s (Cichorium intybus) agronomic principles, contribution to farming and the associated limitations- an analysis

Summary
Chicory (Cichorium intybus) is an increasingly popular crop that is excellent in providing high quality feed and high mineral content to grazing animals. Chicory is fast to establish and competitive for its resources given the right conditions, thus has high yields that occur in autumn, spring and summer. Yields expected, range from 8- 10t/ ha which consist of green leaf tissue which is valuable to New Zealand farms. The aim of the report is to find out the potential contribution of chicory to New Zealand farms by its agronomic principles, main advantages and the associated limitations. The literature covered in the findings is from Australian and New Zealand journals and websites, majority being by New Zealand researchers. Findings suggest that chicory is beneficial to New Zealand system under the right conditions following certain guidelines and recommendations. Deer and lambs can do better on chicory rather than the traditional ryegrass (table 1). Other findings suggest that climate change will have an impact on plant growth in chicory. Introduction
Chicory is classed as a forage crop that belongs to the Asteracea family. It is commonly used as a specialist summer feed crop which is vital during summer and spring. Unique advantages of the crop ranges from maintaining and increasing the feed supply and quality whilst also providing a source of minerals to the grazing animal.
Agronomic characteristics
Chicory is renowned for its high quality, digestibility and mineral content hence why it is popular for all stock classes and preferred by them. Growth predominately occurs in the spring at 150kg DM/ ha/ day (M, 1986) as a result of rapid development in reproductive tillers. During the first growing season, chicory has one crown intact and for the following seasons multiple crowns are then established. (1995). The capability of the plant to regenerate and protect the crown and tap root is diabolical. The deep tap root of the plant gives invaluable resilience for survival access any moisture and be more tolerable in the conditions. This unique anatomical ability gives chicory the capability to yield 10t/ ha in good situations. However this production is not constant. Chicory is non- existent in winter due to its dormancy and this literally means there is no production.
Chicory thrive on free-draining soils with medium to high fertility. The constant supply of fertiliser is necessary to sustain high production. The fertiliser requirement differs depending on the initial soil status. The following nutrient requirement are normally, Olsen Phosphorus (P) 20-30mg kg-1, and potassium (K) >8mg kg-1, and sulphur (S) >10 mg kg-1 (1993). The recommended maintenance rate (2002) suggests 35 kg N ha-1, 35 kg P, and K ha−1, and 20–30 kg S ha−1 is sufficient by early spring. In order for the fertiliser to be most effective the water supply must be adequate.
Main impacts (Cichorium intybus) has on New Zealand farms
The primary contribution of herbs in pastoral systems is to provide high quality, mineral rich feed in the spring and summer to maintain or increase feed supply. The pasture supply isn’t always at optimal, hence why the incorporation of chicory is so valuable. Potentially the yield can reach10t/ ha of green tissue that is very palatable by animals and is preferred by deer. Chicory grazing equated in higher LW gains for lambs figure 1 (PGG, 2009)

. Results from table 1 below (Agricom, 2009) identifies that live weight gain of lambs on chicory is averaged at 230g/ day and deer at 265 g/ day. The data was collected by two different researchers to give a more accurate result. This is leading research and will change the plant production in many systems, if possible, to receive higher weight gains.

Without question it is chicory that is the biggest contributor to weight gain in the performed research. Perennial rye grass isn’t always the best option. New Zealand pest and disease pressures are coherent in most if not all plant species. Chicory on the other hand doesn’t have that problem with very minimal risk of getting rust. This is excellent and means that production is maximised and there is less expense on protecting the crop.
Chicory performs best when is grown with a legume, either white or red clover. Legumes fixate 25kg of N/ t DM and this is a great source which chicory benefits from.

Factors limiting potential performance
In order to gain maximum growth from chicory the water and fertiliser quantity sufficient is absolutely critical. When the water levels aren’t moderate the chicory production can severely suffer, therefore resulting in. Heat stress can cause an array of morpho-anatomica, physiological and biochemical changes in plants as researched (Wahid, et al. 2007) indicates that the heat stress will result in irreversible damage in growth and production.
(Wahid, et al. 2007) studies the climate effect on plant science. “Transitory or constantly high temperatures cause an array of morpho-anatomical, physiological and biochemical changes in plants, which affect plant growth and development and may lead to a drastic reduction in economic yield.” The adverse effects of heat stress can be mitigated by developing crop plants with improved thermo tolerance using various genetic approaches- which is the main objective.
The external environment is forever changing and somewhat unpredictable. This in a way scares the breeder/ farming but at the same time excites them as innovation and opportunity takes place. Production in general is variable between species but realistically there is only so much tolerance accepted. In particular, chicory is susceptible to dry land condition and is facing an upward battle with the added pressure of climate changes. Simply, it may not be economic to have chicory as a forage crop and other species may take its place in the system. Especially with the ongoing dilemma associated with climate change, which will directly affect the crop yields via increased surface temperatures, this also induces bolting in chicory. Chicory will not resist and the yield will be significantly reduced as well as increased flowering. The improvement of chicory cultivars is very important for the future.
Good human management of the crop is essential in order to maintain the quality. To do it properly the grazing management needs to be correct and at times needs to be enforced when the reproductive stem starts generating. Research by (2005) indicated that quality is best when the grazing management is sufficient at given times.
Rotational grazing is ultimate and is recommended for persistency and high quality forage long term. Hard and spontaneous grazing is strictly forbidden as it damages the plant. Chicory is sensitive to hard and regular grazing because of the likelihood of it damaging the crown. (Agricom, 2009) acknowledges that forward planning is essential in managing chicory. Management looks at limiting grazing primarily, whilst protecting the basal crown. The crown is a very important feature to protect and needs constant checking, as failing to do so leads to production decreases. It is important before allowing grazing that 2-4 leaflets are present.
Conclusion
Chicory (Chichorium intybus) has many underlying characteristics.

Description: * Perennial herb (3-5 years) * Performs well on most soils * Most persistent on light or free- draining soil * Needs M to H fertility * High quality, ME 13 - rich source of selenium and cobalt * Yielding potential 10 t/ha leaf mass * Most effective as special purpose forage crop * Best grown with red/ white clover

Awareness: * Critical to have moisture, nitrogen/ or legume. * Certain grazing practices apply: Avoid crown damage, regularity of grazing * Winter dormant

The importance of understanding your own constitute (environment, climate, soil properties) is fundamental to make conclusions on whether or not the system is suitable for chicory. Overall the chicory will benefit most farming systems. Like anything, there is room for improvement and I believe the cultivars need to be more tolerable of any condition and be less dormant. References
Agricom. (2009). Chocory guide for sheep and deer farms. Retrieved from http://www.agricom.co.nz/assets/files/nz/content_files/http://www.agricom.co.nz/assets/files/nz/content_files/Chicory%20Sheep%20Deer%20user%20guide%202009%20FINAL.pdf.

Guangdi, L., & Kemp, P. D. (2005). Forage Chicory (Cichorium intybus L.): A Review of Its Agronomy and Animal Production. In L. S. Donald (Ed.), Advances in Agronomy (Vol. Volume 88, pp. 187-222): Academic Press. Retrieved from http://www.sciencedirect.com/science/article/pii/S0065211305880058 http://ac.els-cdn.com/S0065211305880058/1-s2.0-S0065211305880058-main.pdf?_tid=d8ea3414-38d0-11e4-a7ab-00000aacb35f&acdnat=1410343217_b49e6bec540007e27a2f9ab943ca69b4. doi:http://dx.doi.org/10.1016/S0065-2113(05)88005-8

Hume, D. E., Lyons, T. B., & Hay, R. J. M. (1995). Evaluation of 'Grasslands Puana' chicory (Cichorium intybus L.) in various grass mixtures under sheep grazing. NZ J. Agric. Res., 38, 317-328.

M, H. (1986). Development of Grasslands Puana chicory (Cichorium intybus L.) seed and the determination of time of harvest for maximum seed yields. 4, 30-33.

Moloney, S. C., & Milne, G. (1993). Establishment and management of Puana chicory used as a specialist, high quality forage crop. Proc. NZ Grassl. Ass., 55, 41-46.

PGG, W. s. (2009). Forage focus. Retrieved from http://www.pggwrightsonseeds.com/uploads/Forage%20Focus%20No.%2010%20-%20Chicory%20Best%20Practice.pdf.

Upjohn, B., Kemp, D., & Parker, M. (2002). Chicory. NSW Agriculture. Wahid, A., Gelani, S., Ashraf, M., & Foolad, M. R. (2007). Heat tolerance in plants: an overview. 67, 199-223.

Similar Documents

Premium Essay

Adulteration

...Adulteration can be defined as the intentional addition or subtraction or substitution or abstraction of substances which adversely affect the nature, substance and quality of food products. It can be at the time of harvesting, storage, processing, transportation or distribution. Adulteration is of two types: intentional and incidental. Sometimes adulteration is caused due to ignorance, negligence or lack of proper facilities. To check the growing tendency of food adulteration, Government of India had intro¬duced "Prevention of Food Adulteration Act" (PFA) in 1954. This Act is based on interna¬tional standards, keeping in mind the Indian conditions. This Act came into force on 1 June, 1955. Since then the rules have been amended in 1968, 1973 and 1978-79 to safe-guard the consumer's interests. According to PFA, the following foodstuffs should be deemed to be adulterated: 1. If it is not of the nature, substance, and quality which it ought to be. 2. If it contains cheaper or inferior ingredi¬ents incidentally or intentionally. 3. If it has been prepared by a process which alters the nature, substance, or quality of foodstuff. 4. If any constituent has been abstracted partially or wholly from it like abstrac¬tion of cream from milk. 5. If it has been prepared, packed or kept under unsanitary conditions. 6. If it is infected with insects, worms, etc. 7. If it is obtained from sick or diseased animal, e.g., milk and meat of diseased animals. 8. If it contains poisonous ingredients...

Words: 628 - Pages: 3

Free Essay

Food

...Dealing with food adulteration problem Muhammad Mustafa Posted: 28 Mar, 2015 00:00:00 Source : http://www.thefinancialexpress-bd.com/2015/03/28/86548 The adulteration or contamination of food is an alarming problem in Bangladesh. It affects the life of each and every person irrespective of gender, age or economic status. It poses serious threat to the development of the growing children – even when a child is still in the womb of the mother. The number of disabled and autistic children in the country is around 1.5 million, according to child health specialists. Access to pure and safe food is a fundamental right of every citizen of the country but unfortunately adulteration of food with toxic chemicals has reached such a level that pure and safe food is hardly available in the market. So, knowingly or unknowingly, people have to buy poisonous adulterated food with their hard-earned money to eat and to feed their children. The media, particularly the newspapers, have raised the awareness of the people about food adulteration. They have been writing how food grains, vegetables, fruits, fish, meat, milk, bakery products, sweetmeats,  ice-cream and  soft drink are  being adulterated. Recently, it was published in many dailies that poultry, dairy and fish feed  are produced from the waste of tannery factories, which  are contaminated  with heavy metals like cadmium, chromium, lead, etc. These harmful heavy metals are entering our body through consumption of fish, meat, chicken and...

Words: 812 - Pages: 4

Free Essay

Food Adulteration

...Effect of food adulteration on the health of people Abstract of the report: Introduction to Food Adulteration: Adulteration – is a term legally used to define any kind of food product that does not meet the standards set by the centre or the state. The Prevention of Food Adulteration Act states that any substance that may be used for adulteration can be called as an adulterant. • Adulteration could mean any of the below: • Substitution with a cheaper or inferior quality substance – in part or whole • Articles being packaged and kept under conditions that are classified as insanitary • Any food article infested with insects, or consisting of decomposed , rotten or filthy stuff • Substance being obtained from an animal affected from disease • Articles containing poisonous materials • Articles that contain coloring substance that has not been prescribes for use or contains a prescribed coloring substance beyond the prescribed limits • The above point is true for preservatives as well • Quality of an article is not up to the prescribed standards As a part of this report, we intend to explore the effects that food adulteration has on the health and lives of the victims, look at some of the most common forms of food adulteration that takes place in our country as well as around the globe. We will also briefly look at the laws that are in place to protect us from food adulteration and their implications on controlling food adulteration. Another major focus point...

Words: 263 - Pages: 2

Free Essay

Adulteration

...The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. A substance added to a food-item to reduce its quality in order to increase its quantity is called as an adulterant. This act of addition of the adulterant in food-items is known as food adulteration. The addition of adulterant may be intentional or accidental. But generally the adulterant addition is intentional. The major reason for the intentional addition of these adulterants is for increasing the profit margin on the expense of the health of the public or consumer. These days rarely any food item is spared from the malicious practice of food adulteration. Almost every food-item from milk to fruits, from vegetables to grains is added with adulterants. Some adulterants enter via agricultural steps, as they are not cleaned well. These are visible adulterants like stones, leaves, soil, sand and dust to name a few. The consumer can clean them and this makes it less harmful. Other adulterants that are intentionally added are invisible or they are made invisible by astutely camouflaging with the color or...

Words: 765 - Pages: 4

Free Essay

Airlines

...applied to the names of these radicchio varieties to keep them tied to their original growing regions. Chioggia is the most common variety grown and identified in the United States with its maroon, round, grapefruit-size heads. Treviso is an elongated version of radicchio resembling a large Belgian endive, or a red romaine heart. Tardivo and Castelfranco resemble ‘flowers’ and are only available in winter months. Radicchio is quite popular in Italy, and is gaining popularity around the United States for its versatility and nutrition. Radicchio is high in antioxidants, loaded with fiber, and contains high levels of Vitamins B, C, and K. Frisee [pic] It’s a Chicory This fluffy vegetable has a mildly bitter flavor and is often used in the special salad mix, mesclun. Frisee is a member of the chicory family, which includes radicchio, treviso, Belgian endive, green endive and escarole. It’s a fine-leafed endive displaying dark green outer leaves, paler yellow middle leaves and delicate white center leaves. Preparation: Frisee is a little wild in salads, lending its feathery burst of green color and mildly bitter kick to cold salads, warm salads, layered salads, composed salads and the salads of your imagination. Purchasing: Choose Frisee with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash just before using. Availability:...

Words: 305 - Pages: 2

Premium Essay

Coffee

...Healthy Coffee Alternatives In the Hungry For Change Book we discuss the addictive nature of caffeine and when consumed in large quantities, can lead to adrenal fatigue. Coffee is also a diuretic, meaning it purges water from your body. That said, if you want to function at a high level and remain well hydrated, then it would be a better choice to replace coffee with a natural alternative. The list below provides some great tasting substitutes. Teeccino Caffeine-free Herbal Coffee This coffee alternative is popular among those who have removed regular coffee from their diets because it tastes very similar to coffee but is caffeine free. A mix of carob, barley, chicory nuts and other flavors (there are all kinds of varieties) it is truly tasty, can be brewed like coffee (in a French press, via tea bags or in an espresso machine), and mixes nicely with milk, soy milk or just plain honey if you’re more of a black coffee/milk-free person. Yerbe Mate If you're not necessarily seeking a coffee taste, this herbal tea with numerous health benefits is a great choice. Not only does Yerbe Mate taste great hot or cold but it has powerful antioxidant properties, and it can also accelerate weight loss as it revs up the metabolism. Green Tea Green tea has less caffeine than a cup of coffee but enough to give you a boost without any of the coffee jitters. Its also packed with Catechins, which are powerful antioxidants and potent disease fighters. Licorice Tea Licorice tea is actually...

Words: 315 - Pages: 2

Free Essay

Adulteration

...An adulterant is a substance found within other substances (e.g. food, beverages, fuels), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from, for example, permitted food additives. There can be a fine line between adulterant and additive; chicory may be added to coffee to reduce the cost—this is adulteration if not declared, but may be stated on the label. The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent. Adulterants added to reduce the amount of expensive product in illicit drugs are called cutting agents. Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning. In food and beverages[edit] Past and present examples of adulteration, some dangerous, include: Roasted chicory roots used as an adulterant for coffee Diethylene glycol, used dangerously by some winemakers in sweet wines Apple jellies (jams), as substitutes for more expensive fruit jellies, with added colorant and sometimes even specks of wood that simulate raspberry or strawberry seeds Water, for diluting milk and alcoholic beverages Cutting agents used to adulterate (or "cut") illicit drugs—for example, shoe polish in hashish, amphetamines in ecstasy, lactose in cocaine Urea, melamine and other nonprotein nitrogen sources, added to protein products to inflate crude protein content measurements[1] ...

Words: 1306 - Pages: 6

Free Essay

Type of Fiber

...There are several types of fiber. Each works differently in your body and gives you distinct health perks. You may be familiar with the terms "soluble fiber" and "insoluble fiber," but within each of those labels are many different kinds of the nutrient. All types of soluble fibers slow digestion, so it takes longer for your body to absorb sugar (glucose) from the foods you eat. This helps prevent quick spikes in your blood sugar levels -- an important part of managing diabetes. Soluble fibers also bind with fatty acids, flushing them out of the body and helping to lower LDL (bad) cholesterol. Insoluble fibers help hydrate and move waste through your intestines. That's one thing it does that helps prevent constipation and keeps you regular. Most of us get both types of fiber from foods and supplements. You can get the nutrient from fruits, vegetables, nuts, beans, and grains.  “Functional” fiber is extracted from its natural sources, and then added to supplements or fortified foods and drinks to boost their fiber content. Most nutritionists say to get fiber from whole foods, because they're healthy in other ways, too. But if you don’t get enough from your diet, functional fibers can help fill in the gap. And evidence shows that most of us aren’t getting enough. Women 50 and younger should try to get 25 grams a day, and men should shoot for 38 grams. Aim to eat a wide variety of different types of fiber. This chart shows the most common types of dietary and functional types...

Words: 604 - Pages: 3

Premium Essay

The Last Leaf

...the readers. Old Behrman’s bold self sacrifice for the young Johnsy comes unexpectedly to the readers, but none the less convincing and admirable.The story if farther a parable of christian story of Resurrection and sacrifice.  The story begins in a leisurely manner with the sketchy background. The old Greenwich village in which painters come to set up their art studio has curious maze streets criss-crossing one another. A traveler loses the directions of the streets. This description of the streets has relevance to the story in which a strong and strange psychological morbidity is focused. The main theme is then introduced it has two characters – Sue and Johnsy. They met together suddenly at a hotel and found themselves sharing taste chicory salad, bishop sleeves and in painting. They become intimate friends and in a cheap rented house two friends Sue and Johnsy set up a common studio. The humours beginning arrest the attention of the readers and relive the tension that awaits them.                 After a serio-comic introduction comes the central situation. One day Johnsy is attacked with pneumonia. She becomes gradually weak in body and mind. She is possessed with death wish. There is an ivy vine on the...

Words: 775 - Pages: 4

Premium Essay

The Last Leaf, Analysis

...the readers. Old Behrman’s bold self sacrifice for the young Johnsy comes unexpectedly to the readers, but none the less convincing and admirable.The story if farther a parable of christian story of Resurrection and sacrifice. The story begins in a leisurely manner with the sketchy background. The old Greenwich village in which painters come to set up their art studio has curious maze streets criss-crossing one another. A traveler loses the directions of the streets. This description of the streets has relevance to the story in which a strong and strange psychological morbidity is focused. The main theme is then introduced it has two characters – Sue and Johnsy. They met together suddenly at a hotel and found themselves sharing taste chicory salad, bishop sleeves and in painting. They become intimate friends and in a cheap rented house two friends Sue and Johnsy set up a common studio. The humours beginning arrest the attention of the readers and relive the tension that awaits them. After a serio-comic introduction comes the central situation. One day Johnsy is attacked with pneumonia. She becomes gradually weak in body and mind. She is possessed with death wish. There is an ivy vine on the yard near...

Words: 775 - Pages: 4

Free Essay

Chaitanya

...1 MINISTRY OF HEALTH AND FAMILYWELFARE (Food Safety and Standards Authority of India) Notification New Delhi, dated the 1st August, 2011 F.No. 2-15015/30/2010 whereas in exercise of the powers conferred by clause (q) of sub section (2) of section 92 read with section 40 and 43 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority of India proposes to make Food Safety and Standards Regulations in so far as they relates to Food Safety and Standards (Laboratory and Sample Analysis) Regulations, 2011, and; Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of India Extraordinary Part III – Sec. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to be affected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containing the said notification were made available to the public; And whereas the copies of the Gazette were made available to the public on the 21st October 2010; And whereas objections and suggestions received from the stakeholders within the specified period on the said draft Regulations have been considered and finalized by the Food Safety and Standards Authority of India. Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,— FOOD SAFETY AND STANDARDS (LABORATORY AND SAMPLE ANALYSIS) REGULATIONS, 2011 CHAPTER 1 GENERAL 1.1: Short title and...

Words: 2224 - Pages: 9

Free Essay

Doc, Pdf

...carbon dioxide to increase yields; (5) the use of photosynthetic lighting in winter to secure year-round production; (6) the computational management of climate (temperature, light, moisture, Co2), and of irrigation and fertilization control; (7) the use of rootstocks resistant to pathogens and more efficient in using water; (8) the biological control of insect pests and diseases; (9) genetic improvement and genetic engineering for the development of new varieties; (10) the mechanization of operations to optimize labor; and (11) the conservation of energy and the use of renewable energy.” Main areas in the North American for greenhouse market are southwest and northwest of U.S.A., British Columbia, Alberta, and Ontario. Lettuces, chicory, spinach, crucifers, chard green onion and garlic tops are suitable be grow in winter greenhouse....

Words: 718 - Pages: 3

Premium Essay

HCG Diet Plan

...Catfish • Sole • Ocean perch • Orange roughy • Crab meat (without the shell) • Lobster meat (without the shell) • Shrimp • Clams • Albacore tuna (regular fresh tuna is not allowed) For vegetarians, alternative sources of protein include: • Eggs (three egg whites to one whole egg) • Tofu • Cottage cheese (100 grams per serving) • Skim milk (500 cc per serving) • Boca burgers The HCG diet plan promotes eating more varieties of fruits and vegetables. For fruits and vegetables, the allowed varieties are: • Apple • Orange • Strawberries • Tomato (listed as a fruit) • Grapefruit • Lettuce (all varieties) • Cabbage • Spinach • Cucumber (without the skin) • Asparagus • Radish • Celery • Beet greens • Fennel • Peppers • Brussels sprouts • Chard • Chicory • Green onions • Dill pickles • Mushroom HCG Diet Plan Sample Menu Here is a sample meal plan for one day. This will only serve as a guide as to how a daily meal is planned. For breakfast: green tea with liquid stevia For lunch: 100 grams of lean beef steak, steamed asparagus with lemon juice, one medium sized apple For dinner: 100 grams of chicken breast (off the bone), lettuce and tomato salad with sea salt (tomato is counted as a fruit) For snacks: one cup of strawberries or one Melba toast From this, various combinations can be done. Mix and match some of the foods allowed. Remember to incorporate variations in food so you’d be more motivated to stick to the diet. ...

Words: 1238 - Pages: 5

Premium Essay

Dietary Fibre Advantages

...Non—fermentable fibres  Not fermented by colon bacteria Ex: Cellulose, lignin 3. Solubilty in water Soluble fibres  Easily dispersible in water  More likely to be viscous and fermentable fibres Ex: β-Glucans, gums, mucilage and some pectins Insoluble fibres  Not dispersible in water  More likely to be Non-viscous and non-fermentable fibres Ex: Cellulose, lignin, some pectin, hemicelluloses Sources Best sources of dietary fibres include legumes, nuts, bran, whole grains, fruits and non starchy vegetables. All these plant based fibres consist of mixture of soluble and insoluble fibres. Isolated fibres: Fibre Source β-glucan Oates, barley, mushroom, yeast, bacteria and algae Pectin Citrus peel and apple pulp Inulins & oligofructose Chicory root Guar gum Indian cluster bean Psyllium Psyllium seed husk Mechanism of action: Dietary fibres have mainly 3 primary mechanisms:  Bulking;  Viscosity; and  Fermentation Different fibres involve in these mechanisms to carry out regulation and control of various health related disorders such as cholesterol, obesity, type-2 diabetes, some cancers etc.. Health Benefits 1. Lowering serum cholesterol Some soluble fibres bind to bile acids making them unfit to re-enter the body, which in turn lowers cholesterol levels in blood from the actions of cytochrome P450-mediated oxidation. Supplementation with viscous fibres particularly from legumes (beans, peas and lentils), such as pectins, guar gum etc are found to decrease total and LDL levels...

Words: 1182 - Pages: 5

Free Essay

Liver

...Reversing liver damage Liver Basics The liver is one of the only organs in the body that is able to replace damaged tissue with new cells rather than scar tissue. For example, an overdose of acetaminophen (Tylenol) can destroy half of a person's liver cells in less than a week. Barring complications, the liver can repair itself completely and, within a month, the patient will show no signs of damage. However, sometimes the liver gets overwhelmed and can't repair itself completely, especially if it's still under attack from a virus, drug, or alcohol. Scar tissue develops, which becomes difficult to reverse, and can lead to cirrhosis. Liver transplants Liver Basics Liver transplants are considered only when a patient might die from liver disease. This is sometimes the case when a patient has liver cancer or when someone has advanced liver disease and the liver has stopped functioning properly. Being considered for a liver transplant does not mean that a patient is in danger of dying right away. Liver transplantation is a long process that involves a lot of medical care. After a transplant, a patient needs lifelong drugs to keep the body from rejecting the new liver, and lifelong follow-up care from a specialist. Survival rates after a transplant are higher than 90% at 1 year, and patients usually have a good quality of life after their recovery. Keeping your liver healthy Liver Basics Here are some things to remember about keeping your liver healthy: · Don't have unsafe...

Words: 1217 - Pages: 5