التفاصيل البيبلوغرافية
| العنوان: |
Comparative analysis of vitamin D content in sardines canned in olive oil and water |
| المؤلفون: |
Kalajian, Tyler Arek |
| سنة النشر: |
2016 |
| المجموعة: |
Boston University |
| مصطلحات موضوعية: |
Physiology, 25-dihydroxyvitamin D, Nutrition, Rickets, Sardines, Vitamin D, Vitamin D deficiency |
| الوصف: |
Vitamin D is a fat-soluble hormone primarily responsible in maintaining plasma calcium and phosphorus homeostasis in humans. Vitamin D insufficiency and deficiency is a global health issue. Very few foods naturally contain vitamin D; a major source is oily fish such as salmon. Several studies have analyzed vitamin D content in various fish, however studies concerning canned fish are lacking. In particular, this study was interested in evaluating the vitamin D content in canned sardines in not only the whole fish but also in the olive oil or water it was canned in. It was hypothesized that the vitamin D content in sardines canned in water would be greater than sardines canned in olive oil due to the fat-soluble nature of vitamin D to be more easily extracted into olive oil than water. Sardines (~100g) canned in olive oil had a slightly greater vitamin D content than the sardines in water (2,555.6±234.2 and 1,993.7±2,411.3 IUs (p |
| Original Identifier: |
oai:open.bu.edu:2144/16849 |
| نوع الوثيقة: |
Thesis/Dissertation |
| الاتاحة: |
https://hdl.handle.net/2144/16849 |
| رقم الانضمام: |
edsndl.bu.edu.oai.open.bu.edu.2144.16849 |
| قاعدة البيانات: |
Networked Digital Library of Theses & Dissertations |