Tag Archives: Food Science

Know Yourself Before Drinking Alcohol

Why after drinking, some people’s faces will turn red, while some of the others turn white?

Red face after drinking Alcohol   Source: Pixabay

Let’s talk about the reason for blushing first. Many people think this is caused by alcohol. But, it is instead caused by acetaldehyde. Acetaldehyde has the function of expanding the capillaries, and the dilation of the capillary of the face is the reason of blushing. So if some people drink and blush, it means that they can quickly convert ethanol into acetaldehyde, which indicates that they have efficient ethanol dehydrogenase to complete this conversion. Relatively, there is another enzyme called aldehyde dehydrogenase. People who drink with red face are because they only contain ethanol dehydrogenase enzyme, but not aldehyde dehydrogenase. Therefore, the body rapidly accumulates acetaldehyde and cannot metabolize. As a result, the red face may last for a long time. Generally, the red colour will disappear after one or two hours. This process depends on the cytochrome P450 in the liver that slowly converts acetaldehyde into acetic acid, and then goes into the Krebs cycle and be metabolized.

What about people who can drink a lot? Usually, for this kind people, the more they drink, the whiter their face are. For one thing, they will suddenly fall into a blind drunk degree. That is because the highly active ethanol dehydrogenase and acetaldehyde dehydrogenase are not presented simultaneously, mainly due to the slow oxidation of P450 in the liver. So, why are such kind people able to give others a feeling of they are “wine tanks” ? The reason is: they rely on inner body fluid to dilute alcohol. It suggests that the bigger they are, the more they can drink. Until alcohol levels exceed 0.1 percent, under normal circumstances, they will fall into a coma.

What happens if a person has a highly active alcohol dehydrogenase and a highly reactive acetaldehyde dehydrogenase? Then we can say that he/she is a “wine tank”! We can judge if a person is a wine tank or not by seeing if they will sweat profusely while drinking. Because if both enzymes are highly active, alcohol quickly becomes acetic acid into the Krebs cycle, then turn to heat and sweat in a very short time.

Alcohol conversion  Source: Wikimedia Commons

People who have a white face after drinking are more likely to injure their liver. They lack the signal of drinking baseline, so it is easy to drink beyond their ability, which makes them drunk. What’s more, the alcohol in their bodies accumulates in the absence of highly active enzymes, leading to liver damage.

Depending on the introduced after-drinking characteristics, it can help you understand your own drinking system. Drinking according to your physical condition is a good method to protect your personal health when enjoying alcohols.

-Olivia Yang-

Dangers of Artificial Food Colouring

Artificial food dyes are additives that are used to enhance the colour of various foods. The food industry has used food colouring as a tactic for many centuries to make food look more appealing to consumers. Would you rather eat a colourless lollipop, or a rainbow coloured lollipop? Although artificial colouring is widely used, it is linked to a number of health problems such as cancer in animals and increased hyperactivity in children.

Lollipop (By Graham and Sheila)

For many of us, it is almost impossible to go a day without consumption of artificial colouring. Colouring agents are found in beverages, candies, cereals, and in most processed foods. Health Canada has permitted 13 colouring agents that are considered safe, including Brilliant Blue (or Blue #1), Allura Red (or Red #40) and Tartrazine (or Yellow #5), the 3 most common colouring agents.

In “Food Dyes: a Rainbow of Risks”, CSPI (Center for Science in the Public Interest) revealed health issues linked to nine food dyes. For instance, Citrus Red 2, which is used for colouring the skins of oranges, is toxic to rodents and is linked to bladder tumor. Yellow 5, which is used in beverages, cereals, and yogurts, may be contaminated with cancer-causing chemicals and is linked to hypersensitivity reactions in children.

A study published in 2007 also found that artificial colours increased hyperactivity in children. The results were achieved from 267 studies in 3 year old and 8/9 year old children. The children were given a placebo drink, or a drink containing artificial colouring equivalent to the amount of colouring found in two bags of sweets. The children consumed the drink everyday for a total of 6 weeks. During the study period, three measures of behaviour, the ADHD rating scale, the hyperactivity scale and the classroom observation code were used to study the hyperactivity in children. The researchers found that the results were consistent with those from other studies.

Top: Chocolates coloured with Brilliant Blue. Bottom: Chocolates coloured with natural spirulina (By John Penton)

Although there are potential health effects linked to artificial food colouring, I still want my M&M’s chocolate and Jell-O to be coloured. Thankfully, more companies are looking for natural alternatives to replace artificial colours and meet the public’s desire for natural products. Natural colour sources such as cyanobacteria Spirulina can replace Brilliant Blue, curcumin from turmeric can replace yellow, and chlorophyllin from chlorella can replace green. Furthermore, Health Canada has set many restrictions to limit the amount of food colours that can be used, and the types of food the colours can be added to. However, if you are concerned and want to limit artificial colours in your diet, look for food labels that say, “no artificial colours”, or shop at grocery chains that do not sell food with artificial colouring, like Whole Foods Market.

An interesting video that talks more about the potential health effects of artificial food colours is shared below.

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Carmen Chu

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WAKE UP. Take a coffee nap.

It’s late afternoon now. You had your perfect cup of coffee in the morning, but the day has taken its toll on you. Shall you go for another cup? Or perhaps a nap to wake you up?

I recommend to you not either or, but both! Yes, the best of both worlds: the coffee nap.

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Coffee Nap: a cup of coffee then a nap (see, I google “coffee nap” and I get sleeping animals). 

Left: Wikimedia Commons – Julius Schorzman.  https://commons.wikimedia.org/wiki/File:A_small_cup_of_coffee.JPG

Right: Pixabay – Scheeze. https://pixabay.com/en/cat-sleeping-nap-bed-portrait-pet-2092451/

Why aren’t coffee naps a trend? Scientists discovered two decades ago that drinking a cup of coffee, then napping for 20 minutes will boost your energy way more than a regular nap or coffee. Sleepy people who took a 15-minute coffee nap before being tested in a driving simulator scored higher. Research also says that coffee naps wake you up more than face washing, bright light, taking breaks, and coffee or napping separately.

So how do coffee naps work? First let’s learn how caffeine wakes you up.

Caffeine, a chemical in coffee, enters your bloodstream about twenty minutes after you drink it. It makes it way to your brain where it fills receptors which are normally filled by adenosine, another chemical. This happens because caffeine is similarly shaped to adenosine.

The chemical structures of caffeine and adenosine. Note how similar they are: they both have N (Nitrogen), O (Oxygen), and ring structures in their chemistry.

Wikimedia Commons: Edgar181. https://commons.wikimedia.org/wiki/File:Caffeine_and_adenosine.png

What does adenosine do? Adenosine builds up in your brain with each moment you are awake, and when it fills receptors it makes you sleepy. But when caffeine blocks adenosine, you don’t become sleepy.

A nap works in a similar way. Sleep doesn’t block, but removes adenosine from the brain. But if you sleep for more than twenty minutes, you fall into a deep sleep and become less alert when you wake up. So short, power naps are actually effective!

Now let’s put caffeine and napping together. First your nap removes adenosine from your brain so the receptors are less filled. Then, at twenty minutes, caffeine comes in and blocks more receptors than it could have without the help of adenosine. The result? Your afternoon rescue.

So take that coffee nap! Even half-sleeping for twenty minutes will be helpful, and you can also drink other caffeine beverages.

As for me, even though I still don’t drink coffee, and can’t nap either, I will give it a shot. Let me know how it goes for you!

Cheers,

Ivy Wu

Who Takes the Responsibility of Food Coma?

We’ve all been there. After lunch, you are sitting in class with overwhelming drowsiness. This feeling has a terminology called “food coma” which is a state of drowsiness or lassitude following a meal. The reason that causes food coma has been studied for many years, and scientists are still researching it and having arguments.

Food coma after a meal.

A popular statement is that the food coma after eating is related to amount of carbohydrates in the meal. Meals that are high in carbohydrates cause an increase in the hormone insulin. The ensuing high level of insulin promotes large removal of the branched-chain amino acids by muscle, thereby lowering the plasma levels of these amino acids. As a result, the entry of branched-chain amino acids into the brain is reduced, while more tryptophan enters the brain. Tryptophan is a special amino acid that in the brain can be converted into a signalling chemical called serotonin. Serotonin is associated with feeling of  sleepiness and drowsiness. The more Serotonin existed in brain, the stronger drowsiness you will feel.

Pathway from Tryptophan to Serotonin. 

A study in fruit flies sleep patterns discovered that, just like us, they slept longer after large meals, and there were some foods that were much better at letting them sleep than others. The research also reveals that salty or protein-rich foods promote sleep, whereas sugary foods do not. In their experiment, feeding high-protein and large meals to the fruit flies caused them to sleep up to 40 minutes more than they usually would if they hadn’t eaten anything. And high-salt meals increased the fruit flies sleep period by nearly the same amount. High carbohydrate meals, however, did not change the flies’ sleep patterns in comparison with their sleep patterns after not eating. The researchers found that specific brain circuits are likely to cause the desire for post-feast naps. The food coma effect is weaker or stronger at a different time of the day. For the fruit flies, the effect is stronger in the morning than in the evening. This indicates that the body’s internal clock also plays a role in a time when we are most likely to feel sleepy after a meal, especially after lunch.

More research will be happening to study what is the major reason that causes food coma. It will then give us a direction on how to adjust our dietary habits for diminishing food coma after a meal. Hope that day will be coming soon!

-Olivia Yang-

Roast Your Own Perfection

In three minutes, you will learn how to perfect your cup of coffee – just the way you like it.

To do this, we have to talk about chemistry!

Seven years ago, German food chemists researched how the bitterness of coffee changes depending on how long you roast the beans.

They confirmed what Trugo and Macrae found in 1984: the more you roast coffee beans, the more bitter the coffee tastes because organic compounds called chlorogenic acids are degrading.

 

Structure of one chlorogenic acid: 5-O-caffeoylquinic acid.

Wikimedia Commons: Ed. https://commons.wikimedia.org/wiki/File:Neochlorogenic_acid.svg

Then, what makes this 2010 study different?

Well, these German scientists used evolved technology.

In 1984, those researchers used High Pressure Liquid Chromatography (HPLC), a technique that separates the components of coffee in a solvent. In 2010, however, the German researchers used the evolved form of HPLC: HPLC-MS/MS and HPLC UV/Vis. The combination of HPLC with mass spectrometry (MS, another analytical technique) enabled these researchers to figure out how much there is of each compound as you increase the roasting temperature.

An HPLC-MS Diagram. 

Wikimedia Commons: Daniel Norena-Caro. https://en.wikipedia.org/wiki/File:Liquid_chromatography_tandem_Mass_spectrometry_diagram.png

With this advanced tool, they tracked the concentration of three classes of compounds:

  • Caffeoylquinic acids (CQAs), a chlorogenic acid, gives the non-bitter taste;
  • Monocaffeoyl quinides (MCQs), also a chlorogenic acid, gives a pleasant bitter taste;
  • And oligomers (Os), a newly discovered class of compounds in coffee, gives a harsh bitter taste

And found that as roasting temperature increases from 190°C to the maximum 280°C, the concentration of CQAs decrease exponentially, MCQs increase then decrease, and Os increase exponentially. So, the presence of each compound is different at different roasting temperatures.

With this knowledge, you can personalize the bitter taste of your coffee.

For example, if you prefer a pleasant tasting brew, set your oven at 235°C and roast your coffee beans for less than 20 minutes. Watch as your beans change from green to brown and crack twice.

Then make your coffee as usual: grind the beans in a filter, then pour hot water through.

(By the way, why should you roast your coffee beans? It’s easy and tastes much better!)

And so for YOU who’s a keen coffee-drinker, I also note that water percolation or “pouring hot water through” the coffee beans makes a difference in how much of these compounds there are in the end as well! Not that much of a difference, but if you really want that perfect brew, look into this study in the Journal of Agricultural and Food Chemistry.

As for me, I don’t like bitterness anyway; so I’ll just stick to water.

-Ivy Wu

What Exactly are Natural Flavours?

If you look at the product label of blueberry yogurt, you may notice “natural flavours” listed in the ingredients, but what is it? The flavour did not come from crushing up the fruit. It’s not that simple. Chemical compounds that give blueberry its flavour are extracted in a laboratory, enhanced, and added to the yogurt. This might surprise some of you but yes, natural flavours contain chemicals. The truth is, everything around us is made up of chemicals.

Yogurt (Source: By Takeaway (Own work))

The positive connotation associated with “natural” has misled many consumers. The food industry tells us what we want to hear and keeps the rest a secret, and it’s working. A study published by Consumer Reports found that people prefer to buy food labelled as natural.

On Merriam-Webster, “natural” is defined as “existing in nature and not made or caused by people” and “not having any extra substances or chemicals added”. This is not the case in the food industry, which is why many people are misled. Aside from the flavouring, natural flavours contain emulsifiers, solvents, and preservatives that do not need to be disclosed on the product label. The term “natural flavours” listed on the food label could contain up to 100 added ingredients.

According to the FDA’s Code of Federal Regulations, natural flavours are derived from a natural source such as, plants, animals, fungi and microorganisms. But are the flavours still “natural” after being processed in a laboratory? Many techniques to extract flavours from a natural source have been studied. In enzymatic extraction, enzymes like lipases, esterases, nucleases or glycosidases break down the flavouring component from larger molecules. In solvent extraction, acetone, alcohol or propylene glycol are used to extract the flavouring chemical. The flavour is labelled as “natural” even when a synthetic solvent, like propylene glycol (safe in small quantities but toxic in large doses) is used because the flavour came from a natural source.

Chemical Structure of Vanillin (Source)

While I agree that some natural products are better, there are also a majority that are not. Natural vanilla flavour can come from castoreum, a brown slime secreted by a beaver or from vanillin, extracted from vanilla beans. Although they taste the same, most consumers would prefer vanillin over castoreum in their vanilla ice cream. However, castoreum is hidden under the term natural flavours, so you won’t know unless you do some digging.

Health Canada and Canada Food Inspection Agency need to set stricter regulations for the food industry. It is unethical how manufactures are allowed to hide controversy ingredients under the term “natural flavours”. Consumers should be able to read a food label and know exactly what they are eating. Next time you’re buying a naturally flavoured product, you might want to think twice.

The video shown below talks more about natural flavours.

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Carmen Chu