The world's first wiki where authorship really matters (Nature Genetics, 2008). Due credit and reputation for authors. Imagine a global collaborative knowledge base for original thoughts. Search thousands of articles and collaborate with scientists around the globe.

wikigene or wiki gene protein drug chemical gene disease author authorship tracking collaborative publishing evolutionary knowledge reputation system wiki2.0 global collaboration genes proteins drugs chemicals diseases compound
Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
MeSH Review

Nutritive Value

Welcome! If you are familiar with the subject of this article, you can contribute to this open access knowledge base by deleting incorrect information, restructuring or completely rewriting any text. Read more.

Disease relevance of Nutritive Value

  • To evaluate nutritional availability and chronic toxicity of KSeCN, female postweanling rats were fed casein-based diets plus 0.1, 0.5, 2.5, 5 and 10 mg Se/kg as KSeCN for 6 wk, or 0.1, 0.5 and 10 mg Se/kg as Na2SeO3 [1].
  • The effects of selected NRRL strains of Lactobacillus acidophilus, L. buchneri, L. cellobiosus and L. fermentum upon oligosaccharide, phytate and alkaloid contents, as well as on the nutritive value of lupine, were investigated [2].

High impact information on Nutritive Value

  • As potent antioxidants, tocotrienols contribute to the nutritive value of cereal grains in human and livestock diets. cDNAs encoding homogentisic acid geranylgeranyl transferase (HGGT), which catalyzes the committed step of tocotrienol biosynthesis, were isolated from barley, wheat and rice seeds [3].
  • Enhanced methionine levels and increased nutritive value of seeds of transgenic lupins (Lupinus angustifolius L.) expressing a sunflower seed albumin gene [4].
  • CONCLUSION: The amount of 5-HT released after a 5-HT releasing agent and the effect of an SSRI on extracellular 5-HT are dependent on the nutritional availability of TRP [5].
  • Many "functional foods" (FF), common foods with health benefits beyond their nutritive value, have antioxidant properties with the potential to mediate the degenerative changes of aging [6].
  • The second was to determine the nutritional availability of lysine [7].

Biological context of Nutritive Value


Anatomical context of Nutritive Value

  • The nutritive value of two nitrogen-containing mixtures, one formed from small peptides (milk protein mild enzymatic hydrolysates) and the other consisting of a mixture of free amino acids having the same pattern except for glutamine, was measured in rats with and without experimental liver and exogenous pancreas dysfunction [10].

Associations of Nutritive Value with chemical compounds


Gene context of Nutritive Value

  • Nutritive value and removal of nucleic acids and toxins from SCP as a protein-supplementing source are discussed [16].
  • The dietary induction of hepatic ODC depended on the nutritive value of dietary protein; zein or gelatin was effective only when supplemented with limiting amino acids and there was a good correlation between the hepatic ODC level and the relative growth rate [17].
  • Several of its constituents possess nutritive value, as well as antigenotoxic and antioxidant effects [18].
  • Nutritive value of four wild leafy vegetables in Côte d'Ivoire [19].
  • Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var. Rosinha G2) proteins [20].

Analytical, diagnostic and therapeutic context of Nutritive Value

  • Six in vivo digestion trials were conducted to determine the relative nutritive value of SCP that was dewatered by centrifugation or by the addition of a polyacrylamide polymer before being put through a belt press and dried with a sonic dehydrator [21].


  1. Nutritional availability and chronic toxicity of selenocyanate in the rat. Vadhanavikit, S., Ganther, H.E. J. Nutr. (1988) [Pubmed]
  2. Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation. Camacho, L., Sierra, C., Marcus, D., Guzmán, E., Campos, R., von Bäer, D., Trugo, L. Int. J. Food Microbiol. (1991) [Pubmed]
  3. Metabolic redesign of vitamin E biosynthesis in plants for tocotrienol production and increased antioxidant content. Cahoon, E.B., Hall, S.E., Ripp, K.G., Ganzke, T.S., Hitz, W.D., Coughlan, S.J. Nat. Biotechnol. (2003) [Pubmed]
  4. Enhanced methionine levels and increased nutritive value of seeds of transgenic lupins (Lupinus angustifolius L.) expressing a sunflower seed albumin gene. Molvig, L., Tabe, L.M., Eggum, B.O., Moore, A.E., Craig, S., Spencer, D., Higgins, T.J. Proc. Natl. Acad. Sci. U.S.A. (1997) [Pubmed]
  5. Effects of dietary tryptophan variations on extracellular serotonin in the dorsal hippocampus of rats. van der Stelt, H.M., Broersen, L.M., Olivier, B., Westenberg, H.G. Psychopharmacology (Berl.) (2004) [Pubmed]
  6. An approach for evaluating lifelong intakes of functional foods in elderly people. Shatenstein, B., Payette, H., Nadon, S., Gray-Donald, K. J. Nutr. (2003) [Pubmed]
  7. Determining optimal heat treatment of soybeans by measuring available lysine chemically and biologically with rats to maximize protein utilization by ruminants. Faldet, M.A., Satter, L.D., Broderick, G.A. J. Nutr. (1992) [Pubmed]
  8. Variability in phytic acid content and protein digestibility of grain legumes. Chitra, U., Vimala, V., Singh, U., Geervani, P. Plant foods for human nutrition (Dordrecht, Netherlands) (1995) [Pubmed]
  9. Composition and nutritive value of yeast biomass and yeast protein concentrates. Pacheco, M.T., Caballero-Córdoba, G.M., Sgarbieri, V.C. J. Nutr. Sci. Vitaminol. (1997) [Pubmed]
  10. Comparison of net protein utilization of milk protein mild enzymatic hydrolysates and free amino acid mixtures with a close pattern in the rat. Monchi, M., Rérat, A.A. JPEN. Journal of parenteral and enteral nutrition. (1993) [Pubmed]
  11. Comparison of the nutritive values of L-, DL- and D-tryptophan in the rat and chick. Ohara, I., Otsuka, S.I., Yugari, Y., Ariyoshi, S. J. Nutr. (1980) [Pubmed]
  12. Effect of Maillard browning reaction on protein utilization and plasma amino acid response by rainbow trout (Salmo gairdneri). Plakas, S.M., Lee, T.C., Wolke, R.E., Meade, T.L. J. Nutr. (1985) [Pubmed]
  13. Nutritional value of feather-meal protein for chicks. Bielorai, R., Iosif, B., Neumark, H., Alumot, E. J. Nutr. (1982) [Pubmed]
  14. Sensory factors which affect the acceptance of raw and heated defatted soybeans by rats. Naim, M., Kare, M.R., Ingle, D.E. J. Nutr. (1977) [Pubmed]
  15. The nutritive value and safety of D-phenylalanine and D-tyrosine in mice. Friedman, M., Gumbmann, M.R. J. Nutr. (1984) [Pubmed]
  16. Value-added food: single cell protein. Anupama, n.u.l.l., Ravindra, P. Biotechnology advances. (2000) [Pubmed]
  17. Correlation between circadian rhythms of polyamine synthesis and cell proliferation in rat liver. Noguchi, T., Aramaki, Y., Kameji, T., Hayashi, S. J. Biochem. (1979) [Pubmed]
  18. Antigenotoxic and antioxidant effect of grapefruit juice in mice treated with daunorubicin. Alvarez-González, I., Madrigal-Bujaidar, E., Martino-Roaro, L., Espinosa-Aguirre, J.J. Toxicol. Lett. (2004) [Pubmed]
  19. Nutritive value of four wild leafy vegetables in Côte d'Ivoire. Herzog, F., Farah, Z., Amadò, R. International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition. (1993) [Pubmed]
  20. Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var. Rosinha G2) proteins. Antunes, P.L., Sgarbieri, V.C. J. Agric. Food Chem. (1980) [Pubmed]
  21. Evaluation of single cell protein from pulp mills: laboratory analyses and in vivo digestibility. Kellems, R.O., Aseltine, M.S., Church, D.C. J. Anim. Sci. (1981) [Pubmed]
WikiGenes - Universities