Goutam Chakraborty

Montclair State University, Montclair, New Jersey, United States

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Publications (3)1.52 Total impact

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    ABSTRACT: This investigation follows seminal work on nutrient degradation as the authors seek to quantify how much vitamin C, as a marker of nutrient quality, is retained at various stages of processing (frozen, steamed, trayline and delivery) of peas at two New Jersey hospitals. Healthcare providers use nutrient data standards provided by various national and international government and nongovernment agencies. Physicians, dietitians and menu planners rely on these values for nutritional therapy. We found that the current methodology for predicting nutritional outcomes of cooked foods in hospitals may not be reliable in assessing nutrients served to patients. Sampled peas were found to contain significantly (P < 0.05 for both Hospitals A and B) less vitamin C compared with the published standard value (‘cooked’) for vitamin C. In Hospitals A and B, the nutrient quality of vitamin C was significantly reduced (P < 0.05) as peas progressed to patients. As improved nutritional status has been shown to correlate with faster healing and recovery, thus reduced hospital stays, we recommend that hospitals use improved cooking methods to reduce the loss of nutrients in foods served to patients. Vegetables in particular should be cooked for the briefest period of time or at the lowest temperature that ensures safety.
    05/2006; 17(3):135 - 142. DOI:10.1111/j.1745-4506.2006.00030.x
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    ABSTRACT: Grindstone Chemistry––a greatly evolved version of Toda’s method of grinding solids together for solvent-free chemical reactions––has been described and its usefulness illustrated by the successful application of this technique to a simplified process for conducting the multi-component Biginelli reaction for the synthesis of physiologically active tetrahydropyrimidinones.
    ChemInform 02/2005; 36(7). DOI:10.1002/chin.200507144
  • Rong Wang · Jing-Yan Zhang · Fang Yang · Zhi-Juan Ji · Goutam Chakraborty · Shu-Li Sheng ·
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    ABSTRACT: The objective of this study was to find out which N-terminal segment/s of amyloid precursor protein (APP) has any neurotrophic properties, since soluble APP-alpha (sAPP-alpha) has neurotrophic effects. We investigated neurotrophic properties of eight peptide segments of N-terminal APP. The APP63-73 was able to enhance neuronal growth; augment axonal and cell body growth in human neuroblastoma cell line, SH-SY5Y. Neurotrophic effects of chronic APP63-73 treatment were assessed in vivo using streptozotocin-induced diabetes and ovariectomized rats. Thus, this study demonstrated that APP63-73 peptide has neurotrophic effects both in vivo and in vitro.
    Neuroreport 01/2005; 15(17):2677-80. DOI:10.1097/00001756-200412030-00025 · 1.52 Impact Factor

Publication Stats

52 Citations
1.52 Total Impact Points

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  • 2005-2006
    • Montclair State University
      • • Department of Health and Nutrition Sciences
      • • Department of Chemistry and Biochemistry
      Montclair, New Jersey, United States