The basic components of energy DRINKs include caffeine, guarana, taurine, ginseng, and sugar. The excessive consumption of energy DRINKs has been associated with cardiovascular events such as tachycardia and myocardial infarction in the literature. We herein describe a 24-year-old man admitted to the emergency department. The patient’, s medical history and family history were unremarkable. It was, however, learned that he had consumed 8 to 10 cans of energy DRINKs per day (3. 5–, 4 Lit/d) in the 2-week period leading to the hospital admission. Physical examination revealed bilateral diffuse rales and 2+ pretibial edema. Echocardiography showed a left ventricular ejection fraction of 25% with global left ventricular hypokinesia and dilated left ventricular dimensions. Coronary angiography demonstrated normal coronary arteries. On cardiac magnetic resonance imaging, the left ventricle was dilated, and the systolic function was reduced. No pathological enhancement was observed. This case report and many previous studies support a possible link between caffeinated energy DRINKs and cardiovascular events.

Phenylketonuria (PKU) is an inborn genetic disorder, there is no cure and all PKU patients must use a special diet none or low in Phenylalanin (Phe) for preventing the onset of symptoms and intension of the retardation of the children. Therefore, production of foods containing no or very low Phe is essential. In the present study, nutritionally a suitable dairy DRINK suitable with high acceptability was produced for these patients. The DRINK was prepared on the basis of the permeate of the milk containing Glycomacropeptide (GMP) as the protein source with the addition of Corn Germ Oil as the source of essential fatty acids, flavoring agent, stabilizer and emulsifier. GMP was added at three different concentrations of 2.5, 3 and 3.5wt%. Protein, pH, fat, sugar (total reducing sugars and sucrose), ash and total solids of the samples were determined. The HPLC was used to determine the Phe content of the samples. Cacao flavor was used for increasing the acceptability of the prepared DRINKs and sensory evaluation was conducted. The results showed that increasing GMP increased the protein content, total solids and pH. Moreover, the results showed that the GMP content had no significant effect (P> 0.05) on the sensory characteristics of the prepared DRINKs and the samples with the cacao flavor were desirable DRINKs considering organoleptic properties. Results of Phe determination showed that prepared dairy DRINK had very low Phe levels (almost 0.58 mg/ml). It can be concluded that the diet dairy DRINK produced by this method is recommended for Phenylketonuria patients.

Background and Objective: Rice bran, a by-product of the milling process, has attracted considerable attention because of its nutritional quality. Rice bran is a natural source of oil, carbohydrates, lignin, phenolic compounds, proteins, enzymes and vitamins, but it is usually used as animal feed. The aim of this study was to investigate the possibility of obtaining a rice-bran extract using an efficient environment friendly method to be used for fortification of orange DRINKs.Materials and Methods: Rice-bran extract was obtained by putting rice under pressure at 120°C to keep the water in the liquid phase. Samples were then prepared by adding the extract as an ingredient in the formulation of an orange DRINK and their physical and chemical characteristic and rheological behavior determined.Statistical analysis was done using the SPSS software, the statistical test being the Duncan test (p<0.05%).Results: Increasing therice-extract content in the formulation of the orange DRINK samples resulted in increases in the ash content, pH, turbidity, dry matter, and sediment and in a decrease in viscosity. Rhelogically all the treatments resulted in a similar viscosity behavior of a pseudo-plastic fluid with a flow index less than 1.Conclusion: Adding rice-bran extract in the formulation of the orange beverage brought about changes in its physical and chemical properties. The rheological behavior of the samples containing the extract is changed in such a way that the rice bran-containing beverage changes from a Newtonian to a non- Newtonian fluid. Considering the nutritional characteristics of rice-bran extract, by using it in the formulation of orange beverage one can produce a new functional beverage with a higher nutritional value than ordinary orange juice.

Functional DRINKs are a new generation of fermented products that have microorganisms with medical properties which give benefit to their host by increasing nutritional value and improving sensory-textural specifications. In this study ability of lactic acid bacteria by Lactobacillus acidophilus DSM 20079 and Lactobacillus delbruekii DSM 15996 in fermentation of celery juice, production of organic acids and effect of phenolic compounds and even sensorial properties in 37 Ċ at 24 h are evaluated. Results demonstrated that both strains were capable of growing and being active in celery juice and the greatest effect in decreasing pH, increasing acidity and also fabricating organic acids was observed by Lactobacillus acidophilus.

Background and Objective: Nowadays, due to the lack of lactose and cholesterol, demand for consumption of non-dairy probiotic products is increasing. Probiotic DRINKs mixed with medicinal plant have great beneficial effect on human health. The main problems of non-dairy probiotic DRINKs are lack of nutrients for the growth of probiotics and bad taste of the product.The aim of this study was to produce a probiotic medicinal plant DRINK with favorable physicochemical, viability and sensory properties.Material and Methods: Probiotic DRINK prepared by Pussy willow and Echium amoenum extract (0.5 % w v-1, for each extract or together), Lactobacillus casei and Lactobacillus rhamnosus(108 CFU ml-1), individually and their combination. Glucose and whey powder (0.2%) were used as a source of nutrition for the probiotics, and apple juice (20 and 30%) was added to improve the taste of DRINK. The level of glucose was adjusted to reach the brix of 13 g100 g-1. Ascorbic acid (0.05%) was used to improve micro-aerophilic conditions. The pH, acidity, glucose and viability of probiotic bacteria as well as the sensory properties of the prepared DRINK were investigated during 28 days at 4o C.Results and Conclusion: Based on the results, the treatment containing L. casei, Pussy willow, Echium amoenumand 30% apple juice due to the highest probiotic viability and the treatment containingLactobacillus rhamnosus, Pussy willow, Echium amoenum and 30% apple juice because of higher total acceptance score, proper pH and acidity values were selected as the best treatments.