Showing papers in "International Journal of Food Sciences and Nutrition in 2011"

Microalgae: a novel ingredient in nutrition

Abstract: Microalgae are known for centuries, but their commercial large-scale production started a few decades ago. They can be grown in open-culture systems such as lakes or highly controlled close-culture systems, have higher productivity than the traditional crops and can be grown in climatic conditions and regions where other crops cannot be grown, such as desert and coastal areas. The edible microalgae are the green algae (chlorophyta) and the cyanobacteria. Microalgae contain substances of high biological value, such as polyunsaturated fatty acids, proteins, amino acids, pigments, antioxidants, vitamins and minerals. They are promising sources for novel products and applications and they can be used in the diet of humans and animals as natural foods with health benefits. Moreover, they can find use in the protection of the environment, as well as in pharmaceuticals, biofuel production and cosmetics.

The food additives inulin and stevioside counteract oxidative stress

Abstract: Prebiotics such as inulin (Inu)-type fructans and alternative natural sweeteners such as stevioside (Ste) become more popular as food ingredients. Evidence is accumulating that carbohydrates and ca...

Caffeic acid phenethyl ester (CAPE): correlation of structure and antioxidant properties.

Abstract: Caffeic acid phenethyl ester (CAPE), a plant polyphenolic concentrated in honeybee propolis, has been found to be biologically active in a variety of pathways. The aim of this study was to determine the antioxidant activity of CAPE using different methods such as total antioxidant activity by the thiocyanate method, 2,2 0 -azino-bis(3-ethylbenzthiazoline-6-sulphonic acid radicals, 1,1diphenyl-2-picryl-hydrazyl free radicals, N,N-dimethyl-p-phenylenediamine dihydrochloride radicals and superoxide anion radicals scavenging activities, reducing power and ferrous ions (Fe 2þ ) chelating activities. CAPE showed 97.9% inhibition on lipid peroxidation of linoleic acid emulsion. On the other hand, butylated hydroxyanisole, butylated hydroxytoluene, a-tocopherol and trolox indicated an inhibition of 87.3, 97.6, 75.3 and 90.3% on peroxidation in the same system, respectively.

Effect of Amla fruit (Emblica officinalis Gaertn.) on blood glucose and lipid profile of normal subjects and type 2 diabetic patients.

Abstract: The present study evaluated the anti-hyperglycemic and lipid-lowering properties of Emblica officinalis Gaertn. fruit in normal and diabetic human volunteers. The results indicated a significant decrease (P < 0.05) in fasting and 2-h post-prandial blood glucose levels on the 21st day in both normal and diabetic subjects receiving 1, 2 or 3 g E. officinalis powder per day as compared with their baseline values. Significant (P < 0.05) decreases were also observed in total cholesterol and triglycerides in both normal and diabetic volunteers on day 21 that were given either 2 or 3 g E. officinalis powder per day. However, diabetic volunteers receiving only 3 g E. officinalis powder exhibited a significant (P < 0.05) decrease in total lipids on day 21. Both normal and diabetic volunteers receiving 2 or 3 g E. officinalis powder significantly (P < 0.05) improved high-density lipoprotein-cholesterol and lowered low-density lipoprotein-cholesterol levels.

Inhibitory potential of ginger extracts against enzymes linked to type 2 diabetes, inflammation and induced oxidative stress

Abstract: Ginger (Zingiber officinale Roscoe) continues to be used as an important cooking spice and herbal medicine around the world. Gingerols, the major pungent components of ginger, are known to improve diabetes, including the effect of enhancement against insulin sensitivity. In the current study, ginger sequentially extracted with different solvents—namely, hexane, ethyl acetate, methanol, 70% methanol–water and water—were screened to determine the variations in phenolic-linked active constituents. The potential of these extracts to inhibit key enzymes relevant to type 2 diabetes and inflammation was studied. Phenolic compounds—namely, gingerols and shoagols—were quantified using high-performance liquid chromatography. Ethyl acetate extract showed higher activity compared with other extracts. These studies indicate that ginger has very good potential for a-glucosidase anda-amylase inhibition relevant for type 2 diabetes management and cyclooxygenase inhibition for inflammation.

The effects of tomato consumption on serum glucose, apolipoprotein B, apolipoprotein A-I, homocysteine and blood pressure in type 2 diabetic patients

Abstract: Tomatoes are a rich source of lycopene, β-carotene, potassium, vitamin C, flavonoids, folate and vitamin E that may provide protection against the development of type 2 diabetic patients, so the present study was undertaken to evaluate the effects of tomato intake on serum glucose, homocysteine, apolipoprotein (apo) B, apoA-I and blood pressure in type 2 diabetic patients. In a quasi-experimental study, 32 type 2 diabetes patients received 200 g raw tomato daily for 8 weeks. Serum glucose enzymatically, apoB and apoA-I immunoturbidometrically and homocysteine by high-performance liquid chromatography were measured at the beginning and end of 8 weeks. There were significant decreases in systolic and diastolic blood pressure and also a significant increase in apoA-I at the end of study compared with initial values (P = 0.0001, P = 0.0001 and P = 0.013, respectively). In conclusion, 200 g raw tomato per day had a favored effect on blood pressure and apoA-I so it might be beneficial for reducing cardiovascular risk associated with type 2 diabetes.

Dietary intake is associated with human chronotype as assessed by both morningness-eveningness score and preferred midpoint of sleep in young Japanese women.

Abstract: We analyzed the association between dietary intake and chronotype as assessed by both Morningness-Eveningness Questionnaire (MEQ) score and preferred midpoint of sleep in 112 young Japanese women. Dietary intake was assessed by a brief, self-administered diet history questionnaire. A lower MEQ score (evening-type tendency) showed a significant association with a lower energy-adjusted intake of protein, calcium, magnesium, zinc, vitamins (D, riboflavin, and B(6)), and vegetables, and with a higher intake of noodles. Furthermore, a later midpoint of sleep showed a significant association with a lower energy-adjusted intake of protein, cholesterol, potassium, calcium, magnesium, zinc, vitamins (D, riboflavin, B(6), and B(12)), soy, fish and shellfish, and eggs, and with a higher intake of noodles, bread, and confections. These data suggest that evening chronotype is associated with inadequate dietary habits such as low vitamin and mineral intakes.

Effects of chicory inulin in constipated elderly people: a double-blind controlled trial

Abstract: The impact of the daily consumption of 15 g chicory native inulin on fecal levels of bifidobacteria, stool parameters and quality of life of elderly constipated volunteers was investigated in a randomized, double-blind, controlled versus placebo clinical trial. The impact of supplementation on constipation was assessed with questionnaires on bowel motor function parameters, visual analogue scales on bowel symptoms and quality of life. Fecal bacteria counts were determined at the beginning and at the end of the supplementation. Inulin supplementation led to a significant increase in total fecal bacteria (P < 0.01) and bifidobacteria (P < 0.001) concentrations after 28 days of consumption. Volunteers (n = 25) in the inulin group reported increased satisfaction about digestion (P < 0.01) and reduced defecation difficulties (P < 0.001) during the supplementation. Slight gastrointestinal symptoms (flatulence) were reported but did not lead to discontinuation. Daily supplementation with 15 g inulin improves constipation and quality of life in an elderly population with constipation.

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

Abstract: The effects of replacing wheat flour with 0‐15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme

Abstract: Major phenolic compounds from basil, lemon thyme, mint, oregano, rosemary, sage, and thyme were investigated using a high-performance liquid chromatography (HPLC) profiling technique in combination with DPPH-radical scavenging, xanthine oxidase and cyclooxygenase assays. For the present study, 15 plant-derived phenolic compounds (gallic, protocatechuic, vanillic, syringic, chlorogenic, rosmarinic, caffeic, ferulic, and sinapic acids, protocatechualdehyde, vanillin, N-coumaroyltyramine, N-caffeoyltyramine, N-feruloyltyramine, and N-sinapoyltyramine) were selected and their DPPH-radical scavenging activities were first determined. Then, a standard HPLC profiling of these phenolics was constructed using an HPLC method to isolate anti-oxidant and anti-inflammatory phenolic compounds from MeOH extracts of the plants. Rosmarinic acid was identified as a major anti-oxidant compound (0.22-0.97%) in all seven herbs, confirmed by nuclear magnetic resonance. Rosmarinic acid from the plants quenched superoxide radicals from xanthine oxidase and inhibited cyclooxygenase I and II enzymes. In this study, the rosmarinic acid content of perilla was also determined and compared with those of the seven herbs.

Obesity and low vision as a result of excessive Internet use and television viewing.

Abstract: The technological age has resulted in children spending prolonged hours in front of television (TV) and computer screens (on the Internet). The aim of this prospective cross-sectional study is to determine the effect of this phenomenon on both childhood obesity and low vision in the State of Qatar. A total of 3000 school students aged 6 to 18 years were approached from September 2009 to March 2010 and 2467 (82.2%) students agreed to participate. Face-to-face interviews based on a designed questionnaire were conducted. The highest proportion of obese children were aged between 15-18 years (9.4%; p < 0.001); spent ≥ 3 hours on the Internet (5.6%; p < 0.001), and spent between 5-7 hours or less sleeping (4.1%; p < 0.001). Forty-six (1.9%) children spent ≥ 3 hours/day on the Internet, and were either overweight/obese and had low vision. The study findings confirmed a positive association between obesity and low vision as a result of excessive time spent on the TV view and Internet use.

Estimation of proximate composition, micronutrients and phytochemical compounds in traditional vegetables from Andaman and Nicobar Islands

Abstract: In present study, 10 preferred traditional vegetables from Andaman and Nicobar Islands, India, were analysed for nutritional profiles. Moisture content in their edible parts ranged from 83.43 to 94.78%. Maximum ash content was recorded in Portulaca oleracea, crude protein in Colocasia esculenta, crude fibre in Eryngium foetidum and fat in E. foetidum. Phosphorus was maximum in Ipomea aquatica, potassium in C. esculenta, zinc, calcium and manganese in Centella asiatica, copper in Sauropus androgynous, sodium and iron in P. oleracea, magnesium in Amaranthus viridi and cobalt in C. esculenta. Maximum polyphenol was recorded in Hibiscus sabdariffa, carotenoids in A. viridi, ascorbic acid in Saursops androgynus, anthocyanin in C. esculenta and chlorophyll in S. androgynus. Antioxidant activity was maximum in P. oleracea. Positive correlation was observed between polyphenol and tannin content and also between antioxidant activity and photochemicals. The developed nutritional profiles is being used in health and nutrition related schemes in Islands.

Fructan content of commonly consumed wheat, rye and gluten-free breads

Abstract: Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, ...

Nutritive value and chemical composition of prickly pear seeds (Opuntia ficus indica L.) growing in Turkey

Abstract: The proximate composition and physico-chemical properties (moisture, crude lipid, crude protein, ash, and crude fiber, peroxide value, saponification value, acidity, relative density and refractive index) of prickly pear seed and corresponding oil were determined. The mineral contents (Ca, Cu, Fe, K, Mg, Na, P, Mn and Zn) of samples were analyzed by inductively coupled plasma atomic emission spectrometry. Minerals determined were: calcium 471.2 mg/kg, potassium 532.7 mg/kg, magnesium 117.3 mg/kg, phosphorus 1,627.5 mg/kg and natrium 71.3 mg/kg. The fatty acid profiles of seed oil from the Opuntia ficus indica were analyzed by gas chromatography. Linoleic acid was established as the major fatty acid (61.01%), followed by oleic (25.52%) and palmitic (12.23%) acids. Both myristic, stearic and arachidonic acids were detected in O. ficus indica seed oil in low amounts. As a result, O. ficus indica seeds are an important source of natural fiber and, given its high linoleic acid content, its oil can be used as a...

Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing

Abstract: Traditional hand-pounded rice has been replaced today with highly polished white rice in the Asian Indian diets. The study aimed to evaluate the nutritional as well as the sensory differences between the brown (0% polish) and the rice milled to different degrees of polish (2.3, 4.4 and 8.0%). Bapatla and Uma (red pigmented) varieties in both raw and parboiled forms were used. The protein, fat, dietary fibre, γ-oryzanol, polyphenols, vitamin E, total antioxidant activity and free radical scavenging abilities of the brown rice decreased while the available carbohydrates increased with polishing. Sensory attributes of the cooked rice samples (whiteness, grain intactness, fluffiness, firmness, stickiness, chewiness and the cooked rice aroma) were evaluated by trained panelists. Scores for branny taste and chewiness decreased with polishing. On the whole, brown rice of both the varieties was readily accepted by the well-informed sensory trained panelists.

Understanding the influence of the snack definition on the association between snacking and obesity: a review.

Abstract: The aim of the present study is to understand how different definitions of snacking influence the estimated probability of obesity in the presence of concurrent risk factors. Factors influencing obesity were evaluated by reviewing the relevant literature through a PUBMED search. Six different modalities to define snack consumption were identified. A Bayesian network model in which nodes represent the variables that the retrieved studies indicate as affecting the probability of obesity was implemented and used to estimate the individual risk of developing obesity taking into account the concurrent effect of the considered risk factors. For a subject with a given profile of factors, the probability of obesity varies according to the chosen definition of snacking, up to maximum of 70%. The variability of the probability of obesity attributable to the chosen definition of snacking is very high and may threaten any conclusion about the effect of snacking, which may be related to the specific definitions adopted in the study.

Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinal in vitro digestion.

Abstract: The primary objective of the present study was to assess the qualitative and quantitative changes of wine polyphenols during in vitro digestion process conducted in a gastrointestinal tract model. Wines selected for these experiments were red grape, white grape and chokeberry wines. Following the stages of in vitro digestion—stomach, small and large intestine—qualitative and quantitative changes particularly in phenolic acids were monitored. Decomposition of resveratrol and chlorogenic acid, secretion of caffeic acid and formation of other derivatives characterized with high antioxidant activity were determined. As a second focus of this work the evaluation of interactions between human fecal microflora (Enterobacteriaceae, Lactobacillus, Enterococcus and Bifidobacterium) and polyphenolic compounds and their derivatives secreted during the digestion were performed.

An assessment of dietary flavonoid intake in the UK and Ireland

Abstract: Accurate estimates of flavonoid intake are important for public health studies and potential policies related to these phytochemicals. As an alternative to studies involving population samples and individual food consumption surveys, the international FAO Food Balance Sheets (FBS) were used in the current study to estimate flavonoid consumption among the populations of the UK and Republic of Ireland. A supplemented USDA database was prepared for flavonoid analyses of the foods reported in the FBS. Twenty-three flavonoids from five groups (anthocyanidins, flavonols, flavanols, flavanones, and flavones) were analyzed. Estimated per-capita daily flavonoid intake (all five groups) was 182 mg and 177 mg for the UK and Ireland, respectively. In both cases, anthocyanidins and flavanols accounted for about 65% of total consumption. Combined intake of flavones, flavanones, and flavonols was 60 mg/day in the UK and 69 mg/day in Ireland. These flavonoid intake values are compared with those previously reported for t...

Fatty acids from Tunisian and Chinese pomegranate (Punica granatum L.) seeds

Abstract: Pomegranate seed oil is considered a powerful health-benefiting agent due to its anti-oxidative and anticarcinogenic properties. Lipids from 21 pomegranate cultivars (15 Tunisian and 6 Chinese) were extracted and fatty acids were identified. Total lipids (16% on a dry weight basis) are mainly unsaturated (ca. 88%). Qualitatively, the pomegranate fatty acid composition is identical. Quantitatively, the predominant fatty acid was linolenic acid (44.51-86.14%), followed by linoleic acid (3.57-13.92%), oleic acid (3.03-12.88%), palmitic acid (3.13-11.82%), stearic acid (1.68-15.64%), gadoleic acid (0.50-4.91%), lignoceric acid ( < 2.53%), arachidic acid ( < 1.70%) and myristic acid ( < 0.85%). Statistical methods revealed how Chinese and Tunisian pomegranate fatty acid contents may be affected by the sampling location.

Anti-oxidant, anti-glycant, and inhibitory activity against α-amylase and α-glucosidase of selected spices and culinary herbs.

Abstract: Aqueous and methanol extracts of dry sage, rosemary, basil, parsley, chili, garlic and onion were analyzed to investigate their anti-oxidant and anti-glycant activities and in vitro inhibitory potential against enzymes involved in glycemic regulation. The aqueous extracts of rosemary and sage were the richest in phenolic compounds and showed the highest ability in binding iron and inhibiting DPPH, superoxide radicals and advanced glycation end-product production, lipid peroxidation, and the activity of α-glucosidase and α-amylase. On the other hand, the methanol extracts of both these Labiatae were less efficient than those of garlic, onion, parsley and chili in scavenging hydroxyl radicals. As far as protein glycation is concerned, methanol extracts were more effective in inhibiting the production of Amadori compounds and the aqueous ones in preventing advanced glycation end-product formation. Therefore these spices may be preventive not only against cardiovascular diseases but also type 2 diabetes.

Effects of vitamin D supplementation on 25-hydroxyvitamin D, high-density lipoprotein cholesterol, and other cardiovascular disease risk markers in subjects with elevated waist circumference.

Abstract: The objective of the present trial was to assess the effects of vitamin D supplementation on serum 25-hydroxyvitamin D [25(OH)D] and high-density lipoprotein cholesterol (HDL-C) in subjects with high waist circumference. Subjects were randomly assigned a daily multivitamin and mineral (MVM) supplement or a MVM supplement plus vitamin D 1,200 IU/day (MVM+D) for 8 weeks. There was a significant difference in mean change for 25(OH)D between the MVM and MVM+D treatment groups ( - 1.2 ± 2.5 nmol/l vs. 11.7 ± 3.0 nmol/l, respectively; P = 0.003). Vitamin D 1,200 IU/day did not increase 25(OH)D to a desirable level ( ≥ 75 nmol/l) in 61% of participants. There were no significant changes in cardiovascular disease risk markers. Thus, vitamin D supplementation with 1,200 IU/day was insufficient to achieve desirable serum 25(OH)D in most participants and did not affect cardiovascular disease risk markers.

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

Abstract: Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing PS consistently decreased the non-volatile acidity with concomitant increase in pH during fermentation of the beans. Fermentation decreased the pH of the unstored beans from 6.7 to 4.9 within the first 4 days and then increased slightly again to 5.3 by the sixth day. Protein, total sugars and non-reducing sugars decreased significantly (p < 0.05) during fermentation, whereas reducing sugars and FFA increased. PS increased the FFA levels, reduced the protein content but did not have any effect on the sugars. The rate of total and non-reducing sugars degeneration with concomitant generation of reducing sugars in the cocoa beans was largely affected by fermentation than by PS.

Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.

Abstract: Isoflavones significantly contribute to human health and disease prevention, and exist as glucosides and aglycones. The β-glucosidase enzyme that hydrolyzes glucosides to aglycones is very sensitive to molecular structure, and thus the profile of the isoflavones can affect their rate of hydrolysis. Soymilk was fermented with Lactobacillus acidophilus B4496 (La), Lactobacillus bulgaricus CFR2028 (Lb), Lactobacillus casei B1922 (Lc), Lactobacillus plantarum B4495 (Lp) and Lactobacillus fermentum B4655 (Lf) for 48 h at 37°C. β-Glucosidase activity was determined using p-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis was carried out in soymilk. During fermentation, maximum growth was seen at 24 h with Lb, Lc, Lp and Lf and at 48 h with La. Polyphenol content ranged from 12.98 to 17.90 at 24 h and from 12.44 to 15.24 mg/100 ml at 48 h of fermentation. All the lactic acid bacteria produced β-glucosidase enzyme, which hydrolyzed isoflavone glucosides to aglycones at a significant level (P < 0.05) in the fermented soymilk.

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

Abstract: The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.

Antioxidant capacity interactions and a chemical/structural model of phenolic compounds found in strawberries

Abstract: The interactive antioxidant capacity of phenolic compounds from specific foods has not been well explored. The antioxidant capacity of a whole fruit exceeds the sum of the antioxidant capacities of individual antioxidants within that fruit, suggesting synergism among compounds. The interactions of seven phenolic compounds (p-coumaric acid, cyanidin, catechin, quercetin-3-glucoside, kaempferol, pelargonidin and ellagic acid) at relative concentrations found in strawberries were tested using the oxygen radical absorbance capacity assay. Statistically significant synergism was found for three combinations of two phenolic compounds, and among five combinations of three phenolic compounds. Statistically significant antagonism was observed among two combinations of two phenolic compounds and among one combination of three compounds. A chemical/structural model that best explained the results included reduction potentials, relative concentration, and the presence or absence of catechol (o-dihydroxy benzene) groups. This work demonstrates unique interactions that occur in a complex environment within the framework of strawberries. The synergism discovered at food-based antioxidant ratios could be applied to food preservation.

Nutritional quality of 18 date fruit varieties

Abstract: The aim of the present study was to analyze and compare the chemical and physical properties of 18 varieties of the date fruits from date palm (Phoenix dactylifera), which are regarded as popular fruit commodities among the populace of the Middle Eastern peninsula. Dietary fiber, proximate analysis, micronutrients (micro-elements and macro-elements) and physical properties (weight, length, and density) of the selected 18 leading varieties of dates cultivated in the United Arab Emirates—namely Khalas, Barhe, Lulu, Shikat alkahlas, Sokkery, Bomaan, Sagay, Shishi, Maghool, Sultana, Fard, Maktoomi, Naptit saif, Jabri, Khodary, Dabbas, Raziz and Shabebe—were determined and compared. Significant differences (P < 0.05) in the measured parameters were observed among the different varieties. However, the results depict that date fruits, depending on the variety, contain significant but quite variable amounts of macro-elements and micro-elements. The macro-elements measured are calcium, phosphorous, sodium, potassi...

Customized cooking method improves total antioxidant activity in selected vegetables

Abstract: The present study compares water-soluble phenolic content (WPC) and antioxidant activities in Chinese long bean (Vigna unguiculata), bitter gourd (Momordica charantia), water convolvulus (Ipomoea aquatica) and broccoli (Brassica olearacea) prior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity was increased in cooked water convolvulus, broccoli and bitter gourd, estimated based on the ferric reducing antioxidant power, the Trolox equivalent antioxidant capacity and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in the antioxidant property. Boiling generally improved the overall antioxidant activity in all the vegetables. Correlation analysis suggests that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value.

Impact of apple and grape juice consumption on the antioxidant status in healthy subjects.

Abstract: It is reported that consumption of antioxidant-rich foods significantly increased plasma total antioxidant capacity (T-AOC) in humans. Also, it is proved that the antioxidants from plant foods improve the body's antioxidant defence by acting additively and synergistically. As a result, rational combination of antioxidant-rich foods is recommended to population in the prevention of oxidative stress-related diseases. Both apple and grape are antioxidant-rich fruits. In this study, 2 weeks dietary intervention study was carried out in 25 healthy subjects to investigate the influences of apple and grape juices consumption on body antioxidant status. Our results indicated that 2 weeks of apple and grape juice consumption increased the plasma T-AOC and decreased the concentration of malondialdehyde. However, no change was found in the content of plasma carbonyl. Erythrocyte glutathione peroxidase and catalase activities were enhanced by 2 weeks of fruit juice consumption; however, no change was found in the activity of erythrocyte superoxide dismutase. The in vitro comet assay results indicated that apple and grape juice consumption did not influence lymphocyte damage upon hydrogen peroxide treatment. Urinary 8-hydroxy-2-deoxyguanosine content was not affected by 2 weeks of fruit juice intervention. These findings indicated that concomitant intake of apple and grape juice was efficient in enhancing the body's antioxidant status.

Determination of d-pinitol in carob syrup

Abstract: Carob syrup is a traditional product native to the Mediterranean region, containing a high concentration of sugar, phenolic compounds and minerals. d-pinitol is a bioactive component extracted from legumes and has some beneficial effects on human metabolism. In this research, the d-pinitol content and sugar profile of 10 different carob syrup samples purchased from Turkish markets were determined. Mean d-pinitol, sucrose, glucose and fructose contents of samples were found to be 84.63 ± 10.73, 385.90 ± 45.07, 152.44 ± 21.72 and 162.03 ± 21.45 g/kg dry weight, respectively. Carob syrup has a considerable amount of d-pinitol compared with the other d-pinitol-including legumes. Consequently, this study showed that carob syrup may be a suitable source of d-pinitol for medical use and d-pinitol may be an indicator for the detection of any adulteration in carob syrup.

Effects of NUTRIOSE® dietary fiber supplementation on body weight, body composition, energy intake, and hunger in overweight men

Abstract: The objective of the present study was to determine the effectiveness of a soluble dietary fiber, NUTRIOSE(®), on body weight, body composition, energy intake and hunger in overweight Chinese men. The volunteers were randomized in double-blind fashion to 250 ml fruit juice supplemented with NUTRIOSE(®) (Test, n = 60) or a maltodextrin (Control, n = 60) at a dosage of 17 g twice daily for 12 weeks. Body weight, body composition were performed at 0, 4, 8 and 12 weeks while daily energy intake and hunger were assessed every 3 days. Test subjects had reductions in body weight (1.5 kg, P < 0.001), body mass index (0.5 kg/m(2), P < 0.001) and body fat percentage (0.3%, P < 0.001) versus Controls. NUTRIOSE(®) supplementation resulted in a lower daily energy intake (3,079 kJ/day, P < 0.001) with group differences noted as early as 3 days. Test subjects reported less hunger across the study period versus Controls (P < 0.01). NUTRIOSE(®) supplementation for 12 weeks results in body composition improvements and reduces body weight, energy intake and hunger in overweight men.