1,721,053 research outputs found
Editorial: Glucosinolate Metabolites: Bioavailability, Bioactivity and Clinical Variability
Full text linkEarly Dinner Time and Caloric Restriction Lapse Contribute to the Longevity of Nonagenarians and Centenarians of the Italian Abruzzo Region: A Cross-Sectional Study
Full text linkThe Ecological Impact and the Metabolic Food Waste of Overweight and Obese Individuals Living in Mediterranean and North European Countries
No full textNutritional and functional potential of Beta vulgaris cicla and rubra
No full textSwiss chard (Beta vulgaris cicla, BVc) and beetroot (Beta vulgaris rubra, BVr) are vegetables of the Chenopodiaceae family, widely consumed in traditional western cooking. These vegetables represent a highly renewable and cheap source of nutrients. They can be cultivated in soils with scarce organic material and little light and water. BVc and BVr have a long history of use in folk medicine. Modern pharmacology shows that BVc extracts possess antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity. BVc contains apigenin flavonoids, namely vitexin, vitexin-2-O-rhamnoside and vitexin-2-O-xyloside, which show antiproliferative activity on cancer cell lines. BVr contains secondary metabolites, called betalains, which are used as natural dyes in food industry and show anticancer activity. In this light, BVc and BVr can be considered functional foods. Moreover, the promising results of their phytochemicals in health protection suggest the opportunity to take advantage of the large availability of this crop for purification of chemopreventive molecules to be used in functional foods and nutraceutical products
Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: Focus on glucoraphanin
No full textThere is a growing interest in the health benefits of broccoli. Sulforaphane, the major bioactive component in broccoli, is an unstable isothiocyanate stored in the plant as glucoraphanin. Myrosinase enzymes release sulforaphane when the plant is crushed. Extraction during supplement formulation or heat processing can destroy myrosinase. When myrosinase activity is lost, colonic microbiota perform this hydrolysis in vivo. Here we review hydrolysis by myrosinase and microbiota. Myrosinase acts fast to generate a bolus of SF that is rapidly absorbed high in the gut and rapidly excreted. Microbial metabolism is slow and delayed. Sulforaphane absorption, distribution and excretion are discussed. © 2013 Elsevier Ltd
Effect of presence of gluten and spreads on the oral processing behavior of breads
No full textLittle is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test. The GF bread was perceived crumbly, dry and sandy and had a longer eating duration than the GC bread, which was perceived soft, spongy, pasty and sticky. Results suggest that the structure of the GF bread was easily fragmented during mastication and a longer period in the mouth was required to prepare a cohesive bolus for swallowing. The addition of spreads increased softness perception but did not affect chewing behavior. Oral processing behavior of GF products should be further investigated to understand how eating rate, satiation responses and food intake can be modulated in GF products
Plant Food, Nutrition, and Human Health
Full text linkPhytochemical compounds are non-nutrient secondary metabolites present in plant-based foods, e [...]
The cellular antioxidant activity in red blood cells (CAA-RBC): A new approach to bioavailability and synergy of phytochemicals and botanical extracts
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