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1
Hervik, Astrid Kolderup, and Birger Svihus. "The Role of Fiber in Energy Balance." Journal of Nutrition and Metabolism 2019 (January 21, 2019): 1–11. http://dx.doi.org/10.1155/2019/4983657.
Повний текст джерелаАнотація:
Excessive energy intake is linked with obesity and subsequent diet-related health problems, and it is therefore a major nutritional challenge. Compared with the digestible carbohydrates starch and sugars, fiber has a low energy density and may have an attenuating effect on appetite. This narrative review attempts to clarify the net energy contributions of various fibers, and the effect of fiber on satiety and thus appetite regulation. Fibers, broadly defined as nonstarch polysaccharides, are a varied class of substances with vastly different physicochemical properties depending on their chemical arrangement. Thus, net energy content can vary from more than 10 kJ/g for soluble, nonviscous, and easily fermentable fibers such as those in many fruits, to less than zero for viscous fibers with anti-nutritive properties, such as certain types of fibers found in rye and other cereals. Likewise, some fibers will increase satiety by being viscous or contribute to large and/or swollen particles, which may facilitate mastication and increase retention time in the stomach, or potentially through fermentation and an ensuing satiety-inducing endocrine feedback from the colon. Thus, fibers may clearly contribute to energy balance. The metabolizable energy content is very often considerably lower than the commonly used level of 8 kJ per g fiber, and some fibers may reduce energy intake indirectly through satiety-inducing effects. A more precise characterization of fiber and its physicochemical effects are required before these beneficial effects can be fully exploited in human nutrition.
2
Lupton, Joanne R. "Handbook of Dietary Fiber in Human Nutrition." Journal of Nutrition 118, no. 8 (August 1, 1988): 1055. http://dx.doi.org/10.1093/jn/118.8.1055.
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3
Alkay, Zuhal, Fereshteh Falah, Hasan Cankurt, and Enes Dertli. "Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential." Foods 13, no. 11 (May 31, 2024): 1732. http://dx.doi.org/10.3390/foods13111732.
Повний текст джерелаАнотація:
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans’ large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.
4
Maphosa, Yvonne, and Victoria A. Jideani. "Dietary fiber extraction for human nutrition—A review." Food Reviews International 32, no. 1 (June 9, 2015): 98–115. http://dx.doi.org/10.1080/87559129.2015.1057840.
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Merenkova, S., O. Zinina, M. Stuart, E. Okuskhanova, and N. Androsova. "EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW." Human Sport Medicine 20, no. 1 (June 2, 2020): 106–13. http://dx.doi.org/10.14529/hsm200113.
Повний текст джерелаАнотація:
The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.
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Lee, Sungsoo C., and Leon Prosky. "International Survey on Dietary Fiber: Definition, Analysis, and Reference Materials." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 22–36. http://dx.doi.org/10.1093/jaoac/78.1.22.
Повний текст джерелаАнотація:
Abstract An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The survey finds that dietary fiber is generally defined as polysaccharides and lignin that are not hydrolyzed by human alimentary enzymes. Support is strong for expansion of the definition to include oligosaccharides that are resistant to hydrolysis by human alimentary enzymes. Among techniques for nutrition labeling and quality control, enzymatic-gravimetric methods get the highest support. For nutrition research, more detailed methods such as gas-liquid chromatography and liquid chromatography were considered more appropriate. Respondents support labeling of total, soluble, and insoluble dietary fiber or total dietary fiber alone as sufficient for nutrition labeling of food packages. However, for nutrition research, detailed analytical methods, improvements in accuracy (i.e., closer simulation of in vitro techniques to conditions of human gastrointestinal tract), and improvements in precision and simplicity are suggested. Less than 20% of the participants use reference materials for dietary fiber analysis.
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Berding, Kirsten, Carina Carbia, and John F. Cryan. "Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis." Experimental Biology and Medicine 246, no. 7 (February 28, 2021): 796–811. http://dx.doi.org/10.1177/1535370221995785.
Повний текст джерелаАнотація:
Healthy dietary intake has been acknowledged for decades as one of the main contributors to health. More recently, the field of nutritional psychiatry has progressed our understanding regarding the importance of nutrition in supporting mental health and cognitive function. Thereby, individual nutrients, including omega-3 fatty acids and polyphenols, have been recognized to be key drivers in this relationship. With the progress in appreciating the influence of dietary fiber on health, increasingly research is focusing on deciphering its role in brain processes. However, while the importance of dietary fiber in gastrointestinal and metabolic health is well established, leading to the development of associated health claims, the evidence is not conclusive enough to support similar claims regarding cognitive function. Albeit the increasing knowledge of the impact of dietary fiber on mental health, only a few human studies have begun to shed light onto the underexplored connection between dietary fiber and cognition. Moreover, the microbiota-gut-brain axis has emerged as a key conduit for the effects of nutrition on the brain, especially fibers, that are acted on by specific bacteria to produce a variety of health-promoting metabolites. These metabolites (including short chain fatty acids) as well as the vagus nerve, the immune system, gut hormones, or the kynurenine pathway have been proposed as underlying mechanisms of the microbiota-brain crosstalk. In this minireview, we summarize the evidence available from human studies on the association between dietary fiber intake and cognitive function. We provide an overview of potential underlying mechanisms and discuss remaining questions that need to be answered in future studies. While this field is moving at a fast pace and holds promise for future important discoveries, especially data from human cohorts are required to further our understanding and drive the development of public health recommendations regarding dietary fiber in brain health.
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Solomon, A. M. "The role of dietary fiber in functional nutrition." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (April 6, 2024): 77–83. http://dx.doi.org/10.32718/nvlvet-f10112.
Повний текст джерелаАнотація:
The process of nutrition is a function of the relationship between a person and the environment. Food should contribute to the adaptation of the human body to unfavorable conditions and, in addition to its main function – meeting the physiological needs of the human body for nutrients and energy, also perform preventive and therapeutic tasks. Recently, the popularity of healthy food has increased. Experts predict that the market for functional products is growing every year. In this regard, in many countries, in-depth research is being carried out on the structure, composition, properties of dietary fiber, and the technology of their use as one of the components in the creation of composite food products. Dietary fiber is a large group of polymeric substances of different chemical nature, the sources of which are plant products. The composition of nutrients with a fibrous structure includes large quantities of second-order polysaccharides. Dietary fiber is an active participant in the digestive process, a source of essential nutrients; its deficiency or absence can lead to disruption of homeostasis, the dynamic constancy of the internal environment of the body and pathology. Dietary fiber plays an important role in the functioning of a number of organs and systems of the body and, first of all, affects the function of the colon. They adsorb significant amounts of bile acids, as well as other metabolites, toxins and electrolytes, which helps detoxify the body. For a long time, dietary fiber was considered unnecessary ballast, from which attempts were made to free products to increase their nutritional value. In this regard, a number of refined products have been developed that are completely free of ballast substances. Dietary fiber plays an extremely important role in the functioning of the colon. One of their main properties is the ability to retain water. Water-soluble dietary fibers contained in vegetables and fruits are the most hygroscopic. The ability of dietary fiber to retain water accelerates intestinal transit and peristalsis of the colon, changes intraintestinal pressure, and the concentration of fecal electrolytes. One aspect of the physiological effect of dietary fiber is its effect on mineral metabolism. There is evidence that high dietary fiber intake may disrupt the body's mineral balance. These processes are based on the metabolic properties of ballast substances, which promotes the removal of heavy metal ions, such as lead, strontium, and allows us to consider the possibility of using fiber to remove radionuclides from the body. The use of plant additives from cereals in the development of fermented milk products is of scientific interest and is one of the current trends in the development of functional nutrition products.
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Kronberga, Maija, and Daina Kārkliņa. "Nutritional Supplements in Optimal Human Nutrition." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 367–72. http://dx.doi.org/10.2478/prolas-2013-0068.
Повний текст джерелаАнотація:
Abstract The basic requirements for human health and life quality improvement are wholeness, variety and moderation in food choices. In industrial countries the numbers of adipose inhabitants is constantly growing. People consume insufficiently vegetables, fruits and fish. The missing nutrients must be augmented with the help of functional foodstuffs. The objective of the study was to compare the impact of food supplements and local products rich in fibre and polyunsaturated fatty acids on the human body. The research was conducted at the Rîga Heart Consulting Room in 2010. For two months, 60 volunteers in three groups: using the food supplement “Wellness” in their diet (Wellness group), or Jerusalem artichoke (Helianthus tuberosus L.) and linseeds (Linum usitatissimum L.) (Nature group) and Control group were monitored. The participants’ weight, girth, amount of glucose and level of cholesterol were measured by standard methods. Data acquired were analysed using Microsoft Excel and SPSS (level of significance P < 0.05). The cholesterol level was reduced by 14% in the Nature Group. Glucose normalised to 5.8 mmol/l. Weight of participants was reduced by 2 to 7 kg. The results show that by enriching the daily diet with food supplements, both as natural products and as a special complex, it is possible to reduce body weight, reduce cholesterol and glucose levels in the blood, and reduce the risks of obesity and coronary heart disease.
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Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research -GRANTHAALAYAH 6, no. 10 (October 31, 2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.
Повний текст джерелаАнотація:
Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables.
Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.
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Vieira, Manoela Alano, Rossana Podestá, Karina Cardoso Tramonte, Renata Dias de Mello Castanho Amboni, Karina Nunes de Simas, Sandra Regina Paulon Avancini, and Edna Regina Amante. "Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry." Brazilian Archives of Biology and Technology 52, no. 4 (August 2009): 973–80. http://dx.doi.org/10.1590/s1516-89132009000400021.
Повний текст джерелаАнотація:
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF). The dietary fiber contents varied from 64 to 72 g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes, between 0 and 2000 mg/100g. These flours showed high mineral content, which suggested a possibility for them to be used as food supplement. However, the bioavailability of these minerals could be affected by high total dietary fibre concentrations and anti-nutritional components contained in the samples.
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Klurfeld, David M. "CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Ed." Journal of the American College of Nutrition 13, no. 4 (August 1994): 398. http://dx.doi.org/10.1080/07315724.1994.10749378.
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McBurney, Michael I. "CRC Handbook of Dietary Fiber in Human Nutrition, 2nd ed." American Journal of Clinical Nutrition 64, no. 3 (September 1996): 385. http://dx.doi.org/10.1093/ajcn/64.3.385.
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Janusz, Prusinski. "White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review." Czech Journal of Food Sciences 35, No. 2 (April 29, 2017): 95–105. http://dx.doi.org/10.17221/114/2016-cjfs.
Повний текст джерелаАнотація:
White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes.
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Kotlarz, Anna, Agnieszka Sujak, Wacław Strobel, and Wilhelm Grzesiak. "Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety." Vegetable Crops Research Bulletin 75, no. 1 (January 1, 2011): 57–69. http://dx.doi.org/10.2478/v10032-011-0018-2.
Повний текст джерелаАнотація:
Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.
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Fingolo, Catharina E., João M. A. Braga, Ana C. M. Vieira, Mirian R. L. Moura, and Maria Auxiliadora C. Kaplan. "The natural impact of banana inflorescences (Musa acuminata) on human nutrition." Anais da Academia Brasileira de Ciências 84, no. 4 (October 16, 2012): 891–98. http://dx.doi.org/10.1590/s0001-37652012005000067.
Повний текст джерелаАнотація:
Banana inflorescences are popularly known as 'navels,' and they are used in Brazil as nutritional complements. However, the nutritional value of banana inflorescences (male flowers and bracts) has never been studied. Therefore, plant material of Musa acuminata, cultivar "ouro", was collected in Rio de Janeiro state, Brazil, and then submitted to chemical procedures to determine its nutritional composition. The experiment was arranged a completely randomized design and performed in triplicate. The sample composition analysis showed percentual average value for moisture, protein, fat and ash as 8.21, 14.50, 4.04 and 14.43, respectively. The dehydrated inflorescences were found to contain a significant nutritive complement based on their high content of potassium (5008.26 mg / 100 g) and fiber 49.83% (lignin, cellulose and hemicelluloses) revealing important functional and nutritional properties. In a parallel evaluation, the anatomical study revealed key elements for the recognition of Musa acuminata when reduced to fragments.
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Timm, Madeline, Lisa C. Offringa, B. Jan-Willem Van Klinken, and Joanne Slavin. "Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods." Nutrients 15, no. 19 (September 25, 2023): 4138. http://dx.doi.org/10.3390/nu15194138.
Повний текст джерелаАнотація:
Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, which also provide health benefits. The concept of the solubility of fiber was introduced in the 1970s as a method to explain physiological effects, an idea that is no longer accepted. Dividing total dietary fiber (TDF) into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is an analytical distinction, and recent work finds that IDF intake is linked to a wide range of health benefits beyond increased stool weight. We have focused on the IDF content of plant foods and linked the concept of IDF to the bioactives in plant foods. Ancestral humans might have consumed as much as 100 g of dietary fiber daily, which also delivered bioactives that may be more important protective compounds in disease prevention. Isolating fibers to add to human diets may be of limited usefulness unless bioactives are included in the isolated fiber supplement.
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Mounier, Yvonne, Vincent Tiffreau, Valérie Montel, Bruno Bastide, and Laurence Stevens. "Phenotypical transitions and Ca2+ activation properties in human muscle fibers: effects of a 60-day bed rest and countermeasures." Journal of Applied Physiology 106, no. 4 (April 2009): 1086–99. http://dx.doi.org/10.1152/japplphysiol.90695.2008.
Повний текст джерелаАнотація:
Muscle biopsies were taken from soleus and vastus lateralis before and after a 60-day bed rest (BR) to examine expression changes in the regulatory proteins of the thin filament and in contractile function. Twenty-four women separated in three groups were submitted to BR or a combined protocol of resistance and aerobic exercises during BR or received a supplementation of amino acids during BR. Ca2+-tension relationships were established in single skinned fibers identified by their myosin heavy chain and troponin C isoform expressions. Expression patterns of regulatory proteins were analyzed on muscle pieces. For both muscles, BR produced similar decreases in slow and fast fiber diameters but larger decreases in P0 maximal forces in slow than in fast fibers. Specific forces were decreased in slow soleus and vastus fibers, which displayed a reduction in Ca2+ affinity. These changes were accompanied by slow-to-fast transitions in regulatory proteins, with troponins C and T appearing as sensitive markers of unloading. Exercises prevented the changes in fiber diameters and forces and counteracted most of the slow-to-fast transitions. The nutrition program had a morphological beneficial effect on slow fibers. However, these fibers still presented decreases in specific P0 after BR. Phenotypical transitions due to BR were not prevented by amino acids. Finally, in vastus lateralis muscle, BR induced a decrease in O-glycosylation level that was prevented by exercise and attenuated by nutrition. In conclusion, this study has addressed for the first time in women the respective efficiencies of two countermeasures associated with BR on muscle properties and regulatory protein expression.
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Sandgruber, Fabian, Annekathrin Gielsdorf, Benjamin Schenz, Sandra Marie Müller, Tanja Schwerdtle, Stefan Lorkowski, Carola Griehl, and Christine Dawczynski. "Variability in Macro- and Micronutrients of 15 Rarely Researched Microalgae." Marine Drugs 21, no. 6 (June 9, 2023): 355. http://dx.doi.org/10.3390/md21060355.
Повний текст джерелаАнотація:
Microalgae have enormous potential for human nutrition, yet the European Commission has authorized the consumption of only eleven species. Strains of fifteen rarely researched microalgae from two kingdoms were screened regarding their nutritional profile and value for human health in two cultivation phases. Contents of protein, fiber, lipids, fatty acids, minerals, trace elements and heavy metals were determined. In the growth phase, microalgae accumulated more arginine, histidine, ornithine, pure and crude protein, Mg, Mn, Fe and Zn and less Ni, Mo and I2 compared to the stationary phase. Higher contents of total fat, C14:0, C14:1n5, C16:1n7, C20:4n6, C20:5n3 and also As were observed in microalgae from the chromista kingdom in comparison to microalgae from the plantae kingdom (p < 0.05). Conversely, the latter had higher contents of C20:0, C20:1n9 and C18:3n3 as well as Ca and Pb (p < 0.05). More precisely, Chrysotila carterae appeared to have great potential for human nutrition because of its high nutrient contents such as fibers, carotenoids, C20:6n3, Mg, Ca, Mn, Fe, Se, Zn, Ni, Mo and I2. In summary, microalgae may contribute to a large variety of nutrients, yet the contents differ between kingdoms, cultivation phases and also species.
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Sauvaitre, Thomas, Claude Durif, Adeline Sivignon, Sandrine Chalancon, Tom Van de Wiele, Lucie Etienne-Mesmin, and Stéphanie Blanquet-Diot. "In Vitro Evaluation of Dietary Fiber Anti-Infectious Properties against Food-Borne Enterotoxigenic Escherichia coli." Nutrients 13, no. 9 (September 14, 2021): 3188. http://dx.doi.org/10.3390/nu13093188.
Повний текст джерелаАнотація:
Dietary fibers have well-known beneficial effects on human health, but their anti-infectious properties against human enteric pathogens have been poorly investigated. Enterotoxigenic Escherichia coli (ETEC) is the main agent of travelers’ diarrhea, against which targeted preventive strategies are currently lacking. ETEC pathogenesis relies on multiple virulence factors allowing interactions with the intestinal mucosal layer and toxins triggering the onset of diarrheal symptoms. Here, we used complementary in vitro assays to study the antagonistic properties of eight fiber-containing products from cereals, legumes or microbes against the prototypical human ETEC strain H10407. Inhibitory effects of these products on the pathogen were tested through growth, toxin production and mucus/cell adhesion inhibition assays. None of the tested compounds inhibited ETEC strain H10407 growth, while lentil extract was able to decrease heat labile toxin (LT) concentration in culture media. Lentil extract and specific yeast cell walls also interfered with ETEC strain H10407 adhesion to mucin beads and human intestinal cells. These results constitute a first step in the use of dietary fibers as a nutritional strategy to prevent ETEC infection. Further work will be dedicated to the study of fiber/ETEC interactions within a complex gut microbial background.
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Fahey, George C. "200 Forage Cell Wall Organization, Complexes, and Components." Journal of Animal Science 100, Supplement_3 (September 21, 2022): 90. http://dx.doi.org/10.1093/jas/skac247.176.
Повний текст джерелаАнотація:
Abstract It has been nearly 31 years since the International Symposium on Forage Cell Wall Structure and Digestibility was held in Madison, WI. The text resulting from that symposium, first published in 1993, has been an invaluable resource for animal and plant scientists alike but, unfortunately, has yet to be updated. Symposium organizers recognized that there was "a critical lack of information on the chemistry of the cell walls of forage plants and especially how this chemistry relates to digestibility and absorption of the materials and how the digestibility can be improved through plant breeding". They proceeded to organize an excellent symposium that covered nearly every aspect of that broad topic. Whereas "fiber" (plant cell wall) always has been a mainstay in ruminant animal feeding, its importance in the areas of human and non-ruminant animal nutrition has now been realized as indicated by the extensive scientific literature published on the topic since the time of the symposium, and by the fact that dietary fiber is now considered an "essential nutrient" for the human. In this presentation, the components of the plant cell wall will be discussed and their organization within the plant defined. Their relationship to the gut microbiota will be highlighted as will those factors critical in determining accurate fiber concentrations in forages and fibrous ingredients using the latest fiber methodologies. Rather than being viewed simply as "roughage" or as "filler" or as an "anti-nutritional factor", cell walls now have a prominent role in all of animal and human nutrition, so understanding their characteristics at all levels becomes all the more important.
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Pandey, Meera, G.C. Satisha, Shamina Azeez, G. Senthil Kumaran, and Chandrashekara C. "Mushrooms for integrated and diversified nutrition." Journal of Horticultural Sciences 17, no. 1 (September 23, 2022): 6–18. http://dx.doi.org/10.24154/jhs.v17i1.1193.
Повний текст джерелаАнотація:
Mushrooms were considered as “Objects of mystery” by the primitive man, and were realized as food much before civilization. Mushrooms have been variously used in different cultures from being priced as “Food of Gods” in the Roman culture to tools of psychological sedation for the Mexican warriors. Most of the edible mushrooms are saprophytic growing on decomposed organic plant matter. Mushrooms play varied and important roles in human nutrition and health. They are unique nutrition dense vegetables with quality high protein, very low fat, zero cholesterol, low carbohydrates, low glycemic index, high fiber, good cardiac friendly sodium to potassium ratio and some unique bioactive compounds like ergothioneine and polysaccharides. These unique nutritive properties of mushrooms make them a recommended food for diabetics, body weight management, hypertension and cardiac well-being. The concept of selenium rich mushrooms for slowing down the progress of AIDS has been gaining importance in the recent years. Apart from being a healthy vegetable, the unique lignocellulosic waste-based production system of mushrooms makes them the most ecofriendly zero waste green technology with immense environmental benefits (Gupta et al., 2004, Jain et al., 2014 and & Pandey et al., 2014). Despite many environmental and nutritional benefits; mushrooms yet have not become a part of daily nutrition in the Indian diet and the per capita consumption still remains very low at 70 grams per annum. There is a need to educate and enhance the awareness among the people about the nutritional and health potential of mushrooms. There is also the need to draw the attention towards integrating mushroom technology in successful agro-residue management programs, livelihood programs, national nutrition programs and women empowerment and rural development schemes which ultimately culminate in providing better daily nutrition.
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Ioniță-Mîndrican, Corina-Bianca, Khaled Ziani, Magdalena Mititelu, Eliza Oprea, Sorinel Marius Neacșu, Elena Moroșan, Denisa-Elena Dumitrescu, Adrian Cosmin Roșca, Doina Drăgănescu, and Carolina Negrei. "Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review." Nutrients 14, no. 13 (June 26, 2022): 2641. http://dx.doi.org/10.3390/nu14132641.
Повний текст джерелаАнотація:
Throughout history, malnutrition and deficiency diseases have been a problem for our planet’s population. A balanced diet significantly influences everyone’s health, and fiber intake appears to play a more important role than previously thought. The natural dietary fibers are a category of carbohydrates in the constitution of plants that are not completely digested in the human intestine. High-fiber foods, such as fruits, vegetables and whole grains, have consistently been highly beneficial to health and effectively reduced the risk of disease. Although the mode of action of dietary fiber in the consumer body is not fully understood, nutritionists and health professionals unanimously recognize the therapeutic benefits. This paper presents the fiber consumption in different countries, the metabolism of fiber and the range of health benefits associated with fiber intake. In addition, the influence of fiber intake on the intestinal microbiome, metabolic diseases (obesity and diabetes), neurological aspects, cardiovascular diseases, autoimmune diseases and cancer prevention are discussed. Finally, dietary restrictions and excess fiber are addressed, which can cause episodes of diarrhea and dehydration and increase the likelihood of bloating and flatulence or even bowel obstruction. However, extensive studies are needed regarding the composition and required amount of fiber in relation to the metabolism of saprotrophic microorganisms from the enteral level and the benefits of the various pathologies with which they can be correlated.
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Bekturganova, Almira, Kuralay Mukanova, Umyt Zhumanova, and Bakhtiyar Tultabayev. "Development of functional food products based on safflower oil." BIO Web of Conferences 64 (2023): 01008. http://dx.doi.org/10.1051/bioconf/20236401008.
Повний текст джерелаАнотація:
In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye emulsion (mayonnaise), it is necessary to use the safflower oil, which is based on the analysis of its pishchevye value and nutritional adequacy of the norms of preventive nutrition. There are ingredients, such as fiber, in the first place, which are necessary for the functioning of the human body. The introduction of fiber increases the yield and biological value of products, improves technological quality, as well as their organoleptic characteristics.
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Deehan, Edward C., and Jens Walter. "The Fiber Gap and the Disappearing Gut Microbiome: Implications for Human Nutrition." Trends in Endocrinology & Metabolism 27, no. 5 (May 2016): 239–42. http://dx.doi.org/10.1016/j.tem.2016.03.001.
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Antonenko, A., Y. Bosak, M. Goloburda, K. Dmitruk, S. Kazakevich, and A. Karpenko. "The technology of functional bakery cookies with fructose and food fibers." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(164) (May 25, 2021): 143–51. http://dx.doi.org/10.33245/2310-9289-2021-164-1-143-151.
Повний текст джерелаАнотація:
In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.
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Mahan, Lakshmi, Lauren Foster, and Wendy Dahl. "Shopping for Health: Beans, Peas, and Lentils." EDIS 2011, no. 7 (August 5, 2011): 3. http://dx.doi.org/10.32473/edis-fs166-2011.
Повний текст джерелаАнотація:
Beans are one of the most wholesome foods in nature. They come packed with protein, fiber, and vitamins. Naturally low in fat, they contain no cholesterol and are very low in saturated fat. Some are also high in antioxidants. This 4-page fact sheet provides nutritional information and recipes. Written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, June 2011. Minor revisions January 2014, May 2016, and August 2019
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Santoso, Yovie F., Fransiscus S. Pranata, and Yuliana R. Swasti. "Kualitas Nutrisi dan Organoleptik Non-Flaky Crackers dengan Penambahan Berbagai Bahan Pangan Alami Kaya Serat Pangan." AGRITEKNO: Jurnal Teknologi Pertanian 10, no. 1 (April 23, 2021): 1–16. http://dx.doi.org/10.30598/jagritekno.2021.10.1.1.
Повний текст джерелаАнотація:
Dietary fibre is a food component, which has an important role in human health. Dietary fiber consumption promotes cardiovascular health, weight management, and other benefits. Indonesia has an abundance of natural food ingredients, making it easy to meet human dietary fiber requirements. Non-flaky crackers are a bakery product such as snacks with no layers inside and have a neutral or slightly sweet and salty favour. Some natural ingredients added to non-flaky crackers are green bean, microalgae, citrus seeds, broccoli co-products, Hibiscus sabdariffa residue and blackcurrant pomace. The addition of natural ingredients can increase the nutrition and organoleptic quality of non-flaky crackers.
Keywords: Dietary fibre; natural ingredients; non-flaky crackers; nutrition content; organoleptic
ABSTRAK
Serat pangan merupakan komponen pada makanan yang memiliki peran penting bagi kesehatan manusia. Konsumsi serat pangan dapat membantu meregulasi kesehatan kardiovaskular, menyeimbangkan berat badan dan kesehatan lainnya. Indonesia memiliki keberagaman bahan pangan alami yang berlimpah, oleh karena itu mudah untuk memenuhi kebutuhan serat pangan bagi manusia. Non-flaky crackers adalah produk bakery berupa snack, yang tidak memiliki lapisan di dalamnya dan memiliki rasa netral, atau sedikit manis dan asin. Beberapa bahan yang dapat ditambahkan pada non-flaky crackers untuk meningkatkan kadar serat diantaranya adalah kacang polong, mikroalga, biji jeruk, brokoli co-products, Hibiscus sabdariffa residue dan blackcurrant pomace. Penambahan bahan pangan alami tersebut meningkatkan kualitas nutrisi dan organoleptik non-flaky crackers.
Kata kunci: Bahan alami; kadar nutrisi; non-flaky crackers, organoleptik; serat pangan
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Hashimoto, Yoshitaka, Muhei Tanaka, Akane Miki, Yukiko Kobayashi, Sayori Wada, Masashi Kuwahata, Yasuhiro Kido, Masahiro Yamazaki, and Michiaki Fukui. "Intake of Carbohydrate to Fiber Ratio Is a Useful Marker for Metabolic Syndrome in Patients with Type 2 Diabetes: A Cross-Sectional Study." Annals of Nutrition and Metabolism 72, no. 4 (2018): 329–35. http://dx.doi.org/10.1159/000486550.
Повний текст джерелаАнотація:
Background/Aims: The effect of low carbohydrate diet on human health is still controversial. Whole grain, which is carbohydrate rich in fiber, has protective effects on human health. Thus, we assumed that intake of carbohydrate to fiber ratio has an important role in human health. Methods: This is a post-hoc analysis of a cross-sectional study of 164 patients with type 2 diabetes. Habitual food and nutrient intake were assessed and estimated by a self-administered diet history questionnaire. Intake of carbohydrate to fiber ratio was defined as carbohydrate (g)/fiber intake (g). Logistic regression analyses were performed to reveal the association between intake of carbohydrate to fiber ratio and metabolic syndrome (MetS). Results: Intake of carbohydrate to fiber ratio has closely associated with metabolic parameters, including triglycerides (r = 0.21, p = 0.007) and high-density lipoprotein cholesterol (r = –0.23, p = 0.003). Intake of carbohydrate to fiber ratio was associated with MetS (OR 1.06 [95% CI 1.00–1.13], p = 0.047) after adjusting for covariates, whereas carbohydrate intake (1.00 [0.99–1.01], p = 0.752) or carbohydrate energy/total energy (1.00 [0.94–1.07], p = 0.962) was not associated with MetS. Conclusions: Intake of carbohydrate to fiber ratio was associated with MetS, whereas carbohydrate intake was not.
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Sauvaitre, Thomas, Florence Van Herreweghen, Karen Delbaere, Claude Durif, Josefien Van Landuyt, Khaled Fadhlaoui, Ségolène Huille, et al. "Lentils and Yeast Fibers: A New Strategy to Mitigate Enterotoxigenic Escherichia coli (ETEC) Strain H10407 Virulence?" Nutrients 14, no. 10 (May 21, 2022): 2146. http://dx.doi.org/10.3390/nu14102146.
Повний текст джерелаАнотація:
Dietary fibers exhibit well-known beneficial effects on human health, but their anti-infectious properties against enteric pathogens have been poorly investigated. Enterotoxigenic Escherichia coli (ETEC) is a major food-borne pathogen that causes acute traveler’s diarrhea. Its virulence traits mainly rely on adhesion to an epithelial surface, mucus degradation, and the secretion of two enterotoxins associated with intestinal inflammation. With the increasing burden of antibiotic resistance worldwide, there is an imperious need to develop novel alternative strategies to control ETEC infections. This study aimed to investigate, using complementary in vitro approaches, the inhibitory potential of two dietary-fiber-containing products (a lentil extract and yeast cell walls) against the human ETEC reference strain H10407. We showed that the lentil extract decreased toxin production in a dose-dependent manner, reduced pro-inflammatory interleukin-8 production, and modulated mucus-related gene induction in ETEC-infected mucus-secreting intestinal cells. We also report that the yeast product reduced ETEC adhesion to mucin and Caco-2/HT29-MTX cells. Both fiber-containing products strengthened intestinal barrier function and modulated toxin-related gene expression. In a complex human gut microbial background, both products did not elicit a significant effect on ETEC colonization. These pioneering data demonstrate the promising role of dietary fibers in controlling different stages of the ETEC infection process.
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Wati, Lidia, Eti Poncorini Pamungkasari, and Sapja Anantanyu. "The Effect Of Playing The Online Game Of Isi Piringku On Knowledge And Fiber Intake In Overweight Adolescents." International Journal of Human and Health Sciences (IJHHS) 5, no. 4 (July 20, 2021): 459. http://dx.doi.org/10.31344/ijhhs.v5i4.357.
Повний текст джерелаАнотація:
Objective: Overweight in adolescents is one of the major challenges for health workers and society, which is caused by their excessive intake of food, but lack of fiber intake and lack of nutrition knowledge. To deal with it is increasing their knowledge as a preventive action by extending nutrition educationMaterials and Methods: This research used quasi-experimental with pre-test and post-test with control design. Its samples consisted of 70 teenagers in Surakarta City. Subjects were screened by using google form first, and then adolescents who had the z-score of > 1 SD were sampledResults and Discussion: The results of statistical tests after nutrition education in the treatment group and the control group showed a difference in nutrition knowledge (p = 0.000). The statistical tests showed that there was a significant effect after nutrition education on knowledge in both groups (the p-value = 0.000). Meanwhile, the statistical results on fiber intake showed no difference and effect as indicated by the p-value of > 0.05 Conclusion: Playing isi piringku (the contents of my plate) had an effect on the knowledge in overweight adolescents, but it did not on fiber intake in overweight adolescentsInternational Journal of Human and Health Sciences Vol. 05 No. 04 October’21 Page: 459-462
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BARTKOWICZ, JOANNA. "EDIBLE INSECTS AS A SOURCE OF NUTRIENTS THE HUMAN NUTRITION." sj-economics scientific journal 30, no. 3 (September 30, 2018): 23–35. http://dx.doi.org/10.58246/sjeconomics.v30i3.83.
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The aim of the study is to analyze the state of knowledge about the nutrient content of edible insects and utilization for human consumption of the West. The article uses the latest reports published in scientific journals in the world. The paper presents the content of nutrients (proteins, lipids, vitamins, carbohydrates, minerals, fiber) in the analyzed edible insects. The results show a huge potential of edible insects. For many population of the world edible insects ate the primary source of nutrients and is not due to a lack of other food but because of the special taste and are treated almost as delights. Entomophagy (eating insects) is practiced mainly in the subtropical climate zone. In terms of protein, fatty acids, vitamins and minerals, edible insects surpass previously known to us foods and may become an unconventional and alternative source of food for Europe.
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Puhlmann, Marie-Luise, and Willem M. de Vos. "Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybusL. Taproots." Advances in Nutrition 11, no. 4 (March 21, 2020): 878–89. http://dx.doi.org/10.1093/advances/nmaa025.
Повний текст джерелаАнотація:
ABSTRACT Fibers are increasingly recognized as an indispensable part of our diet and vital for maintaining health. Notably, complex mixtures of fibers have been found to improve metabolic health. Following an analysis of the fiber content of plant-based products, we found the taproot of the chicory plant (Cichorium intybusL.) to be 1 of the vegetables with the highest fiber content, comprising nearly 90% of its dry weight. Chicory roots consist of a mixture of inulin, pectin, and (hemi-)cellulose and also contain complex phytochemicals, such as sesquiterpene lactones that have been characterized in detail. Nowaday, chicory roots are mainly applied as a source for the extraction of inulin, which is used as prebiotic fiber and food ingredient. Chicory roots, however, have long been consumed as a vegetable by humans. The whole root has been used for thousands of years for nutritional, medicinal, and other purposes, and it is still used in traditional dishes in various parts of the world. Here, we summarize the composition of chicory roots to explain their historic success in the human diet. We revisit the intake of chicory roots by humans and describe the different types of use along with their various methods of preparation. Hereby, we focus on the whole root in its complex, natural form, as well as in relation to its constituents, and discuss aspects regarding legal regulation and the safety of chicory root extracts for human consumption. Finally, we provide an overview of the current and future applications of chicory roots and their contribution to a fiber-rich diet.
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Iqbal, Shahab, Özge Tirpanalan-Staben, and Knut Franke. "Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods." Plants 11, no. 24 (December 10, 2022): 3466. http://dx.doi.org/10.3390/plants11243466.
Повний текст джерелаАнотація:
Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technological applicability. Therefore, it is of interest to develop methods that can enhance the SDF to IDF ratio and that can be applied to the by-product streams of the food industry, enabling better valorization perspectives for human nutrition purposes. In this regard, the review paper provides an overview of existing technologies to modify the SDF to IDF ratio in by-products of the food industry by means of physical, chemical and biological treatments. For each type of treatment, available data on application examples including achieved increases in SDF contents are given. Additionally, a comparative discussion regarding the advantages and disadvantages of these methods is provided.
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Köten, Mehmet, Sabri Ünsal, and Ayhan Atlı. "Arpanın İnsan Gıdası Olarak Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 1, no. 2 (December 11, 2013): 51. http://dx.doi.org/10.24925/turjaf.v1i2.51-55.25.
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Barley, as animal feed, raw material for malting and human food, constitute an important part among cereal sources in the world. Majority of barley that produced both in Turkey and other countries of the world, is being used as animal feed. Poor baking quality, taste and appearance of barley restricted its use in human nutrition. However, recently high protein, fiber, especially β-glucan and high starch content appeal to food industry. Many scientific researches established that β-glucan, a soluble fiber, has an effect in healing coronary-hearth diseases, lowering blood cholesterol level, balancing blood sugar level, preventing obesity. Being a healthy cereal that can be used in various purposes, and an additive in many food products, barley is considered a very promising cereal, and research to increase possibilities of its use in human nutrition is being increased. In the literature, there has been researches on making noodles, bulgur, kavut (roasted cereal), breakfast cereals. In this study the researches relating to evaluation of barley, importance of which is increased every day, as human food was reviewed.
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McKeown, Nicola M., Kara A. Livingston, Caleigh M. Sawicki, and Kevin B. Miller. "Evidence mapping to assess the available research on fiber, whole grains, and health." Nutrition Reviews 78, Supplement_1 (July 30, 2020): 37–42. http://dx.doi.org/10.1093/nutrit/nuz062.
Повний текст джерелаАнотація:
Abstract Evidence mapping is a useful methodology for characterizing existing research on a broad topic and identifying gaps in the scientific literature. Evidence mapping entails conducting a systematic literature search and extracting information on study details, often in the form of a database. Researchers at Tufts University and the North American branch of the International Life Sciences Institute created the Diet-Related Fibers & Human Health Outcomes Database, which is publicly available and updated annually. The database captures intervention studies examining dietary fiber and 10 predefined physiological health outcomes, including weight/adiposity, blood pressure, gut microbiota, and bone health. The database and subsequent potential for evidence mapping may be particularly useful in light of new food labeling requirements by the US Food and Drug Administration that require fibers to have accepted scientific evidence of a physiological health benefit in order to be labeled as “dietary fiber.” Following the success of the fiber database, Tufts University and the General Mills Bell Institute of Health and Nutrition collaborated to develop a whole grain database and evidence map. This work successfully highlighted the need for better consistency in how whole grains are reported with respect to amount and type of whole grains and intervention compliance.
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Ali, Mudasir, Asif Ahmad, Rai Muhammad Amir, Abdus Samee, Mahum Mahum, Muhammad Arslan, Rida Anwaar, Muhammad Zeeshan, and Rabia Munir. "Flaxseed as an Inimitable Functional Food: A Comprehensive Review." Scholars Bulletin 10, no. 04 (April 4, 2024): 121–28. http://dx.doi.org/10.36348/sb.2024.v10i04.002.
Повний текст джерелаАнотація:
Flaxseed, derived from the humble flax plant (Linum usitatissimum L.), has gained substantial recognition as a nutritional powerhouse in recent years. This abstract delves into the multifaceted attributes that make flaxseed an inimitable functional food for the human diet. With its rich history dating back to ancient civilizations, flaxseed has undergone a remarkable resurgence due to its exceptional health benefits. One of the standout features of flaxseed is its remarkable nutritional profile. It is renowned for being an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid crucial for heart health. Furthermore, flaxseed is abundant in dietary fiber, lignans, and various essential vitamins and minerals, making it a versatile ingredient for promoting overall well-being. The advantages of flaxseed for health are numerous. It is known to reduce the risk of chronic diseases, including cardiovascular diseases, diabetes, and certain cancers. Its high fiber content aids in digestive health and weight management. Moreover, the lignans found in flaxseed exhibit powerful antioxidant properties, helping to combat oxidative stress and inflammation. Flaxseed's versatility extends to its culinary applications. It can be easily incorporated into a myriad of dishes, including smoothies, baked goods, and salads, enhancing both flavor and nutrition. In conclusion, flaxseed stands out as an inimitable functional food for the human diet, offering a potent combination of essential nutrients and health-promoting compounds. Incorporating this humble seed into daily nutrition holds the potential to transform health outcomes and contribute to a healthier, more vibrant future for individuals worldwide.
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Sholichah, Rizka M., Diffah Hanim, and Dono Indarto. "Daily Intake of Advanced Glycation End Products, Fibers and Vitamin C: Their Relationship with Nutrition Status in Adolescent Girls." International Journal of Human and Health Sciences (IJHHS) 4, no. 2 (January 12, 2020): 109. http://dx.doi.org/10.31344/ijhhs.v4i2.185.
Повний текст джерелаАнотація:
Introduction: Eating habits including food choice are responsible formalnutrition problem in Indonesia. For example, fast foods are very popular in adolescent life, especially who lives in urban areas. The objective of this research is to analyze the relationship of daily intake of Advanced Glycation End products (AGEs), fibers and vitamin C with nutrition status in adolescent girls.Methods: This cross sectional study was conducted in 150 adolescent girls of senior high schools who were in grade X and XI in Kediri city, East Java Province. Data of AGEs, fibers and vitamin C intake were determined using a 24h food recall questionnaire for two alternating days.Nutrition status was based on body mass index for age based on the z-score issued by the Indonesian Ministry of Health. The chi square and multiple logistic regression test was used to analyze the relationship of those variables with nutrition status. The significant level was set up at p value < 0.05.Results: The prevalence of overweight and obese was 26% in adolescent girls. Inadequate daily intake of fibers and vitamin C was commonly found in adolescent girls whilst AGEs were highly consumed by adolescent girls. AGEs intake (OR=1.85; 95% CI: 0.88-3.85; p=0.101), fiber intake (OR=0.92; 95% CI: 0.43-1.99; p= 0.839) and vitamin C intake (OR=0.85; 95% CI: 0.36-1.99; p=0.710) were positively related to nutrition status but it was not statistically significant.Discussion: High intake of AGEs and low intake of fiber and vitamin Cincreases the risk of overweight and obese in adolescent girls, compared to those who have low intake of AGEs and high intake of fibers and vitamin C but it was not statistically significant.International Journal of Human and Health Sciences Vol. 04 No. 02 April’20 Page : 109-113
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Aziz, Muhammad, Endang Fitriana, M. Risqi Sandi Pratama, and Rahmi Rahmi. "Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 6, no. 2 (March 15, 2023): 293–98. http://dx.doi.org/10.19109/alkimia.v6i2.14807.
Повний текст джерелаАнотація:
Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make nutritious food fortification by utilizing the local potential of Patin bones and coconut dregs, then an analysis of the moisture content, ash content, protein content, fat content, carbohydrate content and fiber content is carried out. The results of the analysis showed that Patin bone flour was obtained and coconut dregs flour contained water content, ash content, protein content, fat content, carbohydrate content and fiber content respectively were 3.02%, 6.29%, 6.21%, 20.89%, 64.08% and 6.58%. From the results of this analysis it can be concluded that Cookies with the addition of Patin bone flour and coconut dregs flour has good nutritional content. This research is expected to be used as one of the food innovations to support attempt fulfill the micronutrient nutrition needed for the human body.
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Habeeba, Shaikh. "Enormous Health Benefits of Nutraceutical in Prevention of Human Health Diseases: A Review." Emerging Trends in Nutraceuticals 1, no. 2 (July 28, 2022): 5–13. http://dx.doi.org/10.18782/2583-4606.106.
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Nutraceutical combines the words "nutrition" and "pharmaceutical." Nutraceuticals, in general, are foods or components of foods that play a vital role in changing and maintaining normal physiological function in healthy individuals. Dietary fiber, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants, and other types of herbal natural foods are used as nutraceuticals. Obesity, cardiovascular disease, cancer, osteoporosis, arthritis, diabetes, cholesterol, and other diseases may be prevented by nutraceuticals. Overall, the term "nutraceutical" has ushered in a new era of medicine and health, in which the food industry has evolved into a research-driven industry. The purpose of this article is to provide knowledge about nutraceuticals and their applications in various diseases.
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Trappe, Scott, Andrew Creer, Kiril Minchev, Dustin Slivka, Emily Louis, Nicholas Luden, and Todd Trappe. "Human soleus single muscle fiber function with exercise or nutrition countermeasures during 60 days of bed rest." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 294, no. 3 (March 2008): R939—R947. http://dx.doi.org/10.1152/ajpregu.00761.2007.
Повний текст джерелаАнотація:
The soleus muscle has been consistently shown to atrophy more than other leg muscles during unloading and is difficult to protect using various exercise countermeasure paradigms. However, the efficacy of aerobic exercise, a known stimulus for oxidative adaptations, has not been tested in combination with resistance exercise (RE), a known hypertrophic stimulus. We hypothesized that a concurrent exercise program (AE + RE) would preserve soleus fiber myosin heavy chain (MHC) I size and function during 60 days of bed rest. A secondary objective was to test the hypothesis that a leucine-enriched high protein diet would partially protect soleus single fiber characteristics. Soleus muscle biopsies were obtained before and after bed rest from a control (BR; n = 7), nutrition (BRN; n = 8), and exercise (BRE; n = 6) group. Single muscle fiber diameter (Dia), peak force (Po), contractile velocity, and power were studied. BR decreased ( P < 0.05) MHC I Dia (−14%), Po (−38%), and power (−39%) with no change in contractile velocity. Changes in MHC I size (−13%) and contractile function (∼30%) from BRN were similar to BR. BRE decreased ( P < 0.05) MHC I Dia (−13%) and Po (−23%), while contractile velocity increased ( P < 0.05) 26% and maintained power. These soleus muscle data show 1) the AE + RE exercise program maintained MHC I power but not size and strength, and 2) the nutrition countermeasure did not benefit single fiber size and contractile function. The divergent response in size and functional MHC I soleus properties with the concurrent exercise program was a unique finding further highlighting the challenges of protecting the unloaded soleus.
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Sibbel, Anne. "Dietary fibre in human nutrition: the problem of providing nutrition advice." British Food Journal 110, no. 2 (February 15, 2008): 236–48. http://dx.doi.org/10.1108/00070700810849934.
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Larson, Riley, Courtney Nelson, Renee Korczak, Holly Willis, Jennifer Erickson, Qi Wang, and Joanne Slavin. "Acacia Gum Is Well Tolerated While Increasing Satiety and Lowering Peak Blood Glucose Response in Healthy Human Subjects." Nutrients 13, no. 2 (February 14, 2021): 618. http://dx.doi.org/10.3390/nu13020618.
Повний текст джерелаАнотація:
Acacia gum (AG) is a non-viscous soluble fiber that is easily incorporated into beverages and foods. To determine its physiological effects in healthy human subjects, we fed 0, 20, and 40 g of acacia gum in orange juice along with a bagel and cream cheese after a 12 h fast and compared satiety, glycemic response, gastrointestinal tolerance, and food intake among treatments. Subjects (n = 48) reported less hunger and greater fullness at 15 min (p = 0.019 and 0.003, respectively) and 240 min (p = 0.036 and 0.05, respectively) after breakfast with the 40 g fiber treatment. They also reported being more satisfied at 15 min (p = 0.011) and less hungry with the 40 g fiber treatment at 30 min (p = 0.012). Subjects reported more bloating, flatulence, and GI rumbling on the 40 g fiber treatment compared to control, although values for GI tolerance were all low with AG treatment. No significant differences were found in area under the curve (AUC) or change from baseline for blood glucose response, although actual blood glucose with 20 g fiber at 30 min was significantly less than control. Individuals varied greatly in their postprandial glucose response to all treatments. AG improves satiety response and may lower peak glucose response at certain timepoints, and it is well tolerated in healthy human subjects. AG can be added to beverages and foods in doses that can help meet fiber recommendations.
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Shi, Fengcui, Fan Zhou, Xiaohua Zheng, Jingwen Lv, Xiaohan Yu, Yang Zhou, and Quanyang Li. "Effects of Dietary Fiber Compounds on Characteristic Human Flora and Metabolites Mediated by the Longevity Dietary Pattern Analyzed by In Vitro Fermentation." Nutrients 14, no. 23 (November 26, 2022): 5037. http://dx.doi.org/10.3390/nu14235037.
Повний текст джерелаАнотація:
The purpose of this study was to investigate the effects of different dietary fiber compounds (DFCs) on characteristic human flora and their metabolites mediated by the longevity dietary pattern analyzed by in vitro fermentation. The results show that DFC1 (cereal fiber) increased the level of Lactobacillus (p < 0.05), DFC2 (fruit and vegetable and cereal fiber) promoted the growth of Lactobacillus and Bifidobacterium more significantly than DFC3 (fruit and vegetable fiber) (p < 0.01), and all three DFCs decreased the level of Escherichia coli (p < 0.05). The metabolomic analysis showed that there was variability in the metabolites and the metabolic pathways of different DFCs. The redundancy analysis revealed that the fiber content was positively correlated with Lactobacillus, Bifidobacterium, Bacteroides, acetic acid, butyric acid, propionic acid, lactic acid, and betaine, and negatively correlated with Escherichia coli, succinic acid, alanine, choline, aspartic acid, and α-glucose. Overall, this study found that different DFCs have different positive correlations on characteristic human flora and metabolites, and DFC2 is more favorable to the proliferation of the intestinal beneficial genera Lactobacillus and Bifidobacterium after in vitro fermentation, having a probiotic role in glucose, amino acid, and lipid metabolisms. This study may provide a theoretical reference for the search of optimal dietary fiber combination strategies mediated by longevity dietary pattern.
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Reimer, Raylene A., Adriana Soto-Vaca, Alissa C. Nicolucci, Shyamchand Mayengbam, Heekuk Park, Karen L. Madsen, Ravi Menon, and Elaine E. Vaughan. "Effect of chicory inulin-type fructan–containing snack bars on the human gut microbiota in low dietary fiber consumers in a randomized crossover trial." American Journal of Clinical Nutrition 111, no. 6 (April 22, 2020): 1286–96. http://dx.doi.org/10.1093/ajcn/nqaa074.
Повний текст джерелаАнотація:
Abstract Background The low intake of dietary fiber compared to recommended amounts has been referred to as the dietary fiber gap. The addition of fiber to snack foods could favorably alter gut microbiota and help individuals meet intake recommendations. Objectives Our objective was to examine the effect of low- and moderate-dose fiber-containing snack bars, comprising mainly chicory root inulin-type fructans (ITF), on gut microbiota in healthy adults with habitual low dietary fiber intake using 16S ribosomal RNA–based approaches. Methods In 2 separate 4-wk, placebo-controlled, double-blind, crossover trials, 50 healthy adults with low dietary fiber intake were randomly assigned to receive isocaloric snack bars of either moderate-dose fiber (7 g/d) or control in Trial 1 (n = 25) or low-dose fiber (3 g/d) or control in Trial 2 (n = 25), with 4-wk washout periods. Fecal microbiota composition and inferred function, fecal SCFA concentration, gastrointestinal (GI) symptoms, dietary intake, and quality of life were measured. Results Compared with the control group, the moderate-dose group showed significant differences across multiple microbial taxa, most notably an increased relative abundance of the Bifidobacterium genus from (mean ± SEM) 5.3% ± 5.9% to 18.7% ± 15.0%. With low-dose ITF, significant increases in Bifidobacterium were no longer present after correction for multiple comparisons but targeted analysis with qPCR showed a significant increase in Bifidobacterium. Predictive functional profiling identified changes in predicted function after intake of the moderate- but not the low-dose bar. Fecal SCFAs were affected by time but not treatment. There were no between-group differences in GI symptoms. Importantly, fiber intake increased significantly with the moderate- and low-dose bars. Conclusions In healthy adults, adding 3 or 7 g ITF to snack bars increased Bifidobacterium, a beneficial member of the gut microbial community. The addition of ITF to food products could help reduce the dietary fiber gap prevalent in modern life. This trial was registered at clinicaltrials.gov as NCT03042494.
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Ehret, Janine, Beate Brandl, Karsten Schweikert, Rachel Rennekamp, Nanette Ströbele-Benschop, Thomas Skurk, and Hans Hauner. "Benefits of Fiber-Enriched Foods on Satiety and Parameters of Human Well-Being in Adults with and without Cardiometabolic Risk." Nutrients 15, no. 18 (September 6, 2023): 3871. http://dx.doi.org/10.3390/nu15183871.
Повний текст джерелаАнотація:
Consumption of fiber-rich foods is linked to beneficial effects on chronic diseases and gut health, while implications towards improving satiety and parameters of well-being remain unclear. A randomized placebo-controlled intervention study was conducted to compare the effects of fiber-enriched foods to their non-enriched counterparts in adults over a 12-week period on selected clinical parameters—satiety, quality of life, body sensation, and life satisfaction—subjective health status, and importance of diet for well-being. Quality of life (QOL) differed significantly between intervention and control groups at baseline, throughout, and at the end of the study. No effects on satiety, satisfaction with life, or the importance of diet for well-being could be shown between groups. With higher fiber intake, body sensation ratings increased. A higher BMI was significantly associated with lower-body sensation, subjective health status and quality of life. Fiber-enriched foods do not seem to affect feeling of satiety or parameters of well-being. Larger samples and additional methods are necessary to fully explore the effect of increased fiber intake on patient-related outcomes in more detail.
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Shishkina, D. I., M. S. Bordunova, E. D. Zvegintseva, E. E. Klein, and A. Y. Sokolov. "Functional meat products: experience of introducing dietary fiber into chopped semi-finished products." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (January 17, 2022): 73–81. http://dx.doi.org/10.20914/2310-1202-2022-1-73-81.
Повний текст джерелаАнотація:
Dietary fiber plays a significant role in the functioning of the human gastrointestinal tract. Their presence in the diet allows you to prevent a number of serious diseases associated with both the digestive organs and the cardiovascular and nervous systems. In order to increase the share of dietary fiber in the population's nutrition structure, it is advisable to create functional products based on traditionally consumed foods enriched with various types of dietary fiber. Such traditional products for the Russian consumer are dairy and lactic acid products, bakery products, meat and fish products, poultry. The article presents the results of an experiment on the introduction of several types of dietary fibers (wheat, oat, potato and psillum plantain fibers) into chopped semi-finished meat products During the study, several recipes of cutlets were developed, according to which culinary products were prepared, which were then analyzed according to organoleptic and physico-chemical parameters. The results of the study showed that the products made using psillum fibers have the highest organoleptic qualities. Cutlets with potato fibers also showed satisfactory results of organoleptic and chemical-physical studies. Both types of cutlets were characterized by a pronounced meat taste and smell, a pleasant consistency, there were no extraneous tastes and inclusions in them. Products with other types of fibers cannot be recommended as functional products due to low consumer qualities (grainy texture, pronounced foreign tastes). The development of semi-finished meat products enriched with dietary fibers without loss of consumer properties will allow expanding the market of functional products in the future.
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Baum, Petra, Klaus V. Toyka, Matthias Blüher, Joanna Kosacka, and Marcin Nowicki. "Inflammatory Mechanisms in the Pathophysiology of Diabetic Peripheral Neuropathy (DN)—New Aspects." International Journal of Molecular Sciences 22, no. 19 (October 7, 2021): 10835. http://dx.doi.org/10.3390/ijms221910835.
Повний текст джерелаАнотація:
The pathogenesis of diabetic neuropathy is complex, and various pathogenic pathways have been proposed. A better understanding of the pathophysiology is warranted for developing novel therapeutic strategies. Here, we summarize recent evidence from experiments using animal models of type 1 and type 2 diabetes showing that low-grade intraneural inflammation is a facet of diabetic neuropathy. Our experimental data suggest that these mild inflammatory processes are a likely common terminal pathway in diabetic neuropathy associated with the degeneration of intraepidermal nerve fibers. In contrast to earlier reports claiming toxic effects of high-iron content, we found the opposite, i.e., nutritional iron deficiency caused low-grade inflammation and fiber degeneration while in normal or high non-heme iron nutrition no or only extremely mild inflammatory signs were identified in nerve tissue. Obesity and dyslipidemia also appear to trigger mild inflammation of peripheral nerves, associated with neuropathy even in the absence of overt diabetes mellitus. Our finding may be the experimental analog of recent observations identifying systemic proinflammatory activity in human sensorimotor diabetic neuropathy. In a rat model of type 1 diabetes, a mild neuropathy with inflammatory components could be induced by insulin treatment causing an abrupt reduction in HbA1c. This is in line with observations in patients with severe diabetes developing a small fiber neuropathy upon treatment-induced rapid HbA1c reduction. If the inflammatory pathogenesis could be further substantiated by data from human tissues and intervention studies, anti-inflammatory compounds with different modes of action may become candidates for the treatment or prevention of diabetic neuropathy.
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Baiysbayeva, М. P., A. K. Izembaeva, Z. N. Moldakulova, D. B. Zhumanazar, and B. K. Tynym. "The use of flax seeds in the bread recipe." Journal of Almaty Technological University, no. 2 (July 1, 2023): 99–106. http://dx.doi.org/10.48184/2304-568x-2023-2-99-106.
Повний текст джерелаАнотація:
The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological value of the loaves, a whole-grain mixture of flax seeds was added in a dosage of 5-20% and 0.3-0.5% dietary fiber from rice husks and a starter culture with the addition of an infusion of flax seeds instead of pressed yeast. As a result of the conducted studies, the optimal option was chosen for the production of dietary snacks with the addition of 10% whole-grain mixture of flaxseed and 0.5% dietary fiber. The content of nutrients in the resulting product has increased, increasing the nutritional and biological value of the loaves. The developed products had high nutritional value and good quality, which allows them to be used in dietary nutrition.
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Iriondo-DeHond, Amaia, Maria Belen Rios, Teresa Herrera, Antonio Rodriguez-Bertos, Fernando Nuñez, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, and Maria Dolores del Castillo. "Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions." Nutrients 11, no. 11 (November 7, 2019): 2693. http://dx.doi.org/10.3390/nu11112693.
Повний текст джерелаАнотація:
This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: “source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)”. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.