Food & Function

Publisher: Royal Society of Chemistry

Current impact factor: 2.79

Impact Factor Rankings

2016 Impact Factor Available summer 2017
2014 / 2015 Impact Factor 2.791
2013 Impact Factor 2.907
2012 Impact Factor 2.694
2011 Impact Factor 1.179

Impact factor over time

Impact factor
Year

Additional details

5-year impact 3.05
Cited half-life 2.40
Immediacy index 0.46
Eigenfactor 0.00
Article influence 0.66
ISSN 2042-6496

Publisher details

Royal Society of Chemistry

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    • Publisher last reviewed on 21/07/2015
  • Classification
    green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Citrus aurantium (bitter orange) extracts have been used in products for weight management and sports performance. These extracts contain large amounts of p-synephrine and much smaller amounts p-octopamine. Both protoalkaloids exert lipolytic and glycogenolytic activities at similar concentrations. The biotransformation of p-synephrine and p-octopamine is not as well known as those of other adrenergic amines. For this reason transformation of these amines was investigated in the isolated perfused liver. Special attention was devoted to the single pass extraction of each compound as well as to the kinetics of uptake. The assay of the amines in the outflowing perfusate was done by means of high performance liquid chromatography (HPLC). The single pass extraction of p-synephrine was higher than 90% at a portal concentration of 10 M. It declined with the concentration, but was still around 30% at the concentration of 500 M. At low concentrations (10-50 M) the decreasing sequence of single pass extractions was p-synephrine > p-octopamine  epinephrine > norepinephrine. Rates of uptake versus p-synephrine concentration resulted in a Michaelis-Menten type of relationship, with a KM value of 290.732.1 M and a Vmax of 0.7620.042 mol min1 g1. The rates of uptake of p-octopamine did not present clear saturation and could be approximated by a linear relationship with a first order rate constant of 1.5 min1. The rapid hepatic transformation of p-synephrine and p-octopamine means that their concentration in the portal vein exceeds that in the systemic circulation during absorption. Their metabolic effects will, thus, be exerted predominantly in the liver.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: Partially hydrolyzed guar gum (PHGG) is a fermentable, soluble, non-gelling fiber consumed as both a supplement and ingredient. PHGG supports bifidogenic and lactogenic growth, and increases the concentration of SCFAs in the distal intestine due to its fermentability. Changes in SCFA development due to the fermentation of dietary fibers in the colon has been widely studied, but there are limited studies analyzing the differences in SCFA development across multiple individuals (ages 23-68) exposed to the same dietary fiber (PHGG). With the six donors analyzed in this study, gas production varied from 59-80 mL/0.5g fiber at 12 h and 85-93 mL/0.5g fiber at 24 h between the six donors. At 12 h butyrate concentrations varied from 6.99 µmol/mL to 23.84 µmol/mL and from 8.78 µmol/mL to 22.84µmol/mL at 24 h. Total SCFA concentration at 24 h ranged from 42.85 µmol/mL to 91.17 µmol/mL. The overall average ratio for the six fecal donors was 30:45:25 (acetate:propionate:butyrate), which is similar to other fermentable fibers analyzed using in vitro systems. SCFA development in the distal intestine increases the amount of metabolizable energy from the diet, but varies greatly between people based primarily on the composition and changes of their gut microflora. With over a 2-fold difference in SCFA production, significant differences were found between healthy individuals fecal microflora when exposed to PHGG. Donor 6 SCFA concentrations decreased at 24 h, indicating a quicker fermentation process than the other five donors. All SCFAs measured fluctuated greatly between the six individuals within 24 h of analysis.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: The function of plant polyphenols in controlling body weight has been focused for a long time. The aim of this study was to investigate the effect of plant polyphenols on fecal microbiota utilizing oligosaccharides. Three plant polyphenols, quercetin, catechin and puerarin, were added into liquid media for fermenting 24hrs respectively. The pH values, OD600 of cultures and the content of carbohydrates at 0, 6, 10, 14, 18 and 24 hrs were determined. The abundances of Bacteroidetes and Firmicutes in each culture were quantified with qPCR after 10 hrs’ fermentation, and the bacterial composition was analyzed using software Quantitative Insights Into Microbial Ecology. The results revealed that all the three plant polyphenols could significantly inhibit the growth of Bacteroidetes (P<0.01) and Firmicutes (P<0.01), at the same time down-regulate the rate of Bacteroidetes to Firmicutes (P<0.01). But the fecal bacteria could maintain the ability of hydrolyzing fructo-oligosaccharide (FOS) in vitro. Among the tested polyphenols, catechin presented the most intensive inhibitory activity towards the growth of Bacteroidetes and Firmicutes, and quercetin is the second. Only the samples with catechin had a significantly lower ability of energy metabolism (P<0.05). In conclusion, plant polyphenols can change the pathway of degrading FOS or even energy metabolism in vivo by altering gut microbiota composition. It may be one of the mechanisms that plant polyphenols can result body weight loss. It’s the first report to study gastrointesintalmicrobiota in vitro fermenting dietary fibers under the intervention of plant polyphenols.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: Chaenomeles thibetica, as a type of fruit in Chaenomeles, is commonly cultivated and used as Mugua in China and as liquor, candy, and functional food in Tibet. Total phenol, flavonoid, and proanthocyanidin contents were measured in C. thibetica extract (CTE). CTE had a positive effect on free radical scavenging and anti-lipid oxidation in vitro. The protective effects of CTE against carbon tetrachloride (CCl4)-induced oxidative damage in vivo were also measured. Results of the antioxidative enzymes indicated that CTE can increase the activities of catalase, superoxide dismutase, and glutathione contents and reduce the level of malondialdehyde in rats. The levels of alanine aminotransferase, aspartate transaminase, alkaline phosphatase, and total bilirubin were significantly reversed by CTE compared with the elevated levels in the CCl4 group. Besides, CTE could reversed the cell viability of HepG2 intoxicated with CCl4 via phosphorylation of mitogen-activated protein kinases (MAPKs), activating nuclear factor (erythroid-derived 2)-like 2 (Nrf2) and increasing the expression of phase II detoxification enzymes. These effects may expand the applications of C. thibetica and offer alternative food with antioxidant and hepatoprotective function in food industry.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: Oral processing during bread consumption is a key process related to the dynamics of texture perceptions, sensory stimuli release and starch digestion. The aim of this study was to determine the respective contribution of bread properties (composition and structure of crumb and crust) and of the oral physiology of subjects to the breakdown pathways in the mouth. The properties of the in vivo bread bolus obtained from eight healthy subjects were studied at three key points in time during their oral processing. The progressive lubrication and breakdown of bread were observed, as well as the beginning of the enzymatic degradation of starch. The study showed that "time" was the factor responsible for the greatest variability in bolus properties. Breakdown pathways were established for crumbs with and without crust. The presence of crust modified the oral processing, increasing, for instance, the heterogeneity of particle size at the middle of the oral processing sequence. Moreover, the hydration capacity of crust contributed to high starch degradation at swallowing time, in comparison with crumb alone. The main subject characteristics impacting bolus properties were the in-mouth duration, the individual masticatory index and the mouth volume, while the main bread properties explaining the bolus properties were the initial composition and the water-absorbing capacity. We concluded that both crumb and crust structures had an impact on the oral processing, affecting the capacity of hydration, the rheology and the breakdown degree of the bolus.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: Vitamin D3 (VD3) deficiency is a global problem. Better ways are needed to enrich foods with this important nutraceutical. VD3 is fat-soluble, hence requiring a suitable vehicle for enriching nonfat foods. Our objectives were to assess bioavailability of VD3, from fat-free yogurt, in re-assembled casein micelles (rCMs) compared to that in polysorbate-80 (PS80/Tween-80) a commonly used synthetic emulsifier, and to assess and compare rheology and palatability. We enriched fat-free yogurt with VD3 loaded into either rCM (VD3-rCMs) or PS80 (VD3-PS80). In-vivo VD3 bioavailability was evaluated by a large randomized, double blind, placebo-controlled clinical trial, measuring serum 25(OH)D increase in subjects who consumed fat-free yogurt with 50,000 IU of either VD3-rCM, VD3-PS80, or VD3-free placebo yogurt. Both VD3-rCM and VD3-PS80 increased serum 25(OH)D levels by ~8 ng/ml and no significant differences in mean 25(OH)D levels were observed, evidencing the fact that VD3 bioavailability in rCM was as high as that in the synthetic emulsifier. VD3-rCM yogurt had a higher viscosity than VD3-PS80 yogurt. In sensory evaluations, panelists were able to discern between VD3-rCM and VD3-PS80 yogurt, and showed a dislike for PS80 yogurt, compared to rCM or unenriched control. These results complement our past results showing higher protection against thermal treatment, UV irradiation, and deterioration during shelf life, conferred to hydrophobic nutraceuticals by rCM compared to that by the synthetic surfactant or to the unprotected bioactive, in showing the advantageous use of rCM over the synthetic emulsifier as a delivery system for enrichment of food with VD3 and other hydrophobic nutraceuticals.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: Whey proteins provide structure and nutritional properties in food, while berry juices are thought to have biological activity that can impart anti-inflammatory health effects. In combination, the two could be an excellent source of necessary and supplemental nutrients as well as expand the functionality of whey proteins in food structures. The objectives of this investigation were to 1) develop an approach for particle formation between whey protein and cranberry, blackcurrant, or muscadine grape juices, 2) determine resulting particle composition and physical characteristics, and 3) evaluate properties related to food structure stability and maintenance of phytochemical bioactivity. Particles were formed by combining 20% w/w whey protein with juice containing 50, 250, or 500 µg/g total phenolics, adjusting pH to 4.5, and centrifuging to collect aggregated particles. Particles had an approximate molar ratio of 9-50 proteins per polyphenol, and the ratio increased with increasing phenolic content of the juice used to create the particles. Particle size ranged from 1-100 µm at pH 4.5, compared to 10 µm particles that formed when whey protein isolate alone was precipitated at pH 4.5. Polyphenols and other juice components, such as acids and sugars appeared to be involved in particle formation. Particles improved foam stability, and the anti-inflammatory properties of entrapped polyphenols were maintained in the particles. Highly functional protein-polyphenol particles can be designed to stabilize food structures and simultaneously deliver polyphenols associated with health benefits.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: The aim of this study was to analyze whether flaxseed flour or flaxseed oil treatment contributes to femoral structure in male rats subjected to early weaning. Pups were weaned for separation from mothers at 14 days (early weaning, EW), and 21 days (control, C). After 21 days, control (C60) was fed with control diet. EW was divided into control (EWC60); flaxseed flour (EWFF60); flaxseed oil (EWFO60) diets until 60 days. Femoral dimension, bone mineral density (BMD), bone mineral content (BMC), area and biomechanical properties were determined. EWFO60 showed lower (P<0.05) femur mass. EWC60 and EWFO60 showed lower (P<0.05) distance between epiphyses, diaphysis width and BMD. BMC was lower (P<0.05) in the EWC60 (vs. C60 and EWFF60). EWC60 and EWFO60 showed lower (P<0.05) maximum force (vs. C60). Breaking strength was lower (P<0.05) in EWFO60 (vs. C60). EWFF60 showed higher (P<0.05) rigidity. Flaxseed flour abbreviated the femoral fragility secondary to early weaning.
    No preview · Article · Feb 2016 · Food & Function
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    ABSTRACT: The food we consume feeds not only us, but also a vast and diverse community of microbiota within our gastrointestinal tract. In a process of symbiotic co-evolution, the gut microbiota became essential for the maintenance of the health and integrity of our colon. The advent of next-generation DNA sequencing technology and metabolic profiling have, in the recent years, revealed the remarkable complexity of microbial diversity and function, and that the microbiota produce a wide variety of bioactive products that are not only active at the mucosal surface, but also absorbed and circulated throughout the body, influencing distant organ health and function. As a result, several microbiota compositional patterns and their associations with both health and disease states have been identified. Importantly, a disturbed microbiota-host relationship, termed dysbiosis, is now recognized to be the root cause for a growing list of diseases, including colorectal cancer (CRC). There is mounting in-vitro and in-vivo evidence to suggest that diet selects for the microbiota composition and several health promoting and deleterious effects of diet are, in fact, mediated by the microbiota. Recent findings of the feasibility of dietary fiber to boost the colonic microbial synthesis of anti-proliferative and counter carcinogenic metabolites, particularly butyrate, underscores the prerequisite of dietary modification as a key measure to curb the pandemic of CRC in westernized countries. Better understanding of the diet-microbiota interplay and large-scale studies to evaluate the efficacy of dietary modification and gut microbiota modulation in reversing dysbiosis and restoring health could offer novel preventative and/or therapeutic strategies against westernized diseases, which are now considered the chief threat to public health.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Standardized extract of Tinospora crispa has been shown to exhibit immunostimulatory effects on innate immune responses in Wistar-Kyoto rats by enhancing neutrophil and T cell-mediated immunity. In this study the immunostimulatory effects of T. crispa were further investigated on cellular immune response by determining its effect on nitric oxide (NO) production ability, peritoneal macrophages phagocytosis and delayed type hypersensitivity (DTH), whereas humoral immune response was evaluated through measurement of serum immunoglobulin (IgG and IgM) and serum lysozyme levels. Male Balb/c mice were immunized with 200 µL of 5 x 109 sheep red blood cells (sRBC)/mL on day 0 and orally administered with 50, 100 and 200 mg/kg of ethanol extract of T. crispa for 14 days. Syringin and magnoflorine were qualitatively and quantitatively analyzed in the extract as the chemical markers by using a validated reversed-phase high performance liquid chromatography method. T. crispa extract (TCE) considerably improved the peritoneal macrophages’ ability to engulf FITC-labeled E. coli in a dose-dependent manner. TCE also dose-dependently promoted the NO production in peritoneal macrophages activated by lipopolysaccharide (LPS) and markedly potentiated the sRBS-induced swelling rate of mice paw in DTH. The extract significantly enhanced the level of serum immunoglobulins, showing maximum activity at 100 mg/kg. As compared to the control groups, serum lysozyme level and myeloperoxidase (MPO) activity were significantly higher in extract-treated groups. These findings suggested that T. crispa possesses strong immunostimulatory activities and might act as a natural immunomodulator as well as a potential nutraceutical for the modulation of immune response.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: The molecular disassembly of starch during thermal processing is a major determinant for the susceptibility of starch to enzymatic digestion. In the present study, the effects of thermal processing on disassembly of the granular structure and in vitro enzymatic digestibility of rice and lotus starches were investigated. After heating at 50 oC, rice and lotus starches did not show significant changes in granular morphology, long-range crystallinity and short-range molecular order. As the temperature increased to 60 oC, rice starch underwent a partial gelatinization followed by an incomplete disruption of granular morphology, crystallites and molecular order. In contrast, lotus starch was almost completely gelatinized at 60oC. At 70 oC or higher, both starches were fully gelatinized with complete disruption of the micro and macro structures. Our results show that gelatinization greatly increased the in vitro enzymatic digestibility of both starches, but that the degree of disassembly of starch structure during thermal processing was not a major determinant of the digestibility of gelatinized starch.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Sucrose release from polysaccharide gels has been studied extensively because it is expected to be useful to understand the flavour release from solid foods and to find a new processing method which produces more palatable and healthier foods. Release of sucrose and other sugars from gels of agar and related polysaccharides is overviewed. The addition of sucrose to agar solutions leads to the increase in transparency of resulted gels and the decrease in syneresis, which is attributed to the decrease in mesh size in gels. The syneresis occurring in quiescent condition and fluid release induced by compression is discussed. The relation between the sugar release and the structural, rheological and thermal properties of gels is also discussed. Finally, the future research direction is proposed.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% to 17%). The impact of the enrichment on the multiscale structure of the pasta and on in-vitro protein digestibility was studied. Increasing the protein content (W- vs. G-pasta) strengthened pasta structure at molecular and macroscopic scales but reduced its protein digestibility by 3% by forming a higher covalently linked protein network. Greater changes in the macroscopic and molecular structure of the pasta were obtained by varying the nature of protein used for enrichment. Proteins in G- and E-pasta were highly covalently linked (28-32%) resulting in a strong pasta structure. Conversely, F-protein (98% SDS-soluble) altered the pasta structure by diluting gluten and formed a weak protein network (18% covalent link). As a result, protein digestibility in F-pasta was significantly higher (46%) than in E- (44%) and G-pasta (39%). The effect of low (55 °C, LT) vs. very high temperature (90 °C, VHT) drying on the protein network structure and digestibility was shown to cause greater molecular changes than pasta formulation. Whatever the pasta, a general strengthening of its structure, a 33% to 47% increase in covalently linked proteins and a higher β-sheet structure were observed. However, these structural differences were evened out after the pasta was cooked, resulting in identical protein digestibility in LT and VHT pasta. Even after VHT drying, F-pasta had the best amino acid profile with the highest protein digestibility, proof of its nutritional interest.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Interaction of polyphenolic molecules with human serum albumin (HSA) could lead to changes of HSA Cys34 thiol group (HSA-SH) reactivity. The influences of enterolactone (EL) and enterodiol (ED) binding on HSA-SH reactivity in fatty acid (FA) free HSA and HSA with bound stearic acid (S) in S/HSA molar ratios (1:1 and 4:1), were investigated by determination of pseudo first order rate constant (k’) for thiol reaction with 5,5’-dithiobis-(2-nitrobenzoic acid). The binding affinities and binding sites of EL and ED, using fluorescence measurement of the intrinsic fluorescence of Trp214 and diazepam (binding site marker), were determined too. EL and ED binding to HSA increases the reactivity of HSA-SH in all assayed HSA-enterolignans complexes from 9.1-33.1%. The strongest effects were obtained for FA-free HSA-enterolignans complexes. S modulates/reduces the effect of EL on HSA-SH reactivity, while its influence on the effect of ED is negligible. Investigated enterolignans binding to HSA: the binding constants were the highest for FA-free HSA (EL: 11.64 x 104 M-1 and ED: 5.59 x 104 M-1 at 37o C) and the lowest for S/HSA 4:1-enterolignan complexes (EL: 2.43 x 104 M-1 and ED: 1.92 x 104 M-1). With increase of S/HSA ratio binding affinities and number of binding sites for EL and ED were decreased. At the same time, high correlation between binding constants and increases of Cys34 reactivity was found (r=0.974). Competitive experiments using diazepam indicate that binding of ED and of EL was located in the hydrophobic pocket of site II in HSA. Overall, it is evident that stearic acid could modulate enterolignans effects on HSA-SH reactivity as well as binding to HSA. This finding could be important for pharmacokinetics and expression of enterolignans antioxidant effect in vivo after intake of lignans rich food.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Marine lipids contain a high proportion of polyunsaturated fatty acids (PUFA), including the characteristic long chain (LC) n-3 PUFA. Upon peroxidation these lipids generate reactive products, such as malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), which can form covalent adducts with biomolecules and thus are regarded as genotoxic and cytotoxic. PUFA peroxidation can occur both before and after ingestion. The aim of this study was to determine what levels of MDA, HHE and HNE can evolve in the gastric and intestinal lumen after ingesting meals containing fish or fish oil using a dynamic gastrointestinal (GI) model (TIM). The impact of the fish muscle matrix, lipid content, fish species, and oven baking on GI oxidation was evaluated. MDA and HHE concentrations in gastric lumen increased for all meals during digestion, with the highest level found with herring mince; ~25 µM MDA and ~850 nM HHE. Aldehyde concentrations reached in intestinal lumen during digestion of fish containing meals were generally lower than in gastric lumen, while isolated herring oils (bulk and emulsified) generated higher MDA and HHE values in intestinal lumen compared to gastric lumen. Based on aldehyde levels in gastric lumen, meals containing herring lipids were ranked: raw herring (17% lipid) = baked herring (4% lipid) > raw herring (4% lipid) >> herring oil emulsion > herring oil. Herring developed higher concentrations of MDA and HHE during gastric digestion compared to salmon, which contained lower levels of oxidation products initially. Cooked salmon generated higher MDA concentrations during digestion than raw salmon. Low levels of HNE were observed during digestion of all test meals, in accordance with the low content of n-6 PUFA in fish lipids.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: In this study we compared the effects of a diverse set of natural polyphenolics ligands on in silico interactive modelling, in vitro anti-aggregative properties and neuronal toxicity of β amyloid. The β amyloid-binding characteristics of optimised structural conformations of polyphenols with ascribed neuroprotective actions including punicalagin, myricetin, luteolin and honokiol were determined in silico. Thioflavin T and transmission electron microscopy were used to assess in vitro inhibitory effects of these polyphenols on Aβ1-42 fibril and aggregation formation. Phaeochromocytoma (PC12) cells were exposed to Aβ1-42, alone and in combination with test concentrations of each polyphenol (100 μM) and viability measured using MTT assay. Aβ1-42evoked a concentration-dependent loss of cell viability in PC12 cells, in which all four polyphenols demonstrated significant inhibition of neurotoxicity. While all compounds variably altered the morphology of Aβ aggregation, the flavonoids luteolin and myricetin and the lignan honokiol all bound in a similar hydrophobic region of the amyloid pentamer and exerted the most pronounced inhibition of Aβ1-42 aggregation. However, each of the polyphenols demonstrated neuroprotective effects in PC12 cells exposed to Aβ1-42. These findings highlight some structure-activity insights that can be gleaned into the anti-aggregatory properties of bioactive polyphenols based on modelling of their binding to β-amyloid, but also serve to highlight the more general cellular neuroprotective nature of such compounds.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Leafy vegetable sauces from Burkina Faso were assessed as a potential vehicle for food fortification. First, iron and zinc bioaccessibility were measured by dialysability method in amaranth and Jew's mallow sauces and in traditional whole dishes consisting of maize paste plus leafy vegetable sauces. Iron dialysability and solubility were higher in amaranth than in Jew's mallow sauce, pointing to a marked effect of the matrix. Iron dialysability was hardly affected by the maize paste contrary to zinc dialysability, which was reduced. Second, iron and zinc bioaccessibility was assessed in the same sauces fortified with NaFeEDTA or iron sulfate. Added iron, i.e. iron supplied by fortification, represented 60% of total iron at the low fortification level and 80% at high level. In amaranth sauces with the high level of fortification using NaFeEDTA and iron sulfate, fractional dialysable iron reached respectively 66% and 26% compared to only 8.1% in the unfortified sauce. Similarly, in Jew's mallow sauces, fractional dialysable iron was 57% and 5% respectively with NaFeEDTA and iron sulfate and less than 1% in the unfortified sauce. Concomitantly, fractional dialysable zinc increased by respectively 20% and 40% in amaranth and Jew's mallow sauces fortified with NaFeEDTA whereas it remained unchanged with iron sulfate. Iron fortification could be an efficient way to greatly increase the available iron content of green leafy vegetable sauces and for this purpose NaFeEDTA is more effective than iron sulfate whatever the food matrix.
    No preview · Article · Jan 2016 · Food & Function
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    ABSTRACT: Melatonin is an endogenous antioxidant hormone, reduced along ageing and low levels are associated with some chronic diseases. Germination of legumes increases the plant levels of melatonin, making sprouts a suitable food source of this hormone. However, information on its bioavailability after consumption is lacking. We aimed to evaluate in rats the effect of kidney bean sprouts intake on plasma levels of melatonin and metabolically related compounds (serotonin, 6-sulfatoxymelatonin), total phenolic compounds and total antioxidant capacity. In addition, we compared plasma bioavailability derived from kidney bean sprouts versus synthetic melatonin intake. Kidney beans were germinated for 6 days and an extract prepared in water. Male young Sprague Dawley rats were used; blood and urine samples were obtained before and after 90 min of administration of kidney bean sprout extract via a gavage. Plasmatic melatonin levels increased after sprout ingestion (16%, p < 0.05). This increment correlated with urinary of 6-sulfatoxymelatonin content, the principal biomarker of plasmatic melatonin levels (p < 0.01). Nevertheless, phenolic compounds and antioxidant capacity levels did not exhibited any significant variation. The comparison of the bioavailability between the melatonin contained in the kidney bean sprouts and in a synthetic solution evidenced a slight higher levels of plasmatic melatonin (17%) in rats fed with the solution of synthetic melatonin. We conclude that kidney bean sprouts could be a good source of dietary melatonin and other bioactive compounds known to have health benefits.
    No preview · Article · Jan 2016 · Food & Function