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In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards
Abstract
The in vitro binding of bile acids by spinach (Spinacia oleracea), kale (Brassica oleracea acephala), Brussels sprouts (Brassica oleracea gemmifera), broccoli (Brassica oleracea italica), mustard greens (Brassica juncea), green bell peppers (Capsicum annuum), cabbage (Brassica oleracea capitala) and collards (Brassica oleracea acephala) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh raw green vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding of various vegetables tested on equal dry matter and total dietary fibre basis was 2-9% and 6-32%, respectively. Bile acid binding for spinach, kale and brussels sprouts was significantly higher than for broccoli and mustard greens. For broccoli and mustard greens binding values were significantly higher those for cabbage, bell pepper and collards. These results point to the health promoting potential of spinach = kale = brussels sprouts > broccoli = mustard greens > cabbage = green bell peppers = collards, as indicated by their bile acid binding on dry matter basis.
... As with other cruciferous vegetables, the positive effect of kale is attributed to phytochemicals such as the sulphur containing indolic glucosinolates and aliphatic glucosinolates, polyphenols like the flavonoid glycosides of quercetin, kaempferol and isorhamnetin and carotenoid groups [6][7][8][9][10][11]. While kale and its phytochemicals has been extensively studied for its effects on cancer [12,13] and cardiovascular health through reduction of cholesterol levels [14,15], its effects on fat accumulation and insulin resistance or prediabetes and overt diabetes are less clear. Although there are claims on the benefits of kale on type 2 diabetes, there is no solid data to support such claims. ...
... One key initial finding was the ability of kale to improve lipid metabolism (Fig 4). In agreement with Kahlon et al. [14], we show that the HFD supplemented with kale lowered LDL cholesterol levels. The mechanism by which food components lower cholesterol is thought to be related to binding of bile acids [14]. ...
... In agreement with Kahlon et al. [14], we show that the HFD supplemented with kale lowered LDL cholesterol levels. The mechanism by which food components lower cholesterol is thought to be related to binding of bile acids [14]. Kale contains bile acid sequestrants, which prevent bile acid recirculation resulting in reduced fat absorption, excretion of cancer-causing toxic metabolites and cholesterol utilization to synthesize more bile acids [14]. ...
Cruciferous vegetables have been widely studied for cancer prevention and cardiovascular health. Broccoli is the cruciferous vegetable whose phytochemistry and physiological effects have been most extensively studied. Kale (Brassica oleracea var. acephala) appears on lists of ‘healthiest, nutrient dense foods’ but, there is paucity of data on kale as a functional food. In a 12-week study, we tested the effect of curly green kale on high fat diet (HFD) induced obesity and insulin resistance, lipid metabolism, endotoxemia and inflammation in C57BL/6J mice fed isocaloric diets. Kale supplementation did not attenuate HFD diet induced fat accumulation and insulin resistance (P = ns; n = 9) but, it lowered serum triglycerides, low density lipoprotein (LPL) cholesterol and prevented HFD induced increases in systemic endotoxemia and inflammation (serum LPS and Ccl2) (P<0.01; n = 9). In adipose tissue, kale enhanced the expression of genes involved in adipogenesis (P<0.01; n = 9), reduced the appearance of histologic markers of inflammation, downregulated both the gene expression and protein expression of the adipose tissue specific inflammation markers CD11c and F4/80 (P<0.001; n = 9) and reduced the gene expression of a battery of chemokine C-C motif ligands (Ccl2, Ccl6, Ccl7, Ccl8, Ccl9) and chemokine C-C motif receptors (Ccr2, Ccr3, Ccr5). We conclude that kale vegetable protects against HFD diet induced dysfunction through mechanisms involving lipid metabolism, endotoxemia and inflammation.
... A similar amount of protein was determined by Tanongkankit et al. [23] in whole leaves of headed cabbage (the variety was not mentioned). Different results for the vegetable at full maturity were shown by Mohammed and Luka [24] and Kahlon et al. [25]. ...
... The content of total carbohydrates in our study was 42.8 g/100 g DW in young shoots and 73.41 g/100 g DW in the vegetable at full maturity. Different results were obtained by Kahlon et al. [25] and Nilnakara et al. [26]. ...
... Cabbage sprouts produced under light cycles and under dark conditions had 25.04 and 29.02 g/100 g DW of total dietary fiber [22]. Other researchers have indicated a similar level of total dietary fiber in red headed cabbages [25,31]. The similar content of dietary fiber in our samples can be reason to increase the consumption of young shoots of red cabbage in the daily diet. ...
Cruciferous vegetables are a valuable source of ingredients with health benefits. The most characteristic compounds of cruciferous vegetables with identified anticancer properties are glucosinolates. Young shoots and sprouts of red cabbage are becoming a popular fresh food rich in nutrients and bioactive compounds. The objective of this research was to determine, for the first time in a comprehensive approach, whether young shoots of red headed cabbage are a better source of selected nutrients and glucosinolates in the human diet in comparison to the vegetable at full maturity. The proximate composition (protein, fat, digestible carbohydrates, fiber), fatty acids profile, minerals (calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper), as well as glucosinolates were examined. The red headed cabbage was characterized by a significantly larger amount of dry matter, and total and digestible carbohydrates in comparison to young shoots. The ready-to-eat young shoots, which are in the phase of intensive growth, are a better source of protein, selected minerals, and especially glucosinolates. The level of some nutrients can be enhanced and the intake of pro-healthy glucosinolates can be significantly increased by including young shoots of red cabbage into the diet.
... Previous studies have examined the bile acid binding capacities of various vegetables, but few studies have examined the binding preferences for individual bile acids by specific vegetables. 21 According to previous research, collard greens, kale, mustard greens, broccoli, Brussels sprouts, spinach, green bell peppers, and cabbage have good bile acid binding capacity. 21 However, whether hydrophobic or hydrophilic bile acids are preferentially bound by these vegetables has yet to be tested. ...
... 21 According to previous research, collard greens, kale, mustard greens, broccoli, Brussels sprouts, spinach, green bell peppers, and cabbage have good bile acid binding capacity. 21 However, whether hydrophobic or hydrophilic bile acids are preferentially bound by these vegetables has yet to be tested. Whether the different compositions of bile acid mixtures can influence the in vitro binding capacity also remains unknown. ...
... Binding bile acids has multiple health benefits. 21,23,25 Although certain vegetables have been tested for in vitro bile acid binding capacity, individual bile acids were not quantified separately. 21,28,29 It would be desirable to include human fecal bacteria in the in vitro model; however, the intestinal microbiome diversity differs in different parts of the world, varies from individual to individual, and can be altered by diet. ...
In the present study, we tested the bile acid binding capacity of red leaf lettuce, red cabbage, red kale, green kale, and Brussels sprouts in vitro digestion process by simulating mouth, gastric, and intestinal digestion using six bile acids at physiological pH. Green and red kale exhibited significantly higher (86.5±2.9 and 89.7±0.9%) bile acid binding capacity compared with the other samples. Further, three different compositions of bile acids were tested to understand the effect on different health conditions. To predict the optimal dose for bile acid binding for each condition, we established a logistic relationship between kale dose and bile acid binding capacity. The results indicated that kale showed significantly higher bile acid binding capacity (82.5±2.9% equivalent to 72.06 mg) at 1.5 g sample and remained constant up to 2.5 g. In addition, minimally processed (microwaved 3 min or steamed 8 min) green kale showed significantly enhanced bile acid binding capacity (91.1±0.3 and 90.2±0.7%) as compared with lyophilized kale (85.5±0.24%). Among the six bile acids tested, kale preferentially bound hydrophobic bile acids chenodeoxycholic acid and deoxycholic acid. Therefore, regular consumption of kale, especially minimally processed kale, can help excrete more bile acids and thus may lower the risk of hypercholesterolemia.
... Use of vegetables, such as broccoli and beets, that contain healthful phytonutrients, should be encouraged. The cholesterol-lowering potential of various vegetables (turnips, cabbage, cauliflower, bell pepper, spinach, asparagus, green beans, mustard greens, broccoli, egg-plant, carrots, brussels sprouts, collard greens, kale, okra and beets), as determined by their bile acid binding relative to cholestyramine (cholesterol lowering bile acid binding drug), has been reported [5][6][7][8][9][10]. ...
... Broccoli is eaten raw or cooked by boiling, steaming, microwaving or stir-frying. Steamed broccoli binds significantly more bile acid than uncooked (5,9). It is rich in vitamins C and K. ...
Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.
... Samples harvested on day 50 showed 12.8% soluble and 24.3% insoluble fiber, while those harvested on day 60 had 13.9% soluble and 23.7% insoluble fiber. Kahlon et al.45 reported that the bile acid-binding capacity of spinach was higher than that of other tested vegetables, including green bell pepper and Brassicaceae; however, their study did not examine individual bile acids or seasonal variation. In the present study, the amount of toxic CDCA bound was significantly higher in spinach harvested on day 40, which may be due to the fiber content (21.1% insoluble, 10.9% soluble and 32% total fiber). ...
... At 20 and 40 days, spinach samples bound more CA compared with other samples. The variability in levels of bound bile acids might be due to variation in the profile of phytochemicals in samples from each harvest day.45 wileyonlinelibrary.com/jsfawww.soci.org ...
The cover image, by Noorani Barkat et al., is based on the Research Article Effect of harvest time on the levels of phytochemicals, free radical‐scavenging activity, α‐amylase inhibition and bile acid‐binding capacity of spinach (Spinacia oleracea), DOI: 10.1002/jsfa.8862. The cover image, by Noorani Barkat et al., is based on the Research Article Effect of harvest time on the levels of phytochemicals, free radical‐scavenging activity, α‐amylase inhibition and bile acid‐binding capacity of spinach (Spinacia oleracea), DOI: 10.1002/jsfa.8862.
... Care must be taken on making these comparisons since our material is not pure chloroplasts, hence the term 'CRF'. A previous study (Kahlon et al. 2007) reported a spinach protein content of 38.2% D.W, showing closer agreement with this study (Table 1). In addition, protein content in the WLMs of grass (23%) is similar to that of Jancik et al. (2008) ...
... The estimated CHO value (42%) for WLFs of nettles (for example) in Table (1) is slightly higher than that reported by Adhikari et al. (2015) (37.4%), with very similar ash content (16.2%) as found in this study (16.4%). Further, our spinach WLM CHO content (26.6%) is in agreement with that of Kahlon et al. (2007) who found a value of 29% on a DW basis, suggesting that these estimations are roughly within the normal range of CHO content in nettles and spinach. Table 2. Spinach WLM chlorophyll content was 7.8 mg g -1 DW, which was in line with the literature value of 6.5 mg g -1 DW (Kidmose et al. 2005). ...
A study of the literature indicates that chloroplasts synthesise a range of molecules, many of which have nutritional value for humans, but as yet no one has established the nutritional credentials of chloroplasts recovered from plant cells. Chloroplast-rich-fractions (CRFs) were prepared from green plant species and the macro- and micronutrient composition compared with the whole leaf materials (WLMs). The results indicated that, on a dry weight basis, CRF material from a range of green biomass was enriched in lipids and proteins, and in a range of micronutrients compared with the WLM. Vitamins E, pro-vitamin A, and lutein were all greater in CRF preparations. Of the minerals, iron was most notably concentrated in CRF. Spinach CRFs possessed the highest α-tocopherol (62 mg 100 g-1 , dry weight (DW)), β-carotene (336 mg 100 g- 1 DW) and lutein (341 mg 100 g-1 DW) contents, whilst grass CRFs had the highest concentration of alpha-linolenic acid (ALA) (69.5 mg g-1). The higher concentrations of α-tocopherol, β-carotene, lutein, ALA and trace minerals (Fe and Mn) in CRFs suggest their potential use as concentrated ingredients in food formulations deficient in these nutrients.
... Kale is a complex food matrix suggested to possess a high potential to bind bile acids. If the food fractions bind bile acids, their reabsorption is then prevented and the conversion of plasma and liver cholesterol to additional bile acids is stimulated [59]. It should be noted that the participants in both groups were already very well-managed in terms of blood lipids from the beginning. ...
Background/Objectives: Type 2 diabetes (T2D) is one of the most common global diseases, with an ever-growing need for prevention and treatment solutions. Kale (Brassica oleracea L. var. acephala) offers a good source of fiber, minerals, bioavailable calcium, unsaturated fatty acids, prebiotic carbohydrates, vitamins, health-promoting secondary plant metabolites, as well as higher amounts of proteins and essential amino acids compared to other vegetables. The objective of this study was to investigate whether daily intake of freeze-dried kale powder can provide health benefits for T2D patients vs. placebo. Methods: This study was designed as a 12-week, blinded, randomized, controlled trial. Thirty T2D patients were randomly assigned to either a placebo bar (control) or a kale bar (intervention). Participants in the intervention group were instructed to consume three bars/day, each containing 26.25 g of freeze-dried kale (corresponding to approx. 341 g fresh kale/day). At baseline and 12 weeks, all participants underwent an oral glucose tolerance test (OGTT), 24 h blood pressure measurements, DEXA scans, and fasted blood samples were taken. Results: A significant reduction in HbA1c, insulin resistance, body weight, and calorie intake was observed in the intervention group compared to control. Positive trends were detected in fasted blood glucose and LDL-cholesterol for those in the kale intervention group. No significant differences were found in total body fat mass and area under the curve glucose 240 min OGTT. Conclusions: Given the positive effects of high daily kale intake observed in this study, further research with a larger sample size is needed to better understand the health benefits of kale bars. This could potentially lead to new dietary recommendations for patients with T2D.
... blocking the bile acid from being absorbed, resulting in reduced fat absorption [63]. The way they affect the circulation of bile acids from the GI tract to the liver has a significant impact on how the liver breaks down fats. ...
Background: Evidence on the metabolic effects of functional foods such as kale and peas are limited in the Middle East, particularly in Saudi Arabia where obesity rates are high. We hypothesize that short term freeze-dried kale supplementation is superior to freeze-dried peas in improving indices of fatty acid binding protein 2 (FABP2) and cluster of differentiation (CD14) post-supplementation in Arab women with obesity. The present study aims to determine the acute impact of a two-week sup-plementation of freeze-dried kale versus freeze-dried peas in improving metabolic indices and gut-barrier function among obese Arab women. Methods: A total of 124 Saudi women with obesity were allocated to receive either freeze-dried kale (n = 62) or freeze-dried peas (n = 62) given in the form of 3-gram sachets three times daily for two weeks. Anthropometric measurements, 24-hr dietary recall, glucose, lipids and markers of gut barrier function were assessed at baseline and post-intervention. Results: A significant reduction in total caloric intake was observed in the kale group and not in the pea group overtime (p-values 0.02 and 0.38, respectively). This decrease in caloric intake in the kale group potentially explains the favorable weight loss observed (p = 0.01). Beneficial metabolic changes in terms of decreased triglycerides (p < 0.01) and glucose (p = 0.02) were also observed independent of weight loss in the kale group. These benefits were also noted in participants in the pea group [decreased total cholesterol (p < 0.01) and glucose (p = 0.02)], but without weight loss. Both groups achieved a decrease in their waist-hip ratio overtime with increased levels of FABP2 and CD14 post-supplementation, suggesting an enhanced gut barrier function. Conclusion: Both freeze-dried kale and pea supplementation appeared to improve gut health by increasing levels of FABP2 and CD14, however kale's additional health benefits in this study may arise due to its apparent natural appetite-suppressing effects, potentially leading to a reduction in daily caloric intake and weight loss. Clinical Trial Registration: The protocol has been registered in https://clinicaltrials.gov/ (NCT04904601).
... (Kahlon, Chapman, & Smith, 2007;Kim, Yoon, Kwon, Park, & Lee-Kim, 2008;Kural, Kucuk, Yucesan, & Orem, 2011) แ ล ะ ม ะ เ ร ็ ง ( Chung, Lee, & Sung, 2002) ...
The objectives of this study were to learn from entrepreneurs about management strategies for healthy vegetable juice businesses in Baan Kale, Muang District, Chanthaburi Province, and to develop management strategies for healthy vegetable juice businesses in Baan Kale. In conjunction with entrepreneurial participation techniques, qualitative research methods are used. Operators are key informants. The respondents were chosen on purpose. Collecting information from in-depth interviews and focus group meetings to generate ideas. Analyze real-world business experience data using SWOT Analysis techniques and potential levels. Using the TOWS Matrix technique, the results will be used to develop and identify management strategies. Baan Kale has four strategies: 1) proactive, which is an online marketing strategy, 2) passive, which is a differentiated product quality strategy, 3) corrective, which is networking with government agencies, and 4) preventive. It is a marketing strategy that focuses on a specific group of customers. These approaches are appropriate for determining the most efficient and effective management strategy for Baan Kale's healthy vegetable juice business.
... The flavonoids abundant in broccoli are believed to have the ability to scavenge free radicals and accelerate cholesterol breakdown (22). The rich dietary fiber, especially the soluble mucilaginous dietary fiber in broccoli, can bind with bile acids to form insoluble complexes, increasing bile acid excretion in feces and thus reducing bile acid reabsorption and decreasing cholesterol synthesis in the body (23). By regulating lipid metabolism, broccoli may reduce the incidence of cardiovascular disease. ...
Background
Broccoli is rich in vitamins, minerals, and antioxidants with broad health benefits, but its intake frequency and dose–response relationship with mortality risk remain unclear.
Methods
Using data from the U.S. National Health and Nutrition Examination Survey 2003–2006, 12,486 adults were included. Broccoli intake frequency was evaluated by a food frequency questionnaire, and all-cause and cause-specific mortality risks were followed up. The relationship between broccoli intake and mortality risk was analyzed using Cox models.
Results
Compared with never consumption of broccoli, different frequencies of broccoli consumption were associated with significantly decreased risks of all-cause mortality (p for trend <0.001). Consuming broccoli 1–2 times per week was associated with a 32–43% lower mortality risk. More frequent broccoli consumption was negatively correlated with cardiovascular and cancer mortality risks (p < 0.05). Consuming broccoli 1–2 times per week for males and ≥ 3 times per week for females could significantly reduce all-cause mortality risk.
Conclusion
Moderate and frequent consumption of broccoli may reduce the risks of all-cause and cause-specific mortality. Optimal intake frequencies may differ by gender.
... The effect of broccoli sprout on lipid-related parameters was gender-specific in animal studies; the pattern of hypocholesterolemic changes varied between the male and female Syrian hamsters (28), and acute administration of broccoli sprouts' ethanol extracts only decreased the serum levels of TC, TG, LDL, and TG/ HDL in male rats fed on high-fat diets (7). Reduced levels of fat absorption by the phytonutrient content (29) and the inhibition of lipoprotein lipase activity in the adipose tissue (7) may explain the mechanisms of changes in this context. ...
Context: Cruciferous vegetables are complementary dietary therapies for disease prevention and health promotion. Sulforaphane-yielding broccoli sprouts are gaining popularity in managing cardiometabolic diseases. Objectives: Given the increasing prevalence of cardiometabolic diseases worldwide, this systematic review and meta-analysis aimed to study the cardiometabolic implications of broccoli sprout supplementation within the literature. Methods: Eligible literature was retrieved through Pubmed and Scopus up to June 2022. Results: Ten clinical trials investigating broccoli sprout supplementation and cardiometabolic health among human subjects were extracted for meta-analysis. The earliest study was published in 2004, and the most recent was released in 2019. Seven studies included control groups for valid comparison. Overall, the dietary intake of broccoli sprouts significantly reduced systolic (-10.9 mmHg; 95% confidence interval (CI): -17.0, -4.86) and diastolic (-6.95 mmHg; 95% CI: -10.6, -3.28) blood pressures. Marginally significant changes were also detected in blood lipid biomarkers compared to the baseline. Conclusions: Our results confirm the hypotensive properties of broccoli sprout and highlight the potential sulforaphane-dependent effects of this vegetable.
... Higher cleaning scores of spinach soils were obtained from the plastic substrate, however, not sufficient (score < 4) for cleaning the surface. Spinach had approximately 27% cellulose in dry basis that took part in adhesion of spinach to surface (Kahlon et al., 2007). The hydroxyl groups on cellulose played a major role in wettability and adhesion of molecule especially with respect to interactions with surface and cleaning solution (Hubbe et al., 2015). ...
The effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging jet. The most common types of foods in dishwashers (spinach, egg yolk, milk, potato puree, minced meat, black tea, and margarine) were studied as soils and the main materials used in household utensils such as stainless steel, glass, porcelain, and plastic were tested as cleaning surfaces. The physicochemical properties of food components and surfaces had a major role in the development of soil-soil associations and the soil-surface interfacial interactions. It was observed that the strength of those interactions was determinant factor of soil removal mechanism which could be resulted in either by cohesive failure or both adhesive and cohesive failure. Regardless of soil type, when the temperature increased, better cleaning scores were obtained since the cleaning solution easily penetrated into soil which led to swelling of soil and reducing interfacial forces. Cleaning performance of soils was modeled using the results of 140 experimental points in Response Surface Methodology (RSM). The optimum temperature was determined for all surface-soil combinations as 56 °C, at which the cleaning scores were the closest to the cleaning performance at 70°C. Moreover, it was observed that the experimental results of the cleaning at the optimum temperature were similar or better than the values estimated with the model. This study would be useful to develop an understanding on governing factors of cleaning which can be used in optimization of the cleaning process for energy efficient dishwashers.
... While broccoli flowers contained moisture 89.43 % fresh weight but total carbohydrates 44.8 %, crude protein 24.79 %, total lipids 5.8 %, crude fiber 15.29 %.and total ash 7.67 % in dry weight. These results are in agreement with those of Kahlon et al., (2005), Borowski et al., (2008) and Awad et al., (2012), they showed that gross chemical composition contents of broccoli were as follow : total carbohydrate 41.0 -51.2 % , crude protein 24.1 -33.2 % , crude fiber 12.77 -21.1 % , total lipids 4.38 -5.97 % , total ash 7.11 -10.3 % ( on dry matter ) and moisture 88.32 -91.4 % (on fresh matter). ...
... While broccoli flowers contained moisture 89.43 % fresh weight but total carbohydrates 44.8 %, crude protein 24.79 %, total lipids 5.8 %, crude fiber 15.29 %.and total ash 7.67 % in dry weight. These results are in agreement with those of Kahlon et al., (2005), Borowski et al., (2008) and Awad et al., (2012), they showed that gross chemical composition contents of broccoli were as follow : total carbohydrate 41.0 -51.2 % , crude protein 24.1 -33.2 % , crude fiber 12.77 -21.1 % , total lipids 4.38 -5.97 % , total ash 7.11 -10.3 % ( on dry matter ) and moisture 88.32 -91.4 % (on fresh matter). ...
... While broccoli flowers contained moisture 89.43 % fresh weight but total carbohydrates 44.8 %, crude protein 24.79 %, total lipids 5.8 %, crude fiber 15.29 %.and total ash 7.67 % in dry weight. These results are in agreement with those of Kahlon et al., (2005), Borowski et al., (2008) and Awad et al., (2012), they showed that gross chemical composition contents of broccoli were as follow : total carbohydrate 41.0 -51.2 % , crude protein 24.1 -33.2 % , crude fiber 12.77 -21.1 % , total lipids 4.38 -5.97 % , total ash 7.11 -10.3 % ( on dry matter ) and moisture 88.32 -91.4 % (on fresh matter). ...
... While broccoli flowers contained moisture 89.43 % fresh weight but total carbohydrates 44.8 %, crude protein 24.79 %, total lipids 5.8 %, crude fiber 15.29 %.and total ash 7.67 % in dry weight. These results are in agreement with those of Kahlon et al., (2005), Borowski et al., (2008) and Awad et al., (2012), they showed that gross chemical composition contents of broccoli were as follow : total carbohydrate 41.0 -51.2 % , crude protein 24.1 -33.2 % , crude fiber 12.77 -21.1 % , total lipids 4.38 -5.97 % , total ash 7.11 -10.3 % ( on dry matter ) and moisture 88.32 -91.4 % (on fresh matter). ...
... The protein content in cowpea leaves are relatively comparable with other protein-rich leafy vegetables such as spinach (38.2%), Brussels sprouts (34.1%), kale (36.8%) and mustard greens (34%) [5]. ...
Cowpea is a well-known nutrition rich African leafy vegetable that has potential to sustain food and nutrition insecurity in sub-Saharan Africa. Consumption of cowpea legumes is associated with reduced risk of type 2 diabetes mellitus. Therefore, the present study was designed to evaluate the (i) variation in phenolic metabolites in seven cowpea cultivars (VOP1, VOP2, VOP3, VOP4, VOP5, VOP7, and VOP8 using UHPLC coupled with high resolution Q-TOF-MS technique, (ii) in vitro antioxidant activity using ferric reducing/antioxidant capacity (FRAP) assay (iii) in vitro anti-diabetic effects and (iv) composition of carotenoids and amino acids of theses cowpea cultivars. The results of this study demonstrated that gentisic acid 5-O-glucoside, quercetin 3-(2G-xylosylrutinoside) and Quercetin 3-glucosyl-(1->2)-galactoside were highest in VOP1 VOP4 and VOP5, respectively. High inhibition (>50%) of α-glucosidase and α-amylase activities was shown by the leaf extracts (50 and 25 mg/mL) of VOP1 and VOP4. Cowpea cultivars VOP1 and VOP4 demonstrated the highest gene expression levels of regulation of glucose transporter GLUT4 in C2C12 skeletal muscle cells, similar to insulin. A positive correlation exited between the phenolic components and the inhibitory effect of antidiabetic enzymes and FRAP activity. Cytotoxic effect was not detected in vitro in any cowpea cultivar. Lutein (124.6 mg/100 g) and all-trans-beta-carotene (92.6 mg/100 g) levels were highest in VOP2 and VOP1, respectively. Cowpea cultivars VOP3 and VOP4 showed potential to fulfil the daily requirements of essential amino acids. Thus, based on this information, cowpea (leaves) genotypes/cultivars can be selected and propagated for the further development of supplementary foods or functional food ingredients.
... These results point to the health promoting potential of spinach = kale = brussels sprouts > broccoli = mustard greens > cabbage = green bell peppers = collards, as indicated by their bile acid binding on dry matter basis. Kahlon et al. (2007) 4 ...
There has been an increasing trend in recent times for taking more of green leafy vegetables (GLV) portion in the human diet. Among various GLVs available for human consumption, some are confined to a specific region and few are available in many parts of the world. Kale (Brassica oleracea L. var. acephala) is among the latter group which belongs to Brassicaceae family. This review summarizes the nutritional composition and anti-nutritional factors of kale available in different parts of the world. Consideration was also given for summarization of the studies reported on health benefits, pharmacological activities and different food products. It is noted from the literature that kale is a good source of fiber and minerals like potassium with higher calcium bioavailability than that of milk. Kale also contains prebiotic carbohydrates, unsaturated fatty acids and different vitamins while the anti-nutritional factors such as oxalates, tannins and phytate are present in higher concentrations. Research studies are reported different health beneficial activities of the kale like protective role in coronary artery disease, Anti-inflammatory activity, Antigenotoxic ability, gastro protective activity, inhibition of the carcinogenic compounds formation, positive to gut microbes, anti-microbial against specific microorganisms. However, in case of value-added products kale was reported limited usage like, in baked products and beverages. Finally, concluded that, kale has good potential to use in different food and nutritional applications.
... The phenolic compounds that travels inside the gastrointestinal tract for a long time together with the dietary fiber might also have the effect that they lower the amounts of reactive oxygen species (e.g., free radicals) in the gastrointestinal tract, which would also be beneficial [19]. Dietary fiber from kale has been shown to bind bile acid and simultaneously release phenolic compounds from the matrix, thus bile acids can increase the bioaccessibility of the phenolic compounds [71], and has also been shown to have a beneficial impact on the cholesterol levels in the blood [72]. In connection to this, the gut microbiota has been shown to be altered by consumption of dietary fiber rich cruciferous vegetable, such as broccoli, cauliflower and cabbage, which could ultimately influence gut metabolism of bioactive food components and host exposure to these beneficial compounds [73]. ...
Human consumption of fruits and vegetables are generally below recommended levels. Waste from the production, e.g., of un-used parts such as broccoli leaves and stem when producing broccoli florets for food, is a sustainability issue. In this study, broccoli leaves were analyzed for the content of various dietary fibre and phenolics, applying the Uppsala method and HPLC analyses, respectively. The results showed that broccoli leaves had comparable levels of dietary fibre (26%–32% of dry weight (DW)) and phenolic compounds (6.3–15.2 mg/g DW) to many other food and vegetables considered valuable in the human diet from a health perspective. A significant positive correlation was found among soluble dietary fibre and phenolic acids indicating possible bindings between these components. Seasonal variations affected mainly the content of conjugated phenolics, and the content of insoluble dietary fibre. This study verified the importance of the use of broccoli production side streams (leaves) as they may contribute with health promoting components to the human diet and also socio-economic and environmental benefits to the bioeconomic development in the society.
... Some components of food and herbs conjugate with bile acid and prevent its absorption, thereby producing certain hypolipidemic effects (Kahlon, Chapman, & Smith, 2007a, 2007b. Bile acid exists in the form of cholates such as taurocholate and glycocholate, and therefore, the capacity to bind cholates can be used to evaluate the hypolipidemic activities of active components in vitro. ...
This study aimed to investigate structural features and antihyperlipidemic effects of the stigma maydis polysaccharide, termed SMP‐1. This polysaccharide was composed of D‐mannose, L‐rhamnose, D‐glucose, D‐galactose, L‐arabinose, D‐xylose, and D‐galacturonic acid, with a molar ratio of 1.00:0.21:1.41:1.44:0.70:0.44:0.56. The SMP‐1 was mainly bonded by (1 → 6) and (1 → 3) linkages, with various monosaccharides being evenly distributed in the main and side chains. Moreover, SMP‐1 had neither triple‐helical structure nor molecular aggregation. Importantly, the SMP‐1 could effectively bind the bile acids in vitro and significantly lower the total cholesterol, triglyceride, low‐density lipoprotein cholesterol levels, and moderately increase the high‐density lipoprotein cholesterol level in poloxamer 407‐induced hyperlipidemic mice. Moreover, pretreatment with SMP‐1 (≥300 mg/kg) could remarkably reduce fat accumulation and restore hepatocyte morphology in the liver of hyperlipidemic mice. Altogether, these findings indicated that SMP‐1 could be developed as a safe and effective food supplement for preventing and treating hyperlipidemic disorders. This study investigated structural features and antihyperlipidemic effects of the stigma maydis polysaccharide, termed SMP‐1. The results showed that pretreatment with SMP‐1 (≥300 mg/kg) could remarkably reduce fat accumulation and restore hepatocyte morphology in the liver of hyperlipidemic mice.
... However, various vegetables have different types and amounts of DF, which results in variation in their BABC. Kahlon et al. 78 evaluated the in vitro BABC of various raw vegetables and observed that spinach exhibited significantly higher BABC compared to the other vegetables. In decreasing order of BABC, the different green vegetables were spinach (31.9%) > Brussels sprouts (22.9%) > kale (22.4%) > broccoli (14.8%) > mustard greens (12.6%) > green bell pepper (9.4%) > cabbage (7.9%) > collards (5.7%). ...
Bile acids are cholesterol-derived steroid molecules that serve various metabolic functions, particularly in the digestion of lipids. Gut microbes produce unconjugated and secondary bile acids through deconjugation and dehydroxylation reactions respectively. Alterations in the gut microbiota have profound effects on bile acid metabolism, which can result in the development of gastrointestinal and metabolic diseases. Emerging research shows that diets rich in dietary fiber have substantial effects on the microbiota and human health. Plant-based foods are primary sources of bioactive compounds and dietary fiber, which are metabolized by microbes to produce different metabolites. However, the bioaccessibility of these compounds are not well defined. In this review, we discuss the interaction of bile acids with dietary fiber, the gut microbiota, and their role in the bioaccessibility of bioactive compounds. To understand the possible mechanism by which bile acids bind fiber, molecular docking was performed between different dietary fiber and bile salts.
... Individuals living in the Stroke Belt are more likely to consume fish that has been battered and fried, which may lessen the health benefits by destroying omega-3 fatty acids, which otherwise may exert beneficial effects on blood pressure, lipid profile and endothelial function [49]. Researchers have shown that steam cooking is able to significantly increase the in vitro bile acid binding capacity of vegetables such as collard greens, mustard greens, cabbage and kale, which are all components of the dietary pattern in the Stroke Belt [50,51]. Kidney beans [52], okra, green beans, turnip greens, and eggplant, also included in the Stroke Belt dietary pattern, exhibit bile acid binding capacities as well [53]. ...
... Kahlon et al., demonstrated the ability of CG to exert a hypocholesterolemic effect in vitro, the influence of which was significantly enhanced following steam cooking [70,71]. The observed hypocholesterolemic ability of CG in this research is believed to be attributed to antioxidant compounds (e.g., sulforaphane, isothiocyanates) and other nutrient fractions, as well as physical and chemical conformational changes that influence hydrophobicity, active binding sites and the stimulation of the synthesis of detoxifying enzymes that facilitate the binding and excretion of bile acids. ...
The typical Western dietary pattern has an elevated ω-6:ω-3 fatty acid ratio (FAR), which may exacerbate the risk of chronic disease. Conversely, the consumption of diets containing green leafy vegetables (GLVs) have been demonstrated to attenuate disease risk. This study investigated the effects of collard greens (CG), purslane (PL) and orange flesh sweetpotato greens (SPG) on measures of disease risk in rats fed diets with a 25:1 ω-6:ω-3 FAR. Male spontaneously hypertensive rats (SHRs) were randomly assigned to four dietary groups (n = 10/group) with a 25:1 ω-6:ω-3 FAR. Experimental diets contained 4% (dried weight) CG, PL or SPG. Dietary intake, body weight, blood pressure, plasma adiponectin, high sensitivity C-reactive protein (hsCRP), oxygen radical absorbance capacity and lipid profile were determined using standardized procedures. Following a 6-week consumption period, systolic blood pressure, plasma adiponectin, total and low-density lipoprotein (LDL) cholesterol decreased following the consumption of diets containing GLVs. While hsCRP increased in SHRs fed diets containing CG and PL, plasma antioxidant capacity was significantly reduced (p < 0.05) with the consumption of diets containing the GLVs. These findings suggest that CG, PL and SPG have the potential to decrease risks for cardiovascular disease (CVD) associated with the consumption of diets with an elevated ω-6:ω-3 FAR.
... The compositional analysis is an imperative tool to assess the nutritive value of food commodities. According to Table 1 (Wu et al., 2006;Kahlon et al., 2007;Kahlon et al., 2008;PeñAs et al., 2010;Hussein, 2012;Amnah, 2013;Mohammed and Luka, 2013). Previously, the compositional profile of outer leaves of cabbage portrayed protein 18.43±0.60%, ...
Nowadays, vegetables are gaining attention amongst the masses to mitigate lifestyle related dysfunctions owing to their safe nature and functional properties. Considering health benefits and cost-effectiveness of cabbage, the current research was designed to investigate the proximate composition and mineral profile of locally grown green and red cabbage. Comparative compositional characterization of green and red cabbage indicated significantly higher amounts of crude protein, crude fat, crude fiber and ash content in red cabbage as compared to green cabbage due to non-momentously lower content of moisture in red cabbage. However, on fresh weight basis, moisture was the major constituent differing from 89.84±4.04 to 91.29±4.29 g/100g F.W. trailed by nitrogen free extract, crude fiber, crude protein, ash and crude fat. Moreover, most of the minerals like potassium, calcium, sodium, iron, copper, cobalt and manganese were on higher side in red cabbage except magnesium, zinc and copper. However, potassium was the most abundant mineral in both cabbage samples varying between 53.42±1.87 96.44±3.38 mg/100g F.W. followed by magnesium and calcium, ranged from 20.61±0.99 to 22.60±0.81 and 19.88±1.29 to 20.56±1.11 mg/100g F.W., respectively. In the nutshell, red cabbage has shown better nutritional value, thus this knowledge need to be disseminated among the masses to change their dietary preference. As a response, vegetable growers in Pakistan should focus on the production of red cabbage over green equivalent.
... These BA binding values were higher and compared with those reported for fruits range between blueberries (7%), and apples (1%) [9]; green vegetables between spinach (8.6%) and cauliflower (2.4%) [35,36]; pulse between black gram bean (35%) and lupin (19%) [12,37]; cereal by products between wheat bran (20%) and corn bran (2.9%) [11], which could be due to differences in the in vitro bile acid binding assay, the raw materials, or proximately and phytochemical compositions. Therefore, results indicate that Klason lignin has been considered to play an important role in the mechanism of bile acid binding because it is neither digested nor absorbed in the human small intestine. ...
The aim of this study was to determine proximate compositions, dietary fiber contents, technological properties and bile acid binding capacity of the date seeds of three cultivars (Safawi, Suhgai, and Mebruum) and to suggest their potential utilization as dietary fibre sources and bile acid binders. Total dietary fiber content of date seeds was in the range of 85.6–87.4% where the insoluble and soluble dietary fiber contents were in the range of 82.1–84.4% and 2.8–3.5%, respectively. Water-holding capacity ranged between 5.96 and 6.87 g/g DM for the all samples. Safawi seed contain the highest amount of total phenolic compounds (TPC) and the highest antioxidant activity. The bile acid bound by Safawi (94.11%) was significantly higher (p < 0.05) than the others. The higher bile acid binding capacity attributed to the hydrophobic interactions between dietary fiber fractions and bile acids. The results indicate that date seeds are more bound bile acids by providing more dietary fiber in the diet. The physicochemical and antioxidant properties of date seeds may also promote a valuable source to use as a novel food ingredient and supplemental product for health.
... Cholesterol-lowering (atherosclero- sis amelioration) or detoxification of harmful metabolites (can- cer prevention) potential of food fractions could be predicted by evaluating their in vitro bile acid binding, based on positive correlations found between in vitro and in vivo studies showing that cholestyramine (bile acid-binding, cholesterol-lowering drug) binds bile acids and does not bind cellulose (Kahlon, Chiu, and Chapman 2008). In two studies by the same group (Kahlon Chapman, and Smith 2007;Kahlon, Chiu, and Chapman 2008) kale had the highest bile acid binding in comparison with other vegetables and capacity increased after steam cook- ing what suggest that kale would lower the risk of cardiovascu- lar disease and cancer also consumed after cooking (Kahlon, Chiu, and Chapman 2008). Kim et al. (2008) confirmed in vivo kale effect on reducing coronary artery disease risk. ...
Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidence support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.
... At 20 and 40 days, spinach samples bound more CA compared with other samples. The variability in levels of bound bile acids might be due to variation in the profile of phytochemicals in samples from each harvest day.45 ...
Background:
Spinach is a green leafy vegetable, rich in health-promoting compounds. The present study analyzed the levels of phytochemicals and health-promoting properties of spinach harvested at 20, 30, 40, 50, and 60 days after planting.
Results:
The time of harvest had a significant effect on nitrate levels, which increased from 1909±70.6 μg g-1 (20 days) to 3668±101.3 μg g-1 (40 days) and then decreased to 974±164 μg g-1 (60 days). Lutein, chlorophyll a, and chlorophyll b were found to be maximum at 60 days whereas β-carotene was higher at 50 days. Liquid chromatography high resolution time-of-flight quadrupole mass spectrometer was used to identify 12 flavonoids and their tentative fragmentation pathways have been proposed. Spinach harvested at 30 and 60 days exhibited significantly higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical-scavenging activities, and inhibition of amylase. The levels of total phenolics ranged from 885±35.1 to 1162±112.4 μg g-1 in the samples. In vitro bile acid-binding capacity showed that glycochenodeoxycholate and glycodeoxycholate were bound to maximum levels in all spinach samples.
Conclusion:
The harvest time has a major effect on the levels of phytochemicals and health-beneficial properties, which indicates that consumption of both baby and mature spinach will provide maximum health benefits.
... Spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards were investigated for their bile acid binding ability and the study demonstrated that after binding with bile acids, these vegetables could prevent bile acid reabsorption and stimulate plasma and liver cholesterol conversion to additional bile acid [45]. ...
Cruciferous vegetables are rich in glucosinolates, carotenoids, chlorophylls and ascorbic acid which
play a major role in the modulation of lipid metabolism and are therefore involved in the lowering of
total cholesterol levels in the blood. Cruciferous diet has an inverse relationship with the obesity
which has been attributed to the indoles and isothiocyanates derived from the glucosinolates, such
as indole-3-carbinol (I3C) and sulforaphane. Obesity and overweight still remain one of the leading
causes of “preventable” deaths worldwide exerting a great deal of strain on the healthcare systems.
It is ironic to note that there are nearly 100 drugs available in the market for the obesity related
diseases like hypertension, but only 6 medications have been approved for the treatment of obesity
in the long run. Since obesity is a chronic and permeant disease, it puts an individual to a risk of 30
more chronic diseases like hypertension, type 2 diabetes, cancers, degenerative joint diseases and
cardiovascular diseases. Hence, there is a desperate need to find an alternative supporting
strategy to support the current medications. In this communication, we have explored the role of
phytochemicals from cruciferous diet in exerting hypolipidemic effects, which may open up nascent
avenues for therapeutic intervention to tackle obesity
... Because all the above presented results were obtained after chronic SF treatment, the unexpected lack of changes in total cholesterol in the present trial (Table 1) seems to be due to a limited time of SF action. The lowering of cholesterol levels reported in long-term experiments was attributed to the absorption site competition (isothiocyanates bind with bile acids reducing fat absorption), reduced synthesis of endogenous cholesterol, as well as to the increase in coprostanol excretion (Kahlon et al. 2007;Rodriguez-Cantu et al. 2011). Additionally, according to these researchers, the mechanism of anticholesterolemic effects of SF also might have involved its influence on genetic expression of some proteins taking part in the regulation of lipid homeostasis: sterol regulatory element binding protein (SREBP), HMG-CoA reductase (HMGP), fatty acids synthase (FAS), LDL receptors (LDLR), apolipoprotein B (ApoB100) (Rodriguez-Cantu et al. 2011). ...
So far, only the chronic effect of sulforaphane (SF) on metabolism was examined. This study sheds more light on SF potential ability of regulating lipid, carbohydrate, and hormonal metabolism during its acute action in in vivo and in vitro conditions. In the in vivo trial, rats were given once intragastrically 10 or 20 mg/kg of SF and were decapitated 4 h after the single intragastric treatment. The serum and the liver were collected to assay lipid, carbohydrate, and hormonal parameters. Additionally, we evaluated the acute direct in vitro action of SF (1.5 h) on basal and insulin-stimulated lipogenesis and basal and epinephrine-induced lipolysis in isolated primary rat adipocytes at 1μM, 10μM, and 100μM concentrations. The SF hormonal action was dose-dependent. In the in vivo trial, the higher dose evoked a significant insulin release (P ≤ 0.01) and showed a tendency to limit the secretion of leptin from adipocytes compared with the control animals. Surprisingly, two applied SF doses did not cause any changes in serum glucose level and liver glycogen content. Both SF doses reduced HDL- and increased LDL-cholesterol level (P ≤ 0.05), evoked a drop of liver triacylglycerol content (P ≤ 0.05) compared with the control rats. In the in vitro study, only 100μM SF evoked elevation of basal- and epinephrine-induced lipolysis and inhibition of basal- and insulin-induced lipogenesis in comparison with the control (P ≤ 0.001). SF adipocyte influence was independent of epinephrine and insulin action. Recapitulating, SF exhibited a tendency towards limiting lipid synthesis in adipocytes as well as in the liver, possibly via Nrf2 pathway. The disturbance in the LDL- to HDL-cholesterol ratio and dose-dependent increase in insulin concentration at normal glycaemia were connected probably with the SF capability to generate temporarily ROS in the pancreas and in the vascular endothelial cells in in vivo trials. © 2016, Czech Academy of Agricultural Sciences. All rights reserved.
... The use made of the WSC by microorganisms reduced this component and this was what led to a rise in the cell walls. In addition, the RB results for mineral content were similar to those found in the bibliography without ensiling (117 g kg -1 ) (Megías et al., 2002), while the content found in BB was far from the values reported by Kahlon et al. (2007), (103 g kg -1 ). The industrial process to which they were submitted can produce losses in the chemical-nutritive parameters of some vegetables (Megías et al., 2002). ...
Boiled full inflorescences (BB) and Raw stems (RB) of broccoli (Brassica oleracea var. Italica), as industrial by-products, were ensiled in laboratory-scale silos and were sampled at different times. To evaluate its suitability as feed, the fermentative, chemical and different pesticide parameters were determined. The environmental pollution effect and the volume of released effluent were determined too and the effluent prediction equation was estimated. Both by-products presented high moisture content initial (73.2 and 103.9 g kg-1 DM in RB and BB, respectively) and they produced a very high effluent volume, BB released 78.97 and RB 285.65 mL kg-1, respectively. The best equation to predict the effluent production was the reciprocal model (r2 = 0.920) from where can be seen that small increases on moisture content can produce very important elevations on effluent production. Both silages showed that effluent had strong potential pollution (22.97 and 39.06 gO2 L-1 of BOD, respectively). Levels of different pesticides were not found in BB or RB silages. The by-products showed that can be effectively ensiled under laboratory conditions.
... Bile acid binding of grain fractions, ready to eat cereals, and various dry beans has been observed to be proportional to their dry matter content Woodruff 2003a, 2003b;Kahlon and Shao 2004;Kahlon et al. 2005). Steam cooking collard greens, kale, mustard greens, broccoli, green bell pepper and cabbage significantly improved in vitro bile acid binding compared with the values obtained for these vegetables as uncooked (Kahlon and Smith 2007;Kahlon et al. 2008). Sautéing (frying lightly in small amount of fat, while turning over frequently) significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with these vegetables cooked by steaming, boiling or uncooked (Kahlon et al. 2012). ...
Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Sautéing or steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that microwave cooking could improve the bile acid binding of various vegetables. Microwave cooking with no added water resulted in bile acid binding measured on a dry matter basis relative to cholestyramine of 13% for kale and mustard greens, 9% for broccoli and collard greens, 4% for cabbage, and 2% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of kale = mustard greens > broccoli = collard greens > cabbage > green bell pepper. Microwave cooking with no added water significantly improved in vitro bile acid binding of kale, mustard greens, broccoli and cabbage compared with microwave cooking with added water or raw (uncooked). For green bell pepper, binding values were similar when microwave cooked with or without added water and significantly higher than uncooked. In the case of collard greens, bile acid binding values were similar for raw or microwave cooked with added water and were significantly lowered by microwave cooking with no added water. Microwave cooking with no added water should be used for kale, mustard greens, broccoli and cabbage; for collard greens and green bell pepper microwave with added water as the cooking method. These green/leafy vegetables, when consumed regularly after microwave cooking would promote a healthy lifestyle, keep dietary fat low, and have the potential to lower the risk of premature degenerative diseases.
... Bile acid binding of grain fractions, ready to eat cereals, various dry beans has been observed to be proportional to their dry matter content [26][27][28][29]. Steam cooking collard greens, kale, mustard greens, broccoli, green bell pepper and cabbage significantly improved in vitro bile acid binding compared with the values obtained for these vegetables in uncooked form [30,31]. ...
... 19 It needs to be emphasized, however, that these research models emulated the human gastrointestinal environment taking into account only its pH and additive effects of pepsin, pancreatin and bile acids. [20][21][22][23][24][25][26] The research presented in this paper is a model used which emulates the environment of the human gastrointestinal tract with its pH, the presence of enzymes i.e. pepsin and pancreatin, bile acid salts and a mix of faecal bacteria under anaerobic conditions. Therefore the focus of this paper is not only on the ability of digested food to bind bile acids, but also on the influence of faecal bacteria on the changes in the bile acid levels in the large intestine. ...
The modern day consumer tends to choose products with health enhancing properties, enriched in bioactive substances. One such bioactive food component is dietary fibre, which shows a number of physiological properties including the binding of bile acids. Dietary fibre should be contained in everyday, easily accessible food products. Therefore, the aim of this study was to determine sorption capacities of primary bile acid (cholic acid – CA) and secondary bile acids (deoxycholic – DCA and lithocholic acids – LCA) by muffins (BM) and cookies (BC) with bioactive substances and control muffins (CM) and cookies (CC) in two sections of the in vitro gastrointestinal tract. Variations in gut flora were also analysed in the process of in vitro digestion of pastry products in a bioreactor. Enzymes: pepsin, pancreatin and bile salts: cholic acid, deoxycholic acid and lithocholic acid were added to the culture. Faecal bacteria, isolated from human large intestine, were added in the section of large intestine. The influence of dietary fibre content in cookies and concentration of bile acids in two stages of digestion were analysed. Generally, pastry goods with bioactive substances were characterized by a higher content of total fibre compared with the control samples. These products also differ in the profile of dietary fibre fractions. Principal Component Analysis (PCA) showed that the bile acid profile after two stages of digestion depends on the quality and quantity of fibre. The bile acid profile after digestion of BM and BC forms one cluster, and with the CM and CC forms a separate cluster. High concentration of H (hemicellulose) is positively correlated with LCA (low binding effect) and negatively correlated with CA and DCA contents. The relative content of bile acids in the second stage of digestion was in some cases above the content in the control sample, particularly LCA. This means that the bacteria introduced in the 2nd stage of digestion synthesize the LCA.
... The addition of fruits and vegetables in different food formulations has been proven to exhibit beneficial effect on human health mainly because of their increased content in fibers and their enhanced 1 antioxidant properties (Lattimer and Haub, 2010;Potter et al., 2013). The intake of vegetables, such as broccoli (Kahlon et al., 2007), pumpkin (Deng et al., 2013), peppers, spinach (Xiao et al., 2009), and carrots (Kumar et al., 2010), is related to weight loss, cardiovascular diseases, certain cancers, and diabetes (Daniel et al., 2013;Hoefel et al., 2011). Olive-based products have also been found to reduce coronary heart disease incidences and certain cancers (De Faveri et al., 2008). ...
Following the tendency of replacing common food snacks with healthier food products, extruded snacks with corn flour and broccoli (4-10%) or olive paste (4-8%) were investigated in this study. The effect of material characteristics, including feed moisture content (14-19%), and broccoli or olive paste concentration, and extrusion conditions, including screw speed (150-250 r/min), and extrusion temperature (140-180 ℃), on the functional properties (water absorption index, water solubility index, and oil absorption index), as well as color change (ΔE) of the extruded snacks was studied. Regression analysis showed that screw speed did not significantly influence (p > 0.05) the properties. After mathematical modelling it was found that broccoli and olive paste concentration, as well as temperature increment, caused a decrease in water absorption index (minimum of 5.6 and 6.4 g/g sample, respectively) and an increase in water solubility index (maximum of 18.7 and 10.9 g/100 g sample, respectively), while feed moisture presented opposite tendency. Higher extrusion temperature led to an increment of oil absorption index (approximately to 1.2 and 1 mL/g sample) and decrement of color changes. Finally, feed moisture and broccoli concentration lowered oil absorption index and color of corn/broccoli extrudates, while olive paste concentration caused their increment.
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... At our knowledge, there is not literature reporting the putative beneficial effect of kale when manufactured in unusual way than salads or soups, two of the most diffused manner of eating this vegetable. Kale is rich of antioxidants, and represents a good source of minerals, like Fe, Mn, S, Ph; kale con- tains a noticeable amount of highly bioavailable Ca (about 9% of daily need) [8], as well as vitamins A, K and C. It has anticancer [9], anti-inflammatory [10] and hypocholesterolemic properties [11]; due to its high content of fibers and the absence of fat, kale has a very low content of calories. Thus, choice to use such raw matter for the production of these snacks can be very relevant from a functional viewpoint, taking also into account the high beneficial properties of kale on human health. ...
Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw material, fresh kale (0.57 ± 0.03 mg GAE). The antioxidant activity turned out indeed very effective, resulting sufficient just from 0.72 mg to 2.1 mg to dishearten the activity of 1 ml DPPH to 50%. Glucosinolates present in kale-based snacks ranged from 1.17 mg/gr to 1.52 mg of sinigrin equivalent/gr. Polyphenol profile, obtained by UPLC-DAD analysis allowed us to identify gallic acid, chlorogenic acid, and catechin common in all samples. Other polyphenols, that is caffeic acid, p-coumaric acid, and ferulic acid, were found in almost all samples, almost all more abundant than fresh kale, representing a precious source of beneficial metabolites. Our results suggest that such snacks could represent an effective functional dietary supplement also if compared to fresh vegetable. Manufacturing of kale-based snacks does not negatively affect the beneficial effect of the raw material; indeed, such snacks could positively meet people’s expectation, mainly children and young, well known consumers of snacks, which, also in such manner, could be addressed towards a healthier dietary regime.
... In recent years, kale has gained the attention of the scientific community due to its high content of bioactive compounds such as vitamin C, provitamin A, glucosinolates, phenolic antioxidants, dietary fiber, micronutrients (iron, zinc and manganese) and macronutrients (calcium and magnesium) (Ayaz et al., 2006;Cartea, Velasco, Obregón, Padilla, & de Haro, 2008;Khachik, Beecher, & Goli, 1991;Olsen, Aaby, & Borge, 2009). Likewise, in vitro and in vivo studies suggest that kale have a positive impact on the prevention of chronic diseases such as cardiovascular diseases (Kahlon, Chapman, & Smith, 2007;Kim, Yoon, Kwon, Park, & Lee-Kim, 2008;Kural, Küçük, Yücesan, & Örem, 2011) and cancer (Chung, Lee, & Sung, 2002). ...
Kale (Brassica oleracea Acephala group) is a green leafy vegetable with high content of nutraceuticals. However, the content of bioactive compounds of kale is affected by the cultivar, and thus it is necessary to identify kale cultivars that have the highest nutritional content, to promote their consumption. The present project’s objective was to characterize the bioactive compounds (phenolic compounds, vitamin C, glucosinolates and individual carotenoids) and the antioxidant capacity of two kale cultivars (Winterbor and Maribor). The Winterbor cultivar presented higher content of phenolic compounds, carotenoids and higher antioxidant capacity than the Maribor, whereas the Maribor cultivar showed higher levels of vitamin C and glucosinolates. One serving size of kale provides more than 100% of the recommended daily intake (RDI) of vitamin A and more than 40% of the RDI of vitamin C. Therefore, kale can be considered an excellent source of antioxidants.
... Serum triglycerides have been identified as major contributing factor and independent predictor of coronary heart disease in patients with type 2 diabetes, and lowering triglyceride levels has always considered a main clinical target in these patients [18]; it has been suggested that even a temporary and short-term increase in triglyceride levels could be accompanied by development of insulin resistance, endothelial damage and dysfunction, especially in patients with diabetes, via increased levels of intracellular adhesion molecule-1, vascular cell adhesion molecule-1, and E-selectin, as well as oxidative stress [19][20][21]. Another important risk factor outcome observed following the H. pylori eradication was clinically considerable, but not statistically significant, elevated triglyceride to HDL-C ratio in the STT group; TG/HDL-C ratio is a main atherogenic lipid parameter that is directly related to lipoprotein particle size and especially small LDL-dense particles in the plasma [22,23]; patients with type 2 diabetes with high TG/HDL-C ratio are potentially at a higher risk for increased arterial stiffness and atherosclerosis [24]. ...
Background
In this clinical trial we compared the effects of broccoli sprouts powder, as an alternative and complementary treatment, to those of standard triple therapy, as a common medical treatment, on cardiovascular risk factors following the H.pylori eradication in patients with type 2 diabetes.
Methods
Eighty-six type 2 diabetic patients with positive H.pylori stool antigen test (HpSAg) were randomized to receive one of the three following regimens: STT) Standard triple therapy (omeprazole 20 mg, clarithromycin 500 mg, amoxicillin 1000 mg, twice a day for 14 days), BSP) 6 g/d broccoli sprouts powder for 28 days, and combination of these as STT + BSP. After 4 weeks of treatment, H.pylori eradication rates were assessed by HpSAg. Anthropometric measures, blood pressure, serum lipids and lipoproteins as well as serum high sensitive- C reactive protein were also assessed at baseline and at the second examination.
Results
Seventy-seven participants completed the study [STT (n = 28), BSP (n = 25), STT + BSP (n = 24)]. The H.pylori eradication rates were 89.3%, 56.0% and 91.7% in STT, BSP and STT + BSP groups, respectively. After the treatment, both systolic and diastolic blood pressure significantly decreased in STT + BSP group (P < 0.05). Serum triglycerides and TG/HDL-C ratio increased in STT patients group (<0.05). Serum hs-CRP levels significantly decreased in the patients who were treated with BSP per se (3.0 ± 2.5 at baseline vs. 2.3 ± 2.1 after the treatment, P < 0.05).
Conclusion
Compared to standard triple therapy, BSP regimen in addition to considerable effects on H.pylori eradication had also favorable properties on cardiovascular risk factors following the H.pylori eradication.
The objective of the research was to assess the impact of powdered kale ( Brassica oleracea L. var. acephala ) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.
This study investigated the in vitro digestibility, glycaemic index (GI) and bile acid–binding capacity (BABC) of some potential resistant starch source food products (PRSF). Commercially available resistant starch (RS) samples, Hylon VII (RS2), Novelose 330 (RS3) and Fibersym (RS4) were also included in the study. The RS content of the PRSF used in this study was in the range of 25–77%. Standardised static in vitro digestion processes were applied, and the total digestibility, GI and BABC of the samples were determined. The digestibility of commercial RS samples was lower than the PRSF samples. No significant correlation was found between digestibility and RS or total dietary fibre (TDF) contents of the samples. A statistically significant positive correlation was obtained between GI and in vitro digestibility values. In addition, there was a statistically significant negative correlation between the GI and TDF content of the PRSF samples. In addition, it was observed that neither RS content nor RS type had a significant effect on BABC.
This review discussed the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. The sprouts are obtained from differ-ent types of plants and seeds and various types of vegetables such as leafy, Root, and shoot. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Different conventional methods and advanced technologies are being used to ex-tract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, the trend of recent technologies is increasing day by day because they give better results. Appli-cations of Phyto-nutrients extracted from sprouts are finding an increased utility for food pro-cessing and shelf life enhancement. Vegetable sprouts are being used in the preparation of dif-ferent functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed on the exploration of extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf life and the formation of functional meat products and substi-tutes.
This study aimed to reveal the impact of excessive dietary fibre (DF) intake on inflammatory responses and bile acid (BA) homeostasis in largemouth bass (Micropterus salmoides) and the potential mechanism. In vitro BA binding capacity was compared, and the results showed that the BA binding capacity to chenodeoxycholic acid and glycocholic acid by pectin and soybean meal was higher than cellulose and cottonseed meal respectively. An in vivo trial was conducted using a diet without DF as a control (CON diet), while test diets contained 150 g/kg cellulose (CEL diet) or pectin (PEC diet), 500 g/kg soybean meal (SBM diet) or cottonseed meal (CSM diet). Fish were overfed and ate ad libitum. Compared to fish fed the CON diet, fish fed the PEC and SBM diets showed high expression of inflammatory factor genes and BA synthesis factor genes and obvious histopathological damage in the gut and liver, while the responses of fish fed the CEL and CSM diets were mild. Whole‐body BA contents in fish fed all test diets were lower than those in fish fed the CON diet (p < 0.05). These results support the hypothesis that excessive DF intake induces inflammatory responses and dysregulation of BA homeostasis, which might be attributed to their binding capacity to BAs.
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Shortage of food is an alarming problem today, with up to 821 million people that are undernourished world-wide. At the same time, enough edible foodstuff to feed 1.9 billion people are wasted or lost in the food supply chain that for aesthetic reasons, handling and transportation inadequacies in the food supply chain and lack of market. In 2014, this wasted or lost food (including only commonly consumed plant parts) corresponded to 3.49 GT CO2 equivalents globally, which was more than half the total amount of emissions in the USA that year. This means that there is much biomass that could be valorised into nutritional food ingredients or used for extraction of health beneficial compounds, e.g. dietary fibre. Many consumers currently eat too little dietary fibre and phenolic compounds, which can lead to increased risk of developing some forms of cancer and cardiovascular diseases.
In this thesis, the content of dietary fibre and phenolic compounds in the broccoli leaves and stems was determined. The relationship between the dietary fibre and phenolic compounds in broccoli leaves was also analysed, since recent research indicates that interactions between these plant components may have an impact on the uptake in the human gastrointestinal tract. The results revealed that broccoli leaves contain similar levels of dietary fibre (26-32 % of dry weight (DW)) to cabbage, broccoli florets and kale leaves, which are regarded as beneficial to human health. The content of phenolic compounds (6.3-15.2 mg/g DW) in broccoli leaves was similar to that in kale leaves and much higher than that in broccoli florets. Some phenolic acids showed positive correlations with soluble dietary fibre in the broccoli leaves, but no correlation was found between the insoluble dietary fibre and phenolic compounds. A pilot study on field waste showed that leaves and stems of broccoli plants make up 43-87 % of total plant weight, indicating that substantial amounts of biomass are left in the field at harvest.
Overall, the analysis of this thesis showed that the broccoli leaves are interesting from a food ingredient perspective. Possible uses could be to add broccoli leaf powder to everyday food products, such as pasta or bread, or into gluten-free products to increase the nutritional and technical properties.
A new class of electronic materials derived predominantly from natural foods and foodstuffs, with minimal levels of inorganic materials, is developed and studied to build edible electronic components and devices compatible with the gastrointestinal (GI) tract. A “toolkit” of food-based electronic materials, fabrication schemes, basic device components, and functional devices with integrated sensing and wireless signal transmission is reported. These new materials establish the possibility to extend GI electronic devices beyond the ingested nondegradable systems to edible and nutritive systems, in which the described materials may be ingested and assimilated as metabolized nutrients. This study represents a new era of edible electronics with the potential to revolutionize modern biomedical technologies and devices.
The objective of such research was to study the chemical composition as well as phenolic and flavonoid compounds in dried celery leaves and broccoli flowers.Celery leaves contained moisture 88.72% fresh weight but in dried weight total carbohydrates, crude protein, total lipids,crude fiber and total ash contents were 36.8%, 19.47%, 2.1%, 19.85% and 20.98% respectively.While broccoli flowerscontained moisture 89.43% fresh weight but in dried weight total carbohydrates 44.8%, crude protein 24.79%, total lipids 5.8%, crude fiber 15.29% and total ash contents were 44.8%, 24.79%, 5.8%, 15.29% and 7.67% respectively.Celery leaves contained 17 amino acids among them aspartic acid, glutamic acid,valine, alanine, leucine and phenylalanine were the major ones comparing with 17 amino acids in broccoli flowers which were glutamic acid, aspartic acid, alanine, arginine, valine and leucine in high amounts. Total phenolic and flavonoid compoundsin celery leaves were 30.3 and 18.5 mg/g comparing with 38.4 and 22.5 mg/g of them in broccoli flowers respectively.HPLC results showed that celery leaves contained 22 of phenolic compounds, among them as well aspyrogallol ,E.vanillic, ellagic, benzoic, chlorogenic, ferulic and P-OH-benzoic acids were the major active constituents comparing with 23 of phenolic compounds in broccoli flowers which contained as well as pyrogallol those benzoic, P-OH-benzoic, salycilic, E-vanillic and chlorogenic acids werethe major of phenolic compounds. Celery leaves contained 17 of flavonoids the highestamounts of them wererosmarinic, luteolin, hesperidin and apig.6-rhamnose 8-glucose comparing with 21 of flavonoids in broccoli flowers which accounted the highestvaluesfor luteo.6-arbinose 8-glucose, hesperidin and rosmarinic acid. Phenolic and flavonoid compounds were detected and determined by HPLC.
The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea during in vitro gastrointestinal digestion were evaluated. After in vitro gastrointestinal digestion, the total phenolic content of green tea remarkably decreased. However, it increased in the fermented black, raw liubao and aged liubao tea. Meanwhile, the total catechin recovery of green tea was 52.79%, but those of fermented black, raw liubao and aged liubao tea were 100.27%, 92.73%, and 106.02%, respectively. After gastrointestinal digestion, the ABTS cation radical scavenging capacity of black tea and aged liubao tea increased, and the post-fermented liubao tea increased more significantly. The in vitro bile acid-binding by tea extracts of green, black, raw liubao and aged liubao tea was 17.92-43.55%. Therefore, teas have potential for hyperlipidemic prevention associated with cardiovascular disease. This journal is
The purpose of this study was to investigate the influence of watercress intake on blood pressure and lipid metabolism in rats. Spontaneously hypertensive rats (SHRs) were divided into control and watercress groups, and the latter were fed a 2.5% watercress diet. After feeding for 11 weeks, the systolic blood pressure of the SHRs fed watercress was significantly lower than that of the control SHRs. The antihypertensive mechanism of watercress was then studied using the Magnus method. An aqueous extract of watercress inhibited angiotensin-I-converting enzyme in vascular smooth muscle, and showed weak antagonism towards the AT1 receptor. Ethanol and methanol extracts of watercress showed weak inhibition of voltage-dependent calcium channels and the α-adrenergic receptor. The SHRs fed watercress showed significantly decreased serum levels of total cholesterol, LDL-cholesterol, and triglycerides, and the total cholesterol content of the liver showed a tendency to decrease. Although the watercress-fed SHRs showed significantly high liver triglyceride levels, their serum aspartate aminotransferase and alanine aminotransferase levels remained unchanged. These results suggest that daily consumption of watercress efficiently improves lipid metabolism and lowers blood pressure.
This study was performed to evaluate the nutritional effect of cauliflower and broccoli against development vascular histological alterations and related changes in biochemical parameters induced by feeding of rats on animal fat diet. The 24 adult male rats (105±5g) were randomly divided into 4 groups, negative control, animal fat diet (positive control), animal fat diet supplemented either with 5% fiber of cauliflower or broccoli for third and fourth group respectively. Estimation of serum glucose, lipid profile, liver and kidney function were performed and histopathological and immunohistochemical studies on blood vessels, liver and kidney were carried out. Results revealed that cauliflower improves the lipid profile than broccoli. Both plants significantly lowering of serum total lipid, total cholesterol, HDL-C, LDL-C and VLDL-C compared with positive control, improvement of liver and kidney function were achieved in the cauliflower and broccoli supplemented dietary groups. Histopathological examination showed alleviation of vascular histopathological alterations that were observed in animal fat diet fed group including focal intimal thickening and vacuolation of tunica media with strong positive expression of vascular endothelial growth factor (VEGF) in smooth muscle cells comprising vascular tunica media these alterations were markedly ameliorated in cauliflower then broccoli group. Conclusion: ameliorative effect of cauliflower and broccoli against development of changes in lipid profile and vascular pathology were attributed in partly to lowering the serum level of total lipid, total cholesterol, HDL-C, LDL-C and VLDL-C and decrease the expression of VEGF in smooth muscle cells of blood vessel wall.
Few studies have evaluated the relationship between fruit and vegetable intake and cardiovascular disease.
To examine the associations between fruit and vegetable intake and ischemic stroke.
Prospective cohort studies, including 75 596 women aged 34 to 59 years in the Nurses' Health Study with 14 years of follow-up (1980-1994), and 38683 men aged 40 to 75 years in the Health Professionals' Follow-up Study with 8 years of follow-up (1986-1994). All individuals were free of cardiovascular disease, cancer, and diabetes at baseline.
Incidence of ischemic stroke by quintile of fruit and vegetable intake.
A total of 366 women and 204 men had an ischemic stroke. After controlling for standard cardiovascular risk factors, persons in the highest quintile of fruit and vegetable intake (median of 5.1 servings per day among men and 5.8 servings per day among women) had a relative risk (RR) of 0.69 (95% confidence interval [CI], 0.52-0.92) compared with those in the lowest quintile. An increment of 1 serving per day of fruits or vegetables was associated with a 6% lower risk of ischemic stroke (RR, 0.94; 95 % CI, 0.90-0.99; P =.01, test for trend). Cruciferous vegetables (RR, 0.68 for an increment of 1 serving per day; 95% CI, 0.49-0.94), green leafy vegetables (RR, 0.79; 95% CI, 0.62-0.99), citrus fruit including juice (RR, 0.81; 95% CI, 0.68-0.96), and citrus fruit juice (RR, 0.75; 95% CI, 0.61-0.93) contributed most to the apparent protective effect of total fruits and vegetables. Legumes or potatoes were not associated with lower ischemic stroke risk. The multivariate pooled RR for total stroke was 0.96 (95% CI, 0.93-1.00) for each increment of 2 servings per day.
These data support a protective relationship between consumption of fruit and vegetables-particularly cruciferous and green leafy vegetables and citrus fruit and juice-and ischemic stroke risk.
To compare the mortality rates of vegetarians and non-vegetarians.
Collaborative analysis using original data from five prospective studies. Death rate ratios for vegetarians compared to non-vegetarians were calculated for ischaemic heart disease, cerebrovascular disease, cancers of the stomach, large bowel, lung, breast and prostate, and for all causes of death. All results were adjusted for age, sex and smoking. A random effects model was used to calculate pooled estimates of effect for all studies combined.
USA, UK and Germany.
76,172 men and women aged 16-89 years at recruitment. Vegetarians were those who did not eat any meat or fish (n = 27,808). Non-vegetarians were from a similar background to the vegetarians within each study.
After a mean of 10.6 years of follow-up there were 8330 deaths before the age of 90 years, including 2264 deaths from ischaemic heart disease. In comparison with non-vegetarians, vegetarians had a 24% reduction in mortality from ischaemic heart disease (death rate ratio 0.76, 95% CI 0.62-0.94). The reduction in mortality among vegetarians varied significantly with age at death: rate ratios for vegetarians compared to non-vegetarians were 0.55 (95% CI 0.35-0.85), 0.69 (95% CI 0.53-0.90) and 0.92 (95% CI 0.73-1.16) for deaths from ischaemic heart disease at ages <65, 65-79 and 80-89 years, respectively. When the non-vegetarians were divided into regular meat eaters (who ate meat at least once a week) and semi-vegetarians (who ate fish only or ate meat less than once a week), the ischaemic heart disease death rate ratios compared to regular meat eaters were 0.78 (95% CI 0.68-0.89) in semi-vegetarians and 0.66 (95% CI 0.53-0.83) in vegetarians (test for trend P< 0.001). There were no significant differences between vegetarians and non-vegetarians in mortality from the other causes of death examined.
Vegetarians have a lower risk of dying from ischaemic heart disease than non-vegetarians.
Recent reports indicate that oats have a relatively low glycaemic effect in comparison with other carbohydrate food, and that their consumption leads to a reduction in plasma-cholesterol levels in man. These properties may be due to a soluble non-starch polysaccharide in oats. The present study was undertaken to explore the physiological properties of this material. Three groups of male Wistar rats were meal-fed on a control diet free of soluble dietary fibre for 10 d before being given a 10 g meal of either the control diet, a diet containing oat gum (beta-glucan), or finely ground rolled oats. The contents of the stomach, small intestine and caecum were later recovered and the weight, water content and viscosity were measured. The small intestinal contents from oat-gum-fed or oat-fed rats had a higher wet: dry weight ratio than that of the controls, and a higher viscosity. In in vitro studies the rate of uptake of D-galactose by jejunal rings was reduced in the presence of oat gum. The estimated Michaelis-Menten constant for the carrier-mediated component in the presence of oat gum was higher than that for controls, but the maximum transport rates were similar. Cholesterol uptake by everted jejunal sacs was progressively inhibited by increasing concentrations of oat gum in the mucosal medium. It is concluded that increased viscosity of the contents of the small intestine may contribute to the low glycaemic index and hypocholesterolaemic effects of oats in man. Oats appear to be amongst the few palatable sources of viscous dietary fibre in the conventional Western diet.
A reversed phase high pressure liquid chromatography (HPLC) system capable of simultaneously separating four lithocholyl species (sulfated and unsulfated forms of lithocholylglycine and lithocholyltaurine) as well as the eight other major conjugated bile acids present in human bile is described. The system uses a C18 octadecylsilane column and isocratic elution with methanol phosphate buffer, pH 5.35. Relative bile acid concentration is determined by absorbance at 200 nm. Retention times relative to chenodeoxycholylglycine are reported for the four lithocholic acid forms, the glycine and taurine amidate of the four major bile acids present in human bile (cholic, chenodeoxycholic, ursodeoxycholic, and deoxycholic), and for their corresponding unconjugated forms. Retention times are also reported for the glycine and taurine amidates as well as the unconjugated form of the C23 norderivatives of these bile acids. Maximal absorbance of bile acid amidates is at 200 nm and is very similar for the (unsulfated) glycine and taurine amidates. Sulfated lithocholyl amidates exhibit molar absorptivities at 200 nm which are 1.4 times greater than that of non-sulfated lithocholyl amidates. Unconjugated bile acid absorbance at 200 nm or 210 nm is 20 to 30 times less than that of corresponding peptide conjugates. The method has been applied to samples of gallbladder bile obtained from 14 healthy subjects to define the pattern of conjugated bile acids present in human bile.
Recent findings suggest that the effects of cholestyramine and psyllium in combination could be additive for cholesterol-lowering. We therefore examined the effect of both agents, alone and in combination, on lipoprotein cholesterol and neutral and acidic steroid excretion in the hamster. Animals (n = 8/group) were fed for 21 days, either a basal chow diet supplemented with 10% palm oil and 0.2% cholesterol, or one of four treatments consisting of the basal diet plus: 5.5% cellulose; 5% psyllium with 0.5% cellulose; 0.5% cholestyramine with 5% cellulose; or 5% psyllium with 0.5% cholestyramine. Psyllium and cholestyramine both had significant hypocholesterolemic effects, but in combination produced additive reductions in lipoprotein and hepatic cholesterol. Psyllium, cholestyramine, and the combination increased total bile acid excretion by 26%, 57%, and 79%, respectively. Psyllium affected only unconjugated bile acid excretion while cholestyramine also increased the excretion of conjugated and primary bile acids. Neither agent, nor the combination, affected fecal neutral sterol excretion. We conclude that, while both agents lower cholesterol by a mechanism of increased bile acid excretion, these studies indicate that psyllium does not bind bile acids in vivo and lend further support for the concomitant use of these agents for cholesterol-lowering.
Increased interest in the potential cardio-protective effects of fruit and vegetables is currently unsupported by systematic reviews of the reported associations of these foods with risk.
All ecological, case-control, cohort studies and unconfounded trials in humans were eligible for inclusion. Eligible outcomes were symptomatic coronary heart disease, stroke and total circulatory disease. Only studies of diet that reported on fresh fruit and vegetables or a nutrient which could serve as a proxy (reversing the usual direction of inference) were included. MEDLINE (1966-1995) and EMBASE (1980-1995) were searched using the terms cerebrovascular disorder, coronary heart disease, fruit(s) and vegetable(s) as keywords. Personal bibliographies, books and reviews were also searched, as were citations in located reports.
For coronary heart disease nine of ten ecological studies, two of three case-control studies and six of 16 cohort studies found a significant protective association with consumption of fruit and vegetables or surrogate nutrients. For stroke three of five ecological studies, none (of one) case-control study and six of eight cohort studies found a significant protective association with consumption of fruit and vegetables or surrogate nutrients. For total circulatory disease, one of two cohort studies reported a significant protective association. No attempt was made to arrive at a summary measure of the association because of the differences in study type, study quality and the different exposure measures used.
Although null findings may be underreported the results are consistent with a strong protective effect of fruit and vegetables for stroke and a weaker protective effect on coronary heart disease. Greater use of food-based hypotheses and analyses, would complement existing nutrient-based analyses and help guide the search for underlying causes.
We combined data from 5 prospective studies to compare the death rates from common diseases of vegetarians with those of nonvegetarians with similar lifestyles. A summary of these results was reported previously; we report here more details of the findings. Data for 76172 men and women were available. Vegetarians were those who did not eat any meat or fish (n = 27808). Death rate ratios at ages 16-89 y were calculated by Poisson regression and all results were adjusted for age, sex, and smoking status. A random-effects model was used to calculate pooled estimates of effect for all studies combined. There were 8330 deaths after a mean of 10.6 y of follow-up. Mortality from ischemic heart disease was 24% lower in vegetarians than in nonvegetarians (death rate ratio: 0.76; 95% CI: 0.62, 0.94; P<0.01). The lower mortality from ischemic heart disease among vegetarians was greater at younger ages and was restricted to those who had followed their current diet for >5 y. Further categorization of diets showed that, in comparison with regular meat eaters, mortality from ischemic heart disease was 20% lower in occasional meat eaters, 34% lower in people who ate fish but not meat, 34% lower in lactoovovegetarians, and 26% lower in vegans. There were no significant differences between vegetarians and nonvegetarians in mortality from cerebrovascular disease, stomach cancer, colorectal cancer, lung cancer, breast cancer, prostate cancer, or all other causes combined.
Previous studies of diet and coronary heart disease (CHD) have focused on intake of nutrients rather than whole foods. Because of the findings that dietary fibre, folate and antioxidants may be protective for CHD, increased intake of vegetables has been recommended. However, due to the chemical and physical complexity of vegetables, the effects of individual nutrients may differ if eaten as whole foods. Moreover, little is known about the direct association between vegetable intake and risk of CHD.
We prospectively evaluated the relation between vegetable intake and CHD risk in the Physicians' Health Study, a randomized trial of aspirin and beta-carotene among 22 071 US male physicians aged 40-84 years in 1982. In this analysis, we included 15 220 men without heart disease, stroke or cancer at baseline who provided information on their vegetable intake at baseline, and in the 2nd, 4th and 6th years of follow-up using a simple semiquantitative food frequency questionnaire including eight vegetables. We confirmed 1148 incident cases of CHD (387 incident cases of myocardial infarction and 761 incident cases of coronary artery bypass grafting or percutaneous transluminal coronary angioplasty) during 12 years of follow-up.
After adjusting for age, randomized treatment, body mass index (BMI), smoking, alcohol intake, physical activity, history of diabetes, history of hypertension, history of high cholesterol, and use of multivitamins, men who consumed at least 2.5 servings/day of vegetables had a relative risk (RR) of 0.77 (95% CI : 0.60-0.98) for CHD, compared with men in the lowest category (<1 serving/day). Adjusting for the same covariates in an analysis of the overall trend that considered intake of vegetables as a continuous variable, we found a RR of 0.83 (95% CI : 0.71-0.98) for risk of CHD for each additional serving/day of vegetables. The inverse relation between vegetable intake and CHD risk was more evident among men with a BMI > or =25 (RR = 0.71, 95% CI : 0.51-0.99) or current smokers (RR = 0.40, 95% CI : 0.18-0.86) comparing highest to the lowest categories of intake.
Our results suggest an inverse association between vegetable intake and risk of CHD. These prospective data support current dietary guidelines to increase vegetable intake for the prevention of CHD.
Many constituents of fruits and vegetables may reduce the risk for coronary heart disease, but data on the relationship between fruit and vegetable consumption and risk for coronary heart disease are sparse.
To evaluate the association of fruit and vegetable consumption with risk for coronary heart disease.
Prospective cohort study.
The Nurses' Health Study and the Health Professionals' Follow-Up Study.
84 251 women 34 to 59 years of age who were followed for 14 years and 42 148 men 40 to 75 years who were followed for 8 years. All were free of diagnosed cardiovascular disease, cancer, and diabetes at baseline.
The main outcome measure was incidence of nonfatal myocardial infarction or fatal coronary heart disease (1127 cases in women and 1063 cases in men). Diet was assessed by using food-frequency questionnaires.
After adjustment for standard cardiovascular risk factors, persons in the highest quintile of fruit and vegetable intake had a relative risk for coronary heart disease of 0.80 (95% CI, 0.69 to 0.93) compared with those in the lowest quintile of intake. Each 1-serving/d increase in intake of fruits or vegetables was associated with a 4% lower risk for coronary heart disease (relative risk, 0.96 [CI, 0.94 to 0.99]; P = 0.01, test for trend). Green leafy vegetables (relative risk with 1-serving/d increase, 0.77 [CI, 0.64 to 0.93]), and vitamin C-rich fruits and vegetables (relative risk with 1-serving/d increase, 0.94 [CI, 0.88 to 0.99]) contributed most to the apparent protective effect of total fruit and vegetable intake.
Consumption of fruits and vegetables, particularly green leafy vegetables and vitamin C-rich fruits and vegetables, appears to have a protective effect against coronary heart disease.
Epidemiologic studies report inconsistent findings on the association of fruit and vegetable intake with the risk of cardiovascular disease.
The objective was to examine the relation between fruit and vegetable intake and the risk of cardiovascular disease.
We studied 9608 adults aged 25-74 y participating in the first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study and free of cardiovascular disease at the time of their baseline examination between 1971 and 1975. Fruit and vegetable intake at baseline was measured with a food-frequency questionnaire. The incidence of and mortality from cardiovascular disease were obtained from medical records and death certificates.
Over an average of 19 y, 888 strokes (218 fatal), 1786 ischemic heart disease events (639 fatal), 1145 cardiovascular disease deaths, and 2530 all-cause deaths were documented. Consuming fruit and vegetables > or = 3 times/d compared with <1 time/d was associated with a 27% lower stroke incidence [relative risk (RR): 0.73; 95% CI: 0.57, 0.95; P for trend = 0.01), a 42% lower stroke mortality (0.58; 0.33, 1.02; P for trend = 0.05), a 24% lower ischemic heart disease mortality (0.76; 0.56, 1.03; P for trend = 0.07), a 27% lower cardiovascular disease mortality (0.73; 0.58, 0.92; P for trend = 0.008), and a 15% lower all-cause mortality (0.85; 0.72, 1.00; P for trend = 0.02) after adjustment for established cardiovascular disease risk factors.
We showed an inverse association of fruit and vegetable intake with the risk of cardiovascular disease and all-cause mortality in the general US population.
Secondary bile acids produced by the action of the colonic microflora may increase risk of colorectal cancer. Serum bile acid concentrations reflect the faecal bile acid profile and may be of value as biomarkers of risk of colorectal cancer. In a pilot investigation we examined: (i) the reproducibility of measurements of serum bile acids in two blood samples collected several years apart; and (ii) the hypothesis that relatively high levels of secondary bile acids, particularly deoxycholic acid, would be positively associated with an increased risk of colorectal cancer in a prospective study of 3680 women in Guernsey. There was poor reproducibility between repeat measurements of absolute serum concentrations of bile acids, but there was moderately good reproducibility for the ratios of serum concentrations of deoxycholic/cholic acid, lithocholic/chenodeoxycholic and secondary/primary bile acid concentrations (duplicate blood samples were available for 30 women). There were no significant differences in ratios of serum secondary to primary bile acids or in absolute concentrations of bile acids between the 46 women who developed colorectal cancer and their matched controls, although there was a suggestion that an increased risk was associated with a high ratio of deoxycholic/cholic acid (relative risk in top third compared to lower third=3.92 (95% CI 0.91-17.0, P for trend=0.096). These findings suggest that the ratios of serum bile acid concentrations are sufficiently reproducible for epidemiological studies, but that a larger study than our own is needed to adequately test the hypothesis of their relation to cancer risk.
British Journal of Cancer (2002) 86, 1741–1744. doi:10.1038/sj.bjc.6600340 www.bjcancer.com
© 2002 Cancer Research UK
The enterohepatic circulation of bile acids may now be described in its broad outlines. Methodology presently available appears sufficient for overall characterization in health and disease. The challenge of the future is to gain insight into the control of the enterohepatic circulation so that new therapeutic approaches to liver, biliary and intestinal disease may be developed.
Background:
Prospective data relating fruit and vegetable intake to cardiovascular disease (CVD) risk are sparse, particularly for women.
Objective:
In a large, prospective cohort of women, we examined the hypothesis that higher fruit and vegetable intake reduces CVD risk.
Design:
In 1993 we assessed fruit and vegetable intake among 39876 female health professionals with no previous history of CVD or cancer by use of a detailed food-frequency questionnaire. We subsequently followed these women for an average of 5 y for incidence of nonfatal myocardial infarction (MI), stroke, percutaneous transluminal coronary angioplasty, coronary artery bypass graft, or death due to CVD.
Results:
During 195647 person-years of follow-up, we documented 418 incident cases of CVD including 126 MIs. After adjustment for age, randomized treatment status, and smoking, we observed a significant inverse association between fruit and vegetable intake and CVD risk. For increasing quintiles of total fruit and vegetable intake (median servings/d: 2. 6, 4.1, 5.5, 7.1, and 10.2), the corresponding relative risks (RRs) were 1.0 (reference), 0.78, 0.72, 0.68, and 0.68 (95% CI comparing the 2 extreme quintiles: 0.51, 0.92; P: for trend = 0.01). An inverse, though not statistically significant, trend remained after additional adjustment for other known CVD risk factors, with RRs of 1.0, 0.75, 0.83, 0.80, and 0.85 (95% CI for extreme quintiles: 0.61, 1.17). After excluding participants with a self-reported history of diabetes, hypertension, or high cholesterol at baseline, the multivariate-adjusted RR was 0.45 when extreme quintiles were compared (95% CI: 0.22, 0.91; P: for trend = 0.09). Higher fruit and vegetable intake was also associated with a lower risk of MI, with an adjusted RR of 0.62 for extreme quintiles (95% CI: 0.37, 1.04; P: for trend = 0.07).
Conclusion:
These data suggest that higher intake of fruit and vegetables may be protective against CVD and support current dietary guidelines to increase fruit and vegetable intake.
Background:
Increased interest in the potential cardio-protective effects of fruit and vegetables is currently unsupported by systematic reviews of the reported associations of these foods with risk.
Method:
All ecological, case-control, cohort studies and unconfounded trials in humans were eligible for inclusion. Eligible outcomes were symptomatic coronary heart disease, stroke and total circulatory disease. Only studies of diet that reported on fresh fruit and vegetables or a nutrient which could serve as a proxy (reversing the usual direction of inference) were included. MEDLINE (1966-1995) and EMBASE (1980-1995) were searched using the terms cerebrovascular disorder, coronary heart disease, fruit(s) and vegetable(s) as keywords. Personal bibliographies, books and reviews were also searched, as were citations in located reports.
Results:
For coronary heart disease nine of ten ecological studies, two of three case-control studies and six of 16 cohort studies found a significant protective association with consumption of fruit and vegetables or surrogate nutrients. For stroke three of five ecological studies, none (of one) case-control study and six of eight cohort studies found a significant protective association with consumption of fruit and vegetables or surrogate nutrients. For total circulatory disease, one of two cohort studies reported a significant protective association. No attempt was made to arrive at a summary measure of the association because of the differences in study type, study quality and the different exposure measures used.
Conclusions:
Although null findings may be underreported the results are consistent with a strong protective effect of fruit and vegetables for stroke and a weaker protective effect on coronary heart disease. Greater use of food-based hypotheses and analyses, would complement existing nutrient-based analyses and help guide the search for underlying causes.
The in vitro bile acid binding capacities of 15 ready-to-eat (RTE) breakfast cereals obtained from a local supermarket were evaluated to determine their health-promoting potential for lowering cholesterol. The RTE cereals were wheat bran extruded (WbE), wheat shredded (WSh), wheat barley flakes (WBF), wheat bran flakes (WbF), wheat barley nuggets (WBN), wheat brown rice flakes (WRF), oat bran extruded (ObE), oats toasted (OT), oats extruded (OE), rice flakes (RF), rice extruded (RE), rice puffed (RP), rice toasted (RT), corn extruded (CE), and corn flakes (CF). The relative in vitro bile acid binding capacity on an equal weight, dry matter basis, considering cholestyramine as 100% bound, for the RTE cereals evaluated ranged from 2% for CF to 13% for WbE. Relative bile acid binding values for wheat-containing cereals were 6% or higher, except for WRF, for which values were only 3%. Relative bile acid binding for oat-containing cereals ranged from 8 to 10%. Values for rice-containing cereals ranged from 2 to 4% and were approximately 2% for corn-containing cereals. Mean relative bile acid binding values for single-grain wheat, oat, rice, and corn cereals were 9.4, 8.6, 2.8, and 2.1%, respectively. Among the 15 RTE cereals tested, wheat cereals had the highest bile acid binding effect. This effect may facilitate the detoxification of metabolites, which may be a factor in reducing cancer risk. Desirable bile acid binding by wheat and oat cereals may be related to their cholesterol-lowering potential and, thus, to a reduced risk of atherosclerosis and cancer.
Background Previous studies of diet and coronary heart disease (CHD) have focused on intake of nutrients rather than whole foods. Because of the findings that dietary fibre, folate and antioxidants may be protective for CHD, increased intake of vegetables has been recommended. However, due to the chemical and physical complexity of vegetables, the effects of individual nutrients may differ if eaten as whole foods. Moreover, little is known about the direct association between vegetable intake and risk of CHD.
Methods We prospectively evaluated the relation between vegetable intake and CHD risk in the Physicians' Health Study, a randomized trial of aspirin and beta-carotene among 22 071 US male physicians aged 40–84 years in 1982. In this analysis, we included 15 220 men without heart disease, stroke or cancer at baseline who provided information on their vegetable intake at baseline, and in the 2nd, 4th and 6th years of follow-up using a simple semiquantitative food frequency questionnaire including eight vegetables. We confirmed 1148 incident cases of CHD (387 incident cases of myocardial infarction and 761 incident cases of coronary artery bypass grafting or percutaneous transluminal coronary angioplasty) during 12 years of follow-up.
Results After adjusting for age, randomized treatment, body mass index (BMI), smoking, alcohol intake, physical activity, history of diabetes, history of hypertension, history of high cholesterol, and use of multivitamins, men who consumed at least 2.5 servings/day of vegetables had a relative risk (RR) of 0.77 (95% CI : 0.60–0.98) for CHD, compared with men in the lowest category (<1 serving/day). Adjusting for the same covariates in an analysis of the overall trend that considered intake of vegetables as a continuous variable, we found a RR of 0.83 (95% CI : 0.71–0.98) for risk of CHD for each additional serving/day of vegetables. The inverse relation between vegetable intake and CHD risk was more evident among men with a BMI ≥25 (RR = 0.71, 95% CI : 0.51–0.99) or current smokers (RR = 0.40, 95% CI : 0.18–0.86) comparing highest to the lowest categories of intake.
Conclusions Our results suggest an inverse association between vegetable intake and risk of CHD. These prospective data support current dietary guidelines to increase vegetable intake for the prevention of CHD.
The in vitro binding of bile acids by kidney bean (Phaseolus vulgaris), black gram (Vigna mungo), bengal gram (Cicer arietinum) and moth bean (Phaseolus aconitifolins) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted, testing whole mature raw seed as substrates on an equal protein basis. Considering cholestyramine as 100% bound, the relative in vitro bile acid binding for kidney bean, black gram, bengal gram and moth bean on equal protein basis was 12%, 15%, 35% and 13%, respectively. Relative bile acid binding on equal dry matter (DM), total dietary fiber (TDF) and insoluble dietary fiber (IDF) basis was for kidney bean 3%, 11% and 14%, black gram 3%, 29% and 36%, bengal gram 7%, 27% and 29%, and moth bean 3%, 19% and 21%, respectively. Except for bengal gram where values were much higher, bile acid binding by kidney bean, black gram and moth bean appear to be related to their DM and protein content. These results point to bile acid binding by bengal gram > black gram=moth beans=kidney bean as indicative of their health-promoting potential. Data suggest that of all four kinds of beans tested, bile acid binding may be related to the anionic, cationic, physical and chemical structure, composition, metabolites, or their interaction with active binding sites. Animal studies are in progress to validate relationship of in vitro bile acid binding of various beans observed herein to lipid, cholesterol-lowering and atherosclerosis amelioration.
The in vitro bile acid binding by rice, oat, wheat, and corn brans was determined using a mixture of bile acids normally secreted in human bile at a physiological pH of 6.3. The objective of the study was to relate bile acid binding of cereal brans to health promoting properties. Three experiments were conducted testing substrates on an equal weight (dry matter) basis, an equal total dietary fiber (TDF) basis, and an equal TDF and equal fat basis. Each experiment was repeated to validate the results (for a total of six experiments). The relative in vitro bile acid binding of the cereal brans on an equal TDF basis considering cholestyramine as 100% bound was rice bran 51%, wheat bran 31%, oat bran 26%, and corn bran 5%. The data suggest that cholesterol lowering by rice bran appears to be related to bile acid binding. The primary mechanism of cholesterol lowering by oat bran may not be due to bile acid binding by soluble fiber. Bile acid binding did not appear to be proportional to the soluble fiber content of the cereal brans tested. Bile acid binding by wheat bran may contribute to cancer prevention and other healthful properties.
Cereal Chem. 80(3):260-263 The in vitro bile acid binding by rice bran, oat bran, dehulled barley, and β-glucan enriched barley was determined using a mixture of bile acids at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing substrates on an equal protein basis. The relative in vitro bile acid binding of the cereal brans on an equal total dietary fiber (TDF) and insoluble dietary fiber (IDF) basis considering cholestyramine as 100% bound was rice bran 45 and 49%; oat bran 23 and 30%; dehulled barley 33 and 57%; and β-glucan enriched barley 20 and 40%, respectively. Bile acid bindings on equal protein basis for the respective cereals were 68, 26, 41, and 49%. Bile acid binding by rice bran may account to a great extent for its cholesterol-lowering properties, while bile acid binding by oat bran suggests that the primary mechanism of cholesterol lowering by oat bran is not due to the bile acid binding by its soluble fiber. Bile acid binding was not proportional to the soluble fiber content of the cereal brans tested. Except for dehulled barley, bile acid binding for rice bran, oat bran, and β-glucan enriched barley appear to be related to their IDF content. Highest relative bile acid binding values for rice bran and β-glucan enriched barley were observed on an equal protein basis, whereas highest values for dehulled barley were based on IDF. Data suggest that of all four cereals tested, bile acid binding may be related to IDF or protein anionic, cationic, physical and chemical structure, composition, metabolites, or their interaction with active binding sites.
Potato peelings have nutritional value as a source of dietary fiber. Peels were extrusion-cooked at 104 or 143 degrees C with feed moistures of 31, 33.5, or 36%. An in vitro digestion procedure was developed to measure binding of bile acids to peels and other materials. Peels bound more deoxycholic than cholic acid, and extruded peels bound more of each acid than did nonextruded peels. Extrusion resulted in greater glycocholic acid binding, but there was no difference in taurocholic acid binding by extruded or nonextruded peels. Bile acid binding by cholesterol, pectin, and cellulose was similar to levels reported using radioassays. Deoxycholic acid binding was correlated with total and insoluble dietary fiber and with iron content.
Soy protein, when substituted for animal protein in the diet, will lower blood cholesterol. Recent research also provides evidence that soy protein and/or isoflavones may improve endothelial functioning and attenuate events leading to both lesion and thrombus formation.
Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours.
Bile salts and acids are strongly adsorbed by a constituent of vegetable fibrous tissue. The more polar the bile acid, the less strong this affinity. The adsorption is maximal when the acidic groupings on the fibre are unionised, either in an acid medium or by methylation. It has been demonstrated that lignin is responsible for this adsorption. The adsorption is abolished in the presence of 6 M urea and it is postulated that the binding has a “hydrophobic” character.
The in vitro binding of bile acids by soy bean (Glycine max), black eye bean (Vigna unguiculata), garbanzo (Cicer arietinum) and lima bean (Phaseolus lunatus) was determined, using a mixture of bile acids secreted in human bile at a duodenal physiological pH 6.3. Six treatments and two blank incubations were conducted, testing substrates on an equal protein basis. Considering cholestyramine as 100 bound, the relative in vitro bile acid bindings for the soy bean, black eye bean, garbanzo and lima bean, on equal protein basis, were 6%, 14%, 47% and 17%, respectively. Relative bile acid binding on equal dry matter (DM), total dietary fibre (TDF) and insoluble dietary fibre (IDF) basis were for soy bean, 2%, 10% and 12%, black eye bean, 3%, 21% and 25%, garbanzo 10%, 68% and 80%, and lima bean 4%, 19% and 23%, respectively. Except for garbanzo, where values were much higher, bile acid bindings by soy bean, black eye bean and lima bean appear to be related to their DM content. These results indicate that bile acid binding by garbanzo > black eye beans=lima beans > soy beans shows their relative health-promoting potential. Incorporation of garbanzo, black eye and lima bean in diets should be encouraged. Data suggest that, of all four kinds of beans tested, bile acid binding may be related to phytochemical (flavonoid, tannin, estrogenic content), anionic, cationic, physical and chemical structure, composition and metabolites, or their interaction with active binding sites. Animal studies are in progress to validate relationship of in vitro binding of various beans observed herein to lipids, cholesterol-lowering and atherosclerosis amelioration.
The in vitro binding of bile acids by kidney bean (Phaseolus vulgaris), black gram (Vigna mungo), bengal gram (Cicer arietinum) and moth bean (Phaseolus aconitifolins) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted, testing whole mature raw seed as substrates on an equal protein basis. Considering cholestyramine as 100% bound, the relative in vitro bile acid binding for kidney bean, black gram, bengal gram and moth bean on equal protein basis was 12%, 15%, 35% and 13%, respectively. Relative bile acid binding on equal dry matter (DM), total dietary fiber (TDF) and insoluble dietary fiber (IDF) basis was for kidney bean 3%, 11% and 14%, black gram 3%, 29% and 36%, bengal gram 7%, 27% and 29%, and moth bean 3%, 19% and 21%, respectively. Except for bengal gram where values were much higher, bile acid binding by kidney bean, black gram and moth bean appear to be related to their DM and protein content. These results point to bile acid binding by bengal gram > black GRAM=moth BEANS=kidney bean as indicative of their health-promoting potential. Data suggest that of all four kinds of beans tested, bile acid binding may be related to the anionic, cationic, physical and chemical structure, composition, metabolites, or their interaction with active binding sites. Animal studies are in progress to validate relationship of in vitro bile acid binding of various beans observed herein to lipid, cholesterol-lowering and atherosclerosis amelioration.
It is clear that a truly spectacular increase in our understanding of the biliary circulation has occurred during the past 5 years. A steady-state situation has now become dynamic. In a sense, we have clarified the anatomy and physiology of the biliary circulation, and the challenge now is to describe its biochemistry. Specifically, we remain totally ignorant of the mechanism of cell transport of bile acids, the regulation of their synthesis and the action of bile acids in bile formation. When we understand the biliary circulation, we can then clarify its diseases. That, in turn, should lead to the development of a new specialty of biliary therapy.
The binding in vitro of the sodium salts of cholic acid, chenodeoxycholic acid, deoxycholic acid, taurocholic acid, taurochenodeoxycholic acid, taurodeoxycholic acid, glycocholic acid, glycochenodeoxycholic acid, and glycodeoxycholic acid by alfalfa, bran, cellulose, lignin, and cholestyramine was measured. Cholestyramine bound an average of 81.3% of all the bile acids and salts tested whereas cellulose bound only negligible amounts (1.4%). Of the other substances tested, lignin bound 29.2%, alfalfa, 15.9% and bran, 9.0%. No distinct pattern of binding was discerned. It is therefore apparent that the validity of statements concerning the effect of fiber on bile salf metabolism rests upon the specificity of the composition of the fiber involved and the bile acids or salts tested.
A cohort of 1,904 vegetarians and persons leading a health-conscious life-style in the Federal Republic of Germany was identified in 1978. After a follow-up of 11 years, mortality from all causes was reduced by one-half compared with the general population [the standardized mortality ratio (SMR) was 0.44 for men, 0.53 for women]. Among the 858 men, 111 deaths were observed, with 255 expected; among the 1,046 women, 114 deaths were observed, with 215 expected. The lowest mortality was found for cardiovascular diseases (SMR = 0.39 for men, 0.46 for women); in particular, for ischemic heart diseases, mortality was reduced to one-third of that expected. Cancer mortality was reduced by one-half in men (SMR = 0.48), but only by one-quarter in women (SMR = 0.74). The deficit in cancer deaths was mainly observed for lung cancer and gastrointestinal cancers in males and for gastrointestinal cancers in females. Deaths from diseases of the respiratory and digestive systems were also reduced by about 50%. An excess of deaths occurred only for anemia. When the strict and the moderate vegetarians were analyzed separately, the strongest differential was found for ischemic heart diseases, which were much less frequent among strict vegetarians for both sexes. Some nondietary factors, such as higher socioeconomic status, virtual absence of smoking, and lower body mass index, may also have contributed to the lower mortality of the study participants.
Consumption of vegetables, especially crucifers, reduces the risk of developing cancer. Although the mechanisms of this protection are unclear, feeding of vegetables induces enzymes of xenobiotic metabolism and thereby accelerates the metabolic disposal of xenobiotics. Induction of phase II detoxication enzymes, such as quinone reductase [NAD(P)H:(quinone-acceptor) oxidoreductase, EC 1.6.99.2] and glutathione S-transferases (EC 2.5.1.18) in rodent tissues affords protection against carcinogens and other toxic electrophiles. To determine whether enzyme induction is responsible for the protective properties of vegetables in humans requires isolation of enzyme inducers from these sources. By monitoring quinone reductase induction in cultured murine hepatoma cells as the biological assay, we have isolated and identified (-)-1-isothiocyanato-(4R)-(methylsulfinyl)butane [CH3-SO-(CH2)4-NCS, sulforaphane] as a major and very potent phase II enzyme inducer in SAGA broccoli (Brassica oleracea italica). Sulforaphane is a monofunctional inducer, like other anticarcinogenic isothiocyanates, and induces phase II enzymes selectively without the induction of aryl hydrocarbon receptor-dependent cytochromes P-450 (phase I enzymes). To elucidate the structural features responsible for the high inducer potency of sulforaphane, we synthesized racemic sulforaphane and analogues differing in the oxidation state of sulfur and the number of methylene groups: CH3-SOm-(CH2)n-NCS, where m = 0, 1, or 2 and n = 3, 4, or 5, and measured their inducer potencies in murine hepatoma cells. Sulforaphane is the most potent inducer, and the presence of oxygen on sulfur enhances potency. Sulforaphane and its sulfide and sulfone analogues induced both quinone reductase and glutathione transferase activities in several mouse tissues. The induction of detoxication enzymes by sulforaphane may be a significant component of the anticarcinogenic action of broccoli.
Cholestyramine was administered to hamsters at 6 doses in the diet for 1 week. Plasma cholesterol, LDL + VLDL cholesterol and HDL cholesterol were measured after this period. Bile acid excretion was measured in faeces collected over the final 24 h of the experiment. A dose-response curve for each parameter measured was constructed using data from individual hamsters. For the bile acid and the cholesterol measurements a maximum response was observed at the highest doses. A correlation between the bile acids excreted over 24 h and the LDL + VLDL cholesterol showed that the maximum effect of cholestyramine on lowering plasma and lipoprotein cholesterol occurred at a submaximal excretion level of bile acids. Comparison of the efficiency of cholestyramine in reducing plasma cholesterol in the hamster with limited data in the dog and in man suggest that a greater lowering of plasma cholesterol is achieved in the dog and in man for an equivalent increase in bile acid excretion caused by the sequestrant. As is already known, cholestyramine treatment caused an increase in hepatic cholesterol 7 alpha-hydroxylase and HMG-CoA reductase activity. Interestingly in this study the novel observation was made that the bile acid sequestrant reduced the activity of hepatic acyl-CoA: cholesterol acyltransferase.
The cholesterol-lowering effects of oat products were recognized over a quarter of a century ago1. With the possible exception of beans, oat bran lowers serum cholesterol in humans more than any other food2. In metabolic ward studies, incorporating either 50 or 100 g of oat bran daily into a typical American diet lowered serum cholesterol of hypercholesterolemic men by 13–19%2,3. In ambulatory studies of healthy individuals eating their usual diet, providing 50 g of oat bran daily in the form of muffins decreased serum cholesterol by 12–26%4,5. Since every 1% decrease in serum cholesterol reduces estimated risk for coronary heart disease by 2%6, these oat bran-induced changes in serum cholesterol would theoretically reduce risk for coronary heart disease by approximately 10–35%.