Britt M Burton-Freeman’s research while affiliated with Illinois Institute of Technology and other places

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Publications (25)


Food Prototype Containing Resistant Starch Type 4 on Postprandial Glycemic Response in Healthy Adults
  • Article

February 2020

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88 Reads

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13 Citations

Food & Function

Yujie Du

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Resistant starch (RS) is a variant of starch that is indigestible by human enzymes and has been acknowledged for multiple physiological benefits including attenuation of postprandial glycemia when incorporated into foods. Distarch phosphate is a RS type 4 (RS4) containing phosphodiester cross-links within and between starch molecules. Considering the importance of RS to human health, the present study aimed to investigate the dose response effect of a novel RS4 (potato-derived distarch phosphate – (VERSAFIBE 1490™) on acute postprandial glycemic responses compared with energy/available carbohydrate and sugar-matched control. The study was designed as a controlled, single-center randomized, single-blinded, cross-over trial, in which 31 healthy adults consumed a baked breakfast cereal bar containing 0, 10 or 20 g RS4 (Control-A, Medium Fiber-B, High Fiber-C, respectively) followed by serial blood samples over two hours to determine glucose and insulin concentrations and calculate the incremental area under the curve (iAUC). Results suggest that the addition of RS4 did not reduce iAUC glucose or insulin responses significantly (P>0.05) at the doses provided. No significant changes in the glucose or insulin maximum concentration (Cmax) and time to reach maximal glucose and insulin concentrations (Tmax) were observed (P>0.05). Overall, this particular RS4 did not affect measures of glycemia in healthy individuals at doses provided in ready-to-eat baked-good.


Fig. 1. Comparison of nutrient content of IQF, purée with seeds, purée seedless and juice concentrate expressed as percent of Daily Value.
Fig. 2. Total dietary fiber: Samples analyzed from domestic and imported fruit prepared as individual quick frozen (IQF) whole fruit (A), purée with seeds (B), purée seedless (C), or single strength juice (D).
Fig. 3. Vitamin C: Samples analyzed from domestic and imported fruit prepared as individual quick frozen (IQF) whole fruit (A), purée with seeds (B), purée seedless (C), or single strength juice (D).
Fig. 4. Lutein + zeaxanthin: Samples analyzed from domestic and imported fruit prepared as individual quick frozen (IQF) whole fruit (A), purée with seeds (B), purée seedless (C), or single strength juice (D).
Domestic and import market share of IQF, purée with seeds, purée seedless and juice concentrate 1
Characterization of the nutrient profile of processed red raspberries for use in nutrition labeling and promoting healthy food choices
  • Article
  • Full-text available

December 2019

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289 Reads

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15 Citations

Nutrition and Healthy Aging

Background: Red raspberries (Rubus idaeus L.) contain varied nutrients and phytochemicals important for healthy aging. Processing berries extends their shelf-life and culinary applications, although information on nutritional content among processed forms are limited. Objective: The main objective of the project was to conduct a market basket study to characterize nutrient content and variation in processed red raspberry (RRB) products (i.e., individually quick frozen (IQF), purée, concentrates). Secondary objectives were to provide new data to the USDA nutrient composition database on processed RRB, which is now complete, and to evaluate RRB forms relative to regulatory (US FDA) criteria for food labeling based on Dietary Reference Intake (DRI) recommendations expressed as % Daily Values (DV). Methods: Processed raspberry product samples were obtained in 2017 from retail outlets, processing plants and distributors, in and outside the USA. Samples were analyzed by pre-qualified laboratories using pre-approved AOAC methods and validated HPLC methods. Results: Nutrient variance in domestic compared to imported product was observed, but on average IQF and purée with seeds are excellent sources of dietary fiber based on FDA criteria of providing ≥20% DV, IQF and purée are good (10-19% DV) sources of copper, thiamin, riboflavin and folate, and all forms were excellent or good sources of vitamin C and manganese. IQF and puréed red raspberries may also be considered a valuable fruit source of lutein/zeaxanthin. Conclusions: Processed RRB are nutrient rich options for including in a diet for healthy aging.

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The impact of avocado fruit on postprandial markers of cardio‐metabolic risk: An acute dose response study

October 2018

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2 Reads

The FASEB Journal

Avocados are a distinctive fruit characterized by their nutrient‐rich content including monounsaturated fat (MUFA), fiber and a number of essential micronutrients and bioactive phytochemicals. The aim of the present study was to assess the acute effects of two intake levels of avocado compared to no avocado on postprandial indices of metabolic and vascular health including glucose, insulin, lipids, and flow‐mediated dilation (FMD) and biomarkers of inflammation and oxidative stress/damage. A single‐center, randomized, 3‐arm, controlled, 6‐h postprandial, crossover study was conducted in relatively healthy overweight/obese middle‐aged adults (n=31). Participants consumed a standardized Western‐style breakfast (640 kcal) containing 0 mg (Control), 68g (~ ½ Hass avocado, Half‐A) or 136 g (~ 1 Hass avocado, Whole‐A) on three separate occasions. Increasing the MUFA and fiber content of the meal by replacing calories from carbohydrate with calories from avocados decreased the postprandial glycemic and insulinemic responses to meals over 6 h, independent of dose, compared to the Control meal (both p<0.0001). FMD (% change) was significantly increased with avocado in the meals (treatments and treatment by time interaction, p<0.01 and p<0.005, respectively (percent Mean FMD ± SEM for Half‐A: baseline 5.2 ± 0.9%, 1‐h 9.0 ± 0.9% and 3‐h 11.5% ± 0.9%; Whole‐A: baseline 5.4 ± 0.9%, 1‐h 10.6 ± 0.9%, 3‐h 10.5 ± 0.9%; Control: baseline 5.6 ± 0.9%, 1‐h 5.0 ± 0.9%, 3‐h 7.4 ± 0.9%). Nuclear magnetic resonance (NMR) analyses of lipids/lipoprotein particles indicated modified lipoprotein metabolism with Whole‐A consumption vs Control. Briefly, lower concentrations of postprandial triglyceride rich lipoprotein particles after the Whole‐A compared to the Control meal (p=0.02) were evident. A trend for treatment differences in the metabolism of LDL and HDL particles were also apparent with indication of differences by race/ethnicity on some outcomes (p<0.05). No differences in the concentrations of oxidized LDL, MCP‐1, IL‐6 were observed over time or between meals, although TNF‐α tended to be lower after Whole‐A vs Control meal (p=0.07). The present study provides important insight regarding the acute metabolic and cardio‐vascular benefits of incorporating avocados into a meal. Avocado meals improved postprandial glucose, insulin and lipid profiles with concomitant improvements in vascular reactivity as measured by FMD in middle‐aged, overweight/obese adults. The data contribute to a growing body of evidence revealing the health benefits of avocados. Support or Funding Information Supported by Hass Avocado Board, Irvine, CA


Verifying Fibers Meet Regulatory Definitions for Nutrition Facts labeling: A Randomized, Controlled Trial Evaluating Polydextrose in a Wet Matrix

October 2018

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1 Read

The FASEB Journal

BACKGROUND Fibers have many health benefits, but most Americans only meet half their recommended daily fiber intake. This ‘fiber gap’ has prompted the food industry to add functional fibers in typically low fiber food items. However, the FDA has now proposed a rule for the Nutrition Facts label that added fibers must demonstrate a physiological health benefit to be included in the label as a dietary fiber. Polydextrose is a non‐digestible carbohydrate with inconsistent findings on its glycemic health effect. Therefore, the objective of this study was to assess the effect of adding polydextrose to a liquid (wet matrix) food product on postprandial glycemia. METHODS In this randomized, singe‐blind, 4‐arm, crossover trial, 34 healthy men and women with a mean (±SD) age of 30.6 ± 8.17 y were asked to consume a sugar beverage with 50 g dextrose and 0, 8, 12, or 16 g of added polydextrose alongside a light breakfast of toast with butter. Blood samples were collected before beverage consumption and 30, 60, 120 and 180 min after consumption for evaluation of plasma glucose and insulin levels. Gastrointestinal (GI) tolerability was evaluated with a tolerability questionnaire 4 days after clinic visit. RESULTS Significant treatment and time effects were observed for glucose with the addition of polydextrose (p=0.01 and p<0.0001, respectively). Addition of 12 g polydextrose lead to a significant increase in post prandial glucose by 5.83 mg/dl compared to 0 g control (p=0.005). Postprandial insulin tended to be higher with the same polydextrose dose compared to control (p=0.0680). Total area under the curve (AUC) was also significantly higher with 12 g addition of polydextrose compared to control for post prandial glucose and insulin (p=0.0367 and p=0.0263, respectively). Polydextrose was well tolerated at all dosages investigated based on GI tolerability scores. CONCLUSION Polydextrose did not lower postprandial glucose in a wet matrix as tested across a dose range of 0–16 g. Increased postprandial glucose and insulin responses were indicated at the 12 g dose. Based on glycemic effect as seen in this study's results, polydextrose cannot yet be considered as a dietary fiber on the Nutrition Facts label. However, considerations into different matrices and alternative fiber benefits should be considered for a full evaluation of potential fiber benefits offered by polydextrose. Support or Funding Information IIT/FDA Corporate Agreement


Assessing the Consumption of Berries and Associated Factors in the United States Using the National Health and Nutrition Examination Survey (NHANES), 2007-2012

December 2017

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63 Reads

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22 Citations

Food & Function

Intake of berries was assessed relative to other fruit and fruit juices and total fruit intake in the U.S. population age 2 y and older using the National Health and Nutrition Education Surveys, 2007-2012. Average daily intake of total fruit was about 1 cup, and berries comprised approximately 10% of total fruit consumption. Only 18% of the population met the recommendation of at least 2 cups of fruit per day. Children ages 2 to 5 y consumed the most total fruit of which about half was juice and 4% of which was berries. Among adults, the highest berry consumption was by those who were 65 y and older, non-Hispanic White, and had the highest education and income levels. Use of the Nutrition Facts panel and ingredient labeling was associated with greater total fruit and berry intake. Those who were aware of an amount of fruit that is associated with good health and of dietary guidance in general and those who had fruit available in the home consumed about twice as much berries as others. Fruit intake remains below recommendations in the U.S.; berry intake is particularly low. Behavioral indicators provided insight on how fruit and berry consumption might be increased.


An Exploratory Study on Red Raspberry (Rubus idaeus L.) (Poly)phenols/Metabolites in Human Biological Samples

December 2017

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254 Reads

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79 Citations

Food & Function

Red raspberry (Rubus idaeus L.) contains a variety of polyphenols including anthocyanins and ellagitannins. Red raspberry polyphenols absorbed in different forms (parent compounds, degradants or microbial metabolites) are subject to xenobiotic metabolism in the intestine, liver, and/or kidney, forming methylate, glucuronide, and sulfate conjugated metabolites. The absorption of acute exposure to red raspberry mainly depends on upper gut absorption, enterohepatic circulation and gut microbiota. However, chronic exposure to red raspberry polyphenols may alter metabolite patterns depending on adaptions in xenobiotic machinery and/or microbiota composition. Understanding the metabolic fate of these compounds and their composition in different biological specimens relative to exposure time/dose will aid in designing future health benefits studies, including mechanism of action studies. The present exploratory study applied ultra high performance liquid chromatography (UHPLC) coupled with quadrupole time-of-flight (QTOF) and triple quadrupole (QQQ) mass spectrometers to characterize red raspberry polyphenols in fruit and then their appearance, including metabolites in human biological samples (plasma, urine and breast milk) after chronic intake of red raspberries. Results suggested that the most abundant polyphenols in red raspberries included cyanidin 3-O-sophoroside, cyanidin 3-O-glucoside, sanguiin H6 and lambertianin C. Sixty-two (poly)phenolic compounds were tentatively identified in the plasma, urine and breast milk samples after feeding red raspberries. In general, urine contained the highest content of phenolic metabolites; phase II metabolites, particularly sulfated conjugates, were mainly present in urine and breast milk; and breast milk contained fewer parent anthocyanins compared to urine and plasma.


Metabolic Fate of Strawberry Polyphenols after Chronic Intake in Healthy Older Adults

December 2017

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129 Reads

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73 Citations

Food & Function

Strawberries contain a wide array of nutrients and phytochemicals including polyphenols such as anthocyanins, procyanidins and ellagitannins. These polyphenols are absorbed and metabolized to various phenolic metabolites/conjugates in the body, which may play a role in disease risk reduction. In the present study, we investigated the metabolic fate of strawberry polyphenols after chronic (90 days) supplementation of freeze-dried strawberry (24 g/d, equivalent to 2 cups of fresh strawberries) vs control powder in 19 healthy older adults. Blood samples were collected at two time-points i. e., fasting (t=0 h) and 2 h post control or strawberry drink with breakfast on day 0 (no treatment), and days 45 and 90 depending on treatment randomization. A total of 21 polyphenolic metabolites were quantified in plasma consisting of 3 anthocyanins/metabolite, 3 urolithin metabolites and 15 phenolic acid metabolites. Among anthocyanins/metabolite, pelargonidin glucuronide (85.7 ± 9.0 nmol/L, t=2 h, day 90) was present in the highest concentration. The persistence in the concentrations of anthocyanins/metabolites, urolithins and some phenolic acids was observed in fasting (t=0 h) plasma samples on day 45 and 90 after strawberry drink consumption suggesting a role of enteric, enterohepatic recycling or upregulation of gut microbial and/or human metabolism of these compounds. Our results suggest that strawberry polyphenols are absorbed and extensively metabolized, and can persist in the circulation.


The effect of dietary factors on strawberry anthocyanins oral bioavailability

October 2017

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68 Reads

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24 Citations

Food & Function

Strawberries are a dietary source of anthocyanins, particularly pelargonidin glycosides. Dietary anthocyanins have received increasing attention among researchers and consumers due to their health benefits. The oral bioavailability of anthocyanins is reported to be low and various dietary factors may influence their oral bioavailability further. Milk is suggested to reduce (poly)phenols’ oral bioavailability. However, the effect of milk on anthocyanin oral bioavailability remains uncertain. Likewise, mixed nutrient meals may influence the oral bioavailability of anthocyanins. Therefore, the purpose of this study was to assess the effect of milk on the oral bioavailability and other pharmacokinetic (PK) variables of strawberry anthocyanins consumed with and without a meal. Nine healthy participants consumed a strawberry beverage prepared in milk or water with a standard meal on two occasions. On two additional occasions, the beverages were given to a subset (n = 4) of participants to determine the impact of the meal on anthocyanin PK variables, including oral bioavailability. Independent of the meal, beverages prepared in milk significantly reduced the peak plasma concentrations (Cmax) of pelargonidin-3-O-glucoside (P-3-G), pelargonidin-glucuronide (PG) and pelargonidin-3-O-rutinoside (P-3-R), as well as the PG and P-3-R area under the curve (AUC) (p < 0.05) compared to beverages prepared in water. Milk did not influence the oral relative bioavailability of pelargonidin anthocyanins under meal conditions; however, the oral relative bioavailability of pelargonidin anthocyanins was reduced by ∼50% by milk under without meal conditions (p < 0.05). Consuming strawberry beverages made with milk and consuming those made with water with and without a meal influenced different aspects of strawberry anthocyanin PKs. The significance of this effect on clinical efficacy requires additional research.


Figure 1-Study schema for part 1 and 2 of study with 3 h study day visit.
Figure 2-Study consort diagram.
Figure 3-Postprandial glucose and insulin response in beverage (wet matrix). All values represent LSM ± SE postprandial glucose (A) and insulin (B) response after consuming treatment with addition of polydextrose (PDX) in beverage (wet matrix; n = 34). * Overall treatment effect with 12 g addition of PDX compared to 0 g (control) in a mixed model analysis (P = 0.0099).
Figure 4-Postprandial glucose and insulin response bar (dry matrix). All values represent LSM ± SE postprandial glucose (A) and insulin (B) response after consuming treatment with addition of polydextrose (PDX) in bar (dry matrix; n = 19). * Overall treatment effect with 12 g addition of PDX compared to 0 g (control) in a mixed model analysis (P = 0.0165). * * , Overall treatment effect with 12 g addition of PDX compared to 0 g (control) in a mixed model analysis (P = 0.0111).
A Randomized, Controlled Trial Evaluating Polydextrose as a Fiber in a Wet and Dry Matrix on Glycemic Control

September 2017

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321 Reads

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6 Citations

Functional fibers can help Americans increase their fiber intake by incorporating extracted or synthesized fibers into food products. The United States Food and Drug Administration has recently proposed that “added” fibers must demonstrate a physiological health benefit, such as glucose control, to be included on the Nutrition Facts label as a dietary fiber. The objective of this study was to assess the effects of polydextrose (PDX), a water-soluble glucose polymer resistant to mammalian digestion, on postprandial glucose concentrations when added to relatively high moisture (beverage) versus low moisture (bar) food products. The study was designed as 2 parts with each being controlled, randomized, singe-blinded, cross-over trials. A total of 34 and 19 healthy subjects were asked to consume PDX in a beverage and bar, respectively. PDX was investigated at 0, 8, 12, and 16 g in the beverage and 0 and 12 g in the bar. Blood samples were collected before beverage/bar consumption and for 3 h thereafter to evaluate changes in plasma glucose and insulin concentrations. The 12 g PDX condition had significant impact on both outcomes as glucose was significantly increased in both matrices (P > 0.05) and insulin was increased in bar form only (P > 0.05). PDX was well tolerated at all dosages and matrices investigated. PDX did not lower postprandial glucose or insulin in either matrix at the doses provided; therefore, data do not support reporting PDX as a dietary fiber on the Nutrition Facts label under the current proposed rule using glycemic control as the endpoint for physiological benefit.


Assessing beans as a source of intrinsic fiber on satiety in men and women with metabolic syndrome

July 2017

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109 Reads

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44 Citations

Appetite

Dietary fiber is well-known for its satiety inducing properties. Adding fibers to mixed dishes is one way to increase fiber intake. However, adding fibers to foods versus including foods inherently containing fiber may reveal differing effects on satiety. The present study aimed to explore the satiety effects of adding fiber to a mixed meal versus using beans (Phaseolus vulgaris) as a source of intrinsic fiber in the meal. In this pilot study, 12 men and women with metabolic syndrome were randomly assigned to eat three standard meals in a crossover design on three different occasions that contained either no added fiber (control (NF)), extrinsic or added fiber (AF), or whole black beans as the source of intrinsic fiber (BN). Meals were matched for energy and macronutrient composition. Five hour postprandial subjective satiety was measured along with blood glucose, insulin, and the GI hormones, cholecystokinin (CCK) and peptide tyrosine tyrosine (PYY3-36). All meals induced fullness to a similar degree; however, the AF meal suppressed prospective consumption (F2,187 = 9.05, P = 0.0002) compared to the BN or NF meals. The NF meal tended to result in more satisfaction than the BN meal (F2,187 = 5.91, P = 0.003). The BN meal produced significantly higher postprandial CCK concentrations compared to the AF (F2,187 = 6.82, P = 0.001) and NF meals (F2,187 = 6.82, P = 0.002). Similar findings were observed for PYY3-36 response for BN > AF meal (F2,170 = 9.11, P < 0.0001). Postprandial insulin was significantly reduced after the BN meal, compared to the NF (F2,187 = 22.36, P < 0.0001) meal. These findings suggest that incorporating whole black beans into a meal has acute beneficial metabolic and GI hormone responses in adults with metabolic syndrome and are preferred over adding equivalent amounts of fiber from a supplement.


Citations (17)


... Several papers studied both short-and longterm intake effects of RS in healthy individuals. It has been well accepted and confirmed recently that the replacement of available CHO by RS led to the reduction of postprandial glycemic and insulin responses [17,18] whereas there was no effect on glycemic response when tested-and control products contained the same amount of available CHO [17][18][19][20]. A reduction in glycemic responses has been shown with acute consumption of amylose-rich ...

Reference:

The impact of slowly digestible and resistant starch on glucose homeostasis and insulin resistance
Food Prototype Containing Resistant Starch Type 4 on Postprandial Glycemic Response in Healthy Adults
  • Citing Article
  • February 2020

Food & Function

... On the other hand, dietary polyphenols have been widely studied for their biological properties in humans, and a wide range of beneficial effects, from anti-inflammatory to immunomodulatory and antimicrobial, have been described, and have been exhaustively resumed in recent papers [138,139]. In red fruits and grapes, polyphenols are concentrated mainly in the peel and pulp, where other abundant nutrients such as carbohydrates, fibers, and vitamins (especially ascorbic acid) are present [140]. ...

Characterization of the nutrient profile of processed red raspberries for use in nutrition labeling and promoting healthy food choices

Nutrition and Healthy Aging

... For example, ellagic acid was determined as the most predominant phenolic acid in raspberries, while in strawberries p-hydroxybenzoic, ellagic, and p-coumaric acids are the main phenolic acids (47-50). Cranberries contain both hydroxybenzoic and hydroxycinnamic acids; they are especially high in sinapic, p-coumaric, ferulic, and caffeic acids (13,48,51,52). Red raspberries contain hydroxycinnamic acids (caffeic, p-coumaric, and ferulic acids) and hydroxybenzoic acids (ellagic and p-hydroxybenzoic acids) (13,43,49). ...

Assessing the Consumption of Berries and Associated Factors in the United States Using the National Health and Nutrition Examination Survey (NHANES), 2007-2012
  • Citing Article
  • December 2017

Food & Function

... Following these processes, Phase II and multistage metabolites, including bacterial metabolites, enter the liver and kidneys, where they undergo further modifications such as methylation, glucuronidation, and sulfation through enterohepatic and blood circulations. 57,70 At the oral pH of approximately 6.8, C3G predominantly exists in its quinoidal form, with the glucose moiety enhancing solubility, 71 and nearly 50% of C3G undergoes biotransformation into metabolites like protocatechuic acid (PCA), facilitated by microbial B-glycosidase, which may contribute to its preventive effects against oral diseases., 68,69,[72][73][74][75] and in the stomach it is rapidly absorbed by gastric epithelial cells (0.25 to 2 h), [76][77][78] after intake through active transport mechanisms, 79 including bili translocase, SGLT1 (sodium-glucose transporter 1), GLUT1 (glucose-transporter 1), GLUT3 (glucose-transporter 3), and mono-carboxylated transporter 1 (MCT1). 77,[80][81][82] Despite efficient absorption, extensive first-pass metabolism significantly reduces the bioavailability of intact C3G, although both the intact compound and its metabolites are detectable in plasma shortly after ingestion. ...

An Exploratory Study on Red Raspberry (Rubus idaeus L.) (Poly)phenols/Metabolites in Human Biological Samples
  • Citing Article
  • December 2017

Food & Function

... Ellagitannins have low bioavailability due to their large size and polarity. Furthermore, some tannins bind to specific proteins in the oral cavity and stop their metabolism [39]. These compounds are resistant to acid or basic hydrolysis in the gut, releasing only small amounts of ellagic acid. ...

Metabolic Fate of Strawberry Polyphenols after Chronic Intake in Healthy Older Adults
  • Citing Article
  • December 2017

Food & Function

... Interactions between ACNs and salivary proteins within the oral cavity can potentially lead to degradation [198]. Both dietary intake and binding with salivary proteins can reduce ACN levels in the mouth [199,200]. ACN stability is also impacted by the composition of the food matrix and the molecular structure, with higher B-ring hydroxylation leading to decreased stability [201][202][203]. ACNs exhibit sensitivity to oral pH levels within the range of 6.0 to 7.0 and temperature variations. ...

The effect of dietary factors on strawberry anthocyanins oral bioavailability
  • Citing Article
  • October 2017

Food & Function

... Furthermore, soluble fiber consumption has been shown to modulate the secretion of gastrointestinal (GI) hormones involved in appetite regulation [58]. Several studies have demonstrated that consumption of soluble fiber, typically in doses exceeding 5 g, increases the production of satiety-regulating GI hormones such as glucagonlike peptide 1 (GLP-1) and Peptide YY (PYY) [59][60][61]. ...

A Randomized, Controlled Trial Evaluating Polydextrose as a Fiber in a Wet and Dry Matrix on Glycemic Control

... Common beans (Phaseolus vulgaris L.), the biggest group in the Fabaceae family, are also the most consumed pulses worldwide (Losa et al., 2021). Bean consumption has been proposed to have many health benefits, such as improving glycemic response (Thompson et al., 2012;Winham et al., 2022), enhancing satiety (Reverri et al., 2017), lowering body weight (Papanikolaou & Fulgoni, 2008), or reducing the risk of cardiovascular disease Vieira et al., 2023). These effects can be attributed to diverse constituents in beans, such as plant protein, resistant starch, fiber and (poly) phenols Mullins & Arjmandi, 2021;Rebello et al., 2014). ...

Assessing beans as a source of intrinsic fiber on satiety in men and women with metabolic syndrome
  • Citing Article
  • July 2017

Appetite

... Phytochemicals are naturally occurring metabolites found in plants, commonly referred to as bioactive compounds [79]. These compounds contribute significantly to the diverse array of flavors, colors, and aromas present in fruits, vegetables, grains, legumes, nuts, and other plant-based foods. ...

Chemical Changes of Bioactive Phytochemicals during Thermal Processing
  • Citing Chapter
  • December 2016

... The terms 'PPR flats' and 'low-cost flats' are often used interchangeably. Urban poor families with lower incomes are known to have limited access to nutrient-rich diets and healthy food particularly fresh vegetables and fruits due to high living costs in the urban areas (Azizan et al., 2018;Huang et al., 2016). This presents a challenge among the urban poor population to meet the dietary recommendation, mainly on fresh and nutrient-dense food such as vegetables. ...

Low-Income Shoppers and Fruit and Vegetables: What Do They Think?
  • Citing Article
  • September 2016

Nutrition Today