Current Issue : October - December Volume : 2012 Issue Number : 4 Articles : 5 Articles
Herbal mate (Ilex paraguariensis A.St.-Hil.) leaves are traditionally used for\r\ntheir stimulant, antioxidant, antimicrobial, and diuretic activity, presenting as principal\r\ncomponents polyphenolic compounds. The aim of this work was to develop an innovative,\r\nnon-dairy, functional, probiotic, fermented beverage using herbal mate extract as a natural\r\ningredient which would also be hypocholesterolemic and hepatoprotective. Among\r\ndifferent strains used, Lactobacillus acidophilus was selected as the best for fermentation.\r\nThe addition of honey positively affected the development of L. acidophilus and the\r\nformulated beverage maintained microbial stability during shelf life. Key ingredients in the\r\nextract included xanthines, polyphenols and other antioxidants with potential health\r\nbenefits for the consumer. Caffeine levels and antioxidant activity were also studied.\r\nAcceptable levels of caffeine and large antioxidant capacity were observed for the\r\nformulation when compared to other antioxidant beverages. An advantage of this product\r\nis the compliance to organic claims, while providing caffeine, other phyto-stimulants and\r\nantioxidant compounds without the addition of synthetic components or preservatives in\r\nthe formulation. Sensorial analysis demonstrated that the beverage had good consumer\r\nacceptance in comparison to two other similar commercial beverages. Therefore, this\r\nbeverage could be used as a new, non-dairy vehicle for probiotic consumption, especially by vegetarians and lactose intolerant consumers. It is expected that such a product will\r\nhave good market potential in an era of functional foods....
Background: Because the source of protein may play a role in its satiating effect, we investigated the effect of\r\ndifferent proteins on satiation and short-term satiety.\r\nMethods: Two randomized single-blind cross-over studies were completed. In the first study, we investigated the\r\neffect of a preload containing 20 g of casein, whey, pea protein, egg albumin or maltodextrin vs. water control on\r\nfood intake 30 min later in 32 male volunteers (25 �± 4 yrs, BMI 24 �± 0.4 kg/m2). Subjective appetite was assessed\r\nusing visual analogue scales at 10 min intervals after the preload. Capillary blood glucose was measured every 30\r\nmin during 2 hrs before and after the ad libitum meal. In the second study, we compared the effect of 20 g of\r\ncasein, pea protein or whey vs. water control on satiation in 32 male volunteers (25 �± 0.6 yrs, BMI 24 �± 0.5 kg/m2).\r\nThe preload was consumed as a starter during an ad libitum meal and food intake was measured. The preloads in\r\nboth studies were in the form of a beverage.\r\nResults: In the first study, food intake was significantly lower only after casein and pea protein compared to water\r\ncontrol (P = 0.02; 0.04 respectively). Caloric compensation was 110, 103, 62, 56 and 51% after casein, pea protein,\r\nwhey, albumin and maltodextrin, respectively. Feelings of satiety were significantly higher after casein and pea\r\nprotein compared to other preloads (P < 0.05). Blood glucose response to the meal was significantly lower when\r\nwhey protein was consumed as a preload compared to other groups (P < 0.001). In the second study, results\r\nshowed no difference between preloads on ad libitum intake. Total intake was significantly higher after caloric\r\npreloads compared to water control (P < 0.05).\r\nConclusion: Casein and pea protein showed a stronger effect on food intake compared to whey when consumed\r\nas a preload. However, consuming the protein preload as a starter of a meal decreased its impact on food intake\r\nas opposed to consuming it 30 min before the meal...
A variety of antioxidant compounds derived from natural products\r\n(nutraceuticals) have demonstrated neuroprotective activity in either in vitro or in vivo\r\nmodels of neuronal cell death or neurodegeneration, respectively. These natural\r\nantioxidants fall into several distinct groups based on their chemical structures:\r\n(1) flavonoid polyphenols like epigallocatechin 3-gallate (EGCG) from green tea and\r\nquercetin from apples; (2) non-flavonoid polyphenols such as curcumin from tumeric and\r\nresveratrol from grapes; (3) phenolic acids or phenolic diterpenes such as rosmarinic acid\r\nor carnosic acid, respectively, both from rosemary; and (4) organosulfur compounds\r\nincluding the isothiocyanate, L-sulforaphane, from broccoli and the thiosulfonate allicin,\r\nfrom garlic. All of these compounds are generally considered to be antioxidants. They may\r\nbe classified this way either because they directly scavenge free radicals or they indirectly\r\nincrease endogenous cellular antioxidant defenses, for example, via activation of the\r\nnuclear factor erythroid-derived 2-related factor 2 (Nrf2) transcription factor pathway.\r\nAlternative mechanisms of action have also been suggested for the neuroprotective effects\r\nof these compounds such as modulation of signal transduction cascades or effects on\r\ngene expression. Here, we review the literature pertaining to these various classes\r\nof nutraceutical antioxidants and discuss their potential therapeutic value in\r\nneurodegenerative diseases....
Peroxisome proliferator-activated receptors (PPARs) are ligand-activated nuclear receptors that respond to several exogenous and\r\nendogenous ligands by modulating genes related to lipid, glucose, and insulin homeostasis. PPAR?, expressed in adipose tissue and\r\nliver, regulates lipid storage and glucose metabolism and is the target of type 2 diabetes drugs, thiazolidinediones (TZDs). Due to\r\nhigh levels of toxicity associated with the first generation TZDs, troglitazone (Rezulin), rosiglitazone (Avandia), and pioglitazone\r\n(Actos), there is a renewed search for newer PPAR drugs that exhibit better efficacy but lesser toxicity. In recent years, there has been\r\na definite increase in the consumption of dietary supplements among diabetics, due to the possible health benefits associated with\r\nthese nutraceutical components. With this impetus, investigations into alternative natural ligands of PPARs has also risen. This\r\nreview highlights some of the dietary compounds (dietary lipids, isoflavones, and other flavanoids) that bind and transactivate\r\nPPAR?. A better understanding of the physiological effects of this PPAR activation by nutraceuticals and the availability of highthroughput\r\ntechnologies should lead to the discovery of less toxic alternatives to the PPAR drugs currently on the market....
Objective: To determine the effects of high dietary protein and energy intake on the growth and body\r\ncomposition of very low birth weight (VLBW) infants.\r\nStudy design: Thirty-eight VLBW infants whose weights were appropriate for their gestational ages were assessed\r\nfor when they could tolerate oral intake for all their nutritional needs. Thirty-two infants were included in a\r\nlongitudinal, randomized clinical trial over an approximate 28-day period. One control diet (standard preterm\r\nformula, group A, n = 8, 3.7 g/kg/d of protein and 129 kcal/kg/d) and two high-energy and high-protein diets\r\n(group B, n = 12, 4.2 g/kg/d and 150 kcal/kg/d; group C, n = 12, 4.7 g/kg/d and 150 kcal/kg/d) were compared.\r\nDifferences among groups in anthropometry and body composition (measured with bioelectrical impedance\r\nanalysis) were determined. An enriched breast milk group (n = 6) served as a descriptive reference group.\r\nResults: Groups B and C displayed greater weight gains and higher increases in fat-free mass than group A.\r\nConclusion: An intake of 150 kcal/kg/d of energy and 4.2 g/kg/d of protein increases fat-free mass accretion in\r\nVLBW infants....
Loading....