Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.".

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.

A Symbiotic Meal Containing Extruded Sorghum and Probiotic () Ameliorated Intestinal Health Markers in Individuals with Chronic Kidney Disease: A Secondary Analysis of a Subsample from a Previous Randomized and Controlled Clinical Trial.

Background: Chronic kidney disease increases uremic toxins concentrations, which have been associated with intestinal dysbiosis. L. Moench has dietary fiber and bioactive compounds, while can promote beneficial health effects.

Scientific Evidence for the Beneficial Effects of Dietary Blueberries on Gut Health: A Systematic Review.

Emerging evidence indicates the association between an unhealthy gut and chronic diseases. A healthy gut comprises an intact gut epithelium and balanced gut microbes. Diet is one of the critical factors that modulate gut health by positively or negatively affecting the intestinal barrier and gut microbes.

Nutritional aspects of non-conventional edible plants from Brazil: Caruru (Amaranthus spinosus L) and trapoeraba (Commelina benghalensis).

Caruru (Amaranthus spinosus L) and trapoeraba (Commelina benghalensis) are NCEPs introduced into Brazil and are widely used by certain communities. Given the lack of information on carotenoids, vitamins, and minerals present in A. spinosus and C.

Proximate composition and characterization of the vitamins and minerals of dandelion () from the Middle Doce River region - Minas Gerais, Brazil.

This study aimed to determine the chemical composition and the vitamin, carotenoid, and mineral profile in dandelion () collected from the Middle Doce River region () in the state of Minas Gerais, Brazil. To accomplish this, the physicochemical parameters, such as titratable acidity, pH, and soluble solids were determined, in addition to the evaluation of the plants' proximate composition (moisture, ash, proteins, dietary fibers, and lipids). The vitamin E, carotenoids and vitamin C were determined by HPLC and the minerals were analysed by inductively coupled plasma atomic emission spectrometry.

Curcumin-Added Whey Protein Positively Modulates Skeletal Muscle Inflammation and Oxidative Damage after Exhaustive Exercise.

(1) Background: Exhaustive exercise can induce muscle damage. The consumption of nutritional compounds with the ability to positively influence the oxidative balance and an exacerbated inflammatory process has been previously studied. However, little is known about the nutritional value of curcumin (CCM) when mixed with whey protein concentrate (WPC).

Incidence and Associated Factors of Weight Gain During the Covid-19 Pandemic.

Introduction And Aims: The behavioral changes that arose from quarantine due to the COVID-19 pandemic may have impacted the weight of people. This study aims to investigate the incidence and predictors of weight gain during the quarantine period.

Methods: An online survey was performed five months after the social distance measures implementation.

Effects of Curcumin Supplementation on Inflammatory Markers, Muscle Damage, and Sports Performance during Acute Physical Exercise in Sedentary Individuals.

Exhaustive and acute unusual physical exercise leads to muscle damage. Curcumin has been widely studied due to the variety of its biological activities, attributed to its antioxidant and anti-inflammatory properties. Furthermore, it has shown positive effects on physical exercise practitioners.

Quarantine During COVID-19 Outbreak: Eating Behavior, Perceived Stress, and Their Independently Associated Factors in a Brazilian Sample.

The study aimed to assess the eating behavior [uncontrolled eating (UE), emotional eating (EE), and cognitive restraint (CR)], the perceived stress, and independently associated factors among Brazilians during the COVID-19 pandemic. An online survey was conducted and data about 1,368 participants were evaluated. Multivariate logistic regression models were performed to identify factors independently associated (socioeconomic, lifestyle, and eating habits data) with eating behaviors and perceived stress.

Protective effects of whey protein concentrate admixtured of curcumin on metabolic control, inflammation and oxidative stress in Wistar rats submitted to exhaustive exercise.

This work aimed to evaluate the effects of whey protein concentrate (WPC) admixtured of curcumin on metabolic control, inflammation and oxidative stress in Wistar rats submitted to exhaustive exercise. A total of forty-eight male rats were divided into six experimental groups (n 8): standard diet group (AIN-93M), standard diet submitted to exhaustion test group (AIN-93M ET), WPC admixtured of curcumin group (WPC + CCM), WPC + CCM submitted to exhaustion test group (WPC + CCM ET), CCM group and CCM subjected to exhaustion test group (CCM ET). The swimming exhaustion test was performed after 4 weeks of experiment.

Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.).

The impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (α, β, γ, δ tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.

Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying.

We developed a whey protein admixture of turmeric extract by spray drying (TWPC-SD) and by foam mat drying (TWPC-FMD) and compared its bioactive compounds and nutrients contents. TWPC samples were evaluated for preference and acceptability. Vitamins and carotenoids were determined by high-performance liquid chromatography.

Effects of curcumin supplementation on sport and physical exercise: a systematic review.

Curcumin is the main phenolic compound in turmeric. It has been investigated recently due to its numerous medicinal properties and health benefits. However, few studies assessed the effects of curcumin supplementation on physical activity practice.

Antiobesity effects of anthocyanins on mitochondrial biogenesis, inflammation, and oxidative stress: A systematic review.

Studies have shown that anthocyanins attenuate obesity. In this review, we confirm these effects and explain the possible mechanisms underlying them. A systematic search was conducted in electronic databases using obesity as the main term along with anthocyanins and the main anthocyanidins, including articles in Portuguese, English, and Spanish without any restriction as to year.

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.

The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection.

Chemical composition of Brazilian chia seeds grown in different places.

This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.

A high fat diet does not affect the iron bioavailability in Wistar rats fed with chia and increases gene expression of iron metabolism proteins.

This study evaluated the effect of chia on the iron bioavailability and gene expression of proteins involved in iron metabolism in animals fed with a high fat diet and a standard diet. Four experimental groups were tested (n = 8): standard diet + ferrous sulfate (SD + FS), standard diet + chia (SD + C), high fat diet + ferrous sulfate (HFD + FS), high fat diet + chia (HFD + C). The hemoglobin gain, hemoglobin regeneration efficiency, biological relative value of HRE, serum ferritin and transferrin, liver iron concentration and gene expression of proteins were evaluated.

Chia Seed Shows Good Protein Quality, Hypoglycemic Effect and Improves the Lipid Profile and Liver and Intestinal Morphology of Wistar Rats.

Chia has been consumed by the world population due to its high fiber, lipids and proteins content. The objective was to evaluate the protein quality of chia untreated (seed and flour) and heat treated (90 °C/20 min), their influence on glucose and lipid homeostasis and integrity of liver and intestinal morphology of Wistar rats. 36 male rats, weanling, divided into six groups which received control diet (casein), free protein diet (aproteic) and four diet tests (chia seed; chia seed with heat treatment; chia flour and chia flour with heat treatment) for 14 days were used.

Bioavailability of zinc in Wistar rats fed with rice fortified with zinc oxide.

The study of zinc bioavailability in foods is important because this mineral intake does not meet the recommended doses for some population groups. Also, the presence of dietary factors that reduce zinc absorption contributes to its deficiency. Rice fortified with micronutrients (Ultra Rice®) is a viable alternative for fortification since this cereal is already inserted into the population habit.

[Control of carotenoid loss in vegetables prepared in a hospital foodservice].

The aim of this study was to assess the handling procedures of kale and tomatoes in a hospital foodservice (HFS) in order to control loss of beta-carotene and licopene. The adopted measures, up to then not used by the HFS, were: 24-h storage under refrigeration (10 degrees C), hygienizing for 15 min and distribution immediately after preparation. Vegetable samples were collected after reception and after each stage of manipulation in the HFS.