Differently Processed Low Doses of β-Glucan from Oat Bran Similarly Attenuate Postprandial Glycemic Response.

Incorporating β-glucan-rich oat bran (OB) can attenuate postprandial glycemic response (PPGR) in solid foods, but its effect in liquid matrices is unclear. This study investigated the ability of differently processed low-dose-β-glucan-containing beverages to lower PPGR, and the mechanisms of action. Twenty participants consumed five malt beverages made from cocoa powder: intact OB (Intact), OB treated with enzymatic hydrolysis (EnzymA, EnzymB) or extrusion (Extr), or no OB (Ctrl).

Impact of Quantity and Type of Dietary Protein on Cardiovascular Disease Risk Factors Using Standard and Network Meta-analyses of Randomized Controlled Trials.

Context: Higher protein diets (HPDs) have shown favorable outcomes on weight maintenance and body-composition management; however, their protective effects against cardiovascular diseases (CVDs) remain uncertain and contentious. Furthermore, it is important to consider the influence of other macronutrients in the diet and type of dietary protein when studying HPDs, because this aspect has been overlooked in previous studies.

Objective: We assessed the impacts of quantity and type of dietary protein on CVD risk factors.

Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels.

In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification.

New insights into chemical compositions and health promoting effects of edible oils from new resources.

This paper discusses the chemical compositions and health benefits of several kinds of oils which are extracted from new resources, including avocado seed oil, jackfruit seed oil, papaya seed oil, custard-apple seed oil, pomegranate seed oil, cherry seed oil, and pumpkin seed oil. In addition, the beneficial components found in these oils provide a future trend towards the utilization of seed oils as functional foods in the prevention and management of various chronic diseases. Nevertheless, the development prospects of some seed oils, such as papaya seed oil or custard-apple seed oil, need to be further studied and reconsidered due to the unconfirmed edibility.