Preliminary results suggested that oral-administration of rooster comb extract (RCE) rich in hyaluronic acid (HA) was associated with improved muscle strength. Following these promising results, the objective of the present study was to evaluate the effect of low-fat yoghurt supplemented with RCE rich in HA on muscle function in adults with mild knee pain; a symptom of early osteoarthritis. Participants (n = 40) received low-fat yoghurt (125 mL d(-1)) supplemented with 80 mg d(-1) of RCE and the placebo group (n = 40) consumed the same yoghurt without the RCE, in a randomized, controlled, double-blind, parallel trial over 12 weeks. Using an isokinetic dynamometer (Biodex System 4), RCE consumption, compared to control, increased the affected knee peak torque, total work and mean power at 180° s(-1), at least 11% in men (p < 0.05) with no differences in women. No dietary differences were noted. These results suggest that long-term consumption of low-fat yoghurt supplemented with RCE could be a dietary tool to improve muscle strength in men, associated with possible clinical significance. However, further studies are needed to elucidate reasons for these sex difference responses observed, and may provide further insight into muscle function.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1039/c5fo00321k | DOI Listing |
J Glob Health
January 2025
Department of Orthopedics, The Second Xiangya Hospital, Central South University, Changsha, Hunan, China.
Background: Yoghurt is a commonly consumed fermented food recommended by many guidelines. Yoghurt consumption can contribute to the intake of multiple nutrients and reduce the risk of several diseases. However, prospective evidence is limited on the associations between full/low-fat yoghurt consumption and mortality risk.
View Article and Find Full Text PDFFood Nutr Res
December 2024
Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden.
Milk and dairy products are major sources of protein, calcium, and other micronutrients. Milk and dairy products contribute with approximately half of the total intake of saturated fat in the Nordic and Baltic diets. Saturated fat is an important determinant of plasma total and low density lipoprotein (LDL)-cholesterol concentrations, and a causal relationship between high LDL-cholesterol and atherosclerotic cardiovascular disease has consistently been documented.
View Article and Find Full Text PDFFoods
December 2024
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
This study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt. By combining soybean fiber with sodium alginate, a stable composite microgel system was developed with a uniform particle-size distribution. Oral lubrication performance was assessed by evaluating particle size, texture, friction coefficient and rheological properties, providing insights into how microgels improve food lubricity.
View Article and Find Full Text PDFInt J Prev Med
November 2024
School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India.
Int J Biol Macromol
December 2024
School of Science, STEM College, RMIT University, Melbourne, Victoria 3000, Australia. Electronic address:
Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan gum (XG) as rheological modifiers on the stability of fermented egg white gels. Rheological analysis revealed that the addition of both gums significantly influenced gel properties, with XG demonstrating superior performance.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!