J Nutr Sci
Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece.
Published: October 2022
High sugar intake has been associated with adverse effects on health, with some types of breakfast being highly linked to overweight and obesity. The aim was to compare the effects of four sugar-free breakfast items, apricot jam with white bread (JWB), white bread (WB), cocoa with fat-free milk (CM), and dried cranberry cereal bar (CB), compared to d-glucose on the glycaemic responses. Using a cross-over design, twelve healthy individuals (25 ± 4 years; BMI 22 ± 2 kg/m) received isoglucidic test meals (25 g of available carbohydrate) and 25 g glucose reference, in random order. Glycaemic index/load (GI/GL) were calculated, and capillary blood glucose samples were collected at 0–120 min after meal consumption. Subjective appetite was assessed with visual analogue scales. Sugar-free apricot jam and cocoa powder contained traces of available carbohydrates and were consumed along with bread and fat-free milk, respectively. JWB and WB were classified as medium GI, low-to-medium GL; CM as medium GI, low GL; and CB as high GI, low-to-medium GL. Subjective hunger was lower after JWB, fullness was higher after CM and pleasure was higher after CB ( for all < 0⋅05). In conclusion, sugar-free apricot jam with and without WB and cocoa powder with fat-free milk are suitable healthy breakfast options leading to improved glycaemic and subjective appetite responses.
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http://dx.doi.org/10.1017/jns.2022.74 | DOI Listing |
Foods
February 2024
Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye.
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO/HO (MW-HPCO) system. The Box-Behnken design of response surface methodology was applied for the optimization of MW-HPCO extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100-150 °C, 5-15 min, and 10-20 mL g, respectively.
View Article and Find Full Text PDFJ Nutr Sci
October 2022
Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece.
High sugar intake has been associated with adverse effects on health, with some types of breakfast being highly linked to overweight and obesity. The aim was to compare the effects of four sugar-free breakfast items, apricot jam with white bread (JWB), white bread (WB), cocoa with fat-free milk (CM), and dried cranberry cereal bar (CB), compared to d-glucose on the glycaemic responses. Using a cross-over design, twelve healthy individuals (25 ± 4 years; BMI 22 ± 2 kg/m) received isoglucidic test meals (25 g of available carbohydrate) and 25 g glucose reference, in random order.
View Article and Find Full Text PDFJ Ethnopharmacol
March 2022
Senior Department of Hepatology, The Fifth Medical Center of PLA General Hospital, Beijing, 100039, China; China Military Institute of Chinese Medicine, The Fifth Medical Centre of PLA General Hospital, Beijing, 100039, China. Electronic address:
Ethnopharmacological Relevance: Keguan-1, a new traditional Chinese medicine (TCM) prescription contained seven Chinese herbs, is developed to treat coronavirus disease 19 (COVID-19). The first internationally registered COVID-19 randomised clinical trial on integrated therapy demonstrated that Keguan-1 significantly reduced the incidence of ARDS and inhibited the severe progression of COVID-19.
Aim Of The Study: To investigate the protective mechanism of Keguan-1 on ARDS, a lipopolysaccharide (LPS)-induced acute lung injury (ALI) model was used to simulate the pathological state of ARDS in patients with COVID-19, focusing on its effect and mechanism on ALI.
Anim Biotechnol
November 2022
Agricultural and Natural Resources Research and Education Center of Khorasan Razavi, Agricultural Research, Education and Extension Organization (AREEO), University of Torbat-e Jam, Mashhad, Iran.
The nutritional value of some tree leaves (grape, common fig, barberry, sweet cherry, apricot, peach, and oleaster) was investigated by and common laboratory methods. Also, thirty Baluchi male lambs were randomly divided into five groups, including one control group (alfalfa) and four experimental groups, which received diets containing different leaves (barberry, apricot, peach, and grape). The crude protein content ranged from 128 for the sweet cherry to 164 g/kg DM for grape.
View Article and Find Full Text PDFFood Chem
December 2017
University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90°C, which indicate their potential use as fruit fillings.
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