Starch granules from Round leaf yellow yam, Negro yam, Sweet yam, Bitter yam and Chinese yam grown in Jamaica were isolated and characterized. The amylose content, granular size, crystallinity, and digestibility by α‐amylase were determined. The granules obtained were of three crystalline types. Round leaf yellow yam, Negro yam and Sweet yam were found to be type‐B, while Chinese yam and Bitter yam were type‐C and type‐A, respectively. Round leaf yellow yam had the highest amylose content (26.5%) while Chinese yam had the lowest (11.1%). The granule size varied between 1–3 μm for Chinese yam and 16–42 μm for Round leaf yellow yam. Significant variations in digestibility of the granules were observed. Raw starches from Chinese yam and Bitter yam were the most susceptible to α‐amylase digestion (porcine pancreatic α‐amylase, pH 5.5, 0.02% CaCl2, 40°C, 24 h) with 21.27 ± 0.01% and 18.11 ± 0.02% degradation, respectively, while Round leaf yellow yam, Negro yam and Sweet yam starches were the least susceptible, with 13.74 ± 0.03%, 14.98 ± 0.08%, and 15.32 ± 0.04% enzymatic degradation, respectively.
This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied between 41 ± 5–93 ± 5 for the tubers studied. Samples prepared by boiling had the lowest GI (41 ± 5–50 ± 3), while those processed by baking (82 ± 3–94 ± 3) and roasting (79 ± 4–93 ± 2) had the highest GI values. The study indicates that the glycemic index of Jamaican sweet potatoes varies significantly with the method of preparation and to a lesser extent on intravarietal differences. Consumption of boiled sweet potatoes could minimize postprandial blood glucose spikes and therefore, may prove to be more efficacious in the management of type 2 diabetes mellitus.
High-density lipoprotein (HDL) is one of the major carriers of cholesterol in the blood. It attracts particular attention because, in contrast with other lipoproteins, as many physiological functions of HDL influence the cardiovascular system in favourable ways unless HDL is modified pathologically. The functions of HDL that have recently attracted attention include anti-inflammatory and anti-oxidant activities. High anti-oxidant and anti-inflammatory activities of HDL are associated with protection from cardiovascular disease. Atheroprotective activities, as well as a functional deficiency of HDL, ultimately depend on the protein and lipid composition of HDL. Further, numerous epidemiological studies have shown a protective association between HDL-cholesterol and cognitive impairment. Oxidative stress, including lipid peroxidation, has been shown to be the mediator of the pathologic effects of numerous risk factors of Alzheimer's disease. Lifestyle interventions proven to increase HDL- cholesterol levels including “healthy” diet, regular exercise, weight control, and smoking cessation have also been shown to provide neuro-protective effects. This review will focus on current knowledge of the beneficial effects of HDL-cholesterol as it relates to cardiovascular diseases, breast and lung cancers, non-Hodgkin's lymphoma, as well as its neuroprotective potential in reducing the risk of Alzheimer's disease and dementia.
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