A randomized controlled clinical trial in 196 obese subjects was performed to examine the effectiveness of body acupuncture on body weight loss, lipid profile and immunogenic and inflammatory markers. Subjects received authentic (cases) or sham (controls) acupuncture for 6 weeks in combination with a low-calorie diet. In the following 6 weeks, they received the low-calorie diet alone. Subjects were assessed at the beginning, 6 and 12 weeks later. Heat shock protein (Hsps)-27, 60, 65, 70 antibody titers and high sensitivity C-reactive protein (hs-CRP) levels were also assessed. A significant reduction in measures of adiposity and improvement in lipid profile were observed in both groups, but the levels of anti-Hsp-antibodies decreased in cases only. A reduction in anthropometric and lipid profile in cases were sustained in the second period, however, only changes in lipid profile were observed in the control group. Anti-Hsp-antibodies and hs-CRP levels continued to be reduced in cases but in controls only the reduction in hs-CRP remained. Changes in anthropometric parameters, lipid profile, and anti-Hsp-antibodies were more evident in cases. Body acupuncture in combination with diet restriction was effective in enhancing weight loss and improving dyslipidemia.

Auricular acupuncture in combination with diet restriction was effective for weight loss and dyslipidemia. Moreover, it was found that it has immunomodulatory but not anti-inflammatory effects on the immune system by regulation of the levels of anti-Hsp antibodies.

Debranning is a pre-milling treatment that partially removes the external coats and the aleurone layer of the kernel, allowing the selective recovery of bioactive compounds, such as fiber and phenolic compounds. A two-step debranning process was applied to purple wheat, a naturally antioxidant-rich variety, that removed 9.7% of the material. Debranned fractions from the first (F1; 3.7% of the whole grain) and the second (F2; 6.0% of the debranned grain after the first step) step were used separately to produce fiber-enriched pasta. Bran from conventional milling (CB) was also used as a control. F1 and F2 had a higher or comparable content in total and soluble fiber than CB. Moreover, both samples exhibited a higher ferric reducing-antioxidant power (FRAP) than CB, whereas the highest amount of anthocyanins was found in F1 (695±64 µg/g). When compared with CB-enriched pasta, samples enriched with either F1 or F2 had similar FRAP values (2.6±0.1 and 2.3±0.2 µmol Fe(II)/g for pasta with F1 and F2, respectively), and a higher amount of anthocyanins (67.9±0.9 and 60±1 µg/g for pasta with F1 and F2, respectively), while retaining a fair cooking quality.

No abstract

Gluten replacement in gluten-free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western-style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples.