Chicory root flour – A functional food with potential multiple health benefits evaluated in a mice model

Pouille, Céline L.; Jégou, Dominique; Dugardin, Camille; Cudennec, Benoît; Ravallec, Rozenn; Hance, Philippe; Rambaud, Caroline; Hilbert, Jean‐Louis; Lucau-Danila, Anca

doi:10.1016/j.jff.2020.104174

Cited by 11 publications

(15 citation statements)

References 74 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chicory flour is a food product used in pastry and, at the same time, a functional food with multiple health benefits [ 2 ]. Several molecules or classes of molecules that enter the composition of chicory flour are possible effectors in these effects.…”

Section: Discussionmentioning

confidence: 99%

“…Chicory has been described as a digestive remedy for both humans [ 51 , 52 ] and animals [ 53 , 54 , 55 ]. Hypolipidemic and hypoglycemic effects were already observed in mice [ 2 ]. We support these data with new in vivo nutrigenomic and hormonal effects in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…This flour is a trade product that comes from a mixture of several genotypes with a significantly different chemical composition. An aqueous decoction of this flour was produced to feed the mice as described by Pouille et al [ 2 ]. A mixture of water/methanol (1:1) was added to either 100 mg of a randomized sample of chicory flour or 100 mg of dry residue obtained after lyophilisation of chicory decoction.…”

Section: Methodsmentioning

confidence: 99%

“…The chicory root, processed into flour and used as an ingredient for pastries, has been proposed as a functional food; potential mechanisms by which the chicory acts on cancer prevention, antibacterial and antiviral defense, hypoglycemic, hypolipidemic and antioxidant effects have been identified [ 2 ]. Among the major compounds of chicory root, inulin has been the subject of multiple studies concerning its prebiotic effect [ 2 , 3 ], but less is known about the specific mechanisms of other molecules that enter the composition of roots. The hydrolysis products of inulin, fructose and oligofructose, have been described to have multiple beneficial effects on bowel functions [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Chicory: Understanding the Effects and Effectors of This Functional Food

et al. 2022

Self Cite

View full text Add to dashboard Cite

Industrial chicory has been the subject of numerous studies, most of which provide clinical observations on its health effects. Whether it is the roasted root, the flour obtained from the roots or the different classes of molecules that enter into the composition of this plant, understanding the molecular mechanisms of action on the human organism remains incomplete. In this study, we were interested in three molecules or classes of molecules present in chicory root: fructose, chlorogenic acids, and sesquiterpene lactones. We conducted experiments on the murine model and performed a nutrigenomic analysis, a metabolic hormone assay and a gut microbiota analysis, associated with in vitro observations for different responses. We have highlighted a large number of effects of all these classes of molecules that suggest a pro-apoptotic activity, an anti-inflammatory, antimicrobial, antioxidant, hypolipidemic and hypoglycemic effect and also an important role in appetite regulation. A significant prebiotic activity was also identified. Fructose seems to be the most involved in these activities, contributing to approximately 83% of recorded responses, but the other classes of tested molecules have shown a specific role for these different effects, with an estimated contribution of 23–24%.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chicory: Understanding the Effects and Effectors of This Functional Food

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…Use of validated markers requires knowledge of mechanisms for achieving optimal health, or the development of diseases. Scientific markers must be mature and chosen to accurately reflect interest processes (Pouille et al, 2020). Markers could be chosen to reflect:…”

Section: Importance Of Markersmentioning

confidence: 99%

Functional Foods: Components, health benefits, challenges, and major projects

2021

DRCSF

View full text Add to dashboard Cite

Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help in reducing or minimizing the risk of certain diseases and other conditions apart from providing fundamental nutrition. These foods include fortified foods, beverages, some nutritional supplements, fruits, vegetables, and whole grams etc. Many traditional foods with functional characteristics have been discovered, examined, and developed into beneficial components of new foods. By knowing which food is capable of providing specific health benefits, individuals can choose food and drink to improve their health

show abstract

Industrial Chicory and Its Specialized Metabolites: Diversification of Uses and Varietal Selection

Hilbert

Rambaud

2023

Reference Series in Phytochemistry

View full text Add to dashboard Cite

Chicory root flour – A functional food with potential multiple health benefits evaluated in a mice model

Cited by 11 publications

References 74 publications

Chicory: Understanding the Effects and Effectors of This Functional Food

Chicory: Understanding the Effects and Effectors of This Functional Food

Functional Foods: Components, health benefits, challenges, and major projects

Industrial Chicory and Its Specialized Metabolites: Diversification of Uses and Varietal Selection

Contact Info

Product

Resources

About