Abstract:Background: Raisins are a nutritious fruit snack containing fiber, antioxidants, and potassium. Diabetics tend to have low fruit intakes, possibly due to concerns about glycemic response. Aim: This study sought to characterize the utility of raisins as a way to improve fruit consumption by type 2 diabetics. Methods: Fasting type 2 diabetics randomly received 100 Calorie servings of bananas (BA; 103.1 g), white bread (WB; 40.2 g), raisins (RA; 30.3 g), or Thompson seedless grapes (TG; 112.4 g) on each of four s… Show more
“…In particular, dried fruit products are essential sources of dietary fibre and potassium with low levels of fat (0.32–0.93 g per 100 g) [1]. They are rich in sugars such as fructose and glucose, and carbohydrates, with low (<55) or moderate (from 56 to 69) insulin and glycaemic indices, comparable to fresh fruit ones, as demonstrated by different studies [8,9]. Low levels of insulin/glycaemic index are due to the presence of several substances (e.g., phenolic acids, tannins, and fibre) which may moderate the glycaemic and insulin response [5].…”
Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.
“…In particular, dried fruit products are essential sources of dietary fibre and potassium with low levels of fat (0.32–0.93 g per 100 g) [1]. They are rich in sugars such as fructose and glucose, and carbohydrates, with low (<55) or moderate (from 56 to 69) insulin and glycaemic indices, comparable to fresh fruit ones, as demonstrated by different studies [8,9]. Low levels of insulin/glycaemic index are due to the presence of several substances (e.g., phenolic acids, tannins, and fibre) which may moderate the glycaemic and insulin response [5].…”
Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.
“…The use of dried fruit – raisins especially – to control blood glucose and with reference to suitability as a snack for diabetics has been studied and reviewed by others. Anderson and coworkers 40 indicated that the healthy glycaemic and insulin response and ease of use of raisins makes them attractive for improving fruit consumption in type 2 diabetics. Anderson and Waters 41 also discussed the role of raisins in the diet in more detail in the context of blood pressure control, cardiovascular benefits and blood glucose control.…”
Section: Sugar As An Ingredient Versus In Dried Fruitmentioning
“…A single-crossover study found little difference between the glycemic responses to 100-cal servings of grapes or raisins among subjects with type 2 diabetes. Insulin AUC value for raisins was lower than that for grapes (2970 ± 849 and 3960 ± 1370), but the difference was not significant [ 39 ]. Fig.…”
Certain dietary patterns, in which fruits and nuts are featured prominently, reduce risk of diabetes and cardiovascular disease. However, estimated fruit consumption historically in the U.S. has been lower than recommendations. Dried fruit intake is even lower with only about 6.9 % of the adult population reporting any consumption. The 2015 Dietary Guidelines Advisory Committee identified a gap between recommended fruit and vegetable intakes and the amount the population consumes. Even fewer Americans consume tree nuts, which are a nutrient-dense food, rich in bioactive compounds and healthy fatty acids. Consumption of fruits and nuts has been associated with reduced risk of cardiometabolic disease. An estimated 5.5 to 8.4 % of U.S. adults consume tree nuts and/or tree nut butter. This review examines the potential of pairing nuts and dried fruit to reduce cardiometabolic risk factors and focuses on emerging data on raisins and pistachios as representative of each food category. Evidence suggests that increasing consumption of both could help improve Americans’ nutritional status and reduce the risk of chronic diseases.
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