Health benefits of phytochemicals from selected Canadian crops

Oomah, B. Dave

doi:10.1016/s0924-2244(99)00055-2

Cited by 72 publications

(47 citation statements)

References 14 publications

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“…To develop nutritious snack food, food professionals are always trying to explore the different crops ability. Flaxseed is emerged as functional ingredient in last two decades owing to its higher alpha linolenic acid (ALA ω-3 fatty acid) dietary fiber, protein and lignan content (Ganorkar and Jain 2013;Oomah and Mazza 1999;Tarpila et al 2005;Morris 2007). Whole flaxseed, defatted meal and its oil imparted health benefits like hypocholesterolaemic, hypoglycemic, atherosclerosis prevention (Ranhotra et al 1992;Ratnayake et al 1992;Cunnane et al 1993;Arjmandi et al 1998;Prasad et al 2000;Lemay et al 2002;Prasad 2005;Tzang et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Ganorkar¹,

Jain²

2014

J Food Sci Technol

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Flaxseed imparted the evidence of health benefits in human being. Response surface methodology (RSM) was employed to develop flaxseed fortified rice -corn flour blend based extruded product using twin screw extruder. The effect of roasted flaxseed flour (RFF) fortification (15-25 %), moisture content of feed (12-16 %, wb), extruder barrel temperature (120-140°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), bulk density (BD) and overall acceptability (OAA) score of extrudates were investigated using central composite rotatable design (CCRD). Increased RFF level decreased the ER and OAA score significantly while increased BS and BD of extrudates (p<0.01). Moisture content of extruder feed was positively related to ER (p<0.01) and OAA (p < 0.05) and negatively related to BD (p < 0.01). Extruder barrel temperature was found to be negatively related to ER and OAA (p<0.05) and positively related to BD (p<0.1). Quadratic effect of screw speed was significantly positively related to ER (p < 0.01), BS (p<0.05) and negatively related to BD (p<0.01). 15 % RFF fortification with rice flour, 16 % moisture content (wb) of extruder feed, 120°C extruder barrel temperature and 330 RPM of screw speed gave an optimized product of high desirability with corresponding responses as 3.08 ER, 0.53 kgf BS, 0.106 g.cm −3 BD and 7.86 OAA.

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Section: Introductionmentioning

confidence: 99%

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Ganorkar¹,

Jain²

2014

J Food Sci Technol

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“…FDA allowed the claim "soluble fiber from oatmeal, as part of a low saturated fat, low cholesterol diet, may reduce the risk of heart disease." FDA has acknowledged that β−glucan is the main active ingredient responsible for this health claim (Oomah and Mazza, 1999).…”

Section: Oatmentioning

confidence: 99%

“…Flaxseed or linseed is a rich source of the omega 3-fatty acid α-linoleic acid (ALA), viscous fiber components and mammalian lignan precursors (Oomah and Mazza, 1999). The high concentrations of dietary fiber (polysaccharide gum or mucilage), ALA and lignans have been associated with the many potential health benefits of flaxseed.…”

Section: Flaxseed (Linseed)mentioning

confidence: 99%

“…Each country will have to identify and promote their own sources, as Canada (Oomah and Mazza, 1999), Japan (Namiki, 1994) and China (Dai and Luo, 1996) have already been doing. Many developing countries have a diversity of yet unstudied or understudied foods which can have higher levels of bioactive phytochemicals than those found in developed countries.…”

Section: Prospect For Developing Countriesmentioning

confidence: 99%

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Phytochemicals and functional foods. Current situation and prospect for developing countries

Rodriguez

Flavier

Rodriguez–Amaya

et al. 2015

Segur. Aliment. Nutr.

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This review updates and attempts to present the complex panorama of bioactive phytochemicals and functional foods. For such purpose and given the breadth of the field, it was necessary to survey a large volume of scientific literature. The different types of studies used to provide evidence for efficacy are described. The different groups of health-promoting substances (carotenoids, phenolic compounds, phytosterols and phytostanols, tocotrienols, organosulfur compounds, nondigestible carbohydrates) are presented with a discussion of the dietary sources and the chemical and biological properties that explain their modes of action. Functional foods of plant origin (broccoli and other cruciferous vegetables, oat, flaxseed, tomato, soybean, citrus, berries, tea, grapes and wine, garlic) are discussed in terms of their health effects, the phytochemicals responsible and the body of evidence supporting such effects. The review emphasizes the importance of consuming fruits and vegetables for the general state of health of the population and points out some technical and scientific opportunities that can be explored in developing countries.Keywords: functional foods, phytochemicals, fruits and vegetables, health promotion, healthy eating, degenerative diseasesSubstâncias fitoquímicas e alimentos funcionais. Situação atual a perspectivas para países emergentes.Esta revisão atualiza e tenta apresentar o panorama complexo de fitoquímicos bioativos e alimentos funcionais. Neste contexto e considerando a amplitude do assunto, foi necessário relacionar um vasto volume de literatura científica. São descritos os diferentes tipos de estudos utilizados para obter evidência de eficácia. Os diferentes grupos de substâncias que promovem saúde (carotenóides, compostos fenólicos, fitoesteróis e fitoestanóis, tocotrienóis, compostos organosulfurados, carboidratos não digeríveis) estão apresentados com uma discussão das fontes alimentícias e das propriedades químicas e biológicas que explicam os seus modos de ação. Alimentos funcionais de origem vegetal (brócoli e crucíferas, aveia, linhaça, tomate, soja, citrus, amoras, chá, uva e vinho, alho) estão discutidos em termos dos seus efeitos na saúde, dos fitoquímicos responsáveis e o conjunto de evidências que apóia tais efeitos. A revisão enfatiza a importância de consumir frutas e hortaliças para o estado geral de saúde da população e aponta oportunidades técnicas e científicas que podem ser exploradas nos países em desenvolvimento.Palavras-chave: alimentos funcionais, fitoquímicos, frutas, hortaliças, alimentação saudável, promoção da saúde, doenças degenerativas.

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“…Flaxseed is composed of 35 to 40% protein and together with cottonseed and sunflower supplies about 23% of the world's oilcake and meal (Hatje, 1989). Furthermore, flax is also an economically important oilseed crop, especially in Canada, that produces about 40% of the world's flaxseed (Oomah and Mazza, 1999). Plant growth regulators, particularly growth retardants can enhance crop productivity by modifying internal hormonal balance and improving sink-source relationships (Singh et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

Effects of Mepiquat Chloride and Trinexapac-Ethyl on Oil Composition, Seed Yield and Endogenous Gibberellins in Flax

Kim¹,

Lee²,

Choi³

2011

Korean Journal of Plant Resources

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-The aim of this field experiment was to investigate the possible effects of mepiquat chloride (TE) and trinexapac-ethyl (MC) on oil composition, seed yield and endogenous gibberellins content of flax cultivar. Foliar application of plant growth retardants mepiquat chloride (0.897, 1.794 and 2.691 kg a.i. ha -1 ) and trinexapac-ethyl (0.756, 1.512 and 2.668 kg a.i. ha -1 ) had significantly increased seeds ripening rate and seed yield. In contrast, plant height was decreased by foliar application of MC and TE. The application of MC significantly increased seed oil yield (730 kg ha -1 by 27.0%) compared to the control. Seed and oil yield, and unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) were increased by foliar application of MC.

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Health benefits of phytochemicals from selected Canadian crops

Cited by 72 publications

References 14 publications

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

Phytochemicals and functional foods. Current situation and prospect for developing countries

Effects of Mepiquat Chloride and Trinexapac-Ethyl on Oil Composition, Seed Yield and Endogenous Gibberellins in Flax

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