Impact of Functional Foods on Prevention of Cardiovascular Disease and Diabetes

Sikand, Geeta; Kris-Etherton, Penny M.; Boulos, Nancy M.

doi:10.1007/s11886-015-0593-9

Cited by 79 publications

(56 citation statements)

References 113 publications

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“…Although the interest of consumers in the health benefits of food has grown, flavor and texture are the two main driving forces for consumer acceptance of a product (Sikand, Kris‐Etherton, & Boulous, ). The use of peanut skins to enhance the functional properties of the coated peanuts must not destroy the flavor.…”

Section: Resultsmentioning

confidence: 99%

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Christman

Dean

Almeida

et al. 2018

Journal of Food Science

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The ability of polyphenols to act as antioxidants suggests that extracts of peanut skins containing polyphenols can be used as functional ingredients in new food products. The encapsulation of peanut skin extract in maltodextrin allowed for the incorporation of the extracts into flavored coatings for peanuts at levels high enough to increase the antioxidant activity without impacting sensory profiles. Utilization of this by-product of the peanut can create an economic opportunity for the peanut industry.

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Section: Resultsmentioning

confidence: 99%

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Christman

Dean

Almeida

et al. 2018

Journal of Food Science

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“…We estimated the quality or relative healthfulness of the ingredients used to prepare beans or rice by allocating 2 points for ‘always’ adding herbs, spices, or vegetables rated as healthful [28], 1 point for ‘sometimes’ adding the ingredient, and 0 points for not adding the ingredient, and then summing the points. Use of English sauce and bouillon cubes, which are high in sodium and thus considered unhealthy [29],were reverse-coded.…”

Section: Methodsmentioning

confidence: 99%

Seasoning ingredient variety, but not quality, is associated with greater intake of beans and rice among urban Costa Rican adults

2016

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Exposure to a variety of flavors may promote food enjoyment, but few studies have examined the relationship between food seasoning and food intake. We hypothesized that using a higher variety (number) of eleven seasonings to prepare two staple foods (beans, white rice) would be associated with intake of those foods in a population-based case-control study of Costa Rican adults in urban vs. rural areas (n=1,025), where cooking and dietary practices differ. Participants were surveyed about the variety of seasoning ingredients added when preparing beans or rice. Ingredients were also categorized by their dietary quality (healthfulness), and scores for seasoning variety and quality were created. Multivariable linear regression was used to determine the association between variety and quality scores (continuously and in tertiles (T)) and intake of each staple food. Seasoning variety was positively associated with daily servings of beans (β=0.02, p=0.01; 1.31 and 1.23 servings/day in T2 and T3 versus 1.02 servings/day in T1, p<0.05) and rice (β=0.04, p=0.005) in the urban areas only. No differences in ingredient quality across increasing intakes of beans or rice were noted, and the joint associations between variety and quality were not significant. In conclusion, a greater variety, but not quality, of seasoning ingredients was positively associated with intakes of beans and rice in urban Costa Rican adults. Our results suggest that increasing the variety of seasonings added to beans may be a culturally-appropriate strategy to improve intake of this healthy staple food among urban Costa Rican adults.

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“…A healthy heart and circulation system could benefit from a balanced diet with adequate fruits and vegetables. Epidemiological evidence supports a significantly positive correlation between eating fruits and vegetables and cardiovascular health [23,24,25,26]. Several studies reported healthy dietary patterns containing adequate fruits and vegetables show good results with respect to blood pressure control [27,28,29], and some studies found that there was a positive association between consuming fruits and vegetables and blood lipids control [30,31,32,33,34].…”

Section: Introductionmentioning

confidence: 99%

Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases

Zheng

Zhou

et al. 2017

IJMS

133

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Many studies have indicated that consumption of vegetables and fruits are positively related to lower incidence of several chronic noncommunicable diseases. Although composition of fruit and vegetable juices is different from that of the edible portion of fruits and vegetables, they contain polyphenols and vitamins from fruits and vegetables. Drinking vegetable and fruit juices is very popular in many countries, and also an efficient way to improve consumption of fruits and vegetables. The studies showed that fruit and vegetable juices affect cardiovascular risk factors, such as lowering blood pressure and improving blood lipid profiles. The main mechanisms of action included antioxidant effects, improvement of the aspects of the cardiovascular system, inhibition of platelet aggregation, anti-inflammatory effects, and prevention of hyperhomocysteinemia. Drinking juices might be a potential way to improve cardiovascular health, especially mixtures of juices because they contain a variety of polyphenols, vitamins, and minerals from different fruits and vegetables. This review summarizes recent studies on the effects of fruit and vegetable juices on indicators of cardiovascular disease, and special attention is paid to the mechanisms of action.

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Impact of Functional Foods on Prevention of Cardiovascular Disease and Diabetes

Cited by 79 publications

References 113 publications

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Seasoning ingredient variety, but not quality, is associated with greater intake of beans and rice among urban Costa Rican adults

Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases

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