Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage

Kahlon, T. S.; Chiu, Mei-Chen M.; Chapman, Mary H.

doi:10.1016/j.nutres.2008.03.007

Cited by 40 publications

(41 citation statements)

References 26 publications

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“…These capacities are relatively higher than the relative bile acid binding capacities of steam cooked kale (13.1 %), broccoli (8.1 %), spinach (5.2 %), cabbage (4.1 %), green bell pepper (4.6 %) and Brussels sprouts (10.4 %) reported by Kahlon et al (2008). Bile acid binding capacities of foods have been associated to a large extent with dietary fiber they contain (Kahlon et al 2008). It is clear that vegetable products contain dietary fiber, and adding CMP to vegetable mix (CP) seems not cause any effect on bile acid binding capacity in a positive manner.…”

Section: Antioxidant Activity In Vitro Antidiabetic Bile Acid Bindimentioning

confidence: 70%

“…Relative to cholestyramine, bile acid binding capacities of CP and VP are 17.61 % and 14.23 % respectively (Table 3). These capacities are relatively higher than the relative bile acid binding capacities of steam cooked kale (13.1 %), broccoli (8.1 %), spinach (5.2 %), cabbage (4.1 %), green bell pepper (4.6 %) and Brussels sprouts (10.4 %) reported by Kahlon et al (2008). Bile acid binding capacities of foods have been associated to a large extent with dietary fiber they contain (Kahlon et al 2008).…”

Section: Antioxidant Activity In Vitro Antidiabetic Bile Acid Bindimentioning

confidence: 90%

“…The in vitro bile acid binding procedure was performed as described by Kahlon et al (2008) with slight modifications. After adjustment of pH to 2.0, reaction mixture was incubated for 1 h in a 37°C shaker water bath.…”

Section: In Vitro Bile Acid Binding Capacitymentioning

confidence: 99%

“…Health-promoting functional characteristics of vegetables are mainly due to their functional bioactive constituents. These effects can be listed as antioxidant activity, cholesterol binding capacity, antidiabetic activity and angiotensin converting enzyme (ACE) inhibitory activity (Kahlon et al 2008;Vadivel et al 2011;Ademiluyi and Oboh 2013).…”

Section: Introductionmentioning

confidence: 99%

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Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Karakaya

Şimşek

et al. 2015

J Food Sci Technol

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In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freezedried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC 50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.

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Section: Antioxidant Activity In Vitro Antidiabetic Bile Acid Bindimentioning

confidence: 70%

Section: Antioxidant Activity In Vitro Antidiabetic Bile Acid Bindimentioning

confidence: 90%

Section: In Vitro Bile Acid Binding Capacitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Karakaya

Şimşek

et al. 2015

J Food Sci Technol

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“…Mild coo�ing ho�ever, may realize 100% of the compound, �hereas further coo�ing is found to secure a high percentage of the SF recovery via certain microbial enzyme in the colon [Juge et al, 2007]. It �as further noted that among other vegetables, steam coo�ing of broccoli significantly improved the in vitro bile acid binding �hich is related to lo�ering the ris� of exposure to cancer [Kahlon et al, 2008].…”

Section: Introductionmentioning

confidence: 95%

Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.)

Hassan¹,

Hussein²,

Hussein³

2013

Pol. J. Food Nutr. Sci.

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This study aimed to produce a ba�ed dietary product (pate) enriched �ith broccoli florets that �ere sprayed in the field �ith methionine. Treated broccoli florets �ere separately stuffed in pate at three levels (5, 10 and 15%, �:�) in the form of minced, steam blanched and fried broccoli florets. A significant increase in reduced glutathione content �as observed in the methionine�treated broccoli florets compared to methionine�untreated broccoli florets during processing to minced, steam blanched or as fried �ith butter. The pate stuffed �ith methionine-treated broccoli florets at different levels had higher fiber and protein contents if compared to control sample (not stuffed pate). Stuffing the processed pate had no effect on the estimated rheological properties, color attributes, ba�ing tests and organoleptic properties. Increasing the ratio of stuffed methionine�treated broccoli florets increased loaf �eight and decreased crumb moisture. The results revealed that stuffing pate �ith methionine�treated broccoli florets had enriched the nutritive value and ba�ing quality. Generally, pate stuffed �ith methionine�treated broccoli florets (5:15%) did not significantly affect technological, rheological, sensory quality of pate and improved its nutritional values. Unauthenticated Download Date | 5/12/18 4:47 AM

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Circulating microbiota and metabolites: Insights into cardiovascular diseases

Khan

Usman

et al. 2022

Clinical Laboratory Analysis

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Background:In almost every country, cardiovascular diseases are the major cause of death, which are responsible for 17.7 million deaths worldwide, or 54% of all deaths.However, the latest evidence has shown that non-communicable diseases such as obesity, diabetes, and cardiovascular events are significantly influenced by the blood microbiota and circulating metabolites. Methods:We searched online databases for the most recent related papers through the comprehensive international databases of the Institute of PubMed/ MEDLINE, ISI/WOS, and Scopus up to August 2022, using MESH terms and the related keywords in the English language. Considering the titles and abstracts, unrelated studies were excluded. The full texts of the remained studies were evaluated by authors, independently. Then, the studies' findings were assessed and reported. Results:The study demonstrated that the bacterial profiles of patients with cardiovascular diseases and healthy individuals are significantly different. The diseased patients showed a significantly high abundance of phylum Proteobacteria, an important Proteobacterial component known as lipopolysaccharides that has been linked to the pathogenesis of cardiovascular disease, while phylum Firmicutes were found in healthy individuals. It suggests that Proteobacteria has a direct role in the onset of cardiovascular disease. Conclusion:We focused on the blood bacterial composition and circulating microbial metabolites in their relationship with the etiology and onset of cardiovascular disease. However, the various genera and species in the results reported were not always identical. Therefore, the microbial community structure of blood was more complicated and thus required a more in-depth exploration.

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Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage

Cited by 40 publications

References 26 publications

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.)

Circulating microbiota and metabolites: Insights into cardiovascular diseases

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