The significance and potential of functional food ingredients for control appetite and food intake

Esmaeili, Mina; Ajami, Marjan; Barati, Meisam; Javanmardi, Fardin; Houshiarrad, Anahita; Khaneghah, Amin Mousavi

doi:10.1002/fsn3.2783

Cited by 9 publications

(5 citation statements)

References 100 publications

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“…Such products will cost more since a combination of vitamins and minerals will be added to them to prevent malnutrition. Therefore, it can be acknowledged that the people or groups with high social and economic standing are the target market for the majority of functional foods, which is seen as one of their limitations ( 188 ).…”

Section: Factors Affecting Satietymentioning

confidence: 99%

Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle

Rakha

Mehak²,

Shabbir³

et al. 2022

Front. Nutr.

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Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.

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Section: Factors Affecting Satietymentioning

confidence: 99%

Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle

Rakha

Mehak²,

Shabbir³

et al. 2022

Front. Nutr.

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“…Gut microbiota can influence bile acid metabolism and produce various metabolites, including SCFA and neuroactive. Meanwhile, negligible protein sequences can be translocated to the peripheral or interact with enteroendocrine cells and systems, which causes release of neuropeptides and peripheral hormones related to appetite and eating behavior (Esmaeili et al 2022). Consumption of fiber regularly can help to lose weight while daily intake of yogurt can help reduce visceral fat by 81% since the high protein content in yogurt helps the body to metabolize fat faster (Michels et al 2020).…”

Section: Anti-obesity Effect Of Red Dragon Yogurt Ice Creammentioning

confidence: 99%

Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food

Susanti¹,

Legowo²,

Mulyani³

et al. 2022

Jgizipangan

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This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice's (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.

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“…Studies have shown that medical nutritional therapy for obesity that consists of lower energy intake, well‐balanced and ‘healthy’ diet throughout life could be difficult to maintain in some cases (Gupta, 2014 ; Löffler et al, 2021 ). However, this situation could be helped by consuming functional foods, which have low energy content but high protein, fiber, and bioactive compounds (Esmaeili et al, 2022 ). Recently, some functional foods and their bioactive food components have attracted attention for their impact upon appetite suppression and satiety and prolongation (Rebello et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Quinoa (Chenopodium quinoa Willd.) supplemented cafeteria diet ameliorates glucose intolerance in rats

Ozcaliskan Ilkay,

Karabulut,

Kamaci Ozocak

et al. 2023

Food Science & Nutrition

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Quinoa (Chenopodium quinoa Willd.) is a pseudocereal with rich nutritional composition, gluten free, and organoleptic. The primary aim of this study was to elucidate the possible protective roles of quinoa in glucose homeostasis in a model of cafeteria diet‐induced obesity. Male Wistar rats (3 weeks of age) were randomly allocated to be fed by; control chow (CON; n = 6), quinoa (QUI; n = 6), cafeteria (CAF; n = 6), or quinoa and cafeteria (CAFQ; n = 6) for 15 weeks. CAFQ resulted in decreased saturated fat, sugar, and sodium intake in comparison with CAF. Compared to CON, CAF increased body weight gain, plasma insulin, plasma glucose, decreased liver IRS‐1, AMPK mRNA expressions, and pancreatic β‐cell insulin immunoreactivity, and developed hepatocyte degeneration and microvesicular steatosis. Compared to CAF, QUI lowered body weight, plasma glucose, and plasma insulin, increased liver IRS‐1 and AMPK mRNA expressions, and pancreatic β‐cell insulin immunoreactivity. Compared to CAF, CAFQ lowered plasma glucose, increased liver IRS‐1 mRNA expressions, increased pancreatic β‐cell insulin immunoreactivity, and lowered hepatocyte degeneration and microvesicular steatosis. Dietary treatments did not influence IRS‐2, AKT2, and INSR mRNA expressions. HOMA‐IR, HOMA‐β, and QUICKI were also similar between groups. Restoration of insulin in CAFQ islets was as well as that of CON and QUI groups. In conclusion, as a functional food, quinoa may be useful in the prevention of obesity and associated metabolic outcomes such as glucose intolerance, disrupted pancreatic β‐cell function, hepatic insulin resistance, and lipid accumulation.

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The significance and potential of functional food ingredients for control appetite and food intake

Cited by 9 publications

References 100 publications

Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle

Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle

Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food

Quinoa (Chenopodium quinoa Willd.) supplemented cafeteria diet ameliorates glucose intolerance in rats

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