Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making

Adam, Aline; Lopez, Hubert W.; Leuillet, M.; Demigné, Christian; Rémésy, Christian

doi:10.1016/s0308-8146(02)00269-8

Cited by 23 publications

(17 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In one study, there was an increase in the specific viscosity of whole-wheat flour if it were baked into bread. Baking the flour led to a greater reduction in cholesterol and triglycerides in rats compared with when it was included as the uncooked flour [29]. Thus, cooking may alter the characteristics of some insoluble fibers so that they perform more like soluble fibers.…”

Section: Effects Of Processing Fiber-containing Foodsmentioning

confidence: 99%

Dietary fiber and coronary disease: Does the evidence support an association?

Lupton

Turner

2003

Curr Atheroscler Rep

View full text Add to dashboard Cite

Large, prospective, epidemiologic studies show a protective effect of dietary fiber against coronary heart disease (CHD) and form the basis for new recommendations from the National Academy of Science for fiber intake (38 and 25 g/d for young men and women, respectively, based on an intake of 14 g of fiber per 1000 kcal). Mechanisms by which fibers may protect against CHD include lowering blood cholesterol (soluble fibers), attenuating blood triglyceride levels (mostly soluble fibers), decreasing hypertension (all fibers), and normalizing postprandial blood glucose levels (all fibers). An important consideration in making diet recommendations to protect against CHD is that the total amount of fiber from fiber-containing foods is important, and individuals should not just be counseled to focus on soluble fiber.

show abstract

Section: Effects Of Processing Fiber-containing Foodsmentioning

confidence: 99%

Dietary fiber and coronary disease: Does the evidence support an association?

Lupton

Turner

2003

Curr Atheroscler Rep

View full text Add to dashboard Cite

show abstract

“…In wheat grain, arabinoxylans (AX) are the major polymers of cell walls. Their main putative health benefits are a lowering effect on blood lipemia, including bad cholesterol and its relation to cardiovascular disease, and a favourable effect on colon flora and fermentation, which may reduce cancer (Adam et al 2003). These effects are mostly attributed to the water extractable part, hereafter called WEAX, through the viscosity of their solution in small intestine which slower lipid intake.…”

Section: Introductionmentioning

confidence: 99%

Genetics of dietary fibre in bread wheat

et al. 2009

View full text Add to dashboard Cite

Arabinoxylans (AX) are major components of cell walls in wheat endosperm. The water-extractable part, WEAX, is considered as dietary fibres with health promoting effects. AX exhibit large natural variations in their amount but few studies have been carried out on the genetics of WEAX content and structure in bread wheat. We first carried out a "forward'' quantitative genetic approach, using two recombinant populations derived from crosses between WEAX-high and WEAX-low parents and the viscosity of flour extract (WEAX-viscosity) as a predictor of WEAX content. This allowed us to identify two QTL regions, one of them, found on chromosome 6B in both populations, having a major effect with as much as 59% of the phenotypic variation explained by a single QTL. Then, we focused on key enzymes involved in the biosynthetic pathway of arabinoxylans. Out of 34 homoeologous candidate genes studied by sequencing a set of 46 lines, representing a worldwide diversity 179 show no polymorphi! sm. In the 16 polymorphic candidate genes, 80 SNP (in 15 genes) and 16 indels (in 4 genes) were detected. Then 27 SNP (in 13 genes) were genotyped in a larger collection of 156 lines (Healthgrain diversity screen). Eight associations were significant at an indicative 5% threshold, but only one, between COMT (Caffeic acid O methyltransferase) on chromosome 7A and A/X in WEAX was significant at a 1% level. The usefulness of these approaches and preliminary results for breeding is discussed

show abstract

“…34 Adam et al reported that dietary fiber intake, especially from whole grain sources, reduces serum glucose levels and leads to reduced risk of coronary heart disease and diabetes. 35 The RB used in the current investigation contained *7.0% dietary fiber. In addition, Fardet indicated that also methionine, lignans, betaine, tocotrienols, Mg, and other bioactive rye components can be associated with a decreased risk of diabetes.…”

mentioning

confidence: 99%

Saffron (Crocus sativusL.) Powder as an Ingredient of Rye Bread: An Anti-Diabetic Evaluation

Bajerska

Mildner–Szkudlarz

Podgórski

et al. 2013

Journal of Medicinal Food

View full text Add to dashboard Cite

In this study, a most consumer-acceptable rye bread (RB) containing saffron (S) powder (RB+S) was designed to verify its anti-diabetic properties, and to compare these effects with those of RB and S separately, matched to a similar dose of bioactive components, used in the high-fat (HF) diet in streptozotocin (STZ)-induced Wistar rats. After baking, beneficial antioxidant and sensory properties for RB enriched with 0.12% S were achieved. Twenty-four severely diabetic rats (fasting blood glucose (FBG) ≥350 mg/dL) were randomized to incorporate either 0.08% of pure S, or RB enriched with 0.12% S (the diet provided 0.08% of S), or RB alone into their diet for 5 weeks. As controls, nontreated, HF-feeding STZ-induced rats (positive control-HF/STZ) and rats receiving normal laboratory diet (negative control-C) were used. A significant FBG-lowering effect was observed (47%, 53%, and 54% reduction vs. HF/STZ; P<.05) after S, RB, and RB+S treatment. Improvements in the rats' glycemia were achieved by β-cell regeneration and increases in insulin secretion. Only in the S and RB+S group of rats, a significant (P<.05) increase in relative pancreas (vs. HF/STZ) was noted. A significant (P<.05) reduction in the concentration of thiobarbituric acid-reactive substances (TBARS) was achieved, whereas the ferric-reducing ability of plasma (FRAP) was not changed after S, RB and RB+S treatment (vs. HF/STZ). Triglyceride (TG) concentrations after S, RB, and RB+S treatment were significantly decreased (P<.05) versus HF/STZ. Both S and RB can be used in diabetic therapy, but no additional metabolic effect was achieved after consumption of RB+S.

show abstract

Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making

Cited by 23 publications

References 34 publications

Dietary fiber and coronary disease: Does the evidence support an association?

Dietary fiber and coronary disease: Does the evidence support an association?

Genetics of dietary fibre in bread wheat

Saffron (Crocus sativusL.) Powder as an Ingredient of Rye Bread: An Anti-Diabetic Evaluation

Contact Info

Product

Resources

About