Cocoa and unripe banana flour beverages improve anthropometric and 					biochemical markers in overweight women: A randomised double-blind 					study

Lomeu, Fernanda Laurides Ribeiro de Oliveira; Vieira, Camilla Ribeiro; Lúcia, Flávia Della; Veiga, Sandra Maria Oliveira Moraes; Martino, Hércia Stampini Duarte; Silva, Roberta Ribeiro

doi:10.1024/0300-9831/a000637

Cited by 2 publications

(1 citation statement)

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“…[4,5] Due to its health-promoting properties, unripe banana flour has been used in developing products such as pasta, [6][7][8][9][10][11][12] bread, [13] and cookies/biscuits. [14][15][16][17][18] Unripe banana flour can be used as a raw (uncooked) additive in food products such as ice cream [19] and beverages [20][21][22] or in dietary interventions/supplementation. [23][24][25] Unripe banana flour contains bioactive compounds such as phenolics [26,27] ; flavonoids [15,[26][27][28] ; carotenoids [26,27,29] ; and phytosterols.…”

Section: Introductionmentioning

confidence: 99%

Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review

et al. 2022

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The present review provides a comprehensive discussion of the prebiotic, anti‐diabetic, anti‐colorectal cancer, and anti‐cardiovascular disease effects of unripe banana flour resistant starch (BFRS). Unripe banana flour is considered a useful ingredient in the food industry because it has high levels of resistant starch (up to 68% w/w). The beneficial effects of BFRS against diabetes, obesity, cardiovascular disease, and colorectal cancer emanate from its resistance to hydrolysis and propensity to escape digestion in the upper‐gastrointestinal tract, which delays glucose absorption and increases the concentration of colonic short‐chain fatty acids (acetate, propionate, and butyrate). Therefore, BFRS can be recommended as an alternative functional ingredient in food products. However, more in vivo studies with BFRS should be conducted to ascertain the mechanisms that underly its beneficial effects and associated changes in the gut microbiome. The influence of other food product ingredients and food processing on BFRS efficacy and targeted production of specific short‐chain fatty acids in the colon, needs to be investigated to optimize its application.

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