Glycine betaine and glycine betaine analogues in common foods

Zwart, Frederick J. de; Slow, Sandy; Payne, Richard J.; Lever, Michael; George, Peter M.; Gerrard, Juliet A.; Chambers, Stephen T.

doi:10.1016/s0308-8146(03)00063-3

Cited by 208 publications

(163 citation statements)

References 31 publications

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“…Because most studies measure DMSP by converting it first to DMS [15,16], this method would allow direct quantification of DMSP in biological samples. This assay can also be applied to measure betaine and other analytes such as proline betaine, trigonelline, and choline in foods [37]. Thus, this assay will have a wide range of potential applications in addition to our objectives to determine the feeding behavior of Weddell seals [5].…”

Section: Discussionmentioning

confidence: 99%

Measurement of marine osmolytes in mammalian serum by liquid chromatography–tandem mass spectrometry

Lenky

McEntyre

Lever

2012

Analytical Biochemistry

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Section: Discussionmentioning

confidence: 99%

Measurement of marine osmolytes in mammalian serum by liquid chromatography–tandem mass spectrometry

Lenky

McEntyre

Lever

2012

Analytical Biochemistry

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“…Each treatment day, subjects consumed one treatment as a single dose in 100 ml volume. Subjects were asked to abstain from coffee and foods known to be high in trigonelline (de Zwart et al, 2003) for 2 days, and fasted 12 h, prior to treatment.…”

Section: Methodsmentioning

confidence: 99%

“…Following treatment, samples were collected every hour, and urine samples every 2 h, for 8 h. The subjects consumed a standard breakfast (1 and 2 h) and a standard lunch (4 and 5 h). The diet and the amount consumed was the same for the three treatment days, with food low in both trigonelline and glycine betaine (de Zwart et al, 2003). Each subject consumed 150 ml of water following each blood sample collection.…”

Section: Methodsmentioning

confidence: 99%

Trigonelline is not responsible for the acute increase in plasma homocysteine following ingestion of instant coffee

et al. 2004

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Objective: To determine whether trigonelline contributes to the effect of coffee on homocysteine (Hcy). Design and interventions: This was a randomised crossover study. Subjects consumed 50 mg trigonelline, 5 g of instant coffee (E50 mg trigonelline) or water, consumed as a single dose in 100 ml, with 1 week between each treatment. Blood samples were drawn fasting and hourly for 8 h. Urine samples were collected pretreatment and every 2 h for 8 h. Setting: Christchurch Clinical Studies Trust, Christchurch, New Zealand. Subjects: Eight healthy male subjects. Results: Instant coffee raised plasma Hcy concentrations compared with water (P ¼ 0.019) and trigonelline (P ¼ 0.037). Plasma Hcy concentrations were not different between water and trigonelline treatments (P ¼ 0.789). The change in plasma Hcy concentration was higher (mean7s.e.) 4 h (0.770.2 mmol/l, P ¼ 0.006), 5 h (0.770.2 mmol/l, P ¼ 0.013) and 7 h (0.770.2 mmol/l, P ¼ 0.024) following coffee consumption. Urinary glycine betaine excretion was increased by coffee but not by trigonelline.

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“…These colorful root vegetables help to protect against heart disease and certain cancers (colon cancer) (Kavalcova et al, 2015). Beetroots are rich in other valuable compounds such as carotenoids (Dias et al, 2009), glycine betaine (de Zwart et al, 2003), saponins (Atamanova et al, 2005), betacyanins (Patkai et al, 1997), folates (Jastrebova et al, 2003), betanin, polyphenols and flavonoids (Vali et al, 2007). Therefore, beetroot ingestion can be considered a factor in cancer prevention (Kapadia et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Ingle

Thorat

Kotecha

et al. 2017

AJDFR

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Fruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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Glycine betaine and glycine betaine analogues in common foods

Cited by 208 publications

References 31 publications

Measurement of marine osmolytes in mammalian serum by liquid chromatography–tandem mass spectrometry

Measurement of marine osmolytes in mammalian serum by liquid chromatography–tandem mass spectrometry

Trigonelline is not responsible for the acute increase in plasma homocysteine following ingestion of instant coffee

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

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