<i>In Vivo</i>and<i>In Vitro</i>Studies on Dietary Fiber and Gut Health

Campos-Vega, Rocío; Oomah, B. Dave; Vergara-Castañeda, Haydé Azeneth

doi:10.1002/9781119138105.ch6

Cited by 6 publications

(7 citation statements)

References 174 publications

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“…Among the factors to which the benefit of fruit is attributed is the contribution of fiber, berries are considered a good source of dietary fiber, although it has also been observed in some studies with extracts rich in anthocyanins (27,28) or blueberry juice (29,30) that its effect in decreasing weight and appetite is not associated with fiber content. On the other hand, the effect on weight control associated with fiber is related to physiological effects such as a laxative, increased satiety, decreased caloric intake and increased loss of fecal energy (10,31,32).…”

Section: Discussionmentioning

confidence: 99%

“…This slow digestion of macronutrients favors contact with receptors that stimulate the intestinal secretion of satiety hormones that can reduce the sensation of hunger and finally decrease the consumption of food (7,8). In addition, the gel produced by soluble fiber increases the volume of undigested food, which favors the reduction of the total energy acquired in the diet (9)(10)(11).…”

Section: Introductionmentioning

confidence: 99%

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IMPACT OF OSMODEHYDRATED ANDEAN BERRY (Vaccinium merdionale Swartz) ON OVERWEIGHT ADULTS

Torres

Reyes-Dieck

Gallego

et al. 2018

Vitae

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Background: Andean berry (Vaccinium meridionale Swartz) is a native Colombian berry with potential health benefit comparable to cranberry (Vaccinium macrocarpon), both rich in phenolic compounds with a wide range of biological activities. Objectives: to evaluate the effect of Andean berry consumption on blood biochemical parameters (lipid profile and glucose), anthropometric parameters (body weight, waist circumference, body mass index or BMI) and blood pressure of overweight adults. Methods: glycemia, total cholesterol, LDL-cholesterol, HDL-cholesterol and total triglycerides in blood serum, body weight, size and waist perimeter, and blood pressure were analyzed in 25 overweight adults at day 1 and 21 after consumption of 35 g/day of osmodehydrated Andean berry. Results: a significant reduction in diastolic blood pressure (10%, p = 0.0388), systolic blood pressure (6%, p = 0.0400), BMI (1.7%, p = 0.0306), weight (2%, p = 0.0388) and waist circumference (4.1%, p = 0.0052) were observed in the participants who completed the study. However, the lipid profile did not have a significant effect, the glycemia increased significantly (6.9%, p = 0.0004). Conclusions: the results of the present study suggest that the regular consumption of Andean berry treated by osmotic dehydration is a food that may help control weight and blood pressure; however, it requires another type of osmotic agent to prevent the increase of glycemia.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

IMPACT OF OSMODEHYDRATED ANDEAN BERRY (Vaccinium merdionale Swartz) ON OVERWEIGHT ADULTS

Torres

Reyes-Dieck

Gallego

et al. 2018

Vitae

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“…The dehulling process is responsible for the large quantity of wasted splits, ground flours, and other fractionated proteins and fibers. Broken beans (∼0.025% of the total) are often discarded (Campos‐Vega et al., 2020). Bean hulls represent 7%–13% of the seed, and the equivalent value of pea and lentil is ∼8%.…”

Section: Legume Byproducts For Food Applicationsmentioning

confidence: 99%

“…In lupin, the seed coat represents ∼25% of the seed and in chickpea up to 28% (Zhong et al., 2018). Pea pods represent 30%–67% of the total weight of the whole pod (Varzakas et al., 2016), and this value is ∼70% for broad beans (Campos‐Vega et al., 2020) and 39% for common beans (Martínez‐Castaño et al., 2020). Another interesting but overlooked residue is the okara, the pomace generated by milk extraction (Lian et al., 2020).…”

Section: Legume Byproducts For Food Applicationsmentioning

confidence: 99%

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Nartea

Kuhalskaya

Fanesi

et al. 2023

Comp Rev Food Sci Food Safe

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The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties. Correlation-based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume-based food ingredient and is present at levels of 2%-30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf-life are promising applications thanks to the techno-functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco-friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno-functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume-based foods achieve wider industrial and consumer acceptance.

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“…Cereal processing depends on its area of utilization and targeted application. The wastage generate during cereal processing is majorly effect on the farmer loss, food industry loss and certain environmental problems (Campos, Dave, & Veragara, 2020) [10] . Similarly plantation crops and its byproducts have export prospective and also have significant internal demand in most of industries.…”

Section: Introductionmentioning

confidence: 99%

Agro-industrial waste as source of bioactive compounds and their utilization: A review

Patel¹,

Temgire²,

Borah³

2021

Pharma Innovation

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Processing of horticultural goods produces a large amount of waste. Huge waste and losses in the food and processing industries are facing economic losses and environmental problems. Agro-industries byproducts can serve as important raw material for development of value added food products. The byproducts from fruits and vegetables can be used as unconventional alternate feed for animals which have best source of digestible nutrients and fulfill the gaps between demand and supply of feedstuffs. It is also used as food additives for formulation of nuetraceuticals, pharmaceutical and other functional food. Other agricultural byproducts from cereals and plantation crops are can be utilized as organic residues and processing byproducts for valorization of waste by converting it into most useful products. The use of bioactive compounds extracted from by-products are an important step towards sustainable development. In order to produce value-added products, the use of these low-cost horticultural waste is a novel step in sustainable development.

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In VivoandIn VitroStudies on Dietary Fiber and Gut Health

Cited by 6 publications

References 174 publications

IMPACT OF OSMODEHYDRATED ANDEAN BERRY (Vaccinium merdionale Swartz) ON OVERWEIGHT ADULTS

IMPACT OF OSMODEHYDRATED ANDEAN BERRY (Vaccinium merdionale Swartz) ON OVERWEIGHT ADULTS

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Agro-industrial waste as source of bioactive compounds and their utilization: A review

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