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Journal articles on the topic 'Fiber in human nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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1

Hervik, Astrid Kolderup, and Birger Svihus. "The Role of Fiber in Energy Balance." Journal of Nutrition and Metabolism 2019 (January 21, 2019): 1–11. http://dx.doi.org/10.1155/2019/4983657.

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Excessive energy intake is linked with obesity and subsequent diet-related health problems, and it is therefore a major nutritional challenge. Compared with the digestible carbohydrates starch and sugars, fiber has a low energy density and may have an attenuating effect on appetite. This narrative review attempts to clarify the net energy contributions of various fibers, and the effect of fiber on satiety and thus appetite regulation. Fibers, broadly defined as nonstarch polysaccharides, are a varied class of substances with vastly different physicochemical properties depending on their chemic

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Lupton, Joanne R. "Handbook of Dietary Fiber in Human Nutrition." Journal of Nutrition 118, no. 8 (August 1, 1988): 1055. http://dx.doi.org/10.1093/jn/118.8.1055.

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Alkay, Zuhal, Fereshteh Falah, Hasan Cankurt, and Enes Dertli. "Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential." Foods 13, no. 11 (May 31, 2024): 1732. http://dx.doi.org/10.3390/foods13111732.

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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shel

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Maphosa, Yvonne, and Victoria A. Jideani. "Dietary fiber extraction for human nutrition—A review." Food Reviews International 32, no. 1 (June 9, 2015): 98–115. http://dx.doi.org/10.1080/87559129.2015.1057840.

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Merenkova, S., O. Zinina, M. Stuart, E. Okuskhanova, and N. Androsova. "EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW." Human Sport Medicine 20, no. 1 (June 2, 2020): 106–13. http://dx.doi.org/10.14529/hsm200113.

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The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and

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Lee, Sungsoo C., and Leon Prosky. "International Survey on Dietary Fiber: Definition, Analysis, and Reference Materials." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 22–36. http://dx.doi.org/10.1093/jaoac/78.1.22.

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Abstract An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The survey finds that dietary fiber is generally defined as polysaccharides and lignin that are not hydrolyzed by human alimentary enzymes. Support is strong for expansion of the definition to include oligosaccharides that are resistant to hydrolysis by human alimentary enzymes. Among techniques for nutrition labeling and quality control, enz

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Berding, Kirsten, Carina Carbia, and John F. Cryan. "Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis." Experimental Biology and Medicine 246, no. 7 (February 28, 2021): 796–811. http://dx.doi.org/10.1177/1535370221995785.

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Healthy dietary intake has been acknowledged for decades as one of the main contributors to health. More recently, the field of nutritional psychiatry has progressed our understanding regarding the importance of nutrition in supporting mental health and cognitive function. Thereby, individual nutrients, including omega-3 fatty acids and polyphenols, have been recognized to be key drivers in this relationship. With the progress in appreciating the influence of dietary fiber on health, increasingly research is focusing on deciphering its role in brain processes. However, while the importance of

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Solomon, A. M. "The role of dietary fiber in functional nutrition." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (April 6, 2024): 77–83. http://dx.doi.org/10.32718/nvlvet-f10112.

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The process of nutrition is a function of the relationship between a person and the environment. Food should contribute to the adaptation of the human body to unfavorable conditions and, in addition to its main function – meeting the physiological needs of the human body for nutrients and energy, also perform preventive and therapeutic tasks. Recently, the popularity of healthy food has increased. Experts predict that the market for functional products is growing every year. In this regard, in many countries, in-depth research is being carried out on the structure, composition, properties of d

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Kronberga, Maija, and Daina Kārkliņa. "Nutritional Supplements in Optimal Human Nutrition." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 367–72. http://dx.doi.org/10.2478/prolas-2013-0068.

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Abstract The basic requirements for human health and life quality improvement are wholeness, variety and moderation in food choices. In industrial countries the numbers of adipose inhabitants is constantly growing. People consume insufficiently vegetables, fruits and fish. The missing nutrients must be augmented with the help of functional foodstuffs. The objective of the study was to compare the impact of food supplements and local products rich in fibre and polyunsaturated fatty acids on the human body. The research was conducted at the Rîga Heart Consulting Room in 2010. For two months, 60

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Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research -GRANTHAALAYAH 6, no. 10 (October 31, 2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a sig

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Vieira, Manoela Alano, Rossana Podestá, Karina Cardoso Tramonte, Renata Dias de Mello Castanho Amboni, Karina Nunes de Simas, Sandra Regina Paulon Avancini, and Edna Regina Amante. "Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry." Brazilian Archives of Biology and Technology 52, no. 4 (August 2009): 973–80. http://dx.doi.org/10.1590/s1516-89132009000400021.

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Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF). The dietary fiber contents varied from 64 to 72 g/100g. These values were high when compared to those of flours used in human nutrition. Analysis of anti-nutritional factors showed phytate contents to be below the levels that affected the bioavailability of minerals in human diet. Tannin contents were compatible with those found in legumes,

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12

Klurfeld, David M. "CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Ed." Journal of the American College of Nutrition 13, no. 4 (August 1994): 398. http://dx.doi.org/10.1080/07315724.1994.10749378.

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McBurney, Michael I. "CRC Handbook of Dietary Fiber in Human Nutrition, 2nd ed." American Journal of Clinical Nutrition 64, no. 3 (September 1996): 385. http://dx.doi.org/10.1093/ajcn/64.3.385.

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14

Janusz, Prusinski. "White lupin (Lupinus albus L.) – nutritional and health values in human nutrition – a review." Czech Journal of Food Sciences 35, No. 2 (April 29, 2017): 95–105. http://dx.doi.org/10.17221/114/2016-cjfs.

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White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in

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Kotlarz, Anna, Agnieszka Sujak, Wacław Strobel, and Wilhelm Grzesiak. "Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and Variety." Vegetable Crops Research Bulletin 75, no. 1 (January 1, 2011): 57–69. http://dx.doi.org/10.2478/v10032-011-0018-2.

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Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tan

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Fingolo, Catharina E., João M. A. Braga, Ana C. M. Vieira, Mirian R. L. Moura, and Maria Auxiliadora C. Kaplan. "The natural impact of banana inflorescences (Musa acuminata) on human nutrition." Anais da Academia Brasileira de Ciências 84, no. 4 (October 16, 2012): 891–98. http://dx.doi.org/10.1590/s0001-37652012005000067.

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Banana inflorescences are popularly known as 'navels,' and they are used in Brazil as nutritional complements. However, the nutritional value of banana inflorescences (male flowers and bracts) has never been studied. Therefore, plant material of Musa acuminata, cultivar "ouro", was collected in Rio de Janeiro state, Brazil, and then submitted to chemical procedures to determine its nutritional composition. The experiment was arranged a completely randomized design and performed in triplicate. The sample composition analysis showed percentual average value for moisture, protein, fat and ash as

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Timm, Madeline, Lisa C. Offringa, B. Jan-Willem Van Klinken, and Joanne Slavin. "Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods." Nutrients 15, no. 19 (September 25, 2023): 4138. http://dx.doi.org/10.3390/nu15194138.

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Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, whic

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Mounier, Yvonne, Vincent Tiffreau, Valérie Montel, Bruno Bastide, and Laurence Stevens. "Phenotypical transitions and Ca2+ activation properties in human muscle fibers: effects of a 60-day bed rest and countermeasures." Journal of Applied Physiology 106, no. 4 (April 2009): 1086–99. http://dx.doi.org/10.1152/japplphysiol.90695.2008.

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Muscle biopsies were taken from soleus and vastus lateralis before and after a 60-day bed rest (BR) to examine expression changes in the regulatory proteins of the thin filament and in contractile function. Twenty-four women separated in three groups were submitted to BR or a combined protocol of resistance and aerobic exercises during BR or received a supplementation of amino acids during BR. Ca2+-tension relationships were established in single skinned fibers identified by their myosin heavy chain and troponin C isoform expressions. Expression patterns of regulatory proteins were analyzed on

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Sandgruber, Fabian, Annekathrin Gielsdorf, Benjamin Schenz, Sandra Marie Müller, Tanja Schwerdtle, Stefan Lorkowski, Carola Griehl, and Christine Dawczynski. "Variability in Macro- and Micronutrients of 15 Rarely Researched Microalgae." Marine Drugs 21, no. 6 (June 9, 2023): 355. http://dx.doi.org/10.3390/md21060355.

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Microalgae have enormous potential for human nutrition, yet the European Commission has authorized the consumption of only eleven species. Strains of fifteen rarely researched microalgae from two kingdoms were screened regarding their nutritional profile and value for human health in two cultivation phases. Contents of protein, fiber, lipids, fatty acids, minerals, trace elements and heavy metals were determined. In the growth phase, microalgae accumulated more arginine, histidine, ornithine, pure and crude protein, Mg, Mn, Fe and Zn and less Ni, Mo and I2 compared to the stationary phase. Hig

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Sauvaitre, Thomas, Claude Durif, Adeline Sivignon, Sandrine Chalancon, Tom Van de Wiele, Lucie Etienne-Mesmin, and Stéphanie Blanquet-Diot. "In Vitro Evaluation of Dietary Fiber Anti-Infectious Properties against Food-Borne Enterotoxigenic Escherichia coli." Nutrients 13, no. 9 (September 14, 2021): 3188. http://dx.doi.org/10.3390/nu13093188.

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Dietary fibers have well-known beneficial effects on human health, but their anti-infectious properties against human enteric pathogens have been poorly investigated. Enterotoxigenic Escherichia coli (ETEC) is the main agent of travelers’ diarrhea, against which targeted preventive strategies are currently lacking. ETEC pathogenesis relies on multiple virulence factors allowing interactions with the intestinal mucosal layer and toxins triggering the onset of diarrheal symptoms. Here, we used complementary in vitro assays to study the antagonistic properties of eight fiber-containing products f

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Fahey, George C. "200 Forage Cell Wall Organization, Complexes, and Components." Journal of Animal Science 100, Supplement_3 (September 21, 2022): 90. http://dx.doi.org/10.1093/jas/skac247.176.

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Abstract It has been nearly 31 years since the International Symposium on Forage Cell Wall Structure and Digestibility was held in Madison, WI. The text resulting from that symposium, first published in 1993, has been an invaluable resource for animal and plant scientists alike but, unfortunately, has yet to be updated. Symposium organizers recognized that there was "a critical lack of information on the chemistry of the cell walls of forage plants and especially how this chemistry relates to digestibility and absorption of the materials and how the digestibility can be improved through plant

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Pandey, Meera, G.C. Satisha, Shamina Azeez, G. Senthil Kumaran, and Chandrashekara C. "Mushrooms for integrated and diversified nutrition." Journal of Horticultural Sciences 17, no. 1 (September 23, 2022): 6–18. http://dx.doi.org/10.24154/jhs.v17i1.1193.

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Mushrooms were considered as “Objects of mystery” by the primitive man, and were realized as food much before civilization. Mushrooms have been variously used in different cultures from being priced as “Food of Gods” in the Roman culture to tools of psychological sedation for the Mexican warriors. Most of the edible mushrooms are saprophytic growing on decomposed organic plant matter. Mushrooms play varied and important roles in human nutrition and health. They are unique nutrition dense vegetables with quality high protein, very low fat, zero cholesterol, low carbohydrates, low glycemic index

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Ioniță-Mîndrican, Corina-Bianca, Khaled Ziani, Magdalena Mititelu, Eliza Oprea, Sorinel Marius Neacșu, Elena Moroșan, Denisa-Elena Dumitrescu, Adrian Cosmin Roșca, Doina Drăgănescu, and Carolina Negrei. "Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review." Nutrients 14, no. 13 (June 26, 2022): 2641. http://dx.doi.org/10.3390/nu14132641.

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Throughout history, malnutrition and deficiency diseases have been a problem for our planet’s population. A balanced diet significantly influences everyone’s health, and fiber intake appears to play a more important role than previously thought. The natural dietary fibers are a category of carbohydrates in the constitution of plants that are not completely digested in the human intestine. High-fiber foods, such as fruits, vegetables and whole grains, have consistently been highly beneficial to health and effectively reduced the risk of disease. Although the mode of action of dietary fiber in t

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Bekturganova, Almira, Kuralay Mukanova, Umyt Zhumanova, and Bakhtiyar Tultabayev. "Development of functional food products based on safflower oil." BIO Web of Conferences 64 (2023): 01008. http://dx.doi.org/10.1051/bioconf/20236401008.

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In this article, it is proposed to create a recipe and technology for creating functional food products based on safflower oil with the goal of increasing their culinary value, improving organoleptic and physico-chemical indicators. In the quality of cheese at the production of functional pishchevye emulsion (mayonnaise), it is necessary to use the safflower oil, which is based on the analysis of its pishchevye value and nutritional adequacy of the norms of preventive nutrition. There are ingredients, such as fiber, in the first place, which are necessary for the functioning of the human body.

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Deehan, Edward C., and Jens Walter. "The Fiber Gap and the Disappearing Gut Microbiome: Implications for Human Nutrition." Trends in Endocrinology & Metabolism 27, no. 5 (May 2016): 239–42. http://dx.doi.org/10.1016/j.tem.2016.03.001.

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Antonenko, A., Y. Bosak, M. Goloburda, K. Dmitruk, S. Kazakevich, and A. Karpenko. "The technology of functional bakery cookies with fructose and food fibers." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(164) (May 25, 2021): 143–51. http://dx.doi.org/10.33245/2310-9289-2021-164-1-143-151.

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In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens

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Mahan, Lakshmi, Lauren Foster, and Wendy Dahl. "Shopping for Health: Beans, Peas, and Lentils." EDIS 2011, no. 7 (August 5, 2011): 3. http://dx.doi.org/10.32473/edis-fs166-2011.

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Beans are one of the most wholesome foods in nature. They come packed with protein, fiber, and vitamins. Naturally low in fat, they contain no cholesterol and are very low in saturated fat. Some are also high in antioxidants. This 4-page fact sheet provides nutritional information and recipes. Written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, June 2011. Minor revisions January 2014, May 2016, and August 2019

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Santoso, Yovie F., Fransiscus S. Pranata, and Yuliana R. Swasti. "Kualitas Nutrisi dan Organoleptik Non-Flaky Crackers dengan Penambahan Berbagai Bahan Pangan Alami Kaya Serat Pangan." AGRITEKNO: Jurnal Teknologi Pertanian 10, no. 1 (April 23, 2021): 1–16. http://dx.doi.org/10.30598/jagritekno.2021.10.1.1.

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Dietary fibre is a food component, which has an important role in human health. Dietary fiber consumption promotes cardiovascular health, weight management, and other benefits. Indonesia has an abundance of natural food ingredients, making it easy to meet human dietary fiber requirements. Non-flaky crackers are a bakery product such as snacks with no layers inside and have a neutral or slightly sweet and salty favour. Some natural ingredients added to non-flaky crackers are green bean, microalgae, citrus seeds, broccoli co-products, Hibiscus sabdariffa residue and blackcurrant pomace. The addi

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Hashimoto, Yoshitaka, Muhei Tanaka, Akane Miki, Yukiko Kobayashi, Sayori Wada, Masashi Kuwahata, Yasuhiro Kido, Masahiro Yamazaki, and Michiaki Fukui. "Intake of Carbohydrate to Fiber Ratio Is a Useful Marker for Metabolic Syndrome in Patients with Type 2 Diabetes: A Cross-Sectional Study." Annals of Nutrition and Metabolism 72, no. 4 (2018): 329–35. http://dx.doi.org/10.1159/000486550.

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Background/Aims: The effect of low carbohydrate diet on human health is still controversial. Whole grain, which is carbohydrate rich in fiber, has protective effects on human health. Thus, we assumed that intake of carbohydrate to fiber ratio has an important role in human health. Methods: This is a post-hoc analysis of a cross-sectional study of 164 patients with type 2 diabetes. Habitual food and nutrient intake were assessed and estimated by a self-administered diet history questionnaire. Intake of carbohydrate to fiber ratio was defined as carbohydrate (g)/fiber intake (g). Logistic regres

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Sauvaitre, Thomas, Florence Van Herreweghen, Karen Delbaere, Claude Durif, Josefien Van Landuyt, Khaled Fadhlaoui, Ségolène Huille, et al. "Lentils and Yeast Fibers: A New Strategy to Mitigate Enterotoxigenic Escherichia coli (ETEC) Strain H10407 Virulence?" Nutrients 14, no. 10 (May 21, 2022): 2146. http://dx.doi.org/10.3390/nu14102146.

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Dietary fibers exhibit well-known beneficial effects on human health, but their anti-infectious properties against enteric pathogens have been poorly investigated. Enterotoxigenic Escherichia coli (ETEC) is a major food-borne pathogen that causes acute traveler’s diarrhea. Its virulence traits mainly rely on adhesion to an epithelial surface, mucus degradation, and the secretion of two enterotoxins associated with intestinal inflammation. With the increasing burden of antibiotic resistance worldwide, there is an imperious need to develop novel alternative strategies to control ETEC infections.

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Wati, Lidia, Eti Poncorini Pamungkasari, and Sapja Anantanyu. "The Effect Of Playing The Online Game Of Isi Piringku On Knowledge And Fiber Intake In Overweight Adolescents." International Journal of Human and Health Sciences (IJHHS) 5, no. 4 (July 20, 2021): 459. http://dx.doi.org/10.31344/ijhhs.v5i4.357.

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Objective: Overweight in adolescents is one of the major challenges for health workers and society, which is caused by their excessive intake of food, but lack of fiber intake and lack of nutrition knowledge. To deal with it is increasing their knowledge as a preventive action by extending nutrition educationMaterials and Methods: This research used quasi-experimental with pre-test and post-test with control design. Its samples consisted of 70 teenagers in Surakarta City. Subjects were screened by using google form first, and then adolescents who had the z-score of > 1 SD were sampledResult

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BARTKOWICZ, JOANNA. "EDIBLE INSECTS AS A SOURCE OF NUTRIENTS THE HUMAN NUTRITION." sj-economics scientific journal 30, no. 3 (September 30, 2018): 23–35. http://dx.doi.org/10.58246/sjeconomics.v30i3.83.

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The aim of the study is to analyze the state of knowledge about the nutrient content of edible insects and utilization for human consumption of the West. The article uses the latest reports published in scientific journals in the world. The paper presents the content of nutrients (proteins, lipids, vitamins, carbohydrates, minerals, fiber) in the analyzed edible insects. The results show a huge potential of edible insects. For many population of the world edible insects ate the primary source of nutrients and is not due to a lack of other food but because of the special taste and are treated a

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Puhlmann, Marie-Luise, and Willem M. de Vos. "Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybusL. Taproots." Advances in Nutrition 11, no. 4 (March 21, 2020): 878–89. http://dx.doi.org/10.1093/advances/nmaa025.

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ABSTRACT Fibers are increasingly recognized as an indispensable part of our diet and vital for maintaining health. Notably, complex mixtures of fibers have been found to improve metabolic health. Following an analysis of the fiber content of plant-based products, we found the taproot of the chicory plant (Cichorium intybusL.) to be 1 of the vegetables with the highest fiber content, comprising nearly 90% of its dry weight. Chicory roots consist of a mixture of inulin, pectin, and (hemi-)cellulose and also contain complex phytochemicals, such as sesquiterpene lactones that have been characteriz

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Iqbal, Shahab, Özge Tirpanalan-Staben, and Knut Franke. "Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods." Plants 11, no. 24 (December 10, 2022): 3466. http://dx.doi.org/10.3390/plants11243466.

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Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technol

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Köten, Mehmet, Sabri Ünsal, and Ayhan Atlı. "Arpanın İnsan Gıdası Olarak Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 1, no. 2 (December 11, 2013): 51. http://dx.doi.org/10.24925/turjaf.v1i2.51-55.25.

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Barley, as animal feed, raw material for malting and human food, constitute an important part among cereal sources in the world. Majority of barley that produced both in Turkey and other countries of the world, is being used as animal feed. Poor baking quality, taste and appearance of barley restricted its use in human nutrition. However, recently high protein, fiber, especially β-glucan and high starch content appeal to food industry. Many scientific researches established that β-glucan, a soluble fiber, has an effect in healing coronary-hearth diseases, lowering blood cholesterol level, bala

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McKeown, Nicola M., Kara A. Livingston, Caleigh M. Sawicki, and Kevin B. Miller. "Evidence mapping to assess the available research on fiber, whole grains, and health." Nutrition Reviews 78, Supplement_1 (July 30, 2020): 37–42. http://dx.doi.org/10.1093/nutrit/nuz062.

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Abstract Evidence mapping is a useful methodology for characterizing existing research on a broad topic and identifying gaps in the scientific literature. Evidence mapping entails conducting a systematic literature search and extracting information on study details, often in the form of a database. Researchers at Tufts University and the North American branch of the International Life Sciences Institute created the Diet-Related Fibers & Human Health Outcomes Database, which is publicly available and updated annually. The database captures intervention studies examining dietary fiber and 10

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Ali, Mudasir, Asif Ahmad, Rai Muhammad Amir, Abdus Samee, Mahum Mahum, Muhammad Arslan, Rida Anwaar, Muhammad Zeeshan, and Rabia Munir. "Flaxseed as an Inimitable Functional Food: A Comprehensive Review." Scholars Bulletin 10, no. 04 (April 4, 2024): 121–28. http://dx.doi.org/10.36348/sb.2024.v10i04.002.

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Flaxseed, derived from the humble flax plant (Linum usitatissimum L.), has gained substantial recognition as a nutritional powerhouse in recent years. This abstract delves into the multifaceted attributes that make flaxseed an inimitable functional food for the human diet. With its rich history dating back to ancient civilizations, flaxseed has undergone a remarkable resurgence due to its exceptional health benefits. One of the standout features of flaxseed is its remarkable nutritional profile. It is renowned for being an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 f

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Sholichah, Rizka M., Diffah Hanim, and Dono Indarto. "Daily Intake of Advanced Glycation End Products, Fibers and Vitamin C: Their Relationship with Nutrition Status in Adolescent Girls." International Journal of Human and Health Sciences (IJHHS) 4, no. 2 (January 12, 2020): 109. http://dx.doi.org/10.31344/ijhhs.v4i2.185.

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Introduction: Eating habits including food choice are responsible formalnutrition problem in Indonesia. For example, fast foods are very popular in adolescent life, especially who lives in urban areas. The objective of this research is to analyze the relationship of daily intake of Advanced Glycation End products (AGEs), fibers and vitamin C with nutrition status in adolescent girls.Methods: This cross sectional study was conducted in 150 adolescent girls of senior high schools who were in grade X and XI in Kediri city, East Java Province. Data of AGEs, fibers and vitamin C intake were determi

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Aziz, Muhammad, Endang Fitriana, M. Risqi Sandi Pratama, and Rahmi Rahmi. "Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 6, no. 2 (March 15, 2023): 293–98. http://dx.doi.org/10.19109/alkimia.v6i2.14807.

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Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make n

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Habeeba, Shaikh. "Enormous Health Benefits of Nutraceutical in Prevention of Human Health Diseases: A Review." Emerging Trends in Nutraceuticals 1, no. 2 (July 28, 2022): 5–13. http://dx.doi.org/10.18782/2583-4606.106.

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Nutraceutical combines the words "nutrition" and "pharmaceutical." Nutraceuticals, in general, are foods or components of foods that play a vital role in changing and maintaining normal physiological function in healthy individuals. Dietary fiber, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants, and other types of herbal natural foods are used as nutraceuticals. Obesity, cardiovascular disease, cancer, osteoporosis, arthritis, diabetes, cholesterol, and other diseases may be prevented by nutraceuticals. Overall, the term "nutraceutical" has ushered in a new era of medicine an

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Trappe, Scott, Andrew Creer, Kiril Minchev, Dustin Slivka, Emily Louis, Nicholas Luden, and Todd Trappe. "Human soleus single muscle fiber function with exercise or nutrition countermeasures during 60 days of bed rest." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 294, no. 3 (March 2008): R939—R947. http://dx.doi.org/10.1152/ajpregu.00761.2007.

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The soleus muscle has been consistently shown to atrophy more than other leg muscles during unloading and is difficult to protect using various exercise countermeasure paradigms. However, the efficacy of aerobic exercise, a known stimulus for oxidative adaptations, has not been tested in combination with resistance exercise (RE), a known hypertrophic stimulus. We hypothesized that a concurrent exercise program (AE + RE) would preserve soleus fiber myosin heavy chain (MHC) I size and function during 60 days of bed rest. A secondary objective was to test the hypothesis that a leucine-enriched hi

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Sibbel, Anne. "Dietary fibre in human nutrition: the problem of providing nutrition advice." British Food Journal 110, no. 2 (February 15, 2008): 236–48. http://dx.doi.org/10.1108/00070700810849934.

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Larson, Riley, Courtney Nelson, Renee Korczak, Holly Willis, Jennifer Erickson, Qi Wang, and Joanne Slavin. "Acacia Gum Is Well Tolerated While Increasing Satiety and Lowering Peak Blood Glucose Response in Healthy Human Subjects." Nutrients 13, no. 2 (February 14, 2021): 618. http://dx.doi.org/10.3390/nu13020618.

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Acacia gum (AG) is a non-viscous soluble fiber that is easily incorporated into beverages and foods. To determine its physiological effects in healthy human subjects, we fed 0, 20, and 40 g of acacia gum in orange juice along with a bagel and cream cheese after a 12 h fast and compared satiety, glycemic response, gastrointestinal tolerance, and food intake among treatments. Subjects (n = 48) reported less hunger and greater fullness at 15 min (p = 0.019 and 0.003, respectively) and 240 min (p = 0.036 and 0.05, respectively) after breakfast with the 40 g fiber treatment. They also reported bein

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Shi, Fengcui, Fan Zhou, Xiaohua Zheng, Jingwen Lv, Xiaohan Yu, Yang Zhou, and Quanyang Li. "Effects of Dietary Fiber Compounds on Characteristic Human Flora and Metabolites Mediated by the Longevity Dietary Pattern Analyzed by In Vitro Fermentation." Nutrients 14, no. 23 (November 26, 2022): 5037. http://dx.doi.org/10.3390/nu14235037.

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The purpose of this study was to investigate the effects of different dietary fiber compounds (DFCs) on characteristic human flora and their metabolites mediated by the longevity dietary pattern analyzed by in vitro fermentation. The results show that DFC1 (cereal fiber) increased the level of Lactobacillus (p < 0.05), DFC2 (fruit and vegetable and cereal fiber) promoted the growth of Lactobacillus and Bifidobacterium more significantly than DFC3 (fruit and vegetable fiber) (p < 0.01), and all three DFCs decreased the level of Escherichia coli (p < 0.05). The metabolomic analysis show

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Reimer, Raylene A., Adriana Soto-Vaca, Alissa C. Nicolucci, Shyamchand Mayengbam, Heekuk Park, Karen L. Madsen, Ravi Menon, and Elaine E. Vaughan. "Effect of chicory inulin-type fructan–containing snack bars on the human gut microbiota in low dietary fiber consumers in a randomized crossover trial." American Journal of Clinical Nutrition 111, no. 6 (April 22, 2020): 1286–96. http://dx.doi.org/10.1093/ajcn/nqaa074.

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Abstract Background The low intake of dietary fiber compared to recommended amounts has been referred to as the dietary fiber gap. The addition of fiber to snack foods could favorably alter gut microbiota and help individuals meet intake recommendations. Objectives Our objective was to examine the effect of low- and moderate-dose fiber-containing snack bars, comprising mainly chicory root inulin-type fructans (ITF), on gut microbiota in healthy adults with habitual low dietary fiber intake using 16S ribosomal RNA–based approaches. Methods In 2 separate 4-wk, placebo-controlled, double-blind, c

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Ehret, Janine, Beate Brandl, Karsten Schweikert, Rachel Rennekamp, Nanette Ströbele-Benschop, Thomas Skurk, and Hans Hauner. "Benefits of Fiber-Enriched Foods on Satiety and Parameters of Human Well-Being in Adults with and without Cardiometabolic Risk." Nutrients 15, no. 18 (September 6, 2023): 3871. http://dx.doi.org/10.3390/nu15183871.

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Consumption of fiber-rich foods is linked to beneficial effects on chronic diseases and gut health, while implications towards improving satiety and parameters of well-being remain unclear. A randomized placebo-controlled intervention study was conducted to compare the effects of fiber-enriched foods to their non-enriched counterparts in adults over a 12-week period on selected clinical parameters—satiety, quality of life, body sensation, and life satisfaction—subjective health status, and importance of diet for well-being. Quality of life (QOL) differed significantly between intervention and

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Shishkina, D. I., M. S. Bordunova, E. D. Zvegintseva, E. E. Klein, and A. Y. Sokolov. "Functional meat products: experience of introducing dietary fiber into chopped semi-finished products." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (January 17, 2022): 73–81. http://dx.doi.org/10.20914/2310-1202-2022-1-73-81.

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Dietary fiber plays a significant role in the functioning of the human gastrointestinal tract. Their presence in the diet allows you to prevent a number of serious diseases associated with both the digestive organs and the cardiovascular and nervous systems. In order to increase the share of dietary fiber in the population's nutrition structure, it is advisable to create functional products based on traditionally consumed foods enriched with various types of dietary fiber. Such traditional products for the Russian consumer are dairy and lactic acid products, bakery products, meat and fish prod

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Baum, Petra, Klaus V. Toyka, Matthias Blüher, Joanna Kosacka, and Marcin Nowicki. "Inflammatory Mechanisms in the Pathophysiology of Diabetic Peripheral Neuropathy (DN)—New Aspects." International Journal of Molecular Sciences 22, no. 19 (October 7, 2021): 10835. http://dx.doi.org/10.3390/ijms221910835.

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The pathogenesis of diabetic neuropathy is complex, and various pathogenic pathways have been proposed. A better understanding of the pathophysiology is warranted for developing novel therapeutic strategies. Here, we summarize recent evidence from experiments using animal models of type 1 and type 2 diabetes showing that low-grade intraneural inflammation is a facet of diabetic neuropathy. Our experimental data suggest that these mild inflammatory processes are a likely common terminal pathway in diabetic neuropathy associated with the degeneration of intraepidermal nerve fibers. In contrast t

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Baiysbayeva, М. P., A. K. Izembaeva, Z. N. Moldakulova, D. B. Zhumanazar, and B. K. Tynym. "The use of flax seeds in the bread recipe." Journal of Almaty Technological University, no. 2 (July 1, 2023): 99–106. http://dx.doi.org/10.48184/2304-568x-2023-2-99-106.

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The article was devoted to research on the creation of a bread recipe using flaxseed products. In order to increase the nutritional and biological value of dietary bread from rye flour, flax seeds are used, which belong to natural raw materials. Flax seeds are a source of the main functional food ingredients and biologically active substances that have a beneficial effect on the human body. Therefore, the influence of flax seed products on the quality of dough and finished products for obtaining loaves with high nutritional value was investigated. To increase the nutritional and biological val

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Iriondo-DeHond, Amaia, Maria Belen Rios, Teresa Herrera, Antonio Rodriguez-Bertos, Fernando Nuñez, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, and Maria Dolores del Castillo. "Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions." Nutrients 11, no. 11 (November 7, 2019): 2693. http://dx.doi.org/10.3390/nu11112693.

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This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and

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