Influence of fruit and vegetable intake on satiety and energy intake: a review

Fruit and vegetable are the natural foods that contained various nutrients vital for good health and help in weight loss by suppressing an individual’s appetite. Therefore, this review aimed to investigate the acute effect of fruit and vegetable intake on satiety and energy intake. We included randomized controlled trial or experimental designs measuring fruit and/or vegetable intake on satiety using subjective appetite rating and appetite related hormone and energy intake among healthy adults, published in English-language. The use of extract, powder form or concentrated fruit and/or vegetable and animal study were excluded. Twelve studies were identified from Pubmed, Science Direct and Cochrane from the year 1995 to August 2017, consists of six studies on fruit and six studies on vegetable. This review discussed the preload of fruit and vegetable in promoting satiety and reducing the energy intake. Manipulating energy density rather than portion size was effective in reducing total energy intake and promotes satiety. Fruit and vegetable in solid form had a greater satiety effect and significantly reduce energy intake compared to liquid or pureed form. The variation in time interval between fruit and/or vegetable intake and the test meal may also account a significant effect on satiety up to 2 h and diminished 3 h onward. The satiety effect of fruit and vegetable would be beneficial in body weight management

A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry

Lactic acid bacteria (LAB) are beneficial microbes known for their health-promoting properties. LAB are well known for their ability to produce substantial amounts of bioactive compounds during fermentation. Peptides, exopolysaccharides (EPS), bacteriocins, some amylase, protease, lipase enzymes, and lactic acid are the most important bioactive compounds generated by LAB activity during fermentation. Additionally, the product produced by LAB is dependent on the type of fermentation used. LAB derived from the genera Lactobacillus and Enterococcus are the most popular probiotics at present. Consuming fermented foods has been previously connected to a number of health-promoting benefits such as antibacterial activity and immune system modulation. Furthermore, functional food implementations lead to the application of LAB in therapeutic nutrition such as prebiotic, immunomodulatory, antioxidant, anti-tumor, blood glucose lowering actions. Understanding the characteristics of LAB in diverse sources and its potential as a functional food is crucial for therapeutic applications. This review presents an overview of functional food knowledge regarding interactions between LAB isolated from dairy products (dairy LAB) and fermented foods, as well as the prospect of functioning LAB in human health. Finally, the health advantages of LAB bioactive compounds are emphasized

Mood, cognitive function and quality of life improvements in middle aged women following supplementation with Polygonum minus extract

Polygonum minus is a plant rich in flavonoids and antioxidants beneficial for reducing oxidative stress and lipid peroxidation in neuronal membranes. This randomized, double-blind, placebo-controlled study evaluated the potential benefits of P. minus extract (LineMinusTM) towards improving cognitive function, mood status and quality of life. Thirty five middle-aged women (35-55 years old) were randomized into intervention (n=17) and control group (n=18). Two capsules of P. minus (250 mg) or placebo (100 mg maltodextrin) each were taken once daily for six weeks. Cognitive tests, mood and anthropometric measurements were measured at baseline, week 3 and week 6, whilst biomarkers were measured at baseline and week 6. Parameters related to mood and quality of life including energy/fatigue, social functioning and general health significantly improved from baseline to week 6 in the intervention group (p<0.05). Mean score for cognitive tests (i.e. digit span, comprehensive trail making test (CTMT) and three domains of CNS vital sign (CNSVS)] improved significantly in both intervention and control groups (p<0.05). There was a significant decrease of mean uric acid, estimated glomerular filtration rate (eGFR), total cholesterol and glycated hemoglobin (HbA1C) in the intervention group from baseline to week 6. P. minus supplementation has the potential to improve mood and quality of life and no adverse effects were reported by the participants after 6 weeks supplementation

Higher Parental Age and Lower Educational Level are Associated with Underweight among Preschool Children in Terengganu, Malaysia

This cross-sectional study aimed to investigate the determinants of underweight among preschool children. A total of 218 preschool children were enrolled. Their sociodemographic data were collected using self-reported questionnaires whilst body weight and height were measured, recorded and the BMI for-age z-score was calculated using WHO AnthroPlus software. Of all preschool children participants, 47.7% were male and 53.3% were female. Most of them were Malays (99.5%), aged 4 to &lt;5 years (40.8%) and came from low-income household (92.7%). Overall, the prevalence of underweight, normal, overweight and obese was 17.9%, 73.8%, 4.6% and 3.7% respectively. The underweight prevalence was higher than the national prevalence (13.7%). Of all parent participants, 12.4% were male and 87.6% were female. Most of them aged 30−39 years (55.5%) and did not hold a degree (89.4%). Multivariate logistic regression showed that parental age and their level of education were the determinants of childhood underweight. The risk of being underweight increased with the age of parents (p=0.033) and lower level of education of parents (p=0.042). In conclusion, this study found that underweight among preschool children was mainly associated with parental factors. Hence, designing a special nutritional intervention program involving older parents and lower education levels could overcome this problem

Effect of Sequence of Fruit Intake in a Meal on Satiety

Little is known about the effects of manipulating sequence of fruit consumption during a meal in suppressing an individual&rsquo;s appetite. Therefore, we investigate the effects of the sequence of fruit intake on satiety and blood glucose in a group of 17 healthy, young male adults. This intervention study repeatedly measured the effects of fruit intake (120 g red apple) before and after a meal and control (no fruit). Ad libitum test meal was weighed before and after a meal. Subjective appetite rating and appetite-related hormones were assessed at regular time intervals. The satiety score was significantly higher for fruit intake before a meal followed by after a meal and control (p &lt; 0.05). Eating fruit before a meal reduced 18.5% (166 kcal) subsequent energy intake compared to control (p &lt; 0.05). Fruit intake before a meal had a significantly higher incremental area under the curve (iAUC) of Glucagon-like peptide 1 (GLP-1), compared to after a meal (p &lt; 0.05). There were no differences in plasma changes of ghrelin, Cholecystokinin 8 (CCK8), or blood glucose in all sessions. Consuming fruit before a meal potentially enhanced satiety. Further research is required to confirm both short- and long-term effects of the sequence of fruit intake on appetite regulation in a wider population