Effect of particle size of chias seeds on bioaccessibility of phenolic compounds during in vitro digestion

Chia seeds have a high content of polyunsaturated fatty acids (PUFAs), dietary fiber, and phenolic compounds considered to have health-promoting effects. Structural properties such as botanical integrity and particle size can affect the stability, extractability, and the availability of bioactive compounds for uptake in the gastrointestinal tract. The aim of the study was to compare the release and estimate the bioaccessibility of PUFAs and phenolic compounds during in vitro digestion of chia seeds with different particle size. The effects of temperature (23.0, 5.0, and −18.0\ub0C) and period of storage (0, 7, 14, 21, and 28 days) of milled chia seeds were also evaluated by comparing lipid autoxidation products, but significant differences werenot detected. The extractability of phenolic compounds and PUFAs were higher in chia flour with smaller particle size than in samples with larger particle size and whole chia seeds. Nevertheless, chia seeds that were included in the study serve as a richer source of omega-3 and phenolic compounds than traditional cereal crops

Herring and beef meals lead to differences in plasma 2-aminoaidipic acid, β-alanine, 4-hydroxyproline, cetoleic acid and docosahexaenoic acid concentrations in overweight men

Background: Dietary guidelines generally recommend increasing fish intake and reducing red meat intake for better long-term health. Few studies have compared the metabolic differences between eating meat and fish. Objective: The objective of this study was to determine whether there are differences in the postprandial plasma metabolic response to meals containing baked beef, baked herring, and pickled herring. Methods: Seventeen overweight men (BMI 25-30 kg/m(2), 41-67 y of age) were included in a randomized crossover intervention study. Subjects ate baked herring, pickled herring, and baked beef based meals in a randomized order and postprandial blood plasma samples were taken over 7 h. Plasma metabolomics were measured with the use of gas chromatography mass spectrometry and areas under the curve for detected metabolites were compared between meals. Results: The plasma postprandial response of 2-aminoadipic acid, a suggested marker of diabetes risk, was 1.6 times higher after the beef meal than after the baked herring meal (

Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study

Purpose To investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status inwomen under free-living conditions.Methods In this 12-week, randomized, parallel-design intervention study, 102 females were allocated into two groups, ahigh-phytate-bread group or a low-phytate-bread group. These two groups were administered: 200 g of blanched wholegrainrye bread/day, or 200 g dephytinized wholegrain rye bread/day. The bread was administered in addition to their habitual dailydiet. Iron status biomarkers and plasma alkylresorcinols were analyzed at baseline and post-intervention.Results Fifty-five females completed the study. In the high-phytate-bread group (n = 31) there was no change in any of theiron status biomarkers after 12 weeks of intervention (p > 0.05). In the low-phytate bread group (n = 24) there were significantdecreases in both ferritin (mean = 12%; from 32 \ub1 7 to 27 \ub1 6 μg/L, geometric mean \ub1 SEM, p < 0.018) and total body iron(mean = 12%; from 6.9 \ub1 1.4 to 5.4 \ub1 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects compliedwith the intervention.Conclusions In Swedish females of reproductive age, 12 weeks of high-phytate wholegrain bread consumption had no effecton iron status. However, consumption of low-phytate wholegrain bread for 12 weeks resulted in a reduction of markers ofiron status. Although single-meal studies clearly show an increase in iron bioavailability from dephytinization of cereals,medium-term consumption of reduced phytate bread under free-living conditions suggests that this strategy does not workto improve iron status in healthy women of reproductive age

Herring and beef meals lead to differences in plasma 2-aminoaidipic acid, β-alanine, 4-hydroxyproline, cetoleic acid and docosahexaenoic acid concentrations in overweight men

Background: Dietary guidelines generally recommend increasing fish intake and reducing red meat intake for better long-term health. Few studies have compared the metabolic differences between eating meat and fish. Objective: The objective of this study was to determine whether there are differences in the postprandial plasma metabolic response to meals containing baked beef, baked herring, and pickled herring. Methods: Seventeen overweight men (BMI 25-30 kg/m(2), 41-67 y of age) were included in a randomized crossover intervention study. Subjects ate baked herring, pickled herring, and baked beef based meals in a randomized order and postprandial blood plasma samples were taken over 7 h. Plasma metabolomics were measured with the use of gas chromatography mass spectrometry and areas under the curve for detected metabolites were compared between meals. Results: The plasma postprandial response of 2-aminoadipic acid, a suggested marker of diabetes risk, was 1.6 times higher after the beef meal than after the baked herring meal (

In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing

Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. the fraction of ingested carotenes taken up and utilised in the body, is often increased by processing. The increased bioavailability is often ascribed to changes in the microstructure, but few studies have investigated this in detail.The aim of the present work was to evaluate how different types of thermal and mechanical processing, and addition of dietary fat, affected the bioaccessibility of the carotenes lycopene, α-carotene and β-carotene in tomato and carrot, and whether this could be linked to structural changes. An in vitro approach was applied in order to screen a large number of processing parameters. The in vitro models mimicked different parts of the human gastrointestinal tract, and were used to assess the carotene release from the food matrix, micellar incorporation and cellular uptake. The predictive value of the in vitro models was evaluated by comparison with the in vivo bioavailability of β-carotene and lycopene from the same fruit and vegetable soups as measured in a human intervention study.The in vitro bioaccessibility of carotenes from carrot and tomato was generally improved by thermal and mechanical processing, and this could be linked to a reduction in cell wall integrity. High-pressure homogenisation (HPH) of carrot, causing extensive cell wall disintegration, and addition of 5% olive oil gave the highest in vitro bioaccessibility of α- and β-carotene. For these samples, the micellar incorporation of β-carotene was up to 69% of the total content. In addition, in vitro results for β-carotene were consistent with in vivo bioavailability. A combination of thermal and mechanical processing of tomato significantly increased the in vitro release of lycopene, but attempts to further increase the bioaccessibility by a second thermal treatment or by HPH were not successful. Consequently, the micellar incorporation remained below 22%, even with an addition of 5% olive oil. Furthermore, the in vitro models used to assess lycopene bioaccessibility could not predict in vivo measurements. In conclusion, processing conditions that reduced the cell wall integrity of tomato and carrot had a large positive effect on the in vitro bioaccessibility of carotenes and, with respect to β-carotene, also suggested an improved bioavailability as measured in humans

In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing

Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. the fraction of ingested carotenes taken up and utilised in the body, is often increased by processing. The increased bioavailability is often ascribed to changes in the microstructure, but few studies have investigated this in detail.The aim of the present work was to evaluate how different types of thermal and mechanical processing, and addition of dietary fat, affected the bioaccessibility of the carotenes lycopene, α-carotene and β-carotene in tomato and carrot, and whether this could be linked to structural changes. An in vitro approach was applied in order to screen a large number of processing parameters. The in vitro models mimicked different parts of the human gastrointestinal tract, and were used to assess the carotene release from the food matrix, micellar incorporation and cellular uptake. The predictive value of the in vitro models was evaluated by comparison with the in vivo bioavailability of β-carotene and lycopene from the same fruit and vegetable soups as measured in a human intervention study.The in vitro bioaccessibility of carotenes from carrot and tomato was generally improved by thermal and mechanical processing, and this could be linked to a reduction in cell wall integrity. High-pressure homogenisation (HPH) of carrot, causing extensive cell wall disintegration, and addition of 5% olive oil gave the highest in vitro bioaccessibility of α- and β-carotene. For these samples, the micellar incorporation of β-carotene was up to 69% of the total content. In addition, in vitro results for β-carotene were consistent with in vivo bioavailability. A combination of thermal and mechanical processing of tomato significantly increased the in vitro release of lycopene, but attempts to further increase the bioaccessibility by a second thermal treatment or by HPH were not successful. Consequently, the micellar incorporation remained below 22%, even with an addition of 5% olive oil. Furthermore, the in vitro models used to assess lycopene bioaccessibility could not predict in vivo measurements. In conclusion, processing conditions that reduced the cell wall integrity of tomato and carrot had a large positive effect on the in vitro bioaccessibility of carotenes and, with respect to β-carotene, also suggested an improved bioavailability as measured in humans

Identification and quantification of even and odd chained 5-n alkylresorcinols, branched chain-alkylresorcinols and methylalkylresorcinols in Quinoa (Chenopodium quinoa)

Quinoa is a pseudocereal grown in the Andean region of South America that is of increasing interest worldwide as an alternative staple food. We have detected a complex mixture of both odd- and even-alkyl chain alkylresorcinols (AR), branched-chain alkylresorcinols (bcAR) and methylalkylresorcinols (mAR) in ethyl acetate extracts of quinoa. We quantified the content of AR in 17 commercial samples of quinoa, and found that the mean±SD content of AR was 58±16μg/g, bcAR was 182±52μg/g, and mAR was 136±40μg/g. AR from quinoa could also be detected in plasma after eating quinoa, indicating that some of these unique AR could be used as biomarkers of quinoa intake in humans. Further work is required to understand the role of these ARs in the quinoa plant and whether any of the novel ARs may be of particular interest in human nutrition

Supercritical extraction of bilberry (Vaccinum myrtillus L.) seed oil: Fatty acid composition and antioxidant actvitiy

Bilberry seed oils extracted with supercritical carbon dioxide (SC-CO2) for 80 min at 20, 35, and 50 MPa and at 40\ub0, 50\ub0 and 60 \ub0C were evaluated to compare the yield, composition, and antioxidant recovery. Analyses of fatty acids, free radical scavenging activity (DPPH), vitamin E and peroxide contents revealed that yield, vitamin E, efficient concentration (EC50), and Peroxide value (PV) varied significantly among the obtained bilberry seed oils, whereas the fatty acid compositions were similar. The oil extracted at 20 MPa and 60 \ub0C had the best recovery of vitamin E and the lowest EC50 and PV.The high levels of vitamin E and polyunsaturated fatty acids, as well as the low ω6/ω3 ratios