scholarly journals Postprandial Glycemia, Insulinemia, and Antioxidant Status in Healthy Subjects after Ingestion of Bread made from Anthocyanin-Rich Riceberry Rice

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 782 ◽  
Author(s):  
Charoonsri Chusak ◽  
Porntip Pasukamonset ◽  
Praew Chantarasinlapin ◽  
Sirichai Adisakwattana
Keyword(s):  
Glucose Concentration ◽  
Healthy Subjects ◽  
Antioxidant Status ◽  
Thiol Group ◽  
Wheat Bread ◽  
Blood Collection ◽  
Glycemic Response ◽  
Gluten Free ◽  
Postprandial Plasma Glucose ◽  
Reducing Ability

Riceberry rice, a gluten-free grain, contains many nutrient components, including carbohydrates, proteins, certain fatty acids, and micronutrients, as well as bioactive non-nutrient compounds, such as polyphenolic compounds. This study aimed to evaluate the effect of bread made from anthocyanin-rich Riceberry rice on the postprandial glycemic response, glucagon-like peptide-1 (GLP-1), antioxidant status, and subjective ratings of appetite. In the crossover design, 16 healthy participants (six men and 10 women) completed four sessions involving blood collection in the fasting state and at 30, 60, 90, 120, 150, and 180 min after food consumption (50 g of available carbohydrate) in a randomized order: 1) glucose solution, 2) wheat bread (WB), 3) Riceberry rice bread (RRB), and 4) Hom Mali bread (HMB). Consumption of RRB resulted in significantly lower postprandial plasma glucose concentration at 30 and 60 min when compared to HMB. No difference in postprandial glucose concentration between RRB and WB was observed. In addition, postprandial plasma insulin showed a significant decrease in the group which received RRB at 15 and 60 min, as compared to HMB. In comparison with 50 g of glucose, as a reference, the glycemic index (GI) of RRB, WB, and HMB was 69.3 ± 4.4, 77.8 ± 4.6, and 130.6 ± 7.9, respectively. Interestingly, the ferric-reducing ability of plasma (FRAP) level was shown to significantly increase after consumption of RRB. In the meantime, a significant decrease in the postprandial FRAP level was also observed following an intake of WB and HMB. All breads caused increases in the postprandial plasma protein thiol group and had similar effects on hunger, fullness, desire to eat, and satiety ratings. However, consumption of RBB, WB, and HMB did not change plasma GLP-1 and malondialdehyde (MDA) levels when compared to the baseline. The findings suggest that anthocyanin-rich Riceberry rice can be a natural ingredient for gluten-free bread which reduced glycemic response together with improvement of antioxidant status in healthy subjects.

Riceberry rice beverage decreases postprandial glycemic response, inflammatory markers and antioxidant status induced by a high carbohydrate and moderate fat meal in overweight and obese men

2022 ◽  
Author(s):  
Tanisa anuyahong ◽  
Charoonsri Chusak ◽  
Sirichai Adisakwattana
Keyword(s):  
Clinical Studies ◽  
Inflammatory Markers ◽  
Healthy Subjects ◽  
Antioxidant Status ◽  
Current Work ◽  
Glycemic Response ◽  
High Carbohydrate ◽  
Beneficial Role ◽  
Fat Meal

Recent clinical studies support the beneficial role of riceberry rice and its food products on controlling glycemic response in healthy subjects. The aim of the current work was to determine...

scholarly journals Gluten-free Products with Non-traditional Ingredients Favorably Impact Postprandial Glycemia in Healthy Adults (P08-082-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Carol Johnston ◽  
Lauren Waznik ◽  
Samuel Shnowske
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Latin Squares ◽  
Healthy Adults ◽  
Wheat Bread ◽  
Glycemic Response ◽  
Gluten Free ◽  
Free Products ◽  
Postprandial Glycemia ◽  
Sorghum Flour

Abstract Objectives Postprandial glycemia is an important contributor to hemoglobin A1c (HbA1c) concentrations in healthy individuals and those diagnosed with pre-diabetes. It is also an independent risk factor for cardiovascular disease and is linked to obesity and certain cancers. Hence, dietary strategies to minimize postprandial glycemia should be identified. Grain products are common dietary glucose sources, and white bread consumption has been linked to risk for type 2 diabetes. The popularity of gluten-free products has risen dramatically in recent years; yet some research suggests that gluten-free products have a higher glycemic response compared to traditional products, which can have adverse consequences for consumers with hyperglycemia. In these trials, the gluten-free product ingredients were grain-based flours. Products made from non-traditional, non-grain ingredients may produce more favorable glycemic responses. Methods Utilizing a Latin squares, crossover study design, we conducted two separate trials to examine the 2-h postprandial glycemic responses to (a) gluten-free nutrition bars and (b) gluten-free breads in comparison to the traditional products in healthy adults (19–35 y; 19–36 kg/m2). The novel, substitute ingredients for the gluten-free products were dates for the nutrition bar and a mix of potato, fava bean, garbanzo bean, teff, corn, chia seed, flax seeds or a mix of brown rice flour, tapioca flour, whole grain sorghum flour for the breads. Results Gluten-free nutrition bar consumption was associated with a 52% reduction in the 2-h glycemic response in comparison to the traditional bar (iAUC: 39.0 ± 6.0 and 82.0 ± 18.0 mg min/dL; P = 0.013). Gluten-free bread (bean and seed based ingredients) was associated with a 23% reduction in the 2-h glycemic response in comparison to wheat bread (iAUC: 112.4 ± 15.7 and 145.3 ± 20.0 mg min/dL; P = 0.004). However, the 2-h glycemic response to the grain-based gluten-free bread product did not differ from wheat bread. Conclusions The data suggest that the substitute ingredients used in gluten-free products influence the glycemic response to ingestion. Funding Sources Graduate Education Research and Support Program of the Graduate and Professional Student Association of Arizona State University.

Stability of antioxidant vitamins in whole human blood during overnight storage at 4°C and frozen storage up to 6 months

2018 ◽  
Vol 88 (3-4) ◽  
pp. 151-157 ◽  
Author(s):  
Scott W. Leonard ◽  
Gerd Bobe ◽  
Maret G. Traber
Keyword(s):  
Ascorbic Acid ◽  
Whole Blood ◽  
Healthy Subjects ◽  
Frozen Storage ◽  
Blood Collection ◽  
Plasma Samples ◽  
Optimal Conditions ◽  
Plasma Ascorbic Acid ◽  
Blood Samples ◽  
Sample Handling

Abstract. To determine optimal conditions for blood collection during clinical trials, where sample handling logistics might preclude prompt separation of erythrocytes from plasma, healthy subjects (n=8, 6 M/2F) were recruited and non-fasting blood samples were collected into tubes containing different anticoagulants (ethylenediaminetetra-acetic acid (EDTA), Li-heparin or Na-heparin). We hypothesized that heparin, but not EDTA, would effectively protect plasma tocopherols, ascorbic acid, and vitamin E catabolites (α- and γ-CEHC) from oxidative damage. To test this hypothesis, one set of tubes was processed immediately and plasma samples were stored at −80°C, while the other set was stored at 4°C and processed the following morning (~30 hours) and analyzed, or the samples were analyzed after 6 months of storage. Plasma ascorbic acid, as measured using HPLC with electrochemical detection (LC-ECD) decreased by 75% with overnight storage using EDTA as an anticoagulant, but was unchanged when heparin was used. Neither time prior to processing, nor anticoagulant, had any significant effects upon plasma α- or γ-tocopherols or α- or γ-CEHC concentrations. α- and γ-tocopherol concentrations remained unchanged after 6 months of storage at −80°C, when measured using either LC-ECD or LC/mass spectrometry. Thus, refrigeration of whole blood at 4°C overnight does not change plasma α- or γ-tocopherol concentrations or their catabolites. Ascorbic acid is unstable in whole blood when EDTA is used as an anticoagulant, but when whole blood is collected with heparin, it can be stored overnight and subsequently processed.

scholarly journals Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 75
Author(s):  
Roberta Tolve ◽  
Barbara Simonato ◽  
Giada Rainero ◽  
Federico Bianchi ◽  
Corrado Rizzi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Grape Pomace ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Positive Effects ◽  
Ph Values ◽  
Reducing Ability ◽  
Nutritional Characteristics ◽  
Inclusion Level

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

scholarly journals Salivary Antioxidant Status in Patients with Oral Lichen Planus: Correlation with Clinical Signs and Evolution during Treatment withChamaemelum nobile

2018 ◽  
Vol 2018 ◽  
pp. 1-5 ◽  
Author(s):  
Asta Tvarijonaviciute ◽  
Cristina Aznar-Cayuela ◽  
Camila P. Rubio ◽  
Fernando Tecles ◽  
Jose J. Ceron ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Lichen Planus ◽  
Antioxidant Status ◽  
Oral Lichen Planus ◽  
Clinical Signs ◽  
Total Antioxidant Status ◽  
Double Blind ◽  
Reducing Ability ◽  
Chamaemelum Nobile ◽  
Oral Lichen

Oral lichen planus (OLP) is a chronic inflammatory mucocutaneous disease, which manifests as a succession of outbreaks. OLP was associated with salivary oxidative stress. Randomized, double blind, parallel-group study was performed. The sample consisted of 55 clinically and histopathologically diagnosed OLP patients. Twenty-six patients were treated with 2%Chamaemelum nobilegel and 29 with a placebo. Nonstimulated (basal) saliva was collected on the first day of the study and 4 weeks later. Salivary total antioxidant status (TAS) was evaluated by four different methods: two TAC (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalent antioxidant capacity methods (TAC1 and TAC2), cupric reducing antioxidant capacity (CUPRAC), and ferric reducing ability of plasma (FRAP). At baseline (T1), no statistically significant differences were detected in any of the TAS analytes between the two groups of patients. After four weeks of treatment, a statistically significant increase was detected in FRAP in the placebo group (0.323 [0.090–0.467] versus 0.406 [0.197–0.848] mmol/g⁎10-3) (P<0.05). Significant correlations were observed between pain and drainage and TAC1, CUPRAC, and FRAP and between xerostomia and the TAC1, TAC2, CUPRAC, and FRAP. The results of the present study showed that in patients with OLP increases of TAS in saliva are associated with increase in pain and xerostomia and decrease in drainage, suggesting a worsening condition of the patient. The use ofChamaemelum nobilegel would be recommended for disease stabilization.

A Study of Glycemic Response to Corinthian Raisins in Healthy Subjects and in Type 2 Diabetes Mellitus Patients

2013 ◽  
Vol 68 (2) ◽  
pp. 145-148 ◽  
Author(s):  
Panagiotis T. Kanellos ◽  
Andriana C. Kaliora ◽  
Christos Liaskos ◽  
Nikolaos K. Tentolouris ◽  
Despina Perrea ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Healthy Subjects ◽  
Glycemic Response

Short-term supplementation with flavanol-rich cocoa improves lipid profile, antioxidant status and positively influences the AA/EPA ratio in healthy subjects

2018 ◽  
Vol 61 ◽  
pp. 33-39 ◽  
Author(s):  
Sergio Davinelli ◽  
Graziamaria Corbi ◽  
Armando Zarrelli ◽  
Mariachiara Arisi ◽  
Piergiacomo Calzavara-Pinton ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Healthy Subjects ◽  
Antioxidant Status ◽  
Short Term

scholarly journals Changes in Markers of Oxidative Stress and α-Amylase in Saliva of Children Associated with a Tennis Competition

2020 ◽  
Vol 17 (17) ◽  
pp. 6269 ◽  
Author(s):  
José María Giménez-Egido ◽  
Raquel Hernández-García ◽  
Damián Escribano ◽  
Silvia Martínez-Subiela ◽  
Gema Torres-Luque ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Capacity ◽  
Psychological Stress ◽  
Antioxidant Status ◽  
Perceived Exertion ◽  
Progressive Increase ◽  
Rating Of Perceived Exertion ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Reducing Ability ◽  
Trolox Equivalent

The purpose of this paper was to analyze the changes caused by a one-day tennis tournament in biomarkers of oxidative stress and α-amylase in saliva in children. The sample was 20 male active children with the following characteristics: (a) age of players = 9.46 ± 0.66 years; (b) weight = 34.8 ± 6.5 kg; (c) height = 136.0 ± 7.9 cm; (d) mean weekly training tennis = 2.9 ± 1.0 h. The tennis competition ran for one day, with four matches for each player. Data were taken from the average duration per match and the rating of perceived exertion (RPE). Four biomarkers of antioxidant status: uric acid (AU), Trolox equivalent antioxidant capacity (TEAC), ferric reducing ability of saliva (FRAS, cupric reducing antioxidant capacity (CUPRAC) and salivary alpha-amylase (sAA) as a biomarker of psychological stress were measured in saliva. The time points were baseline (at home before the tournament), pre-competition (immediately before the first match) and post-match (after each match) measurements. The four biomarkers of antioxidant status showed a similar dynamic with lower values at baseline and a progressive increase during the four matches. Overall one-day tennis competition in children showed a tendency to increase antioxidant biomarkers in saliva. In addition, there was an increase in pre-competition sAA possibly associated with psychological stress. Further studies about the possible physiological implications of these findings should be performed in the future.

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