By Jeya Henry
Advances in meals and foodstuff Research acknowledges the crucial courting among the meals and dietary sciences, bringing jointly impressive and complete reports that spotlight this courting. The ebook comprises contributions that aspect clinical advancements within the large parts of nutrients technology and nutrients, supplying these in academia and with the most recent details on rising examine in those continuously evolving sciences.
- Provides the newest, most vital details for nutrients scientists and nutritionists
- Contains peer-reviewed articles by means of a panel of revered scientists
- Recognized because the go-to sequence concerning advances in foodstuff and meals examine due to the fact that 1948
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Additional info for Advances in Food and Nutrition Research, Volume 77
Wood et al. (1994) have shown that the attenuation of plasma glucose and insulin response of a beverage containing oat β-glucan gum is a function of the viscosity of the product, with 79–96% of the changes in plasma glucose and insulin response attributable to viscosity, which in turn is controlled primarily by the concentration and molecular weight of β-glucan (Wood, Beer, & Butler, 2000). , 1994). Few studies report viscosity and molecular weight measurements of β-glucan in the products tested.
A review by Othman, Moghadasian, and Jones (2011) provides a concise summary of the proposed mechanisms for the cholesterol lowering impact of β-glucan. While the effect of oat β-glucan on the reduction of serum cholesterol levels in humans is unequivocal, the mechanism(s) underpinning the hypocholesterolemic property of β-glucan remain elusive. Several elegant studies have provided valuable insights into the role of viscosity, molecular weight, molecular structure, solubility, bile acid and cholesterol metabolism to explain the hypocholesterolemic effects of oat products.
Fatty acid profile of oats varies as well as content with higher contents of mono and polyunsaturated fatty acids making up the majority of lipid content represented mainly by oleic (18:1) and linoleic (18:2) acids. These fatty acids make up $25–36% of the total fatty acid composition each (Bryngelsson, Dimberg, & KamalEldin, 2002). However, oats also maintain a significant amount of saturated fatty acids including significant amounts of myristic (14:0) and palmitic (16:0) acid (M. , 1999b). The higher proportion of saturated fatty acids and distribution in the grain may combine to contribute to the relative 30 Ravi Menon et al.