Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion
Kaewpradup T, Kamonsuwan K, Chusak C, Siervo M, Adisakwattana S
Scientific reports · 1 cita
Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Sin resultado de salud
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Chulalongkorn University
- Sin clasificar
- The Second Century Fund Office
- Universidad u hospital
- the 90th Anniversary of Chulalongkorn University Scholarship (Ratchadaphiseksomphot Endowment Fund)
- Universidad u hospital
- the 90th Anniversary of Chulalongkorn University Scholarship
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-02-12 · Sci Rep · vol. 15 · número 1 · pág. 5282
- Editorial
- Nature Portfolio
- Citado
- 2 citas · más que el 73% de estudios similares · 1.1× el promedio de su campo
- Referencias
- 58 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY-NC-ND
- Áreas de investigación
- Diet and metabolism studies · Food composition and properties · Diet, Metabolism, and Disease
- Palabras clave
- Digestion (alchemy), Leafy vegetables, Starch, Food science, Chemistry, Agronomy, Biology, Chromatography
- MeSH
- gastrointestinal tract, humans, plant leaves, vegetables, starch, lipids, antioxidants, digestion, lipid metabolism, meals
5 autores
- Thanaporn Kaewpradup🇹🇭Chulalongkorn University
- Kritmongkhon Kamonsuwan🇹🇭Chulalongkorn University
- Charoonsri Chusak🇹🇭Chulalongkorn University
- Mario Siervo🇦🇺Curtin University
- Sirichai Adisakwattana🇹🇭 · autor de correspondenciaChulalongkorn University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Green leafy vegetables (GLV) are known for their cardiovascular health benefits. However, the effects of their serving size on delaying carbohydrate and lipid digestion remain unclear. This study investigated the impact of varying MyPlate-recommended GLV serving sizes on the digestibility of carbohydrates and lipids and antioxidant activity during in vitro gastrointestinal digestion. Eight GLV including Asteraceae (cos, green oak, red oak, loose-leaf) and Brassicaceae (cabbage, cauliflower, broccoli, Chinese cabbage) vegetables were incorporated into mixed meals at 0.5, 1.0, and 1.5 times the MyPlate recommendation. The results showed that the total phenolic content (TPC) ranged from 5.77 to 9.46 mg GAE/g extract. Nitrate accumulation exhibited a higher content in Asteraceae (590.90-1155.04 mg NO3-NE/g extract) than in Brassicaceae families (244.96-726.20 mg NO3-NE/g extract). Incorporating ≥ 1 serving of all GLV significantly decreased rapidly and slowly digestible starch fractions, while undigestible starch significantly increased, resulting in delaying glucose release. Antioxidant activity was significantly enhanced with ≥ 1 serving and free fatty acid concentrations decreased with higher vegetable servings. Post-digestion nitrate concentrations ranged from 127.3 to 188.5 µg NO3-N/mL, positively correlating with GLV serving size. These effects were dose-dependent and varied across species. These findings suggest that incorporating GLV at or above the MyPlate recommendation may have protective effects on cardiovascular health.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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