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This study investigated the effects of milk solution or milk proteins (casein and whey protein) on the bioaccessibility and antioxidant activity of oat phenolics during in vitro gastric and pancreatic digestion. During digestion, most of oat phenolics were partially degraded by alkaline pH of pancreatic fluid (pH 7.5). For phenolic acids, both milk solution and milk protein only had a slight influence on their bioaccessibility, while exhibited a significant effect on antioxidant activity of oat phenolic extracts and bioaccessibility of avenanthramides (AVs), a kind of bioactive phenols exclusively found in oats. The antioxidant activity and bioaccessibility of AVs were decreased by adding milk and casein, while significantly improved when mixed with milk whey protein. Remarkably, the bioaccessibility of AV 2c, which had the highest antioxidant activity among all phenolic compounds detected in oats, increased above 360% after intestinal digestion by mixing with whey protein. This result suggested the possibility of protecting AVs against digestive alteration and oxidation by milk whey protein. PRACTICAL
In recent years, oats are often consumed with milk under different conditions of preparation, and there have been many oat milk products manufactured by food companies all over the world. The results of this paper showed that the adding of milk may reduce the absorption and antioxidant activity of phenolic compounds from oat. However, the antioxidant activity and bioaccessibility of oat phenolics were significantly increased when mixed with milk whey protein, suggesting that oats could be consumed with milk whey protein to improve their functional properties.
This article was published in the following journal.
Name: Journal of food science
Digestion of milk proteins in the premature infant stomach releases functional peptides; however, which peptides are present has not been reported. Premature infants are often fed a combination of hum...
Over the years, strong evidence have been accumulated in favor of the beneficial effects of camel milk on glucose homeostasis with significant anti-diabetic properties in both human and animal diabeti...
Recent studies demonstrated a high antioxidant capacity for pomegranate components due to their rich bioactive compounds, such as conjugated fatty acids and phenolics. The objective of the present stu...
The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures d...
The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding apple with addition of water decreased br...
Study reported that providing Oil Palm Phenolics to Nile rats blocked diabetes progression in this spontaneous diabetes model. The present study aims to determine the beneficial effects of...
Study reported that providing Oil Palm Phenolics to Nile rats blocked diabetes progression in this spontaneous diabetes model. The present study aims to determine the beneficial effects o...
The Question posed is: Does an barley protein concentrate have health benefits similar to those demonstrated for soy protein foods which would justify the use of the non-fiber components o...
This study will quantify lipid peroxidation products (malondialdehyde, 4 hydroxy-2-nonenal, hexanal, and 8-iso-PGF2α), fatty acid content, and antioxidant capacity in donor human milk sam...
The purpose of PROGRO is to determine which combinations of milk and plant proteins are optimal to promote growth factors in children
A natural tocopherol with less antioxidant activity than ALPHA-TOCOPHEROL. It exhibits antioxidant activity by virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus. As in BETA-TOCOPHEROL, it also has three methyl groups on the 6-chromanol nucleus but at different sites.
A natural tocopherol with less antioxidant activity than alpha-tocopherol. It exhibits antioxidant activity by virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus. As in GAMMA-TOCOPHEROL, it also has three methyl groups on the 6-chromanol nucleus but at different sites.
The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)
A mixture of flavonoids extracted from seeds of the MILK THISTLE, Silybum marianum. It consists primarily of silybin and its isomers, silicristin and silidianin. Silymarin displays antioxidant and membrane stabilizing activity. It protects various tissues and organs against chemical injury, and shows potential as an antihepatoxic agent.
Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...
Pancreatitis Acute pancreatitis is inflammation of the pancreas caused by the release of activated pancreatic enzymes. Common triggers are biliary tract disease and chronic heavy alcohol intake. Diagnosis is based on clinical presentation...
The pancreas secretes a number of important hormones into the digestive tract and the blood stream. Cancers are most commonly exocrine than endocrine (neuroendocrine) tumors. Functional tumors secrete hormones; Insulinoma, Gastrinoma, Somatostatinoma, VI...