The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and ant...The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwave-dehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The anti-oxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We observed a significant increase (P ≤ 0.05) in HDL-c levels in the microwave-dehydrated mango powder group mice (12.4 ± 1.3 mmol/L) compared to the hypercholesterolemic group (8.6 ± 1.4 mmol/L) and the conventional-dehydrated mango powder group (10.9 ± 1.3 mmol/L). The mice provided with microwave-dehydrated mango powder had significantly lower (P ≤ 0.05) levels of serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.展开更多
Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. ...Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.展开更多
目的:观察蒙药德都红花-7味散对非酒精性脂肪肝的治疗作用及其机制,为临床用药提供理论依据.方法:取Wister♂大鼠,随机分为空白组8只、空白给药(德都红花-7味散)、模型组、德都红花-7味散低、高剂量组,各组10只.除空白组和空白给药组,按...目的:观察蒙药德都红花-7味散对非酒精性脂肪肝的治疗作用及其机制,为临床用药提供理论依据.方法:取Wister♂大鼠,随机分为空白组8只、空白给药(德都红花-7味散)、模型组、德都红花-7味散低、高剂量组,各组10只.除空白组和空白给药组,按2 m L/100 g脂肪乳剂灌胃,1次/d,共计给脂肪乳剂灌胃4 wk.空白给药组、德都红花-7味散低、高剂量组分别给予蒙药德都红花-7味散0.6、0.6、3.0 g/(kg·d).各给药组均提前7 d给药,给药体积为1 m L/100 g,1次/d,灌胃给药;其他两组灌胃等体积蒸馏水,共计给药5 wk.观察各组大鼠血脂四项,肝功,肝组织匀浆中总胆固醇(cholesterol,CHO)、甘油三酯(triglyceride,TG)、超氧化物歧化酶(superoxide dismutase,SOD)、丙二醛(malondialdehyde,MDA)含量;HE染色观察肝脏细胞脂肪变程度.结果:与空白组比较,模型组大鼠血清TG、CHO、低密度脂蛋白(low density lipoprotein cholesterol,LDL-C)、肝匀浆TG、CHO、MDA、空白给药组MDA升高,血清高密度脂蛋白(high density lipoprotein cholesterol,HDL-C)、肝匀浆SOD明显降低;德都红花-7味散低、高剂量组大鼠血清CHO、LDL-C升高,有显著性差异(P<0.05).与模型组比较,低剂量组血清TG降低,高剂量组血清CHO、LDL-C降低、HDL-C升高,空白给药组肝匀浆TG、CHO、MDA降低,SOD升高;低剂量组肝匀浆TG、CHO、MDA降低,高剂量组肝匀浆TG、MDA降低,SOD升高有显著性差异(P<0.05).给药组肝组织脂肪变程度较模型组明显减轻.结论:蒙药德都红花-7味散治疗高质饮食脂肪肝疗效确切,抗脂质过氧化可能是其治疗机制的一部分.展开更多
文摘The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determined using high-performance liquid chromatography and DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethyl-benzothiazoline-6-sulphonic acid) assays, respectively. The total phenolic content of microwave-dehydrated mango powder was 1451.7 ± 26.7 μggallic acid equivalents/g dry weight. The main phenolic compounds identified were gallic acid, epicatechin, ferulic acid, and catechin. The anti-oxidant activity was 14.6% higher in microwave-dehydrated mango powder than in conventional mango powder. Mice were fed a hypercholesterolemic diet (1 g cholesterol/100g over 7 days). The hypercholesterolemic mice whose diets were supplemented with microwave-dehydrated mango powder showed a significant decrease (P ≤ 0.05) in total serum cholesterol compared to the hypercholesterolemic mice and the mice fed with conventional dehydrated mango powder. We observed a significant increase (P ≤ 0.05) in HDL-c levels in the microwave-dehydrated mango powder group mice (12.4 ± 1.3 mmol/L) compared to the hypercholesterolemic group (8.6 ± 1.4 mmol/L) and the conventional-dehydrated mango powder group (10.9 ± 1.3 mmol/L). The mice provided with microwave-dehydrated mango powder had significantly lower (P ≤ 0.05) levels of serum LDL-c (36.0%) and total cholesterol (43.3%) compared to the mice in hypercholesterolemic group. Notably, the atherogenic index was 72% lower in the microwave-dehydrated mango powder group compared to the hypercholesterolemic group. These results suggest that the biocompounds, such as polyphenols and dietary fiber, found in mango pulp might improve the lipid profile in mice fed a hypercholesterolemic diet.
文摘Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.
文摘目的:观察蒙药德都红花-7味散对非酒精性脂肪肝的治疗作用及其机制,为临床用药提供理论依据.方法:取Wister♂大鼠,随机分为空白组8只、空白给药(德都红花-7味散)、模型组、德都红花-7味散低、高剂量组,各组10只.除空白组和空白给药组,按2 m L/100 g脂肪乳剂灌胃,1次/d,共计给脂肪乳剂灌胃4 wk.空白给药组、德都红花-7味散低、高剂量组分别给予蒙药德都红花-7味散0.6、0.6、3.0 g/(kg·d).各给药组均提前7 d给药,给药体积为1 m L/100 g,1次/d,灌胃给药;其他两组灌胃等体积蒸馏水,共计给药5 wk.观察各组大鼠血脂四项,肝功,肝组织匀浆中总胆固醇(cholesterol,CHO)、甘油三酯(triglyceride,TG)、超氧化物歧化酶(superoxide dismutase,SOD)、丙二醛(malondialdehyde,MDA)含量;HE染色观察肝脏细胞脂肪变程度.结果:与空白组比较,模型组大鼠血清TG、CHO、低密度脂蛋白(low density lipoprotein cholesterol,LDL-C)、肝匀浆TG、CHO、MDA、空白给药组MDA升高,血清高密度脂蛋白(high density lipoprotein cholesterol,HDL-C)、肝匀浆SOD明显降低;德都红花-7味散低、高剂量组大鼠血清CHO、LDL-C升高,有显著性差异(P<0.05).与模型组比较,低剂量组血清TG降低,高剂量组血清CHO、LDL-C降低、HDL-C升高,空白给药组肝匀浆TG、CHO、MDA降低,SOD升高;低剂量组肝匀浆TG、CHO、MDA降低,高剂量组肝匀浆TG、MDA降低,SOD升高有显著性差异(P<0.05).给药组肝组织脂肪变程度较模型组明显减轻.结论:蒙药德都红花-7味散治疗高质饮食脂肪肝疗效确切,抗脂质过氧化可能是其治疗机制的一部分.
