Research update: new ideas under the microscope

The extra mile

Effects of fenugreek seeds (Trigonella foenum greaecum) extract on endurance capacity in mice.

The effect of fenugreek seed extract (FG) on endurance capacity in male mice was investigated. The group taking fenugreek showed a significant increase in swimming time to exhaustion versus the control group. In the FG groups, blood lactate concentration was significantly lower than in the control group. In the control group, plasma non-esterified fatty acid (NEFA) and plasma glucose were decreased by swimming exercise. However, in the FG group, NEFA and plasma glucose were increased by swimming. FG treatment also decreased fat accumulation. This suggests that improvement in swimming endurance from FG is a consequence of increased utilisation of fatty acids as an energy source.

By: Ikeuchi,M; Yamaguchi, K; Koyama, T; Sono,Y; Yazawa, K

Source: Journal of Nutritional Science and Vitaminology. 2006; 52(4): 287-292; 31 ref

Hot to trot

Enhancement of liver function by Curcuma extract on acute hepatotoxicity in rats.

The effect of feeding Curcuma longa extract (containing curcumin), Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose on acute hepatotoxicity in Sprague-Dawley (SD) rats was investigated. Results suggested that Curcuma extract combined with Solomon's seal and maltodextrose could be used as a functional food ingredient.

By: Chang Ryoul Kim

Source: Korean Journal for Food Science of Animal Resources. 2006; 26(3): 386-393; 24 ref

Lycopene boost

An explorative study on the systematic development of tomato ketchup with potential health benefits.

The chain information model (CIM) was developed by the authors as a tool for the successful development of new functional food products which take into consideration consumer preference, and thus reduce the chance of product failure at the design stage. In this article, use of the CIM model for development of a tomato ketchup fortified with lycopene is considered.

By: Benner, M; Linnemann, A R; Jongen, W M F; Folstar, P

Source: Trends in Food Science & Technology. 2007; 18(3): 150-158; 26 ref.

Rice flour power

Utilisation of rice starch in the formulation of low fat, wheat free chicken nuggets.

Three trials of six treatments were utilised to test the effects of flour type, batter type, and cooking method on the characteristics of chicken nuggets. Value was added to these chicken nuggets by using rice flour in the production of gluten-free products as well as lipid reduction through baking. Baking instead of frying reduced fat calories by at least 67%. This revealed the feasibility of using rice flour in the formulation of low-fat or wheat-free chicken nuggets without diminishing quality and the added value component of usability by people who either require a low- fat diet, have coeliac disease, or both.

By: Jackson, V; Schilling, M W; Coggins, P C; Martin, J M

Source: Journal of Applied Poultry Research. 2006; 15(3): 417-424; 41 ref

Lead the whey

Effect of a milk drink supplemented with whey peptides on blood pressure in patients with mild hypertension.

The effect of a milk beverage supplemented with whey peptides on blood pressure was studied in mildly hypertensive subjects. A randomised, placebo-controlled, double blind clinical trial in two parallel groups was performed. It was concluded that the daily consumption of 125ml of a milk drink supplemented with whey peptides was not found to reduce blood pressure and/or inflammation markers in mildly hypertensive subjects, although preceding in vitro tests had shown potent ACE-inhibition.

By: Yu Mi Lee; Skurk, T; Hennig, M; Hauner, H

Source: European Journal of Nutrition. 2007; 46(1): 21-27; 20 ref

Glucose control

Supplementation of a high-carbohydrate breakfast with barley beta-glucan improves postprandial glycaemic response for meals but not beverages.

The aim of this trial was to investigate the postprandial effect of a highly enriched barley beta-glucan product on blood glucose, insulin and lipids when given with a high-carbohydrate (CHO) food and a high-CHO drink. It is concluded that a high dose barley beta-glucan supplement can improve glucose control when added to a high-CHO starchy food, probably due to increased gastro-intestinal viscosity, but not when added to a high-CHO beverage, where rapid absorption combined with decreased beta-glucan concentration and viscosity may obviate this mechanism.

By: Poppitt, S D; Drunen, J de van; McGill, A T; Mulvey, T B; Leahy, F E

Source: Asia Pacific Journal of Clinical Nutrition. 2007; 16(1)