Research update: new ideas under the microscope

Green oats & brain

Green oat extract: mental health and cognitive function.

Preparations made from green oats have been used as a traditional medicine to improve mental health and cognitive function since the Medieval era. This article discusses the feasibility of using green oat extracts as a natural ingredient in food supplements, nutraceutical foods and functional foods to improve mental health and decrease stress levels and the onset of mood swings.

By: Wullschleger, C.

Source: Food Engineering & Ingredients 32 (2) 30-33, 2008

Fat of the land

Consumption and corpulence in China. A consumer segmentation study on the food perspective.

This paper combines two of today's most salient phenomena in contemporary China: the remarkable rise of China as a consumer society and the related obesity epidemic, which now includes about 200M overweight people. Relatively little is understood about the factors that contribute to expanding Chinese waistlines. Within the nutrition transition framework, this paper concentrates on food consumption with a special focus on the adoption of energy-rich high calorie diets and concludes that the growing impact of the obesity epidemic in China merits the attention of food policymakers.

By: Xiaoyong Zhang; Dagevos, H.; Yuna He; Lans, I. van der; Fengying Zhai

Source: Food Policy 33 (1) 37-47

GL power

The role of the glycaemic index and glycaemic load in the prevention and management of obesity.

Lifestyle changes, in particular reducing energy intake, are the cornerstone of current approaches to weight loss and prevention of chronic diseases. But there is no consensus that one dietary regimen is more effective than another for weight loss. This article reviews the role of glycaemic index (GI) and glycaemic load (GL) in the prevention and management of obesity.

By: Bawa, S.

Source: Agro Food Industry hi-tech 18 (4) 46-50

Value added fat

The real contribution of added sugars and fats to obesity.

Dietary factors influencing obesity are reviewed with particular focus on the impact of food prices and diet costs. Aspects considered include: dietary trends; examination of whether fats or sugars are the main determinants of body fat; demographics of sweetener consumption; the contribution of other foods or beverages to obesity; and the economics of food choice.

By: Drewnowski, A.

Source: Epidemiologic Reviews 29 (1) 160-171

Functional fungi

Research and exploitation of edible fungus functional food.

The nutritional value and biological activity of edible fungi are presented. Current and future use of edible fungi for production of functional foods in China and the rest of the world are discussed.

By: Liu Zhen-Jiang; Wang Hong-Yu

Source: Food Science and Technology No. 1 29-31

Oatso high in fibre

High-fibre pasta produced with naked oat flour. A preliminary test for its introduction onto the market.

A high fibre pasta product made with naked oat flour is described. Data are given for composition, cooking properties and consumer acceptance. The pasta had good technological properties, improved fibre content and good consumer acceptance; this suggests that this product may have potential as a functional or dietetic food.

By: Sgrulletta, D.; Scafalti, G.; Stefanis, E. de; Cammerata, A.; Conciatori, A.; Redaelli, R.; Bengiano, G.

Source: Tecnica Molitoria 58 (8/A) 119-128, 2008

Good on yer, mate

Yerba mate tea: a comprehensive review on chemistry, health implications and technological considerations.

Yerba mate tea, an infusion made from the leaves of the tree Ilex paraguariensis, is a widely consumed nonalcoholic beverage in South America which is gaining rapid introduction into the world market. Yerba mate has been shown to be hypocholesterolaemic, hepatoprotective, a central nervous system stimulant, diuretic, and to benefit the cardiovascular system. It has also been suggested for obesity management. Yerba mate protects DNA from oxidation and in vitro low-density lipoprotein lipoperoxidation and has a high antioxidative capacity. This review presents the usage, chemistry, biological activities, health effects and some technological considerations for processing of Yerba mate tea.

By: Heck, C. I.; Mejia, E. G. de

Source: Journal of Food Science 72 (9) R138-R151, 2008

An oily solution

The influence of olive oil on health: not a matter of fat alone.

The health effects of olive oils are reviewed with reference to the role of monounsaturated fatty acids and non-lipid constituents, such as phenols. Individual aspects considered include: the health effects associated with MUFA-rich diets; the association between olive oil and reduction of cardiovascular risk factors plus the effects of olive oil on other mechanisms of arteriosclerosis; and the contribution of micronutrients to the antiatherogenic properties of olive oils.

By: Perez-Jimenez, F.; Ruano, J.; Perez-Martinez, P.; Lopez-Segura, F.; Lopez-Miranda, J.

Source: Molecular Nutrition and Food Research 51 (10) 1199-1208