4.7 Article

Reduction of pulse antinutritional content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Cardiac & Cardiovascular Systems

The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials

Malin Schoeneck et al.

Summary: Systematic evaluation found that several foods can effectively reduce LDL cholesterol levels, such as those high in unsaturated and low in saturated and trans fatty acids, those with added plant sterols/stanols, and those high in soluble fiber. Additionally, unfiltered coffee may lead to an increase in cholesterol levels.

NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2021)

Article Chemistry, Applied

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

Tiffany Antoine et al.

Summary: This study evaluated the transfer of vitamin D and minerals during digestion of meals with/without pulses. Chickpea presence decreased vitamin D bioaccessibility and mineral solubility, with tannins having the most negative impact on iron solubility. Future research should explore solutions to selectively decrease harmful compounds in pulses that affect micronutrient bioavailability.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

The Presence of Pulses within a Meal can Alter Fat-Soluble Vitamin Bioavailability

Marielle Margier et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2019)

Review Nutrition & Dietetics

Effect of Nutrient and Micronutrient Intake on Chylomicron Production and Postprandial Lipemia

Charles . Desmarchelier et al.

NUTRIENTS (2019)

Article Chemistry, Applied

Pinoresinol of olive oil decreases vitamin D intestinal absorption

Aurelie Goncalves et al.

FOOD CHEMISTRY (2016)

Review Biochemistry & Molecular Biology

Effects of Saponins on Lipid Metabolism: A Review of Potential Health Benefits in the Treatment of Obesity

Mariangela Marrelli et al.

MOLECULES (2016)

Article Biochemistry & Molecular Biology

Intestinal Scavenger Receptors Are Involved in Vitamin K1 Absorption

Aurelie Goncalves et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2014)

Article Chemistry, Applied

Effects of industrial processing on folate content in green vegetables

Nicolas Delchier et al.

FOOD CHEMISTRY (2013)

Article Food Science & Technology

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

Shweta Khandelwal et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Food Science & Technology

Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains

Roman Buckow et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)

Article Engineering, Chemical

Kinetic study of saponins B stability in navy beans under different processing conditions

John Shi et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Engineering, Chemical

Analysis of chickpea (var. Blanco Lechoso) rehydration. Part I. Physicochemical and texture analysis

C. Chenoll et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Agriculture, Multidisciplinary

Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fiber contents

I Lestienne et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)