期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 59, 期 12, 页码 4935-4944出版社
SPRINGER INDIA
DOI: 10.1007/s13197-022-05582-2
关键词
Barely; Polyphenols; Sorghum; Total antioxidant capacity; Inflammation; Oxidative stress
资金
- University of Agriculture, Peshawar
This study found that bread incorporated with whole-grain red sorghum and barley flours can enhance plasma total polyphenols and antioxidant status, thereby modulating biomarkers of cardio-metabolic health.
The aim of this study was to investigate the effect of bread incorporated with whole-grain red sorghum and barley flours on biomarkers of oxidative stress and inflammation in humans. In a randomized cross-over study, 20 healthy subjects consumed either control bread made of all-purpose wheat flour only or bread containing 40% whole-grain red sorghum and barley flours (20% each), with a washout period of 1-2 week. The test breads were fed at breakfast after 12 h fast. Blood samples were collected at baseline (fasting) and 2 h after intake of breads. Plasma total polyphenols, total antioxidant capacity (T-AOC), superoxide dismutase (SOD) activity, thiobarbituric acid reactive substances (TBARS) and highly sensitive C-reactive protein were assessed. Compared to fasting values, the 2 h postprandial levels of plasma total polyphenols (P = 0.001), T-AOC (P = 0.031) and SOD activity (P = 0.026) were significantly higher following consumption of sorghum and barley-containing bread (SBB). Moreover, net changes in plasma total polyphenols (P = 0.001), T-AOC (P = 0.047) and SOD activity (P = 0.035) were significantly higher following consumption of SBB. In conclusion, bread containing whole-grain red sorghum and barely flours enhanced plasma total polyphenols and antioxidant status and hence its consumption would modulate biomarkers of cardio-metabolic health.
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