| Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods. | |
| | |
MedLine Citation:
|
PMID: 21842076 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
Plant-based foods (PBF) are relevant and diversified sources of lipotropes, which are compounds preventing excess hepatic fat deposits. In a first study, we defined the lipotropic capacity (LC, %) of raw PBF as the means of 8 lipotrope densities (LD, mg/100 kcal), each expressed relative to that of a reference food ranking the highest considering its mean 8 LD ranks (LC(raw asparagus) = 100%) (A. Fardet, J.-F. Martin and J. M. Chardigny, J. Food Comp. Anal., 2011, DOI: 10.1016/j.jfca.2011.1003.1013). We showed that vegetables appeared as the best source of lipotropes on a 100 kcal-basis compared to legumes, cereals, fruits and nuts. The main objective of this second study was to quantify the effect of processing on LD and LC of raw PBF based on lipotrope contents collected in a USDA (United State Department of Agriculture) database and the literature, i.e. betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folate contents. Choline and betaine densities were not significantly affected by processing while methionine and lipotropic micronutrient densities were significantly decreased, especially for magnesium, pantothenate and folates. Myo-inositol density decreases were insignificant due to lower product number resulting from limited literature data. Lipotropic micronutrient densities were more affected by processing than other densities. Fermentations increased betaine (median change of +32%) and choline (+34%) densities. Canning and boiling vegetables increased choline densities (+26%). Globally, processing significantly reduced LC by ∼20%, fermentations being less drastic (median change of -5%) than refining (-33%) and thermal treatments (-16%). More specifically, canning increased LC of beetroot (536 vs 390%) and common bean (40 vs 36%) as fermentation towards LC grape (14 vs 7% for wine). Results were then mainly discussed based on percentages of lipotrope content changes on a dry-weight basis. Results of this study also showed that the LC is quite a relevant index to estimate effect of processing on lipotropic potential of PBF. |
| | |
Authors:
|
Anthony Fardet; Jean-François Martin; Jean-Michel Chardigny |
Related Documents
:
|
17920856 - Source separation of household waste: a case study in china. 15081166 - Removal and recovery of nickel(ii) from aqueous solution by loofa sponge-immobilized bi... 202416 - Persistence of enteroviruses in sewage sludge. 11537696 - Plants for water recycling, oxygen regeneration and food production. 22906726 - The gut endocrine system as a coordinator of postprandial nutrient homoeostasis. 18585416 - How adults construct evening meals. scripts for food choice. |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-8-15 |
Journal Detail:
|
Title: Food & function Volume: - ISSN: 2042-650X ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
|
Created Date: 2011-8-15 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101549033 Medline TA: Food Funct Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
|
INRA, UMR 1019, UNH, CRNH Auvergne, F-63000, Clermont-Ferrand, France. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Sorption of phthalate acid esters on black carbon from different sources.
Next Document: Highly enantioselective cascade synthesis of spiropyrazolones.