The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
E. R. Jansz - One of the best experts on this subject based on the ideXlab platform.
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In vitro accessibility of β-carotene from cooked Sri Lankan green leafy vegetables and their estimated contribution to vitamin A requirement
Journal of the Science of Food and Agriculture, 2006Co-Authors: U. Gamage Chandrika, Ulf Svanberg, E. R. JanszAbstract:Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the beta-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of beta-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-beta-carotene content in the fresh blanched vegetables ranged from 149 mu g g(-1) dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 mu g g(-1) DW in Amaranthus caudatus (thampala). One portion (100g) of green leaves cooked without fat (Coconut) only contributed from 140 to 180 mu g mg(-1) of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with Coconut fat contributed 140-680 mu g mg(-1). However, stir-fried or 'malluma' preparations (with Coconut Products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59-4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance.
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In vitro accessibility of β-carotene from cooked Sri Lankan green leafy vegetables and their estimated contribution to vitamin A
2006Co-Authors: Ulf Svanberg, E. R. JanszAbstract:Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the β-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of β-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-β-carotene content in the fresh blanched vegetables ranged from 149 µgg −1 dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 µgg −1 DW in Amaranthus caudatus (thampala). One portion (100g) of green leaves cooked without fat (Coconut) only contributed from 140 to 180 µgmg −1 of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with Coconut fat contributed 140-680 µgmg −1 . However, stir-friedor 'malluma' preparations(with Coconut Products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59-4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance. 2005 Society of Chemical Industry
Lindsay Brown - One of the best experts on this subject based on the ideXlab platform.
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Coconut Products Improve Signs of Diet-Induced Metabolic Syndrome in Rats
Plant Foods for Human Nutrition, 2017Co-Authors: Sunil K. Panchal, Sharyn Carnahan, Lindsay BrownAbstract:Increasing prevalence of obesity and metabolic syndrome warrants identification of potential therapeutic options for intervention. This study tested commercially available Virgin Coconut Oil and Coconut Nourish, as Coconuts are rich sources of lauric and myristic acids. Male Wistar rats were fed either corn starch diet (C); high-carbohydrate, high-fat diet (H); high-carbohydrate, high-virgin Coconut oil diet (HV); or high-carbohydrate, high-Coconut Nourish diet (HN) for 16 weeks. Metabolic, liver, and cardiovascular health parameters were measured during and at the end of the study. Virgin Coconut oil lowered body weight (C 386±8g, H 516±13g, HV 459±10g), blood glucose concentrations (C 4.2±0.1 mmol/L, H 5.4±0.2 mmol/L, HV 4.6±0.2 mmol/L), systolic blood pressure (C 127±5mmHg, H 149±4mmHg, HV 133±3mmHg,) and diastolic stiffness (C 25.0±1.7, H 31.4±1.2, HV 25.2±2.3,) with improved structure and function of the heart and liver. Coconut Nourish increased total body lean mass (C 255±10g, H 270±16g, HN 303±15g) and lowered plasma total cholesterol concentrations (C 1.6±0.2 mmol/L, H 1.7±0.1 mmol/L, HN 1.0±0.0 mmol/L), systolic blood pressure (C 127±5mmHg, H 149±4mmHg, HN 130±3mmHg) and diastolic stiffness (C 25.0±1.7, H 31.4±1.2, HN 26.5±1.0), improved structure and function of the heart and liver but increased plasma concentrations of triglycerides (C 0.3±0.1 mmol/L, H 1.1±0.4 mmol/L, HN 1.8±0.2 mmol/L) and non-esterified fatty acids (C 1.2±0.3 mmol/L, H 3.3±0.8 mmol/L, HN 5.6±0.4 mmol/L). Thus, the fiber and protein in Coconut Nourish and the medium-chain saturated fatty acids in virgin Coconut oil may improve cardiovascular and liver complications in obesity.
Ulf Svanberg - One of the best experts on this subject based on the ideXlab platform.
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In vitro accessibility of β-carotene from cooked Sri Lankan green leafy vegetables and their estimated contribution to vitamin A requirement
Journal of the Science of Food and Agriculture, 2006Co-Authors: U. Gamage Chandrika, Ulf Svanberg, E. R. JanszAbstract:Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the beta-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of beta-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-beta-carotene content in the fresh blanched vegetables ranged from 149 mu g g(-1) dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 mu g g(-1) DW in Amaranthus caudatus (thampala). One portion (100g) of green leaves cooked without fat (Coconut) only contributed from 140 to 180 mu g mg(-1) of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with Coconut fat contributed 140-680 mu g mg(-1). However, stir-fried or 'malluma' preparations (with Coconut Products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59-4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance.
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In vitro accessibility of β-carotene from cooked Sri Lankan green leafy vegetables and their estimated contribution to vitamin A
2006Co-Authors: Ulf Svanberg, E. R. JanszAbstract:Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the β-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of β-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-β-carotene content in the fresh blanched vegetables ranged from 149 µgg −1 dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 µgg −1 DW in Amaranthus caudatus (thampala). One portion (100g) of green leaves cooked without fat (Coconut) only contributed from 140 to 180 µgmg −1 of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with Coconut fat contributed 140-680 µgmg −1 . However, stir-friedor 'malluma' preparations(with Coconut Products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59-4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance. 2005 Society of Chemical Industry
Sunil K. Panchal - One of the best experts on this subject based on the ideXlab platform.
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Coconut Products Improve Signs of Diet-Induced Metabolic Syndrome in Rats
Plant Foods for Human Nutrition, 2017Co-Authors: Sunil K. Panchal, Sharyn Carnahan, Lindsay BrownAbstract:Increasing prevalence of obesity and metabolic syndrome warrants identification of potential therapeutic options for intervention. This study tested commercially available Virgin Coconut Oil and Coconut Nourish, as Coconuts are rich sources of lauric and myristic acids. Male Wistar rats were fed either corn starch diet (C); high-carbohydrate, high-fat diet (H); high-carbohydrate, high-virgin Coconut oil diet (HV); or high-carbohydrate, high-Coconut Nourish diet (HN) for 16 weeks. Metabolic, liver, and cardiovascular health parameters were measured during and at the end of the study. Virgin Coconut oil lowered body weight (C 386±8g, H 516±13g, HV 459±10g), blood glucose concentrations (C 4.2±0.1 mmol/L, H 5.4±0.2 mmol/L, HV 4.6±0.2 mmol/L), systolic blood pressure (C 127±5mmHg, H 149±4mmHg, HV 133±3mmHg,) and diastolic stiffness (C 25.0±1.7, H 31.4±1.2, HV 25.2±2.3,) with improved structure and function of the heart and liver. Coconut Nourish increased total body lean mass (C 255±10g, H 270±16g, HN 303±15g) and lowered plasma total cholesterol concentrations (C 1.6±0.2 mmol/L, H 1.7±0.1 mmol/L, HN 1.0±0.0 mmol/L), systolic blood pressure (C 127±5mmHg, H 149±4mmHg, HN 130±3mmHg) and diastolic stiffness (C 25.0±1.7, H 31.4±1.2, HN 26.5±1.0), improved structure and function of the heart and liver but increased plasma concentrations of triglycerides (C 0.3±0.1 mmol/L, H 1.1±0.4 mmol/L, HN 1.8±0.2 mmol/L) and non-esterified fatty acids (C 1.2±0.3 mmol/L, H 3.3±0.8 mmol/L, HN 5.6±0.4 mmol/L). Thus, the fiber and protein in Coconut Nourish and the medium-chain saturated fatty acids in virgin Coconut oil may improve cardiovascular and liver complications in obesity.
Laurence Eyres - One of the best experts on this subject based on the ideXlab platform.
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Coconut Oil Consumption and Cardiovascular Risk Factors in Humans
Nutrition Reviews, 2016Co-Authors: Laurence Eyres, Mike Eyres, Alexandra Chisholm, Rachel C. BrownAbstract:Coconut oil is being heavily promoted as a healthy oil, with benefits that include support of heart health. To assess the merits of this claim, the literature on the effect of Coconut consumption on cardiovascular risk factors and outcomes in humans was reviewed. Twenty-one research papers were identified for inclusion in the review: 8 clinical trials and 13 observational studies. The majority examined the effect of Coconut oil or Coconut Products on serum lipid profiles. Coconut oil generally raised total and low-density lipoprotein cholesterol to a greater extent than cis unsaturated plant oils, but to a lesser extent than butter. The effect of Coconut consumption on the ratio of total cholesterol to high-density lipoprotein cholesterol was often not examined. Observational evidence suggests that consumption of Coconut flesh or squeezed Coconut in the context of traditional dietary patterns does not lead to adverse cardiovascular outcomes. However, due to large differences in dietary and lifestyle patterns, these findings cannot be applied to a typical Western diet. Overall, the weight of the evidence from intervention studies to date suggests that replacing Coconut oil with cis unsaturated fats would alter blood lipid profiles in a manner consistent with a reduction in risk factors for cardiovascular disease.
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Coconut Products in the diet...: ...A review of the evidence surrounding Coconut oil and other Coconut Products in the diet.
Food New Zealand, 2014Co-Authors: Laurence Eyres, Mike Eyres, Delvina GortonAbstract:A great deal of unsubstantiated marketing hype about the health effects of Coconut oil and related Products has been published on websites, in non-peer reviewed journals and in product literature which can mislead consumers and food technologists. As a quality and valuable edible oil for many food applications, Coconut oil has been around for over 50 years but it is only recently that unsubstantiated health claims have been made for the retail Products.
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Coconut Products in the diet a review of the evidence surrounding Coconut oil and other Coconut Products in the diet
Food New Zealand, 2014Co-Authors: Laurence Eyres, Mike Eyres, Delvina GortonAbstract:A great deal of unsubstantiated marketing hype about the health effects of Coconut oil and related Products has been published on websites, in non-peer reviewed journals and in product literature which can mislead consumers and food technologists. As a quality and valuable edible oil for many food applications, Coconut oil has been around for over 50 years but it is only recently that unsubstantiated health claims have been made for the retail Products.