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Talwinder S. Kahlon - One of the best experts on this subject based on the ideXlab platform.
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In vitro Bile Acid Binding of Kale, Mustard Greens, Broccoli, Cabbage and Green Bell Pepper Improves with Microwave Cooking
Vegetos, 2012Co-Authors: Talwinder S. Kahlon, Rebecca R. Milczarek, Mei-chin M. ChillAbstract:Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Sauteing or steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that microwave cooking could improve the bile acid binding of various vegetables. Microwave cooking with no added water resulted in bile acid binding measured on a dry matter basis relative to cholestyramine of 13% for kale and Mustard Greens, 9% for broccoli and collard Greens, 4% for cabbage, and 2% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of kale = Mustard Greens > broccoli = collard Greens > cabbage > green bell pepper. Microwave cooking with no added water significantly improved in vitro bile acid binding of kale, Mustard Greens, broccoli and cabbage compared with microwave cooking with added water or raw (uncooked). For green bell pepper, binding values were similar when microwave cooked with or without added water and significantly higher than uncooked. In the case of collard Greens, bile acid binding values were similar for raw or microwave cooked with added water and were significantly lowered by microwave cooking with no added water. Microwave cooking with no added water should be used for kale, Mustard Greens, broccoli and cabbage; for collard Greens and green bell pepper microwave with added water as the cooking method. These green/leafy vegetables, when consumed regularly after microwave cooking would promote a healthy lifestyle, keep dietary fat low, and have the potential to lower the risk of premature degenerative diseases.
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Steam cooking significantly improves in vitro bile acid binding of collard Greens, kale, Mustard Greens, broccoli, green bell pepper, and cabbage☆
Nutrition research (New York N.Y.), 2008Co-Authors: Talwinder S. Kahlon, Mei-chen M. Chiu, Mary H. ChapmanAbstract:Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard Greens, kale, and Mustard Greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard Greens, kale, Mustard Greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard Greens, kale, Mustard Greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.
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In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, Mustard Greens, green bell pepper, cabbage and collards
Food Chemistry, 2007Co-Authors: Talwinder S. Kahlon, Mary H. Chapman, G.e. SmithAbstract:Abstract The in vitro binding of bile acids by spinach ( Spinacia oleracea ), kale ( Brassica oleracea acephala ), Brussels sprouts ( Brassica oleracea gemmifera ), broccoli ( Brassica oleracea italica ), Mustard Greens ( Brassica juncea ), green bell peppers ( Capsicum annuum ), cabbage ( Brassica oleracea capitala ) and collards ( Brassica oleracea acephala ) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh raw green vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding of various vegetables tested on equal dry matter and total dietary fibre basis was 2–9% and 6–32%, respectively. Bile acid binding for spinach, kale and brussels sprouts was significantly higher than for broccoli and Mustard Greens. For broccoli and Mustard Greens binding values were significantly higher those for cabbage, bell pepper and collards. These results point to the health promoting potential of spinach = kale = brussels sprouts > broccoli = Mustard Greens > cabbage = green bell peppers = collards, as indicated by their bile acid binding on dry matter basis.
Mary H. Chapman - One of the best experts on this subject based on the ideXlab platform.
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Steam cooking significantly improves in vitro bile acid binding of collard Greens, kale, Mustard Greens, broccoli, green bell pepper, and cabbage☆
Nutrition research (New York N.Y.), 2008Co-Authors: Talwinder S. Kahlon, Mei-chen M. Chiu, Mary H. ChapmanAbstract:Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard Greens, kale, and Mustard Greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard Greens, kale, Mustard Greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard Greens, kale, Mustard Greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.
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In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, Mustard Greens, green bell pepper, cabbage and collards
Food Chemistry, 2007Co-Authors: Talwinder S. Kahlon, Mary H. Chapman, G.e. SmithAbstract:Abstract The in vitro binding of bile acids by spinach ( Spinacia oleracea ), kale ( Brassica oleracea acephala ), Brussels sprouts ( Brassica oleracea gemmifera ), broccoli ( Brassica oleracea italica ), Mustard Greens ( Brassica juncea ), green bell peppers ( Capsicum annuum ), cabbage ( Brassica oleracea capitala ) and collards ( Brassica oleracea acephala ) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh raw green vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding of various vegetables tested on equal dry matter and total dietary fibre basis was 2–9% and 6–32%, respectively. Bile acid binding for spinach, kale and brussels sprouts was significantly higher than for broccoli and Mustard Greens. For broccoli and Mustard Greens binding values were significantly higher those for cabbage, bell pepper and collards. These results point to the health promoting potential of spinach = kale = brussels sprouts > broccoli = Mustard Greens > cabbage = green bell peppers = collards, as indicated by their bile acid binding on dry matter basis.
G.e. Smith - One of the best experts on this subject based on the ideXlab platform.
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In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, Mustard Greens, green bell pepper, cabbage and collards
Food Chemistry, 2007Co-Authors: Talwinder S. Kahlon, Mary H. Chapman, G.e. SmithAbstract:Abstract The in vitro binding of bile acids by spinach ( Spinacia oleracea ), kale ( Brassica oleracea acephala ), Brussels sprouts ( Brassica oleracea gemmifera ), broccoli ( Brassica oleracea italica ), Mustard Greens ( Brassica juncea ), green bell peppers ( Capsicum annuum ), cabbage ( Brassica oleracea capitala ) and collards ( Brassica oleracea acephala ) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh raw green vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding of various vegetables tested on equal dry matter and total dietary fibre basis was 2–9% and 6–32%, respectively. Bile acid binding for spinach, kale and brussels sprouts was significantly higher than for broccoli and Mustard Greens. For broccoli and Mustard Greens binding values were significantly higher those for cabbage, bell pepper and collards. These results point to the health promoting potential of spinach = kale = brussels sprouts > broccoli = Mustard Greens > cabbage = green bell peppers = collards, as indicated by their bile acid binding on dry matter basis.
Purwono D. - One of the best experts on this subject based on the ideXlab platform.
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Pengurangan Dosis Pupuk pada Produksi Sawi Hijau Organik dengan Pergiliran Tanaman Jagung dan Kedelai
'Bogor Agricultural University', 2017Co-Authors: Kurniawati A., Melati M., Aziz S. A., Purwono D.Abstract:The application of organic fertilizer and crop rotation are combination of cultivation system integrally to preserve land fertility. This study aimed to determine the effect of crop residues produced in the first season to reduce organic fertilizer rate for Mustard Greens cultivation in the second season. The experiment was conducted at IPB organic farm, Cikarawang, Darmaga in April until June 2015. The first season was the first experiment conducted separately for soybean and corn to study different manure types for both crops which the rate of each manure was 20 ton ha-1 for soybean and 25 ton ha-1 for corn. Soybean and corn residues were used in the following season on Mustard green cultivation. The experimental design was split plot design with crop residues as main plot, and combination of manure types (chicken, cow, goat) and rates (0, 10 ton ha-1) as sub plot. Data were analyzed using variance. Means were statistically compared with Tukey test at α < 0.05 level. The results showed that the soybean and corn residues can be used as nutrient sources for Mustard Greens cultivation. The application of manure was not necessary for Mustard Greens cultivation if soybean or corn residues were added in the second season and there was residues from manure in the first season
Purwono Dan - One of the best experts on this subject based on the ideXlab platform.
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Pengurangan Dosis Pupuk pada Produksi Sawi Hijau Organik dengan Pergiliran Tanaman Jagung dan Kedelai
'Department of Agronomy and Horticulture', 2017Co-Authors: Kurniawati Ari, Melati Maya, Aziz, Sandra Arifin, Purwono DanAbstract:The application of organic fertilizer and crop rotation are combination of cultivation system integrally to preserve land fertility. This study aimed to determine the effect of crop residues produced in the first season to reduce organic fertilizer rate for Mustard Greens cultivation in the second season. The experiment was conducted at IPB organic farm, Cikarawang, Darmaga in April until June 2015. The first season was the first experiment conducted separately for soybean and corn to study different manure types for both crops which the rate of each manure was 20 ton ha-1 for soybean and 25 ton ha-1 for corn. Soybean and corn residues were used in the following season on Mustard green cultivation. The experimental design was split plot design with crop residues as main plot, and combination of manure types (chicken, cow, goat) and rates (0, 10 ton ha-1) as sub plot. Data were analyzed using variance. Means were statistically compared with Tukey test at α < 0.05 level. The results showed that the soybean and corn residues can be used as nutrient sources for Mustard Greens cultivation. The application of manure was not necessary for Mustard Greens cultivation if soybean or corn residues were added in the second season and there was residues from manure in the first season.Keywords: chicken manure, cow manure, crop residue, goat manur
