Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: A randomised crossover pilot study

被引：26

作者：

Nelson, Kristina ^{[1
]}

Mathai, Michael L. ^{[1
]}

Ashton, John F. ^{[2
]}

Donkor, Osaana N. ^{[1
]}

Vasiljevic, Todor ^{[1
]}

Mamilla, Ravikumar ^{[1
]}

Stojanovska, Lily ^{[1
]}

机构：

[1] Victoria Univ, Coll Hlth & Biomed, Melbourne, Vic 8001, Australia

[2] Sanitarium Dev & Innovat, Cooranbong, NSW 2265, Australia

来源：

FOOD CHEMISTRY | 2016年 / 194卷

关键词：

Wheat; Malted; Germinated; Antioxidant; Polyphenols; Inflammation; Obesity; CARDIOVASCULAR-DISEASE; INSULIN-RESISTANCE; GERMINATED GRAINS; MAILLARD REACTION; PHENOLIC-ACIDS; BLOOD-GLUCOSE; RISK-FACTORS; HEALTH; MEN; CEREALS;

D O I：

10.1016/j.foodchem.2015.08.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Metabolic dysfunction in obesity may be attenuated by whole-grain intake, which has been attributed to synergistic actions of bioactive compounds. Germination/malting may increase grain bioactives, including polyphenols, however biological effects compared with non-germinated grains are unclear. Polyphenols and biological effects were compared between malted-wheat (MLT) and whole-grain wheat (CON) breakfast cereals. Polyphenol content and antioxidant activity were significantly higher (P < 0.01 and P < 0.05, respectively) in MLT. Corresponding obesity-related biomarkers were measured in 10 over-weight/obese adults in a 2 x 4-week double-blind, randomised, crossover trial. Following both interventions, diastolic blood pressure reduced significantly with time (P < 0.05) and low-density lipoprotein increased slightly (P < 0.05) over time. A significant time * cereal effect (P < 0.05) was found for insulin resistance, decreasing following CON and increasing with MLT. No other significant metabolic or inflammatory differences were found. Whilst MLT contained significantly increased polyphenols, cumulative effects in attenuating obesity-related metabolic dysfunction may require increased consumption. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：495 / 502

页数：8

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