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Alimentos funcionales > Examen final > Flashcards

Examen final Flashcards

1
Q

Functional foods definition

A

Ingredients that offer health benefits that extend beyond their nutritional value.

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2
Q

Categories of functional foods

A
  1. conventional foods
  2. modified foods
  3. food ingredients
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3
Q

Conventional foods definition

A

Natural, whole-food ingredients that are rich in important nutrients like vitamins, minerals, antioxidants, and heart-healthy fats

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4
Q

Modified foods definition

A

Fortified with additional ingredients, such as vitamins, minerals, probiotics, or fiber, to increase a food’s health benefits

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5
Q

how many grams of which component has a direct effect on the reduction of blood cholesterol levels

A

3 grams of beta-glucans

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6
Q

Mention the sources of functional foods

A
  1. synbiotics
  2. industrial products
  3. nutraceuticals
  4. animal source
  5. naturally occurring
  6. plant source
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7
Q

meaning of synbiotic

A

A combination of probiotics and prebiotics (yakult)

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8
Q

bioactive compounds definition

A

food components that influence cell activity and physiological mechanisms and have beneficial effects on health

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9
Q

food synergy

A

process by which food components, nutrients, and non-nutrients, identified or not, work together

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10
Q

name two examples of food synergy

A
  1. broccoli +TOMATO greater protection in prostate cancer than each food separately.
  2. golden milk
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11
Q

bioactive compound in tomato that prevents prostate cancer

A

lycopene

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12
Q

biological functions of functional foods

A
  1. modulation of gene expression
  2. detoxification of carcinogens
  3. induction of cell death
  4. DNA protection
  5. Modification of cellular communication
  6. Modification of the hormonal profile
  7. Modulation of the lipid profile
  8. immune system stimulation
    anti-inflammatory effect
  9. effects on hemostasis
  10. hypocholesterolemic effect
  11. hypotensive effect
  12. antimicrobial activity
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13
Q

Studying and investigating functional foods can be assessed by which mechanisms

A
  • basic research (studies in cells and animals)
  • clinical research (human studies)
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14
Q

Types of studies

A
  • meta analyses
  • systematic reviews
  • review
  • clinical trials
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15
Q

Definition of systematic review

A

There are many studies and we analyze them in a systematic way, without leaving behind any study.

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16
Q

Characteristics of functional foods

A

They can provide protection against the development of chronic diseases and can contribute to improving quality of life and longevity.

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17
Q

Mention the action that radishes has against cancer

A

hexane extract of R. sativus root exerts potential chemopreventive efficacy and induces apoptosis in
cancer cell lines through modulation of genes involved in apoptotic signaling pathway.

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18
Q

Cell cycle phases

A
  1. G1: growing phase
  2. S: Copia - síntesis
  3. G2: preparation for division
  4. M: mitosis - division by citoquinesis
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19
Q

What can go wrong in the cell cicle

A
  1. Mutation: change in the DNA environment factors
  2. Stop dividing: accumulates mutations
  3. Very high amount of cells growing somewhere
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20
Q

checkpoints in the cell cycle

A
  1. G1: If it is growing into an odd way, they can arrest it into G2, and take the cell into apoptosis
  2. S: Check that the copy of DNA is exactly the same, if not –> apoptosis
  3. G2: check that the growing is normal
  4. Mitosis: check that it is divided correctly

IF NOT –> APOPTOSIS

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21
Q

Tumor definition

A

cell that can’t differentiate

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22
Q

How does turmeric helps with the type 2 diabetes

A
  1. curcumin lowers free fatty acids
  2. It decreases FA B-oxidation, accumulation of lipid peroxidation, metabolites in muscles, liver, adipocytes
  3. it lowers mitochondrial dysfunction increased oxidative stress and ROS
  4. blocks the release of proinflammatory cytokines
  5. It increases beta cell dysfunction
  6. lowers the insulin resistance
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23
Q

How does insulin normally works with glucose

A

The insulin receptors let insulin to join because of the activation of GLUT-4 which is a transporter that goes to the membrane to let the glucose in, through a chain reaction that gets to the insulin receptors.

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24
Q

Explain how the insulin resistance works

A
  1. inflammation in the insulin receptors
  2. as there is inflammation, the chain reaction from the transporter GLUT-4 can’t reach the insulin receptors
  3. as the glucose can’t get in, it accumulates.
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25
Q

Name 6 foods that has antioxidant content

A

green tea, black tea, turmeric, ginger, parsley, cinnamon

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26
Q

Effects of yakult in the gastrointestinal health

A

The administration of L. casei strain shirota significantly REDUCED gastrointestinal symptoms. As well as higher numbers of species in their gut microbiota.

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27
Q

TRUE OR FALSE? In the US, the term functional foods is a food category legally recognized by the FDA

A

FALSE, it is not legally recognized

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28
Q

Which food ingredient can act as insulin and how

A

Curcumin, it blocks inflammation and the receptor of TNF-alpha, oxidative stress and the production of FFA

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29
Q

phytochemicals definition

A

molecules naturally present in the plant kingdom. They are protective interactions in periods of stress, helping the plant to adapt and survive natural aggressors.

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30
Q

how many types of phytochemicals are there?

A

5,000 - 10,000

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31
Q

Properties of phytochemicals

A
  • environmental protectors: they allow the absorption of UV radiation, it protects them in periods of desiccation
  • organic: protection systems against viruses, fungi, bacteria and parasites
  • Environmental poison DETOXIFICATION
  • Antioxidants
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32
Q

What characteristics does phytochemicals impart to the food?

A

aroma, flavor and color to vegetables, and food properties beneficial for our health

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33
Q

xenohormesis definition

A

studies how certain molecules generated by a species in response to environmental stress, can generate protective responses in other species, such as humans.

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34
Q

Phytocannabinoids definition

A

naturally occuring and concentrated in the oil resin of the cannabis leaves and buds

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35
Q

endocannabinoids definition

A

cannabinoids that our bodies produce internally

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36
Q

what can bioactive compounds mimic? explain

A

resveratrol, crucumin and ECGC can mimic fasting which activates cellular mechanisms that are useful to lose weight.

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37
Q

What can a diet rich in phytochemicals do to the gut microbiota?

A
  • sensitize bacteria to xenobiotics
  • alter microbiota composition
  • influence immunity and metabolism of gut
  • influence bacterial quorum sensing
  • display anti inflammatory effects
  • modify membrane permeability
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38
Q

carotenoids definition

A

fat soluble compounds and pigments that produce the bright yellow, red, and orange colors in plants. They are best absorbed with fat, cooked and chopped.

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39
Q

mention the types of carotenoids

A

Lutein: avocado, spinach
Lycopene: papaya, watermelon
Astaxanthin: algae, salmon, shrimp
Beta-carotene: carrots, sweet potatoes, pumpkin
Zeaxanthin: corn, eggs

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40
Q

carotenoids characteristics

A

they are built with the same base
they assist in the collection of light (that’s the reason of their colors)
they are lipid soluble
fruits and vegetables provide the majority of the 40 - 50 carotenoids found in the human diet
they can bioaccumulate

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41
Q

Beta carotene definition

A

Antioxidant compounds that we need in order to build vitamin A. Beta carotene is a chemical form.

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42
Q

vitamin A

A

it’s liposoluble and can be accumulated in fat. It can also be toxic. But is important to eat in their active way, it’s main source is beta-carotene.

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43
Q

What is the way antioxidants work?

A

We have any molecule, healthy atoms with their electrons intact; when we are exposed to free radicals (molecules that lack 1 electron), they take the electrons of healthy atoms; when we take those electrons, the molecule its going to get damaged, what is happening is that antioxidants are our friends because they give electrons to the free radicals WITHOUT taking them from healthy atoms.
That is why antioxidants are so important.
It is important because most of the diseases that we know are based on oxidation.

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44
Q

from which source the carotenoids can be absorbed? ANS HOW?

A

fats can increase carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion.

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45
Q

variety of rice produced through genetic engineering to biosynthesize beta-carotene

A

golden rice

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46
Q

which sickness can carotenoids help reduce the risk of?

A

lung cancer by a 21% reduction, but there are no conclusive studies

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47
Q

T or F? carotenoids can be antioxidant and prooxidant

A

true

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48
Q

Explain the mechanism by which carotenoids can be prooxidant

A

Carotenoids can act as prooxidants, oxidation may be good if it help us activate pathways that helped us kill a cell.
When oxidation is on, it increases ROS, which activates p53 (gen on guardian). When there is something wrong in the cellular cycle it can stop and take the cell into apoptosis.
In most cancer cells, the p53 is mutated.

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49
Q

function of lutein and zeaxanthin

A

they protect our body’s proteins, fats and DNA from stressors and can even help recycle glutathione (antioxidant)

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50
Q

is one of the most common carotenoids in nature, and is used in the xanthophyll cycle

A

zeaxanthin

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51
Q

isomer of zeaxanthin, it differs only in the placement of one double bond

A

lutein

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52
Q

zeaxanthin function

A

modulates light energy and serve as a non-photochemical quenching agent to deal with triplet chlorophyl

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53
Q

lipophilic molecule generally insoluble in water

A

lutein

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54
Q

how can lutein and zeaxanthin prevent a degenerated macula?

A

Macula: receives the light, light is oxidative because of its radiation, when the light hits the macula it oxidizes the cells that are there, when a cell oxidizes it can degenerate (it gets hurt) that oxidation causes people start losing sight.
Lutein and zeaxanthin accumulate in the macula, instead of oxidizing the cells, lutein and zeaxanthin are the ones that get oxidized instead of the cells.

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55
Q

TRUE OR FALSE? blue light has a long wavelength and a short frequency

A

FALSE. blue light has a short wavelength but a high frequency.

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56
Q

name the effects of blue light on our health

A

*headaches or migraine
*eye fatigue
*disruption of sleep
* damage to the retina

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57
Q

lutein & brain function

A

neuroprotective. Protect us from inflammation that generates neurodegeneration.

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58
Q

Food ingredient that has anti-inflammatory properties, and is considered a rival to ibuprofen

A

curcumin/ turmeric

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59
Q

curcumin vs inflamation

A

it inhibits mediators of the inflammatory response (cytokines, chemokines, adhesion molecules, growth factors, etc)

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60
Q

curcumin as neuroprotective

A

curcumin - diminishes inflammation
our brain can degenerate because of inflammation, and this may be cause of a dysbiosis in our gut which could lead to suffer from brain fog, gluten sensibility and gastrointestinal diseases.

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61
Q

lycopene functions

A
  • absorbs the light and it oxidises it
  • modulates our immune system
  • it’s important for apoptosis (intrinsic pathway, when there is a mistake in the cell)
  • cell differentiation.
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62
Q

phytosterols definition

A

plant-derived compounds that are structurally related to cholesterol

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63
Q

phytosterol function in the dietary cholesterol

A

phytosterols interfere with intestinal absorption of dietary cholesterol by displacing cholesterol from micelles
they also facilitate the excretion of biliary cholesterol in the feces

64
Q

mention the types of phytosterols

A

sterols
stanols

65
Q

Name the difference between sterols and stanols

A

sterols: have a double bond in the sterol ring
stanols: don’t have a double bond (10% of total dietary phytosterols)

66
Q

how many types of sterols are there?

A

more than 250

67
Q

name 3 types of plant sterols

A

*beta-sitosterol: most prominent, it is in nuts, seeds, legumes, vegetables and olive oil

*campesterol: second most prominent, it is found in pomegranates, grapefruits, cucumbers and lemongrass

*stigmasterol: third most prominent, it is in cruciferous, unpasteurized milk and soybeans

68
Q

nut most rich in phytosterols

A

pecan

69
Q

vegetable most rich in phytosterols

A

artichoke

70
Q

fruit most rich in phytosterols

A

olive

71
Q

legum and oil most rich in phytosterols

A

peanuts and sunflower oil

72
Q

cereal most rich in phytosterols

A

wheat bran

73
Q

how many grams of which compound can help in cardiovascular disease

A

2 g/day of phytosterols lower serum LDL cholesterol

74
Q

action of glucose and phytosterols in cardiovascular disease

A

Glucose makes glycation, is when proteins start having glucose in their surface –> it starts to produce oxidative stress and that is responsible for damaging the vessels.
If people consume phytosterols, they significantly reduce LDL, the average phytosterols that we need is 2g/day, this grams lowers LDL between 8 and 10%

75
Q

name the types of organosulfur compounds

A

*thioles: also known as mercaptans, these are compounds that contain a sulfur atom bonded to a hydrogen atom (-SH)
It is a colorless, flammable gas with a distinct odor that smells like rotten eggs or cabbage.

*sulfides: compounds that contain two carbon atoms bonded to a sulfur atom (-C-S-C-).
Sulfur aromas and flavors are associated with cruciferous vegetables such as cabbage, radishes, kale, and broccoli.

*sulfoxides: compounds that contain a sulfur atom and an oxygen atom bonded to the same carbon atom (-C-S=O).

*sulfones: compounds that contain a sulfur atom and two oxygen atoms bonded to the same carbon atom (-C-S(=O)2-).

76
Q

compounds that can be found in a variety of natural and synthetic substances, including drugs, pesticides, flavorings, fragrances, and polymers.

A

organosulfur compounds

77
Q

importance of organosulfur compounds

A
  • building block in proteins
  • flavors and odors
  • medicinal properties
78
Q

Glucosinolates definition

A

class of sulfur-containing compounds found in many plants, responsible for the pungent taste and characteristic odor.
They are hydrolyzed by an enzyme (myrosinase), that when is chewed or damaged, it forms biologically active compounds such as isothiocyanates (antimicrobial), nitriles and thiocyanates

79
Q

effects of glucosinolates

A
  • regulatory functions in inflammation
  • antioxidant activities
  • stress response in phase I metabolism
  • antimicrobial properties
80
Q

effects of isothiocyanates

A

reduce the risk of cardiovascular disease and certain types of cancer. It also takes the cell into apoptosis if the cell is damaged or mutated, they also block nuclear factors that increase inflammation

81
Q

Food where glucosinolates can be found

A

vegetables such as broccoli, cauliflower, kale and brussels sprouts

82
Q

properties of isothiocyanates, nitriles and thiocyanates

A

antimicrobial, antifungal and insecticidal

83
Q

what does organosulfur contaning compunds do?

A

they increase the expression of phase 1 and 2 enzymes responsible for making something that is harmful, harmless.
They increase the expression of this genes; the way they do it is by activating the Nrf-2; they are not antioxidants by themselves, but they activate the transcription factor, this increases the expression of this two enzymes which are responsable of making something harmful, harmless. They step in the electron stealing process, and instead of damaging the dna, the antioxidant releases its electron so that it doesn’t damage it.

84
Q

polyphenols definition

A

secondary metabolites of plants and are generally involved in defense against UV radiation or aggression by pathogens

85
Q

which color does polyphenols represent?

A

purple, dark colors, red

86
Q

in which manner does polyphenols contribute in food?

A

in bitterness, astringency, color, flavor, odor and oxidative stability.

87
Q

how many grams of polyphenols does apple, grapes, pear, cherries and berries contain?

A

up to 200 - 300 mg per 100 grams fresh weight

88
Q

mention polyphenols health benefits

A
  • diabetes
  • cancer
  • hypertension
  • asthma
  • infections
  • aging
  • C.V.Ds
89
Q

polyphenols classification

A
  1. phenolic acids (acid group)
    a) hydroxybenzoic acids
    b) hydroxycinnamic acids
    –> caffeic acid
  2. flavonoids
    a) antoxanthines
    –> isoflavones: soy products
    b) anthocyanins: all berries

Non flavonoids
3. stilbenes
3. lignans
3. tannins: wine

90
Q

fiber definition

A

carbohydrates that can not be digested and lignin

91
Q

classes of phenolic acids

A
  • derivatives of benzoic acid
  • derivatives of cinnamic acid
92
Q

actions of caffeic acid

A

antimicrobial
* on the membrane
* fungal pathogens
* inhibition of nucleic acid synthesis
* downregulate virulence genes
* viral pathogen
* inhibition of radical generating enzymes
* impact of acidity

93
Q

what does gin tonic and mosquitoes have in common?

A

Quinine.
Quinine comes from a plant named chinchona calisaya; quinine was a drug (fármaco), it was developed as a remedy, in the past these drops were called tonics. They started to use quinine to make tonic water.
Quinine has quinic acid and caffeic acid → chlorogenic acid (polyphenol)
Quinine was used to kill malaria, it is a disease you get from a mosquito (that is the relation); they drank it to prevent the sickness.

94
Q

what can caffeic acid derivatives do?

A
  • They can eradicate the formation of biofilms (accumulation of cells, specifically bacterial cells), this biofilms are important because they are part of the mechanism of invasion of the pathogens, different bacterias that causes disease, base their invasion method in the formation of biofilms.
  • damage and depolarize the cell membrane, they have a polarization, they can break that communication through depolarization.
  • inhibit viral multiplication
  • fungal growth inhibition
  • inhibition of enzyme actions
95
Q

anthocyanins definition

A

are colored water soluble pigments belonging to the phenolic group. The pigments are in
glycosylated forms.

96
Q

anthocyanins are responsible of which colors?

A

red, purple and blue

97
Q

True or false? in acidic conditions, anthocyanins appear as red but turn blue when the pH increases

A

TRUE

98
Q

can anthocyanins be used as prebiotics?

A

yes, they can go to an intense variation in pH, (the stomach acid is from 0.8-2), it is going to change because of the acid of the stomach. The pH is going to rise.

99
Q

digestion process

A

the ph is going to change, we switch to a higher pH, the bacterias in our gut are going to change it as well, the remaining components have new effects. Depending on the bacteria that we have is the metabolites that we produce.

100
Q

anthocyanins as prebiotics

A

The intestinal microbiota possesses β-glucosidase activity, which allows the release of glucose from the aglycone and provides energy to support bacterial growth.
▸ The consumption of blueberries and their extracts could exert a prebiotic activity and a modulating effect on the composition and abundance of the human intestinal microbiota.
▸ Anthocyanins could improve human health by modulating intestinal microorganisms, which are often linked to different diseases.

101
Q

antiobesity effecs of anthocyanins

A
  • inhibition of lipid absorption
  • regulation of lipid metabolism
  • increased energy expenditure
  • suppression of food intake
  • regulation of the gut microbiota
102
Q

which effects have been studied in animals?

A
  • antiobesity effects
  • antidiabetic effects
  • anticancer effects
  • against neurodegeneration
103
Q

isoflavones definition

A

class of phytoestrogens - plant derived compounds with estrogenic activity. It helps with menopause and osteoporosis besides that it can give a better metabolic equilibrium.

104
Q

richest source of isoflavones in the human diet

A

soybeans and soy products

105
Q

where are isoflavones found and how can digestion affect it

A
  • mayor flavonoids found in legumes
  • in soybeans, they are present as glycosides
  • digestion or fermentation of soybeans or soy products results in the release of the sugar molecule from the isoflavone glycoside, leaving an isoflavone aglycone
106
Q

in what thing is soy dependent to provide health effects?

A

on one’s capacity to convert the isoflavone daidzein to equol during digestion

107
Q

isoflavone glycosides include…

A

gensitin, daidzin and glycitin

108
Q

aglycones include

A

genistein, daidzein and glycitein

109
Q

how can daidzein become equol

A
  1. colon bacteria have glycosylhydrolase activity.
  2. the released aglycones can then undergo reactions of dehydroxylation, reduction, pyrone ring cleavage, demethylation etc.
  3. equol, which comes from the metabolism of daidzein, is the compound derived from isoflavones with the greatest estrogenic activity.
110
Q

equol is only produced between …. of western individuals

A

30 - 50%

111
Q

in which sickness does isoflavones help?

A
  • PCOS
  • breast cancer
  • osteoporosis
112
Q

how many mg per day are required to contribute reducing the risk of breast cancer

A

25 - 50 mg/day of isoflavones

113
Q

Mechanism of action of soy isoflavones in the treatment of osteoporosis

A

Osteoblasts build bones, osteoclasts eat the bone and release the calcium, what isoflavones do is to promote bone building. They activate the osteoblast, they have a direct effect in the cells that produce the bone. And the way they do that is by cells producing a collagen core and coating it with an adhesive substances. Calcium adheres to the collagen, forming new bone tissue.

114
Q

which is the food that has the most quantity of isoflavones, daidzein, genistein and glycitein?

A

soy protein concentrate, aqueous washed

115
Q

lignans definition

A

vascular plant secondary metabolites that belong to the group of diphenolic compounds, with widespread occurrence in the plant kingdom, and which are ascribed a wide range of physiological functions, positively affecting human health.

116
Q

are lignans a carbohydrate?

A

no, but they act as a fiber, and it’s considered a prebiotic

117
Q

where can we find lignans?

A

Flaxseed (completely), sesame seeds are the main sources.
broccoli, kale, olive oil, whole grain cereals, rye, avocado, legumes, coffee, tea and wine. But in the woody part of the plants; the stem is the one that has it.

118
Q

most common compounds of lignans

A
  • secoisolariciresinol
  • matairesinol
  • lariciresinol
  • medioresinol
  • pinoresinol
  • syringaresinol
  • sesamin
  • sesamolin
119
Q

what is ezekiel bread?

A

a biblical recipe named after the jewish prophet.
It uses a unique blend of 4 different cereal grains and 2 legumes that were common during famine conditions.

120
Q

what is ezekiel bread known to be good for?

A

allowing the ingredients to sprout lowers the
amount of anti-nutrients and minerals and
other nutrients present are easier for your
body to absorb.

121
Q

name de ezekiel bread ingredients

A
  • wheat, barley, millet, fitches, beans, lentils.
122
Q

what does germination does for the nutritional value?

A

it induces the activation of endogenous enzymes, that degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
It can also improve the biological value of proteins and protein digestibility.

123
Q

lignans health benefits

A
  • reduce cardiovascular risk by lowering LDL cholesterol
  • strong antioxidants
  • it can regulate key molecules involved in inflammation, resulting in the decrease of proinflammatory cytokines and mediators.
  • can modulate gut microbiota
124
Q

resveratrol definition

A

class of polyphenolic compounds called stilbenes, naturally found in peanuts, grapes, red wine, and some berries. They are produced in response of stress, injury, fungal infection or UV radiation.
It is also a fat-soluble compound.

125
Q

in which diseases can resveratrol help with?

A
  • cancer
  • cardiovascular disease
  • neurodegenerative diseases
126
Q

resveratrol effects in cardiovascular disease

A
  • inhibition of vascular cell adhesion molecule (VCAM) expression
  • inhibition of vascular smooth muscle cell (VSMC) proliferation –> VSMCs plays an important role in the progression of hypertension, atherosclerosis, and restenosis.
  • stimulation of endothelial nitric oxide synthase (eNOS) activity –> eNOS is an enzyme that catalyzes nitric oxide (NO), which is needed to maintain vasodilatation. NO-dependent vasodilatation is associated with an increased risk of CVD.
  • inhibition of platelet activation and aggregation. –> platelet aggregation in one of the first steps in the formation of a blood clot.
  • effects on biotransformation enzymes –> resveratrol limits the activation of phase I biotransformation enzymes (makes some compounds carcinogenic) especially cytochrome P450 enzymes. In contrast, resveratrol induces phase II detoxification enzymes which generally promote the excretion of potentially toxic or carcinogenic chemicals.
  • stimulation of neurogenesis and microvessel formation
  • stimulation of B-amyloid peptide clearance
  • inhibition of neuroinflammation
127
Q

why are lignans considered prebiotic?

A

lignans are polyphenols that have fiber activity; that is why they are considered prebiotics, they can modulate our gut bacteria, because of that they can modulate oxidative stress and inflammation, specifically inflammation in our brain.

128
Q

the french paradox

A

describes the relatively low incidence of cardiovascular disease in french population, despite a relatively high dietary intake of saturated fats, and potentially attributable to the consumption of red wine.

129
Q

which wines have the higher amount of resveratrol?

A

merlot and red wines (global)

130
Q

chlorophyll

A

photosynthesis uses chlorophyll to make plant food.
It is a unique pigment, because of its ability to enable plants to absorb the energy they need to build tissues.

131
Q

Complete the phrase:
“ Not all ——- are —–, and not all —— are ——.”
(prebiotic and fiber)

A

Not all fibers are prebiotics, and not all prebiotics are fiber.

132
Q

definition of prebiotic, probiotic and postbiotics

A
  • prebiotic: are the food for probiotics. Food is referred to carbohydrates, fiber, omega 3
  • probiotic: microorganisms

*postbiotics: metabolites that the microbes produce (endocannabinoids, aminoacids, short chain fatty acids, and others)

133
Q

is all fiber good to out microbes?

A

no, for it to be good, it needs to be fermentable, that’s why not all fibers are prebiotic.

134
Q

health benefits of prebiotics

A
  • improve mineral absorption
  • modulate immune system
  • modulate satiety
  • improve bowel habits
135
Q

health benefits of whole food fibers

A
  • laxation
  • improve blood lipids
  • improve blood glucose regulation
  • improve mineral absorption
136
Q

Name the types of fiber and give examples

A
  • insoluble: cellulose, lignin, hemicellulose
  • soluble: psyllium, arabinoxylans, beta-glucan, galactomannan
  • resistant starch
137
Q

SIBO

A

Small intestine bacterial overgrowth. This is a kind of dysbiosis which causes a very distended intestine and undernutrition.

138
Q

SIBO symptoms

A
  • very high pH in our stomach which means bacterial growth
    *anatomical problems in the ileocecal valve
  • movements in our intestine
139
Q

recommended diet for SIBO patients

A

FODMAP diet:

Fermentable
Oligosaccharides
Disaccharides
Monosaccharides
And
Polyols

140
Q

beta-glucan, where is it, and how is a seed formed

A

is in oats
* Germ: the most important part, mainly formed by proteins
* Endosperm: where the carbohydrates are
* Bran: the exterior part, there are different kinds of fibers.

141
Q

bioactive compounds in oats

A
  • beta-glucans
  • avenanthramides
  • phenolic acids
  • vitamin E
  • unsaturated fatty acids
  • minerals
142
Q

beta-glucan definition

A

soluble fiber from the cell walls of oats. It is a type of polysaccharide made up of glucose molecules linked together in a specific way, which gives it unique properties.

143
Q

relation between glucose and insulin with beta-glucans

A

adding oat beta-glucan to carbohydrate-containing meals reduces blood glucose and insulin responses

144
Q

beta-glucans effects

A
  • anti-osteoporosis and wound healing activity
  • lipid metabolism and anti-hypertension
  • immunomodulatory activity
  • antigenotoxic antimutagenic and antioxidative activity –> rarely
  • anti-diabetes and anti-obesity activity
  • anticancer activity –> rarely
145
Q

arabinoxylans function

A

can modulate the microbiota, it creates a more diverse one with shorter chain fatty acids

146
Q

Resistant starch

A

type of fiber that represents 29% of the starch content of oats. It needs to be cooked to be eaten.

147
Q

why do we need to cook the oats?

A

if we cook the oats, we get rid of anti nutrients and make a more resistant starch.
Once we have resistant starch, the microbes can use it and produce fatty acids; they diminish the pH.
We need to have a more acidic ambient, to lower the growth of pathogenic bacteria

148
Q

avenanthramides

A

group of phenolic alkaloids that have been shown to have various health benefits such as
* antioxidant
*anti-inflammatory
* anti-diabetes

149
Q

effects of AVA supplementation postmenopausal women

A

attenuates exercise induced inflammation by attenuating plasma levels of CRP, IL-1B and suppressed mononuclear cell NFkB activation

150
Q

effects of AVA in diabetes

A

they can inhibit the glucose absorption in Caco2 cells

151
Q

AVA antioxidant effect

A

it helps with oxidative stress, by blocking the reactive species of oxygen.
There is a nuclear factor that is Nrf2. When it is together with Keap1, the Nrf2 can’t go to the dna and can’t activate the antioxidant system
What avas do is that it takes the Nrf2 so that the antioxidant system can work.

152
Q

function of phenolic compounds in oats

A

they have the potential to modulate carbohydrate digestion and absorption through inhibition of starch-digesting enzymes and potential regulation of intestinal glucose transporters

153
Q

which phenolic compounds are in oats?

A
  • caffeic acid
  • coumaric acids
  • gallic acids
  • hydroxybenzoic acids
  • protocatechuic acids
  • syringic acids
  • vanillic acids
154
Q

quantity of oat phenols that suppress glucose transport in intestinal brush membrane vesicles

A

1 mg/mL, it reduces it by 35-38%

155
Q

how many of the total phenols in oats are free phenols?

A

30%

156
Q

how many times does the phenolic content rises when fermented?

A

23 times

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