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Mandalari G, Nueno-Palop C, Bisignano G, Wickham MSJ, Narbad A. Potential prebiotic properties of almond (Amygdalus communis L.) seeds. Appl Environ Microbiol 2008; 74:4264-70. [PMID: 18502914 PMCID: PMC2493170 DOI: 10.1128/aem.00739-08] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2008] [Accepted: 05/15/2008] [Indexed: 12/24/2022] Open
Abstract
Almonds are known to have a number of nutritional benefits, including cholesterol-lowering effects and protection against diabetes. They are also a good source of minerals and vitamin E, associated with promoting health and reducing the risk for chronic disease. For this study we investigated the potential prebiotic effect of almond seeds in vitro by using mixed fecal bacterial cultures. Two almond products, finely ground almonds (FG) and defatted finely ground almonds (DG), were subjected to a combined model of the gastrointestinal tract which included in vitro gastric and duodenal digestion, and the resulting fractions were subsequently used as substrates for the colonic model to assess their influence on the composition and metabolic activity of gut bacteria populations. FG significantly increased the populations of bifidobacteria and Eubacterium rectale, resulting in a higher prebiotic index (4.43) than was found for the commercial prebiotic fructooligosaccharides (4.08) at 24 h of incubation. No significant differences in the proportions of gut bacteria groups were detected in response to DG. The increase in the numbers of Eubacterium rectale during fermentation of FG correlated with increased butyrate production. In conclusion, we have shown that the addition of FG altered the composition of gut bacteria by stimulating the growth of bifidobacteria and Eubacterium rectale.
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Affiliation(s)
- G Mandalari
- The Model Gut Platform, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom.
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van Woudenbergh GJ, Vliegenthart R, van Rooij FJ, Hofman A, Oudkerk M, Witteman JC, Geleijnse JM. Coffee Consumption and Coronary Calcification. Arterioscler Thromb Vasc Biol 2008; 28:1018-23. [DOI: 10.1161/atvbaha.107.160457] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background—
The role of coffee in the cardiovascular system is not yet clear. We examined the relation of coffee intake with coronary calcification in a population-based cohort.
Methods and Results—
The study involved 1570 older men and women without coronary heart disease who participated in the Rotterdam Study. Coffee intake was assessed with a semiquantitative food frequency questionnaire. Coronary calcification was detected with electron beam computed tomography. Severe calcification was defined as an Agatson calcium score >400. Sex-specific odds ratios (ORs) with 95% confidence intervals (95% CI) were obtained by logistic regression with adjustment for age, smoking, body mass index, education, and intake of energy and alcohol. In multivariable analysis, coronary calcification in women was significantly reduced for moderate (>3 to 4 cups) and high (>4 cups) coffee intake, compared with a daily intake of 3 cups or less (OR of 0.41 [95% CI: 0.25 to 0.65] and 0.54 [0.33 to 0.87], respectively). The association persisted after additional adjustment for tea and other dietary confounders, and was not modified by smoking. A nonsignificant inverse relationship was also found in men who smoked, whereas in nonsmoking men a direct association was observed.
Conclusion—
The present study suggests a beneficial effect of coffee drinking against coronary calcification, particularly in women. More research is needed to confirm these findings and to clarify possible effect modification by gender and smoking.
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Affiliation(s)
- Geertruida J. van Woudenbergh
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
| | - Rozemarijn Vliegenthart
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
| | - Frank J.A. van Rooij
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
| | - Albert Hofman
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
| | - Matthijs Oudkerk
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
| | - Jacqueline C.M. Witteman
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
| | - Johanna M. Geleijnse
- From the Division of Human Nutrition (G.J.v.W., J.M.G.), Wageningen University; the Department of Epidemiology & Biostatistics (G.J.v.W., R.V., F.J.A.v.R., A.H., M.O., J.C.M.W.), Erasmus MC Rotterdam; and the Department of Radiology (R.V., M.O.), University Medical Center Groningen; The Netherlands
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Abstract
Definitions of functional food vary but are essentially based on foods' ability to enhance the quality of life, or physical and mental performance, of regular consumers. The worldwide use of coffee for social engagement, leisure, enhancement of work performance and well-being is widely recognised. Depending on the quantities consumed, it can affect the intake of some minerals (K, Mg, Mn, Cr), niacin and antioxidant substances. Epidemiological and experimental studies have shown positive effects of regular coffee-drinking on various aspects of health, such as psychoactive responses (alertness, mood change), neurological (infant hyperactivity, Alzheimer's and Parkinson's diseases) and metabolic disorders (diabetes, gallstones, liver cirrhosis), and gonad and liver function. Despite this, most reviews do not mention coffee as fulfilling the criteria for a functional food. Unlike other functional foods that act on a defined population with a special effect, the wide use of coffee-drinking impacts a broad demographic (from children to the elderly), with a wide spectrum of health benefits. The present paper discusses coffee-drinking and health benefits that support the concept of coffee as a functional food.
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Affiliation(s)
- José G Dórea
- Department of Nutrition, Faculdade de Ciências da Saúde, Universidade de Brasília, Brazil.
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