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Ganuza E, Etomi EH, Olson M, Whisner CM. Omega-3 eicosapentaenoic polar-lipid rich extract from microalgae Nannochloropsis decreases plasma triglycerides and cholesterol in a real-world normolipidemic supplement consumer population. Front Nutr 2024; 11:1293909. [PMID: 38379539 PMCID: PMC10876867 DOI: 10.3389/fnut.2024.1293909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Accepted: 01/15/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction AlmegaPL® is an oil rich in polar-lipid (> 15% w/w) derived from the microalga Nannochloropsis, that contains exclusively eicosapentaenoic acid (EPA > 25% w/w), without the DHA that is present in all other natural sources of omega-3. Previous findings from a randomized controlled clinical trial demonstrated the ability of AlmegaPL® supplementation to reduce cholesterol levels. Methods In this post-market cohort study, we built upon previous findings and targeted the actual end-users of the supplement. Participants were recruited from a new subscriber database of AlmegaPL® capsules (1000-1100 mg/day) to capture the complexity of real-world clinical and consumer settings. Changes in circulating triglycerides (TG), remnant cholesterol (RC), low-density lipoprotein cholesterol (LDL), high-density lipoprotein cholesterol (HDL), total cholesterol (TC), high-sensitivity C-reactive protein (hs-CRP), glucose and glycated hemoglobin (HbA1c) were monitored at baseline, Month 3, and Month 6 of supplementation using the at-home Baseline Heart Health Testing Kit by Imaware® (Houston, TX, USA). Results Participants, who had, on average, normal TG level at baseline (1.62 ± 0.60 mmol/L), experienced a significant and progressive decrease in TG at Month 3 (8.0%; -0.13 ± 0.59 mmol/L; p < 0.001) and Month 6 (14.2%; -0.23 ± 0.64 mmol/L; p < 0.001) (primary outcome). Furthermore, after 6 months of supplementation, TC and non-HDL-cholesterol decreased by 5.0% (-0.26 ± 0.98 mmol/L; p < 0.001) and 5.5% (-0.21 ± 0.86 mmol/L; p < 0.001) respectively, primarily driven by a 14.9% reduction in RC (-0.11 ± 0.29 mmol/L; p < 0.001). Discussion Consistent with our previous clinical trial, the decrease in RC was not coupled to an increase in LDL, which seems to be a benefit associated with EPA-only based formulations. In addition, this study demonstrated the AlmegaPL® capacity to maintain already healthy TG levels by further inducing a 14.9% decrease. Collectively, these findings highlight AlmegaPL® uniqueness as a natural over-the-counter option for EPA-only polar lipid that appears particularly effective in maintaining blood lipid levels in a generally healthy, normolipidemic population. Clinical trial registration https://clinicaltrials.gov/, identifier NCT05267301.
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Affiliation(s)
- Eneko Ganuza
- Qualitas Health Inc., Houston, TX, United States
- Auka Biotech SL., Iruña/Pamplona, Spain
| | | | - Magdalena Olson
- College of Health Solutions, Arizona State University, Phoenix, AZ, United States
| | - Corrie M. Whisner
- College of Health Solutions, Arizona State University, Phoenix, AZ, United States
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Kao PH, Baiya S, Lai ZY, Huang CM, Jhan LH, Lin CJ, Lai YS, Kao CF. An advanced systems biology framework of feature engineering for cold tolerance genes discovery from integrated omics and non-omics data in soybean. FRONTIERS IN PLANT SCIENCE 2022; 13:1019709. [PMID: 36247545 PMCID: PMC9562094 DOI: 10.3389/fpls.2022.1019709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 09/06/2022] [Indexed: 06/16/2023]
Abstract
Soybean is sensitive to low temperatures during the crop growing season. An urgent demand for breeding cold-tolerant cultivars to alleviate the production loss is apparent to cope with this scenario. Cold-tolerant trait is a complex and quantitative trait controlled by multiple genes, environmental factors, and their interaction. In this study, we proposed an advanced systems biology framework of feature engineering for the discovery of cold tolerance genes (CTgenes) from integrated omics and non-omics (OnO) data in soybean. An integrative pipeline was introduced for feature selection and feature extraction from different layers in the integrated OnO data using data ensemble methods and the non-parameter random forest prioritization to minimize uncertainties and false positives for accuracy improvement of results. In total, 44, 143, and 45 CTgenes were identified in short-, mid-, and long-term cold treatment, respectively, from the corresponding gene-pool. These CTgenes outperformed the remaining genes, the random genes, and the other candidate genes identified by other approaches in an independent RNA-seq database. Furthermore, we applied pathway enrichment and crosstalk network analyses to uncover relevant physiological pathways with the discovery of underlying cold tolerance in hormone- and defense-related modules. Our CTgenes were validated by using 55 SNP genotype data of 56 soybean samples in cold tolerance experiments. This suggests that the CTgenes identified from our proposed systematic framework can effectively distinguish cold-resistant and cold-sensitive lines. It is an important advancement in the soybean cold-stress response. The proposed pipelines provide an alternative solution to biomarker discovery, module discovery, and sample classification underlying a particular trait in plants in a robust and efficient way.
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Affiliation(s)
- Pei-Hsiu Kao
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Supaporn Baiya
- Department of Resource and Environment, Faculty of Science at Sriracha, Kasetsart University, Sriracha, Thailand
| | - Zheng-Yuan Lai
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Chih-Min Huang
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Li-Hsin Jhan
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Chian-Jiun Lin
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Ya-Syuan Lai
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Chung-Feng Kao
- Department of Agronomy, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
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Nutraceuticals in Paediatric Patients with Dyslipidaemia. Nutrients 2022; 14:nu14030569. [PMID: 35276928 PMCID: PMC8840379 DOI: 10.3390/nu14030569] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/13/2022] [Accepted: 01/25/2022] [Indexed: 12/16/2022] Open
Abstract
Coronary heart disease (CHD) is the main cause of death and morbidity in the world. Childhood is a critical period during which atherosclerosis may begin to develop; in the presence of familial hypercholesterolaemia (FH), the lifelong elevation of LDL cholesterol levels greatly accelerates atherosclerosis. Lowering LDL-C levels is associated with a well-documented reduction in cardiovascular disease risk. Current guidelines support the dietary and lifestyle approach as the primary strategy of intervention in children and adolescents with FH. Nutraceuticals (functional foods or dietary supplements of plant or microbial origin) are included in the EU guidelines as lifestyle interventions and may provide an additional contribution in reducing LDL levels when pharmacological therapy is not yet indicated. Meta-analyses of randomised clinical trials have demonstrated that the same nutraceuticals improve lipid profile, including lowering LDL-C, total cholesterol and triglyceride levels. In this narrative review, starting from current scientific evidence, we analyse the benefits and limitations of the nutraceuticals in children and adolescents with dyslipidaemia, and we try to evaluate their use and safety in clinical practice.
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Verduci E, Di Profio E, Cerrato L, Nuzzi G, Riva L, Vizzari G, D'Auria E, Giannì ML, Zuccotti G, Peroni DG. Use of Soy-Based Formulas and Cow's Milk Allergy: Lights and Shadows. Front Pediatr 2020; 8:591988. [PMID: 33313028 PMCID: PMC7707102 DOI: 10.3389/fped.2020.591988] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Accepted: 10/09/2020] [Indexed: 01/12/2023] Open
Abstract
Soybean (Glycine max) is a species of legume native to East Asia and used in childhood diet for over 2,000 years in the East. Soy protein formulas have been available for almost a century. Nowadays, the increase in cow's milk allergy and vegetarian dietary preferences are driving consumers toward cow's milk alternatives. In this paper, we reviewed the nutritional composition of soy-based infant formula and discussed their possible use in pediatric age, mainly focusing on prevention and treatment of cow's milk allergy. Protein quality is determined by digestibility and amino acid content. Purified or concentrated vegetable proteins (e.g., soy protein and gluten) have high digestibility (>95%), similar to those of animal ones. For some intact vegetable products (e.g., whole cereals and pulses), protein digestibility is lower (80-90%). Food processing and heat treatment also influence protein digestibility. Considering these data, we tried to evaluate the possible use of soybean and derivatives in pediatric age, including the nutritional composition of soy formulas and the clinical indications for their use. Moreover, since plant-based beverages are being perceived as healthy by consumers and their use is growing on the market, we recommend that soy drink should not be used as a substitute for infant formulas or cow's milk in children younger than 24 months.
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Affiliation(s)
- Elvira Verduci
- Department of Health Sciences, University of Milan, Milan, Italy
- Department of Pediatrics, Vittore Buzzi Children's Hospital, University of Milan, Milan, Italy
| | | | - Lucia Cerrato
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Giulia Nuzzi
- Section of Paediatrics, Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Luca Riva
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Giulia Vizzari
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Enza D'Auria
- Department of Pediatrics, Vittore Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Maria Lorella Giannì
- Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, NICU, Milan, Italy
- Department of Clinical Science and Community Health, University of Milan, Milan, Italy
| | - Gianvincenzo Zuccotti
- Department of Pediatrics, Vittore Buzzi Children's Hospital, University of Milan, Milan, Italy
| | - Diego G. Peroni
- Section of Paediatrics, Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
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Orqueda ME, Torres S, Zampini IC, Cattaneo F, Di Pardo AF, Valle EM, Jiménez-Aspee F, Schmeda-Hirschmann G, Isla MI. Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion. Heliyon 2020; 6:e03387. [PMID: 32072065 PMCID: PMC7013136 DOI: 10.1016/j.heliyon.2020.e03387] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/24/2019] [Accepted: 02/04/2020] [Indexed: 12/14/2022] Open
Abstract
The "red chilto" (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from "red chilto" as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS•+; H2O2; O2 •; HO•) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean "red chilto" fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.
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Affiliation(s)
- María Eugenia Orqueda
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
| | - Sebastian Torres
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Iris Catiana Zampini
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Cattaneo
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Agustina Fernandez Di Pardo
- Instituto de Biologia Molecular y Celular de Rosario, (IBR-CONICET-UNR), Ocampo y Esmeralda, Predio CCT S2000EZP Rosario, Argentina
| | - Estela M. Valle
- Instituto de Biologia Molecular y Celular de Rosario, (IBR-CONICET-UNR), Ocampo y Esmeralda, Predio CCT S2000EZP Rosario, Argentina
| | - Felipe Jiménez-Aspee
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - María Inés Isla
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
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Adjepong M, Jain R, Pickens CA, Appaw W, Fenton JI. Quantification of fatty acid and mineral levels of selected seeds, nuts, and oils in Northern Ghana. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4615-4622. [PMID: 30333658 PMCID: PMC6170362 DOI: 10.1007/s13197-018-3400-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2018] [Accepted: 08/14/2018] [Indexed: 11/24/2022]
Abstract
The purpose of this study was to identify locally available foods that can be utilized by Northern Ghanaians to improve child growth status. An assortment of seeds, nuts and oils were collected from a local market, packaged in plastic containers, and shipped to the US for all analyses. Fatty acids (FAs) were extracted and derivatized to FA methyl esters prior to quantification by GC/MS. ANOVA were conducted on FA concentrations and Tukey's post hoc test was used to compare FA content. Food grade oils, particularly palm oil and shea butter, contained higher saturated and monounsaturated FAs than seeds or nuts. Soybean, was significantly higher in the essential omega-3 FA alpha-linolenic acid (2.98 mg/g), whereas neri seed (68.4 mg/g) and fermented dawadawa (seed; 56.3 mg/g) had significantly higher amounts of total polyunsaturated FAs than all other foods. Iron levels in soybean (353 mg/kg), neri (282 mg/kg) and fermented dawadawa (165 mg/kg) were also the highest of all foods. Together, these foods may be useful for future intervention to curb stunting and iron-deficiency anemia.
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Affiliation(s)
- Mary Adjepong
- Department of Food Science and Human Nutrition, Michigan State University, 208B G.M. Trout Bldg, East Lansing, MI 48824 USA
| | - Raghav Jain
- Department of Food Science and Human Nutrition, Michigan State University, 208B G.M. Trout Bldg, East Lansing, MI 48824 USA
| | - C. Austin Pickens
- Department of Food Science and Human Nutrition, Michigan State University, 208B G.M. Trout Bldg, East Lansing, MI 48824 USA
| | - William Appaw
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 208B G.M. Trout Bldg, East Lansing, MI 48824 USA
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Hedayati S, Mazaheri Tehrani M. Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Sci Nutr 2018; 6:1154-1161. [PMID: 29983980 PMCID: PMC6021699 DOI: 10.1002/fsn3.656] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 03/16/2018] [Accepted: 03/25/2018] [Indexed: 01/30/2023] Open
Abstract
The baking industry is interested in finding cost-effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0-6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height, volume, density, texture, color parameters, and sensory attributes) were determined and compared with cakes manufactured with eggs. The results showed that all batters had shear thinning behavior and provided a good fit for the power law model. The egg-free cake in the absence of SL was downgraded because of high density and viscosity, small air bubbles, dark color, firm texture, low volume, and sensory scores. Inclusion of up to 4% SL to the SM was found to be significant in improving cake quality and led to cakes more similar to the control sample; however, higher levels of SL had negative effects on organoleptic properties of cakes.
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Affiliation(s)
- Sara Hedayati
- Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
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Rizzo G, Baroni L. Soy, Soy Foods and Their Role in Vegetarian Diets. Nutrients 2018; 10:E43. [PMID: 29304010 PMCID: PMC5793271 DOI: 10.3390/nu10010043] [Citation(s) in RCA: 175] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 11/30/2017] [Accepted: 01/03/2018] [Indexed: 02/07/2023] Open
Abstract
Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.
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Affiliation(s)
| | - Luciana Baroni
- Primary Care Unit, Northern District, Local Health Unit 2, 31100 Treviso, Italy.
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Farzana T, Mohajan S, Saha T, Hossain MN, Haque MZ. Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food Sci Nutr 2017; 5:911-920. [PMID: 28748080 PMCID: PMC5520860 DOI: 10.1002/fsn3.476] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 02/15/2017] [Accepted: 02/19/2017] [Indexed: 01/19/2023] Open
Abstract
The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to 16.05%, 4.22% to 6.39%, 0.22% to 1.61%, 58.81% to 75.41%, and 337.42 to 386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and fiber and lowest content of moisture, fat, and carbohydrate were found in the presently developed soy-mushroom-moringa soup powder compare to locally available soup powders. Vitamin C was also found significantly higher than locally available soup powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 6 months. So, the developed soy-mushroom-moringa soup powder is nutritionally superior to locally available soup powders and sufficient to meet day-to-day nutritional requirements as a supplement.
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Affiliation(s)
- Tasnim Farzana
- Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh
| | - Suman Mohajan
- Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh
| | - Trissa Saha
- Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh
| | - Md Nur Hossain
- Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh
| | - Md Zahurul Haque
- Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh
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Pirro M, Vetrani C, Bianchi C, Mannarino MR, Bernini F, Rivellese AA. Joint position statement on "Nutraceuticals for the treatment of hypercholesterolemia" of the Italian Society of Diabetology (SID) and of the Italian Society for the Study of Arteriosclerosis (SISA). Nutr Metab Cardiovasc Dis 2017; 27:2-17. [PMID: 27956024 DOI: 10.1016/j.numecd.2016.11.122] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 11/17/2016] [Accepted: 11/17/2016] [Indexed: 12/19/2022]
Abstract
AIM Evidence showed that LDL-cholesterol lowering is associated with a significant cardiovascular risk reduction. The initial therapeutic approach to hypercholesterolemia includes dietary modifications but the compliance to recommendations is often inadequate. Some dietary components with potential cholesterol-lowering activity are present in small amounts in food. Therefore, in recent years the use of "nutraceuticals" (i.e., nutrients and/or bioactive compounds with potential beneficial effects on human health) has become widespread. Such substances may be added to foods and beverages, or taken as dietary supplements (liquid preparations, tablets, capsules). In the present manuscript, the cholesterol-lowering activity of some nutraceuticals (i.e. fiber, phytosterols, soy, policosanol, red yeast rice and berberine) will be discussed along with: 1) the level of evidence on the cholesterol-lowering efficacy emerging from clinical trial; 2) the possible side effects associated with their use; 3) the categories of patients who could benefit from their use. DATA SYNTHESIS Based on the current literature, the cholesterol-lowering effect of fiber, phytosterols and red yeast rice is consistent and supported by a good level of evidence. Over berberine, there is sufficient evidence showing significant cholesterol-lowering effects, although the results come from studies carried out almost exclusively in Asian populations. Data on the effects of soy are conflicting and, therefore, the strength of recommendation is quite low. The evidence on policosanol is inconclusive. CONCLUSION Although health benefits may arise from the use of nutraceuticals with cholesterol-lowering activity, their use might be also associated with possible risks and pitfalls, some of which are common to all nutraceuticals whereas others are related to specific nutraceuticals.
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Affiliation(s)
- M Pirro
- Unit of Internal Medicine, Department of Medicine, University of Perugia, Perugia, Italy; Italian Society for the Study of Arteriosclerosis (SISA), Italy
| | - C Vetrani
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy; Italian Society of Diabetology (SID), Italy
| | - C Bianchi
- Italian Society of Diabetology (SID), Italy; Unit of Diabetology and Metabolic Diseases, Department of Medical Area "Azienda Ospedaliero-Universitaria Pisana", Pisa, Italy
| | - M R Mannarino
- Unit of Internal Medicine, Department of Medicine, University of Perugia, Perugia, Italy; Italian Society for the Study of Arteriosclerosis (SISA), Italy
| | - F Bernini
- Italian Society for the Study of Arteriosclerosis (SISA), Italy; Department of Pharmacy, University of Parma, Parma, Italy
| | - A A Rivellese
- Department of Clinical Medicine and Surgery, "Federico II" University, Naples, Italy; Italian Society of Diabetology (SID), Italy.
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Dietary Lecithin Decreases Skeletal Muscle COL1A1 and COL3A1 Gene Expression in Finisher Gilts. Animals (Basel) 2016; 6:ani6060038. [PMID: 27338483 PMCID: PMC4929418 DOI: 10.3390/ani6060038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 04/21/2016] [Accepted: 05/05/2016] [Indexed: 11/17/2022] Open
Abstract
Simple Summary In this study, the effect of dietary lecithin on skeletal muscle gene expression of collagen precursors and enzymes was investigated in gilts. Thirty-six finisher gilts were fed with diets containing either 0, 4, 20 or 80 g/kg soybean lecithin for six weeks. Then, rectus abdominis muscle was sampled and analyzed for eight genes involved in collagen synthesis and degradation (COL1A1, COL3A1, MMP-1, MMP-13, TIMP-1, TIMP-3, lysyl oxidase and α-subunit P4H) using quantitative real-time PCR. The results showed that lecithin down-regulated COL1A1 and COL3A1 as well as tended to down-regulate α-subunit P4H expression. Abstract The purpose of this study was to investigate the effect of dietary lecithin on skeletal muscle gene expression of collagen precursors and enzymes involved in collagen synthesis and degradation. Finisher gilts with an average start weight of 55.9 ± 2.22 kg were fed diets containing either 0, 4, 20 or 80 g/kg soybean lecithin prior to harvest for six weeks and the rectus abdominis muscle gene expression profile was analyzed by quantitative real-time PCR. Lecithin treatment down-regulated Type I (α1) procollagen (COL1A1) and Type III (α1) procollagen (COL3A1) mRNA expression (p < 0.05, respectively), indicating a decrease in the precursors for collagen synthesis. The α-subunit of prolyl 4-hydroxylase (P4H) mRNA expression also tended to be down-regulated (p = 0.056), indicating a decrease in collagen synthesis. Decreased matrix metalloproteinase-1 (MMP-1) mRNA expression may reflect a positive regulatory response to the reduced collagen synthesis in muscle from the pigs fed lecithin (p = 0.035). Lecithin had no effect on tissue inhibitor metalloproteinase-1 (TIMP-1), matrix metalloproteinase-13 (MMP-13) and lysyl oxidase mRNA expression. In conclusion, lecithin down-regulated COL1A1 and COL3A1 as well as tended to down-regulate α-subunit P4H expression. However, determination of muscle collagen content and solubility are required to support the gene functions.
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NAGATA Y, YAMASAKI S, TORISU N, SUZUKI T, SHIMAMOTO S, TAMARU S, TANAKA K. Okara, a By-Product of Tofu Manufacturing, Modifies Triglyceride Metabolism at the Intestinal and Hepatic Levels. J Nutr Sci Vitaminol (Tokyo) 2016; 62:162-9. [DOI: 10.3177/jnsv.62.162] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yasuo NAGATA
- Department of Nutrition, University of Nagasaki
- Center for Industry, University and Government Cooperation, Nagasaki University
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13
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Talaei M, Koh WP, van Dam RM, Yuan JM, Pan A. Dietary soy intake is not associated with risk of cardiovascular disease mortality in Singapore Chinese adults. J Nutr 2014; 144:921-8. [PMID: 24699802 PMCID: PMC4018954 DOI: 10.3945/jn.114.190454] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Although soy food has been recommended because of its presumed cardiovascular benefits, the long-term prospective association between habitual soy food intake and cardiovascular disease mortality remains unclear. This study aimed to evaluate the relation of soy protein and isoflavone intake with the risk of cardiovascular disease mortality in middle-aged and older Chinese adults residing in Singapore. The Singapore Chinese Health Study is a population-based study that recruited 63,257 Chinese adults aged 45-74 y from 1993 to 1998. Usual diet was measured at recruitment by using a validated semiquantitative food-frequency questionnaire, and mortality information was identified via registry linkage until 31 December 2011. Cox proportional hazards models were used to calculate HRs, with adjustment for potential confounders. The median intake was 5.2 g/d for soy protein, 15.8 mg/d for soy isoflavones, and 87.4 g/d for soy expressed as tofu equivalents. We documented 4780 cardiovascular deaths during 890,473 person-years of follow-up. After adjustment for sociodemographic, lifestyle, and other dietary factors, soy protein intake was not significantly associated with cardiovascular disease mortality: HRs (95% CIs) were 1.00 (reference), 1.02 (0.94, 1.11), 1.02 (0.93, 1.11), and 1.06 (0.97, 1.17) for increasing quartiles of soy protein (P-trend = 0.24). Similarly, no significant association was observed for soy isoflavones and total tofu equivalents and when deaths from coronary heart disease (n = 2697) and stroke (n = 1298) were considered separately. When stratified by sex, HRs for cardiovascular disease mortality across quartiles of soy protein were 1.00, 1.00, 1.05, and 1.16 (95% CI: 1.03, 1.31) in men (P-trend = 0.02) and 1.00, 1.01, 0.96, and 0.95 (95% CI: 0.81, 1.10) in women (P-trend = 0.31), although the interaction was not significant (P-interaction = 0.12). In conclusion, soy intake was not significantly associated with risk of cardiovascular disease mortality in the Chinese population. However, a slightly increased risk associated with high soy protein intake in men cannot be excluded and requires further investigation.
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Affiliation(s)
| | - Woon-Puay Koh
- Saw Swee Hock School of Public Health and,Duke-NUS Graduate Medical School, Singapore
| | - Rob M. van Dam
- Saw Swee Hock School of Public Health and,Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore,Department of Nutrition, Harvard School of Public Health, Boston, MA
| | - Jian-Min Yuan
- Division of Cancer Control and Population Sciences, University of Pittsburgh Cancer Institute, Pittsburgh, PA; and,Department of Epidemiology, University of Pittsburgh Graduate School of Public Health, Pittsburgh, PA
| | - An Pan
- Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore
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Bromfield EG, Aitken RJ, Gibb Z, Lambourne SR, Nixon B. Capacitation in the presence of methyl-β-cyclodextrin results in enhanced zona pellucida-binding ability of stallion spermatozoa. Reproduction 2014; 147:153-66. [DOI: 10.1530/rep-13-0393] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
While IVF has been widely successful in many domesticated species, the development of a robust IVF system for the horse remains an elusive and highly valued goal. A major impediment to the development of equine IVF is the fact that optimised conditions for the capacitation of equine spermatozoa are yet to be developed. Conversely, it is known that stallion spermatozoa are particularly susceptible to damage arising as a consequence of capacitation-like changes induced prematurely in response to semen handling and transport conditions. To address these limitations, this study sought to develop an effective system to both suppress and promote thein vitrocapacitation of stallion spermatozoa. Our data indicated that the latter could be achieved in a bicarbonate-rich medium supplemented with a phosphodiesterase inhibitor, a cyclic AMP analogue, and methyl-β-cyclodextrin, an efficient cholesterol-withdrawing agent. The populations of spermatozoa generated under these conditions displayed a number of hallmarks of capacitation, including elevated levels of tyrosine phosphorylation, a reorganisation of the plasma membrane leading to lipid raft coalescence in the peri-acrosomal region of the sperm head, and a dramatic increase in their ability to interact with heterologous bovine zona pellucida (ZP) and undergo agonist-induced acrosomal exocytosis. Furthermore, this functional transformation was effectively suppressed in media devoid of bicarbonate. Collectively, these results highlight the importance of efficient cholesterol removal in priming stallion spermatozoa for ZP bindingin vitro.
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Kim K, Lim KM, Kim CW, Shin HJ, Seo DB, Lee SJ, Noh JY, Bae ON, Shin S, Chung JH. Black soybean extract can attenuate thrombosis through inhibition of collagen-induced platelet activation. J Nutr Biochem 2011; 22:964-70. [PMID: 21190825 DOI: 10.1016/j.jnutbio.2010.08.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2010] [Revised: 06/02/2010] [Accepted: 08/05/2010] [Indexed: 11/23/2022]
Abstract
Many clinical trials have demonstrated the beneficial effects of soybean (Glycine max) on general cardiovascular health. Among a variety of soybeans, black soybean is known to display diverse biological activities superior to those of yellow and green soybeans, such as in antioxidant, anti-inflammatory and anticancer activities. However, few studies have been directed on the effect of black soybean on cardiovascular function. In this study, we aimed to investigate the effect of black soybean extract (BB) on platelet activation, a key contributor to thrombotic diseases. In freshly isolated human platelets, BB has shown potent inhibitory activity on collagen-induced platelet aggregation, while yellow soybean extract had marginal activity only. BB also attenuated serotonin secretion and P-selectin expression, which are important factors for the platelet-tissue interaction along with thromboxane A(2) formation. These in vitro results were further confirmed in an ex vivo platelet aggregation measurement and in vivo venous thrombosis model where oral administration of BB reduced collagen-induced platelet aggregation and FeCl(3)-induced thrombus formation significantly. A potential active ingredient for antiplatelet effects of BB was isolated and identified to be adenosine through bioassay-directed fractionation and NMR and ESI-MS analyses. These results indicate that black soybean can be a novel dietary supplement for the prevention of cardiovascular risks and the improvement of blood circulation.
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Affiliation(s)
- Keunyoung Kim
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, South Korea
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Kang J, Badger TM, Ronis MJJ, Wu X. Non-isoflavone phytochemicals in soy and their health effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8119-33. [PMID: 20578706 DOI: 10.1021/jf100901b] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Epidemiological and clinical studies have linked consumption of soy foods with low incidences of a number of chronic diseases, such as cardiovascular diseases, cancer, and osteoporosis. Over the past decades, enormous research efforts have been made to identify bioactive components in soy. Isoflavones and soy protein have been suggested as the major bioactive components in soy and have received considerable attention. However, there are hundreds of phytochemical components in soybeans and soy-based foods. In recent years, accumulating evidence has suggested that the isoflavones or soy proteins stripped of phytochemicals only reflect certain aspects of health effects associated with soy consumption. Other phytochemicals, either alone or in combination with isoflavones or soy protein, may be involved in the health effects of soy. This review attempts to summarize major non-isoflavone phytochemicals in soy, as well as their bioavailability and health effects. In addition, a brief discussion of components formed during food processing is also included.
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Affiliation(s)
- Jie Kang
- USDA Arkansas Children's Nutrition Center, University of Arkansas for Medical Sciences, Little Rock, AR 72202, USA
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Klein MA, Nahin RL, Messina MJ, Rader JI, Thompson LU, Badger TM, Dwyer JT, Kim YS, Pontzer CH, Starke-Reed PE, Weaver CM. Guidance from an NIH workshop on designing, implementing, and reporting clinical studies of soy interventions. J Nutr 2010; 140:1192S-1204S. [PMID: 20392880 PMCID: PMC2869505 DOI: 10.3945/jn.110.121830] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
The NIH sponsored a scientific workshop, "Soy Protein/Isoflavone Research: Challenges in Designing and Evaluating Intervention Studies," July 28-29, 2009. The workshop goal was to provide guidance for the next generation of soy protein/isoflavone human research. Session topics included population exposure to soy; the variability of the human response to soy; product composition; methods, tools, and resources available to estimate exposure and protocol adherence; and analytical methods to assess soy in foods and supplements and analytes in biologic fluids and other tissues. The intent of the workshop was to address the quality of soy studies, not the efficacy or safety of soy. Prior NIH workshops and an evidence-based review questioned the quality of data from human soy studies. If clinical studies are pursued, investigators need to ensure that the experimental designs are optimal and the studies properly executed. The workshop participants identified methodological issues that may confound study results and interpretation. Scientifically sound and useful options for dealing with these issues were discussed. The resulting guidance is presented in this document with a brief rationale. The guidance is specific to soy clinical research and does not address nonsoy-related factors that should also be considered in designing and reporting clinical studies. This guidance may be used by investigators, journal editors, study sponsors, and protocol reviewers for a variety of purposes, including designing and implementing trials, reporting results, and interpreting published epidemiological and clinical studies.
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Affiliation(s)
- Marguerite A. Klein
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907,To whom correspondence should be addressed. E-mail:
| | - Richard L. Nahin
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Mark J. Messina
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Jeanne I. Rader
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Lilian U. Thompson
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Thomas M. Badger
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Johanna T. Dwyer
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Young S. Kim
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Carol H. Pontzer
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Pamela E. Starke-Reed
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
| | - Connie M. Weaver
- Office of Dietary Supplements,; National Center for Complementary and Alternative Medicine,; National Cancer Institute, and Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, MD 20892; Department of Nutrition, Loma Linda University, Loma Linda, CA 92350; Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740; Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada M5S 3E2; Department of Physiology and Biophysics, University of Arkansas for Medical Sciences, Little Rock, AR 72202; Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
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