SEARCH HEALTH STUDIES

Insulin Response better with Barley Beta-Glucan

In a crossover study involving 17 obese women at increased risk for insulin resistance, USDA scientists studied the effects of 5 different breakfast cereal test meals on subjects’ insulin response. They found that consumption of 10g of barley beta-glucan significantly reduced insulin response.
European Journal of Nutrition, April 2009; 48(3):170-5. Epub 2009 Feb 5.

Buckwheat Starch is A Good Energy Source

In a study found via the China National Knowledge Infrastructure (CNKI), researchers at the Graduate University of the Chinese Academy of Sciences explored the digestibility of starch derived from oats, wheat, buckwheat, and sweet potatoes. The goal of this study was to determine which of the four starch sources might prove useful in high-energy diets. Pigs were fed diets containing vitamins, minerals, and starch from one of the four sources, and after 15 days, it was determined that buckwheat, along with oats and wheat, provided a better source of dietary energy than sweet potatoes.
China’s Research of Agricultural Modernization Journal, April 2009

Barley Lowers Serum Lipids

University of Connecticut researchers reviewed 8 studies evaluating the lipid-reducing effects of barley. They found that eating barley significantly lowered total cholesterol, LDL (“bad”) cholesterol, and triglycerides, but did not appear to significantly alter HDL (“good”) cholesterol.
Annals of Family Medicine, March-April 2009; 7(2):157-63

Sorghum May Inhibit Cancer Tumor Growth

Compounds in sorghum called 3-Deoxyanthoxyanins (3-DXA) are present in darker-colored sorgums, and to a lesser extent in white sorghum. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells.
Journal of Agricultural & Food Chemistry. 2009 Mar 11;57(5):1797-804

Whole Grains Lower Risk of Colon Cancer

Researchers in Brazil conducted a meta-analysis of 11 cohort studies including 1,719,590 participants, who were followed from 6 to 16 years. Their overall conclusion was that “consumption of whole grains was inversely associated with the risk of developing colorectal cancer.”
International Journal of Food Sciences and Nutrition, March 2009; 21:1-13

Oats Help Cut the Use of Laxatives

Laxative use, especially among the elderly in nursing homes, can lead to malnutrition and unwanted weight loss. Viennese researchers studied 30 frail nursing-home residents in a controlled, blind, intervention trial where 15 patients received 7-8g of oat bran per day. At the end of 6 weeks, 59% of the oat group had discontinued laxative use while maintaining body weight; the control group showed an 8% increase in laxative use and a decrease in body weight.
?Journal of Nutrition, Health, and Aging, February 2009; 13(2):136-9

Finger Millet (Ragi) Tops in Antioxidant Activity Among Common Indian Foods

The National Institute of Nutrition in Hyderabad, India, carried out a study of the total phenolic content and antioxidant activity of various pulses, legumes and cereals, including millets. Finger millet and Rajmah (a type of bean) were highest in antioxidant activity, while finger millet and black gram dhal (a type of lentil) had the highest total phenolic content.
Indian Journal of Biochemistry and Biophysics. February 2009; 46(1):112-5.

Fermented Dough Higher in Antioxidants

Nutrition and food scientists at the University of Maryland, led by Professor Liangli Yu, studied the antioxidant activity in whole wheat pizza doughs fermented for different periods and cooked at different temperatures. They found that dough left to ferment for 48 hours had a 130 percent rise in a major wheat antioxidant – and that cooking the pizza for just 7 minutes at 288°C (550° F) resulted in a pie that had the highest oxygen radical absorbing and scavenging capacities.
Journal of Agricultural and Food Chemistry, 2009. DOI:10.1021/jf802083x

Whole Grains and weight control

A team of Dutch researchers led by LPL van de Vijver studied 2078 men and 2159 women aged 55-69 years, and found that higher whole grain consumption was associated with lower BMI and a reduced risk of overweight and obesity. For every additional gram of whole grain consumption, men’s risk dropped 10% and women’s risk dropped 4%.
European Journal of Clinical Nutrition, January 2009; 63, 31–38

Buckwheat Protein Shows Promise For Lowering Blood Glucose

A study from the Jilin Agricultural University in China investigated the blood glucose lowering potential of buckwheat protein, pitting it against a toxic glucose analogue called alloxan. This insidious chemical selectively destroys insulin-producing cells in the pancreas, causing characteristics similar to type 1 diabetes when found in rodents and many other animal species. Different doses of buckwheat protein were administered, and researchers discovered that the blood glucose levels of test subjects were indeed lowered when compared to the control group.
Journal of Jilin Agricultural University, 2009; 31(1):102-4

Whole Grains and Fruits blunt diabetes' impact

Soluble fibers from whole grains and fruits may reduce the risk of metabolic syndrome in people with Type 2 diabetes. That’s the finding of T Steemburgo and a team of researchers in Brazil. Their cross-sectional study of 214 patients seems to indicate that greater consumption of fruits and vegetables may blunt some of the additional risks associated with diabetes.
European Journal of Clinical Nutrition, January 2009; 63, 127–133

Carotenoids abound in Corn food products

Carotenoids are plant pigments that act as antioxidants, and are especially associated with eye health. Scientists at Purdue University studied yellow maize (corn) to better understand the bioavailability of the carotenoids therein.  They found that lutein and zeaxanthin were the major carotenoids, making up about 70% of total carotenoid content. They also found that bioavailability of different carotenoids varied according to the type of foods (breads, extruded corn puffs, porridge).
Journal of Agricultural and Food Chemistry. November 12, 2008; 56(21): 9918-26. Epub Oct 21, 2008.

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