Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Joseph M. Awika"'
Autor:
Joseph M. Awika, Derrick B. Amoako
Publikováno v:
Food Chemistry. 285:326-333
Reducing starch digestibility can significantly benefit efforts to combat obesity and associated chronic diseases. Polymeric proanthocyanidins (PA) form complexes with starch via unknown mechanisms, resulting in dramatically decreased starch digestib
Publikováno v:
Food & Function. 9:1389-1409
Cereal grains and grain pulses are primary staples often consumed together, and contribute a major portion of daily human calorie and protein intake globally. Protective effects of consuming whole grain cereals and grain pulses against various inflam
Publikováno v:
Food chemistry. 279
Predominant flavonoids in cereals and pulses are structurally different and may positively interact to enhance bioactivity in combined diet. This work investigated the effects of combined cereal 3-deoxyflavonoids (apigenin, naringenin) and pulse flav
Autor:
Nivedita Banerjee, Giuliana Noratto, Leonnard O. Ojwang, Gabriela Angel-Morales, Twambo Hachibamba, Susanne U. Mertens-Talcott, Joseph M. Awika
Publikováno v:
Food & Function. 6:145-153
Cowpea (Vigna unguiculata) is a drought tolerant crop with several agronomic advantages over other legumes. This study evaluated varieties from four major cowpea phenotypes (black, red, light brown and white) containing different phenolic profiles fo
Publikováno v:
Food Chemistry. 141:1763-1771
Cowpeas contain phenolic compounds with potential health benefits. The effect of simulated gastrointestinal digestion on phenolic composition of cooked cowpeas and the ability of the digests to inhibit radical-induced DNA damage was determined. A red
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:11609-11617
This study investigated interactions of sorghum proanthocyanidins (PAs) with starch molecules and the effect on in vitro starch digestibility. High tannin (predominant in PA), black (monomeric polyphenols), and white (low in polyphenols) sorghum phen
Publikováno v:
Molecular nutritionfood research. 61(7)
cope Cereals and legumes are traditionally consumed together in many cultures, and may provide complementary health benefits beyond what is known about improved indispensable amino acid intake. Here, we use an in vitro model of inflammatory pathways
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:1797-1804
3-Deoxyanthoxyanins (3-DXA) possess unique chemical and biochemical properties and may be useful in helping reduce incidence of gastrointestinal cancer. This study tested sorghum extracts rich in 3-DXA as well as isolated and synthetic 3-DXA for pote
Publikováno v:
Nutrition and cancer. 64(3)
Evidence indicates sorghum may be protective against colon cancer; however, the mechanisms are unknown. Estrogen is believed to protect against colon cancer development by inducing apoptosis in damaged nonmalignant colonocytes. Three sorghum extracts
Autor:
Lloyd W. Rooney, Joseph M. Awika
Publikováno v:
ChemInform. 35
Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. These phytochemicals have potential to significantly impact human health. Sorghum fractions possess high antioxidant ac