Zobrazeno 1 - 10
of 102
pro vyhledávání: '"D Dan, Ramdath"'
Autor:
Megan Churchill, Halah Zawawi, Ingrid Elisia, Maxine Seider, Rebecca Noseworthy, Alexandra Thompson, Andrea J. Glenn, D. Dan Ramdath, Deborah O’Connor, Pauline Darling, Thomas Wolever, Douglas E. Barre, Denice S. Feig, David D. Kitts, Shannan M. Grant
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 842 (2023)
Women with gestational diabetes (GD) have reduced antioxidant capacity; however, the relationship between maternal diet, maternal biochemical capacity, breast milk concentration, and infant intake has not been adequately explored in the literature. A
Externí odkaz:
https://doaj.org/article/3dde2a2d1f854918bc9d28fa29d1b3a8
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 602-611 (2017)
To quantitate bioactive compounds in cooked cultivars of commercially available Canadian pulses, 14 peas, lentils, beans, and chickpeas were analyzed for total polyphenol content (TPC), antioxidant activity (DPPH, FRAP and ORAC) and fatty acid, carot
Externí odkaz:
https://doaj.org/article/9d99e7a663674a92a2a5aa9ab4b95d63
Autor:
Emily M.T. Padhi, D. Dan Ramdath
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 635-643 (2017)
Pulses are valuable dry grains from leguminous crop with excellent nutritional properties and numerous bioactive compounds, including phytochemicals, bioactive peptides, and fermentable fibres. Pulses reduce cardiovascular disease (CVD) risk, primari
Externí odkaz:
https://doaj.org/article/3f8c6ce9f91d439e8f71f7aa1503ec44
Autor:
Bing Zhang, Zeyuan Deng, Yao Tang, Peter X. Chen, Ronghua Liu, D. Dan Ramdath, Qiang Liu, Marta Hernandez, Rong Tsao
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 698-705 (2017)
The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell
Externí odkaz:
https://doaj.org/article/09be2a0380454502a82eb4aecbba0e40
Autor:
Bing Zhang, Zeyuan Deng, Yao Tang, Peter X. Chen, Ronghua Liu, D. Dan Ramdath, Qiang Liu, Marta Hernandez, Rong Tsao
Publikováno v:
Journal of Functional Foods, Vol 32, Iss , Pp 248-255 (2017)
The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell
Externí odkaz:
https://doaj.org/article/aac12df6646141c4a80f61b7069c1328
Autor:
Emily M.T. Padhi, Aileen Hawke, Ronghua Liu, Honghui Zhu, Alison M. Duncan, Rong Tsao, D. Dan Ramdath
Publikováno v:
Journal of Functional Foods, Vol 24, Iss , Pp 420-428 (2016)
Information on changes in soy isoflavones during processing is needed to better understand the relationship between isoforms, food matrix, bioavailability and health. The abundance and transformation of isoflavones were tracked in soy flour, a baked
Externí odkaz:
https://doaj.org/article/3896d9ec510d460ca7c4dd0c9cd75570
Autor:
Sabrina Ayoub-Charette, Néma D. McGlynn, Danielle Lee, Tauseef Ahmad Khan, Sonia Blanco Mejia, Laura Chiavaroli, Meaghan E. Kavanagh, Maxine Seider, Amel Taibi, Chuck T. Chen, Amna Ahmed, Rachel Asbury, Madeline Erlich, Yue-Tong Chen, Vasanti S. Malik, Richard P. Bazinet, D. Dan Ramdath, Caomhan Logue, Anthony J. Hanley, Cyril W. C. Kendall, Lawrence A. Leiter, Elena M. Comelli, John L. Sievenpiper
Publikováno v:
Nutrients
Volume 15
Issue 5
Pages: 1238
Volume 15
Issue 5
Pages: 1238
Background: Health authorities are near universal in their recommendation to replace sugar-sweetened beverages (SSBs) with water. Non-nutritive sweetened beverages (NSBs) are not as widely recommended as a replacement strategy due to a lack of establ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ef3298f505d2d97494bec18d73c4f13
Publikováno v:
Foods, Vol 9, Iss 2, p 175 (2020)
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to th
Externí odkaz:
https://doaj.org/article/981315bd17784e038619d0fa97335764
Publikováno v:
Nutrients; Volume 14; Issue 6; Pages: 1257
Using cross-sectional data from the 2015 Canadian Community Health Survey–Nutrition, we aimed to identify and characterize the top 10 most frequently consumed plant-based foods and red/processed meat dishes in the Canadian population. Plant-based f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64a1cf8cba5821d830471c61f6e74bba
Autor:
D. Dan Ramdath, Thomas M. S. Wolever, Yaw Chris Siow, Donna Ryland, Aileen Hawke, Carla Taylor, Peter Zahradka, Michel Aliani
Publikováno v:
Foods, Vol 7, Iss 5, p 76 (2018)
The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boili
Externí odkaz:
https://doaj.org/article/401977f08bc749b096b375cfc21ffd84