Zobrazeno 1 - 10
of 487
pro vyhledávání: '"Gary Williamson"'
Autor:
Isabel G. Martinez, Michael J. Houghton, Matteo Forte, Gary Williamson, Jessica R. Biesiekierski, Ricardo J.S. Costa
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33497- (2024)
This study aimed to develop a low-fructose (
Externí odkaz:
https://doaj.org/article/b6de218711bd4da1bfaaeb0179213306
Publikováno v:
Foods, Vol 13, Iss 15, p 2401 (2024)
Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into w
Externí odkaz:
https://doaj.org/article/6cbcd4cda05245158414390024cb3c35
Autor:
Margaret Murray, Christopher K. Barlow, Scott Blundell, Mark Buecking, Anne Gibbon, Bernd Goeckener, Lisa M. Kaminskas, Patricia Leitner, Sophie Selby-Pham, Andrew Sinclair, Habtewold D. Waktola, Gary Williamson, Louise E. Bennett
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
BackgroundThere is a need to better understand the relationship between the diet, the gut microbiota and mental health. Metabolites produced when the human gut microbiota metabolize amino acids may enter the bloodstream and have systemic effects. We
Externí odkaz:
https://doaj.org/article/5be3500fe4f942188ada8127476c974f
Autor:
Margaret Murray, Melinda T. Coughlan, Anne Gibbon, Vinod Kumar, Francine Z. Marques, Sophie Selby-Pham, Matthew Snelson, Kirill Tsyganov, Gary Williamson, Trent M. Woodruff, Tong Wu, Louise E. Bennett
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
High-heat processed foods contain proteins that are partially resistant to enzymatic digestion and pass through to the colon. The fermentation of resistant proteins by gut microbes produces products that may contribute to chronic disease risk. This p
Externí odkaz:
https://doaj.org/article/686f7edc918a4601a61df5e1bba9259b
Autor:
Margaret Murray, Sophie Selby-Pham, Beau-Luke Colton, Louise Bennett, Gary Williamson, Aimee L. Dordevic
Publikováno v:
Redox Biology, Vol 46, Iss , Pp 102123- (2021)
Background: Postprandial oxidative stress markers in blood are generated transiently from various tissues and cells following high-fat and/or high-carbohydrate (HFHC) meals, and may be suppressed by certain phytonutrients, such as polyphenols and car
Externí odkaz:
https://doaj.org/article/357b3317014d4f52801c31a9c7c1e44c
Publikováno v:
Foods, Vol 10, Iss 8, p 1939 (2021)
Certain flavonoids can influence glucose metabolism by inhibiting enzymes involved in carbohydrate digestion and suppressing intestinal glucose absorption. In this study, four structurally-related flavonols (quercetin, kaempferol, quercetagetin and g
Externí odkaz:
https://doaj.org/article/c67b09686f054370b88632d2656f92f4
Autor:
Gary Williamson, Katherine Sheedy
Publikováno v:
Nutrients, Vol 12, Iss 10, p 3135 (2020)
Insulin resistance (IR) is apparent when tissues responsible for clearing glucose from the blood, such as adipose and muscle, do not respond properly to appropriate signals. IR is estimated based on fasting blood glucose and insulin, but some measure
Externí odkaz:
https://doaj.org/article/aa8cf3224ecb4a50a317729c2f739fa7
Autor:
Hilda Nyambe-Silavwe, Jose A. Villa-Rodriguez, Idolo Ifie, Melvin Holmes, Ebru Aydin, Jane Møller Jensen, Gary Williamson
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 723-732 (2015)
Functional foods offer the possibility to modulate the absorption of sugars, leading to benefits for diabetics and those with metabolic syndrome. As part of the characterisation of such foods, inhibition of α-amylase is used to assess components for
Externí odkaz:
https://doaj.org/article/886940c666524a31a24e00c65f4dd8a5
Publikováno v:
Nutrients, Vol 11, Iss 7, p 1505 (2019)
Consumption of dietary bioactives is an avenue to enhancing the effective healthiness of diets by attenuating the glycaemic response. The intestinal brush border enzyme sucrase-isomaltase (SI) is the sole enzyme hydrolysing consumed sucrose, and we p
Externí odkaz:
https://doaj.org/article/4e349aab20f7455eb63056941595355c
Autor:
Robert Barrington, Gary Williamson, Richard N. Bennett, Barry D. Davis, Jennifer S. Brodbelt, Paul A. Kroon
Publikováno v:
Journal of Functional Foods, Vol 1, Iss 1, Pp 74-87 (2009)
Flavonoids are biologically active compounds in food with potential health effects. We have used the CaCo-2 cell monolayer model to study the absorption and metabolism of two flavonols, a class of flavonoids, specifically kaempferol and galangin. Met
Externí odkaz:
https://doaj.org/article/d8a680315bd9459ba22627e83c96b2b2