Impact of pulses, starches and meat on vitamin D and K postprandial responses in mice

Autor: Tiffany Antoine, Asma El Aoud, Katherine Alvarado-Ramos, Charlotte Halimi, Donato Vairo, Stéphane Georgé, Emmanuelle Reboul

Publikováno v: Food chemistry. 402

In vitro experiments showed that i) phytates, tannins and saponins from pulses can alter vitamin D and K bioavailability and ii) meat decreased vitamin D bioaccessibility by impairing its stability during digestion. We aimed to confirm these results

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::396e30a2879b2c9bb16a20f1c7b94216
https://pubmed.ncbi.nlm.nih.gov/36162171

Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility

Autor: Katherine Alvarado-Ramos, Ángela Bravo-Nunez, Charlotte Halimi, Matthieu Maillot, Christèle Icard-Vernière, Chiara Forti, Chiara Preite, Luisa Ferrari, Tea Sala, Alessia Losa, Eleonora Cominelli, Francesca Sparvoli, Emanuela Camilli, Silvia Lisciani, Stefania Marconi, Stephane Georgé, Claire Mouquet-Rivier, Karl Kunert, Emmanuelle Reboul

Publikováno v: Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)

Abstract Common beans are a common staple food with valuable nutritional qualities, but their high contents in antinutritional factors (ANFs) can decrease the bioavailability of (i) fat-soluble micronutrients including carotenoids and (ii) minerals.

Externí odkaz: https://doaj.org/article/84f5f413becc4636a234e9fd5e5aaec6

Botanic Origin of Propolis Extract Powder Drives Contrasted Impact on Diabesity in High-Fat-Fed Mice

Autor: Charlène Couturier, Lourdes Mounien, Nicolas Cardinault, Claire Letullier, Jean-François Landrier, Franck Tourniaire, Lauriane Bonnet, Naïma Dlalah, Eva M. Seipelt, Stéphane Georgé, Esma Karkeni, Julien Astier

Publikováno v: Antioxidants, Vol 10, Iss 411, p 411 (2021)
Antioxidants
Volume 10
Issue 3
Antioxidants, MDPI, 2021, 10 (3), pp.1-15. ⟨10.3390/antiox10030411⟩
Antioxidants, MDPI, 2021, 10 (3), pp.411. ⟨10.3390/antiox10030411⟩
Antioxidants, 2021, 10 (3), pp.411. ⟨10.3390/antiox10030411⟩

Propolis extracts are considered as nutraceutical products with potentialities towards obesity and comorbidities management. Nevertheless, propolis extracts composition is highly variable and depends on the botanic origin of plants used by the bees t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af71a9bfb5bd14362d6bea4bcfb07eb3
https://www.mdpi.com/2076-3921/10/3/411

Evaluation of vitamin D bioaccessibility and iron solubility from test meals containing meat and/or cereals and/or legumes

Autor: Cristèle Icard-Vernière, Claire Mouquet-Rivier, Emmanuelle Reboul, Stéphane Georgé, Charlotte Halimi, Tiffany Antoine, Giulia Scorrano

Publikováno v: Proceedings of the Nutrition Society
Proceedings of the Nutrition Society, Cambridge University Press (CUP), 2020, 79 (OCE2), ⟨10.1017/S0029665120004942⟩
Proceedings of the Nutrition Society, 2020, 79 (OCE2), ⟨10.1017/S0029665120004942⟩

Rethinking food systems from production to consumption, in order to provide better nutritional inputs at lower environmental cost, is a priority challenge for a sustainable future. Pulses present benefits that may improve the sustainability of our sy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49a301481eef469197cd3a580f11b6e1
http://www.documentation.ird.fr/hor/fdi:010079336

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion

Autor: Charlotte Halimi, Giulia Scorrano, Tiffany Antoine, Christèle Icard-Vernière, Stéphane Georgé, Claire Mouquet-Rivier, Frédéric Carrière, Emmanuelle Reboul, Amal Salhi

Publikováno v: Food Chemistry
Food Chemistry, 2021, 347, pp.128621. ⟨10.1016/j.foodchem.2020.128621⟩
Food Chemistry, Elsevier, 2021, 347, pp.128621. ⟨10.1016/j.foodchem.2020.128621⟩

International audience; In this study, we evaluated vitamin D and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during the digestion of meals with/without pulses. We performed in vitro digestions using test meals made either of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8db740ef49c301a21167925ef37503be
https://doi.org/10.1016/j.foodchem.2020.128621