Zobrazeno 1 - 10
of 112
pro vyhledávání: '"YiFang, Chu"'
Autor:
Thomas M.S. Wolever, Janice E. Campbell, Fei Au-Yeung, El Hadji M. Dioum, Varsha Shete, YiFang Chu
Publikováno v:
Journal of Functional Foods, Vol 109, Iss , Pp 105806- (2023)
Chia seeds are gaining interest as a potential functional food. We compared the subjective hunger, fullness and glycaemic responses elicited by 30 g cookies containing 0, 3, 5 or 7 g chia seed (CS0, CS3, CS5 or CS7; 140–150 kcal, 7–8 g fat, 4 g p
Externí odkaz:
https://doaj.org/article/cbfb8e81fc91490193f8fd72f3c76993
Autor:
Thomas M.S. Wolever, Alexandra L. Jenkins, Janice E. Campbell, Adish Ezatagha, Simarata Dhillon, Jodee Johnson, John Schuette, Yumin Chen, YiFang Chu
Publikováno v:
Journal of Nutritional Science, Vol 11 (2022)
Dietary starch contains rapidly (RAG) and slowly available glucose (SAG). To establish the relationships between the RAG:SAG ratio and postprandial glucose, insulin and hunger, we measured postprandial responses elicited by test meals varying in the
Externí odkaz:
https://doaj.org/article/9e3a87d6631a4fc8af67a2be932d12dc
Autor:
Dengfeng Xu, Meiyuan Feng, YiFang Chu, Shaokang Wang, Varsha Shete, Kieran M. Tuohy, Feng Liu, Xirui Zhou, Alison Kamil, Da Pan, Hechun Liu, Xian Yang, Chao Yang, Baoli Zhu, Na Lv, Qian Xiong, Xin Wang, Jianqin Sun, Guiju Sun, Yuexin Yang
Publikováno v:
Frontiers in Immunology, Vol 12 (2021)
Phytochemicals derived from oats are reported to possess a beneficial effect on modulating dyslipidemia, specifically on lowering total and LDL cholesterol. However, deeper insights into its mechanism remain unclear. In this randomized controlled stu
Externí odkaz:
https://doaj.org/article/452a820b02d942059a6070fc94a9965d
Autor:
Thomas M.S. Wolever, Janice E. Campbell, Fei Au-Yeung, El Hadji M. Dioum, Varsha Shete, YiFang Chu
Chia seed, high in dietary-fiber and protein, may have potential to increase satiety. However, previous studies are confounded by differences in energy intake, and none investigated doses CS7 (mean±SEM) (140±9 vs 122±10mm×h, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae4f3d14c271d7a6a0464d6f4233adde
https://doi.org/10.20944/preprints202305.0321.v1
https://doi.org/10.20944/preprints202305.0321.v1
Autor:
Cindy Duysburgh, Pieter Van den Abbeele, Alison Kamil, Lisa Fleige, Peter John De Chavez, YiFang Chu, Wiley Barton, Orla O’Sullivan, Paul D. Cotter, Karina Quilter, Susan A. Joyce, Mike Murphy, Gillian DunnGalvin, Timothy G Dinan, Massimo Marzorati
Publikováno v:
Pathogens, Vol 10, Iss 2, p 235 (2021)
The prebiotic activity of a commercially available oat product and a novel oat ingredient, at similar β-glucan loads, was tested using a validated in vitro gut model (M-SHIME®). The novel oat ingredient was tested further at lower β-glucan loads i
Externí odkaz:
https://doaj.org/article/ab1362b83ce448ba907e02cc84bb2952
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-13
The current review examines the totality of the evidence to determine if there exists a relationship between β-glucan and body weight and adiposity and whether such a relationship is a consistent, causal and plausible one. Observational studies sugg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dd9aeeaf9c168049cf562ddcd507388
https://doi.org/10.1080/10408398.2021.1994523
https://doi.org/10.1080/10408398.2021.1994523
Publikováno v:
Nutrients. 14(22)
Hypertension (HTN) is a major risk factor for cardiovascular disease (CVD) and cognitive decline. Elevations in blood pressure (BP) leading to HTN can be found in young adults with increased prevalence as people age. Oats are known to decrease CVD ri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54bfe3a74263731646c2f30a9c5124b4
https://pubmed.ncbi.nlm.nih.gov/36432463
https://pubmed.ncbi.nlm.nih.gov/36432463
Autor:
Janice Campbell, Maike Rahn, Adish Ezatagha, Susan E Spruill, YiFang Chu, Elhadji M. Dioum, Alexandra L Jenkins, Thomas M.S. Wolever
Publikováno v:
The Journal of Nutrition. 151:2655-2666
Background High-molecular-weight (MW) oat β-glucan (OBG), consumed at 3-4 g/d, in solid foods reduces LDL cholesterol by a median of ∼6.5%. Objectives We evaluated the effect of a beverage providing 3 g/d high-MW OBG on reduction of LDL cholestero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2618746acd8263d542053e867e743d4f
https://doi.org/10.1093/jn/nxab154
https://doi.org/10.1093/jn/nxab154
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2023, Vol. 63 Issue 19, p3838-3850, 13p
Publikováno v:
Appetite. 180
In light of the increasing prevalence of obesity and cardiometabolic diseases, the underconsumption of fiber is concerning due to its various associated health benefits such as weight management. Adding extracted or isolated dietary fibers into vario
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f3a50b24623c7fc74552ec5e578dbf4
https://pubmed.ncbi.nlm.nih.gov/36216214
https://pubmed.ncbi.nlm.nih.gov/36216214