Bioavailable Methionine Assessed Using the Indicator Amino Acid Oxidation Method Is Greater When Cooked Chickpeas and Steamed Rice Are Combined in Healthy Young Men
| Autor: | Glenda Courtney-Martin, Mahroukh Rafii, Rajavel Elango, Christopher Tomlinson, Ronald O. Ball, Paul B. Pencharz |
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| Rok vydání: | 2020 |
| Předmět: |
Adult
Male Egg protein Biological Availability Medicine (miscellaneous) Phenylalanine chemistry.chemical_compound Methionine Humans Cooking Food science chemistry.chemical_classification Cross-Over Studies Nutrition and Dietetics Dose-Response Relationship Drug Nutritional Requirements food and beverages Oryza Cicer Diet Amino acid Bioavailability Complementation chemistry Rice protein Dietary Proteins Oxidation-Reduction Protein quality |
| Zdroj: | The Journal of Nutrition. 150:1834-1844 |
| ISSN: | 0022-3166 |
| Popis: | BACKGROUND In general, pulse protein is limiting in the indispensable amino acid methionine, and antinutritional factors in pulses can affect methionine bioavailability. Complementation with grains such as rice can improve pulse protein quality, but knowledge of methionine bioavailability in pulses and grains is necessary to correct for available methionine when planning and assessing dietary protein intake. OBJECTIVES The study objectives were to determine the bioavailability of methionine in rice and chickpeas separately and to assess the effect of complementation of chickpeas and rice. METHODS Eleven healthy young men ( |
| Databáze: | OpenAIRE |
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