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RISS 인기검색어
- 검색키워드
- 저자 : John W. Finley (검색결과 3 건)
- 무료
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- 유료
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John W. Finley 한국식품영양과학회 2003 Journal of medicinal food Vol.6 No.1
Plant-based diets and phytochemicals present in plants are associated with decreased risk ofcancer. Brassica species, and broccoli in particular, are associated with reduced risk of sev-eral important cancers. Selenium (Se) is an essential nutrient that is covalently bound in anumber of different chemical forms found in plants. Broccoli accumulates Se many-fold be-yond the concentration of Se in the soil, and the chemical form of Se in broccoli is similar tothe chemical form in high-Se garlic, a food with unique chemoprotective properties. Se frombroccoli grown to accumulate more than 50 g Se/g did not accumulate in rat tissues or in-crease glutathione peroxidase enzyme activity to the same extent as Se salts or seleno-aminoacids. Se from high-Se broccoli decreased the incidence of aberrant crypts in rats with chem-ically induced colon cancer by more than 50%, compared with controls. Se from high-Se broc-coli also decreased the incidence of mamary tumors in rats treated with 7,12-dimethyl-benz(a)anthracene (DMBA) and tumor number and volume in APCmin mice. These resultssuggest that development of methods to increase the natural accumulation of Se in broccolimay greatly enhance its health-promoting properties.19
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John W. Finley,Rebecca J. Robbins,Anna-Sigrid Keck,Gary Banuelos 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.2
Broccoli is a food often consumed for its potential health-promoting properties. The health benefits of broc-coli are partly associated with secondary plant compounds that have bioactivity; glucosinolates and phenolic acids are two ofthe most abundant and important in broccoli. In an effort to determine how variety, stress, and production conditions affectthe production of these bioactive components broccoli was grown in the greenhouse with and without selenium (Se) fertil-ization, and in the field under conventional or organic farming procedures and with or without water stress. High-performanceliquid chromatography/mass spectrometry was used to separate and identify 12 primary phenolic compounds. Variety had amajor effect: There was a preponderance of flavonoids in the Majestic variety, but hydroxycinnamic esters were relativelymore abundant in the Legacy variety. Organic farming and water stress decreased the overall production of phenolics. Se fer-tilization increased glucosinolates in general, and sulforaphane in particular, up to a point; above that Se fertilization decreasedglucosinolate production. Organic farming and water stress also decreased glucosinolate production. These data show envi-ronmental and genetic variation in phenolics and glucosinolates in broccoli, and warn that not all broccoli may contain allhealth-promoting bioactive components. They further show that selection for one bioactive component (Se) may decrease thecontent of other bioactive components such as phenolics and glucosinolates.
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Fenugreek Bread: A Treatment for Diabetes Mellitus
Jack N. Losso,Darryl L. Holliday,John W. Finley,Roy J. Martin,Jennifer C. Rood,Ying Yu,Frank L. Greenway 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5
Use of fenugreek, a food with demonstrated efficacy in lowering blood sugar, is limited by its bitter taste and strong flavor. A bread incorporating fenugreek using a proprietary process was tested for its taste acceptability and its effect on carbohydrate metabolism. We developed a fenugreek bread formula that was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Whole wheat bread was prepared by the same formula in the same bakery using wheat flour. Eight diet-controlled diabetic subjects were served two slices (56g) and 5% fenugreek. Blood glucose and insulin were tested periodically over a 4-hour period after consumption. The tests were run on two occasions 1 week apart, once with the fenugreek bread and once with regular bread. The study was double-blind, and the order was randomized and balanced. Fenugreek and whole wheat bread samples were evaluated for sensory attributes and nutrient composition. There was no statistically significant difference in proximate composition, color, firmness, texture, and flavor intensity between the fenugreek and wheat bread (P>.05). The area under the curve for glucose and insulin was lower in the fenugreek condition, but only reached significance with insulin (P<.05). The fenugreek-containing bread was indistinguishable from the whole wheat bread control. Normally, fenugreek flour impacts bread quality negatively. The bread maintained fenugreek's functional property of reducing insulin resistance. Acceptable baked products can be prepared with added fenugreek, which will reduce insulin resistance and treat type 2 diabetes.
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