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2004 1
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Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies.
Lonnie M, Laurie I, Myers M, Horgan G, Russell WR, Johnstone AM. Lonnie M, et al. Nutrients. 2020 Jul 30;12(8):2291. doi: 10.3390/nu12082291. Nutrients. 2020. PMID: 32751677 Free PMC article.
The aim of this review was to compile evidence on the effects of extracted protein from a wide range of traditional and novel plant sources on glycemic responses, appetite, body weight, metabolic, cardiovascular and muscle health. ...Plant protein sources used in in …
The aim of this review was to compile evidence on the effects of extracted protein from a wide range of traditional and novel plant sources …
Ancient grains as novel dietary carbohydrate sources in canine diets.
Traughber ZT, He F, Hoke JM, Davenport GM, Rodriguez-Zas SL, Southey BR, de Godoy MRC. Traughber ZT, et al. J Anim Sci. 2021 Jun 1;99(6):skab080. doi: 10.1093/jas/skab080. J Anim Sci. 2021. PMID: 33765135 Free PMC article.
The objectives were 1) to evaluate the effects of the novel carbohydrate sources on total apparent total tract digestibility (ATTD), fecal microbiota, and fermentative end-product concentrations and 2) to evaluate the effects of novel carbohydrate sources on the postprandial g …
The objectives were 1) to evaluate the effects of the novel carbohydrate sources on total apparent total tract digestibility (ATTD), fecal m …
Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects.
Gabrial SG, Shakib MR, Gabrial GN. Gabrial SG, et al. Open Access Maced J Med Sci. 2016 Dec 15;4(4):565-573. doi: 10.3889/oamjms.2016.115. Epub 2016 Oct 5. Open Access Maced J Med Sci. 2016. PMID: 28028392 Free PMC article.
Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. ...The blood glucose concentration after consuming quinoa meal show …
Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic i …
Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods.
Junejo SA, Wang J, Liu Y, Jia R, Zhou Y, Li S. Junejo SA, et al. Foods. 2022 Aug 30;11(17):2625. doi: 10.3390/foods11172625. Foods. 2022. PMID: 36076810 Free PMC article.
Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 C), peak (83.8 C), and conclusion (86.3 C) temperatures, as well as an enthalpy change (6.8 J/g). ...The results suggest that extraction of starch by the enzymatic method could be a viable approac …
Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 C), peak (83.8 C), and conclusion (86.3 C) temperatures, …
A Narrative Review on Pseudocereals and Cardiometabolic Health: Biological Mechanisms and Evidence from Human Studies.
Oztekin Y, Buyuktuncer Z. Oztekin Y, et al. Nutrients. 2026 Mar 29;18(7):1093. doi: 10.3390/nu18071093. Nutrients. 2026. PMID: 41978143 Free PMC article. Review.
Background/Objectives: Demand for functional foods is growing due to the desire to prevent cardiometabolic disorders. Pseudocereals, particularly quinoa, buckwheat, and amaranth, stand out for their functional properties related to cardiometabolic health. The dietary fiber …
Background/Objectives: Demand for functional foods is growing due to the desire to prevent cardiometabolic disorders. Pseudocereals, particu …
[Effect of quinua (Chenopodium quinoa)consumption as a coadjuvant in nutritional intervention in prediabetic subjects].
Abellán Ruiz MS, Barnuevo Espinosa MD, García Santamaría C, Contreras Fernández CJ, Aldeguer García M, Soto Méndez F, Guillén Guillén I, Luque Rubia AJ, Quinde Ràzuri FJ, Martínez Garrido A, López Román FJ. Abellán Ruiz MS, et al. Nutr Hosp. 2017 Oct 24;34(5):1163-1169. doi: 10.20960/nh.843. Nutr Hosp. 2017. PMID: 29130716 Free article. Clinical Trial. Spanish.
INTRODUCTION: Quinoa is a pseudocereal containing low glycemic index carbohydrates, dietary fiber, high biological value protein, phytosterols, and n-3 and n-6 fatty acids, which has generated interest in prediabetes nutritional interventions. ...ANOVA was performed …
INTRODUCTION: Quinoa is a pseudocereal containing low glycemic index carbohydrates, dietary fiber, high biological value prote …
Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial.
Lappi J, Raninen K, Väkeväinen K, Kårlund A, Törrönen R, Kolehmainen M. Lappi J, et al. Br J Nutr. 2021 Sep 14;126(5):708-717. doi: 10.1017/S0007114520004468. Epub 2020 Nov 9. Br J Nutr. 2021. PMID: 33161904 Free PMC article. Clinical Trial.
In comparison with the SW, the intake of both the BC and BCP resulted in reduced glucose and insulin concentrations during the first 30 min, a more balanced decline during the first hour and improved glycaemic profile. The BCP induced more efficient effects than the BC due …
In comparison with the SW, the intake of both the BC and BCP resulted in reduced glucose and insulin concentrations during the first 30 min, …
In Silico Study of Amylose Complexation with Quinoa (Chenopodium quinoa Willd.) Phenolic Compounds Under Different Temperatures.
Vidaurre-Ruiz J, Suazo-Dueñas V, Coronado-Olano J, Aurora-Vigo E, Repo-Carrasco-Valencia R. Vidaurre-Ruiz J, et al. Plant Foods Hum Nutr. 2025 Oct 9;80(4):165. doi: 10.1007/s11130-025-01412-w. Plant Foods Hum Nutr. 2025. PMID: 41062654
In this study, an in silico assessment of complex formation between amylose chains and quinoa phenolic compounds was performed to examine the effect of temperature on amylose conformation and binding affinity. ...Importantly, phenolic compounds can modulate starch digestib …
In this study, an in silico assessment of complex formation between amylose chains and quinoa phenolic compounds was performed to exa …
Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread.
Martínez-Castaño M, Lopera-Idarraga J, Pazmiño-Arteaga J, Gallardo-Cabrera C. Martínez-Castaño M, et al. Food Sci Technol Int. 2020 Mar;26(2):160-172. doi: 10.1177/1082013219873246. Epub 2019 Sep 23. Food Sci Technol Int. 2020. PMID: 31547687
Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). ...In addition, P8 formulation can be classified as intermediate …
Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe …
In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
Berti C, Riso P, Monti LD, Porrini M. Berti C, et al. Eur J Nutr. 2004 Aug;43(4):198-204. doi: 10.1007/s00394-004-0459-1. Epub 2004 Jan 6. Eur J Nutr. 2004. PMID: 15309439
Statistic differences in glucose responses to GF pasta were observed between healthy and celiac subjects. In healthy subjects, the AUCs of glucose response after GF bread were higher than those after bread with gluten. No significant differences were observed betwee …
Statistic differences in glucose responses to GF pasta were observed between healthy and celiac subjects. In healthy subjects, the AU …
13 results