The link between dietary fibre and human health

The dietary pattern of humans has shifted towards a diet in which refined grains, meat, added fats and sugar are common and vegetable protein and fibre intake is low. This change in diet and the shift to a sedentary lifestyle is largely responsible for the increased prevalence of obesity and chronic diseases including type 2 diabetes, heart disease and cancer. Over the past forty years, traditional dietary approaches have been investigated as a remedy to these chronic diseases. In addition to high fibre diets, other dietary tools such as the dietary glycaemic index have been developed, which also link carbohydrate metabolism to chronic diseases. The current body of scientific literature supports the notion that high fibre diets are important in prevention and management of the aforementioned chronic diseases. However, these benefits may be amplified when dietary fibre intake is in the context of a low GI diet.     

The chemistry and medicinal uses of the underutilized Indian fruit tree Garcinia indica Choisy (kokum): A review

Garcinia indica Choisy Syn Brindonia indica, commonly known as kokum and belonging to Guttiferae family, is a plant native to certain regions of India. The trees yield fruits annually in the summer season during the months of March to May. The fruits are green when raw and red to dark purple when fully ripe. They are used to prepare juice, pickles and as acidulant in curries. In the traditional Indian system of medicine the Ayurveda and in various folk systems of medicine, the fruit rinds and leaves are used to treat various inflammatory ailments, rheumatic pain and bowel complaints. The kokum butter prepared from the seed is of both commercial and medicinal use. Chemical studies have shown that the rind contains protein, tannin, pectin, sugars, fat, organic acids like (−)-hydroxycitric acid, hydroxycitric acid lactone and citric acid; the anthocyanins, cyanidin-3-glucoside and cyanidin-3-sambubioside; and the polyisoprenylated phenolics garcinol and isogarcinol. Preclinical studies have shown that kokum or and some of its phytochemicals possess antibacterial, antifungal, anti-ulcerogenic, cardioprotective, anticancer, chemopreventive, free radical scavenging, antioxidant and anti-obesity effects. The present paper reviews the nutritional value, the phytochemical compounds, traditional uses and validated pharmacological properties of kokum.     

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

The effect of thermal processing via autoclaving on modifications of total phenolics, antioxidant activity and functionality of wheat, buckwheat, corn and oats sprouts and seedlings were investigated. Functionality for type 2 diabetes related α-amylase, α-glucosidase inhibition and levo-dihydroxy phenylalanine (l-DOPA) content, hypertension related angiotensin converting enzyme 1 (ACE) inhibition and ulcer related Helicobacter pylori inhibition were evaluated using in vitro assays. Thermal processing in general resulted in tissue browning leading to higher total phenolic content and free radical scavenging-linked antioxidant activity. It increased α-amylase inhibitory activity in buckwheat and oats but decreased in wheat and corn sprouts and seedlings. It increased α-glucosidase inhibitory activity in wheat, buckwheat and oats but decreased in corn sprouts. It reduced the cognitive function/diabetes related l-DOPA content in all grains sprouts and seedlings tested. It increased ACE inhibitory activity in buckwheat and oats, but decreased in wheat and corn sprouts. It also improved the ulcer related H. pylori inhibitory activity in all grain sprouts and seedlings studied. These changes in functionality are suggested to be due to modifications in the total phenolic content and profile by phenolic oxidation or polymerization caused by thermal processing. Therefore, diet designs for chronic disease management will have to consider thermal processing-linked modification of bioactive ingredient profiles.

Industrial relevance

Thermal processing altered the total phenolic content and antioxidant activity in winter wheat, buckwheat, corn and oats sprouts and seedlings. It modified the α-amylase inhibitory activity, α-glucosidase inhibitory activity, l-DOPA content, ACE inhibitory activity and H. pylori inhibitory activity of samples. Therefore, the food processing industry and diet design for chronic disease management will have to consider thermal processing-linked modification of bioactive ingredient profiles for more effective health benefits.