Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion
Kaewpradup T, Kamonsuwan K, Chusak C, Siervo M, Adisakwattana S
Scientific reports · 1 citation
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- No health outcome
Who paid for it
- Funding
- Independent funding
- University or hospital
- Chulalongkorn University
- Unclassified
- The Second Century Fund Office
- University or hospital
- the 90th Anniversary of Chulalongkorn University Scholarship (Ratchadaphiseksomphot Endowment Fund)
- University or hospital
- the 90th Anniversary of Chulalongkorn University Scholarship
Based on 4 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2025-02-12 · Sci Rep · vol. 15 · issue 1 · p. 5282
- Publisher
- Nature Portfolio
- Cited
- 2 citations · more than 73% of similar papers · 1.1× the field average
- References
- 58 works
- Access
- Open access (journal) · CC-BY-NC-ND
- Research areas
- Diet and metabolism studies · Food composition and properties · Diet, Metabolism, and Disease
- Keywords
- Digestion (alchemy), Leafy vegetables, Starch, Food science, Chemistry, Agronomy, Biology, Chromatography
- MeSH
- gastrointestinal tract, humans, plant leaves, vegetables, starch, lipids, antioxidants, digestion, lipid metabolism, meals
5 authors
From TH, AU
- Thanaporn KaewpradupChulalongkorn University
- Kritmongkhon KamonsuwanChulalongkorn University
- Charoonsri ChusakChulalongkorn University
- Mario SiervoCurtin University
- Sirichai Adisakwattana · correspondingChulalongkorn University
Abstract
Green leafy vegetables (GLV) are known for their cardiovascular health benefits. However, the effects of their serving size on delaying carbohydrate and lipid digestion remain unclear. This study investigated the impact of varying MyPlate-recommended GLV serving sizes on the digestibility of carbohydrates and lipids and antioxidant activity during in vitro gastrointestinal digestion. Eight GLV including Asteraceae (cos, green oak, red oak, loose-leaf) and Brassicaceae (cabbage, cauliflower, broccoli, Chinese cabbage) vegetables were incorporated into mixed meals at 0.5, 1.0, and 1.5 times the MyPlate recommendation. The results showed that the total phenolic content (TPC) ranged from 5.77 to 9.46 mg GAE/g extract. Nitrate accumulation exhibited a higher content in Asteraceae (590.90-1155.04 mg NO3-NE/g extract) than in Brassicaceae families (244.96-726.20 mg NO3-NE/g extract). Incorporating ≥ 1 serving of all GLV significantly decreased rapidly and slowly digestible starch fractions, while undigestible starch significantly increased, resulting in delaying glucose release. Antioxidant activity was significantly enhanced with ≥ 1 serving and free fatty acid concentrations decreased with higher vegetable servings. Post-digestion nitrate concentrations ranged from 127.3 to 188.5 µg NO3-N/mL, positively correlating with GLV serving size. These effects were dose-dependent and varied across species. These findings suggest that incorporating GLV at or above the MyPlate recommendation may have protective effects on cardiovascular health.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-ND).
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