Nutraveris
Thursday, June 21, 2018
Category : News, INGREDIENTS, INNOVATION, CLINICAL EVIDENCE | Author : experts | Comment : No Comments
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Since type 2 diabetes is related to the gut microbiota, the authors of this randomized and placebo-controlled study wished to determine the effects of L. casei (108 CFU/day for 8 weeks) on blood glucose and insulin levels, and on serum sirtuin 1 and fetuin-A. 40 patients have been included in the study.

Lactobacillus casei

Results showed that L. casei induced significant decreases in fasting blood glucose (-28.32 [-50.23 to -6.41], p = 0.013), insulin concentration (-3.12 [-5.90 to -0.35], p = 0.028), and insulin resistance (-32.31 [-55.09 to -9.54], p = 0.007), all in comparison to placebo. A non-significant reduction in HbA1c has been also reported (-0.45 [-0.96 to 0.05], p = 0.077). These effects may be explained by the increase in sirtuin level (p = 0.040) and the decrease in fetuin-A level (p = 0.023) measured at the end of the trial in the supplemented group in comparison to placebo.

 

In conclusion, Lactobacillus casei may improve glycemic response in subjects with type 2 diabetes. The mechanism of action may involve the sirtuin 1 and fetuin-A levels.

 

 

Khalili L, Alipour B, Asghari Jafar-Abadi M, Faraji I, Hassanalilou T, Mesgari Abbasi M, Vaghef-Mehrabany E, Alizadeh Sani M. The Effects of Lactobacillus casei on Glycemic Response, Serum Sirtuin1 and Fetuin-A Levels in Patients with Type 2 Diabetes Mellitus: A Randomized Controlled Trial Iran Biomed J. 2018 May 27.

 

 

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Tuesday, June 19, 2018
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Green coffee is richer in phenol than roasted coffee, and notably caffeoylquinic acids.

This randomized, cross-over and placebo controlled study examined the effects of a combination of green and roasted coffee (35%, 65%) on cardiovascular health-related biomarkers. 25 healthy and 27 hypercholesterolemic subjects have been enrolled. They consumed either 6 g/day of the coffee blend or a control beverage for 8 weeks.

green and roasted coffee

The coffee blend reduced total cholesterol (p = 0.006), LDL-cholesterol (p = 0.001), VLDL-cholesterol (p = 0.003) and triglyceride levels (p = 0.017). However, a significant group effect was observed for these parameters, and further analyzes showed that these parameters were lower only in the hypercholesterolemic group in comparison to baseline values. In addition, the authors reported a significant antioxidant effect of the coffee blend. Finally, systolic (p = 0.001) and diastolic blood pressure, (p < 0.001), heart rate (p = 0.035), and body weight (p = 0.017) were reduced on both normo- and hyper-cholesterolemic subjects.

 

Thus, regular consumption of moderate amounts of green/roasted coffee blend may help to reduce the cardiovascular risk factors, notably in hypercholesterolemic subjects.

 

Martínez-López S, Sarriá B, Mateos R, Bravo-Clemente L. Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects. Eur J Nutr. 2018 Jun 1.

 

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Tuesday, June 12, 2018
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Protein supplements fulfill this function by improving performance and increasing muscle mass. However their effect on other organs for instance gut microbial is not clear.

 

sport women and men

 

This randomized pilot study in cross-country runners aims at investigating the effect of protein consumption on gut microbiota. To do so, participants were enrolled and allocated to diets supplemented either with a protein supplement (whey isolate and beef hydrolysate) (n = 12) or maltodextrin (control) (n = 12) for 10 weeks.

Microbiota, water content, pH, ammonia, and short-chain fatty acids (SCFAs) were analyzed in fecal samples, whereas malondialdehyde levels (oxidative stress marker) were determined in plasma and urine.

Fecal pH, water content, ammonia, and SCFA concentrations did not change, indicating that protein supplementation did not increase the presence of these fermentation-derived metabolites. However, it increased the abundance of the Bacteroidetes phylum and decreased the presence of health-related taxa including Roseburia, Blautia, and Bifidobacterium longum.

The authors concluded that, long-term protein supplementation may have a negative impact on gut microbiota.

 

Moreno-Pérez D, Bressa C, Bailén M, Hamed-Bousdar S, Naclerio F, Carmona M, Pérez M, González-Soltero R, Montalvo-Lominchar MG, Carabaña C, Larrosa M. Effect of a Protein Supplement on the Gut Microbiota of Endurance Athletes: A Randomized, Controlled, Double-Blind Pilot Study. Nutrients. 2018 Mar 10;10(3). pii: E337

 

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Thursday, June 7, 2018
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This study aims to compare the short term effects of consumption of dark chocolate with those of milk chocolate on visual acuity.

chocolate

This randomized single masked cross-over trial enrolled 30 participants without pathologic eye disease. Each participant consumed dark or milk chocolate in separate sessions and were tested at the Rosenberg School of Optometry for visual acuity and large and small letter contrast sensitivity. These two parameters were measured 1.75 hours after consumption of dark and milk chocolate bars.

The results showed that small-letter contrast sensitivity was significantly higher after consumption of dark chocolate (P < .001). Large-letter contrast sensitivity was slightly higher after consumption of dark chocolate (P = .07).

Visual acuity improved slightly after consumption of dark chocolate and milk chocolate (P = .05). Composite scores combining results from all tests showed significant improvement after consumption of dark compared with milk chocolate (P < .001).

 

Finally, the authors concluded that contrast sensitivity and visual acuity were significantly higher 2 hours after consumption of a dark chocolate bar compared with a milk chocolate bar.

 

Rabin JC, Karunathilake N, Patrizi K, Effects of Milk vs Dark Chocolate Consumption on Visual Acuity and Contrast Sensitivity Within 2 Hours: A Randomized Clinical Trial. JAMA Ophthalmol. 2018 Apr 26.

 

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Tuesday, June 5, 2018
Category : Formation | Author : experts | Comment : No Comments
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