Examining Sociodemographic Factors, Reasons, and Barriers in the Diversity of Fruit and Vegetable Intake among Undergraduate Students.

The transition from adolescence to university life represents a crucial period during which dietary choices can significantly influence long-term health outcomes. While the benefits of consuming a diet rich in fruits and vegetables (FVs) are widely acknowledged, there remains a noticeable gap in research concerning the factors influencing the consumption of specific FV varieties among university students. This study aimed to investigate the factors and barriers influencing the diversity of fruit and vegetable intake among undergraduate students. A cross-sectional study involving 542 undergraduate students (with an average age of 20.6 ± 0.1 years and a body mass index of 21.3 ± 0.2 kg/m2) was conducted at Chulalongkorn University in Bangkok, Thailand, between February and September 2022. Most students showed a preference for tropical fruits with inedible peels (88.2%) and Brassicaceae vegetables (91.0%), whereas lower consumption was observed for citrus fruits (19.7%) and Fabaceae vegetables (43.7%). Sociodemographic factors and cooking methods significantly influenced FV intake, with non-consumption associated with male students, independent living, lower BMI, and advanced academic years. A lower quality of life was found to be correlated with a higher proportion of students who did not consume vegetables. Barriers to inadequate fruit intake included busy lifestyles, while taste preference emerged as the primary reason for fruit consumption. Busy lifestyles and perceived healthiness were identified as the main barriers and reasons for vegetable intake. The study highlights the importance of implementing strategies and improvements in the university environment to promote diverse FV consumption and encourage healthy dietary behaviors among students.

Effect of a Multispecies Synbiotic Supplementation on Body Composition, Antioxidant Status, and Gut Microbiomes in Overweight and Obese Subjects: A Randomized, Double-Blind, Placebo-Controlled Study.

Studies investigating the effect of multispecies synbiotic supplementation in obesity management are limited. The current study was performed to evaluate the effects of multispecies probiotics mixed with fructooligosaccharides on body composition, antioxidant status, and gut microbiome composition in overweight and obese individuals. We employed a randomized, double-blind, placebo-controlled trial design, in which 63 individuals aged 18-45 years were assigned to receive either a synbiotic supplement or placebo for 12 weeks. The synbiotic group consumed a daily dose of 37 × 109 colony-forming units (CFU) of a unique blend of seven different probiotics, along with 2 g of fructooligosaccharides, while the placebo group consumed 2 g of maltodextrin daily. Assessments were performed at baseline, week 6, and the end of the study. The results of the study indicated that synbiotic supplementation resulted in a significant reduction in waist circumference and body fat percentage compared to the baseline measurements, as observed at 12 weeks. At the end of the study, there were no significant differences observed in body weight, BMI, waist circumference, or percentage of body fat between the synbiotic group and the placebo group. An analysis of plasma antioxidant capacity revealed that synbiotic supplementation caused a significant increase in Trolox equivalent antioxidant capacity (TEAC) and a concomitant decrease in malondialdehyde (MDA) in the test group when compared to the placebo. For the gut microbiota analysis, synbiotic supplementation significantly decreased Firmicutes abundance and the Firmicutes/Bacteroidetes (F/B) ratio at week 12 as compared to the placebo group. Nevertheless, the synbiotic group did not exhibit any substantial alterations in other biochemical blood parameters compared to the placebo group. These findings suggest that multispecies synbiotic supplementation could be a beneficial strategy to improve body composition, antioxidant status, and gut microbiome composition in overweight and obese subjects.

Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (Citrus grandis (L.) Osbeck) Juices from Different Cultivars through Fermentation with Lacticaseibacillus paracasei.

The current study aimed to explore the effects of fermenting five different pomelo cultivars using Lacticaseibacillus paracasei on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80-9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes.

Encapsulation of Mesona chinensis Benth Extract in Alginate Beads Enhances the Stability and Antioxidant Activity of Polyphenols under Simulated Gastrointestinal Digestion.

The aim of this study was to investigate the stability and antioxidant activity of the polyphenols from Mesona chinensis Benth extract (MCE) and its alginate-based encapsulation by extrusion technique during simulated gastrointestinal digestion. The encapsulation efficacy ranged from 41.1 ± 4.7 to 56.7 ± 3.4% with different concentrations of MCE (50-75% v/v), sodium alginate (1.2-1.8% w/v), and CaCl2 solution (3-5% w/v). The optimal condition for MCE-loaded alginate beads (MCB) was composed of 75% MCE, 1.5% alginate, and 3% CaCl2 solution, which provided the highest encapsulation efficiency with a spherical structure and a mean particle diameter of 1516.67 ± 40.96 µm. Fourier transform infrared spectroscopy (FT-IR) reported no chemical interaction between alginate and MCE. The release of total phenolic content (TPC) was only 8.9% after placing MCB in water for 4 h. After simulated digestion, changes in TPC and ferric reducing antioxidant power (FRAP) of MCE significantly decreased by 25.0% and 29.7%, respectively. Interestingly, the incorporation of MCB significantly increased TPC and FRAP in the digesta compared to those of MCE during gastrointestinal tract conditions. The findings suggest that the encapsulation of MCE with alginate as a carrier helps to improve the bioaccessibility and biological activity of M. chinensis polyphenols.

Improvement in the metabolic markers of prediabetic subjects due to the partial substitution of Taiken9 rice by RD43 rice in their daily diet: a randomized clinical trial.

Although RD43 rice is characterized by high amounts of undigestible starch, its potential health benefits for prediabetic individuals remain unknown. Thus, the effect of regular consumption of RD43 rice on the glycemic response, body composition, and metabolic markers was investigated in a sample of 34 participants with prediabetes (aged from 32 to 68 years) who were randomly allocated to either the treatment or the control group. The first were required to consume RD43 rice (Glycemic Index [GI] = 78) containing 14.1 g of undigestible starch daily as a substitute for two meals per day while the second were given the Taiken9 rice (GI = 98) for 12 continuous weeks. The evaluations were performed at baseline, at the end of week 6 and 12, and at follow-up conducted two weeks after the intervention had ended. The results obtained at the week 12 assessment clearly showed a significant decrease in fasting plasma glucose, insulin, HbA1c, and HOMA-IR in the group that consumed RD43 rice. In addition, daily ingestion of RD43 rice markedly reduced body weight, Body Mass Index (BMI), total fat mass, and waist circumference at both week 6 and 12 compared with the baseline. When compared with the controls, the treatment group also exhibited a significant decrease in fasting plasma insulin and HOMA-IR at week 12. However, no significant inter- or intra-group differences in lipid profiles were detected. These findings suggest that RD43 rice could be a potential staple food with the capacity to improve glycemic control and body composition in prediabetic individuals.

The Association between Online Learning and Food Consumption and Lifestyle Behaviors and Quality of Life in Terms of Mental Health of Undergraduate Students during COVID-19 Restrictions.

The COVID-19 pandemic caused the abrupt replacement of traditional face-to-face classes into online classes. Several studies showed that online teaching and learning produced adverse mental health for students. However, no research has been conducted so far analyzing the association between the duration of online and food consumption and lifestyle behaviors and quality of life in terms of mental health of undergraduate students. This study aimed to determine the association between the duration of online learning and food consumption behaviors, lifestyles, and quality of life in terms of mental health among Thai undergraduate students during COVID-19 restrictions. A cross-sectional online survey of 464 undergraduate students was conducted at Chulalongkorn University, Bangkok, Thailand, between March and May 2021. The majority of undergraduate students stated that they spent 3-6 h per day on online learning (76.1%) and used their digital devices such as computers, tablets, or smartphones more than 6 h per day (76.9%). In addition, they had 75.4% of skipping breakfast (≥3 times/week) and 63.8% of sleep duration (6-8 h/day). A higher proportion of students who drank tea or coffee with milk and sugar while online learning was observed. The results found that the increased duration of online learning was significantly associated with skipping breakfast and the frequency of sugary beverage consumption. On the other hand, the increased computer, tablet, and smartphone usage for online learning was correlated with lower sleep duration and a poor quality of life in terms of mental health. The findings from this study contribute to a report of the association between online learning and food consumption and lifestyle behaviors and quality of life of undergraduate students, emphasizing the necessity for intervention strategies to promote healthy behaviors.

Riceberry rice beverage decreases postprandial glycemic response, inflammatory markers and antioxidant status induced by a high-carbohydrate and moderate-fat meal in overweight and obese men.

Recent clinical studies support the beneficial role of riceberry rice and its food products in controlling the glycemic response in healthy subjects. The aim of the current work was to determine the effects of riceberry rice beverage (RRB) on postprandial glycemic, insulin and triglyceride responses, inflammatory biomarkers, and antioxidant status as well as appetite sensation following a high-carbohydrate and moderate-fat (HCMF) meal in overweight/obese subjects. Thirteen participants, overweight and obese men (age = 24.46 ± 0.90 years and BMI = 25.92 ± 0.69 kg m-2), completed a randomized, crossover intervention study. They consumed an HCMF meal with or without RRB (2 g of riceberry rice extract powder/400 ml). Blood samples and appetite sensation were measured at the fasting state and up to 6 h after meal consumption. The ingestion of the HCMF meal accompanied by RRB had a lower incremental area under the curve (iAUC) for postprandial plasma glucose, insulin, malondialdehyde (MDA) and serum triglyceride concentrations when compared to the control. A significant increase in the ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and thiol level, all measures of antioxidant capacity, was also observed in the participants who consumed the HCMF meal accompanied by RRB. The postprandial level of pro-inflammatory cytokines (IL-1ß, IL-6 and TNF-α) significantly increased at 3 h and 6 h after the HCMF meal intake when compared to the fasting state. Interestingly, these values were significantly decreased upon consumption of RRB. However, there were no statistically significant differences in the rating scores of hunger, fullness, desire to eat, and satiety among the tested meals. In conclusion, RRB intake prevented HCMF meal-induced postprandial glycemic, lipemic, and pro-inflammatory responses and improved plasma antioxidant capacity in overweight and obese participants.

Clitoria ternatea Flower Extract Attenuates Postprandial Lipemia and Increases Plasma Antioxidant Status Responses to a High-Fat Meal Challenge in Overweight and Obese Participants.

High-fat (HF) meal-induced postprandial lipemia, oxidative stress and low-grade inflammation is exacerbated in overweight and obese individuals. This postprandial dysmetabolism contributes to an increased risk of cardiovascular disease and metabolic disorders. Clitoria ternatea flower extract (CTE) possesses antioxidant potential and carbohydrate and fat digestive enzyme inhibitory activity in vitro. However, no evidence supporting a favorable role of CTE in the modulation of postprandial lipemia, antioxidant status and inflammation in humans presently exists. In the present study, we determine the effect of CTE on changes in postprandial glycemic and lipemic response, antioxidant status and pro-inflammatory markers in overweight and obese men after consumption of an HF meal. Following a randomized design, sixteen participants (age, 23.5 ± 0.6 years, and BMI, 25.7 ± 0.7 kg/m2) were assigned to three groups that consumed the HF meal, or HF meal supplemented by 1 g and 2 g of CTE. Blood samples were collected at fasting state and then at 30, 60, 90, 120, 180, 240, 300 and 360 min after the meal consumption. No significant differences were observed in the incremental area under the curve (iAUC) for postprandial glucose among the three groups. Furthermore, 2 g of CTE decreased the iAUC for serum triglyceride and attenuated postprandial serum free fatty acids at 360 min after consuming the HF meal. In addition, 2 g of CTE significantly improved the iAUC for plasma antioxidant status, as characterized by increased postprandial plasma FRAP and thiol levels. Postprandial plasma glutathione peroxidase activity was significantly higher at 180 min after the consumption of HF meal with 2 g of CTE. No significant differences in the level of pro-inflammatory cytokines (interleukin-6, interleukin-1ß and tumor necrosis factor-α) were observed at 360 min among the three groups. These findings suggest that CTE can be used as a natural ingredient for reducing postprandial lipemia and improving the antioxidant status in overweight and obese men after consuming HF meals.

RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans.

The aim of this study was to develop wheat noodles substituted with 10-40% RD43 rice flour. Starch digestibility and physicochemical and sensory properties of RD43 rice noodles and its effect on glycemic response, gut hormones, and appetite sensation in humans were also determined. The results demonstrated that the substitution of 10-40% RD43 rice flour reduced starch digestibility, the hydrolysis index, and rapidly digestible starch (RDS), while increasing undigestible starch in noodles. Noodles prepared with 30% RD43 rice flour slightly increased water absorption (WA), and the swelling index (SI) without altering cooking loss. When compared with the control, 30% RD43 rice showed higher lightness (L*) and lower redness (a*), yellowness (b*) and hardness with similar overall acceptability. In human studies, ingestion of 30% RD43 rice noodles significantly lowered postprandial plasma glucose at 15-90 min. Interestingly, the postprandial concentration of glucagon-like peptide-1 (GLP-1) and peptide tyrosine-tyrosine (PYY) also significantly increased at 30 min after the intake of 30% RD43 rice noodles. A significantly lower desire to eat and higher fullness were detected after 30% RD43 rice noodle consumption until 120 min. This suggests that RD43 rice flour could be a potential ingredient in noodles for controlling the glycemic response, short-acting satiety hormones, and appetite sensation.

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application.

The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.

Postprandial Effect of Yogurt Enriched with Anthocyanins from Riceberry Rice on Glycemic Response and Antioxidant Capacity in Healthy Adults.

The pigment of riceberry rice has been reported to contain anthocyanins which act as a free radical scavenger and inhibitor of carbohydrate digestive enzymes. Since the probiotic yogurt incorporated with the pigment of riceberry rice extract was previously developed, the present study was aimed to investigate the acute effect of riceberry rice yogurt consumption on postprandial glycemic response, antioxidant capacity, and subjective ratings in healthy adults. In a cross-over design, 19 healthy participants were randomized to consume 350 g of yogurt supplemented with 0.25% (w/w) riceberry rice extract or the control yogurt. Postprandial plasma glucose, antioxidant status, and subjective ratings were measured at fasting and intervals (0-3 h) after ingestion of yogurt. The primary outcome was glycemic response; the secondary outcomes were plasma antioxidant capacity. In comparison to the yogurt control, riceberry rice yogurt reduced plasma glucose concentration after 30 min of consumption. The incremental area under the curve (iAUC) was significantly lower after riceberry rice yogurt load than after the control yogurt load. The consumption of riceberry yogurt caused an acute increase in plasma ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) from the baseline values after 60 min of 0.25 ± 0.06 mM FeSO4, 253.7 ± 35.5 mM Trolox equivalents, and 166.8 ± 28.9 mM Trolox equivalents, respectively. Furthermore, the iAUCs for FRAP, TEAC, ORAC, and protein thiol were higher in riceberry yogurt consumption compared with the control yogurt (1.6-, 1.6-, 2.9-, and 1.9-fold, respectively). A decrease in iAUC for plasma malondialdehyde (MDA) concentration was also observed in the riceberry yogurt group. However, consumption of riceberry rice yogurt and control yogurt showed similar subjective rating scores of hunger, desire to eat, fullness, and satiety. In conclusion, acute consumption of riceberry rice yogurt suppressed postprandial glucose level and improved plasma antioxidant capacity in healthy volunteers.

Postprandial Glycemia, Insulinemia, and Antioxidant Status in Healthy Subjects after Ingestion of Bread made from Anthocyanin-Rich Riceberry Rice.

Riceberry rice, a gluten-free grain, contains many nutrient components, including carbohydrates, proteins, certain fatty acids, and micronutrients, as well as bioactive non-nutrient compounds, such as polyphenolic compounds. This study aimed to evaluate the effect of bread made from anthocyanin-rich Riceberry rice on the postprandial glycemic response, glucagon-like peptide-1 (GLP-1), antioxidant status, and subjective ratings of appetite. In the crossover design, 16 healthy participants (six men and 10 women) completed four sessions involving blood collection in the fasting state and at 30, 60, 90, 120, 150, and 180 min after food consumption (50 g of available carbohydrate) in a randomized order: 1) glucose solution, 2) wheat bread (WB), 3) Riceberry rice bread (RRB), and 4) Hom Mali bread (HMB). Consumption of RRB resulted in significantly lower postprandial plasma glucose concentration at 30 and 60 min when compared to HMB. No difference in postprandial glucose concentration between RRB and WB was observed. In addition, postprandial plasma insulin showed a significant decrease in the group which received RRB at 15 and 60 min, as compared to HMB. In comparison with 50 g of glucose, as a reference, the glycemic index (GI) of RRB, WB, and HMB was 69.3 ± 4.4, 77.8 ± 4.6, and 130.6 ± 7.9, respectively. Interestingly, the ferric-reducing ability of plasma (FRAP) level was shown to significantly increase after consumption of RRB. In the meantime, a significant decrease in the postprandial FRAP level was also observed following an intake of WB and HMB. All breads caused increases in the postprandial plasma protein thiol group and had similar effects on hunger, fullness, desire to eat, and satiety ratings. However, consumption of RBB, WB, and HMB did not change plasma GLP-1 and malondialdehyde (MDA) levels when compared to the baseline. The findings suggest that anthocyanin-rich Riceberry rice can be a natural ingredient for gluten-free bread which reduced glycemic response together with improvement of antioxidant status in healthy subjects.

Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods.

The effect of Clitoria ternatea flower (CTE) incorporated into cooked rice using domestic cooking methods on starch digestibility was determined. The incorporation of 1.25% and 2.5% (w/v) CTE caused a reduction in the starch digestibility of cooked rice using an electric rice cooker. In addition, there was significant alteration on the starch digestibility of cooked rice incorporated with 2.5% CTE using a microwave oven. Moreover, CTE significantly reduced the level of rapidly digestible starch and increased the level of undigested starch in cooked rice using an electric rice cooker. In the textural characteristics, the hardness of cooked rice with CTE remained unchanged, whereas a reduction in stickiness of cooked rice with CTE was observed. The sensory evaluation of cooked rice with CTE given by panelists demonstrated a good overall acceptability. Overall, the results show that CTE is a useful ingredient to incorporate with cooked rice for reduction of starch digestibility.

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread.

This study aimed to assess the effect of the Clitoria ternatea L. flower extract (CTE), on the inhibition of pancreatic α-amylase, in vitro starch hydrolysis, and predicted the glycemic index of different type of flours including potato, cassava, rice, corn, wheat, and glutinous rice flour. The application in a bakery product prepared from flour and CTE was also determined. The results demonstrated that the 1% and 2% (w/v) CTE inhibited the pancreatic α-amylase activity by using all flours as a substrate. Moreover, 0.5%, 1%, and 2% (w/v) CTE showed a significant reduction in the glucose release, hydrolysis index (HI), and predicted glycemic index (pGI) of flour. In glutinous rice flour, 1% and 2% (w/v) CTE had a significantly lower level of rapidly digestible starch (RDS) and slowly digestible starch (SDS) with a concomitant higher level of undigested starch. The statistical analysis demonstrated strong positive significant correlations between the percentage of CTE and the undigested starch of wheat and cassava. The addition of 5%, 10%, and 20% (w/w) CTE significantly reduced the rate of starch digestion of the wheat bread. The pGI of bread incorporated with 5% CTE (w/w) was significantly lower than that of the control bread. Our findings suggest that CTE could reduce the starch digestibility, the HI, and pGI of flour through the inhibition of carbohydrate digestive enzymes. Taken together, CTE may be a potent ingredient for the reduced glycemic index of flours.

Acute effect of Clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects: a randomized crossover trial.

BACKGROUND: Clitoria ternatea L., a natural food-colorant containing anthocyanin, demonstrated antioxidant and antihyperglycemic activity. The aim of this study was to determine the effects of Clitoria ternatea flower extract (CTE) on postprandial plasma glycemia response and antioxidant status in healthy men. METHODS: In a randomized, crossover study, 15 healthy men (ages 22.53 ± 0.30 years; with body mass index of 21.57 ± 0.54 kg/m2) consumed five beverages: (1) 50 g sucrose in 400 mL water; (2) 1 g CTE in 400 mL of water; (3) 2 g CTE in 400 mL of water; (4) 50 g sucrose and 1 g CTE in 400 mL of water; and (5) 50 g sucrose and 2 g CTE in 400 mL of water. Incremental postprandial plasma glucose, insulin, uric acid, antioxidant capacities and lipid peroxidation were measured during 3 h of administration. RESULTS: After 30 min ingestion, the postprandial plasma glucose and insulin levels were suppressed when consuming sucrose plus 1 g and 2 g CTE. In addition, consumption of CTE alone did not alter plasma glucose and insulin concentration in the fasting state. The significant increase in plasma antioxidant capacity (ferric reducing ability of plasma (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), and protein thiol) and the decrease in malondialdehyde (MDA) level were observed in the subjects who received 1 g and 2 g CTE. Furthermore, consumption of CTE protected sucrose-induced reduction in ORAC and TEAC and increase in plasma MDA. CONCLUSIONS: These findings suggest that an acute ingestion of CTE increases plasma antioxidant capacity without hypoglycemia in the fasting state. It also improves postprandial glucose, insulin and antioxidant status when consumed with sucrose. TRIAL REGISTRATION: Thai Clinical Trials Registry: TCTR20170609003 . Registered 09 September 2017. 'retrospectively registered'.

Consumption of Mesona chinensis attenuates postprandial glucose and improves antioxidant status induced by a high carbohydrate meal in overweight subjects.

Edible plants constitute a potential source for controlling postprandial hyperglycemia and oxidative stress. The objective of this study was to investigate in vitro antioxidant and intestinal α-glucosidase inhibitory activities of Mesona chinensis (MC). In addition, the acute effect of MC on postprandial glucose and plasma antioxidant status after the consumption of a high carbohydrate (HC) meal by overweight subjects was also determined. The results showed that total phenolic and flavonoid contents in the extract were 212.37 ± 5.64 mg gallic acid equivalents/g dried extract and 23.44 ± 2.50 mg catechin equivalents/g dried extract, respectively. MC extract markedly inhibited the intestinal maltase and sucrose with the IC50 values of 4.66 ± 0.22 mg/mL and 1.30 ± 0.43 mg/mL, respectively. However, MC extract had no inhibitory activity against pancreatic α-amylase. In addition, MC extract had antioxidant properties including DPPH radical scavenging activity, superoxide radical scavenging activity (SRSA), hydroxyl radical scavenging activity (HRSA), trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and ferrous ion cheating activity (FICP). The significant decrease in postprandial plasma glucose, triglyceride and malondialdehyde levels, and the increase in plasma antioxidant capacity (FRAP and ORAC) were observed in overweight subjects receiving a HC meal together with MC extract (1 g). The finding supports that MC helps normalize and enhance antioxidant defense induced by a HC meal, suggesting that MC may have the potential for the prevention of chronic conditions and diseases associated with overweight and obesity.

Mesona Chinensis Benth extract prevents AGE formation and protein oxidation against fructose-induced protein glycation in vitro.

BACKGROUND: Mesona chinensis Benth (Chinese Mesona), an economically significant agricultural plant, is the most widely consumed as an herbal beverage in Southeast Asia and China. The objective of this study was to evaluate the inhibitory activity of Mesona chinensis (MC) extract on the formation of advanced glycation end products (AGEs) and protein oxidation in an in vitro model of fructose-mediated protein glycation. METHODS: The content of total polyphenolic compounds was measured by using Folin-Ciocalteu assay. Antiglycation activity was determined using the formation of AGE fluorescence intensity, Nϵ-(carboxymethyl)lysine (CML), the level of fructosamine, and the formation of amyloid cross ß-structure. The protein oxidation was examined using the level of protein carbonyl content and thiol group. RESULTS: Our results revealed that the content of total polyphenolic compound in MC extract was 212.4 ± 5.6 mg gallic acid equivalents/g dried extract. MC extract (0.25-1.00 mg/mL) significantly inhibited the formation of fluorescence AGEs in fructose-glycated bovine serum albumin (BSA) during 4 weeks of study. Furthermore, MC extract also decreased the level of Nϵ-CML, fructosamine, and amyloid cross ß-structure in fructose-glycated BSA. While the total thiol group was elevated and the protein carbonyl content was decreased in BSA incubated with fructose and MC extract. CONCLUSIONS: The extract of MC inhibits fructose-mediated protein glycation and protein oxidation. This edible plant could be a natural rich source of antiglycation agent for preventing AGE-mediated diabetic complication.