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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers

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Author(s):
Sarda, Fabiana A. Hoffmann [1, 2, 3] ; Giuntini, Eliana B. [1, 2, 3] ; Gomez, Maria Luiza P. A. [4] ; Lui, Maria Cristina Y. [5] ; Negrini, Juliana A. E. [1] ; Tadini, Carmen C. [2, 3, 6] ; Lajolo, Franco M. [1, 2, 3] ; Menezes, Elizabete W. [1, 2, 3]
Total Authors: 8
Affiliation:
[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo, SP - Brazil
[2] Food Res Ctr FoRC CEPID FAPESP, Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
[4] Ctr Univ Italo Brasileiro, Sao Paulo, SP - Brazil
[5] BRF SA, Sao Paulo - Brazil
[6] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, Sao Paulo, SP - Brazil
Total Affiliations: 6
Document type: Journal article
Source: Journal of Functional Foods; v. 24, p. 63-74, JUN 2016.
Web of Science Citations: 13
Abstract

Sources of dietary fibre can induce satiety and impact energy consumption. Herein, healthy volunteers consumed unripe banana flour (UBF), rich in resistant starch (5 g/8 g UBF), non-daily (3 times a week) for six weeks. The resistant starch (15 g/week) significantly reduced hunger and increased satiety parameters, as evaluated by the visual analogue scale (VAS) and area under the curve of ghrelin and peptide YY hormones. Changes in the VAS score and hormone levels were followed by a 14% reduction in energy intake at two subsequent meals in the UBF group. The fasting insulin after intake of UBF showed higher sensitivity by HOMA2-IR or QUICKI when compared to the baseline and control groups. These results suggest that UBF can be considered as a functional food ingredient that may contribute to reduced risks of certain non-communicable diseases owing to its high resistant starch levels. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/24607-9 - Impact of a functional ingredient on intestinal microbiota and satiety in healthy volunteers
Grantee:Elizabete Wenzel de Menezes
Support type: Regular Research Grants
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support type: Research Grants - Research, Innovation and Dissemination Centers - RIDC