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Query: UMLS:C0020473 (hyperlipidemia)
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Healthy diet for elderly not only provides them with their needs from macro and micronutrients but also help preventing and treating age-related disorders including non-communicable diseases. So, the present study established to evaluate physical, sensory, chemical and biological characteristics of newly formulated functional instant soup mixtures as dietary supplements for elderly. Lyophilized chickpea, some vegetables and some by-products (at 5% and 10%) were incorporated in the preparation of two instant soup mixtures. The biological effects of the mixtures were studied using a geriatric animal model. The results revealed a reasonable acceptance of the two mixtures even after storage period (4 months) in addition to their contents from protein, fat, crude fiber and carbohydrates (16.62, 6.20, 6.60 and 65.89%, respectively in mixture I; 16.89, 6.30, 6.30 and 54.16%, respectively in mixture II). Mixture II was more promised in flavonoids content and scavenging radical activity than mixture I. Feeding the geriatric rats on the two mixtures did not produce any change in either liver or kidney functions and suggested the ability of these mixtures to prevent the hyperglycemia and hyperlipidemia and improve bone health. A slight decrease in brain lipid peroxidation, although not statistically significant, of rats has been observed upon feeding on these mixtures. Also, the two mixtures increased feces weight of rats which indicates to the beneficial effects of these mixtures in prevention of constipation. In conclusion the formulated instant soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from macro and micronutrients.
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PMID:Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly. 3195 18

Wheat bran (WB) is an abundant source of fiber, promoting the health for constipation, irritable bowel syndrome, and gastrointestinal disorders. However, the role of superfine-WB in improving the obesity, hyperglycemia, and hyperlipidemia needs to be revealed. The superfine-WB (low and high treatments) was studied on body-weight, blood sugar, serum, and liver lipids in a high-fat rat model for 5-weeks. The high-fat diet substantially increased body-weight, sugar levels, lipids, and malondialdehyde in serum and liver. In contrast, the superfine-WB treatments reduced food and energy intake, postprandial glucose, body-weight, blood and liver cholesterol, triglycerides, malondialdehyde, low-density lipoprotein, and increased the level of high-density lipoprotein. Additionally, when the two different concentrations were compared, the maximum impact was exhibited by the superfine-WB containing high concentration. These results suggest that the superfine-WB significantly improves the hyperglycemia, hyperlipidemia, and possibly also protecting against other acute, recurrent, or chronic diseases.
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PMID:Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat model. 3229 67

It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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PMID:Molar mass effect in food and health. 3289 90


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