Publications by authors named "Sharifa Alkandari"

2 Publications

  • Page 1 of 1

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents.

Saudi J Biol Sci 2021 Jun 18;28(6):3602-3606. Epub 2021 Mar 18.

Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait.

Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7-90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.
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http://dx.doi.org/10.1016/j.sjbs.2021.03.037DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8175994PMC
June 2021

Chia seed ( L.) supplementation to the diet of adults with type 2 diabetes improved systolic blood pressure: A randomized controlled trial.

Nutr Health 2021 Jun 2;27(2):181-189. Epub 2021 Feb 2.

Faculty of Life Sciences, 37603Kuwait University, Kuwait.

Background: Functional food ingredients, such as dietary fiber, long-chain polyunsaturated fatty acids, and high-quality protein, have been shown to help control blood glucose concentration and lower high blood pressure (BP), as well as improving other cardiovascular disease risk factors. However, little research has assessed the impacts of consuming chia seeds, which are rich in these nutrients, on metabolic and physiological outcomes, and results are conflicting.

Aim: The study aimed to investigate the possible effects of chia seeds on fasting blood glucose, insulin, glycated hemoglobin, BP, lipid profile, body weight, and the inflammatory marker - high-sensitivity C-reactive protein - in people with type 2 diabetes (T2DM).

Methods: Adults with T2DM ( = 42) were randomly assigned equally to the chia seed group, which consumed 40 g/day chia seeds for 12 weeks, or a control group, which did not consume any supplement. Blood samples were collected at baseline and after a 12-week intervention period to assess the study outcomes, such as glycemic control, BP, cardiovascular risk parameters including lipid profile, inflammatory marker, and body weight.

Results: Adjusted for gender and baseline values, the chia seed group had systolic BP (SBP) significantly reduced compared to control [ (1) = 2.867, = 0.007, = 0.174]. No differences were observed in any other parameter tested in the chia seed or control group.

Conclusions: People with T2DM and hypertension, maintaining usual dietary consumption, physical activity pattern, and medications, had significantly reduced SBP compared to the control group when having consumed 40 g/d of chia seeds for 12 weeks.
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http://dx.doi.org/10.1177/0260106020981819DOI Listing
June 2021
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