Critical reviews in food science and nutrition
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Crit Rev Food Sci Nutr · Jan 2002
ReviewCranberry proanthocyanidins and the maintenance of urinary tract health.
One of the major health benefits attributed to the ingestion of cranberry juice is the maintenance of urinary tract health. Traditionally, the juice was thought to cause acidification of the urine resulting in a bacteriostatic effect. ⋯ Little is known about the bioavailability and structure-activity relationships of cranberry proanthocyanidins. Data on how certain structural features of the molecules can influence bioactivity and bioavailability are reviewed.
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Crit Rev Food Sci Nutr · Jan 1995
ReviewIschemic heart disease and antioxidants: mechanistic aspects of oxidative injury and its prevention.
The disease state of myocardial ischemia results from a hypoperfusion-induced insufficiency of heart-muscle oxidative metabolism due to inadequate coronary circulation. Myocardial ischemia is an important, lifespan-limiting medical problem and a major economic health-care concern. Reperfusion, although avidly pursued in the clinic as essential to the ultimate survival of acutely ischemic heart muscle, may itself carry an injury component. ⋯ Targeted mechanistic studies are required to address these questions and to define the pathogenic role of oxidative stress (and, hence, the therapeutic potential of antioxidant intervention) in myocardial ischemia-reperfusion injury. The overall aim of current research in this area is to enable the cardiac surgeon/cardiologist to advance beyond the largely palliative drugs now available for management of the coronary heart-disease patient and attack directly the pathogenic determinants of heart-muscle ischemia-reperfusion injury. Optimal use of antioxidants may help address this important medical need.
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Crit Rev Food Sci Nutr · Jan 1994
ReviewWhole grains--impact of consuming whole grains on physiological effects of dietary fiber and starch.
Much of the present research on the physiological effects of dietary fiber and starch has been done on sources isolated from the parent material, and it is not clear whether they have the same effects if fed in the intact or whole grain. For dietary fiber, physiological effect depends on extent of fermentation in the large intestine, and this is influenced by chemical composition, solubility, physical form, and presence of lignin or other compounds. All of these factors are altered by isolation of a fiber source from the whole grain, and hence effects of eating fiber vary. ⋯ Starch that enters the colon is fermented and produces short-chain fatty acids, particularly butyrate, which is necessary to maintain a healthy mucosa. Hence, their presence within the whole grain may have important implications for health for both dietary fiber and starch. Evidence indicates that such effects are beneficial and that whole-grain consumption should be encouraged.