Nutrition Research
Volume 28, Issue 6 , Pages 351-357 , June 2008

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage

Received 2 October 2007 ,Revised 25 February 2008 ,Accepted 11 March 2008.

References 

  1. USDA, Food and Nutrition Information Center . Food guide pyramid. Steps to a healthier you. http://www.mypyramid.gov2005;
  2. Steinmetz KA, Potter JD. Vegetables, fruits, and cancer prevention: a review. J Am Diet Assoc. 1996;96:1027–1039
  3. Zhang Y, Talalay P, Cho CG, Posner GH. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure. Proc Natl Acad Sci. 1992;89:2399–2403
  4. Zhang Y, Kensler TW, Cho CG. Anticarcinogenic activities of sulforaphane and structurally related synthetic norbornyl isothiocyanates. Proc Natl Acad Sci. 1994;91:3147–3150
  5. Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci. 1997;94:10367–10372
  6. Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci. 1993;90:7915–7922
  7. Hecht SS. Chemoprevention of cancer by isothiocyanates, modifiers of carcinogen metabolism. J Nutr. 1999;129:768S–774S
  8. Costarelli V, Key TJ, Appleby PN, Allen DS, Fentiman IS, Sanders TA. A prospective study of serum bile acid concentrations and colorectal cancer risk in post-menopausal women on the island of Guernsey. Br J Cancer. 2002;86:1741–1744
  9. Suckling KE, Benson GM, Bond B, Gee A, Glen A, Haynes C, et al. Cholesterol lowering and bile acid excretion in the hamster with cholestyramine treatment. Atherosclerosis. 1991;89:183–190
  10. Nakamura T, Matsuzawa Y. Drug treatment of hyperlipoproteinemia: bile acid–binding resins. Nippon Rinsho. 1994;52:3266–3270
  11. Daggy BP, O'Connell NC, Jerdack GR, Stinson BA, Setchell KD. Additive hypocholesterolemic effect of psyllium and cholestyramine in the hamster: influence on fecal sterol and bile acid profiles. J Lipid Res. 1997;38:491–502
  12. Kahlon TS, Chow FI. In vitro binding of bile acids by rice bran, oat bran, wheat bran and corn bran. Cereal Chem. 2000;77:518–521
  13. Hofmann AF. The enterohepatic circulation of bile acids in man. Clin Gastroenterol. 1977;6:3–24
  14. Trowell HC. In: Burkitt , Trowell  editor. Refined foods and disease. London: Academic Press; 1975;p. 195–226
  15. Lund EK, Gee JM, Brown JC, Wood PJ, Johnson IT. Effect of oat gum on the physical properties of the gastrointestinal contents and on the uptake of d-galactose and cholesterol by rat small intestine in vitro. Br J Nutr. 1989;62:91–101
  16. Anderson JW, Siesel AE. Hypocholesterolemic effects of oat products. In:  Furda I,  Brine CJ editor. New developments in dietary fiber: physiological, physiochemical, and analytical aspects. New York: Plenum Press; 1990;p. 17–36
  17. Eastwood MA, Hamilton D. Studies on the adsorption of bile acids to non-absorbed components of diet. Biochim Biophys Acta. 1968;152:165–173
  18. Balmer J, Zilversmit DB. Effect of dietary roughage on cholesterol absorption, cholesterol turnover and steroid excretion in the rat. J Nutr. 1974;104:1319–1328
  19. Kritchevsky D, Story JA. Binding of bile salts in vitro by nonnutritive fiber. J Nutr. 1974;104:458–462
  20. Potter SM. Soy protein and cardiovascular disease: the impact of bioactive components in soy. Nutr Rev. 1998;56:231–235
  21. Kahlon TS, Woodruff CL. In vitro binding of bile acids by rice bran, oat bran, barley and b-glucan enriched barley. Cereal Chem. 2003;80:260–263
  22. Kahlon TS, Woodruff CL. In vitro binding of bile acids by various ready to eat breakfast cereals. Cereal Foods World. 2003;48:73–75
  23. Kahlon TS, Shao Q. In Vitro binding of bile acids by soy bean (Glycine max), black eye bean (Vigna unguiculata), garbanzo (Cicer arietinum) and lima bean (Phaseolus lunatus). Food Chem. 2004;86:435–440
  24. Kahlon TS, Smith GE, Shao Q. In vitro binding of bile acids by kidney bean (Phaseolus vulgaris), black gram (Vigna mungo), bengal gram (Cicer arietinum) and moth bean (Phaseolus aconitifolins). Food Chem. 2005;90:241–246
  25. Kahlon TS, Chiu MM, Chapman M. Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans and cauliflower. Nutr Res. 2007;27:750–755
  26. Kahlon TS, Chapaman MH, Smith GE. In vitro binding of bile acids by spinach, kale, Brussel sprouts, broccoli, mustard greens, green peppers, cabbage and collards.. Food Chem. 2007;100:1531–1536
  27. AOAC . In: Official methods of analysis of the Association of Official Analytical Chemists. 17th ed.. Arlington, VA: The Association; 2000;p. 78E–80E[Chap. 45]
  28. AOAC. Official methods of analysis of the Association of Official Analytical Chemists. 15th ed. The Association: Arlington, VA. 1990, p. 70, 725, 1st Suppl. P 83.
  29. Camire ME, Zhao J, Violette DA. In vitro binding of bile acids by extruded potato peels. J Agric Food Chem. 1993;41:2391–2394
  30. Carey MC, Small DM. The characteristics of mixed micellar solutions with particular reference to bile. Am J Med. 1970;49:590–608
  31. Rossi SS, Converse JL, Hoffman AF. High pressure liquid chromatography analysis of conjugated bile acids in human bile: simultaneous resolution of sulfated and unsulfated lithocholyl amidates and the common conjugated bile acids. J Lipid Res. 1987;28:589–595
  32. Steel RGD, Torrie JH. Principles and procedures of statistics. New York: McGraw-Hill; 1960;
  33. SAS online Doc 9.1.3 Carey, NC; SAS institute Inc., 2004.
  34. Kahlon TS, Chiu MM, Chapman M. Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans and cauliflower. Nutr Res. 2007;27:750–755
  35. Sugano M, Goto S. Steroid binding peptides from dietary proteins. J Nutr Vitaminol. 1990;36:S147–S150
  36. Story JA, Kritchevsky D. Comparisons of binding of various bile acids and bile salts in vitro by several types of fiber. J Nutr. 1976;106:1292–1294

☆ The mention of firm names or trade products does not imply that they are endorsed or recommended by the US Department of Agriculture over other firms or similar products not mentioned.

PII: S0271-5317(08)00064-X

doi: 10.1016/j.nutres.2008.03.007

Nutrition Research
Volume 28, Issue 6 , Pages 351-357 , June 2008

Article Tools