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Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients – cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value. [ABSTRACT FROM AUTHOR]

Background and Aims: Aleurone is the innermost layer of wheat bran, rich in fiber, minerals, vitamins, phenolic compounds, and betaine. The metabolic effects of aleurone rich foods are still unknown. Our aim was to investigate the effects of consuming a Wheat Aleurone rich diet vs. a Refined Wheat diet for 8 weeks on fasting and postprandial glycemic and lipid metabolism, inflammation, and oxidative stress in overweight/obese individuals.Methods and Results: According to a randomized cross-over study design, 23 overweight/obese individuals, age 56 ± 9 years (M±SD), were assigned to two isoenergetic diet - Wheat Aleurone and Refined Wheat diets - for 8 weeks. The diets were similar for macronutrient composition but different for the aleurone content (40-50 g/day in the Wheat Aleurone diet). After each diet, fasting and postprandial plasma metabolic profile, ferulic acid metabolites and 8-isoprostane concentrations in 24-h urine samples were evaluated. Compared with the Refined Wheat Diet, the Wheat Aleurone Diet increased fasting plasma concentrations of betaine by 15% (p = 0.042) and decreased the excretion of 8-isoprostane by 33% (p = 0.035). Conversely, it did not affect the fasting and postprandial glucose, insulin and triglyceride responses, homocysteine, and C-Reactive Protein concentrations, nor excretion of phenolic metabolites.Conclusion: An 8-week Wheat Aleurone Diet improves the oxidative stress and increases plasma betaine levels in overweight/obese individuals with an increased cardiometabolic risk. However, further studies with longer duration and larger sample size are needed to evaluate the benefits of aleurone-rich foods on glucose and lipid metabolism in individuals with more severe metabolic abnormalities.Clinical Trial Registry Number: NCT02150356, (https://clinicaltrials.gov). [ABSTRACT FROM AUTHOR]

Background Plasma trimethylamine N-oxide (TMAO) has drawn much attention as a marker of several chronic diseases. Data on the relation between diet and TMAO are discordant and few human intervention studies have assessed causality for this association. Objectives We aimed to evaluate the effects on plasma TMAO of diets based on foods rich in polyphenols (PP) and/or long-chain n–3 fatty acids (LCn3) or whole-grain cereals (WGCs), in individuals at high cardiometabolic risk. Methods An ancillary study was performed within 2 randomized controlled trials, aimed at evaluating the medium-term effects on cardiometabolic risk factors of diets naturally rich in PP and/or LCn3 (Etherpaths Project) or WGCs (HealthGrain Project). Results In the Etherpaths study (n = 78), the changes in TMAO (8-wk minus baseline) were statistically significant for the diets rich in LCn3 (+1.15 ± 11.58 μmol/L) (P = 0.007), whereas they were not for the diets rich in PP (−0.14 ± 9.66 μmol/L) (P  = 0.905) or their interaction (P  = 0.655) (2-factor ANOVA). In the HealthGrain Study (n  = 48), the TMAO change (12-wk minus baseline) in the WGC group (+0.94 ± 3.58 μmol/L) was significantly different from that in the Refined Cereal group (−1.29 ± 3.09 μmol/L) (P  = 0.037). Considering the pooled baseline data of the participants in the 2 studies, TMAO concentrations directly correlated with LCn3, EPA (20:5n–3), and protein intake, but not SFAs, fiber, MUFAs, and PP intake. Among food groups, TMAO directly correlated with the intake of fish, vegetables, and whole-grain products, but not meat, processed meat, and dairy products. Conclusions Diets rich in LCn3 of marine origin or WGCs significantly increased plasma TMAO concentration. These changes mirrored the direct associations between TMAO concentrations and intakes of fish and WGCs, suggesting that TMAO reflects intakes of these healthy foods and, therefore, it is not a universally valid biomarker of cardiometabolic risk independent of the background diet. These trials were registered at clinicaltrials.gov as NCT01154478 and NCT00945854. [ABSTRACT FROM AUTHOR]

Data from intervention studies about the effects of a high intake of whole-grain cereals on adiponectin expression are still inconclusive. We evaluated the effects of whole-grain or refined cereals on fasting and postprandial serum adiponectin in people at high cardiovascular risk. According to a randomised controlled parallel group design, participants with metabolic syndrome were assigned to an isoenergetic diet based on either whole-grain cereal (WGC) or refined cereal (RC) products for 12-weeks. Anthropometric and biochemical measures were taken. Compared to baseline, fasting and postprandial serum adiponectin levels increased after both RC and WGC. In the WGC and RC groups combined, adiponectin concentrations significantly increased after 12-week intervention, and are directly associated with plasma SCFAs and acetate. Only increasing whole-grain cereals may not influence adiponectin levels, which could be modified by a fibre rich, low-fat, low-glycemic index diet, possibly through changes in gut microbiota, as suggested by the relation with SCFAs.Clinical Trials number: NCT00945854. [ABSTRACT FROM AUTHOR]

Alkylresorcinols [ARs] have been proposed for use as biomarkers of whole-grain intake. The aim here was to examine the responsiveness of AR metabolites to rye intake. Sixty women were divided into three groups according to their rye consumption. We observed significant differences between groups in plasma 3-[3,5-dihydroxyphenyl]-1-propanoic acid [DHPPA] and in urinary DHPPA and 3,5-dihydroxybenzoic acid [DHBA]. In addition, these AR metabolites increased proportionally to rye fiber intake. We conclude that these ARs metabolites are accurate and useful biomarkers of rye fiber intake. Further studies are needed to confirm our results in larger and different populations.

The macrobiotic, Ma-Pi 2 diet (12% protein, 18% fat and 70% carbohydrate), has shown benefit in adults with type 2 diabetes mellitus (T2DM). This pooled analysis aims to confirm results from four, 21-day intervention studies with the Ma-Pi 2 diet, carried out in Cuba, China, Ghana and Italy. Baseline and end of study biochemical, body composition and blood pressure data, were compared using multivariate statistical methods and assessment of the Cohen effect size ( d). Results showed that all measured indicators demonstrated significant changes ( p < 0.001); most of them with a very high ( d ≥ 1.30), or high ( d = 0.80-1.29) effect size. The global effect size of the diet was Italy (1.96), China (1.79), Cuba (1.38) and Ghana (0.98). The magnitude of the individual effect on each variable by country, and the global effect by country, was independent of the sample size ( p > 0.05). Similarly, glycemia and glycemic profiles in all four studies were independent of the sample size ( p = 0.237). The Ma-Pi diet 2 significantly reduced glycemia, serum lipids, uremia and cardiovascular risk in adults with T2DM. These results suggest that the Ma-Pi 2 diet could be a valid alternative treatment for patients with T2DM and point to the need for further clinical studies. Mechanisms related to its benefits as a functional diet are discussed. © 2013 The Authors. Diabetes/Metabolism Research and Reviews published by John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Type 2 diabetes mellitus (T2DM) is a complex disorder influenced by both genetic and environmental factors. Recent studies have suggested that an imbalance of the intestinal microbiota may be involved in the development of several human diseases, including obesity and T2DM. The main regulators of the intestinal microbiota are age, ethnicity, the immune system and diet. A high-fat diet may induce dysbiosis, which can result in a low-grade inflammatory state, obesity and other metabolic disorders. Adding prebiotics to the diet may reduce inflammation, endotoxaemia and cytokine levels as well as improving insulin resistance and glucose tolerance. The administration of prebiotics such as fermentable dietary fibres, promotes glucagon-like peptide 1 and peptide YY (anorexigenic) and decreases ghrelin (orexigenic). In a recent 21-day, intervention study in patients with T2DM, the effect of using the macrobiotic Ma-Pi 2 diet was investigated. Results suggested that it could induce a significant improvement in fasting blood glucose, plasma lipid fractions, plasma insulin and homeostasis. It is therefore possible that a diet rich in prebiotics and probiotics can play a role in T2DM management, probably due to positive intestinal microbiota modulation. However, this must be demonstrated by larger studies including randomized controlled trials that measure indicators of inflammation. Copyright © 2013 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Abstract: The consumption of whole-grain cereals (WG) has been revealed to be associated with the reduced risk of developing chronic diseases. Cereal dietary fibre (DF), as an abundant source of plant cell wall bound hydroxycinnamic acids, can be considered as an important contributor to the health benefit of WG consumption. In the present study, major phenolic acids in WG and DF alkaline extracts were analysed by reversed phase high performance liquid chromatography (HPLC) coupled with photodiode array detection (PDA) and quadrupole-time of flight mass spectrometry (Q-TOF MS). Eight monomeric phenolic acids (protocatechuic, vanillic, caffeic, syringic, p-coumaric, ferulic, sinapic, and iso-ferulic acid) and four dimeric ferulic acids (diFA) (8-5′, 5-5′, 8-O-4′, and 8-5′-benzofuran diFA) were identified and quantified in cereal samples. Ferulic acid was detected as the predominant monomeric phenolic acid and 8-O-4′ diFA was the major dimeric ferulic acid. The results of total phenolic content (TPC) measured by Folin–Ciocalteau assay and antioxidant activity (AOA) evaluated by DPPH radical scavenging assay indicated that insoluble dietary fibre (IDF) alkaline extracts had significantly (p <0.05) higher levels of TPC and AOA than WG and soluble dietary fibre (SDF) extracts for the same sample. Corn IDF with its higher levels of TPC, ferulic acid content, and AOA can be regarded as a potential antioxidant value-added functional food ingredient. [Copyright &y& Elsevier]

Abstract: There is strong epidemiological evidence that whole-grain cereals protect the body against age-related diseases such as diabetes, cardiovascular diseases and some cancers. This may be due to the fibre and micronutrients in the outer layer and germ fractions of the grain acting together to combat oxidative stress, inflammation, hyperglycaemia and carcinogenesis. Oxidative stress is associated with these metabolic diseases. Whole-grain cereals are a good source of vitamin E, folates, phenolic acids, zinc, iron, selenium, copper, manganese, carotenoids, phytic acid, lignins, lignans, and alkylresorcinols, all of which have significant antioxidant potential in vitro. Phenolic acids such as ferulic acid are characteristic of cereals. They may scavenge free-radical oxygen species both in vitro and in vivo. Phenolics may also act in vivo by triggering gene induction/repression via cell signalling through transcription factors. Whole-grain cereals are also a good source of betaine, choline and sulphur amino acids that can improve antioxidant status. Betaine, which accounts for about 1% (w/w) of the bran fraction in wheat, acts as a methyl donor that may decrease hyperhomocysteinaemia, a cardiovascular risk factor, but it has been neglected. Cereals and cereal products are antioxidative in vitro, as are most fruits and vegetables. The in vitro antioxidant capacity of cereals and their constituent fractions is significantly correlated with their polyphenol content, except for maize. However, the in vitro antioxidant capacity of cereals is only an approximate reflection of their in vivo antioxidant effect due to differences in antioxidant solubility/bioavailability within the digestive tract and the metabolism/conjugation of compounds such as polyphenols. During digestion, the antioxidant capacity of cereals is increased and is likely to provide a favourable antioxidative environment for the epithelium tract, notably in the large intestine. Most of the studies performed on animals have been concerned with the antioxidant property of coloured rice, especially black rice and its anthocyanin fraction, showing a positive effect on some antioxidant biomarkers. Those very few studies that have been done on humans have shown that wheat bran and rye product supplements have no effect on antioxidant status, while a black rice pigment fraction and an avenanthramide-enriched mixture extracted from hulled oats have a positive effect. In vivo studies are therefore needed to further explore the real antioxidant potential of cereals. [Copyright &y& Elsevier]

Background: Prospective studies suggested that substituting whole-grain products for refined-grain products lowers the risks of type 2 diabetes and cardiovascular disease (CVD) in women. Although breakfast cereals are a major source of whole and refined grains, little is known about their direct association with the risk of premature mortality. Objective: We prospectively evaluated the association between whole- and refined-grain breakfast cereal intakes and total and CVD-specific mortality in a cohort of US men. Design: We examined 86 190 US male physicians aged 40-84 y in 1982 who were free of known CVD and cancer at baseline. Results: During 5.5 y, we documented 3114 deaths from all causes, including 1381 due to CVD (488 myocardial infarctions and 146 strokes). Whole-grain breakfast cereal intake was inversely associated with total and CVD-specific mortality, independent of age; body mass index; smoking; alcohol intake; physical activity; history of diabetes, hypertension, or high cholesterol; and use of multivitamins. Compared with men who rarely or never consumed whole-grain cereal, men in the highest category of whole-grain cereal intake (? 1 serving/d) had multivariate-estimated relative risks of total and CVD-specific mortality of 0.83 (95% CI: 0.73, 0.94; P for trend < 0.001) and 0.80 (0.66, 0.97; P for trend < 0.001), respectively. In contrast, total and refined-grain breakfast cereal intakes were not significantly associated with total and CVD-specific mortality. These findings persisted in analyses stratified by history of type 2 diabetes, hypertension, and high cholesterol. Conclusions: Both total mortality and CVD-specific mortality were inversely associated with whole-grain but not refined-grain breakfast cereal intake. These prospective data highlight the importance of distinguishing whole-grain from refined-grain cereals in the prevention of chronic diseases. [ABSTRACT FROM AUTHOR]

Whole-grain cereals have a complex dietary fiber (DF) composition consisting of oligosaccharides (mostly fructans), resistant starch, and nonstarch polysaccharides (NSPs); the most important are arabinoxylans, mixed-linkage β(1,3; 1,4)-d-glucan (β-glucan), and cellulose and the noncarbohydrate polyphenolic ether lignin. The highest concentration of NSPs and lignin is found in the outer cell layers of the grain, and refined flour will consequently be depleted of a large proportion of insoluble DF components. The flow and composition of carbohydrates to the large intestine are directly related to the intake of DF. The type and composition of cereal DF can consequently be used to modulate the microbial composition and activity as well as the production and molar ratios of short-chain fatty acids (SCFAs). Arabinoxylans and β-glucan in whole-grain cereals and cereal ingredients have been shown to augment SCFA production, with the strongest relative effect on butyrate. When arabinoxylans were provided as a concentrate, the effect was only on total SCFA production. Increased SCFA production in the large intestine was shown by the concentration in the portal vein, whereas the impact on the concentration in peripheral blood was less because the majority of propionate and butyrate is cleared in the liver. Active microbial fermentation with increased SCFA production reduced the exposure of potentially toxic compounds to the epithelium, potentially stimulating anorectic hormones and acting as signaling molecules between the gut and the peripheral tissues. The latter can have implications for insulin sensitivity and glucose homeostasis., (© 2015 American Society for Nutrition.)