Cargando…

Plant-Based, Antioxidant-Rich Snacks Elevate Plasma Antioxidant Ability and Alter Gut Bacterial Composition in Older Adults

Plant-rich diets alleviate oxidative stress and gut dysbiosis and are negatively linked to age-associated chronic disorders. This study examined the effects of consuming plant-based, antioxidant-rich smoothies and sesame seed snacks (PBASS) on antioxidant ability and gut microbial composition in old...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Jing-Yao, Lo, Hui-Chen, Yang, Feili Lo, Liu, Yi-Fang, Wu, Wen-Mein, Chou, Chi-Chun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624639/ https://www.ncbi.nlm.nih.gov/pubmed/34836127 http://dx.doi.org/10.3390/nu13113872

Ejemplares similares

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum
por: Rajagukguk, Yolanda Victoria, et al.
Publicado: (2022)

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product
por: Ahmed, Zahra S., et al.
Publicado: (2015)

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
por: Kasprzak, Kamila, et al.
Publicado: (2018)

Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
por: Pavez-Guajardo, Constanza, et al.
Publicado: (2020)

Plasma antioxidants and risk of dementia in older adults
por: Koch, Manja, et al.
Publicado: (2021)

Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions
por: Bokić, Jelena, et al.
Publicado: (2022)

The Nutrient Density of Snacks: A Comparison of Nutrient Profiles of Popular Snack Foods Using the Nutrient-Rich Foods Index
por: Hess, Julie, et al.
Publicado: (2017)

Induction of Phase 2 Antioxidant Enzymes by Broccoli Sulforaphane: Perspectives in Maintaining the Antioxidant Activity of Vitamins A, C, and E
por: Boddupalli, Sekhar, et al.
Publicado: (2012)

Healthy Eating Enhances Intrinsic Capacity, Thus Promoting Functional Ability of Retirement Home Residents in Northern Taiwan
por: Lim, Kian-Yuan, et al.
Publicado: (2022)

Plasma redox status is impaired in the portacaval shunted rat – the risk of the reduced antioxidant ability
por: Aller, Maria-Angeles, et al.
Publicado: (2008)

Impact of Processing on Antioxidant Rich Foods
por: Loizzo, Monica Rosa, et al.
Publicado: (2022)

3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
por: Bebek Markovinović, Anica, et al.
Publicado: (2023)

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
por: Proserpio, Cristina, et al.
Publicado: (2020)

Effects of Melatonin on Glucose Homeostasis, Antioxidant Ability, and Adipokine Secretion in ICR Mice with NA/STZ-Induced Hyperglycemia
por: Lo, Chung-Cheng, et al.
Publicado: (2017)

Gut microbiota as an antioxidant system in centenarians associated with high antioxidant activities of gut-resident Lactobacillus
por: Wu, Lei, et al.
Publicado: (2022)

Antioxidant Ability and Mechanism of Rhizoma Atractylodes macrocephala
por: Li, Xican, et al.
Publicado: (2012)

Multiple sclerosis patients have an altered gut mycobiome and increased fungal to bacterial richness
por: Yadav, Meeta, et al.
Publicado: (2022)

Vitamin Enhanced Waters and Polyphenol Rich Beverages Analyzed for Antioxidant Capacity and Antioxidants/Calorie
por: Donnelly, Patrick E., et al.
Publicado: (2010)

Platelets Rich Plasma Increases Antioxidant Defenses of Tenocytes via Nrf2 Signal Pathway
por: Tognoloni, Alessia, et al.
Publicado: (2023)

The acceptability of homebased exercise snacking and Tai-chi snacking amongst high and low function UK and Taiwanese older adults
por: Liang, Ian Ju, et al.
Publicado: (2023)

Probiotic Enhancement of Antioxidant Capacity and Alterations of Gut Microbiota Composition in 6-Hydroxydopamin-Induced Parkinson’s Disease Rats
por: Tsao, Shu-Ping, et al.
Publicado: (2021)

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
por: Arribas, Claudia, et al.
Publicado: (2019)

Snacks and The City: Unexpected Low Sales of an Easy-Access, Tasty, and Healthy Snack at an Urban Snacking Hotspot
por: Schlinkert, Caroline, et al.
Publicado: (2020)

Antioxidant Content and Antioxidant Capacity of the Protein-Rich Powdered Beverages Enriched with Flax Seeds Gum
por: Bochnak-Niedźwiecka, Justyna, et al.
Publicado: (2022)

Ginger extract enhances antioxidant ability and immunity of layers
por: An, Shengying, et al.
Publicado: (2019)

Mixed Nuts as Healthy Snack: Effect on Gut Microbiota and Tryptophan Metabolism
por: Yang, Jieping, et al.
Publicado: (2022)

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China
por: Mena, Behannis, et al.
Publicado: (2020)

Comparing Palm Oil, Tocotrienol-Rich Fraction and α-Tocopherol Supplementation on the Antioxidant Levels of Older Adults
por: Nor Azman, Nor Helwa Ezzah, et al.
Publicado: (2018)

Effects of antioxidant supplementation on the aging process
por: Fusco, Domenico, et al.
Publicado: (2007)

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples
por: Wojdyło, Aneta, et al.
Publicado: (2020)

Dietary essential oils improves the growth performance, antioxidant properties and intestinal permeability by inhibiting bacterial proliferation, and altering the gut microbiota of yellow-feather broilers
por: Ding, Yanan, et al.
Publicado: (2022)

Regenerative and Antioxidant Properties of Autologous Platelet-Rich Plasma Can Reserve the Aging Process of the Cornea in the Rat Model
por: Hashem, Heba R.
Publicado: (2020)

Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea
por: Xu, Yang, et al.
Publicado: (2011)

Kernel Nutrient Composition and Antioxidant Ability of Corylus spp. in China
por: Jiang, Jiangzhao, et al.
Publicado: (2021)

Long-Term Consumption of Anthocyanin-Rich Fruit Juice: Impact on Gut Microbiota and Antioxidant Markers in Lymphocytes of Healthy Males
por: Groh, Isabel Anna Maria, et al.
Publicado: (2020)

Elevated antioxidant defence in the brain of deep-diving pinnipeds
por: Martens, Gerrit A., et al.
Publicado: (2022)

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies
por: Prodić, Ivana, et al.
Publicado: (2023)

Plasma zinc antioxidant vitamins, glutathione levels and total antioxidant activity in oral leukoplakia
por: Bose, Subhash Chandra, et al.
Publicado: (2012)

Novel Healthy Eating Index to Examine Daily Food Guides Adherence and Frailty in Older Taiwanese
por: Lim, Kian-Yuan, et al.
Publicado: (2021)

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage
por: Szydłowska, Aleksandra, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_iur5v5ihvmgnui5uann6u7kchv