Naučna istraživanja – Ručno pravljeni organski keksi - Just Superior

Sve što je navedeno na našoj stranici podržano je istraživanjima iz renomiranih naučnih časopisa – nikada ne pišemo o zdravstvenim benefitima nijednog našeg proizvoda ukoliko za to nema realnih dokaza u literaturi. Spisak literature sa apstraktima možete videti ispod. Nismo u mogućnosti da objavimo cele tekstove, jer autorska prava naučnih časopisa to ne dozvoljavaju (iako je plaćen pristup, nemamo pravo da distrubuiramo njihov sadržaj). Ukoliko vas neko istraživanje od navedenih posebno interesuje, možete nam zatražiti putem mail-a.

Na temu zdravstvenih benefita ovsa

1. Braaten, J. T., Wood, P. J., Scott, F. W., Wolynetz, M. S., Lowe, M. K., Bradley-White, P., & Collins, M. W. (1994). Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European journal of clinical nutrition48(7), 465-474.

Abstract

OBJECTIVE: Several studies have indicated that consumption of oat bran lowers blood cholesterol and this effect has been attributed specifically to oat bran’s soluble fiber (beta-glucan). This study was designed to test this hypothesis. DESIGN: The purified fibre (oat gum, 80% beta-glucan) was isolated, and agglomerated in the presence of maltodextrin to facilitate dispersion in a drink. Subjects consumed the oat gum (2.9 g beta-glucan), or maltodextrin placebo, twice daily for 4 weeks, in a randomized, cross-over design with a 3 week wash-out between phases. Consumption was equivalent to a daily dose of about 70 g of oat bran. SETTING: The study was with free-living individuals. SUBJECTS: Twenty hypercholesterolemic male and female adults entered, and 19 completed, the study. INTERVENTIONS: Blood lipids from fasting individuals were measured weekly throughout the study. Diet was monitored using 3 day food diaries. RESULTS: There were no significant changes (P > 0.05) in blood lipids during the placebo phase. Mean initial total cholesterol (6.76 +/- 0.13 mmol/l) and low density lipoprotein (LDL) cholesterol (4.59 +/- 0.14 mmol/l) levels fell throughout the oat gum phase, and at week 4 each was reduced 9% relative to initial values (P = 0.0004 and 0.005 respectively). When oat gum was discontinued, total and LDL cholesterol returned to initial levels. There were no significant changes in high density lipoprotein (HDL) cholesterol. Triglyceride levels also remained unchanged except for a singular decrease at week 4 of the oat gum phase relative to the initial value, but not compared to the placebo value. The lowered mean total and LDL cholesterol levels occurred in the absence of any dietary changes. CONCLUSIONS: The main component of the soluble fibre of oats, beta-glucan, significantly reduced the total and LDL cholesterol levels of hypercholesterolemic adults without changing HDL cholesterol.

2. Daou, C., & Zhang, H. (2012). Oat beta‐glucan: its role in health promotion and prevention of diseases. Comprehensive reviews in food science and food safety, 11(4), 355-365.

Abstract

Abstract: This article presents an overview of the recent advances into the health promoting potentials of oat β‐glucan. Oat β‐glucan (OβG) consists mainly of the linear polysaccharide (13), (14)‐β‐D‐glucan and is often called β‐glucan. This soluble oat fiber is able to attenuate blood postprandial glycemic and insulinemic responses, to lower blood total cholesterol and low‐density lipoprotein (LDL) cholesterol, and to improve high‐density lipoprotein (HDL) cholesterol and blood lipid profiles as well as to maintain body weight. Thus, OβG intake is beneficial in the prevention, treatment, and control of diabetes and cardiovascular diseases. In addition, OβG can stimulate immune functions by activating monocytes/macrophages and increasing the amounts of immunoglobulin, NK cells, killer T‐cells, and so on, which will improve resistance to cancer and infectious and parasitic diseases, as well as increase biological therapies and their prevention. All these health benefits of OβG may be explained by its physicochemical properties (such as viscosity, molecular weight) which can be affected by extraction methods and its behavior in gastrointestinal tract. Articles documenting these health benefits and effects are reviewed.

3. MICHAELA HAVRLENTOVÁ – JÁN KRAIC, ‘’Content of β-D-glucan in cereal grains’’, Journal of Food and Nutrition Research, Vol. 45, 2006, No. 3, pp. 97-103,

Summary

The β-D-glucan content in 111 genotypes of spring barley, 79 genotypes of oat, and 14 genotypes of spring wheat was analyzed using the Mixed-linkage β-glucan assay kit. Samples were suspended and hydrated in a sodium phosphate buffer (pH 6.5), incubated with purified lichenase enzyme, and an aliquot of filtrate was reacted with purified β-glucosidase enzyme. The glucose product was assayed using an oxidase/peroxidase reagent. The mean value of β-D-glucan content in barley samples was 41.6 g.kg-1 (in the range 18.6–53.7 g.kg-1), in oats 34.9 g.kg-1 (in the range 17.3–57.0 g.kg-1), and in wheat samples 4.8 g.kg-1 (in the range 1.9–6.7 g.kg-1). Although we have observed high variation in β-D-glucan content within barley and oat genotypes, our results indicate that barley and oat are suitable sources of the health beneficial β-D-glucan. The barley genotypes Merkur, Orbit, Heda, Zlatan, Karát, Atlas, and Atribut, oat genotypes Terra, Avenuda, SV-5, and Arnold with the highest levels (> 50.0 g.kg-1) observed can be used in our breeding programmes

and in food industry as a potential material by preparation of functional foods.

4. Odobrene zdravstvene izjave vezane za beta-glukane iz ovsa, koje se mogu primeniti i na jedan keks (zbog količine ovsa u njima).

Na temu glutena i ovsa. Ovas ne sadrži gluten kakav sadrže pženica i ječam npr, ali sadrži neke srodne molekule. Medjutim ovas je skoro kontaminiran glutenom jer se proizvodi tamo gde se proizvode i ostale žitarice. Naši keksi će u skorijoj budućnosti biti pravljeni sa bezglutenskim ovsem, a do tada, ko želi detaljnije da se informiše o odnosu ovsa i glutena može pročitati sledeću literaturu.

5. La Vieille, S., Pulido, O. M., Abbott, M., Koerner, T. B., & Godefroy, S. (2016). Celiac disease and gluten-free oats: a Canadian position based on a literature review. Canadian Journal of Gastroenterology and Hepatology2016.

Abstract

This paper provides an overview of the latest scientific data related to the safety of uncontaminated oats (<20ppm of gluten) in the diet of individuals with celiac disease (CD). It updates the previous Health Canada position posted on the Health Canada website in 2007 and a related paper published in 2009. It considers a number of recent studies published between January 2008 and January 2015. While recognizing that a few people with celiac disease seem to be clinically intolerant to oats, this review concludes that oats uncontaminated by gluten-containing cereals (wheat, rye, and barley) can be safely ingested by most patients with celiac disease and that there is no conclusive evidence that the consumption of uncontaminated or specially produced oats containing no greater than 20ppm gluten by patients with celiac disease should be limited to a specific daily amount. However, individuals with CD should observe a stabilization phase before introducing uncontaminated oats to the gluten-free diet (GFD). Oats uncontaminated with gluten should only be introduced after all symptoms of celiac disease have resolved and the individual has been on a GFD for a minimum of 6 months. Long-term regular medical follow-up of these patients is recommended but this is no different recommendation to celiac individuals on a GFD without oats.

6. Erkinbaev, C., Henderson, K., & Paliwal, J. (2017). Discrimination of gluten-free oats from contaminants using near infrared hyperspectral imaging technique. Food Control80, 197-203.

Abstract

Oat is considered as a good addition to the gluten-free diet, but it is a challenge to keep the oats segregated from other gluten-rich grains, such as wheat, barley, and rye. Therefore, oat-processing industry demands better detection tools for identifying and screening oat grain. The research goal of this study was to investigate the potential of near infrared (NIR) hyperspectral imaging for non-destructive and accurate discrimination of oats from barley, wheat, and rye. A procedure was developed to classify six grains (oat, dehulled oat, barley, dehulled barley, wheat and rye) using NIR hyperspectral imaging in the wavelength range of 900–1700 nm coupled with multivariate data analysis. The reflectance spectra were analyzed using Principal Component Analysis (unsupervised) and Partial Least Squares Discriminant Analysis (supervised) classification models to discriminate single oat kernels. Good results of dehulled oats grain prediction (99%) were achieved using only few selected key wavelengths (1069, 1126, 1189, 1243, and 1413 nm). Our results establish that NIR hyperspectral imaging has potential for application in on-line oat grain quality control and inspection at the different stages of industrial processing.

7. Peräaho, M., Kaukinen, K., Mustalahti, K., Vuolteenaho, N., Mäki, M., Laippala, P., & Collin, P. (2004). Effect of an oatscontaining glutenfree diet on symptoms and quality of life in coeliac disease. A randomized study. Scandinavian journal of gastroenterology39(1), 27-31.

Abstract

Background: Evidence suggests the acceptability of oats in a gluten‐free diet in coeliac disease. We investigated the impact of an oats‐containing diet on quality of life and gastrointestinal symptoms. Methods: Thirty‐nine coeliac disease patients on a gluten‐free diet were randomized to take either 50g of oats‐containing gluten‐free products daily or to continue without oats for 1 year. Quality of life was assessed using the Psychological General Well‐Being questionnaire and gastrointestinal symptoms using the Gastrointestinal Symptom Rating Scale. Small‐bowel mucosal villous architecture, CD3+, αβ+, γδ+ intraepithelial lymphocytes, serum endomysial and tissue transglutaminase antibodies were investigated. Results: Twenty‐three subjects were randomized to the oats‐containing diet and 16 to the traditional gluten‐free diet. All adhered strictly to their respective diet. Quality of life did not differ between the groups. In general, there were more gastrointestinal symptoms in the oats‐consuming group. Patients taking oats suffered significantly more often from diarrhoea, but there was a simultaneous trend towards a more severe average constipation symptom score. The villous structure did not differ between the groups, but the density of intraepithelial lymphocytes was slightly but significantly higher in the oats group. The severity of symptoms was not dependent on the degree of inflammation. Antibody levels did not increase during the study period. Conclusion: The oats‐containing gluten‐free diet caused more intestinal symptoms than the traditional diet. Mucosal integrity was not disturbed, but more inflammation was evident in the oats group. Oats provide an alternative in the gluten‐free diet, but coeliac patients should be aware of the possible increase in intestinal symptoms.

8. Thompson, T. (2003). Oats and the gluten-free diet. Journal of the American Dietetic Association103(3), 376-379.

Abstract

Whether oats should be included in a gluten-free diet has been debated for half a century. In 1995, the largest and most scientifically rigorous study on the safety of oats was published. Investigators concluded that the consumption of oats was safe for adults with celiac disease. Since 1995, several additional studies have been published. Without exception, these investigations found no adverse effects associated with the regular consumption of moderate amounts of oats. However, there are concerns among some authorities on celiac disease that even if oats themselves are safe, they nonetheless may be contaminated with wheat, rye, or barley. Unfortunately, the extent to which contamination of commercial oat products occurs is not known. Ideally, if a patient appears likely to use oats, they should be advised to consume only those products tested and found to be free of contamination. J Am Diet Assoc. 2003;103:376-379.

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