| 1. |
- Bravo, L, et al.
(författare)
-
- 2021
-
swepub:Mat__t
|
|
| 2. |
- Tabiri, S, et al.
(författare)
-
- 2021
-
swepub:Mat__t
|
|
| 3. |
|
|
| 4. |
|
|
| 5. |
- Nguyen, Thanh N, et al.
(författare)
-
Global Impact of the COVID-19 Pandemic on Stroke Volumes and Cerebrovascular Events: A 1-Year Follow-up.
- 2023
-
Ingår i: Neurology. - 1526-632X. ; 100:4
-
Tidskriftsartikel (refereegranskat)abstract
- Declines in stroke admission, IV thrombolysis (IVT), and mechanical thrombectomy volumes were reported during the first wave of the COVID-19 pandemic. There is a paucity of data on the longer-term effect of the pandemic on stroke volumes over the course of a year and through the second wave of the pandemic. We sought to measure the effect of the COVID-19 pandemic on the volumes of stroke admissions, intracranial hemorrhage (ICH), IVT, and mechanical thrombectomy over a 1-year period at the onset of the pandemic (March 1, 2020, to February 28, 2021) compared with the immediately preceding year (March 1, 2019, to February 29, 2020).We conducted a longitudinal retrospective study across 6 continents, 56 countries, and 275 stroke centers. We collected volume data for COVID-19 admissions and 4 stroke metrics: ischemic stroke admissions, ICH admissions, IVT treatments, and mechanical thrombectomy procedures. Diagnoses were identified by their ICD-10 codes or classifications in stroke databases.There were 148,895 stroke admissions in the 1 year immediately before compared with 138,453 admissions during the 1-year pandemic, representing a 7% decline (95% CI [95% CI 7.1-6.9]; p < 0.0001). ICH volumes declined from 29,585 to 28,156 (4.8% [5.1-4.6]; p < 0.0001) and IVT volume from 24,584 to 23,077 (6.1% [6.4-5.8]; p < 0.0001). Larger declines were observed at high-volume compared with low-volume centers (all p < 0.0001). There was no significant change in mechanical thrombectomy volumes (0.7% [0.6-0.9]; p = 0.49). Stroke was diagnosed in 1.3% [1.31-1.38] of 406,792 COVID-19 hospitalizations. SARS-CoV-2 infection was present in 2.9% ([2.82-2.97], 5,656/195,539) of all stroke hospitalizations.There was a global decline and shift to lower-volume centers of stroke admission volumes, ICH volumes, and IVT volumes during the 1st year of the COVID-19 pandemic compared with the prior year. Mechanical thrombectomy volumes were preserved. These results suggest preservation in the stroke care of higher severity of disease through the first pandemic year.This study is registered under NCT04934020.
|
|
| 6. |
- Camelo-Méndez, Gustavo A., et al.
(författare)
-
Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
- 2017
-
Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 76, s. 179-185
-
Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour on starch digestion under uncooked and cooked conditions; commercial white maize flour was used as control. Total phenolic content in BM flour (BMF) (164 ± 14 mg gallic acid/g of dry matter) was higher than white maize (127 ± 7 mg gallic acid/g of dry matter), and the presence of anthocyanins (2.0 ± 0.5 mg cyanidin 3-glucoside/100 g) was detected. Also, an important scavenging activity against ABTS (2,2’-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and ferric reducing power (FRAP) was determined. Extracts of BMF reduced amylase activity (>90% of inhibition). BMF showed higher slowly digestible and resistant starch contents, thus exhibiting lower predicted glycemic index than white maize. Total anthocyanins (r = −0.89 and r = −0.79, p<0.05), antioxidant capacity (r = −0.86 and r = −0.96, p<0.05), total starch (r = 0.99 and 0.92, p<0.05) and resistant starch content (r = −0.99 and r = −0.92, p<0.05) were correlated with pGI for uncooked and cooked flours, respectively. These results indicate the potential use of BMF and its phenolic-rich extract as functional ingredients to develop antioxidant and indigestible carbohydrate-rich foods with potential health benefits.
|
|
| 7. |
- Camelo-Méndez, Gustavo A., et al.
(författare)
-
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
- 2018
-
Ingår i: Starch/Staerke. - : Wiley. - 0038-9056. ; 70:1-2
-
Tidskriftsartikel (refereegranskat)abstract
- The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p < 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases.
|
|
| 8. |
- Camelo-Méndez, Gustavo A., et al.
(författare)
-
Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
- 2018
-
Ingår i: Journal of Food Science and Technology. - : Springer Science and Business Media LLC. - 0022-1155 .- 0975-8402. ; 55:7, s. 2739-2748
-
Tidskriftsartikel (refereegranskat)abstract
- Due to its bioactive compounds, blue maize flour is a valuable ingredient for developing gluten-free products. The incorporation of alternative flours into gluten-free pasta is a challenge as it usually results in products that, despite their enhanced nutraceutical features, show reduced quality characteristics. Composite pasta was prepared with variable (25, 50 and 75%) contents of flours from white and blue maize, chickpea and unripe plantain, following a laboratory-scale process. The composite pasta exhibited acceptable cooking loss (9–11%); pasta with blue maize showed lower hardness and chewiness, but higher adhesiveness than its white maize-based counterpart. Blue maize-based pasta presented dark color. The addition of blue maize flour at 75% conveyed the highest total phenolic content retention after extrusion (80%) and cooking (70%). Pasting profile of blue maize pasta (50 and 75%) showed a defined second viscosity peak due to re-arrangement of starch components upon cooling. The observed retention of phenolic compounds with antioxidant capacity after cooking will be useful for further development (selection of ingredients, formulations and conditions of operation) of gluten-free products with potential health benefits.
|
|
| 9. |
- Cárdenas-Castro, Alicia P., et al.
(författare)
-
Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion : A comparison of two cooking procedures
- 2020
-
Ingår i: Cereal Chemistry. - : Wiley. - 0009-0352 .- 1943-3638. ; 97:3, s. 670-680
-
Tidskriftsartikel (refereegranskat)abstract
- Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: “Azufrado” and “Negro Jamapa,” was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were prepared by two common culinary procedures in Mexico: pressure cooking followed by mashing, and pressure cooking and mashing, followed by frying. Findings: The bioaccessibility of PC was about 50% in the cooked samples and 30% in cooked-fried samples. The cooking condition did not modify the PC release kinetics during the first 60 min in any of the bean preparations. Three PCs were identified by HPLC-DAD-MS: kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and chlorogenic acid, which was the main PC released from all samples. Conclusions: Simulated gastrointestinal digestion revealed processing-related differences in the PC bioaccessibility in these two bean varieties, which should be further considered and evaluated in nutritional studies. Significance and novelty: The study is in line with current approaches for assessing PC bioaccessibility during the gastrointestinal digestion, providing knowledge on the types and quantities of PC released from the food matrix of beans as eaten.
|
|
| 10. |
- Magallanes-Cruz, Perla A., et al.
(författare)
-
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
- 2020
-
Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438.
-
Tidskriftsartikel (refereegranskat)abstract
- There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF-RF, PF-HA, HA-WF and HA-RF) and used for batter formulations. Cakes were prepared with the batter blends. Rheological and thermal properties of batter, texture, total dietary fiber (TDF) and sensory analysis of cakes were evaluated. The batters with HA showed lower viscosity compared with PF batters. Cake texture was similar for the PF-RF, HA-WF and HA-RF. The highest TDF value in products “as eaten” was recorded in cakes with PF-HA and HA-RF, which agrees with the TDF value determined with a method that does not include RS, suggesting that the role of the food matrix is of importance for the carbohydrate digestibility. Sensory evaluation showed that consumers did not find differences between cakes despite being elaborated with different flour blends. The PF is an alternative to current commercial ingredients for the formulation of cakes with high TDF content.
|
|
