Evaluation of the effect of wheat aleurone-rich foods on markers of antioxidant status, inflammation and endothelial function in apparently healthy men and women

Price, Ruth K., Wallace, Julie M. W., Hamill, Lesley L., Keaveney, Edel M., Strain, J. J., Parker, Michael and Welch, Robert W. (2012) Evaluation of the effect of wheat aleurone-rich foods on markers of antioxidant status, inflammation and endothelial function in apparently healthy men and women. British Journal of Nutrition, 108 (9). pp. 1644-1651. ISSN 1475-2662

Full text not available from this repository.

Abstract

Observational data show an inverse association between the consumption of whole-grain foods, and inflammation and related diseases. Although the underlying mechanisms are unclear, whole grains, and in particular the aleurone layer, contain a wide range of components with putative antioxidant and anti-inflammatory effects. We evaluated the effects of a diet high in wheat aleurone on plasma antioxidants status, markers of inflammation and endothelial function. In this parallel, participant-blinded intervention, seventy-nine healthy, older, overweight participants (45-65 years, BMI>25 kg/m²) incorporated either aleurone-rich cereal products (27 g aleurone/d), or control products balanced for fibre and macronutrients, into their habitual diets for 4 weeks. Fasting blood samples were taken at baseline and on day 29. Results showed that, compared to control, consumption of aleurone-rich products provided substantial amounts of micronutrients and phytochemicals which may function as antioxidants. Additionally, incorporating these products into a habitual diet resulted in significantly lower plasma concentrations of the inflammatory marker, C-reactive protein (P = 0·035), which is an independent risk factor for CVD. However, no changes were observed in other markers of inflammation, antioxidant status or endothelial function. These results provide a possible mechanism underlying the beneficial effects of longer-term whole-grain intake. However, it is unclear whether this effect is owing to a specific component, or a combination of components in wheat aleurone.

Item Type:	Journal Article
Faculty:	ARCHIVED Faculty of Health, Social Care & Education (until September 2018)
Depositing User:	Repository Admin
Date Deposited:	16 Dec 2013 14:24
Last Modified:	09 Sep 2021 16:16
URI:	https://arro.anglia.ac.uk/id/eprint/306883

Actions (login required)

Edit Item