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Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: a randomised controlled trial

Khan, Imran, Yousif, Adel M., Johnson, Stuart K. and Gamlath, Shirani 2015, Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: a randomised controlled trial, Clinical nutrition, vol. 34, no. 3, pp. 415-421, doi: 10.1016/j.clnu.2014.08.005.

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Title Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: a randomised controlled trial
Author(s) Khan, Imran
Yousif, Adel M.
Johnson, Stuart K.
Gamlath, Shirani
Journal name Clinical nutrition
Volume number 34
Issue number 3
Start page 415
End page 421
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2015
ISSN 0261-5614
Summary SUMMARY
Background & aims
It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain sorghum flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819).

Methods
In a randomised crossover design, healthy subjects (n = 20) consumed three test meals of control pasta (CP), 30% red sorghum pasta (RSP) or 30% white sorghum pasta (WSP), 1–2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes.

Results
Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly (P < 0.001) higher while the protein carbonyl level was significantly lower (P = 0.035). Furthermore, net changes in polyphenols, antioxidant capacity and SOD activity were significantly (P < 0.001) higher while protein carbonyl were significantly (P = 0.035) lower following consumption of the RSP meal than the CP meal.

Conclusion
The results demonstrated that pasta containing red wholegrain sorghum flour enhanced antioxidant status and diminished marker of oxidative stress in healthy subjects.
Language eng
DOI 10.1016/j.clnu.2014.08.005
Field of Research 1111 Nutrition and Dietetics
111103 Nutritional Physiology
Socio Economic Objective 820404 Sorghum
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2014, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30065469

Document type: Journal Article
Collections: School of Exercise and Nutrition Sciences
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Created: Tue, 26 Aug 2014, 15:52:52 EST by Jane Moschetti

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.