Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review

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aut.relation.journalPlant Foods Hum Nutren_NZ
aut.researcherRush, Elaine
dc.contributor.authorAmoah, Ien_NZ
dc.contributor.authorCairncross, Cen_NZ
dc.contributor.authorOsei, EOen_NZ
dc.contributor.authorYeboah, JAen_NZ
dc.contributor.authorCobbinah, JCen_NZ
dc.contributor.authorRush, Een_NZ
dc.date.accessioned2022-08-02T23:40:03Z
dc.date.available2022-08-02T23:40:03Z
dc.date.copyright2022-07-20en_NZ
dc.date.issued2022-07-20en_NZ
dc.description.abstractBread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review brings together published evidence on the bioactive properties of bread formulated with plant-based ingredients. Health effects associated with the consumption of bread formulated with plant-based functional ingredients was also reviewed. Bioactive properties demonstrated by the functional ingredients fruits and vegetables, legumes, nuts and tea incorporated into bread include increased phenolic and polyphenolic content, increased antioxidant activity, and extension of bread shelf-life by impairment of lipid and protein oxidation. Acute health effects reported included appetite suppression, reduced diastolic blood pressure, improvements in glycaemia, insulinaemia and satiety effect. These metabolic effects are mainly short lived and not enough for a health claim. Longer term studies or comparison of those who consume and those who do not are needed. The incorporation of plant-based functional ingredients in bread could enhance the health-promoting effects of bread.en_NZ
dc.identifier.citationA Review. Plant Foods for Human Nutrition (2022). https://doi.org/10.1007/s11130-022-00993-0
dc.identifier.doi10.1007/s11130-022-00993-0en_NZ
dc.identifier.issn1573-9104en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/15334
dc.languageengen_NZ
dc.publisherSpringer
dc.relation.urihttps://link.springer.com/article/10.1007/s11130-022-00993-0
dc.rightsOpen Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectBioactivityen_NZ
dc.subjectFunctional breaden_NZ
dc.subjectHealth claimsen_NZ
dc.subjectHealth effecten_NZ
dc.subjectPhysiological effecten_NZ
dc.subjectPhytochemicalsen_NZ
dc.titleBioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Reviewen_NZ
dc.typeJournal Article
pubs.elements-id460407
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation/Physical Activity, Nutrition & the Outdoors Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HS Sports & Recreation 2018 PBRF
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