Australian Natural Bodz - - Nutrition Knowledge Centre - Ref­er­ence: David Houghton, Matthew D. Wil­cox, Iain A. Brown­lee, Peter Chater, Chris J. Seal, Jef­frey P. Pear­son. “Method for quan­ti­fy­ing al­gi­nate and de­ter­min­ing re­lease from a food ve­hi­cle in gas­troin­testi­nal di­gesta.” Food Chem­istry, Vol­ume 151, 15 May

Com­monly in­cor­po­rated as sta­bi­liz­ers in foods, al­gi­nates (seaweed com­pounds) are com­prised of long chains of sug­ars – gu­luronate and man­nuronate. Jeff Pear­son, from New­cas­tle Univer­sity (United King­dom), and col­leagues have iden­ti­fied the chem­i­cal prop­er­ties of al­gi­nates that pre­vent fat from be­ing di­gested by the body. The re­searchers sub­se­quently have pre­pared a com­pi­la­tion of the most ef­fec­tive sea­weeds for this pur­pose. The team sub­mits that, if th­ese al­gi­nates are added to every­day foods, the com­pounds may act to in­hibit fat ab­sorp­tion.

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