Dr Sangeetha Thondre
MSc PhD RNutr
Senior Lecturer in Nutrition, Subject Co-ordinator for BSc Nutrition, Research Lead for Oxford Brookes Centre for Nutrition and Health (OxBCNH)
School of Sport, Nutrition and Allied Health Professions
Role
Academic background
I have an MSc in Biotechnology from Cochin University of Science and Technology and PhDin Biotechnology from The Central Food Technological Research Institute, India on the topic‘Microbial production of fructooligosaccharides’. Prior to my position as Research Fellow atOxford Brookes University, I have had experience working in plant tissue culture and analyticalfood testing laboratories in India and the UK. From 2014, I have been working as a senior lecturerin Nutrition. I teach various modules at undergraduate and postgraduate level and supervise PhDstudents in Nutrition. I am a Registered Nutritionist and the research lead for the 'MetabolicTesting', 'Glycaemic Index Testing' and the 'Food components and Activity' testing servicesoffered by the Oxford Brookes Centre for Nutrition and Health (OxBCNH).
Teaching and supervision
Courses
Modules taught
I teach various modules at undergraduate and postgraduate level in Nutrition. I am also the subject co-ordinator for BSc Nutrition
Module leader for:
- Fundamentals of Food Science
- Global Nutrition, public health and policy
- Food Science
- Global nutrition and Public health
Supervision
Currenly supervising 2 students as Director of Studies and 1 student as second supervisor.
Research
Research interests
My research interests include the role of dietary fibre, specifically barley beta-glucan on glycaemia, gastric emptying, energy expenditure and satiety. I am also interested in the in vitro methods of starch digestion and the health benefits associated with plant polyphenols. My other research interests include the role of carbohydrate functional foods such as oligosaccharides and polysaccharides, their use in various food systems to improve metabolic effects and also the effect of food processing on their functional and sensory characteristics. Recently, I have been working on differences in taste perception and related effects on foodchoices and biomarkers of stress and inflammation. I have authored book chapters, research publications in peer reviewed journals and patented a process for the preparation of fructooligosaccharides.
Research group membership
- Sustainable and Resilient Futures Network steering group member
- Children and Young Peoples Network member
Research projects
Creating edible street and play park in Oxford for better environment and health. £2000. Funded by EPSRC and University of Bath. Co-investigator.
Centres and institutes
Projects
Projects as Principal Investigator, or Lead Academic if project is led by another Institution
- 'Food waste and behaviour change competition' (led by OBBS) (01/12/2023 - 31/07/2024), funded by: The Association of Commonwealth Universities, funding amount received by Brookes: £0
- Formulation and validation of Reducose as a functional food ingredient to reduce risk of diabetes (01/09/2023 - 28/02/2026), funded by: Technology Strategy Board (Innovate UK), funding amount received by Brookes: £169,024
Projects as Co-investigator
- 'Food waste and behaviour change competition'(05/09/2023 - 05/05/2024), funded by: The Association of Commonwealth Universities, funding amount received by Brookes: £1,250, funded by: The Association of Commonwealth Universities
Publications
Journal articles
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Thondre PS, Butler I, Tammam J, Achebe I., Young E, Lane M, Gallagher A, 'Understanding the Impact of Different Doses of Reducose® Mulberry Leaf Extract on Blood Glucose and Insulin Respons-es after Eating a Complex Meal: Results from a Double-Blind, Randomised, Crossover Trial'
Nutrients 16 (11) (2024)
ISSN: 2072-6643 eISSN: 2072-6643AbstractPublished hereNon-communicable diseases (NCDs) are becoming an increasingly important health concern due to a rapidly ageing global population. The fastest growing NCD, type 2 diabetes mellitus (T2DM), is responsible for over 2 million deaths annually. Lifestyle changes, including dietary changes to low glycemic response (GR) foods, have been shown to reduce the risk of developing T2DM. The aim of this study was to investigate whether three different doses of Reducose®, a mulberry leaf extract, could lower the GR and insulinemic responses (IR) to a full meal challenge in healthy individuals. A double-blind, randomised, placebo-controlled, repeat-measure, crossover design trial was conducted by the Oxford Brookes Centre for Nutrition and Health; 37 healthy individuals completed the study. Participants consumed capsules containing either 200 mg, 225 mg, 250 mg Reducose® or placebo before a test meal consisting of 150 g white bread and egg mayo filler. Capillary blood samples were collected at 15-min intervals in the first hour and at 30-min intervals over the second and third hours to determine glucose and plasma insulin levels. The consumption of all three doses of Reducose® resulted in significantly lower blood glucose and plasma insulin levels compared to placebo. All three doses of Reducose® (200 mg, 225 mg, 250 mg) significantly lowered glucose iAUC 120 by 30% (p = 0.003), 33% (p = 0.001) and 32% (p = 0.002), respectively, compared with placebo. All three doses of Reducose® (200 mg, 225 mg, 250 mg) significantly lowered the plasma insulin iAUC 120 by 31% (p = 0.024), 34% (p = 0.004) and 38% (p ® can be used to help lower the GR and IR of a full meal containing carbohydrates, fats and proteins.
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Yousefi Rad E, Saboori S, Tammam J, Thondre PS, Coe S
, 'The effect of Niacin on inflammatory markers and adipokines: A systematic review and meta-analysis of interventional studies'
European Journal of Nutrition 63 (2024) pp.2011-2024
ISSN: 1436-6207 eISSN: 1436-6215AbstractPublished here Open Access on RADARPurpose.
Niacin (Nicotinic acid), known for its lipid-modifying effects, has been explored for its potential anti-inflammatory properties and potential to affect adipokines secretion from adipose tissue. The aim of this systematic review and meta-analysis was to assess the effects of Niacin on inflammatory markers and adipokines.
Methods.
A comprehensive search was conducted across five databases: PubMed, Scopus, Cochrane Library, Embase, and ISI Web of Science. Randomized controlled trials exploring the effects of Niacin on inflammatory markers (CRP, IL-6, TNF-α) and adipokines (adiponectin, leptin) were included. Pooled effect sizes were analysed using a random-effects model, and additional procedures including subgroup analyses, sensitivity analysis and dose-response analysis were also performed.
Results.
From an initial 1279 articles, fifteen randomized controlled trials (RCTs) were included. Niacin administration demonstrated a notable reduction in CRP levels (SMD: -0.88, 95% CI: -1.46 to -0.30, p = 0.003). Subgroup analyses confirmed CRP reductions in trials with intervention durations ≤24 weeks, doses ≤1000 mg/day, and elevated baseline CRP levels (>3mg/l). The meta-analysis of IL-6 and TNF-α revealed significant TNF-α reductions, while IL-6 reduction did not reach statistical significance. Niacin administration also substantially elevated adiponectin (SMD: 3.52, 95% CI: 0.95 to 6.1, p = 0.007) and leptin (SMD: 1.90, 95% CI: 0.03 to 3.77, p = 0.04) levels.
Conclusion.
Niacin treatment is associated with significant reductions in CRP and TNF-α levels, suggesting potential anti-inflammatory effects. Additionally, Niacin positively influences adipokines, increasing adiponectin and leptin levels. These findings provide insights for future research and clinical applications targeting inflammation and metabolic dysregulation.
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Somayeh Saboori, Esmaeil Yousefi Rad, Jonathan Tammam, Pariyarath Sangeetha Thondre, Shelly Coe, 'Effects of Niacin on apolipoprotein A1 and B levels: A systematic review and meta-analysis of Randomised Controlled Trials'
British Journal of Nutrition [online first] (2023)
ISSN: 0007-1145 eISSN: 1475-2662AbstractPublished here Open Access on RADARNiacin has been investigated for its potential impact on lipid metabolism and cardiovascular health. This meta-analysis aims to systematically evaluate the effects of Niacin interventions on apolipoprotein A1 (Apo A1) and apolipoprotein B (Apo B) levels, key regulators of lipoprotein metabolism and markers of cardiovascular risk. A comprehensive search of the literature was performed on five databases of PubMed, Scopus, Web of Science, Embase and Cochrane library, from inception up to 15 July 2023. This search identified 1452 publications, from which 12 randomized controlled trials (RCTs) met the inclusion criteria. The intervention dosages ranged from 500 to 3000 mg/day, and the study durations spanned 6 to 102.8 weeks. The Niacin intervention demonstrated a significant reduction in Apo B levels (WMD: -24.37 mg/dl, p = 0.01). Subgroup analyses indicated that intervention duration played a role, with trials of ≤16 weeks showing a greater reduction in Apo B. Regarding Apo A1, Niacin significantly increased its levels (WMD: 8.23 mg/dl, p 1500 mg/day (p
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Perreau C, Desailly F, Grard S, Thondre PS, Ahlstrom L, Tammam J, Wils D, 'Slow Digestible Starch in Native Pea Starch (Pisum sativum L.) Lowers Glycemic Response with No Adverse Effects on Gastrointestinal Symptoms in Healthy Adults'
Journal of Medicinal Food 26 (10) (2023) pp.760-767
ISSN: 1096-620X eISSN: 1557-7600AbstractPublished here Open Access on RADARDiabetes prevalence achieved 470B in 2021. Diabetics are looking for foods that allow them to better manage the postprandial glycemia. Owing to its large amylose fraction, pea starch may contribute to formulate recipes with a lower glycemic index (GI). This study measured the rapidly, slowly digested and resistant fractions in pea starch and in a powder mix recipe. Starch fractions were determined according to the Englyst methodology. A nonblind repeat measure crossover design trial in healthy humans was used to study the GI of pea starch and maltodextrin powder mix recipes against glucose. Gastrointestinal symptoms were measured. Thirteen healthy volunteers aged 18–60 years with body mass index
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Soleymani Majd N, Coe S, Lightowler H and Thondre PS, 'The Effect Of High-Polyphenol Sumac (Rhus coriaria) On Food Intake Using Sensory And Appetite Analysis In Younger And Older Adults: A Randomized Controlled Trial '
Food Science & Nutrition 11 (7) (2023) pp.3833-3843
eISSN: 2048-7177AbstractPublished here Open Access on RADARAging is accompanied by a decline in appetite and food intake with associated deficiencies in both macronutrients and micronutrients. The aim of this study was to investigate the impact of adding Iranian brown sumac (Rhus coriaria) (CIBS) into butternut squash soup on sensory evaluation and food intake among older adults (n = 20; >65 years old) and younger adults (n = 20; 18–35 years old). To evaluate the polyphenol content and antioxidant activity of the sumac samples, a Folin–Ciocalteu assay (FCR) and ferric ion reducing antioxidant power (FRAP) assay were used, respectively. L-glutamic acid was assessed using a Megazyme L-glutamic acid assay. Compusense software was used to assess the sensory evaluation attributes of free-living older adults and younger adults receiving different doses of sumac in butternut squash soup. Nutritics software was used to assess food intake following the addition of 0.37 g of sumac to soup. CIBS was selected based on a preliminary assessment in vitro for L-glutamic acid, antioxidant, and polyphenol content of six varieties of sumac. Sensory evaluation results revealed that the difference in perceived intensity of brown color between the soup samples with different doses of CIBS was greater in the younger adults' group (p = .001) than in older adults (p = .037). In addition, the food intake study found that during the ad libitum lunch, older adults consumed more energy (kcal; p = .014), protein (g; p = .025), carbohydrate (g; p = .013), and fat (g; p = .002) after soup with sumac compared to control soup. The overall findings of this study suggest that the addition of sumac to food may have a potential benefit in enhancing ad libitum lunch intake in older adults leading to effective management of malnutrition. This may promote healthy aging and minimize the burden and the consequences of anorexia of aging as main public health concerns.
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Jarrar AH, Al Dhaheri AS, Lightowler H, Ismail LC, Al-Meqbaali F, Bataineh MF, Alhefeiti A, Albreiki M, Albadi N, Alkaabi S, Thondre PS , 'Using digital platform approach to reduce salt intake in a sample of UAE population: an intervention study'
Frontiers in Public Health 10 (2022)
eISSN: 2296-2565AbstractPublished here Open Access on RADARBackground: Non-communicable diseases (NCDs) are the leading causes of mortality globally, accounting for more deaths than all other causes combined. World Health Organization launched its initiative in 2013 to reduce the intake of salt, the number of countries that have national sodium reduction strategies reached to 89 countries in 2017. In 2020, a study conducted in UAE showed more than 65% of the population exceeded WHO recommendations for salt intake. This study aimed to measure effectiveness of using digital platform approach to deliver educational materials to facilitate salt reduction in a sample of UAE population.
Methods: A controlled parallel intervention study was conducted in 2020. A sample of 121 participants completed the study and fulfilled the inclusion criteria with female to male ratio of (0.95:1.05). Participants were distributed randomly into three groups Control group, WhatsApp group, and Electronic Brochures group. Educational materials were distributed among participants of WhatsApp and Electronic brochures groups for 6-weeks. 24-h urinary excretion for sodium, potassium and creatinine, were measured in addition to KAP questionnaire and physical activity on two occasions at baseline and endpoint after 10-weeks (6-weeks of educational intervention).
Results: Both intervention groups showed a reduction in sodium with 278 mg (p
Conclusion: The digital platform approach such as WhatsApp and Electronic Brochure were effective in salt reduction. This study proves that UAE population is ready to reduce salt intake with appropriate education materials and easy delivery approach.
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Almaski A, Coe S, Lightowler H, Clegg ME, Thondre PS , 'Finger millet based-muffin decreases insulin response in individuals with prediabetes in a randomised controlled trial'
British Journal of Nutrition 129 (4) (2022) pp.650-659
ISSN: 0007-1145 eISSN: 1475-2662AbstractPublished here Open Access on RADARMillet is a grain high in polyphenols and antioxidants, which are bioactive compounds known to influence blood glucose response. The aim of this study was to compare the effect of finger millet muffin and wheat muffin on glycaemic response (GR), insulin response (IR), gastric emptying (GE) and satiety in healthy individuals and people with prediabetes. In a single blind randomised controlled crossover trial at Oxford Brookes Centre for Nutrition and Health, 15 healthy individuals and 14 individuals with prediabetes were recruited between May and December 2017. The participants’ GR (3 hours), IR (3 hours), GE (4 hours) and satiety (4 hours) were measured before and after the consumption of muffins. A mixed method analysis of variance was used to compare GE and the incremental area under the curve (iAUC) for GR and IR between the participant groups and muffins. There was a significant interaction between participants and muffins on IR iAUC at 180 min (p = 0.042). A significant effect of muffins was found on the GR peak (p = 0.013). The millet muffin decreased the GR peak and IR iAUC compared with the wheat muffin in participants with prediabetes. A significant interaction between participants and muffins for GE ascension time Tasc (p = 0.017) was observed; with no effect of muffins on satiety AUC in the participant groups. This study suggested that polyphenol and fibre-rich finger millet may have the potential to influence the management of prediabetes.
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Hannon S, Hillier SE, Thondre PS, Clegg ME, 'Lower Energy Dense Ready Meal Consumption Affects
Self-Reported Appetite Ratings with No Effect on Subsequent Food Intake in Women
'
Nutrients 13 (12) (2021)
ISSN: 2072-6643 eISSN: 2072-6643AbstractPublished here Open Access on RADARSlimming World (SW), a commercial weight management organisation, has designed a range of low energy-dense ready meals (LEDRMs) in line with their programme. This randomised crossover study compared commercially available equicaloric ready meals differing in energy density on satiety and food intake. It was hypothesised that the LEDRM would reduce energy intake (EI) whilst increasing fullness and reducing hunger compared to higher energy-dense ready meal (HEDRM, control). A total of 26 female participants (aged 18–65 years; body mass index of 28.8 ± 3.0 kg·m−2) attended two test days. The participants ate a standard breakfast, and four hours later, ate either a LEDRM or HEDRM at lunch. EI was measured four hours later at an ad libitum tea. Satiety measurements were recorded throughout the day using visual analogue scales and a weighed food diary was completed for the remainder of the day. The results revealed that the LEDRM reduced hunger and increased fullness (both p 0.05), however, during the whole LEDRM testing day, the participants consumed significantly less fat (7.1%) and saturated fat (3.6%) (both p
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Goddard L, Begovich L, Tokic I, Clegg ME, Thondre PS, 'Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and body weight in four weeks, with no long term nutritional deficiencies. '
International Journal of Food Sciences and Nutrition 73 (3) (2021) pp.367-377
ISSN: 0963-7486 eISSN: 1465-3478AbstractPublished here Open Access on RADARThis research investigated the effects of gluten free diet (GFD) on nutritional intake, glycaemic and insulin response. In a cross-sectional study, participants who consumed gluten-containing diet (GCD; n=11) and GFD (n=11) completed a food diary, blood glucose and insulin measurements. In a pre-post intervention study (n= 11), glycaemic and insulin responses were tested before and after four weeks of a GFD. Food intake was recorded before and after two weeks. No significant differences in nutrient intake, glycaemic or insulin responses were found in the cross-sectional study. In the intervention study, there was a significant reduction in body weight (p=0.007) and body mass index (BMI) (p=0.004) after four weeks and lower thiamine intake (p=0.021) after two weeks of GFD. Glycaemic response was significantly higher (p
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Thondre PS, Lightowler H, Ahlstrom L, Gallagher A, 'Mulberry leaf extract improves glycaemic response and insulaemic response to sucrose in healthy subjects: results of a randomized, double blind, placebo-controlled study'
Nutrition and Metabolism 18 (2021)
ISSN: 1743-7075 eISSN: 1743-7075AbstractPublished here Open Access on RADARBackground. There are many benefits of maintaining healthy blood glucose levels, and studies have shown that lifestyle changes such as changes to diet can successfully restore normoglycaemia in participants with dysglycaemia. Significant health-related lifestyle changes are often difficult to implement and functional ingredients that can reduce glycaemic and insulaemic responses may help at risk populations. The aim of this study was to investigate whether a mulberry leaf extract could lower the glycaemic and insulinaemic responses to 75 g sucrose in healthy individuals.
Methods. A double-blind, randomised, placebo-controlled, crossover design trial was conducted by the Oxford Brookes Centre for Nutrition and Health. Thirty-eight participants were recruited into the trial and, after an overnight fast, were given 75 g sucrose + white mulberry leaf extract, or 75 g sucrose alone. Capillary blood samples were collected at 15-min intervals in the first hour and at 30-min intervals over the second hour to determine glucose and plasma insulin levels. Data analysis was conducted using a paired samples T test or a Wilcoxon signed rank test.
Results. The addition of mulberry leaf extract to sucrose resulted in a significantly lower glycaemic response and insulinaemic response compared to a matched placebo (sucrose alone). The change in blood glucose measurements were significantly lower at 15 min (p
Conclusions. Mulberry leaf extract can be used as part of lifestyle changes that may lead to healthy blood glucose levels.
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Thondre PS, Achebe I, Sampson A, Maher T, Guérin-Deremaux L, Lefranc-Millot C, Ahlstrom E, Lightowler H, 'Co-ingestion of NUTRALYS® pea protein and a high-carbohydrate beverage 1 influences the glycaemic, insulinaemic, glucose-dependent insulinotropic polypeptide 2 (GIP) and glucagon-like peptide -1 (GLP-1) responses: preliminary results of a 3 randomised controlled trial'
European Journal of Nutrition 60 (2021) pp.3085-3093
ISSN: 1436-6207 eISSN: 1436-6215AbstractPublished here Open Access on RADARPurpose. Plant-based proteins may have the potential to improve glycaemic and gastrointestinal hormone responses to foods and beverages. The aim of this study was to investigate the effect of two doses of pea protein on postprandial glycaemic, insulinaemic, glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1) response following a high-carbohydrate beverage intake in healthy individuals.
Methods. In a single-blind, randomised, controlled, repeat measure, crossover design trial, thirty-one participants were randomly assigned to ingest 50 g glucose (Control), 50 g glucose with 25 g pea protein (Test 1) and 50 g glucose with 50 g pea protein (Test 2) on three separate days. Capillary blood samples (blood glucose and plasma insulin measurements) and venous blood samples (GIP and GLP-1 concentrations) were taken before each test and at fixed intervals for 180 min. The data were compared using repeated-measures ANOVA or the Friedman test.
Results. Glucose incremental Area under the Curve (iAUC180) was significantly lower (p
Conclusion. The consumption of pea protein reduced postprandial glycaemia and stimulated insulin release in healthy adults with a dose–response effect, supporting its role in regulating glycaemic and insulinaemic responses.
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Maher T, Deleuse M, Thondre PS, Shafat A, Clegg ME, 'A comparison of the satiating properties of medium-chain triglycerides and conjugated linoleic acid in participants with healthy weight and overweight or obesity.'
European Journal of Nutrition 60 (2020) pp.203-215
ISSN: 1436-6207 eISSN: 1436-6215AbstractPublished here Open Access on RADARInconsistent evidence exists for greater satiety after medium-chain triglycerides (MCT) or conjugated linoleic acid (CLA) compared to long-chain triglycerides (LCT). Furthermore, the mechanisms are poorly understood and effects in people with a healthy weight and those with overweight/obesity have not been compared. This study aimed to compare appetite responses in these groups and examine the mechanisms behind any differences.\n) consumed a breakfast containing either 23.06 g vegetable oil (CON), 25.00 g MCT oil (MCT), or 6.25 g CLA and 16.80 g vegetable oil (CLA). Appetite, peptide YY (PYY), total ghrelin (TG), β-hydroxybutyrate, and gastric emptying (GE) were measured throughout. Energy intake was assessed at an ad libitum lunch and throughout the following ~ 36 h.\nNeither MCT nor CLA decreased ad libitum intake; however MCT decreased day 1 energy intake (P = 0.031) and the 48-h period (P = 0.005) compared to CON. MCT delayed GE (P ≤ 0.01) compared to CON, whereas CLA did not. PYY and TG concentrations were not different (P = 0.743 and P = 0.188, respectively), but MCT increased β-hydroxybutyrate concentrations compared to CON (P = 0.005) and CLA (P
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Almaski A, Coe S, Lightowler H, Thondre S, 'Millet Intake and Risk Factors of Type 2 Diabetes: A Systematic Review'
Journal of Food and Nutritional Disorders 8 (3) (2019)
ISSN: 2573-3664AbstractPublished here Open Access on RADARDaily consumption of millet-based foods is associated with a reduced risk of type-2 diabetes. The aim of the present study was to systematically review the literature describing intervention studies that have investigated the effects of consuming different types and forms of millet on the risk factors for type-2 diabetes. A literature search was conducted, using five databases, from May 2016 to January 2017, which identified 57 articles. Search terms included ‘millet’ AND healthy, pre-diabetic or type-2 diabetes AND fasting blood glucose or glycaemic or glycemic response or insulin response or glucose tolerance or insulin sensitivity. Nineteen
studies met the inclusion criteria. Although glycemic and insulin responses differ depending on the millet type and cooking method used, overall, millet has a beneficial effect on fasting and postprandial blood glucose and the plasma-insulin response in healthy individuals and those with type-2 diabetes. It can be concluded that millets do have the potential to play a protective role in the management of type-2 diabetes. -
Saltaouras G, Shaw PK, Fraser AC, Hawes C, Smith H, Handley L, Whitby H, Thondre PS, Lightowler HJ, 'Glycaemic index, Glycaemic load and dietary fibre characteristics of two commercially available fruit smoothies'
International Journal of Food Sciences and Nutrition 70 (1) (2018) pp.116-123
ISSN: 0963-7486 eISSN: 1465-3478AbstractIn light of the updated Eatwell Guide and the corresponding change in the consumption of fruit smoothies, the aim of this study was to measure the glycaemic index and load of two commercial fruit smoothies and to investigate the retention of dietary fibre following production. In vitro analysis was performed to identify fibre material (cellulose and pectins) using calcofluor staining and immunocytochemical labelling. A repeated measures crossover study was conducted (n 10) to determine the Glycaemic Index (GI) and Glycaemic Load (GL) of the smoothies. Results showed that dietary fibre was still present in the smoothies after processing (16.9-17.5% cellular material by dry weight). The GI was low for both smoothies (39 and 36), whereas the GL was medium and borderline-low, respectively (11.4 and 9.7). The retention of fibre in these smoothies may have a potential positive effect on glycaemic response and may contribute to daily fibre requirements.Published here Open Access on RADAR -
Lightowler H, Thondre S, Holz A, Theis S, 'Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials'
European Journal of Nutrition 57 (3) (2017) pp.1259-1268
ISSN: 1436-6207 eISSN: 1436-6215AbstractPurpose. Inulin-type fructans are recognized as prebiotic dietary fibres and classified as non-digestible carbohydrates that do not contribute to glycaemia. The aim of the present studies was to investigate the glycaemic response (GR) and insulinaemic response (IR) to foods in which sucrose was partially replaced by inulin or oligofructose from chicory. Methods. In a double-blind, randomized, controlled crossover design, 40–42 healthy adults consumed a yogurt drink containing oligofructose or fruit jelly containing inulin and the respective full-sugar variants. Capillary blood glucose and insulin were measured in fasted participants and at 15, 30, 45, 60, 90, and 120 min after starting to drink/eat. For each test food, the incremental area under the curve (iAUC) for glucose and insulin was calculated and the GR and IR determined. Results.Published here Open Access on RADARConsumption of a yogurt drink with oligofructose which was 20% reduced in sugars significantly lowered the glycaemic response compared to the full-sugar reference (iAUC120min 31.9 and 37.3 mmol/L/min, respectively; p 120min 53.7 and 63.7 mmol/L/min, respectively; p
Conclusions. In conclusion, the studies confirmed that substitution of glycaemic sugars by inulin or oligofructose from chicory may be an effective strategy to reduce the postprandial blood glucose response to foods.
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Almaski A, Thondre S, Lightowler H, Coe S, 'Determination of the polyphenol and antioxidant activity of different types and forms of millet'
Proceedings of the Nutrition Society 76 (OCE1) (2017)
ISSN: 0029-6651AbstractMeeting abstractPublished here -
Campolier M, Thondre PS, Clegg M, Shafat A, Mcintosh A, Lightowler H, 'Changes in PYY and gastric emptying across the phases of the menstrual cycle and the influence of the ovarian hormones'
Appetite 107 (2016) pp.106-115
ISSN: 0195-6663 eISSN: 1095-8304AbstractNutrition-related studies avoid the participation of pre-menopausal women due to the potential effect of the menstrual cycle (MC) on their appetite regulation. It is generally accepted that women increase their energy intake during the luteal phase (LPh) compared to the follicular (FPh), however what happens in the menstrual phase (MPh) and how this might be regulated remains uncertain. Although some research indicates changes in the gastric emptying (GE) velocity, whether PYY is affected by the MC phase, remains unknown. The aim of this study was to assess whether eating the same breakfast in each of the three MC phases would change the GE time, the PYY response and post-prandial satiety such that they might affect subsequent food intake. Furthermore, the aim was to associate any potential differences to the fluctuations in estradiol (E2) and progesterone (P4) within a MC. Nine naturally cycling women attended to the laboratory to consume a standardised breakfast on three occasions, each of them representing one of the MC phases. Breath samples to measure GE time, plasma samples to quantify PYY levels and hunger scores were collected for a total of 4 h after which food intake was assessed by an ad-libitum buffet lunch. GE and PYY levels changed significantly across the phases of the MC (p < 0.05). GE was correlated to P4 and E2-P4 ratio (r = −0.5 and 0.4, respectively). To conclude, the appetite regulators PYY and GE time change depending upon the MC phases with GE time associated with the ovarian hormone levels which suggests the necessity of controlling the MC phase in studies looking at the appetite response.Published here Open Access on RADAR -
Campolier M, Thondre S, Lightowler H, 'Resting metabolic rate and the menstrual cycle'
Proceedings of the Nutrition Society 74 (OCE1) (2015) pp.E29-E29
ISSN: 0029-6651 eISSN: 1475-2719Published here -
Campolier M, Thondre S, Clegg M, Lightowler H, 'Validity of predictive equations for estimating resting metabolic rate in women during the different phases of the menstrual cycle'
Proceedings of the Nutrition Society 74 (OCE4) (2015) pp.E268-E268
ISSN: 0029-6651 eISSN: 1475-2719Published here -
Clegg ME, Thondre PS, 'Molecular weight of barley β-glucan does not influence satiety or energy intake in healthy male subjects'
Appetite 83 (2014) pp.167-172
ISSN: 0195-6663AbstractPrevious studies have shown the ability of high molecular weight barley β-glucan with increased viscosity to attenuate glycemic response, gastric emptying and in vitro starch digestion. The main objective of this study was to investigate the effect of molecular weight of barley β-glucan in a semisolid meal on energy intake and subjective feelings of hunger, fullness, desire to eat and prospective food consumption in healthy male subjects. In a randomised, controlled, cross over trial, 23 healthy male subjects (BMI 24.2±2.5 kg/m2) tested soups equivalent to 25 g available carbohydrate containing high or low molecular weight barley β-glucan (~ 3g) as preload after a standard breakfast. The viscosity of soup with high molecular weight β-glucan was 3500 Pas whereas the soup with low molecular weight β-glucan had viscosity of 100 Pas. Appetite ratings before and for two hours after consumption of β-glucan soups and subsequent ad libitum energy intake at lunch were recorded and compared with a control soup with no β-glucan. There was no significant difference in food intake at the ad libitum meal or for the remainder of the day following consumption of the three test foods (p>0.05). Similarly, there were no significant differences (p>0.05) in hunger, fullness, desire to eat or prospective food consumption following β-glucan soups. The current study provides evidence that molecular weight of barley β-glucan may not impact on perceived feelings of hunger or food intake at the current dose and viscosity.Published here -
Thondre PS, Shafat A, Clegg ME, 'Molecular weight of barley beta-glucan influences energy expenditure, gastric emptying and glycaemic response in human subjects'
British Journal of Nutrition 110 (12) (2013) pp.2173-2179
ISSN: 0007-1145 eISSN: 1475-2662AbstractBarley beta-glucan (BG) has been shown to reduce glycaemic response (GR) in some studies. It is hypothesised that this reduction may be a function of its physical properties that delay gastric emptying (GE). The effect of these changes in GR and GE on diet-induced thermogenesis (DIT) is not known. The aim of the present study was to assess the effect of BG of different molecular weights and purities on GR, GE and DIT in healthy subjects. This was a randomised, single-blind, repeated-measures design where fifteen healthy subjects were tested on three occasions following an overnight fast. Following the baseline measurements, the volunteers were fed a soup containing high-molecular-weight BG (HBG), a soup containing low-molecular-weight BG (LBG) or a control soup with no BG (CHO). Following the consumption of the breakfast, GR was measured using finger-prick blood samples, GE was determined using the C-13-octanoic acid breath test and DIT was measured using indirect calorimetry. There was a difference in GR AUC between the soups after 60 min but not after 120 min. The CHO and LBG meals had a greater GR than the HBG meal. There were differences in all GE time points, with the HBG meal having the slowest GE time. There was a correlation between the GR and the initial GE times. There were differences in total DIT between the three test meals with the HBG meal having the lowest DIT. The present study indicates that HBG has the ability to delay GE due to increased viscosity, resulting in a decreased GR and DIT.Published here -
Thondre P, Shafat A, Clegg M, 'Molecular weight of barley β-glucan influences energy expenditure, gastric emptying and glycaemic response in human subjects'
British Journal of Nutrition 110 (12) (2013) pp.2173-2179
ISSN: 0007-1145AbstractPublished hereBarley β-glucan (BG) has been shown to reduce glycaemic response (GR) in some studies. It is hypothesised that this reduction may be a function of its physical properties that delay gastric emptying (GE). The effect of these changes in GR and GE on diet-induced thermogenesis (DIT) is not known. The aim of the present study was to assess the effect of BG of different molecular weights and purities on GR, GE and DIT in healthy subjects. This was a randomised, single-blind, repeated-measures design where fifteen healthy subjects were tested on three occasions following an overnight fast. Following the baseline measurements, the volunteers were fed a soup containing high-molecular-weight BG (HBG), a soup containing low-molecular-weight BG (LBG) or a control soup with no BG (CHO). Following the consumption of the breakfast, GR was measured using finger-prick blood samples, GE was determined using the C-octanoic acid breath test and DIT was measured using indirect calorimetry. There was a difference in GR AUC between the soups after 60 min but not after 120 min. The CHO and LBG meals had a greater GR than the HBG meal. There were differences in all GE time points, with the HBG meal having the slowest GE time. There was a correlation between the GR and the initial GE times. There were differences in total DIT between the three test meals with the HBG meal having the lowest DIT. The present study indicates that HBG has the ability to delay GE due to increased viscosity, resulting in a decreased GR and DIT. © The Authors 2013.
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Lett AM, Thondre PS, Rosenthal AJ, 'Yellow Mustard Bran Attenuates Glycaemic Response of a Semi-solid Food in Young Healthy Men'
International Journal of Food Sciences and Nutrition 64 (2013) pp.140-146
ISSN: 0963-7486 eISSN: 1465-3478AbstractPublished hereIn a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m(2)) were recruited to the study. Capillary blood glucose and satiety were measured at 0, 15, 30, 45, 60, 90 and 120 min, postprandial of each food. The incremental area under the blood glucose curve, blood glucose at each time point and satiety rating were calculated and compared via paired t-test. Mean blood glucose values at 15, 30 and 90 min (p < 0.0001, p < 0.0001 and p = 0.0059, respectively) were all significantly lower with the addition of 5 g of yellow mustard bran. In conclusion, this study demonstrated the attenuation of postprandial glycaemic response following the addition of 5 g of yellow mustard bran to a soup. -
Clegg ME, Thondre PS, 'The influence of barley beta-glucan on satiety, glycaemic response and energy expenditure'
Proceedings of the Nutrition Society 71 (OCE2) (2012) pp.E72-E72
ISSN: 0029-6651 eISSN: 1475-2719Published here -
Ryan L, Thondre PS, 'Effect of cooking on polyphenol bioaccessibility and digestibility of porridge oats'
Proceedings of the Nutrition Society 71 (OCE2) (2012)
ISSN: 0029-6651 eISSN: 1475-2719Published here -
Thondre P, Wang K, Rosenthal A, Henry C, 'Glycaemic response to barley porridge varying in dietary fibre content'
British Journal of Nutrition 107 (5) (2012) pp.719-724
ISSN: 0007-1145AbstractPublished hereThe interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P<0.05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.
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Thondre PS, Ryan L, Henry CJK, 'Influence of polyphenols on in vitro starch digestibility of oat porridges'
Proceedings of the Nutrition Society 70 (OCE4) (2011) pp.E138-E138
ISSN: 0029-6651 eISSN: 1475-2719Published here -
Thondre P, Henry C, 'Effect of a low molecular weight, high-purity beta-glucan on in vitro digestion and glycemic response'
International Journal of Food Sciences and Nutrition 62 (7) (2011) pp.678-684
ISSN: 0963-7486 eISSN: 1465-3478Abstractbeta-Glucans are believed to lower postprandial glycemia due to their ability to increase viscosity and slow down gastric emptying. The effect of high-purity barley beta-glucan (Glucagel (TM)) was tested on in vitro starch digestibility and glycemic response of chapattis. In a randomized controlled crossover trial, 10 healthy human subjects consumed chapattis containing 0, 4 and 8% beta-glucan on different occasions. Capillary blood samples were collected before and at 0, 15, 30, 45, 60, 90 and 120 min after consuming the chapattis. There was no significant difference either in the amount of glucose released after in vitro digestion or in the glycemic response to chapattis with 0, 4 and 8% beta-glucan (P> 0.05). It may be concluded that low molecular weight barley beta- glucan, although of 75% purity, was not effective in lowering glycemic response possibly due to its inability to influence starch digestion and particle breakdown during in vitro digestion.Published here -
Clegg M, Thondre P, Henry C, 'Increasing the fat content of pancakes augments the digestibility of starch in-vitro'
Food Research International 44 (2) (2011) pp.636-641
ISSN: 0963-9969AbstractCarbohydrate foods that breakdown rapidly during digestion are known to have the highest glycemic index (GI) values. It is known that lipid-starch complexes can form in foods; however how this may enhance the resistance of starch to enzyme hydrolysis is unknown. The aim of this study was to examine the effect of adding different fats to a carbohydrate rich food on the digestibility of starch in-vitro. Three sets of carbohydrate-lipid emulsion (CLE) batters in the form of pancakes were prepared as 1) low fat (20.3% mass as fat), 2) medium fat (32.7% mass as fat) and 3) high fat (45.1% mass as fat). For each set of CLE a control (containing no added fat), saturated fat (butter), polyunsaturated fat (sunflower oil), monounsaturated fat (olive oil) and medium chain triglyceride saturated fat (MCT oil) was prepared. The CLEs were digested in-vitro and sugars released measured. The results indicated that increasing the concentrations of fat in the CLE augmented sugar release (p<0.001). The results also showed that there were differences between the different types of fats in the CLE (p<0.001). The primary differences existed between the control and all the other CLEs, as well as between the MCT CLE and all other CLEs. Correlation analysis showed an inverse relationship between the amount of remnants remaining after digestion and the sugars released from the CLE (p=0.004 and p=0.014). This research indicates that adding fat to a carbohydrate food will increase the digestibility of starch and release of sugars from the food which may impact on glycemic response.Published here -
Ryan L, Thondre P, Henry C, 'Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential'
Journal of Food Composition and Analysis 24 (2011) pp.929-934
ISSN: 0889-1575AbstractPublished hereOats are a rich source of b-glucans and bioactive phytochemicals. The established health-beneficial properties of oats have led to an increase in the consumption of oats and oat-based food products in recent years. The objective of the present study was to analyse and compare the polyphenol content and total antioxidant capacity (via FRAP (ferric ion reducing antioxidant power) and DPPH (2,2-diphenyl-1- picrylhydrazyl) inhibition) of 30 commercially available oat-based breakfast cereals. All of the breakfast cereals analysed were a significant source of polyphenols (1506-1853 mg gallic acid equivalents (GAE)/g) and antioxidants (1682-3542 mmol/l FRAP; 30-201% inhibition of DPPH compared to gallic acid standard). There was little difference between premium and budget brand varieties of the breakfast cereals. The polyphenol levels in an average serving (40 g) of an oat-based breakfast cereal are comparable to those found in fruits and vegetables. Overall, our findings suggest that consumption of oat-based breakfast cereals could be a significant contributor to the total polyphenol content and antioxidant potential of the diet.
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Thondre P, Monro J, Mishra S, Henry C, 'High molecular weight barley beta-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion'
Food Research International 43 (5) (2010) pp.1476-1481
ISSN: 0963-9969AbstractThe influence of high molecular weight barley beta-glucan on particle breakdown in chapattis during in vitro starch digestion was investigated in this study. Chapattis with 0%, 4% and 8% beta-glucan were prepared by mixing whole-wheat flour with commercially available beta-glucan enriched barley flour (Barley Balance (TM)). There was an inverse relation between the rate of in vitro starch digestion and amount of beta-glucan in chapattis. The rate of starch digestion was influenced by the ability of chapattis to resist particle breakdown. Viscosity of the digests increased with increase in amount of beta-glucan in the chapatti samples and this effect was more pronounced in the absence of pancreatin. It may be concluded that this increase in viscosity and the putative increase in undigested chapatti fragments resulting from the presence of beta-glucan therein might have reduced the rate of in vitro starch digestion.Published here -
Thondre PS, Henry CJK, 'High-molecular-weight Barley Beta-glucan in Chapatis (unleavened Indian Flatbread) Lowers Glycemic Index'
Nutrition Research 29 (7) (2009) pp.480-486
ISSN: 0271-5317AbstractFood products incorporated with soluble dietary fiber β-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley β-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In a randomized, single-blind, controlled crossover trial, 8 healthy human subjects (3 men, 5 women; aged 26-50 years; body mass index, <30 kg/m2) consumed unleavened Indian flatbreads called chapatis containing high-molecular-weight barley β-glucan at doses of 0, 2, 4, 6, and 8 g on different occasions. Capillary blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 minutes after consuming the chapatis. The incremental area under the glucose curve values for all the 5 different types of chapatis were significantly low (P < .001) compared with reference food glucose. The incremental area under the glucose curve of chapatis containing 4 and 8 g β-glucan were significantly lower than control chapatis (P < .05). Postprandial blood glucose was significantly reduced at 45 minutes by chapatis containing 4 g (P < .05) and 8 g β-glucan (P < .01) and at 60 minutes by chapatis with 8 g β-glucan (P < .01). The glycemic index (GI) values of chapatis with 4 and 8 g β-glucan were 43% to 47% lower (GI, 30 and 29, respectively) compared with chapatis without β-glucan (GI, 54). We conclude that barley β-glucan significantly reduces GI of chapatis, particularly at doses of 4 and 8 g per serving.Published here
Books
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Cripps K, Thondre PS, (ed.), SDG2 Zero Hunger in Higher Education , Emerald Publishing (2024)
Published here
Book chapters
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Thondre PS, Clegg ME., 'Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats.' in Raikos V., Ranawana V. (ed.), Reformulation as a Strategy for Developing Healthier Food Products, Springer, Cham (2019)
ISBN: 9783030236205 eISBN: 9783030236212AbstractPublished here Open Access on RADARThe Health Survey for England 2016 shows that the prevalence of overweight and obesity is increasing with 27% of adults being obese and 40% of men and 30% of women were overweight. As half of the UK population is expected to be obese by 2050, reformulation of food products can play a significant role in production of healthier foods with low energy density that can increase satiety and reduce food intake. Fat is the most energy-dense nutrient; hence it is a key area of reformulation for weight loss. The focus for reformulation in terms of fat is often on reducing saturated fat, but for weight loss overall fat reduction is the most important. This can be achieved through fat replacement products or altering the type of fats added to products to make them more satiating. Food reformulation in carbohydrate foods mainly involves reducing sugar and increasing fibre content. Considering that the current UK population has a high intake of sugars and low intake of fibre, reformulation strategies using bulk and intense sweeteners (ISs) as well as various dietary fibre ingredients are a viable way to have a positive influence on public health. The current chapter focuses on how carbohydrate and fat in food products can be reformulated to promote satiety and weight loss.
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Henry CJK, Thondre PS, 'Glycaemic index and glycaemic load in diabetes' in Advanced Nutrition and Dietetics in Diabetes, Wiley (2015)
ISBN: 9780470670927 eISBN: 9781119121725AbstractPublished hereGlycaemic index (GI) is the concept developed in the 1980s as a physiological basis for carbohydrate classification, recognising that carbohydrate-containing foods with the same amount of available carbohydrate produce different glycaemic responses. The glycaemic load (GL) of a typical serving of food is essentially the product of the glycaemic index of the food and the quantity of available carbohydrate in that serving, and can be considered a more practical method of assessing the impact of carbohydrate on glycaemia. GI and GL play a role in determining food choices to manage the postprandial hyperglycaemia which is a characteristic feature of diabetes, and GI and GL are important. Randomised, controlled trials and intervention studies in children and adults with diabetes have reported benefits in terms of glycaemic control and cardiovascular risk.
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Thondre PS, 'Barley β-Glucan: Natural Polysaccharide for Managing Diabetes and Cardiovascular Diseases' in Polysaccharides: Natural Fibers in Food and Nutrition, CRC Press (2014)
ISBN: 978-1-4665-7181-5 eISBN: 978-1-4665-7182-2Published here -
Thondre PS, 'Food-Based Ingredients to Modulate Blood Glucose' in Jeyakumar H (ed.), Advances in Food and Nutrition Research, Academic Press (2013)
ISBN: 978-0-12-416555-7AbstractMaintenance of normal blood glucose levels is important for avoiding chronic diseases such as type 2 diabetes, cardiovascular problems, and obesity. Type 2 diabetes is one of the major health problems affecting the world population and this condition can be exacerbated by poor diet, low physical activity, and genetic abnormalities. Food plays an important role in the management of blood glucose and associated complications in diabetes. This is attributed to the ability of food-based ingredients to modulate blood glucose without causing any adverse health consequences. This chapter focuses on four important food groups such as cereals, legumes, fruits, and spices that have active ingredients such as soluble dietary fiber, polyphenols, and antinutrients with the ability to reduce glycemic and insulin response in humans. Other food ingredients such as simple sugars, sugar alcohols, and some proteins are also discussed in moderation.Published here
Conference papers
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Flores-Verastegui MIM, El-Chab A, Coe S, Thondre PS, 'Investigating the sensory acceptance of tropical fruit based products'
81 (OCE4) (2022) pp.E101-
AbstractPublished here Open Access on RADARFruits have been used to design functional foods due to the presence of bioactive compounds and their antioxidant capacity. Hylocereus polyrhizus (dragon fruit) and Averrhoa carambola (star fruit) are tropical fruits that have been used to control diseases such as hypertension and type 2 diabetes in the traditional medicine of different countries (1, 2). Due to their high water content and their short shelf life, different preservation methods, such freezing and drying have been used to maintain their properties as much as possible and to allow their transport and storage to different regions (3). However, several factors such as the effect of the food matrix, the release of nutrients, the design of products and their sensory perception (4) need to be determined in products formulated with preserved fruit. The aim of this study was to establish the sensory acceptance of beverages based on fresh, frozen and dried dragon fruit and star fruit.
Six tropical fruit based beverages were prepared. Three were formulated using dragon fruit in fresh, frozen and dried forms to contain 290 micrograms (mg) of Gallic acid equivalents (GAE) per millilitre (mL) of total phenolic content; three more based on fresh, frozen and dried star fruit were formulated with 490 mg GAE/mL total phenolic content.
A hedonic test was conducted using Compusense Cloud software to determine the overall acceptance of the six beverages in order to evaluate five different attributes using a 9-point scale (9= ‘like extremely’, 1= ‘dislike extremely’): appearance, colour, taste, viscosity and mouthfeel. Ethical approval was obtained from the University Research Ethics Committee (Reg. No. UREC 201379). IBM SPSS Statistics software, version 27, was used to carry out a Friedman non-parametric test and Wilcoxon post hoc test with a Bonferroni correction to compare the sensory acceptance of beverages.
26 participants (8 males and 18 females) between 18 and 50 years were recruited. The overall acceptance was significantly different between tested products, Χ2 (5) = 20.276, p = 0.001. Post hoc tests showed a significant difference (p=0.003) between dried and fresh star fruit based products. Fresh and frozen dragon fruit based beverages as well as the fresh star fruit product were the most preferred, ranking between ‘like slightly’ and ‘like moderately’ for overall acceptance. Attributes such as appearance, colour and taste influenced the like-dislike response. The results of this study provide valuable data to consider hedonic test as a tool to determine the attributes linked to acceptability, and to establish the influence of food matrix on sensory attributes. Fresh and frozen dragon fruit and fresh star fruit based products could be used in in vivo studies to evaluate the effect of polyphenols on health biomarkers.
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Kandir GC, Thondre PS
, 'A comparison of nutritional adequacy, body composition, blood pressure and salivary C-reactive protein between a sample of young adults following vegan and omnivorous diets'
80 (OCE5) (2021) pp.E165-
AbstractPublished here Open Access on RADARBackground: Vegan diets avoid the consumption of animal-based foods, including meat, fish, poultry, dairy, eggs, honey and insects (1). This removal of entire food groups from the diet may lead to inadequate intake of some macro and micronutrients. Evidence from studies demonstrates that plant-based diets may lead to an improved lipid profile, lower body weight, lower blood pressure and reduced incidence of type 2 diabetes (2). Chronic diseases are characterised by elevated levels of C-reactive Protein (CRP), an acute-phase protein (3). As plant-based diets become more popular, it is useful to compare the levels of this inflammatory marker in individuals between those who consume strict vegan diets and those following an omnivorous diet. Aim. The aim of this study was to compare the nutritional adequacy of a vegan diet with an omnivorous diet and to determine their effect on the inflammatory marker salivary CRP, blood pressure and anthropometric measurements. Methods. A cross-sectional study was conducted with fifteen adults who consumed a vegan diet (age: 32 ± 11 years, BMI: 23 ± 3.5 kg/m2) and fifteen omnivores (age: 34 ± 15 years, BMI: 24 ± 3.4 kg/m2). Anthropometric measurements (body weight, height, BMI and body composition) and blood pressure were assessed. Saliva samples were collected to determine CRP using Enzyme linked immunosorbent assay (ELISA). A validated Food Frequency Questionnaire (FFQ) was used to assess habitual food intake. Comparison of data was done using an independent T-test or Mann Whitney U-test based on the results of normality. A one-sample T-test was used to compare the mean nutrient intake with the national nutrition guidelines. Results. Individuals who followed a vegan diet had an insufficient daily intake of selenium (35.5 ± 14 ug; p = 0.030), iodine (36.1 ± 17 ug; p=0.0001), vitamin D (0.29 ± 0.46 ug; p=0.0001), vitamin B12 (0.12 ± 0.85 ug; p=0.002) and iron (female participants; 12.3 ± 3.1 mg; p=0.027). Omnivores exceeded the recommended limits for saturated fats (13.7 ± 2% total energy intake; p=0.001), total fats (40.3 ± 6% total energy intake; p=0.004) and sodium (2786 ± 939 mg; p=0001), and had an insufficient consumption of vitamin D (5.3 ± 3.3ug; p=0.0001), iron (female participants; 10.4 ± 4 mg p=0.007) and dietary fibre (23.3 ± 7.3 g; p=0.0001). There were no significant differences in anthropometric measurements or blood pressure values between groups. Although there was a trend of higher mean CRP levels for the omnivores (0.37 ± 0.54 ng/ml vs 0.02 ± 0.07 ng/ml for vegans), difference between groups remained statistically non-significant. Conclusion. Independent of the preferred dietary habit, food choices must be adopted carefully including a variety of foods. Fortified foods and/or nutritional supplements are essential to ensure the nutritional adequacy of adults.
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Flores-Verastegui MIM, Lightowler H, Thondre PS, 'Effect of in vitro digestion on polyphenol release and antioxidant activity from three different species of dragon fruit (Hylocereus sp)'
80 (OCE1) (2021) pp.E49-
AbstractPublished hereThe consumption of plants and derivatives rich in polyphenols is known to provide a positive effect on human health (Reference Coman1). However, the phenolic compounds in a food matrix are not always completely accessible to digestive fluids. Therefore, in vitro digestion has been used as a mechanism to determine the bio-accessibility of polyphenols, and their possible health effects (Reference Lucas-González2).
Dragon fruit is a tropical fruit that has been considered as an alternative treatment for diabetic people in different regions of the world and some studies have determined their content of phenolic compounds (Reference Ibrahim3,Reference Choo and Yong4) . However, their bio- accessibility from different forms of the fruit has not been reported. The aim of this research was to quantify the polyphenol release and their antioxidant capacity during in vitro digestion of three different species of dragon fruit.
An in vitro digestion was carried out for red flesh dragon fruit (Hylocereus polyrhizus), white flesh dragon fruit (Hylocereus undatus), and yellow peel dragon fruit (Hylocereus megalanthus), under fresh, frozen, and dried conditions. Samples were taken at baseline, gastric phase, as well as 20, 60, and 120 minutes during intestinal phase. The amount of total phenolic compounds released was determined by Folin-Ciocalteu method and the antioxidant activity was evaluated by DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging analysis. Depending on the normality of the results determined by Shapiro-Wilk test, a one-Way ANOVA with a Tukey's post hoc analysis or Kruskal-Wallis non-parametric test was carried out. Statistical difference was set at p
The results showed a significant difference in the amount of polyphenols released between digestion phases (p
Fresh and frozen dragon fruit samples showed a significant difference in antioxidant activity between the in vitro digestion phases recording the highest DPPH radical inhibition between 27.51% and 35.59% during the gastric phase. In contrast, dried dragon fruits showed DPPH inhibition lower than 10%.
This study demonstrated that the polyphenol content and the antioxidant activity of dragon fruits during an in vitro digestion is dependent on the species and the form evaluated. Dragon fruits showed potential to be used in human studies to evaluate their health effects.
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Jan M, Thondre PS, El-Chab A, Lightowler HJ, 'Dietary phosphatidylcholine assessed by self-administrated food-frequency questionnaire in relation to cardio-metabolic biomarkers in healthy populations in UK'
78 (OCE2) (2019)
ISSN: 0029-6651Published here -
Gouillaud C, Renault T, Flipon E, Dixon A and Thondre S, 'Preferences for salt, sugar and fat in selected foods as determined by 6-n-propylthiouracil taster status in young adults.'
(2017)
Published here Open Access on RADAR -
Almaski A, Coe S, Lightowler H, Thondre S, 'Sensory evaluation of polyphenol-rich millet-based muffins and their effect on in vitro starch digestion'
76 (OCE4) (2017) pp.E227-
ISSN: 0029-6651 eISSN: 1475-2719Published here Open Access on RADAR -
Jan M, Thondre PS, El-Chab A, Lightowler H, 'The effect of dietary phosphatidylcholine supplementation on lipid profile in mild hyperlipidaemic individuals'
76 (OCE4) (2017) pp.E219-
Published here Open Access on RADAR -
Soleymani Majd N, Coe S, Thondre S and Lightowler H, 'Determination of the antioxidant activity and polyphenol content of different types of Rhus coriaria Linn (sumac) from different regions'
76 (OCE4) (2017) pp.E137-
ISSN: 0029-6651 eISSN: 1475-2719Published here Open Access on RADAR
Other publications
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Samangooei M, Thondre S, Davies E, Gupta K, Crombie L, Blythe B, 'Edible Streets - A Case Study in Oxford', (2024)
AbstractPublished hereUrban streetscapes are key areas where humans and nature can thrive symbiotically. Growing food throughout an urban environment can not only improve health and well-being for all living beings, but it can also improve air quality, cooling and storm water retention. Presently, food is grown in urban areas in varying contexts, from private gardens to allotments and community gardens. Whilst allotments in urban areas create spaces for communities to come together to grow food, they also pose three challenges to the feasibility of plots: the cost, the waiting list for a plot, and the restrictions imposed by the allotment committee1. Furthermore, they are often not easily accessible for busy urban dwellers, and therefore have limited positive impact on their lives. As a result, frequenting an allotment or community garden is viewed as a privilege.
Professional information
Memberships of professional bodies
- Member of The Nutrition Society
- Fellow of Higher Education Academy UK