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Phloem fortification in rye bread elevates serum enterolactone level.
Eur J Clin Nutr. 2002 Oct; 56(10):952-7.EJ

Abstract

OBJECTIVE

To analyse the lignan content of phloem powder enriched rye bread and to study the dose-response relationship of the effect of dietary plant lignans derived from phloem on intestinal production of enterolactone by measuring enterolactone concentration in serum.

DESIGN

A randomized double-blind supplementation trial.

SUBJECTS

Seventy-five non-smoking men recruited by newspaper advertisements.

INTERVENTION

Subjects were randomized to three study groups receiving either rye bread high in phloem (HP, 14% of rye flour substituted with phloem powder), rye bread low in phloem (LP, 7% of rye flour substituted with phloem powder) or placebo rye bread. Participants consumed 70 g of study bread daily for 4 weeks and provided serum samples for enterolactone analysis at baseline and at the end of the intervention.

RESULTS

There was a significant increase in serum enterolactone concentration in the LP and HP groups compared with the placebo group (P=0.009 and P=0.003, respectively). Considerable interindividual differences were observed in the response to dietary lignans within the study groups.

CONCLUSIONS

Our results indicate that plant lignans attached to insoluble fibre layer in phloem can be further metabolized and converted to enterolactone presumably by the bacteria present in the colon. Phloem powder is useful source of lignans for functional foods aimed to elevate serum enterolactone levels.

SPONSORSHIP

Phloem powder and the study breads were provided by Finnpettu Oy and Linkosuo Oy, respectively. The clinical study work was sponsored in part by Oy Jurilab Ltd.

Authors+Show Affiliations

The Research Institute of Public Health, University of Kuopio, Kuopio, Finland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12373614

Citation

Vanharanta, M, et al. "Phloem Fortification in Rye Bread Elevates Serum Enterolactone Level." European Journal of Clinical Nutrition, vol. 56, no. 10, 2002, pp. 952-7.
Vanharanta M, Mursu J, Nurmi T, et al. Phloem fortification in rye bread elevates serum enterolactone level. Eur J Clin Nutr. 2002;56(10):952-7.
Vanharanta, M., Mursu, J., Nurmi, T., Voutilainen, S., Rissanen, T. H., Salonen, R., Adlercreutz, H., & Salonen, J. T. (2002). Phloem fortification in rye bread elevates serum enterolactone level. European Journal of Clinical Nutrition, 56(10), 952-7.
Vanharanta M, et al. Phloem Fortification in Rye Bread Elevates Serum Enterolactone Level. Eur J Clin Nutr. 2002;56(10):952-7. PubMed PMID: 12373614.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phloem fortification in rye bread elevates serum enterolactone level. AU - Vanharanta,M, AU - Mursu,J, AU - Nurmi,T, AU - Voutilainen,S, AU - Rissanen,T H, AU - Salonen,R, AU - Adlercreutz,H, AU - Salonen,J T, PY - 2001/09/25/received PY - 2002/04/09/accepted PY - 2002/10/10/pubmed PY - 2002/12/31/medline PY - 2002/10/10/entrez SP - 952 EP - 7 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 56 IS - 10 N2 - OBJECTIVE: To analyse the lignan content of phloem powder enriched rye bread and to study the dose-response relationship of the effect of dietary plant lignans derived from phloem on intestinal production of enterolactone by measuring enterolactone concentration in serum. DESIGN: A randomized double-blind supplementation trial. SUBJECTS: Seventy-five non-smoking men recruited by newspaper advertisements. INTERVENTION: Subjects were randomized to three study groups receiving either rye bread high in phloem (HP, 14% of rye flour substituted with phloem powder), rye bread low in phloem (LP, 7% of rye flour substituted with phloem powder) or placebo rye bread. Participants consumed 70 g of study bread daily for 4 weeks and provided serum samples for enterolactone analysis at baseline and at the end of the intervention. RESULTS: There was a significant increase in serum enterolactone concentration in the LP and HP groups compared with the placebo group (P=0.009 and P=0.003, respectively). Considerable interindividual differences were observed in the response to dietary lignans within the study groups. CONCLUSIONS: Our results indicate that plant lignans attached to insoluble fibre layer in phloem can be further metabolized and converted to enterolactone presumably by the bacteria present in the colon. Phloem powder is useful source of lignans for functional foods aimed to elevate serum enterolactone levels. SPONSORSHIP: Phloem powder and the study breads were provided by Finnpettu Oy and Linkosuo Oy, respectively. The clinical study work was sponsored in part by Oy Jurilab Ltd. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/12373614/Phloem_fortification_in_rye_bread_elevates_serum_enterolactone_level_ DB - PRIME DP - Unbound Medicine ER -