Novel food ingredients for weight control

Contents......Page 6
Contributor contact details......Page 12
Preface......Page 16
Part I: Food and obesity......Page 18
1.1 Introduction......Page 20
1.2 Lipid metabolism: from digestion and synthesis to storage......Page 21
1.3 Adipose tissue......Page 22
1.4 De novo lipogenesis......Page 26
1.5 Future trends......Page 33
1.6 References......Page 34
2.1 Introduction......Page 45
2.2 Factors influencing satiety and satiation......Page 46
2.3 The impact of different food components on satiety......Page 49
2.4 The need for biomarkers of satiety......Page 52
2.5 Developing new biomarkers......Page 53
2.6 Future trends......Page 54
2.7 References......Page 55
3.1 Introduction......Page 60
3.2 The glycaemic index of foods and its effect on insulin response and glycaemia......Page 61
3.3 The effect of food processing on the glycaemic index......Page 63
3.5 Association of glycaemic response with satiety
and food intake......Page 65
3.6 Carbohydrate type, glycaemic response and weight control......Page 67
3.7 Future trends......Page 69
3.8 Sources of further information and advice......Page 70
3.9 References......Page 71
4.1 Introduction......Page 75
4.2 Overview of nutrition and thermogenesis......Page 76
4.3 Overview of nutrition and lipogenesis......Page 82
4.4 Nutrition and development of lean body mass and body fat mass......Page 85
4.5 Using food and food components to control lipogenesis and thermogenesis......Page 88
4.6 Using ergogenic aids for weight control......Page 101
4.7 Future trends......Page 104
4.8 Sources of further information and advice......Page 106
4.9 References......Page 107
5.1 Introduction......Page 121
5.2 Definition of sugars and alternative sweeteners......Page 122
5.3 Sugars and alternative sweeteners: role in obesity......Page 123
5.4 Conclusion......Page 137
5.6 Future trends......Page 138
5.7 References......Page 139
Part II: Ingredients from grains, fruits and vegetables for weight control......Page 146
6.2 Sources of β-glucans......Page 148
6.3 β-Glucan structure and related properties......Page 150
6.4 Effects of β-glucans on lipid metabolism......Page 152
6.5 Effects of β-glucans on energy and carbohydrate metabolism......Page 155
6.6 β-Glucans and weight control......Page 157
6.7 β-Glucans in the regulation of satiety and acceptance by consumers......Page 158
6.8 Use of β-glucans in food products......Page 160
6.11 References......Page 162
7.2 Dietary fibres and food intake......Page 170
7.3 Sources and properties of non-digestible oligosaccharides......Page 172
7.4 Effect of non-digestible oligosaccharides on glucose and lipid metabolism: a phenomenon linked to a decrease in food intake......Page 175
7.5 Non-digestible oligosaccharides, food intake and weight control: a key role for gastro-intestinal peptides......Page 177
7.6 The role of glucagon-like peptide-1 in the improvement of food intake, fat development and diabetic state by non-digestible oligosaccharides......Page 181
7.7 Relevance of non-digestible oligosaccharide effects in human studies......Page 182
7.8 Conclusions and future trends......Page 184
7.9 References......Page 185
8.1 Introduction......Page 191
8.2 Background......Page 192
8.3 Role of resistant starch in weight management......Page 199
8.4 Increasing the resistant starch content of foods......Page 206
8.6 Future trends......Page 209
8.8 References......Page 210
9.1 Introduction......Page 215
9.3 Slow-digestion and digestion-resistant characteristics of
raw starch......Page 217
9.4 Starch structural modification......Page 220
9.5 Influence of other food components......Page 224
9.6 Future trends......Page 229
9.7 References......Page 230
10.1 Introduction......Page 235
10.2 Criteria for a successful new ingredient for weight loss......Page 237
10.3 (–)-Hydroxycitric acid......Page 239
10.4 Hoodia gordonii......Page 242
10.5 Other (potential) weight loss ingredients......Page 245
10.6 Future trends......Page 247
10.7 References......Page 248
Part III: Dairy ingredients and lipids for weight control......Page 252
11.1 Introduction: role of dietary and supplementary calcium in weight control......Page 254
11.2 Determining the role of calcium in weight control......Page 255
11.3 Mechanisms: calcium and the regulation of energy metabolism......Page 262
11.4 Dietary versus supplementary calcium and weight control......Page 264
11.5 Using calcium in functional food products......Page 265
11.6 Conclusions and future trends......Page 273
11.7 Sources of further information and advice......Page 274
11.8 References......Page 275
12.1 Introduction......Page 280
12.2 Sources of conjugated linoleic acid and estimated daily intake......Page 281
12.3 Effect of conjugated linoleic acid on body composition......Page 284
12.4 Safety issues......Page 289
12.5 Conclusions: conjugated linoleic acid and functional foods......Page 292
12.6 References......Page 293
13.1 Introduction......Page 298
13.2 Determining the role of omega-3 fatty acids and other polyunsaturated fatty acids in weight control......Page 299
13.3 Effects of omega-3 fatty acids and other polyunsaturated fatty acids on energy metabolism and other factors connected to weight control......Page 306
13.4 Producing omega-3 polyunsaturated fatty acids......Page 311
13.6 Future trends......Page 312
13.8 Acknowledgements......Page 314
13.9 References......Page 315
14.1 Introduction: medium-chain triglycerides and weight control......Page 322
14.2 Metabolic effects of medium-chain triglycerides related to weight control......Page 324
14.3 Effects of structured lipids related to weight control......Page 334
14.4 Producing oils and using medium-chain triglycerides......Page 335
14.5 Future trends......Page 338
14.6 Sources of further information and advice......Page 339
14.7 References......Page 340
15.1 Introduction......Page 343
15.2 Requirements for trans-free fat compositions......Page 350
15.3 Production of trans-free fats and their application......Page 352
15.4 Implementation of trans-free fats in manufacturing and the supply chain......Page 358
15.6 Conclusions......Page 359
15.7 References......Page 360
Index......Page 362