Changes in thiamin intake and blood levels in young, overweight/obese women following hypocaloric diets based on the increased relative consumption of cereals or vegetables

A Comprehensive Critical Assessment of Increased Fruit and Vegetable Intake on Weight Loss in Women

No previous reviews or meta-analyses have specifically assessed the effects of increased fruit and vegetable (FV) intake on weight loss with a primary focus on women. Several studies show differences between men and women in how increased FV intake affects their weight loss and maintenance, risk of becoming overweight or obese, and the influence of eating speed and frequency on weight control. This analysis provides a comprehensive and visual assessment of the effects of increasing FV intake and long-term weight change from observational studies and weight loss from randomized controlled trials (RCTs) in women. Consistent evidence from prospective studies and RCTs shows that increased intake of FV is a chief contributor to weight loss in women. This effect is enhanced with concurrent dietary restriction of high energy density (ED) or high-fat foods. Yet, the type of FV differentially impacts weight loss in women. Whole FV intake may influence weight through a variety of mechanisms including a reduction in eating rate, providing a satisfying, very-low to low energy density, low glycemic load or low-fat content. Also, FV are the primary source of dietary fiber, which can provide additional support for weight loss in women when consumed at adequate levels.

Enhancement of Exercise Performance by 48 Hours, and 15-Day Supplementation with Mangiferin and Luteolin in Men

The natural polyphenols mangiferin and luteolin have free radical-scavenging properties, induce the antioxidant gene program and down-regulate the expression of superoxide-producing enzymes. However, the effects of these two polyphenols on exercise capacity remains mostly unknown. To determine whether a combination of luteolin (peanut husk extract containing 95% luteolin, PHE) and mangiferin (mango leave extract (MLE), Zynamite^®) at low (PHE: 50 mg/day; and 140 mg/day of MLE containing 100 mg of mangiferin; L) and high doses (PHE: 100 mg/day; MLE: 420 mg/day; H) may enhance exercise performance, twelve physically active men performed incremental exercise to exhaustion, followed by sprint and endurance exercise after 48 h (acute effects) and 15 days of supplementation (prolonged effects) with polyphenols or placebo, following a double-blind crossover design. During sprint exercise, mangiferin + luteolin supplementation enhanced exercise performance, facilitated muscle oxygen extraction, and improved brain oxygenation, without increasing the VO₂. Compared to placebo, mangiferin + luteolin increased muscle O₂ extraction during post-exercise ischemia, and improved sprint performance after ischemia-reperfusion likely by increasing glycolytic energy production, as reflected by higher blood lactate concentrations after the sprints. Similar responses were elicited by the two doses tested. In conclusion, acute and prolonged supplementation with mangiferin combined with luteolin enhances performance, muscle O₂ extraction, and brain oxygenation during sprint exercise, at high and low doses.

Changes in the sensation of hunger and well-being before and after meals in overweight/obese women following two types of hypoenergetic diet

OBJECTIVE

To analyse changes in the sensation of hunger and the sensation of well-being of young overweight/obese women following two hypoenergetic diets.

DESIGN, SETTING AND SUBJECTS

Fifty-seven women (BMI = 24-35 kg/m2) were randomly assigned to one of two hypoenergetic diets: diet V, in which the consumption of vegetables was increased; or diet C, in which the consumption of cereals (especially breakfast cereals) was increased. Dietetic and anthropometric data and an evaluation of the sensation of hunger and well-being were collected at the start and end of the study, 6 weeks later.

RESULTS

The diets led to a reduction in weight and BMI in both groups. The sensation of hunger at the end of meals was higher at the end of the study than at the start in both groups. At 6 weeks, the sensation of well-being after breakfast, morning snack and lunch, as well as the mean sensation of well-being after all meals, was greater in diet C. Compared with that recorded at the beginning of the study, the capacity to experience satiety at the end of meals also increased with diet C, as did the capacity to experience well-being at 6 weeks (for breakfast, lunch, dinner and for the mean for all meals). This capacity to experience well-being was also greater in diet C than in diet V with respect to the mid-morning snack and lunch.

CONCLUSION

The more positive results obtained with diet C may contribute to the increased weight loss seen in that group and their lower withdrawal rate.