Source: UNIVERSITY OF MAINE submitted to
NUTRIENT BIOAVAILABILITY-PHYTONUTRIENTS AND BEYOND
 
PROJECT DIRECTOR: Camire, M. E.
 
PERFORMING ORGANIZATION
FOOD SCIENCE & HUMAN NUTRITION
UNIVERSITY OF MAINE
ORONO,ME 04469
 
NON TECHNICAL SUMMARY: Very little is known about the role of many foods compounds in human health. This project studies the absorption, distribution, metabolism, and excretion (ADME)of non-nutrients compounds in foods and botanical products in order to advise consumers about consumption of these products for better health.
 
OBJECTIVES: 1. Determine the ADME of phytonutrients or the impact of phytonutrients, other nutrients or factors on the ADME of essential nutrients. 2. Collaboratively develop and maintain a website for dissemination of technical and lay publications related to bioavailability. 3. Foster collaboration among stations in the development, validation, standardization, and/or application of technologies, samples, substrates and other resources.
 
APPROACH: Anthocyanins and other flavonoids in blueberries and cranberries will be evaluated for their ability to retard postprandial serum glucose levels and to increase satiety. Blueberry supplements will be evaluated for their ability to improve human cognitive performance. Extrusion cooking will be used to create salmon-based snacks, and the effects of processing on omega-3 fatty acid stability will be analyzed. Extruded breakfast cereals and snacks with enhanced resistant starch and/or dietary fiber levels will be developed.
 
CRIS NUMBER: 0199758 SUBFILE: CRIS
PROJECT NUMBER: ME08561 SPONSOR AGENCY: NIFA
PROJECT TYPE: HATCH PROJECT STATUS: TERMINATED MULTI-STATE PROJECT NUMBER: W-1002
START DATE: Oct 1, 2002 TERMINATION DATE: Sep 30, 2008

GRANT PROGRAM: (N/A)
GRANT PROGRAM AREA: (N/A)

CLASSIFICATION
Knowledge Area (KA)Subject (S)Science (F)Objective (G)Percent
702112010105.135%
702112110105.135%
702371210105.130%

CLASSIFICATION HEADINGS
KA702 - Requirements and Function of Nutrients and Other Food Components
S3712 - Salmon
S1120 - Blueberry
S1121 - Cranberry
F1010 - Nutrition and metabolism
G5.1 - Ensure Access to Nutritious Food


RESEARCH EFFORT CATEGORIES
BASIC 25%
APPLIED 65%
DEVELOPMENTAL 10%

KEYWORDS: anthocyanins; vaccinium; nutrient availability; blueberries; cranberries; omega 3 fatty acids; dietary fibers; starches; plant nutrients; salmon; nutrient function; publications; information dissemination; world wide web; validation; standardization; cognition; satiety; human nutrition; human health; food nutritive value; new foods; snack foods; extrusion; breakfast foods; food processing; beverages; helicobacter pylori; fruit juices

PROGRESS: Oct 1, 2005 TO Sep 30, 2006
Awareness of health benefits can influence consumer acceptance of novel foods. Labeling the type of wheat flour (whole or all-purpose) increased acceptance of muffins made with whole red and wheat flour, and reduced acceptance of muffins made with all-purpose flour to which caramel coloring had been added. A pilot study of the effect of cranberry supplements on Helicobacter pylori was postponed due to the resignation of the graduate assistant. In vitro assessment of the ability of wild blueberry compounds to inhibit glucosidases is in progress.

IMPACT: 2005-10-01 TO 2006-09-30 Improved understanding of how food components impact health will enable food and dietary supplement manufacturers to develop more healthful products, that in turn may help consumers prevent or treat health concerns.

PUBLICATION INFORMATION: 2005-10-01 TO 2006-09-30
Oberholtzer A . 2005. Development and evaluation of a new salmon jerky snack product. M.S. thesis. University of Maine.

PROJECT CONTACT INFORMATION
NAME: Mary Ellen Camire
PHONE: 207-581-1627
FAX: 207-581-1636