Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion
Abstract Green leafy vegetables (GLV) are known for their cardiovascular health benefits. However, the effects of their serving size on delaying carbohydrate and lipid digestion remain unclear. This study investigated the impact of varying MyPlate-recommended GLV serving sizes on the digestibility o...
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Nature Portfolio
2025-02-01
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| author | Thanaporn Kaewpradup Kritmongkhon Kamonsuwan Charoonsri Chusak Mario Siervo Sirichai Adisakwattana |
| author_facet | Thanaporn Kaewpradup Kritmongkhon Kamonsuwan Charoonsri Chusak Mario Siervo Sirichai Adisakwattana |
| author_sort | Thanaporn Kaewpradup |
| collection | DOAJ |
| description | Abstract Green leafy vegetables (GLV) are known for their cardiovascular health benefits. However, the effects of their serving size on delaying carbohydrate and lipid digestion remain unclear. This study investigated the impact of varying MyPlate-recommended GLV serving sizes on the digestibility of carbohydrates and lipids and antioxidant activity during in vitro gastrointestinal digestion. Eight GLV including Asteraceae (cos, green oak, red oak, loose-leaf) and Brassicaceae (cabbage, cauliflower, broccoli, Chinese cabbage) vegetables were incorporated into mixed meals at 0.5, 1.0, and 1.5 times the MyPlate recommendation. The results showed that the total phenolic content (TPC) ranged from 5.77 to 9.46 mg GAE/g extract. Nitrate accumulation exhibited a higher content in Asteraceae (590.90-1155.04 mg NO3-NE/g extract) than in Brassicaceae families (244.96–726.20 mg NO3-NE/g extract). Incorporating ≥ 1 serving of all GLV significantly decreased rapidly and slowly digestible starch fractions, while undigestible starch significantly increased, resulting in delaying glucose release. Antioxidant activity was significantly enhanced with ≥ 1 serving and free fatty acid concentrations decreased with higher vegetable servings. Post-digestion nitrate concentrations ranged from 127.3 to 188.5 µg NO3-N/mL, positively correlating with GLV serving size. These effects were dose-dependent and varied across species. These findings suggest that incorporating GLV at or above the MyPlate recommendation may have protective effects on cardiovascular health. |
| format | Article |
| id | doaj-art-adfef02d36084f379eb6839b68fc0e03 |
| institution | DOAJ |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-02-01 |
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| spelling | doaj-art-adfef02d36084f379eb6839b68fc0e032025-08-20T02:48:33ZengNature PortfolioScientific Reports2045-23222025-02-0115111210.1038/s41598-025-89573-1Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestionThanaporn Kaewpradup0Kritmongkhon Kamonsuwan1Charoonsri Chusak2Mario Siervo3Sirichai Adisakwattana4Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn UniversityPhytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn UniversityPhytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn UniversityFaculty of Health Sciences, School of Population Health, Curtin UniversityPhytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn UniversityAbstract Green leafy vegetables (GLV) are known for their cardiovascular health benefits. However, the effects of their serving size on delaying carbohydrate and lipid digestion remain unclear. This study investigated the impact of varying MyPlate-recommended GLV serving sizes on the digestibility of carbohydrates and lipids and antioxidant activity during in vitro gastrointestinal digestion. Eight GLV including Asteraceae (cos, green oak, red oak, loose-leaf) and Brassicaceae (cabbage, cauliflower, broccoli, Chinese cabbage) vegetables were incorporated into mixed meals at 0.5, 1.0, and 1.5 times the MyPlate recommendation. The results showed that the total phenolic content (TPC) ranged from 5.77 to 9.46 mg GAE/g extract. Nitrate accumulation exhibited a higher content in Asteraceae (590.90-1155.04 mg NO3-NE/g extract) than in Brassicaceae families (244.96–726.20 mg NO3-NE/g extract). Incorporating ≥ 1 serving of all GLV significantly decreased rapidly and slowly digestible starch fractions, while undigestible starch significantly increased, resulting in delaying glucose release. Antioxidant activity was significantly enhanced with ≥ 1 serving and free fatty acid concentrations decreased with higher vegetable servings. Post-digestion nitrate concentrations ranged from 127.3 to 188.5 µg NO3-N/mL, positively correlating with GLV serving size. These effects were dose-dependent and varied across species. These findings suggest that incorporating GLV at or above the MyPlate recommendation may have protective effects on cardiovascular health.https://doi.org/10.1038/s41598-025-89573-1Green leafy vegetablesRecommendationDigestionCarbohydrate digestibilityLipid digestibility |
| spellingShingle | Thanaporn Kaewpradup Kritmongkhon Kamonsuwan Charoonsri Chusak Mario Siervo Sirichai Adisakwattana Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion Scientific Reports Green leafy vegetables Recommendation Digestion Carbohydrate digestibility Lipid digestibility |
| title | Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion |
| title_full | Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion |
| title_fullStr | Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion |
| title_full_unstemmed | Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion |
| title_short | Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion |
| title_sort | effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion |
| topic | Green leafy vegetables Recommendation Digestion Carbohydrate digestibility Lipid digestibility |
| url | https://doi.org/10.1038/s41598-025-89573-1 |
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