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amorphophallus konjac/Gewichtsverlust
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Consumer perception of carriers of a satiating compound. Influence of front-of-package images and weight loss-related information.
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Nowadays it is common to find dietary supplements on the market with the same health promoting compounds as certain functional food products. However, there is a lack of research comparing these two categories of carriers (food and supplements) for the same functional ingredient. This work focuses
Diet, exercise and weight loss and dyslipidaemia.
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There is a large amount of controversy relating dietary fat intake and coronary artery disease. It has been strongly suggested that saturated fat is not harmful and that polyunsaturated fat is either not beneficial or even harmful. Given that dietary lipids and fibre can influence serum lipids which
Preparation and characterization of Konjac glucomannan and pullulan composite films for strawberry preservation
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The present study aims to develop the new composite films by blending Konjac glucomannan (KGM) and pullulan with different ratios and concentrations. The structural, physical, barrier properties and morphology of the films were investigated and the practical use on strawberry preservation at 4 ± 1
Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san).
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Pulverized konjac glucomannan ameliorates oxazolone-induced colitis in mice.
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OBJECTIVE
Pulverized konjac glucomannan (PKGM) is a natural biologically active compound extracted from konjac, a Japanese traditional food. In the present study, we investigated the role of PKGM in intestinal immunity in a mouse model of oxazolone (OXA)-induced colitis.
METHODS
C57BL/6(B6) mice
Preparation and characterization of nano-hydroxyapatite/chitosan/konjac glucomannan composite.
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Nano-hydroxyapatite (n-HA)/chitosan (CS)/konjac glucomannan (KGM) composite was prepared by coprecipitation method and investigated by thermal gravitivity/differentiate thermal analysis, Fourier transform infrared spectroscopy, X-ray diffraction, inductively coupled plasma emission spectroscopy,
Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
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The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P<0.05) by fat reduction
Konjac Glucomannan Dietary Supplementation Causes Significant Fat Loss in Compliant Overweight Adults.
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OBJECTIVE
Changes in body composition and blood chemistries between overweight adult subjects receiving a supplement containing either 3 g of konjac glucomannan/300 mg calcium carbonate or a placebo containing only 300 mg of calcium carbonate were compared as the primary objective. A secondary
Synthesis and Characterization of Konjac Glucomannan/Carrageenan/Nano-silica Films for the Preservation of Postharvest White Mushrooms.
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In this study, the konjac glucomannan (KGM)/carrageenan (KC)/nano-silica film was prepared and characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The preservation quality of white mushrooms (Agaricus
The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: a randomised cross-over trial.
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Konjac glucomannan (KGM) is a viscous dietary fibre that can form a solid, low-energy gel when hydrated and is commonly consumed in a noodle form (KGM-gel). Increased meal viscosity from gel-forming fibres have been associated with prolonged satiety, but no studies to date have evaluated this effect
Effect of glucomannan on obese patients: a clinical study.
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An eight-week double-blind trial was conducted to test purified glucomannan fiber as a food supplement in 20 obese subjects. Glucomannan fiber (from konjac root) or placebo was given in 1-g doses (two 500 mg capsules) with 8 oz water, 1 h prior to each of three meals per d. Subjects were instructed
Glucomannan and obesity: a critical review.
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Glucomannan (GM) is a soluble, fermentable, and highly viscous dietary fiber derived from the root of the elephant yam or konjac plant, which is native to Asia. Preliminary evidence suggests that GM may promote weight loss. This review summarizes studies using GM for weight loss as well as studies
Effects of a carbohydrate-restricted diet with and without supplemental soluble fiber on plasma low-density lipoprotein cholesterol and other clinical markers of cardiovascular risk.
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Carbohydrate-restricted diets (CRDs) promote weight loss, reductions in plasma triacylglycerol (TAG) levels, and increases in high-density lipoprotein cholesterol (HDL-C) levels but may cause undesirable low-density lipoprotein cholesterol (LDL-C) responses in some people. The objective of the
Effect of glucomannan supplementation on body weight in overweight and obese children: protocol of a randomised controlled trial.
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BACKGROUND
Glucomannan (GNN), a water-soluble dietary fibre derived from the plant Amorphophallus konjac, is marketed for weight reduction. The exact mechanisms by which GNN might exert its actions are unclear. However, it has been shown that GNN slows gastric emptying by forming a viscous gel of
Amino acids modified konjac glucomannan as green corrosion inhibitors for mild steel in HCl solution.
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Konjac glucomannan (KGM) was modified with amino acids to synthesize polysaccharide esters (KGMA and KGMH) which were evaluated as corrosion inhibitor for mild steel in 0.5M HCl solution by weight loss tests, Tafel curves, electrochemical impedance spectroscopy (EIS) and scanning electron microscopy
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