Browsing by Author "Patrick, Ogwok"

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    Efficacy of dietary polyphenols from whole foods and purified food polyphenol extracts in optimizing cardio metabolic health: a meta-analysis of randomized controlled trials
    (Advances in Nutrition, 2023-03) Tonny, Kiyimba; Peter, Yiga; Michael, Bamuwamye; Patrick, Ogwok; Bart, Van der Schueren; Christophe, Matthys
    The evidence from clinical trials concerning the efficacy of dietary polyphenols on cardiometabolic health is divergent. Therefore, this review aimed to determine the pooled effect of dietary polyphenols on cardiometabolic risk markers and compare the difference in efficacy between whole polyphenol-rich foods and purified food polyphenol extracts. We conducted a random-effect model meta-analysis of randomized controlled trials (RCTs) on the effect of polyphenols on blood pressure, lipid profile, flow-mediated dilation (FMD), fasting blood glucose (FBG), waist circumference, and markers of inflammation. Effect size was expressed as weighted mean difference and 95% CI. RCTs published in English between 2000 and 2021 involving adult participants with cardiometabolic risks were searched in electronic databases. Forty-six RCTs involving 2494 participants with a mean age of 53.3 10 y were included in this review. Whole polyphenol-rich food but not purified food polyphenol extracts significantly reduced systolic blood pressure (SBP, 3.69 mmHg; 95% CI: 4.24, 3.15 mmHg; P ¼ 0.00001) and diastolic blood pressure (DBP, 1.44 mmHg; 95% CI: 2.56, 0.31 mmHg; P ¼ 0.0002). Concerning waist circumference, purified food polyphenol extracts led to a larger effect ( 3.04 cm; 95% CI: 7.06, 0.98 cm; P ¼ 0.14). Significant effects on total cholesterol ( 9.03 mg/dL; 95% CI: 16.46, 1.06 mg/dL; P ¼ 0.02) and TGs ( 13.43 mg/dL; 95% CI: 23.63, 3.23; P ¼ 0.01) were observed when purified food polyphenol extracts were considered separately. None of the intervention materials significantly affected LDL cholesterol, HDL-cholesterol, FBG, IL-6, and CRP. When both whole food and extracts were pooled together, there was a significant reduction in SBP, DBP, FMD, TGs, and total cholesterol. These findings suggest that polyphenols both as whole food and purified extracts can be efficacious in reducing cardiometabolic risks. However, these results must be interpreted with caution because of high heterogeneity and risk of bias among RCTs. This study was registered on PROSPERO as CRD42021241807.
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    Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus)
    (Emerald Insight- Nutrition & Food Science, 2017) Patrick, Ogwok; Robert, Muyinda; Henriettah, Nakisozi; Michael, Bamuwamye
    Purpose The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus). Design/methodology/approach Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection. Findings Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio. Originality/value Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.