Deans' stroke musings: Researchers develop a 'super-spaghetti' with healthy properties which lessens the risk of suffering cardiovascular diseases

Changing stroke rehab and research worldwide now.Time is Brain! trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 523 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there.

What this blog is for:

My blog is not to help survivors recover, it is to have the 10 million yearly stroke survivors light fires underneath their doctors, stroke hospitals and stroke researchers to get stroke solved. 100% recovery. The stroke medical world is completely failing at that goal, they don't even have it as a goal. Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.

Saturday, January 23, 2016

Researchers develop a 'super-spaghetti' with healthy properties which lessens the risk of suffering cardiovascular diseases

Don't expect this in your hospital anytime soon.
http://www.alphagalileo.org/ViewItem.aspx?ItemId=160291&CultureCode=en
Researchers from the University of Granada (UGR) and the Research and Development of Functional Food Centre (CIDAF, for its initials in Spanish) along with two Italian universities, have developed a 'super-spaghetti' of enriched pasta, elaborated with functional flours, which contains more fibre and proteins than normal pasta and that helps reducing the risk of suffering cardiovascular diseases.

The researchers, who published part of their results in Food Research International magazine, have proven that new green technologies (such as the so called 'air classification') allow us to obtain functional flours using the whole cereal grain, thus avoiding waste by-products production during the milling process.

As Ana María Gómez Caravaca, lead researcher for this project, explains, the air classification process allows to divide milling by-products in two different fractions (coarse and fine) by means of a physical process that doesn't modify the properties of the obtained fractions.

"These fractions have different chemical characteristics due to their different properties, and they will be used depending on the final product we want to obtain. Our work has proven how we can obtain two fractions by air-classifying whole barley flour, one of them is enriched in antioxidant compounds and soluble fibre (specially betaglucans), and the other contains more proteins", the researcher from the UGR says.

More antioxidants and soluble fibre
This research, carried out with the collaboration of two Italian universities (University of Bologna and University of Molise) and partially funded by the CEI BioTic centre, has also been used for elaborating spaghetti using the coarse fraction. The results obtained have proven that the fraction used in the elaboration of spaghetti allows to enrich the final product in soluble fibre (betaglucans) as well as in catechin-derived antioxidant compounds.

"Comparing the obtained final product with the ones available at the market we observed that our spaghetti was specially rich in betaglucans. The amount of betaglucans present in our functional spaghetti fulfilled the requirements of the American Food and Drug Administration (FDA) in order to be able to label it as 'good source of fibre' and 'might lessen the risk of suffering cardiovascular diseases'".

Not in vane, due to the technological novelty that this product is, the American Chemical Society (ACS) has devoted an article in its website to it, calling the product a 'super-spaghetti' (http://goo.gl/el7d4S).

Professor Gómez Caravaca says that the results obtained so far have allowed two Italian companies to develop a new line of pasta using coarse fractions obtained by means of air classification.

"These products allow to reach, with a single dose (a dish of pasta), 70% of the daily betaglucans dose recommended by the European Food Safety Authority (EFSA)", the researcher concludes.

http://canalugr.es/index.php/ciencia-y-tecnologia-de-la-salud/item/79058