Discussion
hyperglycaemia, mineral deficiencies
HYPERGLYCAEMIA, CHRONIC DISEASES
Most UK adults consume their dietary fibre from wheat-based cerealsOverall, bean hull bread had a significantly higher mineral content than the control bread roll. Thus, regular consumption of bean hull bread roll could further contribute towards meeting the recommended daily intake compared with the control bread, and it can be an alternative cost-effective approach to control some mineral deficiencies. In addition, bean hull bread had low phytic acid content, suggesting that microelements from bean hull bread potentially are bioavailableThe most abundant phenolic compounds found in the bean hull bread roll were ferulic acid, the hydrogenated product of the 5–5 linked dimer and the 8–5 linked ferulic dimer. These are components of the wheat from the bean hull bread, as wheat flour is rich in 5–5 linked dimer ferulic acid. Catechin, epicatechin, gallocatechin, epigallocatechin and quercetin were also found in higher concentrations in the bean hull bread roll; however, they were found in much lower quantities than in well-known sources such as green tea (10 to 20 times higher in catechins than bean hull bread roll)The present study showed that chronic consumption of the bean hull bread rolls significantly increases plasma indole-3-propionic acid (IPA). IPA is a microbial product from dietary tryptophan metabolite absorbed from the gut into the bloodstreamThe isorhamnetin was also present in significantly higher quantities in plasma on day 4 following bean hull bread roll consumption. Isorhamnetin is a methylated flavanol and has positive impacts on many health functions, including risks of hyperglycaemia and CVDThree days consumption of bean hull bread rolls also led to a decrease of polyamine putrescine, in volunteers’ faecal samples compared with the control bread. High levels of polyamines are toxic and associated with various chronic diseases, including cancerThe dietary fibre can affect health through multiple mechanisms, including its fermentation in the large intestine to yield SCFA