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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Vegetables are low in energy and rich in vitamins, minerals, and dietary fiber; various health benefits associated with their intake have been reported. Salads are one of the most convenient ways to consume vegetables and can be made simply by pouring mayonnaise, dressing, olive oil, or other condiments over a selection of vegetables. There are also many reports on the ways in which vegetable intake can improve health. However, there is no comprehensive review summarizing the health functions of vegetables when consumed as a salad. The effects of vegetable salads on amounts of vegetable intake, lifestyle-related diseases, and the absorption of specific nutrients through mayonnaise, as well as the effects of the order in which vegetable salad and carbohydrates are consumed, have been reported. In this review, the health functions of vegetable salad consumption are reported.

Details

Title
Vegetable Salad Improves Lipid and Glucose Metabolism and Enhances Absorption of Specific Nutrients in Vegetables
Author
Utari, Diah Mulyawati 1 ; Kartiko-Sari, Indri 2   VIAFID ORCID Logo  ; Miyazaki, Toshitaka 3 ; Umezawa, Hiroko 4 ; Takeda, Yumi 4 ; Oe, Mariko 4   VIAFID ORCID Logo  ; Wang, Wei 4 ; Kamoshita, Sumiko 5 ; Shibasaki, Motomi 5 ; Matsuoka, Ryosuke 4   VIAFID ORCID Logo  ; Yamamoto, Shigeru 6 

 Department of Public Health Nutrition, Faculty of Public Health, Universitas Indonesia, Depok 16424, Indonesia; [email protected] 
 Asian Nutrition and Food Culture Research Center, Jumonji University, Niiza 352-8510, Japan[email protected] (S.Y.) 
 Jakarta Sales Office, PT Kewpie Indonesia, Jakarta Selatan 12520, Indonesia; [email protected]; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan; [email protected] (H.U.); [email protected] (Y.T.); [email protected] (M.O.); [email protected] (W.W.) 
 R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan; [email protected] (H.U.); [email protected] (Y.T.); [email protected] (M.O.); [email protected] (W.W.) 
 Department of Food and Nutrition, Jumonji University, Niiza 352-8510, Japan; [email protected] (S.K.); [email protected] (M.S.) 
 Asian Nutrition and Food Culture Research Center, Jumonji University, Niiza 352-8510, Japan[email protected] (S.Y.); Department of Food and Nutrition, Jumonji University, Niiza 352-8510, Japan; [email protected] (S.K.); [email protected] (M.S.) 
First page
3591
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3133023685
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.