Bile Acid Binding Capacity Of Different Vegetables

Amazoniac

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People that propose a toast to anti-dogmatism by raising a Peat mug,

This one is classic:
Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. - PubMed - NCBI

Even though it was done in vitro, I guess the comparison between foods is still valid.
Since whole foods are a mixture of compounds, they compared foods using different processes, fiber being isolated due to its significant binding capacity.
They first dried and then isolated to some degree the fiber content (they neglected the fat content because it was low and measured protein and minerals to even out the amount of fiber). They then used cholestyramine as control for max and cellulose for min values for bile acid binding capacities, one is a known drug that binds bile acids; and the other, a fiber that doesn’t.
After that they composed the bile mixture trying to mimic the human bile and evaluated each food.

Depending on how processed the foods were, the outcome is different; which at least for me suggests that there might be something else besides fiber that’s capable of binding bile acids. And here’s their suggestion:
“The amount of TDF [total dietary fiber] used per incubation for collard greens, broccoli, and Brussels sprouts were the same; however, their bile acid binding values were significantly different. These data suggest that bile acid binding was not related to the TDF content, in agreement with previous reports that bile acid binding of various dry beans was not related to the TDF content [23,24].”

“The differences in bile acid binding between various vegetables tested may relate to their phytonutrients (antioxidants, chlorophyll, flavonoids, sulforaphane, indole-3-carbinol, glucaric acid and isothiocyanates, microelements, and tannins), hydrophobicity, or active binding sites.”

“The variable changes in TDF and protein content may be due to the redistribution of relative proportions of nutrients.”

“Significantly higher bile acid binding by collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage by steam cooking compared with their uncooked binding values suggests that these vegetables are more healthful after steam cooking.”

“Cooking resulted in a significant increase in bile acid binding for collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.”

“These results point to the significant differences in the health-promoting potential of steam-cooked collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on DM basis.”

When I naively asked butlancast with a sarcastic tonality why researchers like to complicate things, like in this case, instead of just experimenting to find the best outcome for the cooked whole foods or even dry matter, his reply was:
“In science, son, it’s not only about finding the best outcomes, it’s also about understanding why we got those outcomes; and sometimes that requires isolating things to perceive how the context is affected.”
 
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