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Praew Chantarasinlapin

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Review Open access Jul 2026

Dietary Green Leafy Vegetables and Cardiovascular Disease Risk: A Systematic Review and Meta-Analysis

Background: Epidemiological evidence suggests that green leafy vegetables (GLV) may reduce the risk of cardiovascular disease (CVD). However, the relationship remains incompletely understood due to inconsistencies between findings from observational studies and randomized controlled trials (RCTs). Therefore, a comprehensive synthesis of evidence across study designs is warranted. This systematic review and meta-analysis aimed to evaluate the association between GLV consumption and CVD risk, as well as related cardiovascular risk factors, including blood pressure (BP) and endothelial function, based on evidence from observational studies and RCTs. Methods: Systematic searches of PubMed, EMBASE, APA PsycInfo, and Ovid databases were conducted through 30 October 2024. Risk of bias was assessed using the ROBINS-E tool for observational studies and the RoB 2 tool for RCTs. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were calculated for observational studies, whereas mean differences (MDs) were used for RCT outcomes. Random-effects meta-analyses were performed, and heterogeneity was evaluated using Cochran’s Q and I2 statistics. Results: Higher GLV consumption was significantly associated with a reduced risk of CVD in observational studies (RR: 0.89; 95% CI: 0.82–0.97; p < 0.01; I2 = 80%; Q = 55.88) and lower CVD mortality (RR: 0.79; 95% CI: 0.62–0.97; p < 0.01; I2 = 80%; Q = 4.93). However, pooled analysis of seven RCTs showed no significant improvement in vascular function following GLV intake (MD: −0.37; 95% CI: −1.90 to 1.16; p = 0.64; I2 = 88%; Q = 18.59). No significant associations were observed between GLV consumption and hypertension risk in observational studies, nor were significant effects found on systolic or diastolic BP in RCTs. Conclusions: Higher GLV consumption may be associated with a lower risk of CVD in observational studies. However, evidence from RCTs remains limited and inconclusive. Further well-designed clinical trials are needed to confirm these associations, establish dose–response relationships, and elucidate the mechanisms underlying the cardioprotective effects of GLVs to support evidence-based dietary recommendations.

Thanaporn Kaewpradup, Charoonsri Chusak, Praew Chantarasinlapin et al. · Foods · 0 citations

Open access Aug 2026

Wheat Flour Substitution with Sacha Inchi Tea Leaf Powder: Effects on Physicochemical Properties, Starch Digestibility, and Sensory Attributes of Cookies

Sacha inchi (Plukenetia volubilis L.) leaves are an underutilized by-product of an expanding oilseed crop, yet their use as a food ingredient remains limited. This study evaluated sacha inchi tea leaf powder (STLP) as a partial replacement for wheat flour in cookies at 0%, 2.5%, 5%, and 10% (w/w), and examined the physicochemical properties, antioxidant capacity, in vitro starch digestibility, and sensory acceptability of the cookies. Substitution with STLP significantly increased the protein, dietary fiber, and ash contents of the cookies (p ≤ 0.05). Total phenolic content and ferric-reducing antioxidant power also increased with the substitution level, particularly at 5% and 10% STLP (p ≤ 0.05). In the simulated digestion model, STLP-substituted cookies showed lower glucose release, glucose area under the curve, hydrolysis index, and predicted glycemic index than the control (p ≤ 0.05), indicating reduced starch hydrolysis in vitro. Physical properties were largely maintained at low to moderate substitution levels, whereas 10% STLP increased spread ratio and hardness, and reduced baking loss. Sensory evaluation showed that STLP substitution lowered appearance, color, smell, flavor, and overall acceptability scores compared with the control, while texture scores were not significantly affected. These findings suggest that STLP may be used as a potential ingredient to improve protein, fiber and ash contents, enhance antioxidant properties of cookies, and reduce in vitro starch hydrolysis. Although further formulation optimization is needed to balance these effects with sensory acceptability, STLP is a promising functional ingredient for bakery products and a means of valorizing an underutilized agricultural material.

Praew Chantarasinlapin, Kunyakorn Kamonkunakasem, Titima Wongdee et al. · Foods · 0 citations