Granoro CuoreMio Bio

Granoro “CuoreMio Bio” is the perfect choice for those who care about their health but still want to enjoy the pleasure of a delicious starter: the wonderful aroma of durum wheat and the perfect thickness, firmness and elasticity of the pasta, enriched with beta-glucans contained naturally in the grains of barley. It is also Organic, controlled throughout the entire production chain, from the seed to the finished product, guaranteeing the highest product quality and traceability.
The dedicated production process is designed to prevent cross contamination with conventional products. The temperature at which the pasta is dried is limited to ensure the finished product remains unaltered in terms of the nutritional and sensory characteristics (such as flavour and colour).  The result is a pasta with excellent porosity, which offers a good yield when cooked and binds well with a sauce. It also cooks quickly and evenly because the shapes are of the right thickness.
 

THE INSPIRATION BEHIND GRANORO CUOREMIO BIO
 

Granoro had been thinking about producing a functional pasta for about two years.
“In 2007, Mr Zucconi approached me during a trade exhibition to talk about an important study. Mr Zucconi was the owner of one of the largest brewing malt production companies in the region of Basilicata, Italy, which is still supplying some of the most famous breweries in Europe. His company had identified and grown a variety of barley, known as Beta barley, which was rich in soluble fibres, known as beta-glucans, which have important beneficial effects for the body. The high percentage of beta-glucans contained in that particular variety of barley was not recommended for making beer though, because it altered the colour and consistency of the beer, making it cloudy. Beta-glucans therefore had to eliminated, even though they had a high intrinsic and functional value.
The challenge that Mr Zucconi wanted to discuss concerned using this noble fibre to produce barley flour rich in beta-glucans that could be mixed with the right amount of durum wheat semolina to produce a functional pasta.” (Marina Mastromauro, M.D. Pastificio Attilio Mastromauro Granoro S.r.l.).
That is how the “CuoreMio Bio” pasta project began, supported by technological and sensory tests and laboratory analyses performed by the Università del Molise university, with the help of Mr Cecconi and Prof. Scalfi of the Università Federico II di Napoli university in Naples.
“Using a special process, Mr Zucconi quickly managed to produce barley flour rich in beta-glucans, whilst the most difficult challenge for me was to produce a pasta using two different types of cereal, which have different grain sizes and therefore homogenization issues, whilst preserving the functional characteristics of the barley (Marina Mastromauro, M.D. Pastificio Attilio Mastromauro Granoro S.r.l.).
 
Granoro worked to create a pasta that:
- provided 3g of soluble fibre (beta-glucans) per 100g of pasta, an amount deemed sufficient to produce the effect of reducing blood cholesterol, in particular bad LDL cholesterol;
-was ORGANIC: safer and better for the environment;
- was as delicious as pasta made from durum wheat semolina and was firm and elastic (thanks to the use of high-quality semolina, which compensated for the barley flour and its low gluten content);
- was loved by all, even children.
Granoro’s attention to detail in the production process and dedication to its consumers have enabled it to create a product that is not just useful, it is also just as delicious as durum wheat semolina pasta. Granoro “CuoreMio Bio” pasta is distinctive in that it is rich in beta-glucans, the soluble fibres found in barley,  which absorb water and produce a gelatinous substance in the gastrointestinal tract that reduces the absorption of cholesterol, helping to eliminate it from the body.
“We are really proud of the positive reaction we have received from all who have tried it, even children love it. With Granoro “CuoreMio Bio”, we have won the battle to produce a pasta that is as good as it is functional.” (Marina Mastromauro, M.D. Pastificio Attilio Mastromauro Granoro S.r.l.).
 

Dietary fibre
 

Dietary fibre is composed of a group of complex carbohydrates that cannot be digested by humans; they are found in the walls of vegetable cells and can be divided into the following types:  
                                                     
INSOLUBLE FIBRE
Mainly found in cereal bran, it helps regulate gastrointestinal functions. It does not ferment in the colon, it helps prevent constipation and speeds up intestinal transit time, but it does not have a direct effect on cholesterol levels and the use of glucose.
 
SOLUBLE FIBRE
Can be found in some pulses, in vegetables and in cereals such as barley and oats.  Soluble fibre, such as barley beta-glucans, is metabolised by intestinal bacterial flora and is capable of absorbing water, forming a gelatinous compound that increases the volume and viscosity of the contents of the intestine, thus slowing down the rate at which it is emptied. This regulates the absorption of some nutrients such as fats and sugars, helping to control the level of glucose and reduce cholesterol.
 
How to increase the amount of dietary fibre in your diet
The recommended daily intake of dietary fibre is about 25 to 30g for the adult population; at least 10g of which should be soluble fibre.
In Italy, many people follow a diet that has become very different to the famous Mediterranean Diet followed previously, because it now contains a lot more products of animal origin and less of vegetable origin.
The intake of dietary fibre is therefore much lower than it should be. That is why the healthy eating guidelines insist on promoting the consumption of fruit, vegetables and whole wheat or high-fibre cereals.
It is still not easy to increase the intake of soluble fibre (pectin, beta-glucans, etc.) as it is not found in abundance in most foods of vegetable origin.
A good solution to this is to eat foods that have been enriched with soluble fibre, such as barley beta-glucans, foods like Granoro “CuoreMio Bio” pasta. 
  http://nut.entecra.it/649/Introduzione.html

http://nut.entecra.it/651/Pi_ugrave__cereali__legumi__ortaggi_e_frutta.html

http://nut.entecra.it/652/Grassi__scegli_la_qualit_agrave__e_limita_la_quantit_agrave_.html

http://www.eufic.org/article/it/nutrizione/fibre/artid/potenza-alimenti-integrali/

http://www.eufic.org/page/it/page/FAQ/faqid/what-foods-contain-fibre/

http://www.eufic.org/article/it/nutrizione/fibre/artid/ruolo-fibre-dieta-sana/

http://www.eufic.org/article/it/nutrizione/fibre/artid/cereali-integrali/

Barley
 

Barley dates back to the Stone Age and was grown by the Egyptians, Greeks and Romans.
Wild barley was first grown in an area known as the Fertile Crescent, located in the Middle East, and from there it spread to Asia Minor and northern Africa before reaching Europe.
Numerous ancient texts state that of all the cereals grown for food, barley was the one in greatest abundance.  The Egyptians used barley to make focaccias and unleavened bread. Pliny the Elder wrote how Roman gladiators were known as “hordearii”, meaning “barley men”, because barley was their staple food: it was believed that this cereal was capable of giving them greater strength and resistance.
This cereal is now quickly gaining in popularity in Italy; it is mainly used to produce beer and whisky, but it can be eaten as pearl barley or transformed into flour it can be used to make pasta, bread and baked products.
 

How do beta-glucans work?
 

The barley beta-glucans contained in Granoro’s CuoreMio Bio pasta have various positive effects on our health.
They absorb water, forming a gelatinous substance in the gastrointestinal tract that increases the volume of food ingested. This dilutes the nutrients, increasing the time it takes for them to be absorbed.
 
Beta-glucans therefore:

• Increase the elimination of bile acids, thus reducing the absorption and endogenous production of cholesterol;
• Reduce the absorption of fats, lowering blood cholesterol levels, in particular the level of bad cholesterol (LDL);
• Reduce the absorption of sugars, reducing glycemic peaks after a meal;
• Slow down gastric emptying, creating a feeling of fullness;
• Help to control body weight.

It has been scientifically proven that a cause-effect relationship exists between the consumption of barley beta-glucans and the reduction of LDL blood cholesterol (LDL is an acronym for low density lipoprotein, commonly known as “bad cholesterol”).
  It is important to know that:

• The beneficial effect can be obtained by consuming 3g of barley beta-glucans a day;
• A 100g portion of CuoreMio pasta provides 3g of beta-glucans, which is precisely the daily amount required to reduce blood cholesterol;
• A healthy lifestyle and regular physical exercise are the greatest allies for a healthy heart;
• Various risk factors must be taken into account in the control of cholesterol, so you should always consult your doctor for an assessment.

*Scientific assessment performed by the European Food Safety Authority. The studies conducted can be found in the EFSA Journal 2011; 9(12):247 and EFSA Journal 2011; 9(12): 2471, magazines published by the European Food Safety Authority. The health claim connected with the intake of beta-glucans is authorised by EU Reg. No. 1048/2012.
 

EATING FOR A HEALTHY HEART
 

To prevent cardiovascular diseases, your diet should meet the following essential characteristics:

• Total fats in the diet: less than 30% of total energy
• Saturated fats: less than 10% of total energy
• Cholesterol: less than 300mg per day
• Dietary fibre: at least 25-30g per day
• Salt: less than 5-6g per day

http://www.anmco.it/contents/pdf_sfogliabili/Mangiare_Sano/files/basic-html/page1.html

http://www.eufic.org/page/it/malattie-legate-alimentazione/cardiovascolare/

CHOLESTEROL
 

Only 20% of the cholesterol that reaches the human intestine comes from food, whilst 80% is produced by the body and reaches the duodenum (the first part of the intestine) in bile. 50-60% of the total amount of cholesterol is absorbed in the intestine.

Cholesterol is also carried in blood, through the various tissues in the body, thanks to molecules called lipoproteins, so named because they are made up of lipids (not just cholesterol) and protein. There are various types, listed here below:

LDL (low density lipoprotein) carries cholesterol from the liver to other organs;

HDL (high density lipoprotein) acts as a scavenger: it carries excess cholesterol from the cells to the liver, where it is eliminated with the bile. When the blood cholesterol level is too high (see “hypercholesterolemia”), more specifically when the LDL cholesterol (commonly referred to as “bad cholesterol”) level increases, cholesterol tends to slowly accumulate on the internal walls of the arteries. By contrast, HDL cholesterol is carried away by the peripheral tissues (with the lipoprotein acting like a scavenger). Over time, thickening of the arteries can lead to the formation of plaques, which obstruct or completely block the flow of blood, causing angina, a heart attack or even a stroke.  The risk of developing these diseases increase when there are other risk factors present as well, such as smoking, sedentary lifestyle, obesity, diabetes, high blood pressure, etc.

HYPERCHOLESTEROLEMIA
 

An increase in the total blood cholesterol level is considered a risk, but an increase in LDL cholesterol (“bad cholesterol”) carries the highest risk. It has also been seen that cardiovascular diseases occur more frequently when the HDL (or “good cholesterol”) level is low.
Total cholesterolemia, in LDL and HDL, is easy to measure using a simple blood test that must be repeated over time.
The reference values summarised here below may help give a rough idea to start with. Please consult a doctor for a more in-depth assessment.
Strategies for managing cholesterol                                 
To control excess cholesterol and prevent the risk of cardiovascular disease, various risk factors must be considered.
A balanced diet and regular physical exercise is key to the treatment of hypercholesterolemia, as they will help protect the health of the heart and circulatory system. It is important to eat foods of vegetable origin that are high in fibre, above all soluble fibre, and reduce the consumption of saturated fats, found in butter, cheese, cured meats and meat-based products.
 
In some cases though, a good diet is not enough and medication will be required, which must be administered under the control of a doctor.
 
Risk factors
A risk factor increases the likelihood of suffering from a cardiovascular disease. The simultaneous presence of multiple factors considerably increases this possibility.
Some risk factors are unchangeable:

	Age: risk increases with age and, in women, after the menopause.
	Gender: the risk is greater in men, and women in menopause.
	Family history: beware if parents, brothers and/or sisters or other close relatives have suffered from a cardiovascular disease below 50 to 60 years of age.

However, other risk factors are changeable: because we can take action to reduce the probability of cardiovascular disease. Some of the main factors include:
 

• Sedentary lifestyle: regular physical exercise helps control changeable risk factors such as excess weight, diabetes, changes in cholesterol levels and blood pressure.
• Smoking: the risk increases with only a few cigarettes a day. Even passive smoking, that is to say being in a closed environment where other people are smoking, is harmful.
• Blood pressure: this is often an invisible enemy as many people are not aware that they have high blood pressure.
• Total cholesterolemia: excess cholesterol accumulates in the artery walls and contributes to the development of atherosclerosis. LDL cholesterol is the most harmful.
• HDL cholesterolemia: HDL is removed by the body and eliminated in bile. Low HDL cholesterol levels are therefore not good for our health.
• Diabetes: the risk increases greatly if the blood sugar level is not kept under control.
• Obesity: being overweight and obesity have a negative effect on other risk factors, such as high blood pressure, HDL cholesterol and diabetes. Excess weight also increases the workload for the heart.

http://www.anif.it/pages/domande-e-risposte.php

http://www.eufic.org/page/it/malattie-legate-alimentazione/cardiovascolare/

FROM FUNCTIONAL FOOD TO NUTRACEUTICAL FOOD
 

The project to determine the nutraceutical characteristics of beta-glucans got off the ground in 2012, thanks to an agreement established between Granoro and the Institute of Life Sciences of the Scuola Superiore di Sant’Anna in Pisa.
To date, the only claim used in relation to CuoreMio Bio pasta refers to the degree to which barley beta-glucans can help reduce blood cholesterol levels; however the latest research conducted by the Scuola Superiore Sant’Anna in Pisa seems to show that CuoreMio Bio pasta can offer further health benefits, as the benefits of the fibre may remain even after the digestive process.
Water-soluble barley beta-glucans are capable of stimulating the formation of new blood vessels in the presence of oxidative stress:  they could therefore help those who have suffered a heart attack to “repair” their heart.  The research, presented in Spain at the Congress of the European Society of Cardiology and published by the scientific publication, “Journal of Cellular and Molecular Medicine”, represents an important development, not just for the International Scientific Community, but also for the world of pasta and for Granoro, which funded the study.
The study showed that treatment of cardiac endothelial cells with barley beta-glucans increases the levels of an essential enzyme, manganese superoxide dismutases, already known for its ability to increase antioxidant defences and the revascularizing (that is to say repairing) properties of the endothelial progenitor cells.  The increase in this enzyme increases the endothelial production of nitric oxide, a known vasodilator, and increases the ability to regenerate blood vessels, thus helping to “repair” the heart of a person who has suffered a heart attack.
This is the latest development: beta-glucans are not only valuable because they help maintain normal blood cholesterol levels, they also stimulate the endothelium’s endogenous capacity to generate new vessels, above all in the presence of a similar ischemic oxidative stress.
Eating CuoreMio Bio pasta for a few weeks protects the heart from damage caused by ischemia and reperfusion (damage similar to that caused when cardiac blood perfusion is restored after coronary angioplasty). This considerably increases the survival rate of those who follow the “CuoreMio Bio” diet. 
How? The tests are revealing fine regulatory mechanisms activated by the diet. However, eating the pasta gradually leads to an effective increase in the number of collateral coronary capillaries that allow cardiac tissue to compensate for the brusque reduction in myocardial perfusion. Amazingly, a daily intake of 3% of beta-glucans induces the expression of Parkin, a protein that promotes the survival of cardiac cells during an ischemic stress.
This shows that the amount of beta-glucans contained in a portion of pasta can have a considerable cardioprotective effect when eaten on a daily basis.
 

 WEBLIOGRAPHY

EFSA  - European Food Safety Authority
US FDA FOOD & DRUG ADMINISTRATION – American government body for the control of food and drugs.
http://nut.entecra.it/649/Introduzione.html    (inserire tutti gli approfondimenti)
http://nut.entecra.it/651/Pi_ugrave__cereali__legumi__ortaggi_e_frutta.html
http://nut.entecra.it/652/Grassi__scegli_la_qualit_agrave__e_limita_la_quantit_agrave_.html
http://www.eufic.org/article/it/nutrizione/fibre/artid/potenza-alimenti-integrali/
http://www.eufic.org/page/it/page/FAQ/faqid/what-foods-contain-fibre/
http://www.eufic.org/article/it/nutrizione/fibre/artid/ruolo-fibre-dieta-sana/
http://www.eufic.org/article/it/nutrizione/fibre/artid/cereali-integrali/
http://www.anmco.it/contents/pdf_sfogliabili/Mangiare_Sano/files/basic-html/page1.html
http://www.eufic.org/page/it/malattie-legate-alimentazione/cardiovascolare/
 http://www.anif.it/pages/domande-e-risposte.php
http://www.eufic.org/page/it/malattie-legate-alimentazione/cardiovascolare/
 

EFSA’s opinion – Beta-glucans help reduce blood cholesterol:

EFSA  - European Food Safety Authority
US FDA FOOD & DRUG ADMINISTRATION – US government body for the control of food and drugs.
 

BIBLIOGRAPHY

The main bibliography of written works referred to in the creation of content for the Granoro Cuore Mio website is detailed here below.

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• Braaten JT, Scott FW, Wood PJ, Riedel KD, Wolynetz MS, Brulé D, Collins MW. High b-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with and without type 2 diabetes. Diab Med 1994; 11: 312-318

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• Ostman E, Rossi E, Larsson H, Brighenti F, Bjorck I. Glucose and insulin responses in healthy men to barley bread with different levels of (1_3;1/_4)-â-glucans; predictions using fluidity measurements of in vitro enzyme digests. J Cereal Sci 2006; 43: 230-235

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• Hughes SA, Shewry PR, Gibson GR, McCleary BV, Rastall RA. In vitro fermentation of oat and barley derived b-glucans by human faecal microbiota. FEMS Microbiol Ecol 2008; 64: 482-493

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• Jenkins DJ, Josse AR, Wong JM, Nguyen TH, Kendall CW. The portfolio diet for cardiovascular risk reduction. Curr Atheroscler Rep. 2007; 9: 501-7