Dr Sangeetha Thondre

Senior Lecturer in Nutrition

Academic background

I have an MSc in Biotechnology from Cochin University of Science and Technology and PhD in Biotechnology from The Central Food Technological Research Institute, India on the topic ‘Microbial production of fructooligosaccharides’. Prior to my position as Research Fellow at Oxford Brookes University, I have had experience working in plant tissue culture and analytical food testing laboratories in India and the UK. I am a Registered Nutritionist and one of the research leads for the Metabolic Testing and Glycaemic Index Testing services offered by the Functional Food Centre at Oxford Brookes University.

Research interests

My research interests include the role of dietary fibre, specifically barley beta-glucan on glycaemia, gastric emptying, energy expenditure and satiety. I am also interested in the in vitro methods of starch digestion and the health benefits associated with cereal polyphenols. My other research interests include the role of carbohydrate functional foods such as oligosaccharides and polysaccharides, their use in various food systems to improve metabolic effects and also the effect of food processing on their functional characteristics. I have authored book chapters, research publications in peer reviewed journals and patented a process for the preparation of fructooligosaccharides.

Membership of Professional Bodies

  • Member of The Nutrition Society
  • Fellow of Higher Education Academy UK

Selected Publications

Chapters in books

  • Thondre PS (2013). Barley β-glucan: natural polysaccharide for managing diabetes and cardiovascular diseases. In: Polysaccharides: Natural Fibers in Food and Nutrition, N. Benkeblia, editor: CRC Press, In press.
  • Thondre PS (2013). Food-based ingredients to modulate blood glucose. In: Advances in Food and Nutrition Research, Jeyakumar Henry, editor, Vol. 70, pp. 181-227, Academic Press, Burlington.
  • Henry CJK and Thondre PS. (2010). The glycaemic index: concept, recent developments and its impact on diabetes and obesity. In: Access not excess C A Pasternak, Editor, pp 154-175, Smith-Gordon, St Ives, Cambridgeshire.

Selected peer reviewed papers

  • Lett AM, Thondre PS and Rosenthal AJ (2013). Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men. International Journal of Food Science and Nutrition, 64, 140-6.
  • Thondre PS, Shafat A and Clegg ME (2013). Molecular weight of barley beta-glucan influences energy expenditure, gastric emptying and glycaemic response in human subjects. British Journal of Nutrition, 7, 1-7. [Epub ahead of print]
  • Thondre PS and Henry CJK. (2011) Effect of a low molecular weight, high purity beta-glucan on in vitro digestion and glycemic response. International Journal of Food Sciences and Nutrition, 62, 678-84.
  • Ryan L, Thondre PS and Henry CJK. (2011) Oat-based breakfast cereals are a rich source of polyphenols and high in antioxidant potential. Journal of Food Composition and Analysis, 24, 929-934.
  • Thondre PS, Ryan L and Henry CJK. (2011) Barley beta-glucan extracts as rich sources of polyphenols and antioxidants. Food Chemistry, 126, 72-77.
  • Thondre PS, Monro JA, Mishra S and Henry CJK. (2010) High molecular weight barley beta-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion. Food Research International 43:1476–1481.
  • Thondre PS and Henry CJK (2009) High molecular weight barley beta-glucan in chapattis (Indian flat bread) reduces glycemic index. Nutrition Research, 29, 480 – 486.

Publications from RADAR

  • Campolier, M, Thondre, S, Clegg, M, Shafat, A, Mcintosh, A, Lightowler, H (2016) Changes in PYY and gastric emptying across the phases of the menstrual cycle and the influence of the ovarian hormones. Appetite, 107 pp. 106-115. [summary page]
  • Thondre, PS (2014) Barley β-Glucan: Natural Polysaccharide for Managing Diabetes and Cardiovascular Diseases. Polysaccharides: Natural Fibers in Food and Nutrition [summary page]
  • Thondre, P, Shafat, A, Clegg, M (2013) Molecular weight of barley beta-glucan influences energy expenditure, gastric emptying and glycaemic response in human subjects. British Journal of Nutrition, 110 (12). pp. 2173-2179. [summary page]
  • Thondre, P, Wang, K, Rosenthal, A, Henry, C (2012) Glycaemic response to barley porridge varying in dietary fibre content. British Journal of Nutrition, 107 (5). pp. 719-724. [summary page]
  • Clegg, M, Thondre, P, Henry, C (2011) Increasing the fat content of pancakes augments the digestibility of starch in-vitro. Food Research International, 44 (2). pp. 636-641. [summary page]
  • Thondre, P, Henry, C (2011) Effect of a low molecular weight, high-purity beta-glucan on in vitro digestion and glycemic response. International Journal of Food Sciences and Nutrition, 62 (7). pp. 678-684. [summary page]
  • Thondre, P, Monro, J, Mishra, S, Henry, C (2010) High molecular weight barley beta-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion. Food Research International, 43 (5). pp. 1476-1481. [summary page]
  • Henry, C, Thondre, P (0) Glycaemic index and glycaemic load in diabetes. Advanced Nutrition and Dietetics in Diabetes [summary page]
  • Lightowler, H, Thondre, S, Holz, A, Theis, S (0) Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: Report of two double-blind, randomized, controlled trials. European Journal of Nutrition [summary page]
Sangeetha Thondre

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