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Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Reactivity of Free Malondialdehyde during In Vitro Simulated Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2198-2204. [PMID: 28244323 DOI: 10.1021/acs.jafc.7b00053] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
An aqueous buffer, a saturated glycerol triheptanoate oil, and a Tween 20 stabilized fully hydrogenated coconut oil-in-water emulsion, all spiked with malondialdehyde, were subjected to in vitro digestion. A dynamic equilibrium between malondialdehyde, its aldol self-condensation products, and its hydrolytic cleavage products was observed. This equilibrium depended upon the kind of sample and the temperature at which these samples were preincubated during 24 h. The presence of oil during gastric digestion protected the aldol self-condensation and cleavage products from conversion to malondialdehyde, which occurred in the aqueous acidic gastric chyme. In parallel, the presence of oil enhanced the reactivity of malondialdehyde throughout the gastrointestinal digestion process. Malondialdehyde recoveries after digestion varied between 42 and 90%, depending upon the model system studied, with the aldol self-condensation as the main reaction pathway. In conclusion, this study revealed that malondialdehyde is a very reactive molecule whose reactivity does not stop at the point of ingestion.
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Affiliation(s)
- Angelique Vandemoortele
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Pinar Babat
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Mariam Yakubu
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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Van Hecke T, Van Camp J, De Smet S. Oxidation During Digestion of Meat: Interactions with the Diet andHelicobacter pyloriGastritis, and Implications on Human Health. Compr Rev Food Sci Food Saf 2017; 16:214-233. [DOI: 10.1111/1541-4337.12248] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 12/23/2022]
Affiliation(s)
- Thomas Van Hecke
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
| | - John Van Camp
- the Unit of Food Chemistry and Human Nutrition; Ghent Univ.; Ghent Belgium
| | - Stefaan De Smet
- the Laboratory for Animal Nutrition and Animal Product Quality; Ghent Univ.; Ghent Belgium
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A Chilean Berry Concentrate Protects against Postprandial Oxidative Stress and Increases Plasma Antioxidant Activity in Healthy Humans. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2017; 2017:8361493. [PMID: 28243359 PMCID: PMC5294375 DOI: 10.1155/2017/8361493] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 11/05/2016] [Accepted: 11/23/2016] [Indexed: 11/17/2022]
Abstract
This study formulated and characterized an antioxidant-rich concentrate of berries (BPC-350) produced in Chile, which was used to perform a crossover study aimed at determining the effect of the berries on the modulation of plasma postprandial oxidative stress and antioxidant status. Healthy male volunteers (N = 11) were randomly assigned to three experimental meals: (1) 250 g of ground turkey burger (GTB) + 500 mL of water; (2) 250 g of GTB + 500 mL of 5% BPC-350; (3) 250 g of GTB prepared with 6% BPC-350 + 500 mL of 5% BPC-350. Venous blood samples were collected prior to meal intake and every hour for six hours after intake. Malondialdehyde (MDA), carbonyls in proteins, and DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant capacity were quantified in plasma. Significant differences indicated that BPC-350 decreases MDA plasma concentration and protein carbonyls (p < 0.05). Additionally, a significant increase in the DPPH antioxidant capacity was observed in Meals 2 and 3 when compared to Meal 1 (p < 0.05). The results are discussed in terms of oxidative reactions that occur during digestion at the stomach level and the important effect of oxidative reactions that occur during the thermal processing of red meat.
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Bastide NM, Naud N, Nassy G, Vendeuvre JL, Taché S, Guéraud F, Hobbs DA, Kuhnle GG, Corpet DE, Pierre FHF. Red Wine and Pomegranate Extracts Suppress Cured Meat Promotion of Colonic Mucin-Depleted Foci in Carcinogen-Induced Rats. Nutr Cancer 2017; 69:289-298. [PMID: 28094544 DOI: 10.1080/01635581.2017.1263745] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Processed meat intake is carcinogenic to humans. We have shown that intake of a workshop-made cured meat with erythorbate promotes colon carcinogenesis in rats. We speculated that polyphenols could inhibit this effect by limitation of endogenous lipid peroxidation and nitrosation. Polyphenol-rich plant extracts were added to the workshop-made cured meat and given for 14 days to rats and 100 days to azoxymethane-induced rats to evaluate the inhibition of preneoplastic lesions. Colons of 100-d study were scored for precancerous lesions (mucin-depleted foci, MDF), and biochemical end points of peroxidation and nitrosation were measured in urinary and fecal samples. In comparison with cured meat-fed rats, dried red wine, pomegranate extract, α-tocopherol added at one dose to cured meat and withdrawal of erythorbate significantly decreased the number of MDF per colon (but white grape and rosemary extracts did not). This protection was associated with the full suppression of fecal excretion of nitrosyl iron, suggesting that this nitroso compound might be a promoter of carcinogenesis. At optimized concentrations, the incorporation of these plant extracts in cured meat might reduce the risk of colorectal cancer associated with processed meat consumption.
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Affiliation(s)
- Nadia M Bastide
- a INRA UMR1331, TOXALIM (Research Center in Food Toxicology), Université de Toulouse, ENVT, INP , Toulouse , France
| | - Nathalie Naud
- a INRA UMR1331, TOXALIM (Research Center in Food Toxicology), Université de Toulouse, ENVT, INP , Toulouse , France
| | | | | | - Sylviane Taché
- a INRA UMR1331, TOXALIM (Research Center in Food Toxicology), Université de Toulouse, ENVT, INP , Toulouse , France
| | - Françoise Guéraud
- a INRA UMR1331, TOXALIM (Research Center in Food Toxicology), Université de Toulouse, ENVT, INP , Toulouse , France
| | - Ditte A Hobbs
- c Department of Food and Nutritional Sciences , University of Reading , Whiteknights , UK
| | - Gunter G Kuhnle
- c Department of Food and Nutritional Sciences , University of Reading , Whiteknights , UK
| | - Denis E Corpet
- a INRA UMR1331, TOXALIM (Research Center in Food Toxicology), Université de Toulouse, ENVT, INP , Toulouse , France
| | - Fabrice H F Pierre
- a INRA UMR1331, TOXALIM (Research Center in Food Toxicology), Université de Toulouse, ENVT, INP , Toulouse , France
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Estévez M, Li Z, Soladoye OP, Van-Hecke T. Health Risks of Food Oxidation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:45-81. [PMID: 28427536 DOI: 10.1016/bs.afnr.2016.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans. Upon intake, food components are further degraded and oxidized during the subsequent digestion phases and the pool of compounds formed in the lumen is in close contact with the lamina propria of the intestines. Some of these oxidation products have been found to promote inflammatory conditions in the gut (i.e., bowel diseases) and are also reasonably linked to the onset of carcinogenic processes. Upon intestinal uptake, some species are distributed by the bloodstream causing an increase in oxidative stress markers and impairment of certain physiological processes through alteration of specific gene expression pathways. This chapter summarizes the most recent discoveries on this topic with particular stress on challenges that we face in the near future: understanding the molecular basis of disease, the suitability of using living animals vs in vitro model systems and the necessity of using massive genomic techniques and versatile mass spectrometric technology.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain.
| | - Zhuqing Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi, China
| | - Olugbenga P Soladoye
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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Deplanque X, Muscente-Paque D, Chappuis E. Proprietary tomato extract improves metabolic response to high-fat meal in healthy normal weight subjects. Food Nutr Res 2016; 60:32537. [PMID: 27707453 PMCID: PMC5052516 DOI: 10.3402/fnr.v60.32537] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 08/30/2016] [Accepted: 08/30/2016] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND Low-density lipoprotein (LDL) oxidation is a risk factor for atherosclerosis. Lycopene and tomato-based products have been described as potent inhibitors of LDL oxidation. OBJECTIVES To evaluate the effect of a 2-week supplementation with a carotenoid-rich tomato extract (CRTE) standardized for a 1:1 ratio of lycopene and phytosterols, on post-prandial LDL oxidation after a high-fat meal. DESIGN In a randomized, double-blind, parallel-groups, placebo-controlled study, 146 healthy normal weight individuals were randomly assigned to a daily dose of CRTE standardized for tomato phytonutrients or placebo during 2 weeks. Oxidized LDL (OxLDL), glucose, insulin, and triglyceride (TG) responses were measured for 8 h after ingestion of a high-fat meal before and at the end of intervention. RESULTS Plasma lycopene, phytofluene, and phytoene were increased throughout the study period in the CRTE group compared to placebo. CRTE ingestion significantly improved changes in OxLDL response to high-fat meal compared to placebo after 2 weeks (p<0.0001). Changes observed in glucose, insulin, and TG responses were not statistically significant after 2 weeks of supplementation, although together they may suggest a trend of favorable effect on metabolic outcomes after a high-fat meal. CONCLUSIONS Two-week supplementation with CRTE increased carotenoids levels in plasma and improved oxidized LDL response to a high-fat meal in healthy normal weight individuals.
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Mihailovic-Stanojevic N, Savikin K, Zivkovic J, Zdunic G, Miloradovic Z, Ivanov M, Karanovic D, Vajic UJ, Jovovic D, Grujic-Milanovic J. Moderate consumption of alcohol-free red wine provide more beneficial effects on systemic haemodynamics, lipid profile and oxidative stress in spontaneously hypertensive rats than red wine. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Ryapushkina J, Skovenborg E, Astrup A, Risbo J, Bech LM, Jensen MG, Snitkjær P. Cooking with beer: How much alcohol is left? Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.09.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Griffiths K, Aggarwal BB, Singh RB, Buttar HS, Wilson D, De Meester F. Food Antioxidants and Their Anti-Inflammatory Properties: A Potential Role in Cardiovascular Diseases and Cancer Prevention. Diseases 2016; 4:E28. [PMID: 28933408 PMCID: PMC5456284 DOI: 10.3390/diseases4030028] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Revised: 07/18/2016] [Accepted: 07/18/2016] [Indexed: 12/24/2022] Open
Abstract
Mediterranean-style diets caused a significant decline in cardiovascular diseases (CVDs) in early landmark studies. The effect of a traditional Mediterranean diet on lipoprotein oxidation showed that there was a significant reduction in oxidative stress in the intervention group (Mediterranean diet + Virgin Olive Oil) compared to the low-fat diet group. Conversely, the increase in oxidative stress causing inflammation is a unifying hypothesis for predisposing people to atherosclerosis, carcinogenesis, and osteoporosis. The impact of antioxidants and anti-inflammatory agents on cancer and cardiovascular disease, and the interventive mechanisms for the inhibition of proliferation, inflammation, invasion, metastasis, and activation of apoptosis were explored. Following the Great Oxygen Event some 2.3 billion years ago, organisms have needed antioxidants to survive. Natural products in food preservatives are preferable to synthetic compounds due to their lower volatility and stability and generally higher antioxidant potential. Free radicals, reactive oxygen species, antioxidants, pro-oxidants and inflammation are described with examples of free radical damage based on the hydroxyl, nitric oxide and superoxide radicals. Flavonoid antioxidants with 2- or 3-phenylchroman structures such as quercetin, kaempferol, myricetin, apigenin, and luteolin, constituents of fruits, vegetables, tea, and wine, which may reduce coronary disease and cancer, are described. The protective effect of flavonoids on the DNA damage caused by hydroxyl radicals through chelation is an important mechanism, though the converse may be possible, e.g., quercetin. The antioxidant properties of carotenoids, which are dietary natural pigments, have been studied in relation to breast cancer risk and an inverse association was found with plasma concentrations: higher levels mean lower risk. The manipulation of primary and secondary human metabolomes derived especially from existing or transformed gut microbiota was explored as a possible alternative to single-agent dietary interventions for cancer and cardiovascular disease. Sustained oxidative stress leading to inflammation and thence to possibly to cancer and cardiovascular disease is described for spices and herbs, using curcumin as an example of an intervention, based on activation of transcription factors which suggest that oxidative stress, chronic inflammation, and cancer are closely linked.
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Affiliation(s)
- Keith Griffiths
- Emeritus Professor of Cancer Research, University of Wales College of Medicine, Laurel Cottage, Castleton, Cardiff CF3 2UR, UK.
| | | | - Ram B Singh
- Halberg Hospital and Research Institute, Civil Lines, Moradabad, UP 244001, India.
| | - Harpal S Buttar
- Department of Pathology & Laboratory Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5 , Canada.
| | - Douglas Wilson
- School Medicine Pharmacy and Health, Durham University, Durham TS17 6BH, UK.
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Delosière M, Santé-Lhoutellier V, Chantelauze C, Durand D, Thomas A, Joly C, Pujos-Guillot E, Rémond D, Comte B, Gladine C, Guy A, Durand T, Laurentie M, Dufour C. Quantification of 4-hydroxy-2-nonenal-protein adducts in the in vivo gastric digesta of mini-pigs using a GC-MS/MS method with accuracy profile validation. Food Funct 2016; 7:3497-504. [PMID: 27418316 DOI: 10.1039/c6fo00413j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydroxyalkenals are lipid oxidation end-products resulting from the oxidation of polyunsaturated fatty acids (PUFA). This study aimed at quantifying the production of 4-hydroxy-2-nonenal-protein adducts (HNE-P) via Michael addition from n-6 PUFA oxidation in the gastric digesta of mini-pigs after the consumption of meat-based meals with different plant antioxidant contents. Using the accuracy profile procedure, we validated an extraction protocol for the quantification of HNE-P by GC-MS/MS in gastric contents. The formation of HNE-P in the gastric compartment was observed for the first time, with concentrations ranging from less than 0.52 to 1.33 nmol HNE-P per 500 mg digesta. Nevertheless, most gastric HNE-P levels were below the limit of quantification of 0.52 nmol HNE-P per 500 mg digesta. In this animal study, the protective effect of plant antioxidant sources on HNE-P formation was not evidenced contrasting with the results using TBARS as markers.
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Affiliation(s)
- Mylène Delosière
- INRA, UR370 Animal Products Quality Unit, Clermont-Ferrand/Theix, F-63122 Saint-Genès-Champanelle, France.
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Antioxidant and Anti-Inflammatory Effects of Chaenomeles sinensis Leaf Extracts on LPS-Stimulated RAW 264.7 Cells. Molecules 2016; 21:422. [PMID: 27043497 PMCID: PMC6274021 DOI: 10.3390/molecules21040422] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 03/18/2016] [Accepted: 03/23/2016] [Indexed: 01/05/2023] Open
Abstract
The fruit of Chaenomeles sinensis has been traditionally used in ethnomedicine for the treatment of various human ailments, including pneumonia, bronchitis, and so on, but the pharmacological applications of the leaf part of the plant have not been studied. In this study, we evaluated the various radical scavenging activities and anti-inflammatory effects of different Chaenomeles sinensis leaf (CSL) extracts. The water extract showed a higher antioxidant and radical scavenging activities. However the ethanolic extracts showed higher NO scavenging activity than water extract, therefore the ethanolic extract of CSL was examined for anti-inflammatory effects on lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The 70% ethanol extract of CSL (CSLE) has higher anti-inflammatory activity and significantly inhibited the production of nitric oxide (NO), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). In addition, CSLE suppressed LPS-stimulated inducible nitric oxide synthase (iNOS) and NO production, IL-1β and phospho-STAT1 expression. In this study, we investigated the effect of CSLE on the production of inflammatory mediators through the inhibition of the TRIF-dependent pathways. Furthermore, we evaluated the role of CSLE on LPS-induced expression of pro-inflammatory cytokines, such as TNF-α, IL-1β and IL-6. Our results suggest that CSLE attenuates the LPS-stimulated inflammatory responses in macrophages through regulating the key inflammatory mechanisms, providing scientific support for its traditional uses in treating various inflammatory diseases.
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Van Hecke T, Wouters A, Rombouts C, Izzati T, Berardo A, Vossen E, Claeys E, Van Camp J, Raes K, Vanhaecke L, Peeters M, De Vos WH, De Smet S. Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1600-1609. [PMID: 26836477 DOI: 10.1021/acs.jafc.5b05915] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We studied the formation of malondialdehyde, 4-hydroxy-nonenal, and hexanal (lipid oxidation products, LOP) during in vitro digestion of a cooked low-fat and high-fat beef product in response to the addition of reducing compounds. We also investigated whether higher LOP in the digests resulted in a higher cyto- and genotoxicity in Caco-2, HT-29 and HCT-116 cell lines. High-fat compared to low-fat beef digests contained approximately 10-fold higher LOP concentrations (all P < 0.001), and induced higher cytotoxicity (P < 0.001). During digestion of the high-fat product, phenolic acids (gallic, ferulic, chlorogenic, and caffeic acid) displayed either pro-oxidant or antioxidant behavior at lower and higher doses respectively, whereas ascorbic acid was pro-oxidant at all doses, and the lipophilic reducing compounds (α-tocopherol, quercetin, and silibinin) all exerted a clear antioxidant effect. During digestion of the low-fat product, the hydrophilic compounds and quercetin were antioxidant. Decreases or increases in LOP concentrations amounted to 100% change versus controls.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - An Wouters
- Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium
| | - Caroline Rombouts
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
- Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium
| | - Tazkiyah Izzati
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
| | - Alberto Berardo
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - Els Vossen
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - Erik Claeys
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - John Van Camp
- Unit of Food Chemistry and Human Nutrition, Ghent University , B-9000 Ghent, Belgium
| | - Katleen Raes
- Laboratory of Food Microbiology and Biotechnology, Ghent University , B-8500 Kortrijk, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium
| | - Marc Peeters
- Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium
| | - Winnok H De Vos
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
- Laboratory of Cell Biology & Histology, University of Antwerp , B-2020 Antwerp, Belgium
| | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
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Bastide N, Morois S, Cadeau C, Kangas S, Serafini M, Gusto G, Dossus L, Pierre FH, Clavel-Chapelon F, Boutron-Ruault MC. Heme Iron Intake, Dietary Antioxidant Capacity, and Risk of Colorectal Adenomas in a Large Cohort Study of French Women. Cancer Epidemiol Biomarkers Prev 2016; 25:640-7. [PMID: 26823477 DOI: 10.1158/1055-9965.epi-15-0724] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 01/09/2016] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Nitrosylated and non-nitrosylated heme iron from red processed and nonprocessed meat have been associated with increased colorectal carcinogenesis. Mechanisms include oxidative processes. It has been hypothesized that dietary antioxidants could counteract the effects of heme iron. We investigated the relationships between heme iron intake and the risk of colorectal adenomas, and a potential interaction with the dietary antioxidant capacity, in the E3N prospective cohort study. METHODS The study included 17,397 women, who underwent at least one colonoscopy. Among them, 1,409 were diagnosed with at least one first colorectal adenoma during the 103,253 person-years of follow-up. Dietary intake was measured by a semiquantitative food history questionnaire. HR estimates and 95% confidence intervals (CI) were obtained from Cox proportional hazards models, adjusted for potential confounders. RESULTS Heme iron intake was positively associated with colorectal and colon adenoma risks [HR for the fourth vs. first quartile: HR4 = 1.36 (1.13-1.65), Ptrend = 0.001 and HR4 = 1.49; 95% CI, 1.19-1.87; Ptrend = 0.0003, respectively]. Nonnitrosylated and nitrosylated heme iron intakes were, respectively, associated with advanced distal and proximal adenoma risks. There was a dose-effect relationship between the heme iron to total dietary antioxidant capacity ratio and colorectal adenoma risk. CONCLUSION In this prospective cohort study, the association between heme iron and colorectal adenoma risk was found to depend on site, nitrosylation or not, and the ratio with the NEAC. IMPACT These results emphasize the need for a global assessment of diet when considering nutritional prevention of colorectal carcinogenesis. Cancer Epidemiol Biomarkers Prev; 25(4); 640-7. ©2016 AACR.
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Affiliation(s)
- Nadia Bastide
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Sophie Morois
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Claire Cadeau
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Suvi Kangas
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Mauro Serafini
- Functional Food and Metabolic Stress Prevention Laboratory, CRA-NUT, Rome, Italy
| | - Gaëlle Gusto
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Laure Dossus
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Fabrice H Pierre
- TOXALIM, Team 9, INRA UMR 1331, ENVT, INP, UPS, Toulouse, France
| | - Françoise Clavel-Chapelon
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France
| | - Marie-Christine Boutron-Ruault
- CESP, INSERM, Univ Paris-Sud, UVSQ, Université Paris-Saclay, Villejuif Cedex, F-94805, France. Gustave Roussy, F-94805, Villejuif Cedex, France.
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65
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Van Hecke T, Jakobsen LMA, Vossen E, Guéraud F, De Vos F, Pierre F, Bertram HCS, De Smet S. Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects. Food Funct 2016; 7:3760-71. [DOI: 10.1039/c6fo00462h] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
High beef consumption induces oxidative stress in gastrointestinal mucosae and extra-gastrointestinal organs such as the heart and kidneys.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Melle
- Belgium
| | | | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Melle
- Belgium
| | - Françoise Guéraud
- UMR1331 Toxalim
- INRA
- INP
- UPS
- Team 9 “Prevention and Promotion of Carcinogenesis by Food”
| | - Filip De Vos
- Laboratory of Radiopharmacy
- Department of Pharmaceutical Analysis
- Ghent University
- Ghent
- Belgium
| | - Fabrice Pierre
- UMR1331 Toxalim
- INRA
- INP
- UPS
- Team 9 “Prevention and Promotion of Carcinogenesis by Food”
| | - Hanne C. S. Bertram
- Food
- metabolomics and sensory
- Department of Food Science
- Aarhus University
- Årslev
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality
- Department of Animal Production
- Ghent University
- Melle
- Belgium
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66
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Boban M, Stockley C, Teissedre PL, Restani P, Fradera U, Stein-Hammer C, Ruf JC. Drinking pattern of wine and effects on human health: why should we drink moderately and with meals? Food Funct 2016; 7:2937-42. [DOI: 10.1039/c6fo00218h] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Epidemiological studies examining the effects of alcoholic beverages on human health may be unclear if they do not take into account drinking pattern parameters such as beverage type, regular moderateversusbinge drinking and drinking with meals.
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Affiliation(s)
- Mladen Boban
- Department of Pharmacology
- University of Split School of Medicine
- 21 000 Split
- Croatia
| | - Creina Stockley
- The Australian Wine Research Institute
- Glen Osmond 5061
- Australia
| | | | - Patrizia Restani
- Dept. Pharmacological and Biomolecular Sciences
- Università degli Studi di Milano
- 20133 Milano
- Italy
| | | | | | - Jean-Claude Ruf
- International Organisation of Vine and Wine (OIV)
- Paris
- France
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67
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Urquiaga I, D'Acuña S, Pérez D, Dicenta S, Echeverría G, Rigotti A, Leighton F. Wine grape pomace flour improves blood pressure, fasting glucose and protein damage in humans: a randomized controlled trial. Biol Res 2015; 48:49. [PMID: 26337448 PMCID: PMC4560073 DOI: 10.1186/s40659-015-0040-9] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Accepted: 08/26/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The Mediterranean diet is a healthy diet with positive scientific evidence of preventing chronic diseases. Bioactive components support the healthy properties of the Mediterranean diet. Antioxidants and fiber, two components of the Mediterranean diet, are key functional nutrients for healthy eating and nutrition. Wine grape pomace is a rich source of these dietary constituents and may be beneficial for human health. Our hypothesis was that the intake of red wine grape pomace flour (WGPF) prepared from red wine grapes (Cabernet Sauvignon variety) reduced the metabolic syndrome in humans. To evaluate the effect of WGPF on components of metabolic syndrome we design a 16-week longitudinal intervention study. Thirty-eight males, 30-65 years of age, with at least one component of metabolic syndrome, were randomly assigned to either the intervention group (n = 25) or the control group (n = 13). At lunch, the intervention group was given 20 g of WGPF per day, which contained 10 g of dietary fiber, 822 mg of polyphenols and an antioxidant capacity of 7258 ORAC units. Both groups were asked to maintain their regular eating habits and lifestyles. Clinical evaluation, anthropometric measurements and biochemical blood analyses were done at the beginning and the end of the study. RESULTS WGPF intake significantly decreased systolic and diastolic blood pressure as well as fasting glucose levels. Plasma γ-tocopherol and δ-tocopherol increased and carbonyl group in plasma protein decreased in WGPT group, significantly. No significant effect was observed for waist circumference, HDL cholesterol, triglycerides, total antioxidant capacity and vitamin C in and between groups. The group-dependent magnitude of the differences between the baseline and final postprandial insulin values and γ-tocopherol concentrations was statistically significant. CONCLUSIONS The consumption of WGPF-rich in fiber and polyphenol antioxidants, as a food supplement in a regular diet improves blood pressure, glycaemia and postprandial insulin. In addition, increased antioxidant defenses and decreased oxidative protein damage indicating attenuation of oxidative stress. WGPF might be a useful food ingredient for health promotion and chronic disease prevention.
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Affiliation(s)
- Inés Urquiaga
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
| | - Sonia D'Acuña
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
| | - Druso Pérez
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
| | - Sara Dicenta
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
| | - Guadalupe Echeverría
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
| | - Attilio Rigotti
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
- Departamento de Nutrición, Diabetes y Metabolismo, Escuela de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile.
| | - Federico Leighton
- Centro de Nutrición Molecular y Enfermedades Crónicas, Facultad de Medicina, Pontificia Universidad Católica de Chile, Avenida del Libertador Bernardo O'Higgins 340, Santiago, Chile.
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68
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Tirosh O, Shpaizer A, Kanner J. Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7016-7023. [PMID: 26165509 DOI: 10.1021/acs.jafc.5b02149] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Red meat is an integral part of the Western diet, and high consumption is associated with an increased risk of chronic diseases. Using a system that simulated the human stomach, red meat was interacted with different oils (olive/fish) and lipid peroxidation was determined by measuring accumulation of malondialdehyde (MDA) and lipid peroxides (LOOH). Olive oil decreased meat lipid peroxidation from 121.7 ± 3.1 to 48.2 ± 1.3 μM and from 327.1 ± 9.5 to 77.3 ± 6.0 μM as assessed by MDA and ROOH, respectively. The inhibitory effect of olive oil was attributed to oleic acid rather than its polyphenol content. In contrast, fish oils from tuna or an ω-3 supplement dramatically increased meat lipid peroxidation from 96.2 ± 3.6 to 514.2 ± 6.7 μM MDA. Vitamin E inhibited meat lipid peroxidation in the presence of olive oil but paradoxically increased peroxidation in the presence of fish oil. The inhibitory properties of oleic acid may play a key role in the health benefits of the Mediterranean diet.
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Affiliation(s)
- Oren Tirosh
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University, Rehovot 76100, Israel
| | - Adi Shpaizer
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University, Rehovot 76100, Israel
| | - Joseph Kanner
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University, Rehovot 76100, Israel
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69
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Chiang VSC, Quek SY. The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms. Crit Rev Food Sci Nutr 2015; 57:1153-1173. [DOI: 10.1080/10408398.2014.967833] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | - Siew-Young Quek
- Department of Food Sciences, School of Chemistry Sciences, The University of Auckland, Auckland, New Zealand
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70
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Guéraud F, Taché S, Steghens JP, Milkovic L, Borovic-Sunjic S, Zarkovic N, Gaultier E, Naud N, Héliès-Toussaint C, Pierre F, Priymenko N. Dietary polyunsaturated fatty acids and heme iron induce oxidative stress biomarkers and a cancer promoting environment in the colon of rats. Free Radic Biol Med 2015; 83:192-200. [PMID: 25744414 DOI: 10.1016/j.freeradbiomed.2015.02.023] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 02/03/2015] [Accepted: 02/20/2015] [Indexed: 12/15/2022]
Abstract
The end products of polyunsaturated fatty acid (PUFA) peroxidation, such as malondialdehyde (MDA), 4-hydroxynonenal (HNE), and isoprostanes (8-iso-PGF2α), are widely used as systemic lipid oxidation/oxidative stress biomarkers. However, some of these compounds have also a dietary origin. Thus, replacing dietary saturated fat by PUFAs would improve health but could also increase the formation of such compounds, especially in the case of a pro-oxidant/antioxidant imbalanced diet. Hence, the possible impact of dietary fatty acids and pro-oxidant compounds was studied in rats given diets allowing comparison of the effects of heme iron vs. ferric citrate and of ω-6- vs. ω-3-rich oil on the level of lipid peroxidation/oxidative stress biomarkers. Rats given a heme iron-rich diet without PUFA were used as controls. The results obtained have shown that MDA and the major urinary metabolite of HNE (the mercapturic acid of dihydroxynonane, DHN-MA) were highly dependent on the dietary factors tested, while 8-iso-PGF2α was modestly but significantly affected. Intestinal inflammation and tissue fatty acid composition were checked in parallel and could only explain the differences we observed to a limited extent. Thus, the differences in biomarkers were attributed to the formation of lipid oxidation compounds in food or during digestion, their intestinal absorption, and their excretion into urine. Moreover, fecal extracts from the rats fed the heme iron or fish oil diets were highly toxic for immortalized mouse colon cells. Such toxicity can eventually lead to promotion of colorectal carcinogenesis, supporting the epidemiological findings between red meat intake and colorectal cancer risk. Therefore, the analysis of these biomarkers of lipid peroxidation/oxidative stress in urine should be used with caution when dietary factors are not well controlled, while control of their possible dietary intake is needed also because of their pro-inflammatory, toxic, and even cocarcinogenic effects.
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Affiliation(s)
- Françoise Guéraud
- UMR 1331 Toxalim, INRA, INP, UPS, Team 9 "Prevention, Promotion of Carcinogenesis by Food," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France.
| | - Sylviane Taché
- UMR 1331 Toxalim, INRA, INP, UPS, Team 9 "Prevention, Promotion of Carcinogenesis by Food," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France
| | - Jean-Paul Steghens
- CarMeN Unit, INSERM U1060/INRA 1235/University-Lyon1/INSA-Lyon, Team 3 "Glucolipotoxicity, Metabolic Stress and Diabetes," Faculté de Médecine Lyon Sud, BP 12, 165 Chemin du Grand Revoyet, 69921 Oullins Cedex, France
| | - Lidija Milkovic
- Rudjer Boskovic Institute, Laboratory for Oxidative Stress, Bijenicka 54, HR-10000 Zagreb, Croatia
| | - Suzana Borovic-Sunjic
- Rudjer Boskovic Institute, Laboratory for Oxidative Stress, Bijenicka 54, HR-10000 Zagreb, Croatia
| | - Neven Zarkovic
- Rudjer Boskovic Institute, Laboratory for Oxidative Stress, Bijenicka 54, HR-10000 Zagreb, Croatia
| | - Eric Gaultier
- UMR 1331 Toxalim, INRA, INP, UPS, Team 4 "Neuro-Gastroenterology and Nutrition" and Team 11 "Intestinal Development, Xenobiotics and ImmunoToxicology," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France
| | - Nathalie Naud
- UMR 1331 Toxalim, INRA, INP, UPS, Team 9 "Prevention, Promotion of Carcinogenesis by Food," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France
| | - Cécile Héliès-Toussaint
- UMR 1331 Toxalim, INRA, INP, UPS, Team 9 "Prevention, Promotion of Carcinogenesis by Food," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France
| | - Fabrice Pierre
- UMR 1331 Toxalim, INRA, INP, UPS, Team 9 "Prevention, Promotion of Carcinogenesis by Food," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France
| | - Nathalie Priymenko
- UMR 1331 Toxalim, INRA, INP, UPS, Team 9 "Prevention, Promotion of Carcinogenesis by Food," BP 93173, 180 chemin de Tournefeuille, 31027 Toulouse Cedex, France
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Silymarin as a Natural Antioxidant: An Overview of the Current Evidence and Perspectives. Antioxidants (Basel) 2015; 4:204-47. [PMID: 26785346 PMCID: PMC4665566 DOI: 10.3390/antiox4010204] [Citation(s) in RCA: 334] [Impact Index Per Article: 37.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2015] [Revised: 02/06/2015] [Accepted: 03/09/2015] [Indexed: 12/16/2022] Open
Abstract
Silymarin (SM), an extract from the Silybum marianum (milk thistle) plant containing various flavonolignans (with silybin being the major one), has received a tremendous amount of attention over the last decade as a herbal remedy for liver treatment. In many cases, the antioxidant properties of SM are considered to be responsible for its protective actions. Possible antioxidant mechanisms of SM are evaluated in this review. (1) Direct scavenging free radicals and chelating free Fe and Cu are mainly effective in the gut. (2) Preventing free radical formation by inhibiting specific ROS-producing enzymes, or improving an integrity of mitochondria in stress conditions, are of great importance. (3) Maintaining an optimal redox balance in the cell by activating a range of antioxidant enzymes and non-enzymatic antioxidants, mainly via Nrf2 activation is probably the main driving force of antioxidant (AO) action of SM. (4) Decreasing inflammatory responses by inhibiting NF-κB pathways is an emerging mechanism of SM protective effects in liver toxicity and various liver diseases. (5) Activating vitagenes, responsible for synthesis of protective molecules, including heat shock proteins (HSPs), thioredoxin and sirtuins and providing additional protection in stress conditions deserves more attention. (6) Affecting the microenvironment of the gut, including SM-bacteria interactions, awaits future investigations. (7) In animal nutrition and disease prevention strategy, SM alone, or in combination with other hepatho-active compounds (carnitine, betaine, vitamin B12, etc.), might have similar hepatoprotective effects as described in human nutrition.
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72
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Effects of red wine on postprandial stress: potential implication in non-alcoholic fatty liver disease development. Eur J Nutr 2015; 54:497-507. [PMID: 25772634 DOI: 10.1007/s00394-015-0877-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Accepted: 03/06/2015] [Indexed: 02/07/2023]
Abstract
INTRODUCTION Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and is considered the hepatic manifestation of the metabolic syndrome. METHODS We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. RESULTS After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. CONCLUSION In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.
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73
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Zhang Y, Henning SM, Lee RP, Huang J, Zerlin A, Li Z, Heber D. Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking. Int J Food Sci Nutr 2015; 66:260-5. [PMID: 25582173 PMCID: PMC4487614 DOI: 10.3109/09637486.2014.1000837] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.
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Affiliation(s)
- Yanjun Zhang
- Center for Human Nutrition, University of California , Los Angeles, CA , USA
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74
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Van Hecke T, Vossen E, Vanden Bussche J, Raes K, Vanhaecke L, De Smet S. Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat. PLoS One 2014; 9:e101122. [PMID: 24978825 PMCID: PMC4076193 DOI: 10.1371/journal.pone.0101122] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Accepted: 06/03/2014] [Indexed: 02/07/2023] Open
Abstract
The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during invitro digestion. The formation of these products during digestion is suggested to be responsible for the association between red meat and processed meat consumption and colorectal cancer risk. Digestion of uncured pork to which fat was added (total fat content 5 or 20%), resulted in significantly higher lipid and protein oxidation in the mimicked duodenal and colonic fluids, compared to digestion of pork without added fat (1% fat). A higher fat content also significantly favored the formation of O6-carboxy-methylguanine in the colon. Nitrite-curing of meat resulted in significantly lower lipid and protein oxidation before and after digestion, while an inconsistent effect on the formation of O6-carboxy-methylguanine was observed. The presented results demonstrate that haem-Fe is not solely responsible for oxidation and nitrosation reactions throughout an invitro digestion approach but its effect is promoted by a higher fat content in meat.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium
| | - Julie Vanden Bussche
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Katleen Raes
- Laboratory for Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University – Campus Kortrijk, Kortrijk, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium
- * E-mail:
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75
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Alminger M, Aura AM, Bohn T, Dufour C, El S, Gomes A, Karakaya S, Martínez-Cuesta M, McDougall G, Requena T, Santos C. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility. Compr Rev Food Sci Food Saf 2014; 13:413-436. [DOI: 10.1111/1541-4337.12081] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 02/28/2014] [Indexed: 12/18/2022]
Affiliation(s)
- M. Alminger
- Dept. of Chemical and Biological Engineering; Chalmers Univ. of Technology; SE 412 96 Gothenburg Sweden
| | - A.-M. Aura
- VTT Technical Research Centre of Finland; P.O.Box 1000 Tietotie 2 Espoo FI-02044 VTT Finland
| | - T. Bohn
- Environment and Agro-biotechnologies Dept; Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux Luxembourg
| | - C. Dufour
- INRA, UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
- Univ. of Avignon; UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
| | - S.N. El
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - A. Gomes
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
| | - S. Karakaya
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - M.C. Martínez-Cuesta
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - G.J. McDougall
- The James Hutton Inst., Invergowrie; DD2 5DA; Dundee United Kingdom
| | - T. Requena
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - C.N. Santos
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
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Gobert M, Rémond D, Loonis M, Buffière C, Santé-Lhoutellier V, Dufour C. Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food Funct 2014; 5:2166-74. [DOI: 10.1039/c4fo00269e] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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77
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Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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78
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Van Hecke T, Vanden Bussche J, Vanhaecke L, Vossen E, Van Camp J, De Smet S. Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1980-1988. [PMID: 24499368 DOI: 10.1021/jf4057583] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Uncured and nitrite-cured chicken, pork, and beef were used as low, medium, and high sources of heme-Fe, respectively, and exposed to an in vitro digestion model simulating the mouth, stomach, duodenum, and colon. With increasing content of iron compounds, up to 25-fold higher concentrations of the toxic lipid oxidation products malondialdehyde, 4-hydroxy-2-nonenal, and other volatile aldehydes were formed during digestion, together with increased protein carbonyl compounds as measurement of protein oxidation. Nitrite curing of all meats lowered lipid and protein oxidation to the level of oxidation in uncured chicken. Strongly depending on the individual fecal inoculum, colonic digestion of beef resulted in significantly higher concentrations of the NOC-specific DNA adduct O(6)-carboxymethyl-guanine compared to chicken and pork, whereas nitrite curing had no significant effect. This study confirms previously reported evidence that heme-Fe is involved in the epidemiological association between red meat consumption and colorectal cancer, but questions the role of nitrite curing in this association.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University , Melle, Belgium
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79
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Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre PL. Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules 2014; 19:482-506. [PMID: 24451245 PMCID: PMC6271424 DOI: 10.3390/molecules19010482] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 12/21/2013] [Accepted: 12/25/2013] [Indexed: 12/13/2022] Open
Abstract
Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhône valley area of France, and their respective pomaces remaining after vinification, were analyzed for their phenolic composition and antioxidant activity. The polyphenol content was quantified by HPLC and the Folin-Ciocalteu assay. The antioxidant potential was measured with four different assays: ORAC, FRAP, ABTS and DPPH. Seeds contained higher amounts of total polyphenols, up to 44.5 mg of gallic acid equivalent [GAE]/g dry weight in Alicante pomace, than skin extracts. The maximum total phenolic in skins was 31.6 mg GAE/g dry weight detected in 2010 Alicante pomace. Seeds also had the highest antioxidant capacity. HPLC analysis revealed that, despite the vinification process, pomaces still contained an appreciable amount of proanthocyanidins as well as several anthocyanin glycosides. Alicante and Syrah proved to be the varieties of most interest in terms of their potential development for nutraceutical purposes.
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Affiliation(s)
- Isabelle Ky
- Univ Bordeaux, ISVV, EA 4577 Œnologie, Villenave d'Ornon F-33140, France
| | - Bénédicte Lorrain
- Univ Bordeaux, ISVV, EA 4577 Œnologie, Villenave d'Ornon F-33140, France
| | - Natallia Kolbas
- Univ Bordeaux, ISVV, EA 4577 Œnologie, Villenave d'Ornon F-33140, France
| | - Alan Crozier
- School of Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, Glasgow G12 8QQ, UK
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Kristinova V, Storrø I, Rustad T. Influence of human gastric juice on oxidation of marine lipids – in vitro study. Food Chem 2013; 141:3859-71. [DOI: 10.1016/j.foodchem.2013.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2012] [Revised: 04/25/2013] [Accepted: 06/04/2013] [Indexed: 02/06/2023]
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81
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Gunathilake KDPP, Yu LJ, Rupasinghe HPV. Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages. Food Chem 2013; 148:335-41. [PMID: 24262566 DOI: 10.1016/j.foodchem.2013.10.061] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 10/10/2013] [Accepted: 10/14/2013] [Indexed: 01/05/2023]
Abstract
Reverse osmosis (RO) as a potential technique to improve the antioxidant properties of cranberry, blueberry and apple juices was evaluated for the formulation of a functional beverage. The effects of temperature (20-40 °C) and trans-membrane pressure (25-35 bars) on physico-chemical and antioxidant properties of fruit juices were evaluated to optimize the operating parameters for each fruit juice. There was no significant effect on any quality parameters of fruit juices under studied operating parameters of RO. However, total soluble solid, total acidity and colour (a(∗)) of the concentrated juices increased in proportion to their volumetric concentrations. Antioxidant capacity measured by FRAP assay of concentrated apple, blueberry and cranberry juice was increased by 40%, 34%, and 30%, respectively. LDL oxidation inhibition by concentrated blueberry and cranberry juice was increased up to 41% and 45%, respectively. The results suggest that RO can be used for enhancing the health promoting properties of fruit juices.
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Affiliation(s)
- K D P P Gunathilake
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada; Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila 60170, Sri Lanka
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82
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Shin KO, Park NY, Seo CH, Hong SP, Oh KW, Hong JT, Han SK, Lee YM. Inhibition of sphingolipid metabolism enhances resveratrol chemotherapy in human gastric cancer cells. Biomol Ther (Seoul) 2013; 20:470-6. [PMID: 24009836 PMCID: PMC3762276 DOI: 10.4062/biomolther.2012.20.5.470] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 09/03/2012] [Accepted: 09/03/2012] [Indexed: 12/22/2022] Open
Abstract
Resveratrol, a chemopreventive agent, is rapidly metabolized in the intestine and liver via glucuronidation. Thus, the pharmacokinetics of resveratrol limits its efficacy. To improve efficacy, the activity of resveratrol was investigated in the context of sphingolipid metabolism in human gastric cancer cells. Diverse sphingolipid metabolites, including dihydroceramides (DHCer), were tested for their ability to induce resveratrol cytotoxicity. Exposure to resveratrol (100 μM) for 24 hr induced cell death and cell cycle arrest in gastric cancer cells. Exposure to the combination of resveratrol and dimethylsphingosine (DMS) increased cytotoxicity, demonstrating that sphingolipid metabolites intensify resveratrol activity. Specifically, DHCer accumulated in a resveratrol concentration-dependent manner in SNU-1 and HT-29 cells, but not in SNU-668 cells. LC-MS/MS analysis showed that specific DHCer species containing C24:0, C16:0, C24:1, and C22:0 fatty acids chain were increased by up to 30-fold by resveratrol, indicating that resveratrol may partially inhibit DHCer desaturase. Indeed, resveratrol mildly inhibited DHCer desaturase activity compared to the specific inhibitor GT-11 or to retinamide (4-HPR); however, in SNU-1 cells resveratrol alone exhibited a typical cell cycle arrest pattern, which GT-11 did not alter, indicating that inhibition of DHCer desaturase is not essential to the cytotoxicity induced by the combination of resveratrol and sphingolipid metabolites. Resveratrol-induced p53 expression strongly correlated with the enhancement of cytotoxicity observed upon combination of resveratrol with DMS or 4-HPR. Taken together, these results show that DHCer accumulation is a novel lipid biomarker of resveratrol-induced cytotoxicity in human gastric cancer cells.
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Affiliation(s)
- Kyong-Oh Shin
- College of Pharmacy and MRC, Chungbuk National University, Chongju 361-763, Republic of Korea
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83
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Haniadka R, Saldanha E, Sunita V, Palatty PL, Fayad R, Baliga MS. A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food Funct 2013; 4:845-55. [PMID: 23612703 DOI: 10.1039/c3fo30337c] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The rhizomes of Zingiber officinale Roscoe (Zingiberaceae), commonly known as ginger is an important kitchen spice and also possess a myriad health benefits. The rhizomes have been used since antiquity in the various traditional systems of medicine to treat arthritis, rheumatism, sprains, muscular aches, pains, sore throats, cramps, hypertension, dementia, fever, infectious diseases, catarrh, nervous diseases, gingivitis, toothache, asthma, stroke and diabetes. Ginger is also used as home remedy and is of immense value in treating various gastric ailments like constipation, dyspepsia, belching, bloating, gastritis, epigastric discomfort, gastric ulcerations, indigestion, nausea and vomiting and scientific studies have validated the ethnomedicinal uses. Ginger is also shown to be effective in preventing gastric ulcers induced by nonsteroidal anti-inflammatory drugs [NSAIDs like indomethacin, aspirin], reserpine, ethanol, stress (hypothermic and swimming), acetic acid and Helicobacter pylori-induced gastric ulcerations in laboratory animals. Various preclinical and clinical studies have also shown ginger to possess anti-emetic effects against different emetogenic stimuli. However, conflicting reports especially in the prevention of chemotherapy-induced nausea and vomiting and motion sickness prevent us from drawing any firm conclusion on its effectiveness as a broad spectrum anti-emetic. Ginger has been shown to possess free radical scavenging, antioxidant; inhibition of lipid peroxidation and that these properties might have contributed to the observed gastroprotective effects. This review summarizes the various gastroprotective effects of ginger and also emphasizes on aspects that warranty future research to establish its activity and utility as a gastroprotective agent in humans.
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Affiliation(s)
- Raghavendra Haniadka
- Department of Research, Research and Development, Father Muller Medical College, Kankanady, Mangalore, Karnataka, India
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84
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The oxidant-scavenging abilities in the oral cavity may be regulated by a collaboration among antioxidants in saliva, microorganisms, blood cells and polyphenols: a chemiluminescence-based study. PLoS One 2013; 8:e63062. [PMID: 23658797 PMCID: PMC3642077 DOI: 10.1371/journal.pone.0063062] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Accepted: 03/27/2013] [Indexed: 11/24/2022] Open
Abstract
Saliva has become a central research issue in oral physiology and pathology. Over the evolution, the oral cavity has evolved the antioxidants uric acid, ascorbate reduced glutathione, plasma-derived albumin and antioxidants polyphenols from nutrients that are delivered to the oral cavity. However, blood cells extravasated from injured capillaries in gingival pathologies, or following tooth brushing and use of tooth picks, may attenuate the toxic activities of H2O2 generated by oral streptococci and by oxidants generated by activated phagocytes. Employing a highly sensitive luminol-dependent chemiluminescence, the DPPH radical and XTT assays to quantify oxidant-scavenging abilities (OSA), we show that saliva can strongly decompose both oxygen and nitrogen species. However, lipophilic antioxidant polyphenols in plants, which are poorly soluble in water and therefore not fully available as effective antioxidants, can nevertheless be solubilized either by small amounts of ethanol, whole saliva or also by salivary albumin and mucin. Plant-derived polyphenols can also act in collaboration with whole saliva, human red blood cells, platelets, and also with catalase-positive microorganisms to decompose reactive oxygen species (ROS). Furthermore, polyphenols from nutrient can avidly adhere to mucosal surfaces, are retained there for long periods and may function as a “slow- release devises” capable of affecting the redox status in the oral cavity. The OSA of saliva is due to the sum result of low molecular weight antioxidants, albumin, polyphenols from nutrients, blood elements and microbial antioxidants. Taken together, saliva and its antioxidants are considered regulators of the redox status in the oral cavity under physiological and pathological conditions.
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85
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Sirota R, Gorelik S, Harris R, Kohen R, Kanner J. Coffee polyphenols protect human plasma from postprandial carbonyl modifications. Mol Nutr Food Res 2013; 57:916-9. [DOI: 10.1002/mnfr.201200557] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2012] [Revised: 11/13/2012] [Accepted: 11/15/2012] [Indexed: 11/06/2022]
Affiliation(s)
- Roman Sirota
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Shlomit Gorelik
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Raviv Harris
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Ron Kohen
- The Institute of Drug Research; Faculty of Medicine; Hebrew University of Jerusalem; Jerusalem Israel
| | - Joseph Kanner
- Department of Food Science; ARO; Volcani Center; Bet Dagan Israel
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86
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Kim YS, Hwang JW, Kim SE, Kim EH, Jeon YJ, Moon SH, Jeon BT, Park PJ. Antioxidant activity and protective effects of Uncaria rhynchophylla extracts on t-BHP-induced oxidative stress in Chang cells. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-012-0278-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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87
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Gorelik S, Kanner J, Schurr D, Kohen R. A rational approach to prevent postprandial modification of LDL by dietary polyphenols. J Funct Foods 2013. [DOI: 10.1016/j.jff.2012.09.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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88
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Galmarini MV, Maury C, Mehinagic E, Sanchez V, Baeza RI, Mignot S, Zamora MC, Chirife J. Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1035-y] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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89
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Ginsburg I, Kohen R, Koren E. Saliva: a 'solubilizer' of lipophilic antioxidant polyphenols. Oral Dis 2012; 19:321-2. [PMID: 23170771 DOI: 10.1111/odi.12038] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- I Ginsburg
- The Faculty of Dental Medicine, Institute for Dental Sciences, Hebrew University, Hadassah Medical Center, PO Box 12065, Jerusalem, 91120, Israel.
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90
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Kim YS, Lee SJ, Hwang JW, Kim EK, Kim SE, Kim EH, Moon SH, Jeon BT, Park PJ. In vitro protective effects of Thymus quinquecostatus Celak extracts on t-BHP-induced cell damage through antioxidant activity. Food Chem Toxicol 2012; 50:4191-8. [DOI: 10.1016/j.fct.2012.08.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2012] [Revised: 07/19/2012] [Accepted: 08/08/2012] [Indexed: 01/08/2023]
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91
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Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavity. Arch Oral Biol 2012; 57:1327-34. [DOI: 10.1016/j.archoralbio.2012.04.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Revised: 04/07/2012] [Accepted: 04/22/2012] [Indexed: 11/17/2022]
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92
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Kanner J, Gorelik S, Roman S, Kohen R. Protection by polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as a bioreactor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8790-8796. [PMID: 22530973 DOI: 10.1021/jf300193g] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Recent studies dramatically showed that the removal of circulating modified low-density lipoprotein (LDL) results in complete prevention of atherosclerosis. The gastrointestinal tract is constantly exposed to food, some of it containing oxidized compounds. Lipid oxidation in the stomach was demonstrated by ingesting heated red meat in rats. Red wine polyphenols added to the rats' meat diet prevented lipid peroxidation in the stomach and absorption of malondialdehyde (MDA) in rat plasma. In humans, postprandial plasma MDA levels rose by 3-fold after a meal of red meat cutlets. MDA derived from meat consumption caused postprandial plasma LDL modification in human. The levels of plasma MDA showed a 75% reduction by consumption of red wine polyphenols during the meat meal. Locating the main biological site of action of polyphenols in the stomach led to a revision in the understanding of how antioxidants work in vivo and may help to elucidate the mechanism involved in the protective effects of polyphenols in human health.
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Affiliation(s)
- Joseph Kanner
- Department of Food Science, ARO , Volcani Center, Bet Dagan, Israel.
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93
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Lorrain B, Dangles O, Loonis M, Armand M, Dufour C. Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9074-9081. [PMID: 22860567 DOI: 10.1021/jf302348s] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The gastric tract may be the first site where food is exposed to postprandial oxidative stress and antioxidant activity by plant micronutrients. After food intake, dietary iron, dioxygen, and emulsified lipids come into close contact and lipid oxidation may take place. This study investigated lipid oxidation and its inhibition by dietary polyphenols in gastric-like conditions. Lipid oxidation induced by heme and nonheme iron was studied in acidic sunflower oil-in-water emulsions. The emulsifier type (bovine serum albumin, phospholipids), pH, and iron form were found to be factors governing the oxidation rates. Quercetin, rutin, and chlorogenic acid highly inhibited the metmyoglobin-initiated lipid oxidation in both emulsified systems at pH 5.8. Additionally, quercetin inhibited nonheme iron-initiated processes, while it was inefficient with hematin as an initiator. The presence of human gastric juice did not influence lipid oxidation, although it diminished the antioxidant activity of phenolics. Model emulsions may thus be valuable tools to study the gastric stability of polyunsaturated lipids.
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Affiliation(s)
- Bénédicte Lorrain
- UMR408 Safety and Quality of Plant Products, INRA, F-84000 Avignon, France
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94
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Frank T, Netzel G, Kammerer DR, Carle R, Kler A, Kriesl E, Bitsch I, Bitsch R, Netzel M. Consumption of Hibiscus sabdariffa L. aqueous extract and its impact on systemic antioxidant potential in healthy subjects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2207-18. [PMID: 22331521 DOI: 10.1002/jsfa.5615] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2010] [Revised: 12/27/2011] [Accepted: 01/08/2012] [Indexed: 05/20/2023]
Abstract
BACKGROUND To evaluate health benefits attributed to Hibiscus sabdariffa L. a randomized, open-label, two-way crossover study was undertaken to compare the impact of an aqueous H. sabdariffa L. extract (HSE) on the systemic antioxidant potential (AOP; assayed by ferric reducing antioxidant power (FRAP)) with a reference treatment (water) in eight healthy volunteers. The biokinetic variables were the areas under the curve (AUC) of plasma FRAP, ascorbic acid and urate that are above the pre-dose concentration, and the amounts excreted into urine within 24 h (Ae(0-24) ) of antioxidants as assayed by FRAP, ascorbic acid, uric acid, malondialdehyde (biomarker for oxidative stress), and hippuric acid (metabolite and potential biomarker for total polyphenol intake). RESULTS HSE caused significantly higher plasma AUC of FRAP, an increase in Ae(0-24) of FRAP, ascorbic acid and hippuric acid, whereas malondialdehyde excretion was reduced. Furthermore, the main hibiscus anthocyanins as well as one glucuronide conjugate could be quantified in the volunteers' urine (0.02% of the administered dose). CONCLUSION The aqueous HSE investigated in this study enhanced the systemic AOP and reduced the oxidative stress in humans. Furthermore, the increased urinary hippuric acid excretion after HSE consumption indicates a high biotransformation of the ingested HSE polyphenols, most likely caused by the colonic microbiota.
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95
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Serafini M, Jakszyn P, Luján-Barroso L, Agudo A, Bas Bueno-de-Mesquita H, van Duijnhoven FJB, Jenab M, Navarro C, Palli D, Boeing H, Wallström P, Regnér S, Numans ME, Carneiro F, Boutron-Ruault MC, Clavel-Chapelon F, Morois S, Grioni S, Panico S, Tumino R, Sacerdote C, Ramon Quirós J, Molina-Montes E, Huerta Castaño JM, Barricarte A, Amiano P, Khaw KT, Wareham N, Allen NE, Key TJ, Jeurnink SM, Peeters PHM, Bamia C, Valanou E, Trichopoulou A, Kaaks R, Lukanova A, Bergmann MM, Lindkvist B, Stenling R, Johansson I, Dahm CC, Overvad K, Jensen M, Olsen A, Tjonneland A, Lund E, Rinaldi S, Michaud D, Mouw T, Riboli E, González CA. Dietary total antioxidant capacity and gastric cancer risk in the European prospective investigation into cancer and nutrition study. Int J Cancer 2012; 131:E544-54. [PMID: 22072493 DOI: 10.1002/ijc.27347] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2011] [Accepted: 07/22/2011] [Indexed: 12/13/2022]
Abstract
A high intake of dietary antioxidant compounds has been hypothesized to be an appropriate strategy to reduce gastric cancer (GC) development. We investigated the effect of dietary total antioxidant capacity (TAC) in relation to GC in the European Prospective Investigation into Cancer (EPIC) study including 23 centers in 10 European countries. A total of 521,457 subjects (153,447 men) aged mostly 35-70 years old, were recruited largely between 1992 and 1998. Ferric reducing antioxidant potential (FRAP) and total radical-trapping antioxidant parameter (TRAP), measuring reducing and chain-breaking antioxidant capacity were used to measure dietary TAC from plant foods. Dietary antioxidant intake is associated with a reduction in the risk of GC for both FRAP (adjusted HR 0.66; 95%CI (0.46-0.95) and TRAP (adjusted HR 0.61; 95%CI (0.43-0.87) (highest vs. lowest quintile). The association was observed for both cardia and noncardia cancers. A clear effect was observed in smokers with a significant reduction in GC risk for the fifth quintile of intake for both assays (highest vs. lowest quintile: adjusted HR 0.41; 95%CI (0.22-0.76) p for trend <0.001 for FRAP; adjusted HR 0.52; 95%CI (0.28-0.97) p for trend <0.001 for TRAP) but not in nonsmokers. In former smokers, the association with FRAP intake was statistically significant (highest vs. lowest quintile: adjusted HR 0.4; 95%CI (0.21-0.75) p < 0.05); no association was observed for TRAP. Dietary antioxidant capacity intake from different sources of plant foods is associated with a reduction in the risk of GC.
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Affiliation(s)
- Mauro Serafini
- Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome, Italy
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96
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Wine polyphenols: potential agents in neuroprotection. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2012; 2012:805762. [PMID: 22829964 PMCID: PMC3399511 DOI: 10.1155/2012/805762] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Revised: 04/20/2012] [Accepted: 04/20/2012] [Indexed: 01/11/2023]
Abstract
There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.
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97
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Deiana M, Loru D, Incani A, Rosa A, Atzeri A, Melis MP, Cabboi B, Hollecker L, Pinna MB, Argiolas F, Murru M, Dessì MA. Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers. Food Chem 2012; 134:2105-13. [PMID: 23442662 DOI: 10.1016/j.foodchem.2012.04.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2011] [Revised: 03/27/2012] [Accepted: 04/03/2012] [Indexed: 10/28/2022]
Abstract
One of the most important sites of polyphenol action seems to be in the gastrointestinal system before absorption. We investigated the ability of three wine phenolic extracts, obtained from grape varieties grown in Sardinia, Cannonau (red), Vermentino and Malvasia (white), to exert an antioxidant action against tert-butyl hydroperoxide (TBH)-induced oxidative damage to Caco-2 cell monolayers as a model system of the human intestine. TBH treatment caused the disruption of epithelial integrity, measured as transepithelial electrical resistance, and markers of the peroxidation process of membrane lipids, MDA, fatty acid hydroperoxides and 7-ketocholesterol. All wine extracts were able to counteract the oxidising action of TBH and, in spite of the differences in phenolic composition, exerted a comparable activity. Our findings point out a direct antioxidant action of the wine extracts on enterocytes exposed to oxidising species and further support the opinion that total phenolic content is not essential for antioxidant activity.
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Affiliation(s)
- Monica Deiana
- Dipartimento di Biologia Sperimentale, Sezione di Patologia Sperimentale, Università degli Studi di Cagliari, Cittadella Universitaria SS 554, 09042 Monserrato, Cagliari, Italy.
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98
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NETZEL MICHAEL, FANNING KENT, NETZEL GABRIELE, ZABARAS DIMITRIOS, KARAGIANIS GLORIA, TRELOAR TONY, RUSSELL DOUGAL, STANLEY ROGER. URINARY EXCRETION OF ANTIOXIDANTS IN HEALTHY HUMANS FOLLOWING QUEEN GARNET PLUM JUICE INGESTION: A NEW PLUM VARIETY RICH IN ANTIOXIDANT COMPOUNDS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00522.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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99
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Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0654-z] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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100
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Alam MB, Hossain MS, Chowdhury NS, Asadujjama M, Zahan R, Islam MM, Haque Mazu ME, Haque ME, Islam A. Antioxidant, Anti-inflammatory and Anti-pyretic Activities of Trichosanthes dioica Roxb. Fruits. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jpt.2011.440.453] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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