Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

Vegetarian diets and public health: biomarker and redox connections

Vegetarian diets are rich in antioxidant phytochemicals. However, they may not act as antioxidants in vivo, and yet still have important signaling and regulatory functions. Some may act as pro-oxidants, modulating cellular redox tone and oxidizing redox sensitive sites. In this review, evidence for health benefits of vegetarian diets is presented from different perspectives: epidemiological, biomarker, evolutionary, and public health, as well as antioxidant. From the perspective of molecular connections between diet and health, evidence of a role for plasma ascorbic acid as a biomarker for future disease risk is presented. Basic concepts of redox-based cell signaling are presented, and effects of antioxidant phytochemicals on signaling, especially via redox tone, sulfur switches and the Antioxidant Response Element (ARE), are explored. Sufficient scientific evidence exists for public health policy to promote a plant-rich diet for health promotion. This does not need to wait for science to provide all the answers as to why and how. However, action and interplay of dietary antioxidants in the nonequilibrium systems that control redox balance, cell signaling, and cell function provide rich ground for research to advance understanding of orthomolecular nutrition and provide science-based evidence to advance public health in our aging population.

Assessment of antioxidants in foods and biological samples: a short critique

Antioxidants can be defined on a biological basis by their ability to inhibit the oxidation of susceptible biomolecules such as proteins, lipids and DNA. There is observational evidence on an inverse association between dietary antioxidant intake and the development of chronic conditions, although randomized trials have not confirmed these results. The antioxidant potential of a biological material can be evaluated by methods categorized into three groups. The first group includes the determination of the individual antioxidants present in the investigated sample. The second focuses on 'total antioxidant capacity', which is considered a convenient tool for obtaining an overall estimate of the antioxidant potential of the sample. The third group involves the quantification of in vivo markers of oxidative stress, such as the products of protein, lipid and DNA oxidation. Due to differences between the assays, however, current research suggests the application of a combination of such methods for a more informative assessment of the oxidation status of the organism.

Total antioxidant capacity of diet in relation to cognitive function and decline

BACKGROUND

Epidemiologic evidence on the association of individual antioxidant vitamins and cognition is inconsistent.

OBJECTIVE

We evaluated the total antioxidant capacity of diets on the basis of the ferric-reducing antioxidant power (FRAP) assay in relation to cognition in older women.

DESIGN

Starting in 1995, we used a telephone-based cognitive assessment to evaluate cognitive function on 3 occasions at 2-y intervals in 16,010 participants aged ≥70 y in the Nurses' Health Study. In 1980, and every 4 y thereafter, we collected dietary information by using a semiquantitative food-frequency questionnaire (FFQ). For each participant, we combined FFQ data with food- and supplement-specific FRAP values to obtain FRAP scores; these data were averaged from 1980 until the initial cognitive interview to reflect long-term diets. We used multivariable-adjusted linear regression to estimate mean differences in initial cognitive function and slopes of decline across quintiles of FRAP scores.

RESULTS

In multivariable-adjusted models, there was an association between higher total FRAP scores and better cognitive function at the first interview (P for trend = 0.003 for global scores with all cognitive tests combined; mean difference = 0.04 standard units; 95% CI: 0.01, 0.08 standard units, comparing the highest and lowest quintiles). A weaker association was observed for dietary FRAP scores (excluding supplements) and initial global scores (P for trend = 0.05). However, prospective analyses of cognitive decline indicated no associations with total or dietary FRAP scores in models adjusted for multiple potential confounders (P for trend = 0.3 and 0.5 for global scores, respectively).

CONCLUSION

We observed no clear evidence of a consistent association between the total antioxidant capacity of diets and cognition in this cohort of older women.

Evaluation of energy and dietary intake estimates from a food frequency questionnaire using independent energy expenditure measurement and weighed food records

Background

We have developed a food frequency questionnaire (FFQ) for the assessment of habitual diet, with special focus on the intake of fruit, vegetables and other antioxidant-rich foods and beverages. The aim of the present study was to evaluate the relative validity of the intakes of energy, food and nutrients from the FFQ.

Methods

Energy intake was evaluated against independent measures of energy expenditure using the ActiReg^® system (motion detection), whereas 7-days weighed food records were used to study the relative validity of food and nutrient intake. The relationship between methods was investigated using correlation analyses and cross-classification of participants. The visual agreement between the methods was evaluated using Bland-Altman plots.

Results

We observed that the FFQ underestimated the energy intake by approximately 11% compared to the energy expenditure measured by the ActiReg^®. The correlation coefficient between energy intake and energy expenditure was 0.54 and 32% of the participants were defined as under-reporters. Compared to the weighed food records the percentages of energy from fat and added sugar from the FFQ were underestimated, whereas the percentage of energy from total carbohydrates and protein were slightly overestimated. The intake of foods rich in antioxidants did not vary significantly between the FFQ and weighed food records, with the exceptions of berries, coffee, tea and vegetables which were overestimated. Spearman's Rank Order Correlations between FFQ and weighed food records were 0.41 for berries, 0.58 for chocolate, 0.78 for coffee, 0.61 for fruit, 0.57 for fruit and berry juices, 0.40 for nuts, 0.74 for tea, 0.38 for vegetables and 0.70 for the intake of wine.

Conclusions

Our new FFQ provides a good estimate of the average energy intake and it obtains valid data on average intake of most antioxidant-rich foods and beverages. Our study also showed that the FFQs ability to rank participants according to intake of total antioxidants and most of the antioxidant-rich foods was good.

Carbohydrate nutrition and inflammatory disease mortality in older adults

BACKGROUND

Several studies suggest that carbohydrate nutrition is related to oxidative stress and inflammatory markers.

OBJECTIVE

We examined whether dietary glycemic index (GI), dietary fiber, and carbohydrate-containing food groups were associated with the mortality attributable to noncardiovascular, noncancer inflammatory disease in an older Australian cohort.

DESIGN

Analysis included 1490 postmenopausal women and 1245 men aged ge 49 y at baseline (1992-1994) from a population-based cohort who completed a validated food-frequency questionnaire. Cox proportional hazards ratios were calculated both for death from diseases in which inflammation or oxidative stress was a predominant contributor and for cardiovascular mortality.

RESULTS

Over a 13-y period, 84 women and 86 men died of inflammatory diseases. Women in the highest GI tertile had a 2.9-fold increased risk of inflammatory death compared with women in the lowest GI tertile [multivariate hazard ratio in energy-adjusted tertile 3 (tertile 1 as reference): 2.89; 95% CI: 1.52, 5.51; P for trend: 0.0006, adjusted for age, smoking, diabetes, and alcohol and fiber consumption]. Increasing intakes of foods high in refined sugars or refined starches (P = 0.04) and decreasing intakes of bread and cereals (P = 0.008) or vegetables other than potatoes (P = 0.007) also independently predicted a greater risk, with subjects' GI partly explaining these associations. In men, only an increased consumption of fruit fiber (P = 0.005) and fruit (P = 0.04) conferred an independent decrease in risk of inflammatory death. No associations were observed with cardiovascular mortality.

CONCLUSION

These data provide new epidemiologic evidence of a potentially important link between GI and inflammatory disease mortality among older women.

Dietary total antioxidant capacity: a novel indicator of diet quality in healthy young adults

BACKGROUND

Overall diet quality measurements have been suggested as a useful tool to assess diet-disease relationships. Oxidative stress has been related to the development of obesity and other chronic diseases. Furthermore, antioxidant intake is being considered as protective against cell oxidative damage and related metabolic complications.

OBJECTIVE

To evaluate potential associations between the dietary total antioxidant capacity of foods (TAC), the energy density of the diet, and other relevant nutritional quality indexes in healthy young adults.

METHODS

Several anthropometric variables from 153 healthy participants (20.8 +/- 2.7 years) included in this study were measured. Dietary intake was assessed by a validated food-frequency questionnaire, which was also used to calculate the dietary TAC and for daily energy intake adjustment.

RESULTS

Positive significant associations were found between dietary TAC and Mediterranean energy density hypothesis-oriented dietary scores (Mediterranean Diet Score, Alternate Mediterranean Diet Score, Modified Mediterranean Diet Score), non-Mediterranean hypothesis-oriented dietary scores (Healthy Eating Index, Alternate Healthy Eating Index, Diet Quality Index-International, Diet Quality Index-Revised), and diversity of food intake indicators (Recommended Food Score, Quantitative Index for Dietary Diversity in terms of total energy intake). The Mediterranean Diet Quality Index and Diet Quality Index scores (a Mediterranean and a non-Mediterranean hypothesis-oriented dietary score, respectively), whose lower values refer to a higher diet quality, decreased with higher values of dietary TAC. Energy density was also inversely associated with dietary TAC.

CONCLUSION

These data suggest that dietary TAC, as a measure of antioxidant intake, may also be a potential marker of diet quality in healthy subjects, providing a novel approach to assess the role of antioxidant intake on health promotion and diet-based therapies.

Antioxidant intake and risks of rheumatoid arthritis and systemic lupus erythematosus in women

Antioxidants may protect against development of rheumatoid arthritis or systemic lupus erythematosus by combating oxidative stress. The authors identified and confirmed incident cases of rheumatoid arthritis and systemic lupus erythematosus among 184,643 US women followed in the Nurses' Health Study and Nurses' Health Study II cohorts in 1980-2004. Semiquantitative food frequency questionnaires assessed intakes of vitamins A, C, and E and alpha-carotene, beta-carotene, beta-cryptoxanthin, lycopene, lutein, and zeaxanthin from foods and supplements. The authors examined total antioxidant intake by calculating a "ferric-reducing ability of plasma" score, a new method for quantifying the total antioxidant effect of a food based on the reduction of ferric to ferrous iron by antioxidants. Cumulative updated total energy-adjusted dietary intakes were used. Associations between intake of each nutrient and incident rheumatoid arthritis and systemic lupus erythematosus were examined in age-adjusted and Cox proportional hazards models, adjusted for confounders. Results from the cohorts were pooled meta-analytically by using random-effects models. The authors identified 787 incident rheumatoid arthritis cases and 192 systemic lupus erythematosus cases for whom prospective dietary information was available. In these large, prospective cohorts of women, antioxidant intake was not associated with the risk of developing either rheumatoid arthritis or systemic lupus erythematosus.

Antioxidant intakes and food sources in Greek adults

Antioxidants are compounds physiologically produced or provided through the diet with a potential to inhibit the oxidation of important biological molecules, such as proteins, lipids, and DNA. The contemporary Greek diet is still strongly influenced by Mediterranean dietary traditions. The traditional Mediterranean diet (MD) is a plant-based diet with apparently beneficial health properties, to which a high antioxidant content may contribute. To explore this issue in detail, a database of the content of >200 Greek foods and recipes for a wide spectrum of antioxidant compounds and indices (flavonoids, proanthocyannidins, other antioxidant microcomponents, and total antioxidant capacity) was developed. The database enabled the estimation of antioxidant intakes in Greece using the population-based European Prospective Investigation into Cancer and Nutrition study, in which >28,000 Greeks participate. The results of this work suggest that the contemporary MD in the Greek population is a rich source of a variety of antioxidants. These data can be used in studies about the relationship between antioxidant intake and chronic diseases in the Greek population.

Vitamin E and risk of cardiovascular diseases: a review of epidemiologic and clinical trial studies

Cardiovascular diseases are the leading cause of worldwide mortality. There is strong epidemiologic evidence for a beneficial effect of vitamin E on cardiovascular disease risk. However, conflicting results have been reported by intervention studies. To assess the potential benefit of vitamin E intake on the risk of cardiovascular diseases, fifty-nine published reports from observational studies, retrospective and prospective, randomised clinical trials, meta-analyses as well as pooling analyses were reviewed. The paper provides a detailed discussion about design, quality and limitations of these studies with regard to the evidence of the hypothesized relationship between vitamin E and cardiovascular diseases.

The influence of raw and processed garlic and onions on plasma classical and non-classical atherosclerosis indices: investigations in vitro and in vivo

Garlic and white and red varieties of onion were subjected to processing by a variety of culinary methods, and bioactive compounds then determined. For in vivo studies, 84 male Wistar rats were randomly divided into 14 diet groups, each of six rats, including two control groups (one with no supplementation and one with cholesterol supplementation only). During the 30-day trial, the basal diets of the other 12 groups were supplemented with 1% cholesterol and raw or processed vegetables. Both raw red onion and red onion subjected to blanching for 90 s hindered the rise in plasma lipids more than the other vegetables studied in the supplemented diets. The decrease in antioxidant activity compared to the cholesterol-supplemented control group was significantly less for the group fed with red onion subjected to blanching for 90 s. No histological changes were detected in the studied organs of rats that had been fed cholesterol. In conclusion, blanching for 90 s most fully preserved the bioactive compounds and antioxidant potentials, and hindered the rise in plasma lipid levels and the decrease in plasma antioxidant activity of rats fed cholesterol. Alkaline phosphatase levels correlated with classical atherosclerosis indices, and determination of alkaline phosphatase is suggested as an additional index in atherosclerosis testing.

Daily vegetable intake during pregnancy negatively associated to islet autoimmunity in the offspring--the ABIS study

OBJECTIVE

To investigate if maternal diet during pregnancy is associated with occurrence of islet autoimmunity (IA) in the offspring.

METHODS

Of 21 700 infants invited to the All Babies in South-east Sweden (ABIS) study, 16 004 screening questionnaires, including a 22-item food frequency questionnaire (FFQ) regarding the mothers' diet during pregnancy, were completed after delivery. Follow-up of the children (questionnaires and blood sampling) was performed at 1, 2.5 and 5 yr of age. IA was defined as being positive (above the 95th percentile for healthy children) in two or more measurements of autoantibodies [glutamic acid decarboxylase (GADA); tyrosine phosphatase (IA-2A), insulin autoantibodies (IAA)] analysed at the three time points or being diagnosed with type 1 diabetes during the 5-yr follow-up period. The 5 724 children in whom we carried out two to three possible blood samplings were included in the study. Logistic regression analysis was used to identify variables predicting IA.

RESULTS

Of 5 724 children,191 (3.3%) were considered positive for IA. In a univariate analysis, less than daily consumption of vegetables (3-5 times/week) in the mothers' diet was associated with increased risk of IA (OR 1.71, 95% CI:1.24-2.35, p = 0.001) compared to daily consumption (p for trend = 0.004). The association was strengthened when adjusting for known IA-risk factors (p for trend <0.001).

CONCLUSIONS

Daily consumption of vegetables in the mothers' diet during pregnancy was associated with a decreased risk of IA in the offspring.

The cellular redox state in plant stress biology--a charging concept

Different redox-active compounds, such as ascorbate, glutathione, NAD(P)H and proteins from the thioredoxin superfamily, contribute to the general redox homeostasis in the plant cell. The myriad of interactions between redox-active compounds, and the effect of environmental parameters on them, has been encapsulated in the concept of a cellular redox state. This concept has facilitated progress in understanding stress signalling and defence in plants. However, despite the proven usefulness of the concept of a redox state, there is no single, operational definition that allows for quantitative analysis and hypothesis testing.

Systematic analysis of the content of 502 polyphenols in 452 foods and beverages: an application of the phenol-explorer database

Considerable information on polyphenol content in foods is scattered in up to 1000 peer-reviewed publications and is therefore not easily exploited. Over 60000 food composition data have been collected from this literature and stored in the new Phenol-Explorer database ( www.phenol-explorer.eu ). Thirty-seven thousand data were selected after evaluation and aggregated separately according to 5 categories of analytical methods to generate mean content values for 502 compounds (glycosides, esters, or aglycones) in 452 foods. These data are exploited here in a first systematic analysis of the content in foods of these 502 polyphenols. These data will be useful for epidemiologists to determine polyphenol intake and associations with health and diseases in populations and for food scientitsts and food manufacturers to develop new products with optimized properties.

Raspberries and human health: a review

Dietary guidelines around the world recommend the increased consumption of fruits and vegetables as good sources of antioxidant phytochemicals for the prevention of chronic diseases. Red raspberries are a common and important fruit in the Western diet due to their content of essential nutrients and beneficial phytochemicals. Anthocyanins and ellagitannins are polyphenolic compounds and the major antioxidant phytochemicals present in raspberries. Whereas individual phytochemical constituents of raspberries have been studied for their biological activities, human intervention studies using whole berries are lacking in the literature. The nutritional and phytochemical compositions of red raspberries and their absorption, metabolism, and biological activity are reviewed. Finally, future directions of research are also identified.

Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries

The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS(3) and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18-23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band.

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

BACKGROUND

A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies.

METHODS

We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table.

RESULTS

The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values.

CONCLUSIONS

This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.

Cancer protective properties of cocoa: a review of the epidemiologic evidence

Due to their high concentration of catechins and procyanidins, bioactive compounds with distinct properties, cocoa and chocolate products may have beneficial health effects against oxidative stress and chronic inflammation, risk factors for cancer and other chronic diseases. This review focuses on the epidemiologic evidence for protective effects against cancer and overall mortality. The very small number of observational epidemiologic studies offers weak support for a reduction in mortality and little data related to cancer, whereas several intervention studies, despite their short duration, have reported some favorable changes in biomarkers assessing antioxidant status but very few findings related to inflammatory markers. In moderation, cocoa products may offer strong antioxidant effects in combination with a pleasurable eating experience. The benign profile of its fatty acids in combination with the low content of sugar of dark chocolate should lessen concerns about the adverse effects of cocoa products. Future nutritional trials need to assess a larger number of biomarkers that may be relevant for cancer risk, whereas epidemiologic studies require valid dietary assessment methods to examine the association of cocoa products with cancer risk in larger populations and to distinguish possible cancer protective effects of cocoa products from those due to other polyphenolic compounds.

Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L

This paper highlights, for the first time, the changes in the phenolics fraction (anthocyanins, flavonoids and stilbenes) and tocopherols of unpeeled Pistacia vera L. var. bianca with ripening, and the effect of the sun-drying process. The total polyphenol levels in pistachios, measured as mg of Gallic Acid Equivalent (GAE), were: 201 +/- 10.1, 349 +/- 18.3 and 184.7 +/- 6.2 mg GAE/100 g DM in unripe, ripe and dried ripe samples, respectively. Most phenolics in ripe pistachios were found to be anthocyanins. They increased with ripening, while the sun drying process caused a susbtantial loss. Flavonoids found in all pistachio samples were daidzein, genistein, daidzin, quercetin, eriodictyol, luteolin, genistin and naringenin, which decreased both with ripening and drying. Before the drying process both unripe and ripe pistachios showed a higher content of trans-resveratrol than dried ripe samples. gamma-Tocopherol was the major vitamin E isomer found in pistachios. The total content (of alpha- and gamma-tocopherols) decreased, both during ripening and during the drying process. These results suggested that unpeeled pistachios can be considered an important source of phenolics, particularly of anthocyanins. Moreover, in order to preserve these healthy characteristics, new and more efficient drying processes should be adopted.

Ontology and diversity of transcript-associated microsatellites mined from a globe artichoke EST database

Background

The globe artichoke (Cynara cardunculus var. scolymus L.) is a significant crop in the Mediterranean basin. Despite its commercial importance and its both dietary and pharmaceutical value, knowledge of its genetics and genomics remains scant. Microsatellite markers have become a key tool in genetic and genomic analysis, and we have exploited recently acquired EST (expressed sequence tag) sequence data (Composite Genome Project - CGP) to develop an extensive set of microsatellite markers.

Results

A unigene assembly was created from over 36,000 globe artichoke EST sequences, containing 6,621 contigs and 12,434 singletons. Over 12,000 of these unigenes were functionally assigned on the basis of homology with Arabidopsis thaliana reference proteins. A total of 4,219 perfect repeats, located within 3,308 unigenes was identified and the gene ontology (GO) analysis highlighted some GO term's enrichments among different classes of microsatellites with respect to their position. Sufficient flanking sequence was available to enable the design of primers to amplify 2,311 of these microsatellites, and a set of 300 was tested against a DNA panel derived from 28 C. cardunculus genotypes. Consistent amplification and polymorphism was obtained from 236 of these assays. Their polymorphic information content (PIC) ranged from 0.04 to 0.90 (mean 0.66). Between 176 and 198 of the assays were informative in at least one of the three available mapping populations.

Conclusion

EST-based microsatellites have provided a large set of de novo genetic markers, which show significant amounts of polymorphism both between and within the three taxa of C. cardunculus. They are thus well suited as assays for phylogenetic analysis, the construction of genetic maps, marker-assisted breeding, transcript mapping and other genomic applications in the species.

Dietary total antioxidant capacity is negatively associated with some metabolic syndrome features in healthy young adults

OBJECTIVE

Oxidative stress has been related to the development of obesity and other features accompanying chronic diseases. Furthermore, dietary antioxidant intake has been suggested to protect against oxidative damage and related clinical complications. Therefore, the aim of this study was to assess the potential associations among dietary total antioxidant capacity (TAC) and several early metabolic syndrome manifestations in healthy young adults.

METHODS

Anthropometric variables and blood pressure from 153 healthy subjects (20.8+/-2.7 y old) were measured. Dietary intake was assessed by a validated food-frequency questionnaire and a 3-d record, which were also used to calculate TAC and to adjust by daily energy intake. Fasting blood samples were collected for measuring biochemical markers.

RESULTS

Dietary TAC showed positive and significant associations with fiber, folic acid, vitamin A and C, magnesium, selenium, and zinc intakes, after adjusting by sex and daily energy intake. Interestingly, systolic blood pressure, serum glucose, and free fatty acids were also found to be negatively associated with dietary TAC independently of sex and daily energy intake. Also, a relevant relation was found between body mass index and TAC values. Interestingly, after adjusting by sex and daily energy intake, complement factor-3 circulating levels appeared to be negatively and significantly associated with dietary TAC, whereas blood plasminogen activator inhibitor-1 and homocysteine concentrations showed an inverse marginally statistical trend.

CONCLUSIONS

These data suggest that dietary TAC may be also a potential early estimate of the risk to develop metabolic syndrome features and that dietary TAC could be a useful research tool in assessing antioxidant intake.

Chlorogenic acid against carbon tetrachloride-induced liver fibrosis in rats

This study examined the effects of chlorogenic acid (CGA) on liver fibrosis induced by carbon tetrachloride (CCl(4)) and explored the possible mechanisms of action. Liver fibrosis was induced in male Sprague-Dawley (SD) rats by the injection of 40% CCl(4) subcutaneously twice a week for eight weeks. At the same time, CGA (60 and 30mg/kg) was administered intragastrically once daily to a subset of rats. Upon pathological examination, the CGA-treated rats showed significantly reduced liver damage and symptoms of liver fibrosis. The expression of collagen I and collagen III mRNA was increased markedly by the CCl(4) treatment but this increase was suppressed by CGA. As compared with the CGA-treated group, the expression of bcl-2, vascular endothelial growth factor (VEGF), and transforming growth factor (TGF-beta1) mRNA was increased in CCl(4) group, whereas Bax mRNA expression decreased. The expression of Bax and bcl-2 protein was confirmed by western blotting. Intragastric administration of CGA reduced the protein expression of alpha-smooth muscle actin (alpha-SMA) and glucose-regulated proteins 78 and 94 (GRP78 and GRP94) in rats injured by treatment with CCl(4). Our data indicate that CGA can efficiently inhibit CCl(4)-induced liver fibrosis in rats. Therefore, CGA could be an effective drug for preventing liver fibrosis.

Maternal consumption of coffee and caffeine-containing beverages and oral clefts: a population-based case-control study in Norway

A large, population-based case-control study of facial clefts was carried out in Norway between 1996 and 2001. The study included 573 cases -- 377 with cleft lip with or without cleft palate and 196 with cleft palate only -- and 763 randomly selected controls. Maternal consumption of coffee and other caffeine-containing beverages in early pregnancy was recorded shortly after birth. Compared with that for no coffee consumption, the adjusted odds ratios for cleft lip with or without cleft palate were 1.39 (95% confidence interval: 1.01, 1.92) for less than 3 cups a day and 1.59 (95% confidence interval: 1.05, 2.39) for 3 cups or more. Coffee consumption was not associated with risk of cleft palate only (for > or = 3 cups vs. none, adjusted odds ratio = 0.96, 95% confidence interval: 0.55, 1.67). Tea consumption was associated with a reduced odds ratio of both cleft lip with or without cleft palate and cleft palate only. There was little evidence of an association between caffeine exposure and clefts when all sources of caffeine were considered. Adjustment for known confounding factors in general had minor effects on risk estimates. Still, the authors could not rule out the possibility of uncontrolled confounding by factors associated with the habit of drinking coffee.

The effects of a 4-week coffeeberry supplementation on antioxidant status, endurance, and anaerobic performance in college athletes

The main aim of this investigation was to evaluate the changes in total antioxidant capacity (TAC) and aerobic and anaerobic performance induced by supplementation of coffeeberry (CB) formulation for 4 weeks in college athletes. Twenty college athletes (14 males and 6 females) were allocated to two randomly assigned trials. Subjects in the CB group orally ingested capsules that contained CB formulation at a dose of 800 mg per day in two equal doses for 28 days, while subjects in the placebo (P) group ingested an equal number of identical-looking caps that contained cellulose. There were no changes in glucose, cholesterol, and lipoproteins within or between trials (p > 0.05). Total antioxidant capacity (TAC) was significantly higher in the CB versus P trial at the post- supplementation trial (1.66 +/- 0.16 vs. 1.51 +/- 0.05 mmol/L; p < 0.05). There were no statistically significant changes in average anaerobic power, index of anaerobic fatigue, maximal heart rate, blood lactate, and maximal oxygen uptake within or between trials (p > 0.05). Heart rate recovery (HRR) index increased significantly in CB group as compared with baseline level (38 +/- 4 vs. 32 +/- 5 beats/min; p < 0.05). Blood lactate after 10 min of recovery (Lact(rec)) significantly decreased in the CB group after supplementation protocol as compared with initial results (7.6 +/- 4.2 vs. 5.5 +/- 2.6 mmol/L; p < 0.05). No subject reported any side effects from CB or P. The results of the present study indicate that supplementation with a CB formulation slightly increased antioxidant capacity, but there were minimal effects on recovery parameters after exercise in college athletes.

The effects of dietary patterns on urinary albumin excretion: results of the Dietary Approaches to Stop Hypertension (DASH) Trial

BACKGROUND

Dietary studies designed to decrease the urinary albumin excretion rate (AER) typically reduce protein by increasing lower protein plant foods and decreasing higher protein animal products.

STUDY DESIGN

We evaluated AER while increasing protein intake in the Dietary Approaches to Stop Hypertension (DASH) Trial (randomized, parallel group, 8 week controlled feeding).

SETTING & PARTICIPANTS

378 individuals without diabetes with prehypertension or stage I hypertension.

INTERVENTION

The DASH diet, 18% energy from protein, emphasizes, among other features, low-fat dairy products; and the fruit/vegetable (FV) and control diets, each with 15% energy from protein.

OUTCOME

AER.

MEASUREMENTS

We measured AER by using immunoassay and covariates at baseline and after 8 weeks.

RESULTS

Baseline AER had a geometric mean value of 4.0 +/- 0.2 (SE) mg/24 h. In 285 participants with baseline AER less than 7 mg/24 h, AER was unchanged by diet treatment (geometric mean, 2.5 +/- 0.2 mg/24 h in the control diet, 3.0 +/- 0.2 mg/24 h in the FV diet, and 2.8 +/- 0.2 mg/24 h in the DASH diet). Conversely, in 93 participants with baseline AER of 7 mg/24 h or greater, end-of-feeding AER was lower in the FV diet (6.6 +/- 1.0 mg/24 h) than in the control (11.4 +/- 1.8 mg/24 h; P = 0.01) or DASH diets (11.7 +/- 1.6 mg/24 h; P = 0.005). The DASH and control diets were not different (P = 0.9).

LIMITATIONS

Long-term AER change not studied.

CONCLUSIONS

The decrease in AER after 8 weeks occurred in only those with high-normal baseline AER in the FV diet, in a pattern distinct from the blood pressure decrease. The DASH diet did not increase AER despite a 3% increase in energy from protein.

Total antioxidant capacity of some commercial fruit juices: electrochemical and spectrophotometrical approaches

The aim of this paper was to assess the total antioxidant capacity of some commercial fruit juices (namely citrus), spectrophotometrically and by the biamperometric method, using the redox couple DPPH· (2,2-diphenyl-1-picrylhydrazyl)/DPPH (2,2-diphenyl-1-picrylhydrazine). Trolox^® was chosen as a standard antioxidant. In the case of the spectrophometric method, the absorbance decrease of the DPPH· solution was followed. For the biamperometric method, the influence of some parameters like the potential diference, ΔE, DPPH· concentration, and Trolox^® concentration was investigated. The calibration graph obtained for Trolox^® presents linearity between 5 and 30 µM, (y = 0.059 x + 0.0564, where y represents the value of current intensity, expressed as μA and x the value of Trolox^® concentration, expressed as μM; r² = 0.9944). The R.S.D. value for the biamperometric method was 1.29% (n = 10, c = 15 μM Trolox^®). In the case of the spectrophotometric method, the calibration graph obtained for Trolox^® presents linearity between 0.01 and 0.125 mM (y = -9.5789 x+1.4533, where y represents the value of absorbance and x, the value of Trolox^® concentration, expressed as mM; r² = 0.9963). The R.S.D. value for the spectrophotometric method was 2.05%. Both methods were applied to total antioxidant activity determination in real samples (natural juices and soft drinks) and the results were in good agreement.

Caffeinated coffee consumption, cardiovascular disease, and heart valve disease in the elderly (from the Framingham Study)

The relation between caffeinated coffee consumption and heart disease morbidity and mortality is of great interest given the extensive use of this beverage. A recent prospective epidemiologic study found a strong protective association in elderly subjects without moderate to severe hypertension in the NHANES. To test this association in the Framingham Heart Study population, in which cardiovascular risk factors and health behaviors were carefully documented, Cox regression analyses were conducted for 1,354 subjects aged 65.4 to 96.6 years at study entry. There were 210 deaths from cardiovascular disease and 118 from coronary heart disease (CHD) during 10.1 years of follow-up. A significant negative association between caffeinated coffee consumption and CHD mortality was observed for subjects with systolic blood pressure (BP) <160 mm Hg and diastolic BP <100 mm Hg. The decrease in risk of CHD mortality for any caffeinated coffee versus none was 43% (95% confidence interval 9 to 64). This decreased risk appeared to be caused primarily by an inverse prospective relation between caffeinated coffee consumption and the development or progression of heart valve disease. The decrease in risk of heart valve disease for subjects with systolic BP <160 mm Hg and diastolic BP <100 mm Hg for any caffeinated coffee versus none was 43% (95% confidence interval 4 to 66). In conclusion, caffeinated coffee consumption was associated with lower risk of CHD mortality and heart valve disease development or progression in older Framingham subjects without moderate or severe hypertension.

Inhibition of protein glycation by extracts of culinary herbs and spices

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.

Dried plums (prunes) reduce atherosclerosis lesion area in apolipoprotein E-deficient mice

Dried plums are a fruit high in pectin with substantial antioxidant activity. Previous studies in rats and man indicate that dried plums or plum fibre lower liver and plasma cholesterol, respectively. The apoE-deficient mouse, which develops atherosclerotic lesions rapidly when fed cholesterol, was used to determine the ability of dried plums to reduce atherosclerosis. Diets containing 0.15% cholesterol and either 0 (B+C), 4.75% (Lo DP) or 9.5% (Hi DP) dried plum powder were fed for 5 months. An additional group fed the basal diet without cholesterol (B-C) was included as a negative control. Arterial trees were dissected, stained to visualize lesions, and lesion area was quantitated by imaging software. Urinary thiobarbituric acid-reactive substances (TBARS) excretion and serum amyloid P-component (SAP) were measured as indicators of oxidative stress and inflammation, respectively. Final serum cholesterol was significantly increased and serum TAG decreased in the B+C group and dried plum groups relative to the B-C group. Percentage arterial tree atherosclerotic lesion area was significantly lower in the B-C and Lo DP groups compared to the B+C group (P<0.05), with a trend for a difference between the B+C and Hi DP groups (P=0.075). SAP concentration was significantly lower in the B-C and Lo DP groups with the Hi DP group trending lower than the B+C group. Urinary TBARS excretion did not differ among the groups. These results suggest that consuming dried plums may help slow the development of atherosclerosis.

Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing

The effects of boiling and steaming processes on the phenolic components and antioxidant activities of whole yellow (with yellow seed coat and yellow cotyledon) and black (with black seed coat and green cotyledon) soybeans were investigated. As compared to the raw soybeans, all processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin content (MAC), DPPH free radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) in black soybeans. Pressure steaming caused significant (p < 0.05) increases in TPC, CTC, DPPH, FRAP, and ORAC in yellow soybeans. The steaming resulted in a greater retention of TPC, DPPH, FRAP, and ORAC values in both yellow and black soybeans as compared to the boiling treatments. To further investigate the effect of processing on phenolic compounds and elucidate the contribution of these compounds to changes of antioxidant activities, phenolic acids, isoflavones, and anthocyanins were quantitatively determined by HPLC. The pressure steaming treatments caused significant (p < 0.05) increases in gallic acid and 2,3,4-trihydroxybenzoic acid, whereas all treatments caused significant (p < 0.05) decreases in two predominant phenolic acids (chlorogenic acid and trans-cinnamic acid), and total phenolic acids for both yellow and black soybeans. All thermal processing caused significant (p < 0.05) increases in aglucones and beta-glucosides of isoflavones, but caused significant (p < 0.05) decreases in malonylglucosides of isoflavones for both yellow and black soybeans. All thermal processing caused significant (p < 0.05) decreases of cyanidin-3-glucoside and peonidin-3-glucoside in black soybeans. Significant correlations existed between selected phenolic compositions, isoflavone and anthocyanin contents, and antioxidant properties of cooked soybeans.