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Murcia-Lesmes D, Domínguez-López I, Laveriano-Santos EP, Tresserra-Rimbau A, Castro-Barquero S, Estruch R, Vazquez-Ruiz Z, Ruiz-Canela M, Razquin C, Corella D, Sorli JV, Salas-Salvadó J, Pérez-Vega KA, Gómez-Gracia E, Lapetra J, Arós F, Fiol M, Serra-Majem L, Pinto X, Ros E, Lamuela-Raventós RM. Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial. Eur J Prev Cardiol 2024; 31:922-934. [PMID: 38001046 DOI: 10.1093/eurjpc/zwad363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/09/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
AIMS Clinical studies have produced conflicting evidence on the effects of the consumption of tomatoes on blood pressure, and there are limited data from epidemiologic studies. This study assesses whether tomato consumption (Solanum lycopersicum L.) is associated with systolic and diastolic blood pressure, and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk. METHODS AND RESULTS The present study was carried out within the PREDIMED (Prevención con Dieta Mediterránea) trial involving 7056 (82.5% hypertensive) participants. The consumption of tomato (g/day) was measured using a validated Food Frequency Questionnaire and categorized into four groups: lowest (<44 g), intermediate (44-82 g), upper-intermediate (82-110 g), and highest (>110 g). Multilevel linear mixed models examined blood pressure and tomato consumption association. Cox proportional-hazards models analysed hypertension risk in 1097 non-hypertensive participants, studying risk reductions vs. the lowest tomato consumers. An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group β = -0.65 mmHg [95% confidence interval (CI): -1.20, -0.10] and the lowest consumption group. A significant inverse association was observed for blood pressure in grade 1 hypertension participants in the intermediate tomato consumption group. The risk of hypertension decreased with consumption of >110 g/day tomato (highest vs. lowest consumption; hazard ratio, 0.64 [95% CI, 0.51-0.89]). CONCLUSION Tomato consumption, including tomato-based products, is beneficial in preventing and managing hypertension. Higher tomato intake reduces hypertension risk by 36%, and moderate consumption lowers blood pressure, especially in grade 1 hypertension.
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Affiliation(s)
- David Murcia-Lesmes
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
| | - Inés Domínguez-López
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Emily P Laveriano-Santos
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Anna Tresserra-Rimbau
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Sara Castro-Barquero
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- BCNatal, Hospital Clínic and Hospital Sant Joan de Déu, Universitat de Barcelona, Mejia Lequerica 1, 08028 Barcelona, Spain
| | - Ramón Estruch
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Internal Medicine, Institut d'Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Zenaida Vazquez-Ruiz
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, Pamplona, Spain
| | - Miguel Ruiz-Canela
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, Pamplona, Spain
| | - Cristina Razquin
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, Pamplona, Spain
| | - Dolores Corella
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Jose V Sorli
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Jordi Salas-Salvadó
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Universitat Rovira i Virgili, Reus, Spain
- Nutrition Unit, Institut d'Investigació Sanitària Pere Virgili (IISPV), University Hospital of Sant Joan de Reus, Reus, Spain
| | - Karla-Alejandra Pérez-Vega
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas Municipal d`Investigació Médica (IMIM), Barcelona, Spain
| | - Enrique Gómez-Gracia
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Malaga, Campus de Teatinos, Malaga, Spain
| | - José Lapetra
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria, Sevilla, Spain
| | - Fernando Arós
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Cardiology, University Hospital of Araba, Vitoria-Gasteiz, Araba, Spain
| | - Miquel Fiol
- Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain
| | - Luis Serra-Majem
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Xavier Pinto
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Lipid and Vascular Risk Unit, Department of Internal Medicine, Bellvitge University Hospital, Hospitalet de Llobregat, FIPEC, Barcelona, Spain
| | - Emilio Ros
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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Løchen ML. One tomato a day may keep the doctor away. Eur J Prev Cardiol 2024; 31:920-921. [PMID: 38113394 DOI: 10.1093/eurjpc/zwad393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 12/13/2023] [Indexed: 12/21/2023]
Affiliation(s)
- Maja-Lisa Løchen
- Department of Clinical Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, Hansine Hansens veg 18, N-9019 Tromsø, Norway
- Department of Cardiology, University Hospital of North Norway, Hansine Hansens veg 67, N-9019 Tromsø, Norway
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López-Yerena A, Padro T, de Santisteban Villaplana V, Muñoz-García N, Pérez A, Vilahur G, Badimon L. Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects. Nutrients 2023; 15:5084. [PMID: 38140343 PMCID: PMC10745891 DOI: 10.3390/nu15245084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Tomatoes are known for their numerous health benefits, including antioxidants, anti-cancer, antimicrobial, anti-inflammatory, anti-neurodegenerative, antiplatelet, and cardio-protective properties. However, their potential health benefits in the Mediterranean diet's popular soffritto remain largely unexplored in scientific research. The objective was to evaluate the effects of soffritto intake on platelet activity, vascular endothelial function, weight, lipid profile, and blood parameters. In a prospective, controlled, randomized two-arm longitudinal cross-over trial, 40 overweight and obese individuals received 100 g/day of soffritto, or a control, for 42 days. The primary outcome was the effect on vascular endothelial function and platelet activity. As exploratory secondary outcomes, anthropometric measures, serum lipid profile, and hemogram profile were measured before and after a 6-week intervention with or without soffritto supplementation. Compared with the control group, soffritto supplementation for six weeks improved collagen-induced (-5.10 ± 3.06%) platelet aggregation (p < 0.05). In addition, after six weeks, a reduction in ADP-induced aggregation (-3.67 ± 1.68%) was also only observed in the soffritto group (p < 0.05). No significant effects of the soffritto intake were observed on vascular endothelial function, anthropometric measures, serum lipid profile, or blood parameters (p > 0.05). In conclusion, as a basic culinary technique, soffritto may have a role in the primary prevention of cardiovascular disease by reducing platelet activation, which could contribute to a reduction in thrombotic events.
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Affiliation(s)
- Anallely López-Yerena
- Cardiovascular Program-ICCC, Institut d’Investigació Biomèdica Sant Pau (IIB SANT PAU), 08041 Barcelona, Spain; (A.L.-Y.); (T.P.); (V.d.S.V.); (N.M.-G.); (G.V.)
| | - Teresa Padro
- Cardiovascular Program-ICCC, Institut d’Investigació Biomèdica Sant Pau (IIB SANT PAU), 08041 Barcelona, Spain; (A.L.-Y.); (T.P.); (V.d.S.V.); (N.M.-G.); (G.V.)
- Centro de Investigación Biomédica en Red Cardiovascular (CIBER-CV), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Victoria de Santisteban Villaplana
- Cardiovascular Program-ICCC, Institut d’Investigació Biomèdica Sant Pau (IIB SANT PAU), 08041 Barcelona, Spain; (A.L.-Y.); (T.P.); (V.d.S.V.); (N.M.-G.); (G.V.)
- Faculty of Pharmacy, University of Barcelona, 08036 Barcelona, Spain
| | - Natàlia Muñoz-García
- Cardiovascular Program-ICCC, Institut d’Investigació Biomèdica Sant Pau (IIB SANT PAU), 08041 Barcelona, Spain; (A.L.-Y.); (T.P.); (V.d.S.V.); (N.M.-G.); (G.V.)
| | - Antonio Pérez
- Servicio de Endocrinología y Nutrición, Hospital de la Santa Creu i Sant Pau, IIB Sant Pau, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain;
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 08041 Barcelona, Spain
| | - Gemma Vilahur
- Cardiovascular Program-ICCC, Institut d’Investigació Biomèdica Sant Pau (IIB SANT PAU), 08041 Barcelona, Spain; (A.L.-Y.); (T.P.); (V.d.S.V.); (N.M.-G.); (G.V.)
- Centro de Investigación Biomédica en Red Cardiovascular (CIBER-CV), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Lina Badimon
- Cardiovascular Program-ICCC, Institut d’Investigació Biomèdica Sant Pau (IIB SANT PAU), 08041 Barcelona, Spain; (A.L.-Y.); (T.P.); (V.d.S.V.); (N.M.-G.); (G.V.)
- Centro de Investigación Biomédica en Red Cardiovascular (CIBER-CV), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Cardiovascular Research Chair, Universitat Autònoma de Barcelona (UAB), 08193 Barcelona, Spain
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Peppa E, Tomou EM, Kritikou M, Trichopoulou A. Greek Traditional Mediterranean Diet and Plant-Based Culinary Practices: HYDRIA Greek National Survey. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Claro-Cala CM, Jiménez-Altayó F, Zagmutt S, Rodriguez-Rodriguez R. Molecular Mechanisms Underlying the Effects of Olive Oil Triterpenic Acids in Obesity and Related Diseases. Nutrients 2022; 14:nu14081606. [PMID: 35458168 PMCID: PMC9024864 DOI: 10.3390/nu14081606] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/07/2022] [Accepted: 04/11/2022] [Indexed: 12/16/2022] Open
Abstract
Dietary components exert protective effects against obesity and related metabolic and cardiovascular disturbances by interfering with the molecular pathways leading to these pathologies. Dietary biomolecules are currently promising strategies to help in the management of obesity and metabolic syndrome, which are still unmet medical issues. Olive oil, a key component of the Mediterranean diet, provides an exceptional lipid matrix highly rich in bioactive molecules. Among them, the pentacyclic triterpenic acids (i.e., oleanolic acid) have gained clinical relevance in the last decade due to their wide range of biological actions, particularly in terms of vascular function, obesity and insulin resistance. Considering the promising effects of these triterpenic compounds as nutraceuticals and components of functional foods against obesity and associated complications, the aim of our review is to decipher and discuss the main molecular mechanisms underlying these effects driven by olive oil triterpenes, in particular by oleanolic acid. Special attention is paid to their signaling and targets related to glucose and insulin homeostasis, lipid metabolism, adiposity and cardiovascular dysfunction in obesity. Our study is aimed at providing a better understanding of the impact of dietary components of olive oil in the long-term management of obesity and metabolic syndrome in humans.
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Affiliation(s)
- Carmen M. Claro-Cala
- Departament of Pharmacology, Pediatríc y Radiology, Faculty of Medicine, University of Seville, 41009 Seville, Spain;
| | - Francesc Jiménez-Altayó
- Departament de Farmacologia, de Terapèutica i de Toxicologia, Facultat de Medicina, Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| | - Sebastián Zagmutt
- Basic Sciences Department, Faculty of Medicine and Health Sciences, Universitat Internacional de Catalunya, 08195 Sant Cugat del Valles, Spain;
| | - Rosalia Rodriguez-Rodriguez
- Basic Sciences Department, Faculty of Medicine and Health Sciences, Universitat Internacional de Catalunya, 08195 Sant Cugat del Valles, Spain;
- Correspondence: ; Tel.: +34-935-042-002
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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
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Scientometric and Methodological Analysis of the Recent Literature on the Health-Related Effects of Tomato and Tomato Products. Foods 2021; 10:foods10081905. [PMID: 34441682 PMCID: PMC8393598 DOI: 10.3390/foods10081905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/09/2021] [Accepted: 08/12/2021] [Indexed: 12/12/2022] Open
Abstract
The health benefits of tomato, a vegetable consumed daily in human diets, have received great attention in the scientific community, and a great deal of experiments have tested their utility against several diseases. Herein, we present a scientometric analysis of recent works aimed to estimate the biological effects of tomato, focusing on bibliographic metadata, type of testers, target systems, and methods of analysis. A remarkably variable array of strategies was reported, including testers obtained by standard and special tomatoes, and the use of in vitro and in vivo targets, both healthy and diseased. In vitro, 21 normal and 36 cancer human cell lines derived from 13 different organs were used. The highest cytotoxic effects were reported on cancer blood cells. In vivo, more experiments were carried out with murine than with human systems, addressing healthy individuals, as well as stressed and diseased patients. Multivariate analysis showed that publications in journals indexed in the agriculture category were associated with the use of fresh tomatoes; conversely, medicine and pharmacology journals were associated with the use of purified and formulate testers. Studies conducted in the United States of America preferentially adopted in vivo systems and formulates, combined with blood and tissue analysis. Researchers in Italy, China, India, and Great Britain mostly carried out in vitro research using fresh tomatoes. Gene expression and proteomic analyses were associated with China and India. The emerging scenario evidences the somewhat dichotomic approaches of plant geneticists and agronomists and that of cell biologists and medicine researchers. A higher integration between these two scientific communities would be desirable to foster the assessment of the benefits of tomatoes to human health.
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Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM. Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6535-6545. [PMID: 31321777 DOI: 10.1002/jsfa.9934] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/06/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Paola Quifer-Rada
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Victoria Westrin
- Internal Medicine and Clinical Nutrition Department, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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Urquiza-Salvat N, Pascual-Geler M, Lopez-Guarnido O, Rodrigo L, Martinez-Burgos A, Cozar JM, Ocaña-Peinado FM, Álvarez-Cubero MJ, Rivas A. Adherence to Mediterranean diet and risk of prostate cancer. Aging Male 2019. [PMID: 29542389 DOI: 10.1080/13685538.2018.1450854] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
In Europe, countries following the traditional Mediterranean Diet (MeDi), particularly Southern European countries, have lower prostate cancer (PCa) incidence and mortality compared to other European regions. In the present study, we investigated the association between the MeDi and the relative risk of PCa and tumor aggressiveness in a Spanish population. Among individual score components, it has been found that subjects with PCa were less likely to consume olive oil as the main culinary fat, vegetables, fruits and fish than those without. However, these differences were not statistically significative. A high intake of fruit, vegetables and cooked tomato sauce Mediterranean style (sofrito) was related to less PCa aggressiveness. Results showed that there are no differences in the score of adherence to the Mediterranean dietary patterns between cases and controls, with mean values of 8.37 ± 1.80 and 8.25 ± 2.48, respectively. However, MeDi was associated with lower PCa agressiveness according to Gleason score. Hence, relations between Mediterranean dietary patterns and PCa are still inconclusive and merit further investigations. Further large-scale studies are required to clarify the effect of MeDi on prostate health, in order to establish the role of this diet in the prevention of PCa.
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Affiliation(s)
- Noelia Urquiza-Salvat
- a Legal Medicine and Toxicology Department , University of Granada , Granada , Spain
| | | | - Olga Lopez-Guarnido
- a Legal Medicine and Toxicology Department , University of Granada , Granada , Spain
| | - Lourdes Rodrigo
- a Legal Medicine and Toxicology Department , University of Granada , Granada , Spain
| | - Alba Martinez-Burgos
- c Department of Physiology , Institute of Nutrition and Food Technology, Center of Biomedical Research, University of Granada , Granada , Spain
| | - Jose Manuel Cozar
- b Service of Urology , University Hospital Virgen de las Nieves , Granada , Spain
| | | | - Maria Jesus Álvarez-Cubero
- e Department of Biochemistry and Molecular Biology III, Faculty of Medicine , University of Granada , Granada , Spain
| | - Ana Rivas
- f Nutrition and Food Science Department , University of Granada , Granada , Spain
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Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules 2019; 24:molecules24081555. [PMID: 31010212 PMCID: PMC6514867 DOI: 10.3390/molecules24081555] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 11/17/2022] Open
Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, Spain.
| | - Fernanda Francetto Juliano
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av, Pádua Dias, P.O. Box 9, Piracicaba 13418-900, SP, Brazil.
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
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11
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Corella D, Coltell O, Macian F, Ordovás JM. Advances in Understanding the Molecular Basis of the Mediterranean Diet Effect. Annu Rev Food Sci Technol 2018; 9:227-249. [PMID: 29400994 DOI: 10.1146/annurev-food-032217-020802] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Increasingly, studies showing the protective effects of the Mediterranean diet (MedDiet) on different diseases (cardiovascular, diabetes, some cancers, and even total mortality and aging indicators) are being published. The scientific evidence level for each outcome is variable, and new studies are needed to better understand the molecular mechanisms whereby the MedDiet may exercise its effects. Here, we present recent advances in understanding the molecular basis of MedDiet effects, mainly focusing on cardiovascular diseases but also discussing other related diseases. There is heterogeneity in defining the MedDiet, and it can, owing to its complexity, be considered as an exposome with thousands of nutrients and phytochemicals. We review MedDiet composition and assessment as well as the latest advances in the genomic, epigenomic (DNA methylation, histone modifications, microRNAs, and other emerging regulators), transcriptomic (selected genes and whole transcriptome), and metabolomic and metagenomic aspects of the MedDiet effects (as a whole and for its most typical food components). We also present a critical review of the limitations of the studies undertaken and propose new analyses and greater bioinformatic integration to better understand the most important molecular mechanisms whereby the MedDiet as a whole, or its main food components, may exercise their protective effects.
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Affiliation(s)
- Dolores Corella
- Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, 46010, Spain; .,CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, 28029, Spain
| | - Oscar Coltell
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, 28029, Spain.,Department of Computer Languages and Systems, School of Technology and Experimental Sciences, Universitat Jaume I, Castellón, 12071, Spain
| | - Fernando Macian
- Department of Pathology, Albert Einstein College of Medicine, New York, NY 10461, USA
| | - José M Ordovás
- Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts 02111, USA.,Department of Cardiovascular Epidemiology and Population Genetics, Centro Nacional de Investigaciones Cardiovasculares (CNIC), Madrid, 28029, Spain.,IMDEA Alimentación, Madrid, 28049, Spain
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12
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Guo X, Zhang T, Shi L, Gong M, Jin J, Zhang Y, Liu R, Chang M, Jin Q, Wang X. The relationship between lipid phytochemicals, obesity and its related chronic diseases. Food Funct 2018; 9:6048-6062. [DOI: 10.1039/c8fo01026a] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
This review focuses on phytochemicals in oils, and summarizes the mechanisms of the anti-obesity effects of these compounds in in vitro studies, animal models, and human trials.
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Di Francesco S, Tenaglia RL. Mediterranean diet and erectile dysfunction: a current perspective. Cent European J Urol 2017; 70:185-187. [PMID: 28721287 PMCID: PMC5510347 DOI: 10.5173/ceju.2017.1356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 04/15/2017] [Accepted: 04/18/2017] [Indexed: 12/26/2022] Open
Abstract
INTRODUCTION In this current perspective we analyzed the role of Mediterranean diet (MedDiet) in sexual function and particularly in erectile dysfunction (ED), according to the latest scientific evidence. MATERIAL AND METHODS We conducted a systematic search of relevant full-length papers identified during the time period from 1 January 2010 to the present. RESULTS Published studies showed that adherence to a MedDiet contributes to preventing ED through an improved lipid and glucose metabolism, increased antioxidant defenses, and increased arginine levels which could raise nitric oxide activity. CONCLUSIONS Our findings suggest that the encouragement of a healthy lifestyle, such as MedDiet promotion, could be an attractive dietary approach to prevent ED and preserve sexual function.
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Affiliation(s)
- Simona Di Francesco
- G. D'Annunzio University of Chieti-Pescara, Department of Medical and Oral Sciences and Biotechnologies, Chieti, Italy
| | - Raffaele Lanfranco Tenaglia
- G. D'Annunzio University of Chieti-Pescara, Department of Medical and Oral Sciences and Biotechnologies, Chieti, Italy
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