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Ciudad-Mulero M, Domínguez L, Morales P, Fernández-Ruiz V, Cámara M. A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence. Molecules 2023; 28:7269. [PMID: 37959689 PMCID: PMC10650406 DOI: 10.3390/molecules28217269] [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: 09/20/2023] [Revised: 10/10/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim "contribute to the protection of cells from oxidative stress". Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin.
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Affiliation(s)
| | | | | | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramón y Cajal, s/n, E-28040 Madrid, Spain; (M.C.-M.); (L.D.); (P.M.); (M.C.)
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Low SC, Shaimi R. Amperometric sensor using nylon-6-film-modified carbon electrode for low-cost detection of ascorbic acid. MONATSHEFTE FUR CHEMIE 2022. [DOI: 10.1007/s00706-022-02933-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Cara KC, Beauchesne AR, Wallace TC, Chung M. Effects of 100% Orange Juice on Markers of Inflammation and Oxidation in Healthy and At-Risk Adult Populations: A Scoping Review, Systematic Review, and Meta-analysis. Adv Nutr 2021; 13:116-137. [PMID: 34634114 PMCID: PMC8803484 DOI: 10.1093/advances/nmab101] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 08/13/2021] [Accepted: 08/25/2021] [Indexed: 11/22/2022] Open
Abstract
One hundred percent orange juice (OJ) has no added sugar, naturally contains flavonoids and ascorbic acid, and can modulate the body's oxidative and inflammatory systems. This scoping review, systematic review, and meta-analysis investigated associations between 100% OJ and markers of inflammation or oxidation in healthy adults and those at risk for chronic diseases. The study followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement and scoping review extension. Literature in English was searched to July 2021 in Embase and 4 Ovid platform databases. Clinical and observational studies of any duration were eligible. Cochrane Collaboration tools were used to assess the risk of bias in controlled trials. Strength of evidence was determined using the Grades of Recommendation, Assessment, Development, and Evaluation (GRADE) approach. The scoping review presents a qualitative synthesis of evidence in summary and results tables. Twenty-one interventional studies (16 controlled trials and 5 before-after studies) conducted in 307 healthy and 327 at-risk participants were included. Six common markers [C-reactive protein (CRP) or high-sensitivity CRP (hs-CRP), IL-6, TNF-α, malondialdehyde (MDA), oxidized LDL (oxLDL), and antioxidant capacity] measured across 16 studies were systematically reviewed, and results were synthesized narratively. Random-effects model meta-analyses were conducted on 10 studies reporting hs-CRP, IL-6, and/or MDA. After consuming 100% OJ, healthy and at-risk participants showed significantly lower IL-6 concentrations (pooled net difference: -1.51 pg/mL; 95% CI: -2.31, -0.70) and lower, but nonsignificant, hs-CRP (pooled net change: -0.58 mg/L; 95% CI: -1.22, 0.05) and MDA (crossover trials pooled net difference: -0.06 μmol/L; 95% CI: -0.19, 0.08). Findings suggest that 100% OJ may reduce inflammation, but results should be interpreted with caution due to moderate risk of bias, very low strength of evidence, and the low number of subjects. This study was registered on PROSPERO (https://www.crd.york.ac.uk/prospero/) as CRD42021235438.
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Affiliation(s)
- Kelly Copeland Cara
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA,Department of Public Health and Community Medicine, School of Medicine, Tufts University, Boston, MA, USA
| | | | - Taylor C Wallace
- Think Healthy Group, Inc., Washington, DC, USA,Department of Nutrition and Food Studies, George Mason University, Fairfax, VA, USA
| | - Mei Chung
- Address correspondence to MC (E-mail: )
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Analysis of Ascorbic Acid and Isoascorbic Acid in Orange and Guava Fruit Juices Distributed in Thailand by LC-IT-MS/MS. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0337-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Rech Franke SI, Guecheva TN, Henriques JAP, Prá D. Orange Juice and Cancer Chemoprevention. Nutr Cancer 2013; 65:943-53. [DOI: 10.1080/01635581.2013.817594] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Rahman MS, Al-Rizeiqi MH, Guizani N, Al-Ruzaiqi MS, Al-Aamri AH, Zainab S. Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures. Journal of Food Science and Technology 2013; 52:1691-7. [PMID: 25745242 DOI: 10.1007/s13197-013-1173-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2013] [Accepted: 09/18/2013] [Indexed: 11/25/2022]
Abstract
The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20 °C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, -20, -40 °C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to -40 °C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5 °C, first order rate constants were observed as 7.1 × 10(-2), 7.7 × 10(-2), and 4.3 × 10(-3) day(-1) in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.
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Affiliation(s)
- Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O.Box-34, Al-Khod-123, Muscat, Oman
| | - Mohamed Hamed Al-Rizeiqi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O.Box-34, Al-Khod-123, Muscat, Oman
| | - Nejib Guizani
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O.Box-34, Al-Khod-123, Muscat, Oman
| | - Mohammed Salom Al-Ruzaiqi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O.Box-34, Al-Khod-123, Muscat, Oman
| | - Abeer Hamed Al-Aamri
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O.Box-34, Al-Khod-123, Muscat, Oman
| | - Sumaiya Zainab
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O.Box-34, Al-Khod-123, Muscat, Oman
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Abstract
Vitamin C functions in enzyme activation, oxidative stress reduction, and immune function. There is considerable evidence that vitamin C protects against respiratory tract infections and reduces risk for cardiovascular disease and some cancers. Current trials are examining the efficacy of intravenous vitamin C as cancer therapy. Many experts believe that the recommended intakes for vitamin C (45 to 90 mg daily) are several orders of magnitude too low to support optimal vitamin C functionality. Also, there is a misperception that vitamin C deficiency disease (scurvy) is largely historical and rarely observed in developed nations. Physical symptoms of scurvy include swelling of the lower extremities, bleeding gums, fatigue, and hemorrhaging, as well as psychological problems, including depression, hysteria, and social introversion. The long-term safety of vitamin C supplementation seems evident as large investigations have noted reduced risk of mortality in vitamin C supplementing populations and in those with elevated plasma vitamin C concentrations.
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Ghanim H, Sia CL, Upadhyay M, Upadhyay M, Korzeniewski K, Viswanathan P, Abuaysheh S, Mohanty P, Dandona P. Orange juice neutralizes the proinflammatory effect of a high-fat, high-carbohydrate meal and prevents endotoxin increase and Toll-like receptor expression. Am J Clin Nutr 2010; 91:940-9. [PMID: 20200256 PMCID: PMC2844681 DOI: 10.3945/ajcn.2009.28584] [Citation(s) in RCA: 210] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND The intake of glucose or a high-fat, high-carbohydrate (HFHC) meal, but not orange juice, induces an increase in inflammation and oxidative stress in circulating mononuclear cells (MNCs) of normal-weight subjects. OBJECTIVE We investigated the effect of orange juice on HFHC meal-induced inflammation and oxidative stress and the expression of plasma endotoxin and Toll-like receptors (TLRs). DESIGN Three groups (10 subjects in each group) of normal, healthy subjects were asked to drink water or 300 kcal glucose or orange juice in combination with a 900-kcal HFHC meal. Blood samples were obtained before and 1, 3, and 5 h after the drinks and meal combinations were consumed. RESULTS Protein expression of the NADPH oxidase subunit p47(phox), phosphorylated and total p38 mitogen-activated protein kinase, and suppressor of cytokine signaling-3; TLR2 and TLR4 messenger RNA (mRNA) and protein expression; mRNA expression of matrix metalloproteinase (MMP)-9 in MNCs; and plasma concentrations of endotoxin and MMP-9 increased significantly after glucose or water were consumed with the meal but not when orange juice was consumed with the meal. The generation of reactive oxygen species by polymorphonuclear cells was significantly lower when orange juice was added to the meal than when water or glucose was added to the meal. CONCLUSIONS The combination of glucose or water and the HFHC meal induced oxidative and inflammatory stress and an increase in TLR expression and plasma endotoxin concentrations. In contrast, orange juice intake with the HFHC meal prevented meal-induced oxidative and inflammatory stress, including the increase in endotoxin and TLR expression. These observations may help explain the mechanisms underlying postprandial oxidative stress and inflammation, pathogenesis of insulin resistance, and atherosclerosis.
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Affiliation(s)
- Husam Ghanim
- Division of Endocrinology, State University of New York at Buffalo, Buffalo, NY, USA
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Kalman DS, Lou L, Schwartz HI, Feldman S, Krieger DR. A pilot trial comparing the availability of vitamins C, B6, and B12from a vitamin-fortified water and food source in humans. Int J Food Sci Nutr 2009; 60 Suppl 5:114-24. [DOI: 10.1080/09637480802616595] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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COSTA JOSÉMARIACORREIADA, FELIPE ÉRICAMILÔDEFREITAS, MAIA GERALDOARRAES, HERNANDEZ FERNANDOFELIPEFERREYRA, BRASIL ISABELLAMONTENEGRO. PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (ANACARDIUM OCCIDENTALEL.) AND GUAVA (PSIDIUM GUAJAVAL.) FRUIT POWDERS. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00342.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Plasma ascorbic acid preparation and storage for epidemiological studies using TCA precipitation. Clin Biochem 2008; 41:723-7. [DOI: 10.1016/j.clinbiochem.2007.01.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2006] [Revised: 01/19/2007] [Accepted: 01/22/2007] [Indexed: 11/20/2022]
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Maia GA, Fernandes AG, Santos GM, Silva DS, Sousa PHMD, Brasil IM, Fonseca AVV. EFFECT OF THE PROCESSING ON SOME CHEMICAL COMPONENTS OF PINEAPPLE TROPICAL JUICE. REVISTA BRASILEIRA DE ENGENHARIA DE BIOSSISTEMAS 2007. [DOI: 10.18011/bioeng2007v1n1p14-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
The chemical and physicochemical changes during the tropical pineapple juiceprocessing were evaluated. It was verified that all the chemical and physicochemicalparameters evaluated showed a statistical difference at a level of 5% of probability bythe Tukey test, exception for carotenoid content. Total titratable acidity, reducing sugarand carotenoid content increased during the processing. The pH, total soluble solids(Brix), total sugars and anthocyanins content did not differed statistically amongformulation/homogenation and after thermal treatment phases. The results suggestedthat processing phases such as extraction, formulation/homogenation and thermaltreatment had a significant effect on the chemical and physicochemical characteristicsof the tropical pineapple juice.
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Affiliation(s)
- Geraldo A. Maia
- Doutor em Ciências de Alimentos, Universidade Federal do Ceará, UFC, Ceará
| | - Aline G. Fernandes
- Mestre Tecnologia de Alimentos, Universidade Federal do Ceará, UFC, Ceará
| | - Gerusa M. Santos
- Mestranda Tecnologia de Alimentos, Universidade Federal do Ceará, UFC, Ceará
| | - Daniele S. Silva
- Mestre Tecnologia de Alimentos, Universidade Federal do Ceará, UFC, Ceará
| | - Paulo H. M. de Sousa
- Doutor em Ciência e Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG
| | | | - Ana V. V. Fonseca
- Graduada em Engenharia de Alimentos, Universidade Federal do Ceará, UFC, Ceará
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Moreno DA, Carvajal M, López-Berenguer C, García-Viguera C. Chemical and biological characterisation of nutraceutical compounds of broccoli. J Pharm Biomed Anal 2006; 41:1508-22. [PMID: 16713696 DOI: 10.1016/j.jpba.2006.04.003] [Citation(s) in RCA: 194] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2005] [Revised: 03/22/2006] [Accepted: 04/05/2006] [Indexed: 11/18/2022]
Abstract
People's diet offers a greater and more diverse group of plant bioactives than do drugs, and they often do not realise that many drugs are derived from the compounds originally discovered in plant foods. Numerous epidemiological studies indicate that Brassica vegetables in general, and broccoli in particular, protect humans against cancer since they are rich sources of glucosinolates as well as possessing a high content of flavonoids, vitamins and mineral nutrients. One unusual phytotherapeutic role of broccoli is for skin diseases--the juice of the leaves is used to treat warts. However, the main use of broccoli stems from its health-promoting properties. Some criteria have been proposed to evaluate the possibilities of developing new "functional foods" to reduce the risk of specific cancers; largely in broccoli, which is associated with cancer protection. Processing conditions, transport, domestic cooking, etc., affect the health-promoting properties of broccoli and these have been widely studied. This review makes an in-depth study of the chemical and biological characterization of the phytochemicals of broccoli and the effects on the bioactive composition of broccoli.
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Affiliation(s)
- D A Moreno
- Dept. Ciencia y Tecnología de Alimentos and Dept. Nutrición Vegetal, CEBAS-CSIC, Apdo 164, 30100 Espinardo, Murcia, Spain
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Brooker S, Martin S, Pearson A, Bagchi D, Earl J, Gothard L, Hall E, Porter L, Yarnold J. Double-blind, placebo-controlled, randomised phase II trial of IH636 grape seed proanthocyanidin extract (GSPE) in patients with radiation-induced breast induration. Radiother Oncol 2006; 79:45-51. [PMID: 16546280 DOI: 10.1016/j.radonc.2006.02.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2005] [Revised: 02/17/2006] [Accepted: 02/24/2006] [Indexed: 10/24/2022]
Abstract
BACKGROUND AND PURPOSE Tissue hardness (induration), pain and tenderness are common late adverse effects of curative radiotherapy for early breast cancer. The purpose of this study was to test the efficacy of IH636 grape seed proanthocyanidin extract (GSPE) in patients with tissue induration after high-dose radiotherapy for early breast cancer in a double-blind placebo-controlled randomised phase II trial. PATIENTS AND METHODS Sixty-six eligible research volunteers with moderate or marked breast induration at a mean 10.8 years since radiotherapy for early breast cancer were randomised to active drug (n = 44) or placebo (n = 22). All patients were given grape seed proanthocyanidin extract (GSPE) 100 mg three times a day orally, or corresponding placebo capsules, for 6 months. The primary endpoint was percentage change in surface area (cm(2)) of palpable breast induration measured at the skin surface 12 months after randomisation. Secondary endpoints included change in photographic breast appearance and patient self-assessment of breast hardness, pain and tenderness. RESULTS At 12 months post-randomisation, > or =50% reduction in surface area (cm(2)) of breast induration was recorded in 13/44 (29.5%) GSPE and 6/22 (27%) placebo group patients (NS). At 12 months post-randomisation, there was no significant difference between treatment and control groups in terms of external assessments of tissue hardness, breast appearance or patient self-assessments of breast hardness, pain or tenderness. CONCLUSIONS The study failed to show efficacy of orally-administered GSPE in patients with breast induration following radiotherapy for breast cancer.
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Affiliation(s)
- Sonja Brooker
- Department of Radiotherapy, Royal Marsden Hospital, Sutton, Surrey, UK
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