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Blanco-Morales V, Mercatante D, Faubel N, Miedes D, Mandrioli M, Rodriguez-Estrada MT, Garcia-Llatas G. Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16976-16987. [PMID: 39037854 PMCID: PMC11299168 DOI: 10.1021/acs.jafc.4c03104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 07/24/2024]
Abstract
This study evaluated the impact of different digestion conditions (adult and senior) on lipolysis and bioaccessibility of plant sterols (PS) and phytosterol oxidation products (POPs) in PS-enriched wholemeal rye bread. Under adult digestion conditions, the addition of gastric lipase (GL) reduced lipolysis products (by 6.1% for free fatty acids and 11.7% for monoacylglycerols) and the bioaccessibility of PS by 6.7%, compared to the control. In digestion with both GL and cholesterol esterase (CE), these reductions were 12.9, 20.1, and 11.3%, respectively. Both modifications (GL and GL + CE) increased the bioaccessibility of POPs by 4.5-4.0%. When simulating the elderly digestion, the modified gastric and intestinal phases did not alter PS bioaccessibility but decreased POPs bioaccessibility by 21.8% compared to control, along with reduced lipolysis. Incorporating GL and CE thus approached physiological conditions and influenced lipid digestion. Elderly simulated digestion conditions resulted in a positive outcome by maintaining PS bioaccessibility while reducing potentially harmful POPs.
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Affiliation(s)
- Virginia Blanco-Morales
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Dario Mercatante
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Nerea Faubel
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Diego Miedes
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Mara Mandrioli
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Maria Teresa Rodriguez-Estrada
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Guadalupe Garcia-Llatas
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
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2
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Shen M, Yuan L, Zhang J, Wang X, Zhang M, Li H, Jing Y, Zeng F, Xie J. Phytosterols: Physiological Functions and Potential Application. Foods 2024; 13:1754. [PMID: 38890982 PMCID: PMC11171835 DOI: 10.3390/foods13111754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/13/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Dietary intake of natural substances to regulate physiological functions is currently regarded as a potential way of promoting health. As one of the recommended dietary ingredients, phytosterols that are natural bioactive compounds distributed in plants have received increasing attention for their health effects. Phytosterols have attracted great attention from scientists because of many physiological functions, for example, cholesterol-lowering, anticancer, anti-inflammatory, and immunomodulatory effects. In addition, the physiological functions of phytosterols, the purification, structure analysis, synthesis, and food application of phytosterols have been widely studied. Nowadays, many bioactivities of phytosterols have been assessed in vivo and in vitro. However, the mechanisms of their pharmacological activities are not yet fully understood, and in-depth investigation of the relationship between structure and function is crucial. Therefore, a contemporaneous overview of the extraction, beneficial properties, and the mechanisms, as well as the current states of phytosterol application, in the food field of phytosterols is provided in this review.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (M.S.); (L.Y.); (J.Z.); (X.W.); (M.Z.); (H.L.); (Y.J.); (F.Z.)
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3
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Rudzińska M, Olejnik A, Grygier A, Kowalska K, Kmiecik D, Grudniewska A, Chojnacka A, Gładkowski W, Maciejewska G, Przybylski R. Thermo-oxidative stability of asymmetric distigmasterol-modified acylglycerols as novel derivatives of plant sterols. Food Chem 2022; 390:133150. [PMID: 35551028 DOI: 10.1016/j.foodchem.2022.133150] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 04/05/2022] [Accepted: 05/02/2022] [Indexed: 12/23/2022]
Abstract
The study investigated the thermo-oxidative stability of distigmasterol-modified acylglycerols as a new structured acylglycerols. Samples were heated at 60 and 180 °C for 8 h. Their percentage degradation and products formed during heating were compared with free stigmasterol and stigmasteryl esters. The remaining of stigmasterol and fatty acid parts, the formation of stigmasterol oxidation products and the composition of polar and non-polar fractions were analysed using chromatographic methods. The cytotoxicity and genotoxicity were determined with the use of an MTT test and a comet assay, respectively. The highest stability during heating was observed for 2,3-distigmasterylsuccinoyl-1-oleoyl-sn-glycerol (dStigS-OA) and the lowest for 2,3-distigmasterylcarbonoyl-1-oleoyl-sn-glycerol (dStigC-OA). Data showed that the formation of thermo-oxidative degradation products is affected by the temperature and chemical structure of lipids present in the molecule. The dStigMAs bonded by a succinate linker and products formed during their thermo-oxidation showed no cytotoxic or genotoxic activity to normal human cells.
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Affiliation(s)
- M Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland.
| | - A Olejnik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - A Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - K Kowalska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - D Kmiecik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - A Grudniewska
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - A Chojnacka
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - W Gładkowski
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - G Maciejewska
- Faculty of Chemistry, Wrocław University of Science and Technology, WybrzeżeWyspiańskiego 27, 50-370 Wrocław, Poland
| | - R Przybylski
- Department of Chemistry and Biochemistry, University of Lethbridge, 4401 University Drive W, Lethbridge, AB T1K 3M4, Canada
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4
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Oxysterols — how much do we know about food occurrence, dietary intake and absorption? Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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5
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Highly efficient synthesis of 4,4-dimethylsterol oleates using acyl chloride method through esterification. Food Chem 2021; 364:130140. [PMID: 34175623 DOI: 10.1016/j.foodchem.2021.130140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 05/06/2021] [Accepted: 05/16/2021] [Indexed: 11/23/2022]
Abstract
In this study, the 4,4-dimethylsterol oleates were efficiently synthesized through esterification of 4,4-dimethylsterols and oleoyl chloride. The impact of reaction parameters on the 4,4-dimethylsterol conversion were investigated. The 4,4-dimethylsterol conversion increased with pyridine dosage, molar ratio of oleoyl chloride to 4,4-dimethylsterols, and temperature. The highest conversion of 99.27% was obtained with molar ratio of 1.1:1 at 313 K for 60 min. A second-order kinetic model describing acyl chloride esterification featuring high correlation coefficients was established. Arrhenius-Van't Hoff plot suggested activation energy and pre-exponential factor were 15.54 kJ mol-1 and 1.78 × 103 L mol-1 min-1, respectively. The molecular structure of 4,4-dimethylsterol oleates were finally identified by attenuated total reflection fourier transform infrared spectroscopy (ATR-FTIR), ultra-performance liquid chromatography system coupled with quadrupole time of flight mass spectrometry (UPLC-Q-TOF-MS), and nuclear magnetic resonance (NMR).
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6
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Gachumi G, Poudel A, Wasan KM, El-Aneed A. Analytical Strategies to Analyze the Oxidation Products of Phytosterols, and Formulation-Based Approaches to Reduce Their Generation. Pharmaceutics 2021; 13:pharmaceutics13020268. [PMID: 33669349 PMCID: PMC7920278 DOI: 10.3390/pharmaceutics13020268] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/03/2021] [Accepted: 02/09/2021] [Indexed: 12/12/2022] Open
Abstract
Phytosterols are a class of lipid molecules present in plants that are structurally similar to cholesterol and have been widely utilized as cholesterol-lowering agents. However, the susceptibility of phytosterols to oxidation has led to concerns regarding their safety and tolerability. Phytosterol oxidation products (POPs) present in a variety of enriched and non-enriched foods can show pro-atherogenic and pro-inflammatory properties. Therefore, it is crucial to screen and analyze various phytosterol-containing products for the presence of POPs and ultimately design or modify phytosterols in such a way that prevents the generation of POPs and yet maintains their pharmacological activity. The main approaches for the analysis of POPs include the use of mass spectrometry (MS) linked to a suitable separation technique, notably gas chromatography (GC). However, liquid chromatography (LC)-MS has the potential to simplify the analysis due to the elimination of any derivatization step, usually required for GC-MS. To reduce the transformation of phytosterols to their oxidized counterparts, formulation strategies can theoretically be adopted, including the use of microemulsions, microcapsules, micelles, nanoparticles, and liposomes. In addition, co-formulation with antioxidants, such as tocopherols, may prove useful in substantially preventing POP generation. The main objectives of this review article are to evaluate the various analytical strategies that have been adopted for analyzing them. In addition, formulation approaches that can prevent the generation of these oxidation products are proposed.
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Affiliation(s)
- George Gachumi
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada; (G.G.); (A.P.)
| | - Asmita Poudel
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada; (G.G.); (A.P.)
| | - Kishor M. Wasan
- iCo Therapeutics Inc., Vancouver, BC V6Z 2T3, Canada;
- Faculty of Medicine, University of British Columbia, Vancouver, BC V6T 1Z3, Canada
- Skymount Medical Group Inc., Calgary, AB T3C 0J8, Canada
| | - Anas El-Aneed
- Drug Discovery and Development Research Group, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5E5, Canada; (G.G.); (A.P.)
- Correspondence: ; Tel.: +1-306-966-2013
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7
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Salehi B, Quispe C, Sharifi-Rad J, Cruz-Martins N, Nigam M, Mishra AP, Konovalov DA, Orobinskaya V, Abu-Reidah IM, Zam W, Sharopov F, Venneri T, Capasso R, Kukula-Koch W, Wawruszak A, Koch W. Phytosterols: From Preclinical Evidence to Potential Clinical Applications. Front Pharmacol 2021; 11:599959. [PMID: 33519459 PMCID: PMC7841260 DOI: 10.3389/fphar.2020.599959] [Citation(s) in RCA: 107] [Impact Index Per Article: 35.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/14/2020] [Indexed: 12/30/2022] Open
Abstract
Phytosterols (PSs) are plant-originated steroids. Over 250 PSs have been isolated, and each plant species contains a characteristic phytosterol composition. A wide number of studies have reported remarkable pharmacological effects of PSs, acting as chemopreventive, anti-inflammatory, antioxidant, antidiabetic, and antiatherosclerotic agents. However, PS bioavailability is a key issue, as it can be influenced by several factors (type, source, processing, preparation, delivery method, food matrix, dose, time of administration into the body, and genetic factors), and the existence of a close relationship between their chemical structures (e.g., saturation degree and side-chain length) and low absorption rates has been stated. In this sense, the present review intends to provide in-depth data on PS therapeutic potential for human health, also emphasizing their preclinical effects and bioavailability-related issues.
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Affiliation(s)
- Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Iquique, Chile
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, Porto, Portugal
| | - Manisha Nigam
- Department of Biochemistry, H. N. B. Garhwal (A Central) University, Srinagar Garhwal, India
| | - Abhay Prakash Mishra
- Adarsh Vijendra Institute of Pharmaceutical Sciences, School of Pharmacy, Shobhit University, Gangoh, India
| | - Dmitryi Alexeevich Konovalov
- Department of Pharmacognosy, Botany and Technology of Phytopreparations, Pyatigorsk Medical-Pharmaceutical Institute, Branch of Volgograd State Medical University, Ministry of Health of Russia, Pyatigorsk, Russia
| | - Valeriya Orobinskaya
- Institute of Service, Tourism and Design (Branch) of North-Caucasus Federal University in Pyatigorsk, Pyatigorsk, Russia
| | - Ibrahim M. Abu-Reidah
- Department of Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, Corner Brook, NL, Canada
| | - Wissam Zam
- Department of Analytical and Food Chemistry, Faculty of Pharmacy, Al-Andalus University for Medical Sciences, Tartous, Syria
| | - Farukh Sharopov
- “Chinese-Tajik Innovation Center for Natural Products”, Academy of Sciences of the Republic of Tajikistan, Dushanbe, Tajikistan
| | - Tommaso Venneri
- Department of Pharmacy, University of Napoli Federico II, Napoli, Italy
| | - Raffaele Capasso
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | | | - Anna Wawruszak
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, Lublin, Poland
| | - Wojciech Koch
- Chair and Department of Food and Nutrition, Medical University of Lublin, Lublin, Poland
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8
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9
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Kamgang Nzekoue F, Henle T, Caprioli G, Sagratini G, Hellwig M. Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods 2020; 9:foods9121882. [PMID: 33348769 PMCID: PMC7766307 DOI: 10.3390/foods9121882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 12/15/2020] [Accepted: 12/15/2020] [Indexed: 12/23/2022] Open
Abstract
Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called lipation. Similarly, this study was performed to assess, for the first time, the possibility of reactions between food proteins and sterol oxidation products in conditions relevant for food processing. Therefore, reaction models consisting of oxysterol (cholesterol 5α,6α-epoxide) and reactive amino acids (arginine, lysine, and methionine) were incubated in various conditions of concentration (0–8 mM), time (0–120 min), and temperature (30–180 °C). The identification of lysine adducts through thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) with a diode array detector (DAD), and electrospray ionization (ESI) mass spectrometry (MS) evidenced a reaction with lysine. Moreover, the HPLC-ESI with tandem mass spectrometry (MS/MS) analyses allowed observation of the compound, whose mass to charge ratio m/z 710.5 and fragmentation patterns corresponded to the reaction product [M + H]+ between cholesterol-5α,6α-epoxide and the ε-amino-group of Nα-benzoylglycyl-l-lysine. Moreover, kinetic studies between Nα-benzoylglycyl-l-lysine as a model for protein-bound lysine and cholesterol 5α,6α-epoxide were performed, showing that the formation of lysine adducts strongly increases with time, temperature, and oxysterol level. This preliminary study suggests that in conditions commonly reached during food processing, sterol oxidation products could react covalently with protein-bound lysine, causing protein modifications.
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Affiliation(s)
- Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
- Correspondence: ; Tel.: +39-0737-402238
| | - Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany
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10
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Derewiaka D. Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800373] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Dorota Derewiaka
- Faculty of Life SciencesWarsaw University of Life SciencesNowoursynowska 159 Street02‐787WarsawPoland
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11
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Direct cholesterol and β-sitosterol analysis in food samples using monolithic molecularly-imprinted solid-phase microextraction fibers coupled with high performance liquid chromatography. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2018. [DOI: 10.1007/s13738-018-1474-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Mercadante AZ, Mariutti LR. Special issue on bioaccessibility and bioavailability of food components and contaminants. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Hamdan IJA, Sanchez-Siles LM, Garcia-Llatas G, Lagarda MJ. Sterols in Infant Formulas: A Bioaccessibility Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1377-1385. [PMID: 29369630 DOI: 10.1021/acs.jafc.7b04635] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The design of infant formulas (IFs) seeks to resemble human milk (HM) composition and functionality. The fat sources used usually comprise vegetable oil blends to mimic the fatty acid composition of HM and introduce changes in the animal/plant sterol ratio. In contrast, the use of milk fat globule membrane (MFGM)-rich ingredients could improve this aspect by increasing the ratio. The present study evaluates the bioaccessibility (BA) of sterols (cholesterol, desmosterol, brassicasterol, campesterol, stigmasterol, and β-sitosterol) in three IFs (with or without MFGM) using an in vitro digestion method simulating infant conditions. Analytical parameters confirmed the suitability of the method for all of these sterols. Results showed the presence of MFGM to increase cholesterol content (6-7 vs 2 mg/100 mL), this being the most bioaccessible sterol in the IFs. Although the BA of cholesterol was reduced in MFGM-enriched IF (65.6-80.4% vs 99.7%), the intake of bioaccessible cholesterol from these IFs was higher.
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Affiliation(s)
- Islam J A Hamdan
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - Luis Manuel Sanchez-Siles
- R&D Department, Institute of Infant Nutrition, Hero Group , Avenida Murcia 1, Alcantarilla , Murcia 30820, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
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14
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Alvarez-Sala A, Blanco-Morales V, Cilla A, Silvestre RÁ, Hernández-Álvarez E, Granado-Lorencio F, Barberá R, Garcia-Llatas G. A positive impact on the serum lipid profile and cytokines after the consumption of a plant sterol-enriched beverage with a milk fat globule membrane: a clinical study. Food Funct 2018; 9:5209-5219. [DOI: 10.1039/c8fo00353j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Positive impact on serum lipids and cytokines after functional beverage's intake by postmenopausal women.
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Affiliation(s)
- Andrea Alvarez-Sala
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Virginia Blanco-Morales
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Antonio Cilla
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Ramona Ángeles Silvestre
- Clinical Biochemistry. Hospital Universitario Puerta de Hierro-Majadahonda
- Universidad Autónoma de Madrid
- Spain
| | - Elena Hernández-Álvarez
- Clinical Biochemistry. Hospital Universitario Puerta de Hierro-Majadahonda
- Universidad Autónoma de Madrid
- Spain
| | - Fernando Granado-Lorencio
- Clinical Biochemistry. Hospital Universitario Puerta de Hierro-Majadahonda
- Universidad Autónoma de Madrid
- Spain
| | - Reyes Barberá
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
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