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Atan RM, Ersoy G, Çakıcı Ç. Effects of Hardaliye, a Fermented Grape Drink, on Oxidative Stress, Lipid Profile, and Blood Pressure in Young Soccer Players: A Randomized Controlled Trial. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024; 43:356-364. [PMID: 38112518 DOI: 10.1080/27697061.2023.2291789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Accepted: 12/02/2023] [Indexed: 12/21/2023]
Abstract
OBJECTIVE Hardaliye, a traditional fermented grape juice, can prevent imbalances in the antioxidant defense systems of soccer players. Hardaliye is mainly produced through the fermentation of grapes, sour cherry leaves, and mustard seeds and is consumed as a drink. This study was aimed at investigating the effects of hardaliye consumption on oxidative stress parameters, lipid profile, and blood pressure in young elite soccer players. METHODS In this single-blind, randomized, placebo-controlled, parallel-design study, while the participants in one of the groups consumed 250 mL/d of hardaliye drink (Hardaliye Group), the participants in the other group consumed placebo drink (Placebo Group) for 28 days. Three-day food record and blood samples were taken from the soccer players and their blood pressure was measured. RESULTS Nutrient intakes in both groups were similar at the beginning and end of the study (p > 0.05). Dietary carbohydrates and vitamin A, E, and C intakes were below the recommended levels in both groups. Hardaliye consumption significantly increased the serum total antioxidant capacity level but significantly decreased serum total oxidation status, oxidative stress index, malondialdehyde, and nitric oxide levels compared to the Placebo Group (p < 0.05). Lipid parameters and diastolic blood pressure levels were not significantly different between the groups (p > 0.05). Hardaliye consumption significantly decreased systolic blood pressure compared to that in the Placebo Group (p < 0.05). CONCLUSION Hardaliye consumption in young elite soccer players showed antioxidative effects and decreased systolic blood pressure but did not affect their lipid profiles.
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Affiliation(s)
- Ramazan Mert Atan
- Department of Nutrition and Dietetics, Institute of Health Sciences, İstanbul Medipol University, İstanbul, Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Bandirma Onyedi Eylül University, Balikesir, Turkey
| | - Gülgün Ersoy
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Medipol University, İstanbul, Turkey
| | - Çağrı Çakıcı
- Department of Biochemistry, Faculty of Medicine, İstanbul Medipol University, İstanbul, Turkey
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2
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Fabjanowicz M, Różańska A, Abdelwahab NS, Pereira-Coelho M, Haas ICDS, Madureira LADS, Płotka-Wasylka J. An analytical approach to determine the health benefits and health risks of consuming berry juices. Food Chem 2024; 432:137219. [PMID: 37647705 DOI: 10.1016/j.foodchem.2023.137219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/30/2023] [Accepted: 08/17/2023] [Indexed: 09/01/2023]
Abstract
Food products composition analysis is a prerequisite for verification of product quality, fulfillment of regulatory enforcements, checking compliance with national and international food standards, contracting specifications, and nutrient labeling requirements and providing quality assurance for use of the product for the supplementation of other foods. These aspects also apply to the berry fruit and berry juice. It also must be noted that even though fruit juices are generally considered healthy, there are many risks associated with mishandling both fruits and juices themselves. The review gathers information related with the health benefits and risk associated with the consumption of berry fruit juices. Moreover, the focus was paid to the quality assurance of berry fruit juice. Thus, the analytical methods used for determination of compounds influencing the sensory and nutritional characteristics of fruit juice as well as potential contaminants or adulterations.
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Affiliation(s)
- Magdalena Fabjanowicz
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
| | - Anna Różańska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Nada S Abdelwahab
- Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Beni-Suef University, Beni-Suef, Egypt
| | - Marina Pereira-Coelho
- Departament of Chemistry, Federal University of Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Isabel Cristina da Silva Haas
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | | | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland; BioTechMed Center, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
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3
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Holt RR, Barile D, Wang SC, Munafo JP, Arvik T, Li X, Lee F, Keen CL, Tagkopoulos I, Schmitz HH. Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15007-15027. [PMID: 36409321 PMCID: PMC9732887 DOI: 10.1021/acs.jafc.2c04519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 06/16/2023]
Abstract
Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.
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Affiliation(s)
- Roberta R Holt
- Department of Nutrition, University of California, Davis, Davis, California 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Selina C Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Torey Arvik
- Sonomaceuticals, LLC, Santa Rosa, California 95403, United States
| | - Xueqi Li
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Fanny Lee
- Sonomaceuticals, LLC, Santa Rosa, California 95403, United States
| | - Carl L Keen
- Department of Nutrition, University of California, Davis, Davis, California 95616, United States
| | - Ilias Tagkopoulos
- PIPA, LLC, Davis, California 95616, United States
- Department of Computer Science and Genome Center, USDA/NSF AI Institute for Next Generation Food Systems (AIFS), University of California, Davis, Davis, California 95616 United States
| | - Harold H Schmitz
- March Capital US, LLC, Davis, California 95616, United States
- T.O.P., LLC, Davis, California 95616, United States
- Graduate School of Management, University of California, Davis, Davis, California 95616, United States
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4
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Majeed U, Shafi A, Majeed H, Akram K, Liu X, Ye J, Luo Y. Grape (Vitis vinifera L.) phytochemicals and their biochemical protective mechanisms against leading pathologies. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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5
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Bendaali Y, Vaquero C, González C, Morata A. Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties. Front Nutr 2022; 9:890640. [PMID: 35747267 PMCID: PMC9209765 DOI: 10.3389/fnut.2022.890640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 05/04/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.
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Beltrame KK, Gonçalves TR, Gomes ST, Matsushita M, Rutledge DN, Março PH, Valderrama P. Digital images and independent components analysis in the determination of bioactive compounds from grape juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Artificial neural network: a powerful tool in associating phenolic compounds with antioxidant activity of grape juices. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02144-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Christofi M, Mauromoustakos A, Mourtzinos I, Lazaridou A, Drogoudi P, Theodoulidis S, Biliaderis C, Manganaris G. The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Pérez-Álvarez EP, Intrigliolo DS, Almajano MP, Rubio-Bretón P, Garde-Cerdán T. Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions. Antioxidants (Basel) 2021; 10:antiox10081301. [PMID: 34439549 PMCID: PMC8389212 DOI: 10.3390/antiox10081301] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 11/17/2022] Open
Abstract
The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.
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Affiliation(s)
- Eva P. Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC), Universidad de La Rioja, Gobierno de La Rioja, Ctra. de Burgos, Km. 6, 26007 Logroño, Spain;
- Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain;
- Correspondence: (E.P.P.-Á.); (T.G.-C.)
| | - Diego S. Intrigliolo
- Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain;
- Centro de Investigación Sobre Desertificación (CSIC-UV-GV), Carretera CV-315, Km 10.7, 46113 Moncada, Spain
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal, 647, 08028 Barcelona, Spain;
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC), Universidad de La Rioja, Gobierno de La Rioja, Ctra. de Burgos, Km. 6, 26007 Logroño, Spain;
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC), Universidad de La Rioja, Gobierno de La Rioja, Ctra. de Burgos, Km. 6, 26007 Logroño, Spain;
- Correspondence: (E.P.P.-Á.); (T.G.-C.)
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10
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Moodi V, Abedi S, Esmaeilpour M, Asbaghi O, Izadi F, Shirinbakhshmasoleh M, Behrouzian M, Shahriari A, Ghaedi E, Miraghajani M. The effect of grapes/grape products on glycemic response: A systematic review and meta-analysis of randomized controlled trials. Phytother Res 2021; 35:5053-5067. [PMID: 33893683 DOI: 10.1002/ptr.7135] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 03/24/2021] [Accepted: 04/10/2021] [Indexed: 02/04/2023]
Abstract
The aim of this study was to perform a systematic review and meta-analysis of randomized clinical trials (RCTs) to examine the effect of grapes/grape products supplementation on glycemic indices in adults. Our systematic search to find relevant RCTs was performed up to February 2020 using PubMed, Scopus, ISI Web of Science, Cochrane Library, and Google Scholar. Based on the heterogeneity between included studies, a random effects or a fixed model was applied in the meta-analysis, and results were expressed as weighted mean differences (WMD) with 95% confidence intervals (CI). Twenty-nine clinical trials (1,297 participants) fulfilled the eligibility criteria of the present meta-analysis. Overall, the grapes/grape products supplementation significantly reduced homeostatic model assessment of insulin resistance (HOMA-IR) (WMD: -0.54, 95% CI: -0.91, -0.17, p = . 004) but did not affect fasting insulin levels (WMD: -0.90 μIU/ml, 95% CI: -1.04, 2.84, p = .362) and hemoglobin A1C (Hb1Ac) percentage (WMD: 0.00%, 95% CI: -0.10, 0.11, p = . 916) in the main analyses. In addition, changes to fasting blood glucose (FBG) levels were in favor of the control group (WMD: 1.19 mg/dl, 95% CI: 0.05, 2.34, p = .041). We found that giving grapes/grape products to adults might have beneficial effects on the HOMA-IR. Further, large-scale RCTs with longer duration are required to confirm these results.
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Affiliation(s)
- Vihan Moodi
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Sajjad Abedi
- Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mozhgan Esmaeilpour
- Department of Nutrition, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Omid Asbaghi
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Fatemeh Izadi
- Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | | | - Mahsa Behrouzian
- Department of Pediatrics, Faculty of Medicine, Golestan teaching hospital, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Ali Shahriari
- Roozbeh Hospital, Tehran University of Medical Sciences, Tehran, Iran
| | - Ehsan Ghaedi
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Miraghajani
- Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,The Early Life Research Unit, Academic Division of Child Health, Obstetrics and Gynaecology, and Nottingham Digestive Disease Centre and Biomedical Research Centre, The School of Medicine, University of Nottingham, Nottingham, UK
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Novel strategy of natural antioxidant nutrition quality evaluation in food: Oxidation resistance mechanism and synergistic effects investigation. Food Chem 2021; 359:129768. [PMID: 33957329 DOI: 10.1016/j.foodchem.2021.129768] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 03/12/2021] [Accepted: 04/05/2021] [Indexed: 11/23/2022]
Abstract
Effective evaluation methods for assessing the nutritional quality of foods that eliminate free radicals (i.e., foods that are classified as antioxidants) have long attracted the attention of scientists and the populace. In this case, constructing a corresponding photoelectrochemical sensor that has the advantages of being intuitive, rapid, and capable of accurate assessment for global antioxidant capacity is of profound significance. In this study, a novel g-C3N4/NiS/TiO2 photoelectric sensitive platform was constructed and afforded the possibility of a synergistic/antagonistic effect for estimating intrinsic antioxidant ingredients in food. Further investigation revealed that the internal influences of the compound structure, such as the redox potential and type of groups on the molecular benzene ring should be the main internal reasons for antioxidant synergistic behaviors. The photochemical strategy of concern is expected to provide benefits for on-site foods nutrition assays that should become a guide for health care diets.
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Asbaghi O, Naeini F, Moodi V, Najafi M, Shirinbakhshmasoleh M, Rezaei Kelishadi M, Hadi A, Ghaedi E, Fadel A. Effect of grape products on blood pressure: a systematic review and meta-analysis of randomized controlled trials. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1901731] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Omid Asbaghi
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Fatemeh Naeini
- Department of Clinical Nutrition, School of Nutritional Science, Tehran University of Medical Science, Tehran, Iran
| | - Vihan Moodi
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Moein Najafi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | | | - Mahnaz Rezaei Kelishadi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Amir Hadi
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ehsan Ghaedi
- Students’ Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Abdulmnannan Fadel
- School of Sport and Exercise Sciences, Liverpool John Moores University, Liverpool, UK
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Does Flavonoid Consumption Improve Exercise Performance? Is It Related to Changes in the Immune System and Inflammatory Biomarkers? A Systematic Review of Clinical Studies since 2005. Nutrients 2021; 13:nu13041132. [PMID: 33808153 PMCID: PMC8065858 DOI: 10.3390/nu13041132] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/24/2021] [Accepted: 03/25/2021] [Indexed: 12/11/2022] Open
Abstract
Flavonoids are attracting increasing attention due to their antioxidant, cardioprotective, and immunomodulatory properties. Nevertheless, little is known about their role in exercise performance in association with immune function. This systematic review firstly aimed to shed light on the ergogenic potential of flavonoids. A search strategy was run using SCOPUS database. The returned studies were screened by prespecified eligibility criteria, including intervention lasting at least one week and performance objectively quantified, among others. Fifty-one studies (54 articles) met the inclusion criteria, involving 1288 human subjects, either physically untrained or trained. Secondly, we aimed to associate these studies with the immune system status. Seventeen of the selected studies (18 articles) assessed changes in the immune system. The overall percentage of studies reporting an improved exercise performance following flavonoid supplementation was 37%, the proportion being 25% when considering quercetin, 28% for flavanol-enriched extracts, and 54% for anthocyanins-enriched extracts. From the studies reporting an enhanced performance, only two, using anthocyanin supplements, focused on the immune system and found certain anti-inflammatory effects of these flavonoids. These results suggest that flavonoids, especially anthocyanins, may exert beneficial effects for athletes’ performances, although further studies are encouraged to establish the optimal dosage and to clarify their impact on immune status.
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Sarkhosh-Khorasani S, Sangsefidi ZS, Hosseinzadeh M. The effect of grape products containing polyphenols on oxidative stress: a systematic review and meta-analysis of randomized clinical trials. Nutr J 2021; 20:25. [PMID: 33712024 PMCID: PMC7971097 DOI: 10.1186/s12937-021-00686-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 03/03/2021] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND The literature showed that Grape Products Containing Polyphenols (GPCP) had anti-oxidant activity. However, the effects of GPCP on different biomarkers of oxidative stress are still controversial. In this regard, this systematic review and meta-analysis aimed to evaluate the effect of Grape Products Containing Polyphenols (GPCP) intake on oxidative stress markers. METHODS PubMed, Scopus, Web of Science, and Google Scholar data bases were searched up to August 20, 2020. A random-effects model, weighted mean difference (WMD), and 95% confidence interval (CI) were applied for data analysis. Meta-analysis was conducted over 17 eligible RCTs with a total of 633 participants. The study registration number is CRD42019116696. RESULTS A significant increase was observed in Total Antioxidant Capacity (TAC) (weighted mean difference (WMD) = 1.524 mmol/L, 95% confidence interval (CI): 0.83, 2.21). Intake of GPCP enhanced Superoxide Dismutase (SOD) (WMD = 0.450 mmol/L, 95% CI: 0.23, 0.66), TAC (WMD = 2.829 mmol/L, 95% CI: 0.13, 5.52), and Oxygen Radical Absorbance Capacity (ORAC) (WMD = 0.524 μmol/L, 95% CI: 0.42, 0.62) among healthy participants. Higher GPCP doses increased SOD (WMD = 0.539 U/mgHb, 95% CI: 0.24, 0.82) and ORAC (WMD = 0.377 μmol/L, 95% CI: 0.08, 0.67), whereas longer intervention periods enhanced ORAC (WMD = 0.543 μmol/L, 95% CI: 0.43, 0.64). CONCLUSION GPCP intake may partly improve status of oxidative stress, but further well-designed trials are required to confirm these results.
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Affiliation(s)
- Sahar Sarkhosh-Khorasani
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Zohreh Sadat Sangsefidi
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mahdieh Hosseinzadeh
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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15
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Elejalde E, Villarán MC, Alonso RM. Grape polyphenols supplementation for exercise-induced oxidative stress. J Int Soc Sports Nutr 2021; 18:3. [PMID: 33413451 PMCID: PMC7789302 DOI: 10.1186/s12970-020-00395-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 11/30/2020] [Indexed: 01/01/2023] Open
Abstract
Exercise induces free radicals’ overproduction and therefore, an enhancement of oxidative stress, defined as an imbalance between the production of reactive species and the intrinsic antioxidant defense. Redox activity of reactive species plays an important and a positive role on exercise adaptation, but these species at very high concentrations have detrimental effects. As a result, the use of antioxidant supplements for reducing oxidative stress can be an effective health strategy to maintain an optimal antioxidant status. In this sense, grapes are an important source of natural antioxidants due to their high content in polyphenols. They have shown antioxidant potential benefits for the reduction of intense exercise effect in athletes of different sport disciplines. Consequently, it is plausible to hypothesize that a strategic supplementation with grape based products may be a good approach to mitigate the exercise induced oxidative stress. The goal of this review is to present the state of the art of supplementation effects with grape beverages and grape extracts on the oxidative stress markers in athletes. The data of polyphenolic dosages, participant characteristics and exercise protocols are reported.
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Affiliation(s)
- Edurne Elejalde
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava c/ Leonardo Da Vinci, 11, 01510 Miñano (Álava), Spain.
| | - Mari Carmen Villarán
- TECNALIA, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Álava c/ Leonardo Da Vinci, 11, 01510 Miñano (Álava), Spain
| | - Rosa María Alonso
- Analytical Chemistry Department, Faculty of Science and Technology, University of the Basque Country (UPV/EHU), P.O. Box 644, 48080, Bilbao, Spain
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16
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Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110255] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Dutra MDCP, Viana AC, Pereira GE, Nassur RDCMR, Lima MDS. Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, "foxy" aromas, organic acids, sugars and antioxidant capacity. Food Chem 2020; 343:128399. [PMID: 33143968 DOI: 10.1016/j.foodchem.2020.128399] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 10/07/2020] [Accepted: 10/12/2020] [Indexed: 12/22/2022]
Abstract
The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. "Foxy" aromatic compounds were also quantified by gas-chromatography/mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeic-acid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
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Affiliation(s)
- Maria da Conceição Prudêncio Dutra
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
| | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation (Embrapa Semiárido/Uva e Vinho), Rodovia Br 428, Km 152, PO Box 23, CEP 56302-970 Petrolina, PE, Brazil.
| | - Rita de Cássia Mirella Resende Nassur
- Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, Brazil.
| | - Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo - CEP 56314-520, Petrolina, PE, Brazil.
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18
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de Lima Tavares Toscano L, Silva AS, de França ACL, de Sousa BRV, de Almeida Filho EJB, da Silveira Costa M, Marques ATB, da Silva DF, de Farias Sena K, Cerqueira GS, da Conceição Rodrigues Gonçalves M. A single dose of purple grape juice improves physical performance and antioxidant activity in runners: a randomized, crossover, double-blind, placebo study. Eur J Nutr 2020; 59:2997-3007. [PMID: 31732851 PMCID: PMC7755635 DOI: 10.1007/s00394-019-02139-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Accepted: 11/04/2019] [Indexed: 12/12/2022]
Abstract
PURPOSE To investigate the effects of a single dose of juice on physical performance, oxidative stress, inflammation and muscle damage in runners. METHODS Fourteen recreational male runners (39 ± 9 years, VO2peak = 55.9 ± 6.5 ml/kg/min) performed two running tests to exhaustion at 80% of VO2max after ingesting grape juice or a placebo drink (10 ml/kg/day) randomly. Blood samples were taken before and 2 h after supplementation and immediately after running to analyze total antioxidant capacity (TAC), malondialdehyde (MDA), alpha-1 acid glycoprotein (A1GPA), high-sensitivity C-reactive protein (hs-CRP), creatine kinase (CK) and lactate dehydrogenase (LDH). RESULTS The participants ran for an average of 59.2 ± 27.8 min until exhaustion in the placebo group and for 68.4 ± 29.7 min until exhaustion in the grape juice intake group, which was a significantly longer time (p = 0.008). This improvement in physical performance was accompanied by a 43.6% increase in TAC (p = 0.000) at the post-exercise timepoint compared to the level at baseline. MDA, A1GPA, hs-CRP, CK, and LDH did not exhibit changes. In contrast, no significant change in any variable was observed after consuming the placebo drink. CONCLUSION The single-dose intake of purple grape juice demonstrated an ergogenic effect in recreational runners by increasing run time to exhaustion and increasing antioxidant activity.
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Affiliation(s)
- Lydiane de Lima Tavares Toscano
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Alexandre Sérgio Silva
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil.
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil.
| | - Ana Carla Lima de França
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Bruno Rafael Virgínio de Sousa
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Eder Jackson Bezerra de Almeida Filho
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | - Matheus da Silveira Costa
- Programa de Pós-graduação em Ciências da Nutrição, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraíba, Brazil
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
| | | | | | - Klécia de Farias Sena
- Laboratório de Estudos do Treinamento Físico Aplicado ao Desempenho e a Saúde, Departamento de Educação Física, Universidade Federal da Paraíba (UFPB), Centro de Ciências da Saúde, Campus I, Cidade Universitária, João Pessoa, Paraíba, CEP 58059-900, Brazil
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19
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Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A- and B-type procyanidins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109830] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Zeb A. Concept, mechanism, and applications of phenolic antioxidants in foods. J Food Biochem 2020; 44:e13394. [PMID: 32691460 DOI: 10.1111/jfbc.13394] [Citation(s) in RCA: 186] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/08/2020] [Accepted: 07/03/2020] [Indexed: 12/21/2022]
Abstract
In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. PRACTICAL APPLICATIONS: Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Chakdara, Khyber Pakhtunkhwa, Pakistan
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21
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Vasoactivity of Mantonico and Pecorello grape pomaces on rat aorta rings: An insight into nutraceutical development. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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22
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Ghaedi E, Moradi S, Aslani Z, Kord-Varkaneh H, Miraghajani M, Mohammadi H. Effects of grape products on blood lipids: a systematic review and dose–response meta-analysis of randomized controlled trials. Food Funct 2019; 10:6399-6416. [DOI: 10.1039/c9fo01248f] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Grape products through several plausible mechanisms-of-action are reported to improve lipid profile. The present systematic review revealed that grape product supplementation might have a positive effect on achieving a lipid profile target.
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Affiliation(s)
- Ehsan Ghaedi
- Students’ Scientific Research Center (SSRC)
- Tehran University of Medical Sciences (TUMS)
- Tehran
- Iran
- Department of Cellular and Molecular Nutrition
| | - Sajjad Moradi
- Halal Research Centre of IRI
- FDA
- Tehran
- Iran
- Nutritional Sciences Department
| | - Zahra Aslani
- Department of Community Nutrition
- School of Nutritional Sciences and Dietetics
- Tehran University of Medical Sciences
- Tehran
- Iran
| | - Hamed Kord-Varkaneh
- Student Research Committee
- Department of Clinical Nutrition and Dietetics
- Faculty of Nutrition and Food Technology
- Shahid Beheshti University of Medical Sciences
- Tehran
| | - Maryam Miraghajani
- National Nutrition and Food Technology Research Institute
- Shahid Beheshti University of Medical Sciences
- Tehran
- Iran
- The Early Life Research Unit
| | - Hamed Mohammadi
- Student Research Committee
- Department of Clinical Nutrition
- School of Nutrition and Food Science
- Isfahan University of Medical Sciences
- Isfahan
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23
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Mudenuti NVDR, de Camargo AC, Shahidi F, Madeira TB, Hirooka EY, Grossmann MVE. Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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24
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Neto MM, da Silva TF, de Lima FF, Siqueira TMQ, Toscano LT, de Moura SKMSF, Silva AS. Whole Red Grape Juice Reduces Blood Pressure at Rest and Increases Post-exercise Hypotension. J Am Coll Nutr 2017; 36:533-540. [PMID: 28853994 DOI: 10.1080/07315724.2017.1331385] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the effect of whole red grape juice (juice) on blood pressure (BP) at rest and on the magnitude of post-exercise hypotension (PEH). METHODS This double-blind, randomized controlled study was performed with 26 individuals with hypertension (40 to 59 years old) who were divided into experimental (n = 14) and control (n = 12) groups. Subsequently, the experimental group was subdivided according to the initial BP values. The subjects performed 2 sessions of aerobic exercise on a treadmill (60 minutes, 60%-85% maximum heart rate), separated by a 28-day period of supplementation with a daily dose of juice (150 ml for men and 100 ml for women) or a control drink. BP was measured before, during, and immediately after each exercise session as well as every 10 minutes during the 60-minute post-exercise recovery period. RESULTS The BP at rest did not change in the experimental group, but when this group was subdivided by initial BP, the subjects with controlled initial BP (EGCP) achieved a significant reduction (133.3 ± 5.6 to 114.6 ± 12.2 mmHg, p = 0.02); in contrast, the experimental group with borderline hypertensive BP values (EGBP) did not. Intervention with juice did not modify PEH in the experimental group, but when this group was divided as a function of the initial BP, PEH was potentiated at some times in EGCP. CONCLUSIONS We conclude that juice promotes a reduction in BP at rest and is also capable of improving PEH in individuals with hypertension, but these effects are dependent on the initial BP values.
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Affiliation(s)
- Manoel Miranda Neto
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
| | - Taís F da Silva
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
| | - Fabiano F de Lima
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
| | - Thibério M Q Siqueira
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
| | - Lydiane T Toscano
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
| | - Stephanney K M S F de Moura
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
| | - Alexandre S Silva
- a Laboratory of Physical Training Studies Applied to Performance and Health , Federal University of Paraíba (Universidade Federal da Paraíba-UFPB) , João Pessoa , Brazil
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25
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de Oliveira WP, Biasoto ACT, Marques VF, Dos Santos IM, Magalhães K, Correa LC, Negro-Dellacqua M, Miranda MS, de Camargo AC, Shahidi F. Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats. J Food Sci 2017; 82:2432-2437. [PMID: 28857163 DOI: 10.1111/1750-3841.13841] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 07/05/2017] [Accepted: 07/14/2017] [Indexed: 12/18/2022]
Abstract
Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL-cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries.
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Affiliation(s)
- Walkia Polliana de Oliveira
- Dept. de Análises Bromatológica Faculdade de Farmácia - Univ. Federal da Bahia, Rua Barão de Jeremoabo, s/n - Campus Univ. de Ondina, Ondina, CEP: 40170-115, Salvador, BA, Brasil
| | - Aline Camarão Telles Biasoto
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido, Rodovia BR 428, Km 152, Caixa Postal 23, CEP. 56.302-970, Petrolina, PE, Brasil
| | - Valquíria Fernanda Marques
- Univ. Federal do Vale do São Francisco, Avenida José de Sá Maniçoba, s/n, Campus Univ., Petrolina-PE, CEP: 56304-917, Petrolina, PE, Brasil
| | - Ieda Maria Dos Santos
- Univ. Federal do Vale do São Francisco, Avenida José de Sá Maniçoba, s/n, Campus Univ., Petrolina-PE, CEP: 56304-917, Petrolina, PE, Brasil
| | - Kedma Magalhães
- Univ. Federal do Vale do São Francisco, Avenida José de Sá Maniçoba, s/n, Campus Univ., Petrolina-PE, CEP: 56304-917, Petrolina, PE, Brasil
| | - Luiz Claudio Correa
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido, Rodovia BR 428, Km 152, Caixa Postal 23, CEP. 56.302-970, Petrolina, PE, Brasil
| | - Melissa Negro-Dellacqua
- Univ. Federal de Santa Catarina, Rodovia Governador Jorge Lacerda 3201, CEP: 88.906-072, Araranguá, SC, Brasil
| | - Maria Spínola Miranda
- Dept. de Análises Bromatológica Faculdade de Farmácia - Univ. Federal da Bahia, Rua Barão de Jeremoabo, s/n - Campus Univ. de Ondina, Ondina, CEP: 40170-115, Salvador, BA, Brasil
| | - Adriano Costa de Camargo
- Dept. of Food Science and Technology, State Univ. of Londrina, Rod. Celso Garcia Cid, PR 445, km 380, Campus Universitário, P.O. Box 10.011, 86057-970, Londrina, PR, Brazil.,Dept. of Biochemistry, Memorial Univ. of Newfoundland, St. John's, NL, Canada, A1B 3 × 9
| | - Fereidoon Shahidi
- Dept. of Biochemistry, Memorial Univ. of Newfoundland, St. John's, NL, Canada, A1B 3 × 9
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