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Sekiya M, Suzuki S, Ushida Y, Sato I, Suganuma H. Neoxanthin is undetectable in human blood after ingestion of fresh young spinach leaf. PLoS One 2023; 18:e0288143. [PMID: 37467249 DOI: 10.1371/journal.pone.0288143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Accepted: 06/20/2023] [Indexed: 07/21/2023] Open
Abstract
In a previous study, we demonstrated that the carotenoid neoxanthin was contained in young leafy vegetables including spinach and showed a fat accumulation inhibitory effect in vitro. To evaluate the bioavailability of neoxanthin, a raw young spinach leaf (100 g day-1 for 4 weeks) intake test was performed on 14 participants (36.5 ± 8.0 years; male:female ratio = 9:5). Neoxanthin, neochrome, β-carotene, and lutein concentration in the spinach and blood of participants (before and after the test) was measured using high performance liquid chromatography. Neither neoxanthin nor neochrome was detected in the blood samples, whereas β-carotene and lutein concentration significantly increased (1.4- and 1.9-fold, respectively) during testing. Neoxanthin bioavailability in humans is low; thus, it is unlikely to have a fat accumulation inhibitory effect in vivo, contrary to the result in vitro. Ingesting the leafy vegetables raw can help maintain high neoxanthin levels, but it is not beneficial for neoxanthin bioavailability.
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Affiliation(s)
- Mihoko Sekiya
- Innovation Division, Nature & Wellness Research Department, KAGOME CO., LTD., Tochigi, Japan
| | - Shigenori Suzuki
- Innovation Division, Nature & Wellness Research Department, KAGOME CO., LTD., Tochigi, Japan
| | - Yusuke Ushida
- Innovation Division, Nature & Wellness Research Department, KAGOME CO., LTD., Tochigi, Japan
| | - Ikuo Sato
- International University of Health and Welfare Hospital, Tochigi, Japan
| | - Hiroyuki Suganuma
- Innovation Division, Nature & Wellness Research Department, KAGOME CO., LTD., Tochigi, Japan
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2
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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health. Food Chem X 2022; 14:100334. [PMID: 35712535 PMCID: PMC9194584 DOI: 10.1016/j.fochx.2022.100334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 03/16/2022] [Accepted: 05/15/2022] [Indexed: 12/15/2022] Open
Abstract
Processing alters the amount, matrix interaction, and structure of antioxidants. It is not easy to dissociate processing effects from food matrix effects. It is still difficult to make general statements on the effects of processing on bioavailability. Facilitated release by heat, pressure, etc. contributes to increased bioaccessibility.
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.
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Wattanakul J, Syamila M, Darwish R, Gedi MA, Sutcharit P, Chi C, Akepach P, Sahaka M, Gontero B, Carrière F, Gray DA. Bioaccessibility of essential lipophilic nutrients in a chloroplast-rich fraction (CRF) from agricultural green waste during simulated human gastrointestinal tract digestion. Food Funct 2022; 13:5365-5380. [PMID: 35470837 DOI: 10.1039/d2fo00604a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
An in vitro gastrointestinal human digestion model, with and without additional rapeseed oil, was used to measure the bioaccessibility of the major lipophilic nutrients enriched in chloroplasts: β-carotene; lutein; α-tocopherol; and α-linolenic acid. Chloroplast-rich fraction (CRF) material for this work was prepared from post-harvest pea vine field residue (pea vine haulm, or PVH), an abundant source of freely available, underutilised green biomass. PVH was either steam sterilised (100 °C for 4 min) and then juiced (heat-treated PVH, or HPVH), or was juiced fresh and the juice heated (90 °C for 3 min) (heat-treated juice, or HJ); the CRF from all biomass treatments was recovered from the juice by centrifugation. The impact of postharvest heat treatment of the biomass (HPVH), or of heat treatment of the juice (HJ) derived from the biomass, on the retention and bioaccessibility of the target nutrients was determined. The results showed that both heat treatments increased the apparent retention of β-carotene, lutein, α-tocopherol, and α-linolenic acid in the CRF material during digestion. The presence of edible oil during digestion did not dramatically affect the retention of these nutrients, but it did increase the bioaccessibility of β-carotene, lutein, and α-tocopherol from CRF material derived from heated biomass or juice. The presence of oil also increased the bioaccessibility of β-carotene, but not of lutein, α-tocopherol, or α-linolenic acid, from fresh CRF material.
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Affiliation(s)
- Jutarat Wattanakul
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Department of Food Science and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, 10120, Thailand
| | - Mansor Syamila
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 78100 Nilai, Negeri Sembilan, Malaysia
| | - Randa Darwish
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Mohamed A Gedi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Poramat Sutcharit
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Chao Chi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
| | - Patchaniya Akepach
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. .,Department of Food Innovation and Nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Surat Thani, 84100, Thailand
| | - Moulay Sahaka
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - Brigitte Gontero
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - Frédéric Carrière
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, 31 Chemin Joseph Aiguier, 13402 Marseille, Cedex 09, France.
| | - David A Gray
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.
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Hayes M, Mohamedshah Z, Chadwick-Corbin S, Hoskin R, Iorizzo M, Lila MA, Neilson AP, Ferruzzi MG. Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models. Food Funct 2022; 13:3825-3839. [PMID: 35319058 DOI: 10.1039/d2fo00051b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health. The stability and bioaccessibility of carotenoids and chlorophylls were assessed from dehydrated, spray-dried, freeze-dried and fresh spinach ingredient forms using in vitro models simulating upper gastrointestinal (GI) digestion and lower GI anaerobic fecal fermentation. Intestinal transport of bioaccessible bioactives from both upper and lower GI compartments was assessed using the Caco-2 human intestinal cell model. Differences in carotenoid and chlorophyll contents were observed between ingredient forms and these influenced bioaccessibility. Lower carotenoid and chlorophyll contents in spray dried spinach resulted in the lowest total bioaccessible content among all spinach treatments (5.8 ± 0.2 μmoles per g DW carotenoid and chlorophyll). The total bioaccessible content was statistically similar between freeze-dried (12.5 ± 0.6 μmoles per g DW), dehydrated (12.5 ± 3.2 μmoles per g DW), and fresh spinach (14.2 ± 1.2 μmoles per g DW). Post anaerobic fermentation, cellular accumulation of carotenoids was higher (17.57-19.52 vs. 5.11-8.56%), while that of chlorophylls was lower (3.05-5.27 vs. 5.25-6.44%), compared to those observed following upper GI digestion. Collectively, these data suggest that spinach forms created by various drying technologies deliver similar levels of bioaccessible spinach bioactives and that the lower GI tract may serve as a site for significant absorption fostered by interactions with gut microbial communities that liberate additional bioactives from the spinach matrix.
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Affiliation(s)
- Micaela Hayes
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Zulfiqar Mohamedshah
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Sydney Chadwick-Corbin
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Roberta Hoskin
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Massimo Iorizzo
- Department of Horticultural Science, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA
| | - Mary Ann Lila
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Andrew P Neilson
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
| | - Mario G Ferruzzi
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Plants for Human Health Institute, 600 Laureate Way, Kannapolis, NC 28081, USA.
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Liu WY, Hsieh YS, Wu YT. Poly (Lactic-Co-Glycolic) Acid–Poly (Vinyl Pyrrolidone) Hybrid Nanoparticles to Improve the Efficiency of Oral Delivery of β-Carotene. Pharmaceutics 2022; 14:pharmaceutics14030637. [PMID: 35336010 PMCID: PMC8954677 DOI: 10.3390/pharmaceutics14030637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/05/2022] [Accepted: 03/10/2022] [Indexed: 01/23/2023] Open
Abstract
The aim of this study was to develop a nanoparticle formulation made of poly (vinyl pyrrolidone) (PVP) and poly (lactic-co-glycolic) acid (PLGA) for the oral delivery of β-carotene (BC). The hybrid nanoparticles were prepared by the interfacial deposition method, and the physicochemical properties of this formulation were characterized in terms of its morphology, particle size, size distribution, encapsulation efficiency, dissolution, intestinal permeability, and in vivo pharmacokinetics. Our results demonstrated that BC-loaded nanoformulation and PLGA nanoparticles (PNP) significantly enhanced a release 6.1 times higher than BC suspension. The fortification of PVP into PLGA nanoparticles, named PLGA–PVP hybrid nanoparticles (PPNP), significantly reduced the particle size, as well as led to an increase 1.9 times higher in the in vitro release of BC, compared with PNP. For the ex vivo intestinal permeability assessment, PNP and PPNP–K15 significantly enhanced the intestinal permeability by 2.7 and 6.5 times at the jejunum, and 2.3 and 4.5 times at the ileum, when compared with unformulated BC. According to the pharmacokinetic study, the optimized hybrid formulation significantly increased the peak plasma concentration (Cmax) and the area under the curve (AUC0-t), and the oral relative bioavailability showed a five-fold enhancement compared with that of the BC suspension. Our results indicate that the hybrid nanoparticulate delivery system is an efficient strategy for the oral delivery of BC.
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Affiliation(s)
| | | | - Yu-Tse Wu
- Correspondence: ; Tel.: +886-7-312-1101 (ext. 2254)
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6
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Assessment of dietary carotenoid intake and biologic measurement of exposure in humans. Methods Enzymol 2022; 674:255-295. [DOI: 10.1016/bs.mie.2022.05.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Carotenoid extraction and analysis from blood plasma/serum. Methods Enzymol 2022; 670:423-457. [DOI: 10.1016/bs.mie.2022.03.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
For the past few years, there has been a surge in the use of nutraceuticals. The global nutraceuticals market in 2020 was USD 417.66 billion, and the market value is expected to increase by 8.9% compound annual growth rate from 2020 to 2028. This is because nutraceuticals are used to treat and prevent various diseases such as cancer, skin disorders, gastrointestinal, ophthalmic, diabetes, obesity, and central nervous system-related diseases. Nutritious food provides the required amount of nutrition to the human body through diet, whereas most of the bioactive agents present in the nutrients are highly lipophilic, with low aqueous solubility leading to poor dissolution and oral bioavailability. Also, the nutraceuticals like curcumin, carotenoids, anthocyanins, omega-3 fatty acids, vitamins C, vitamin B12, and quercetin have limitations such as poor solubility, chemical instability, bitter taste, and an unpleasant odor. Additionally, the presence of gastrointestinal (GIT) membrane barriers, varied pH, and reaction with GIT enzymes cause the degradation of some of the nutraceuticals. Nanotechnology-based nutrient delivery systems can be used to improve oral bioavailability by increasing nutraceutical stability in foods and GIT, increasing nutraceutical solubility in intestinal fluids, and decreasing first-pass metabolism in the gut and liver. This article has compiled the properties and applications of various nanocarriers such as polymeric nanoparticles, micelles, liposomes, niosomes, solid lipid nanocarriers, nanostructured lipid carrier, microemulsion, nanoemulsion, dendrimers in organic nanoparticles, and nanocomposites for effective delivery of bioactive molecules.
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Mokhtari E, Farhadnejad H, Salehi-Sahlabadi A, Najibi N, Azadi M, Teymoori F, Mirmiran P. Spinach consumption and nonalcoholic fatty liver disease among adults: a case-control study. BMC Gastroenterol 2021; 21:196. [PMID: 33933019 PMCID: PMC8088717 DOI: 10.1186/s12876-021-01784-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Accepted: 04/23/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Spinach has high antioxidants and polyphenols and showed protective effects against liver diseases in experimental studies. We aimed to assess the association between dietary intake of spinach and odds of nonalcoholic fatty liver disease (NAFLD) in a case-control study among Iranian adults. METHODS Totally 225 newly diagnosed NAFLD patients and 450 controls, aged 20-60 years, were recruited in this study. Participants' dietary intakes were collected using a valid and reliable 168-item semi-quantitative food frequency questionnaire (FFQ). The logistic regression test was used for assessing the association between total, raw, and boiled dietary spinach with the odds of NAFLD. RESULTS The mean (SD) age and BMI of participants (53% male) were 38.1 (8.8) years and 26.8 (4.3) kg/m2, respectively. In the final adjusted model for potential confounders, the odds (95% CI) of NAFLD in individuals in the highest tertile of daily total and raw spinach intake was [0.36 (0.19-0.71), P_trend = 0.001] and [0.47 (0.24-0.89), P_trend = 0.008], respectively compared with those in the lowest tertile. Furthermore, in the adjusted analyses, an inverse association was observed between the highest yearly intake versus no raw spinach consumption and odds of NAFLD [(OR 0.41; 95% CI 0.18-0.96), P for trend = 0.013]. However, there was no significant association between higher boiled spinach intake and odds of NAFLD. CONCLUSIONS The present study found an inverse association between total and raw spinach intake with the odds of NAFLD.
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Affiliation(s)
- Ebrahim Mokhtari
- Student Research Committee, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hossein Farhadnejad
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
| | - Ammar Salehi-Sahlabadi
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Narjes Najibi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Mina Azadi
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
| | - Farshad Teymoori
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran. .,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
| | - Parvin Mirmiran
- Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran.
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Poljsak B, Kovač V, Milisav I. Antioxidants, Food Processing and Health. Antioxidants (Basel) 2021; 10:antiox10030433. [PMID: 33799844 PMCID: PMC8001021 DOI: 10.3390/antiox10030433] [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: 02/15/2021] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 11/29/2022] Open
Abstract
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.
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Affiliation(s)
- Borut Poljsak
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
| | - Vito Kovač
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
| | - Irina Milisav
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
- Faculty of Medicine, Institute of Pathophysiology, University of Ljubljana, Zaloska 4, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-1-543-7022; Fax: +386-1-543-7021
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [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: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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12
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Hayes M, Corbin S, Nunn C, Pottorff M, Kay CD, Lila MA, Iorrizo M, Ferruzzi MG. Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes. Food Funct 2021; 12:7001-7016. [PMID: 34151926 DOI: 10.1039/d1fo00600b] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Increasing the density of micronutrients and phytochemicals in vegetable foods through plant breeding and processing is of value for consumers. However, the extent to which interactions between genetics and processing (G × P) can be leveraged for green leafy vegetables to improve the delivery of such compounds is unknown. Using spinach as a model, a three-phase in vitro digestion method with and without simulated oral processing (mastication) and coupling to a Caco-2 human intestinal cell culture model was used to determine whether bioaccessibility and intestinal uptake of carotenoids and chlorophylls can be modified from six spinach genotypes, fresh or processed as blanched, sterilized, and juiced products. Carotenoid and chlorophyll bioaccessibility varied significantly with the genotype (p < 0.001) and processing treatment (p < 0.001), with processing having a more profound influence on the bioaccessibility, decreasing micellarization of phytochemicals from juiced (25.8-29.3%), to fresh (19.5-27.9%), to blanched (14.9-20.5%), and sterilized spinach (10.4-13.0%). Oral mastication had a significant influence on the carotenoid bioaccessible content of sterilized spinach (0.3-0.5 μmoles per g DW) as compared to fresh spinach (0.1-0.3 μmoles per g DW), most likely due to the additive effect of thermal processing and mastication on facilitating digestive breakdown of the spinach matrix. Caco-2 accumulation of carotenoid and chlorophyll was modestly but significantly (<0.001) lower in fresh spinach (2.4%) compared to other treatment samples (3.7-4.8%). These results suggest that the genotype, processing treatment, and genotype × processing (G × P) interaction may affect carotenoid and chlorophyll bioaccessibility in spinach and that food processing remains a dominant factor in modulating the bioavailability of these phytochemicals.
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Affiliation(s)
- Micaela Hayes
- North Carolina State University, Department of Food, Bioprocessing & Nutrition Sciences, Raleigh, North Carolina 27695, USA.
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Maurya VK, Singh J, Ranjan V, Gothandam KM, Bohn T, Pareek S. Factors affecting the fate of β-carotene in the human gastrointestinal tract: A narrative review. INT J VITAM NUTR RES 2020; 92:385-405. [PMID: 32781911 DOI: 10.1024/0300-9831/a000674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Carotenoids and their metabolites play crucial roles in human health such as in immunity, cell differentiation, embryonic development, maintenance of plasma membrane integrity, and gastrointestinal functions, in addition to counteracting night blindness and other eye-related diseases. However, carotenoid bioavailability is highly variable and often low. The bioavailability of β-carotene, among the most frequently consumed carotenoid from the diet, is determined by food matrix related factors such as carotenoid dose, its location in food the matrix, the physical state in food, the presence of other food compounds in the matrix such as dietary fiber, dietary lipids, other micronutrients present such as minerals, and food processing, influencing also the size of food particles, and the presence of absorption inhibitors (fat replacers and anti-obesity drugs) or enhancers (nano-/micro-formulations). However, also host-related factors such as physiochemical interactions by gastrointestinal secretions (enzyme and salts) and other host-related factors such as surgery, age, disease, obesity, and genetic variations have shown to play a role. This review contributes to the knowledge regarding factors affecting the bioavailability of β-carotene (food and host-relegated), as well as highlights in vitro models employed to evaluate β-carotene bioavailability aspects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Jagmeet Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Vijay Ranjan
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | | | - Torsten Bohn
- Luxembourg Institute of Health (LIH), Department of Population Health, Nutrition and Health Group, L-1445 Strassen, Luxembourg
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
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Buratti S, Cappa C, Benedetti S, Giovanelli G. Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods 2020; 9:foods9050607. [PMID: 32397489 PMCID: PMC7278733 DOI: 10.3390/foods9050607] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/05/2020] [Accepted: 05/06/2020] [Indexed: 12/13/2022] Open
Abstract
This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.
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Affiliation(s)
| | - Carola Cappa
- Correspondence: ; Tel.: +39-02-5031-9179; Fax: +39-5031-9190
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15
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Brouwer-Brolsma EM, Brandl B, Buso MEC, Skurk T, Manach C. Food intake biomarkers for green leafy vegetables, bulb vegetables, and stem vegetables: a review. GENES AND NUTRITION 2020; 15:7. [PMID: 32272877 PMCID: PMC7144047 DOI: 10.1186/s12263-020-00667-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 03/27/2020] [Indexed: 02/07/2023]
Abstract
BACKGROUND Numerous studies acknowledged the importance of an adequate vegetable consumption for human health. However, current methods to estimate vegetable intake are often prone to measurement errors due to self-reporting and/or insufficient detail. More objective intake biomarkers for vegetables, using biological specimens, are preferred. The only concentration biomarkers currently available are blood carotenoids and vitamin C, covering total fruit and vegetable intake. Identification of biomarkers for specific vegetables is needed for a better understanding of their relative importance for human health. Within the FoodBAll Project under the Joint Programming Initiative "A Healthy Diet for a Healthy Life", an ambitious action was undertaken to identify candidate intake biomarkers for all major food groups consumed in Europe by systematically reviewing the existent literature. This study describes the review on candidate biomarkers of food intake (BFIs) for leafy, bulb, and stem vegetables, which was conducted within PubMed, Scopus and Web of Science for studies published through March 2019. RESULTS In total, 65 full-text articles were assessed for eligibility for leafy vegetables, and 6 full-text articles were screened for bulb and stem vegetables. Putative BFIs were identified for spinach, lettuce, endive, asparagus, artichoke, and celery, but not for rocket salad. However, after critical evaluation through a validation scheme developed by the FoodBAll consortium, none of the putative biomarkers appeared to be a promising BFI. The food chemistry data indicate that some candidate BFIs may be revealed by further studies. CONCLUSION Future randomized controlled feeding studies combined with observational studies, applying a non-targeted metabolomics approach, are needed in order to identify valuable BFIs for the intake of leafy, bulb, and stem vegetables.
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Affiliation(s)
- Elske M Brouwer-Brolsma
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Beate Brandl
- ZIEL Institute for Food and Health, Core Facility Human Studies, Technical University of Munich, Freising, Germany
| | - Marion E C Buso
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Thomas Skurk
- ZIEL Institute for Food and Health, Core Facility Human Studies, Technical University of Munich, Freising, Germany.,Else Kroener-Fresenius Center of Nutritional Medicine, Technical University of Munich, Freising, Germany
| | - Claudine Manach
- Université Clermont Auvergne, INRA, UMR1019, Human Nutrition Unit, F63000, Clermont-Ferrand, France
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16
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Cömert ED, Gökmen V. Physiological relevance of food antioxidants. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:205-250. [PMID: 32711863 DOI: 10.1016/bs.afnr.2020.03.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Dietary antioxidants are associated with prevention of oxidative stress related chronic diseases including certain types of cancer, cardiovascular diseases, diabetes, and neurodegenerative diseases. In recent years, there has been a growing interest in extending the knowledge on their physiological effects in human body. There are numbers of epidemiological, clinical, meta-analysis, and in vitro studies to explain formation mechanisms of each chronic diseases as well as the potential effects of dietary antioxidants on these diseases and gut health. Comprehensive studies for food antioxidants' journey from dietary intake to target tissues/organs deserve a serious consideration to have a clear understanding on the physiological effects of dietary antioxidants. Therefore, absorption and metabolism of dietary antioxidants, and the factors affecting their absorption, such as solubility of antioxidants, food matrix, and interaction between antioxidants have been evaluated in several research articles. This chapter provides an overview about potential health effects of dietary antioxidants considering with their absorption and metabolism in human body.
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Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey.
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17
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Weber D, Kochlik B, Demuth I, Steinhagen-Thiessen E, Grune T, Norman K. Plasma carotenoids, tocopherols and retinol - Association with age in the Berlin Aging Study II. Redox Biol 2020; 32:101461. [PMID: 32086165 PMCID: PMC7030983 DOI: 10.1016/j.redox.2020.101461] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Accepted: 02/09/2020] [Indexed: 11/26/2022] Open
Abstract
Regular consumption of fruits and vegetables, which is related to high plasma levels of lipid-soluble micronutrients such as carotenoids and tocopherols, is linked to lower incidences of various age-related diseases. Differences in lipid-soluble micronutrient blood concentrations seem to be associated with age. Our retrospective analysis included men and women aged 22-37 and 60-85 years from the Berlin Aging Study II. Participants with simultaneously available plasma samples and dietary data were included (n = 1973). Differences between young and old groups were found for plasma lycopene, α-carotene, α-tocopherol, β-cryptoxanthin (only in women), and γ-tocopherol (only in men). β-Carotene, retinol and lutein/zeaxanthin did not differ between young and old participants regardless of the sex. We found significant associations for lycopene, α-carotene (both inverse), α-tocopherol, γ-tocopherol, and β-carotene (all positive) with age. Adjusting for BMI, smoking status, season, cholesterol and dietary intake confirmed these associations, except for β-carotene. These micronutrients are important antioxidants and associated with lower incidence of age-related diseases, therefore it is important to understand the underlying mechanisms in order to implement dietary strategies for the prevention of age-related diseases. To explain the lower lycopene and α-carotene concentration in older subjects, bioavailability studies in older participants are necessary.
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Affiliation(s)
- Daniela Weber
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany; NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany.
| | - Bastian Kochlik
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany; NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany.
| | - Ilja Demuth
- Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Lipid Clinic at the Interdisciplinary Metabolism Center, Germany; Charité - Universitätsmedizin Berlin, BCRT - Berlin Institute of Health Center for Regenerative Therapies, Berlin, Germany.
| | - Elisabeth Steinhagen-Thiessen
- Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Lipid Clinic at the Interdisciplinary Metabolism Center, Germany; University Medicine Greifswald and Kreiskrankenhaus Wolgast, Altersmedizinisches Zentrum, 17438 Greifswald, Germany.
| | - Tilman Grune
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany; NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany; Institute of Nutritional Science, University of Potsdam, 14558 Nuthetal, Germany; German Center for Diabetes Research (DZD), 85764 Munich-Neuherberg, Germany; German Center for Cardiovascular Research (DZHK), 13347 Berlin, Germany.
| | - Kristina Norman
- Institute of Nutritional Science, University of Potsdam, 14558 Nuthetal, Germany; Geriatrics Research Group, Charité - Universitätsmedizin Berlin, 13347 Berlin, Germany; Department of Nutrition and Gerontology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany.
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18
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Meijer GW, Lähteenmäki L, Stadler RH, Weiss J. Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies. Crit Rev Food Sci Nutr 2020; 61:97-115. [PMID: 32003225 DOI: 10.1080/10408398.2020.1718597] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The purpose of food processing today is to make food safer, more nutritious and tastier, and to increase storage life. Consumers have a lack of trust in the way food is produced, formulated and processed, particularly with possible contaminants or chemical residues from production. Food manufacturers are not seen as being highly trusted sources. This may partly result from manufacturers' reluctance to share all information and to protect intellectual property via patents and thus maintain a competitive edge. There is a need to inform the consumer better about what operations the involved ingredients are subjected to and why. Various ways of food processing are reviewed. New food processing technologies face challenges when introduced and factors influencing consumers' and other stakeholders' acceptance should be part of decision-making process when adopting new technologies. Consumers' perception of risks is not the same as the risk assessment made by experts. A few specific cases are being discussed to further highlight the multiplicity of factors that may contribute to the development of a certain consumer perception about a product or a class of products. This is also linked to the emergence of certain terminologies that are associated with an increasingly negative perception of the processing of foods. We recommend more transparency on food formulation and food processing to restore consumer trust, which enables to take the advantage of the benefits different processing methods offer. Food manufacturers must make an effort to let consumers know how their food is being processed within the walls of the factory and highlight the benefits vis-à-vis preparing foods in a domestic environment.
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Affiliation(s)
- Gert W Meijer
- Research & Development, Société des Produits Nestlé S.A, Vevey, Switzerland.,Faculty of Life and Health Sciences, School of Biomedical Sciences, Ulster University, Coleraine, UK
| | | | - Richard H Stadler
- Research & Development, Société des Produits Nestlé S.A, Vevey, Switzerland
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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19
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Zhong S, Vendrell-Pacheco M, Heskitt B, Chitchumroonchokchai C, Failla M, Sastry SK, Francis DM, Martin-Belloso O, Elez-Martínez P, Kopec RE. Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10185-10194. [PMID: 31423782 DOI: 10.1021/acs.jafc.9b03666] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This research aimed to measure the impact of novel food processing techniques, i.e., pulsed electric field (PEF) and ohmic heating (OH), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice and high-pressure processing (HPP) and PEF on the same attributes from kale-based juices, as compared with raw (nonprocessed) and conventional thermally treated (TT) juices. Lycopene, β-carotene, and lutein were quantitated in juices and the micelle fraction using high-performance liquid chromatography (HPLC)-diode array detection and in Caco-2 cells using HPLC-tandem mass spectrometry. Tomato juice results were as follows: PEF increased lycopene bioaccessibility (1.5 ± 0.39%) by 150% (P = 0.01) but reduced β-carotene bioaccessibility (28 ± 6.2%) by 44% (P = 0.02), relative to raw juice. All processing methods increased lutein uptake. Kale-based juice results were as follows: TT and PEF degraded β-carotene and lutein in the juice. No difference in bioaccessibility or cell uptake was observed. Total delivery, i.e., the summation of bioaccessibility and cell uptake, of lycopene, β-carotene, and lutein was independent of type of processing. Taken together, PEF and OH enhanced total lycopene and lutein delivery from tomato juice to Caco-2 cells as well as TT, and may produce a more desirable product due to other factors (i.e., conservation of heat-labile micronutrients, fresher organoleptic profile). HPP best conserved the carotenoid content and color of kale-based juice and merits further consideration.
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Affiliation(s)
| | | | | | | | | | | | - David M Francis
- Department of Horticulture and Crop Science , The Ohio State University , Wooster , Ohio 44691 , United States
| | - Olga Martin-Belloso
- Department of Food Technology, Agrotecnio Center , University of Lleida , Lleida 25003 , Spain
| | - Pedro Elez-Martínez
- Department of Food Technology, Agrotecnio Center , University of Lleida , Lleida 25003 , Spain
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20
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Sung J, Suh JH, Wang Y. Effects of heat treatment of mandarin peel on flavonoid profiles and lipid accumulation in 3T3-L1 adipocytes. J Food Drug Anal 2019; 27:729-735. [PMID: 31324288 PMCID: PMC9307040 DOI: 10.1016/j.jfda.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 04/13/2019] [Accepted: 05/03/2019] [Indexed: 12/18/2022] Open
Abstract
Citrus peel, a primary byproduct of citrus fruits, contains a variety of flavonoids. Heat treatment is a favorable food processing for solid peel to release bioactive compounds from tissues and intensify nutritional effects. In this study, we explored alterations of flavonoids by thermal treatment of mandarin peel and their effects on lipid accumulation and intracellular levels during differentiation of 3T3-L1 cells to adipocytes. The heat-treated sample showed stronger inhibition on the formation of lipid droplets than the non-treated sample, along with enhanced intracellular levels of flavonoids. Overall flavonoids, especially flavonoid aglycones showing better efficacy, were found to increase in the peel after heat-treatment. Our findings indicate thermal processing could help release flavonoids from citrus peel and convert them into aglycone forms, leading to efficient cellular uptake and suppression of lipid accumulation in 3T3-L1 cells. This study provides useful information of heat-treated citrus peel as potential dietary supplements with antiobesity-related effects.
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21
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Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review. Nutrients 2019; 11:nu11051164. [PMID: 31137645 PMCID: PMC6566267 DOI: 10.3390/nu11051164] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/21/2019] [Accepted: 05/21/2019] [Indexed: 12/30/2022] Open
Abstract
The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
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22
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Carotenoid Intake and Serum Concentration in Young Finnish Children and Their Relation with Fruit and Vegetable Consumption. Nutrients 2018; 10:nu10101533. [PMID: 30336644 PMCID: PMC6213073 DOI: 10.3390/nu10101533] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 10/11/2018] [Accepted: 10/13/2018] [Indexed: 01/27/2023] Open
Abstract
Fruit and vegetable intake has been associated with a reduced risk of many chronic diseases. These foods are the main dietary source of carotenoids. The aim of the present study was to evaluate the associations between dietary intake and serum concentrations of α- and β-carotene in a sample of young Finnish children from the population-based birth cohort of the Type 1 Diabetes Prediction and Prevention (DIPP) Study. The current analysis comprised 3-day food records and serum samples from 207 children aged 1, 2 and 3 years. Spearman and partial correlations, as well as a cross-classification analyses, were used to assess the relationship between dietary intake and the corresponding biomarkers. Serum concentrations of α- and β-carotene were significantly higher among the 1-year-old compared to the 3-year-old children. Dietary intakes of α- and β-carotene correlated significantly with their respective serum concentrations in all age groups, the association being highest at the age of 1 year (α-carotene r = 0.48; p < 0.001 and β-carotene r = 0.47; p < 0.001), and lowest at the age of 3 years (α-carotene r = 0.44; p < 0.001 and β-carotene r = 0.30; p < 0.001). A cross-classification showed that 72⁻81% of the participants were correctly classified to the same or adjacent quartile, when comparing the reported dietary intakes and the concentrations of the corresponding carotenoid in serum. The 3-day food record seems to be reasonably valid in the assessment of root vegetable consumption among young Finnish children. Root vegetables were the main dietary source of both carotenoids in all age groups. The high consumption of commercial baby foods among the 1-year-old children was reflected in the relatively high dietary intake and serum concentration of both carotenoids.
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23
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Hornero-Méndez D, Cerrillo I, Ortega Á, Rodríguez-Griñolo MR, Escudero-López B, Martín F, Fernández-Pachón MS. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice. Food Chem 2018; 262:215-220. [DOI: 10.1016/j.foodchem.2018.04.083] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 04/19/2018] [Accepted: 04/21/2018] [Indexed: 11/25/2022]
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The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach. Br J Nutr 2018; 119:1233-1244. [DOI: 10.1017/s0007114518000855] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractThe consumption of berries has been linked to decreased risk of degenerative disease. Berries are regularly processed into juices. It is largely unknown how the juicing process affects the bioavailability of metabolites. As metabolomics has shown to be a valuable nutritional tool to study global metabolite differences, the aim of this study was to investigate the effect of juicing on the relative appearance of blueberry metabolites in humans using metabolomics. Nine healthy subjects consumed 250 g of fresh blueberries either as the whole fruit or after juicing, and provided blood and urine samples before and 2 h after intake in a cross-over design. Samples underwent metabolite profiling using LCMS, and data were mined with multivariate analysis. Overall, <12 % of all ions detected were significantly influenced by blueberry treatment (P<0·05). Partial least-squared discriminant analysis models of post-treatment samples revealed good discrimination. In urinary samples, whole blueberry treatment resulted in 108 ions that were significantly higher compared with juiced treatment (positive and negative mode combined), whereas only eight were significantly higher after juiced treatment. Examples of putative annotations included metabolites of ferulic and caffeic acids, several phenolic metabolites conjugated to sulphate, glycoside or glucuronide and fatty acyl derivatives, which were of higher intensity after whole blueberry treatment. In conclusion, consumption of whole blueberries resulted in a higher range of phenolic and other metabolites in plasma and urine samples 2 h after consumption. Both whole and juiced blueberries resulted in very similar metabolite profiles at 2 h, although this was the only time point measured.
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25
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Kopec RE, Failla ML. Recent advances in the bioaccessibility and bioavailability of carotenoids and effects of other dietary lipophiles. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.06.008] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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26
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Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.034] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Corte-Real J, Desmarchelier C, Borel P, Richling E, Hoffmann L, Bohn T. Magnesium affects spinach carotenoid bioaccessibility in vitro depending on intestinal bile and pancreatic enzyme concentrations. Food Chem 2018; 239:751-759. [DOI: 10.1016/j.foodchem.2017.06.147] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 06/27/2017] [Accepted: 06/28/2017] [Indexed: 11/24/2022]
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28
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Djuric Z, Bassis CM, Plegue MA, Ren J, Chan R, Sidahmed E, Turgeon DK, Ruffin MT, Kato I, Sen A. Colonic Mucosal Bacteria Are Associated with Inter-Individual Variability in Serum Carotenoid Concentrations. J Acad Nutr Diet 2017; 118:606-616.e3. [PMID: 29274690 DOI: 10.1016/j.jand.2017.09.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Accepted: 09/18/2017] [Indexed: 02/06/2023]
Abstract
BACKGROUND Relatively high serum carotenoid levels are associated with reduced risks of chronic diseases, but inter-individual variability in serum carotenoid concentrations is modestly explained by diet. The bacterial community in the colon could contribute to the bioaccessibility of carotenoids by completing digestion of plant cells walls and by modulating intestinal permeability. OBJECTIVE To evaluate whether colonic bacterial composition is associated with serum and colon carotenoid concentrations. DESIGN The study was a randomized dietary intervention trial in healthy individuals who were at increased risk of colon cancer. Colon mucosal biopsy samples were obtained before and after 6 months of intervention without prior preparation of the bowels. PARTICIPANTS/SETTING Participants were recruited from Ann Arbor, MI, and nearby areas from July 2007 to November 2010. Biopsy data were available from 88 participants at baseline and 82 participants after 6 months. METHODS Study participants were randomized to counseling for either a Mediterranean diet or a Healthy Eating diet for 6 months. RESULTS At baseline, bacterial communities in biopsy samples from study participants in the highest vs the lowest tertile of total serum carotenoid levels differed by several parameters. Linear discriminant analysis effect size identified 11 operational taxonomic units that were significantly associated with higher serum carotenoid levels. In linear regression analyses, three of these accounted for an additional 12% of the variance in serum total carotenoid concentrations after including body mass index, smoking, and dietary intakes in the model. These factors together explained 36% of the inter-individual variance in serum total carotenoid concentrations. The bacterial community in the colonic mucosa, however, was resistant to change after dietary intervention with either a Mediterranean diet or Healthy Eating diet, each of which doubled fruit and vegetable intakes. CONCLUSIONS The colonic mucosal bacterial community was associated with serum carotenoid concentrations at baseline but was not appreciably changed by dietary intervention.
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Miller V, Mente A, Dehghan M, Rangarajan S, Zhang X, Swaminathan S, Dagenais G, Gupta R, Mohan V, Lear S, Bangdiwala SI, Schutte AE, Wentzel-Viljoen E, Avezum A, Altuntas Y, Yusoff K, Ismail N, Peer N, Chifamba J, Diaz R, Rahman O, Mohammadifard N, Lana F, Zatonska K, Wielgosz A, Yusufali A, Iqbal R, Lopez-Jaramillo P, Khatib R, Rosengren A, Kutty VR, Li W, Liu J, Liu X, Yin L, Teo K, Anand S, Yusuf S. Fruit, vegetable, and legume intake, and cardiovascular disease and deaths in 18 countries (PURE): a prospective cohort study. Lancet 2017; 390:2037-2049. [PMID: 28864331 DOI: 10.1016/s0140-6736(17)32253-5] [Citation(s) in RCA: 355] [Impact Index Per Article: 50.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 07/25/2017] [Accepted: 08/01/2017] [Indexed: 01/03/2023]
Abstract
BACKGROUND The association between intake of fruits, vegetables, and legumes with cardiovascular disease and deaths has been investigated extensively in Europe, the USA, Japan, and China, but little or no data are available from the Middle East, South America, Africa, or south Asia. METHODS We did a prospective cohort study (Prospective Urban Rural Epidemiology [PURE] in 135 335 individuals aged 35 to 70 years without cardiovascular disease from 613 communities in 18 low-income, middle-income, and high-income countries in seven geographical regions: North America and Europe, South America, the Middle East, south Asia, China, southeast Asia, and Africa. We documented their diet using country-specific food frequency questionnaires at baseline. Standardised questionnaires were used to collect information about demographic factors, socioeconomic status (education, income, and employment), lifestyle (smoking, physical activity, and alcohol intake), health history and medication use, and family history of cardiovascular disease. The follow-up period varied based on the date when recruitment began at each site or country. The main clinical outcomes were major cardiovascular disease (defined as death from cardiovascular causes and non-fatal myocardial infarction, stroke, and heart failure), fatal and non-fatal myocardial infarction, fatal and non-fatal strokes, cardiovascular mortality, non-cardiovascular mortality, and total mortality. Cox frailty models with random effects were used to assess associations between fruit, vegetable, and legume consumption with risk of cardiovascular disease events and mortality. FINDINGS Participants were enrolled into the study between Jan 1, 2003, and March 31, 2013. For the current analysis, we included all unrefuted outcome events in the PURE study database through March 31, 2017. Overall, combined mean fruit, vegetable and legume intake was 3·91 (SD 2·77) servings per day. During a median 7·4 years (5·5-9·3) of follow-up, 4784 major cardiovascular disease events, 1649 cardiovascular deaths, and 5796 total deaths were documented. Higher total fruit, vegetable, and legume intake was inversely associated with major cardiovascular disease, myocardial infarction, cardiovascular mortality, non-cardiovascular mortality, and total mortality in the models adjusted for age, sex, and centre (random effect). The estimates were substantially attenuated in the multivariable adjusted models for major cardiovascular disease (hazard ratio [HR] 0·90, 95% CI 0·74-1·10, ptrend=0·1301), myocardial infarction (0·99, 0·74-1·31; ptrend=0·2033), stroke (0·92, 0·67-1·25; ptrend=0·7092), cardiovascular mortality (0·73, 0·53-1·02; ptrend=0·0568), non-cardiovascular mortality (0·84, 0·68-1·04; ptrend =0·0038), and total mortality (0·81, 0·68-0·96; ptrend<0·0001). The HR for total mortality was lowest for three to four servings per day (0·78, 95% CI 0·69-0·88) compared with the reference group, with no further apparent decrease in HR with higher consumption. When examined separately, fruit intake was associated with lower risk of cardiovascular, non-cardiovascular, and total mortality, while legume intake was inversely associated with non-cardiovascular death and total mortality (in fully adjusted models). For vegetables, raw vegetable intake was strongly associated with a lower risk of total mortality, whereas cooked vegetable intake showed a modest benefit against mortality. INTERPRETATION Higher fruit, vegetable, and legume consumption was associated with a lower risk of non-cardiovascular, and total mortality. Benefits appear to be maximum for both non-cardiovascular mortality and total mortality at three to four servings per day (equivalent to 375-500 g/day). FUNDING Full funding sources listed at the end of the paper (see Acknowledgments).
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Affiliation(s)
- Victoria Miller
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada.
| | - Andrew Mente
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Mahshid Dehghan
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Sumathy Rangarajan
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Xiaohe Zhang
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
| | | | - Gilles Dagenais
- Institut universitaire de cardiologie et pneumologie de Quebec, Université Laval, QC, Canada
| | - Rajeev Gupta
- Eternal Heart Care Centre and Research Institute, Jaipur, India
| | - Viswanathan Mohan
- Madras Diabetes Research Foundation, Dr Mohan's Diabetes Specialties Centre, Chennai, India
| | - Scott Lear
- Faculty of Health Sciences, Simon Fraser University, Vancouver, BC, Canada
| | | | - Aletta E Schutte
- South African Medical Research Council/North-West University, Potchefstroom, South Africa
| | | | - Alvaro Avezum
- Dante Pazzanese Institute of Cardiology, University Santo Amaro, São Paulo, Brazil
| | - Yuksel Altuntas
- Istanbul Sisli Hamidiye Etfal Health Training and Research Center, Istanbul, Turkey
| | - Khalid Yusoff
- Universiti Teknologi MARA, Selayang, Selangor, Malaysia; UCSI University, Cheras, Kuala Lumpur, Malaysia
| | - Noorhassim Ismail
- Department of Community Health, Faculty of Medicine, University of Kebangsaan Malaysia, Kuala Lumpur, Malaysia
| | - Nasheeta Peer
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Durban, South Africa
| | - Jephat Chifamba
- Physiology Department, University of Zimbabwe College of Health Sciences, Harare, Zimbabwe
| | - Rafael Diaz
- Estudios Clinicos Latinoamerica ECLA, Rosaria, Argentina
| | | | - Noushin Mohammadifard
- Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
| | | | - Katarzyna Zatonska
- Department of Social Medicine, Medical University of Wroclaw, Wroclaw, Poland
| | | | - Afzalhussein Yusufali
- Hatta Hospital, Dubai Health Authority and Dubai Medical College, Dubai, United Arab Emirates
| | | | | | - Rasha Khatib
- Public Health Sciences, Stritch School of Medicine, IL, USA
| | - Annika Rosengren
- Department of Molecular and Clinical Medicine, Sahlgrenska Academy, University of Gothenburg and Sahlgrenska University Hospital/Őstra, Gőteborg, Sweden
| | | | - Wei Li
- State Key Laboratory of Cardiovascular Disease, Fuwai Hospital, National Center for Cardiovascular Disease, Peking Union Medical College & Chinese Academy of Medical Sciences, Beijing, China
| | - Jiankang Liu
- Jianshe Road Community Health Center, Chengdu, Sichuan Province, China
| | - Xiaoyun Liu
- State Key Laboratory of Cardiovascular Disease, Fuwai Hospital, National Center for Cardiovascular Disease, Peking Union Medical College & Chinese Academy of Medical Sciences, Beijing, China
| | - Lu Yin
- State Key Laboratory of Cardiovascular Disease, Fuwai Hospital, National Center for Cardiovascular Disease, Peking Union Medical College & Chinese Academy of Medical Sciences, Beijing, China
| | - Koon Teo
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Sonia Anand
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
| | - Salim Yusuf
- Population Health Research Institute, McMaster University, Hamilton, ON, Canada
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Abstract
BACKGROUND Magnesium (Mg) is an essential mineral required to regulate body temperature, nucleic acid, and protein synthesis with an important role in maintaining nerve and muscle cell electrical potentials. It may reduce fetal growth restriction and preeclampsia as well as increase birth weight. This study aimed to assess the effects of consuming Mg supplementation during pregnancy on pregnancy outcomes. MATERIALS AND METHODS This is a randomized controlled trial with three sixty populated groups of pregnant women. Participants were randomized to treatment or control groups through random table numbers. Participants with Mg serum levels more than 1.9 mg/dl considered as control group A randomly. They just received one multimineral tablet once a day until the end of pregnancy participants with hypomagnesemia consider as Group B and C. Participants in Group B received one multimineral tablet daily until the end of pregnancy. Participants in Group C received 200 mg effervescent Mg tablet from Vitafit Company once daily for 1 month, and also they consumed one multimineral tablet from Alhavi Company, which contains 100 mg Mg, once a day until the end of pregnancy. Intrauterine growth retardation, preterm labor, maternal body mass index, neonatal weight, pregnancy-induced hypertension, preeclampsia, gestational diabetes mellitus, cramps of the leg Apgar score were compared between three groups. RESULTS In all pregnancy outcomes, Group C that received effervescent Mg tablet plus multimineral showed a better result than other groups, and frequency of complications of pregnancy was fewer than the other two groups and showed a significant difference. CONCLUSION Mg supplement during pregnancy likely decrease probability occurrence of many complications of pregnancy.
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Affiliation(s)
- Elaheh Zarean
- Department of Obstetrics and Gynecology, Alzahra Hospital, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Amal Tarjan
- Department of Obstetrics and Gynecology, Alzahra Hospital, Isfahan University of Medical Sciences, Isfahan, Iran
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No influence of supplemental dietary calcium intake on the bioavailability of spinach carotenoids in humans. Br J Nutr 2017; 117:1560-1569. [DOI: 10.1017/s0007114517001532] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractDietary carotenoid intake, especially from fruits and vegetables, has been associated with a reduced incidence of several chronic diseases. However, its bioavailability can vary, depending on the food matrix and host factors. Recently, it has been suggested that divalent minerals negatively impinge on carotenoid bioavailability by reducing bile-salt and non-esterified fatty-acid levels in the gut, which normally aid in emulsifying carotenoids. The aim of the present study was to investigate whether supplemental Ca would negatively influence carotenoid absorption in humans. A total of twenty-five healthy, non-obese men (age: 20–46 years, BMI<30 kg/m2) were recruited for this postprandial, randomised, crossover, double-blinded trial. Following a randomised block design, each participant received (after 2-week washout periods), on three occasions separated by 1 week, 270 g of spinach-based meals (8·61 (sd 1·08) mg carotenoids/100 g fresh weight), supplemented with 0, 500 or 1000 mg of Ca (as calcium carbonate), with each participant acting as his or her own control. Blood samples were collected at regular postprandial intervals for up to 10 h following test meal intake, and standardised lunches were served. TAG-rich lipoprotein fractions were separated and carotenoid concentrations determined. AUC for meals without supplemented Ca were 22·72 (sem 2·78) nmol×h/l (lutein), 0·19 (sem 3·90) nmol×h/l (β-carotene) and 2·80 (sem 1·75) nmol×h/l (β-cryptoxanthin). No significant influence of supplementation with either 500 or 1000 mg of supplemental Ca was found. In conclusion, Ca – the most abundant divalent mineral in the diet – given at high but physiological concentrations, does not appear to have repercussions on the bioavailability of carotenoids from a spinach-based meal.
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Schweiggert RM, Carle R. Carotenoid deposition in plant and animal foods and its impact on bioavailability. Crit Rev Food Sci Nutr 2017; 57:1807-1830. [PMID: 26115350 DOI: 10.1080/10408398.2015.1012756] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Over the past decades, an enormous body of literature dealing with the natural deposition of carotenoids in plant- and animal-based foods has accumulated. Prominent examples are the large solid-crystalline aggregates in carrots and tomatoes or the lipid-dissolved forms in dairy products and egg yolk. Latest research has identified lipid-dissolved forms in a rare number of plant foods, such as tangerine tomatoes and peach palm fruit (Bactris gasipaes Kunth). In addition, liquid-crystalline forms were assumed in so-called tubular chromoplasts of numerous fruits, e.g., in papaya, mango, and bell pepper. The bioavailability of carotenoids from fresh and processed foods strongly depends on their genuine deposition form, since their effective absorption to the human organism requires their liberation from the food matrix and subsequent solubilization into mixed micelles in the small intestine. Consequently, a broad overview about the natural array of carotenoid deposition forms should be helpful to better understand and modulate their bioavailability from foods. Furthermore, naturally highly bioavailable forms may provide biomimetic models for the improved formulation of carotenoids in food supplements. Therefore, this review paper presents scientific evidence from human intervention studies associating carotenoid deposition forms with their bioavailability, thus suggesting novel technological and dietary strategies for their enhanced absorption.
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Affiliation(s)
- R M Schweiggert
- a Institute of Food Science and Biotechnology, Hohenheim University , Stuttgart , Germany
| | - R Carle
- a Institute of Food Science and Biotechnology, Hohenheim University , Stuttgart , Germany.,b Biological Science Department , King Abdulaziz University , Jeddah , Saudi Arabia
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Li Q, Li T, Liu C, Dai T, Zhang R, Zhang Z, McClemnets DJ. Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9474-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Compositional variability of nutrients and phytochemicals in corn after processing. Journal of Food Science and Technology 2017; 54:1080-1090. [PMID: 28416857 DOI: 10.1007/s13197-017-2547-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2017] [Accepted: 02/10/2017] [Indexed: 01/01/2023]
Abstract
The result of various process strategies on the nutrient and phytochemical composition of corn samples were studied. Fresh and cooked baby corn, sweet corn, dent corn and industrially processed and cooked popcorn, corn grits, corn flour and corn flakes were analysed for the determination of proximate, minerals, xanthophylls and phenolic acids content. This study revealed that the proximate composition of popcorn is high compared to the other corn products analyzed while the mineral composition of these maize products showed higher concentration of magnesium, phosphorus, potassium and low concentration of calcium, manganese, zinc, iron, copper, and sodium. Popcorn was high in iron, zinc, copper, manganese, sodium, magnesium and phosphorus. The xanthophylls lutein and zeaxanthin were predominant in the dent corn and the total polyphenolic content was highest in dent corn while the phenolic acids distribution was variable in different corn products. This study showed preparation and processing brought significant reduction of xanthophylls and polyphenols.
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Zegarska B, Pietkun K, Zegarski W, Bolibok P, Wiśniewski M, Roszek K, Czarnecka J, Nowacki M. Air pollution, UV irradiation and skin carcinogenesis: what we know, where we stand and what is likely to happen in the future? Postepy Dermatol Alergol 2017; 34:6-14. [PMID: 28261026 PMCID: PMC5329103 DOI: 10.5114/ada.2017.65616] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Accepted: 05/17/2016] [Indexed: 02/08/2023] Open
Abstract
The link between air pollution, UV irradiation and skin carcinogenesis has been demonstrated within a large number of epidemiological studies. Many have shown the detrimental effect that UV irradiation can have on human health as well as the long-term damage which can result from air pollution, the European ESCAPE project being a notable example. In total, at present around 2800 different chemical substances are systematically released into the air. This paper looks at the hazardous impact of air pollution and UV and discusses: 1) what we know; 2) where we stand; and 3) what is likely to happen in the future. Thereafter, we will argue that there is still insufficient evidence of how great direct air pollution and UV irradiation are as factors in the development of skin carcinogenesis. However, future prospects of progress are bright due to a number of encouraging diagnostic and preventive projects in progress at the moment.
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Affiliation(s)
- Barbara Zegarska
- Chair of Cosmetology and Aesthetic Dermatology, Ludwik Rydygier’s Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Poland
| | - Katarzyna Pietkun
- Chair of Cosmetology and Aesthetic Dermatology, Ludwik Rydygier’s Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Poland
- Chair and Department of Rehabilitation, Ludwik Rydygier’s Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Poland
| | - Wojciech Zegarski
- Chair and Department of Surgical Oncology, Ludwik Rydygier’s Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Oncology Centre – Professor Franciszek Łukaszczyk Memorial Hospital in Bydgoszcz, Poland
| | - Paulina Bolibok
- Physicochemistry of Carbon Materials Research Group, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
| | - Marek Wiśniewski
- Physicochemistry of Carbon Materials Research Group, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
| | - Katarzyna Roszek
- Department of Biochemistry, Faculty of Biology and Environment Protection, Nicolaus Copernicus University, Torun, Poland
| | - Joanna Czarnecka
- Department of Biochemistry, Faculty of Biology and Environment Protection, Nicolaus Copernicus University, Torun, Poland
| | - Maciej Nowacki
- Chair and Department of Surgical Oncology, Ludwik Rydygier’s Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Oncology Centre – Professor Franciszek Łukaszczyk Memorial Hospital in Bydgoszcz, Poland
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Serum and macular response to carotenoid-enriched egg supplementation in human subjects: the Egg Xanthophyll Intervention clinical Trial (EXIT). Br J Nutr 2017; 117:108-123. [PMID: 28122649 PMCID: PMC5297582 DOI: 10.1017/s0007114516003895] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The macular carotenoids lutein (L), zeaxanthin (Z) and meso-zeaxanthin
(MZ) accumulate at the macula, where they are collectively referred to as macular pigment
(MP). Augmentation of this pigment, typically achieved through diet and supplementation,
enhances visual function and protects against progression of age-related macular
degeneration. However, it is known that eggs are a rich dietary source of L and Z, in a
highly bioavailable matrix. In this single-blind placebo-controlled study, L- and
MZ-enriched eggs and control non-enriched eggs were fed to human subjects (mean age 41 and
35 years, respectively) over an 8-week period, and outcome measures included MP, visual
function and serum concentrations of carotenoids and cholesterol. Serum carotenoid
concentrations increased significantly in control and enriched egg groups, but to a
significantly greater extent in the enriched egg group (P<0·001
for L, Z and MZ). There was no significant increase in MP in either study group post
intervention, and we saw no significant improvement in visual performance in either group.
Total cholesterol increased significantly in each group, but it did not exceed the upper
limit of the normative range (6·5 mmol/l). Therefore, carotenoid-enriched eggs may
represent an effective dietary source of L, Z and MZ, reflected in significantly raised
serum concentrations of these carotenoids, and consequentially improved bioavailability
for capture by target tissues. However, benefits in terms of MP augmentation and /or
improved visual performance were not realised over the 8-week study period, and a study of
greater duration will be required to address these questions.
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Wakagi M, Watanabe J, Takahashi S, Yasui A, Takano-Ishikawa Y. Inter-laboratory Validation Study of a Singlet Oxygen Absorption Capacity Assay Method for Determining the Antioxidant Capacities of Antioxidant Solutions and Food Extracts. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Manabu Wakagi
- National Agriculture and Food Research Organization, National Food Research Institute
| | - Jun Watanabe
- National Agriculture and Food Research Organization, National Food Research Institute
| | | | - Akemi Yasui
- National Agriculture and Food Research Organization, National Food Research Institute
| | - Yuko Takano-Ishikawa
- National Agriculture and Food Research Organization, National Food Research Institute
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Lutein and atherosclerosis: Belfast versus Toulouse revisited. Med Hypotheses 2017; 98:63-68. [DOI: 10.1016/j.mehy.2016.10.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 10/20/2016] [Accepted: 10/26/2016] [Indexed: 11/21/2022]
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Tsinovoi CL, Xun P, He K. Antioxidant Supplementation Is Not Associated with Long-term Quality of Life in Stage-II Colorectal Cancer Survivors: A Follow-up of the Study of Colorectal Cancer Survivors Cohort. Nutr Cancer 2016; 69:159-166. [DOI: 10.1080/01635581.2017.1250925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Li Q, Li T, Liu C, Chen J, Zhang R, Zhang Z, Dai T, McClements DJ. Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes. Food Res Int 2016; 89:320-329. [DOI: 10.1016/j.foodres.2016.08.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 08/08/2016] [Accepted: 08/13/2016] [Indexed: 11/25/2022]
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Effect of Thickening Agent and Fat in Custard Microstructure Upon in vitro Enzymatic Digestion. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013207086094] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Custards desserts with and without fat were prepared using either tapioca modified starch or carboxymethylcellulose (CMC) as thickening agents and the changes in their microstructure upon in vitro simulation of mouth, stomach, and small intestine conditions were evaluated by light microscopy. A completely different pattern of behavior was found between starch and CMC custards. After mouth incubation, the partially gelatinized tapioca granules were completely disintegrated by the action of saliva, while the CMC custard is practically unaffected. Fat incorporation did not influence the breakdown of gelatinized starch. Coagulation of the milk protein is observed after stomach incubation. In the starch custards, the fat globules do aggregate with the milk protein, while in the CMC custard they are still embedded in the unaltered network. Intestine incubation completely digests the remaining structures after stomach incubation, although in the CMC custard particles of undigested hydrocolloid are observed. In the presence of fat, micelles are visualized in both custards, which favor the bioaccessibility of lipophilic compounds. The higher digestive resistance of the CMC custards implied the existence of a higher barrier against the release of active compounds from the custard matrix and therefore a higher barrier against bioaccessibility.
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Gille A, Trautmann A, Posten C, Briviba K. Bioaccessibility of carotenoids from Chlorella vulgaris and Chlamydomonas reinhardtii. Int J Food Sci Nutr 2016; 67:507-13. [PMID: 27146695 DOI: 10.1080/09637486.2016.1181158] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Microalgae can contribute to a balanced diet because of their composition. Beside numerous essential nutrients, carotenoids are in the focus for food applications. The bioavailability of carotenoids from photoautotrophic-cultivated Chlorella vulgaris (C. vulgaris) and Chlamydomonas reinhardtii (C. reinhardtii) was compared. An in vitro digestion model was used to investigate carotenoid bioaccessibility. Furthermore, the effect of sonication on bioaccessibility was assessed. Lutein was the main carotenoid in both species. C. reinhardtii showed higher amounts of lutein and β-carotene than C. vulgaris. In contrast to C. reinhardtii, no β-carotene and only 7% of lutein were bioaccessible in nonsonicated C. vulgaris. Sonication increased the bioaccessibility of carotenoids from C. vulgaris to a level comparable with C. reinhardtii (β-carotene: ≥ 10%; lutein: ≥ 15%). Thus, C. reinhardtii represents a good carotenoid source for potential use in foods without processing, while the application of processing methods, like sonication, is necessary for C. vulgaris.
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Affiliation(s)
- Andrea Gille
- a Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institute, Federal Research Institute of Nutrition and Food , Karlsruhe , Germany
| | - Andreas Trautmann
- b Institute of Process Engineering in Life Sciences, Section III Bioprocess Engineering, Karlsruher Institute of Technology (KIT) , Karlsruhe , Germany
| | - Clemens Posten
- b Institute of Process Engineering in Life Sciences, Section III Bioprocess Engineering, Karlsruher Institute of Technology (KIT) , Karlsruhe , Germany
| | - Karlis Briviba
- a Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institute, Federal Research Institute of Nutrition and Food , Karlsruhe , Germany
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Camorani P, Chiavaro E, Cristofolini L, Paciulli M, Zaupa M, Visconti A, Fogliano V, Pellegrini N. Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2185-2191. [PMID: 25410476 DOI: 10.1002/jsfa.7009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2014] [Revised: 10/24/2014] [Accepted: 11/15/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Raman spectroscopy, in its confocal micro-Raman variation, has been recently proposed as a spatially resolved method to identify carotenoids in various food matrices, being faster, non-destructive, and avoiding sample extraction, but no data are present in the literature concerning its application to the evaluation of carotenoid pattern changes after thermal treatment of carrots. RESULTS The effect of three cooking methods (i.e. boiling, steaming and microwaving) was evaluated on frozen carrot, comparing changes on carotenoid profiles measured by means of Raman spectroscopy with their high-performance liquid chromatographic determination and colour. A more pronounced detrimental effect on carotenoids was detected in steamed carrots, in accordance with colour data. Conversely, boiling and, to a lesser extent, microwaving caused an increase in carotenoid concentration. Cooking procedures affected the Raman spectral features of carotenoids, causing a shift of vibration frequencies towards a higher energy, increase in the spectral baseline and peak intensities as well as a broadening of their width, probably in relation to the thermal degradation of longer carotenoids (i.e. the all-trans form) and the isomerization process. In particular, steamed samples showed a significantly higher increase of centre frequency, in accordance with a more pronounced isomerization and changes in colour parameters. CONCLUSION This work showed that the evolution of Raman spectral parameters could provide information on carotenoid bioaccessibility for carrots cooked using various methods. This paves the way for a future use of this technique to monitor and optimize cooking processes aimed at maximizing carotenoid bioaccessibility and bioavailability.
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Affiliation(s)
- Paolo Camorani
- Department of Physics and Earth Sciences, University of Parma, I-43124, Parma, Italy
| | - Emma Chiavaro
- Department of Food Science, University of Parma, I-43124, Parma, Italy
| | - Luigi Cristofolini
- Department of Physics and Earth Sciences, University of Parma, I-43124, Parma, Italy
| | - Maria Paciulli
- Department of Food Science, University of Parma, I-43124, Parma, Italy
| | - Maria Zaupa
- Department of Food Science, University of Parma, I-43124, Parma, Italy
| | - Attilio Visconti
- Department of Agriculture and Food Science, University of Naples Federico II, I-80055, Portici, (Naples), Italy
| | - Vincenzo Fogliano
- Food Quality Design group, Wageningen University, 6700, EV, Wageningen, The Netherlands
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Aschoff JK, Rolke CL, Breusing N, Bosy-Westphal A, Högel J, Carle R, Schweiggert RM. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study. Mol Nutr Food Res 2015; 59:1896-904. [DOI: 10.1002/mnfr.201500327] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 06/19/2015] [Accepted: 06/23/2015] [Indexed: 02/05/2023]
Affiliation(s)
- Julian K. Aschoff
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
| | - Christa L. Rolke
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
| | - Nicolle Breusing
- Institute of Nutritional Medicine; University of Hohenheim; Stuttgart Germany
| | - Anja Bosy-Westphal
- Institute of Nutritional Medicine; University of Hohenheim; Stuttgart Germany
| | - Josef Högel
- Institute of Human Genetics; University of Ulm; Ulm Germany
| | - Reinhold Carle
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
- Faculty of Science; Biological Science Department, King Abdulaziz University; Jeddah Saudi Arabia
| | - Ralf M. Schweiggert
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
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Priyadarshani AMB. A review on factors influencing bioaccessibility and bioefficacy of carotenoids. Crit Rev Food Sci Nutr 2015; 57:1710-1717. [DOI: 10.1080/10408398.2015.1023431] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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46
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Aschoff JK, Kaufmann S, Kalkan O, Neidhart S, Carle R, Schweiggert RM. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:578-587. [PMID: 25539394 DOI: 10.1021/jf505297t] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.
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Affiliation(s)
- Julian K Aschoff
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany
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Gutiérrez-Uribe JA, Rojas-García C, García-Lara S, Serna-Saldivar SO. Effects of Lime-Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize. Cereal Chem 2014. [DOI: 10.1094/cchem-07-13-0145-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Janet A. Gutiérrez-Uribe
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnologico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, NL, C.P. 64849, México
| | - Carlos Rojas-García
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnologico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, NL, C.P. 64849, México
| | - Silverio García-Lara
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnologico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, NL, C.P. 64849, México
| | - Sergio O. Serna-Saldivar
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnologico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, NL, C.P. 64849, México
- Corresponding author. Phone: +52 81 83284322. Fax: +52 81 8328 4262
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48
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Palmero P, Lemmens L, Hendrickx M, Van Loey A. Role of carotenoid type on the effect of thermal processing on bioaccessibility. Food Chem 2014; 157:275-82. [DOI: 10.1016/j.foodchem.2014.02.055] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 02/05/2014] [Accepted: 02/12/2014] [Indexed: 10/25/2022]
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49
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Chan Q, Stamler J, Brown IJ, Daviglus ML, Van Horn L, Dyer AR, Oude Griep LM, Miura K, Ueshima H, Zhao L, Nicholson JK, Holmes E, Elliott P. Relation of raw and cooked vegetable consumption to blood pressure: the INTERMAP Study. J Hum Hypertens 2014; 28:353-9. [PMID: 24257514 PMCID: PMC4013197 DOI: 10.1038/jhh.2013.115] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 09/04/2013] [Accepted: 10/01/2013] [Indexed: 01/21/2023]
Abstract
Inverse associations have been reported of overall vegetable intake to blood pressure (BP); whether such relations prevail for both raw and cooked vegetables has not been examined. Here we report cross-sectional associations of vegetable intakes with BP for 2195 Americans ages 40-59 in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP) using four standardized multi-pass 24-h dietary recalls and eight BP measurements. Relations to BP of raw and cooked vegetables consumption, and main individual constituents were assessed by multiple linear regression. Intakes of both total raw and total cooked vegetables considered separately were inversely related to BP in multivariate-adjusted models. Estimated average systolic BP differences associated with two s.d. differences in raw vegetable intake (68 g per 1000 kcal) and cooked vegetable intake (92 g per 1000 kcal) were -1.9 mm Hg (95% confidence interval (CI): -3.1, -0.8; P=0.001) and -1.3 mm Hg (95% CI: -2.5, -0.2; P=0.03) without body mass index (BMI) in the full model; -1.3 mm Hg (95% CI: -2.4, -0.2; P=0.02) and -0.9 mm Hg (95% CI: -2.0, 0.2; P=0.1) with additional adjustment for BMI. Among commonly consumed individual raw vegetables, tomatoes, carrots, and scallions related significantly inversely to BP. Among commonly eaten cooked vegetables, tomatoes, peas, celery, and scallions related significantly inversely to BP.
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Affiliation(s)
- Q Chan
- Department of Epidemiology and Biostatistics, MRC-HPA Centre for Environment and Health, School of Public Health, Faculty of Medicine, Imperial College London, London, UK
| | - J Stamler
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - I J Brown
- Department of Epidemiology and Biostatistics, MRC-HPA Centre for Environment and Health, School of Public Health, Faculty of Medicine, Imperial College London, London, UK
| | - M L Daviglus
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - L Van Horn
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - A R Dyer
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - L M Oude Griep
- Department of Epidemiology and Biostatistics, MRC-HPA Centre for Environment and Health, School of Public Health, Faculty of Medicine, Imperial College London, London, UK
| | - K Miura
- Department of Health Science, Shiga University of Medical Science, Otsu, Japan
| | - H Ueshima
- Department of Health Science, Shiga University of Medical Science, Otsu, Japan
| | - L Zhao
- Department of Epidemiology, Fu Wai Hospital and Cardiovascular Institute, Chinese Academy of Medical Sciences, Beijing, People's Republic of China
| | - J K Nicholson
- Section of Computational and Systems Medicine, Department of Surgery and Cancer, Faculty of Medicine, Imperial College London, London, UK
| | - E Holmes
- Section of Computational and Systems Medicine, Department of Surgery and Cancer, Faculty of Medicine, Imperial College London, London, UK
| | - P Elliott
- Department of Epidemiology and Biostatistics, MRC-HPA Centre for Environment and Health, School of Public Health, Faculty of Medicine, Imperial College London, London, UK
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50
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Njume, C, Goduka, NI, George, G. Indigenous leafy vegetables (imifino, morogo, muhuro) in South Africa: A rich and unexplored source of nutrients and antioxidants. ACTA ACUST UNITED AC 2014. [DOI: 10.5897/ajb2013.13320] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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