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Murcia-Lesmes D, Domínguez-López I, Laveriano-Santos EP, Tresserra-Rimbau A, Castro-Barquero S, Estruch R, Vazquez-Ruiz Z, Ruiz-Canela M, Razquin C, Corella D, Sorli JV, Salas-Salvadó J, Pérez-Vega KA, Gómez-Gracia E, Lapetra J, Arós F, Fiol M, Serra-Majem L, Pinto X, Ros E, Lamuela-Raventós RM. Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial. Eur J Prev Cardiol 2024; 31:922-934. [PMID: 38001046 DOI: 10.1093/eurjpc/zwad363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/09/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
AIMS Clinical studies have produced conflicting evidence on the effects of the consumption of tomatoes on blood pressure, and there are limited data from epidemiologic studies. This study assesses whether tomato consumption (Solanum lycopersicum L.) is associated with systolic and diastolic blood pressure, and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk. METHODS AND RESULTS The present study was carried out within the PREDIMED (Prevención con Dieta Mediterránea) trial involving 7056 (82.5% hypertensive) participants. The consumption of tomato (g/day) was measured using a validated Food Frequency Questionnaire and categorized into four groups: lowest (<44 g), intermediate (44-82 g), upper-intermediate (82-110 g), and highest (>110 g). Multilevel linear mixed models examined blood pressure and tomato consumption association. Cox proportional-hazards models analysed hypertension risk in 1097 non-hypertensive participants, studying risk reductions vs. the lowest tomato consumers. An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group β = -0.65 mmHg [95% confidence interval (CI): -1.20, -0.10] and the lowest consumption group. A significant inverse association was observed for blood pressure in grade 1 hypertension participants in the intermediate tomato consumption group. The risk of hypertension decreased with consumption of >110 g/day tomato (highest vs. lowest consumption; hazard ratio, 0.64 [95% CI, 0.51-0.89]). CONCLUSION Tomato consumption, including tomato-based products, is beneficial in preventing and managing hypertension. Higher tomato intake reduces hypertension risk by 36%, and moderate consumption lowers blood pressure, especially in grade 1 hypertension.
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Affiliation(s)
- David Murcia-Lesmes
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
| | - Inés Domínguez-López
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Emily P Laveriano-Santos
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Anna Tresserra-Rimbau
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Sara Castro-Barquero
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- BCNatal, Hospital Clínic and Hospital Sant Joan de Déu, Universitat de Barcelona, Mejia Lequerica 1, 08028 Barcelona, Spain
| | - Ramón Estruch
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Internal Medicine, Institut d'Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Zenaida Vazquez-Ruiz
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, Pamplona, Spain
| | - Miguel Ruiz-Canela
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, Pamplona, Spain
| | - Cristina Razquin
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, Pamplona, Spain
| | - Dolores Corella
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Jose V Sorli
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Jordi Salas-Salvadó
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Universitat Rovira i Virgili, Reus, Spain
- Nutrition Unit, Institut d'Investigació Sanitària Pere Virgili (IISPV), University Hospital of Sant Joan de Reus, Reus, Spain
| | - Karla-Alejandra Pérez-Vega
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas Municipal d`Investigació Médica (IMIM), Barcelona, Spain
| | - Enrique Gómez-Gracia
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Malaga, Campus de Teatinos, Malaga, Spain
| | - José Lapetra
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria, Sevilla, Spain
| | - Fernando Arós
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Cardiology, University Hospital of Araba, Vitoria-Gasteiz, Araba, Spain
| | - Miquel Fiol
- Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain
| | - Luis Serra-Majem
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Xavier Pinto
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Lipid and Vascular Risk Unit, Department of Internal Medicine, Bellvitge University Hospital, Hospitalet de Llobregat, FIPEC, Barcelona, Spain
| | - Emilio Ros
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain
- Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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2
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Yu J, Renard CMGC, Zhang L, Gleize B. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents. Food Res Int 2023; 173:113381. [PMID: 37803719 DOI: 10.1016/j.foodres.2023.113381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree - onion - olive oil - dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e. carotenoids, phenolic compounds and capsaicinoids. The drying at 50 °C of fresh pepper induced the formation and accumulation of ACs after 6 days. During the heat treatment by microwave of multi-ingredient tomato sauce, Maillard reaction occurs in presence of dried pepper and the content in ACs in the tomato-based sauces increased (+33% to + 53%) depending of quantities of dried pepper added. The bioaccessibility of total ACs was 24-31% in duodenal phase and 18-22% in jejunal phase. Individual ACs have shown variable bioaccessibility, e.g. very high for Fru-Arg (50.8% to 71.3%), and very low for Fru-Met (1.8% to 2.2%). The kinetic monitoring of ACs in digestion medium showed that ACs are not stable (-46% in gastric phase, -49 % in intestinal phase) which indicated their potential degradation in the digestive tract. The presence of ACs in the multi-ingredients tomato sauces had no effect on the content of the other bioactive compounds monitored in the study and even promoted the bioaccessibility of total lycopene (+30%) but decreased the bioaccessibility of total phenolic compounds.
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Affiliation(s)
- Jiahao Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | | | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Béatrice Gleize
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
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3
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Natali PG, Piantelli M, Minacori M, Eufemi M, Imberti L. Improving Whole Tomato Transformation for Prostate Health: Benign Prostate Hypertrophy as an Exploratory Model. Int J Mol Sci 2023; 24:ijms24065795. [PMID: 36982868 PMCID: PMC10055130 DOI: 10.3390/ijms24065795] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
It is well-established that the beneficial properties of single phytonutrients can be better attained when they are taken with the complex of the molecules present in their natural milieu. Tomato, the fruit providing the most comprehensive complex of prostate-health-preserving micronutrients, has been shown to be superior to its single-nutrient counterparts in decreasing the incidence of age-related prostate diseases. Herein, we describe a novel tomato food supplement enriched with olive polyphenols, containing cis-lycopene concentrations far exceeding those present in industry-produced tomato commodities. The supplement, endowed with antioxidant activity comparable to that of N-acetylcysteine, significantly reduced, in experimental animals, the blood levels of prostate-cancer-promoting cytokines. In prospective, randomized, double-blinded, placebo-controlled studies performed on patients affected by benign prostatic hyperplasia, its uptake significantly improved urinary symptoms and quality of life. Therefore, this supplement can complement and, in some cases, be an alternative to current benign prostatic hyperplasia management. Furthermore, the product suppressed carcinogenesis in the TRAMP mouse model of human prostate cancer and interfered with prostate cancer molecular signaling. Thus, it may offer a step forward in exploring the potential of tomato consumption to delay or prevent the onset of age-related prostate diseases in high-risk individuals.
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Affiliation(s)
- Pier Giorgio Natali
- Department of Medicine and Aging Sciences, Center for Advanced Studies and Technology (CAST), G. D'Annunzio University, 66100 Chieti, Italy
| | - Mauro Piantelli
- Department of Medicine and Aging Sciences, Center for Advanced Studies and Technology (CAST), G. D'Annunzio University, 66100 Chieti, Italy
| | - Marco Minacori
- Department of Biochemical Science "A. Rossi Fanelli", Faculty of Pharmacy and Medicine, "La Sapienza" University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
| | - Margherita Eufemi
- Department of Biochemical Science "A. Rossi Fanelli", Faculty of Pharmacy and Medicine, "La Sapienza" University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy
| | - Luisa Imberti
- Section of Microbiology, University of Brescia, P. le Spedali Civili, 1, 25123 Brescia, Italy
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4
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Rohilla S, Bora J, Mahanta CL. Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1202-1208. [PMID: 36908351 PMCID: PMC9998782 DOI: 10.1007/s13197-023-05687-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2022] [Accepted: 05/27/2022] [Indexed: 02/09/2023]
Abstract
The study intended to determine the effect of temperature (100-200 °C), time (2-6 min), and oil on the bioactive properties and colour parameters of tamarillo puree. The increase in heating temperature (up to 175°C) and time increased the phenolic content, flavonoids content and antioxidant activity. Carotenoids were found to increase from 0.65 to 1.06 (mg β carotene/ g) in puree with oil heated at 200°C for 6 min. In puree with oil, the lightness (L*) and redness (a*) values of puree were found to be reduced, but yellowness (b*), hue angle and chroma improved with treatment temperature and time. Addition of oil exhibited positive influence on retaining the bioactive compounds in comparison to puree without oil, which can be attributed to their enhanced extractability. In conclusion, the desirable effect of heating temperature and time, and addition of virgin olive oil will be helpful in canning of oil enriched tamarillo puree.
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Affiliation(s)
- Shubham Rohilla
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, 784028 India
| | - Jinku Bora
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, 784028 India
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5
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Zhou Q, Qu Z, Wang N, Liu H, Yang H, Wang H. Miao sour soup influences serum lipid via regulation of high‐fat diet‐induced intestinal flora in obese rats. Food Sci Nutr 2022; 11:2232-2242. [PMID: 37181324 PMCID: PMC10171530 DOI: 10.1002/fsn3.3136] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 10/23/2022] [Accepted: 10/27/2022] [Indexed: 12/12/2022] Open
Abstract
Obesity is associated with the gut microbiota and has been shown to cause gut microbiota disturbances. Our previous studies have demonstrated that Miao sour soup (SS) contains abundant short-chain fatty acids (SCFAs) which can be used as energy substrates of intestinal flora to selectively stimulate their growth and reproduction. Therefore, we explored whether the intestinal microbiota of rats with high-fat diet-induced obesity could be restored to normal by SS intervention. Male obese rats were divided into five groups randomly after successful modeling of obese rats: normal diet, high-fat diet (HDF), HFD + SS, HFD with antibiotic, and HFD with antibiotic + SS. After 12 weeks of intervention, the weight and serum lipid of obese rats decreased. Furthermore, 16S rRNA analysis showed an imbalance and a decrease in the abundance and diversity of intestinal flora in obese rats, which improved after SS intervention. At the phylum level, Firmicutes increased while Proteobacteria decreased. The composition of the intestinal flora recovered at the genus level, inhibiting the reproduction of pathogenic bacteria, while the levels of SCFA-producing bacteria such as Blautia and Lactococcus and the levels of SCFAs in cecal contents increased. In addition, SS reduced the levels of TNF-α and IL-6 in the intestinal mucosa of obese rats, increased the contents of PYY and GLP-1 in colon tissue, and increased the expression of tight junction protein Occludin and ZO-1 in the intestinal epithelium. Taken together, SS can regulate the intestinal flora of obese rats and improve the intestinal flora to facilitate weight loss and lipid reduction.
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Affiliation(s)
- Qianqian Zhou
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China
- Guizhou provincial Center For Disease Control And Prevention Guiyang China
| | - Zihan Qu
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China
| | - Nanlan Wang
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China
| | - Huijuan Liu
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China
| | - Hongmei Yang
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China
| | - Huiqun Wang
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education Guizhou Medical University Guiyang China
- Guizhou Food Nutrition and Health Engineering Research Center Guiyang China
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Daphnee Ngameni Tchonkouang R, Dulce Carlos Antunes M, Margarida Cortês Vieira M. Potential of Carotenoids from Fresh Tomatoes and Their Availability in Processed Tomato-Based Products. Physiology (Bethesda) 2022. [DOI: 10.5772/intechopen.103933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
The high consumption of tomatoes worldwide has made them an essential source of health-promoting carotenoids that prevent a variety of chronic degenerative diseases, such as diabetes, high blood pressure, and cardiovascular disease. Tomatoes are available year-round, consumed fresh, and used as a raw material for the production of many processed products, such as juices, pastes, and purees. A plethora of carotenoids has been characterized in tomatoes. Most of the relevant carotenoids in the human bloodstream are supplied by fresh and processed tomatoes. Lycopene is the predominant carotenoid in tomato and tomato-based food products. Other carotenoids such as α-, β-, γ- and ξ-carotene, phytoene, phytofluene, neurosporene, and lutein are present in tomatoes and related products. There is a growing body of evidence that these bioactive compounds possess beneficial properties, namely anticarcinogenic, cardioprotective, and hepatoprotective effects among other health benefits, due to their antioxidant, anti-mutagenic, anti-proliferative, anti-inflammatory, and anti-atherogenic properties. This chapter analyzes the carotenoid composition of tomatoes and their based products as major contributors to the chronic disease-preventive properties.
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7
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Ashfaq F, Bilal A, Butt MS, Tehseen S, Akhtar MN, Suleria HAR. Comparing the application of conventional and supercritical CO
2
extracts of green tea; storage stability and sensory acceptance of coriander sauce. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Faiza Ashfaq
- Department of Food Science and Technology Faculty of Science and Technology Government College Women University Faisalabad Faisalabad Pakistan
| | - Ahmad Bilal
- University Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology Faculty of Food, Nutrition & Home Sciences University of Agriculture Faisalabad Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Faculty of Science and Technology Government College Women University Faisalabad Faisalabad Pakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan
| | - Hafiz Ansar Rasul Suleria
- Centre for Chemistry and Biotechnology School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia
- School of Agriculture and Food The University of Melbourne Parkville Victoria Australia
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8
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Lozano-Castellón J, Rocchetti G, Vallverdú-Queralt A, Illán M, Torrado-Prat X, Lamuela-Raventós RM, Lucini L. New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study. Food Chem 2021; 362:130194. [PMID: 34091169 DOI: 10.1016/j.foodchem.2021.130194] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/25/2021] [Accepted: 05/23/2021] [Indexed: 01/19/2023]
Abstract
In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes.
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Affiliation(s)
- Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Montserrat Illán
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Xavier Torrado-Prat
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Rosa María Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy.
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Marhuenda-Muñoz M, Rinaldi de Alvarenga JF, Hernáez Á, Tresserra-Rimbau A, Martínez-González MÁ, Salas-Salvadó J, Corella D, Malcampo M, Martínez JA, Alonso-Gómez ÁM, Wärnberg J, Vioque J, Romaguera D, López-Miranda J, Estruch R, Tinahones FJ, Lapetra J, Serra-Majem JL, Bueno-Cavanillas A, Tur JA, Sánchez VM, Pintó X, Delgado-Rodríguez M, Matía-Martín P, Vidal J, Vázquez C, Daimiel L, Ros E, Serra-Mir M, Vázquez-Ruiz Z, Nishi SK, Sorlí JV, Zomeño MD, Zulet MA, Vaquero-Luna J, Carabaño-Moral R, Notario-Barandiaran L, Morey M, García-Ríos A, Gómez-Pérez AM, Santos-Lozano JM, Buil-Cosiales P, Basora J, Portolés O, Schröder H, Abete I, Salaverria-Lete I, Toledo E, Babio N, Fitó M, Martínez-Huélamo M, Lamuela-Raventós RM. High Fruit and Vegetable Consumption and Moderate Fat Intake Are Associated with Higher Carotenoid Concentration in Human Plasma. Antioxidants (Basel) 2021; 10:antiox10030473. [PMID: 33802859 PMCID: PMC8002704 DOI: 10.3390/antiox10030473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/09/2021] [Accepted: 03/12/2021] [Indexed: 12/12/2022] Open
Abstract
Carotenoids are pigments contained mainly in fruit and vegetables (F&V) that have beneficial effects on cardiometabolic health. Due to their lipophilic nature, co-ingestion of fat appears to increase their bioavailability via facilitating transfer to the aqueous micellar phase during digestion. However, the extent to which high fat intake may contribute to increased carotenoid plasma concentrations is still unclear. The objective was to examine the degree to which the consumption of different amounts of both carotenoid-rich foods and fats is associated with plasma carotenoid concentrations within a Mediterranean lifestyle context (subsample from the PREDIMED-Plus study baseline) where consumption of F&V and fat is high. The study population was categorized into four groups according to their self-reported consumption of F&V and fat. Carotenoids were extracted from plasma samples and analyzed by HPLC-UV-VIS-QqQ-MS/MS. Carotenoid systemic concentrations were greater in high consumers of F&V than in low consumers of these foods (+3.04 μmol/L (95% CI: 0.90, 5.17), p-value = 0.005), but circulating concentrations seemed to decrease when total fat intake was very high (−2.69 μmol/L (−5.54; 0.16), p-value = 0.064). High consumption of F&V is associated with greater systemic levels of total carotenoids, in particular when fat intake is low-to-moderate rather than very high.
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Affiliation(s)
- María Marhuenda-Muñoz
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain;
| | - José Fernando Rinaldi de Alvarenga
- Food Research Center (FoRC), Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, 05508-000 São Paulo, Brazil;
| | - Álvaro Hernáez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Centre for Fertility and Health, Norwegian Institute of Public Health, 0473 Oslo, Norway
- Blanquerna School of Health Sciences, Universitat Ramon Llull, 08025 Barcelona, Spain;
- August Pi Sunyer Biomedical Research Center (IDIBAPS), 08036 Barcelona, Spain
| | - Anna Tresserra-Rimbau
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain;
| | - Miguel Ángel Martínez-González
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31008 Pamplona, Spain
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
| | - Jordi Salas-Salvadó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, 43204 Reus, Spain
- Nutrition Unit, University Hospital of Sant Joan de Reus, 43201 Reus, Spain
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
| | - Dolores Corella
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - Mireia Malcampo
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas (IMIM), 08007 Barcelona, Spain; (M.M.); (H.S.)
| | - José Alfredo Martínez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Center for Nutrition Research, Department of Nutrition, Food Sciences, and Physiology, University of Navarra, 31008 Pamplona, Spain
- Precision Nutrition Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (V.M.S.); (M.D.-R.); (L.D.)
| | - Ángel M. Alonso-Gómez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Bioaraba Health Research Institute, Cardiovascular, Respiratory and Metabolic Area, 01009 Vitoria-Gasteiz, Spain; (J.V.-L.); (I.S.-L.)
- Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009 Vitoria-Gasteiz, Spain
| | - Julia Wärnberg
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Nursing, School of Health Sciences, Instituto de Investigación Biomédica de Málaga (IBIMA), University of Málaga, 29010 Málaga, Spain;
| | - Jesús Vioque
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (L.N.-B.)
- Unit of Nutritional Epidemiology, Miguel Hernandez University, ISABIAL-FISABIO, 03010 Alicante, Spain
| | - Dora Romaguera
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - José López-Miranda
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Internal Medicine, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14004 Cordoba, Spain
| | - Ramón Estruch
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Internal Medicine Service, Hospital Clínic, University of Barcelona, 08036 Barcelona, Spain
| | - Francisco J. Tinahones
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Endocrinology, Virgen de la Victoria Hospital, Instituto de Investigación Biomédica de Málaga (IBIMA), University of Málaga, 29010 Málaga, Spain
| | - José Lapetra
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Research Unit, Department of Family Medicine, Distrito Sanitario Atención Primaria Sevilla, 41010 Sevilla, Spain
| | - J. Lluís Serra-Majem
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria & Centro Hospitalario Universitario Insular Materno Infantil (CHUIMI), Canarian Health Service, 35016 Las Palmas de Gran Canaria, Spain
| | - Aurora Bueno-Cavanillas
- Department of Nursing, School of Health Sciences, Instituto de Investigación Biomédica de Málaga (IBIMA), University of Málaga, 29010 Málaga, Spain;
- Department of Preventive Medicine and Public Health, University of Granada, 18016 Granada, Spain
| | - Josep A. Tur
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
- Research Group on Community Nutrition & Oxidative Stress, IUNICS, University of Balearic Islands, 07122 Palma de Mallorca, Spain
| | - Vicente Martín Sánchez
- Precision Nutrition Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (V.M.S.); (M.D.-R.); (L.D.)
- Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
| | - Xavier Pintó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge, Hospitalet de Llobregat, 08908 Barcelona, Spain
| | - Miguel Delgado-Rodríguez
- Precision Nutrition Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (V.M.S.); (M.D.-R.); (L.D.)
- Division of Preventive Medicine, Faculty of Medicine, University of Jaén, 23071 Jaén, Spain
| | - Pilar Matía-Martín
- Department of Endocrinology and Nutrition, Instituto de Investigación Sanitaria Hospital Clínico San Carlos (IdISSC), 28040 Madrid, Spain;
| | - Josep Vidal
- CIBER Diabetes y Enfermedades Metabólicas (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain;
- Department of Endocrinology, Institut d’Investigacions Biomédiques August Pi Sunyer (IDIBAPS), Hospital Clinic, University of Barcelona, 08036 Barcelona, Spain
| | - Clotilde Vázquez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Endocrinology and Nutrition, Hospital Fundación Jimenez Díaz, Instituto de Investigaciones Biomédicas IISFJD, University Autonoma, 28040 Madrid, Spain
| | - Lidia Daimiel
- Precision Nutrition Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (V.M.S.); (M.D.-R.); (L.D.)
| | - Emilio Ros
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Endocrinology and Nutrition, Hospital Clínic, 08036 Barcelona, Spain;
| | - Mercè Serra-Mir
- Department of Endocrinology and Nutrition, Hospital Clínic, 08036 Barcelona, Spain;
| | - Zenaida Vázquez-Ruiz
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31008 Pamplona, Spain
| | - Stephanie K. Nishi
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, 43204 Reus, Spain
- Nutrition Unit, University Hospital of Sant Joan de Reus, 43201 Reus, Spain
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
| | - Jose V. Sorlí
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - María Dolores Zomeño
- Blanquerna School of Health Sciences, Universitat Ramon Llull, 08025 Barcelona, Spain;
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas (IMIM), 08007 Barcelona, Spain; (M.M.); (H.S.)
| | - María Angeles Zulet
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Center for Nutrition Research, Department of Nutrition, Food Sciences, and Physiology, University of Navarra, 31008 Pamplona, Spain
- Precision Nutrition Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (V.M.S.); (M.D.-R.); (L.D.)
| | - Jessica Vaquero-Luna
- Bioaraba Health Research Institute, Cardiovascular, Respiratory and Metabolic Area, 01009 Vitoria-Gasteiz, Spain; (J.V.-L.); (I.S.-L.)
- Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009 Vitoria-Gasteiz, Spain
| | - Rosa Carabaño-Moral
- Unidad de Gestión Clínica Arroyo de la Miel, Distrito de Atención Primaria Costa del Sol, Servicio Andaluz de Salud, 29630 Benalmádena, Spain;
| | - Leyre Notario-Barandiaran
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (L.N.-B.)
- Unit of Nutritional Epidemiology, Miguel Hernandez University, ISABIAL-FISABIO, 03010 Alicante, Spain
| | - Marga Morey
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Antonio García-Ríos
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Internal Medicine, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14004 Cordoba, Spain
| | - Ana M. Gómez-Pérez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Endocrinology, Virgen de la Victoria Hospital, Instituto de Investigación Biomédica de Málaga (IBIMA), University of Málaga, 29010 Málaga, Spain
| | - José Manuel Santos-Lozano
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Research Unit, Department of Family Medicine, Distrito Sanitario Atención Primaria Sevilla, 41010 Sevilla, Spain
| | - Pilar Buil-Cosiales
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31008 Pamplona, Spain
- Osasunbidea, Servicio Navarro de Salud, Atención Primaria, 31003 Pamplona, Spain
| | - Josep Basora
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, 43204 Reus, Spain
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
- IDIAP Jordi Gol i Gurina, 43202 Reus, Spain
| | - Olga Portolés
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - Helmut Schröder
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas (IMIM), 08007 Barcelona, Spain; (M.M.); (H.S.)
- CIBER de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (L.N.-B.)
| | - Itziar Abete
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Center for Nutrition Research, Department of Nutrition, Food Sciences, and Physiology, University of Navarra, 31008 Pamplona, Spain
- Precision Nutrition Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (V.M.S.); (M.D.-R.); (L.D.)
| | - Itziar Salaverria-Lete
- Bioaraba Health Research Institute, Cardiovascular, Respiratory and Metabolic Area, 01009 Vitoria-Gasteiz, Spain; (J.V.-L.); (I.S.-L.)
| | - Estefanía Toledo
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31008 Pamplona, Spain
| | - Nancy Babio
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, 43204 Reus, Spain
- Nutrition Unit, University Hospital of Sant Joan de Reus, 43201 Reus, Spain
- Institut d’Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
| | - Montse Fitó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Unit of Cardiovascular Risk and Nutrition, Institut Hospital del Mar de Investigaciones Médicas (IMIM), 08007 Barcelona, Spain; (M.M.); (H.S.)
| | - Miriam Martínez-Huélamo
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain;
| | - Rosa M Lamuela-Raventós
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain; (M.M.-M.); (Á.H.); (A.T.-R.); (M.Á.M.-G.); (J.S.-S.); (D.C.); (J.A.M.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (J.L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (Z.V.-R.); (S.K.N.); (J.V.S.); (M.A.Z.); (M.M.); (A.G.-R.); (A.M.G.-P.); (J.M.S.-L.); (P.B.-C.); (J.B.); (O.P.); (I.A.); (E.T.); (N.B.); (M.F.)
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain;
- Correspondence: ; Tel.: +34-934034843
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Marhuenda-Muñoz M, Hurtado-Barroso S, Tresserra-Rimbau A, Lamuela-Raventós RM. A review of factors that affect carotenoid concentrations in human plasma: differences between Mediterranean and Northern diets. Eur J Clin Nutr 2020; 72:18-25. [PMID: 30487559 DOI: 10.1038/s41430-018-0305-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Carotenoids are naturally occurring pigments of autotroph organisms that have been related to many health benefits and this is not only because some of them are precursors of vitamin A. Individual or whole carotenoid consumption has been associated with a lower risk of developing cancer, cardiovascular and metabolic diseases among others. However, the blood levels of carotenoids vary largely from person to person due to different factors. Diet is the most important one because of the dietary patterns that different populations follow, the time of the year of consumption or the personal preferences. Nevertheless, the intrinsic host factors such as the absorption, distribution, metabolism and excretion genetic polymorphisms, the volume of distribution and the person's microbiota and others such as carotenoid interactions are also inducing this so called inter-individual variability. Besides, culinary methods and processing produce changes in the foods that directly affect carotenoid content and hence their blood profile. Different types of studies have been performed to understand the between-subject variation of the carotenoid profile in human plasma. This research is focused on this matter as levels of carotenoids in human plasma could be useful for the prediction of some diseases. The Mediterranean diet is probably the most carotenoid rich diet stemming from its high proportion of fruits and vegetables. Its differences with other diets and the effect on the carotenoid blood profile of the consumers are currently a very interesting topic of study.
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Affiliation(s)
- María Marhuenda-Muñoz
- Department of Nutrition, Food Sciences, and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,Biomedical Research Networking Centres in Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.,Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Barcelona, Spain
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences, and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,Biomedical Research Networking Centres in Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.,Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Barcelona, Spain
| | - Anna Tresserra-Rimbau
- Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Barcelona, Spain.,Human Nutrition Unit, Faculty of Medicine and Health Sciences, Department of Biochemistry and Biotechnology, Pere Virgili Health Research Center, University Hospital of Sant Joan de Reus, Universitat Rovira i Virgili, Reus, Spain
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Sciences, and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain. .,Biomedical Research Networking Centres in Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain. .,Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Barcelona, Spain.
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11
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Mercado-Mercado G, Blancas-Benítez FJ, Zamora-Gasga VM, Sáyago-Ayerdi SG. Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health. Curr Pharm Des 2020; 25:3434-3456. [PMID: 31604412 DOI: 10.2174/1381612825666191011093753] [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] [Received: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 12/12/2022]
Abstract
Functional foods have been used worldwide since ancient times, particularly, the prehispanic civilizations used several plants as medicinal foods. Nowadays, many Mexicans populations preserve their traditions and dietary patterns based on corn, beans, besides other endemic vegetables, mainly diverse varieties of chili, tomatoes and other plant-foods. It is well known that each species has a special complex mixture of bioactive compounds (BC) in which each component contributes to its overall bioactivity. These BC are plant metabolites that benefit human health by means of anti-inflammatory, immune-modulatory, and antioxidant effects. However, it becomes bioactive at human body when these BC must undergo diverse intestinal transformations, due to the action of digestive enzymes, but also by the action of microbiota metabolism. Thus, the intestinal microbiota is the key factor in the mediation of the physiological functions of dietary polyphenols. In fact, limited information is available, especially on dietary phytochemicals and metabolism in commonly available Mexican plant-foods. In this review, the bioaccesibility and bioavailability major BC from traditional Mexican plant-foods products and its potential health benefits will be discussed. Besides, we compile the scientific reports and the evidence of the impact of some Mexican plant-foods on the gut microbiota dynamic composition, specific microbial metabolites and its possible contributions to human health.
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Affiliation(s)
- Gilberto Mercado-Mercado
- Departamento de Ciencias Quimico Biologicas, Instituto de Ciencias Biomedicas, Universidad Autonoma de Ciudad Juarez, Ciudad Juarez, Chihuahua, Mexico
| | - Francisco J Blancas-Benítez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
| | - Victor M Zamora-Gasga
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
| | - Sonia G Sáyago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
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12
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Chiva-Blanch G, Jiménez C, Pinyol M, Herreras Z, Catalán M, Martínez-Huélamo M, Lamuela-Raventos RM, Sala-Vila A, Cofán M, Gilabert R, Jiménez A, Ortega E. 5- cis-, Trans- and Total Lycopene Plasma Concentrations Inversely Relate to Atherosclerotic Plaque Burden in Newly Diagnosed Type 2 Diabetes Subjects. Nutrients 2020; 12:nu12061696. [PMID: 32517202 PMCID: PMC7352372 DOI: 10.3390/nu12061696] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 05/31/2020] [Accepted: 06/02/2020] [Indexed: 12/31/2022] Open
Abstract
Diabetic subjects are at increased risk of cardiovascular disease. Atherosclerosis, the common soil of most of the cardiovascular complications, is more prevalent and extensive in this population due not only to hyperglycemia, insulin resistance, and dyslipidemia, but also to inflammation and oxidative stress. Lycopenes are bioactive compounds with antioxidant and anti-inflammatory activities mostly supplied by tomato and tomato byproducts. We investigated the association between circulating lycopenes and carotid plaque burden in diabetic patients, in a cross-sectional study in 105 newly diagnosed diabetic subjects. Atheroma plaque (wall thickness ≥ 1.5 mm), number of plaques, and plaque burden (sum of maximum heights of all plaques) were assessed by sonographic evaluation of carotid arteries. Plasma lycopenes (5-cis-, 9-cis-, 13-cis-, and trans-lycopene) were quantified by high performance liquid chromatography–mass spectrometry HPLC-MS. Atheroma plaque was observed in 75 participants, from which 38 presented one plaque and 37 two or more carotid plaques. No differences were observed in the plasmatic concentrations of lycopenes between subjects with and without atherosclerotic plaque presence. However, plaque burden was inversely associated with 5-cis-lycopene, all cis-lycopene isomers, trans-lycopene, and total lycopene isomers (all, p < 0.05). High plasma levels of lycopenes inversely relate to atherosclerotic burden. We provide novel evidence that suggests that the consumption of compounds found in tomato and tomato byproducts might be beneficial for the prevention of atherosclerosis.
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Affiliation(s)
- Gemma Chiva-Blanch
- Department of Endocrinology and Nutrition, August Pi i Sunyer Biomedical Research Institute–IDIBAPS, Hospital Clínic of Barcelona, 08036 Barcelona, Spain; (G.C.-B.); (C.J.); (A.S.-V.); (M.C.); (A.J.)
- Spanish Biomedical Research Network in Physiopathology of Obesity and Nutrition (CIBEROBN), ISCIII, 28029 Madrid, Spain;
| | - Claudia Jiménez
- Department of Endocrinology and Nutrition, August Pi i Sunyer Biomedical Research Institute–IDIBAPS, Hospital Clínic of Barcelona, 08036 Barcelona, Spain; (G.C.-B.); (C.J.); (A.S.-V.); (M.C.); (A.J.)
| | - Montserrat Pinyol
- Consorcio de Atención Primaria del Eixample (CAPSE), Grup Transversal de Recerca en Atenció Primària, IDIBAPS, 08036 Barcelona, Spain; (M.P.); (Z.H.); (M.C.)
| | - Zoe Herreras
- Consorcio de Atención Primaria del Eixample (CAPSE), Grup Transversal de Recerca en Atenció Primària, IDIBAPS, 08036 Barcelona, Spain; (M.P.); (Z.H.); (M.C.)
| | - Marta Catalán
- Consorcio de Atención Primaria del Eixample (CAPSE), Grup Transversal de Recerca en Atenció Primària, IDIBAPS, 08036 Barcelona, Spain; (M.P.); (Z.H.); (M.C.)
| | - Miriam Martínez-Huélamo
- Department of Nutrition, Food Science and Gastronomy, XaRTA, School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain;
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08028 Barcelona, Spain
| | - Rosa M Lamuela-Raventos
- Spanish Biomedical Research Network in Physiopathology of Obesity and Nutrition (CIBEROBN), ISCIII, 28029 Madrid, Spain;
- Department of Nutrition, Food Science and Gastronomy, XaRTA, School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain;
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08028 Barcelona, Spain
| | - Aleix Sala-Vila
- Department of Endocrinology and Nutrition, August Pi i Sunyer Biomedical Research Institute–IDIBAPS, Hospital Clínic of Barcelona, 08036 Barcelona, Spain; (G.C.-B.); (C.J.); (A.S.-V.); (M.C.); (A.J.)
| | - Montserrat Cofán
- Department of Endocrinology and Nutrition, August Pi i Sunyer Biomedical Research Institute–IDIBAPS, Hospital Clínic of Barcelona, 08036 Barcelona, Spain; (G.C.-B.); (C.J.); (A.S.-V.); (M.C.); (A.J.)
| | - Rosa Gilabert
- Vascular Unit, Centre de Diagnòstic per l’Imatge, IDIBAPS, Hospital Clínic, 08036 Barcelona, Spain;
| | - Amanda Jiménez
- Department of Endocrinology and Nutrition, August Pi i Sunyer Biomedical Research Institute–IDIBAPS, Hospital Clínic of Barcelona, 08036 Barcelona, Spain; (G.C.-B.); (C.J.); (A.S.-V.); (M.C.); (A.J.)
| | - Emilio Ortega
- Department of Endocrinology and Nutrition, August Pi i Sunyer Biomedical Research Institute–IDIBAPS, Hospital Clínic of Barcelona, 08036 Barcelona, Spain; (G.C.-B.); (C.J.); (A.S.-V.); (M.C.); (A.J.)
- Correspondence:
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13
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Maatouk M, Abed B, Bouhlel I, Krifa M, Khlifi R, Ioannou I, Ghedira K, Ghedira LC. Heat treatment and protective potentials of luteolin-7-O-glucoside against cisplatin genotoxic and cytotoxic effects. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:13417-13427. [PMID: 32026362 DOI: 10.1007/s11356-020-07900-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Accepted: 01/27/2020] [Indexed: 06/10/2023]
Abstract
Cisplatin is an effective chemotherapeutic agent that has pronounced adverse effects. Using flavonoids is currently eliciting considerable interest. During extraction and conditioning, they usually undergo several physical treatments such as heat treatment, although it is not known whether thermal treatment might influence the pharmacological effects of flavonoids such as luteolin-7-O-glucoside (L7G). This study was undertaken to explore the protective role of native and heated L7G against DNA damage and oxidative stress induced by cisplatin. Balb/c mice were administered L7G before a single intraperitoneal injection of cisplatin (10 mg/kg). Animals were sacrificed 24 h after treatment with drugs. The geno-protective role of native and heated L7G was evaluated by comet assay. In addition to monitoring the activities of antioxidant enzymes, levels of malondialdehyde and reduced glutathione were assessed in the liver, kidney, brain, and spleen tissues. The results of the present study demonstrate that both heated and native L7G, at a dose of 40 mg/kg b.w, were able to reduce the genotoxicity of cisplatin. They attenuate the oxidative stress (malondialdehyde, catalase, GPx, SOD, and GSH) and tissue damage (creatinine, IFNγ). Heat treatment did not alter the antigenotoxic effect observed for native L7G and showed similar effects to those of native L7G for all of the evaluated parameters. Our study reveals that L7G attenuates the side effects of anticancer drug and heat treatment did not alter his antigenotoxic and antioxidant the potential.
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Affiliation(s)
- Mouna Maatouk
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia.
| | - Besma Abed
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia
| | - Ines Bouhlel
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia
- Institut supérieur des sciences appliquées et de technologie de Gabès, Université de Gabès, Avenue Omar Ibn El Khattab, Zrig Eddakhlania, 6029, Gabès, Tunisia
| | - Mounira Krifa
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia
| | - Rihab Khlifi
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia
| | - Irina Ioannou
- ENSAIA-INPL, Laboratoire d'ingénierie des Biomolécules, Université de Lorraine, Vandoeuvre-lès-, 54505, Nancy, France
| | - Kamel Ghedira
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia
| | - Leila Chekir Ghedira
- Faculté de Médecine Dentaire de Monastir, Unité des Substances Naturells Bioactives et Biotechnologie, Université de Monastir, Rue Avicenne, U17ES49, 5000, Monastir, Tunisia
- Faculté de Médecine Dentaire de Monastir, Laboratoire de Biologie Moléculaire et Cellulaire, Université de Monastir, Monastir, Tunisia
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14
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Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CMGC. A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility. Food Funct 2019; 10:3589-3602. [PMID: 31161169 DOI: 10.1039/c9fo00208a] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
A D-optimal mixture design was used to study the effects of onion and extra virgin olive oil (EVOO) on lycopene Z-isomerization, lycopene diffusion into oil (expressed as a partition factor between tomato-based puree and oil) and in vitro bioaccessibility of lycopene isomers after thermal treatment of tomato-based puree consisting of tomato (75-100%), onion (0-20%) and EVOO (0-5%). A decrease of tomato puree could improve lycopene Z-isomerization, lycopene diffusion and lycopene bioaccessibility. The component interactions had an important influence on the Z-isomerization of lycopene, besides the linear mixtures of components. However, only linear mixtures of components appeared to have significant effects on the diffusion and bioaccessibility of lycopene, in which EVOO had the highest positive effect followed by onion. The bioaccessibility of lycopene isomers in every tomato-based sauce formulation decreased in the order: 13-Z-lycopene > 9-Z-lycopene > 5-Z-lycopene > all-E-lycopene. The bioaccessibility of total-Z-lycopene was at least 10 times higher than that of all-E-lycopene. Proportions of total-Z-lycopene were correlated positively with the partition factor and bioaccessibility of total-lycopene, with an r over 0.730 (p = 0.0031). Therefore, increased Z-lycopene proportions probably contributed to enhanced lycopene diffusion and bioaccessibility. The positive effects of components, especially onion, on total-lycopene diffusion and bioaccessibility were probably because the components increased the Z-isomerization of lycopene during heating of tomato-based puree.
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Affiliation(s)
- Jiahao Yu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
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15
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Rinaldi de Alvarenga JF, Quifer-Rada P, Westrin V, Hurtado-Barroso S, Torrado-Prat X, Lamuela-Raventós RM. Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6535-6545. [PMID: 31321777 DOI: 10.1002/jsfa.9934] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/06/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Paola Quifer-Rada
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Victoria Westrin
- Internal Medicine and Clinical Nutrition Department, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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16
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Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CM. Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108284] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Soares NDCP, Elias MDB, Lima Machado C, Trindade BB, Borojevic R, Teodoro AJ. Comparative Analysis of Lycopene Content from Different Tomato-Based Food Products on the Cellular Activity of Prostate Cancer Cell Lines. Foods 2019; 8:E201. [PMID: 31185698 PMCID: PMC6617171 DOI: 10.3390/foods8060201] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 04/30/2019] [Accepted: 05/08/2019] [Indexed: 12/17/2022] Open
Abstract
Lycopene is more bioavailable in processed tomato products than in raw tomatoes, since arrangement of cis-isomers of lycopene during food processing and storage may increase its biological activity. The aim of the study is evaluate the influence of lycopene content from different tomato-based food products (extract, paste, ketchup and sauce) on cell proliferation, cell cycle, and rate of apoptosis of human prostate cancer cell lines. DU-145 and PC-3 cell lines were treated with lycopene content from different tomato-based food products (500-5000 μg/mL) for 96 h. The data showed a decrease in cell viability in both DU-145 and PC-3 cells after treatment with all lycopene extracts from tomato-based food products. Analysis of cell cycle revealed a decrease in the percentage of prostate cancer cells in G0/G1 and G2/M phases after 96 h of treatment when using lycopene content from tomato paste and tomato extract. However, lycopene extracted from tomato sauce and ketchup promoted a decrease in the percentage of cells in G0/G1 phase and an increase in S and G2/M phases after 96 h of treatment. Lycopene content from all of those tomato-based food products also increased apoptosis in both prostate cancer cell lines. In this regard, lycopene has proved to be a potent inhibitor of cell viability, arrest cell cycle and increase the apoptosis in human prostate cancer cells, suggesting an effect in the balance of human prostate cancer cell lines growth.
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Affiliation(s)
- Nathalia da Costa Pereira Soares
- Food Science Department, Chemistry Institute, Universidade Federal do Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149-Cidade Universitária, Rio de Janeiro 21941-909, Brazil.
| | - Monique de Barros Elias
- Nutritional Biochemistry Core, Laboratory of Functional Foods, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Avenida Pasteur 296-Urca, Rio de Janeiro 22290-240, Brazil.
| | - Clara Lima Machado
- Nutritional Biochemistry Core, Laboratory of Functional Foods, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Avenida Pasteur 296-Urca, Rio de Janeiro 22290-240, Brazil.
| | - Bruno Boquimpani Trindade
- Nutritional Biochemistry Core, Laboratory of Functional Foods, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Avenida Pasteur 296-Urca, Rio de Janeiro 22290-240, Brazil.
| | - Radovan Borojevic
- Regenerative Medicine Centre, Faculdade de Medicina de Petrópólis (FASE), Avenida Barão do Rio Branco 1003-Petrópolis, Rio de Janeiro 25680-120, Brazil.
| | - Anderson Junger Teodoro
- Nutritional Biochemistry Core, Laboratory of Functional Foods, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Avenida Pasteur 296-Urca, Rio de Janeiro 22290-240, Brazil.
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18
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Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique. Molecules 2019; 24:molecules24081555. [PMID: 31010212 PMCID: PMC6514867 DOI: 10.3390/molecules24081555] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 11/17/2022] Open
Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, Spain.
| | - Fernanda Francetto Juliano
- Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av, Pádua Dias, P.O. Box 9, Piracicaba 13418-900, SP, Brazil.
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
- CIBER of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Av. Monforte de Lemos, 3-5, Pabellón 11, planta 0, 28029 Madrid, Spain.
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19
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Zhu Y, Klee HJ, Sarnoski PJ. Development and characterization of a high quality plum tomato essence. Food Chem 2018; 267:337-343. [DOI: 10.1016/j.foodchem.2017.07.160] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 05/12/2017] [Accepted: 07/31/2017] [Indexed: 11/15/2022]
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20
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Khlifi R, Dhaouefi Z, Maatouk M, Sassi A, Boudhiba N, Ioannou I, Ghedira K, Chekir-Ghedira L, Kilani-Jaziri S. Heat treatment improves the immunomodulatory and cellular antioxidant behavior of a natural flavanone: Eriodictyol. Int Immunopharmacol 2018; 61:317-324. [DOI: 10.1016/j.intimp.2018.06.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/05/2018] [Accepted: 06/05/2018] [Indexed: 01/08/2023]
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21
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Sandoval V, Rodríguez-Rodríguez R, Martínez-Garza Ú, Rosell-Cardona C, Lamuela-Raventós RM, Marrero PF, Haro D, Relat J. Mediterranean Tomato-Based Sofrito Sauce Improves Fibroblast Growth Factor 21 (FGF21) Signaling in White Adipose Tissue of Obese ZUCKER Rats. Mol Nutr Food Res 2018; 62. [PMID: 29266852 DOI: 10.1002/mnfr.201700606] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 11/23/2017] [Indexed: 01/24/2023]
Abstract
SCOPE Obesity is a fibroblast growth factor 21 (FGF21)-resistant state. Since FGF21 production and signaling are regulated by some bioactive dietary compounds, we analyze the impact of Mediterranean tomato-based sofrito sauce on: (i) the FGF21 expression and signaling in visceral white adipose tissue (vWAT), and (ii) the insulin sensitivity of obese Zucker rats (OZR). METHODS AND RESULTS OZR are fed with a sofrito-supplemented diet or control diet. Insulin sensitivity and FGF21 signaling are determined. We observed that sofrito is able to improve the responsiveness to both hormones in obese rats. Sofrito-supplemented diet increases FGF21 signaling in vWAT by inducing the expression of the FGF receptors (FGFR1 and FGFR4) that promotes the expression of canonical target genes, like Egr-1, c-Fos and uncoupling protein 1 (Ucp1). CONCLUSIONS A sofrito-supplemented diet improves insulin and FGF21 sensitivity in OZR, explaining part of sofrito's healthy effects on glucose metabolism. In addition, induction of UCP1 and the unchanged body weight despite the hyperphagic behavior of the sofrito-fed rats suggests that the increase in FGF21 signaling correlates with an increase in energy expenditure (EE). Further studies in humans may help to understand whether sofrito consumption increases the EE in obese individuals.
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Affiliation(s)
- Viviana Sandoval
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain.,Insitute of Nutrition and Food Safety of the University of Barcelona (INSA-UB)
| | - Rosalía Rodríguez-Rodríguez
- Basic Sciences Department, Faculty of Medicine and Health Sciences, Universitat Internacional de Catalunya, Sant Cugat del Vallès, Spain
| | - Úrsula Martínez-Garza
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain.,Insitute of Nutrition and Food Safety of the University of Barcelona (INSA-UB)
| | - Cristina Rosell-Cardona
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain.,Insitute of Nutrition and Food Safety of the University of Barcelona (INSA-UB).,CIBEROBN, Instituto de Salud Carlos III, Madrid, Spain
| | - Pedro F Marrero
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain.,Institute of Biomedicine of the University of Barcelona (IBUB), Barcelona, Spain
| | - Diego Haro
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain.,Institute of Biomedicine of the University of Barcelona (IBUB), Barcelona, Spain
| | - Joana Relat
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, Food and Nutrition Torribera Campus, University of Barcelona, Santa Coloma de Gramenet, Spain.,Insitute of Nutrition and Food Safety of the University of Barcelona (INSA-UB)
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22
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Patanè C, Pellegrino A, Saita A, Siracusa L, Ruberto G, Barbagallo R. Mediterranean long storage tomato as a source of novel products for the agrifood industry: Nutritional and technological traits. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Maatouk M, Mustapha N, Mokdad-Bzeouich I, Chaaban H, Abed B, Iaonnou I, Ghedira K, Ghoul M, Ghedira LC. Thermal treatment of luteolin-7-O-β-glucoside improves its immunomodulatory and antioxidant potencies. Cell Stress Chaperones 2017; 22:775-785. [PMID: 28578499 PMCID: PMC5655366 DOI: 10.1007/s12192-017-0808-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 02/27/2017] [Accepted: 05/14/2017] [Indexed: 12/18/2022] Open
Abstract
Phytochemicals extracted from flowers, roots and bark, leaves, and other plant sources have been used extensively throughout human history with varying levels of efficacy in prevention and treatment of disease. Recently, advanced methods for characterization and clinical use of these materials have allowed modern understanding of their properties to be used as immunomodulatory agents that act by enhancement of endogenous cytoprotective mechanisms, avoiding interference with normal physiologic signaling and highly effective medical treatment with minimal adverse side effects. Simple methods have been identified for improving their biological effects, such as thermal conditioning by heating or freezing-prominent example being heat treatment of lycopene and tetrahydrocannabinol. The present investigation shows improvement of the ability of heat to augment splenocyte proliferation, natural killer (NK) cell activities, and antioxidant capacity of the flavonoid luteolin-7-O-β-glucoside (L7G) in comparison with the native (non heat-treated) molecule, while further demonstrating that both the native and the heat-treated variants exhibit comparable antioxidant properties, as evidenced by their effects in macrophages by inhibition of nitric oxide production and lysosomal enzyme activity in experiments that strengthen lysosomal membrane integrity. Outcomes of these studies suggest that heat-treated L7G shows promise for use in immunotherapy, including anti-cancer regimens, as shown by its improvement of NK cell cytotoxicity.
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Affiliation(s)
- Mouna Maatouk
- Unité des Substances Naturelles Bioactives et Biotechnologie UR12ES12, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
| | - Nadia Mustapha
- Unité des Substances Naturelles Bioactives et Biotechnologie UR12ES12, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
| | - Imen Mokdad-Bzeouich
- Unité des Substances Naturelles Bioactives et Biotechnologie UR12ES12, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
| | - Hind Chaaban
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine, Vandoeuvre-lès-Nancy, France
| | - Besma Abed
- Unité des Substances Naturelles Bioactives et Biotechnologie UR12ES12, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
| | - Irina Iaonnou
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine, Vandoeuvre-lès-Nancy, France
| | - Kamel Ghedira
- Unité des Substances Naturelles Bioactives et Biotechnologie UR12ES12, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia
| | - Mohamed Ghoul
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine, Vandoeuvre-lès-Nancy, France
| | - Leila Chekir Ghedira
- Unité des Substances Naturelles Bioactives et Biotechnologie UR12ES12, Faculté de Pharmacie de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia.
- Laboratoire de Biologie Moléculaire et Cellulaire, Faculté de Médecine Dentaire de Monastir, Université de Monastir, Rue Avicenne, 5000, Monastir, Tunisia.
- Laboratory of Cellular and Molecular Biology, Faculty of Dental Medicine, University of Monastir, Rue Avicenne, 5000, Monastir, Tunisia.
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Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Dawe R. Further evidence for carotenoid antioxidants in photoprotection. Br J Dermatol 2017; 176:1120-1121. [DOI: 10.1111/bjd.15487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- R.S. Dawe
- Ninewells Hospital and Medical School; Photobiology Unit; Department of Dermatology; Dundee DD1 9SY U.K
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Rinaldi de Alvarenga JF, Tran C, Hurtado-Barroso S, Martinez-Huélamo M, Illan M, Lamuela-Raventos RM. Home cooking and ingredient synergism improve lycopene isomer production in Sofrito. Food Res Int 2017; 99:851-861. [PMID: 28847422 DOI: 10.1016/j.foodres.2017.01.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 01/06/2017] [Accepted: 01/10/2017] [Indexed: 01/18/2023]
Abstract
There has been increasing interest in tomato products rich in lycopene Z-isomers since these carotenoids present greater bioavailability and antioxidant capacity than the all-E lycopene form. Intrinsic food properties as well as processing and the interaction between dietary components can all influence the content, type and bioavailability of carotenoids. The aim of this study was to evaluate whether carotenoid content and isomerization in tomato-based Mediterranean sofrito is affected by the process of home cooking and the presence of other ingredients such as extra virgin olive oil, onion and garlic. We used a full factorial design to clarify the contribution of each ingredient to the carotenoid composition of sofrito and to determine whether this can be improved by the cooking time and ingredient synergism. Cooking time and onion content were associated with a higher production of 5-Z-lycopene, 9-Z-lycopene and 13-Z-lycopene in sofrito. Onion proved to be the most interesting ingredient in the sofrito formulation due to their enhancing effect on lycopene isomerization. The use of onion combined with an adequate processing time may improve the bioavailability of lycopene in tomato products.
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Affiliation(s)
| | - Camilla Tran
- Department of Biosciences and Nutrition, Karolinska Institutet, 171 77, Stockholm, Sweden
| | - Sara Hurtado-Barroso
- Nutrition, Food Science and Gastronomy Department, XaRTA, INSA-UB, Pharmacy and Food Science School, University of Barcelona, Spain; CIBER 06/003 Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Miriam Martinez-Huélamo
- Nutrition, Food Science and Gastronomy Department, XaRTA, INSA-UB, Pharmacy and Food Science School, University of Barcelona, Spain; CIBER 06/003 Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Montserrat Illan
- Nutrition, Food Science and Gastronomy Department, XaRTA, INSA-UB, Pharmacy and Food Science School, University of Barcelona, Spain
| | - Rosa M Lamuela-Raventos
- Nutrition, Food Science and Gastronomy Department, XaRTA, INSA-UB, Pharmacy and Food Science School, University of Barcelona, Spain; CIBER 06/003 Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain.
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Turcsi E, Nagy V, Deli J. Study on the elution order of carotenoids on endcapped C18 and C30 reverse silica stationary phases. A review of the database. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.01.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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