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Favari C, Rinaldi de Alvarenga JF, Sánchez-Martínez L, Tosi N, Mignogna C, Cremonini E, Manach C, Bresciani L, Del Rio D, Mena P. Factors driving the inter-individual variability in the metabolism and bioavailability of (poly)phenolic metabolites: A systematic review of human studies. Redox Biol 2024; 71:103095. [PMID: 38428187 PMCID: PMC10912651 DOI: 10.1016/j.redox.2024.103095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 02/16/2024] [Accepted: 02/18/2024] [Indexed: 03/03/2024] Open
Abstract
This systematic review provides an overview of the available evidence on the inter-individual variability (IIV) in the absorption, distribution, metabolism, and excretion (ADME) of phenolic metabolites and its determinants. Human studies were included investigating the metabolism and bioavailability of (poly)phenols and reporting IIV. One hundred fifty-three studies met the inclusion criteria. Inter-individual differences were mainly related to gut microbiota composition and activity but also to genetic polymorphisms, age, sex, ethnicity, BMI, (patho)physiological status, and physical activity, depending on the (poly)phenol sub-class considered. Most of the IIV has been poorly characterised. Two major types of IIV were observed. One resulted in metabolite gradients that can be further classified into high and low excretors, as seen for all flavonoids, phenolic acids, prenylflavonoids, alkylresorcinols, and hydroxytyrosol. The other type of IIV is based on clusters of individuals defined by qualitative differences (producers vs. non-producers), as for ellagitannins (urolithins), isoflavones (equol and O-DMA), resveratrol (lunularin), and preliminarily for avenanthramides (dihydro-avenanthramides), or by quali-quantitative metabotypes characterized by different proportions of specific metabolites, as for flavan-3-ols, flavanones, and even isoflavones. Future works are needed to shed light on current open issues limiting our understanding of this phenomenon that likely conditions the health effects of dietary (poly)phenols.
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Affiliation(s)
- Claudia Favari
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy.
| | | | - Lorena Sánchez-Martínez
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy; Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital 'Virgen de La Arrixaca', Universidad de Murcia, Espinardo, Murcia, Spain
| | - Nicole Tosi
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy
| | - Cristiana Mignogna
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy
| | - Eleonora Cremonini
- Department of Nutrition, University of California, Davis, CA, USA; Department of Environmental Toxicology, University of California, Davis, CA, USA
| | - Claudine Manach
- Université Clermont Auvergne, INRAE, Human Nutrition Unit, Clermont-Ferrand, France
| | - Letizia Bresciani
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy; Microbiome Research Hub, University of Parma, 43124, Parma, Italy
| | - Pedro Mena
- Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy; Microbiome Research Hub, University of Parma, 43124, Parma, Italy
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Silva V, Faria HOF, Sousa-Filho CPB, de Alvarenga JFR, Fiamoncini J, Otton R. Thermoneutrality or standard temperature: is there an ideal housing temperature to study the antisteatotic effects of green tea in obese mice? J Nutr Biochem 2023; 120:109411. [PMID: 37423321 DOI: 10.1016/j.jnutbio.2023.109411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 06/15/2023] [Accepted: 06/29/2023] [Indexed: 07/11/2023]
Abstract
Metabolic-associated fatty liver disease (MAFLD) is a condition characterized by excessive accumulation of triglycerides in hepatocytes, currently considered the number one cause of chronic liver disease. MAFLD is strongly associated with obesity, type 2 diabetes, hyperlipidaemia, and hypertension. Emphasis has been placed on the use of green tea (GT), produced from the Camellia sinensis plant, rich in antioxidants as polyphenols and catechins, on obesity and MAFLD treatment/prevention. Studies carried out in rodent models housed at a standard temperature (ST, 22°C) are being questioned as ST is a determining factor on generating changes in the physiology of immune response, and energy metabolism. On the other hand, it seems that thermoneutrality (TN, 28°C) represents a closer parallel to human physiology. In this perspective, we investigated the effects of GT (500 mg/kg of body weight, over 12 weeks, 5 days/week) by comparing mice housed at ST or TN in a model of MAFLD of diet-induced obese males C57Bl/6 mice. We show that the liver phenotype at TN exhibits a more severe MAFLD while GT ameliorates this condition. In parallel, GT restores the expression of genes involved in the lipogenic pathway, regardless of temperature, with slight modifications in lipolysis/fatty acid oxidation. We observed an increase promoted by GT in PPARα and PPARγ proteins independently of housing temperature and a dual pattern of bile acid synthesis. Thus, animals' conditioning temperature is a key factor that can interfere in the results involving obesity and MAFLD, although GT has beneficial effects against MAFLD independently of the housing temperature of mice.
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Affiliation(s)
- Victória Silva
- Interdisciplinary Postgraduate Program in Health Sciences, Cruzeiro do Sul University, Sao Paulo, Sao Paulo, Brazil
| | | | | | - José Fernando Rinaldi de Alvarenga
- Department of Food Science and Experimental Nutrition, Food Research Center, School of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, Sao Paulo, Brazil
| | - Jarlei Fiamoncini
- Department of Food Science and Experimental Nutrition, Food Research Center, School of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, Sao Paulo, Brazil
| | - Rosemari Otton
- Interdisciplinary Postgraduate Program in Health Sciences, Cruzeiro do Sul University, Sao Paulo, Sao Paulo, Brazil.
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Levy J, Silva AM, De Carli E, Cacau LT, de Alvarenga JFR, Fiamoncini J, Benseñor IM, Lotufo PA, Marchioni DM. Biomarkers of Fruit Intake Using a Targeted Metabolomics Approach: an Observational Cross-Sectional Analysis of the ELSA-Brasil Study. J Nutr 2022; 152:2023-2030. [PMID: 35641174 DOI: 10.1093/jn/nxac115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/11/2022] [Accepted: 05/24/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Advances in technology have led to the identification of a greater number of metabolites related to diet. Although fruit intake biomarkers have been reported in some studies, these findings require further replication, considering the relevance of fruits for diet quality and health. OBJECTIVES The aim of this study was to explore the associations of a set of potential urinary biomarkers of diet, assessed using a targeted metabolomics approach, with self-reported fruit intake data in participants of a computer-assisted 24-h dietary recall (GloboDiet software) validation study. METHODS A total of 93 individuals aged 43-72 y, 54% female, participated in this study. The subjects were a subsample of the Longitudinal Study of Adult Health (ELSA-Brasil). A 24-h dietary recall was obtained with the aid of GloboDiet software matching a 24-h urine sample from each participant. Candidate biomarkers were selected in a literature search and identified in urine by LC coupled to high-resolution MS. Spearman correlation analyses were performed between fruit intake and each biomarker. RESULTS Spearman correlation analysis showed that total fruits intake was significantly correlated with citric acid (ρ = 0.213, P = 0.041), ferulic acid sulfate I (ρ = 0.240, P = 0.020), hesperetin glucuronide/homoeriodictyol glucuronide (ρ = 0.303, P = 0.003), hydroxyhippuric acid (ρ = 0.239, P = 0.021), homovanillic alcohol sulfate (ρ = 0.339, P = 0.001), methylgallic acid sulfate (ρ = 0.268, P = 0.009), naringenin glucuronide (NG; ρ = 0.278, P = 0.007), proline betaine (PB; ρ = 0.305, P = 0.003), syringic acid sulfate (ρ = 0.210, P = 0.044), and sinapic acid sulfate (ρ = 0.412, P < 0.001). Among them, 3 have been described in literature as promising biomarkers for intake of total fruit, oranges, and citrus fruit: NG, hesperetin glucuronide, and PB. CONCLUSIONS Associations of total fruits intake with urinary measurements indicate the potential usefulness of dietary biomarkers in the Brazilian population as a complement to self-reported dietary assessments.
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Affiliation(s)
- Jessica Levy
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Alexsandro Macedo Silva
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Eduardo De Carli
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Leandro Teixeira Cacau
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - José Fernando Rinaldi de Alvarenga
- Food Research Center (FoRC), Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Jarlei Fiamoncini
- Food Research Center (FoRC), Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Isabela Martins Benseñor
- Clinical and Epidemiological Research Center, University Hospital, University of São Paulo, São Paulo, Brazil
| | - Paulo Andrade Lotufo
- Clinical and Epidemiological Research Center, University Hospital, University of São Paulo, São Paulo, Brazil
| | - Dirce Maria Marchioni
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
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Lozano-Castellón J, Rinaldi de Alvarenga JF, Vallverdú-Queralt A, Lamuela-Raventós RM. Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Barroso WA, Serra MB, Abreu IC, Barbeiro HV, Fiamoncini J, de Alvarenga JFR, de Souza HP, de Lima TM. Banana green peels extract protects against nonalcoholic fatty liver disease in high-fat-fed mice through modulation of lipid metabolism and inflammation. Phytother Res 2022; 36:951-962. [PMID: 35018684 DOI: 10.1002/ptr.7366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 12/08/2021] [Accepted: 12/11/2021] [Indexed: 12/18/2022]
Abstract
We investigate the effect of the banana green peels extract (BPE) as a preventive treatment against NAFLD in high-fat diet fed mice. Mice received daily doses of 100 or 250 mg/kg of BPE for 12 weeks along with the high-fat diet. BPE reduced weight gain (p < .0001), adipose tissue hypertrophy (p < .0001), and improved glucose homeostasis (p < .0001). Plasma levels of glucose-dependent insulinotropic polypeptide, triglycerides, total cholesterol, LDL-cholesterol, non-esterified fatty acids, aspartate and alanine transaminase, leptin, and resistin were decreased in BPE treated mice (p < .05). BPE effects on lipid metabolism were associated with decreased gene expression of lipogenic enzymes and increased expression of enzymes related to fatty acid and cholesterol degradation (p < .05). Plasma and liver bile acid (BA) profiles were modulated by BPE, with positive correlations between specific BA and UCP-1, CPT-1 and PGC-1β expression in brown adipose tissue (p < .05). BPE reduced hepatic steatosis and inflammation, possibly due to reduced p65 NF-κB nuclear translocation (p < .05) and modulation of oxidative stress (p < .05). These data indicate that BPE is a source of phytochemical compounds with promising effects toward the prevention of metabolic disorders associated with obesity.
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Affiliation(s)
| | - Mariana Barreto Serra
- Emergency Medicine Department, Medical School, University of São Paulo, São Paulo-SP, Brazil
| | - Iracelle Carvalho Abreu
- Physiological Sciences Department, Laboratory of Research and Post-graduation in Pharmacology (LPPF), Federal University of Maranhão, São Luís, Brazil
| | - Hermes Vieira Barbeiro
- Emergency Medicine Department, Medical School, University of São Paulo, São Paulo-SP, Brazil
| | - Jarlei Fiamoncini
- Food Research Center (FoRC), Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil
| | - José Fernando Rinaldi de Alvarenga
- Food Research Center (FoRC), Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil
| | | | - Thais Martins de Lima
- Emergency Medicine Department, Medical School, University of São Paulo, São Paulo-SP, Brazil
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de Alvarenga JFR, Genaro B, Costa BL, Purgatto E, Manach C, Fiamoncini J. Monoterpenes: current knowledge on food source, metabolism, and health effects. Crit Rev Food Sci Nutr 2021; 63:1352-1389. [PMID: 34387521 DOI: 10.1080/10408398.2021.1963945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Monoterpenes, volatile metabolites produced by plants, are involved in the taste and aroma perception of fruits and vegetables and have been used for centuries in gastronomy, as food preservatives and for therapeutic purposes. Biological activities such as antimicrobial, analgesic and anti-inflammatory are well-established for some of these molecules. More recently, the ability of monoterpenes to regulate energy metabolism, and exert antidiabetic, anti-obesity and gut microbiota modulation activities have been described. Despite their promising health effects, the lack of reliable quantification of monoterpenes in food, hindered the investigation of their role as dietary bioactive compounds in epidemiological studies. Moreover, only few studies have documented the biotransformation of these compounds and identified the monoterpene metabolites with biological activity. This review presents up-to-date knowledge about the occurrence of monoterpenes in food, their bioavailability and potential role in the modulation of intermediate metabolism and inflammation, focusing on novel findings of molecular mechanisms, underlining research gaps and new avenues to be explored.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Food Research Center (FoRC), University of São Paulo, São Paulo, Brazil
| | - Brunna Genaro
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Bruna Lamesa Costa
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Eduardo Purgatto
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Food Research Center (FoRC), University of São Paulo, São Paulo, Brazil
| | - Claudine Manach
- Université Clermont Auvergne, INRAE, UNH, Clermont-Ferrand, France
| | - Jarlei Fiamoncini
- Department of Food and Experimental Nutrition. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Food Research Center (FoRC), University of São Paulo, São Paulo, Brazil
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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8
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Rinaldi de Alvarenga JF, Quifer-Rada P, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking. Food Res Int 2020; 138:109787. [PMID: 33288173 DOI: 10.1016/j.foodres.2020.109787] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 11/30/2022]
Abstract
Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like aminoacids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Food Research Center (FoRC), Departament of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, 05508-080 São Paulo, Brazil.
| | - Paola Quifer-Rada
- Departament 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 Quintin, 77, 08041 Barcelona, Spain; LactApp Women Health, Barcelona, Carrer Valencia 263, 08007 Barcelona, Spain
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 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, Av Joan XXIII 27-31, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
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9
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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. J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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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10
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Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero Del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, Lamuela-Raventós RM. Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil. Crit Rev Food Sci Nutr 2019; 60:2532-2548. [PMID: 31423808 DOI: 10.1080/10408398.2019.1650715] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties.
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Affiliation(s)
- Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Anallely López-Yerena
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - José Fernando Rinaldi de Alvarenga
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Jaume Romero Del Castillo-Alba
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Elvira Escribano-Ferrer
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain.,Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
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11
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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12
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Rodriguez-Rodriguez R, Jiménez-Altayó F, Alsina L, Onetti Y, Rinaldi de Alvarenga JF, Claro C, Ogalla E, Casals N, Lamuela-Raventos RM. Mediterranean tomato-based sofrito
protects against vascular alterations in obese Zucker rats by preserving NO bioavailability. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201601010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 02/17/2017] [Accepted: 03/03/2017] [Indexed: 11/12/2022]
Affiliation(s)
- Rosalia Rodriguez-Rodriguez
- Basic Sciences Department; Faculty of Medicine and Health Sciences; Universitat Internacional de Catalunya; Sant Cugat del Vallès Barcelona Spain
| | - Francesc Jiménez-Altayó
- Departament de Farmacologia, de Terapèutica i de Toxicologia; Institut de Neurociències; Facultat de Medicina; Universitat Autònoma de Barcelona; Bellaterra Spain
| | - Laia Alsina
- Departament de Farmacologia, de Terapèutica i de Toxicologia; Institut de Neurociències; Facultat de Medicina; Universitat Autònoma de Barcelona; Bellaterra Spain
| | - Yara Onetti
- Departament de Farmacologia, de Terapèutica i de Toxicologia; Institut de Neurociències; Facultat de Medicina; Universitat Autònoma de Barcelona; Bellaterra Spain
| | | | - Carmen Claro
- Departamento de Farmacología; Facultad de Farmacia; Universidad de Sevilla; Sevilla Spain
| | - Elena Ogalla
- Departamento de Farmacología; Facultad de Farmacia; Universidad de Sevilla; Sevilla Spain
| | - Núria Casals
- Basic Sciences Department; Faculty of Medicine and Health Sciences; Universitat Internacional de Catalunya; Sant Cugat del Vallès Barcelona Spain
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
| | - Rosa M. Lamuela-Raventos
- Nutrition, Food Science Department and Gastronomy; XaRTA, INSA-UB Pharmacy; University of Barcelona; Barcelona Spain
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN); Instituto de Salud Carlos III; Madrid Spain
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13
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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14
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Vallverdú-Queralt A, Regueiro J, Rinaldi de Alvarenga JF, Torrado X, Lamuela-Raventos RM. Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces. J Agric Food Chem 2014; 62:3314-3320. [PMID: 24650040 DOI: 10.1021/jf500416n] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.
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Affiliation(s)
- Anna Vallverdú-Queralt
- Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona , 08007 Barcelona, Spain
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III , 28029 Madrid, Spain
| | - Jorge Regueiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo , 32004 Ourense, Spain
| | - José Fernando Rinaldi de Alvarenga
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo , 32004 Ourense, Spain
| | - Xavier Torrado
- Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona , 08007 Barcelona, Spain
| | - Rosa M Lamuela-Raventos
- Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona , 08007 Barcelona, Spain
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III , 28029 Madrid, Spain
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