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ABSTRACT: The aim of this randomised, double-blind, crossover study in normolipidaemic volunteers was to investigate the effect of consumption of an experimental cheese (from cows fed a grass and maize silage-based diet with 5% of linseed oil added) or a control cheese (without linseed oil) on both plasma lipids and fatty acid content of serum lipid fractions. A lower content of medium-chain saturated fatty acids as well as a higher content of stearic acid and polyunsaturated fatty acids were found in the experimental cheese; its consumption was successful in limiting the enhanced blood concentration of atherogenic fatty acids, without affecting fatty acid content of serum lipid fractions. These results indicate that dairy products could be considered as key foods for fat modifications with the objective of optimizing their nutritional quality.
International Journal of Food Sciences and Nutrition 07/2012; · 1.15 Impact Factor
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Elena Azzini,
Angela Polito,
Alessandro Fumagalli,
Federica Intorre,
Eugenia Venneria,
Alessandra Durazzo,
Maria Zaccaria,
Donatella Ciarapica,
Maria S Foddai,
Beatrice Mauro,
Anna Raguzzini,
Lara Palomba, Giuseppe Maiani
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ABSTRACT: The purpose of this study was to evaluate the overall diet quality effects, mainly on antioxidant nutritional status and some cytokines related to the cellular immune response as well as oxidative stress in a healthy Italian population group.
An observational study was conducted on 131 healthy free-living subjects. Dietary intake was assessed by dietary diary. Standardised procedures were used to make anthropometric measurements. On blood samples (serum, plasma and whole blood) were evaluated: antioxidant status by vitamin A, vitamin E, carotenoids, vitamin C, uric acid, SH groups, SOD and GPx activities; lipid blood profile by total cholesterol, HDL cholesterol, LDL cholesterol, triglycerides; total antioxidant capacity by FRAP and TRAP; the immune status by TNF-α, and IL-10 cytokines; the levels of malondialdehyde in the erythrocytes as marker of lipid peroxidation.
The daily macronutrients intake (g/day) have shown a high lipids consumption and significant differences between the sexes with regard to daily micronutrients intake. On total sample mean Mediterranean Diet Score (MDS) was 4.5 ± 1.6 and no significant differences between the sexes were present. A greater adherence to a Mediterranean dietary pattern increases the circulating plasma levels of carotenoids (lutein plus zeaxanthin, cryptoxanthin, α and β-carotene), vitamin A and vitamin E. The levels of endogenous antioxidants were also improved. We observed higher levels in anti-inflammatory effect cytokines (IL-10) in subjects with MDS ≥ 6, by contrast, subjects with MDS ≤ 3 show higher levels in sense of proinflammatory (TNF α P < 0.05). Lower levels of MDA were associated with MDS > 4. Our data suggest a protective role of vitamin A against chronic inflammatory conditions especially in subjects with the highest adherence to the Mediterranean-type dietary pattern.
Mediterranean dietary pattern is associated with significant amelioration of multiple risk factors, including a better cardiovascular risk profile, reduced oxidative stress and modulation of inflammation.
Nutrition Journal 11/2011; 10:125. · 2.48 Impact Factor
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Federica Intorre,
Maria Stella Foddai,
Elena Azzini,
Bruno Martin,
Marie-Christine Montel,
Giovina Catasta,
Elisabetta Toti,
Enrico Finotti,
Lara Palomba,
Eugenia Venneria,
Anna Raguzzini,
Alessandro Fumagalli,
Maria Francesca Testa,
Laura Rossi, Giuseppe Maiani
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ABSTRACT: The present study investigated the effect of the consumption of two cheese varieties differing for fat quality on blood lipid profile and redox status biomarkers in 30 selected healthy volunteers, consuming either the experimental cheese (from milk produced by cows fed a grass and maize silage based diet with 5% of linseed oil added) or the control cheese (from normal cows' milk) for 4 weeks according to a crossover design. The experimental cheese had a lower content of medium-chain saturated fatty acids and a higher content of stearic acid and polyunsaturated fatty acids; its consumption led to higher levels of vitamins C and E and stearic acid in blood, while myristic acid and oxidized low-density lipoprotein concentrations were significantly lower. As myristic acid and oxidized low-density lipoprotein are highly correlated with increased atherogenic risk and vitamins C and E with antioxidant activity, the enrichment of cows' diet with linseed oil could provide a dietary option to prevent cardiovascular diseases risk.
International Journal of Food Sciences and Nutrition 08/2011; 62(6):660-669. · 1.15 Impact Factor
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Alessandra Durazzo,
Elena Azzini,
Maria Stella Foddai,
Fabio Nobili,
Ivana Garaguso,
Anna Raguzzini,
Enrico Finotti,
Vanni Tisselli,
Stefania Del Vecchio,
Cristina Piazza,
Maurizio Perenzin,
Luca Plizzari, Giuseppe Maiani
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ABSTRACT: In this study, we have explored the relationship between the cultivation method and the concentration of major flavonoid aglycones, hydroxycinnamic acids, carotenoids and the total antioxidant activity of tomato (Lycopersicon esculentum cv Perfectpeel); in addition, we have investigated the bioactivity of polyphenol extracts from tomato. The main polyphenols in extracts were quercetin (33.90 ± 6.31 mg kg−1 and 17.92 ± 1.09 mg kg−1 in conventional and organic extracts), chlorogenic acid (3.52 ± 0.74 mg kg−1 and 2.82 ± 0.92 mg kg−1 in conventional and organic extracts) and caffeic acid (3.61 ± 0.71 mg kg−1 and 3.29 ± 0.33 mg kg−1 in conventional and organic extracts). Although statistical differences were found between organic and conventional extracts in several target compounds, no difference in biological effect was observed using cell models. The observed Trans Epithelial Electrical Resistance values were not significantly different between organic and conventional tomato extracts, but we have observed, in both samples, a decrease in tight-junction permeability at 17 μm of polyphenol concentrations. Antioxidant compounds entering within the cell could exert an antioxidant action, nevertheless at concentrations >17 μm could have a pro-oxidant effect.
International Journal of Food Science & Technology 11/2010; 45(12):2637 - 2644. · 1.26 Impact Factor
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Elena Azzini,
Paola Vitaglione,
Federica Intorre,
Aurora Napolitano,
Alessandra Durazzo,
Maria S Foddai,
Alessandro Fumagalli,
Giovina Catasta,
Laura Rossi,
Eugenia Venneria,
Anna Raguzzini,
Lara Palomba,
Vincenzo Fogliano, Giuseppe Maiani
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ABSTRACT: Strawberries contain many antioxidant phytochemicals such as vitamin C, carotenoids and phenolic compounds including anthocyanins (ACN). In the present study, antioxidant composition of fresh strawberries (FS) and stored strawberries (SS) and the bioavailability of the main strawberry bioactive compounds were determined in human subjects. Thirteen healthy volunteers consumed 300 g of FS and SS on two separate occasions. Blood, before and at different time points from meal consumption, as well as 24 h urine, was collected, and parent compounds and metabolites of the different compounds were determined by HPLC or LC/MS/MS. A reduction in α-carotene plasma concentrations v. baseline values was recorded after the consumption of FS, although the amount of this carotenoid was higher in the SS. On the contrary, a significant increase of plasma vitamin C after 2, 3 and 5 h (P < 0.05) of FS and SS consumption was recorded. No quercetin and ACN were found in plasma, while coumaric acid, 4-hydroxybenzoic acid (4HBA, 56 and 54% of pelargonidin-3-glucoside (Pel-glc) ingested with FS and SS, respectively) and protocatechuic acid (59 and 34% of cyanidin-3-glucoside ingested with FS and SS, respectively) over 8 h from strawberry consumption were retrieved in the plasma. Pelargonidin glucuronide, pelargonidin glucoside and pelargonidin aglycone peaked in urine within 2 h of strawberry consumption, and the 24 h amount excreted was always approximately 0.9% of the Pel-glc dose ingested. The data indicated that the content of phytochemicals in strawberries may influence the bioavailability of individual compounds. Furthermore, in the present study, the metabolism of Pel-glc was elucidated, and, for the first time, 4HBA was suggested to be a major human metabolite of Pel-glc.
The British journal of nutrition 10/2010; 104(8):1165-73. · 3.45 Impact Factor
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ABSTRACT: This study was conducted to evaluate the antioxidant properties, including phenolics, ascorbic acid and carotenoids of four green asparagus (Asparagus officinalis L.) spears cultivars (UC 157, AM 822, Gijnlim, and Grande) grown under greenhouse conditions and to asses their changes during cooking process. The highest spear production of category ‘extra’ and ‘first’ was recorded on ‘UC 157’, whereas the higher production of “second” class spears was recorded on ‘UC 157’ and ‘Gijnlim’. The Grande cultivar has provided a higher total phenol, quercetin, rutin and lutein + zeaxantin contents in comparison to ‘UC 157’, ‘Gjinlim’ and ‘AM 822’ cultivars. The results also indicate that the effect of cooking process was significant and more pronounced than the effect of cultivars. The cooking process increased the antioxidant activity, total phenols, quercetin, rutin, β-carotene and lutein + zeaxantin contents by, 16%, 23%, 98%, 32%, 24% and 25%, respectively, but decreased the total ascorbic acid content by 52%.
International Journal of Food Science & Technology 02/2009; 44(5):1017 - 1023. · 1.26 Impact Factor
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Giuseppe Maiani,
María Jesffls,
Periago Castón,
Giovina Catasta,
Elisabetta Toti,
Isabel Goaei Cambrodón,
Anette Bysted,
Fernando Granado-Lorencio,
Begoaea Olmedilla-Alonso,
Pia Knuthsen,
Massimo Valoti,
Volker Böhm,
Esther Mayer-Miebach,
Diana Behsnilian,
Ulrich Schlemmer
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ABSTRACT: Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: b-carotene, b-cryptoxanthin, a-caro-tene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, stor-age, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.
Mol. Nutr. Food Res. 01/2009; 53:0-0.
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ABSTRACT: The antioxidant properties of dietary phenolics are believed to be reduced in vivo because of their affinity for proteins. In this study we assessed the bioavailability of phenolics and the in vivo plasma antioxidant capacity after the consumption of blueberries (Vaccinium corymbosum L.) with and without milk. In a crossover design, 11 healthy human volunteers consumed either (a) 200 g of blueberries plus 200 ml of water or (b) 200 g of blueberries plus 200 ml of whole milk. Venous samples were collected at baseline and at 1, 2, and 5 h postconsumption. Ingestion of blueberries increased plasma levels of reducing and chain-breaking potential (+6.1%, p<0.001; +11.1%, p<0.05) and enhanced plasma concentrations of caffeic and ferulic acid. When blueberries and milk were ingested there was no increase in plasma antioxidant capacity. There was a reduction in the peak plasma concentrations of caffeic and ferulic acid (-49.7%, p<0.001, and -19.8%, p<0.05, respectively) as well as the overall absorption (AUC) of caffeic acid (p<0.001). The ingestion of blueberries in association with milk, thus, impairs the in vivo antioxidant properties of blueberries and reduces the absorption of caffeic acid.
Free radical biology & medicine 01/2009; 46(6):769-74. · 5.42 Impact Factor
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ABSTRACT: Postharvest processing and storage not only influence the content and composition of flavonoids and phenolic acids in foodstuffs, thereby altering the amount of potentially bioavailable bioactive compounds, but can also modify their chemical form. Moreover, due to the intensive metabolism during absorption, the metabolites circulating in blood differ from the parent compounds found in food. Thus, it is difficult to predict potential in vivo effects of phenolic compounds merely by their contents in foodstuffs. Their specific bioavailability needs to be determined. This review considers studies regarding the bioavailability of flavonoids and phenolic acids from foodstuffs that meet the following criteria: providing actual concentrations of flavonoids and phenolic acids in blood plasma, body tissues, or urine, comparing differently stored or processed foods (excluding studies that use supplements or pure substances), and considering the high interindividual variability by repeated measurements in the same individuals. Only a few studies meet all of these criteria. In conclusion, processing and storage of food can have either positive or negative effects on the bioavailability of flavonoids and phenolic acids because these treatments may not only change the content, but also the chemical form of these compounds.
Molecular Nutrition & Food Research 12/2008; 53 Suppl 2:S184-93. · 4.30 Impact Factor
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Giuseppe Maiani,
María Jesús Periago Castón,
Giovina Catasta,
Elisabetta Toti,
Isabel Goñi Cambrodón,
Anette Bysted,
Fernando Granado-Lorencio,
Begoña Olmedilla-Alonso,
Pia Knuthsen,
Massimo Valoti,
Volker Böhm,
Esther Mayer-Miebach,
Diana Behsnilian,
Ulrich Schlemmer
[show abstract]
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ABSTRACT: Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: β-carotene, β-cryptoxanthin, α-carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.
Molecular Nutrition & Food Research 11/2008; 53(S2):S194 - S218. · 4.30 Impact Factor
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ABSTRACT: The genetic modification in fruit and vegetables could lead to changes in metabolic pathways and, therefore, to the variation of the molecular pattern, with particular attention to antioxidant compounds not well-described in the literature. The aim of the present study was to compare the quality composition of transgenic wheat ( Triticum durum L.), corn ( Zea mays L.), and tomato ( Lycopersicum esculentum Mill.) to the nontransgenic control with a similar genetic background. In the first experiment, Ofanto wheat cultivar containing the tobacco rab1 gene and nontransgenic Ofanto were used. The second experiment compared two transgenic lines of corn containing Bacillus thuringiensis "Cry toxin" gene (PR33P67 and Pegaso Bt) to their nontransgenic forms. The third experiment was conducted on transgenic tomato ( Lycopersicum esculentum Mill.) containing the Agrobacterium rhizogenes rolD gene and its nontransgenic control (cv. Tondino). Conventional and genetically modified crops were compared in terms of fatty acids content, unsaponifiable fraction of antioxidants, total phenols, polyphenols, carotenoids, vitamin C, total antioxidant activity, and mineral composition. No significant differences were observed for qualitative traits analyzed in wheat and corn samples. In tomato samples, the total antioxidant activity (TAA), measured by FRAP assay, and the naringenin content showed a lower value in genetically modified organism (GMO) samples (0.35 mmol of Fe (2+) 100 g (-1) and 2.82 mg 100 g (-1), respectively), in comparison to its nontransgenic control (0.41 mmol of Fe (2+) 100 g (-1) and 4.17 mg 100 g (-1), respectively). On the basis of the principle of substantial equivalence, as articulated by the World Health Organization, the Organization for Economic Cooperation and Development, and the United Nations Food and Agriculture Organization, these data support the conclusion that GM events are nutritionally similar to conventional varieties of wheat, corn, and tomato on the market today.
Journal of Agricultural and Food Chemistry 10/2008; 56(19):9206-14. · 2.82 Impact Factor
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Maud Andriollo-Sanchez,
Isabelle Hininger-Favier,
Nathalie Meunier,
Eugenia Venneria,
Jacqueline M O'Connor, Giuseppe Maiani,
Angela Polito,
Séverine Bord,
Monique Ferry,
Charles Coudray,
Anne-Marie Roussel
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ABSTRACT: The aim of the study was to investigate whether zinc supplementation affects antioxidant status in European middle-aged and elderly people.
Multicentre prospective intervention study, randomized, double-blind, placebo-control.
France (Clermont-Ferrand/Theix, and Grenoble), Italy (Rome), Northern Ireland (Coleraine).
A total of 387 healthy middle-aged (55-70 yrs) and free-living older aged (70-85 yrs) subjects were randomly allocated to three groups: 0, 15 or 30 mg zinc gluconate/d in addition to usual dietary intake during 6 months.
Oxidative stress status was evaluated by measurement of protein oxidation (plasma thiol groups), lipid peroxidation (plasma thio-barbituric acid reactants, TBARS), whole blood glutathione levels, erythrocyte copper/zinc superoxide dismutase activity and plasma antioxidant status (ferric reducing antioxidant power assay), at baseline and after 3 and 6 months.
Zinc supplementation did not alter oxidative stress markers and antioxidant defenses in elderly, after 3 or 6 months, except an increase in Cu/Zn superoxide dismutase activity.
In apparently healthy free living elderly people, a single zinc supplementation had no effects on oxidative stress status.
Journal of the American College of Nutrition 09/2008; 27(4):463-9. · 2.29 Impact Factor
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Barbara J Stewart-Knox,
Ellen E A Simpson,
Heather Parr,
Gordon Rae,
Angela Polito,
Federica Intorre,
Maud Andriollo Sanchez,
Natalie Meunier,
Jacqueline M O'Connor, Giuseppe Maiani,
Charles Coudray,
J J Strain
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ABSTRACT: Taste acuity declines with age and may be dependent upon Zn status. The aim of the present double-blind, randomised controlled intervention trial has been to determine taste acuity in response to Zn supplementation (placebo, or 15 or 30 mg Zn/d). Healthy older European adults aged 70-87 years were recruited within Italy (Rome) (n 108) and France (Grenoble) (n 91) to the European Commission-funded Zenith project. A signal detection theory approach was adopted for taste assessment. The data were converted to R indices and analysed by repeated-measures ANOVA controlling for baseline taste acuity as well as serum and erythrocyte Zn. Serum Zn increased post-intervention, indicating compliance with the intervention. Results differed across geographical region. Salt taste acuity was greater in response to Zn (30 mg) than placebo post-intervention among those recruited in Grenoble. There was no apparent change in acuity for sweet, sour or bitter taste in response to Zn. Supplemented Zn may have potential to enhance salt taste acuity in those over the age of 70 years. Further research is required to determine if enhanced salt taste acuity is reflected in the eating experiences of older individuals.
British Journal Of Nutrition 02/2008; 99(1):129-36. · 3.01 Impact Factor
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Isabelle Hininger-Favier,
Maud Andriollo-Sanchez,
Josiane Arnaud,
Nathalie Meunier,
Séverine Bord,
Ciaren Graham,
Angela Polito, Giuseppe Maiani,
Jacqueline M O'Connor,
Charles Coudray,
Anne-Marie Roussel
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ABSTRACT: Given the key role of Zn in many physiological functions, optimal Zn status could be a predictive parameter of successful ageing. However, the benefit of Zn supplementation is still a matter of debate since Zn supplementation has been reported to be associated with the alteration of Cu status and lipid metabolism. As part of the Zenith Project, the present study aimed to investigate, in free-living healthy European middle-aged and older subjects, the effect of Zn supplementation on the biochemical status of Zn, Fe and Cu and on lipid profile. Volunteers aged 55-70 (n 188) and 70-85 (n 199) years old participated in a double-blinded, randomised study and received a daily placebo, or Zn as 15 or 30 mg for 6 months. Zn supplementation did not significantly modify erythrocyte Zn levels or erythrocyte Cu,Zn-superoxide dismutase activity. But Zn supplementation at 15 or 30 mg/d for 6 months increased significantly serum Zn levels and Zn urinary excretion with no major adverse effects on Fe and Cu status or on lipid metabolism. However, Zn supplementation at 30 mg/d showed some age- and sex-dependent alterations in Fe status or lipid profile. Therefore, with respect to the key role of an optimal Zn status in successful ageing, Zn supplementation at 15 mg/d, when necessary, could be safely proposed regarding lipids and the risk of interaction with Fe and Cu.
British Journal Of Nutrition 04/2007; 97(3):569-78. · 3.01 Impact Factor
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ABSTRACT: The aim of this study was to investigate the effect of cationic proportions (K/Ca/Mg) in the nutrient solution on fruit quality (quality attributes and antioxidant content) using a high-pigment, 'Lunarossa', tomato cultivar and a standard tomato cultivar ('Corfù') grown in soilless culture. Treatments were defined by a factorial combination of three nutrient solutions having different cationic proportions and two indeterminately growing round tomato cultivars. A high proportion of K in the nutrient solution increased the quality attributes (fruit dry matter, total soluble solids content) and the lycopene content of tomato fruit, whereas a high proportion of Ca improved tomato fruit yield and reduced the incidence of blossom-end rot (BER). The highest total antioxidant activity was observed in the treatment with a high proportion of Mg in the Lunarossa cultivar. The high-pigment hybrid has provided a higher antioxidant content (lycopene and alpha-tocopherol content) than the commercial hybrid, but it was more susceptible to BER and consequently less productive.
Journal of Agricultural and Food Chemistry 07/2006; 54(12):4319-25. · 2.82 Impact Factor
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ABSTRACT: Zn has been shown to possess antioxidant properties in vitro and in vivo. As inadequate dietary Zn intake has been reported in these populations, Zn supplementation may protect against oxidative stress and thereby limit the progression of degenerative diseases in such populations. We conducted the present study to evaluate the long-term supplementation effects of two moderate doses of Zn on in vitro Cu-induced LDL oxidation in French men and women. Three groups of sixteen healthy subjects aged 55-70 years from each sex participated in this randomized double-blind, placebo-controlled study. Each group received for six months either 0, 15 or 30 mg supplemental Zn per d. At the beginning and at the end of the supplementation periods, dietary intakes of Zn, Cu, Fe and vitamin E were estimated using 4 d food-intake records (including the weekend) and the GENI program. Zn, Cu, Fe and vitamin E status were also determined. In vitro LDL oxidizability (basal conjugated diene level, maximal conjugated diene formation and lag time) and lipid parameters were also determined. Dietary intakes of Zn, Cu, Fe and vitamin E were adequate in this population. Zn supplementation significantly increased serum Zn levels but did not significantly modify Cu, Fe or vitamin E status. However, Zn supplementation had no effect on in vitro LDL oxidation parameters, nor were there any sex-related differences in in vitro LDL oxidizability. The present study showed that long-term Zn supplementation of healthy subjects aged 55-70 years had no effect on in vitro Cu-induced LDL oxidation under the study conditions.
British Journal Of Nutrition 07/2006; 95(6):1134-42. · 3.01 Impact Factor
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ABSTRACT: Zn has been shown to possess antioxidant properties in vitro and in vitro. As inadequate dietary Zn intake has been reported in these populations, Zn supplementation may protect against oxidative stress and thereby limit the progression of degenerative diseases in such populations. We conducted the present study to evaluate the long-term supplementation effects of two moderate doses of Zn on in vitro Cu-induced LDL oxidation in French men and women.Three groups of sixteen healthy subjects aged 55–70 years from each sex participated in this randomized double-blind, placebo-controlled study. Each group received for six months either 0, 15 or 30mg supplemental Zn per d. At the beginning and at the end of the supplementation periods, dietary intakes of Zn, Cu, Fe and vitamin E were estimated using 4d food-intake records (including the weekend) and the GENI program. Zn, Cu, Fe and vitamin E statuswere also determined. In vitro LDL oxidizability (basal conjugated diene level, maximal conjugated diene formation and lag time) and lipid parameters were also determined. Dietary intakes of Zn, Cu, Fe and vitamin E were adequate in this population. Zn supplementation significantly increased serum Zn levels but did not significantly modify Cu, Fe or vitamin E status. However, Zn supplementation had no effect on in vitro LDL oxidation parameters, nor were there any sex-related differences in in vitro LDL oxidizability. The present study showed that long-term Zn supplementation of healthy subjects aged 55–70 years had no effect on in vitro Cu-induced LDL oxidation under the study conditions.
The British journal of nutrition 05/2006; 95(06):1134 - 1142. · 3.45 Impact Factor
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Nature 09/2003; 424(6952):1013. · 36.28 Impact Factor
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ABSTRACT: The present study investigated whether storage under modified-atmosphere packaging (MAP) affected the antioxidant properties of fresh lettuce (Lactuca sativa). Eleven healthy volunteers (six men, five women) consumed 250 g fresh lettuce, and blood was sampled before (0 h) and 2, 3 and 6 h after consumption. The protocol was repeated 3 d later with the same lettuce stored at 5 degrees C under MAP conditions (O2-N2 (5:95, v/v)). Results showed that after ingestion of fresh lettuce, plasma total radical-trapping antioxidant potential (TRAP), measured as area under the curve, was significantly higher (1.3 (sem 0.3) mmol/l per 6 h; P<0.05) than the value obtained with MAP-stored lettuce (0.1 (sem 0.2) mmol/l per 6 h). Plasma TRAP, quercetin and p-coumaric acid were significantly different from baseline values (P<or=0.05) 2 and 3 h after fresh lettuce ingestion. Caffeic acid increased significantly at 3 h (P<0.05). Plasma beta-carotene levels increased significantly at 6 h (P<0.05). Vitamin C concentrations (mg/l) rose from 10.9 (sem 2.0) to 12.7 (sem 3.0) (P<0.001), 12.7 (sem 2.0) (P<0.01) and 12.9 (sem 3.0) (P<0.05) at 0, 2, 3 and 6 h respectively. No changes were observed after ingestion of MAP-stored lettuce for all the measured markers. Our present results showed that ingestion of MAP-stored lettuce does not modify plasma redox status in healthy subjects. Further research is needed to develop post-harvesting techniques able to preserve the bioactive molecule content of plant food.
British Journal Of Nutrition 01/2003; 88(6):615-23. · 3.01 Impact Factor
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ABSTRACT: Naringenin has been shown to exert antiestrogenic, cholesterol-lowering and antioxidant activities, as well as an indirect modulation on the metabolism of many xenobiotics. It is one of the most abundant polyphenols in tomato. Given the widespread consumption of tomato (Lycopersicum esculentum) and tomato-based products, this study was designed to determine whether plasma levels of naringenin were detectable in five men after consumption of a test meal containing 150 mg of cooked tomato paste. Naringenin intake with the test meal was 3.8 mg. Blood was drawn from fasting subjects and 2, 4, 6, 8 and 24 h after the meal. To compare the results with a control, the same meal without tomato paste (control meal) was administered to the same subjects 2 wk later. Analyses were performed using high-performance liquid chromatography coupled with a CoulArray electrochemical detector. The peak plasma concentration was 0.12 +/- 0.03 micro mol/L 2 h after the meal. Unconjugated naringenin was not detected. Naringenin was not detected in plasma at any time after consumption of the control meal. In addition to naringenin, we detected rutin and chlorogenic acid in tomato paste, but these polyphenols and their derivatives (quercetin and caffeic acid) were not detected in plasma at any time. To the best of our knowledge, this is the first study demonstrating naringenin bioavailability in humans after consumption of a meal containing cooked tomato paste.
Journal of Nutrition 12/2002; 132(11):3349-52. · 3.92 Impact Factor
