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1 – 10 of 725Souhila Benomar, Sanaa Yahia, Faiza Dehiba, Natalia Guillen, Maria Jesús Rodriguez-Yoldi, Jesús Osada and Ahmed Boualga
– The purpose of this study was to evaluate the antioxidant and hypocholesterolemic activities of sardine and bogue protein hydrolysates in cholesterol-fed rats.
Abstract
Purpose
The purpose of this study was to evaluate the antioxidant and hypocholesterolemic activities of sardine and bogue protein hydrolysates in cholesterol-fed rats.
Design/methodology/approach
In total, 18 male Wistar rats (220 ± 10 g) fed 20 per cent casein, 1 per cent cholesterol and 0.5 per cent cholic acid were divided into three groups and received a daily gavage of 250 mg of sardine (SPH) or bogue (BPH) protein hydrolysates for 30 days. The third group, named control group (CG), received in the same conditions water. Lipoproteins were fractionated by size-exclusion fast protein liquid chromatography, and serum lipids, apolipoproteins and lipoproteins were assayed.
Findings
In SPH and BPH groups, serum total cholesterol concentrations were −66 per cent lower than in CG. This corresponded to the decreased very low-density lipoprotein-C in the former groups. Moreover, BPH treatment reduced low-density lipoprotein-C compared with CG and SPH groups. Compared with CG, serum phospholipids were reduced by SPH and BPH. Furthermore, BPH increased significantly APOA4 and sphingomyelin but lowered phosphatidylcholine. In the latter group, serum lecithin cholesterol acyltransferase activity was +23 per cent higher, but with SPH, this activity was −35 per cent reduced compared with CG. Apolipoprotein A-I contents were similar in the three groups. Compared with CG, hydroperoxide and lipid peroxidation contents in serum and lipoprotein fractions were reduced by SPH and BPH. Compared with CG, serum superoxide dismutase and glutathione peroxidase activities were increased in the treated groups, particularly in the BPH group.
Originality/value
These results suggest that sardine protein hydrolysates and particularly those of bogue could be a very useful natural compound to prevent hypercholesterolemia by both improving the lipid profile and modulating oxidative stress in cholesterol-fed rats.
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The purpose of this paper is to examine the potential role of micronutrients and omega‐3 fatty acids in promoting healthier ageing.
Abstract
Purpose
The purpose of this paper is to examine the potential role of micronutrients and omega‐3 fatty acids in promoting healthier ageing.
Design/methodology/approach
A literature review was conducted using Medline and key words relevant to ageing, nutritional status, nutrient intake and disease risk. Data from the National Diet and Nutrition Survey (NDNS) were used to determine micronutrient adequacy.
Findings
The NDNS showed that intakes of vitamin A, B2, B6, folic acid, iron, calcium, magnesium, zinc and iodine fell below recommended levels for groups of older people. Vitamins and mineral supplements may improve nutritional status, lower the risk of deficiency, and impact favourably on disease markers.
Practical implications
The evidence suggests that dietary interventions and supplementation may become increasingly important in maintaining health and quality of life in older people.
Originality/value
This paper highlights the positive role of nutrition in healthy ageing.
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HadjMostefa Khelladi, Djamil Krouf and Nawal Taleb-Dida
This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).
Abstract
Purpose
This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).
Design/methodology/approach
Male Wistar rats (n = 30) weighing 250 ± 10 g were divided into five groups. The first group consumed a diet containing 20 per cent casein (C). The other four groups are rendered diabetic by intraperitoneal injection of streptozotocin (40 mg/kg body weight), then hypertensive by subcutaneous implantation controlled time-release pellet containing ouabain (0.25 mg/pellet). One untreated group (DHR) consumed 20 per cent casein and the three other groups consumed the same diet supplemented with 2 per cent green lemon zest (DHR-lz), or with 20 per cent of sardine protein (group DHR-sp) or with the combination of both sardine proteins and green lemon zest (group DHR-sp + lz).
Findings
DHRs feeding on the combination of both sardine protein (sp) and lemon zest (lz) induced a significant decrease of diastolic blood pressure and heart rates values compared with DHR (p < 0.05). The HDLC values were increased by +55 per cent in DHR-sp + lz compared with DHR group. Moreover, plasma non-HDLC concentrations were decreased significantly compared to DHR, DHR-lz, DHR-sp and C groups. In DHR-sp + lzvs DHR group, TBARS values were decreased by −25 per cent in the liver. Moreover, kidney TBARS were significantly reduced by −66, −51, −65 and −67 per cent compared with C, DHR, DHR-lz and DHR-sp, respectively.
Originality/value
These results suggest that consumption of green lemon zest combined with sardine proteins can reduce blood pressure and tissue oxidative damage and, therefore, help to prevent cardiovascular complications in hypertensive diabetic patients.
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Shokoofeh Talebi, Zamzam Paknahad, Mohammad Hashemi and Akbar Hasanzadeh
Coronary artery disease (CAD) is developed by an insufficient supply of oxygen-rich blood to the myocardium. Recent studies have shown that increased oxidative stress has…
Abstract
Purpose
Coronary artery disease (CAD) is developed by an insufficient supply of oxygen-rich blood to the myocardium. Recent studies have shown that increased oxidative stress has implicated in the pathogenesis of coronary atherosclerosis. Anxiety and CAD have a mutual relationship, as the effect of long-lasting anxiety on atherosclerosis and CAD is well known. The purpose of this study is to investigate the relationship between dietary / serum total antioxidant capacity and CAD.
Design/methodology/approach
A total of 160 male patients were enrolled in this cross-sectional study. Diagnosis and analysis of angiograms were performed visually by a cardiologist. The subjects were categorized into CAD− (coronary artery obstruction <75 per cent) and CAD+ (coronary artery obstruction ≥ 75 per cent) groups. Anthropometric indices, blood pressure, blood sugar and lipid profile and physical activity (PA) were assessed. Information about anxiety was obtained by Spielberger questionnaire. Dietary total antioxidant capacity (TAC) was obtained by using a semi-quantitative food frequency questionnaire and an oxygen radical absorbance capacity of selected foods.
Findings
Mean of dietary TAC was significantly lower in CAD+ than CAD− group (P < 0.001). However, there was not any significant differences about serum TAC (P = 0.28). The mean of body mass index (BMI) (P = 0.04) and triglyceride (TG) level (P = 0.03) and the frequency of smoking (P = 0.03) were significantly higher in the CAD+ than the CAD− group. There was no significant relationship between CAD with apparent (P = 0.33) and hidden anxiety level (P = 0.16). Confounding factors such as smoking and medications were adjusted.
Research limitations/implications
This study had certain limitations. Being a single center cross-sectional design does not permit analysis of causal relationships; the sample size was geographically limited. The authors could not exclude the medication of patients, which could affect the total antioxidant capacity levels. Measurement error in self-reported dietary consumption may results misclassification of exposure.
Practical implications
A diet high in total antioxidant capacity is inversely associated with CAD. Serum TAC does not vary between men with and without CAD when confounders including age, BMI, TG, smoking, SBP, DBP, energy intake, PA, HDL-C, LDL-C, T-C, FBS, family history of CAD, education and anxiety are taken into consideration.
Social implications
High consumption of vegetables and fruits may play a major role in the prevention of CAD.
Originality/value
The study was approved by the ethics committee of Isfahan University of Medical Sciences (No:394888).
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Chinu Chacko and Rajamohan Thankappan
The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats.
Abstract
Purpose
The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats.
Design/methodology/approach
The test oils were heated at 210 ± 10°C for 15 h. Male Sprague Dawley rats were divided into six groups of six animals each. In total, 15% fresh/heated oils and 1% cholesterol were mixed with the experimental diet and fed to the animals for 60 days.
Findings
Chemical analysis revealed that repeated heating of oils resulted in changes in fatty acid composition and elevated lipid peroxidation, the effects being lower in heated coconut oil. Body weight gain significantly decreased in heated coconut oil (p = 0.02), heated mustard oil (p = 0.022) and heated sunflower oil (p = 0.001) fed animals. Malondialdehyde level was significantly increased (p = 0.001) in tissues of heated oils fed animals. Concentration of protein oxidation products was significantly increased (p = 0.001) in heated oils fed animals. Activities of antioxidant enzymes were decreased (p = 0.001) in heated oils fed animals. Total thiols were decreased (p = 0.001) in tissues of animals that were fed heated oils. Animals that were fed heated mustard oil and heated sunflower oil showed lower antioxidant levels and higher oxidation products when compared to those fed heated coconut oil.
Originality/value
Studies comparing the effects of thermally oxidized oils that vary in fatty acid composition are rare. The effects of fresh and heated oils that vary in fatty acid constitution, namely, coconut oil, mustard oil and sunflower oil, in cholesterol-fed rats are studied.
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Nasim Rezaeimanesh, Soodeh Razeghi Jahromi, Abdorreza Naser Moghadasi, Pegah Rafiee, Zeinab Ghorbani, Nahid Beladi Moghadam, Azita Hekmatdoost and Mohammad Ali Sahraian
Neuromyelitis Optica Spectrum Disorder (NMOSD) is a rare disease with unknown risk factors. The role of oxidative stress and nutritional factors is imprecise in NMOSD development…
Abstract
Purpose
Neuromyelitis Optica Spectrum Disorder (NMOSD) is a rare disease with unknown risk factors. The role of oxidative stress and nutritional factors is imprecise in NMOSD development. Therefore, this paper aims to evaluate the effects of dietary total antioxidant capacity (TAC) on the odds of NMOSD.
Design/methodology/approach
Dietary TAC was determined in 70 definite NMOSD cases and 164 healthy controls in term of Ferric Reducing Antioxidant Power (FRAP) method. A validated 168-item semi-quantitative food frequency questionnaire (FFQ) was used for dietary assessment. Three multivariate regression models were applied to analyze the odds of NMOSD across the TAC quartiles.
Findings
A significant inverse association was found between dietary TAC and odds of being assigned to the NMOSD group in all three regression models. In the fully adjusted model ORs (95% CI) in the second, third and fourth quartiles of TAC vs the first quartile were as follows: 0.11 (0.04-0.29), 0.05 (0.01-0.16) and 0.01 (0.00-0.05), respectively. Odds of NMOSD also indicated a significant decreasing trend across the quartiles of dietary TAC (p-trend: <0.01). Total energy (p < 0.01) as well as consumption of vegetables (p < 0.01), whole grains (p < 0.01), tea and coffee (p < 0.01), legumes (p < 0.01) and poultry (p < 0.01) significantly increased through the TAC quartiles.
Originality/value
In the present study, a new hypothesis was proposed concerning the influence of dietary TAC on the odds of NMOSD. A diet rich in foods with high TAC can be effective in the modification of the NMOSD odds.
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In 1988 over half of the deaths in the world were due to heartdisease. The recognised risk factors for coronary heart disease aresmoking, plasma cholesterol levels and…
Abstract
In 1988 over half of the deaths in the world were due to heart disease. The recognised risk factors for coronary heart disease are smoking, plasma cholesterol levels and hypertension. These factors, however, account only for some 50‐60 per cent of the variance in incidence of the disease between countries; so other factors must contribute. Recent biochemical evidence suggests that in conditions of oxidant stress a relative deficiency in antioxidants, in conjunction with a relatively high concentration of oxidisable substrates such as cholesterol, may play an important role in the development of atheroma. The efficiency of the human antioxidant defence system depends in part on an adequate intake of foods containing antioxidants such as vitamins C and E. Until intervention trials with these antioxidants show positive effects in reducing coronary heart disease, advising the general population to increase intake of Vitamin C and E is contentious. On the other hand increasing consumption of fruit and vegetables is unlikely to do any harm, and may do us some good.
Sanam Nadirova, Yuriy Sinyavskiy, Serik Abdreshov, Yevgeniya Deripaskina and Ashat Torgautov
Evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in…
Abstract
Purpose
Evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic seeds with cadmium chloride. The purpose of this paper is evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic cadmium chloride.
Design/methodology/approach
The studies were carried out on 72 male rats (Wistar), divided into six groups (n = 12): control, model of cadmium intoxication and receiving the developed dairy product, enriched with appropriate biologically active supplements (rosehip, rowan and hawthorn berries syrup and grape peel extract [rich in resveratrol]). Biochemical parameters of blood, homogenates of the liver and kidneys were analyzed.
Findings
The intensity of lipid peroxidation processes (in the liver, kidneys and erythrocytes) decreased in the group receiving dairy products enriched with berry syrups and grape peel extract (rich in resveratrol). The activity of catalase, total antioxidant activity and superoxide dismutase increased. In the groups receiving dairy products enriched with berry syrups, the total protein level in the blood increased, compared with Group 2. The content of triglycerides and cholesterol levels in groups receiving dairy products decreased significantly compared to animals intoxicated with cadmium chloride.
Originality/value
The topic of cadmium’s toxic effects on human and animal health and methods for solving this problem is very relevant.
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Richu Singla, Moushumi Ghosh and Abhijit Ganguli
The purpose of this paper is to evaluate the total polyphenolics, flavonoids and antioxidant properties of a ready to‐eat snack food prepared from Agaricus bisporous. A comparison…
Abstract
Purpose
The purpose of this paper is to evaluate the total polyphenolics, flavonoids and antioxidant properties of a ready to‐eat snack food prepared from Agaricus bisporous. A comparison of these properties with the raw, unprocessed mushroom was also carried out.
Design/methodology/approach
Extracts of raw and snack mushrooms (osmotically dehydrated, dried and spiced and following sensorial analysis) were analyzed for antioxidant activities using DPPH and ABTS radical scavenging methods. Flavonoids were determined by the method of Jia et al. Total polyphenolics (free and bound) were determined by the Folin‐Ciocalteu method; reducing power and hemolysis inhibition of the extracts were determined by the methods of Oyaizu and Zhang et al.
Findings
Scavenging activity of free extracts of raw and dry snack mushrooms on DPPH radical were 76 per cent and 72 per cent respectively. The ABTS radical scavenging activity of the free extracts of raw sample was 2.76 mg ascorbic acid equivalents/100 g and 2.67 mg ascorbic acid equivalents/100 g snack mushroom. Both free and bound polyphenolic contents in mushroom snacks were slightly higher than raw mushrooms, total flavonoids levels decreased marginally in snack mushrooms. Hemolysis inhibition was decreased (marginally) in free extract of snack mushroom as compared to raw mushroom whereas total reducing power of snack mushroom extract increased significantly. The antioxidant status was unaffected following storage of the snack at ambient temperature for up‐to 15 days.
Research limitations/implications
Mushrooms snacks may serve as a good alternative for currently existing snack foods since they retain a significant amount of polyphenolics and antioxidants; mixed with other commonly used snack foods it may provide beneficial health effects to the consumers economically.
Practical implications
A simple, economical process for preparation of Agaricus bisporous snack using sequential application of osmotic dehydration and drying was optimized; the snack mushrooms possessed functional properties comparable to raw, unprocessed mushrooms.
Originality/value
This paper reports for the first time a simple, economical process for preparation of functional snack food from mushrooms.
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Tainara Leal de Sousa, Jessyca Pinheiro da Silva, Ariadne Ribeiro Lodete, Daniele Silva Lima, Abner Alves Mesquita, Adrielle Borges de Almeida, Geovana Rocha Placido and Mariana Buranelo Egea
This study aims to analyze the levels of vitamin C, phenolic compounds and antioxidants in baby food. Providing nutritious food to the infants is essential for their growth and…
Abstract
Purpose
This study aims to analyze the levels of vitamin C, phenolic compounds and antioxidants in baby food. Providing nutritious food to the infants is essential for their growth and development. Baby foods are foods prepared from any suitable nutritive material and intended for feeding children after six months of age. The search for foods that meet the nutritional needs of children and that also promote aspects of health has increased on the part of parents.
Design/methodology/approach
A total of 17 different types of baby foods (2 brands) were purchased and the vitamin C content, total phenolic compounds (TPC) and antioxidant activity were determined. The authors also assessed the adequacy of labeling in accordance with regulatory parameters. Data was submitted to analysis of variance, and the means were compared by the Tukey test at 5% probability. Principal component analysis was performed to evaluate the results (phenolic compounds, vitamin C and antioxidant activity) from the multidimensional point of view.
Findings
In general, the labeling of baby foods proved to be within the legislation, but with confusing information for the consumer. BF7-AAPO (apple pulp and juice, papaya and orange juice), BF-BAO (banana, apple juice and oatmeal) and BF-AA (apple pulp and juice) showed the highest vitamin C content (20–28 mg/100 g; p < 0.001). BF-A (apple), BF-B (banana) and BF-AA showed the highest TPC (7–8.2 mg/100 g; p < 0.001). BF-CP (cassava-parsley), BF-PCBCP (potato, carrot, beef and cassava-parsley) and BF-PCBB (potato, carrot, beef and broccoli) showed the highest antioxidant activity (44–48%; p < 0.001). High value of TPC was related to high value of antioxidant activity in baby foods. In conclusion, vitamin C content in the baby foods was different from those reported on the labels and there was a direct relationship between the content of TPC and the antioxidant capability.
Originality/value
The objective of this work was to evaluate bioactive compounds and antioxidant activity in baby foods. So far, few papers have reported on the subject as the authors seek to know about essential nutrients. However, this knowledge is important because these compounds can decrease and/or prevent inflammatory processes in the body.
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