Antonia Chiou

Constituents of red wine other than alcohol improve endothelial function in patients with coronary artery disease.

BackgroundSeveral studies suggest that red wine is beneficial in coronary artery disease (CAD). Although the long-term effect of moderate red wine consumption on endothelial function is currently under investigation, there is little knowledge about its effect on postprandial endothelial function and haemostatic factors. The aim of the present study was to investigate the postprandial effects of alcohol content and the antioxidants of red wine on endothelial function and fibrinogen levels in CAD patients. MethodsFifteen males with angiographically documented CAD were recruited for the study. All volunteers ingested 250 ml of either red wine or de-alcoholized red wine on two different days. Blood samples (for analysis of fibrinogen and blood lipids) were collected and flow-mediated dilatation (FMD) was determined before and 30, 60 and 90 min following consumption of each beverage ResultsFMD was higher following the consumption of de-alcoholized red wine [type of wine effect, P=0.05 repeated measures analysis of variance (ANOVA)]. Furthermore, the pattern of the response was different between the two beverages, as FMD increased following the ingestion of de-alcoholized red wine, but it decreased after consumption of regular red wine (type of wine by time interaction effect, P=0.006 repeated measures ANOVA). Fibrinogen concentrations were unaltered ConclusionsAcute ingestion of red wine without alcohol led to higher FMD than ingestion of regular red wine in CAD patients. The acute effect of red wine on endothelial function may be different than its long-term effect and it could be attributed to its constituents other than alcohol.

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

Commercially available oils (olive oil, sunflower oil, palm oil, and a vegetable shortening) were enriched in polyphenols, by adding olive leaf extract. Addition of the extract was performed in such way that the oils were enriched with 200 mg/kg polyphenols. Total polyphenols of both enriched and commercial oils were estimated by the Folin—Ciocalteau assay, while identification and quantification of individual simple phenolic compounds was performed by GC/MS and of oleuropein by HPLC analysis. The enrichment resulted in the supplementation of the commercial oils mainly with oleuropein, hydroxytyrosol, and quercetin. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging assay and the Rancimat method, respectively. Both antioxidant capacity and oxidative stability were substantially improved for all the oils studied after supplementation. By the procedure adopted, oils rich in polyphenols, mainly in oleuropein, can be produced with olive leaf extract supplementation.

Encapsulation of complex extracts in β-cyclodextrin: An application to propolis ethanolic extract

Propolis ethanolic extracts (PE) are rather complicated mixtures of bioactive compounds belonging to several chemical classes. The potential use of β-cyclodextrin (β-CD) cavity for the incorporation of specific PE components, aiming to increase their solubility in water, was studied in a Greek propolis, which was rich in polyphenols and terpenes. The PE/β-CD inclusion complexes were prepared by sonication of PE suspensions in aqueous solutions of β-CD, followed by filtration and freeze-drying. The aqueous solubility of PE in the presence of β-CD was studied by the construction of solubility diagrams and by determining the fraction of PE constituents that was dissolved in water. Encapsulation efficiencies were found to be higher (9.4–23.3%) for relatively small aromatic molecules like cinnamic and benzoic acid derivatives and lower for terpenic acids (5.0–6.7%), anthraquinones (3.6–8.4%) and flavonoids (4.0–10.7%). The respective in vitro solubilities in simulated gastric fluid followed an opposite trend, being lower for the relatively small aromatic molecules. It is concluded that the encapsulation in β-CD may increase the solubility of PE constituents in a manner related to their structure, while the amount of substances released will depend both on their chemical properties and on their relative abundance in the matrix.

Physicochemical Stability of Parenteral Nutrition Supplied as All-in-One for Neonates

BACKGROUND Common clinical practice for the provision of parenteral nutrition of neonates is to administer the nutrients in separate solutions. The aim of this study was to introduce and examine an alternative way of parenteral feeding for neonates, providing all-in-one parenteral regimes. METHODS Stability studies were carried out on 2 all-in-one admixtures. Stability assays consisted of the assessment of the admixtures (1) macroscopic aspect, (2) drop size measurement, (3) pH measurement, (4) peroxide value, and (5) alpha-tocopherol concentration. For the measurements, the admixtures were stored at 2 different temperatures, 4 degrees C (storage) and 25 degrees C (compounding), and then analyzed at a starting time, 24 hours, 48 hours, and 7 days after compounding. RESULTS The 2 all-in-one parenteral admixtures for neonates were shown to be physically stable under analysis conditions, and there were no particles larger than 1 mum. The maximum loss of alpha-tocopherol was approximately 24%. In all-in-one admixtures, lipid peroxide occurred within 24 hours after the addition of the lipid emulsion. CONCLUSIONS The addition of fat emulsion and fat-soluble vitamins did not alter the physical stability of parenteral admixtures for neonates. Moreover, the admixtures examined were relatively chemically stable for 24 hours, as far as vitamin E is concerned. Lipid peroxidation was the limiting factor for application stability of an all-in-one neonatal parenteral regimen.

Detection and Identification of Simple Phenolics in Pistacia lentiscus Resin

Abstract Identification and quantification of a series of phenolic compounds in Pistacia lentiscus resin, commonly known as Chios mastic gum, has been achieved based on high performance liquid chromatography (HPLC) fractionation of polar extract of the resin prior to dual‐column gas chromatography‐mass spectrometry (GC‐MS) analysis. Polyphenols were extracted from the resin with methanol/water and the extract was fractionated by HPLC. Identification of tyrosol, p‐hydroxy‐benzoic, p‐hydroxy‐phenylacetic, vanillic, gallic, and trans‐cinnamic acids was performed on both HP‐5 and Innowax columns using GC‐MS at SIM mode. Also, the triterpenoids dihydroabietic acid, oleanolic and its isomer ursolic acid and hydroxy‐ursenal were detected in the same HPLC run with polyphenols, as a result of GC‐MS at full scan mode.

Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena).

Corinthian currants are dried vine products used in the Mediterranean diet. Currant is produced almost exclusively in Southern Greece; three commercial subcategories are recognised, i.e. Vostizza, Gulf, and Provincial. Thirty-five batches of Corinthian currants obtained over two crop years and belonging to the several subcategories, were evaluated in terms of total and individual anthocyanins, total phenolics and antioxidant capacity. Variations were observed among batches, cultivation regions, and subcategories with respect to the studied parameters. Up to five anthocyanidin-3-O-glucosides were identified and quantified in currants for the first time. Overall, Vostizza currants presented the higher total anthocyanins content and the lower total phenolics content and antiradical activity; reducing power showed no differentiation among currants subcategories and crop years studied. Though the contribution of currants to the daily anthocyanin intake is rather low, the combined presence of other phenolics as well, makes this product a source of hydrophilic antioxidants.

Triacylglycerol Species of Less Common Edible Vegetable Oils

Abstract Chromatographic and spectroscopic methods used for the detection and quantification of triacylglycerol (TAG) species present in less common edible vegetable oils (almond, hazelnut, pumpkin seed, safflower, sesame, walnut, and wheatgerm oils) are reviewed. For these oils, as well as for thistle oil and high-oleic sunflower oil, for which no data exist on their TAG composition, both high-performance liquid chromatography (HPLC) and gas chromatography (GC) chromatographic plus spectrometric techniques have also been performed. Triacylglycerol comparison of the data found in the literature is also presented. Five fatty acyl moieties (palmitoyl-, stearoyl-, oleoyl-, linoleoyl-, and linolenoyl-) are found to mainly contribute to the formation of TAG species of the aforementioned edible vegetable oils, whereas six more (palmitoleoyl-, arachidoyl-, gadoleoyl-, heptadecenoyl-, margaroyl-, and erucoyl-) are reported as minors. Only 19 to 33 TAG make up the mass of these oils. These TAG are also found in most common edible oils, thus indicating a “uniformity” in the minor and main TAG composition of edible vegetable oils. Trioleoyl-glycerol predominates in almond (13.3–48.6%), hazelnut (35.3–57.9%), and high oleic sunflower (44.2% and 52.9%) oils, trilinoleoyl-glycerol in safflower (40.1–49.7%), thistle (36.9% and 46.0%), walnut (25.9–38.1%), and wheatgerm (15.7–33.0%) oils. Sesame and pumpkin seed oils are rich in dioleoyl-linoleoyl-glycerol (5.9–17.5%, 9.5% and 18.6%, respectively) and oleoyl-dilinoleoyl-glycerol (8.0–18.7% and 12.8–21.1%, respectively).

Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece

Abstract Available data suggest that genetic as well as environmental factors may influence nuts and seeds nutrients content. In this context nuts and seeds cultivated in Greece were studied. Macronutrients content was in agreement with that from other areas. Total phenolics content was in the range of 43.0 ± 2.1–1512.7 ± 60.7 mg GAE/100 g for chestnut and walnut, respectively. Thirteen to 22 individual phenolics were identified in the studied species. Oleanolic acid was in the range of 0.10–9.03 mg/100 g. Pumpkin seeds contained the higher squalene content (71.6 mg/100 g). β-Sitosterol predominated in all samples except pumpkin seeds. Tocopherols ranged from 8.9 mg/100 g (chestnut) to 29.3 mg/100 g (almond). Nuts and seeds hydrophilic extracts at quantities corresponding to the estimated daily consumption by the Greeks succeeded in inhibiting LDL oxidation in vitro by increasing lag time 1.1–14.1 times. One serving of nuts or seeds may cover a significant fraction of health promoting microconstituents daily intake.

Sun dried Corinthian currant (Vitis Vinifera L., var. Apyrena) simple sugar profile and macronutrient characterization

Corinthian currant simple sugar profile was determined by high-pressure liquid chromatography coupled with refractive index detection; the content in other macroconstituents was also assessed. Corinthian currants analyzed were obtained over three consecutive crop years, while the effect of cultivation area altitude was also evaluated. Sugar extraction was optimized with respect to solvent, process, and time. Simple sugar chromatographic analysis was validated for linearity (R2>0.999), limits of detection (6.23-186.66mg/L) and quantification (18.89-565.65mg/L), precision (%RSD<2.67), and recovery (97.99-101.99%). Fructose, glucose, sucrose, maltose, and total sugar content was 32±1%, 32.5±0.6%, 0.40±0.04%, 0.72±0.07% and 66±2%, respectively; moisture, ash, fat, and protein content was 13.8±0.5%, 2.6±0.7%, 0.43±0.06%, and 2.2±0.4%, respectively. Relatively small variations in sugar and other macroconstituent content were detected over the consecutive crops. Cultivation area altitude affected Corinthian currant sugar, fat, and protein content, yet with no remarkable differences.

Virgin Olive Oil as Frying Oil

Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50% of total fat intake is provided by cooking fats. Olive oil is the key lipid component of the Mediterranean diet, the health-promoting effects of which have been largely attributed to olive oil intake. Olive oil is unique among vegetable oils due to its desirable lipid profile and some of its minor components. Scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils. Herein, an overview of virgin olive oil performance under frying is given, with special reference to the fate of olive oil microconstituents. The compositional changes of foods fried in olive oil are also reviewed and discussed in detail.