Beatriz Sarriá

Regular consumption of a cocoa product improves the cardiometabolic profile in healthy and moderately hypercholesterolaemic adults

Cocoa products present great health potential due to their high content of polyphenols, mainly of flavanols. However, the antioxidant, anti-inflammatory and other health effects of regularly consuming cocoa products seem to depend on the intake and health status of the consumer, etc. and need to be further clarified. A randomised, controlled, cross-over, free-living study was carried out in healthy (n 24) and moderately hypercholesterolaemic (>2000 mg/l, n 20) subjects to assess the influence of regularly consuming (4 weeks) two servings (15 g each) of a cocoa product rich in fibre (containing 33·9 % of total dietary fibre (TDF) and 13·9 mg/g of soluble polyphenols) in milk v. consuming only milk (control) on (1) serum lipid and lipoprotein profile, (2) serum malondialdehyde levels, carbonyl groups, ferric reducing/antioxidant power, oxygen radical absorbance capacity and free radical-scavenging capacity, (3) IL-1β, IL-6, TNF-α, IL-10, IL-8, monocyte chemoattractant protein-1, and vascular and intracellular cell adhesion molecule levels, and (4) systolic and diastolic blood pressure and heart rate. Throughout the study, the diet and physical activity of the volunteers, as well as any possible changes in weight or other anthropometric parameters, were also evaluated. The intake of TDF increased (P< 0·001) to the recommended levels. Serum HDL-cholesterol (HDL-C) levels were increased (P< 0·001), whereas glucose (P= 0·029), IL-1β (P= 0·001) and IL-10 (P= 0·001) levels were decreased. The rest of the studied cardiovascular parameters, as well as the anthropometric ones, remained similar. In conclusion, regularly consuming a cocoa product with milk improves cardiovascular health by increasing HDL-C levels and inducing hypoglycaemic and anti-inflammatory effects in healthy and hypercholesterolaemic individuals without causing weight gain.

Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans

Cocoa manufacturers are producing novel products increasing polyphenols, methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on methylxanthines. We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17 g, 43.8 mg and 168.6 mg of total-dietary-fibre, flavanols and methylxanthines, respectively) as well as PPCP (providing daily 3.74 g, 45.3 mg and 109.8 mg of total-dietary-fibre, flavanols and methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1β levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed.

Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans

Chronic inflammation has been identified as a necessary step to mediate atherosclerosis and cardiovascular disease and as a relevant stage in the onset and progression of several types of cancer. Considerable attention has recently been focused on the identification of dietary bioactive compounds with anti-inflammatory activities as an alternative natural source for prevention of inflammation-associated diseases. The remarkable capacity of cocoa flavanols as antioxidants, as well as to modulate signaling pathways involved in cellular processes, such as inflammation, metabolism and proliferation, has encouraged research on this type of polyphenols as useful bioactive compounds for nutritional prevention of cardiovascular disease and cancer. Data from numerous studies suggest that cocoa and cocoa-derived flavanols can effectively modify the inflammatory process, and thus potentially provide a benefit to individuals with elevated risk factors for atherosclerosis/cardiovascular pathology and cancer. The present overview will focus on the most recent findings about the effects of cocoa, its main constituents and cocoa derivatives on selected biomarkers of the inflammatory process in cell culture, animal models and human cohorts.

Alkyl Hydroxytyrosyl Ethers Show Protective Effects against Oxidative Stress in HepG2 Cells

Alkyl hydroxytyrosyl ethers (methyl, ethyl, propyl, and butyl ethers) have been synthesized from hydroxytyrosol (HTy) in response to the increasing food industry demand of new lipophilic antioxidants. Having confirmed that these compounds reach portal blood partially unconjugated and thus are effectively absorbed, their potential antioxidant activity was evaluated in the human hepatocarcinoma cell line (HepG2). The effects of 0.5-10 μM alkyl hydroxytyrosyl ethers on HepG2 cell integrity and redox status were assessed as well as the protective effect against oxidative stress induced by tert-butylhydroperoxide (t-BOOH). Cell viability (Crystal violet) and cell proliferation (BrdU assay) were measured as markers of cell integrity, concentration of reduced glutathione (GSH), generation of reactive oxygen species (ROS), and activity of antioxidant enzymes glutathione peroxidase (GPx) and glutathione reductase (GR) as markers of redox status and determination of malondialdehyde (MDA) as a marker of lipid peroxidation. Direct treatment of HepG2 with alkyl hydroxytyrosyl ethers induced slight changes in cellular intrinsic antioxidants status, reducing ROS generation and inducing changes in GPx and GR activities. Pretreatment of HepG2 cells with alkyl hydroxytyrosyl ethers counteracted cell damage induced by t-BOOH, partially after 2 h and completely after 20 h, by increasing GSH and decreasing ROS generation, MDA levels, and antioxidant enzyme (GPx and GR) activity. According to these results the alkyl hydroxytyrosyl ethers show clear protective effects against oxidative stress, related to their lipophilic nature, that are similar to or even higher than those of their precursor, HTy.

Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability? ☆

Processing of infant formulas can induce Maillard reaction or lactose isomerization, among other changes. These reactions were evaluated with furosine and lactulose, respectively. Protein alteration was assessed with sodium dodecylsulfate-polyacrylamide gel electrophoresis. Repercussions on calcium bioavailability in powder and in-bottle-sterilized liquid infant formulas were studied. Lactulose, advanced Maillard-reaction products, and denatured proteins were higher in liquid infant formula. After in vitro digestion, soluble non-dialyzed calcium was significantly higher in liquid than in powder infant formula, but there were no differences in dialyzed insoluble calcium. Two-week-old rat pups drank the powder or liquid infant formula for 7 d. Food intake and final body weight were significantly lower in those fed liquid formula. Accordingly, the intake, apparent absorption, and retention of calcium were measured; the percentages of retention versus absorption and retention versus intake were significantly lower, although calcium digestibility (percentage of absorption versus intake) was higher. These results show that, although calcium in the sterilized infant formula was available in vitro and was absorbed more efficiently in vivo, it was poorly used by suckling rats. The low acceptability of this formula and the interaction of calcium with lactulose and advanced but absorbable Maillard-reaction products might explain the results. Thus, for calcium bioavailability, we recommend the powder instead of the conventional sterilized infant formula.

Iron status biomarkers in iron deficient women consuming oily fish versus red meat diet

Specific recommendations for anemic individuals consist in increasing red meat intake, but the population at large is advised to reduce consumption of red meat and increase that of fish, in order to prevent the risk of developing cardiovascular disease. This study aimed to determine the effects of consuming an oily fish compared to a red meat diet on iron status in women with low iron stores. The study was designed attending the Consolidated Standards of Reporting Trials (CONSORT) statement guidelines. It was a randomised crossover dietary intervention study of two 8-week periods. Twenty-five young women with low iron stores completed the study. Two diets containing a total of 8 portions of fish, meat and poultry per week were designed differing only in their oily fish or red meat content (5 portions per week). At the beginning and the end of each period blood samples were taken and hemoglobin, hematocrit, serum ferritin, serum iron, serum transferrin, serum transferrin receptor-2 and the Zn-protoporphyrin/free-protoporphyrin ratio were determined. Food intake and body weight were monitored. During the oily fish diet, PUFA intake was significantly higher (p=0.010) and iron intake lower (mean±SD, 11.5±3.4 mg/dayvs. 13.9±0.1 mg/day, p=0.008), both diets providing lower mean daily iron intake than recommended for menstruating women. Although there were no significant differences after 16 weeks, serum ferritin moderately decreased and soluble transferrin receptor increased with the oily fish, while changes with the red meat diet were the opposite. In conclusion, an oily fish diet compared to a red meat diet does not decrease iron status after 8 weeks in iron deficient women.ResumenLas recomendaciones nutricionales dirigidas a personas con anemia consisten generalmente en aumentar el consumo de carne roja, mientras que las recomendaciones para la población general están enfocadas a la reducción del consumo de esta carne y aumentar el consumo de pescado, con el fin de reducir el riesgo de desarrollar enfermedades cardiovasculares. El presente estudio se diseñó para investigar los efectos del consumo de una dieta basada en pescado azul frente a una de carne roja sobre el estado de hierro de mujeres con bajas reservas de hierro. Este estudio se planteó de acuerdo con la guía CONSORT (patrones consolidados para la publicación de ensayos). Se trató de una intervención nutricional cruzada, aleatorizada, con 2 periodos de 8 semanas cada uno. Veinticinco mujeres finalizaron el estudio. Se diseñaron dos dietas que contenían 8 raciones de pescado, carne y aves a la semana. Sólo se diferenciaban en el contenido de pescado azul o carne roja (4 raciones semanales). Al inicio y final de cada periodo se obtuvieron muestras de sangre y se analizó la concentración de hemoglobina, hematocrito, ferritina, hierro sérico, transferrina, receptor-2 de la transferrina y el cociente Zn-protoporfirina/ protoporfirina libre. El peso y la ingesta de alimentos se controlaron durante el estudio. Durante la dieta de pescado azul la ingesta de ácidos grasos poliinsturados (AGP) fue significativamente mayor (p=0,010) y la ingesta de hierro se redujo (media±SD, 11,5±3,4 frente a 13,9±0,1 mg/día, p=0.008), siendo el aporte de hierro menor al recomendado para esta población. Aunque no se encontraron diferencias significativas durante 16 semanas, la ferritina descendió ligeramente y la concentración del receptor de transferrina aumentó con la dieta de pescado azul, mientras que los cambios observados con la dieta rica en carne roja fueron los opuestos. En conclusión, una dieta basada en pescado azul comparada con una dieta rica en carne roja, no provoca un descenso en el estado de hierro de mujeres con deficiencia de hierro después de 8 semanas.

Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women

Background: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called “meat factor”, present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. Objective: To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women. Design: Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 μg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption. Results: The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R2 = 0.294, p = 0.011) and the fish and bean meal (R2 = 0.401, p = 0.002). Conclusion: Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.

Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women

OBJECTIVE Preventing iron deficiency has been a main target of the World Health Organization since 1992. Difficulties to reach dietary recommended iron intakes and to enhance iron absorption should be overcome. We compared in iron-deficient women the bioavailability of iron of three meat pate products enriched with ferrous sulfate, ferric pyrophosphate encapsulated in liposomes, or ferric pyrophosphate encapsulated in liposomes plus a hemoglobin-based meat pigment. METHODS Seventeen women with low iron stores (ferritin <30 microg/L) took part in a three-way, randomized, crossover, double-blind postprandial intervention. Test meals consisted of 80 g of the three different enriched meat pate products, which were spread on two slices of white bread. The pate composition was 13.5 g of protein/100 g, 30 g of fat/100 g (49% monounsaturated fatty acids, 35% saturated fatty acids, 16% polyunsaturated fatty acids), 1 g of carbohydrates/100 g, and 19 mg of total iron (including 15 mg of iron from the test fortificants). Blood samples were taken at baseline and each hour for 6 h after eating the meal and serum iron was determined. RESULTS Serum iron concentration evolution during the postprandial study was similar with the three meals, and maximum concentrations were obtained between hours 2 and 4. The effect of type of fortificant was not significant. CONCLUSION Consumption of meat pate fortified with ferric pyrophosphate encapsulated in liposomes can be part of a dietary strategy for preventing iron deficiency in humans. The addition of larger amounts of a meat pigment rich in heme iron should be further studied.

Sodium bicarbonated mineral water decreases postprandial lipaemia in postmenopausal women compared to a low mineral water

The role of bicarbonated mineral waters on lipid metabolism and lipoprotein concentrations in man has scarcely been investigated. The present study aimed to investigate whether drinking sodium bicarbonated mineral water affects postprandial cholesterol and triacylglycerol metabolism in postmenopausal women. In a three-way, randomised, crossover study, eighteen healthy postmenopausal women consumed two sodium bicarbonated mineral waters (bicarbonated mineral water 1 and bicarbonated mineral water 2) and a low mineral water (500 ml of each) with a standard fat-rich meal (4552 kJ; 75.3 g fat). The bicarbonated waters were rich in sodium and bicarbonate and bicarbonated mineral water 1 contained 5.7 times more fluoride than bicarbonated mineral water 2. Fasting blood samples and postprandial blood samples were taken at 30, 60, 120, 240, 360 and 420 min after the end of the meal consumption. Cholesterol and triacylglycerols were determined in serum and chylomicrons. A significant water consumption effect was observed in the total area under the curve (TAUC) of serum and chylomicron triacylglycerols (ANOVA, P=0.008 and P=0.027, respectively). TAUC of serum triacylglycerols for bicarbonated mineral water 2 was significantly lower compared to low mineral water (Bonferroni, P=0.039). Peak concentration of serum triacylglycerols showed a significant water effect (P=0.025). Changes in chylomicron cholesterol were not significantly affected by the type of water. Bicarbonated mineral waters 1 and 2 did not show any significant differences. Drinking sodium bicarbonate-rich mineral waters reduces postprandial lipaemia in healthy postmenopausal women compared to drinking a low mineral water.

Hypocholesterolaemic and antioxidant effects of yerba mate (Ilex paraguariensis) in high-cholesterol fed rats

OBJECTIVE To study the effect of mate (Ilex paraguariensis) on serum lipids and antioxidant status in normocholesterolaemic and hypercholesterolaemic rats. METHODS Triglycerides (TG), total, LDL- and HDL-cholesterol levels, total antioxidant capacity (FRAP and ABTS assays), malondialdehyde (MDA) and protein carbonyls were analysed in serum, and MDA, glutathione and antioxidant enzyme activity in livers of rats drinking water or mate fed normal or cholesterol-cholic supplemented diets. RESULTS ABTS, glutathione and antioxidant enzymes were not affected by any treatment. In normocholesterolaemic animals, mate had no effect on serum lipids or antioxidant status, yet it increased serum carbonyls and liver MDA concentrations. In hypercholesterolaemic rats, mate consumption had no effect on HDL-cholesterol or protein carbonyls, yet it showed a marked hypolipidaemic action, decreasing TG, total and LDL-cholesterol, and serum MDA levels that had been increased after consuming the high-cholesterol diet. CONCLUSION Potential beneficial effect of mate on markers of cardiovascular risk seems to be restricted to hyperlipaemic animals.