Herminia López García de la Serrana

Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans

Recent studies show that the elderly have increased oxidative stress and impaired antioxidant defense systems. Our study aims to evaluate the effects of daily consumption of EVOO in the healthy institutionalized elderly. We studied anthropometric, biochemical and antioxidant parameters in 62 subjects aged 65-96 years after a 6-week daily intake of polyphenol-rich EVOO with high oleuropein derivative contents. Subjects were divided into a control group (CG) who maintained their dietary habits (n=39) and an olive group (OG) who consumed EVOO as the only added fat, plus a daily dose of 50ml (n=23). We found a significant reduction of total cholesterol (TC), HDL, LDL and TGs in OG subjects and a significant increase of HDL levels. There was no significant variation in the CG parameters. In OG the total antioxidant capacity (TAC) in plasma increased with significant differences over CG. Plasma hydroxytyrosol (OH-Tyr) concentration showed a significant increase after EVOO intervention. Daily consumption of EVOO was found to have positive effects on lipid profiles, OH-Tyr levels and TAC. The results also show a significant increase of catalase (CAT) in erythrocytes and a decrease (p<0.05) in superoxide dismutase (SOD) and glutathione peroxidase (GH-PX) activity after EVOO intake. To our knowledge, no other study has examined the effects of EVOO consumption on biochemical parameters, antioxidant capacity and antioxidant enzyme activity in healthy elderly subjects. In conclusion, our results show that nutritional intervention with EVOO improves antioxidant status in healthy elderly people.

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.

Effect of Physical Activity, Nutritional Education, and Consumption of Extra Virgin Olive Oil on Lipid, Physiological, and Anthropometric Profiles in a Pediatric Population

BACKGROUND The aim of this study was to determine the effects of nutritional education and vigorous physical activity on health-related parameters. METHODS The sample group consisted of 134 children from 5 rurally located schools. Participants were divided between 5 different experimental groups: control group (CG), physical activity group (PA), nutritional education group (NE), combined intervention group (PA+NE), and a combined intervention group with additional substitution of normally used oil for extra virgin olive oil (EVOO; PA+NE+EVOO). The intervention consisted of 60 minute sessions of physical activity held twice a week as well as nutritional education sessions held over 6 months. RESULTS Students in the groups receiving physical activity reduced their fat percentage and increased their muscle mass post intervention. At posttest the lipid profile improved in all intervention groups. The proportion of macronutrients and dietary cholesterol improved in the groups receiving nutritional education. The posttest comparison showed significantly lower fat percentage, sum of skinfolds and waist circumference in NE relative to CG and PA relative to CG. Diastolic blood pressure and glycaemia were significantly lower in PA+NE+EVOO relative to CG. CONCLUSION A school-based program consisting of nutritional education or nutritional education plus a physical activity program showed a positive effect on health-related parameters in children.

Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers

Publisher Summary Many methods to measure antioxidant capacity (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) diammonium salt; 1,1-diphenyl-2-picrylhydrazyl) show a good response in vitro but a poor response in vivo. Diets that contain foods with significant quantities of antioxidants can increase the antioxidant capacity of plasma, adding to the effect of endogenous antioxidants. Antioxidants in biological samples are unstable, especially when exposed to air or light at room temperature. Antioxidant capacity (AC) has been determined in plasma by some authors and in serum by others, finding no differences in values between media in some cases and higher values in serum in others. This latter result is unexpected, since serum is obtained by a process of coagulation at room temperature (22°C) for 30 min. Both factors (time and temperature) can interfere with antioxidants such as ascorbic acid and glutathione, which can lower the AC value measured in the serum. Therefore, plasma is used to measure AC to avoid the reactive species generated in the coagulation process, which can compromise the AC measurement. It is recommended that plasma be centrifuged under refrigeration temperatures to minimize thermal stress to antioxidants.

FENS Program for Nutrition Education in Medical Schools

Kurt Widhalma, Austria Beatriz Miranda-da-Cruza, Austria Jan Pokorny, Czech Republic Inge Tetens, Denmark Suvi M. Virtanen, Finland Daniel Lemonnier, France Helmut Oberritter, Germany Antonia Trichopoulou, Greece Brian McKenna, Ireland Nino Battistini, Italy Sigrid Bergea, Norway A. Gronowska-Senger, Poland M.D. Vaz de Almeida, Portugal Flora Correa, Portugal Bergona Olmedilla, Spain Lars H. Ellegard, Sweden U. Keller, Switzerland P.J.F. Vries, The Netherlands Christine A. Edwards, United Kingdom

The Assessment of the Follow-Up of Muslim Population during the Periodof Ramadan

Background: The main aim of this report is to assess the changes in the state of health and the nutritional status of individuals, with regards to Ramadan and the effect of this particular diet on the human body. Methods: The relevant clinical information, nutritional status and the changes which occur during Ramadan were recruited for every individual .The follow-up of persons started in the pharmacy shop 10 days prior Ramadan and finish’s 10days afterwards. Biochemical and anthropometrical parameters were evaluated for each person. Results: The following anthropometrical parameters including weight, waist, hip and abdomen perimeter decreased due to fasting in Ramadan. Cholesterol levels decreased during study period. Triglyceride and blood glucose FBS increased. Blood pressure decreased, otherwise heart rate increased. There were statistically changes in those parameters. (p<0,05) Conclusion: Ramadan fasting causes no detrimental effect on health in healthy subjects. In fact, it reduces weight and may cause improvements in cholesterol levels and blood pressure.

Evaluation of Dietetic Changes in the Period of Ramadan

Amongst the changes affecting daily habits during the month of Ramadan, we can distinctively observe the dietetic changes, either qualitatively of quantitatively. Our essential objective of this study is to evaluate the changes brought about by the fasting during Ramadan among Muslims. We analyzed the daily diet by carrying out a prompting survey among 100 volunteer Muslims during the period of Ramadan. We calculated inventory of 3 days consumed food and the preparation and quality of meals. Observing significant changes in diets during Ramadan: The result is a hyper-protein dominated by the intake of proteins (27%). As for the repartition of energy between meals, we concluded also disequilibrium by taking the most part of energy during the first meal. It would be essential to re-adjust the diet during Ramadan in order to reach the most equilibrium possible, which should be necessarily based on adequate education and adaptable nutritional information before the beginning of the month of Ramadan.