New advances in metabolic syndrome, from prevention to treatment. The role of diet and food

The definition of metabolic syndrome (MetS) has undergone several changes over the years due to the difficulty in establishing universal criteria for it. Underlying the disorders related to MetS is almost invariably a pro-inflammatory state related to altered glucose metabolism, which could lead to elevated cardiovascular risk. Indeed, the complications closely related to MetS are cardiovascular diseases (CVDs) and type 2 diabetes (T2D). It has been observed that the predisposition to metabolic syndrome is modulated by complex interactions between human microbiota, genetic factors, and diet. This review provides a summary of the last decade of literature related to three principal aspects of MetS: (i) the syndrome’s definition and classification, pathophysiology, and treatment approaches; (ii) prediction and diagnosis underlying the biomarkers identified by means of advanced methodologies (NMR, LC/GC-MS, and LC, LC-MS); and (iii) the role of foods and food components in prevention and/or treatment of MetS, demonstrating a possible role of specific foods intake in the development of MetS

The Health Benefits of the Bioactive Compounds in Foods

The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societie

ISSN exercise & sport nutrition review: research & recommendations

Sports nutrition is a constantly evolving field with hundreds of research papers published annually. For this reason, keeping up to date with the literature is often difficult. This paper is a five year update of the sports nutrition review article published as the lead paper to launch the JISSN in 2004 and presents a well-referenced overview of the current state of the science related to how to optimize training and athletic performance through nutrition. More specifically, this paper provides an overview of: 1.) The definitional category of ergogenic aids and dietary supplements; 2.) How dietary supplements are legally regulated; 3.) How to evaluate the scientific merit of nutritional supplements; 4.) General nutritional strategies to optimize performance and enhance recovery; and, 5.) An overview of our current understanding of the ergogenic value of nutrition and dietary supplementation in regards to weight gain, weight loss, and performance enhancement. Our hope is that ISSN members and individuals interested in sports nutrition find this review useful in their daily practice and consultation with their clients

Obesity: The metabolic disease, advances on drug discovery and natural product research

Obesity is a global health threat. OECD reported that more than half (52%) of the adult population in the European Union is overweight or obese. Obesity and obesity-related co-morbidities have deep negative effects on morbidity, mortality, professional and personal quality of life. Healthcare costs represent a negative impact of this disease, with an associated economic cost of 100 billion US$ per year in the United States. The most prescribed drugs for obesity treatment worldwide are orlistat, and phentermine/topiramate extended release, while the major prescribed drug for the same disease in the US are exenatide and dapagliflozin. The so far developed drugs, targeting weight loss, have a long history of malignant secondary effects. There is still a lack of efficient and safe drugs to treat obesity and related metabolic complications since in many cases cure cannot be reached by bariatric surgery or healthy lifestyle habits. Terrestrial and aquatic organisms are a promising source of valuable, bioactive compounds, often with interest for human health. Some of the natural compounds or organisms have been used for centuries by humans as traditional medicine foods. In this review, we give insights into the adipose tissue function and development, and the progress in traditional anti-obesity pharmacotherapy. A major focus is to highlight the state of the art of natural compounds with anti-obesity properties and their potential as candidates for drug development; an overview is given about natural compounds derived from different marine animal sources, cyanobacteria, marine phytoplankton, fungus or plants. © 2016 Bentham Science Publishers.This study was funded by the Project MARBIOTECH (reference NORTE-07-0124-FEDER-000047) within the SR&TD Integrated Program MARVALOR - Building research and innovation capacity for improved management and valorization of marine resources, supported by ON.2 Program and by the European Regional Development Fund (ERDF) through COMPETE - Operational Competitiveness Programme and NOVOMAR (reference 0687-NOVOMAR- 1-P), and national funds through FCT - Foundation for Science and Technology, through the project UID/Multi/04423/2013. Ralph Urbatzka was supported by grant SFRH/BPD/112287/2015 (FCT)

Associations among diet, inflammation and iron status in young adults

Obesity is a risk factor for poor iron status due to the chronic, low-grade inflammation of adipose tissue hypertrophy. Among other positive acute phase proteins, the hepatic peptide hormone hepcidin is secreted during inflammation, inhibiting systemic iron efflux from enterocytes and downregulating systemic iron recycling by suppressing iron release from the mononuclear phagocyte system. Conversely, production and secretion of the iron transport protein transferrin by the liver is reduced during inflammation. In addition to increasing adiposity, certain foods are also known to promote inflammatory states and may contribute to these same effects in concert with, or independent of obesity. In this study, we evaluated how inflammatory diets are related to inflammatory and iron status biomarkers among 98 young adults with normal weight, overweight and obesity. Three-day dietary records and biomarker data for iron status and inflammation from two cross-sectional studies of similar design (Diet and Inflammation Study, n= 39 and the Selenium and Inflammation Study, n= 59) were used in this study. Dietary Inflammatory Index (DII) scores were calculated for each subject using nutrients and other dietary components from the dietary records, and subjects were further classified into two DII categories using cluster analysis. Using ANOVA we compared iron status and inflammatory markers among subjects with normal weight, overweight and obesity. We determined the association between DII scores or DII category and C-reactive protein (CRP), hepcidin, serum iron and total iron binding capacity (TIBC). Statistical significance was set at P< 0.05. Mean + SEM were reported for continuous variables except for skewed variables in which case geometric means (geometric mean +1SEM interval) were reported. CRP concentration differed significantly by BMI category (p < 0.05 for all comparisons) and serum iron (SI) was lower in the obese category compared to normal weight (p=0.014). Results from the regression analysis showed that high DII scores were associated with increased CRP concentration and decreasing TIBC. Similarly, subjects in the anti-inflammatory diet group showed higher TIBC compared to those in the inflammatory diet group. In conclusion, our study showed that inflammatory diets may impair iron status by reducing the capacity of the iron transport protein transferrin to transport iron in the blood

Health benefits of bioactive molecules from spices and aromatic plants

Spices are essentially used to improve the appeal and sensory characteristics of food. The bioactive compounds, which are the key natural flavour and fragrance ingredients of various spices and other aromatic plants play a vital role in healthcare. These are discussed with reference to the recent research carried out in anti-inflammatory, anti-arthritic, neuro-protective, cardiovascular, diabetic support, body weight management, wound healing, antioxidants, antimicrobial as food preservatives, ocular and oral health as well as in aroma-therapy with emphasis on human health and green chemistry. &nbsp