Effects of prostaglandin E-1 on high density lipoprotein-phospholipid composition

Serum high-density phospholipids (HDL-phospholipids) composition was determined in rats treated with prostaglandin E-1 (PGE(1)) and control group treated with isotonic saline. Total phospholipids and HDL-phospholipids levels at serum were found lower in rats treated with PGE(1), than in controls. Considering the individual phospholipid classes of HDL, we observed that phosphatidylocholine (PC), phosphatidylinositol (PI) and diphosphatidylglycerol (DPG) serum concentrations were significantly higher in treated rats than in controls (P<0.001, P<0.005 and P<0.05 respectively). Furthermore, the serum concentrations of lysophosphatidylocholine (LPC) and phosphatidylserine (PS) were significantly lower in treated rats than in controls (P<0.01 and P<0.001 respectively). These findings suggest that PGE, influences the composition of HDL-phospholipids and possibly modifies their action on lipid metabolism. (C)1999 Harcourt Publishers Ltd

Functional foods as source of bioactive principles. Some marked examples

Functional foods are those that have a beneficial effect on health beyond the basic function of nutrition, helping to promote better health conditions and to reduce the risk of various diseases. This concept was created in Japan in the 1980s and is widely used around the world. The regulation of these products is made by different authorities and has not been defined yet in many countries. The field of food production has increased and changed considerably in the last decades, since the consumers believe that foods, besides satisfy hunger and to provide necessary nutrients for humans, also contribute directly to improve their health conditions. The present chapter will focus with marked examples the main categories of functional foods and respective therapeutic potential (cardioprotective, hepatoprotective, hypolipidemic, antioxidant, anticancer, anti-inflammatory properties, etc.) as well as the active principles responsible for the medicinal properties (flavonoids, alkaloids, terpenes, etc.), including curcuma, garlic, olive oil, grape, broccoli, and probiotic, among others