Acute study of dose-dependent effects of (-)-epicatechin on vascular function in healthy male volunteers: a randomized controlled trial

BACKGROUND & AIMS There is convincing clinical evidence to suggest that flavanol-containing foods/beverages are capable of inducing improvements in human vascular function. However, whilst (-)-epicatechin has been tested for efficacy, a full dose-dependency has yet to be established, particularly at doses below 1 mg/kg BW. The current study examined the dose-dependent effects of (-)-epicatechin on human vascular function with concurrent measurement of plasma (-)-epicatechin metabolites and levels of circulating nitrite and nitrate species, NOx. METHODS An acute, double-blind, placebo-controlled, crossover intervention trial was conducted in 20 healthy males with 4 treatment arms: water-based (-)-epicatechin (0.1, 0.5 and 1.0 mg/kg BW) and a water only as control. Vascular function was assessed by flow-mediated dilatation (FMD) measured at the brachial artery, laser Doppler imaging with iontophoresis (LDI) at the subcutaneous capillaries of the forearm (response to Ach and SNP) and peripheral blood pressure (BP) at baseline, 1, 2, 4 and 6 h post-intervention. Plasma analysis of epicatechin metabolites was conducted by LC-MS and circulating plasma of nitrite and nitrate species were performed using an HPLC-based system (ENO-30). RESULTS Significant increases in % FMD were found to occur at 1 and 2 h following intake of 1 mg/kg BW, and at 2 h for the 0.5 mg/kg BW intake. There were no significant changes in LDI or BP at any time-points or intake levels. Increases in FMD over the 6 h timeframe were closely paralleled by the appearance of total plasma (-)-epicatechin metabolites. Non-significant changes in circulating NOx was observed. CONCLUSIONS Our data add further evidence that (-)-epicatechin is a causal vasoactive molecule within flavanol-containing foods/beverages. In addition, we show for the first time that intake levels as low as 0.5 mg/kg BW are capable of inducing acute improvements in vascular function (FMD) in healthy volunteers

A STUDY OF THE ANTIOXIDANT CAPACITY OF OAK WOOD USED IN 1 WINE AGEING AND THE CORRELATION WITH POLYPHENOL 2 COMPOSITION 3 4

Abstract 26 27 The antioxidant capacity of oak wood used in the ageing of wine was studied by four 28 different methods: measurement of scavenging capacity against a given radical (ABTS, 29 DPPH), oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant 30 power (FRAP). Although, the four methods tested gave comparable results for the 31 antioxidant capacity measured in oak wood extracts, the ORAC method gave results 32 with some differences from the other methods. Non-toasted oak wood samples 33 displayed more antioxidant power than toasted ones due to differences in the 34 polyphenol compositon. A correlation analysis revealed that ellagitannins were the 35 compounds mainly responsible for the antioxidant capacity of oak wood. Some phenolic 36 acids, mainly gallic acid, also showed a significant correlation with antioxidant 37 capacity. 38 3

Antioxidant capacity and phenolic composition of different woods used in cooperage

This study has investigated the antioxidant capacity of different woods used in cooperage and the effect of the botanical species of wood on this capacity. Quercus robur and Castanea sativa were the species with the highest antioxidant capacity, due to their relatively high content of phenolic compounds. However, the phenolic content of Prunus avium samples was very low, also reflected in its antioxidant capacity. All measurements of antioxidant capacity were consistent with the content and composition of the phenolic compounds detected in the wood samples. The major contributors to the antioxidant capacity were identified as phenolic acids, including gallic, protocatechuic, p-coumaric and ellagic acid and all the ellagitannins, due to their characteristic structure

Mucocele de seno esfenoidal. Presentación de un caso clínico

Sphenoid mucoceles are benign lesions which could cause serious complications because of its anatomic relationship with pituitary area, optic nerve and cavernous sinus. We report the case of a patient who started with severe headache and diplopia because of a sphenoid mucocele which eroded its lateral wall affecting cranial nerves.Los mucoceles del seno esfenoidal son lesiones benignas pero con riesgo de complicaciones graves debido a las relaciones anatómicas que este guarda con la región hipofisaria, el nervio óptico y el seno cavernoso. Presentamos el caso de un paciente que debuto con cefalea y diplopía debida a un mucocele esfenoidal que erosionaba su pared lateral afectando pares craneales

Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies

ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation