Effects of chronic and acute consumption of fruit- and vegetable-puree-based drinks on vasodilation, risk factors for CVD and the response as a result of the eNOS G298T polymorphism

The average UK adult consumes less than three portions of fruit and vegetables daily, despite evidence to suggest that consuming five portions daily could help prevent chronic diseases. It is recommended that fruit juice should only count as one of these portions, as juicing removes fibre and releases sugars. However, fruit juices contain beneficial compounds such as vitamin C and flavonoids and could be a useful source of dietary phytochemicals. Two randomised controlled cross-over intervention studies investigating the effects of chronic and acute consumption of commercially-available fruit- and vegetable-puree-based drinks (FVPD) on bioavailability, antioxidant status and CVD risk factors are described. Blood and urine samples were collected during both studies and vascular tone was measured using laser Doppler imaging. In the chronic intervention study FVPD consumption was found to significantly increase dietary carotenoids (P=0·001) and vitamin C (P=0·003). Plasma carotenoids were increased (P=0·001), but the increase in plasma vitamin C was not significant. There were no significant effects on oxidative stress, antioxidant status and other CVD risk factors. In the acute intervention study FVPD were found to increase total plasma nitrate and nitrite (P=0·001) and plasma vitamin C (P=0·002). There was no effect on plasma lipids or uric acid, but there was a lower glucose and insulin peak concentration after consumption of the FVPD compared with the sugar-matched control. There was a trend towards increased vasodilation following both chronic and acute FVPD consumption. All volunteers were retrospectively genotyped for the eNOS G298T polymorphism and the effect of genotype on the measurements is discussed. Overall, there was a non-significant trend towards increased endothelium-dependent vasodilation following both acute and chronic FVPD consumption. However, there was a significant time×treatment effect (P<0·05) of acute FVPD consumption in individuals with the GG variant of the eNOS gene

Effects of acute consumption of fruit and vegetable puree-based drinks on vasodilation and oxidative status

Epidemiological studies indicate that diets rich in fruits and vegetables (F&V) are protective against cardiovascular diseases (CVD). Pureed \&V products retain many beneficial components, including flavonoids, carotenoids, vitamin C and dietary fibres. This study aimed to establish the physiological effects of acute ingestion of F&V puree-based drink (FVPD) on vasodilation, antioxidant status, phytochemical bioavailability and other CVD risk factors. 24 Subjects, aged 30-70 years, completed the randomised, single-blind, controlled, crossover test meal study. Subjects consumed 400 ml FVPD, or fruit-flavoured sugar-matched control, after following a low-flavonoid diet for 5 days. Blood and urine samples were collected throughout the study day and vascular reactivity was assessed at 90-minute intervals using laser Doppler iontophoresis (LDI). FVPD significantly increased plasma vitamin C (P=0.002) and total nitrate/nitrite (P=0.001) concentrations. There was a near significant time by treatment effect on ex vivo LDL oxidation (P=0.068), with a longer lag phase after consuming FVPD. During the 6 hours after juice consumption the antioxidant capacity of plasma increased significantly (P=0.003) and there was a simultaneous increase in plasma and urinary phenolic metabolites (P=0.05). There were significantly lower glucose and insulin peaks after ingestion of FVPD compared with control (P=0.019 and P=0.003) and a trend towards increased endothelium-dependent vasodilation following FVPD consumption (P=0.061). Overall, FVPD consumption significantly increased plasma vitamin C and total nitrate/nitrite concentrations, with a trend towards increased endothelium-dependent vasodilation. Pureed F&V products are useful vehicles for increasing micronutrient status, plasma antioxidant capacity and in vivo NO generation, which may contribute to CVD risk reduction

Bioavailability and nutritional effects of phyochemicals

Recent epidemiological studies have shown that consuming a diet rich in fruits and vegetables is associated with a reduced risk of cardiovascular disease and cancer. The hypothesis of this thesis is that increasing the consumption of fruits and vegetables in the form of soups and drinks will increase the plasma phytochemical concentrations, antioxidant status and improve the oxidative stability of LDL ex vivo. The thesis describes two intervention studies. The first was a chronic study, which investigated the bioavailability of carotenoids and beneficial effects of carotenoid-rich foods in the Carotenoid-Rich Soup and Juice Study (CARS). The second study was an acute intervention, which investigated the effects of fruit and vegetable puree-based drinks (FVPD) in the Flavonoid Kinetics Study (FLaKS). The studies showed that the consumption of fruit and vegetables in the form of soups and puree drink, equivalent to five portions of fruits and vegetables, increased plasma phytochemicals in a chronic intervention, and increased plasma phytochemicals and plasma antioxidant capacity in the acute intervention. However, there was no significant effect of the interventions on the resistance of LDL to copper-induced oxidation. The ability of caffeic acid and rutin to bind to LDL and to affect the susceptibility of LDL to oxidation was studied. The current study showed that the polyphenol compounds did not bind to LDL or increase the oxidative stability, except when added rutin was present. In conclusion, the thesis showed that increasing the consumption of fruits and vegetables in the form of soups and drinks, equivalent to five portions of fruits and vegetables, will increase the plasma phytochemical concentrations, and postprandial antioxidant capacity. Possible effects on vascular reactivity need further study.EThOS - Electronic Theses Online ServiceGBUnited Kingdo

Phenolic Contents and Antioxidant Activities of Various Infused Tea Liquids Made from Leaves of Green Tea (Camellia sinensis), Banaba (Lagestroemia speciosa) and Moringa (Moringa oleifera L.)

Plants, such as as green tea (Camellia sinensis), banaba (Lagestroemia speciosa) and moringa (Moringa oleifera L.), have been known as the basis of traditional medicine that have been existed for thousands years due to their bioactive compounds. This research aimed to investigate total phenolic content and antioxidant properties of various tea infusion made from green tea, moringa and banaba leaves. Dried green tea, dried banaba leaves, and fresh moringa leaves were used in this study. Fresh moringa leaves then was dried at two different temperatures (50 and 60 ºC). The results showed that the total phenolic content of tea infusions were ranged from  11–20 mg GAE/g, while the DPPH scavenging activity and FRAP activity ranged from 6–12 µmol TE/g, 0.2–0.65 mmol FeSO4/g, respectively. Banaba tea had the highest total phenolic content (20.54±0.31 mg GAE/g), DPPH (11.19±0.12 µmol TE/g), and FRAP activity (0.66±0.02 mmol FeSO4/g) compared to another infused tea (P<0.05). Higher drying temperature (60 ºC) of moringa leaves reduced the total phenolic content in the moringa tea. However, it had no effect to the DPPH scavenging activity and FRAP activity (P<0.05). In conclusion, the total phenolic content and antioxidant activities were varied by tea leaf variations and drying condition

Physicochemical Properties and Bioactive Compound of Holy Basil Powder from Spray-dried Encapsulation with Maltodextrin and Gum Arabic

ความชื้นแอคติวิติของน้ำและความสามารถในการละลายของผงกะเพราลดลงอย่างมีนัยสำคัญทางสถิติเมื่อความเข้มข้นของสารห่อหุ้มเพิ่มขึ้นจากร้อยละ 10–30 (p &lt; 0.05) อย่างไรก็ตามผงกะเพราที่ห่อหุ้มด้วยกัมอารบิกมีการละลายที่ดีกว่ามอลโตเดกซ์ทรินที่ความเข้มข้นเดียวกัน การศึกษาลักษณะทางสัณฐานวิทยาพบว่าเมื่อใช้ปริมาณสารห่อหุ้มเพิ่มขึ้นทำให้ผงกะเพรามีขนาดอนภุาคใหญ่ขึ้นแต่มีความหนาแน่นรวมลดลง นอกจากนี้การใช้ปริมาณสารห่อหุ้มเพิ่มขึ้นเป็นผลให้ปริมาณสารฟีนอลิกทั้งหมดและฤทธิ์ต้านอนุมูลอิสระ (DPPH) ของผงกะเพรามีค่าลดลงอย่างมีนัยสำคัญทางสถิติ (p &lt; 0.05) ดังนั้น การห่อหุ้มผงกะเพราด้วยกัมอารบิกร้อยละ 10 จึงถูกเลือกใช้สำหรับการทดลองขั้นต่อไป การเพิ่มขึ้นของอุณหภูมิขาเข้าไม่มีผลต่อความสามารถในการละลายแต่มีผลต่อความชื้น แอคติวิติของน้ำ ความหนาแน่นรวม ขนาดอนุภาค ค่าความสว่างปริมาณสารฟีนอลิกทั้งหมดและฤทธิ์ต้านอนุมูลอิสระ (DPPH) อย่างมีนัยสำคัญทางสถิติ (p &lt; 0.05) การใช้อุณหภูมิขาเข้า 140 องศาเซลเซียส ทำให้ปริมาณสารฟีนอลิกทั้งหมดและฤทธิ์ต้านอนุมูลอิสระระหว่างการจำลองการย่อยในหลอดทดลองสูงกว่าการใช้อุณหภูมิอื่นอย่างมีนัยสำคัญทางสถิติ จากผลการทดลองสรุปว่าวิธีที่เหมาะสมที่สุดสำหรับการห่อหุ้มผงกะเพราคือการใช้กัมอารบิกเป็นสารห่อหุ้มร้อยละ 10 และใช้อุณหภูมิขาเข้าของเครื่องทำแห้งแบบพ่นฝอยที่ 140 องศาเซลเซียสMoisture Content (MC), water activity (Aw) and solubility of the encapsulated powders significantly decreased when concentration of carrier increased from 10 to 30% (p &lt; 0.05). However, the powders from GA gave better solubility than those of MD. Morphological study revealed that the powders had larger particle size and less in bulk density when concentration of carriers increased. In addition, Total Phenolic Content (TPC) and antioxidant activity (DPPH) significantly decreased when encapsulated holy basil in MD and GA (p &lt; 0.05). Therefore, using 10% GA as a carrier was selected for second experiment. Increasing of inlet temperature did not affect solubility but significantly affected MC, Aw, bulk density, particle size, lightness, TPC and DPPH (p &lt; 0.05). Using 140°C resulted in the highest TPC and DPPH activity compared to the other treatment during in vitro digestion. In conclusion, the suitable condition of holy basil powder by spray drying was using 10% GA at 140°C inlet temperature

Effect of Germinated Colored Rice on Bioactive Compounds and Quality of Fresh Germinated Colored Rice Noodle

The objectives of the study were 1) to investigate the effect of pH (pH 6 and 7) on bioactive compounds and antioxidant activity of germinated colored rice, and 2) to study the effect of adding various ratios of germinated colored rice (0, 10, 20, 30, 40 and 50%) on physicochemical property and sensory evaluation of fresh rice noodles. Two species of colored rice, namely Riceberry (RB) and Hom-Nil (HN) were employed as samples for germination. The results indicated that total phenolic content, total anthocyanin content, GABA content and antioxidant activity (FRAP and DPPH assay) were considerably higher when colored rice was soaked at pH 6 compared to pH 7 (P&lt;0.05). The bioactive compounds and proximate compositions of fresh rice noodles were significantly enhanced when addition of Germinated Colored Rice (GCR) increased (P&lt;0.05). However, texture profile analysis of the fresh GCR noodle had remarkable decrease in terms of cohesiveness, springiness and chewiness which had lowest values at 50% supplement of GCR. Lightness (L*) of the noodle reduced whereas redness (a*) and yellowness (b*) incresed significantly (P&lt;0.05) when GCR addition increased. Additionally, there was no distinct difference in sensory evaluation scores from thirty untrained panelists by adding 10 and 20% GCR in the fresh noodle (P&gt;0.05). This study concluded that the incorporation of GCR up to 20% into the formulation could be used to increase nutritional value of the fresh germinated colored rice noodle

Supercritical carbon dioxide and ethanol-assisted extraction of bioactive compounds from Bourbon, Catimor, and Caturra coffee pulp for maximized antioxidant and therapeutic properties

Coffee pulp waste contains valuable bioactive components that are often discarded, leading to environmental impact. The optimum level of supercritical (50 % CO2: ethanol) extraction (SFE) condition revealed the highest yield% and antioxidant activity assayed by 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) in coffee peel compared to hot water (85 °C), and 80 % ethanol. Additionally, the optimized SFE condition at 60 °C, 300 Bar, and 60 min showed the highest yield (p > 0.05), and antioxidant activity of Bourbon, Caturra and Catimor coffee pulp extracts (CPE). Cell-based experiments unveiled the fascinating biological effects of the CPE. Cytotoxicity in both RAW 264.7 and HepG-2 cells, indicating their potential to trigger apoptosis, all the while demonstrating anti-inflammatory properties. Among the different coffee varieties, Caturra consistently exhibited the highest level of biological activity. The Western blot analysis further elucidated the extracts' capacity to influence critical cellular markers linked to oxidative stress, inflammation, and antioxidant responses, with the unaltered NF-kB expression implying a targeted impact on specific cellular pathways. Therefore, SFE using 50 % CO2: ethanol ratios could extract the maximum phytochemicals and impart excellent functional properties as a functional ingredient for food fortification

The consumption of fruit juice rich in flavonoids increases plasma antioxidant status

Fruits and vegetables rich in flavonoids have been related to the reduction in the incidence of CVD in several epidemiological studies. Flavonoids are a group of phenolic compounds with strong antioxidant activity. Thus, the protective effects of the flavonoids could be a result of their ability to scavenge reactive oxygen and nitrogen species, which are formed during intracellular oxidative stress. However, postprandial effects on antioxidant status after consumption of fruits and juices are controversial. In addition, very little is known about the amount of flavonoids absorbed from the diet and the reliability of plasma biomarkers. Consequently, the aim of the present study was to investigate the beneficial effects of an acute intervention with flavonoid-rich juices on markers of oxidative stress and cardiovascular risk factors

The Glu298Asp single nucleotide polymorphism in the endothelial nitric oxide synthase gene differentially effects the vascular response to acute consumption of fruit and vegetable puree-based drinks

Scope Diets low in fruits and vegetables (FV) are responsible for 2.7 million deaths from cardiovascular diseases (CVD) and certain cancers annually. Many FV and their juices contain flavonoids, some of which increase endothelial nitric oxide synthase (eNOS) activity. A single nucleotide polymorphism in the eNOS gene, where thymine (T) replaces guanine (G) at position 894 predicting substitution of glutamate for aspartate at codon 298 (Glu298Asp), has been associated with increased CVD risk due to effects on nitric oxide synthesis and subsequently vascular reactivity. Individuals can be homozygous for guanine (GG), thymine (TT) or heterozygous (GT). Methods and results We investigated the effects of acute ingestion of a FV-puree-based-drink (FVPD) on vasodilation and antioxidant status in subjects retrospectively genotyped for this polymorphism. Healthy volunteers (n = 24; 11 GG, 11 GT, 2 TT) aged 30?70 were recruited to a randomized, controlled, crossover, acute study. We showed that acute consumption of 400 mL FVPD differentially affected individuals depending on their genotype. There was a significant genotype interaction for endothelium-dependent vasodilation measured by laser Doppler imaging with iontophoresis (P {\ensuremath{<}} 0.05) and ex vivo low-density lipoproteins (LDL) oxidation (P = 0.002). GG subjects had increased endothelium-dependent vasodilation 180 min (P = 0.028) and reduced ex vivo LDL oxidation (P = 0.013) after 60 min after FVPD compared with control, no differences were observed in GT subjects. Conclusion eNOS Glu298Asp genotype differentially affects vasodilation and ex vivo LDL oxidation after consumption of FV in the form of a puree-based drink