Comparison of sensory and cardioprotective properties of olive-pomace enriched and conventional gilthead sea bream (Sparus aurata): The effect of grilling

The purpose of this study was to evaluate the sensory (using descriptive analysis) and cardioprotective properties - studying the biological activity against atheromatosis based on the in vitro inhibition of platelet activating factor (PAF) induced platelet aggregation - of two types of gilthead sea bream (Sparus aurata): The first was the conventional aquacultured gilthead sea bream, the latter being the "OP enriched" gilthead sea bream (fish fed with fish feed enriched with 8% olive pomace). Additionally, the effect of grilling on the fatty acid composition and the sensory and cardioprotective properties of the two fish types was studied.The OP enriched grilled fish exhibited important cardioprotective properties and had similar sensory characteristics to the reference fish. © 2015 Taylor & Francis Group, LLC

Assessment of the in vitro antithrombotic properties of sardine (Sardina pilchardus) fillet lipids and cod liver oil

The aim of the current study was to compare the biological activities of total polar lipids (TPL) and thin-layer chromatography (TLC) polar lipid fractions of sardine fillet and cod liver oil against atherogenesis. TPL and TLC polar lipid fractions obtained from these two sources were assessed for their ability to inhibit the platelet-activating-factor (PAF)-induced platelet aggregation (PAF-antagonists) or to induce platelet aggregation (PAF-agonists), since PAF plays a crucial role in the initiation and development of atherosclerosis. This study focused on the polar lipids since previous studies have underlined that the antithrombotic properties of foodstuffs are mainly attributed to polar lipid micro-constituents. TPL of sardine fillet induced platelet aggregation, while TPL of cod liver had a bimodal effect on platelets. TLC polar lipid fractions of both samples exhibited in vitro aggregatory and inhibitory activity towards platelets. However, TLC sardine polar lipid fractions showed stronger in vitro antithrombotic activities than the cod liver oil ones. These data constitute evidence of the putative contribution of fish polar lipids against cardiovascular diseases, underling firstly the beneficial effect of fish and fish lipids as functional foodstuffs against atherogenesis and secondly the more important role of sardine polar lipids as opposed to cod liver oil. © 2015 by the authors; licensee MDPI, Basel, Switzerland

In vitro anti-atherogenic properties of traditional Greek cheese lipid fractions

Given that platelet activating factor (PAF) is a crucial inflammatory phospholipid mediator that is implicated in the mechanism of atherogenesis, the presence of PAF inhibitors in food reinforces their nutritional value in terms of protection against cardiovascular diseases. The aim of the present study was to evaluate the anti-atherogenic (anti-inflammatory) properties of two different types of Greek cheese: Kefalotyri and Ladotyri. Total lipids (TL) of both types of cheese samples were extracted by the method of Bligh and Dyer and separated into total polar lipids (TPL) and total neutral lipids (TNL) by countercurrent distribution. TPL were further separated by preparative thin-layer chromatography (TLC). TL, TPL, TNL and the obtained polar lipid fractions after TLC separation were tested to determine their biological activity towards atherosclerosis based on the in vitro inhibition of PAF-induced platelet aggregation. Both types of cheese samples exhibited strong biological activity, and their lipids were potent PAF inhibitors. Comparing the two types of cheese samples, Ladotyri cheese polar lipid fractions were found to exhibit stronger inhibitory properties than those of Kefalotyri cheese. The fact that both types of cheese were found to contain PAF inhibitors highlights their nutritional value in terms of cardio-protection. © 2014 INRA and Springer-Verlag France

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts. © 201