Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

Abstract Background & aims: To our knowledge the association between dietary advanced glycation end-products (dAGEs) and cardiometabolic disease is limited. Our aim was to examine the association between dAGEs and serum concentration of carboxymethyl-lysine (CML) or soluble receptor advanced glycation end-products (sRAGEs), and to assess the difference on dAGEs and circulating AGEs according to lifestyle and biochemical measures. Methods and results: 52 overweight or obese adults diagnosed with type 2 diabetes were included in this cross-sectional analysis. dAGEs were estimated from a Food Frequency Questionnaire (FFQ) or from a FFQ þ Home Cooking Frequency Questionnaire (HCFQ). Serum concentrations of CML and sRAGEs were measured by ELISA. Correlation tests were used to analyze the association between dAGEs derived from the FFQ or FFQ þ HCFQ and concentrations of CML or sRAGEs. Demographic characteristics, lifestyle factors and biochemical measures were analyzed according to sRAGEs and dAGEs using student t-test and ANCOVA. A significant inverse association was found between serum sRAGEs and dAGEs estimated using the FFQ þ HCFQ (r Z 0.36, p Z 0.010), whereas no association was found for dAGEs derived from the FFQ alone. No association was observed between CML and dAGEs. dAGEs intake estimated from the FFQ þ HCFQ was significantly higher among younger and male participants, and in those with higher BMI, higher Hb1Ac levels, longer time with type 2 diabetes, lower adherence to Mediterranean diet, and higher use of culinary techniques that generate more AGEs (all p values p < 0.05). Conclusions: These results show knowledge on culinary techniques is relevant to derive the association between dAGEs intake and cardiometabolic risk factors

Plan estratégico para un hotel de cuatro estrellas en el distrito de Miraflores

La industria hotelera ha tenido un ritmo de crecimiento sostenible durante los últimos 10 años, de acuerdo con la publicación “Perú: Oferta y Demanda de Establecimientos de Hospedaje” (Ministerio de Comercio Exterior y Turismo [Mincetur] 2019), cuenta con más de 20 mil establecimientos de hospedaje y más de medio millón de plazas - cama al cierre del 2018 en todo el Perú. La promoción del Perú como destino turístico ha beneficiado el incremento de arribos a los hospedajes por parte de turistas tanto internacionales como nacionales

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

Gelled emulsions with carrageenan are a novel type of emulsion that could be used as a carrier of unsaturated fatty acids in functional foods formulations. Lipid degradation through volatile compounds was studied in gelled emulsions which were high in polyunsaturated oils (sunflower or algae oil) after 49 days of storage. Aqueous Lavandula latifolia extract was tested as a natural antioxidant. Analysis of the complete volatile profile of the samples resulted in a total of 40 compounds, classified in alkanes, alkenes, aldehydes, ketones, acids, alcohols, furans, terpenes and aromatic hydrocarbons. During storage, the formation of the volatile compounds was mostly related to the oxidation of the main fatty acids of the sunflower oil (linolenic acid) and the algae oil (docosahexaenoic acid). Despite the antioxidant capacity shown by the L. latifolia extract, its influence in the oxidative stability in terms of total volatiles was only noticed in sunflower oil gels (p < 0.05), where a significant decrease in the aldehydes fraction was found

Bioaccessibility of rutin, caffeic acid and rosmarinic acid: influence of the in vitro gastrointestinal digestion models

The bioaccessibility and antioxidant activity of rutin, caffeic acid and rosmarinic acid were evaluated using three in vitro gastrointestinal digestion models: filtration, centrifugation and dialysis. At intestinal level, a significant degradation of all compounds was observed when results were expressed on concentration basis (mg/mg lyophilised sample), mainly due to the dilution effect that occurs during digestion. However, when results were expressed as absolute amounts (total mg in the digested fraction), this degradation was much lower, or even absent in the case of rutin. Moreover, bioaccessibility (in terms of total mg) was higher in filtration and centrifugation than in the dialysis method. A significant reduction of antioxidant activity was observed after intestinal digestion of the three standards, regardless of the method used. In conclusion, the methodology and units used to report results are two critical parameters to take into account in bioaccessibility studies

Bioaccessibility and biological activity of Melissa officinalis, Lavandula latifolia and Origanum vulgare extracts: influence of an in vitro gastrointestinal digestion

Melissa officinalis, Lavandula latifolia and Origanum vulgare are widely used medicinal plants and spices. Their extracts were evaluated as potential antioxidants for functional food formulations. After being submitted to an in vitro gastrointestinal digestion, all the extracts showed antioxidant activity (measured by DPPH, ABTS, FRAP, TPC). Furthermore, their main polyphenols maintained high stability. Biological activity was measured using Caenorhabditis elegans, which is a widely used model in this context. Treatments of 50 and 100 µg/mL of M. officinalis significantly attenuated juglone-induced stress in the survival assay performed; moreover, all tested concentrations decreased intracellular ROS. Lavandula latifolia and O. vulgare had no significant effect against acute stress in the survival assay, but significantly decreased ROS basal levels. GST-4 expression under juglone-induced oxidative stress was significantly down-regulated by treatment with the three plant extracts (up to 63%). Besides, similar biological activity of all digested extracts was demonstrated in all in vivo assays

The Effects of Replacing Native Forest on the Quantity and Impacts of In-Channel Pieces of Large Wood in Chilean Streams

Dead trees in rivers can significantly affect their morphological and ecological properties by increasing flow resistance, affecting sediment transport, and storing organic matter. Logs are usually recruited from banks or along the entire upstream basin. Although it is generally acknowledged that forested headwater streams feature higher volumes of in-channel pieces of large wood, the influence of forest type and forest management of the potential recruitment zone on the volumes and effects of wood have been less explored, especially in relation to the effects of replacing native forests with pine plantations. This paper presents a comparison of volumes of wood, and characteristics and effects on streams draining paired basins with comparable slopes, areas, and hydrologic regimes, but different in terms of land use. The five selected pairs of basins are located in the Coastal and Andean mountain Ranges in central Chile, in order to compare native forest and pine plantation basins. The results show that logs tend to be shorter and with larger diameters in streams draining native forest basins. Because of their smaller dimensions, logs and jams tend to be more mobile and oriented parallel to the flow. Volumes of in-channel wood in native forest basins are only slightly larger than in pine plantation basins, and no differences have been identified in terms of morphological effects on channel geometry. Also, fish type and biomass were comparable among pairs. Evidence highlights the importance of the width of riparian buffers in mitigating the effects of land use change, especially the substitution of native forest with plantations

Bioactive compounds for functional foods: delivery systems, bioaccessibility and biological activity

Issues related to bioaccessibility of bioactive compounds provide valued information for designing functional foods. Relevant bioactive compounds, such as phenolic compounds from plant extracts, omega 3 fatty acids and α-lipoic acid have been evaluated as potential functional ingredients for the development of new healthier food formulations. This evaluation has addressed bioaccessibility, biological activity and chemical, methodological and technological aspects. In vitro gastrointestinal digestion models are a valuable tool for assessing the bioaccessibility of bioactive compounds, being the interpretation of results highly influenced by the methodology applied. Phenolic compounds from extracts of Melissa officinalis L., Origanum vulgare L. and Lavandula latifolia Medicus were chemically characterized. After an in vitro gastrointestinal digestion, compounds responsible for the antioxidant activity of these extracts remained bioaccessible and showed biological activity in the Caenorhabditis elegans nematode model. Emulsion-based delivery systems (O/W emulsions and gelled emulsions) showed to be an effective strategy to increase the bioaccessibility of long chain omega 3 fatty acids and the antioxidant properties of an aqueous extract of M. officinalis. The supplementation of eicosapentaenoic acid and α-lipoic acid in overweight/obese women following a hypocaloric diet had a positive influence in the plasma lipid profile of the volunteers. Therefore, the bioactive compounds and delivery systems studied in this work are promising ingredients to design bioaccessible functional foods that contribute to promote human health

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

Non-communicable diseases (NCDs) are the first causes of death worldwide. Reduction in the dietary intake of salt and sugars is important lifestyle advice that is useful for NCD prevention. However, the simple recommendations of reducing salt and sugars by healthcare professionals are often ineffective; innovative strategies are therefore necessary. This review aimed at describing the current knowledge about the strategies to reduce dietary salt and sugar intake, including both strategies for the food industry to reduce the salt or sugar of its products and recommendations for health professionals in a clinical context, such as the replacement with substitutes in foods, the gradual reduction to allow a progressive consumer adaptation towards less intense taste, and the different spatial distribution of tastants within the food matrix with taste intensity enhancement. In addition, the cross-modal interaction between two or more different sensory modalities as an innovative strategy for enhancing sweetness and saltiness perception was described. Finally, the dietary tips for salt and sugar reduction were summarized in order to create a comprehensive guide of dietary advices for healthcare professionals for optimizing the management of patients at increased cardiometabolic risk