The elapsed time between dinner and the midpoint of sleep is associated with adiposity in young women.

Meal timing relative to sleep/wake schedules is relevant in the search for obesity risk factors. However, clock time does not accurately characterize the timing of food intake in the context of internal circadian timing. Therefore, we studied elapsed between dinner and the midpoint of sleep (TDM) as a practical approach to evaluate meal timing relative to internal timing, and its implications on obesity. To do so, adiposity, sleep, diet, physical activity, and TDM were measured in 133 women. The participants were grouped into four categories according to their sleep timing behavior (early-bed/early-rise; early-bed/late-rise; late-bed/early-rise; late-bed/late-rise). Differences among the categories were tested using ANOVA, while restricted cubic splines were calculated to study the association between TDM and adiposity. Our results show that, although participants had dinner at about the same time, those that had the shortest TDM (early-bed/early-rise group) were found to have significantly higher BMI and waist circumference values (2.3 kg/m2 and 5.2 cm) than the other groups. In addition, a TDM of 6 h was associated with the lowest values of adiposity. The TDM could be a practical approach to personalizing meal timing based on individual sleep/wake schedules. Thus, according to our findings, dining 6 h before the midpoint of sleep is an important finding and could be vital for future nutritional recommendations and for obesity prevention and treatment

Cambios en el estilo de vida y nutrición durante el confinamiento por SARS-CoV-2 (COVID-19) en México: un estudio observacional

Introduction: To evaluate the changes implemented in lifestyle and nutrition in the mexican population during the lockdown due to SARS-CoV-2 (COVID-19).Material and methods: Transversal study performed during the lockdown in Mexico. Data was obtained through a digital questionnaire, which was spread through social media. The questionnaire evaluated aspects related to: nutrition, well-being and lifestyle (tobacco and alcohol consumption, physical activity and sleep problems) as well as demographic variables. For the statistical analyses, the chi-square test was used to compare differences between genders, with a statistical significance of 5%, using SPSS 23.0 software.Results: A total of 1084 surveys were analyzed. The average age was 35.5±13.9 years and 66.5% (n=721) were women. In relation to eating before lockdown, 69.8% (n=757) considered their diet healthy, 6.5% (n=99) very healthy and 23.7% (n=228) unhealthy, and 2.3% (n=26) have improved their diet, despite this 17.1% (n=186) of people say they eat all the time these days. In relation to sleep, women sleep less during the period of lockdown (p=0.002) and wake up more during the night when compared to men (p<0.001).Conclusions: Factors like nutrition and sleep have alteration in that time of the lockdown. It is important to mention the relevance of these factors because the good nutrition and rest contribute for a better/ strengthening immunological system.Introducción: Evaluar el consumo de alimentos no saludables y prácticas de estilo de vida en mexicanos durante el confinamiento por SARS-CoV-2 (COVID-19).Material y métodos: Estudio transversal realizado durante parte del confinamiento en México. La recolección de datos fue realizada a través de una encuesta digital. Fueron evaluados aspectos de alimentación, bienestar y estilo de vida (consumo de alcohol y tabaco, actividad física y sueño), además de variables sociodemográficas. Para los análisis estadísticos fueron utilizadas la prueba χ2 para comparar diferencias entre género, con significancia estadística del 5%, utilizando el software SPSS 23.0.Resultados: Fueron analizadas 1084 encuestas. La edad promedio fue de 35,5±13,9 años y el 66,5% (n=721) fueron mujeres. En relación a la alimentación antes del confinamiento, 69,8% (n=757) consideraban su alimentación saludable, 6,5% (n=99) muy saludable y 23,7% (n=228) poco saludable, y el 2,3% (n=26) ha mejorado su alimentación, a pesar de esto el 17,1% (n=186) de las personas dice que en estos días come todo el tiempo. En relación al sueño, las mujeres duermen menos durante el periodo del confinamiento (p=0,002) y despiertan más durante la noche cuando se compara con los hombres (p<0,001).Conclusiones: Factores como la alimentación y el sueño presentaron alteraciones en ese período del confinamiento. Es importante destacar la relevancia de esos factores pues una buena alimentación y el descanso contribuyen para un mejor/fortalecimiento del sistema inmunológico

Antocianos, taninos y composición de la pared celular en distintas variedades de uva : evolución durante la maduración e implicaciones tecnológicas /Ana Eugenia Ortega Regules; directores, Encarna Gómez Plaza y José María Ros García.

Tesis-Universidad de Murcia.Consulte la tesis en: BCA. GENERAL. ARCHIVO UNIVERSITARIO. T.M. 3039

Antioxidant properties and color of Hibiscus sabdariffa extracts

Liquid extracts of dried Roselle (Hibiscus sabdariffa) calyces obtained using ethanol:water (50:50 and 70:30%, v/v), water, ethanol:1.5 N HCl (85:25%, v/v), and ethanol (96%) to evaluate selected antioxidant characteristics (phenolic compounds and antioxidant capacity), color parameters (L, a, and b), and anthocyanins (delphinidin-3-O-sambubioside, delphinidin-3-O-glucoside (myrtillin), and cyanidin-3-O-sambubioside) by high performance liquid chromatography (HPLC). The total monomeric anthocyanin content was also assessed using the differential pH technique. The phenolic compound content ranged from 1,067±22 (in ethanol) to 2,649±96 (in ethanol:water 70:30%) mg of gallic acid100 g-1 of dehydrated calyces, and the antioxidant capacity ranged from 3.11±0.50 (in ethanol) to 8.0±0.2 mmoles of trolox100 g-1 of calyces. The total monomeric anthocyanin content (209±21 mg100 g-1) was similar to that obtained using the HPLC technique (215±31 mg100 g-1) when extracting the calyces with the 50:50% (v/v) ethanol:water solution. The deepest red-purple (Hue = 62.50±0.34) colored solution was observed when extracting the calyces with ethanol. The antioxidant and color properties of Roselle calyces make the extracts ideal for use in foods as a natural extract, concentrate, or powder.Se obtuvieron extractos líquidos de cálices secos de flor de Jamaica (Hibiscus sabdariffa) usando etanol:agua (en proporciones de 50:50 y 70:30%, v/v), agua, etanol:HCl 1.5 N (85:25%, v/v), y etanol (96%), para evaluar algunas características antioxidantes (compuestos fenólicos y capacidad antioxidante), parámetros de color (L, a, and b), antocianinas (delfinidin-3-O-sambubiosido, delfinidin-3-O-glucósido (mirtillin) y cianidin-3-O-sambubiosido), por cromatografía líquida de alta resolución (HPLC), y antocianinas monoméricas totales, por el método de pH diferencial. Los compuestos fenóli-cos se encontraron en un intervalo de 1.067±22 (en etanol) a 2.649±96 (en etanol:agua 70:30%, v/v) mg of ácido gálico 100 g-1 de cálices secos de flor de Jamaica. La capacidad antioxidante se encontró en un rango de 3,11±0,50 (en etanol) a 8,04±0,22 mmoles de trolox 100 g-1 de cálices secos de flor de Jamaica. El contenido de antocianinas monoméricas totales (209±21 mg 100-1 g), evaluado por el método de pH diferencial, resultó similar al obtenido por el método de HPLC (215±31 mg 100 g-1) al usar la solución de etanol:agua al 50:50% (v/v) como agente de extracción. La solución de color rojo más intenso (Tono = 62,50±0,34) fue la obtenida con etanol. Las propiedades antioxidantes y de color de flor de Jamaica hacen que los extractos de esta flor sean de importancia primordial para ser usados en alimentos como extractos naturales, en forma concentrada o en polvo

Chemistry, Occurrence, Properties, Applications, and Encapsulation of Carotenoids—A Review

Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits and vegetables. The consumption of carotenoids is correlated with positive health effects and a decreased risk of several chronic diseases. Provitamin A carotenoids (β-carotene, α-carotene, γ-carotene, and β-cryptoxanthin) are essential for the development and maintenance of sight. β-carotene, α-carotene, zeaxanthin, β-cryptoxanthin, lutein, and lycopene have high antioxidant activity and promote free radical scavenging, which helps protect against chronic diseases. However, carotenoids are chemically unstable and prone to oxidation in the presence of light, heat, oxygen, acids, and metal ions. The use of carotenoids in the food industry is limited due to their poor solubility in water, bioavailability and quick release. Encapsulation techniques, such as microencapsulation, nanoencapsulation and supercritical encapsulation, are used to overcome these problems. The objective of this paper is to describe the characteristics and potential health benefits of carotenoids and advances in encapsulation techniques for protecting and enhancing their solubility or bioavailability

Cambios en contenido de compuestos fenólicos y color de extractos de Jamaica (Hibiscus sabdariffa) sometidos a calentamiento con energía de microondas

En este trabajo se realizó la extracción acuosa de compuestos fenólicos, principalmente antocianinas, provenientes de cálices de jamaica (Hibiscus sabdariffa). El extracto fue calentado por microondas a diferentes temperaturas (30, 40, 50, 60, 70 y 80°C) durante 20 min, tomando una alícuota cada 5 min. En el extracto con y sin calentamiento se determinó el contenido de compuestos fenólicos y los parámetros colorimétricos. Para el contenido de compuestos fenólicos totales se observaron pérdidas al incrementarse la temperatura, las pérdidas fueron del orden de 9.28, 8.22 y 11.34% a 60, 70 y 80°C respectivamente. Los parámetros de color a* y b* disminuyeron después de los tratamiento con, microondas mientras que L* aumentó, presentándose el cambio mayor fue observado en el extracto sometido a 80°C

Anthocyanins and tannins in four grape varieties (<em>Vitis vinifera</em> L.). Evolution of their content and extractability

Aims: The knowledge of parameters as the quantity of anthocyanins and tannins present during grape maturation, their evolution during the ripening period and extractability data could improve the management of red wine fermentation and help predict the color of wines. Methods and results: Grapes from Vitis vinifera var. Cabernet Sauvignon, Syrah, Merlot and Monastrell were harvested in 2002, 2003 and 2004 from a commercial vineyards and their physicochemical characteristics together with the anthocyanin and tannin evolution during ripening were followed. The results showed that differences were found in the evolution of these compounds due to variety and year. Conclusions: Some of the studied parameters seemed to be clearly related to variety (berry weight and extractability index) and others seemed to be clearly affected by soil and edaphoclimatic conditions. The high extractability index in Monastrell reflects the difficulty involved in extracting their anthocyanins. The short maturation period observed for Merlot grapes and the high seed tannin index could lead to excessively astringent wines. Significance and impact of the study: This study demonstrate that the ripening period of some varieties (Merlot) in very warm conditions is too short, promoting the rapid accumulation of sugar in the pulp and an incomplete seed maturation that may lead to excessively astringent wines. Other varieties, e.g. Monastrell, show longer maturation period that usually permits pulp and seed maturity to be reached at the moment of harvest. The extractability index seems to be closely related to the grape variety and this is also an important fact to take into account when planning a vinification process

Cambios en el estilo de vida y nutrición durante el confinamiento por SARS-CoV-2 (COVID-19) en México: un estudio observacional

Introduction: To evaluate the changes implemented in lifestyle and nutrition in the mexican population during the lockdown due to SARS-CoV-2 (COVID-19).Material and methods: Transversal study performed during the lockdown in Mexico. Data was obtained through a digital questionnaire, which was spread through social media. The questionnaire evaluated aspects related to: nutrition, well-being and lifestyle (tobacco and alcohol consumption, physical activity and sleep problems) as well as demographic variables. For the statistical analyses, the chi-square test was used to compare differences between genders, with a statistical significance of 5%, using SPSS 23.0 software.Results: A total of 1084 surveys were analyzed. The average age was 35.5±13.9 years and 66.5% (n=721) were women. In relation to eating before lockdown, 69.8% (n=757) considered their diet healthy, 6.5% (n=99) very healthy and 23.7% (n=228) unhealthy, and 2.3% (n=26) have improved their diet, despite this 17.1% (n=186) of people say they eat all the time these days. In relation to sleep, women sleep less during the period of lockdown (p=0.002) and wake up more during the night when compared to men (p<0.001).Conclusions: Factors like nutrition and sleep have alteration in that time of the lockdown. It is important to mention the relevance of these factors because the good nutrition and rest contribute for a better/ strengthening immunological system.Introducción: Evaluar el consumo de alimentos no saludables y prácticas de estilo de vida en mexicanos durante el confinamiento por SARS-CoV-2 (COVID-19).Material y métodos: Estudio transversal realizado durante parte del confinamiento en México. La recolección de datos fue realizada a través de una encuesta digital. Fueron evaluados aspectos de alimentación, bienestar y estilo de vida (consumo de alcohol y tabaco, actividad física y sueño), además de variables sociodemográficas. Para los análisis estadísticos fueron utilizadas la prueba χ2 para comparar diferencias entre género, con significancia estadística del 5%, utilizando el software SPSS 23.0.Resultados: Fueron analizadas 1084 encuestas. La edad promedio fue de 35,5±13,9 años y el 66,5% (n=721) fueron mujeres. En relación a la alimentación antes del confinamiento, 69,8% (n=757) consideraban su alimentación saludable, 6,5% (n=99) muy saludable y 23,7% (n=228) poco saludable, y el 2,3% (n=26) ha mejorado su alimentación, a pesar de esto el 17,1% (n=186) de las personas dice que en estos días come todo el tiempo. En relación al sueño, las mujeres duermen menos durante el periodo del confinamiento (p=0,002) y despiertan más durante la noche cuando se compara con los hombres (p<0,001).Conclusiones: Factores como la alimentación y el sueño presentaron alteraciones en ese período del confinamiento. Es importante destacar la relevancia de esos factores pues una buena alimentación y el descanso contribuyen para un mejor/fortalecimiento del sistema inmunológico

Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity

Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of the most important natural pigments, which can be found in coffee husks. It is widely known that anthocyanins have multiple health benefits partially linked to their antioxidant properties. However, anthocyanins have low stability and are sensitive to all types of changes. In order to prevent its degradation, anthocyanins can be stabilized with nanoparticles. Thus, the main objective of this study was to evaluate the stability of the anthocyanins extracted from coffee husks, using three different extracting agents (ethanol, methanol, and water) and stabilizing them through conjugation with zinc oxide nanoparticles. The anthocyanins extracts were mainly composed of cyanidin-3-rutinoside (97%) and the total phenolic compounds of the fresh extracts were 458.97 &plusmn; 11.32 (methanol), 373.53 &plusmn; 12.74 (ethanol), and 369.85 &plusmn; 15.93 (water) mg GAE/g. On the other hand, the total phenolic compounds of the nanoparticle&ndash;anthocyanin conjugates underwent no significant changes after stabilization as the major loss was less than 3%. Furthermore, the percentage of anthocyanins&rsquo; degradation was less than 5% after 12 weeks of storage. On top of that, fresh anthocyanin extracts and anthocyanin&ndash;nanoparticle conjugates exhibited a strong protective effect against oxidative stress and increased the survival rate of Caenorhabditis elegans