Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market

One of the most popular dairy products worldwide is yogurt, which flavor is highly influenced by lactic acid content. Yogurts with fruit preparations contain polyphenols, secondary plant metabolites with proven antioxidant properties. As there is no data regarding neither lactate nor polyphenol content in commercial yogurts in Serbia, this study aimed to determine lactate and polyphenol levels, as well as antioxidant activity in selected yogurts. A total of 15 plain and 5 fruit yogurts with strawberry preparations were analyzed. Lactate contents were from 0.83 to 1.33%. Three plain yogurts in plastic containers differed in lactate content. There was no difference in lactate content among the same plain yogurts packed in plastic and Tetra Pack containers. Fruit yogurts with strawberry preparations differed in total polyphenol content in the range from 6.84 to 29.11mg GAE/100 g and antioxidant properties were determined by reducing power test (from 0.22 to 0.79) and DPPH assay (from 28.13 to 87.23%), while there was no difference regarding lactate. Our results provided new information about the levels of lactate, total polyphenols and antioxidant activity of selected commercial yogurts available on the Serbian market

Fizička aktivnost u prevenciji i redukciji kardiovaskularnog rizika

Introduction There is evidence that physical activity decreases the degree of atherosclerosis in the coronary arteries in persons who are physically active by modifying the chemistry and metabolism of lipoproteins. The effect of physical activity on the lipid status is achieved by affecting the enzymes of lipoprotein metabolism including the lipoprotein and liver lipase and transport protein of cholesterol esters. Epidemiological investigations on the effect of physical activity in prevention of cardiovascular diseases point to the fact that the persons who have a higher degree of cardio-respiratory endurance have a much lower mortality rate than those with a lower degree. The positive effect of physical activity on the cardiovascular system is reflected on the improved aerobic capacity, metabolic function, amplification of lipid profile, insulin sensitivity, immunological functions; it increases the perfusion of myocardium and the fibrinolytic activity, and reduces the adherence of thrombocytes due to increased synthesis of prostaglandin (PGI2), it also enhances the energy consumption, which is important in the maintenance of ideal bodyweight, prevention and treatment of obesity, and it has a positive effect on the control of stress. Conclusion With respect to the effects on the lipid status, aerobic physical exercises like running, swimming, cycling, with the intensity of training of a medium (65% VO2) load, have a positive effect on lipid status. The best form of physical activity is the one in which the endurance and power are increased.Pozitivan efekat fizičke aktivnosti na kardiovaskularni sistem ogleda se u: poboljšanju aerobnog kapaciteta i metaboličkih funkcija, amplifikaciji lipidnog profila, insulinske senzitivnosti imunoloških funkcija, povećanju perfuzije miokarda i fibrinolitičke aktivnosti, smanjenju adherentnosti trombocita zbog povećane sinteze prostanglandina PGI2, porastu energetskog rashoda (što je značajno za održavanje idealne telesne mase), prevenciji i lečenju gojaznosti, kao i kontroli stresa. Epidemiološke studije ukazuju na pozitivnu vezu povećane energetske potrošnje uzrokovane fizičkom aktivnošću i redukcije lipidnih parametara i telesne mase kombinacijom dijete i fizičke aktivnosti. Fizička aktivnost, modifikujući hemizam i metabolizam lipoproteina, usporava stepen ateroskleroze u koronarnim arterijama kod osoba koje su fizički aktivne. U prevenciji i redukciji kardiovaskularnog rizika aerobne fizičke vežbe (poput trčanja, plivanja, vožnje bicikla), sa intenzitetom treninga srednjeg opterećenja (65% srednjeg respiratornog volumena) opterećenja, imaju pozitivan efekat. Najbolji oblik fizičke aktivnosti je onaj u kojem se povećavaju izdržljivost i snaga

Effects of three types of physical activity on reduction of metabolic parameters involved in cardiovascular risk

The aim of present study was to investigate the effects of three different types of physical activity on reduction of the metabolic parameters mainly responsible for cardiovascular diseases. This prospective-intervention study was performed at the 'ČIGOTA' Thyroid Institute on Mt. Zlatibor (Serbia) between August 2004 and June 2006. Sixty-eight overweight/obese patients aged 40-70 years with hyperlipidemia were divided into three groups according to their weight and overall health. The program of physical workout included: group I - fast walking; group II - gymnastic exercises and specially chosen exercises in the swimming pool; and group III - combined physical training of higher intensity and greater length. All patients were also on a special reduced diet of 1000 kcal per day, the AHA step-2 diet. We monitored the body mass index, body composition, glucose, cholesterol (total, LDL-, and HDL-), and triglycerides before, during, and after the intervention. After 2 and particularly 12 weeks of intervention, a significant improvement of all metabolic parameters was achieved in all three groups of patients. Although most patients completed the study with normal values of all parameters, the most desirable results were achieved in group III (combined exercises with an average energy expenditure of 900 kcal per day). Our research indicates that a specially conceived program of physical activity and diet intervention resulted in significant reduction of cardiovascular risk factors

Profili masnih kiselina i antioksidativna svojstva sirovih i sušenih oraha

Background: Walnuts consumption produces beneficial effects on human health. Health-promoting benefits are dedicated to its desirable fatty acid profile and high content of antioxidants. Heat treatment of walnuts may alter their fatty acid composition and antioxidant capacity. Aim: In general the aim of this work was to compare fatty acids profiles and antioxidative properties of raw and dried walnuts at 60 °C for 12 hours. Methodology and results: FA profiles were analyzed using gas chromatography. Antioxidative capacities of walnut samples were determined by DPPH and ABTS tests. There were no significant differences in fatty acid profiles comparing dried and raw walnuts. The most abundant fatty acid was linoleic with mean content of 61.38 ± 1.11% in raw and 62.40 ± 0.99% in dried walnuts. Walnuts oil contained 10.64 ± 0.46% and 10.49 ± 0.81% of a-linolenic acid (ALA) in raw and dried walnuts, respectively. Antioxidative capacity of methanolic extracts showed no difference comparing raw and dried walnut by DPPH and ABTS test. Heat treatment at 60 °C for 12h induced no change in fatty acid profiles of walnuts and led to minor decrease in antioxidative capacity measured only by ABTS test. Conclusion: We suggest that drying process in our experiment did not decreased nutritional capacity which is mostly mediated by conservation of fatty acids content in walnuts.Dijetarni unos oraha povezuje se sa brojnim pozitivnim efektima na zdravlje. Svoj efekat na zdravlje orasi ostvaruju zahvaljujući povoljnom masnokiselinskom sastavu i visokom sadržaju antioksidanasa. Zagrevanje oraha moglo bi dovesti do promena u masnokiselinskom sastavu i uticati na antioksidativni kapacitet. Cilj ovog rada bio je da se uporede masnokiselinski profili i antioksidativni status svežih i oraha sušenih na 60 °C u trajanju od 12 sati. Masnokiselinski sastav analiziran je gasnom hromatografijom. Antioksidativni kapaciteti uzoraka oraha odreðivani su DPPH i ABTS testovima. Utvrðeno je da nije bilo promena u masnokiselinskim profilima posle sušenja oraha na 60 °C u trajanju od 12 sati. Najzastupljenija masna kiselina bila je linolna sa sadržajem od 61.38 ± 1.11% u sirovim i 62.40 ± 0.99% kod sušenih oraha. Ulje oraha sadržalo je 10.64 ± 0.46% i 10.49 ± 0.81% a-linolenske kiseline (ALA) u svežim i sušenim orasima, respektivno. DPPH testom nije utvrđeno da postoje razlike u antioksidativnom potencijalu metanolnih ekstrakata oraha sušenih u odnosu na sveže kao ni sa ABTS testom. Naš eksperimet je pokazao da proces sušenja oraha nije smanjio njihov nutritivni kapacitet što je verovatno posredovano očuvanjem sadržaja masnih kiselina

The influence of specific aspects of occupational stress on security guards' health and work ability: detailed extension of a previous study

In our earlier study of security guards, we showed that higher occupational stress was associated with health impairments (metabolic syndrome, diabetes, hypertension, cardiovascular diseases) and work disability. The aim of this study was to further explore the association of specific occupational stressors with health impairments and work disability parameters in 399 Serbian male security guards (aged 25-65 years). Ridge linear regression analysis revealed that, after controlling for age, body mass index, and smoking status, professional stressors including high demands, strictness, conflict/uncertainty, threat avoidance and underload were significant positive predictors of fasting glucose, triglycerides, total and LDL cholesterol, blood pressure, heart rate, Framingham cardiovascular risk score, and temporary work disability. The security profession is in expansion worldwide, and more studies are needed to establish precise health risk predictors, since such data are generally lacking

The Effect of Walnut Consumption on n-3 Fatty Acid Profile of Healthy People Living in a Non-Mediterranean West Balkan Country, a Small Scale Randomized Study

People living in non-Mediterranean West Balkan countries have diets with a low n-3 polyunsaturated fatty acid (PUFA) content. Walnuts, a traditional Serbian food, could be an excellent source of n-3 PUFA. The first sub-study evaluated the fatty acid and mineral content of Serbian walnuts, demonstrating that walnuts had the high content of linolenic acid (C18:3, n-3 ALA). The second sub-study assessed the consumption of walnuts (Juglans regia L.) and total n-3-fatty acid intake in apparently healthy Serbian residents, using 24-h dietary recalls (n = 352). An inadequate intake of n-3 fatty acids and a low consumption of walnuts was seen. Additionally, we evaluated the fatty acid profile of healthy Serbian adults (n = 110) and finally, via a randomized intervention 4-weeks study, we assessed the effects of walnut consumption on n-3 fatty acid profile of participants (n = 18). The plasma content of n-3 PUFA was low and the n-6/n-3 ratio was high in our study participants. The n-3 plasma fatty acid profile was improved after 4 weeks of walnut consumption, meaning that ALA, eicosapentaenoic acid, and total n-3 were significantly increased. The results of our study pointed out the potential health benefits of walnuts consumption on amelioration of the n-3 fatty acid profile that should be taken into account in preventive management programs. The higher conversion of ALA to EPA ( gt 10%) in examined study participants, suggests the importance of a moderate walnut consumption

Tradicionalna hrana u Srbiji - izvori, recepti i profili masnih kiselina

Traditional foods play a major role in traditions of different cultures and regions for thousands of years while preparation methods of traditional foods are part of the folklore of a country or a region. This paper presents recipes and fatty acid profiles of selected commonly consumed traditional foods in Serbia. The obtained fatty acid composition data are used for making conclusions about meals which are commonly consumed in Serbia. Traditional Serbian dairy products, cheese and kajmak, contained 70% SFAs (mostly palmitic acid). Commonly used meal in Serbian cuisine, prebranac, also contained palmitic acid and oleic acid (38.67% and 35.58% respectively), while linoleic acid was presented with 17.34%, similarly to vanilice. Ajvar, frequently used as a salad, is rich in linoleic acid (49.12%) but less rich in palmitic acid. Trans fatty acids were found in very small amounts in all foods.Tradicionalna hrana ima važnu ulogu u različitim kulturama i regionima, dok načini njene pripreme predstavljaju deo običaja zemlje ili regiona. U ovom radu su predstavljeni recepti i masno-kiselinski profili nekih od uobičajeno konzumiranih tradicionalnih jela u Srbiji. Tradicionalni srpski mlečni proizvodi, sir i kajmak, sadržavali su 70% zasićenih masnih kiselina, uglavnom palmitinske kiseline. Često konzumirano jelo prebranac, sadržavalo je 38.67% palmitinske i 35.58% oleinske kiseline, dok je sadržaj linolne kiseline bio 17.34%. Ajvar, često korišćen kao salata, ima visok sadržaj linolne kiseline (49.12%). Detektovani su veoma mali sadržaji trans masnih kiselina u svim ispitivanim uzorcima hrane. Globalizacija i internacionalizacija tržišta hrane doprinose riziku nestajanja tradicionalne hrane, te su podaci o njoj važni za očuvanje kulturnog nasleđa

Effects of glucomannan-enriched, aronia juice-based supplement on cellular antioxidant enzymes and membrane lipid status in subjects with abdominal obesity

The aim of this study was to analyze the effects of a 4-week-long consumption of glucomannan-enriched, aronia juice-based supplement on anthropometric parameters, membrane fatty acid profile, and status of antioxidant enzymes in erythrocytes obtained from postmenopausal women with abdominal obesity. Twenty women aged 45-65 with a mean body mass index (BMI) of 36.1 ± 4.4 kg/m2 and waist circumference of 104.8 ± 10.1 cm were enrolled. Participants were instructed to consume 100 mL of supplement per day as part of their regular diet. A significant increase in the content of n-3 (P<0.05) polyunsaturated fatty acids in membrane phospholipids was observed, with a marked increase in the level of docosahexaenoic fatty acid (P<0.05). Accordingly, a decrease in the n-6 and n-3 fatty acids ratio was observed (P<0.05). The observed effects were accompanied with an increase in glutathione peroxidase activity (P<0.05). Values for BMI (P<0.001), waist circumference (P<0.001), and systolic blood pressure (P<0.05) were significantly lower after the intervention. The obtained results indicate a positive impact of tested supplement on cellular oxidative damage, blood pressure, and anthropometric indices of obesity. © 2014 Nevena Kardum et al

Zastupljenost n-3 polinezasićenih masnih kiselina u fosfolipidima eritrocita i insulinska senzitivnost kod gojaznih osoba pri tipičnoj ishrani podneblja Srbije

This study examines the relationship between erythrocyte phospholipid FA composition and insulin sensitiv­ity in obese patients on a typical Serbian diet. In 30 patients, two insulin sensitivity groups were formed and their FAs analyzed. The shares of 22:5n-3, 22:6n-3, and total n-3 PUFAs, as well as a measure of Δ5 desaturase activity (the 20:4n-6/20:3n-6 ratio) were lower in the insulin resistance group compared to the normal glucose tolerance group. The fasting insulin level and HOMA value were inversely related to the percentage of 22:5n-3, 22:6n-3, and total n-3 PUFAs. Our data indicate that the percentage of n-3 PUFAs in erythrocyte phospholipids is linked with insulin sensitivity parameters in obese patients.Masnokiselinski sastav membrana, koji se bar delimično može modifikovati dijetarnim unosom masnih kiselina, igra važnu ulogu u senzitivnosti na insulin. Cilj ove studije bio je ispitivanje veze između senzitivnosti na insulin i masnokiselinskog sastava fosfolipida eritrocita kod gojaznih osoba. Trideset umereno gojaznih/gojaznih nedijabetičara sa hiperlipoproteinemijama (ukupni holesterol gt 5.2 mmol/l, LDL-holesterol gt 3.4 mmol/l) podeljeni su u dve grupe, koristeći HOMA vrednost kao parametar senzitivnosti na insulin: grupu sa normalnom tolerancom na glukozu (NTG) i grupu sa rezistencijom na insulin (IR). Ukupni lipidi eritrocita su estrahovani i fosfolipidi izolovani tankoslojnom hromatografijom. Posle metilovanja masne kiseline analizirane su gasno-tečnom hromatografijom. Zastupljenost 22:5n-3 (p lt 0.01), 22:6n-3 (p lt 0.01), ukupnih n-3 polinezasićenih masnih kiselina (p lt 0.001) i odnos zastupljenosti 20:4n-6/20:3n-6 (pokazatelja aktivnosti delta-5 desaturaze) (p lt 0.05) su sniženi u IR grupi u poređenju sa NGT grupom. Nivo insulina natašte i HOMA vrednost inverntno su povezani sa zastupljenošću 22:5n-3 (p lt 0.05), 22:6n-3 (p lt 0.01) i ukupnim n-3 polinezasićenim kiselinama (p lt 0.01). Naši rezultati pokazuju da je nivo n-3 masnih kiselina u fosfolipidima eritrocita povezan sa senzitivnošću na insulin kod gojaznih osoba na ishrani tipičnoj za podneblje Srbije

Capacity development in food composition database management and nutritional research and education in Central and Eastern European, Middle Eastern and North African countries

Background/Objectives: Capacity development (CD) in food and nutrition is much more than formal training and includes human resource development, and organisational, institutional and legal framework development with the aim of enhancing nutrition-relevant knowledge and skills to support infrastructural development. The goal of the European Food Information Resource (EuroFIR) Network of Excellence has been to develop and integrate food composition data throughout Europe. EuroFIR joined forces in CD with the United Nations (UN) University and UN System Standing Committee on Nutrition, the Network for Capacity Development in Nutrition in Central and Eastern Europe, the Central and Eastern European Countries Food Data Systems network and with the Middle East and North African Capacity Building Initiative. The aim of this paper is to discuss an inventory of the status of food composition databases (FCDBs) and the training needs of compilers in non-EuroFIR countries in Central and Eastern Europe (CEE) and in the Middle East and North Africa (MENA), and to present the CD achieved through EuroFIR and other network collaborations. Subjects/Methods: Two online questionnaires were created addressing the FCDB status and specific training needs in countries of the targeted regions. Data were collected during 2006-2008 and then analysed. Subsequently, CD activities were organised. Results: Contacts were established in 19 CEE and 7 MENA countries, of which several had national food composition tables, but no electronic versions. Education, training, workshops, networking and the sharing of experiences were uniformly requested. Subsequently, CD activities in EuroFIR were organised focussing on food composition courses, exchange visits, workshops and individual training for PhD students, junior scientists and other staff categories, as well as conferences linked to food composition research and food information. To facilitate CD activities, EuroFIR has signed a Memorandum of Understanding with the Czech Republic, Hungary, Slovenia, Croatia and Estonia. Conclusions: EuroFIR has created training activities that complement national activities. Collaboration with other networks has provided an overview of FCDB status and training needs, providing directions for CD activities in those countries. This provides a platform for new funding and further development and networking for CD, which would be conducive to European Commission objectives and public health strategies for CD. European Journal of Clinical Nutrition (2010) 64, S134-S138; doi:10.1038/ejcn.2010.22