Ingrediente antioxidante de bajo contenido calórico, procedimiento de obtención y uso

La presente invención se refiere a un ingrediente antioxidante de bajo contenido calórico obtenible a partir de un procedimiento que comprende las siguientes etapas: (a) selección como materia prima de al menos una fruta y/o material vegetal con un alto contenido en antioxidantes, superior a 6 g/100 g materia seca; (b) obtención de zumo y pulpa mediante trituración, exprimido y/o prensado de la materia prima; (c) extracción de azúcares de la pulpa obtenida en la etapa anterior, dando lugar a una pulpa con un bajo contenido calórico; (d) deshidratación de la pulpa mediante un método seleccionado entre secado por aire, secado a bajas temperaturas con aplicación de vacío y/o liofilización; y (e) molienda de la pulpa, dando lugar al ingrediente antioxidante de bajo contenido calórico. Así mismo, se refiere al procedimiento de obtención de dicho ingrediente y a su uso para la elaboración de alimentos funcionales.Peer reviewedConsejo Superior de Investigaciones Científicas (España)A1 Solicitud de patente con informe sobre el estado de la técnic

Concept and health-related properties of nonextractable polyphenols: The missing dietary polyphenols

Most research studies in the field of dietary polyphenols or phenolic compounds use a chemical approach focusing exclusively on polyphenols extracted from plant foods with organic solvents. However, an appreciable part of polyphenols are not extracted with organic solvents and thus are ignored in biological, nutritional, and epidemiological studies. Recent studies have shown that these nonextractable polyphenols (NEPP) are a major part of total dietary polyphenols and that they exhibit a significant biological activity. A physiological approach is proposed on the basis that the bioavailability and health-related properties of polyphenols depend on their solubility in intestinal fluids, which is different from their solubility in organic solvents. This paper tries to clarify the concept of NEPP, distinguishing between chemical and physiological approaches and pointing out the main qualitative and quantitative differences between them. It is stressed that the literature and databases refer to only extractable polyphenols. Greater attention to NEPP may fill the current gap in the field of dietary polyphenols. © 2012 American Chemical Society.Peer Reviewe

Ingrediente antioxidante de bajo contenido calórico, procedimiento de obtención y uso

[EN] The present invention relates to an antioxidant ingredient with low calorie content which can be obtained by means of a method that includes the following steps: (a) selecting as raw material at least one fruit and/or plant material with high antioxidant content, greater than 6 g / 100 g dry matter; (b) obtaining juice and pulp by means of grinding, squeezing and/or pressing the raw material; (c) extracting sugars from the pulp obtained in the preceding step in order to produce a pulp with low calorie content; (d) dehydrating the pulp by means of a method selected from among air drying, low-temperature drying with application of vacuum and/or freeze-drying; and (e) milling the pulp in order to produce the antioxidant ingredient with low calorie content. Likewise, the invention relates to the method for obtaining said ingredient and to the use thereof for the production of functional foods.[ES] La presente invención se refiere a un ingrediente antioxidante de bajo contenido calórico obtenible a partir de un procedimiento que comprende las siguientes etapas: (a) selección como materia prima de al menos una fruta y/o material vegetal con un alto contenido en antioxidantes, superior a 6 g/100 g de materia seca; (b) obtención de zumo y pulpa mediante trituración, exprimido y/o prensado de la materia prima; (c) extracción de azúcares de la pulpa obtenida en la etapa anterior, dando lugar a una pulpa con un bajo contenido calórico; (d) deshidrátación de la pulpa mediante un método seleccionado entre secado por aire, secado a bajas temperaturas con aplicación de vacío y/o liofilización; y (e) molienda de la pulpa, dando lugar al ingrediente antioxidante de bajo contenido calórico. Así mismo, se refiere al pricedimiento de obtención de dicho ingrediente y a su uso para la elaboración de alimentos funcionales.Peer reviewedConsejo Superior de Investigaciones Científicas (España)A1 Solicitud de patente con informe sobre el estado de la técnic

Dietary fiber as a carrier of dietary antioxidants: An essential physiological function

The literature addresses dietary fiber (DF) and antioxidants (AOX) separately as nonrelated compounds. This paper proposes to show that DF and AOX could be approached jointly in nutrition and health studies because around 50% of the total dietary antioxidants, mainly polyphenolics, traverse the small intestine linked to dietary fiber. These antioxidants have received little attention so far. They release the fiber matrix in the colon by the action of the bacterial microbiota, producing metabolites and an antioxidant environment. The content of polyphenols associated with DF in different foods and their potential health-related properties, including animal experiments and human trials, are reviewed. It is concluded that the transportation of dietary antioxidants through the gastrointestinal tract may be an essential function of DF. © 2010 American Chemical Society.Peer Reviewe

Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient

The main characteristics of a natural product, antioxidant dietary fiber (ADF), rich in both dietary fiber (DF) and polyphenolic compounds (PP), obtained from red grape pomace is described. Both nonextractable proanthocyanidins (28.6%) and extractable polyphenols (2.0%) are associated with the dietary fiber matrix. The antioxidant capacity of this product was in vitro determined by lipid oxidation inhibition (LOI) and free radical scavenging (FRE) procedures. One gram of the product showed similar LOI and FRE effect than 400 mg and 100 mg of DL-(α-tocopherol, respectively. Extractable PP of grape ADF showed higher antioxidant capacity than red wine PP. The physiological and nutritional significance of ADF is discussed and the requirements of vegetable materials to be considered as ADF is proposed.Peer Reviewe

Antioxidantes macromoleculares: Importancia en salud y perspectivas

Editorial.[EN]: Antioxidants are dietary constituents that play an essential role in the prevention of chronic diseases (neurological, cardiovascular, cancer) and processes associated with aging ((insulin resistance, increase in inflammation, cognitive and memory decline, aorta thicker and less flexible, deterioration of the skin and others). [ES]: Los antioxidantes son constituyentes de la dieta que tienen un papel esencial en la prevención de enfermedades crónicas (neurológicas, cardiovasculares, cáncer) y en procesos asociados al envejecimiento (resistencia insulínica, deterioro cognitivo, aumento de inflamación, engrosamiento de aorta, deterioro de la piel y otros).Peer Reviewe

Fibra dietética antioxidante y concentrado de antioxidantes naturales de alga Fucus y sus procedimientos de obtención

Referencia OEPM: P200002514.-- Fecha de solicitud: 19/10/2000.-- Titulares: Consejo Superior de Investigaciones Científicas (CSIC).Fibra dietética antioxidante y concentrado de antioxidantes naturales de alga Fucus y sus procedimientos de obtención. Se desarrolla un procedimiento de obtención de fibra dietética antioxidante en polvo a partir del alga Fucus. El producto presenta un alto contenido en fibra dietética (superior al 50% de materia seca) y en antioxidantes naturales asociados (3 a 7% materia seca). Durante su preparación se han utilizado métodos físicos que permiten preservar su actividad biológica. La actividad antioxidante y secuestrante de radicales libres de 1 g. de producto resulta equivalente a 10-26 mg de vitamina C y 65-80 mg de vitamina E. También se desarrolla un procedimiento para la obtención de un concentrado de antioxidantes naturales a partir del alga Fucus, por extracción con diversos disolventes y posterior concentración.Peer reviewe

Grape products and cardiovascular disease risk factors

Many in vivo trials have evaluated the effects of grape products on different CVD risk factors. Most published studies have dealt with some specific aspects of mechanisms of grape flavonoid action or have focused only on one product, such as wine. The aim of the present paper is to review trials dealing with grape products and CVD published during the last 13 years (seventy-five trials). Polyphenols, alcohol and dietary fibre are the main constituents of the tested products. In animal and human studies, grape products have been shown to produce hypotensive, hypolipidaemic and anti-atherosclerotic effects, and also to improve antioxidant status as measured in terms of plasma antioxidant capacity, oxidation biomarkers, antioxidant compounds or antioxidant enzymes. Differences in the design of the studies and in the composition of the tested products (not always provided) could explain the different results of these studies.The present review was performed under the financial support of the Spanish Ministry of Education and Science (project AGL 2004-07579-C04-01/ALI).Peer Reviewe

Procedimiento de obtención de aceite de oliva y de al menos un ingrediente multifuncional a partir de aceituna

La presente invención se refiere a un procedimiento de obtención de aceite de oliva y de al menos un ingrediente multifuncional a partir de aceituna, caracterizado porque comprende: (a) obtener pulpa de aceituna; (b) deshidratar la pulpa de aceituna, dando lugar a pulpa de aceituna deshidratada; (c) moler la pulpa de aceituna deshidratada, dando lugar a polvo seco de aceituna deshidratada; (d) obtener aceite de oliva y al menos un ingrediente multifuncional a partir de polvo seco de aceituna deshidratada, mediante una etapa de extracción con un disolvente orgánico, dando lugar a un sólido desengrasado que consiste en el ingrediente multifuncional y una fase líquida que comprende el aceite y el disolvente orgánico. Asimismo, es objeto de invención el ingrediente multifuncional obtenible a partir de dicho procedimiento y su uso.Peer reviewedConsejo Superior de Investigaciones Científicas (España)B1 Patente sin examen previ

Beverages have an appreciable contribution to the intake of soluble dietary fibre: A study in the Spanish diet

Beverages are generally not taken into account to determine the intakes of dietary fibre (DF) in diets. Soluble dietary fibre (SDF) content was determined in common alcoholic and non-alcoholic beverages ranging from 0.18 g/l in white wine to 9.01 g/l in instant coffee and their contribution to the DF intake in the Spanish Mediterranean diet was estimated as 2.13 g/person/day. It is concluded that beverages provide an appreciable amount of SDF in the diet, and the omission of its contribution may lead to underestimate DF intakes. © 2011 Informa UK, Ltd.Peer Reviewe