Predicting Risk of Severe Toxicity and Early Death in Older Adult Patients Treated with Chemotherapy.

Background: Determining the risk of grade 3-5 toxicity and early death (ED) is important to plan chemotherapy in older adult patients with cancer. Our objective was to identify factors predicting these complications at the time of treatment initiation.

Methods: 234 patients aged ≥70 were subjected to a geriatric assessment and variables related to the tumor and the treatment were also collected.

Study of the authentic composition of the novel green foods: Food colorants and coloring foods.

The clean label approach is behind the development of the new concept, coloring food, in contrast to regulated food colorants, although few data are available regarding its composition. Consequently, twenty-six commercial green foods (including novel foods) have been analyzed to investigate the authentic composition behind the different labels. It has been identified by HPLC-ESI/APCI-hrTOF-MS the complete array of chlorophylls in the regulated green food colorants, several of them identified for the first time in foods.

HPLC-MS Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties.

Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, plants cultivated under a light or shadow regime, powdered or unpowdered tea, etc.

Influence of food composition on chlorophyll bioaccessibility.

Chlorophylls are ingested and effectively absorbed by our organism daily, but the effect of food composition on its bioaccessibility is unknown. Therefore, the present research analyses the chlorophyll bioaccessibility of ten commercial foods (guacamole, virgin olive oil, tortellini, basil hummus, creamed spinach, vegetable pasta, green tea chocolate, avocado and kiwi juices, and pesto sauce), selected based on their different nutritional (fat, fiber, protein, and carbohydrates) and chlorophyll composition and content. The most unexpected result was to correlate chlorophyll degradation during in vitro digestion with the salt content of the digested food.

Bioaccessibility Protocol for Chlorophylls.

The daily ingestion of chlorophylls has been estimated at 50 g, but the knowledge about their bioaccessibility is limited. Different models have been utilized to estimate their potential bioavailability, but among other factors, the diversity of structures, chemical properties, and lability of chlorophylls hamper the investigations. By the first time, three extreme food matrices, one rich in fiber (vegetable puree), one rich in fat (virgin olive oil), and one liquid (fruit juice), have been assayed for chlorophyll bioaccessibility, controlling crucial variables.

Development of an accurate and direct method for the green food colorants detection.

Color impression represents between 60 and 90% of the final acceptance/rejection choice made by consumers. Consequently, color additives are attribute standards for our daily life in any market and any culture. Currently, authorized natural green food colorants comprise several copper-chelated chlorophyll derivatives.

Carotenoids and Chlorophylls as Antioxidants.

Chlorophylls and carotenoids are natural pigments that are present in our daily diet, especially with the increasing tendency towards more natural and healthy behaviors among consumers. As disturbed antioxidant homeostasis capacities seem to be implicated in the progress of different pathologies, the antioxidant properties of both groups of lipophilic compounds have been studied. The objective of this review was to analyze the state-of-the-art advances in this field.

Acquisition of Mass Spectrometry Data of Carotenoids: A Focus on Big Data Management.

Accurate determination of carotenoid profile in plant tissues and food samples requires the application of hyphenated analytical resources including HPLC with high-resolution hybrid mass spectrometers. The high analytical power of modern MS equipment means the generation of Big Data resulting from the independent and complementary physicochemical properties of the target compounds that requires a complex processing to unravel the results. The present protocol describes a complete pipeline methodology for high-throughput analysis of carotenoids based on mass spectrometry (MS).

Green Natural Colorants.

Although there is no legal and clear definition of the term "natural food colorant", the market trends, and consequently industrial and commercial interest, have turned to foods with added natural pigments. This progressive substitution of artificial colorants has faced chemical complications with some colors, with a lack of stable green hues being one of them. Several strategies have been applied for green color stabilization in processed foods, from the formation of metallochlorophylls to the microencapsulation of green pigments.

Bioaccessibility of Marine Carotenoids.

The benefit of carotenoids to human health is undeniable and consequently, their use for this purpose is growing rapidly. Additionally, the nutraceutical properties of carotenoids have attracted attention of the food industry, especially in a new market area, the 'cosmeceuticals.' Marine organisms (microalgae, seaweeds, animals, etc.

Chemistry in the Bioactivity of Chlorophylls: An Overview.

Background: In addition to the considerable number of different chlorophyll structures originated naturally, prominent research is made to produce new specific semisynthetic structures. The final target is to obtain chlorophyll derivatives with even better bioactive properties than those of the natural parent compounds.

Method: A detailed, extensive and critic literature search has been made in Web of Science™.