The real impact of polyphenol-rich vegetable and fruit juice intake on cardiovascular health remains a matter of controversy. In the present study, rat aorta segments immersed in an organ bath (OB) were used to explore whether the total polyphenol content and/or individual phenolic compound contents of 22 commercial vegetable ( = 3) and fruit juices [(citrus ( = 5), berries ( = 10), apple ( = 2), pineapple ( = 2)] might be associated with vascular tone. Red juices (particularly blackcurrant) and lemon juice caused the most marked vasorelaxation, its amplitude being endothelium dependent or not according to the volume ratio of juice to initial OB solution V/V). At volume ratios 5% and 10%, both the juice and OB total polyphenol for all juices and total anthocyanin contents for berry juices significantly correlated with aorta vasorelaxation intensity. This was not the case for total or individual flavonols (except kaempferol) or for total or individual flavanols (except epigallocatechin gallate). If one relates our measured concentrations of individual phenolic compounds in OB to what is known about their physiological concentrations, and given our evidenced correlations between compound concentrations and vasorelaxation intensity, kaempferol, epigallocatechin gallate and peonidin-3--glucoside seem to emerge as the interesting phenolic compounds likely to be responsible for the potent vasorelaxation observed with fruit juices, and more particularly blackcurrant ones. Clinical investigation is required, however, to confirm our observations.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070690 | PMC |
http://dx.doi.org/10.3390/antiox9020092 | DOI Listing |
Chem Biodivers
December 2024
University of Aveiro: Universidade de Aveiro, Department of Chemistry, Campus Universitario de Santiago, Aveiro, PORTUGAL.
Honey can benefit from non-thermal processing techniques such as high-pressure processing (HPP) to improve its quality and bioactivity. This study investigated the impact of HPP (600 MPa for 5, 10 and 15 min) on honey's quality, including the levels of hydroxymethylfurfural (HMF), antioxidant activity, total phenolic content (TPC) and phenolic profile. HPP treatment did not significantly affect HMF or TPC levels but led to selective changes in the phenolic profile.
View Article and Find Full Text PDFFront Nutr
December 2024
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Introduction: Saskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP).
View Article and Find Full Text PDFFront Nutr
December 2024
Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China.
Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF ( < 0.
View Article and Find Full Text PDFToxicol Res (Camb)
December 2024
Department of Bioinformatics, Bharathidasan University, Palkalaiperur, Tiruchirappalli 620024, Tamil Nadu, India.
Kombucha is fermented and produced with a biofilm called a symbiotic culture of bacteria and yeast, which is drunk all over the world for its beneficial effects on human health and energy levels. The metagenomic study of kombucha frequently detected microorganisms in proteobacteria, firmicutes, and actinobacteria. And also, yeast and fungi are Ascomycota and Basidiomycota is present in green leaf and sugarcane juice fermented kombucha.
View Article and Find Full Text PDFActa Crystallogr E Crystallogr Commun
October 2024
Department of Chemistry & Biochemistry California State Polytechnic University, Pomona 3801 W Temple Ave Pomona CA 91768 USA.
In the title compound, CHN·2CHNO, 4-nitro-phenol and 4,4'-bi-pyridine crystallized together in a 2:1 ratio in the space group 2/. There is a hydrogen-bonding inter-action between the nitro-gen atoms on the 4,4'-bi-pyridine mol-ecule and the hydrogen atom on the hydroxyl group on the 4-nitro-phenol, resulting in trimolecular units. This structure is a polymorph of a previously reported structure [Nayak & Pedireddi (2016 ▸).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!