"Descrizione" about Raspberry puree Review Consensus 10 by A_Partyns (12455 pt) | 2023-Oct-12 19:15 |
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Raspberry puree doesn’t have a specific molecular structure, being a food product made primarily from raspberries.
Raw materials used in production.
Step-by-step summary of industrial production process.
Form and color.
Raspberry puree has a smooth consistency and a color that can range from red to dark red, depending on the raspberries used.
Commercial applications.
Raspberry puree is used in numerous applications, such as sauces, jams, desserts, beverages, and baked goods.
Diet and Cooking. Raspberry purée is used in various recipes like sauces, dessert toppings, cakes, and as a base for ice creams and sorbets.
Food Industry. In the food industry, raspberry purée is utilized to flavor and color products like yogurts, beverages, sweets, and ice creams.
Cocktails and Beverages. Raspberry purée can be employed in the preparation of cocktails and beverages, providing a fruity flavor and vibrant color.
Pastry Products. It is also used in the production of pastry products like tarts, mousses, and fillings for sweets and pastries.
Cosmetics. In the cosmetics field, raspberry purée might be used to formulate masks and skin-care products.
Raspberry (Rubus idaeus L.) is a small evergreen climbing plant belonging to the Rosaceae family.
They are usually marketed for food:
Commercial applications:
Diet and Cooking. Raspberries are used to prepare desserts, jams, jellies, juices, and as decoration or ingredient in various recipes.
Food Industry. In the food industry, raspberries can be used both as whole fruits and in the form of puree or extract in products like snacks, sweets, yogurts, and beverages.
Cosmetics. In cosmetics, raspberries are often utilized for their antioxidant properties and can be found in creams, masks, and other skin-care products.
Alcoholic and Non-Alcoholic Beverages. Raspberries are also used in producing liqueurs, wines, and other alcoholic drinks, as well as in non-alcoholic beverages like smoothies and shakes.
Pharmaceutical and Supplements. Raspberry extracts can be used in dietary supplements and pharmaceutical products for their potential health properties.
Studies
There are other species, for example the Chilean wild raspberry (Rubus geoides Sm.) which is studied for applications in medicine (1).
In the phytochemical composition of the raspberry, as in many other so-called berries, there are interesting antioxidant and anti-inflammatory components: polyphenols, anthocyanins, fibers and micronutrients.
There is also the black raspberry mainly found in North America and the Rubus niveus native to India, China and Southeast Asia with excellent gastroprotective antioxidant properties (2).
In particular, the European raspberry (Rubus idaeus L.) has a long tradition as a remedy against the common cold, fever and flu symptoms, although there is no specific scientific research, but, from the analysis of its chemical composition and its biological activity, have emerged two very interesting components: ellagic acid (26.1-106.8 mg / 100 g) and Sanguiin H6 (139.2 - 633.1 mg/100 g), two components that possess a series of biological properties antioxidant, antimicrobial and cytotoxic (3).
The application of antioxidant components has proved useful in the treatment of skin exposed to ultraviolet radiation that can induce oxidative stress, carcinogenesis or inflammation. This study showed that a raspberry ethanol extract showed significant results of anti-inflammatory activity by annulling oxidative damage in DNA and attenuating protein carbonylation levels (4).
Raspberry fresh extract, rich in phytochemical components can be used as a potential anticancer auxiliary therapy (5).
References___________________________________________________________________
(1) Jiménez-Aspee F, Theoduloz C, Ávila F, Thomas-Valdés S, Mardones C, von Baer D, Schmeda-Hirschmann G. The Chilean wild raspberry (Rubus geoides Sm.) increases intracellular GSH content and protects against H2O2 and methylglyoxal-induced damage in AGS cells. Food Chem. 2016 Mar 1;194:908-19. doi: 10.1016/j.foodchem.2015.08.117.
(2) Nesello LAN, Beleza MLML, Mariot M, Mariano LNB, de Souza P, Campos A, Cechinel-Filho V, Andrade SF, da Silva LM. Gastroprotective Value of Berries: Evidences from Methanolic Extracts of Morus nigra and Rubus niveus Fruits. Gastroenterol Res Pract. 2017;2017:7089697. doi: 10.1155/2017/7089697. Epub 2017 Sep 20.
Abstract. This study evaluated the gastroprotective value of the methanol extracts from fruits of Morus nigra L. (black mulberry (MEMN)) and Rubus niveus Thunb (raspberry (MERN)). The total phenolic compounds and flavonoids were measured, as well as the in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenger activity. The gastroprotective effects of the extracts against 60% ethanol/0.3 M HCl were evaluated in mice. After that, the lipid hydroperoxides and reduced glutathione levels at ulcerated tissue were determined. The effects of extracts on H+/K+-ATPase activity were also verified. The extracts exhibited high contents of polyphenols; however, MERN presented 1.5-fold higher levels. The presence of flavonoids also was confirmed. In addition, MEMN (IC50 = 13.74 μg/mL) and MERN (IC50 = 14.97 μg/mL) scavenged DPPH radical. The MEMN reduced the ulcer area only at 300 mg/kg (p.o.) by 64.06%. Interestingly, MERN decreased the ulcer area in a superior potency (ED50 = 20.88 mg/kg), reducing the ulcer area by 81.86% at 300 mg/kg, and increased the gastric mucin levels. The antioxidant effects of extracts were evidenced by reduced lipoperoxides and increased reduction of glutathione amount in the gastric mucosa. However, MEMN or MERN did not change the H+/K+-ATPase activity. These results confirm that M. nigra and R. niveus are berries with a gastroprotective value by strengthening of gastric protective factors.
(3) Krauze-Baranowska M, Głód D, Kula M, Majdan M, Hałasa R, Matkowski A, Kozłowska W, Kawiak A. Chemical composition and biological activity of Rubus idaeus shoots--a traditional herbal remedy of Eastern Europe. BMC Complement Altern Med. 2014 Dec 12;14:480. doi: 10.1186/1472-6882-14-480.
Abstract. Background: The young shoots of Rubus idaeus are traditionally used as a herbal remedy in common cold, fever and flu-like infections yet there is no research concerning this plant material. The aim of the study was to evaluate the chemical composition and biological properties of raspberry shoots from 11 cultivar varieties....Conclusions: The shoots of R. idaeus stand out as a valuable source of sanguiin H-6 and ellagic acid and possess a number of biological properties including antioxidative, antimicrobial and cytotoxic.
Krauze-Baranowska M, Majdan M, Hałasa R, Głód D, Kula M, Fecka I, Orzeł A. The antimicrobial activity of fruits from some cultivar varieties of Rubus idaeus and Rubus occidentalis. Food Funct. 2014 Oct;5(10):2536-41. doi: 10.1039/c4fo00129j.
Abstract. Raspberries, derived from different cultivar varieties, are a popular ingredient of everyday diet, and their biological activity is a point of interest for researchers. The ethanol-water extracts from four varieties of red (Rubus idaeus'Ljulin', 'Veten', 'Poranna Rosa') and black (Rubus occidentalis'Litacz') raspberries were evaluated in the range of their antimicrobial properties as well as phenolic content - sanguiin H-6, free ellagic acid and anthocyanins. The antimicrobial assay was performed with the use of fifteen strains of bacteria, both Gram-negative and Gram-positive. The antimicrobial activity of the extracts varied and depended on the analysed strain of bacteria and cultivar variety, with the exception of Helicobacter pylori, towards which the extracts displayed the same growth inhibiting activity. Two human pathogens Corynebacterium diphtheriae and Moraxella catarrhalis proved to be the most sensitive to raspberry extracts. Contrary to the extracts, sanguiin H-6 and ellagic acid were only active against eight and nine bacterial strains, respectively. The determined MIC and MBC values of both compounds were several times lower than the tested extracts. The highest sensitivity of Corynebacterium diphtheriae to extracts from both black and red raspberries may be due to its sensitivity to sanguiin H-6 and ellagic acid.
(4) Wang PW, Cheng YC, Hung YC, Lee CH, Fang JY, Li WT, Wu YR, Pan TL. Red Raspberry Extract Protects the Skin against UVB-Induced Damage with Antioxidative and Anti-inflammatory Properties. Oxid Med Cell Longev. 2019 Jan 6;2019:9529676. doi: 10.1155/2019/9529676.
Abstract. Extensive exposure to UVB (280-320 nm) is the major risk responsible for various skin injuries. Numerous reports have shown that natural products could demonstrate photochemopreventive efficacy against UVB damage. We investigated the preventive effects and associated molecular mechanisms of red raspberry extract upon UVB-caused damage in human epidermal keratinocytes and a nude mouse model. The protein profiles and immunohistological study on a nude mouse skin indicated that red raspberry extract could prevent UVB-caused cell death and protect the skin against UVB-exposed injury manifested by wrinkling, scaling, tanning, and water loss as well as epidermal thickening. In addition, red raspberry extract application effectively abolished oxidative damage in DNA and attenuated the carbonylation level of proteins, which attributed to the activation of SOD, Nrf2 and its target genes, and HO-1. Red raspberry extract also altered the cells' apoptotic signaling pathways including caspase-3 as well as the inflammatory cascade such as c-jun and attenuated UVB-induced activation of NF-κB and COX-2. Red raspberry extract could alleviate direct photodamage to the skin caused by UVB exposure through the ROS scavenger and protection against inflammatory responses, which may allow the development of novel strategies in protecting the skin subjected to UVB radiation.
(5) Zhang H, Liu J, Li G, Wei J, Chen H, Zhang C, Zhao J, Wang Y, Dang S, Li X, Fang X, Liu L, Liu M. Fresh red raspberry phytochemicals suppress the growth of hepatocellular carcinoma cells by PTEN/AKT pathway. Int J Biochem Cell Biol. 2018 Nov;104:55-65. doi: 10.1016/j.biocel.2018.09.003.
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"Descrizione" about Raspberries Review Consensus 10 by A_Partyns (12455 pt) | 2023-Oct-12 18:21 |
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Raspberries are the fruit of Rubus idaeus L., a small evergreen climbing plant belonging to the Rosaceae family.
They are usually marketed for food:
Commercial applications:
Diet and Cooking. Raspberries are used to prepare desserts, jams, jellies, juices, and as decoration or ingredient in various recipes.
Food Industry. In the food industry, raspberries can be used both as whole fruits and in the form of puree or extract in products like snacks, sweets, yogurts, and beverages.
Cosmetics. In cosmetics, raspberries are often utilized for their antioxidant properties and can be found in creams, masks, and other skin-care products.
Alcoholic and Non-Alcoholic Beverages. Raspberries are also used in producing liqueurs, wines, and other alcoholic drinks, as well as in non-alcoholic beverages like smoothies and shakes.
Pharmaceutical and Supplements. Raspberry extracts can be used in dietary supplements and pharmaceutical products for their potential health properties.
Studies
There are other species, for example the Chilean wild raspberry (Rubus geoides Sm.) which is studied for applications in medicine (1).
In the phytochemical composition of the raspberry, as in many other so-called berries, there are interesting antioxidant and anti-inflammatory components: polyphenols, anthocyanins, fibers and micronutrients.
There is also the black raspberry mainly found in North America and the Rubus niveus native to India, China and Southeast Asia with excellent gastroprotective antioxidant properties (2).
In particular, the European raspberry (Rubus idaeus L.) has a long tradition as a remedy against the common cold, fever and flu symptoms, although there is no specific scientific research, but, from the analysis of its chemical composition and its biological activity, have emerged two very interesting components: ellagic acid (26.1-106.8 mg / 100 g) and Sanguiin H6 (139.2 - 633.1 mg/100 g), two components that possess a series of biological properties antioxidant, antimicrobial and cytotoxic (3).
The application of antioxidant components has proved useful in the treatment of skin exposed to ultraviolet radiation that can induce oxidative stress, carcinogenesis or inflammation. This study showed that a raspberry ethanol extract showed significant results of anti-inflammatory activity by annulling oxidative damage in DNA and attenuating protein carbonylation levels (4).
Raspberry fresh extract, rich in phytochemical components can be used as a potential anticancer auxiliary therapy (5).
References___________________________________________________________________
(1) Jiménez-Aspee F, Theoduloz C, Ávila F, Thomas-Valdés S, Mardones C, von Baer D, Schmeda-Hirschmann G. The Chilean wild raspberry (Rubus geoides Sm.) increases intracellular GSH content and protects against H2O2 and methylglyoxal-induced damage in AGS cells. Food Chem. 2016 Mar 1;194:908-19. doi: 10.1016/j.foodchem.2015.08.117.
(2) Nesello LAN, Beleza MLML, Mariot M, Mariano LNB, de Souza P, Campos A, Cechinel-Filho V, Andrade SF, da Silva LM. Gastroprotective Value of Berries: Evidences from Methanolic Extracts of Morus nigra and Rubus niveus Fruits. Gastroenterol Res Pract. 2017;2017:7089697. doi: 10.1155/2017/7089697. Epub 2017 Sep 20.
Abstract. This study evaluated the gastroprotective value of the methanol extracts from fruits of Morus nigra L. (black mulberry (MEMN)) and Rubus niveus Thunb (raspberry (MERN)). The total phenolic compounds and flavonoids were measured, as well as the in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenger activity. The gastroprotective effects of the extracts against 60% ethanol/0.3 M HCl were evaluated in mice. After that, the lipid hydroperoxides and reduced glutathione levels at ulcerated tissue were determined. The effects of extracts on H+/K+-ATPase activity were also verified. The extracts exhibited high contents of polyphenols; however, MERN presented 1.5-fold higher levels. The presence of flavonoids also was confirmed. In addition, MEMN (IC50 = 13.74 μg/mL) and MERN (IC50 = 14.97 μg/mL) scavenged DPPH radical. The MEMN reduced the ulcer area only at 300 mg/kg (p.o.) by 64.06%. Interestingly, MERN decreased the ulcer area in a superior potency (ED50 = 20.88 mg/kg), reducing the ulcer area by 81.86% at 300 mg/kg, and increased the gastric mucin levels. The antioxidant effects of extracts were evidenced by reduced lipoperoxides and increased reduction of glutathione amount in the gastric mucosa. However, MEMN or MERN did not change the H+/K+-ATPase activity. These results confirm that M. nigra and R. niveus are berries with a gastroprotective value by strengthening of gastric protective factors.
(3) Krauze-Baranowska M, Głód D, Kula M, Majdan M, Hałasa R, Matkowski A, Kozłowska W, Kawiak A. Chemical composition and biological activity of Rubus idaeus shoots--a traditional herbal remedy of Eastern Europe. BMC Complement Altern Med. 2014 Dec 12;14:480. doi: 10.1186/1472-6882-14-480.
Abstract. Background: The young shoots of Rubus idaeus are traditionally used as a herbal remedy in common cold, fever and flu-like infections yet there is no research concerning this plant material. The aim of the study was to evaluate the chemical composition and biological properties of raspberry shoots from 11 cultivar varieties....Conclusions: The shoots of R. idaeus stand out as a valuable source of sanguiin H-6 and ellagic acid and possess a number of biological properties including antioxidative, antimicrobial and cytotoxic.
Krauze-Baranowska M, Majdan M, Hałasa R, Głód D, Kula M, Fecka I, Orzeł A. The antimicrobial activity of fruits from some cultivar varieties of Rubus idaeus and Rubus occidentalis. Food Funct. 2014 Oct;5(10):2536-41. doi: 10.1039/c4fo00129j.
Abstract. Raspberries, derived from different cultivar varieties, are a popular ingredient of everyday diet, and their biological activity is a point of interest for researchers. The ethanol-water extracts from four varieties of red (Rubus idaeus'Ljulin', 'Veten', 'Poranna Rosa') and black (Rubus occidentalis'Litacz') raspberries were evaluated in the range of their antimicrobial properties as well as phenolic content - sanguiin H-6, free ellagic acid and anthocyanins. The antimicrobial assay was performed with the use of fifteen strains of bacteria, both Gram-negative and Gram-positive. The antimicrobial activity of the extracts varied and depended on the analysed strain of bacteria and cultivar variety, with the exception of Helicobacter pylori, towards which the extracts displayed the same growth inhibiting activity. Two human pathogens Corynebacterium diphtheriae and Moraxella catarrhalis proved to be the most sensitive to raspberry extracts. Contrary to the extracts, sanguiin H-6 and ellagic acid were only active against eight and nine bacterial strains, respectively. The determined MIC and MBC values of both compounds were several times lower than the tested extracts. The highest sensitivity of Corynebacterium diphtheriae to extracts from both black and red raspberries may be due to its sensitivity to sanguiin H-6 and ellagic acid.
(4) Wang PW, Cheng YC, Hung YC, Lee CH, Fang JY, Li WT, Wu YR, Pan TL. Red Raspberry Extract Protects the Skin against UVB-Induced Damage with Antioxidative and Anti-inflammatory Properties. Oxid Med Cell Longev. 2019 Jan 6;2019:9529676. doi: 10.1155/2019/9529676.
Abstract. Extensive exposure to UVB (280-320 nm) is the major risk responsible for various skin injuries. Numerous reports have shown that natural products could demonstrate photochemopreventive efficacy against UVB damage. We investigated the preventive effects and associated molecular mechanisms of red raspberry extract upon UVB-caused damage in human epidermal keratinocytes and a nude mouse model. The protein profiles and immunohistological study on a nude mouse skin indicated that red raspberry extract could prevent UVB-caused cell death and protect the skin against UVB-exposed injury manifested by wrinkling, scaling, tanning, and water loss as well as epidermal thickening. In addition, red raspberry extract application effectively abolished oxidative damage in DNA and attenuated the carbonylation level of proteins, which attributed to the activation of SOD, Nrf2 and its target genes, and HO-1. Red raspberry extract also altered the cells' apoptotic signaling pathways including caspase-3 as well as the inflammatory cascade such as c-jun and attenuated UVB-induced activation of NF-κB and COX-2. Red raspberry extract could alleviate direct photodamage to the skin caused by UVB exposure through the ROS scavenger and protection against inflammatory responses, which may allow the development of novel strategies in protecting the skin subjected to UVB radiation.
(5) Zhang H, Liu J, Li G, Wei J, Chen H, Zhang C, Zhao J, Wang Y, Dang S, Li X, Fang X, Liu L, Liu M. Fresh red raspberry phytochemicals suppress the growth of hepatocellular carcinoma cells by PTEN/AKT pathway. Int J Biochem Cell Biol. 2018 Nov;104:55-65. doi: 10.1016/j.biocel.2018.09.003.
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"Descrizione" about Black olives by A_Partyns (12455 pt) | 2023-Oct-12 14:24 |
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The best known black olives are:
Olive (Olea europaea) is a fruit that is grown in temperate climates.
The olive is used to make oil and extracts. Its pulp is used in the food industry.
Black olives are utilized in a myriad of ways in cuisines around the world. They can be eaten on their own, used in salads, pizzas, sandwiches, and meat and fish dishes. Olive oil, extracted from olives, is a staple ingredient in Mediterranean cuisine and is used for cooking, dressing, and even in some sweet preparations.
Black olives are also used to produce olive oil, which is a staple in many cuisines, especially those of the Mediterranean.
Black olives are generally considered safe for consumption. However, they contain brine and can have a rather high salt content, which may be a concern for individuals who need to monitor sodium intake.
In rare instances, some individuals may experience allergies or sensitivities to olives or olive oil. It's also important to note that black olives often contain pits, which need to be removed or consumed with caution.
Studies
In the olive there are bioactive compounds useful for human health such as polyphenols, proteins (1).
The anthocyanin content of the black olive is slightly higher than that of the green olive.
The amount of phenolic compounds is significant and explains the antioxidant activity of olive and olive oil:
These values change substantially depending on the type of oleander, harvest period and other parameters (2).
The good protein and amino acid content of olive and in particular maslinic acid, a tripenoid, have shown that, together with moderate exercise, they can increase muscle mass, grip strength, knee pain and thus prevent disability related to mobility in older people (3).
Olive cultivation is damaged by the so-called "Olive Fly" (Bactrocera oleae).
References________________________________________
(1) Montealegre C, Esteve C, García MC, García-Ruiz C, Marina ML. Proteins in olive fruit and oil. Crit Rev Food Sci Nutr. 2014;54(5):611-24. doi: 10.1080/10408398.2011.598639. PMID: 24261535.
Abstract. This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.
(2) Özcan MM, Fındık S, AlJuhaimi F, Ghafoor K, Babiker EE, Adiamo OQ. The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves. J Food Sci Technol. 2019 May;56(5):2373-2385. doi: 10.1007/s13197-019-03650-8. Epub 2019 Apr 10. PMID: 31168120;
Abstract. The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavşan Yüreği, Memecik, Edremit, Ayvalık and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70 mg/100 g and 2657.81 mg/100 g) were observed in Tavşan Yüreği olive fruit and Ayvalık leaves harvested in December, respectively. The highest antioxidant activities (83.84%) were determined in Edremit fruit harvested in August and 83.33% in either Edremit olive leaves harvested in November and Tavşan Yüreği leaves harvested in December. The olive fruit contained gallic acid ranging from 7.18 mg/100 g (August) to 35.85 mg/100 g (December) in case of Ayvalık and 2.09 mg/100 g (November) to 21.62 mg/100 g (December) in Edremit. Gemlik olives showed higher gallic acid contents compared to the other varieties, however it depended significantly on harvest time in all cases. 3,4-Dihydroxybenzoic acid contents ranged from 33.11 mg/100 g (October) to 25.17 mg/100 g (September) in Memecik olives; 12.17 mg/100 g (August) to 33.11 mg/100 g (December) in case of Tavşan Yüreği olives depending on harvest time. The 3,4-dihydroxybenzoic acid contents of Memecik leaves ranged between 122.25 mg/100 g (September) to 196.58 mg/100 g (August) and that of Tavşan Yüreği leaves changed between 99.38 mg/100 g (November) and 179.90 mg/100 g (August). The leaves of these two varieties contained significantly (p < 0.01) higher 3,4-dihydroxybenzoic acid contents than other varieties. The highest gallic acid (144.83 mg/100 g) was detected in Memecik leaves (September) whereas lowest were found in Gemlik leaves collected in October.
(3) Nagai N, Yagyu S, Hata A, Nirengi S, Kotani K, Moritani T, Sakane N. Maslinic acid derived from olive fruit in combination with resistance training improves muscle mass and mobility functions in the elderly. J Clin Biochem Nutr. 2019 May;64(3):224-230. doi: 10.3164/jcbn.18-104.
Abstract. Maslinic acid, derived from olive fruit, reduces pro-inflammation cytokines, which are involved in muscle fiber atrophy. Therefore, the maslinic acid ingestion may enhance the muscular response to resistance training through anti-inflammatory action. We therefore conducted a parallel, double-blind, randomized, placebo-controlled trial that examined whether a combination of maslinic acid supplementation and resistance training improve mobility functions in community-dwelling elderly persons. Over a 12-week period, 36 participants underwent moderate resistance training and are assigned to the maslinic acid supplementation (n = 17, 60 mg/day) or the placebo (n = 19) group. At baseline and at 12-weeks, we assessed body composition, grip strength, walking speed, leg strength, mobility functions, and knee pain scores. Following the 12-weeks, skeletal muscle mass, segmental muscle mass (right arm, left arm, and trunk) and knee pain score of the right leg were significantly improved in the maslinic acid group, while there was no change or parameters had worsened in the placebo group. Grip strength of the better side significantly increased only in the maslinic acid group. These results suggest that maslinic acid supplementation combined with moderate resistance training may increase upper muscle mass and grip strength, and reduce knee pain, could be effective for preventing mobility-related disability in elderly persons. Clinical trial registration number: UMIN000017207.
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"Descrizione" about Dark Chocolate Review Consensus 10 by A_Partyns (12455 pt) | 2023-Oct-08 10:04 |
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Dark chocolate is a complex food product made from a blend of various ingredients and compounds.
Description of raw materials used in production.
Step-by-step summary of industrial production process.
Form and color.
Dark chocolate generally appears in a solid form, with color ranging from brown to black, depending on the cocoa content.
Commercial applications.
Dark chocolate is widely used in the food industry, in pastry, in the production of sweets, chocolates, and many other culinary applications.
As for the positive properties, from a health point of view, cocoa beans contain a significant amount of antioxidants: flavonoids, proanthocyanidins, catechins, epicatechins and in particular a phytosterol, beta-sitosterol to which are attributed protective actions on the development of cancer.
This study warns about the risk of high chocolate intake, which is positively associated with the risk of prostate cancer as total, advanced, localized and low-grade disease. However, the authors also pointed out that although high intake of antioxidants from supplements was associated with an increased risk for all prostate cancer subgroups except fatal cancer, this finding must be interpreted with caution because of the possibility of reverse causality (1). Which, if we interpret the study correctly, means that small amounts of cocoa have anti-inflammatory activity in our bodies, whereas excessive amounts may cause an adverse effect.
References____________________________________________________________________
(1) Russnes KM, Möller E, Wilson KM, Carlsen M, Blomhoff R, Smeland S, Adami HO, Grönberg H, Mucci LA, Bälter K. Total antioxidant intake and prostate cancer in the Cancer of the Prostate in Sweden (CAPS) study. A case control study. BMC Cancer. 2016 Jul 11;16:438. doi: 10.1186/s12885-016-2486-8.
Abstract. Background: The total intake of dietary antioxidants may reduce prostate cancer risk but available data are sparse and the possible role of supplements unclear. We investigated the potential association between total and dietary antioxidant intake and prostate cancer in a Swedish population....Conclusions: Total antioxidant intake from diet was not associated with prostate cancer risk. Supplement use may be associated with greater risk of disease.
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"Descrizione" about Whole meal rice flour Review Consensus 10 by A_Partyns (12455 pt) | 2023-Oct-06 12:35 |
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Whole meal rice flour is used in baby food because it is more digestible than traditional corn and wheat flour. It is an unrefined flour so it retains at least some of the plant's nutritional properties.
It is obtained from many cultivars ( Cybonnett, Francis (long), Jupiter (medium) etc.)
Rice flour is one of the most suitable flours for cooking gluten-free products as it has hypoallergenic properties and low sodium content (1).
It has applications in medicine (2).
This study analyzed the effects of endogenous proteins and lipids on the digestibility of starch in rice flour, with particular emphasis on the creation of the physical-chemical mechanisms involved (3).
Contains phenolic compounds, anthocyanins.
References__________________________________________________________
(1) Beretta S, Fabiano V, Petruzzi M, Budelli A, Zuccotti GV. Fermented rice flour in pediatric atopic dermatitis. Dermatitis. 2015 Mar-Apr;26(2):104-6. doi: 10.1097/DER.0000000000000103.
(2) Bee Ling Tan, Mohd Esa Norhaizan Scientific Evidence of Rice By-Products for Cancer Prevention: Chemopreventive Properties of Waste Products from Rice Milling on Carcinogenesis In Vitro and In Vivo Biomed Res Int. 2017; 2017: 9017902. Published online 2017 Jan 22. doi: 10.1155/2017/9017902
(3) Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C. Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Res Int. 2018 Apr;106:404-409. doi: 10.1016/j.foodres.2018.01.008. Epub 2018 Jan 8
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"Descrizione" about Farro (grano) integrale Review Consensus 10 by A_Partyns (12455 pt) | 2023-Mar-22 09:15 |
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Farro (grano) integrale refers to an ingredient, spelt (Triticum spelta L.), which was one of Europe's most important cereals in the early 20th century, but was gradually replaced by wheat for its better cooking qualities.
Over time, the food industry has used different varieties of spelt:
Content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed (1).
Spelt contains, especially in its bran, the outer layer, monounsaturated fatty acids that reduce the risks of arteriosclerosis and lower cholesterol.
Discrete concentrations of zinc and iron were detected in the grains (2).
This study compared 6 different varieties of spelt and concluded that all analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective (3).
The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion (4).
References______________________________________________________________________
(1) Dhanavath S, Prasada Rao UJS. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview. J Food Sci. 2017 Oct;82(10):2243-2250. doi: 10.1111/1750-3841.13844
(2) Srinivasa J, Arun B, Mishra VK, Singh GP, Velu G, Babu R, Vasistha NK, Joshi AK. Zinc and iron concentration QTL mapped in a Triticum spelta × T. aestivum cross. Theor Appl Genet. 2014 Jul;127(7):1643-51. doi: 10.1007/s00122-014-2327-6.
(3) Gawlik-Dziki U, Świeca M, Dziki D. Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.). J Agric Food Chem. 2012 May 9;60(18):4603-12. doi: 10.1021/jf3011239.
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"Descrizione" about Olio extra vergine di oliva Review Consensus 10 by A_Partyns (12455 pt) | 2023-Mar-21 16:50 |
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Extra virgin olive oil is generally obtained by cold mechanical pressing, below 27 degrees centigrade temperature.
The maximum acidity should not exceed 0.8% total, while a virgin olive oil should not exceed 2%.
To obtain the denomination "High quality" the Extra virgin olive oil must have some characteristics foreseen by the so-called "disciplinary" 2010:
A sensory analysis is also provided.
The benefits of this type of oil are reflected above all in the cardiovascular system, for which several studies have recognized the hypocholesterolemic properties (1) of virgin and extra virgin olive oil.
Even when used in fried foods, if of excellent quality, this oil reduces the harmful LDL cholesterol (2).
References_______________________________________________________________________
(1) Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers.
Damasceno NR, Pérez-Heras A, Serra M, Cofán M, Sala-Vila A, Salas-Salvadó J, Ros E.
Nutr Metab Cardiovasc Dis. 2011 Jun;21 Suppl 1:S14-20. doi: 10.1016/j.numecd.2010.12.006.
(2) Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.
Farnetti S, Malandrino N, Luciani D, Gasbarrini G, Capristo E.
J Med Food. 2011 Mar;14(3):316-21. doi: 10.1089/jmf.2009.0264.
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