Open Access
Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects
(Elsevier, 2018-03-13) López-Chillón, María Teresa; Carazo-Díaz, Carmen; Prieto-Merino, David; Zafrilla, Pilar; Moreno, Diego A.; Villaño Valencia, Débora; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Background & aims. Broccoli sprouts represent an interesting choice of healthy food product as they are rich in glucosinolates and their cognate bioactive metabolites, isothiocyanates able to counteract the negative effects of diverse pathologies. As obesity is linked to an inflammatory component, the aim of the study was to evaluate the anti-inflammatory action of broccoli sprouts in overweight adult subjects. Methods. An in vivo controlled study was performed in 40 healthy overweight subjects (ClinicalTrials.gov ID NCT 03390855). Treatment phase consisted on the consumption of broccoli sprouts (30 g/day) during 10 weeks and the follow-up phase of 10 weeks of normal diet without consumption of these broccoli sprouts. Anthropometric parameters as body fat mass, body weight, and BMI were determined. Inflammation status was assessed by measuring levels of TNF-α, IL-6, IL-1β and C-reactive protein. Results. IL-6 levels significantly decreased (mean values from 4.76 pg/mL to 2.11 pg/mL with 70 days of broccoli consumption, p < 0.001) and during control phase the inflammatory levels were maintained at low grade (mean values from 1.20 pg/mL to 2.66 pg/mL, p < 0.001). C-reactive protein significantly decreased as well. Conclusions. This study represents an advance in intervention studies as the broccoli sprouts were included in a daily dietary pattern in quantities that reflect a real consumption. Further studies are necessary to elucidate the role of this healthy rich and nutritious food product, but these promising results support the current evidence on the healthy properties of Brassica varieties.
Open Access
Stevia, sucralose and sucrose added to a maqui-citrus beverage and their effects on glycemic response in overweight subjects: a randomized clinical trial
(Elseiver, 2021-02-26) Villaño Valencia, Débora; Masoodi, Hedyeh; Marhuenda, Javier; García-Viguera, Cristina; Zafrilla, Pilar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Background: Low-caloric sweeteners represent a good alternative to the extra boost of energy of sugar-sweetened beverages. However, their long-term effects have barely been assessed. In the present study, the influence of low-caloric sweeteners added to a maqui/Citrus beverage on the glycemic profile has been evaluated. Methods: A parallel, randomized and triple blind clinical study was performed in overweight subjects (n = 138), who consumed 330 mL/day of a beverage added with Stevia, Sucralose or Sucrose, for 60 days. Results: BMI did not change significantly with any treatment. Fasting glucose increased after the short-term consumption of Sucrose added beverage (26%), as well as with the addition of the low-caloric sweeteners, but in a lesser extent: 11% for Stevia and 20% for Sucralose. Insulin concentrations did not change significantly with any drink, which resulted in a significant increase in HOMA-IR with Sucralose (p = 0.002) and Sucrose (p = 0.001). Conclusions: The results obtained link the consumption of sucrose sweetened beverages with a disbalance in glycaemic response, and a better response with Stevia addition, although it also produces certain negative effects on glycemic control. The evidence available to date is not conclusive enough to advise the wide use of LCS. ClinicalTrials.gov NCT 04016337.
Open Access
Plant-based and hybrid patties with healthy fats and broccoli extract fortification: more balanced, environmentally friendly alternative to meat prototypes?
(MDPI, 2025-02-01) González Peñalver, José Miguel; Martínez Aldaya, Maite; Villaño Valencia, Débora; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Ciencias; Zientziak; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Hybrid and plant-based products are an emerging trend in food science. This study aimed to develop three patty prototypes (meat, hybrid, and plant-based) enhanced with vegetable fat replacement and broccoli extract using a soy allergen-free protein matrix treated with high hydrostatic pressure (HHP) and sous vide cooking to create sustainable and nutritious burger alternatives. The samples were evaluated for microbiological safety, proximal composition, physicochemical properties, sensory characteristics, and carbon footprint. The key findings revealed that the plant-based patties had the smallest carbon footprint (0.12 kg CO2e), followed by the hybrid patties (0.87 kg CO2e) and the meat patties (1.62 kg CO2e). The hybrid patties showed increased hardness, cohesiveness, gumminess, and chewiness compared to the meat patties after sous vide treatment. This improvement likely results from synergies between the meat and plant proteins. Regarding the treatments, in all the samples, the highest hardness was observed after the combined HHP and sous vide treatment, an interesting consideration for future prototypes. Sensory analysis indicated that the plant-based and hybrid samples maintained appealing visual and odour characteristics through the treatments, while the meat patties lost the evaluator¿s acceptance. Although further improvements in sensory attributes are needed, hybrid patties offer a promising balance of improved texture and intermediate carbon footprint, making them a viable alternative as sustainable, nutritious patties.
Open Access
Phenolic profile and biological activities of the pepino (solanum muricatum) fruit and itswild relative S. caripense
(MDPI, 2016) Herraiz, Francisco J.; Villaño Valencia, Débora; Plazas, Mariola; Vilanova, Santiago; Ferreres, Federico; Prohens, Jaime; Moreno Fernández, Diego Ángel; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The pepino (Solanum muricatum) is an edible and juicy fruit native to the Andean region which is becoming increasingly important. However, little information is available on its phenolic composition and bioactive properties. Four pepino varieties (37-A, El Camino, Puzol, and Valencia) and one accession (E-7) of its close wild relative S. caripense were characterized by HPLC-DAD-MSn/ESI. Twenty-four hydroxycinnamic acid derivatives were detected (5 to 16 compounds per variety or accession), with differences of more than two-fold for their total content among the materials studied. The major phenolics in the pepino varieties were chlorogenic acids and derivatives, while in S. caripense a caffeoyl-synapoyl-quinic acid was the major compound. The in vitro antioxidant capacity (DPPH (2,2-diphenyl-1-picrylhydrazyl hydrate), ORAC (oxygen radical absorbance capacity), and TRC (total reducing capacity) tests) was higher in S. caripense. Pepino and S. caripense extracts were not toxic for RAW 264.7 macrophage cells, and the raw extracts inhibitedNOproduction of the lipopolysaccharide (LPS)-stimulated macrophages by 36% (El Camino) to 67% (37-A). No single variety ranked high simultaneously for hydroxycinnamic acids content, antioxidant activity and biological activity. We suggest the screening of large collections of germplasm or the use of complementary crosses between Puzol (high for hydroxycinnamic acids and biological activity) and S. caripense E-7 (high for antioxidant activity) to select and breed pepino varieties with enhanced properties.
Open Access
Potential role of ginger (Zingiber officinale Roscoe) in the prevention of neurodegenerative diseases
(Frontiers Media, 2022) Arcusa, Raúl; Villaño Valencia, Débora; Marhuenda, Javier; Cano, Miguel; Cerdá, Begoña; Zafrilla, Pilar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Ginger is composed of multiple bioactive compounds, including 6-gingerol, 6-shogaol, 10-gingerol, gingerdiones, gingerdiols, paradols, 6-dehydrogingerols, 5-acetoxy-6-gingerol, 3,5-diacetoxy-6-gingerdiol, and 12-gingerol, that contribute to its recognized biological activities. Among them, the major active compounds are 6-shogaol and 6-gingerol. Scientific evidence supports the beneficial properties of ginger, including antioxidant and anti-inflammatory capacities and in contrast, a specific and less studied bioactivity is the possible neuroprotective effect. The increase in life expectancy has raised the incidence of neurodegenerative diseases (NDs), which present common neuropathological features as increased oxidative stress, neuroinflammation and protein misfolding. The structure-activity relationships of ginger phytochemicals show that ginger can be a candidate to treat NDs by targeting different ligand sites. Its bioactive compounds may improve neurological symptoms and pathological conditions by modulating cell death or cell survival signaling molecules. The cognitive enhancing effects of ginger might be partly explained via alteration of both the monoamine and the cholinergic systems in various brain areas. Moreover, ginger decreases the production of inflammatory related factors. The aim of the present review is to summarize the effects of ginger in the prevention of major neurodegenerative diseases such as Alzheimer's disease, Parkinson's disease and multiple sclerosis.
Open Access
Revisión de los métodos de evaluación de la actividad antioxidante in vitro del vino y valoración de sus efectos in vivo
(Sociedad Latinoamericana de Nutrición, 2006) Fernández-Pachón, María Soledad; Villaño Valencia, Débora; Troncoso, Ana M.; García-Parrilla, María Carmen; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
El objetivo de esta revisión es el estudio de la actividad antioxidante del vino, analizando los distintos métodos que se han empleado en su evaluación. Esta actividad se relacionará, tanto desde el punto de vista cualitativo como cuantitativo, con el perfil de compuestos polifenólicos presentes en el vino. Los vinos tintos presentan actividades superiores a los blancos y la magnitud de dichos valores varía en función del método de análisis empleado. No existe un único compuesto polifenólico responsable mayoritariamente de la actividad antioxidante del vino, sino que ésta se explica por el conjunto de todos ellos. Para evaluar la influencia del consumo de vino tinto en el organismo humano se ha utilizado como biomarcador más frecuente la capacidad antioxidante del plasma, que incrementa su valor tras la ingesta del vino. Se expone que la evaluación de la actividad antioxidante in vitro del vino requiere el uso de diversos métodos que proporcionen una información diferente y complementaria. Los métodos in vivo tienen la ventaja de valorar las transformaciones metabólicas que sufren los fenoles en el organismo y que modifican su actividad. De los estudios realizados hasta la fecha se concluye que el vino interviene en la capacidad antioxidante del plasma de forma directa a través de sus compuestos polifenólicos e indirecta al aumentar la concentración plasmática de ácido úrico.
Open Access
Body composition and metabolic status of Italian and Spanish university students: relationship with fruit and vegetable consumption
(MDPI, 2022) Aiello, Paola; Peluso, Ilaria; Di Giacomo, Silvia; Di Sotto, Antonella; Villaño Valencia, Débora; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Most university students do not follow recommendations for fruit and vegetable intake, with a consequent increase in the prevalence of cardiovascular disease (CVD) risk factors. The aim of this study was to compare obesity prevalence and biomarkers of metabolic status between Italian and Spanish university students, in relation with the consumption of fruits and vegetables. Food consumption, adherence to a Mediterranean diet (MD), level of physical activity (PA), blood glucose, total cholesterol, triglycerides and ketones, blood pressure, and body composition were evaluated. Among CVD risk factors, only glucose was significantly higher in Spaniards (SP), and only 3.1% of SP presented ketosis. SP had a higher percentage of energy from fat. Although adherence to MD and fruit and vegetable consumption did not differ between Italians and SP, students who consumed at least four servings of fruit and vegetables (FV group) showed better values for pressure and metabolic parameters than the no FV group. We observed an association between consumption of fruit and PA. Students who consumed more vegetables than fruit reported a better body composition profile and lower glucose concentrations. As previously suggested, in addition to PA, two servings of fruit and three servings of vegetables per day should be recommended.
Open Access
Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
(Springer, 2023) Villaño Valencia, Débora; Fernández Pan, Idoya; Arozarena Martinicorena, Íñigo; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The efect of air-drying (60 °C or 80 °C) applied to feld residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same feld residues and to crop surpluses (broccoli whole plant). Thus, diferent broccoli fours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from feld residues showed high levels of dietary fbre (≈22% dry weight). Broccoli crop surpluses fours had relevant contents of glucosinolates (≈13 mg/g dry weight). Therefore, within the framework of the circular economy, these fours are proposed to revalorise the two main broccoli crop discarded fractions. Such fours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstufs, in a cost-efcient manner.
Open Access
Alcohol consumption by italian and spanish university students in relation to adherence to the mediterranean diet and to the food neophobia: a pilot study
(MDPI, 2022) Aiello, Paola; Peluso, Ilaria; Villaño Valencia, Débora; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
This work aimed to relate alcohol consumption with adherence to the Mediterranean diet (MD) and with food neophobia (FN) among Italian and Spanish university students. Volunteers (n = 194, 108 Italian and 86 Spanish), recruited at the La Sapienza University of Rome and the Catholic University of Murcia, filled in standardized questionnaires to evaluate alcohol consumption (AUDIT), FN (FN Scale: FNS), and adherence to the MD (MDS-14, MED-55, QueMD). In addition to the previously reported QueMD sub-score (aMED), a sub-score for non-typical MD foods (ntMED, carbonated and/or sugar-sweetened beverages (soft drinks), butter, margarine, or cooking cream, and manufactured sweets, pastries, and cakes) was evaluated. Italian females had higher MED-55 and FNS scores, and a lower AUDIT score than Spaniards (p < 0.01). Students who stayed with their family (resident) were more adherent to MD than those who moved away from home. Resident Italians consumed less beer, hard liquors, and cocktails than Spaniards on Saturday nights (p < 0.01). There were negative correlations between AUDIT and QueMD (R squared: 0.137, p < 0.05), and AUDIT and ntMED (R squared: 0.201, p < 0.01) in Spaniards, however, there was no relationship between AUDIT and other MD scores. In conclusion, this pilot study suggests that non-typical MD foods and Saturday night consumptions, related to being far from home, have a great impact on alcohol consumption.
Open Access
Ginger in the prevention of cardiovascular diseases
(IntechOpen, 2022) Cerdá, Begoña; Marhuenda, Javier; Arcusa, Raúl; Villaño Valencia, Débora; Ballester, Purificación; Zafrilla, Pilar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Ginger, Zingiber officinale, is a member of the Zingiberaceae family, used in traditional medicine for treatment of a variety of conditions. Many pharmacological activities have been reported for this plant (anti-inflammatory, anti-tumorigenic, anti-apoptotic, anti-hyperglycemic, cancer-chemopreventive, and anti-lipidemic). Cardiovascular disease, which includes coronary artery disease, acute myocardial infarction, peripheral arterial disease, and stroke, is one of the leading causes of death worldwide. In recent years, several studies have described that ginger can control or improve some cardiovascular risk factors such as cholesterol levels, hypertension, or atherosclerosis. The aim of the present review is to summarize the effects of ginger bioactive compounds on cardiovascular diseases.