Open Access
Melatonin in wine and beer: beneficial effects
(MDPI, 2021) Marhuenda, Javier; Villaño Valencia, Débora; Arcusa, Raúl; Zafrilla, Pilar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Melatonin is a hormone secreted in the pineal gland with several functions, especially regulation of circadian sleep cycle and the biological processes related to it. This review evaluates the bioavailability of melatonin and resulting metabolites, the presence of melatonin in wine and beer and factors that influence it, and finally the different benefits related to treatment with melatonin. When administered orally, melatonin is mainly absorbed in the rectum and the ileum; it has a half-life of about 0.45–1 h and is extensively inactivated in the liver by phase 2 enzymes. Melatonin (MEL) concentration varies from picograms to ng/mL in fermented beverages such as wine and beer, depending on the fermentation process. These low quantities, within a dietary intake, are enough to reach significant plasma concentrations of melatonin, and are thus able to exert beneficial effects. Melatonin has demonstrated antioxidant, anticarcinogenic, immunomodulatory and neuroprotective actions. These benefits are related to its free radical scavenging properties as well and the direct interaction with melatonin receptors, which are involved in complex intracellular signaling pathways, including inhibition of angiogenesis and cell proliferation, among others. In the present review, the current evidence on the effects of melatonin on different pathophysiological conditions is also discussed.
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Biological effects of stevia, sucralose and sucrose in citrus-maqui juices on overweight subjects
(Royal Society of Chemistry, 2021-07-01) Zafrilla, Pilar; Masoodi, Hedyeh; Cerdá, Begoña; García-Viguera, Cristina; Villaño Valencia, Débora; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Background: In the last few years there has been emerging interest in substituting added sugars from juices with other sweeteners to make them healthier. But their long-term effects have been poorly evaluated. The aim of this study is to evaluate the effect of the addition of stevia, sucralose and sucrose (control) to maqui-citrus beverages on antioxidant and inflammatory status. Methods: a 3-arm parallel, randomized and triple blind clinical trial was performed in overweight subjects (n = 138), who consumed the test beverage (330 mL day-1) for 60 days. The following markers were determined: antioxidant status (ORAC, homocysteine, and oxidized LDL), safety parameters (ALP, AST, ALT, and total bilirubin), lipid profile (total cholesterol, LDL-cholesterol, HDL-cholesterol, and triglycerides) and inflammatory biomarkers (IL-6, TNF-a, and IL-10). Results: The homocysteine levels significantly increased after consumption of sucralose (27%, p = 0.001) and sucrose (40%, p = 0.006). A significant increase in the IL-10 concentration after consumption of the stevia sweetened beverage, and in ORAC values (21%) in subjects with lower basal antioxidant status were observed. The HDL and total cholesterol levels significantly increased after consumption of sucralose (p = 0.039) and sucrose (p = 0.001), respectively. No changes in triglycerides, LDL or oxidized LDL were observed. Conclusions: Oxidative stress and an inflammatory response were observed after consumption of these sweetened beverages, with the exception of stevia, which produced an anti-inflammatory response. The possible antioxidative effects of this polyphenol-rich beverage may only benefit those individuals with poorer antioxidant status. Many randomized controlled trials at normal levels of consumption using commonly consumed sweeteners are necessary to clarify their roles in health.
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Nutrición y dietética en el climaterio
(Eunate, 2024) Villaño Valencia, Débora; Zornoza Cebeiro, Arantza; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Es necesario establecer unos conceptos para definir una de las etapas vitales de la mujer como son: la menopausia es una fecha, el momento en que cesan de modo permanente las funciones del ovario y, por ello, los ciclos fisiológicos de la menstruación; la perimenopausia es el período caracterizado por el conjunto de fenómenos que se manifiestan por una serie de cambios biológicos, endocrinológicos y clínicos; y la transición menopáusica es el período que precede al período menstrual final y que se caracteriza por un aumento de la variabilidad menstrual. Actualmente existe un consenso sobre el establecimiento de tres fases principales en el patrón reproductivo feme-nino, según los criterios STRAW10+ (Stages of Reproductive Aging Workshop): etapa reproductiva, transición a la menopausia, y postmenopausia (Harlow y cols., 2012). A su vez estas fases están divididas en función del momento de menopausia1, que es una fecha concreta (cese de periodo menstrual durante 12 meses consecutivos) y tiene lugar en torno a los 50 años. En este sentido, puede decirse que hay un paralelismo entre la menopausia y la pubertad. En la pubertad, existe un momento, la menarquia y luego hay un período, el período puberal que se extiende antes, durante y después de la menarquia. Actualmente existe un consenso sobre el establecimiento de tres fases principales en el patrón reproductivo femenino, según los criterios STRAW10+ (Stages of Reproductive Aging Workshop): etapa reproductiva, transición a la menopausia, y postmenopausia. A su vez estas fases están divididas en función del momento de menopausia, que es una fecha concreta (cese de periodo menstrual durante 12 meses consecutivos) y tiene lugar en torno a los 50 años. En este sentido, puede decirse que hay un paralelismo entre la menopausia y la pubertad. En la pubertad, existe un momento, la menarquia y luego hay un período, el período puberal que se extiende antes, durante y después de la menarquia.
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Alginate edible coating and cold storage for improving the physicochemical quality of cape gooseberry (Physalis peruviana l.)
(Herald Scholarsly Open Access, 2015) Pedro Carvalho, Catarina; Villaño Valencia, Débora; Moreno, Diego A.; Serrano, María; Valero, Daniel; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The Cape gooseberry is an exotic tropical fruit and, nowadays, is the second most exported fruit from Colombia. Therefore, the high demand for quality required research for a better understanding of fruit behavior. Furthermore, postharvest quality properties play an important role in meeting consumer demands. Cold storage and edible coatings are reported as efficient technologies for extending shelf life and preserve the quality of fruits in postharvest. As there are no reports of studies about the effect of these technologies on shelf life, quality and antioxidant activity in Cape gooseberry, this work aim to evaluate the use of alginate 1% during 21 days of storage at 2ºC as an alternative for postharvest handling of this fruit. Cape gooseberry exhibits a high respiration rate and ethylene production at 20ºC. Alginate coat decreased significantly the metabolism activity of fruit during the cold storage without change significantly the fruit organoleptic quality and showing total phenolic, carotenoid contents and antioxidant activity. Alginate is an efficient edible coat for preserve the quality and bioactivity of Cape gooseberry during 21 days of storage at 2ºC.
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.
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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.
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Antioxidant, anti-inflammatory, and microbial-modulating activities of nutraceuticals and functional foods 2019
(Hindawi, 2020) Peluso, Ilaria; Villaño Valencia, Débora; Chen, Oliver; Palmery, Maura; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
This issue includes original and review articles covering many aspects of the antioxidant and antiinflammatory activities of nutraceuticals, functional foods, and bioactive compounds from various origins.
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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.
Unknown
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
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.