Association between Dietary Phenolic Acids and Hypertension in a Mediterranean Cohort

Godos, Justyna; Sinatra, Dario; Blanco, Isabella; Mulè, Serena; Verde, Melania; Marranzano, Marina

doi:10.3390/nu9101069

Cited by 63 publications

(23 citation statements)

References 67 publications

(71 reference statements)

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“…The LC-MS profiling of KH in this study showed the presence of 4-hydroxyphenyl acetic acid, which is a major free-phenolic acids constituent in Malaysian stingless bee honey [30]. It possessed antioxidant property which has been shown to neutralize both reactive oxygen and nitrogen species [31,32] as well as antihypertensive effects as shown by Godos and colleagues [33]. Among 2044 adults of southern Italy, assessment of total phenolic intake showed that hydroxyphenyl acetic acid intake was inversely correlated with high blood pressure (highest vs. lowest quartile: OR 0.63, 95% CI 0.40-0.96).…”

Section: Discussionmentioning

confidence: 64%

The Beneficial Effects of Stingless Bee Honey from Heterotrigona itama against Metabolic Changes in Rats Fed with High-Carbohydrate and High-Fat Diet

Ramli

Chin

Zarkasi

et al. 2019

IJERPH

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Metabolic syndrome (MetS) is a group of conditions including central obesity, hyperglycemia, dyslipidemia, and hypertension that increases the risk for cardiometabolic diseases. Kelulut honey (KH) produced by stingless honey bees has stronger antioxidant properties compared to other honey types and may be a functional food against MetS. This study aimed to determine the efficacy of KH in preventing metabolic changes in rats with MetS induced by high-carbohydrate and high-fat (HCHF) diet. Male Wistar rats were randomly assigned to the control (C), HCHF diet-induced MetS (S), and MetS supplemented with KH (K) groups. The K group was given KH (1 g/kg/day) for eight weeks. Compared to the control, the S group had significant higher omental fat mass, serum triglyceride, systolic blood pressure, diastolic blood pressures, adipocyte area, and adipocyte perimeter (p < 0.05). KH supplementation significantly prevented these MetS-induced changes at week 16 (p < 0.05). Several compounds, including 4-hydroxyphenyl acetic acid, coumaric and caffeic acids, had been detected via liquid chromatography-mass spectrometry analysis that might contribute to the reversal of these changes. The beneficial effects of KH against MetS-induced rats provide the basis for future KH research to investigate its potential use in humans and its molecular mechanisms in alleviating the disease.

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Section: Discussionmentioning

confidence: 64%

The Beneficial Effects of Stingless Bee Honey from Heterotrigona itama against Metabolic Changes in Rats Fed with High-Carbohydrate and High-Fat Diet

Ramli

Chin

Zarkasi

et al. 2019

IJERPH

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“…Nonetheless, the present study did not found any other association between food groups and depressive symptoms, suggesting that either minimum intake of polyphenols to observe a significant effect is hardly reachable from one unique food source in a normal diet or that a certain degree of synergy between various polyphenol classes and compounds might be needed. Previous reports from this cohort showed that higher intake of flavonoids [ 23 ], phenolic acids [ 38 ] and phytoestrogens [ 39 ] may exert beneficial effects toward health. In contrast, certain compounds (such as lignans, flavonols, and hydroxycinnamic acids) showed null association with depressive symptoms at high intake, while a significant association was found in the third group of exposures.…”

Section: Discussionmentioning

confidence: 93%

Dietary Polyphenol Intake and Depression: Results from the Mediterranean Healthy Eating, Lifestyle and Aging (MEAL) Study

Godos

Castellano

Ray³

et al. 2018

Molecules

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112

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Background: The epidemiological evidence for a relation between dietary polyphenol intake and depression is limited. Therefore, the aim of this study was to assess the association between habitual dietary intake of total polyphenols, their classes, subclasses and individual compounds and depressive symptoms among the participants of the Mediterranean healthy Eating, Lifestyle and Aging (MEAL) study. Methods: Demographic and dietary characteristics of 1572 adults living in southern Italy were analyzed. Food frequency questionnaires and Phenol-Explorer were used to calculate habitual dietary intakes of polyphenols. The Center for Epidemiologic Studies Depression Scale (CES-D-10) was used as screening tool for depressive symptoms. Multivariate logistic regression analyses were used to test associations and were expressed as odds ratio (OR) and 95% confidence intervals (CI). Results: A total of 509 individuals reported having depressive symptoms. Based on multivariate logistic regression analyses, total polyphenol intake was not associated with depressive symptoms. After adjustment for potential confounding factors, dietary intake of phenolic acid (OR = 0.64, 95% CI: 0.44, 0.93), flavanones (OR = 0.54, 95% CI: 0.32, 0.91), and anthocyanins (OR = 0.61, 95% CI: 0.42, 0.89) showed significant inverse association with depressive symptoms, when comparing the highest with the lowest quartile. Moreover, flavanones and anthocyanins, were associated with depressive symptoms in a dose-response manner. Among individual compounds, inverse association was observed for quercetin (OR = 0.53, 95% CI: 0.32, 0.86) and naringenin (OR = 0.51, 95% CI: 0.30, 0.85), for the highest versus lowest quartile of intake. When taking into consideration the major sources of the polyphenols, only citrus fruits and wine consumption was inversely associated with depressive symptoms (Q4 vs. Q1: OR= 0.51, 95% CI: 0.35, 0.75; Q4 vs. Q1: OR = 0.53, 95% CI: 0.38, 0.74, respectively). Conclusions: Higher dietary intake of flavonoid may be inversely associated with depressive symptoms. Further studies are needed to definitively confirm these observed associations.

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“…Polyphenolics are credited with a broad range of health-promoting properties, including antioxidant, antimicrobial, anti-inflammatory, prebiotic, and anticarcinogenic activity [39]. Phenolic acids have been also demonstrated to be inversely associated with hypertension [40]. The most abundant and important polyphenols found in coffee are chlorogenic acids [41].…”

Section: Discussionmentioning

confidence: 99%

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

Janda

Jakubczyk

Baranowska-Bosiacka

et al. 2020

Foods

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Coffee, being one of the world’s most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffee brewing techniques were used: Aeropress, drip, espresso machine, French press, and simple infusion. Our findings showed that the brewing method had a significant effect on all parameters tested in the study. The antioxidant activity of the beverages was high (31%–42% inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl); reduction potential from 3435.06 mol Fe3+/mL to 4298.19 mol Fe3+/mL). Polyphenolic content ranged from 133.90 g (French press) to 191.29 g of gallic acid/L (Aeropress brew), depending on the coffee extraction method. Mineral content was also found to differ between brewing methods. Coffees prepared by simple infusion and Aeropress provided a valuable source of magnesium, manganese, chromium, cobalt, and potassium, whereas the drip brew was found to be a good source of silicon.

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Association between Dietary Phenolic Acids and Hypertension in a Mediterranean Cohort

Cited by 63 publications

References 67 publications

The Beneficial Effects of Stingless Bee Honey from Heterotrigona itama against Metabolic Changes in Rats Fed with High-Carbohydrate and High-Fat Diet

The Beneficial Effects of Stingless Bee Honey from Heterotrigona itama against Metabolic Changes in Rats Fed with High-Carbohydrate and High-Fat Diet

Dietary Polyphenol Intake and Depression: Results from the Mediterranean Healthy Eating, Lifestyle and Aging (MEAL) Study

Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method

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