Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals

Toaldo, Isabela Maia; Cruz, Fernanda Alves; Silva, Edson Luiz da; Bordignon-Luiz, Marilde T.

doi:10.1016/j.nutres.2016.04.010

Cited by 43 publications

(25 citation statements)

References 33 publications

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“…Other single-item substitution studies measured antioxidant capacity, or DNA damage in biological samples [38][39][40]42,48]. There were no significant between-group differences in these biomarkers in any of the studies.…”

Section: Clinical Trials (Single Food/drink Item Substitution)mentioning

confidence: 96%

“…Several studies investigated the effect of replacing a single non-organic food or drink item with its organic counterpart. Three of the trials utilised an acute dose setting (red wine, apples or grape juice) in a crossover design [40,42,48], while others were based on the daily consumption of the food item (tomatoes and derived purees, carrots or apples) for a period of 2-4 weeks [37][38][39]. Those studies looking at nutrient levels (i.e., carotenoids, polyphenols) [37][38][39] in biological samples (blood or urine), did not find any significant differences in the levels of these markers as a result of the organic intervention.…”

Section: Clinical Trials (Single Food/drink Item Substitution)mentioning

confidence: 99%

“…The majority of the results show no, or minimal, significant differences between organic (O) and non-organic (NO) treatments in the biomarkers selected. In several of these trials, a single food or drink [37][38][39][40]42,47,48] was substituted for their organic equivalent. Those studies that also compared the composition of the two food items found there was no difference in the concentration of the nutrient of interest (i.e., lycopene) between O and NO foods [37,38,47].…”

Section: Clinical Trialsmentioning

confidence: 99%

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A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health?

et al. 2019

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The current review aims to systematically assess the evidence related to human health outcomes when an organic diet is consumed in comparison to its conventional counterpart. Relevant databases were searched for articles published to January 2019. Clinical trials and observational research studies were included where they provided comparative results on direct or indirect health outcomes. Thirty-five papers met the criteria for inclusion in the review. Few clinical trials assessed direct improvements in health outcomes associated with organic food consumption; most assessed either differences in pesticide exposure or other indirect measures. Significant positive outcomes were seen in longitudinal studies where increased organic intake was associated with reduced incidence of infertility, birth defects, allergic sensitisation, otitis media, pre-eclampsia, metabolic syndrome, high BMI, and non-Hodgkin lymphoma. The current evidence base does not allow a definitive statement on the health benefits of organic dietary intake. However, a growing number of important findings are being reported from observational research linking demonstrable health benefits with organic food consumption. Future clinical research should focus on using long-term whole-diet substitution with certified organic interventions as this approach is more likely to determine whether or not true measurable health benefits exist.

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Section: Clinical Trials (Single Food/drink Item Substitution)mentioning

confidence: 96%

Section: Clinical Trials (Single Food/drink Item Substitution)mentioning

confidence: 99%

Section: Clinical Trialsmentioning

confidence: 99%

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A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health?

et al. 2019

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“…Grape juice rich in PCs enhanced serum glutathione contents, catalase, superoxide dismutase, glutathione peroxidase, and antioxidant activities in healthy individuals (Toaldo, Cruz, da Silva, & Bordignon-Luiz, 2016). The grape juice rich in catechin, isoquercetin, and proanthocyanidin B1 had improved antioxidant status and lipid profile in the healthy individual doing the intense physical exercise (Toscano et al, 2017).…”

Section: Antioxidants Propertiesmentioning

confidence: 99%

Concept, mechanism, and applications of phenolic antioxidants in foods

2020

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In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. Practical applications Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

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“…Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include its flavor, aroma, color, and freshness, all appealing to the senses (Granato, Carrapeiro, Fogliano, & Ruth, ), as well as its functional properties in vitro and in vivo (Dutra, Rodrigues, Oliveira, Pereira, & Santos Lima, ; Toaldo, Cruz, Silva, & Bordignon‐Luiz, ; Toscano et al, ). A new world region, the São Francisco Valley (SFV), in the northeast of Brazil, has been highlighted by the production of grape juices with typically Brazilian varieties of grape, such as "Isabel Perecoce" ( Vitis labrusca ) and the hybrids “BRS Violeta,” “BRS Cora,” and “BRS Magna” (Dutra, Rodrigues, et al, ).…”

Section: Introductionmentioning

confidence: 99%

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin‐3‐pyranoside, chlorogenic acid, malvidin‐3‐glucoside, cyanidin‐3‐glucoside, and petunidin‐3‐glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.

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Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals

Cited by 43 publications

References 33 publications

A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health?

A Systematic Review of Organic Versus Conventional Food Consumption: Is There a Measurable Benefit on Human Health?

Concept, mechanism, and applications of phenolic antioxidants in foods

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

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