Bioavailability and metabolism

Stahl, Wilhelm; Berg, Henk van den; Arthur, John R.; Bast, Aalt; Dainty, J.; Faulks, Richard M.; Gärtner, Christine; Haenen, Guido R.M.M.; Hollman, P.C.H.; Holst, Birgit; Kelly, Frank J.; Polidori, Maria Cristina; Rice‐Evans, Catherine; Southon, Susan; Vliet, T. van; Viña-Ribes, José; Williamson, Gary; Astley, Siân

doi:10.1016/s0098-2997(02)00016-x

Cited by 243 publications

(162 citation statements)

References 256 publications

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“…In the present study, crude and energy-adjusted vitamin E intake was positively correlated with BMI; however, it was not correlated with plasma a-TP. Plasma a-TP content is not influenced only by vitamin E intake; possibly exogenous (sex, diet, drugs) and endogenous (obesity, oxidative stress, lipid metabolism) factors too are associated with weak or absent correlation between intake and plasma content (40). These observations reinforce the validity of plasma a-TP content evaluated in our study.…”

Section: Ratiosupporting

confidence: 79%

Is Plasma Alpha-Tocopherol Associated with Electronegative LDL in Obese Adolescents?

Silva

Mello

Sanches

et al. 2013

J Nutr Sci Vitaminol

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Summary Obesity has increased in children and adolescents. What is reflected in the early occurrence of cardiometabolic alterations, like hypertension and type 2 diabetes, where the oxLDL formation is stimulated. Various studies have shown that plasma a-tocopherol (a-TP) can protect LDL against oxidation. Nevertheless, the action of plasma a-TP in cardiovascular diseases remains controversial. We conducted a cross-sectional study to evaluate plasma a-TP and its impact on the concentration of LDL(2). Adolescents (n5150) of both sexes were classified into three groups: healthy weight (HW; 50%), overweight (OV; 22%), and obese (OB; 28%). Lipid profile, LDL(2), anti-oxLDL and anti-LDL(2) antibodies, CRP (ELISA) and plasma a-TP (HPLC) were analyzed. Demographic, anthropometric, and food intake data were evaluated. Crude and energy-adjusted intake of vitamin E in the OB group were higher than in the HW group (p,0.001). Crude and energy-adjusted vitamin E intakes were not correlated with plasma a-TP (r520.07; p50. 412 and r520.064; p50.467, respectively). Subjects in the OB group had higher TC and LDL-C and lower HDL-C than in the HW and OV groups. C-reactive protein and anti-oxLDL antibodies changed as a function of BMI. The impact of obesity was reinforced by high values for LDL(2) and low content of plasma a-TP in comparison with the HW (p,0.001) and OV groups (p50.03). This negative profile was maintained for the ratio between a-TP and TC or LDL-C. Plasma a-TP, a-TP/TC and a-TP/LDL-C were negatively associated with LDL(2) and other cardiometabolic risk factors (BMI, WC, AC and anti-oxLDL). Our results demonstrate that obesity in adolescents is associated with high levels of LDL(2) and low plasma a-TP content.

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Section: Ratiosupporting

confidence: 79%

Is Plasma Alpha-Tocopherol Associated with Electronegative LDL in Obese Adolescents?

Silva

Mello

Sanches

et al. 2013

J Nutr Sci Vitaminol

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“…Moreover, it has been stated that the most important determinant would be the chemical structure of the glycoside and aglycone att ached to the diff erent food components (22).…”

Section: Polyphenol Content Of Enzymatic and Methanolic Extractsmentioning

confidence: 99%

Evaluation of Polyphenols and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction Method

Álvarez

Araya

Navarro-Lisboa

et al. 2016

Food Technol. Biotechnol.

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Fruits and vegetables are an essential part of the human diet, and several epidemiological studies show that the content of natural antioxidants, especially fl avonoids, may be benefi cial in protecting the human body against damage induced by reactive species. This is important for maintaining physiological redox equilibrium (1,2). These foods supply several antioxidants, such as ascorbic acid (vitamin C), tocopherols and tocotrienols (vitamin E), carotenoids (provitamin A), and several phenolic compounds (fl avones, isofl avones, fl avanones, anthocyanins and catechins) (3,4 SummaryFruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are benefi cial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of diff erent fruit (kiwi, pear, green apple, raspberry, blackberry, strawberry and blueberry) and vegetable (pumpkin, green and red pepper) extracts using both chemical extraction and a modifi ed in vitro digestive enzymatic extraction in order to compare results. Polyphenol content and antioxidant capacity of diff erent fruits, vegetables and fruit juices were determined by Folin-Ciocalteu and FRAP methods, respectively. It was observed that polyphenol content expressed as gallic acid equivalents of extracts obtained with the two extraction methods was signifi cantly (p<0.05) diff erent (on average 310.3 and 231.8 mg per 100 g of fresh sample in enzymatic and methanolic extracts, respectively). Antioxidant capacity was also signifi cantly (p<0.05) diff erent in the extracts obtained by the two methods, with higher values in enzymatic extracts (1.91 mmol of Fe 2+ per 100 g of fresh sample). Analyses of apple samples with and without skin also revealed important diff erences related to methodology and composition. Additionally, the original enzymatic extraction method was improved to avoid interferences caused by the presence of protein residues in the extract.

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“…To explore and determine the mechanisms of action of olive oil polyphenols and their role in disease prevention, understanding the factors that constrain their release from the olive oil, their extent of absorption, and their fate in the organism is crucial. These issues can be described under the term bioavailability, borrowed from the field of pharmacology, redefined as "that fraction of an oral dose, either parent compound or active metabolite, from a particular preparation that reaches the systemic circulation" (Stahl et al, 2002). To simplify this definition, D 'Archivio et al (2010) explained that it simply means how much of the 335 ingested amount of polyphenols is able to exert its beneficial effects in the target tissues.…”

Section: Bioavailability Of Olive Oil Polyphenolsmentioning

confidence: 99%