Concentrates of buttermilk and krill oil improve cognition in aged rats

García-Serrano, Alba M.; Tomé‐Carneiro, João; Crespo, Margarita; Calvo, María V.; Pereda-Pérez, Inmaculada; Baliyan, Shishir; Burgos‐Ramos, Emma; Montero, Olimpio; Dávalos, Alberto; Venero, César; Visioli, Francesco; Fontecha, Javier

doi:10.1016/j.plefa.2020.102077

Cited by 14 publications

(4 citation statements)

References 53 publications

(65 reference statements)

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“…Although data are still scant, there is some preliminary evidence of the positive effects of KB administration in some physio-pathological conditions. One recent example is that of mild cognitive impairment, of which an alteration of brain phospholipid's profile is a hallmark [98], opening avenues for therapeutic interventions [99,100]. In a recent randomized trial, the use of ketogenic medium-chain triglycerides improved cognitive outcomes in mild cognitive impairment subjects [101,102], confirming in a "pharmacological" setting accumulated data on the beneficial effects of ketosis in, for example, seizure management [103].…”

Section: Ketone Bodies As Potential Effectors Of Fastingmentioning

confidence: 94%

Traditional and Medical Applications of Fasting

et al. 2022

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Fasting has been practiced for millennia, for religious, ethical, or health reasons. It is also commonplace among different species, from humans, to animals, to lower eukaryotes. Research on fasting is gaining traction based on recent studies that show its role in many adaptive cellular responses such as the reduction of oxidative damage and inflammation, increase of energy metabolism, and in boosting cellular protection. In this expert review, we recount the historical evolution of fasting and we critically analyze its current medical applications, including benefits and caveats. Based on the available data, we conclude that the manipulation of dietary intake, in the form of calorie restriction, intermittent fasting, dietary restriction with the exclusion of some nutrients, prolonged fasting, and so forth, is anthropologically engraved in human culture possibly because of its positive health effects. Indeed, many studies show that fasting ameliorates many biochemical parameters related to cardiovascular and cancer risk, and neurodegeneration. Mechanistic studies are plentiful, but largely limited to cell cultures or laboratory animals. Understandably, there are no controlled trials of any form of fasting that gauge the effects on [any cause] mortality. Physicians should be aware that misinformation is pervasive and that their patients often adopt dietary regimens that are far from being clinically validated. Moreover, doctors are often unaware of their patients’ religious or traditional fasting and of its potential health effects. Based on current evidence, no long-term fasting should be undertaken without medical supervision until future research will hopefully help shed further light on fasting and its effects on human health.

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Section: Ketone Bodies As Potential Effectors Of Fastingmentioning

confidence: 94%

Traditional and Medical Applications of Fasting

et al. 2022

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“…In Gujrat predominantly more, vegetarian dishes are seen and one of the popular dishes is kadhi made with chickpea flour. Buttermilk is widely used and has interesting biological properties, in a rat model positive changes in cognitive functions were observed with Krill oil [78].…”

Section: Different Indian Traditional Diet On Brain Healthmentioning

confidence: 99%

Traditional Indian Food for Improving Brain Cognition

Choudhury¹,

Ghosh²,

Koner³

et al. 2022

Act Scie Neuro

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Foods not only supply energy but also help in growth, development and maintenance of health including cognitive functions. It has also been observed that specific nutrients can affect cognitive abilities at different ages. Diverse nutrients present in the food play a crucial role in the maintenance of cognitive functions and deficiencies of such nutrients might lead to neurodegenerative diseases such as Alzheimer disease, Parkinson's disease and other neuronal dysfunction including dementia. The purpose of the present study is to determine the existing data available in different science literature regarding food items available in India that have potent action on brain function. Searched in PubMed, Google Search, Google Scholar, Research Gate. Using the keywords "Foods for Brain", Diet influence on cognition'', "Micronutrients on cognition ", "Diets in Cognition". The direct connection between nutrition, brain function and behaviour exist in several research. Traditional Indian diet consists of many phytochemicals/phytonutrients which have shown one pivotal role in reducing inflammation. There are hundreds of different spices that are specifically used in traditional Indian food which are rich in many phytonutrients that proves to play an important role in better nerve health like turmeric prevents brain damage due to oxidative stress even saffron has neuroprotective properties that protects the hippocampus against age related damage. Many studies proved that specific nutrients can affect our brain development. Phytonutrients present in the Indian food does improves alertness, concentration and performance of brain by reducing oxidative stress, high inflammation, stress induced neurotoxicity and it also impacted on the nerve functionality, however how much portion of such specific food we need to include in diet for best cognitive performance is yet to get disclosed, further research is still needed in this field. Furthermore, traditional Indian foods are having bright future in improving neurological health of an individual.

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“…Preparation of lecithin from ethanol degumming (LED) was carried out following the best conditions reported by García-Serrano and co-workers, [27] which consisted of mixing KO and ethanol in a 1:8 (w/v) ratio; this mixture was incubated for 24 h at −35°C, then the upper polar phase was recovered and evaporated with N 2 . The polar fraction was re-extracted with acetone under the conditions already described prior to analysis.…”

Section: Degumming Processesmentioning

confidence: 99%

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

Velasco

Rascón

Calvo

et al. 2021

Euro J Lipid Sci & Tech

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Curcumin is a component in Curcuma longa L. with documented bioactive properties but has low bioavailability. To overcome this problem, curcumin nanoemulsions are prepared employing omega-3-rich phospholipids from krill oil as a surfactant and serve as curcumin carrying systems. The phospholipids are obtained through aqueous (LAD) and ethanolic (LED) degumming processes. The data obtained shows that LAD has a recovery of 70.7 ± 0.51% (w/w) phospholipids, being more efficient than LED with 45.97 ± 1.27% (w/w). Also, a higher content of omega-3 fatty acids is found in LAD with 36 ± 2.14% (w/w). From the critical micellar concentration (CMC) as an assessment of emulsifying capability, it is found that the krill oil (KO), LAD, and LED has a CMC in the range 0.666-0.700 g L −1 . Two formulations with different surfactant levels are developed: experiment A with 9.5% and experiment B with 4.75% (w/w) of krill lecithin are obtained by aqueous degumming. In the formulation of nanoemulsions average particle sizes of 139 ± 2.5 and 142 ± 5.3 nm are produced for experiments A and B, respectively. These results indicate that krill lecithin is an omega-3 rich good surfactant which can be employed to encapsulate curcumin. Practical applications: An interest has emerged in the food industry to develop surfactants with nutritional value. Phospholipids are natural emulsifiers that are widely used to form nanoemulsions because of their elevated interfacial activity. Krill oil has been reported to be an important source of phospholipids and omega-3 fatty acids, which are mainly esterified to phospholipid moieties. Because of these properties, krill oil phospholipids could form micelles and function as carrier systems for bioactive compounds, thus increasing their permeability in the intestine. Consequently, the present work focused on obtaining a nanostructure using a natural surfactant that possesses fatty acids with nutritional value such as omega-3 fatty acids. This will provide an added value to the product obtained, as well as improve the bioavailability of non-polar bioactive compounds. The results obtained could justify the use of krill oil as a useful functional food additive.

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Concentrates of buttermilk and krill oil improve cognition in aged rats

Cited by 14 publications

References 53 publications

Traditional and Medical Applications of Fasting

Traditional and Medical Applications of Fasting

Traditional Indian Food for Improving Brain Cognition

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

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