Nutrient Analysis Critical Control Point (NACCP): Hazelnut as a Prototype of Nutrigenomic Study

Abstract

The aim of this study is to apply the Nutrient Analysis Critical Control Point (NACCP) process to ensure that the highest nutrient levels in food can determine a beneficial effect on the health of the consumer. The NACCP process involves a sequence of analysis and controls that depart from raw material production to the evaluation of the effect of nutrition on health. It is articulated through the following points: 1) identification of nutrient level in the food; 2) identification of critical control points (environmental, genetic data, chemical and physical data, production technology, distribution and administration); 3) establishing critical limits that can impoverish and damage the nutrient; 4) establishing measures to monitor; 5) establishing corrective actions. We selected as biomarkers the total phenolic content (TPC) and total antioxidant capacity (TAC) of a genotyped Italian hazelnut cultivars (Corylus e avellana L.). We performed a clinical study evaluating: a) nutritional status; b) clinical-biochemical parameters; c) low density lipoprotein oxidation (LDL-ox); d) the expression level changes of oxidative stress pathway genes in the blood cell at baseline and after 40 g/die of hazelnut consumption. In this study, we found a significant lowering (p ≤ 0.005) of LDL oxidized proteins, in association with the consumption of 40 g/d of hazelnuts. Also, we found a significant variation (p ≤ 0.005) of gene expression of antioxidant and pro-oxidant genes, between the intake of dietary with and without hazelnuts. This results support the hypothesis that the NACCP process could be applied to obtain significant benefits in terms of primary prevention and for contributing to the amelioration of food management at the consumer level.

A multidisciplinary approach to enhance the conservation and use of hazelnut Corylus avellana L. genetic resources

“…Thus the recovery and enhancement of ecotypes imply not only the enlargement of the basic germplasm and the availability of useful genes, but offer new economic possibilities for local market and potential industrial applications. The lipid fraction is a key factor in determining the hazelnut quality and storability, affecting the taste and the nutritional properties and numerous evidences highlighted its beneficial effect on human health (Di Renzo et al 2014). However the enhancement of cultivars with high-quality attributes meet the demand of hazelnut confectionary industries and consumers with positive implication on the competitiveness of the European products in the international market.…”

“…Hazelnuts are generally low in saturated fatty acids (SFA), and high in monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids (oleic, linoleic, linolenic, palmitic, and stearic acids), where oleic is the major fatty acid. The atocopherol, that is the active form of vitamin E, helps to lower the risk of certain chronic diseases by protection against heart disease and has an antioxidant function (Salas-Salvadó and Megias 2005;Di Renzo et al 2014).…”

Intake of Red Wine in Different Meals Modulates Oxidized LDL Level, Oxidative and Inflammatory Gene Expression in Healthy People: A Randomized Crossover Trial

“…Although the number of subjects enrolled in our study is acceptable in this instance [1], much greater numbers are required to definitively confirm these results.…”

Daily Hazelnut Intake Exerts Multiple Reversible Effects on Plasma Profile of Healthy Subjects

“…Although beneficial effects are generally attributed to nuts, each species has its own specific nutrition and nutraceutical profile that may provide different kinds [11]. Among the three major tocopherols identified (α-, β-, γ-tocopherols), α-tocopherol is the most active form in human and animal tissues [31] [32] due to the substitution pattern of the methyl groups on the chromanol ring making the hydrogen of the C-6 hydroxyl group especially active, thereby facilitating the transfer of the hydrogen to a peroxyl radical [28] [29].…”

“…Several epidemiological studies [1] [2] [3] [4] [5] and clinical trials [6]- [11] demonstrated that dried fruit could have an important role on plasmatic lipids, lowering morbidity and mortality related to cardiovascular diseases (CVDs). In 2011, the European Food Safety Authority (EFSA) allowed an Article 13 claim that the consumption of 30 g of walnuts in the context of a balanced diet leads to improvement of endothelium-dependent vasodilatation (available at https://www.efsa.europa.eu/it/efsajournal/pub/2032).…”