Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

Alvarenga, José Fernando Rinaldi de; Quifer-Rada, Paola; Juliano, Fernanda Francetto; Hurtado-Barroso, Sara; Illán, Montserrat; Torrado-Prat, Xavier; Lamuela‐Raventós, Rosa María

doi:10.3390/molecules24081555

Cited by 41 publications

(40 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although most of the assays has been done with in vitro models of digestion [ 422 ] it seems that the food matrices protect bioactive compounds from intestinal degradation [ 420 , 423 ]. Finally, also cooking processes would have an impact in the polyphenols content and bioavailability of some preparations [ 424 , 425 , 426 ]. On the other side, it has been described that bioactive compounds with antioxidant properties are safe and beneficial but that exogenous supplementation with isolated compounds can be toxic [ 427 ].…”

Section: Discussionmentioning

confidence: 99%

Metabolic Impact of Flavonoids Consumption in Obesity: From Central to Peripheral

et al. 2020

View full text Add to dashboard Cite

The prevention and treatment of obesity is primary based on the follow-up of a healthy lifestyle, which includes a healthy diet with an important presence of bioactive compounds such as polyphenols. For many years, the health benefits of polyphenols have been attributed to their anti-oxidant capacity as free radical scavengers. More recently it has been described that polyphenols activate other cell-signaling pathways that are not related to ROS production but rather involved in metabolic regulation. In this review, we have summarized the current knowledge in this field by focusing on the metabolic effects of flavonoids. Flavonoids are widely distributed in the plant kingdom where they are used for growing and defensing. They are structurally characterized by two benzene rings and a heterocyclic pyrone ring and based on the oxidation and saturation status of the heterocyclic ring flavonoids are grouped in seven different subclasses. The present work is focused on describing the molecular mechanisms underlying the metabolic impact of flavonoids in obesity and obesity-related diseases. We described the effects of each group of flavonoids in liver, white and brown adipose tissue and central nervous system and the metabolic and signaling pathways involved on them.

show abstract

Section: Discussionmentioning

confidence: 99%

Metabolic Impact of Flavonoids Consumption in Obesity: From Central to Peripheral

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The EVOO used for cooking was characterized in relation to its profile of phenolic compounds . The results are described in a previous publication and added as Supporting Information.…”

Section: Methodsmentioning

confidence: 99%

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

et al. 2019

Self Cite

View full text Add to dashboard Cite

BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato‐based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry

show abstract

“…Moreover, oil added to tomato products could partly help to dissolve lycopene that is otherwise in insoluble crystalline form and protect it from thermal oxidation during the cooking process. Fat also improves the absorption of carotenoids [ 218 ]. On the contrary, the cooking process decreased total lutein, which was observed to be the main carotenoid compound in raw samples of pigmented rice [ 219 ].…”

Section: The Content and Bioavailability Of Carotenoidsmentioning

confidence: 99%

Carotenoids in Cancer Apoptosis—The Road from Bench to Bedside and Back

Koklesová

Líšková

Samec

et al. 2020

Cancers

View full text Add to dashboard Cite

An incidence and mortality of cancer are rapidly growing worldwide, especially due to heterogeneous character of the disease that is associated with irreversible impairment of cellular homeostasis and function. Targeting apoptosis, one of cancer hallmarks, represents a potent cancer treatment strategy. Carotenoids are phytochemicals represented by carotenes, xanthophylls, and derived compounds such as apocarotenoids that demonstrate a broad spectrum of anti-cancer effects involving pro-apoptotic signaling through extrinsic and intrinsic pathways. As demonstrated in preclinical oncology research, the apoptotic modulation is performed at post-genomic levels. Further, carotenoids demonstrate additive/synergistic action in combination with conventional oncostatic agents. In addition, a sensitization of tumor cells to anti-cancer conventional treatment can be achieved by carotenoids. The disadvantage of anti-cancer application of carotenoids is associated with their low solubility and, therefore, poor bioavailability. However, this deficiency can be improved by using nanotechnological approaches, solid dispersions, microemulsions or biofortification that significantly increase the anti-cancer and pro-apoptotic efficacy of carotenoids. Only limited number of studies dealing with apoptotic potential of carotenoids has been published in clinical sphere. Pro-apoptotic effects of carotenoids should be beneficial for individuals at high risk of cancer development. The article considers the utility of carotenoids in the framework of 3P medicine.

show abstract

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

Cited by 41 publications

References 51 publications

Metabolic Impact of Flavonoids Consumption in Obesity: From Central to Peripheral

Metabolic Impact of Flavonoids Consumption in Obesity: From Central to Peripheral

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

Carotenoids in Cancer Apoptosis—The Road from Bench to Bedside and Back

Contact Info

Product

Resources

About