scholarly journals Oxygenic metabolism in nutritional obesity induced by olive oil. The influence of vitamin C

2019 ◽  
Vol 10 (6) ◽  
pp. 3567-3580 ◽  
Author(s):  
Eraci Drehmer ◽  
Mari Ángeles Navarro-Moreno ◽  
Sandra Carrera ◽  
Vincent M. Villar ◽  
Mari Luz Moreno
Keyword(s):  
Vitamin C ◽  
Olive Oil ◽  
Health Consequences ◽  
Important Health ◽  
Nutritional Obesity

Obesity is a medical and sociological problem of great importance due to the high percentage of people affected and the important health consequences that it involves.

Iron status of adolescent girls from two boarding schools in southern Benin

2008 ◽  
Vol 11 (7) ◽  
pp. 737-746 ◽  
Author(s):  
Halimatou Alaofè ◽  
John Zee ◽  
Romain Dossa ◽  
Huguette Turgeon O’Brien
Keyword(s):  
Iron Deficiency ◽  
Vitamin C ◽  
Adolescent Girls ◽  
Binding Capacity ◽  
Iron Status ◽  
Transferrin Saturation ◽  
Meat Consumption ◽  
Boarding Schools ◽  
Important Health ◽  
Iron Binding Capacity

AbstractIron deficiency (ID) is the most prevalent micronutrient deficiency in the world, particularly in developing countries. Blood samples and a qualitative FFQ on Fe- and vitamin C-rich foods were obtained in 180 adolescent girls aged 12 to 17 years living in two boarding schools from south Benin. ID, defined as serum ferritin either <20μg/l or 20–50μg/l, plus two of the following parameters: serum Fe<11μmol/l, total iron-binding capacity>73μmol/l or transferrin saturation<20%, was found in 32% of subjects. Anaemia (Hb<120g/l) was found in 51% of adolescents, while 24% suffered from iron-deficiency anaemia (IDA) (ID and Hb<20g/l). After adjusting for confounding factors (age, mother's and father's occupation, household size) in a logistic regression equation, subjects having a low meat consumption (beef, mutton, pork) (<4 times/week) were more than twice as likely to suffer from ID (OR=2·43; 95% CI 1·72, 3·35;P=0·04). Adolescents consuming less fruits (<4 times/week) also had a higher likelihood of suffering from ID (OR=1·53; 95% CI 1·31, 2·80;P=0·03). Finally, subjects whose meat consumption was low were twice as likely to suffer from IDA (OR=2·24; 95% CI 1·01, 4·96;P=0·04). The prevalence of ID represents an important health problem in these Beninese adolescent girls. A higher consumption of Fe-rich foods and of promoters of Fe absorption (meat factor and vitamin C) is recommended to prevent ID deficiency in these subjects.

scholarly journals Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1016
Author(s):  
Stefania De Santis ◽  
Marina Liso ◽  
Giulio Verna ◽  
Francesca Curci ◽  
Gualtiero Milani ◽  
...  
Keyword(s):  
Dendritic Cells ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Adaptive Immune Response ◽  
Extra Virgin Olive Oil ◽  
Pattern Correlation ◽  
Important Health ◽  
Health Promoting ◽  
Anti Inflammatory ◽  
Inflammatory Profile

Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.

Vitamin C ameliorates fluoride-induced embryotoxicity in pregnant rats

2001 ◽  
Vol 20 (12) ◽  
pp. 619-623 ◽  
Author(s):  
R J Verma ◽  
D M Guna Sherlin
Keyword(s):  
Body Weight ◽  
Vitamin E ◽  
Vitamin C ◽  
Oral Administration ◽  
Olive Oil ◽  
Feed Consumption ◽  
Uterine Weight ◽  
Pregnant Rats ◽  
Total Percentage ◽  
C 50

Oral administration of sodium fluoride (40 mg/kg body weight) from day 6 to 19 of gestation caused, as compared to control, significant reductions in body weight, feed consumption, absolute uterine weight and number of implantations. Significantly higher incidence of skeletal (wavy ribs, 14th rib, <6 sternal centre, dumbell-shaped second and fifth sternebrae, incomplete ossification of skull and thickening of tibia) and visceral (subcutaneous haemorrhage) abnormalities were also observed in NaF-treated dams than that of control. Oral administration of vitamin C (50 mg/kg body weight) and vitamin E (2 mg/0.2 ml olive oil/animal/day) from day 6 to 19 of gestation along with NaF significantly ameliorates NaF-induced reductions in body weight, feed consumption, absolute uterine weight (only with vitamin E treatment) and number of implantations. As compared with NaF-treated alone, the total percentage of skeletal and visceral abnormalities were significantly lowered in fluoride plus vitamin C-treated animals. Vitamin E was less effective. These findings suggest that vitamin C significantly reduced the severity and incidence of fluoride-induced embryotoxicity in rats.

scholarly journals Effect of olive oil intake and vitamin C in body and fat tissue development

2018 ◽  
Author(s):  
Mari Luz Moreno Sancho ◽  
Eraci Drehmer ◽  
Mari Ángeles Navarro ◽  
Sandra Carrera
Keyword(s):  
Vitamin C ◽  
Olive Oil ◽  
Fat Tissue ◽  
Tissue Development

scholarly journals What Is the Recommended Dose of Physical Activity in the Treatment of Depression in Adults? A Protocol for a Systematic Review

2020 ◽  
Vol 12 (14) ◽  
pp. 5726
Author(s):  
Érica M. Correia ◽  
Teresa Bento ◽  
Filipe Rodrigues ◽  
Luís Cid ◽  
Anabela Vitorino ◽  
...  
Keyword(s):  
Physical Activity ◽  
Systematic Review ◽  
Systematic Reviews ◽  
Meta Analysis ◽  
Recommended Dose ◽  
Health Consequences ◽  
Treatment Of Depression ◽  
Prevalence Of Depression ◽  
Important Health ◽  
Beneficial Impact

The accurate measurement of physical activity (PA) in adults with depression is critical to identify important health consequences and determinants of this behavior. This study aimed to propose a protocol for a systematic review investigating the recommended dose of PA in the treatment of depression in adults aged 18 to 65 years. Additionally, we intend to examine the effect of PA interventions on the prevalence of depression. This protocol for a systematic review has been submitted in the Prospective International Register submitted in Register of Systematic Reviews of PROSPERO and is being prepared in accordance with the Declaration of Preferential Items for Systematic Reviews and Meta-Analysis Protocols. This protocol provides justification and planned methods for a systematic review to examine the respective dose of PA and how interventions have a beneficial impact on adults with depression.

scholarly journals MENURUNKAN INFLAMASI PASIEN SLE DAN GIZI BURUK DENGAN SUPLEMENTASI MIKRONUTRIEN

2018 ◽  
Vol 1 (1) ◽  
pp. 80-89
Author(s):  
Mia Miranda ◽  
Haerani Rasyid ◽  
Agussalim Bukhari ◽  
Aryanti R. Bamahry
Keyword(s):  
Systemic Lupus Erythematosus ◽  
Vitamin C ◽  
Fish Oil ◽  
Olive Oil ◽  
Vitamin D3 ◽  
Lupus Erythematosus ◽  
Vitamin B6 ◽  
Hydrogen Phosphate ◽  
Systemic Lupus ◽  
C 50

Latar Belakang Lupus eritematosus sistemik (Systemic Lupus Erythematosus)(SLE) merupakan penyakit inflamasi autoimun kronis dengan etiologi yang belum diketahui serta manifestasi klinis. Laporan Kasus Nn.M, Perempuan, 20 Tahun dikonsul dengan bagian penyakit bagian Interna divisi Ginjal Hipertensi untuk evaluasi dan penatalaksanaan gizi serta rawat bersama dengan diagnosis medis Sistemik Lupus Eritematosus dan anoreksia Asupan makan berkurang dialami sejak 2 minggu yang lalu karena tidak ada nafsu makan. Mual ada setiap kali makan, muntah tidak ada, nyeri ulu hati ada, demam tidak ada, riwayat demam ada terutama malam hari, badan lemas,tidak mampu berdiri maupun duduk sendiri, batuk ada sejak 2 minggu, lendir ada. Penurunan berat badan ada ±4 kg dalam 2 minggu(BB dulu 35 kg). Asupan 24 jam 97,5 kkal. Pasien didiagnosis dengan status gizi buruk, status metabolik anemia (Hb 6,2 g/dl), deplesi berat sistem imun (TLC 400/uL), Hipertrigliseridemia 236 mg/dl, risiko refeeding, hipoalbumin berat 2.2 g/dl dan status gastrointestinal fungsional. Penatalaksanaan nutrisi dengan target awal energi 2000 kkal, oleh karena pasien dengan resiko refeeding maka dilakukan penatalaksanaan nutrisi 10-15 kkal/hari selama 3 hari  dengan pemberian thiamin 300 mg/hari serta perbaikan kadar kalium darah. Setelah terlewati 3 hari , nutrisi dinaikkan sesuai toleransi pasien sampai 2500 kkal dengan komposisi protein 2 gr/kg BBI/hari(16%), karbohidrat 60%, lemak 24% melalui oral berupa makanan lunak sesuai toleransi, formula nutrican, jus buah tinggi kalium, madu,  dan olive oil, zink 20 mg/24 jam, Ca hydrogen phosphate 400 mg, Ca laktat 200 mg, Vitamin B6 40 mg, Vitamin C 50 mg, Vitamin D3 200 IU, fish oil(EPA) 2000 mg/24 jam, ekstrak ikan gabus 3 kapsul/8 jam. Setelah 15 hari perawatan, status gizi buruk dengan perbaikan pasien secara klinis(IMT 14,5 kg/m2), hemoglobin 10.7 g/dl, deplesi berat sistem imun (TLC 600/uL), hipoalbumin ringan 3.1 gr/dL. Kesimpulan Dukungan nutrisi optimal dapat membantu untuk mengendalikan inflamasi yang ditemukan akibat penyakit SLE dan komplikasi yang disebabkan efek samping pengobatan.

scholarly journals Antioxidant Effect of Vitamins in Olive Oil Emulsion

2020 ◽  
Vol 4 (2) ◽  
pp. 23 ◽  
Author(s):  
Francesca Cuomo ◽  
Giuseppe Cinelli ◽  
Catalina Chirascu ◽  
Emanuele Marconi ◽  
Francesco Lopez
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Antioxidant Effect ◽  
High Concentration ◽  
Sorbitan Monooleate ◽  
Peroxide Values ◽  
Span 80 ◽  
Oil Emulsions

In this study, water-in-extra virgin olive oil emulsions were enriched with vitamins. Water-in oil emulsions are heterogeneous systems able to solubilize both hydrophilic and hydrophobic compounds. Thus, hydrophilic vitamin C and lipophilic vitamin E were loaded separately or together in emulsion. A suitable emulsion composition was selected after considering different surfactant (mono and diglycerides of fatty acids, E471; sorbitan monooleate, Span 80; polyoxyethylene sorbitan monooleate, Tween 80) and water concentrations. The most appropriate emulsion, for the high stability, resulted the one containing concentrations of Span 80 1% w/w and water 1% w/w. The antioxidant effect of vitamins in emulsions was studied considering the variation of the peroxide values during storage. The oxidation reaction was slowed down in emulsions containing vitamin C, but it was quickened by the loading of vitamin E for its high concentration. In emulsions containing vitamin E, indeed, the peroxide values were higher than in emulsions prepared in the absence of vitamins or in oil. The antioxidant activity generated by the co-loading of vitamin C and E was very effective to the point that in presence of high amounts of vitamins the peroxide values did not change in about 40 days of storage, due to the vitamin E regeneration by vitamin C.

scholarly journals Preparation and Quality Evaluation of Cookies prepared from a blend of Quinoa (Chenopodium quinoa) Flour, Rolled Oatmeal (Avena sativa) and Bean (Phaseolus vulgaricus) Powder

2022 ◽  
Vol 10 (1) ◽  
pp. 84-88
Author(s):  
Sulagna Ghose
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Olive Oil ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Brown Sugar ◽  
White Wheat ◽  
Quinoa Flour

Abstract: Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.

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