Nutrafoods 4 – 2015 (pdf)



COD: NF4-2015 Categorie: ,

Antioxidants and cancer: a debate on prevention, progression hormesis, and cruciferous vegetables

Metabolic effects of the association Berberis aristata/Silybum marianum: a preliminary double-blind, placebo-controlled study in obese patients with type 2 diabetes

Original Research

  • Burnout syndrome: the effects of serotonin precursors
  • Development of a new highly standardized and granulated extract from Monascus purpureus with a high content of monacolin K and KA and free of inactive secondary monacolins and citrinin
  • In vitro antioxidant and antiproliferative activity of microwave-extracted green tea and black tea (Camellia sinensis): a comparative study
  • Effects of hot water treatment on the radicals scavenging, lipid peroxidation, and α-amylase and α-glucosidase inhibitory abilities of
  • Crassocephalum crepidioides leaves
  • Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare)

Scientific Updates

  • Nanotech
  • Botanicals
  • Scientific Literature

News Update

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Metabolic effects of the association Berberis aristata/Silybum marianum: a preliminary double-blind, placebo-controlled study in obese patients with type 2 diabetes

Giuseppina Guarino, Teresa Della Corte, Morena Sofia, Lucia Carbone, Giampiero Marino, Emilia Martedì, Sandro Gentile

Berberine, a quaternary isoquinoline alkaloid present in Berberis aristata, is well known in terms of its cholesterol-lowering, hypoglycemic, and insulinsensitizer effects. Because of its low oral bioavailability, it has been recently formulated along with silymarin (Silybum marianum) to improve intestinal absorption. The aim of our study was to evaluate, versus placebo treatment, the possible effect of its association with silymarin on abdominal fat in overweight/obese patients affected by type 2 diabetes mellitus. Using bioelectrical impedance at enrolment and after 6 months of treatment, we have evaluated the following clinical parameters: waist circumference, trunk fat, and visceral fat. Our results seem to indicate a clinically significant effect for the association berberine+silymarin.

Burnout syndrome: the effects of serotonin precursors
Veselin Gerev, Marilou Pannacci, Jan-Dirk Fauteck
Burnout syndrome’ is a progressive mental process whereby individuals are unable to adapt to prolonged and excessive stress at work. The main features of the syndrome are physical and emotional fatigue, depersonalization and frustration with ineffective professional and personal implementation. The first studies carried out in the 1970’s showed that this condition is much more common in the social professions employing teachers, doctors, nurses, social workers and police officers. Currently, the Maslach Burnout Inventory (MBI) is the most important medical research tool for diagnosing level of burnout. Treatment of burnout depend on the severity of the syndrome. In severe forms, in addition to socio-occupational cognitive behavioural therapy, the approach also includes drug treatment with benzodiazepines and antidepressants, particularly the selective serotonin reuptake inhibitors.
The present clinical study evaluated the effectiveness of a nutraceutical product developed in a hightechnology formulation containing the metabolic precursors of serotonin and which has been used in previous clinical trials on the treatment of slight to moderate depression. The results in the present study demonstrated the effectiveness of the treatment in subjects with burnout syndrome, especially regarding their mental state, by evaluating the degree of burnout using the MBI scale and self-assessment motivational scores.

Development of a new highly standardized and granulated extract from Monascus purpureus with a high content of monacolin K and KA and free of inactive secondary monacolins and citrinin
Giulia Nannoni, Alessandro Alì, Francesco Di Pierro
Monacolins, well-known natural statins obtained from rice fermentation with Monascus purpureus (red yeast), are a class of fungal secondary metabolites able to inhibit HMG-CoA reductase. Interest in using fermented products as natural sources of monacolins, instead of chemically synthesized statins, has increased enormously in recent years mainly because these substances are perceived as ‘natural’. This perception has also increased the demand for them. In this study we first analyzed the composition of several Chinese red yeast-fermented dried extracts commonly available on the market. Fifht percent of them (16 out of 32) did result to be likely adulterated products whilst the other 50% did not. Anyway, the not adulterated products did show 1) high variability in terms monacolin K and KA (considered to be the active monacolins), 2) relevant content in terms of inactive, or poorly active, secondary monacolins, 3) detectable content in terms of citrinin, a nephrotoxic compound and secondary metabolite yealded by fermentation process and 4) a total titre, expressed as monacolin K, correspondent instead to the sum of all monacolins present in the extract. We have therefore developed a method for purifying not adulterated red yeast fermented products in order to produce a highly purified, standardized extract (MonaKoPure-K20) characterized by a constant, high content of monacolin K+KA (≥20%), no detectable citrinin (<50 ppb) and very few secondary monacolins, where the global titre, expressed as monacolin K, exactly corresponds to the combined content of the two monacolins K and KA.

In vitro antioxidant and antiproliferative activity of microwave-extracted green tea and black tea (Camellia sinensis): a comparative study
Sheeba Shah, Adil Gani, Mudasir Ahmad, Asima Shah, Asir Gani, F. A. Masoodi
The present study compared the antioxidant and antiproliferative activities of green and black tea samples extracted by microwave heating. The antioxidant potential was analyzed at different concentrations of 20, 50, 70 and 100 μg/ml through 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, reducing power, lipid peroxidation and oxidative damage to DNA.
The standards α-tocopherol (TO), rhutin (RH) and butylated hydroxyl toluene (BHT) were used for comparison. Green tea extract was found to have a higher total phenolic and flavonoid content (659 and 1680 mg GAE/ml of extract, respectively) than black tea extract (596 and 1586 mg GAE/ml of extract, respectively). All the antioxidant assays revealed that the antioxidant potential of green tea extract was better than that of black tea extract but lower than that of the standards. Green tea extracts (86.05%) also showed a higher antiproliferative effect than black tea extracts (59.34%). It was concluded that green tea exhibited better antioxidant and antiproliferative potential than black tea.

Effects of hot water treatment on the radicals scavenging, lipid peroxidation, and α-amylase and α-glucosidase inhibitory abilities of Crassocephalum crepidioides leaves
Bukola C. Adedayo, Sunday I. Oyeleye, Isaac I. Ejakpovi, Ganiyu Oboh
This study sought to evaluate the effects of hot water treatment on the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH*) and hydroxyl (OH*)] scavenging, Fe2+-induced lipid peroxidation and α-amylase and α-glucosidase (enzymes linked to type 2 diabetes) inhibitory abilities of Crassocephalum crepidioides leaf using in vitro models. The phenolics and vitamin C contents of the leaf were also determined.
Fresh C. crepidioides leaves were treated with hot water for 5 min and the extracts from raw (RL) and treated (TL) leaves were used for analysis. RL extract had significantly (p<0.05) higher radical scavenging abilities and inhibition of lipid peroxidation in pancreas homogenate than TL extract. Both extracts inhibited α-amylase and α-glucosidase activity dose-dependently. However, RL extract had higher α-amylase and α-glucosidase inhibitory ability, which could be linked to its higher (p<0.05) total phenolic content. These potentials could be part of the biochemical rationale behind the traditional use of C. crepidioides leaves in the management of type 2 diabetes. However, hot water treatment could reduce the effective utilization of C. crepidioides as a functional food ingredient in the management of oxidative stress and type 2 diabetes.

Effect of sand roasting on the antioxidant and antiproliferative activity of barley (Hordeum vulgare)
Ulfat Rashid, Adil Gani, Asima Shah, Mudasir Ahmad, Waqas N. Baba, F.A. Masoodi
The present work was carried out to evaluate the effect of sand roasting on the antioxidant and antiproliferative activity of barley flour extracted using five different solvents: water, ethanol, methanol, acetone and acidified methanol. The antioxidant activity of barley was evaluated by measuring DPPH (1, 1-dihpenyl-2-picrylhydrazyl) radical scavenging activity, reducing power, ferric-reducing antioxidant power (FRAP) and hydroxyl radical scavenging activity. Results revealed that after sand roasting the total phenolic content (TPC) of barley decreased, while DPPH radical scavenging activity, reducing power and hydroxyl radical scavenging activity significantly increased. Cell proliferation inhibition was higher for sand-roasted barley (44.12%) than for uncooked barley (38.18%) at 100 μg/ml concentration.