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An infusion was developed based on green romaine lettuce leaves and banana. Further, its sensorial acceptability was evaluated as a possible alternative treatment for insomnia. The romaine lettuces and bananas used were washed, chopped, dehydrated and ground. Optimal lettuce dehydration time was determined through charting the weight lost and examining the curve. This was found after 180 minutes at 60°C. Two formulas were developed, the first with 1.1 g of dehydrated romaine lettuce and 0.2 g of dehydrated banana, and the second with 1.1 g of dehydrated romaine lettuce and 0.4 g of dehydrated banana. Sensory analysis was conducted using sorting tests for taste, aroma, paired preferences and intention to purchase. Tasters preferred the formula with a lower quantity of dehydrated banana. 85% of tasters indicated that they would buy this infusion due to its potential functional properties for overcoming insomnia.

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and saut&eacute, eing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw &gt, frying &gt, saut&eacute, ing &gt, boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8&ndash, tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.

Introducción: Nutrire® es un programa informático, fruto de tres proyectos de innovación docente de la Universidad de Granada (España), que permite la valoración del estado nutricional mediante a partir de parámetros antropométricos, dietéticos y bioquímicos. Objetivo: El objetivo de este trabajo es presentar los resultados obtenidos de la evaluación global del programa por alumnos y egresados para poder analizar sus puntos fuertes y débiles que sirvan con posterioridad para realizar las modificaciones oportunas. Material y Métodos: Se ha realizado una encuesta anónima a 128 alumnos de 3 titulaciones de grado y 1 de postgrado de la Universidad de Granada. Se incluye 6 preguntas sobre navegabilidad y diseño y 5 sobre contenidos académicos del programa. Asimismo, se han entrevistado a 20 egresados que lo han utilizado en su actividad profesional. Resultados: La puntuación media obtenida en los alumnos fue de 4,1 sobre 5. Como aspectos positivos destacan: facilidad de uso, incorporación de fotografías de alimentos para elegir el tamaño de ración/ porción. Como aspectos de mejora señalan: incorporar más fotos de alimentos, el poder instalar el programa para su uso en un ordenador. Según los egresados, el principal punto fuerte es tener reunido en un solo programa los tres aspectos de la evaluación del estado nutricional. Como puntos débiles señalan la falta de algún nutriente, como los azucares, en la base de datos nutricional. Conclusión: Nutrire® es un programa de fácil utilización, muy bien valorada por los alumnos y por los egresados para realizar estudios de evaluación del estado nutricional., Introduction: Nutrire® is a computer programme, a product of three innovation teaching projects of the University of Granada (Spain), designed to carry out the assessment of the nutritional status by anthrometric, dietetic and biochemical parameters. Objectives: The main aim of this study is to present its overall results and to analyze its strengths and weaknesses and to carry out the modifications to improve the programme. Material and Method: An anonymous survey was carried out on 128 students from three different degrees and one the Master’s degree. The survey included 6 questions on navigability and design and 5 about the academic content of the programme. Twenty post-graduates who had used the programme in their professional life were also interviewed. Results and Discussion: The average marking of the students was 4.1 out of 5. The main positive aspects which stood out were the ease of use of the computer programme, and the inclusion of photographs of foodstuffs which facilitated the choice of size of portion when evaluating a diet. Negative aspects that were commented on were the necessity to include more photos of foodstuffs, and the impossibility of using the programme without the internet. According to the post-graduates the main benefit of the programme is to have the three principal aspects of the assessment of the nutritional status. The weak points commented on are that the table showing the composition of the foodstuffs does not give information on simple sugars.

BACKGROUND Mobile phone-based interventions have demonstrated positive effects on body compositionand food habits. They are cheap, easy to implement and could play an important role in fighting health problems. However, their potential as tools for monitoring or dietary treatment has yet to be examined. As far as we know, no specific application has been designed to keep health specialists and patients in touch, providing fluid communication between them to record, monitor and evaluate dietary behaviour via photographs. OBJECTIVE To describe the experiences of users of a mobile-phone app designed to provide monitoring and deliver feedback with healthy choices. To identify factors facilitating usage of a phone-based intervention with photographs. METHODS We carried out an experiment via an instant message application over 5 working days. 20 young adult Spanish volunteers were enrolled to upload and send all their food choices to a dietitian via a mobile instant messaging application. They were asked to send information on all intakes other than water to their dietitian during the trial. The dietitian responded with a numerical evaluation of how healthy the volunteers’ choice was on a scale of 0 to 5, including an attached photo as a healthier alternative. We provided participants with an online survey using a Likert scale in order to collect information on their experience during the trial RESULTS A total of 368 intakes were evaluated and 368 different intakes were suggested as alternatives The most noteworthy questions mentioned by the participants are the motivational aspect of the experience, or the usefulness of alternative suggestions for meals. Other advantages for the participants were the awareness of what they eat and being able to control their food better. 82,4% of the sample state they were influenced to eat more healthy food. 95% were “motivated to eat better during the experiment”. Furthermore, 58,8% acknowledged their diet was better during the trial than their normal routine. CONCLUSIONS The participants stated that the experiment made them change their routines, eat a more healthy diet and feel motivated. Unfortunately, we did not collect pre-intervention or long-term dietary records. An application using food choice photographs could be a valuable tool to motivate people to enhance their food habits with the direct assistance of dietitian.

Valorar nutricionalmente al anciano nos va a permitir conseguir y mantener un buen estado nutricional en la población anciana. Objetivos: 1. Valoración del estado nutricional de la población. 2. Evaluación de la ingesta de la población de acuerdo a las Ingestas recomendadas. 3. Valoración de la capacidad antioxidante del menú y comparación con la media española. Material y métodos: El estudio se realizó con 28 ancianos. Se utilizaron indicadores sociodemográficos, datos antropométricos, tensión arterial, cuestionarios de valoración del estado nutricional y valoración de la ingesta. Además, se determinó la capacidad antioxidante del menú por la técnica de ORAC. Resultados: Los varones presentaron mayor sobrepeso y las mujeres mayor obesidad. El índice de cintura-cadera fue mayor en hombres (0,94 ± 0,08 cm). Referente a la ingesta, existe riesgo de desnutrición superior al 50% (MNA y NSI), exceso de colesterol y déficit de ácido fólico, vitamina D y magnesio en ambos sexos. La capacidad antioxidante fue de 31.377 µmoles/día y los polifenoles totales de 2.344 mg/día. Conclusiones: Existe un elevado riesgo de desnutrición (MNA, NSI) y de padecer enfermedades cardiovasculares (ICC) entre los participantes. La capacidad antioxidante del menú triplica los valores de referencia y el perfil calórico de los ancianos es inadecuado, con exceso en grasas y colesterol y bajo en carbohidratos.

Rate the elderly nutritionally will allow us to achieve and maintain good nutritional status in the elderly population. Objectives: 1 Assessment of nutritional status of the population.. Two. Evaluation of population intake according to recommended intakes. Three. Valuations menu and antioxidant capacity compared to the Spanish average. Methods: The study was conducted with 28 elders. Sociodemographic indicators, anthropometric data, blood pressure, questionnaires assessing the nutritional status and assessment of intake were used. In addition, the antioxidant capacity of menu technique ORAC was determined. Results: Males had higher overweight and obesity increased women. The waist-hip ratio was higher in men (0.94 ± 0.08 cm). Regarding the intake, there is greater risk of malnutrition 50% (MNA and NSI), excess cholesterol and folic acid deficiency, vitamin D and magnesium in both sexes. The antioxidant capacity was 31,377 umol / day and total polyphenols of 2,344 mg / day. Conclusions: There is a high risk of malnutrition (MNA, NSI) and cardiovascular disease (ICC) among participants. The antioxidant capacity of the menu three times the reference values and the energy profile of the elderly is inadequate, with excess fat and cholesterol and low in carbohydrates

The goal of this study was to determine the effect of nutrition education combined with sessions of vigorous extracurricular physical activity (VEPA) on the improvement of health related parameters in children in primary education. The sample group consisted of 54 children in the fifth year of primary education divided into two groups: an intervention group (IG) of 25 students and a control group (CG) of 29 students. The intervention lasted 7 weeks and consisted of 13 sessions of VEPA combined with sessions of nutritional education that were attended by the students in the IG as well as their parents. During the intervention the IG showed a decrease in the body fat percentage, total cholesterol, cholesterol linked to low-density lipoproteins and blood pressure, together with an increase in cholesterol linked to high-density lipoproteins, and an improvement in the maximum oxygen uptake and dietary intake profile compared with the CG, which showed an increase in the percentage of fats and no significant changes (p < .05) in other parameters. The results of this study provide evidence that a 7-week program of nutritional education and vigorous short-duration physical activity can improve health related parameters in children.

The regulation of mineral homeostasis is altered in hemodialysis patients with renal insufficiency, producing increased risk for secondary diseases like cardiovascular ones. We hypothesized that risen serum aluminum (Al) concentration in hemodialysis patients kept enhanced during a 2-year longitudinal study is associated with enhanced cardiovascular risk and influenced by medical treatments. This study reports the prospective monitoring of serum Al levels in six-monthly samplings over 2 years in 116 hemodialysis patients and a control group of 50 healthy adults. The influence of other factors like sex, age, kidney transplant, disease etiology, and drug consumption was also considered. At each sampling, serum Al levels were significantly higher in the patients than in the healthy controls (P

In this approach we studied the glycaemia levels in 20 healthy young volunteers (26 ± 2 years), before and after a 30-day intake of 50 mL of extra virgin olive oil (EVOO). We selected an oil rich in phenolic compounds (523 mg/L) with a high content of secoiridoidic derivatives (over 94.5%). The findings from our study reveal a significant decrease of glycaemia from 89.6 ± 6.8 to 82.7 ± 10.3 mg/dL (p

The aim of this study was to analyze the quality of life related to health (QLRH) and physical activity (PA) patterns of adolescents with overweight or obesity and adolescents with normal weight. A total of 106 subjects (12.06 ± 0.9 years of age) from a school in the city of Granada (Spain) participated in the study. The Kid-Kindl version of the Kindl questionnaire (adapted and validated to Spanish) was used to measure QLRH by means of the dimensions of physical well-being, emotional well-being, self-esteem, family, friends, and school. Results demonstrate that the percentage of active boys (those that practice 2 or more hours of moderate to vigorous PA outside of school) is significantly greater than the percentage of active girls. When comparing the PA done by subjects with normal weight and those with obesity/overweight, it is observed that subjects with normal weight are significantly more active. For the points obtained in the questionnaire about quality of life, it is shown that subjects with normal weight obtain significantly better scores in general. This difference is also observed in all other dimensions of the questionnaire, except in the “Family” dimension where there are no differences; however, statistically significant differences are seen only in the “Self-esteem”, and “School” dimensions. Given these results, it is necessary to develop intervention plans to generate healthy habits in children and adolescents, so they can maintain them in the future, and in this way reverse the tendency toward being obese adults.

The aim of this study was to estimate the α-tocopherol content in Picual extra-virgin olive oils obtained from the 2004/2005 harvesting season and to evaluate the influence that different extraction processes and sample handling had on the final vitamin E content in the oils. A new experimental oil extraction carried out at 9 °C enabled us to obtain encouragingly high quantities of α-tocopherol with an average quantity reaching 341.34 ± 50.17 mg/L (n = 13), with significant differences among the same oil types produced from the traditional two-phase system at low (9 °C, p

Amongst the changes affecting daily habits during the month of Ramadan, we can distinctively observe the dietetic changes, either qualitatively of quantitatively. Our essential objective of this study is to evaluate the changes brought about by the fasting during Ramadan among Muslims. We analyzed the daily diet by carrying out a prompting survey among 100 volunteer Muslims during the period of Ramadan. We calculated inventory of 3 days consumed food and the preparation and quality of meals. Observing significant changes in diets during Ramadan: The result is a hyper-protein dominated by the intake of proteins (27%). As for the repartition of energy between meals, we concluded also disequilibrium by taking the most part of energy during the first meal. It would be essential to re-adjust the diet during Ramadan in order to reach the most equilibrium possible, which should be necessarily based on adequate education and adaptable nutritional information before the beginning of the month of Ramadan.

Potato, tomato, eggplant and pumpkin were deep fried, sauteed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sauteing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.

Background:The aim of this study was to determine the effects of nutritional education and vigorous physical activity on health-related parameters.Methods:The sample group consisted of 134 children from 5 rurally located schools. Participants were divided between 5 different experimental groups: control group (CG), physical activity group (PA), nutritional education group (NE), combined intervention group (PA+NE), and a combined intervention group with additional substitution of normally used oil for extra virgin olive oil (EVOO; PA+NE+EVOO). The intervention consisted of 60 minute sessions of physical activity held twice a week as well as nutritional education sessions held over 6 months.Results:Students in the groups receiving physical activity reduced their fat percentage and increased their muscle mass post intervention. At posttest the lipid profile improved in all intervention groups. The proportion of macronutrients and dietary cholesterol improved in the groups receiving nutritional education. The posttest comparison showed significantly lower fat percentage, sum of skinfolds and waist circumference in NE relative to CG and PA relative to CG. Diastolic blood pressure and glycaemia were significantly lower in PA+NE+EVOO relative to CG.Conclusion:A school-based program consisting of nutritional education or nutritional education plus a physical activity program showed a positive effect on health-related parameters in children.

Extra-virgin olive oil (EVOO) possesses beneficial health effects due to its antioxidant activity. In a controlled before-and-after supplementation trial (45 healthy adults), we examined the effects of daily consumption (30 days (d), 50 mL/d) of EVOO rich in phenolic compounds, antioxidant activity and antioxidant enzymes (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX)). Participants completed for 30 d a 24-h dietary record. Anthropometric characteristics, body composition, glycemia, plasma lipid profile, plasma polyphenols, total antioxidant capacity, erythrocyte antioxidant enzyme activity, peripheral blood mononuclear cells (PBMC) gene expression were recorded. EVOO supplementation did not modify the first four parameters. Significant increases in plasma antioxidant capacity and antioxidant enzyme activity (CAT, GPX) were observed. Significant increase in SOD and decrease in CAT gene expression were detected. Daily consumption of EVOO rich in phenolic compounds by healthy adults improved their antioxidant status and modified their antioxidant gene expression levels without affecting metabolic parameters., The present study was supported by Grupos PAI (Grupo BIO311), Junta de Andalucía.

Background: The main aim of this report is to assess the changes in the state of health and the nutritional status of individuals, with regards to Ramadan and the effect of this particular diet on the human body. Methods: The relevant clinical information, nutritional status and the changes which occur during Ramadan were recruited for every individual .The follow-up of persons started in the pharmacy shop 10 days prior Ramadan and finish’s 10days afterwards. Biochemical and anthropometrical parameters were evaluated for each person. Results: The following anthropometrical parameters including weight, waist, hip and abdomen perimeter decreased due to fasting in Ramadan. Cholesterol levels decreased during study period. Triglyceride and blood glucose FBS increased. Blood pressure decreased, otherwise heart rate increased. There were statistically changes in those parameters. (p

The concentration and the oxidation state of selenium in farmland soils, sewage sludges, and sands was determined by using hydride generation atomic absorption spectrometry. Total Se concentrations ranged from 0.071 to 0.390 Ig/g, whereas Se IV concentrations varied from not detectable to 0.050 Ig/g. Selenium is predominantly present as Se VI ; a minor fraction was found as Se IV .W e also studied the influence of pH, its values varied between 7.03 and 8.33, on the oxidation state and the content in Se and its possible correlation with the selenium uptake and accumulation in the sugar cane plants. Significant differences were observed between the levels of total Se (p < 0.01) and Se IV (p < 0.05) in farmland soils, whether they are located in the industrialized or nonindustrialized areas. Total Se is found in higher concentrations and mainly as Se IV (selenite) in industrialized area. The content of total Se in the samples of sugar cane taken from the zone is independant of the concentration of total Se and Se IV in farmland soils of the zone (p < 0.05).

The selenium contents, in samples of meat, organ meats, and sausages, have been determined using hydride generation atomic absorption spectrometry. Repeatability expressed as relative standard deviation ranged from 2.28% to 4.65%. Mean Se concentrations varied from 0.028 μg/g (fresh weight) for lamb to 1.196 μg/g (fresh weight) for pork kidney. The daily dietary intake of selenium supplied by this source is estimated to be 18.468 μg/person, on the basis of considering the average daily individual consumption of these foods in Andalusia (southern Spain) and their edible fraction. In the meat group, pork and chicken (4.689 and 2.726 μg/person, respectively) provide useful amounts of Se because of their high concentration and consumption in the daily diet. Keywords: Selenium in meat, organ meats, and sausages; daily dietary intake; HG-AAS

Recent studies show that the elderly have increased oxidative stress and impaired antioxidant defense systems. Our study aims to evaluate the effects of daily consumption of EVOO in the healthy institutionalized elderly. We studied anthropometric, biochemical and antioxidant parameters in 62 subjects aged 65-96 years after a 6-week daily intake of polyphenol-rich EVOO with high oleuropein derivative contents. Subjects were divided into a control group (CG) who maintained their dietary habits (n=39) and an olive group (OG) who consumed EVOO as the only added fat, plus a daily dose of 50ml (n=23). We found a significant reduction of total cholesterol (TC), HDL, LDL and TGs in OG subjects and a significant increase of HDL levels. There was no significant variation in the CG parameters. In OG the total antioxidant capacity (TAC) in plasma increased with significant differences over CG. Plasma hydroxytyrosol (OH-Tyr) concentration showed a significant increase after EVOO intervention. Daily consumption of EVOO was found to have positive effects on lipid profiles, OH-Tyr levels and TAC. The results also show a significant increase of catalase (CAT) in erythrocytes and a decrease (p

The selenium content in 87 vegetable and fruit samples was determined using hydride generation atomic absorption spectrometry. Sample recoveries, precision studies, and analyses of NIST reference materials demonstrate the reliability and accuracy of this technique. The selenium concentrations varied from not detectable in grape, pear, plum, and custard apple to 29.65 ng/g in cultivated mushroom (Psalliota hortensis). Considering the average daily individual consumption of these vegetables and fruits in Andalusia (southern Spain), the daily dietary intake of Se supplied by this source is estimated to be 1.21 μg per person per day

Hydride generation atomic absorption spectrometry was used to determine the total Se content in the edible muscular tissue of the 31 most common species of fresh fish from the Mediterranean area of Motril (southeastern Spain). The samples were digested in nitric acid. The Se 6+ in the digested solutions was prereduced to Se 4+ by exothermic reaction in HCl solution. Determination of selenium was carried out by the standard addition method. Results for standard reference material (BCR mussel tissue) agreed closely with the certified values. Detection limit was 2.83 ng

Publisher Summary Many methods to measure antioxidant capacity (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) diammonium salt; 1,1-diphenyl-2-picrylhydrazyl) show a good response in vitro but a poor response in vivo. Diets that contain foods with significant quantities of antioxidants can increase the antioxidant capacity of plasma, adding to the effect of endogenous antioxidants. Antioxidants in biological samples are unstable, especially when exposed to air or light at room temperature. Antioxidant capacity (AC) has been determined in plasma by some authors and in serum by others, finding no differences in values between media in some cases and higher values in serum in others. This latter result is unexpected, since serum is obtained by a process of coagulation at room temperature (22°C) for 30 min. Both factors (time and temperature) can interfere with antioxidants such as ascorbic acid and glutathione, which can lower the AC value measured in the serum. Therefore, plasma is used to measure AC to avoid the reactive species generated in the coagulation process, which can compromise the AC measurement. It is recommended that plasma be centrifuged under refrigeration temperatures to minimize thermal stress to antioxidants.

Extra-virgin olive oil (OO) is becoming more important in daily diets due to its beneficial effects on health, most of which are because of its antioxidant content. We studied the antioxidant activity and mechanisms of an extra-virgin OO that is rich in phenolics on pancreatic islets and liver in control mice (CTL) fed a nonpurified diet and in mice supplemented with 50 μL/d sunflower oil (SO) or 50 μL/d extra-virgin OO for 4 d. Plasma hydroxytyrosol concentration was determined by HPLC-diode array detector. Plasma antioxidant capacity, enzymatic activities, and lipid peroxidation were measured by spectrophotometry. Islet function was studied by measuring insulin release. Islet cell gene expression was examined using quantitative RT-PCR. The plasma hydroxytyrosol concentration was greater in OO mice than in CTL or SO mice (P < 0.05) and was greater in SO mice than in CTL mice. The ratio of reduced:oxidized glutathione and the antioxidant capacity in plasma was greater in OO mice than in CTL or SO mice (P < 0.05) and higher in SO mice than in CTL mice. Glucose-stimulated insulin secretion was greater in OO mice than in CTL or SO mice (P < 0.05) and was also higher in SO mice than in CTL mice. Protection against liver cell and β cell membrane lipid peroxidation was greater in OO mice than in CTL or SO mice (P < 0.05) and was greater in SO mice than in CTL mice. Catalase (CAT) expression in the islet of Langerhans was higher in OO mice than in CTL mice and SO mice (P < 0.05). The CAT and glutathione peroxidase 1 activities in the islet of Langerhans were 25% greater in OO mice than in CTL mice and higher than in SO mice (P < 0.05) and they were greater in SO mice than in CTL mice. These results indicate that, in metabolic tissues, protection by extra-virgin OO against oxidative stress occurs primarily through a direct antioxidant effect as well as through an indirect mechanism that involves greater expression and activity of certain enzymes with antioxidant activities. © 2008 American Society for Nutrition., Supported by Instituto de Salud Carlos III (RCMN C03/08; ISCIII-RETIC RD06/0015; CIBERDEM) and Center of National Research-Q-Brazil-2000-01/03-5.