Camellia sinensis, a natural product to support the treatment of medical and stomatological conditions / Camellia sinensis, un producto natural de apoyo al tratamiento de afecciones médicas y estomatológicas - revisión sistemática

Introduction: The tea plant, Camellia sinensis, is one of the most popular non-alcoholic beverages in the world. The main components of Camellia sinensis include amino acids, fatty acids, phenolic compounds, flavins and purine alkaloids (xanthines). For this reason, in the field of medicine, Camellia sinensis has been used as an anticancer, anxiolytic, antidiabetic, antiobesity, anti-inflammatory, analgesic, antipyretic, chemopreventive, cytotoxic and apoptogenic, genoprotective, hepatoprotective, nephroprotective, hemato-protective, and in wound healing, among other uses. Objective: To carry out a systematic review of the use of C. sinensis as supportive therapy in the treatment of oral disorders. Materials and Methods: This systematic review was carried out following the PRISMA guidelines. The search was carried out in the PubMed, ScienceDirect and Google Academic databases. Articles from studies of Camellia sinensis were reviewed and those from a secondary source, such as literature review articles, were excluded Results: A total of 12 full-text articles were selected for review, in which the properties of Camellia sinensis are detailed. Conclusions: According to the bibliography reviewed, C. sinensis exhibits anticariogenic properties, applications in the treatment of dental erosion, applications in the treatment of gingivitis and bacterial plaque, and applications in the prevention of oral cancer; however, more controlled clinical trials are needed to confirm its effectiveness and safety of use.

Introducción: La planta del té es una de las bebidas no alcohólicas más populares en todo el mundo. Entre los principales componentes de Camellia sinensis tenemos los aminoácidos, ácidos grasos, compuestos fenólicos, flavinas y alcaloides de purina (xantinas). Por ello en medicina, la Camellia sinensis se ha utilizado como anticancerígeno, ansiolítico, antidiabético, antiobesidad, antiinflamatorio, analgésico, antipirético, quimiopreventivo, citotóxico y apoptógeno, genoprotector, hepatoprotector, nefroprotector, hematoprotector, cicatrizantes de heridas, entre otros. Objetivo: Realizar una revisión sistemática del uso de C. sinensis como apoyo en el tratamiento de afecciones bucales. Materiales y Métodos: Esta revisión sistemática se llevó a cabo siguiendo los lineamientos PRISMA. La búsqueda se realizó en las bases de datos PubMed, Science Direct y Google Academic. Se revisaron los artículos de estudios de Camellia sinensis y se excluyeron aquellos de fuente secundaria, como los de revisión de la literatura. Resultados: Se seleccionaron un total de 12 artículos de texto completo para la revisión. En los que se detalla las propiedades de la Camellia sinensis. Conclusión: De acuerdo a la bibliografía revisada, la C. sinensis exhibió efecto anticariogénico, aplicación en el tratamiento de la erosión dental, aplicación en el tratamiento de gingivitis y placa bacteriana, y aplicación en la prevención del cáncer bucal, sin embargo, se necesitan realizar más ensayos clínicos controlados que confirmen su efectividad y seguridad de uso.

Alegação de propriedades funcionais aumentam a aceitação de muesli de aveia por consumidores / Functional claim increases the acceptance of oat muesli by consumers

Introdução: Mueslis de aveia contêm betaglucanas, uma fibra solúvel com propriedades hipocolesterolêmicas e hipoglicêmicas. Os benefícios do muesli de aveia podem ser alegados em produtos para atrair potenciais consumidores. Objetivos: Este estudo avaliou a influência de uma alegação funcional na aceitação de um muesli de aveia. Além disso, avaliou-se o efeito da aveia do muesli sobre as percepções de saciedade e humor. Métodos: Formularam-se dois produtos: muesli de aveia e muesli de flocos de arroz (controle), para a realização do estudo. Para os testes sensoriais, o muesli de aveia foi apresentado com duas codificações: uma com alegação de alimento funcional e outra sem alegação. Aos consumidores (n=160) foram abordadas questões sobre gosto, interesse de consumo e benefício antes e depois da degustação do mueslis, utilizando escalas hedônicas. Para entender os efeitos do muesli na saciedade e humor, foi realizado um ensaio clínico com 9 mulheres adultas saudáveis (aproximadamente 22 anos). Um desenho cruzado foi usado, com um período de washout de uma semana entre as intervenções. Os indivíduos preencheram um questionário de humor e saciedade usando escalas analógicas visuais antes e após consumir o mueslis no café da manhã. Resultados: O muesli de aveia com alegação foi apontado como o produto mais benéfico entre as amostras (p<0,05), apresentando maiores escores para gosto e interesse de uso. O consumo de muesli de aveia não influenciou o humor e a saciedade dos participantes pois não foram encontradas diferenças significativas entre as intervenções (p>0,05). Conclusão: A alegação funcional influenciou a aceitação dos benefícios do muesli de aveia para a saúde dos consumidores.

Background: Oats-based mueslis contain beta-glucans, a type of soluble fiber known for its hypocholesterolemic and hypoglycemic properties. The claim of these health benefits, oat muesli products may attract potential consumers. Objectives: This study aimed to assess the impact of a functional claim on consumers' acceptance and attitudes toward oat muesli. Additionally, the study evaluated the effects of muesli containing oats on satiety and mood perceptions. Methods: Two muesli products were formulated: one with oats and another with rice flakes (control) for sensory analysis. The oat muesli was presented with two codings (n=160): one with a functional food claim and another without the claim. Consumers were asked about their liking, interest in usage, and perceived benefits before and after tasting the mueslis using hedonic scales. Furthermore, a clinical trial was conducted with 9 healthy adult women subjects (average age 22 years) in a crossover design with a one-week washout period between interventions. The subjects completed a self-perceived mood and satiety questionnaire using visual analog scales (VAS) at Results: The oat muesli with the functional claim was perceived as the most beneficial product among the samples (p<0.05), receiving high scores for liking and interest in use. However, oat muesli consumption did not significantly influence participants' average mood and satiety during the trial (p>0.05), as no significant differences between interventions were found. Conclusion: The inclusion of a functional claim positively affected the acceptance of the health benefits associated with oat muesli.

Use of nutritional food labels and consumers confidence in label information / Uso da rotulagem nutricional e percepção sobre a confiabilidade das informações por consumidores

ABSTRACT Objective This investigation evaluated the use of food labels and consumers' perception of the reliability of food labels nutritional information. Methods This is a transversal exploratory quantitative investigation, carried out in Curitiba, Brazil. A total of 536 students from a public institution participated in the survey answering a structured questionnaire. Descriptive analyses, Chi-Square test and Fisher's exact test were performed considering a significance level of 5%. Results The participants' mean age was 21.11±2.83 years, and 59.3% were female. It was noticed that 41.6% of consumers used the nutritional information sometimes and 14.7% always, mainly because they liked to know what they were buying and consuming (35.8%). Lack of patience (29.5%) and concern about the composition of the food purchased (34.2%) were the main reasons for not using the information provided. The most commonly used nutrition claim was "trans fat-free" (42.5%) and the type of food in which nutrition labeling was used most was milk and dairy products (42.0%). Frequent use of nutritional information was higher among women (p<0.01) and among those who practice physical activity (p=0.04). Many individuals relied on food labels nutritional information (61.9%), but out of these, 43.6% did not use that information at the time of purchase. There was no difference between respondents' confidence in the information, sociodemographic and health data. Conclusion Many people still do not use the label nutrition information. Efforts should be made to change this scenario. Changes in nutrition labeling can help modify this situation, with the use of clearer label information, more easily understood, that does not raise any doubts in the consumers' mind.

RESUMO Objetivo Este estudo avaliou o uso da rotulagem nutricional e a percepção sobre a confiabilidade das informações por consumidores. Métodos Pesquisa transversal, exploratória e de abordagem quantitativa, realizada no município de Curitiba, Brasil. Participaram 536 estudantes, de uma instituição pública, respondendo um questionário estruturado. Foram realizadas análises descritivas, teste Qui-Quadrado e teste exato de Fisher, considerando nível de significância de 5%. Resultados A idade média dos participantes foi 21,11±2,83 anos, sendo 59,3% do sexo feminino. Quanto ao uso das informações nutricionais, 41,6% utilizavam às vezes e 14,7% sempre, principalmente porque gostavam de saber o que estavam comprando e consumindo (35,8%). A falta de paciência (29,5%) e de preocupação com a composição do alimento comprado (34,2%) foram os principais motivos pelos quais não utilizarem as informações. A alegação nutricional mais utilizada foi "sem gordura trans" (42,5%) e o tipo de alimento em que mais se utilizou a rotulagem nutricional foi leite e derivados (42,0%). O uso frequente das informações nutricionais foi maior entre as mulheres (p<0,01) e os praticantes de atividade física (p=0,04). Muitos indivíduos confiavam nas informações presentes nos rótulos dos alimentos (61,9%), porém, destes, 43,6% não as utilizavam no momento da compra. Não foram observadas diferenças entre a confiança das informações, os dados sociodemográficos ou de saúde dos entrevistados. Conclusão Muitas pessoas ainda não usam as informações nutricionais, sendo necessário esforços para mudar este panorama. Alterações na rotulagem nutricional podem mudar este processo, com o uso de informações mais claras, de fácil entendimento, que não gerem dúvida ao consumidor.

Some thoughts on health food formulated with traditional Chinese medicine / 中国中药杂志

The health food industry is an important support for the big health industry and the strategy of healthy China. The Chinese medicine prescription health food has exceeded 60% of the total declared health food. However,the main basis for its function evaluation,the Technical Specification for Inspection and Evaluation of Health Food,was abolished in 2018,and 27 of them were based on modern medical and nutritional theories. Quantitative efficacy evaluation methods in western pharmacology are short of function claims and function evaluation methods reflecting the characteristics of traditional Chinese medicine,which could affect the health food industry to a certain extent. Therefore,the establishment of the evaluation mechanism of Chinese medicine prescription health food which conforms to the positioning of health food and the theory of traditional Chinese medicine is helpful for the healthy development of health food industry. In this paper,this problem was explained from five aspects. First,how to differentiate the positioning of Chinese medicine prescription health food from ordinary food and medicine,and how to embody the characteristics of Chinese medicine. Secondly,the relationship between traditional Chinese medicine prescription health food and Chinese patent medicine. Thirdly,how to scientifically and reasonably determine the raw materials of traditional Chinese medicine prescription health food. Fourthly,how to explain the function claim of traditional Chinese medicine prescription health food,and how to evaluate its function scientifically and reasonably. Fifthly,the functional evaluation of Chinese herbal medicine prescription health food is connected with other national scientific and technological strategies. In this paper,a preliminary analysis of the Chinese medicine prescription health food was conducted from the above five aspects,and some personal views and suggestions were put forward,hoping to provide reference for the competent authorities and researchers.

Experiências internacionais de regulamentação das alegações de saúde em rótulos de alimentos / International experiences with health claims in food labeling

With ever-increasing frequency, consumers are seeking information on the foods they eat. Food labels are an important source of this type of information, and the Codex Alimentarius, created by the World Health Organization and the Food and Agriculture Organization of the United Nations, provides a global reference for coordinated food quality and identification standards. The Codex Alimentarius agenda includes nutritional information and "health claims," which are defined as any representation that states, suggests, or implies that a relationship exists between a food or a constituent of that food and health. Although food labeling seems to effectively assist consumers in choosing among processed foods, consumers are not always capable of reading or interpreting nutritional information correctly, so health claims may allow for more precise decision-making for these products. The present paper examines the use of health claims in countries and regions that have already implemented this type of regulation (Brazil, Chile, Canada, United States of America, the European Union, and Japan).