Sixteen Weeks of Supplementation with a Nutritional Quantity of a Diversity of Polyphenols from Foodstuff Extracts Improves the Health-Related Quality of Life of Overweight and Obese Volunteers: A Randomized, Double-Blind, Parallel Clinical Trial.

Overweight and obesity adversely affect health-related quality of life (HRQOL) through day-to-day impairments of both mental and physical functioning. It is assumed that polyphenols within the Mediterranean diet may contribute to improving HRQOL. This investigation aimed at studying the effects of a polyphenol-rich ingredient on HRQOL in overweight and obese but otherwise healthy individuals. A randomized, double-blind, placebo-controlled study including 72 volunteers was conducted. Subjects were randomly assigned to receive for a 16-week period either 900 mg/day of the supplement or a placebo. Dietary recommendations were individually determined and intakes were recorded. Daily physical mobility was also monitored. Improvement of HRQOL was set as the primary outcome and assessed at baseline and at the end of the investigation using the Short-Form 36 (SF-36) health survey. Body composition was analyzed using dual-energy X-ray absorptiometry (DXA). Physical activity was calculated using the International Physical Activity Questionnaire (IPAQ). After 16 weeks, despite there being no adherence to the Mediterranean Diet Serving Score (MDSS), supplemented individuals experienced significant HRQOL improvement (+5.3%; p = 0.001), including enhanced perceived physical (+11.2%; p = 0.002) and mental health (+4.1%; p = 0.021) components, with bodily pain, vitality, and general health being the greatest contributors. Body fat mass significantly decreased (-1.2 kg; p = 0.033), mainly within the trunk area (-1.0 kg; p = 0.002). Engagement in physical activity significantly increased (+1308 Met-min (Metabolic Equivalent Task minutes)/week; p = 0.050). Hence, chronic supplementation with nutritional diversity and dosing of a Mediterranean diet-inspired, polyphenol-rich ingredient resulted in significant amelioration in both perceived physical and mental health, concomitant with the improvement of body composition, in healthy subjects with excessive adiposity.

Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio.

The antiradical power, at equal concentrations of active principles, of the following antioxidants were studied using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assay: butylated-hydroxyanisole, butylated-hydroxytoluene, tert-butylhydroquinone, ascorbyl palmitate, tocopherol, grape seed extract, olive extract and five rosemary extracts with different concentrations of carnosic acid (CA) and carnosol (COL). The reaction kinetics of DPPH scavenging activity in each studied substance identified significant variations in the time needed to reach the steady state. Rosemary extracts were seen to be more effective than the other compounds. CA had higher antioxidant activity than COL, although COL seemed to react faster with DPPH. The relevance of the CA/COL ratio for the antioxidant activity of rosemary extracts was also analysed. The presence of COL in rosemary extracts increased the antioxidant activity with an optimal CA/COL ratio of 2.5-3.0. Olive extract and grape seed extract seem to be very promising additives for use as technological antioxidants.

Cognitive Training Therapy Improves the Effect of Hypocaloric Treatment on Subjects with Overweight/Obesity: A Randomised Clinical Trial.

Obesity has been associated with impaired cognitive performance. This study aimed to determine whether improvements in cognitive function may contribute to higher weight loss in patients with obesity. In this randomised, 12-week trial, participants with overweight/obesity were randomised into a cognitive training intervention (Cognitive) group or a cognitive-behavioural (Control) group. In addition, both groups followed a hypocaloric dietary treatment. Cognitive functioning measurements and anthropometrical parameters were evaluated. All cognitive measures improved in the intervention group (p < 0.005 in all contrasts). In controls, significant improvements in attention, flexibility and task planning were also observed. Regarding anthropometrical parameters, the effect of the intervention in the cognitive group was higher for the total percentage of weight loss, body mass index (BMI), body fat and waist circumference. Biochemical parameters improved in both groups. Attending to our data, cognitive training was more effective that the hypocaloric intervention alone, partly related to an improvement in the working memory. Despite the shortage of training interventions for executive functions in the context of weight control, this type of combined intervention could establish the first steps towards a more appropriate intervention for patients with obesity.

Dietary Factors Associated with Frailty in Old Adults: A Review of Nutritional Interventions to Prevent Frailty Development.

Frailty syndrome is a medical condition that is characterised by a functional decline, usually from 65 years old on, and creates the need for assistance to perform daily living activities. As the population ages, the need for specialised geriatric care will increase immensely, and consequently, the need for specialised services for the care of these people will increase accordingly. From a nutritional point of view, to control or balance the nutritional status of residents will be essential in order to prevent sarcopenia and, consequently, frailty development. In this line, previous studies have highlighted the association among low energy intake, inadequate intake of protein and vitamin D, and an increased risk of frailty development. However, there is a lack of intervention studies on frail patients, especially in the realm of quality clinical trials. The few studies performed to date seem to indicate that there is a protective role of protein supplementation against frailty syndrome. In this regard, it is tempting to suggest daily 30 g protein supplements to prevent frailty. However, it is well established that excess protein can also be harmful; therefore, specific individual characteristics should be considered before prescribing these supplements. On the other hand, the relevance of other nutritional interventions, such as vitamin D, omega-3, and medium-chain triglycerides, is much more scarce in the literature. Therefore, we encourage the development of new clinical trials to carry out effective therapies to prevent frailty development.

Relación entre la calidad de la grasa ingerida en el desayuno y el riesgo cardiovascular. Revisión / Relationship between quality of fat consumed at breakfast and cardiovascular risk. Review

Introducción: Existe evidencia científica que relaciona el hábito del desayuno regular con una disminución del riesgo cardiovascular por disminuir la grasa corporal. Sin embargo existe incertidumbre sobre si el tipo de grasa consumida en el desayuno influye sobre el perfil lipidico y de ese modo sobre el riesgo cardiovascular. Objetivo: Mostrar una perspectiva tras analizar la evidencia científica publicada sobre el efecto que el tipo de grasa ingerida en el desayuno ejerce sobre el riesgo cardiovascular en el ser humano. Este tipo de estudio se plantea como un instrumento para sugerir directrices y recomendaciones en políticas sanitarias dentro del ámbito de la nutrición humana. Método: Se realizó la revisión empleando las bases de datos de las revistas con fecha de publicación entre 2000 y 2014, utilizando criterios de inclusión específicos (estudios con seres humanos). Resultado: Las evidencias bibliográficas afirman que en las diferentes etapas de la vida del ser humano, los individuos que desayunan regularmente tienen un menor contenido de grasa corporal. Los resultados también muestran que el consumo regular del desayuno con grasas insaturadas está asociado con un perfil cardiovascular saludable, y que este hábito saludable puede anular en parte el efecto del exceso de adiposidad en colesterol total y LDL-C. Conclusión: El consumo regular en el desayuno de grasas insaturadas (poli y monoinsaturadas) mejora el perfil lipídico, disminuyendo el riesgo cardiovascular, por lo que estas grasas poli y monoinsaturadas se deben recomendar como parte del desayuno habitual de una dieta saludable (AU)

Introduction: There is scientific evidence linking regular breakfast habit with decreased cardiovascular risk by lowering body fat. However, there is uncertainty about whether the type of fat consumed at breakfast influences the lipid profile and so on cardiovascular risk. Objective: To show a perspective after analyzing the published scientific evidence on the effect that the type of fat eaten at breakfast exerts on cardiovascular risk in humans. This type of study is proposed as a tool to suggest guidelines and recommendations on health policy in the field of human nutrition. Method: The review was conducted using the databases of journals published between 2000 and 2014, using specific inclusion criteria (human studies). Result: The bibliographical evidences say that at different stages of human life, individuals who regularly eat breakfast have a lower body fat content. The results also show that regular consumption of breakfast with unsaturated fats is associated with a healthier cardiovascular profile, and that this healthy habit can override some of the effects of excess adiposity in total cholesterol and LDLc. Conclusion: Regular breakfast consumption of unsaturated fats (poly and monounsaturated) improves the lipid profile, reducing cardiovascular risk, so these poly and monounsaturated fats should be recommended as part of the usual breakfast of a healthy diet (AU)

A review: inflammatory process in Alzheimer's disease, role of cytokines.

Alzheimer's disease (AD) is the most common neurodegenerative disorder to date. Neuropathological hallmarks are ß-amyloid (Aß) plaques and neurofibrillary tangles, but the inflammatory process has a fundamental role in the pathogenesis of AD. Inflammatory components related to AD neuroinflammation include brain cells such as microglia and astrocytes, the complement system, as well as cytokines and chemokines. Cytokines play a key role in inflammatory and anti-inflammatory processes in AD. An important factor in the onset of inflammatory process is the overexpression of interleukin (IL)-1, which produces many reactions in a vicious circle that cause dysfunction and neuronal death. Other important cytokines in neuroinflammation are IL-6 and tumor necrosis factor (TNF)-α. By contrast, other cytokines such as IL-1 receptor antagonist (IL-1ra), IL-4, IL-10, and transforming growth factor (TGF)-ß can suppress both proinflammatory cytokine production and their action, subsequently protecting the brain. It has been observed in epidemiological studies that treatment with nonsteroidal anti-inflammatory drugs (NSAIDs) decreases the risk for developing AD. Unfortunately, clinical trials of NSAIDs in AD patients have not been very fruitful. Proinflammatory responses may be countered through polyphenols. Supplementation of these natural compounds may provide a new therapeutic line of approach to this brain disorder.