Effects of red wine intake on human salivary antiradical capacity and total polyphenol content.

The protective effects of grape polyphenols have been reported on oral health, though unreasonable alcohol consumption represents a risk factor for developing oral cancer. The possible effects of red wine consumption on salivary antiradical activity were investigated in healthy volunteers for the first time, to the best of our knowledge. Time-course (from 0 min to 240 min) changes of salivary radical-scavenging capacity were measured by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+)) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, in twelve healthy volunteers, after the intake of red wine (125 mL), a capsule of red wine extract (300 mg) or water (125 mL). Furthermore, time-course of salivary total polyphenol levels, detected by the Folin-Ciocalteu colorimetric method, was also determined. Both ABTS and DPPH tests showed that red wine consumption did not increase salivary antiradical activity in volunteers. Conversely, red wine extract administration caused a marked rise in salivary ABTS radical-scavenging capacity within 30 min, followed by a plateau up to 240 min. The same treatment also raised salivary DPPH radical-scavenging activity at any time point, though to a minor extent. The highest salivary polyphenol concentration was reached 30 min after wine drinking, followed by a steady decrease up to 240 min. Wine drinking was not associated to a reduced salivary antiradical capacity. However, wine extract greatly improved the salivary antioxidant status.

Lycopene absorption in humans after the intake of two different single-dose lycopene formulations.

Lycopene is the main carotenoid present in tomato and its derivatives. It can also be obtained from the fungus Blakeslea trispora and its use as novel food ingredient was recently approved. The aim of the present study was to investigate the absorption of lycopene, in humans, after the intake of a single dose providing 15mg of lycopene from tomato extract (oleoresin 6%) or B. trispora (oil suspension 6%). Twelve female subjects were enrolled and divided into two groups: group 1 was assigned to the sequence tomato lycopene/wash-out/B. trispora lycopene, whereas group 2 followed the sequence B. trispora lycopene/wash-out/tomato lycopene. The formulations were consumed early in the morning with 5mL of sunflower oil, 100g of bread and 150mL of water. Blood was collected before consumption and after 2, 4, 6, 8, 10, 12 and 24h. Plasma lycopene concentrations were determined by HPLC analysis. On the whole, statistical analysis of data did not demonstrate a different effect of the type of lycopene source on the carotenoid absorption. The maximum increase in plasma lycopene concentration was about 40nmol/L for both products at 10-12h (p<0.05) post-consumption and decreased to basal values at 24h. A transient higher increase in lycopene concentration at 4-6h (p<0.05) after tomato lycopene with respect to B. trispora lycopene intake was observed. In conclusion, the intake of a single dose of the two liposoluble lycopene formulations revealed a comparable, small, but significant increase in plasma lycopene concentrations.

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates, polyphenols, and ascorbic acid), total antioxidant capacity (TAC), and color changes of three generally consumed Brassica vegetables analyzed fresh and frozen. Among cooking procedures, boiling determined an increase of fresh broccoli carotenoids and fresh Brussels sprout polyphenols, whereas a decrease of almost all other phytochemicals in fresh and frozen samples was observed. Steaming procedures determined a release of polyphenols in both fresh and frozen samples. Microwaving was the best cooking method for maintaining the color of both fresh and frozen vegetables and obtaining a good retention of glucosinolates. During all cooking procedures, ascorbic acid was lost in great amount from all vegetables. Chlorophylls were more stable in frozen samples than in fresh ones, even though steaming methods were able to better preserve these compounds in fresh samples than others cooking methods applied. The overall results of this study demonstrate that fresh Brassica vegetables retain phytochemicals and TAC better than frozen samples.