The type of fat ingested at breakfast influences the plasma lipid profile of postmenopausal women.

To assess whether the type of fat ingested at breakfast can modify the plasma lipid profile and other cardiovascular risk variables in postmenopausal women at risk of cardiovascular disease, a longitudinal, randomized, and crossover study was carried out with postmenopausal women at risk of CVD. They were randomly assigned to eat each type of breakfast during one month: 6 study periods (breakfast with the same composition plus butter/margarine/virgin olive oil) separated by two washout periods. On the first and last days of each study period, weight, arterial blood pressure, heart rate, and body mass index were recorded in fasting conditions and a blood sample was collected to measure plasma lipid profile. When comparing final values to baseline values, we only found out statistically significant differences on plasma lipid profiles. Butter-based breakfast increased total cholesterol and HDL, while margarine-based breakfast decreased total cholesterol and LDL and increased HDL. After the olive oil-based breakfast intake, a tendency towards a decrease of total cholesterol and LDL levels and an increase of HDL levels was observed. No statistically significant differences were observed in triglycerides levels, BMI, and arterial pressure in any breakfast type. The margarine-based breakfast was the only one which significantly increased the percentage of volunteers with optimal lipid profiles. The polyunsaturated fat at breakfast has improved the plasma lipid profile in the analyzed sample population, suggesting that PUFA-based breakfast can be advisable in women at risk of CVD.

Serum cytokine profile in Alzheimer's disease patients after ingestion of an antioxidant beverage.

The major neuropathologic hallmarks in Alzheimer's disease (AD) consist of neuronal cell loss in selected brain regions, as well as deposition of extracellular senile plaques and intracellular neurofibrillary tangles. Further to these lesions, neuroinflammation is a feature of AD pathology and is thought to contribute to the neurodegeneration. Inflammation clearly occurs in pathologically vulnerable regions of the AD brain, with increased expression of acute phase proteins and pro-inflammatory cytokines. The healthy properties of green tea and apple are linked closely to their content of phenolic compounds. Although the beneficial effects of these compounds are clear, relatively few studies have focused on their anti-inflammatory effects in vivo. The aim of the present study was to test whether daily consumption of a beverage with high antioxidant power combining extracts of green tea and apple over a period of eight months would affect biomarkers of inflammation in AD patients in initial phase, moderate phase and a control group. Administration of the antioxidant beverage (AB) to the three groups did not produce a significant change in serum levels of the antiinflammatory cytokines interleukin-4 and interleukin-10. In contrast, AB decreased serum levels of the pro-inflammatory cytokines interleukin-2 (AD moderate phase vs control group at eight months), interferon-γ (control group vs AD moderate phase and AD initial phase vs placebo beverage at four months) and tumor necrosis factor-α (AD initial phase vs AD moderate phase at four months). AB was more effective against inflammation in the early period of AD, and could be used as a natural complementary therapy to alleviate or improve symptoms of inflammation in early stages of AD.

Effect of an antioxidant drink on homocysteine levels in Alzheimer's patients.

BACKGROUND: A large body of evidence supports a role of oxidative stress in Alzheimer disease (AD) and in cerebrovascular disease. Blood levels of homocysteine may be increased in AD and hyperhomocysteinemia may contribute to disease pathophysiology by vascular and direct neurotoxic mechanisms. Even in the absence of vitamin deficiency, plasma total homocysteine (tHcy) concentration may be influenced by administration of polyphenols. OBJECTIVE: To determine the effect of an antioxidant beverage rich in polyphenols on the plasmatic levels of tHcy in Alzheimer's patients. DESIGN, SETTING, AND PATIENTS: A multicenter, randomized, double-blind controlled clinical trial of polyphenols supplementation in 100 subjects (52 of control group, 24 AD patients in initial phase and 24 AD patients in moderate phase) (Mini-Mental State Examination scores between 14 and 26, inclusive). Fasting plasma concentrations of tHcy, folate and vitamin B(12) were measured before (Ti) and after (Tf) the ingestion of the beverage. The study was conducted at clinical research places of the Catholic University San Antonio and University Hospital Virgen de la Arrixaca of Murcia (Spain). INTERVENTION: Participants of the three groups were randomly assigned to 2 groups of the same size: 50% treated with antioxidant beverage rich in polyphenols and 50% treated with an identical placebo beverage. Subjects consumed 1 brick (200 mL/day) of antioxidant drink or placebo drink for 8 months. RESULTS: Higher tHcy levels were observed in the AD moderate phase patients (Ti:12.65±1.21 µmol/L) than in the AD initial phase patients (Ti:9.13±1.24 µmol/L) and in the control group (Ti:9.86±0.77 µmol/L). Lower folate levels were observed in the AD moderate phase patients (Ti:8.20±1.29 ng/mL) than in the AD initial phase patients (Ti:9.41±1.56 ng/mL) and in the control group (Ti:12.32±0.67 ng/mL). Antioxidant drink vs placebo drink attenuated the tHcy increase in the control group (Tf values of 11.74±0.45 vs 15.63±1.79 µmol/L) and AD patients, especially in the moderate phase (Tf: 10.49±0.73 vs 16.58±2.73 µmol/L). CONCLUSIONS: The regular ingestion of polyphenols contained in an antioxidant beverage may decrease tHcy plasmatic concentrations in Alzheimer's patients.

Effects of polyphenolic antioxidants on exercise-induced oxidative stress.

Polyphenols are of increasing interest to consumers and food manufacturers for several reasons. Commonly referred to as antioxidants (they are the most abundant antioxidants in our diets), they may prevent various oxidative stress-related diseases, such as cancer, cardiovascular disease, inflammation and others. Physical activity is known to induce oxidative stress in individuals after intensive exercise. In this study, the effect of the flavonoid contents (which are the most abundant polyphenols) was investigated, as the only antioxidant in a replacement drink designed for sportsmen on various oxidative stress biomarkers after two identical trials of sub-maximal aerobic exercise, in a group of 30 sportsmen. In one of the trials, the cyclists consumed the antioxidant supplement (with 2.3g polyphenols/trial), and in another they consumed a placebo. Blood samples were collected both at rest and after exercise immediately and 45 minutes (min) later, for measurements of plasmatic indices of oxidative stress: lipid oxidation (TBARS), total antioxidant status (TAS); protein oxidation (carbonyl groups, CO) and the lactate dehydrogenase (LDH) and creatine kinase (CK) enzymes for each trial. All values were adjusted for changes in plasma volume. No changes were detected in plasma TAS and LDH after exercise or after the polyphenolic supplement. CK and TBARS increased after exercise in both tests. However, in response to strenuous exercise, the polyphenol-supplemented test showed a smaller increase in plasma TBARS and CK than the placebo test. CO increased by 12% in response to the placebo test, whereas it decreased by 23% in the polyphenol-supplement test. This may indicate that the antioxidant supplement offered protection against exercise-induced oxidative stress.