Diet

Posted on Cardiovascular disease, Diet

Olive, grape, garlic, rosemary and saffron have properties against cardiovascular diseases

The active components of these elements of the Mediterranean diet show promise in treating atherosclerosis and reducing the risk of heart attacks and strokes
The active components of these elements of the Mediterranean diet show promise in treating atherosclerosis and reducing the risk of heart attacks and strokes.

Cardiovascular problems are the leading cause of disease and mortality worldwide. Plant extracts, rich in bioactive compounds, have contributed significantly to the development of drugs, as they offer therapeutic potential for several of these diseases. However, their use is limited by possible side effects, drug-drug interactions and the lack of scientific evidence from quality preclinical and clinical studies.


During the 2023/24 academic year, biologist Mateu Anguera Tejedor made an essential contribution in this field with his final year Biology degree project at the UAB, tutored by the then postdoctoral researcher at the Institut de Neurociències of the UAB (INc-UAB) and current lecturer at the Faculty of Pharmacy and Food Sciences of the University of Barcelona, René Delgado.


The study, recently published as a scientific article in the journal Food Bioscience, provides an overview of the mechanisms of action and the preclinical and clinical evidence, as well as the adverse effects of essential bioactive compounds derived from a group of selected Mediterranean plants which form part of the Mediterranean diet.


Among the species analysed, six representative plants and their major active components are reported: garlic (Allium sativum, with diallyl trisulfide, allicin and S-allyl [cysteine]), hawthorn shrub (Crataegus monogyna, with quercetin, apigenin and chlorogenic acid), saffron (Crocus sativus, with crocin and safranal), olive (Olea europaea, with oleic acid, oleuropein, hydroxytyrosol and oleacein), rosemary (Salvia rosmarinus, with rosmarinic acid and carnosic acid) and grapevine (Vitis vinifera, with resveratrol). The review focused on the most critical pharmacological mechanisms, including their antioxidant, anti-inflammatory and vasodilatory actions, and their regulation of lipid metabolism, which may be relevant for conditions such as atherosclerosis and hypertension. The results show that these active components are promising in potentially treating atherosclerosis and could reduce the risk of heart attacks and strokes.


In addition to summarising the current scientific evidence, the study provides a reference guide for future research by identifying potential knowledge gaps and offering timely recommendations for designing preclinical and clinical studies in this area. Key areas for future exploration include the long-term safety of these compounds, the evaluation of their synergistic effects when consumed as part of a Mediterranean diet, and the need to establish standardised protocols in controlled clinical settings. By broadening the scientific basis of these traditional remedies, this review may help pave the way for their use as active pharmaceutical ingredients in developing future phytomedicines.


Combined ingestion could alter the efficacy of individual extracts.


The research team believes that using these natural extracts is promising. Still, their combined ingestion could influence therapeutic outcomes due to the “matrix effect”, which implies that dietary components can alter the efficacy of each extract, either enhancing or diminishing their benefits. Understanding this interaction is essential to optimise the therapeutic application of these plant extracts in a dietary context. It is vital to recognise that there is often a lack of robust evidence of the impact of natural extracts in humans, and therefore, researchers caution that “the label of ‘natural’ does not guarantee safety, and this emphasises the need to prioritise pharmacokinetic, toxicological and clinical studies to evaluate their efficacy, safety and efficiency in comparison with existing drugs”.

Posted on Diabetes, Diet

Jabuticaba peel improves nutritional characteristics of bread and lowers glycemic peaks 

Consumption of bread supplemented with jabuticaba peel flour, which is rich in fiber and antioxidants, lowers glycemic peaks and prolongs satiety.
Consumption of bread supplemented with jabuticaba peel flour, which is rich in fibre and antioxidants, lowers glycemic peaks and prolongs satiety.

Researchers at the State University of Campinas (UNICAMP) in São Paulo, Brazil, have developed a sourdough bread formulation enriched with jabuticaba peel. This bread may serve as an alternative for individuals with diabetes and others who need to manage their blood sugar levels. The research findings and test results are published in the journal Foods.

The article highlights that bread’s high carbohydrate content can significantly increase blood sugar levels, risking hyperglycemia. As a result, there is a growing demand for healthier bread options. Artisanal bakers are responding by diversifying their products with recipes that offer added nutritional value and utilize fermentation methods that promote a milder glycemic response.

According to the article’s data, adding jabuticaba peel flour increased the bread’s fibre content by more than 50%. It raised its antioxidant capacity by between 1.35 times and 3.53 times, depending on the proportion of jabuticaba peel flour added to the formulation. This supplementation increased nutrients’ bioavailability and enhanced the final product’s nutritional composition.

The researchers conducted a crossover trial to assess the glycemic peak (the highest blood sugar level reached) after consumption of regular bread made by the long fermentation method (which tends to induce a lower glycemic peak) and consumption a week later of bread containing jabuticaba peel flour. Blood sugar peaked 30 minutes after ingesting the regular bread without jabuticaba peel flour, remaining high for another 15 minutes and then trending down. In the case of the bread supplemented with jabuticaba peel flour, the peak was lower, occurring 45 minutes after ingestion, and blood sugar fell slowly for two and a quarter hours.

Metabolism

Blood sugar rises after ingestion of bread and other carbohydrate-rich foods. Digestion releases glucose, telling the pancreas to secrete insulin, which induces a return to prior blood sugar levels. Flaws in this process lead to health problems, and it is essential to observe the extent to which blood sugar spikes in response to eating.

“If we can lower the spikes in sugar and insulin levels that occur after meals, we reduce the likelihood of developing diabetes and metabolic syndrome. For individuals already experiencing hyperglycemia, managing these post-meal spikes can decrease the risk of heart disease. Additionally, this approach can help extend the lifespan of insulin-producing cells,” said Bruno Geloneze.

The thesis supervisor, who formed the basis for the article, noted that the main challenge in producing the bread for the trials was effectively deploying the technology while preserving its nutritional and functional value. Jabuticaba peel flour has unique sensory characteristics, and its inclusion needs to be evaluated carefully.”

“Jabuticaba peel flour has particular sensory characteristics, and its inclusion had to be evaluated concerning both the technological characteristics of breadmaking and the processing and conservation of the bioactive compounds involved,” she said.

Conservation is relevant because the improvement in blood sugar control and insulin response is associated with the phenolic compounds in jabuticaba peel, such as anthocyanins, which account for the fruit’s dark purple colour. Therefore, it is essential to avoid their “loss” during processing.

Another important finding relates to satiety. The participants felt fuller 60 minutes after eating the bread with jabuticaba peel flour than after they ate the control bread. The authors of the article note that satiety is generally found to improve when blood sugar returns to baseline more slowly, as it does with foods with a low glycemic index.

Antioxidant capacity was monitored for three hours after the bread was consumed. After the bread with jabuticaba peel flour was consumed, the neutralization of free radicals increased significantly and lasted longer. 

“This improvement in antioxidant capacity is important because the development of metabolic disorders, cardiovascular disease and cancer, and the ageing process, involve protein oxidation mechanisms in the body.  The antioxidant capacity of a food can be beneficial in all these mechanisms,” Geloneze said.

Another significant finding was the extension of shelf life to seven days, which, according to the researchers, showed that the bacteria in jabuticaba peel and metabolites formed during the fermentation process can act as natural preservatives in long-fermentation products, inhibiting the growth of pathogenic microorganisms.

Jabuticaba

The article notes that researchers have focused in recent years on the inclusion of ingredients with high biological value in food products, especially agroindustrial byproducts, given the large quantities produced, their nutraceutical potential, and the environmental impact associated with their disposal.

Consumption of jabuticaba (Plinia jaboticaba) and other red and purple berries is known to help prevent or delay the emergence of non-transmissible chronic diseases. “Jabuticaba peel contains phenolic compounds and fibres that have been shown in several studies to contribute to the control of blood sugar and cholesterol,” Maróstica said.

The juice of this berry has also been shown to reduce insulin resistance and increase the production of GLP-1. This hormone helps regulate digestion, satiety and glycemia (as emulated by medications such as semaglutide and liraglutide).

The results of all this research are promising, and the group comprising scientists from UNICAMP’s medical and food engineering schools continue to investigate the fruit’s bioactive compounds. They are now conducting in vivo trials with animal models to find out whether and how these compounds can combat depression and help prevent colorectal cancer.

Posted on Diet

What motivates people to eat less red meat?

New research looks at whether health risks or environmental impacts matter more
Recent research examines the relative importance of health risks versus environmental impacts.

Limiting red meat consumption is key to a sustainable and healthy diet, yet Americans are among the world’s largest consumers. A new study reveals the demographics of American adults who choose not to eat red meat and finds that environmental concerns may matter more to them than health risks.  

Researchers from Baruch College and the University of Southern California (USC) surveyed over 7,500 adults as part of the Understanding America Study, a probability-based Internet panel formed with individuals aged 18 and older.

In analyzing the survey results, the researchers discovered that only 12 per cent of participants reported not consuming red meat. Adults who indicated they did not eat red meat were more likely to have stated that they:

were female 
were 65 years of age or older 
had a college degree 
had an annual income of $60,000 or less 
had voted for Democrats or Independents (vs. Republicans), and  
self-identified as non-Hispanic Black, Hispanic, or Asian (vs. non-Hispanic whites).  


When asked to choose their top two concerns of the past year, the non-red meat eaters were equally likely to choose “environment and climate change” or “health/healthcare.” In the analysis of survey results, environmental concerns were associated with self-reports of not eating red meat, while health concerns were not.  

“People may be more familiar with the environmental benefits of not eating red meat than with the potential health benefits,” says lead author Patrycja Sleboda, assistant professor of psychology at Baruch College in New York City.  

The authors suggest that public awareness of the environmental impacts of eating red meat may be increasing due to rising climate change concerns. According to the Intergovernmental Panel on Climate Change (IPCC), red meat production is a major source of greenhouse gas emissions, deforestation, and water usage. Production of meat and dairy contributes to 72-78 per cent of global food-related greenhouse gas emissions and 15 per cent of total global emissions. By eating less red meat, people can lower their own contribution to greenhouse gas emissions. 

The lack of a significant association between health concerns and red meat eating may reflect a lack of clear dietary recommendations in the United States. Studies have shown that high levels of both unprocessed red and processed meat have been associated with elevated risk for colorectal, stomach, and pancreatic cancers. The American Cancer Society recommends “limiting red and processed meat,” while the American Heart Association suggests people eat more plant-based proteins and meatless meals.  

Posted on Diet, Obesity, Pain Management

A diet that helps the weighty battle with chronic pain

Chronic pain is a persistent and debilitating condition that affects millions of people worldwide. While pain interventions are available, many individuals struggle without any treatment.

Recent research from the University of South Australia indicates that a healthy diet can alleviate the severity of chronic pain, providing an easy and accessible method for sufferers to manage their condition more effectively.

Researchers investigating the links between body fat, diet, and pain discovered that a higher intake of foods aligned with the Australian Dietary Guidelines was significantly associated with lower body pain levels, particularly among women.

Significantly, these findings were not influenced by a person’s weight, indicating that a healthy diet can help alleviate chronic pain, regardless of body composition.

Approximately 30% of the global population experiences chronic pain.

Women experience higher rates of chronic pain, as do those who are overweight or obese.

UniSA PhD researcher Sue Ward states that the study demonstrates how modifiable factors, such as diet, can help manage and alleviate chronic pain.

“It’s common knowledge that eating well is good for your health and wellbeing. But knowing that simple changes to your diet could offset chronic pain could be life-changing,” Ward says.

“In our study, higher consumption of core foods – your vegetables, fruits, grains, lean meats, dairy and alternatives – was related to less pain, regardless of body weight.

Being overweight or obese is a known risk factor for chronic pain.

Understanding that food choices and diet quality enhance health and reduce pain is invaluable.

Notably, the findings suggest that diet quality affects pain differently in men and women.

“Women with better diets, had lower pain levels and better physical function. But this effect was much weaker for men,” Ward says.

“The anti-inflammatory and antioxidant properties of the healthier core food groups may be what reduces pain, but we can’t yet determine whether poorer diet quality leads to more pain, or if pain leads to eating a poorer quality diet.

“A healthy, nutritious diet brings multiple health, wellbeing, and pain management benefits. And while personalised pain management strategies should be adopted, a healthy diet is an accessible, affordable, and effective way to manage and even reduce pain.”

Posted on Diabetes, Diet

Eating dark chocolate linked with reduced risk of type 2 diabetes

Study participants who consumed at least five servings of any chocolate per week showed a 10% lower risk of type 2 diabetes (T2D) compared to those who rarely or never ate chocolate. Dark chocolate had an even bigger impact: Participants who consumed at least five servings of this chocolate per week showed a 21% lower risk of T2D.
Participants in the study who ate at least five servings of any chocolate per week had a 10% lower risk of developing type 2 diabetes (T2D) compared to those who rarely or never consumed chocolate. Dark chocolate had an even more significant effect; participants who drank at least five servings of dark chocolate per week experienced a 21% lower risk of T2D.

“Our research indicates that not all chocolate is the same,” said Binkai Liu, the lead author and a doctoral student in the Department of Nutrition. “For chocolate lovers, this reminds them that small choices, such as dark chocolate instead of milk chocolate, can positively impact their health.”

The existing research on chocolate and T2D shows inconsistent findings, with few studies differentiating between chocolate types, specifically dark and milk chocolate.

The researchers aimed to address a gap in knowledge by utilizing data from the Nurses’ Health Studies I and II, as well as the Health Professionals Follow-up Study. Over more than 30 years, 192,000 adult participants who were free of diabetes at the beginning of the study reported their dietary habits, including chocolate consumption, alongside updates on their diabetes status and body weight. By the end of the study, nearly 19,000 participants had reported a diagnosis of type 2 diabetes (T2D). Among the almost 112,000 participants who specifically reported their intake of dark and milk chocolate, around 5,000 were diagnosed with T2D.

The study found that participants who consumed at least five ounces of any type of chocolate per week had a 10% lower risk of developing type 2 diabetes (T2D) than those who never or rarely consumed chocolate. Dark chocolate had an even more significant impact: participants who ate at least five servings of dark chocolate each week showed a 21% lower risk of T2D. Additionally, the researchers observed a 3% reduction in risk for every serving of dark chocolate consumed weekly. In contrast, consumption of milk chocolate was not linked to a reduced risk of T2D. Moreover, increased intake of milk chocolate—unlike dark chocolate—was associated with long-term weight gain, which can contribute to the development of T2D.

“We were surprised to find a clear distinction between the effects of dark and milk chocolate on diabetes risk and long-term weight management,” said Qi Sun, the corresponding author and an associate professor in the Departments of Nutrition and Epidemiology. “Although dark and milk chocolate contain similar levels of calories and saturated fat, it seems that the rich polyphenols in dark chocolate may counteract the negative effects of saturated fat and sugar on weight gain and diabetes. This intriguing difference warrants further exploration.”