Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children;La ingestión de un producto derivado de manzana deshidratada enriquecido con zumo de mandarina mediante tecnología de impregnación al vacío mejora la capacidad antioxidante y disminuye la inflamación en los niños obesos

Nutricion Hospitalaria

Volumn 28, Issue 4, 2013, Pages 1177-1183

  Codoñer Franch, Pilar ^a,b   Betoret, Ester ^c   Betoret, Noelia ^c   López Jaén, Ana B ^b   Valls Belles, Victoria ^a   Fito, Pedro ^c  

^a HOSPITAL UNIVERSITARIO DR PESET   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidants; Cardiovascular risk; Children; Fruits; Obesity

Indexed keywords

ANTIOXIDANT; BIOLOGICAL MARKER;

ADOLESCENT; ANTHROPOMETRY; ARTICLE; BODY COMPOSITION; CHEMISTRY; CHILD; CITRUS; DESICCATION; DIET THERAPY; FEEDING BEHAVIOR; FEMALE; FUNCTIONAL FOOD; HUMAN; INFLAMMATION; MALE; MALUS; METABOLISM; OBESITY; OXIDATIVE STRESS; PHYSIOLOGY; SWEET ORANGE;

ADOLESCENT; ANTHROPOMETRY; ANTIOXIDANTS; BIOLOGICAL MARKERS; BODY COMPOSITION; CHILD; CITRUS; CITRUS SINENSIS; DESICCATION; FEMALE; FOOD HABITS; FUNCTIONAL FOOD; HUMANS; INFLAMMATION; MALE; MALUS; OBESITY; OXIDATIVE STRESS;

EID: 84881157305     PISSN: 02121611     EISSN: 16995198     Source Type: Journal    
DOI: 10.3305/nh.2013.28.4.6580     Document Type: Article

References (30)

1. Boeing H, Bechthold A, Bub A, Ellinger S, Haller D, Kroke A et al. Critical review: vegetables and fruit in the prevention of chronic diseases. Eur J Nutr 2012; 51: 637-63.
2. Holt EM, Steffen LM, Moran A, Basu S, Steinberger J, Ross JA et al. Fruit and vegetable consumption and its relation to markers of inflammation and oxidative stress in adolescents. J Am Diet Assoc 2009; 109: 414-21.
3. Nicklas T, Johnson R, American Dietetic Association. Position of the American Dietetic Association: Dietary guidance for healthy children ages 2 to 11 years. J Am Diet Assoc 2004; 104: 660-77.
4. Pabayo R, Spence JC, Casey L, Storey. Food consumption patterns in preschool children. Can J Diet Pract Res 2012; 73: 66-71.
5. Sentandreu E, Izquierdo L, Sendra, JM. Differentiation of juices from clementine (Citrus clementina), clementinehybrids, and Satsuma (Citrus unshiu) cultivars by statistical multivariate discriminant analysis of their flavanone-7-0glycosides and fully methoxylated flavones content as determined by liquid chromatography. Eur Food Res Technol 2007; 224: 421-9.
6. Codoñer-Franch P, López-Jaén AB, Muñiz P, Sentandreu E, Bellés VV. Mandarin juice improves the antioxidant status of hypercholesterolemic children. J Pediatr Gastroenterol Nutr 2008; 47: 349-55.
7. Codoñer-Franch, P, López-Jaén AB, De La Mano-Hernández A, Sentandreu E, Simó-Jordá R, Valls-Bellés V. Oxidative markers in children with severe obesity following low-calorie diets supplemented with mandarin juice. Acta Paediatr 2010; 99: 1841-6.
8. Joshi APK, Rupasinghe HPV. Optimization of bioactive fortification in apple snacks through Vacuum Impregnation using Response Surface Methodology. Food Nutr Sci 2010; 2: 45-52.
9. Betoret E, Sentandreu E, Betoret N, Codoñer-Franch P, VallsBellés V, Fito P. Technological development and functional properties of an apple snack rich in flavonoid form mandarin juice. Inn Food Sci Emerg Technol 2012; 16: 298-304.
10. Codoñer-Franch P, Valls-Bellés V, Arilla-Codoñer A, AlonsoIglesias E. Oxidant mechanisms in childhood obesity: the link between inflammation and oxidative stress. Transl Res 2011; 158: 369-84.
11. Betoret E, Betoret N, Carbonell JV, Fito P. Effects of pressure homogenization on particle size and the functional properties of citrus juices. J Food Eng 2009; 92: 18-23.
12. Fito P, Chiralt A, Betoret N, Gras ML, Cháfer M, MartínezMonzó J et al. Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development. J Food Eng 2001; 49: 175-183.
13. Plaza L, Crespo I, Pascual-Teresa S, Ancos B, SánchezMoreno C, Muñoz M, et al. Impact of minimal processing on orange bioactive compounds during refrigerated storage. Food Chem 2011; 124: 646-51.
14. Benzie IFF, Strain JJ. The Ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 1996; 239: 70-6.
15. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, RiceEvans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999; 26: 1231-7.
16. Codoñer-Franch P, Tavárez-Alonso S, Murria-Estal R, MegíasVericat J, Tortajada-Girbés M, Alonso-Iglesias, E. Nitric oxide production is increased in severely obese children and related to markers of oxidative stress and inflammation. Atherosclerosis 2011; 215: 475-80.
17. Valtueña S, Pellegrini N, Franzini L, Bianchi MA, Ardigò D, Del Rio D et al. Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. Am J Clin Nutr 2008; 87: 1290-7.
18. Gorinstein S, Caspi A, Libman I, Katrich E, Lerner HT, Trakhtenberg S. Fresh israeli jaffa sweetie juice consumption improves lipid metabolism and increases antioxidant capacity in hypercholesterolemic patients suffering from coronary artery disease: studies in vitro and in humans and positive changes in albuminand fibrinogen fractions. J Agric Food Chem 2004; 52: 5215-22.
19. Gao X, Cassidy A, Schwarzschild MA, Rimm EB, Ascherio A. Habitual intake of dietary flavonoids and risk of Parkinson disease. Neurology 2012; 78: 1138-45.
20. Tanaka T, Tanaka T, Tanaka M, Kuno T. Cancer chemoprevention by citrus pulp and juices containing high amounts of-cryptoxanthin and hesperidin. J Biomed Biotechnol 2012; 2012: 516-981.
21. Boyer J, Liu RH. Apple phytochemicals and their health benefits. Nutr J 2004; 12: 3-5.
22. Gramza-Michalowska A, Czlapka-Matyasik M: Evaluation of the antiradical potential of fruit and vegetable snacks. Acta Sci Pol Technol Aliment 2011; 10: 63-72.
23. Cesar TB, Aptekmann NP, Araujo MP, Vinagre CC, Maranhão RC. Orange juice decreases low-density lipoprotein cholesterol in hypercholesterolemic subjects and improves lipid transfer to high-density lipoprotein in normal and hypercholesterolemic subjects. Nutr Res 2010; 30: 689-94.
24. Kurowska EM, Spence JD, Jordan J, Wetmore S, Freeman DJ, Piché LA et al. HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia. Am J Clin Nutr 2000; 72: 1095-100.
25. Sánchez-Muniz FJ. Dietary fibre and cardiovascular health. Nutr Hosp 2012; 27: 31-45.
26. Lee KW, Kim YJ, Kim DO, Lee HJ, Lee CY. Major phenolics in apple and their contribution to the total antioxidant capacity. J Agric Food Chem 2003; 51: 6516-20.
27. Aguilar Cordero MJ, González Jiménez E, Sánchez Perona J, Padilla López CA, Álvarez Ferre J, Ocete Hita E, et al. Obesity and its relation with markers of inflammation and erythrocyte fatty acids in a group of overweight adolescents. Nutr Hosp 2012; 27: 161-4.
28. Kyselova Z. Toxicological aspects of the use of phenolic compounds in disease prevention. Interdiscip Toxicol 2011; 4: 173-83.
29. Vossenaar M, Panday B, Hamelinck V, Soto-Méndez MJ, Doak CM, Solomons NW. Nutrient offerings from the meals and snacks served in four daycare centers in Guatemala City. Nutrition 2011; 27: 543-56.
30. Piernas C, Popkin BM. Trends in snacking among U.S. children. Health Aff (Millwood) 2010; 29: 398-404.