Effects of the consumption of guarana on human health: A narrative review.

Guarana (Paullinia cupana) is a plant from the Amazon region with cultural importance. Despite its early ancestral use by indigenous tribes, the first reports regarding the benefits of guarana consumption for human health were published in the 19th century. Since then, the use of guarana seed in powder and extract forms has been studied for its diverse effects on human health, such as stimulating, anti-inflammatory, antioxidant, anticancer, hypocholesterolemic, and anti-obesity effects. These effects are attributed to the high content of bioactive compounds found in guarana seeds, especially methylxanthines and flavonoids. In fact, the Brazilian Food Supplement Law has officially acknowledged guarana as a source of bioactive compounds. The number and diversity of studies focused on guarana and human health are increasing; thus, organizing and describing the available evidence on guarana and its applications is necessary to provide a framework for future studies. In this narrative review, we have organized the available information regarding guarana and its potential effects on human health. Guarana produces unique fruits with great potential for human health applications. However, the available evidence lacks human studies and mechanistic investigations. Future studies should be designed considering its applicability to human health, including intake levels and toxicity studies.

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study.

A clear gap with respect to the potential biological properties of wheat flavonoids exists in the available literature. This information is crucial for breeding programs aiming to produce new varieties presenting improved health benefits. Accordingly, advanced breeding lines of whole durum wheat were evaluated in this contribution. The highest recovery of phenolics was achieved using aqueous acetone (50:50, v/v), as verified by multi-response optimization, thus showing that phenolics could be largely underestimated by employing an inappropriate extraction. The concentration of derivatives of apigenin, the main phenolics present, ranged from 63.5 to 80.7%, as evaluated by LC-ESI-QTOF-MS. Phenolics from the breeding line 98 exhibited the highest ability in scavenging peroxyl radicals, reducing power as well as in terms of inhibition of pancreatic lipase activity, a key enzyme regulating the absorption of triacylglycerols. In contrast, none of the samples exhibited a significant anti-diabetic potential. Despite their high concentration compared to that of phenolic acids, results of this work do not support a significant antioxidant and pancreatic lipase inhibitory effect of durum wheat flavonoids. Therefore, breeding programs and animal and/or human trials related to the effect of durum wheat flavonoids on oxidative stress and absorption of triacylglycerols are discouraged at this point.

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile.

The Brazilian Food Supplement Law recently recognized that guarana (Paullinia cupana) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the presence of phenolic compounds in the fraction containing insoluble-bound compounds and its contribution in terms of alpha-glucosidase inhibition. The concentration of phenolic extracts released from the insoluble-bound fraction required to inhibit 50% of alpha-glucosidase (IC50) activity was 5.8-fold lower than that present in the soluble counterpart. Both fractions exhibited a mixed inhibition mode. Fourteen proanthocyanidins (dimers to tetramers) present in the insoluble-bound fraction were tentatively identified by MALDi-TOF-MS. Future studies aiming at increasing the concentration of the soluble counterpart are deemed necessary. The results presented here enhance the phenolic database of guarana and have a practical impact on the procurement of nutraceuticals and functional ingredients related to the prevention and/or management of type 2 diabetes. The Brazilian normative on food supplements has been recently revised. This study lends support to the future inclusion of guarana powder in the list of sources of proanthocyanidins for the industry of food supplements.

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 µg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. PRACTICAL APPLICATION: Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.

Coffee modulates transcription factor Nrf2 and highly increases the activity of antioxidant enzymes in rats.

This study investigated the effect of a 28 day administration of coffee brew on the activity of antioxidant enzymes in rats. After this period of 2.0 mL/day dosages of this beverage, the activities of hepatic superoxide dismutase, catalase, and glutathione peroxidase increased 74.8, 59.4, and 135.2%, respectively, whereas the cytosolic level of Nrf2 increased 131.3%. At the same time, the total antioxidant capacity of the hepatic tissue increased 25.1%, improving the defensive status against oxidative stress. At the end of the experiment, the levels of biomarkers alanine transaminase and aspartate transaminase remained equal to the control group, and no changes were observed in the hepatic histoarchiteture of the animals, suggesting that the liver tissue was not impaired by the exposure to coffee. The changes in enzyme activities and antioxidant capacity were statistically significant (p < 0.05), indicating that coffee could be considered an important alternative against oxidative stress and its correlated degenerative diseases.

Paper-filtered coffee increases cholesterol and inflammation biomarkers independent of roasting degree: a clinical trial.

OBJECTIVE: The aim of this study was to compare the effects of medium light roast (MLR) and medium roast (MR) paper-filtered coffee on cardiovascular risk factors in healthy volunteers. METHODS: This randomized crossover trial compared the effects of consuming three or four cups (150 mL) of MLR or MR coffee per day for 4 wk in 20 healthy volunteers. Plasma lipids, lipoprotein(a) (Lp[a]), total homocysteine, and endothelial dysfunction-related inflammation biomarkers, serum glycemic biomarkers, and blood pressure were measured at baseline and after each intervention. RESULTS: Both roasts increased plasma total cholesterol, low-density lipoprotein-cholesterol, and soluble vascular cell adhesion molecule-1 (sVCAM-1) concentrations (10%, 12%, and 18% for MLR; 12%, 14%, and 14% for MR, respectively) (P < 0.05). MR also increased high-density lipoportein-cholesterol concentration by 7% (P = 0.003). Plasma fibrinogen concentration increased 8% after MR intake (P = 0.01), and soluble E-selectin increased 12% after MLR intake (P = 0.02). No changes were observed for Lp(a), total homocysteine, glycemic biomarkers, and blood pressure. CONCLUSION: Moderate paper-filtered coffee consumption may have an undesirable effect on plasma cholesterol and inflammation biomarkers in healthy individuals regardless of its antioxidant content.

Influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae).

This paper aimed to evaluate the influence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae). Samples were collected during summer and winter from the estuary and lagoon complex of the municipality of Barra de São Miguel, Alagoas, Brazil. Statistical differences (p<0.05) between summer and winter were observed in relation to chemical composition. The oysters cultivated in the winter presented some nutritional advantages because of the higher levels of proteins and functional nutrients, such as the eicosapentaenoic-docosahexaenoic acid combination and percentages of polyunsaturated fatty acids (n-3 and n-6), and the lower levels of saturated fatty acids. Therefore, the animals in winter presented a higher content of cholesterol oxides. The levels of cholesterol oxides found in these products during winter may encourage researchers to investigate the composition of oysters cultivated in different climates all over the world.

Nutritional value of crustaceans from Lagoone-Estuary Complex Mundaú/Manguaba-Alagoas

In order to evaluate the nutritional value of Pilar soft crab (Callinectes bocourt A.) and uçá crab (Ucides cordatus L.), 20 samples of both crustaceans were collected from lagoone-estuary complex Mundaú/Manguaba, located in the state of Alagoas, Brazil. Results from this analysis showed a high levels of moisture (sof crab - 79.82%; crab 78.85%), proteins (soft crab - 17.71; crab - 17.99%) and ash (soft crab - 2.18%; crab - 2,06%), and reduced values of lipids (soft crab - 2.78%; - crab 2.57%). Caloric values reached to 96.0 kcal in soft crab and 95.0 kcal in crab. Cholesterol levels were very low, being 34.65mg/100mg in Pilar soft crab and 35.37mg/100mg in crab-uçá. As for fatty acids contents, the Pilar soft crab presented 37.9% of saturated, 23.2% of monounsaturated and 29.9% of poyunsaturated; while uçá-crab presented 30.0% of saturated, 31.4% of monounsaturated and 34.9% of polyunsturated. In view of these results, both species should be considered a healthy food, and their xonsuption should be stimulated.

Bioactive compounds content of chimarrão infusions related to the moisture of yerba maté (Ilex Paraguariensis) leaves

A erva mate (Ilex paraguariensis) é a matéria prima para três tipos de bebidas largamente consumidas na América do Sul. Substâncias bioativas presentes neste produto como a cafeína e os ácidos clorogênicos têm recebido especial atenção da comunidade científica. O objetivo deste trabalho é avaliar o efeito do processamento da erva mate no teor de umidade das folhas e a eficiência da extração aquosa de algumas substâncias bioativas. Amostras de erva mate coletadas no Paraná, Brasil foram objeto deste estudo. Cafeína, ácidos fenólicos (ácido cafeico e ácido 5-cafeoilquinico) e flavonóides (quercitina, miricetina e caempferol) foram analisados por HPLC equipado com detector de arranjo de diodos. Os teores de ácido 5-cafeoilquinico e cafeína do extrato aquoso variam em função da etapa do processamento (p<0,05), que está relacionada com o teor de umidade das folhas (r >0,9). O ácido cafeico foi determinado em 45% das infusões obtidas das folhas secas e quercitina, miricetina e caempferol não foram detectados nesses extratos.

Avaliaçäo da aplicaçäo do sistema de análise de perigos e pontos críticos de controle (APPCC), em preparaçöes com carne bovina de um serviço de refeiçöes de bordo / Evaluation of Hazard Analysis and Critical Control Point System (HACCP), in the preparation of beef of catering services

O Sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) tem sido muito utilizado para controlar possíveis problemas na preparaçäo de alimentos. Ele foi introduzido para garantir que os alimentos preparados para os astronautas fossem seguros. Desde entäo, tem sido utilizado em indústrias de alimentos e serviços que fornecem alimentaçäo para garantir a segurança alimentar. O objetivo foi avaliar a aplicaçäo do APPCC em 3 diferentes preparaçöes com carne bovina: tornedor de filé (1), escalope de filé (2) e filé inteiro (3). As amostras foram coletadas em um serviço de refeiçöes de bordo, em Säo Paulo, Brasil. Foram analisadas as mediçöes de tempo e temperatura e o monitoramento dos Pontos Críticos de Controle (PCCs), estabelecidos pelo serviço de refeiçöes de bordo, em 10 etapas do processo: recebimento da matéria-prima, armazenamento, pré-preparo (limpeza, corte e modelagem), tempero, cocçäo (grelhar e assar), resfriamento, armazenamento do alimento pronto, montagem dos pratos, armazenamento dos pratos e transporte para a aeronave. Foi verificado que na etapa de recebimento, 13 por cento das amostras coletadas apresentaram temperatura superior à estabelecida como critério de segurança. Na etapa de armazenamento, observou-se variaçäo de temperaturas registradas e monitoradas. Na etapa de pré-preparo dos filés, os critérios de temperatura foram quase que totalmente atingidos. Nas etapas de cocçäo (grelhar e assar), a temperatura das preparaçöes ficou abaixo dos valores estabelecidos em 86 por cento das amostras coletadas. No processo de resfriamento, verificou-se que 54 por cento das preparaçöes atingiram temperaturas inferiores à estabelecida, devido ao congelamento. Na etapa de armazenamento dos filés resfriados, os critérios para temperatura foram atingidos. Tanto na montagem dos pratos como no armazenamento, houve atendimento dos critérios de temperatura. Na etapa de transporte, observou-se o näo atendimento aos critérios de temperatura em 50 por cento das amostras analisadas. A avaliaçäo do sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) indicou, em funçäo dos desvios registrados, a necessidade de um monitoramento mais efetivo em relaçäo ao tempo e temperatura em algumas das etapas do processo.

Teor em vitamina A, de alguns alimentos distribuídos na cidade de Säo Paulo / Vitamin A content, of some food in city of Säo Paulo

Devido ao pequeno número de estudos referentes à composiçäo química de alimentos brasileiros, principalmente no que se refere ao conteúdo de vitamina A, alguns profissionais da área de alimentos, especialmente nutricionistas e médicos, ressentem-se da falta de uma Tabela de Composiçäo de Alimentos nacional. Avaliou-se o teor de vitamina A em alimentos mais consumidos pela populaçäo local. E para tal, as amostras como leite, queijo, manteiga e ovo foram adquiridas no comércio da cidade de Säo Paulo. O método usado para determinaçäo de vitamina A foi o de Carr-Price, descrito por Arroyave et al. (1982), com modificaçöes em nosso laboratório. Foram encontrados os seguintes valores de vitamina A (microgramas de equivalente de retinol/100g de alimento analisado); Leite em pó integral, 210,6; Leite tipo A, 21,4; Leite tipo B, 25,0; Leite tipo C, 21,5; Queijo Minas 178,4; Queijo mussarela, 195,5; Queijo parmesäo, 196,7; Queijo Polenguinho 169,1; Queijo prato, 193,8; Manteiga, 563,3; Ovo de galinha (gema), 788,4; Iogurte natural, 11,4; Fígado de frango, 10.455,1; Fígado bovino, 27.833,3; Doce de leite, 64,8 Ovas de peixe 86,6.

Toxicologia de alimentos: uma discussäo / Food toxicology: a discussion

Advento do processamento de alimentos e o decorrente lançamento de uma vasta gama de novos produtos no mercado, tornaram os aditivos alimentares alvo principal dos estudos de mutagênese e carcinogênese. No entanto, a toxicologia atualmente desperta para novas áreas de estudo anteriormente negligenciadas, e que têm revelado cooperaçäo decisiva na incidência de câncer e outras doenças crônico-degenerativas. Apresenta os vários aspectos da toxicologia de alimentos abordados na literatura; alerta sobre a ocorrência de compostos nocivos, discute a evoluçäo da toxicologia de alimentos e demonstra que alimentos considerados "naturais" nem sempre säo seguros. A literatura demonstra que o imenso rol de contaminantes alimentares naturais e os possíveis carcinogênicos introduzidos ao alimento, säo responsáveis por muito mais doenças do que resíduos de pesticidas em alimentos e a adiçäo de substâncias químicas durante o processamento ou para a preservaçäo.