Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients.

Crocus sativus L. is used as a spice due to its organoleptic characteristics. Only flower stigmas are used for its production, as the rest of the flower is discarded as waste. This fact represents a lack of sustainability, since around 230,000 flowers are necessary to produce 1 kg of saffron. The main aim of this study was to contribute to the valorization of Crocus sativus L. spice and its floral by-products, through the study of their nutritional value and composition, in terms of hydrophilic and lipophilic compounds, as well as their functional properties. The results showed that saffron stigmas and floral bio-residues presented high contents of fiber, and the most abundant macronutrient were the carbohydrates, followed by proteins, and a low content in fats. All samples had high concentrations of glucose, fructose, lactic and malic acids, and minerals, mainly K, Ca and Mg. Furthermore, the polyunsaturated fatty acids were predominant, being linoleic acid (C18:2n6) the most abundant. Therefore, this research provides more in-depth information about the composition of saffron stigmas and floral by-products, to be considered as promising sources for the development of functional ingredients with new applications in the food industry.

Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection.

Saffron (Crocus sativus L.) is a spice used worldwide as a colouring and flavouring agent. Saffron is also a source of multiple bioactive constituents with potential health benefits. Notably, saffron displays consistent beneficial effects against a range of human neurological disorders (depression, anxiety, sleeping alterations). However, the specific compounds and biological mechanisms by which this protection may be achieved have not yet been elucidated. In this review, we have gathered the most updated evidence of the neurological benefits of saffron, as well as the current knowledge on the main saffron constituents, their bioavailability and the potential biological routes and postulated mechanisms by which the beneficial protective effect may occur. Our aim was to provide an overview of the neuroprotective effects attributed to this product and its main bioactive compounds and to highlight the main research gaps that need to be further pursued to achieve full evidence and understanding of the benefits of saffron. Overall, improved clinical trials and adequately designed pre-clinical studies are needed to support the evidence of saffron and of its main bioactive components (e.g., crocin, crocetin) as a therapeutic product to combat neurological disorders.

Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion.

The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6-8 Log CFU/mL) after 6 h and probiotic viability was very high (6 Log CFU/mL) after gastrointestinal digestion (GD). However, QBLBB reached the best probiotic concentration at 24 h. From 6 h of fermentation, probiotic resistance to some antibiotics, especially B. longum, could have a great potential to restore the intestinal microbiota during and after treatment with certain antibiotics. QLPBB showed the highest levels of total polyphenols and antioxidant capacity (AOC) after GD. Therefore, these red quinoa drinks have potential as functional probiotic beverages for vegans, celiacs and allergic to milk protein and lactose-intolerant people.

Development of a Phytomelatonin-Rich Extract from Cultured Plants with Excellent Biochemical and Functional Properties as an Alternative to Synthetic Melatonin.

Melatonin is a pleiotropic molecule with multiple and various functions. In recent years, there has been a considerable increase in the consumption of melatonin supplements for reasons other than those related with sleep (as an antioxidant, for anti-aging, and as a hunger regulator). Although the chemical synthesis of melatonin has recently been improved, several unwanted by-products of the chemical reactions involved occur as contaminants. Phytomelatonin, melatonin of plant origin, was discovered in several plants in 1995, and the possibility of using raw plant material as a source to obtain dietary supplements rich in phytomelatonin instead of synthetic melatonin, with its corresponding chemical by-products was raised. This work characterizes the phytomelatonin-rich extract obtained from selected plant material and determines the contents in phytomelatonin, phenols, flavonoids, and carotenoids. Additionally, the antioxidant activity was measured. Finally, a melatonin-specific bioassay in fish was carried out to demonstrate the excellent biological properties of the natural phytomelatonin-rich extract obtained.

Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats

The infusion tea extracted from the leaves of the plant Camellia sinensis can be used in the prevention of cancer, cardiovascular and neurodegenerative diseases, and aging, while adriamycin (ADR) is an anticancer drug that increases oxidative stress in cells. The present study evaluated the protective effect of the long-term consumption of white tea used at two different doses against the oxidative stress produced by aging and acute oxidation caused ADR treatment. At wearing, rats received distilled water (control), or 0.15 (dose 1) or 0.45 mg (dose 2) of solid tea extract/kilogram body weight in their drink. At 12 months, about half of the rats of each group were injected with a bolus of ADR, and six rats of the control group with an injection of saline solution and sacrificed. The rest of the animals continued in their cages until 24 months of age, when they were sacrificed. Lipid and protein oxidation of liver and brain microsomes was analyzed by measuring hydroperoxide and carbonyl levels. White tea consumption for 12 months at a non-pharmacological dose was seen to reverse the oxidative damage caused by ADR in both liver and brain, while the consumption of white tea for 20 months at a non-pharmacological dose had no effect on carbonyl or hydroperoxides in these tissues. The long-term ingestion of white tea protected tissues from acute oxidative stress but did not affect chronic oxidative agents such aging

Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats.

The infusion tea extracted from the leaves of the plant Camellia sinensis can be used in the prevention of cancer, cardiovascular and neurodegenerative diseases, and aging, while adriamycin (ADR) is an anticancer drug that increases oxidative stress in cells. The present study evaluated the protective effect of the long-term consumption of white tea used at two different doses against the oxidative stress produced by aging and acute oxidation caused ADR treatment. At wearing, rats received distilled water (control), or 0.15 (dose 1) or 0.45 mg (dose 2) of solid tea extract/kilogram body weight in their drink. At 12 months, about half of the rats of each group were injected with a bolus of ADR, and six rats of the control group with an injection of saline solution and sacrificed. The rest of the animals continued in their cages until 24 months of age, when they were sacrificed. Lipid and protein oxidation of liver and brain microsomes was analyzed by measuring hydroperoxide and carbonyl levels. White tea consumption for 12 months at a non-pharmacological dose was seen to reverse the oxidative damage caused by ADR in both liver and brain, while the consumption of white tea for 20 months at a non-pharmacological dose had no effect on carbonyl or hydroperoxides in these tissues. The long-term ingestion of white tea protected tissues from acute oxidative stress but did not affect chronic oxidative agents such aging.

[Not Available]. / Programas para la prevención de la obesidad en escolares de 5 a 10 años: revisión de la literatura.

Introducción y objetivos: en el presente trabajo se ha realizado una revisión sistemática durante los últimos 15 años de los estudios científicos que se han desarrollado con el objetivo de aumentar los niveles de actividad física, mejorar la salud y disminuir la prevalencia de sobrepeso y obesidad en escolares de entre 5 y 10 años.Material y métodos: se han encontrado un total de 28 estudios: 2 revisiones sistemáticas, 2 artículos descriptivos del proceso metodológico y 24 de intervención. Se pueden diferenciar dos tipos de intervenciones, por un lado aquellas intervenciones centradas en aumentar los niveles de actividad física, y por otro, aquellas que introducen además una parte de educación y valoración nutricional.Resultados: el análisis de los resultados muestra mejoras estadísticamente significativas en el 47,3% de las intervenciones que evaluaron el IMC, en el 44,4% de las que evaluaron la composición corporal, en el 40% de las que evaluaron el índice cintura-cadera, en el 50% de las que evaluaron el sumatorio de pliegues cutáneos. En relación con los efectos sobre la condición física, destacar que en el 45,4% de las intervenciones que avaluaron la resistencia cardiovascular se observaron mejoras significativas, al igual que en el 66,6% de las que analizaron los efectos sobre la fuerza. Finalmente, se observaron cambios en los hábitos alimentarios o en el conocimiento de los escolares en alimentación y nutrición en el 66,6% de los estudios que evaluaron dichos parámetros.

Programas para la prevención de la obesidad en escolares de 5 a 10 años: revisión de la literatura / Programs to prevent obesity in school children 5 to 10 years old: a review

Introducción y objetivo: en el presente trabajo se ha realizado una revisión sistemática durante los últimos 15 años de los estudios científicos que se han desarrollado con el objetivo de aumentar los niveles de actividad física, mejorar la salud y disminuir la prevalencia de sobrepeso y obesidad en escolares de entre 5 y 10 años. Material y métodos: se han encontrado un total de 28 estudios: 2 revisiones sistemáticas, 2 artículos descriptivos del proceso metodológico y 24 de intervención. Se pueden diferenciar dos tipos de intervenciones; por un lado, aquellas intervenciones centradas en aumentar los niveles de actividad física, y por otro, aquellas que introducen además una parte de educación y valoración nutricional. Resultados: el análisis de los resultados muestra mejoras estadísticamente significativas en el 47,3% de las intervenciones que evaluaron el IMC, en el 44,4% de las que evaluaron la composición corporal, en el 40% de las que evaluaron el índice cintura-cadera, en el 50% de las que evaluaron el sumatorio de pliegues cutáneos. En relación con los efectos sobre la condición física, destacar que en el 45,4% de las intervenciones que evaluaron la resistencia cardiovascular se observaron mejoras significativas, al igual que en el 66,6% de las que analizaron los efectos sobre la fuerza. Finalmente se observaron cambios en los hábitos alimentarios o en el conocimiento de los escolares en alimentación y nutrición en el 66,6% de los estudios que evaluaron dichos parámetros (AU)

Introduction and objetive: The aim of the present study was to conduct a systematic review over the previous 15 years of the scientific studies that have been published with the objective of increasing the levels of physical activity, improve health and reduce the prevalence of overweight and obesity in school children between ranging between the ages of 5 to 10 years. Material and methods: 28 studies were found: 2 systematic reviews, 2 articles describing on the methodological processes and 24 articles on intervention. You can distinguish two types of interventions: on the one hand those interventions focused on increasing the levels of physical activity, and on other hand those interventions that also introduce some educational and nutrition assessment. Results: The analysis of the results shows that 47.3% of the interventions evaluated BMI and observed significant improvements, 44.4% of the programs that assessed body composition have also seen significant improvements, 40% of the interventions that evaluated the waist-to-hip index observed improvements and 50% of the interventions that evaluated the sum of folds noted also significant improvements. In relation to bettering the physical condition of the subjects, it was shown that 45% of the intervention that assessed the cardiovascular endurance found significant improvements and in 66.6% of the procedures that evaluated the effects on strength have also seen significant improvements. Finally, changes in eating habits or increased knowledge of food and nutrition was observed at 66.6% (AU)

Long-term intake of white tea prevents oxidative damage caused by adriamycin in kidney of rats.

BACKGROUND: White tea infusion (Camelia sinensis) has antioxidants properties. The infusion contains polyphenols that have been proposed to induce antioxidant response element (ARE) response via nuclear factor E2-related factor 2 (NRF2). Adriamycin (ADR) has antitumour properties and oxidative effects. Oxidative stress is related to a variety of kidney diseases. Prevention of the oxidative stress through long-term intake of white tea and the study of the molecular mechanisms involved in protection could be of great interest. Rats were given distilled water, 0.015 or 0.045 g of solid white tea extract kg(-1) body weight for 12 months. Animals received an injection of ADR. In kidney, oxidative stress parameters were measured, the expressions of nuclear factor E2-related factor 2 gene (Nrf2), and detoxifying and antioxidants genes were analysed, and the activities of catalase (CAT), superoxide dismutase (SOD) and glutathione reductase (GR) were measured. RESULTS: ADR administration increased oxidative parameters and decreased the antioxidant activity; significantly increased the expression of analysed genes and the activity of CAT and SOD and decreased GR activity. The highest white tea dose protected redox status and inhibited ARE response. CONCLUSION: Long-term intake of white tea protected kidney against the oxidative stress. ADR activated the ARE response but in animals treated with the highest dose of white tea, this response was inhibited, probably for antioxidant protection. © 2015 Society of Chemical Industry.

[STRATEGIES TO IMPROVE THE NUTRITIONAL AND HEALTH CHARACTERISTICS OF MEAT PIE OF MURCIA]. / ESTRATEGIAS PARA MEJORAR LAS CARACTERÍSTICAS NUTRITIVAS Y SALUDABLES DEL PASTEL DE CARNE DE MURCIA.

OBJECTIVES: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides. METHODS: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively. RESULTS AND DISCUSSION: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one. CONCLUSIONS: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia.

Objetivos: mejorar la composición nutritiva y las características saludables del pastel de carne de Murcia (PCM), manteniendo sus apreciadas cualidades organolépticas y el diseño de un PCM funcional, mediante la adición de un ingrediente natural rico en fuctooligosacáridos. Métodos: mediante cambios relacionados con el tipo y cantidad de algunos de sus ingredientes se han elaborado diversas formulaciones del PCM (PCM saludable y PCM funcional). Se ha determinado la composición nutritiva, el valor calórico, el perfil de ácidos grasos y la calidad de la grasa. Además, se han valorado diversos atributos sensoriales y la aceptación global utilizando una escala descriptiva hedónica de nueve puntos. Resultados y discusión: el PCM saludable presenta un menor contenido de energía (15,4%), grasa total (39%), grasa saturada (48%) y sal (45%), así como una disminución de la potencial capacidad aterogénica (27%), trombogénica (30%) e hipercolesterolémica (30%) que el PCM tradicional. De las cuatro cantidades ensayadas (2,5, 5, 10 y 15%), solo la sustitución del 2,5 y 5% del ingrediente funcional no disminuyeron la aceptación global del PCM funcional, en comparación con el PCM tradicional. Conclusiones: los cambios en la formulación han mejorado la composición nutritiva y las características saludables del PCM tradicional, manteniendo sus cualidades organolépticas. El PCM funcional, elaborado con el ingrediente funcional al 5%, representa una mejora factible en las características funcionales del alimento estudiado. Estas estrategias contribuyen a mantener este tipo de alimentos tradicionales y a evitar la pérdida en la cultura, identidad y herencia gastronómica de España en general y de la Región de Murcia en particular.

Estrategias para mejorar las características nutritivas y saludables del pastel de carne de Murcia / Strategies to improve the nutritional and health characteristics of meat pie of Murcia

Objetivos: mejorar la composición nutritiva y las características saludables del pastel de carne de Murcia (PCM), manteniendo sus apreciadas cualidades organolépticas y el diseño de un PCM funcional, mediante la adición de un ingrediente natural rico en fuctooligosacáridos. Métodos: mediante cambios relacionados con el tipo y cantidad de algunos de sus ingredientes se han elaborado diversas formulaciones del PCM (PCM saludable y PCM funcional). Se ha determinado la composición nutritiva, el valor calórico, el perfil de ácidos grasos y la calidad de la grasa. Además, se han valorado diversos atributos sensoriales y la aceptación global utilizando una escala descriptiva hedónica de nueve puntos. Resultados y discusión: el PCM saludable presenta un menor contenido de energía (15,4%), grasa total (39%), grasa saturada (48%) y sal (45%), así como una disminución de la potencial capacidad aterogénica (27%), trombogénica (30%) e hipercolesterolémica (30%) que el PCM tradicional. De las cuatro cantidades ensayadas (2,5, 5, 10 y 15%), solo la sustitución del 2,5 y 5% del ingrediente funcional no disminuyeron la aceptación global del PCM funcional, en comparación con el PCM tradicional. Conclusiones: los cambios en la formulación han mejorado la composición nutritiva y las características saludables del PCM tradicional, manteniendo sus cualidades organolépticas. El PCM funcional, elaborado con el ingrediente funcional al 5%, representa una mejora factible en las características funcionales del alimento estudiado. Estas estrategias contribuyen a mantener este tipo de alimentos tradicionales y a evitar la pérdida en la cultura, identidad y herencia gastronómica de España en general y de la Región de Murcia en particular (AU)

Objectives: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides. Methods: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively. Results and discussion: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one. Conclusions: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia (AU)

EFFECT OF LONG TERM INTAKE OF WHITE TEA ON ACUTE OXIDATIVE STRESS IN RATS.

INTRODUCTION: the well known antioxidant properties of white tea include the prevention of cancer, neurodegenerative diseases and oxidative stress. Adriamycin can generate an amount of oxidative stress in vivo. OBJECTIVE: evaluate long term intake of white tea on plasma antioxidant capacity and on the fatty acid profile of liver and heart microsomes in animals subjected to acute oxidative stress. METHODS: rats were given distilled water (controls), 15 mg/d (dose 1) or 45 mg/d (dose 2) of solid white tea extract/per kilogram of body weight for 12 months. After this time, all the animals received an injection of adriamycin (ADR) (10 mg/kg body weight), except half of the control group, which were given an injection of saline solution. Samples of plasma and liver and heart were taken. The antioxidant activity, the carbonyl groups and hydroperoxide concentration were analyzed in plasma, and the fatty acid profiles of liver and heart microsomes were obtained. RESULTS & DISCUSSION: only the hydroperoxides showed significant changes, while slight tendencies were observed in antioxidant activity and the carbonyl groups. Although the long term intake of white tea and the administration of adriamycin did not change the fatty acid profile, slight tendencies existed for the SFAs, MUFAs and PUFAs.

Introducción: las propiedades antioxidantes del té son ampliamente conocidas, entre las que se incluyen la prevención del cáncer, diversas enfermedades neurodegenerativas y otras patologías relacionadas con el estrés oxidativo. Por otro lado, la adriamicina es un agente antitumoral que tiene la capacidad de generar estrés oxidativo in vivo. Objetivo: valorar el efecto de la ingesta de té blanco a largo plazo sobre la capacidad antioxidante plasmática y el perfil de ácidos grasos de microsomas de hígado y corazón en animales sometidos a estrés oxidativo agudo. Métodos: se dispuso de ratas a las que se les administró diferentes dosis de té blanco: 0,15 y 45 mg de extracto sólido de té/kg de peso corporal durante 12 meses. Tras este periodo de tratamiento con té blanco, todos los animales recibieron una inyección intraperitoneal de adriamicina (ADR), 10 mg/kg de peso corporal, excepto la mitad del grupo control, que recibieron una inyección de solución salina. Fueron obtenidas muestras de sangre, corazón e hígado. Se analizó la capacidad antioxidante total y se realizaron análisis de oxidación proteica y lipídica en plasma. Además, se obtuvo la fase microsomal de hígado y corazón. Resultado y discusión: se observó una fuerte oxidación lipídica en plasma y una recuperación en los animales tratados con las diferentes dosis de té. La actividad antioxidante y la oxidación proteica, aunque relevantes, solo muestran una ligera tendencia a recuperarse con el tratamiento con té. En cuanto al perfil de ácidos grasos, solamente se observan ligeras tendencias en el porcentaje de ácidos grasos saturados, monoinsaturados y poliinsaturados.

Effect of long term intake of white tea on acute oxidative stress in rats / Efecto de la ingestión a largo plazo de té blanco sobre el estrés oxidativo agudo en ratas

Introduction: the well known antioxidant properties of white tea include the prevention of cancer, neurodegenerative diseases and oxidative stress. Adriamycin can generate an amount of oxidative stress in vivo. Objective: evaluate long term intake of white tea on plasma antioxidant capacity and on the fatty acid profile of liver and heart microsomes in animals subjected to acute oxidative stress. Methods: rats were given distilled water (controls), 15 mg/d (dose 1) or 45 mg/d (dose 2) of solid white tea extract/per kilogram of body weight for 12 months. After this time, all the animals received an injection of adriamycin (ADR) (10 mg/kg body weight), except half of the control group, which were given an injection of saline solution. Samples of plasma and liver and heart were taken. The antioxidant activity, the carbonyl groups and hydroperoxide concentration were analyzed in plasma, and the fatty acid profiles of liver and heart microsomes were obtained. Results & discussion: only the hydroperoxides showed significant changes, while slight tendencies were observed in antioxidant activity and the carbonyl groups. Although the long term intake of white tea and the administration of adriamycin did not change the fatty acid profile, slight tendencies existed for the SFAs, MUFAs and PUFAs (AU)

Introducción: las propiedades antioxidantes del té son ampliamente conocidas, entre las que se incluyen la prevención del cáncer, diversas enfermedades neurodegenerativas y otras patologías relacionadas con el estrés oxidativo. Por otro lado, la adriamicina es un agente antitumoral que tiene la capacidad de generar estrés oxidativo in vivo. Objetivo: valorar el efecto de la ingesta de té blanco a largo plazo sobre la capacidad antioxidante plasmática y el perfil de ácidos grasos de microsomas de hígado y corazón en animales sometidos a estrés oxidativo agudo. Métodos: se dispuso de ratas a las que se les administró diferentes dosis de té blanco: 0,15 y 45 mg de extracto sólido de té/kg de peso corporal durante 12 meses. Tras este periodo de tratamiento con té blanco, todos los animales recibieron una inyección intraperitoneal de adriamicina (ADR), 10 mg/kg de peso corporal, excepto la mitad del grupo control, que recibieron una inyección de solución salina. Fueron obtenidas muestras de sangre, corazón e hígado. Se analizó la capacidad antioxidante total y se realizaron análisis de oxidación proteica y lipídica en plasma. Además, se obtuvo la fase microsomal de hígado y corazón. Resultado y discusión: se observó una fuerte oxidación lipídica en plasma y una recuperación en los animales tratados con las diferentes dosis de té. La actividad antioxidante y la oxidación proteica, aunque relevantes, solo muestran una ligera tendencia a recuperarse con el tratamiento con té. En cuanto al perfil de ácidos grasos, solamente se observan ligeras tendencias en el porcentaje de ácidos grasos saturados, monoinsaturados y poliinsaturados (AU)

Obese and unfit students dislike physical education in adolescence: myth or truth? The AVENA and UP&DOWN studies / A los adolescentes que no les gusta la educación física tienen peor condición física y más obesidad: ¿mito o realidad? Los estudios AVENA y UP&DOWN

Introduction: In the physical education context a well-known myth suggest that obese and unfit youth dislike physical education. Objective: To examine if adolescents who dislike physical education have higher levels of fatness and lower of fitness than their peers. Methods: Participants included 2606 (49.3% girls) adolescents from AVENA and UP&DOWN studies. Physical education enjoyment was assessed with a 7-point Likert scale. Fatness was assessed with BMI, skinfolds and waist circumference. Physical fitness was assessed with cardiorespiratory, motor and muscular fitness tests. Results: Boys who dislike physical education had similar levels of fatness and fitness than their peers (all P>0.05). Adolescent girls who dislike physical education had higher levels in body fat (P=0.035), and lower levels in muscular (P=0.007) and motor (P=0.007) fitness than their peers. Conclusion: Since only girls who dislike physical education seem to have, albeit weak, higher levels of fatness and lower of fitness than their peers, it partially confirms the myth in adolescent girls (AU)

Introducción: En el contexto de la EF (educación física), n mito bien conocido podría sugerir que a los jóvenes obesos y con baja condición física no les gusta la EF. Objetivo: Examinar si a los adolescentes a los que no les gusta la EF tienen niveles más altos de obesidad y niveles más bajos de forma física que sus compañeros. Métodos: Se tomó a 2606 participantes (49.3% chicas) adolescentes de los estudios AVENA y UP&DOWN. El disfrute de la EF se evaluó empleando una escala Likert de 7 puntos. La obesidad se evaluó mediante el IMC, pliegues cutáneos y circunferencia de la cintura. La condición física fue evaluada mediante pruebas cardiorespiratorias, motoras y musculares. Resultados: Los chicos a los que no les gusta la EF presentaron niveles similares de obesidad que sus compañeros (total P>0.05). Las chicas adolescentes a las que no les gusta la EF presentaron niveles más altos de grasa corporal (P=0.035), y niveles más bajos en condición física muscular (P=0.007) y motora (P=0.007) que sus compañeros. Conclusión: Dado que solo las chicas a las que no les gusta la EF parecen presentar, sin bien levemente, niveles más altos de obesidad y niveles menores de forma física que sus compañeros, el mito se confirma parcialmente ara las chicas adolescentes (AU)

Obese and unfit students dislike physical education in adolescence: myth or truth? The AVENA and UP&DOWN studies.

INTRODUCTION: In the physical education context a well- known myth suggest that obese and unfit youth dislike physical education. OBJECTIVE: To examine if adolescents who dislike physical education have higher levels of fatness and lower of fitness than their peers. METHODS: Participants included 2606 (49.3% girls) adolescents from AVENA and UP&DOWN studies. physical education enjoyment was assessed with a 7-point Likert scale. Fatness was assessed with BMI, skinfolds and waist circumference. Physical fitness was assessed with cardiorespiratory, motor and muscular fitness tests. RESULTS: Boys who dislike physical education had similar levels of fatness and fitness than their peers (all P>0.05). Adolescent girls who dislike physical education had higher levels in body fat (P=0.035), and lower levels in muscular (P=0.007) and motor (P=0.007) fitness than their peers. CONCLUSION: Since only girls who dislike physical education seem to have, albeit weak, higher levels of fatness and lower of fitness than their peers, it partially confirms the myth in adolescent girls.

Introducción: En el contexto de la EF (educación física), un mito bien conocido podría sugerir que a los jóvenes obesos y con baja condición física no les gusta la EF. Objetivo: Examinar si a los adolescentes a los que no les gusta la EF tienen niveles más altos de obesidad y niveles más bajos de forma física que sus compañeros. Métodos: Se tomó a 2606 participantes (49.3% chicas) adolescentes de los estudios AVENA y UP&DOWN. El disfrute de la EF se evaluó empleando una escala Likert de 7 puntos. La obesidad se evaluó mediante el IMC, pliegues cutáneos y circunferencia de la cintura. La condición física fue evaluada mediante pruebas cardiorespiratorias, motoras y musculares. Resultados: Los chicos a los que no les gusta la EF presentaron niveles similares de obesidad que sus compañeros (total P>0.05). Las chicas adolescentes a las que no les gusta la EF presentaron niveles más altos de grasa corporal (P=0.035), y niveles más bajos en condición física muscular (P=0.007) y motora (P=0.007) que sus compañeros. Conclusión: Dado que solo las chicas a las que no les gusta la EF parecen presentar, sin bien levemente, niveles más altos de obesidad y niveles menores de forma física que sus compañeros, el mito se confirma parcialmente para las chicas adolescentes.

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.

In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153-729 µmol gallic acid equivalents, 6.9-19.2 µmol quercetin equivalents and 85-234 µmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated.

Identification of different nutritional status groups in institutionalized elderly people by cluster analysis.

OBJECTIVES: To apply a cluster analysis to groups of individuals of similar characteristics in an attempt to identify undernutrition or the risk of undernutrition in this population. DESIGN: A cross-sectional study. SETTING: Seven public nursing homes in the province of Murcia, on the Mediterranean coast of Spain. PARTICIPANTS: 205 subjects aged 65 and older (131 women and 74 men). MEASUREMENTS: Dietary intake (energy and nutrients), anthropometric (body mass index, skinfold thickness, mid-arm muscle circumference, mid-arm muscle area, corrected arm muscle area, waist to hip ratio) and biochemical and haematological (serum albumin, transferrin, total cholesterol, total lymphocyte count). Variables were analyzed by cluster analysis. RESULTS: The results of the cluster analysis, including intake, anthropometric and analytical data showed that, of the 205 elderly subjects, 66 (32.2%) were over - weight/obese, 72 (35.1%) had an adequate nutritional status and 67 (32.7%) were undernourished or at risk of undernutrition. The undernourished or at risk of undernutrition group showed the lowest values for dietary intake and the anthropometric and analytical parameters measured. CONCLUSIONS: Our study shows that cluster analysis is a useful statistical method for assessing the nutritional status of institutionalized elderly populations. In contrast, use of the specific reference values frequently described in the literature might fail to detect real cases of undernourishment or those at risk of undernutrition.

Objetivos: Aplicar un análisis de conglomerados (cluster analysis) para grupos de individuos de características similares en un intento de identificar la desnutrición o el riesgo de desnutrición en esta población. Métodos: Estudio transversal llevado a cabo en 205 sujetos de 65 años (131 mujeres y 74 hombres), residentes en siete centros públicos de la Región de Murcia, localizada en la costa mediterránea de España. Se valoró ingesta dietética (energía y nutrientes), medidas antropométricas (índice de masa corporal, pliegues cutáneos, circunferencia muscular del brazo, área muscular del brazo, área muscular del brazo corregida, relación cinturacadera) y parámetros bioquímicos y hematológicos (albúmina, transferrina, colesterol total, recuento total de linfocitos). Las variables se analizaron mediante análisis de conglomerados. Resultados: Los resultados del análisis de conglomerados, incluyendo la ingesta, datos antropométricos y analíticos mostraron que, de los 205 sujetos ancianos, 66 participantes (32,2%) presentaron sobrepeso/obesidad, 72 (35,1%) tenían un estado nutricional adecuado y 67 (32,7%) estaban desnutridos o en riesgo de desnutrición. El grupo con desnutrición o en riesgo de desnutrición mostró los valores más bajos de la ingesta dietética y los parámetros antropométricos y clínicos. Conclusiones: El estudio muestra que el análisis de conglomerados es un método estadístico útil para evaluar el estado nutricional de las poblaciones de ancianos institucionalizados. Por el contrario, el uso de los valores de referencia específicos, descritos con frecuencia en la literatura, podría no detectar situaciones reales de desnutrición o en riesgo de desnutrición.

Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration.

The optimization of the extraction of natural antioxidants from white tea has fostered intensive research. This study has investigated the effects of ethanol-water mixtures, temperature and time on the extraction of polyphenols and antioxidant components from white tea. The response surface methodology was applied to identify the best extraction conditions. The best conditions to maximize the extraction of total polyphenols were: ethanol, 50%, for 47.5 min. Although the yield of polyphenols was optimal at 65 °C, the maximum antioxidant capacity was achieved with an extraction temperature of 90 °C. This study has identified the optimal conditions for the extraction of tea liquor with the best antioxidant properties. Epigallocatechin gallate, epicatechin gallate, epigallocatechin and epicatechin were extracted from white tea at concentrations up to 29.6 ± 10.6, 5.40 ± 2.09, 5.04 ± 0.20 and 2.48 ± 1.10 mg/100 g.

Identification of different nutritional status groups in institutionalized elderly people by cluster analysis / Identificación de grupos de personas mayores institucionalizadas con diferente estado nutricional mediante un análisis de conglomerados

Objectives: To apply a cluster analysis to groups of individuals of similar characteristics in an attempt to identify undernutrition or the risk of undernutrition in this population. Methods: Design: A cross-sectional study. Setting: Seven public nursing homes in the province of Murcia, on the Mediterranean coast of Spain. Participants: 205subjects aged 65 and older (131 women and 74 men).Measurements: Dietary intake (energy and nutrients),anthropometric (body mass index, skin fold thickness, mid-arm muscle circumference, mid-arm muscle area,corrected arm muscle area, waist to hip ratio) and biochemical and haematological (serum albumin, transferrin, total cholesterol, total lymphocyte count).Variables were analyzed by cluster analysis.Results: The results of the cluster analysis, including intake, anthropometric and analytical data showed that, of the 205 elderly subjects, 66 (32.2%) were over -weight/obese, 72 (35.1%) had an adequate nutritional status and 67 (32.7%) were undernourished or at risk of undernutrition. The undernourished or at risk of undernutrition group showed the lowest values for dietary intake and the anthropometric and analytical parameters measured. Conclusions: Our study shows that cluster analysis is a useful statistical method for assessing the nutritional status of institutionalized elderly populations. In contrast, use of the specific reference values frequently described in the literature might fail to detect real cases of undernourishment or those at risk of undernutrition (AU)

Objetivos: Aplicar un análisis de conglomerados (clusteranalysis) para grupos de individuos de características similares en un intento de identificar la desnutrición o el riesgo de desnutrición en esta población. Métodos: Estudio transversal llevado a cabo en 205sujetos de 65 años (131 mujeres y 74 hombres), residentes en siete centros públicos de la Región de Murcia, localizada en la costa mediterránea de España. Se valoró ingesta dietética (energía y nutrientes), medidas antropométricas(índice de masa corporal, pliegues cutáneos, circunferencia muscular del brazo, área muscular del brazo, área muscular del brazo corregida, relación cintura cadera)y parámetros bioquímicos y hematológicos (albúmina, transferrina, colesterol total, recuento total de linfocitos).Las variables se analizaron mediante análisis deconglomerados. Resultados: Los resultados del análisis de conglomerados, incluyendo la ingesta, datos antropométricos y analíticos mostraron que, de los 205 sujetos ancianos, 66 participantes(32,2%) presentaron sobrepeso/obesidad, 72(35,1%) tenían un estado nutricional adecuado y 67(32,7%) estaban desnutridos o en riesgo de desnutrición. El grupo con desnutrición o en riesgo de desnutrición mostró los valores más bajos de la ingesta dietética y los parámetros antropométricos y clínicos. Conclusiones: El estudio muestra que el análisis de conglomerados es un método estadístico útil para evaluar el estado nutricional de las poblaciones de ancianos institucionalizados. Por el contrario, el uso de los valores de referencia específicos, descritos con frecuencia en la literatura, podría no detectar situaciones reales de desnutrición o en riesgo de desnutrición (AU)

Errors and myths in feeding and nutrition: impact on the problems of obesity.

The increase in obesity prevalence cannot be explained by a sudden and generalized change in human genome. It is certainly due to the modification of lifestyle habits and especially of the diet, as well as a lack of physical activity and sedentary living. Changes in the feeding pattern and the subsequent unbalance in the caloric profile of the diet may have had great importance in the occurrence of obesity. The social pressure in relation to the body image, the desire to have a slim body, and the fear to gain weight present in the current society have given way to the proliferation of myths and errors regarding pretentiously weight-losing foods and the appearance of miracle diets and dietary complements with magic results on weight loss. Weight-losing foods such as grapefruit, pineapple, apple, cucumber, wholemeal bread or drinking water while fasting are among the most popular and with less scientific evidence errors and myths. On the other hand, miracle diets cause more harm than good and their success is based on weight loss, but not fat loss, since they initially induce dehydration and a decrease in the muscle mass. The intervention study described here shows, once again, that when someone takes a hypocaloric diet he/she will lose weight and that the supplements tried with a satia - ting, lipolytic and supposedly weight-losing effect do not modify the weight loss produced by the hypocaloric diet. The main therapeutic tools available to fight against obesity are dietary therapy, which is a must in the pro - gram, education and behaviour modification, increased physical activity, to fight against sedendarism, and some pharmacological therapy available. The best solution to all these problems that have a great repercussion on the society surely is the development of wide and prolonged informational and educational campaigns in the field of nutrition.

El aumento de la prevalencia de obesidad no podría ser explicada por un cambio repentino y generalizado en el genoma de la población. Sin duda, se debe a la modificación de los hábitos de vida y, especialmente, de la alimentación, así como a la falta de actividad física y a la vida sedentaria. Los cambios en el modelo de alimentación y el consecuente desequilibrio en el perfil calórico de la dieta pueden haber tenido gran importancia en la aparición de la obesidad. La presión social en relación con la imagen corporal, el deseo de poseer cuerpos estilizados y el miedo a engordar presentes en la sociedad actual, han dado lugar a la proliferación de mitos y errores sobre alimentos supuestamente adelgazantes, a la aparición de dietas milagrosas y de complementos dietéticos con resultados mágicos sobre la pérdida de peso. Entre los errores y mitos más extendidos y con menor evidencia científica se incluyen alimentos que su - puestamente adelgazan, como pomelo, piña, manzana, pepino, pan integral, o beber agua en ayunas. Por otro lado, las dietas milagrosas provocan más perjuicios que beneficios, su éxito radica en la pérdida de peso, que no de grasa, pues inicialmente producen deshidratación y disminución de la masa muscular. El estudio de intervención descrito en este capítulo, demuestra, una vez más, que cuando un individuo ingiere una dieta hipocalórica pierde peso, y que los suplementos con efectos saciantes y lipolíticos ensayados, supuestamente adelgazantes, no modifican la pérdida de peso producida por la dieta hipocalórica. Las principales herramientas terapéuticas de las que se dispone para luchar contra la obesidad son el tratamiento dietético, base irrenunciable de la terapia, la educación y modificación de la conducta, el incremento de la actividad física, la lucha contra el sedentarismo y la escasísima terapia farmacológica disponible. La mejor solución frente a todos estos problemas, de una gran repercusión para la sociedad, es sin duda el desarrollo de amplias y duraderas campañas de información y formación en el campo de la nutrición.