Browsing by Subject "Green tea"

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    Assessing the impact of (poly)phenol-rich foods on cardiometabolic risk in postmenopausal women: a dietary trial
    (MDPI, 2024-08-09) Sánchez-Martínez, Lorena; García-Alonso, Javier; Mena, Pedro; Periago, María Jesús; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
    Menopause is a critical stage in a woman’s life in which cardiometabolic alterations appear, such as insulin resistance or a predisposition to visceral fat deposits, leading to an increased risk of cardiometabolic diseases (R-CMBs). New strategies to reduce the R-CMBs in postmenopausal women using natural compounds without adverse effects are desirable. In this sense, plant-based diets rich in fruits and vegetables could play a fundamental role due to the high content of bioactive compounds found in these diets, such as (poly)phenols, known for their antioxidant, anti-inflammatory and vasodilator properties. The aim of this research was to carry out a dietary trial to evaluate the effect of the daily intake of different (poly)phenol-rich foods (PP-rich foods) for 2 months on the modulation of the main cardiometabolic risk biomarkers of postmenopausal women. The results showed a slight improvement in blood pressure (BP), lipid profile and oxidative stress, endothelial function and inflammatory biomarkers. These findings suggest that daily consumption of PP-rich foods alleviated the R-CMBs of postmenopausal women by reducing the oxidative stress and, thus, the risk of cardiovascular events; however, the magnitude of the cardioprotective effect of (poly)phenols depends on inter-individual variability.
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    On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity
    (Wiley, 2008-07-14) Jiménez Monreal, Antonia María; Murcia Tomás, María Antonia; Parras, Pilar; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
    The antioxidant activity of several dairy products, yoghurt enriched with green tea and lemon, fermented milk, yoghurt with strawberry pulp, ‘low-calorie’ yoghurt with inulin and milk enriched with vitamin E and their ingredients were analysed. Yoghurt enriched with green tea and lemon showed the best lipidic antioxidant capacity. All the dairy products analysed were very good OHÆ radical scavengers. The dairy products analysed were unable to scavenge H2O2 except green tea. The antioxidant activity of these samples resisted high temperatures in the Rancimat test; of the ingredients analysed, the best antioxidant activity was found for vitamin E followed by green tea, pectin, Lactobacillus acidophilus, lemon pulp and cornstarch. Antioxidant activity did not suffer variations during storage at an unfavourable temperature (40ºC), as demonstrated by the linoleic acid assay. Yoghurt enriched with green tea and lemon, yoghurt with strawberry pulp and low-calorie yoghurt with inulin produced the best results in the Trolox equivalent antioxidant capacity (TEAC) assay.