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Laura Bravo - One of the best experts on this subject based on the ideXlab platform.

  • improved lc msn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate ilex paraguariensis brands quantification of polyphenols Methylxanthines and antioxidant activity
    Food Chemistry, 2018
    Co-Authors: Raquel Mateos, Beatriz Sarriá, Gema Baeza, Laura Bravo
    Abstract:

    Abstract Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and Methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MS n analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 Methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8–28.8%), 5-caffeoylquinic (21.1–22.4%), 4-caffeoylquinic (12.6–14.2%) and 3,5-dicaffeoylquinic acids (9.5–11.3%) along with rutin (7.1–7.8%) were the most abundant polyphenols, whereas caffeine was the main Methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate Methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.

  • effects of bioactive constituents in functional cocoa products on cardiovascular health in humans
    Food Chemistry, 2015
    Co-Authors: Beatriz Sarriá, Raquel Mateos, Sara Martinezlopez, Luis Goya, Jose Luis Sierracinos, Luis Garciadiz, Laura Bravo
    Abstract:

    Cocoa manufacturers are producing novel products increasing polyphenols, Methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on Methylxanthines. We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17 g, 43.8 mg and 168.6 mg of total-dietary-fibre, flavanols and Methylxanthines, respectively) as well as PPCP (providing daily 3.74 g, 45.3 mg and 109.8 mg of total-dietary-fibre, flavanols and Methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1β levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed.

Raquel Mateos - One of the best experts on this subject based on the ideXlab platform.

  • improved lc msn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate ilex paraguariensis brands quantification of polyphenols Methylxanthines and antioxidant activity
    Food Chemistry, 2018
    Co-Authors: Raquel Mateos, Beatriz Sarriá, Gema Baeza, Laura Bravo
    Abstract:

    Abstract Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and Methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MS n analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 Methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8–28.8%), 5-caffeoylquinic (21.1–22.4%), 4-caffeoylquinic (12.6–14.2%) and 3,5-dicaffeoylquinic acids (9.5–11.3%) along with rutin (7.1–7.8%) were the most abundant polyphenols, whereas caffeine was the main Methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate Methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.

  • effects of bioactive constituents in functional cocoa products on cardiovascular health in humans
    Food Chemistry, 2015
    Co-Authors: Beatriz Sarriá, Raquel Mateos, Sara Martinezlopez, Luis Goya, Jose Luis Sierracinos, Luis Garciadiz, Laura Bravo
    Abstract:

    Cocoa manufacturers are producing novel products increasing polyphenols, Methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on Methylxanthines. We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17 g, 43.8 mg and 168.6 mg of total-dietary-fibre, flavanols and Methylxanthines, respectively) as well as PPCP (providing daily 3.74 g, 45.3 mg and 109.8 mg of total-dietary-fibre, flavanols and Methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1β levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed.

  • theobromine caffeine and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different Methylxanthine contents
    Food Research International, 2014
    Co-Authors: Sara Martinezlopez, Beatriz Sarriá, Raquel Mateos, Miren Gomezjuaristi, Luis Goya, Laura Bravoclemente
    Abstract:

    Abstract The health promoting properties of cocoa products and their excellent acceptance by consumers turn cocoa into an important product for enrichment with bioactive components, such as Methylxanthines (MX), adding potential health properties to cocoa products. The present work aimed at studying the bioavailability of Methylxanthines in two soluble cocoa products, one containing Methylxanthines naturally occurring in cocoa (CC) and a product enriched in Methylxanthines (CC-MX). A crossover, randomized, controlled, single-blind study was carried out in 13 healthy subjects who consumed realistic doses of the two cocoa products in milk. CC provided 84.45 mg of theobromine (TB) and 9.9 mg of caffeine (CF), while CC-MX provided 177 mg TB, 75.75 mg CF and 3.25 mg theophylline (TP). In each intervention, blood samples were collected at baseline (t = 0) and 0.5, 1, 2, 3, 4, 6 and 8 h after drinking the beverages. Urine was collected at different time intervals (baseline (− 2–0 h), 0–4, 4–8, 8–12 and 12–24 h). TB, CF, TP and paraxanthine (PX) together with two monoMethylxanthines (3-MX and 7-MX) were identified and quantified in plasma by HPLC-DAD. These metabolites together with 1-MX and different mono-, di- and tri-methyluric (MU) acids (1-MU, 1,3-MU, 1,7-MU, 3,7-MU and 1,3,7-MU) involved in the biotransformation of the ingested Methylxanthines were detected by LC-QTOF and quantified by LC-DAD, with 7-MX and TB as the major urinary metabolites. The maximum concentration (Cmax) and area under curve (AUC) values of all metabolites were significantly higher after the intake of CC-MX, showing a dose-dependent response. In conclusion, cocoa Methylxanthines show high bioavailability and rapid excretion, with a direct relationship existing between the amount of Methylxanthine consumed and the metabolites quantified in biological fluids.

Giuseppe Zeppa - One of the best experts on this subject based on the ideXlab platform.

  • effects of particle size and extraction methods on cocoa bean shell functional beverage
    Nutrients, 2019
    Co-Authors: Olga Rojopoveda, Letricia Barbosapereira, Livia Mateusreguengo, Marta Bertolino, Caroline Stevigny, Giuseppe Zeppa
    Abstract:

    One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, Methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and Methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.

  • effects of particle size and extraction methods on cocoa bean shell functional beverage
    Nutrients, 2019
    Co-Authors: Olga Rojopoveda, Letricia Barbosapereira, Livia Mateusreguengo, Marta Bertolino, Caroline Stevigny, Giuseppe Zeppa
    Abstract:

    One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, Methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and Methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.

Beatriz Sarriá - One of the best experts on this subject based on the ideXlab platform.

  • improved lc msn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate ilex paraguariensis brands quantification of polyphenols Methylxanthines and antioxidant activity
    Food Chemistry, 2018
    Co-Authors: Raquel Mateos, Beatriz Sarriá, Gema Baeza, Laura Bravo
    Abstract:

    Abstract Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and Methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MS n analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 Methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8–28.8%), 5-caffeoylquinic (21.1–22.4%), 4-caffeoylquinic (12.6–14.2%) and 3,5-dicaffeoylquinic acids (9.5–11.3%) along with rutin (7.1–7.8%) were the most abundant polyphenols, whereas caffeine was the main Methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate Methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.

  • effects of bioactive constituents in functional cocoa products on cardiovascular health in humans
    Food Chemistry, 2015
    Co-Authors: Beatriz Sarriá, Raquel Mateos, Sara Martinezlopez, Luis Goya, Jose Luis Sierracinos, Luis Garciadiz, Laura Bravo
    Abstract:

    Cocoa manufacturers are producing novel products increasing polyphenols, Methylxanthines or dietary fibre to improve purported health benefits. We attempt to explain the contribution of cocoa bioactive compounds to cardiovascular effects observed in previous studies, placing particular emphasis on Methylxanthines. We focused on a soluble cocoa product rich in dietary fibre (DFCP) and a product rich in polyphenols (PPCP). Effects of regularly consuming DFCP (providing daily 10.17 g, 43.8 mg and 168.6 mg of total-dietary-fibre, flavanols and Methylxanthines, respectively) as well as PPCP (providing daily 3.74 g, 45.3 mg and 109.8 mg of total-dietary-fibre, flavanols and Methylxanthines, respectively) on cardiovascular health were assessed in two controlled, cross-over studies in free-living normocholesterolemic and moderately hypercholesterolemic subjects. Both products increased HDL-cholesterol concentrations, whereas only DFCP decreased glucose and IL-1β levels in all subjects. Flavanols appeared to be responsible for the increase in HDL-cholesterol, whereas insoluble-dietary-fibre and theobromine in DFCP were associated with the hypoglycemic and anti-inflammatory effects observed.

  • theobromine caffeine and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different Methylxanthine contents
    Food Research International, 2014
    Co-Authors: Sara Martinezlopez, Beatriz Sarriá, Raquel Mateos, Miren Gomezjuaristi, Luis Goya, Laura Bravoclemente
    Abstract:

    Abstract The health promoting properties of cocoa products and their excellent acceptance by consumers turn cocoa into an important product for enrichment with bioactive components, such as Methylxanthines (MX), adding potential health properties to cocoa products. The present work aimed at studying the bioavailability of Methylxanthines in two soluble cocoa products, one containing Methylxanthines naturally occurring in cocoa (CC) and a product enriched in Methylxanthines (CC-MX). A crossover, randomized, controlled, single-blind study was carried out in 13 healthy subjects who consumed realistic doses of the two cocoa products in milk. CC provided 84.45 mg of theobromine (TB) and 9.9 mg of caffeine (CF), while CC-MX provided 177 mg TB, 75.75 mg CF and 3.25 mg theophylline (TP). In each intervention, blood samples were collected at baseline (t = 0) and 0.5, 1, 2, 3, 4, 6 and 8 h after drinking the beverages. Urine was collected at different time intervals (baseline (− 2–0 h), 0–4, 4–8, 8–12 and 12–24 h). TB, CF, TP and paraxanthine (PX) together with two monoMethylxanthines (3-MX and 7-MX) were identified and quantified in plasma by HPLC-DAD. These metabolites together with 1-MX and different mono-, di- and tri-methyluric (MU) acids (1-MU, 1,3-MU, 1,7-MU, 3,7-MU and 1,3,7-MU) involved in the biotransformation of the ingested Methylxanthines were detected by LC-QTOF and quantified by LC-DAD, with 7-MX and TB as the major urinary metabolites. The maximum concentration (Cmax) and area under curve (AUC) values of all metabolites were significantly higher after the intake of CC-MX, showing a dose-dependent response. In conclusion, cocoa Methylxanthines show high bioavailability and rapid excretion, with a direct relationship existing between the amount of Methylxanthine consumed and the metabolites quantified in biological fluids.

Mateos Raquel - One of the best experts on this subject based on the ideXlab platform.

  • Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and Methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans
    'PeerJ', 2020
    Co-Authors: Sarriá Beatriz, Bravo Laura, Gómez Juaristi Miren, Martínez López Sara, García-cordero J., Mateos Raquel
    Abstract:

    [Background]: In many cocoa intervention studies, health outcomes are related to cocoa components without taking into account the bioavailability of the main bioactive components: phenolic compounds and Methylxanthines.[Methods]: The present work associates the results of bioavailability and randomised controlled crossover studies in humans carried out with similar cocoa products, so that the main phenol and Methylxanthine metabolites observed in plasma and urine are associated to the health effects observed in the chronic studies. We outstand that doses of cocoa and consumption rate used are realistic. In the bioavailability study, a conventional (CC) and a Methylxanthine-polyphenol rich (MPC) cocoa product were used, whereas in the chronic study a dietary fibre-rich (DFC) and a polyphenol-rich (PC) product were studied in healthy and cardiovascular risk subjects.[Results and Discussion]: The main phenolic metabolites formed after CC and MPC intake, 5-(4′-hydroxyphenyl)-γ-valerolactone-3′-sulfate, 3′-methyl-epicatechin-5-sulfate, 4-hydroxy-5-(4′-hydroxyphenyl)valeric acid-sulfate, 5-phenyl-γ-valerolactone--sulfate and 5-(4′-hydroxyphenyl)-γ-valerolactone-3′-glucuronide, may contribute to the changes in cholesterol (and indirectly HDL-cholesterol) observed after the regular intake of both DFC and PC, in healthy and cardiovascular risk subjects, whereas 7-Methylxanthine (the main cocoa Methylxanthine metabolite) and theobromine, together with its content in insoluble dietary fibre, may be responsible for the decrease of IL-1β and hypoglycemic effects observed with DFC. With both phenolic and Methylxanthine metabolites a strong dose–response effect was observed.[Conclusion]: After the regular consumption of both DFC and PC, positive changes were observed in volunteer’s lipid profile, which may be related to the long-lasting presence of colonic phenolic metabolites in blood. In contrast, the anti-inflammatory and hypoglycemic effects were only observed with DFC, and these may be related to Methylxanthine metabolites, and it is likely that insoluble dietary fibre may have also played a role.Nutrexpa, S.L. funded the study and the Spanish Ministry of Economy and Competitivity (MINECO-FEDER), projects AGL2010-18269 and AGL2015-69986-R provided financial support. Sara Martínez López was a predoctoral fellow of the JAE Program (JAEPre097) co-funded by CSIC and the European Social Fund. Miren Gómez-Juaristi was a predoctoral FPI fellow BES2008-007138 of the Spanish Ministry of Science and Innovation.Peer reviewe

  • Exhaustive qualitative LC-DAD-MSn analysis of Arabica green coffee beans: Cinnamoyl-glycosides and cinnamoylshikimic acids as new polyphenols in green coffee
    'American Chemical Society (ACS)', 2018
    Co-Authors: Baeza Gema, Sarriá Beatriz, Bravo Laura, Mateos Raquel
    Abstract:

    Coffee is one of the most consumed beverages in the world, due to its unique aroma and stimulant properties. Although its health effects are controversial, moderate intake seems to be beneficial. The present work deals with the characterization and quantification of polyphenols and Methylxanthines in four Arabica green coffee beans from different geographical origins. The antioxidant activity was also evaluated. Forty-three polyphenols (cinnamic acid, cinnamoyl-amide, 5 cinammoyl-glycosides, and 36 cinnamate esters) were identified using LC-MS. Among these, cinnamate esters of six different chemical groups (including two dimethoxycinnamoylquinic acid isomers, three caffeoyl-feruloylquinic acid isomers, caffeoyl-sinapoylquinic acid, p-coumaroyl-feruloylquinic acid, two caffeoylshikimic acid isomers, and trimethoxycinnamoylshikimic acid) in addition to five isomers of cinnamoyl-glycosides called caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosic acid (CDOA) are described for the first time in Arabica green coffee beans. Moreover, 38 polyphenols (6-7% w/w) and 2 Methylxanthines (1.3% w/w) were quantified by HPLC-DAD. Caffeoylquinic was the most abundant group of compounds (up to 85.5%) followed by dicaffeoylquinic and feruloylquinic acids (up to 8 and 7%, respectively) and the newly identified cinnamoyl-glycosides (CDOA) (up to 2.5%). Caffeine was the main Methylxanthine (99.8%), with minimal amounts of theobromine (0.2%). African coffees (from Kenya and Ethiopia) showed higher polyphenolic content than American beans (from Brazil and Colombia), whereas Methylxanthine contents varied randomly. Both phenols and Methylxanthines contributed to the antioxidant capacity associated with green coffee, with a higher contribution of polyphenols. We conclude that green coffee represents an important source of polyphenols and Methylxanthines, with high antioxidant capacity.This work was funded by the Spanish Ministry of Economy and Competitivity (MINECO-FEDER), Projects AGL2010-18269 and AGL2015-69986-R. G.B. is an FPI fellow (BES-2011-047476) funded by the Spanish Ministry of Science and Innovation.Peer Reviewe

  • Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, Methylxanthines, and antioxidant activity
    'Elsevier BV', 2018
    Co-Authors: Mateos Raquel, Baeza Gema, Sarriá Beatriz, Bravo Laura
    Abstract:

    Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and Methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MS analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 Methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8–28.8%), 5-caffeoylquinic (21.1–22.4%), 4-caffeoylquinic (12.6–14.2%) and 3,5-dicaffeoylquinic acids (9.5–11.3%) along with rutin (7.1–7.8%) were the most abundant polyphenols, whereas caffeine was the main Methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate Methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.This work was funded by the Spanish Ministry of Economy and Competitivity (MINECO-FEDER), projects AGL2010-18269 and AGL2015-69986-R. G.B. is a FPI fellow (BES-2011-047476) funded by the Spanish Ministry of Science and Innovation and performed most experiments.Peer Reviewe