The Experts below are selected from a list of 4620 Experts worldwide ranked by ideXlab platform
Eunju Park - One of the best experts on this subject based on the ideXlab platform.
-
Impact of diets with corn oil or olive/sunflower oils on DNA damage in healthy young men
European journal of nutrition, 1999Co-Authors: Ibrahim Elmadfa, Eunju ParkAbstract:Background: Plant Fats and oils are major sources of mono- and polyunsaturated fatty acids as well as vitamin E, the major fat-soluble antioxidants in human nutrition. Dietary antioxidants are expected to reduce cancer risk by minimizing DNA damage.
-
Impact of diets with corn oil or olive/sunflower oils on DNA damage in healthy young men
European Journal of Nutrition, 1999Co-Authors: Ibrahim Elmadfa, Eunju ParkAbstract:Background: Plant Fats and oils are major sources of mono- and polyunsaturated fatty acids as well as vitamin E, the major fat-soluble antioxidants in human nutrition. Dietary antioxidants are expected to reduce cancer risk by minimizing DNA damage. Aim of the study: To compare the effects of γ-tocopherol rich corn oil and the mixture of the α-tocopherol rich olive/sunflower oil on plasma concentration of tocopherols and on the frequency of sister chromatid exchange (SCE), an indicator of DNA damage. Methods: This study had a double-blind, cross-over design and was conducted in 20 normal healthy non-smoking males aged 19–31 years. Design included a 2-week adjustment period and two 2-week test periods in which diets containing 30% energy as fat including either 80 g of corn oil (CO) (20 mg α-tocopherol, 100 mg γtocopherol) or 80 g of olive/sunflower oil (OSO) (24 mg α-tocopherol, 2.4 mg γ-tocopherol) as the main fat-source, were given. Blood samples for analysis of SCE rate and content of tocopherols were collected at the beginning (T0), after adjustment (T1) and after the test period (T2) in intervals of 2 weeks. Results: After two weeks of the corn oil diet, the plasma concentration of γ-tocopherol increased but α-tocopherol decreased significantly compared to the olive/sunflower oil diet. The concentration of α-tocopherol increased (CO: 22.99 ± 1.11 vs. OSO: 24.40 ± 1.49 μmol/l) and that of γ-tocopherol decreased (CO: 4.19 ± 0.29 vs. OSO: 2.99 ± 0.25 μmol/l) after the olive/sunflower oil diet. Intake of the corn oil diet was associated with reduced SCE rate and intensity, whereas there was no change in SCE after the olive/sunflower oil diet (CO: 7.66 ± 0.25 vs. OSO: 8.06 ± 0.47 mean SCE/cell). Conclusions: The combination of γ-tocopherol with α-tocopherol in corn oil diet despite the lower α-tocopherol equivalents/diene acid equivalents ratio achieved better protection against DNA damage than α-tocopherol alone in the olive/sunflower oil diet.
Pablo Molina - One of the best experts on this subject based on the ideXlab platform.
-
Plant-based diets to manage the risks and complications of chronic kidney disease
Nature Reviews Nephrology, 2020Co-Authors: Juan J. Carrero, Ailema González-ortiz, Carla M. Avesani, Stephan J. L. Bakker, Vincenzo Bellizzi, Philippe Chauveau, Catherine M. Clase, Adamasco Cupisti, Angeles Espinosa-cuevas, Pablo MolinaAbstract:The idea that animal protein has ‘high biological value’ is not relevant in the context of a mixed diet and is not an a priori reason to consider Plant protein inferior to animal protein for people with or without chronic kidney disease (CKD). Plants are the only dietary source of fibre, which shifts the gut microbiota profile towards increased production of anti-inflammatory compounds and reduced production of uraemic toxins. Plant Fats, particularly olive oil, are anti-inflammatory and anti-atherogenic. Plant-based diets have low net endogenous acid load, which could mitigate metabolic acidosis in patients with CKD and potentially slow the progression of kidney disease. Plant phosphorus is bound to phytate and is less bioavailable than animal phosphorus; consequently, many Plant-based foods have a favourable protein to phosphorus ratio. Restriction of Plant foods as a strategy to prevent hyperkalaemia deprives patients with CKD of the potential beneficial effects of these foods; Plants with low potassium content provide choice for those who need to restrict their potassium intake. Traditional dietary recommendations for patients with chronic kidney disease (CKD) focus on the quantity of nutrients consumed. Without appropriate dietary counselling, these restrictions can result in a low intake of fruits and vegetables and a lack of diversity in the diet. Plant nutrients and Plant-based diets could have beneficial effects in patients with CKD: increased fibre intake shifts the gut microbiota towards reduced production of uraemic toxins; Plant Fats, particularly olive oil, have anti-atherogenic effects; Plant anions might mitigate metabolic acidosis and slow CKD progression; and as Plant phosphorus has a lower bioavailability than animal phosphorus, Plant-based diets might enable better control of hyperphosphataemia. Current evidence suggests that promoting the adoption of Plant-based diets has few risks but potential benefits for the primary prevention of CKD, as well as for delaying progression in patients with CKD G3–5. These diets might also help to manage and prevent some of the symptoms and metabolic complications of CKD. We suggest that restriction of Plant foods as a strategy to prevent hyperkalaemia or undernutrition should be individualized to avoid depriving patients with CKD of these potential beneficial effects of Plant-based diets. However, research is needed to address knowledge gaps, particularly regarding the relevance and extent of diet-induced hyperkalaemia in patients undergoing dialysis. Emerging evidence suggests that Plant-based diets could help to prevent chronic kidney disease (CKD), manage its symptoms and metabolic complications and delay disease progression. Here, the authors discuss the potential risks and benefits of these diets in patients with CKD, as well as implementation strategies and knowledge gaps.
-
Plant-based diets to manage the risks and complications of chronic kidney disease
Nature reviews. Nephrology, 2020Co-Authors: Juan J. Carrero, Ailema González-ortiz, Carla M. Avesani, Stephan J. L. Bakker, Vincenzo Bellizzi, Philippe Chauveau, Catherine M. Clase, Adamasco Cupisti, Angeles Espinosa-cuevas, Pablo MolinaAbstract:Traditional dietary recommendations for patients with chronic kidney disease (CKD) focus on the quantity of nutrients consumed. Without appropriate dietary counselling, these restrictions can result in a low intake of fruits and vegetables and a lack of diversity in the diet. Plant nutrients and Plant-based diets could have beneficial effects in patients with CKD: increased fibre intake shifts the gut microbiota towards reduced production of uraemic toxins; Plant Fats, particularly olive oil, have anti-atherogenic effects; Plant anions might mitigate metabolic acidosis and slow CKD progression; and as Plant phosphorus has a lower bioavailability than animal phosphorus, Plant-based diets might enable better control of hyperphosphataemia. Current evidence suggests that promoting the adoption of Plant-based diets has few risks but potential benefits for the primary prevention of CKD, as well as for delaying progression in patients with CKD G3-5. These diets might also help to manage and prevent some of the symptoms and metabolic complications of CKD. We suggest that restriction of Plant foods as a strategy to prevent hyperkalaemia or undernutrition should be individualized to avoid depriving patients with CKD of these potential beneficial effects of Plant-based diets. However, research is needed to address knowledge gaps, particularly regarding the relevance and extent of diet-induced hyperkalaemia in patients undergoing dialysis.
Ibrahim Elmadfa - One of the best experts on this subject based on the ideXlab platform.
-
Impact of diets with corn oil or olive/sunflower oils on DNA damage in healthy young men
European journal of nutrition, 1999Co-Authors: Ibrahim Elmadfa, Eunju ParkAbstract:Background: Plant Fats and oils are major sources of mono- and polyunsaturated fatty acids as well as vitamin E, the major fat-soluble antioxidants in human nutrition. Dietary antioxidants are expected to reduce cancer risk by minimizing DNA damage.
-
Impact of diets with corn oil or olive/sunflower oils on DNA damage in healthy young men
European Journal of Nutrition, 1999Co-Authors: Ibrahim Elmadfa, Eunju ParkAbstract:Background: Plant Fats and oils are major sources of mono- and polyunsaturated fatty acids as well as vitamin E, the major fat-soluble antioxidants in human nutrition. Dietary antioxidants are expected to reduce cancer risk by minimizing DNA damage. Aim of the study: To compare the effects of γ-tocopherol rich corn oil and the mixture of the α-tocopherol rich olive/sunflower oil on plasma concentration of tocopherols and on the frequency of sister chromatid exchange (SCE), an indicator of DNA damage. Methods: This study had a double-blind, cross-over design and was conducted in 20 normal healthy non-smoking males aged 19–31 years. Design included a 2-week adjustment period and two 2-week test periods in which diets containing 30% energy as fat including either 80 g of corn oil (CO) (20 mg α-tocopherol, 100 mg γtocopherol) or 80 g of olive/sunflower oil (OSO) (24 mg α-tocopherol, 2.4 mg γ-tocopherol) as the main fat-source, were given. Blood samples for analysis of SCE rate and content of tocopherols were collected at the beginning (T0), after adjustment (T1) and after the test period (T2) in intervals of 2 weeks. Results: After two weeks of the corn oil diet, the plasma concentration of γ-tocopherol increased but α-tocopherol decreased significantly compared to the olive/sunflower oil diet. The concentration of α-tocopherol increased (CO: 22.99 ± 1.11 vs. OSO: 24.40 ± 1.49 μmol/l) and that of γ-tocopherol decreased (CO: 4.19 ± 0.29 vs. OSO: 2.99 ± 0.25 μmol/l) after the olive/sunflower oil diet. Intake of the corn oil diet was associated with reduced SCE rate and intensity, whereas there was no change in SCE after the olive/sunflower oil diet (CO: 7.66 ± 0.25 vs. OSO: 8.06 ± 0.47 mean SCE/cell). Conclusions: The combination of γ-tocopherol with α-tocopherol in corn oil diet despite the lower α-tocopherol equivalents/diene acid equivalents ratio achieved better protection against DNA damage than α-tocopherol alone in the olive/sunflower oil diet.
Juan J. Carrero - One of the best experts on this subject based on the ideXlab platform.
-
Plant-based diets to manage the risks and complications of chronic kidney disease
Nature Reviews Nephrology, 2020Co-Authors: Juan J. Carrero, Ailema González-ortiz, Carla M. Avesani, Stephan J. L. Bakker, Vincenzo Bellizzi, Philippe Chauveau, Catherine M. Clase, Adamasco Cupisti, Angeles Espinosa-cuevas, Pablo MolinaAbstract:The idea that animal protein has ‘high biological value’ is not relevant in the context of a mixed diet and is not an a priori reason to consider Plant protein inferior to animal protein for people with or without chronic kidney disease (CKD). Plants are the only dietary source of fibre, which shifts the gut microbiota profile towards increased production of anti-inflammatory compounds and reduced production of uraemic toxins. Plant Fats, particularly olive oil, are anti-inflammatory and anti-atherogenic. Plant-based diets have low net endogenous acid load, which could mitigate metabolic acidosis in patients with CKD and potentially slow the progression of kidney disease. Plant phosphorus is bound to phytate and is less bioavailable than animal phosphorus; consequently, many Plant-based foods have a favourable protein to phosphorus ratio. Restriction of Plant foods as a strategy to prevent hyperkalaemia deprives patients with CKD of the potential beneficial effects of these foods; Plants with low potassium content provide choice for those who need to restrict their potassium intake. Traditional dietary recommendations for patients with chronic kidney disease (CKD) focus on the quantity of nutrients consumed. Without appropriate dietary counselling, these restrictions can result in a low intake of fruits and vegetables and a lack of diversity in the diet. Plant nutrients and Plant-based diets could have beneficial effects in patients with CKD: increased fibre intake shifts the gut microbiota towards reduced production of uraemic toxins; Plant Fats, particularly olive oil, have anti-atherogenic effects; Plant anions might mitigate metabolic acidosis and slow CKD progression; and as Plant phosphorus has a lower bioavailability than animal phosphorus, Plant-based diets might enable better control of hyperphosphataemia. Current evidence suggests that promoting the adoption of Plant-based diets has few risks but potential benefits for the primary prevention of CKD, as well as for delaying progression in patients with CKD G3–5. These diets might also help to manage and prevent some of the symptoms and metabolic complications of CKD. We suggest that restriction of Plant foods as a strategy to prevent hyperkalaemia or undernutrition should be individualized to avoid depriving patients with CKD of these potential beneficial effects of Plant-based diets. However, research is needed to address knowledge gaps, particularly regarding the relevance and extent of diet-induced hyperkalaemia in patients undergoing dialysis. Emerging evidence suggests that Plant-based diets could help to prevent chronic kidney disease (CKD), manage its symptoms and metabolic complications and delay disease progression. Here, the authors discuss the potential risks and benefits of these diets in patients with CKD, as well as implementation strategies and knowledge gaps.
-
Plant-based diets to manage the risks and complications of chronic kidney disease
Nature reviews. Nephrology, 2020Co-Authors: Juan J. Carrero, Ailema González-ortiz, Carla M. Avesani, Stephan J. L. Bakker, Vincenzo Bellizzi, Philippe Chauveau, Catherine M. Clase, Adamasco Cupisti, Angeles Espinosa-cuevas, Pablo MolinaAbstract:Traditional dietary recommendations for patients with chronic kidney disease (CKD) focus on the quantity of nutrients consumed. Without appropriate dietary counselling, these restrictions can result in a low intake of fruits and vegetables and a lack of diversity in the diet. Plant nutrients and Plant-based diets could have beneficial effects in patients with CKD: increased fibre intake shifts the gut microbiota towards reduced production of uraemic toxins; Plant Fats, particularly olive oil, have anti-atherogenic effects; Plant anions might mitigate metabolic acidosis and slow CKD progression; and as Plant phosphorus has a lower bioavailability than animal phosphorus, Plant-based diets might enable better control of hyperphosphataemia. Current evidence suggests that promoting the adoption of Plant-based diets has few risks but potential benefits for the primary prevention of CKD, as well as for delaying progression in patients with CKD G3-5. These diets might also help to manage and prevent some of the symptoms and metabolic complications of CKD. We suggest that restriction of Plant foods as a strategy to prevent hyperkalaemia or undernutrition should be individualized to avoid depriving patients with CKD of these potential beneficial effects of Plant-based diets. However, research is needed to address knowledge gaps, particularly regarding the relevance and extent of diet-induced hyperkalaemia in patients undergoing dialysis.
Aleksander Siger - One of the best experts on this subject based on the ideXlab platform.
-
simplified sample preparation and rapid detection by rp hplc fld of tocopherols and tocotrienols in margarines preliminary screening of Plant Fats potential quality markers
European Journal of Lipid Science and Technology, 2015Co-Authors: Paweł Górnaś, Aleksander SigerAbstract:A simplified, rapid, and accurate method for sample preparation and determination of tocopherols and tocotrienols (vitamin E) in margarine was developed. For this purpose, 28 margarines with different amounts of fat (20, 39, 60, 70, 75, and 80%) and of two types (spreads and cooking Fats) were used. Sample preparation was reduced to a limited number of rapid steps: weighting, melting, diluting, vortexing, and centrifugation, following which the samples were directly injected to the HPLC system. The developed method prevented analyte losses and was characterized by good repeatability and reproducibility (1.4–5.5% and 2.9–9.9%, respectively) and accuracy range (97.9–101.2%) as well as recovery of tocopherols and tocotrienols when compared to the saponification method (89.4–104.4%), without any interference of other compounds from the margarine matrix and thus reduced the risk of potential measurement errors. Fat content in margarine samples did not have any negative impact on precision, accuracy or recovery of tocopherols and tocotrienols. Concentrations of tocopherol (T) and tocotrienol (T3) homologues in margarine samples depended on the fat content and ranged from 2.65–26.27 (α-T), 0.02–0.70 (β-T), 4.23–23.60 (γ-T), 0.08–2.34 (δ-T), 0.39–15.05 (α-T3), 0.00–1.36 (β-T3), 0.49–20.08 (γ-T3), and 0.00–5.28 mg/100 g (δ-T3). Practical applications: The necessity to ensure high quality and nutritional value of food products results in the need to develop new high quality analytical methods. This paper describes a simple, rapid and accurate method of sample preparation, preventing analyte losses, and facilitating fast determination of all tocopherol and tocotrienol homologues by RP-HPLC/FLD in margarines containing different amounts of fat (20, 39, 60, 70, 75, and 80%). Margarines are a significant source of vitamin E in our daily diet; therefore, the developed method could be implemented in industry both in routine control and to improve nutrition information about the product provided on the label and also as the first screening test to assess the possible origin of the fat used for margarine production (with tocopherols and tocotrienols as quality markers). Tocopherol and tocotrienol homologues (α, β, γ, and δ) in margarine samples with different amounts of fat (20–80%) were successfully separated by using RP-HPLC/FLD. The developed method is characterized by ease of implementation, speed, reliability, prevents analyte losses (quantification errors), saves solvents, and does not affect quality of analysis. As the developed method has been simplified and accelerated (reducing time and costs), it may be applied as the preliminary screening test to assess the possible origin of the fat used for margarine production (tocopherols and tocotrienols as quality markers).
-
Simplified sample preparation and rapid detection by RP‐HPLC/FLD of tocopherols and tocotrienols in margarines: Preliminary screening of Plant Fats—potential quality markers
European Journal of Lipid Science and Technology, 2015Co-Authors: Paweł Górnaś, Aleksander SigerAbstract:A simplified, rapid, and accurate method for sample preparation and determination of tocopherols and tocotrienols (vitamin E) in margarine was developed. For this purpose, 28 margarines with different amounts of fat (20, 39, 60, 70, 75, and 80%) and of two types (spreads and cooking Fats) were used. Sample preparation was reduced to a limited number of rapid steps: weighting, melting, diluting, vortexing, and centrifugation, following which the samples were directly injected to the HPLC system. The developed method prevented analyte losses and was characterized by good repeatability and reproducibility (1.4–5.5% and 2.9–9.9%, respectively) and accuracy range (97.9–101.2%) as well as recovery of tocopherols and tocotrienols when compared to the saponification method (89.4–104.4%), without any interference of other compounds from the margarine matrix and thus reduced the risk of potential measurement errors. Fat content in margarine samples did not have any negative impact on precision, accuracy or recovery of tocopherols and tocotrienols. Concentrations of tocopherol (T) and tocotrienol (T3) homologues in margarine samples depended on the fat content and ranged from 2.65–26.27 (α-T), 0.02–0.70 (β-T), 4.23–23.60 (γ-T), 0.08–2.34 (δ-T), 0.39–15.05 (α-T3), 0.00–1.36 (β-T3), 0.49–20.08 (γ-T3), and 0.00–5.28 mg/100 g (δ-T3). Practical applications: The necessity to ensure high quality and nutritional value of food products results in the need to develop new high quality analytical methods. This paper describes a simple, rapid and accurate method of sample preparation, preventing analyte losses, and facilitating fast determination of all tocopherol and tocotrienol homologues by RP-HPLC/FLD in margarines containing different amounts of fat (20, 39, 60, 70, 75, and 80%). Margarines are a significant source of vitamin E in our daily diet; therefore, the developed method could be implemented in industry both in routine control and to improve nutrition information about the product provided on the label and also as the first screening test to assess the possible origin of the fat used for margarine production (with tocopherols and tocotrienols as quality markers). Tocopherol and tocotrienol homologues (α, β, γ, and δ) in margarine samples with different amounts of fat (20–80%) were successfully separated by using RP-HPLC/FLD. The developed method is characterized by ease of implementation, speed, reliability, prevents analyte losses (quantification errors), saves solvents, and does not affect quality of analysis. As the developed method has been simplified and accelerated (reducing time and costs), it may be applied as the preliminary screening test to assess the possible origin of the fat used for margarine production (tocopherols and tocotrienols as quality markers).