The Experts below are selected from a list of 3645 Experts worldwide ranked by ideXlab platform
Leslie Dornfeld - One of the best experts on this subject based on the ideXlab platform.
-
Pomegranate Juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure
Atherosclerosis, 2001Co-Authors: Michael Aviram, Leslie DornfeldAbstract:Consumption of Pomegranate Juice which is rich in tannins, possess anti-atherosclerotic properties which could be related to its potent anti-oxidative characteristics. As some antioxidants were recently shown to reduce blood pressure, we studied the effect of Pomegranate Juice consumption (50 ml, 1.5 mmol of total polyphenols per day, for 2 weeks) by hypertensive patients on their blood pressure and on serum angiotensin converting enzyme (ACE) activity. A 36% decrement in serum ACE activity and a 5% reduction in systolic blood pressure were noted. Similar dose-dependent inhibitory effect (31%) of Pomegranate Juice on serum ACE activity was observed also in vitro. As reduction in serum ACE activity, even with no decrement in blood pressure, was previously shown to attenuate atherosclerosis, Pomegranate Juice can offer a wide protection against cardiovascular diseases which could be related to its inhibitory effect on oxidative stress and on serum ACE activity. © 2001 Elsevier Science Ireland Ltd. All rights reserved.
-
Pomegranate Juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure
Atherosclerosis, 2001Co-Authors: Michael Aviram, Leslie DornfeldAbstract:Consumption of Pomegranate Juice which is rich in tannins, possess anti-atherosclerotic properties which could be related to its potent anti-oxidative characteristics. As some antioxidants were recently shown to reduce blood pressure, we studied the effect of Pomegranate Juice consumption (50 ml, 1.5mmol of total polyphenols per day, for 2 weeks) by hypertensive patients on their blood pressure and on serum angiotensin converting enzyme (ACE) activity. A 36% decrement in serum ACE activity and a 5% reduction in systolic blood pressure were noted. Similar dose-dependent inhibitory effect (31%) of Pomegranate Juice on serum ACE activity was observed also in vitro. As reduction in serum ACE activity, even with no decrement in blood pressure, was previously shown to attenuate atherosclerosis, Pomegranate Juice can offer a wide protection against cardiovascular diseases which could be related to its inhibitory effect on oxidative stress and on serum ACE activity.
-
Pomegranate Juice consumption reduces oxidative stress atherogenic modifications to ldl and platelet aggregation studies in humans and in atherosclerotic apolipoprotein e deficient mice
The American Journal of Clinical Nutrition, 2000Co-Authors: Michael Aviram, Leslie Dornfeld, Mira Rosenblat, Nina Volkova, Marielle Kaplan, Raymond Coleman, Tony Hayek, Dita Presser, Bianca FuhrmanAbstract:BACKGROUND Dietary supplementation with nutrients rich in antioxidants is associated with inhibition of atherogenic modifications to LDL, macrophage foam cell formation, and atherosclerosis. Pomegranates are a source of polyphenols and other antioxidants. OBJECTIVE We analyzed, in healthy male volunteers and in atherosclerotic apolipoprotein E-deficient (E(0)) mice, the effect of Pomegranate Juice consumption on lipoprotein oxidation, aggregation, and retention; macrophage atherogenicity; platelet aggregation; and atherosclerosis. DESIGN Potent antioxidative effects of Pomegranate Juice against lipid peroxidation in whole plasma and in isolated lipoproteins (HDL and LDL) were assessed in humans and in E(0) mice after Pomegranate Juice consumption for Pomegranate Juice consumption decreased LDL susceptibility to aggregation and retention and increased the activity of serum paraoxonase (an HDL-associated esterase that can protect against lipid peroxidation) by 20%. In E(0) mice, oxidation of LDL by peritoneal macrophages was reduced by up to 90% after Pomegranate Juice consumption and this effect was associated with reduced cellular lipid peroxidation and superoxide release. The uptake of oxidized LDL and native LDL by mouse peritoneal macrophages obtained after Pomegranate Juice administration was reduced by 20%. Finally, Pomegranate Juice supplementation of E(0) mice reduced the size of their atherosclerotic lesions by 44% and also the number of foam cells compared with control E(0) mice supplemented with water. CONCLUSION Pomegranate Juice had potent antiatherogenic effects in healthy humans and in atherosclerotic mice that may be attributable to its antioxidative properties.
Michael Aviram - One of the best experts on this subject based on the ideXlab platform.
-
Pomegranate Juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure
Atherosclerosis, 2001Co-Authors: Michael Aviram, Leslie DornfeldAbstract:Consumption of Pomegranate Juice which is rich in tannins, possess anti-atherosclerotic properties which could be related to its potent anti-oxidative characteristics. As some antioxidants were recently shown to reduce blood pressure, we studied the effect of Pomegranate Juice consumption (50 ml, 1.5 mmol of total polyphenols per day, for 2 weeks) by hypertensive patients on their blood pressure and on serum angiotensin converting enzyme (ACE) activity. A 36% decrement in serum ACE activity and a 5% reduction in systolic blood pressure were noted. Similar dose-dependent inhibitory effect (31%) of Pomegranate Juice on serum ACE activity was observed also in vitro. As reduction in serum ACE activity, even with no decrement in blood pressure, was previously shown to attenuate atherosclerosis, Pomegranate Juice can offer a wide protection against cardiovascular diseases which could be related to its inhibitory effect on oxidative stress and on serum ACE activity. © 2001 Elsevier Science Ireland Ltd. All rights reserved.
-
Pomegranate Juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure
Atherosclerosis, 2001Co-Authors: Michael Aviram, Leslie DornfeldAbstract:Consumption of Pomegranate Juice which is rich in tannins, possess anti-atherosclerotic properties which could be related to its potent anti-oxidative characteristics. As some antioxidants were recently shown to reduce blood pressure, we studied the effect of Pomegranate Juice consumption (50 ml, 1.5mmol of total polyphenols per day, for 2 weeks) by hypertensive patients on their blood pressure and on serum angiotensin converting enzyme (ACE) activity. A 36% decrement in serum ACE activity and a 5% reduction in systolic blood pressure were noted. Similar dose-dependent inhibitory effect (31%) of Pomegranate Juice on serum ACE activity was observed also in vitro. As reduction in serum ACE activity, even with no decrement in blood pressure, was previously shown to attenuate atherosclerosis, Pomegranate Juice can offer a wide protection against cardiovascular diseases which could be related to its inhibitory effect on oxidative stress and on serum ACE activity.
-
Pomegranate Juice consumption reduces oxidative stress atherogenic modifications to ldl and platelet aggregation studies in humans and in atherosclerotic apolipoprotein e deficient mice
The American Journal of Clinical Nutrition, 2000Co-Authors: Michael Aviram, Leslie Dornfeld, Mira Rosenblat, Nina Volkova, Marielle Kaplan, Raymond Coleman, Tony Hayek, Dita Presser, Bianca FuhrmanAbstract:BACKGROUND Dietary supplementation with nutrients rich in antioxidants is associated with inhibition of atherogenic modifications to LDL, macrophage foam cell formation, and atherosclerosis. Pomegranates are a source of polyphenols and other antioxidants. OBJECTIVE We analyzed, in healthy male volunteers and in atherosclerotic apolipoprotein E-deficient (E(0)) mice, the effect of Pomegranate Juice consumption on lipoprotein oxidation, aggregation, and retention; macrophage atherogenicity; platelet aggregation; and atherosclerosis. DESIGN Potent antioxidative effects of Pomegranate Juice against lipid peroxidation in whole plasma and in isolated lipoproteins (HDL and LDL) were assessed in humans and in E(0) mice after Pomegranate Juice consumption for Pomegranate Juice consumption decreased LDL susceptibility to aggregation and retention and increased the activity of serum paraoxonase (an HDL-associated esterase that can protect against lipid peroxidation) by 20%. In E(0) mice, oxidation of LDL by peritoneal macrophages was reduced by up to 90% after Pomegranate Juice consumption and this effect was associated with reduced cellular lipid peroxidation and superoxide release. The uptake of oxidized LDL and native LDL by mouse peritoneal macrophages obtained after Pomegranate Juice administration was reduced by 20%. Finally, Pomegranate Juice supplementation of E(0) mice reduced the size of their atherosclerotic lesions by 44% and also the number of foam cells compared with control E(0) mice supplemented with water. CONCLUSION Pomegranate Juice had potent antiatherogenic effects in healthy humans and in atherosclerotic mice that may be attributable to its antioxidative properties.
Sayed Amir Hossein Goli - One of the best experts on this subject based on the ideXlab platform.
-
Effect of Pomegranate Juice on Characteristics and Oxidative Stability of Microencapsulated Pomegranate Seed Oil Using Spray Drying
Food and Bioprocess Technology, 2019Co-Authors: Nazanin Yekdane, Sayed Amir Hossein GoliAbstract:Spray drying of emulsions is one of the most commonly used techniques for drying and microencapsulation of lipophilic compounds in food industry. Pomegranate seed oil (PSO), containing high conjugated linolenic acid, has nutritional value and many functional properties while it is sensitive to oxidative degradation because of its high amount of unsaturated fatty acid. Moreover, Pomegranate Juice (PJ), including natural antioxidants, is one of the most valuable beverages that can be used in wall material to increase oxidative stability during spray drying. The aim of this study was to evaluate the properties and oxidative stability of PSO microcapsules fabricated with Arabic gum and xanthan gum and enriched by PJ. Pomegranate Juice (Bx 11%) at different contents (0%, 25%, 50%, 75%, and 100%) was applied in wall material solution before spray drying and then the encapsulation efficiency, loading capacity, total phenolic content, density, colorimetry, and thermal analysis of microcapsules were performed. The results showed that the use of Pomegranate Juice in wall composition increased microencapsulation efficiency as the highest value for the treatment containing 100% Pomegranate Juice was 96%. The surface morphology of the microcapsules was perfectly smooth and without cracking and the highest amount of total phenolic compounds was found in 100% Pomegranate Juice sample. Finally, the powder was kept at 25 and 60 °C for 30 days and peroxide value of the oil, compared to bulk oil, was measured at specific time intervals. The finding revealed that encapsulation with Pomegranate Juice was successful in improving the oxidative stability of Pomegranate seed oil.
-
application of sepiolite in clarification of Pomegranate Juice changes on quality characteristics during process
International Journal of Food Science and Technology, 2016Co-Authors: Marzieh Mirzaaghaei, Sayed Amir Hossein Goli, Milad FathiAbstract:Summary In this study, for the first time, the function of acid-activated sepiolite clay was evaluated for clarification of Pomegranate Juice. The optimum conditions of clarification process were achieved using response surface methodology based on Juice turbidity as a response. After that, under optimal condition, efficiency of sepiolite, bentonite and combination of these fining agents with gelatin and kieselgel was compared for clarifying Pomegranate Juice. The results showed that the best conditions for Juice clarification were 0.05% (w/v) clay concentration, temperature of 50 °C and time of 2 h. The results revealed that treatments of bentonite–gelatin–kieselgel and sepiolite–gelatin–kieselgel were the most active fining agents that their use led to a reduction of 99.7% in turbidity of Pomegranate Juice. Kinetic study for different features was performed, and the results indicated that rate of changes in turbidity, viscosity, total phenolic contents and colour with time followed first-, first-, zero- and zero-order kinetic models, respectively.
-
Characterization and antioxidant activity of bitter vetch protein-based films containing Pomegranate Juice
LWT, 2016Co-Authors: Akram Arabestani, Kadivar, M. Shahedi, Sayed Amir Hossein Goli, Raffaele PortaAbstract:Abstract The effect of different amounts of Pomegranate ( Punica granatum , Malas Isfahan cultivar) Juice, endowed with high antioxidant activity, on the bitter vetch seed protein films was investigated. We demonstrated that the films prepared in the presence of Pomegranate Juice exhibited significantly increased moisture content, total soluble matter, elongation at break, as well as water vapour permeability, whereas their tensile strength significantly decreased. These findings clearly suggest that Pomegranate Juice had a plasticizing effect on the prepared protein-based films, the antioxidant activity of which was also found significantly enhanced. Since scanning electron microscopic images indicated that film structure was undoubtedly affected, we hypothesized that interactions between phenolic compounds contained in the Pomegranate Juice and bitter vetch proteins are responsible for the modified properties of the obtained blended films. The potential use of Pomegranate Juice in improving the antioxidant activity of protein-based films is suggested.
Hossein Mirsaeedghazi - One of the best experts on this subject based on the ideXlab platform.
-
effect of ultrasound on different mechanisms of fouling during membrane clarification of Pomegranate Juice
Innovative Food Science and Emerging Technologies, 2015Co-Authors: Aliasghari M Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein KianmehrAbstract:Abstract Membrane processing is necessary to clarify turbid Pomegranate Juice. One of the most important limitations against industrialized use of membrane clarification is the fouling phenomenon. Ultrasound was applied to reduce membrane fouling and the effect of elevated temperatures was removed from the effect of ultrasonic treatment to evaluate the effect of ultrasound waves itself. Results showed that cake formation is a dominant mechanism in both ultrasonic treatment and non-ultrasonic one; however, the intensity of cake formation in the membrane process in the absence of ultrasound waves was much more than its value in the presence of ultrasound. SEM images showed that the cake layer thickness in the membrane process in ultrasonic bath was about 1.5 μm that increased to about 6 μm in the absence of ultrasonic waves. Industrial relevance Pomegranate Juice can be clarified by membrane filtration. Membrane fouling limits its industrial application; therefore, ultrasonic treatment was used to reduce this problem. Results showed that ultrasound waves can reduce cake layer thickness. Hence, it can increase the industrial capability of membrane process to clarify Pomegranate Juice.
-
The effect of ultrasound waves on the efficiency of membrane clarification of Pomegranate Juice
International Journal of Food Science & Technology, 2015Co-Authors: Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein KianmehrAbstract:Summary Pomegranate Juice has a turbid appearance, which poses difficulties in its concentration process. Membrane clarification can be used to clarify Pomegranate Juice; however, membrane fouling reduces the permeate flux, limiting its effectiveness. Ultrasound at 30 kHz was used to reduce membrane fouling. Results were compared with the data obtained for membrane clarification without ultrasonic treatment at the same temperature. Results showed that permeate flux increased with ultrasonic treatment. Evaluation of different membrane fouling characteristics showed that the total membrane resistance fell due to the reduction in irreversible fouling and cake resistance. However, ultrasound did not affect the thick caking produced in membrane processing at low feed-flow rates. Evaluation of the physicochemical properties of Pomegranate Juice showed that ultrasound can decrease antioxidant activity due to the reduction in total anthocyanin content. Also, total soluble solid content and acidity of Pomegranate Juice changed with ultrasonic treatment.
-
Original article The effect of ultrasound waves on the efficiency of membrane clarification of Pomegranate Juice
2015Co-Authors: Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein KianmehrAbstract:Summary Pomegranate Juice has a turbid appearance, which poses difficulties in its concentration process. Membrane clarification can be used to clarify Pomegranate Juice; however, membrane fouling reduces the permeate flux, limiting its effectiveness. Ultrasound at 30 kHz was used to reduce membrane fouling. Results were compared with the data obtained for membrane clarification without ultrasonic treatment at the same temperature. Results showed that permeate flux increased with ultrasonic treatment. Evaluation of different membrane fouling characteristics showed that the total membrane resistance fell due to the reduction in irreversible fouling and cake resistance. However, ultrasound did not affect the thick caking produced in membrane processing at low feed-flow rates. Evaluation of the physicochemical properties of Pomegranate Juice showed that ultrasound can decrease antioxidant activity due to the reduction in total anthocyanin content. Also, total soluble solid content and acidity of Pomegranate Juice changed with ultrasonic treatment.
-
Effect of frozen storage on the anthocyanins and phenolic components of Pomegranate Juice
Journal of Food Science and Technology, 2011Co-Authors: Hossein Mirsaeedghazi, Zahra Emam-djomeh, Reza AhmadkhanihaAbstract:Pomegranate Juice’s valuable nutritional components may be reduced during its processing or storage. This work examined the effect of frozen storage at −25 °C on some chemical characteristics of Pomegranate Juice. Total anthocyanin content of Pomegranate Juice, which was measured using the pH differential method, decreased by 11% after 20 days of frozen storage. Phenolic components, measured using a Folin and Ciocalteu assay by means of a UV–vis spectrophotometer, decreased by 29% after 20 days of frozen storage. Antioxidant activity, measured based on the radical scavenging properties of the Juice using the 2,2-diphenyl-1-picrylhydrazyl method, decreased by 50% after 20 days of frozen storage. Pomegranate Juice has 5 major anthocyanins, including Cyanidin 3-glucoside, Cyanidin 3,5-diglucoside, Delphinidin 3-glucoside, Pelargonidin 3-glucoside and Pelargonidin 3,5-diglucoside are 5 major anthocyanins of Pomegranate Juice. They were measured using the LC-MS method and results showed that Pelargonidin 3,5- diglucoside had the greatest decrease. Also, the LC-MS method showed that ellagic acid decreased by 15%.
-
Modelling the membrane clarification of Pomegranate Juice with computational fluid dynamics
European Food Research and Technology, 2011Co-Authors: Hossein Mirsaeedghazi, Sayed Mohammad Mousavi, Zahra Emam-djomeh, Mahdi NavidbakhshAbstract:The fluid behaviour of Pomegranate Juice—specifically, its velocity and pressure distribution form—can affect yield during the clarification process. This study used computational fluid dynamics (CFD) to predict velocity and pressure patterns in the membrane module during the clarification of Pomegranate Juice. Module geometry was plotted using GAMBIT software, and the problem was solved using FLUENT 6.2. The results showed that declines in velocity in the feed channel before fouling creation were greater than after fouling creation. Also, maximum value for velocity at the start of the process was lower than at the final stages. Moreover, the feed entrance and retentate exit must have a parallel pattern with the membrane surface to avoid membrane damage from high pressure at the feed entrance. Establishing this parallel pattern allows all surfaces of the membrane to be used for effective clarification.
Mohammad Hossein Kianmehr - One of the best experts on this subject based on the ideXlab platform.
-
effect of ultrasound on different mechanisms of fouling during membrane clarification of Pomegranate Juice
Innovative Food Science and Emerging Technologies, 2015Co-Authors: Aliasghari M Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein KianmehrAbstract:Abstract Membrane processing is necessary to clarify turbid Pomegranate Juice. One of the most important limitations against industrialized use of membrane clarification is the fouling phenomenon. Ultrasound was applied to reduce membrane fouling and the effect of elevated temperatures was removed from the effect of ultrasonic treatment to evaluate the effect of ultrasound waves itself. Results showed that cake formation is a dominant mechanism in both ultrasonic treatment and non-ultrasonic one; however, the intensity of cake formation in the membrane process in the absence of ultrasound waves was much more than its value in the presence of ultrasound. SEM images showed that the cake layer thickness in the membrane process in ultrasonic bath was about 1.5 μm that increased to about 6 μm in the absence of ultrasonic waves. Industrial relevance Pomegranate Juice can be clarified by membrane filtration. Membrane fouling limits its industrial application; therefore, ultrasonic treatment was used to reduce this problem. Results showed that ultrasound waves can reduce cake layer thickness. Hence, it can increase the industrial capability of membrane process to clarify Pomegranate Juice.
-
The effect of ultrasound waves on the efficiency of membrane clarification of Pomegranate Juice
International Journal of Food Science & Technology, 2015Co-Authors: Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein KianmehrAbstract:Summary Pomegranate Juice has a turbid appearance, which poses difficulties in its concentration process. Membrane clarification can be used to clarify Pomegranate Juice; however, membrane fouling reduces the permeate flux, limiting its effectiveness. Ultrasound at 30 kHz was used to reduce membrane fouling. Results were compared with the data obtained for membrane clarification without ultrasonic treatment at the same temperature. Results showed that permeate flux increased with ultrasonic treatment. Evaluation of different membrane fouling characteristics showed that the total membrane resistance fell due to the reduction in irreversible fouling and cake resistance. However, ultrasound did not affect the thick caking produced in membrane processing at low feed-flow rates. Evaluation of the physicochemical properties of Pomegranate Juice showed that ultrasound can decrease antioxidant activity due to the reduction in total anthocyanin content. Also, total soluble solid content and acidity of Pomegranate Juice changed with ultrasonic treatment.
-
Original article The effect of ultrasound waves on the efficiency of membrane clarification of Pomegranate Juice
2015Co-Authors: Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein KianmehrAbstract:Summary Pomegranate Juice has a turbid appearance, which poses difficulties in its concentration process. Membrane clarification can be used to clarify Pomegranate Juice; however, membrane fouling reduces the permeate flux, limiting its effectiveness. Ultrasound at 30 kHz was used to reduce membrane fouling. Results were compared with the data obtained for membrane clarification without ultrasonic treatment at the same temperature. Results showed that permeate flux increased with ultrasonic treatment. Evaluation of different membrane fouling characteristics showed that the total membrane resistance fell due to the reduction in irreversible fouling and cake resistance. However, ultrasound did not affect the thick caking produced in membrane processing at low feed-flow rates. Evaluation of the physicochemical properties of Pomegranate Juice showed that ultrasound can decrease antioxidant activity due to the reduction in total anthocyanin content. Also, total soluble solid content and acidity of Pomegranate Juice changed with ultrasonic treatment.