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Apple as a Source of Dietary Phytonutrients: Bioavailability and Evidence of Protective Effects against Human Cardiovascular Disease

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Food and Nutrition Sciences 2014年第13期5卷 1234-1246页

作者： gianna ferretti Imma Turco Tiziana Bacchetti Dipartimento di Scienze Cliniche Sperimentali e Odontostomatologiche Università Politecnica delle Marche Ancona Italia Dipartimento di Scienze Della Vita e dell’Ambiente Università Politecnica delle Marche Ancona Italia

The dietary consumption of fruit and vegetable is associated with a lower incidence of degenerative diseases such as cardiovascular disease. Most recent interest has focused on the bioactive phenolic compounds in vegetable products. All varieties of apple contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant and anti-inflammation properties. The review describes the nutritional properties of apples and their derivatives, with a particular attention to polyphenol compounds. Moreover, the health benefits of apples and the potential molecular mechanisms against cardiovascular disease are reviewed.

关键词： Antioxidants Apples Cardiovascular Disease Phytocompounds Polyphenols

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Effect of Italian Sour Cherry (<i>Prunus cerasus</i>L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation

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Food and Nutrition Sciences 2014年第16期5卷 1568-1576页

作者： gianna ferretti Davide Neri Tiziana Bacchetti Dipartimento d Scienze Cliniche Sperimentali e Odontostomatologiche Università Politecnica delle Marche Ancona Italy Dipartimento di Scienze della Vita e dell’Ambiente Università Politecnica delle Marche Ancona Italy SAPROV—Dipartimento di Scienze Ambientali e delle Produzioni Vegetali Università Politecnica delle Marche Ancona Italy

Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasus?L.), “visciola”. The study of total phenol content and total antioxidant potential was associated with the evaluation of the antioxidant property of extracts using a copper catalyzed human low density lipoproteins (LDL) oxidation as experimental model. Moreover, using albumin glycated by methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The results demonstrated that fully ripened fruits exert higher antioxidant and anti-glycation properties when compared with partially ripened fruits. Information about the health-promoting components of “visciola” could lead to a better understanding and an increased consumption of these, including its use as functional food.

关键词： Sour Cherry “Visciola” Antioxidants Fruit Maturation LDL Oxidation Glycation Methylglyoxal Advanced Glycation End Products Polyphenols

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