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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Whole-grain corn is consumed in various forms including boiled, roasted on the cob, frozen, and canned as popcorn. Cooking whole-grain corn using wet-cooking methods retained most of its carotenoid content (>70%), and in some cases, increases were observed due to the release of bound carotenoids from fibrous materials (Suri & Tanumihardjo, 2016; Trono, 2019). For instance, steam cooking and boiling corn on the cob results in significant increases in levels of total carotenoids, lutein, zeaxanthin, beta-cryptoxanthin, and beta-carotene (Trono, 2019). Other dishes including corn porridge dishes retained 63%–97% of beta-carotene, beta-cryptoxanthin, and 90%–120% total carotenoids (Suri & Tanumihardjo, 2016). Similar retention levels (75%) have been observed in biofortified corn varieties bred specifically for their carotenoid content (Bechoff & Dhuique-Mayer, 2017). Micronutrient retention during cooking varies widely depending on the method used. Baked corn products (muffins, cornbread) lose 25%–35% of total carotenoids (Trono, 2019). Deep-fat frying also results in substantial carotenoid losses (22%–50%) (Suri & Tanumihardjo, 2016; Trono, 2019). Other dry cooking methods including roasting (with extrusion and flaking preprocessing steps) led to decreases of 40%–60% in carotenoid content (Trono, 2019).
Association of dietary total antioxidant capacity with all-cause and cardiovascular mortality in patients with chronic kidney disease: based on two retrospective cohort studies of NHANES
Published in Renal Failure, 2023
Yue Li, Gui-Chen Ling, Rui-Bin Ni, Shi-Hao Ni, Shu-Ning Sun, Xin Liu, Jian-Ping Deng, Xiao-Lu Ou-Yang, Jin Li, Shao-Xiang Xian, Ling-Jun Wang, Tao-Chun Ye, Lu Lu
We conducted a mediation analysis to examine the indirect effects of independent antioxidant vitamins/minerals on the associations between DTAC and mortality outcomes. The results are presented in Tables 3 and 4. In the VCEAC cohort study, we estimated the proportion of the average causal mediated effect (ACME) of independent antioxidant vitamins/minerals on all-cause mortality. We found that vitamin E, flavones, beta-cryptoxanthin and anthocyanidins accounted for 32.28%, 25.67%, 21.90% and 8.23% of the total effect, respectively. The mediation proportion was similar for CVD mortality. In the CDAI cohort study, we calculated the total effect and ACME of magnesium and vitamin E on all-cause mortality. The total effect was 3.43(1.02–5.88) for magnesium and 3.23(1.05–5.70) for vitamin E, while the ACME was 1.93(1.0–3.04) for magnesium and 0.80(0.07–1.59) for vitamin E. Magnesium and vitamin E mediated the association by 55.94% (p = .008) and 24.21% (p = .040), respectively. We did not detect any mediation for CVD mortality.
Dietary antioxidants associated with slower progression of parkinsonian signs in older adults
Published in Nutritional Neuroscience, 2022
Puja Agarwal, Yamin Wang, Aron S. Buchman, Thomas M. Holland, David A. Bennett, Martha C. Morris
Participants were followed for an average of 5.7 (±3.0) years. In separate adjusted models, dietary intakes of total carotenoids, beta-carotene from food sources, and lutein-zeaxanthin were each inversely associated with the progression of parkinsonian signs. Intakes of total alpha-carotene, betacarotene, lycopene, and beta-cryptoxanthin, were not associated with slower progression of parkinsonian signs (Table 2). Figure 1a provides a graphic characterization of the findings for total carotenoids, showing a significantly slower rate of progression for quintile 5 of carotenoid intake versus quintile 1. In subsequent analyses, we adjusted for physical activity and BMI in the basic model. There were no material differences in the results for total carotene (Q5 vs. Q1: β= −0.06 (95% CI: −0.10, −0.02; p for trend <0.0001)) and lutein-zeaxanthin (Q5 vs. Q1: β= −0.06 (95% CI:−0.10, −0.02; p for trend = 0.004)). However, beta-carotene intake from food sources (Q5 vs. Q1: β=−0.03 (95% CI: −0.07, 0.006; p for trend=0.15)) was no longer statistically significant. Further adjusting for family history of PD in the basic model did not change the association total carotene (Q5 vs. Q1: β= −0.06 (95% CI: −0.10, −0.02; p for trend <0.0001)) and lutein-zeaxanthin (Q5 vs. Q1: β= −0.05 (95% CI:−0.09, −0.01; p for trend = 0.005)).
Capsanthin Stimulates the Mitochondrial Apoptosis-Mediated Cell Death, following DNA Damage in MCF-7 Cells
Published in Nutrition and Cancer, 2020
There are several studies reporting the anti-proliferative effects of carotenoids (28, 34). Karas et al. have shown that lycopene, which they apply to human breast cancer cell lines, inhibits of cell growth by interfering with cell cycle progression and IGF-I receptor signaling (35). Another study reported that lycopene inhibits cell proliferation in FaDu and Cal27 cells in a time- and dose-dependent manner (36). Some natural carotenoids, such as beta-cryptoxanthin, are thought to exhibit anti-carcinogenic activity by stimulating anti-oncogenes such as the RB gene (34). In another study, the anti-proliferative effects of Neochloris oleoabundans extracts in human colon cancer cell lines (HT-29, SW480 and HGUE-C-1) have been investigated. As a result of the study, it is reported that extracts with high total carotenoid content show stronger anti-proliferative effect and there is a strong correlation between cell proliferation and carotenoid concentration (37). Our results show that capsanthin, applied to MCF-7 cells for 24 h, causes significant reductions in cell viability in a dose-dependent manner. These results have shown that both In Vitro and In Vivo carotenoid administration reduced the cell viability of cancer cells or cancer tissues.