scholarly journals Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain

2004 ◽  
Vol 91 (6) ◽  
pp. 1005-1011 ◽  
Author(s):  
Reina García-Closas ◽  
Antonio Berenguer ◽  
María José Tormo ◽  
María José Sánchez ◽  
José R. Quirós ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Mediterranean Country ◽  
Citrus Fruits ◽  
Cross Sectional ◽  
Dietary History ◽  
Green Leafy Vegetables ◽  
Β Carotene

A cross-sectional study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition to assess the principal food sources of vitamin C, vitamin E, α-carotene, β-carotene, lycopene, lutein, β-cryptoxanthin and zeaxanthin in an adult Spanish population. The study included 41 446 healthy volunteers (25 812 women and 15 634 men), aged 29–69 years, from three Spanish regions in the north (Asturias, Navarra and Guipúzcoa) and two in the south (Murcia and Granada). Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. Foods that provided at least two-thirds of the studied nutrients were: fruits (mainly oranges) (51 %) and fruiting vegetables (mainly tomato and sweet pepper) (20 %) for vitamin C; vegetable oils (sunflower and olive) (40 %), non-citrus fruits (10 %), and nuts and seeds (8 %) for vitamin E; root vegetables (carrots) (82 %) for α-carotene; green leafy (28 %), root (24 %) and fruiting vegetables (22 %) for β-carotene; fruiting vegetables (fresh tomato) (72 %) for lycopene; green leafy vegetables (64 %) for lutein; citrus fruits (68 %) for β-cryptoxanthin; citrus fruits (43 %) and green leafy vegetables (20 %) for zeaxanthin. In conclusion, the main food sources of nutrients with redox properties have been identified in a Mediterranean country. This could provide an insight into the interpretation of epidemiological studies investigating the role of diet in health and disease.

scholarly journals Antioxidant vitamin status in high exposure to oxidative stress in competitive athletes

2004 ◽  
Vol 92 (3) ◽  
pp. 461-468 ◽  
Author(s):  
Anne-Sophie Rousseau ◽  
Isabelle Hininger ◽  
Stéphane Palazzetti ◽  
Henri Faure ◽  
Anne-Marie Roussel ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Plasma Concentrations ◽  
Thiobarbituric Acid ◽  
Antioxidant Vitamin ◽  
Total Carotenoids ◽  
Cross Sectional ◽  
Plasma Ascorbic Acid ◽  
High Exposure ◽  
Β Carotene

We conducted a cross-sectional study in 118 well-trained athletes to investigate 'high exposure' to sub-deficient antioxidant status, and consequently to oxidative damage, in relation to estimated daily energy expenditure (EE) and dietary antioxidant intake. Subjects completed 7 d food and activity records. Blood samples were obtained on day 8. Of the athletes 81, 60 and 43 % had intakes of vitamins E, C and β-carotene below two-thirds of the French RDA respectively, which is adjusted for EE (FRDAa). The deficit in vitamin E intake was positively correlated with EE (r0·51,P>0·0001). All the athletes had normal plasma vitamins E and C and 14 % had marginal plasma β-carotene. Plasma thiobarbituric acid-reactive substances (TBARS) did not increase with increased EE. As evidenced by ANOVA, EE-induced vitamin C intakes increased and consequently led to increased plasma ascorbic acid concentrations. In male athletes, plasma total carotenoids were negatively correlated with plasma TBARS concentrations (r–0·31,P>0·006). The relationship between vitamin C intakes and plasma concentrations was logarithmic (r0·59,P> 0·0001). To summarize, it is not clear whether vitamin E requirements are overestimated with reference to EE in the FRDAa. Daily requirements for vitamin C do not exceed 200 mg. Our present results could be interpreted as meaning that carotenoids play a protective role as exogenous antioxidants. Carotenoid intakes in athletes must be considered carefully.

scholarly journals Food sources of nutrients in the diet of Spanish children: the Four Provinces Study

2003 ◽  
Vol 89 (1) ◽  
pp. 105-114 ◽  
Author(s):  
M. A. Royo-Bordonada ◽  
L. Gorgojo ◽  
M. de Oya ◽  
C. Garcés ◽  
F. Rodríguez-Artalejo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cross Sectional Study ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Cluster Sampling ◽  
Cross Sectional ◽  
Green Leafy Vegetables ◽  
Whole Milk

The aim of the present study was to assess the principal food sources of energy and nutrients among Spanish children. We used a cross-sectional study design, based on results obtained from a food-frequency questionnaire. The sample included 1112 children, aged 6–7 years, from Cadiz, Madrid, Orense and Murcia, Spain. Children were selected through random cluster-sampling in schools. We analysed the percentage contributed by each food item to total energy and nutrient intake. The most important food sources were: white bread in the case of carbohydrate (13·4 %); olive oil in the case of total lipids (18·3 %) and monounsaturated fatty acids (29·2 %); whole milk in the case of protein (10·2 %) and saturated fatty acids (14·9 %); chips (French fried potatoes) in the case of polyunsaturated fatty acids (30·4 %). The greatest proportion of Na, consumed in excess, came from salt added to meals. Ham ranked second as a source of saturated fats. Fruits and green leafy vegetables proved to have great relevance as sources of fibre and vitamins, though with regard to the latter, it was observed that fortified foods (breakfast cereals, dairy products, fruit juices, etc.) had come to play a relevant role in many cases. In conclusion, the nutritional profile of Spanish school-aged children aged 6–7 years could be improved by nutritional policies targeted at limiting their consumption of ham (cured or cooked) and of salt added to meals, replacing whole milk with semi-skimmed milk, encouraging the consumption of products rich in complex carbohydrates already present in children's diets (bread, pasta, rice) and promoting less fatty ways of cooking food.

scholarly journals Dietary and circulating vitamin C, vitamin E, β-carotene and risk of total cardiovascular mortality: a systematic review and dose–response meta-analysis of prospective observational studies

2019 ◽  
Vol 22 (10) ◽  
pp. 1872-1887 ◽  
Author(s):  
Ahmad Jayedi ◽  
Ali Rashidy-Pour ◽  
Mohammad Parohan ◽  
Mahdieh Sadat Zargar ◽  
Sakineh Shab-Bidar
Keyword(s):  
Systematic Review ◽  
Vitamin E ◽  
Vitamin C ◽  
Dose Response ◽  
Observational Studies ◽  
Meta Analysis ◽  
Dietary Intakes ◽  
Relative Risks ◽  
Β Carotene ◽  
Cvd Mortality

AbstractObjectiveThe present review aimed to quantify the association of dietary intake and circulating concentration of major dietary antioxidants with risk of total CVD mortality.DesignSystematic review and meta-analysis.SettingSystematic search in PubMed and Scopus, up to October 2017.ParticipantsProspective observational studies reporting risk estimates of CVD mortality across three or more categories of dietary intakes and/or circulating concentrations of vitamin C, vitamin E and β-carotene were included. A random-effects meta-analysis was conducted.ResultsA total of fifteen prospective cohort studies and three prospective evaluations within interventional studies (320 548 participants and 16 974 cases) were analysed. The relative risks of CVD mortality for the highest v. the lowest category of antioxidant intakes were as follows: vitamin C, 0·79 (95 % CI 0·68, 0·89; I2=46 %, n 10); vitamin E, 0·91 (95 % CI 0·79, 1·03; I2=51 %, n 8); β-carotene, 0·89 (95 % CI 0·73, 1·05; I2=34 %, n 4). The relative risks for circulating concentrations were: vitamin C, 0·60 (95 % CI 0·42, 0·78; I2=65 %, n 6); α-tocopherol, 0·82 (95 % CI 0·76, 0·88; I2=0 %, n 5); β-carotene, 0·68 (95 % CI 0·52, 0·83; I2=50 %, n 6). Dose–response meta-analyses demonstrated that the circulating biomarkers of antioxidants were more strongly associated with risk of CVD mortality than dietary intakes.ConclusionsThe present meta-analysis demonstrates that higher vitamin C intake and higher circulating concentrations of vitamin C, vitamin E and β-carotene are associated with a lower risk of CVD mortality.

scholarly journals HEMOGLOBIN STATUS OF FEMALE MEDICOS IN URBAN AREA AND FACTORS AFFECTING IT: AN OBSERVATIONAL CROSS-SECTIONAL STUDY

2017 ◽  
Vol 10 (3) ◽  
pp. 439
Author(s):  
Drpadmajauday Kumar ◽  
Varsha Kalyanpur
Keyword(s):  
Statistical Significance ◽  
Cross Sectional Study ◽  
Leafy Vegetables ◽  
Sectional Study ◽  
Cross Sectional ◽  
Factors Affecting ◽  
Green Leafy Vegetables ◽  
Nutritional Anemia ◽  
Mild Anemia ◽  
History Of

ABSTRACTObjectives: Estimating the hemoglobin (Hb) status in female medicos through prospective cross-sectional study and assessment of influencing ofcofactors were objectives.Methods: Women medicos who volunteered, consented and met selection criteria were enrolled. Hb level was estimated to diagnose anemia.Relationship with influencing factors was assessed statistically.Result: A total of 100 eligible students were enrolled. Mean age±standard deviation (SD) age of the participants’ was 20.9±3.1 years (17-25 years).Mean±SD Hb was 12.25±1.0189 g% (9.0-16.0 g%). 33 were anemic, and mild anemia (32%) was frequent. There was a history of worm infestation inthree students (3%), who were treated adequately. Nine were on iron supplements of which five were still anemic and were continuing the treatmentby the end of the study. 28 (84.84%) anemic students were not on any iron or hematinic treatment. There was no association between the anemiaand nature of diet, consumption of green leafy vegetables, consumption of coffee/tea after food, smoking/tobacco or alcohol consumption, mother’seducation, socioeconomic status, menstrual factors, and physical exercise. The prevalence of anemia was found to be higher in underweight andoverweight students in comparison to students with normal body mass index.Asymptomatic participants (n=78) outnumbered symptomatic ones(n=22), but without any statistical significance. Easy fatigability (14%), pallor (7%), breathlessness (6%), weakness (9%), and easy bruising (1%)were frequent complaints.Conclusion: Anemia is frequent among women medicos, often underdiagnosed, under-reported, many remaining asymptomatic. Negligence ofmedical students toward their anemic status despite the awareness of consequences of low Hb level is a serious cause of concern.Keywords: Awareness, Hemoglobin, Nutritional anemia, Women medical students.

scholarly journals New Technology for Functional Dessert Production Based on Soy and Pumpkin

2020 ◽  
pp. 351-360
Author(s):  
Ekaterina Statsenko ◽  
Oksana Litvinenko ◽  
Nadezhda Korneva ◽  
Mikhail Shtarberg ◽  
Evgeniy Borodin
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Foods ◽  
Liquid Fraction ◽  
New Technology ◽  
Daily Intake ◽  
Sea Buckthorn ◽  
Expert Assessment ◽  
Β Carotene

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

β-carotene as an inhibitor of benzo(a)pyrene and mitomycin C induced chromosomal breaks in the bone marrow of mice

1985 ◽  
Vol 27 (5) ◽  
pp. 598-602 ◽  
Author(s):  
A. S. Raj ◽  
Morris Katz
Keyword(s):  
Bone Marrow ◽  
Mitomycin C ◽  
Micronucleus Assay ◽  
Leafy Vegetables ◽  
Hybrid Strain ◽  
Green Leafy Vegetables ◽  
Polychromatic Erythrocytes ◽  
Chromosomal Breaks ◽  
Β Carotene

Female mice of hybrid strain B6C3F1, 8–10 weeks old, were fed on powdered food with or without β-carotene (100 mg/kg food). After 1 week of these diets, some of each group of mice were injected i.p. with either benzo(a)pyrene (150 mg/kg) in dimethyl sulfoxide, or mitomycin C (1 mg/kg) in distilled water. In the course of separate experiments, bone marrow samples were collected at various intervals after injection for analysis in the in vivo bone marrow micronucleus assay. At the time at which the maximum induction was observed, which coincided between experiments, the frequency of micronuclei induced by benzo(a)pyrene was reduced by 41–61% and that induced by mitomycin C was reduced by 44–71% in the presence of β-carotene. β-carotene is widely distributed in plant material such as carrots and green leafy vegetables and, as such, is a component of the human diet. Our results suggest that β-carotene provides significant protection against the genotoxicity of benzo(a)pyrene and mitomycin C.Key words: β-carotene, inhibitor, chromosomal breaks, micronucleated polychromatic erythrocytes.

Absorption of calcium from a leafy vegetable rich in oxalates

1978 ◽  
Vol 39 (1) ◽  
pp. 119-125 ◽  
Author(s):  
Urmila Pingle ◽  
B. V. Ramasastri
Keyword(s):  
Adult Male ◽  
Basal Diet ◽  
Leafy Vegetable ◽  
Leafy Vegetables ◽  
Milk Diet ◽  
Green Leafy Vegetables ◽  
Green Leaves ◽  
Regular Source ◽  
Male Subjects ◽  
Β Carotene

1. Plant foods, especially green leafy vegetables, are the cheapest and richest source of calcium in developing countries and are recommended in balanced diets. Hence it was worth while obtaining further information about the availability of Ca from these commonly-consumed green leaves.2. The green leafy vegetable belonging to Amaranthus spp. was taken as a suitable experimental model because it is not only commonly-consumed, but is also rich in Ca and oxalates. In the first experiment, each of the eight adult male subjects was given a basal diet containing negligible Ca, a milk diet and an ‘Amaranthus’ diet, both containing the same amount of Ca. These diets were given on 3 consecutive days and the urinary Ca excreted in a 6 h period after the test diet was considered an approximate index of Ca absorbed in that period. The second experiment was designed to study the influence of Amaranthus spp. on the availability of milk Ca. Each of the ten adult male subjects were given a basal diet, a milk diet and a diet containing the same amount of milk with Amaranthus spp. added to it. Urinary Ca excreted in a period of 6 h was estimated.3. While availability of Ca from milk was good, that from Amaranthus leaves was low. The ingestion of Amaranthus leaves together with milk adversely affected the absorption of milk Ca.4. In view of these findings, recommendation of green leaves as a regular source of Ca to the vulnerable section of the Indian Community should be considered with caution. Since green leaves are a main source of other nutrients, especially β-carotene, their consumption cannot be discouraged and hence leaves low in oxalates should be recommended.

scholarly journals A Prospective Cohort Study of Vitamins B, C, E, and Multivitamin Intake and Endometriosis

2013 ◽  
Vol 5 (1) ◽  
pp. 17-26 ◽  
Author(s):  
Anne Marie Darling ◽  
Jorge E. Chavarro ◽  
Susan Malspeis ◽  
Holly R. Harris ◽  
Stacey A. Missmer
Keyword(s):  
Cohort Study ◽  
Vitamin E ◽  
Vitamin C ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
B Vitamins ◽  
Food Sources ◽  
Health Study ◽  
Protective Mechanism ◽  
Incident Cases

Purpose Diet is a potentially modifiable risk factor for endometriosis. It has been hypothesized that vitamins C, E, and the B vitamins may influence factors involved in the pathogenesis of endometriosis, such as oxidative stress and steroid hormone metabolism. In this large, prospective cohort study, we examined the relation between intake of vitamins C, E, the B vitamins, and the use of multivitamin supplements and diagnosis of endometriosis. Methods Data were collected from women in the Nurses' Health Study II between 1991 and 2005. Diet was assessed via food frequency questionnaire. Incidence rate ratios (RR) and 95% confidence intervals (CI) were estimated using time-varying Cox proportional hazards models. Results A total of 1383 incident cases of laparoscopically-confirmed endometriosis were observed among 70,617 women during 735,286 person years of follow-up. Intakes of thiamine (B1) (RR = 0.84, CI = 0.72-0.99; P-value, test for linear trend[P] = 0.04), folate (B9) (RR = 0.79, CI = 0.66-0.93; P = 0.003), vitamin C (RR = 0.81, CI = 0.68-0.95; P = 0.02), and vitamin E (RR = 0.70, CI = 0.59-0.83; P<0.0001) solely from food sources were inversely related to endometriosis diagnosis. However, intakes of these nutrients from supplements alone were unrelated to endometriosis. Conclusion Thiamine, folate, vitamin C, and vitamin E from food sources are inversely related to endometriosis risk. Our results suggest that the protective mechanism may not be related to the nutrients themselves but rather other components of foods rich in these micronutrients or factors correlated with diets high in these vitamin-rich foods.

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