In this project, the effects of dietary polyphenols on exercise-induced muscle damage and vascular health are examined. Dietary polyphenols exert well-known anti-inflammatory effects; however, how these effects are realized with respect to vascular health and EIMD is relatively unknown. I begin by reviewing the available literature surrounding the impact of three dietary polyphenols (curcumin, catechins, and quercetin) on inflammation associated with EIMD. It is well established that their primary means of anti-inflammation is through alterations of NF-κB and AP-1 transcription activities. Given this, their inclusion into training strategies seems reasonable. Consistent evidence is presented making a case for the anti-inflammatory effects of dietary polyphenols following EIMD. I follow this review up by completing an in-depth study on the consumption of curcumin prior to EIMD. I found curcumin (1000 mg/day) can reduce subjective soreness and decrease inflammation compared to placebo controls. To further understand the effects of dietary polyphenols on health, I investigate the effects of a four-week supplementation period of cocoa (catechins) on vascular. I concluded that atherogenic risk in obese women is reduced after consumption of cocoa. In addition to these experimental projects, I developed two novel methods that can be used to investigate vascular health (EMP concentration) and intracellular protein and mRNA production using flow cytometry.

Research on development of water soluble anti-cancer drugs is one of the great challenges of modern medicinal chemistry. Resveratrol (Res) is one of the many phytoalexins producing stilbenoids present in several medicinal plants, grape skin, peanuts, and red wine. It has been found to exhibit anti-cancer, anti-inflammatory, and anti-oxidant properties. Water solubility and bioavailability are some of the setbacks of this interesting compound. In view of this, effort has been made to synthesize amino acid derivative of resveratrol to improve its bioavailability and solubility in water. Methyl 4-{-[(1E)-2-(3, 5-dihydroxyphenyl)-ethenyl] - phenoxy} butyrate (7), a novel ester intermediate, has been synthesized and could be subjected to further chemical transformations to obtain amino acid derivatives.

La propolis est un produit de la ruche à base de résine de plantes et d’arbres mélangée à de la cire d’abeille. Elle est utilisée pour polir les murs de la ruche et la protéger contre les intrus provenant de l’extérieur. Elle contient un grand nombre de composés incluant les métabolites des plantes, alors elle est un ingrédient des médicaments naturels, des additifs alimentaires et des produits cosmétiques en raison de sa richesse en polyphénols qui lui confèrent ses propriétés anti-oxydantes, anti-inflammatoires et antibiotiques. La composition de la propolis est cependant complexe et très variable en raison de la région de provenance qui est étroitement liée aux résines utilisées par les abeilles. De plus, la présence de contaminants dans l’environnement, comme les pesticides et les éléments traces d’origine anthropique, incluant des métaux lourds, donne un risque d’exposition à ces substances en consommant la propolis ou les extraits de propolis. Plusieurs échantillons de propolis brute ainsi que des teintures commerciales et artisanales provenant du Canada, de la Roumanie et du Brésil ont été analysés. L’extraction des polyphénols totaux des échantillons bruts a été faite 3 fois dans l’éthanol (EtOH) 70 % (v/v) à 70 ̊C, et les teintures ont quant à elles été diluées dans l’EtOH 70 %. Les polyphénols totaux ont ensuite été analysés par spectroscopie moléculaire UV-Vis en utilisant la méthode de Folin- Ciocalteu. Des analyses chromatographiques préliminaires par la chromatographie liquide couplée à la spectrométrie de masse (LC-MS) ont permis de comparer des polyphénols et des pesticides dans deux sources de propolis du Québec, avec une grande similarité entre les deux extraits. Des échantillons bruts ainsi que des extraits éthanoliques et des teintures ont été analysés suite à l’ionisation par plasma à couplage inductif (ICP-MS) et la spectroscopie de fluorescence atomique à vapeur froide (CVAFS) pour déterminer des concentrations de certains éléments traces présents à l’état de trace incluant l’As, le Cd, le Pb et le Hg total. / Propolis is a honeybee product made of plant and tree resins mixed with beeswax. It is used to build and repair the walls of the hive and to protect it from outside invaders. It contains a large number of compounds including plant metabolites, and is thus used in natural medications, cosmetic products and as food additives due to its richness in polyphenols, which confer its antioxidant, anti-inflammatory and antibiotic properties. However, the composition of propolis is complex and highly variable because of the geographical location of the resins used by the bees. Furthermore, the presence of contaminants in the environment, such as pesticides and trace elements of anthropogenic origin, brings a risk of exposure to these substances when consuming the propolis. Various raw propolis samples as well as commercial and homemade tinctures from Canada, Romania and Brazil were analysed. The raw samples were extracted 3 times in 70 % EtOH (v/v) at 70 ̊C, whereas the tinctures were diluted in 70 % EtOH. The total polyphenol content was determined by UV-Vis spectroscopy using the Folin-Ciocalteu method. Preliminary chromatography analyses by LC-MS on two propolis samples from Québec showed that the detected polyphenols and pesticides in their extracts were very similar, with only a few compounds found exclusively in either one or the other sample. Several raw propolis samples, their extracts and some tinctures were analyzed by ICP-MS and CVAFS to determine trace concentrations of heavy metals including As, Cd, Pb and total Hg.

Целью выпускной квалификационной работы является разработка потенциометрического подхода для определения антиоксидантной емкости с использованием комплексов железа с 2,2’-бипиридином и его производными. В работе были проведены исследования электрохимического поведения комплексов железа с 2,2’-бипиридином и его производными методом циклической вольтамперометрии. Проведен расчет условных констант устойчивости выбранных комплексных соединений. Была исследована антиоксидантная емкость ряда фенольных антиоксидантов, обладающих различной растворимостью, новым разработанным потенциометрическим подходом с использованием в качестве модели окислителя бипиридиновых комплексов. Проведены исследования на многокомпонентных объектах – экстрактов травянистых растений. Модифицированным спектрофотометрическим методом было доказано стехиометрическое протекание реакций комплексов хлорида железа (III) c 2,2’-бипиридином и его синтетическими производными с модельными антиоксидантами. Были выявлены перспективные комплексные соединения с производными бипиридина для дальнейшего исследования антиоксидантных свойств потенциометрическим способом. / The aim of the final qualifying work is to develop a potentiometric approach for determining the antioxidant capacity using iron complexes with 2,2’-bipyridine and its derivatives. The electrochemical behavior of iron complexes with 2,2’-bipyridine and its derivatives was studied by cyclic voltammetry. The conditional stability constants of the selected complex compounds are calculated. The antioxidant capacity of a number of phenolic antioxidants with different solubility was investigated by a newly developed potentiometric approach using bipyridine complexes as an oxidizer model. Studies have been carried out on multicomponent objects – extracts of herbaceous plants. The modified spectrophotometric method proved the stoichiometric course of reactions of iron (III) chloride complexes with 2,2’-bipyridine and its synthetic derivatives with model antioxidants. Promising complex compounds with bipyridine derivatives have been identified for further investigation of antioxidant properties by a potentiometric method.

Background: Polyphenols are secondary metabolites produced by plants to defend themselves from environmental stressors. We explored the effect of Wolffia globosa ‘Mankai’, a novel cultivated strain of a polyphenol-rich aquatic plant, on the metabolomic-gut clinical axis in vitro, in-vivo and in a clinical trial. Methods: We used mass-spectrometry-based metabolomics methods from three laboratories to detect Mankai phenolic metabolites and examined predicted functional pathways in a Mankai artificial-gut bioreactor. Plasma and urine polyphenols were assessed among the 294 DIRECT-PLUS 18-month trial participants, comparing the effect of a polyphenol-rich green-Mediterranean diet (+1240 mg/polyphenols/day, provided by Mankai, green tea and walnuts) to a walnuts-enriched (+440 mg/polyphenols/day) Mediterranean diet and a healthy controlled diet. Results: Approximately 200 different phenolic compounds were specifically detected in the Mankai plant. The Mankai-supplemented bioreactor artificial gut displayed a significantly higher relative-abundance of 16S-rRNA bacterial gene sequences encoding for enzymes involved in phenolic compound degradation. In humans, several Mankai-related plasma and urine polyphenols were differentially elevated in the green Mediterranean group compared with the other groups (p < 0.05) after six and 18 months of intervention (e.g., urine hydroxy-phenyl-acetic-acid and urolithin-A; plasma Naringenin and 2,5-diOH-benzoic-acid). Specific polyphenols, such as urolithin-A and 4-ethylphenol, were directly involved with clinical weight-related changes. Conclusions: The Mankai new plant is rich in various unique potent polyphenols, potentially affecting the metabolomic-gut-clinical axis.

No description available.

Kronisk parodontit orsakar vävnadsdestruktion till följd av matrixmetalloproteinasaktivitet. Dessa enzym härrör från värdcellerna och är en del av det immunologiska svaret på bakteriella virulensfaktorer. Grönt te har studerats för sina hälsofrämjande egenskaper, som omfattar bland annat anti-inflammatoriska effekter. Effekten beror delvis på enzyminhibering av tepolyfenoler. Syftet med denna studie var att ytterligare undersöka den inhiberande effekten av grönt te, med fokus på enzymatisk aktivitet i gingivalvätska från patienter med parodontal sjukdom. Patienter med kronisk parodontit valdes ut för att delta i studien. Gingivalvätska extraherades med mikropipetter från patienternas gingivala sulci. Proverna behandlades med grönt te och jämfördes med obehandlade prover från samma försöksperson. Fluorescens proteasanalys med kasein som substrat utfördes på fjorton prover för att detektera skillnader i kaseinolytisk aktivitet. Zymogramanalys med användning av gelatin som substrat utfördes på fyra prover, för att undersöka skillnader i gelatinolytisk aktivitet och analysera molekylvikter för de olika enzymerna. Den fluorometriska analysen visade en signifikant lägre enzymaktivitet i prover med tillsatt grönt te jämfört med obehandlade prover (p<0.001). Zymogramanalysen visade en skillnad i enzymaktivitet som var mest uttalad i banden för molekylär vikt runt 255 kDa, analogt med komplex av matrixmetalloproteinas-9. Sammanfattningsvis har det i denna studie påvisats att grönt te har en hämmande effekt på kaseinolytisk aktivitet och en mindre, mer specifik, hämmande effekt på gelatinasaktivitet. / Chronic periodontitis involves tissue destruction by matrix metalloproteinase, derived from the host cells, as part of the immunological response to bacterial virulence factors. Green tea has been studied for its health promoting properties, which includes anti-inflammatory effects. The effect is in part due to enzyme inhibition by tea polyphenols. The aim of this study was to further investigate the inhibitory effect of green tea, focusing on enzymatic activity in gingival crevicular fluid from patients with periodontal disease. Patients with chronic periodontitis were selected for participation in the study. Gingival crevicular fluid was extracted with micropipettes from the gingival sulci of the patients. Samples were treated with green tea and compared with untreated samples from the same subject. Fluorescence protease assay with casein as substrate was made using fourteen samples for detecting differences in caseinolytic activity. Zymogram assay using gelatin as substrate was done using four samples to test gelatinolytic activity and analyse molecular weights of the different enzymes. The fluorometric assay showed a significantly lower enzyme activity in samples mixed with green tea than untreated samples (p<0.001). The zymogram assay showed a difference in band strength which was most pronounced in the bands of molecular weight around 255 kDA, analogous to complexes of matrix metalloproteinase-9. In conclusion, green tea has been shown in this study to have a strong inhibitory effect on caseinolytic activity and a lesser, more specific, inhibitory effect on gelatinase activity.

Tea is the most popular beverage worldwide, second only to water. The United States is the third largest importer of tea in the world, importing a total of about 260 million pounds tea annually. With increased demand for locally sourced food products, questions are raised regarding whether domestic production of tea is feasible. Compared to major tea producing countries with centuries of growing history, tea production in the U.S. is limited and requires research support in many aspects of tea production. The objectives of this study were to investigate plant growth, leaf morphology, and seasonal chemical compositions in tea leaves of nine tea cultivars grown in Mississippi, United States; evaluate the effects of black, blue and red shade nets on plant growth and seasonal leaf quality of tea plants; and investigate the content of mineral nutrients in tea leaves of different cultivars and one cultivar under different colors of shade nets. The nine tested tea cultivars varied in plant growth, leaf morphology, cold tolerance, biochemical composition [including soluble solids, carbohydrates, total polyphenols (TP), free amino acids (AA), L-theanine, and caffeine], and mineral content in tea leaves. Among all cultivars transplanted to the field from one-gallon containers in spring 2017, ‘BL2’ had the greatest plant growth index (PGI) when measured in Feb. 2018 and Feb. 2019, which may be helpful toward suppressing weeds and early establishment of a tea plantation. ‘Christine’s Choice’ had the highest content of nitrogen, phosphorus, sulfur, zinc, iron, and boron, and the second highest content of potassium, calcium, and magnesium. The cultivars evaluated in this study generally adapted well to the local environment. All tea samples collected from the nine cultivars and three seasons were considered suitable for green tea processing with low total polyphenol to free amino acids ratios (TP/AA) ranging from 1.72 to 3.71. When compared to unshaded control, black, blue, and red shade nets increased PGI, net photosynthetic rate, and stomatal conductance, decreased N content in tea leaves, decreased air and leaf surface temperatures in summer and reduced cold damage in winter. Red shade nets were considered helpful for improving green tea quality by increasing the content of L-theanine and free amino acids in tea leaves collected in spring and fall compared to unshaded control.

La prevalencia de los trastornos metabólicos está creciendo a nivel mundial. Botánicos, como el romero (Rosmarinus officinalis L.) y las semillas de fresno (Fraxinus excelsior L.), pueden ser una alternativa para mejorar estos trastornos. El objetivo de esta tesis doctoral fue generar extractos industriales de las partes comestibles de estas plantas, identificar sus compuestos por HPLC, HPLC-MS y RMN, y determinar su eficacia y seguridad. Se desarrollaron tres extractos de romero - estandarizados al 20% de ácido carnósico, 20% de ácido rosmarínico, y 40% de ácido ursólico. El extracto rico en ácido ursólico mostró la menor capacidad antioxidante en modelos ORAC y FRAP in vitro, mientras que los otros dos extractos tuvieron capacidades más elevadas. Sin embargo, el extracto rico en ácido carnósico (RE) fue superior en la inhibición de la oxidación de LDL ex vivo, y fue el único seleccionado para estudios posteriores. Se desarrolló un extracto de semilla de fresno (FE) de acuerdo a su uso tradicional en Marruecos, siendo identificados salidrosido y 9 glucósidos secoiridoides, dos de ellos fueron descubiertos por primera vez: Excelside A y Excelside B. En estudios in vitro, RE y FE activaron receptores nucleares que regulan la homeostasis de la glucosa y la energía, y actuaron sobre mecanismos contra la obesidad y la dislipidemia - RE activa PPAR? e inhibe la lipasa pancreática, y FE estimula PPAR? y evita la diferenciación de preadipocitos. La eficacia de ambos extractos para el control de trastornos metabólicos fue confirmada en ratones C57BL/6J administrados con una dieta baja en grasa, una dieta alta en grasa, o una dieta alta en grasa más 0.5% RE (HFD.RE) o 0.5% FE (FED) durante 16 semanas. HFD.RE limitó el aumento del peso corporal y grasa en el epidídimo en un 69% (P<0.01) y 79% (P<0.001), respectivamente. HFD.RE también redujo la glucemia (72%, P<0.01) y los niveles de colesterol (68%, P<0.001). FED redujo la glucemia (76.52%, P<0.001), insulinemia (53.43%, P< / Ibarra, SA. (2011). OBTENTION AND CHARACTERIZATION OF ROSEMARY AND ASH TREE SEED EXTRACTS AND STUDY OF THEIR PREVENTIVE EFFECTS ON METABOLIC DISORDERS [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/10795

Tesis por compendio / [ES] La presente tesis plantea distintas estrategias para el diseño de alimentos a partir del aprovechamiento del bagazo que se genera como subproducto en la industria de elaboración de zumos de frutos rojos. De este modo, se puede aportar un valor añadido al subproducto, al mismo tiempo que se desarrollan alimentos capaces de cubrir las necesidades y exigencias nutritivas que demanda el consumidor actual. Uno de los aspectos más interesantes que tiene el uso de estos subproductos, es su alto contenido en polifenoles y fibra, de gran importancia en la industria alimentaria por su efecto en las propiedades de los alimentos y sobre la salud. Se realizó un primer estudio para conocer el efecto de la sustitución de grasa en bizcochos por diferentes tipos de fibra: soluble, insoluble y una mezcla de ambas. En este trabajo se observó que las características texturales, estructurales y sensoriales se vieron afectadas con la incorporación de fibra, principalmente en el caso de la fibra insoluble. Por todo esto, se establecieron dos estrategias de mejora. Por una parte, se incorporaron diferentes impulsores químicos en combinación con bicarbonato (normal o encapsulado) en bizcochos formulados con bagazo y se caracterizaron desde un punto de vista físico químico, estructural y sensorial. Por otra parte, se estudió cómo afecta a la textura, estructura y a la digestibilidad in vitro del almidón la sustitución parcial de harina de trigo por harina extrusionada en magdalenas formuladas con bagazo. En ambos estudios se obtuvieron resultados satisfactorios en cuanto a la mejora de las propiedades del producto. Además de las estrategias de mejora en productos horneados, se decidió incorporar bagazo en matrices lácteas para desarrollar nuevas formulaciones de batidos. Se estudió el efecto de un tratamiento no térmico, las altas presiones hidrostáticas, sobre el contenido fenólico y la capacidad antioxidante de los batidos, y sobre la capacidad antimicrobiana de los fenoles presentes en el bagazo. Se observó que la mayor retención de compuestos fenólicos y capacidad antioxidante con la mínima supervivencia microbiológica se obtuvo para las presiones y tiempos más altos (500 MPa durante 10 min) en los batidos con las concentraciones más altas de bagazo estudiadas (10%). Por último, se llevó a cabo un estudio con sistemas modelo para conocer las interacciones que tienen los polifenoles, cuando forman parte del bagazo o cuando se encuentran en forma de extracto, con los principales macronutrientes de los alimentos y sus efectos sobre la bioaccesibilidad de los compuestos fenólicos tras la digestión in vitro. La bioaccesibilidad de los polifenoles cuando se incorporaron en los sistemas modelo en forma de bagazo aumentó en comparación con cuando se adicionaron como extracto. Por otro lado, los sistemas modelo formulados con bagazo y un solo nutriente, presentaron una mayor bioaccesibilidad de los compuestos fenólicos que cuando se encontraron todos los nutrientes en el sistema modelo. / [CAT] La present tesi planteja diferents estratègies per al disseny d'aliments a partir de l'aprofitament del bagàs que es genera com a subproducte en la indústria d'elaboració de sucs de fruits rojos. D'aquesta manera, es pot aportar un valor afegit al subproducte, al mateix temps que es desenvolupen aliments capaços de cobrir les necessitats i exigències nutritives que demanda el consumidor actual. Un dels aspectes més interessants que té l'ús d'aquests subproductes, és el seu alt contingut en polifenols i fibra, de gran importància en la indústria alimentària pel seu efecte en les propietats dels aliments i sobre la salut. Es va realitzar un primer estudi per a conéixer l'efecte de la substitució de greix en bescuits per diferents tipus de fibra: soluble, insoluble i una mescla d'ambdues. En aquest treball es va observar que les característiques texturals, estructurals i sensorials es van veure afectades amb la incorporació de fibra, principalment en el cas de la fibra insoluble. Per tot això, es van establir dues estratègies de millora. D'una banda, es van incorporar diferents impulsors químics en combinació amb bicarbonat (normal o encapsulat) en bescuits formulats amb bagàs i es van caracteritzar des d'un punt de vista físic químic, estructural i sensorial. D'altra banda, es va estudiar com afecta a la textura, estructura i a la digestibilitat in vitro del midó la substitució parcial de farina de blat per farina extrusionada en magdalenes formulades amb bagàs. En tots dos estudis es van obtindre resultats satisfactoris quant a la millora de les propietats del producte. A més de les estratègies de millora en productes enfornats, es va decidir incorporar bagàs en matrius làcties per a desenvolupar noves formulacions de batuts. Es va estudiar l'efecte d'un tractament no tèrmic, les altes pressions hidroestàtiques, sobre el contingut fenòlic i la capacitat antioxidant dels batuts, i sobre la capacitat antimicrobiana dels fenols presents en el bagàs. Es va observar que la major retenció de compostos fenòlics i capacitat antioxidant amb la mínima supervivència microbiològica es va obtindre per a les pressions i temps més alts (500 MPa durant 10 min) en els batuts amb les concentracions més altes de bagàs estudiades (10%). Finalment, es va dur a terme un estudi amb sistemes model per a conéixer les interaccions que tenen els polifenols, quan formen part del bagàs o quan es troben en forma d'extracte, amb els principals macronutrients dels aliments i els seus efectes sobre la bioaccessibilitat dels compostos fenòlics després de la digestió in vitro. La bioaccessibilitat dels polifenols quan es van incorporar en els sistemes model en forma de bagàs va augmentar en comparació amb quan es van addicionar com a extracte. D'altra banda, els sistemes model formulats amb bagàs i un sol nutrient, van presentar una major bioaccessibilitat dels compostos fenòlics que quan es van trobar tots els nutrients en el sistema model. / [EN] This thesis proposes different strategies for the design of foods based on the use of pomace generated as a by-product in the berry juice processing industry. In this way, it is possible to add value to the by-product while developing foods capable of meeting the needs and nutritional requirements demanded by today's consumers. One of the most interesting aspects of the use of these by-products is their high content of polyphenols and fiber, of great importance in the food industry due to their effect on food properties and health. A first study was carried out to determine the effect of replacing fat in sponge cakes with different types of fiber: soluble, insoluble and a mixture of both. In this work it was observed that the textural, structural and sensory characteristics were affected by the incorporation of fiber, mainly in the case of insoluble fiber. For all these reasons, two improvement strategies were determined. On the one hand, different chemical leavenings agents were incorporated in combination with bicarbonate (normal or encapsulated) in sponge cakes formulated with pomace and characterized from a physical-chemical, structural and sensory point of view. On the other hand, it was studied how the partial substitution of wheat flour by extruded flour in pomace-formulated muffins affects texture, structure and in vitro starch digestibility. In both studies satisfactory results were obtained in terms of improved product properties. In addition to the improvement strategies in baked products, it was decided to incorporate pomace in dairy matrices to develop new milkshake formulations. The effect of a non-thermal treatment, such as high hydrostatic pressures, on the phenolic content and antioxidant capacity of the milkshakes, and on the antimicrobial capacity of the phenols present in pomace was studied. It was observed that the highest retention of phenolic compounds and antioxidant capacity with the lowest microbiological survival was obtained for the highest pressures and times (500 MPa for 10 min) in the milkshakes with the highest pomace concentrations studied (10%). Finally, a study was carried out with model systems to learn about the interactions that polyphenols have when they are part of the pomace or when they are in extract form, with the main macronutrients of food and their effects on the bioaccessibility of phenolic compounds after in vitro digestion. The bioaccessibility of polyphenols increased when it is incorporated into the model systems as pomace compared to when it is added as extract. On the other hand, model systems formulated with pomace and a single nutrient presented higher bioaccessibility of phenolic compounds than when all nutrients were found in the model system. / The authors are grateful to Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM. Adding value to processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET-SUSFOOD program, to Spanish Ministry of Science, Innovation and Universities through project AGL2017-86840-C2-2-R, and to FEDER funds from EU. / Díez Sánchez, E. (2021). Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/172372 / Compendio