Las
enfermedades
cardiovasculares
son
la
primera
causa
de
muerte
en
Chile
y
el
mundo,
su
principal
factor
riesgo
es
hipercolesterolemia,
caracterizada
por
alteraciones
del
metabolismo
lipídico
aumento
estrés
oxidativo
respuesta
inflamatoria.
Frutos
secos
como
avellana
mejoran
estas
alteraciones,
pero
no
hay
registro
estudios
población
chilena.
Objetivo:
Comparar
cambios
marcadores
células
mononucleares
sangre
periférica
(PBMCs)
parámetros
perfil
sujetos
hipercolesterolémicos
sometidos
a
dieta
chilena
suplementada
con
Gevuina
versus
una
baja
grasas.
Metodología:
Estudio
experimental
aleatorizado
mediante
intervención
nutricional
6
meses
81
participantes
distribuidos
grupos
alta
grasas
Se
determinó
sérico
PBMCs
producción
ROS,
actividad
enzimática
superóxido
dismutasa
(SOD),
catalasa
(CAT)
glutatión
reductasa
(GRd),
daño
(MDA,
carbonilos
nitrotirosina)
expresión
genes
(SOD,
CAT
GRd,
IL-10
TNF-α).
Resultados:
En
cuanto
al
lipídico,
se
observó
un
significativo
los
niveles
HDL,
mientras
que
las
disminución
ROS
oxidativo,
reactividad
inmune
mejora
SOD
ambos
tipos
dietas.
Conclusión:
Dieta
genera
similares
efectos
beneficiosos
Nutrients,
Journal Year:
2023,
Volume and Issue:
15(5), P. 1099 - 1099
Published: Feb. 22, 2023
Oxidative
stress
and
inflammation
are
mediators
in
the
pathophysiology
of
several
non-communicable
diseases
(NCDs).
Tree
nuts
peanuts
lower
risk
factors
cardiometabolic
disease,
including
blood
lipids,
pressure
insulin
resistance,
among
others.
Given
their
strong
antioxidant/anti-inflammatory
potential,
it
is
plausible
that
may
also
exert
a
favorable
effect
on
oxidative
stress.
Evidence
from
systematic
reviews
meta-analyses
cohort
studies
randomized
controlled
trials
(RCTs)
suggest
modest
protective
total
nuts;
however,
evidence
inconsistent
for
specific
nut
types.
In
this
narrative
review,
state
to
date
summarized
intake
biomarkers
stress,
an
attempt
made
define
gaps
research
while
providing
framework
future
research.
Overall,
appears
some
nuts,
such
as
almonds
walnuts,
favorably
modify
inflammation,
others,
Brazil
influence
There
pressing
need
large
RCTs
with
adequate
sample
size
consider
different
types,
dose
duration
intervention,
evaluating
robust
set
Building
stronger
base
important,
especially
since
many
NCDs
can
benefit
both
personalized
public
health
nutrition.
Biotechnology and Genetic Engineering Reviews,
Journal Year:
2022,
Volume and Issue:
39(2), P. 586 - 621
Published: Dec. 28, 2022
Hazelnut
is
one
of
the
most
widely
consumed
nuts
around
world.
Considering
nutritional
value
hazelnuts,
a
wide
range
hazelnut-based
food
products
are
available
in
market
such
as
oil,
chocolate,
confectionery,
etc.
Nevertheless,
processing
hazelnuts
generates
large
number
by-products
and
waste.
The
valuable
hazelnut
industry
shell,
skin,
meal.
These
rich
bioactive
compounds,
protein,
dietary
fibre,
mono-
polyunsaturated
fatty
acids,
vitamins,
minerals,
phytosterols,
squalene.
current
utilisation
mostly
limited
to
animal
feed
supplementation
meal
skin
use
low-value
heat
source
for
shells.
However,
disposing
these
or
using
them
results
significant
waste
natural
resource
components.
Consequently,
valorising
ingredients
diverse
fields
food,
pharmaceuticals
cosmetics
has
stimulated
interest
among
scientists,
producers,
consumers.
This
review
provides
an
overview
scientific
knowledge
about
main
their
actual
valorisation,
with
focus
on
chemical
composition
inspire
new
applications
resources
fully
exploit
potential.
Journal of Texture Studies,
Journal Year:
2024,
Volume and Issue:
55(2)
Published: April 1, 2024
Abstract
This
study
investigated
the
influence
of
substituting
60,
80,
and
100%
sugar
in
traditional
cocoa
hazelnut
paste
(control)
formulation
with
inulin‐stevia
(90:10,
w/w)
mixture
on
textural
rheological
characteristics,
melting
behavior,
water
activity
(a
w
),
particle
size
distribution
(PSD),
color.
Textural,
rheological,
properties,
color
samples
were
analyzed
after
1,
2,
3
months
storage
at
11°C.
Nuclear
magnetic
resonance
(NMR)
relaxometry
experiments
also
performed
to
understand
interaction
new
ingredients
oil.
Replacement
gave
darker
color,
reduced
Casson
yield
stress,
changed
parameters
profile
depending
level
but
did
not
create
a
remarkable
effect
PSD
plastic
viscosity.
Increasing
content
yielded
lower
higher
T
2a
values
indicating
decreased
mobility
water.
Complete
removal
caused
low
spreadability.
The
results
showed
that
an
80%
replacement
product
similar
fat‐melting
mouth
feeling
compared
control
sample.
Cocoa
spreads
prepared
inulin
stevia
good
stability
during
storage.
