Development of the Mediterranean Soup for Enteral Nutrition and for Prevention of Cardiovascular Diseases

Abstract

Abstract:Background: The Paleolithic diet with fruits, vegetables, roots, leaves, seeds, honey, meat, fish and eggs provided low w-6/w-3 ratio of fatty acids, high monounsaturated fatty acids, fiber, phytochemical antioxidants and proteins. Recent studies indicate that diets similar to Paleolithic diet have anti-inflammatory potential, whereas Western diet, with refined carbohydrates, high w-6/w-3 ratio of fatty acids, lower protein, high in saturated trans and w-6 fat, has proinflammatory effects.Foods that comply with the Paleolithic diet promote a balanced ratio of omega-6 and omega-3 fatty acids (w6:w3-PUFAs = 1:1) in serum total lipids and, in turn, a 25% proportion of w-6 in blood total highly unsaturated fatty acids (HUFAs). Further evidence suggest that walnuts and almonds can decrease heart disease risk due to their hypolipidemic and antiinflammatory effects. Such diet can also enhance immunity and adaptation due to decrease in inflammation. A metaanalysis of prospective cohort studies demonstrated that an increased consumption of fruit and vegetables from less than 3 to more than 5 servings / day is related to a 17% reduction in CAD risk, whereas an increased intake from 3 to 5 servings/day is associated with a smaller and borderline significant reduction. These results provide evidence supporting that 5 or more servings per day of fruit and vegetables, are needed to protect from noncommunicable diseases in general, and cardiovascular diseases (CVDs) in particular. There is evidence that a Mediterranean diet (fruits, vegetables, nuts, olive oil, whole grains) and Indo-Mediterranean diets (whole grains and mustard oil, vegetable, fruits and nuts) may be protective in patients with high risk of CVD. In some of these studies, soup rich in nuts, raisins, vegetables, tomato, carrot and mustard oil+olive oil as well as yogurt containing nuts and raisins have been used in the treatment of acute coronary syndrome, resulting into significant reduction in cardiac events and mortality.

Four New Dicaffeoylquinic Acid Derivatives from Glasswort (Salicornia herbacea L.) and Their Antioxidative Activity

“…Excessive reactive oxygen species cause oxidative damage in the body and are often the result of various human diseases including atherosclerosis, cancer, and aging [1]. Many studies have indicated that intake of foods such as vegetables and fruits containing plenty of antioxidants can reduce the risk of various diseases such as cardiovascular disease and cancer [2]. Therefore, the clinical importance of antioxidant-rich foods has received considerable attention [3,4].…”

Nutritional and functional characterization of barley flaxseed based functional dry soup mix

“…The content of ω-3 and ω-6 fatty acids of few edible oils are compared with that of BFSM in Table 7, which shows superiority of the latter with respect to ω-3 fatty acid. It may be worth mentioning that for maintenance of sound health, the ratio of ω-6 to ω-3 fatty acids should be around 1 whereas, the food habit of current lifestyle leads the ratio to be 10:1 to 20:1 (Simopoulos 1991;Singh et al 2012). Thus, to maintain the required ratio, BFSM may be a good source of ω-3 fatty acid contributing to the functionality requirements of consumers.…”