Relationship between saturated fatty acid intake and hypertension and oxidative stress

Nakamura, Haruki; Tsujiguchi, Hiromasa; Kambayashi, Yasuhiro; Hara, Akinori; Miyagi, Sakae; Yamada, Yasuaki; Nguyen, Thao Thi Thu; Shimizu, Yukari; Hori, Daisuke; Nakamura, Hiroyuki

doi:10.1016/j.nut.2018.10.020

Cited by 39 publications

(27 citation statements)

References 43 publications

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“…In contrast, saturated FAs in the steatotic rat liver induce hepatocyte ER stress and apoptosis [295]. In elderly Japanese patients, a correlation has been reported between high consumption of saturated FAs, particularly short-chain saturated FAs and medium-chain saturated FAs, and decreased urinary 8-hydroxy-2'-deoxyguanosine (an oxidative stress marker) and ameliorated hypertension [296]. Overall, the effect of saturated FAs on oxidative stress in NAFLD remains unclear and needs further investigation.…”

Section: Dietary Oxidants In Nafldmentioning

confidence: 99%

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

et al. 2020

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Non-alcoholic fatty liver disease (NAFLD) is often the hepatic expression of metabolic syndrome and its comorbidities that comprise, among others, obesity and insulin-resistance. NAFLD involves a large spectrum of clinical conditions. These range from steatosis, a benign liver disorder characterized by the accumulation of fat in hepatocytes, to non-alcoholic steatohepatitis (NASH), which is characterized by inflammation, hepatocyte damage, and liver fibrosis. NASH can further progress to cirrhosis and hepatocellular carcinoma. The etiology of NAFLD involves both genetic and environmental factors, including an unhealthy lifestyle. Of note, unhealthy eating is clearly associated with NAFLD development and progression to NASH. Both macronutrients (sugars, lipids, proteins) and micronutrients (vitamins, phytoingredients, antioxidants) affect NAFLD pathogenesis. Furthermore, some evidence indicates disruption of metabolic homeostasis by food contaminants, some of which are risk factor candidates in NAFLD. At the molecular level, several models have been proposed for the pathogenesis of NAFLD. Most importantly, oxidative stress and mitochondrial damage have been reported to be causative in NAFLD initiation and progression. The aim of this review is to provide an overview of the contribution of nutrients and food contaminants, especially pesticides, to oxidative stress and how they may influence NAFLD pathogenesis.

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Section: Dietary Oxidants In Nafldmentioning

confidence: 99%

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

et al. 2020

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“…As of November 2017, there were 21,007 residents in Shika Town, and 13,713 were older than 40 years [12]. The Shika study epidemiologically investigated the causes of lifestyle-related diseases through interviews, self-administered questionnaires, and comprehensive medical examinations [13][14][15].…”

Section: Study Design and Sitementioning

confidence: 99%

Relationship between Decreased Mineral Intake Due to Oral Frailty and Bone Mineral Density: Findings from Shika Study

et al. 2021

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The relationship between oral frailty (OF) and bone mineral density is unclear. This cross-sectional study analyzed the relationship between mineral intake and bone mineral density in middle-aged and older people with pre-oral and OF. The participants, which included 240 people aged 40 years and older, completed the three oral questions on the Kihon Checklist (KCL), which is a self-reported comprehensive health checklist, the brief-type self-administered diet history questionnaire (BDHQ), and the osteo-sono assessment index (OSI). A two-way analysis of covariance on oral function and OSI indicated that the intake of potassium, magnesium, phosphorus, squid/octopus/shrimp/shellfish, carrots/pumpkins, and mushroom was significantly lower in the OF and low-OSI groups than in the non-OF and high-OSI groups. A multiple logistic regression analysis for OF showed that potassium, magnesium, phosphorous and carrots/pumpkins were significantly associated with OF in the low-OSI group but not in the high-OSI group. These results demonstrated that the decrease in mineral intake due to OF was associated with decreased bone mineral density, suggesting that the maintenance of oral function prevents a decrease in bone mineral density.

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“…It should be mentioned that the ratio between different PUFAs is a decisive factor that can make the difference between the health-promoting effects and the unwanted side effects. The study conducted by Nakamura et al (2019) emphasized that the consumption of fatty acids that contain from 4 to 10 carbons is not related to the risk of cardiovascular diseases. Instead, the dietary long-chain fatty acids (12-22 carbons) represent a risk factor for cardiovascular disorders.…”

Section: Antioxidant Activity Improvement and The Reduction Of Antinumentioning

confidence: 99%

Current approaches in sourdough production with valuable characteristics for technological and functional applications

Păcularu-Burada

Georgescu

Bahrim

2020

Ann.UDJG.FoodTechnology

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The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer's decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals' bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.

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Relationship between saturated fatty acid intake and hypertension and oxidative stress

Cited by 39 publications

References 43 publications

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

Oxidative Stress in NAFLD: Role of Nutrients and Food Contaminants

Relationship between Decreased Mineral Intake Due to Oral Frailty and Bone Mineral Density: Findings from Shika Study

Current approaches in sourdough production with valuable characteristics for technological and functional applications

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