Posts made in novembre, 2013

Bioavailability of fermented orange juice (poly)phenols in rats

Posted by on nov 22, 2013 in News

Bioavailability of fermented orange juice (poly)phenols in rats

We have fed rats with a properly characterized, fermented orange juice in order to evaluate the actual bioavailability of Citrus sinensis var. Navel polyphenols in this animal model, which is widely used to evaluate health and pharmacological effects of phytochemicals. Previous work has shown that fermentation enhanced the total flavanone and carotenoid content in orange juice, with increased hesperetin-7-O-glucoside and naringenin-7-O-glucoside levels, making the drink a good candidate for a bioavailability investigation. Urinary excretion of four hesperetin glucuronides was equivalent to...

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Plant food metabolomics at LS9: hazelnuts

Posted by on nov 19, 2013 in News

Plant food metabolomics at LS9: hazelnuts

Metabolomics represent the new frontier of phytochemical fingerprinting of foods and plants, and Nuclear Magnetic Resonance (NMR) is one of the most interesting techniques on this regard. A single NMR spectra, properly acquired and processed, can reveal an almost compete description of plant primary and secondary metabolites, regardless of their polarity. Many NMR spectra can be elaborated by means of multivariate data analysis to obtain further informations and let emerge differences between batches or samples. We have used such approach to characterize an italian hazelnut cultivar and...

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On the composition of coffee silverskin

Posted by on nov 16, 2013 in News

On the composition of coffee silverskin

What is coffee silverskin? We usually see (and eat) just the seed, but the coffee fruit is composed by a pericarp, usually green in unripe and red-violet or deep red ripe fruits (even yellow or orange in particular Coffea arabica or C. canephora cultivars) that covers a soft yellowish, fibrous and sweet pulp (outer mesocarp), a highly hydrated layer of mucilage (the pectin layer), and a thin endocarp (the parchment). Finally, a so-called “silverskin” covers each hemisphere of the endosperm, that is the common coffee seed. Thus, silverskin is the inner fruit layer surrounding coffee beans,...

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Q: Do resveratrol metabolites accumlate in heart tissue? A: Yes.

Posted by on nov 13, 2013 in News

Q: Do resveratrol metabolites accumlate in heart tissue? A: Yes.

Starting from the very end, in vitro experiments testing resveratrol in its aglyconic form and at micromolar concentrations should be considered misleading, as the tested condition is unachievable in physiological conditions in animal models, even after a medium term feeding program. Nevertheless, early administration of resveratrol in rats can efficiently prevent the occurrence of diabetic cardiomyopathy phenotype, at least in a rat model. This is the evidence emerged from our latest investigation on resveratrol and its metabolites/catabolites in rats. In particular, we have collected data...

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Happy birthday, LS9!

Posted by on nov 11, 2013 in News

Happy birthday, LS9!

It’s LS9 first birthday today and we use this special occasion for a brief annual balance post. During 2013 we have published a combined 39 papers in peer-reviewed, ISI-indexed journals. We have also published few book chapters and edited an entire book that will appear in print in 2014. We have been invited for a dozen lectures in Italy and foreign countries and above all we have some brand new tools in our labs, like a new ELISA plate reader, a new GC-MS and a new triple stage quadrupole uHPLC-MS/MS system. Despite the lack of new research grants, we have started some new agreements...

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New masked mycotoxins of maize: fatty acid esters of fumonisins.

Posted by on nov 6, 2013 in News

New masked mycotoxins of maize: fatty acid esters of fumonisins.

Masked mycotoxins are plant metabolites of mycotoxins, noxious substances that can cause harm to the human body yet at extremely low dosages. These compounds are not monitored in foods and feeds and their actual toxicity has not been properly evaluated yet. The presence of masked mycotoxins in cereals is a hot topic not just from the academic point of view, as their presence may be soon the object of precise legistation in the European Community. Among masked mycotoxins, fumonisin derivatives obtained by esterification of fumonisin B1 (FB1) with palmitic, oleic and linoleic fatty acids have...

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