Nutraceutical potential of Corylus avellana daily supplements for obesity and related dysmetabolism
| Autor: | Ettore Novellino, Azzurra Stefanucci, Mustapha O. Ogundeji, Luigi Menghini, Olakunle J. Onaolapo, Adejoke Y. Onaolapo, Giustino Orlando, Gokhan Zengin, Marcello Locatelli, Olayemi Kamoru Wakeel, Claudio Ferrante, Adriano Mollica, Luigi Brunetti, Marilisa Pia Dimmito |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Medicine (miscellaneous) 030204 cardiovascular system & hematology Biology Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Nutraceutical medicine TX341-641 Viability assay Food science Hazelnut Liver injury 030109 nutrition & dietetics Nutrition and Dietetics β-amyloid Nutrition. Foods and food supply Functional food medicine.disease Obesity Diet Phytochemical chemistry Fat Saturated fatty acid Ex vivo Food Science |
| Zdroj: | Journal of Functional Foods, Vol 47, Iss, Pp 562-574 (2018) |
| ISSN: | 1756-4646 |
| Popis: | In this study, the nutraceutical potential of two hazelnut varieties (Turkey and Italy) were examined by studying several aspects including the phytochemical properties, antioxidant potential, cell viability and ex vivo neuroprotective potential. Results showed that the Turkish hazelnut had the higher concentration of phenolic acids, flavonoids, higher antioxidant capacity and enzyme inhibition properties and lower saturated fatty acid concentration than the Italian sample. The in vivo studies showed that compared to the Italian hazelnuts, the addition of Turkish hazelnuts to high fat diet was associated with a more significant decrease in body weight, food consumption, atherogenic index, lipid peroxidation levels and biochemical/morphological markers of liver injury. Also, from our results, the two hazelnut varieties were protective against β-amyloid-induced neurochemical changes and high-fat diet induced alteration of metabolic indices. |
| Databáze: | OpenAIRE |
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