Examen final Flashcards

Question

Name 6 foods that has antioxidant content

Answer 1

green tea, black tea, turmeric, ginger, parsley, cinnamon

Answer 2

The administration of L. casei strain shirota significantly REDUCED gastrointestinal symptoms. As well as higher numbers of species in their gut microbiota.

Answer 3

FALSE, it is not legally recognized

Answer 4

Curcumin, it blocks inflammation and the receptor of TNF-alpha, oxidative stress and the production of FFA

Answer 5

molecules naturally present in the plant kingdom. They are protective interactions in periods of stress, helping the plant to adapt and survive natural aggressors.

Answer 6

5,000 - 10,000

Answer 7

* environmental protectors: they allow the absorption of UV radiation, it protects them in periods of desiccation * organic: protection systems against viruses, fungi, bacteria and parasites * Environmental poison DETOXIFICATION * Antioxidants

Answer 8

aroma, flavor and color to vegetables, and food properties beneficial for our health

Answer 9

studies how certain molecules generated by a species in response to environmental stress, can generate protective responses in other species, such as humans.

Answer 10

naturally occuring and concentrated in the oil resin of the cannabis leaves and buds

Answer 11

cannabinoids that our bodies produce internally

Answer 12

resveratrol, crucumin and ECGC can mimic fasting which activates cellular mechanisms that are useful to lose weight.

Answer 13

* sensitize bacteria to xenobiotics * alter microbiota composition * influence immunity and metabolism of gut * influence bacterial quorum sensing * display anti inflammatory effects * modify membrane permeability

Answer 14

fat soluble compounds and pigments that produce the bright yellow, red, and orange colors in plants. They are best absorbed with fat, cooked and chopped.

Answer 15

Lutein: avocado, spinach Lycopene: papaya, watermelon Astaxanthin: algae, salmon, shrimp Beta-carotene: carrots, sweet potatoes, pumpkin Zeaxanthin: corn, eggs

Answer 16

they are built with the same base they assist in the collection of light (that's the reason of their colors) they are lipid soluble fruits and vegetables provide the majority of the 40 - 50 carotenoids found in the human diet they can bioaccumulate

Answer 17

Antioxidant compounds that we need in order to build vitamin A. Beta carotene is a chemical form.

Answer 18

it's liposoluble and can be accumulated in fat. It can also be toxic. But is important to eat in their active way, it's main source is beta-carotene.

Answer 19

We have any molecule, healthy atoms with their electrons intact; when we are exposed to free radicals (molecules that lack 1 electron), they take the electrons of healthy atoms; when we take those electrons, the molecule its going to get damaged, what is happening is that antioxidants are our friends because they give electrons to the free radicals WITHOUT taking them from healthy atoms. That is why antioxidants are so important. It is important because most of the diseases that we know are based on oxidation.

Answer 20

fats can increase carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion.

Answer 21

golden rice

Answer 22

lung cancer by a 21% reduction, but there are no conclusive studies

Answer 23

Carotenoids can act as prooxidants, oxidation may be good if it help us activate pathways that helped us kill a cell. When oxidation is on, it increases ROS, which activates p53 (gen on guardian). When there is something wrong in the cellular cycle it can stop and take the cell into apoptosis. In most cancer cells, the p53 is mutated.

Answer 24

they protect our body's proteins, fats and DNA from stressors and can even help recycle glutathione (antioxidant)

Answer 25

zeaxanthin

Answer 26

modulates light energy and serve as a non-photochemical quenching agent to deal with triplet chlorophyl

Answer 27

Macula: receives the light, light is oxidative because of its radiation, when the light hits the macula it oxidizes the cells that are there, when a cell oxidizes it can degenerate (it gets hurt) that oxidation causes people start losing sight. Lutein and zeaxanthin accumulate in the macula, instead of oxidizing the cells, lutein and zeaxanthin are the ones that get oxidized instead of the cells.

Answer 28

FALSE. blue light has a short wavelength but a high frequency.

Answer 29

*headaches or migraine *eye fatigue *disruption of sleep * damage to the retina

Answer 30

neuroprotective. Protect us from inflammation that generates neurodegeneration.

Answer 31

curcumin/ turmeric

Answer 32

it inhibits mediators of the inflammatory response (cytokines, chemokines, adhesion molecules, growth factors, etc)

Answer 33

curcumin - diminishes inflammation our brain can degenerate because of inflammation, and this may be cause of a dysbiosis in our gut which could lead to suffer from brain fog, gluten sensibility and gastrointestinal diseases.

Answer 34

* absorbs the light and it oxidises it * modulates our immune system * it's important for apoptosis (intrinsic pathway, when there is a mistake in the cell) * cell differentiation.

Answer 35

plant-derived compounds that are structurally related to cholesterol

Answer 36

phytosterols interfere with intestinal absorption of dietary cholesterol by displacing cholesterol from micelles they also facilitate the excretion of biliary cholesterol in the feces

Answer 37

sterols stanols

Answer 38

sterols: have a double bond in the sterol ring stanols: don't have a double bond (10% of total dietary phytosterols)

Answer 39

more than 250

Answer 40

*beta-sitosterol: most prominent, it is in nuts, seeds, legumes, vegetables and olive oil *campesterol: second most prominent, it is found in pomegranates, grapefruits, cucumbers and lemongrass *stigmasterol: third most prominent, it is in cruciferous, unpasteurized milk and soybeans

Answer 41

peanuts and sunflower oil

Answer 42

wheat bran

Answer 43

2 g/day of phytosterols lower serum LDL cholesterol

Answer 44

Glucose makes glycation, is when proteins start having glucose in their surface --> it starts to produce oxidative stress and that is responsible for damaging the vessels. If people consume phytosterols, they significantly reduce LDL, the average phytosterols that we need is 2g/day, this grams lowers LDL between 8 and 10%

Answer 45

*thioles: also known as mercaptans, these are compounds that contain a sulfur atom bonded to a hydrogen atom (-SH) It is a colorless, flammable gas with a distinct odor that smells like rotten eggs or cabbage. *sulfides: compounds that contain two carbon atoms bonded to a sulfur atom (-C-S-C-). Sulfur aromas and flavors are associated with cruciferous vegetables such as cabbage, radishes, kale, and broccoli. *sulfoxides: compounds that contain a sulfur atom and an oxygen atom bonded to the same carbon atom (-C-S=O). *sulfones: compounds that contain a sulfur atom and two oxygen atoms bonded to the same carbon atom (-C-S(=O)2-).

Answer 46

organosulfur compounds

Answer 47

* building block in proteins * flavors and odors * medicinal properties

Answer 48

class of sulfur-containing compounds found in many plants, responsible for the pungent taste and characteristic odor. They are hydrolyzed by an enzyme (myrosinase), that when is chewed or damaged, it forms biologically active compounds such as isothiocyanates (antimicrobial), nitriles and thiocyanates

Answer 49

* regulatory functions in inflammation * antioxidant activities * stress response in phase I metabolism * antimicrobial properties

Answer 50

reduce the risk of cardiovascular disease and certain types of cancer. It also takes the cell into apoptosis if the cell is damaged or mutated, they also block nuclear factors that increase inflammation

Answer 51

vegetables such as broccoli, cauliflower, kale and brussels sprouts

Answer 52

antimicrobial, antifungal and insecticidal

Answer 53

they increase the expression of phase 1 and 2 enzymes responsible for making something that is harmful, harmless. They increase the expression of this genes; the way they do it is by activating the Nrf-2; they are not antioxidants by themselves, but they activate the transcription factor, this increases the expression of this two enzymes which are responsable of making something harmful, harmless. They step in the electron stealing process, and instead of damaging the dna, the antioxidant releases its electron so that it doesn't damage it.

Answer 54

secondary metabolites of plants and are generally involved in defense against UV radiation or aggression by pathogens

Answer 55

purple, dark colors, red

Answer 56

in bitterness, astringency, color, flavor, odor and oxidative stability.

Answer 57

up to 200 - 300 mg per 100 grams fresh weight

Answer 58

* diabetes * cancer * hypertension * asthma * infections * aging * C.V.Ds

Answer 59

1. phenolic acids (acid group) a) hydroxybenzoic acids b) hydroxycinnamic acids --> caffeic acid 2. flavonoids a) antoxanthines --> isoflavones: soy products b) anthocyanins: all berries Non flavonoids 3. stilbenes 3. lignans 3. tannins: wine

Answer 60

carbohydrates that can not be digested and lignin

Answer 61

* derivatives of benzoic acid * derivatives of cinnamic acid

Answer 62

antimicrobial * on the membrane * fungal pathogens * inhibition of nucleic acid synthesis * downregulate virulence genes * viral pathogen * inhibition of radical generating enzymes * impact of acidity

Answer 63

Quinine. Quinine comes from a plant named chinchona calisaya; quinine was a drug (fármaco), it was developed as a remedy, in the past these drops were called tonics. They started to use quinine to make tonic water. Quinine has quinic acid and caffeic acid → chlorogenic acid (polyphenol) Quinine was used to kill malaria, it is a disease you get from a mosquito (that is the relation); they drank it to prevent the sickness.

Answer 64

* They can eradicate the formation of biofilms (accumulation of cells, specifically bacterial cells), this biofilms are important because they are part of the mechanism of invasion of the pathogens, different bacterias that causes disease, base their invasion method in the formation of biofilms. * damage and depolarize the cell membrane, they have a polarization, they can break that communication through depolarization. * inhibit viral multiplication * fungal growth inhibition * inhibition of enzyme actions

Answer 65

are colored water soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms.

Answer 66

red, purple and blue

Answer 67

yes, they can go to an intense variation in pH, (the stomach acid is from 0.8-2), it is going to change because of the acid of the stomach. The pH is going to rise.

Answer 68

the ph is going to change, we switch to a higher pH, the bacterias in our gut are going to change it as well, the remaining components have new effects. Depending on the bacteria that we have is the metabolites that we produce.

Answer 69

The intestinal microbiota possesses β-glucosidase activity, which allows the release of glucose from the aglycone and provides energy to support bacterial growth. ▸ The consumption of blueberries and their extracts could exert a prebiotic activity and a modulating effect on the composition and abundance of the human intestinal microbiota. ▸ Anthocyanins could improve human health by modulating intestinal microorganisms, which are often linked to different diseases.

Answer 70

* inhibition of lipid absorption * regulation of lipid metabolism * increased energy expenditure * suppression of food intake * regulation of the gut microbiota

Answer 71

* antiobesity effects * antidiabetic effects * anticancer effects * against neurodegeneration

Answer 72

class of phytoestrogens - plant derived compounds with estrogenic activity. It helps with menopause and osteoporosis besides that it can give a better metabolic equilibrium.

Answer 73

soybeans and soy products

Answer 74

* mayor flavonoids found in legumes * in soybeans, they are present as glycosides * digestion or fermentation of soybeans or soy products results in the release of the sugar molecule from the isoflavone glycoside, leaving an isoflavone aglycone

Answer 75

on one's capacity to convert the isoflavone daidzein to equol during digestion

Answer 76

gensitin, daidzin and glycitin

Answer 77

genistein, daidzein and glycitein

Answer 78

1. colon bacteria have glycosylhydrolase activity. 2. the released aglycones can then undergo reactions of dehydroxylation, reduction, pyrone ring cleavage, demethylation etc. 3. equol, which comes from the metabolism of daidzein, is the compound derived from isoflavones with the greatest estrogenic activity.

Answer 79

* PCOS * breast cancer * osteoporosis

Answer 80

25 - 50 mg/day of isoflavones

Answer 81

Osteoblasts build bones, osteoclasts eat the bone and release the calcium, what isoflavones do is to promote bone building. They activate the osteoblast, they have a direct effect in the cells that produce the bone. And the way they do that is by cells producing a collagen core and coating it with an adhesive substances. Calcium adheres to the collagen, forming new bone tissue.

Answer 82

soy protein concentrate, aqueous washed

Answer 83

vascular plant secondary metabolites that belong to the group of diphenolic compounds, with widespread occurrence in the plant kingdom, and which are ascribed a wide range of physiological functions, positively affecting human health.

Answer 84

no, but they act as a fiber, and it's considered a prebiotic

Answer 85

Flaxseed (completely), sesame seeds are the main sources. broccoli, kale, olive oil, whole grain cereals, rye, avocado, legumes, coffee, tea and wine. But in the woody part of the plants; the stem is the one that has it.

Answer 86

* secoisolariciresinol * matairesinol * lariciresinol * medioresinol * pinoresinol * syringaresinol * sesamin * sesamolin

Answer 87

a biblical recipe named after the jewish prophet. It uses a unique blend of 4 different cereal grains and 2 legumes that were common during famine conditions.

Answer 88

allowing the ingredients to sprout lowers the amount of anti-nutrients and minerals and other nutrients present are easier for your body to absorb.

Answer 89

* wheat, barley, millet, fitches, beans, lentils.

Answer 90

it induces the activation of endogenous enzymes, that degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms. It can also improve the biological value of proteins and protein digestibility.

Answer 91

* reduce cardiovascular risk by lowering LDL cholesterol * strong antioxidants * it can regulate key molecules involved in inflammation, resulting in the decrease of proinflammatory cytokines and mediators. * can modulate gut microbiota

Answer 92

class of polyphenolic compounds called stilbenes, naturally found in peanuts, grapes, red wine, and some berries. They are produced in response of stress, injury, fungal infection or UV radiation. It is also a fat-soluble compound.

Answer 93

* cancer * cardiovascular disease * neurodegenerative diseases

Answer 94

* inhibition of vascular cell adhesion molecule (VCAM) expression * inhibition of vascular smooth muscle cell (VSMC) proliferation --> VSMCs plays an important role in the progression of hypertension, atherosclerosis, and restenosis. * stimulation of endothelial nitric oxide synthase (eNOS) activity --> eNOS is an enzyme that catalyzes nitric oxide (NO), which is needed to maintain vasodilatation. NO-dependent vasodilatation is associated with an increased risk of CVD. * inhibition of platelet activation and aggregation. --> platelet aggregation in one of the first steps in the formation of a blood clot. * effects on biotransformation enzymes --> resveratrol limits the activation of phase I biotransformation enzymes (makes some compounds carcinogenic) especially cytochrome P450 enzymes. In contrast, resveratrol induces phase II detoxification enzymes which generally promote the excretion of potentially toxic or carcinogenic chemicals. * stimulation of neurogenesis and microvessel formation * stimulation of B-amyloid peptide clearance * inhibition of neuroinflammation

Answer 95

lignans are polyphenols that have fiber activity; that is why they are considered prebiotics, they can modulate our gut bacteria, because of that they can modulate oxidative stress and inflammation, specifically inflammation in our brain.

Answer 96

describes the relatively low incidence of cardiovascular disease in french population, despite a relatively high dietary intake of saturated fats, and potentially attributable to the consumption of red wine.

Answer 97

merlot and red wines (global)

Answer 98

photosynthesis uses chlorophyll to make plant food. It is a unique pigment, because of its ability to enable plants to absorb the energy they need to build tissues.

Answer 99

Not all fibers are prebiotics, and not all prebiotics are fiber.

Answer 100

* prebiotic: are the food for probiotics. Food is referred to carbohydrates, fiber, omega 3 * probiotic: microorganisms *postbiotics: metabolites that the microbes produce (endocannabinoids, aminoacids, short chain fatty acids, and others)

Answer 101

no, for it to be good, it needs to be fermentable, that's why not all fibers are prebiotic.

Answer 102

* improve mineral absorption * modulate immune system * modulate satiety * improve bowel habits

Answer 103

* laxation * improve blood lipids * improve blood glucose regulation * improve mineral absorption

Answer 104

* insoluble: cellulose, lignin, hemicellulose * soluble: psyllium, arabinoxylans, beta-glucan, galactomannan * resistant starch

Answer 105

Small intestine bacterial overgrowth. This is a kind of dysbiosis which causes a very distended intestine and undernutrition.

Answer 106

* very high pH in our stomach which means bacterial growth *anatomical problems in the ileocecal valve * movements in our intestine

Answer 107

FODMAP diet: Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols

Answer 108

is in oats * Germ: the most important part, mainly formed by proteins * Endosperm: where the carbohydrates are * Bran: the exterior part, there are different kinds of fibers.

Answer 109

* beta-glucans * avenanthramides * phenolic acids * vitamin E * unsaturated fatty acids * minerals

Answer 110

soluble fiber from the cell walls of oats. It is a type of polysaccharide made up of glucose molecules linked together in a specific way, which gives it unique properties.

Answer 111

adding oat beta-glucan to carbohydrate-containing meals reduces blood glucose and insulin responses

Answer 112

* anti-osteoporosis and wound healing activity * lipid metabolism and anti-hypertension * immunomodulatory activity * antigenotoxic antimutagenic and antioxidative activity --> rarely * anti-diabetes and anti-obesity activity * anticancer activity --> rarely

Answer 113

can modulate the microbiota, it creates a more diverse one with shorter chain fatty acids

Answer 114

type of fiber that represents 29% of the starch content of oats. It needs to be cooked to be eaten.

Answer 115

if we cook the oats, we get rid of anti nutrients and make a more resistant starch. Once we have resistant starch, the microbes can use it and produce fatty acids; they diminish the pH. We need to have a more acidic ambient, to lower the growth of pathogenic bacteria

Answer 116

group of phenolic alkaloids that have been shown to have various health benefits such as * antioxidant *anti-inflammatory * anti-diabetes

Answer 117

attenuates exercise induced inflammation by attenuating plasma levels of CRP, IL-1B and suppressed mononuclear cell NFkB activation

Answer 118

they can inhibit the glucose absorption in Caco2 cells

Answer 119

it helps with oxidative stress, by blocking the reactive species of oxygen. There is a nuclear factor that is Nrf2. When it is together with Keap1, the Nrf2 can’t go to the dna and can’t activate the antioxidant system What avas do is that it takes the Nrf2 so that the antioxidant system can work.

Answer 120

they have the potential to modulate carbohydrate digestion and absorption through inhibition of starch-digesting enzymes and potential regulation of intestinal glucose transporters

Answer 121

* caffeic acid * coumaric acids * gallic acids * hydroxybenzoic acids * protocatechuic acids * syringic acids * vanillic acids

Answer 122

1 mg/mL, it reduces it by 35-38%

Examen final Flashcards

(156 cards)