Postprandial Bioactivity of a Spread Cheese Enriched with Mountain Tea and Orange Peel Extract in Plasma Oxidative Stress Status, Serum Lipids and Glucose Levels: An Interventional Study in Healthy Adults.
Olga Papagianni, Konstantina Argyri, Thomas Loukas, Athanasios Magkoutis, Theodora Biagki, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralampos C Karantonis, Antonios E Koutelidakis
Author Information
Olga Papagianni: Laboratory of Nutrition and Public Health, Human Nutrition Unit, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece. ORCID
Konstantina Argyri: Laboratory of Nutrition and Public Health, Human Nutrition Unit, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece.
Thomas Loukas: Outpatιent Clinic, 81400 Myrina, Lemnos, Greece.
Theodora Biagki: Laboratory of Nutrition and Public Health, Human Nutrition Unit, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece.
Dimitrios Skalkos: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece. ORCID
Dimitrios Kafetzopoulos: Department of Business Administration, University of Macedonia, 54636 Thessaloniki, Greece. ORCID
Charalampia Dimou: Laboratory of Nutrition and Public Health, Human Nutrition Unit, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece.
Haralampos C Karantonis: Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece.
Antonios E Koutelidakis: Laboratory of Nutrition and Public Health, Human Nutrition Unit, Department of Food Science and Nutrition, University of the Aegean, 81400 Myrina, Lemnos, Greece. ORCID
Postprandial lipemia, glycemia and oxidative stress may affect the occurrence of cardiovascular disease. The purpose of the present intervention study was to investigate the effect of a spread cheese enriched with mountain tea ( sp.) and orange peel () extract on postprandial metabolic biomarkers in healthy volunteers. In a cross-over design, 14 healthy subjects 20-30 years old were consumed either a meal rich in fat and carbohydrates (80 g white bread, 40 g butter and 30 g full fat spread cheese) or a meal with the spread cheese enriched with 6% mountain tea-orange peel extract. Differences in postprandial total plasma antioxidant capacity, resistance of plasma to oxidation, serum lipids, glucose and uric acid levels were evaluated at 0, 1.5 and 3 h after consumption. Plasma total antioxidant capacity was significantly increased 3 h after the consumption of the meal in the presence of the extract-enriched cheese, compared to the conventional cheese ( = 0.05). Plasma resistance to oxidation was increased at 30 min in the Functional meal compared with the Control meal. A tendency to decrease the postprandial rise in glucose and triglyceride levels, 1.5 h and 3 h, respectively, after the intake of the meal with the extract-enriched cheese was observed ( = 0.062). No significant changes in the concentrations of the remaining biomarkers studied were observed ( 0.05). Further studies with a larger sample are needed in both healthy adults and patients with cardiovascular disease to draw safer conclusions about the postprandial effect of the extracts on metabolic biomarkers that predict cardiovascular risk.
