The
globalization of trade has increased the chances that the food produced in one
place can affect the health and diet of people living in another. And the rapid
increase of knowledge on nutrition, medicine and plant biotechnology has
dramatically changed the concepts about food.
The NACCP process involves a sequence of analysis and controls that
depart from raw material production to the evaluation of the effect of
nutrition on health. It is articulated through the following points: 1)
identification of nutrient level in the food; 2) identification of critical
control points (environmental, genetic data, chemical and physical data,
production technology, distribution and administration); 3) establishing
critical limits that can impoverish and damage the nutrient; 4) establishing
measures to monitor; 5) establishing corrective actions.
The aim of this study was to apply the Nutrient Analysis Critical
Control Point (NACCP) process to ensure that the highest nutrient levels in
food can determine a beneficial effect on the health of the consumer. The
authors selected as biomarkers the total phenolic content (TPC) and total
antioxidant capacity (TAC) of genotyped Italian hazelnut cultivars (Corylus e avellana L.). They performed a
clinical study evaluating: a) nutritional status; b) clinical-biochemical
parameters; c) low density lipoprotein oxidation (LDL-ox); d) the expression
level changes of oxidative stress pathway genes in the blood cell at baseline
and after 40 g/die of hazelnut consumption.
In the study, the authors found a significant lowering (p ≤ 0.005)
of LDL oxidized proteins, in association with the consumption of 40 g/d of
hazelnuts. Also, they found a significant variation (p ≤ 0.005) of gene
expression of antioxidant and pro-oxidant genes, between the intake of dietary
with and without hazelnuts.
In short, the nutritional quality of hazelnuts, identified by TPC
and TAC, is in a certain way transferred to the consumer, as demonstrated by
the results of gene expression and LDL oxidation, giving to diet the health
qualities. And the results support the hypothesis that the NACCP process could
be applied to obtain significant benefits in terms of primary prevention and
for contributing to the amelioration of food management at the consumer level.
Article by Laura
Di Renzo, et al, from Italy.
Full access: http://mrw.so/faRdc
Image by Ina
Tsitovich, from Flickr-cc.
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