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Nutrient Analysis Critical Control Point (NACCP): Hazelnut as a Prototype of Nutrigenomic Study

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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