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Vaquero M.R.,Research Group on Quality | Yanez-Gascon M.-J.,Research Group on Quality | Villalba R.,Research Group on Quality | Larrosa M.,Research Group on Quality | And 6 more authors.
PLoS ONE | Year: 2012

Background: Rosemary (Rosmarinus officinalis L.) extracts (REs) exhibit hepatoprotective, anti-obesity and anti-inflammatory properties and are widely used in the food industry. REs are rich in carnosic acid (CA) and carnosol which may be responsible for some of the biological activities of REs. The aim of this study was to investigate whether inhibition of lipase activity in the gut may be a mechanism by which a RE enriched in CA (40%) modulates body weight and lipids levels in a rat model of metabolic disorders and obesity. Methods and Principal Findings: RE was administered for 64 days to lean (fa/+) and obese (fa/fa) female Zucker rats and body weight, food intake, feces weight and blood biochemical parameters were monitored throughout the study. Lipase activity (hydrolysis of p-nitrophenylbutyrate) was measured in the gastrointestinal tract at the end of the study and the contents of CA, carnosol and methyl carnosate were also determined. Sub-chronic administration of RE moderately reduced body weight gain in both lean and obese animals but did not affect food intake. Serum triglycerides, cholesterol and insulin levels were also markedly decreased in the lean animals supplemented with RE. Importantly, lipase activity was significantly inhibited in the stomach of the RE-supplemented animals where the highest content of intact CA and carnosol was detected. Conclusions: Our results confirm that long-term administration of RE enriched in CA moderates weight gain and improves the plasma lipids profile, primarily in the lean animals. Our data also suggest that these effects may be caused, at least in part, by a significant inhibition of gastric lipase and subsequent reduction in fat absorption. © 2012 Romo Vaquero et al.

Cases J.,Naturex SA | Ibarra A.,Naturex Inc. | Feuillere N.,Naturex SA | Roller M.,Naturex SA | Sukkar S.G.,University of Genoa
Mediterranean Journal of Nutrition and Metabolism | Year: 2011

Botanicals are an alternative option to prescription drugs for the alleviation of symptoms due to anxiety disorders and insomnia. Melissa officinalis L. has been shown as an anti-stress and anxiolytic agent. We previously reported moderate stress improvement in mice in which Cyracos®, a standardized Melissa officinalis L. extract, was administrated. Cyracos® contains phytochemicals that inhibit gamma-aminobutyric acid catabolism. This was a prospective, open-label, 15-day study to evaluate the efficacy of Cyracos® on stressed volunteers, who have mild-to-moderate anxiety disorders and sleep disturbances. Using clinician rating criteria, primary outcomes showed improvement of symptoms. Cyracos®reduced anxiety manifestations by 18% (p < 0.01), ameliorated anxiety-associated symptoms by 15% (p < 0.01) and lowered insomnia by 42% (p < 0.01). As much as 95% of subjects (19/20) responded to treatment, of which 70% (14/20) achieved full remission for anxiety, 85% (17/20) for insomnia, and 70% (14/20) for both. Our study demonstrates, for the first time that chronic administration of Melissa officinalis L. relieves stress-related effects. It is critical that further studies incorporate a placebo and investigate physiological stress markers. © The Author(s) 2010.

Ibarra A.,Naturex Inc. | Cases J.,Naturex SA | Roller M.,Naturex SA | Chiralt-Boix A.,Polytechnic University of Valencia | And 2 more authors.
British Journal of Nutrition | Year: 2011

Rosemary (Rosmarinus officinalis L.) extracts (RE) are natural antioxidants that are used in food, food supplements and cosmetic applications; exert anti-inflammatory and anti-hyperglycaemic effects; and promote weight loss, which can be exploited to develop new preventive strategies against metabolic disorders. Therefore, the aim of the present study was to evaluate the preventive effects of rosemary leaf extract that was standardised to 20 % carnosic acid (RE) on weight gain, glucose levels and lipid homeostasis in mice that had begun a high-fat diet (HFD) as juveniles. The animals were given a low-fat diet, a HFD or a HFD that was supplemented with 500 mg RE/kg body weight per d (mpk). Physiological and biochemical parameters were monitored for 16 weeks. Body and epididymal fat weight in animals on the HFD that was supplemented with RE increased 69 and 79 % less than those in the HFD group. Treatment with RE was associated with increased faecal fat excretion but not with decreased food intake. The extract also reduced fasting glycaemia and plasma cholesterol levels. In addition, we evaluated the inhibitory effects of RE in vitro on pancreatic lipase and PPAR-γ agonist activity; the in vitro findings correlated with our observations in the animal experiments. Thus, the present results suggest that RE that is rich in carnosic acid can be used as a preventive treatment against metabolic disorders, which merits further examination at physiological doses in randomised controlled trials. © Copyright © The Authors 2011.

Tchakalova V.,Firmenich | Bailly C.,Firmenich | Bailly C.,Naturex Inc. | Fieber W.,Firmenich
Flavour and Fragrance Journal | Year: 2014

Microemulsions stabilized by sucrose esters in combination with lecithin are interesting flavour delivery systems because they allow the solubilization of very high levels of oil into an aqueous phase with relatively small amounts of surfactants. The aim of this study was to investigate microemulsions stabilized by these surfactants in order to determine the microemulsion type and the solubilizing capacity of the structures. Based on these results a good control and easy handling of the delivery systems is feasible. Pulsed Field Gradient (PFG) diffusion nuclear magnetic resonance spectroscopy revealed that at some specific ratios between both surfactants the formation of bicontinuous microemulsions takes place. In such systems, between 20% and 60% of the oil phase can be solubilized. The solubilization of lecithin in the flavour oil and the insertion of this mixture into a system containing direct micelles of sucrose ester changes the curvature of structures and allows the continuous transition from direct oil/water to bicontinuous structures to inverse water/oil microemulsions. In such inverse microemulsions up to 80% of flavour oil can be solubilized. Our investigation demonstrates that the presence of lecithin leads to an increase of the flavour oil loading, decreasing significantly the total surfactant concentration. Therefore, lecithin can be used as a tuning parameter to control the different types of microemulsions without additional hydrotropes and they can be easily adapted to different industrial applications. © 2013 John Wiley & Sons, Ltd.

Koutchma T.,Agriculture and Agri Food Canada | Popovic V.,Agriculture and Agri Food Canada | Ros-Polski V.,Agriculture and Agri Food Canada | Popielarz A.,Naturex Inc.
Comprehensive Reviews in Food Science and Food Safety | Year: 2016

Fresh juices are highly popular beverages in the global food market. They are perceived as wholesome, nutritious, all-day beverages. For a fast growing category of premium juice products such as cold-pressed juices, minimal-processing nonthermal techniques such as ultraviolet (UV) light and high-pressure processing (HPP) are expected to be used to extend shelf-life while retaining physicochemical, nutritional, and sensory characteristics with reduced microbial loads. Also, UV light and HPP are approved by regulatory agencies and recognized as one of the simplest and very environmentally friendly ways to destroy pathogenic organisms. One of the limitations to their more extensive commercial application lies in the lack of comparative effects on nutritional and quality-related compounds in juice products. This review provides a comparative analysis using 92 studies (UV light: 42, HPP: 50) mostly published between 2004 and 2015 to evaluate the effects of reported UV light and HPP processing conditions on the residual content or activity of bioactive compounds such as vitamins, polyphenols, antioxidants, and oxidative enzymes in 45 different fresh fruit and vegetable juices (low-acid, acid, and high-acid categories). Also, the effects of UV light and HPP on color and sensory characteristics of juices are summarized and discussed. © 2016 Institute of Food Technologists® Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.

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