Food & Function Blog

Scientists from Coimbra, Portugal, have investigated the anti-oxidant behaviour of a series of dietary chromone derivatives. Anti-oxidant compounds are important for our health because the balance between free radicals and antioxidants in the body has been linked to damage in DNA and proteins, which can thus result in cardiovascular diseases or cancer.

In this paper, the free radical scavenging ability of several chromone derivatives were investigated and a theoretical ab initio approach was used to help explain experimental results. The ring substitution patterns of the various chromones were found to be related to their anti-radical behaviour, whereas the chromone core by itself does not ensure radical scavenging activity. The structure–activity relationships (SARs) established during this study may assist the development of tailored novel compounds for the prevention of cancer or cardiovascular disease in the future.

To read the full article for free, click the link below:

Dietary chromones as antioxidant agents—the structural variable, M. M. Dias, N. F. L. Machado and M. P. M. Marques, Food Funct., 2011, DOI: 10.1039/c1fo10098j

In a newly published Food & Function review, Garry Duthie and Adrian Wood have looked into the role of natural salicylates in disease prevention. Salicylates have been used as anti-inflammatories for over 5000 years, in particular the protective effects of acetylsalicylic acid (Aspirin) are well known. Due to these bioactive properties and associated health advantages, the salicylate compound class has gained significant interest from researchers.

In this review, the role of dietary salicylates is put into context in relation to disease prevention. It is highlighted that while dietary salicylates may have long term health benefits, the foods that salicylates are commonly found in (such as tomato-based sauces, fruit juice, tea, wine, and herbs) are also sources of a wide variety of other bioactive phenolic compounds, which equally may have beneficial qualities.

To read the full review for free, click the link below:

Natural salicylates: foods, functions and disease prevention
Garry G. Duthie and Adrian D. Wood, Food Funct., 2011,
DOI: 10.1039/c1fo10128e

Scientists from the UK have investigated the short-term effects of drinking coffee on heart rate and cardiovascular activity. Coffee (and other beverages including tea and some soft drinks) contain caffeine, a compound which is a stimulant and can therefore elicit reflex autonomic responses affecting the cardiovascular system.

In this study the heart rates of participants were monitored after drinking regular and decaffeinated coffee, and were shown to increase immediately after ingestion by decreasing both the diastolic interval and ejection time. This extended for 30 minutes. The results suggest that increased heart rate during the 30 min period following the intake of coffee is mainly due to parasympathetic withdrawal as opposed to increased sympathetic activity. This may help to explain the popularity of these bitter beverages and also provide a link between coffee consumption and coronary heart disease.

Click the link below to read the full article for free:

The immediate and short-term chemosensory impacts of coffee and caffeine on cardiovascular activity Michael McMullen, Julie Whitehouse, Gillian Shine, Peter Whitton and Anthony Towell, Food Funct., 2011, DOI: 10.1039/c1fo10102a