Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis

Background and aimThis network meta-analysis (NMA) compares the effects of different types of olive oil (OO) on cardiovascular risk factors.Methods and resultsLiterature search was conducted on three electronic databases (Medline, Web of Science, and Cochrane Central). Inclusion criteria: Randomized controlled trials (RCTs) (≥3 weeks duration of intervention) comparing at least two of the following types of OO: refined OO (ROO), mixed OO (MOO), low phenolic (extra) virgin OO (LP(E)VOO), and high phenolic (extra) virgin OO (HP(E)VOO). Random-effects NMA was performed for seven outcomes; and surface under the cumulative ranking curve (SUCRA) was estimated, using an analytical approach (P-score). Thirteen RCTs (16 reports) with 611 mainly healthy participants (mean age: 26–70 years) were identified. No differences for total cholesterol, HDL-cholesterol, triacylglycerols, and diastolic blood pressure were observed comparing ROO, MOO, LP(E)VOO and HP(E)VOO. HP(E)VOO slightly reduce LDL-cholesterol (LDL-C) compared to LP(E)VOO (mean difference [MD]: −0.14 mmol/L, 95%–CI: −0.28, −0.01). Both, HP(E)VOO and LP(E)VOO reduces SBP compared to ROO (range of MD: −2.99 to −2.87 mmHg), and HP(E)VOO may improve oxidized LDL-cholesterol (oxLDL-C) compared to ROO (standardized MD: −0.68, 95%–CI: −1.31, −0.04). In secondary analyses, EVOO may reduce oxLDL-C compared to ROO, and a dose-response relationship between higher intakes of phenolic compounds from OO and lower SBP and oxLDL-C values was detected. HP(E)VOO was ranked as best treatment for LDL-C (P-score: 0.83), oxLDL-C (0.88), and SBP (0.75).ConclusionsHP(E)VOO may improve some cardiovascular risk factors, however, public health implications are limited by overall low or moderate certainty of evidence.     

Ethyl lactate as a potential green solvent to extract hydrophilic (polar) and lipophilic (non-polar) phytonutrients simultaneously from fruit and vegetable by-products

Phytonutrients extracted from natural resources are receiving much attention among researchers due to their highly antioxidative characteristics which prevent several degenerative diseases including cardiovascular diseases and cancers. These nutraceutical compounds can be used in food, pharmaceutical and cosmetic products as natural antioxidants, preservatives, colourants and functional foods. Huge volume of food wastes are generated from the processing industry and these low-value food residues are rich in various phytonutrients worth recovering. This approach of valorisation reduces the generation of food wastes and is cost-effective considering the cheap feedstock, reduced waste management expenses and high market value of extracted compounds. In light of the health and safety risks posed by commonly used organic extraction solvents derived from the petrochemical industry, there is a need to recover the phytonutrients using green, sustainable and efficient solvents that are safe for human consumption. This work discusses ethyl lactate as a safe, green, efficient and potentially cheap solvent to recover phytonutrients from fruit and vegetable by-products. Ethyl lactate is compared with other organic solvents commonly used from the aspects of safety, environmental impacts and efficiency. Current challenges when employing ethyl lactate are also discussed.     

基于UPLC-LTQ-Orbitrap-MS分析刺果番荔枝叶的化学成分

目的利用UPLC-LTQ-Orbitrap-MS技术对刺果番荔枝叶的化学成分进行定性分析。方法采用Waters Acquity UPLC HSS T 3色谱柱(2.1 mm×100 mm,1.8μm),流动相为0.1%甲酸水(A)和乙腈(B)梯度洗脱,流速为0.3 mL/min,进样量2μL,在电喷雾正负离子模式下采集数据。经Reaxys数据库检索番荔枝属类化合物信息,通过质谱信息比对各化合物的m/z值、保留时间、质谱特征碎片等,并结合文献数据对鉴定的化合物进行验证。结果根据各化合物的特征裂解规律,从刺果番荔枝叶中共鉴定出45个化合物,包括16个生物碱类,14个番荔枝内酯类,7个黄酮类和8个其他类化合物,其中以番荔枝内酯类和生物碱类成分居多,与文献报道番荔枝内酯与生物碱类化合物是发挥抗癌的主要活性成分一致。结论利用UPLC-LTQ-Orbitrap-MS技术对刺果番荔枝叶中的化学成分进行了快速、准确的定性分析,为刺果番荔枝叶的提取分离与药效物质基础的研究提供依据。     

白芷酒炖前后挥发性成分的HS-SPME-GC-MS分析

目的探讨白芷酒炖前后对挥发性成分的影响。方法采用顶空固相微萃取技术(HS-SPME)结合气相色谱-质谱法(GC-MS)对白芷酒炖前后挥发性成分及其相对百分含量进行对比分析。结果从白芷生品中初步检测出53个峰,鉴定出36个成分;从白芷酒炖中检测出32个峰,鉴定出26个成分;与生品成分比较,酒炖白芷中有22种成分未测到,但新增了12种成分,表明酒炖白芷中的挥发性成分的组成和含量均发生了变化。结论白芷酒炖后由于受热及辅料黄酒的作用使挥发性成分的种类及含量发生了明显变化,并存在成分转化,本研究为白芷酒炖的炮制机理及其在都梁丸中应用的物质基础研究提供了科学依据。     

雷公藤和昆明山海棠植物中挥发性化学成分比较

雷公藤(Tripterygium wilfordii Hook.f.)为卫矛科雷公藤属植物的一种,分布在我国长江以南诸省区。民间早期用其治疗类风湿性关节炎,现已用于多系统疾病的治疗。雷公藤的主要成分包括二萜类、三萜类、倍半萜类和生物碱。近年来,雷公藤的多种药理作用引起广大科研人员的关注,同时,也促进了同属     

山刺玫果实的化学成分及营养成分

山刺玫果实的化学成分及营养成分李京民，王静萍，范明娟，祝凤池，张长城（中国科学院植物研究所，北京１０００４４）ＣｈｅｍｉｃａｌａｎｄＮｕｔｒｉｔｉｏｎａｌＣｏｎｓｔｉｔｕｅｎｔｓｏｆＦｒｕｉｔａｎｄＣｏｎｃｅｎｔｒａｔｅｄＦｒｕｉｔＪｕｉｃｅｏｆＲｏ...     

香茶菜属植物的化学成分与药理作用研究进展

我们主要综述了国内近年来有关香茶菜属植物在化学成分、药理作用、临床应用方面的研究进 展,并且讨论了这一领域的研究方向。     

458例尿路结石成分分析

目的 探讨西安地区尿路结石的成分状况，为临床防治提供帮助。方法对458例尿路结石标本进行化学成分测定，并结合临床资料进行比较。结果尿路结石男性发病多于女性，男、女比为2．1：1，20一50岁为高发年龄，上尿路结石明显多于下尿路结石，上、下尿路结石之比为10．5：1。结石成分以混合结石占多数，为325例（71％），其中以草酸钙，磷酸钙与尿酸的混合结石为主。对比混合性结石及单纯性结石发现，各种成分所占比例基本一致。结论结石成分分析对于了解结石成因、预防结石形成和复发具有重要的意义。     

Propolis allergy

87% of the propolis product "LB-1", originally reported to be 1,1-dimethyl-allyl caffeic acid ester, was shown by GC/MS analysis to consist of 3 isomeric pentenyl caffeates, 63% of which are 1,1-dimethylallyl caffeate. These pentenyl caffeates proved to be the major sensitizers of propolis and of poplar bud secretion in our previous study. In addition, 3 further minor allergens have now been investigated. Experimental sensitization indicates that phenylethyl caffeate is as strong a sensitizer as the major allergen "LB-1", while benzyl salicylate is a moderate sensitizer. Benzyl cinnamate plays only a subordinate role. At least 3 further esters of caffeic acid or cinnamic acid remain to be studied. Interestingly, relationships between propolis and balsam of Peru were found. 8 compounds are common to both materials. Thus "cross-reactions" or concomitant reactions in propolis-sensitive individuals to balsam of Peru are explainable.     

白桦叶的二苯基庚烷类化合物

目的：对白桦叶的化学成分做系统研究,以更好的开发利用我国的植物资源。方法采用硅胶柱、凝胶柱及制备薄层色谱法进行了分离,通过波谱技术（^ＨＮＭＲ,^１３ＣＮＭＲ,^１Ｈ－^１ＨＣＯＳＹ,ＨＭＱＣ,ＨＭＢＣ,ＮＯＥＳＹ）进行结构鉴定。结果：分离鉴定了４种二苯基庚烷类化合物,槭木素丁（１）,氧杂二苯庚烯（Ⅱ）,１７－甲基－１５－甲氧基－７－７氧代槭木素丁 (Ⅲ）,槭木素十一（Ⅳ）,结论：化合物Ⅲ,Ⅳ均首次从本种植物中分离得以,并纠正了化合物Ⅲ的碳谱数据归属。