Press release
Granada — Two sessions at the IUNS 20th
International Congress of Nutrition look at the potential of
phytochemicals on health and how nutritional labelling may promote
healthy eating
"There are so many phytochemicals that have an impact on our health, and each of them has different functions. We are trying to clarify how these functional compounds in food are capable of preventing diseases and, in some cases, even curing them," explained Professor Hitomi Kumagai from the Chemistry Department of Nihon University in Japan, who participated at the session.
Professor Kumagai presented the results of a study on mice using a sulphuric compound from shiitake mushrooms, lenthionine, which is responsible for their flavour and, according to this work, inhibits platelet aggregation and prevents hepatic injury. "Therefore, this sulphuric compound may prevent thrombosis and liver cancer," explained the professor.
Lenthionine mechanism of action is different to that observed in garlic sulphides, the object of another study at the same Nihon University in Japan. According to this work, the different sulphides in garlic may act in the prevention of diseases related to lifestyle, such as obesity, blood clot formation and leukaemia.
Regarding the polyphenols in red wine, frequently mentioned due to their antioxidant and cardioprotective qualities, a Spanish study presented by Cristina Andrés La Cueva of Barcelona University at the IUNS 20th International Congress of Nutrition has find out some biomarkers in the blood that indicate quantitatively whether the consumption of polyphenols is having an effect on the organism.
- A sulphuric compound in the shiitake mushrooms that gives it its characteristic flavour plays a role in the prevention of thrombosis and liver cancer, according to a Japanese study on animals
- A Spanish study finds blood markers that put into objective terms the antioxidant and cardioprotective properties of red wine
- Another scientific session discussed the potential of nutritional labelling on the prevention of chronic diseases
- According to a review, European consumers know how to differentiate the healthiest products based on their nutritional labels, but this labelling by itself does not motivate purchase
- Price, flavour and packaging have the greatest impact on the purchase decision
"There are so many phytochemicals that have an impact on our health, and each of them has different functions. We are trying to clarify how these functional compounds in food are capable of preventing diseases and, in some cases, even curing them," explained Professor Hitomi Kumagai from the Chemistry Department of Nihon University in Japan, who participated at the session.
Professor Kumagai presented the results of a study on mice using a sulphuric compound from shiitake mushrooms, lenthionine, which is responsible for their flavour and, according to this work, inhibits platelet aggregation and prevents hepatic injury. "Therefore, this sulphuric compound may prevent thrombosis and liver cancer," explained the professor.
Lenthionine mechanism of action is different to that observed in garlic sulphides, the object of another study at the same Nihon University in Japan. According to this work, the different sulphides in garlic may act in the prevention of diseases related to lifestyle, such as obesity, blood clot formation and leukaemia.
Regarding the polyphenols in red wine, frequently mentioned due to their antioxidant and cardioprotective qualities, a Spanish study presented by Cristina Andrés La Cueva of Barcelona University at the IUNS 20th International Congress of Nutrition has find out some biomarkers in the blood that indicate quantitatively whether the consumption of polyphenols is having an effect on the organism.
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