Pilar Zafrilla

By Javier Marhuenda Hernández and María Pilar Zafrilla Rentero

Neuroinflammatory processes in the brain are believed to play a crucial role in the development of neurodegenerative diseases, especially due to increased production of reactive oxygen species. The brain is susceptible to oxidative stress more than other organs due to the low activity of antioxidant defense systems. In agreement with these observations, increased oxidative stress plays an important role in the pathogenesis of neurodegenerative diseases such as Alzheimer disease, Parkinson disease, ischemic diseases and aging. The Mediterranean diet is inspired by the traditional dietary pattern of some countries of the Mediterranean basin. From ancient times, these populations were characterized by simple food habits as high intake of whole cereals (pasta, bread, rice), fruits and vegetables (up to 400 g day−1 in Greece), legumes and fish, olive oil as the common source of fats, poor intake of meat and dairy products and a moderate, regular wine drinking. In the present chapter, there are going to be presented some bioactive substances present in the Mediterranean diet related to the prevention of neurodegenerative diseases. These substances are able to exert important antioxidant activity (through mechanisms such as sequestration of free radicals, inhibition of the production of hydrogen peroxide, activation of endogenous defense mechanisms.

Part of the book: Current Topics on Superfoods

By Javier Marhuenda, Begoña Cerdá, Débora Villaño, Alejandro Galindo and Pilar Zafrilla

Citrus has been proposed as an interesting ingredient in the elaboration of food products as soft drinks due to its distinctive aroma and high nutritive value. It is a rich source of nutrients that contains higher amounts of vitamin C, citric acid, minerals, and flavonoids, especially flavanones and flavones (reaching values of 400–600 mg/L) and in lesser amounts flavonols and hydroxycinnamic acids. Citrus flavonoids decrease capillary permeability and are beneficial in the treatment of vascular diseases. Scientific studies suggest that the ingestion of food products based on citrus fruits improves the blood lipid profile, reduces oxidative stress, prevents atherogenic modifications of LDL and platelet aggregation, as well as contributes to the improvement of HDL levels. Other benefits attributed to citrus are antiaging, anticancer, neuroprotective, and antidiabetic. The present revision tries to empathize the most relevant studies regarding citrus and health.

Part of the book: Citrus

By Raúl Arcusa Saura, María Pilar Zafrilla Rentero and Javier Marhuenda Hernández

Nutrition plays an essential role on sports performance. Following an adequate nutrition pattern determines winning the gold medal or failing in the attempt. That is why it is commonly referred to as “invisible training.” However, regarding food and performance, it is not only referred to professional athletes. Nowadays, a large number of amateur athletes perform daily physical activity both recreationally and semiprofessionally. That population also seeks to achieve an improvement in their personal brands, which can be reached following proper nutritional guidelines. In athlete population, nutrient requirements are incremented compared with non-athlete population. Therefore, it is essential to carry out a nutritional approach adapted to the athlete and training sessions. In addition, other advantages of adequate food intake in sports are related to changes in body composition, reduction of injuries, and prolongation of professional career length. The objective of this chapter is to determine the nutritional requirements of athlete population that allow to achieve their sporting goals. Nutritional strategies will be addressed in terms of macronutrients consumption, hydration, and timing depending on type and intensity of exercise.

Part of the book: Nutrition in Health and Disease

By Javier Marhuenda, Débora Villaño, Begoña Cerdá and María Pilar Zafrilla

Many studies have been published on the relationship between the risk of cardiovascular disease and various nutrients, foods, and eating patterns. Despite the well-accepted concept that diet has a significant influence on the development and prevention of cardiovascular disease, foods considered healthy or harmful have varied over the years. Cardiovascular diseases are one of the main causes of illness and death in Western countries, and cardiovascular drugs are the most commonly used medications. There are two types of factors involved in the development of cardiovascular disease. Some factor can be modified, like lifestyle, diet, environment, or smoking. Others such as genetic factors, gender, history, or age cannot be modified. In this chapter, some food, nutrients, and bioactive compounds that are susceptible to exert beneficial of harmful properties on cardiovascular disease are presented.

Part of the book: Nutrition in Health and Disease

By Purificación Ballester, Pilar Zafrilla, Raúl Arcusa, Alejandro Galindo, Begoña Cerdá and Javier Marhuenda

Melatonin is a neurohormone produced and released by the pineal gland. Neurons placed in the eye surface send a signal when the person is exposed to darkness to the suprachiasmatic nuclei and that prompts melatonin release. This biomolecule is in charge of synchronizing body circadian rhythms such as sleep or hunger. Intense light exposure can avoid its release or healthy rhythm. Apart from that, the scientific literature has suggested that melatonin influences immune system, antioxidant capacity, or cell preservation. Moreover, melatonin can be supplied by dietary food such as grapes, dairy or fermented products. Interestingly, some foods contain a significant amount of melatonin and can be considered as good sources of that bioactive molecule. The information in this chapter will cover melatonin dietary sources, biological capacity, related metabolites, and proven benefits in the human body.

Part of the book: Current Topics in Functional Food

By Begoña Cerdá, Javier Marhuenda, Raúl Arcusa, Débora Villaño, Purificación Ballester and Pilar Zafrilla

Ginger, Zingiber officinale, is a member of the Zingiberaceae family, used in traditional medicine for treatment of a variety of conditions. Many pharmacological activities have been reported for this plant (anti-inflammatory, anti-tumorigenic, anti-apoptotic, anti-hyperglycemic, cancer-chemopreventive, and anti-lipidemic). Cardiovascular disease, which includes coronary artery disease, acute myocardial infarction, peripheral arterial disease, and stroke, is one of the leading causes of death worldwide. In recent years, several studies have described that ginger can control or improve some cardiovascular risk factors such as cholesterol levels, hypertension, or atherosclerosis. The aim of the present review is to summarize the effects of ginger bioactive compounds on cardiovascular diseases.

Part of the book: Current Topics in Functional Food