{"id":50220,"date":"2005-03-01T00:00:00","date_gmt":"2018-12-04T04:12:59","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/intake-of-mediterranean-vegetable-soup-treated-by-pulsed-electric\/"},"modified":"2018-12-04T05:12:59","modified_gmt":"2018-12-04T04:12:59","slug":"intake-of-mediterranean-vegetable-soup-treated-by-pulsed-electric","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/intake-of-mediterranean-vegetable-soup-treated-by-pulsed-electric\/","title":{"rendered":"Intake of mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans."},"content":{"rendered":"

The bioavailability of vitamin C from pulsed electric fields (PEF)-treated vegetable soup in comparison with freshly made (FM) vegetable soup-gazpacho-and its impact on 8-epiPGF(2alpha) and uric acid concentrations in a human population were assessed. For this purpose six subjects consumed 500 ml PEF-treated vegetable soup\/day, and six subjects consumed 500 ml FM vegetable soup\/day for 14 days. On the first day of the study, the subjects drank the vegetable soup in one dose (dose-response study), and on days 2-14 they consumed 250 ml in the morning and 250 ml in the afternoon (multiple-dose-response study). Blood was collected every hour for 6 h on the first day and again on days 7 and 14. All blood samples were analyzed for vitamin C, 8-epiPGF(2alpha), and uric acid. The maximum increase in plasma vitamin C occurred 3 h post-dose in both the PEF and the FM groups. Vitamin C remained significantly higher (P = 0.05) on days 7 and 14. The plasma 8-epiPGF(2alpha) concentration was significantly lower at the end of the study in both the PEF group (P = 0.002) and the FM group (P = 0.05). Plasma levels of vitamin C and 8-epiPGF(2alpha) were inversely correlated in both groups (r= -0.549, P = 0.018; and r = -0.743, P = 0.0004, respectively). To summarize, drinking two servings (500 ml) of PEF-treated or FM gazpacho daily increases plasma vitamin C and significantly decreases 8-epiPGF(2alpha) concentrations in healthy humans.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-50220","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Plant Foods Science and Technology, Instituto del Frio-CSIC, Madrid, Spain. csanchezm@if.csic.es\r\n\r\n","annee":"2005","mois":"3","numero":"56:2","page":"115-124","auteurs":[{"ID":45421,"post_author":"0","post_date":"2018-12-04 03:41:29","post_date_gmt":"2018-12-04 02:41:29","post_content":"","post_title":"Pedro Elez-martinez","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"pedro-elez-martinez","to_ping":"","pinged":"","post_modified":"2018-12-04 03:41:29","post_modified_gmt":"2018-12-04 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