Vegetable Juice Powder Research Articles

Effects of a plant-based fatty acid supplement and a powdered fruit, vegetable and berry juice concentrate on omega-3-indices and serum micronutrient concentrations in healthy subjects

The major aim of this controlled, randomised, open-labelled, parallel-grouped, clinical trial was to investigate whether supplementation with different dosages of omega-3 fatty acids (0.5 g/d and 1 g/d) from a plant-based fatty acid supplement affected omega-3-indices (O3I) in well-nourished, healthy people. In addition, the combined ingestion of the plant-based fatty acid supplement, together with an encapsulated fruit, vegetable and berry (FVB) juice powder concentrate, was applied in order to observe the absorption of certain micronutrients and to examine some aspects related to the safe consumption of the products. The data demonstrate that the intake of only 0.5 g/day of omega-3 fatty acids from of a vegan supplement was able to increase the O3I significantly after 8 and 16 weeks. The combined ingestion with the FVB supplement concurrently increased serum concentrations of specific vitamins and carotenoids without effects on hepatic, kidney and thyroid function or changes in blood lipids.

An encapsulated fruit, vegetable and berry juice powder concentrate increases plasma values of specific carotenoids and vitamins.

Vitamins and carotenoids are organic compounds that are important for vital functions of the human organism. Since the human body is not able to synthesize most of these micronutrients, they need to be supplied by the intake of food or supplements. The aim of this study was to analyze whether a whole food based, encapsulated fruit, berry, and vegetable juice powder concentrate provides bioavailable carotenoids and vitamins A (all-trans retinol), E and C. Eighteen healthy subjects received 6 capsules a day for 8 weeks, which provided 2.91mg β-carotene, 490 μg vitamin A, 18.7mg vitamin E, 159mg vitamin C, 6.1mg lutein and 1mg lycopene. Plasma concentrations of several carotenoids and vitamins before and after supplementation were measured. After 8 weeks of supplementation, the plasma concentration of the following carotenoids increased significantly: α-carotene increased from 59.6±22.4nmol/L to 85.7±24.2nmol/L (p=0.002), β-cryptoxanthin from 106.7±39.8nmol/L to 151.9±57.9nmol/L (p=0.017), and lycopene from 1.2±0.5μmol/L to 1.7±0.5μmol/L (p=0.005). Significant increases were also observed for plasma concentrations of vitamin C from 70±20μmol/L to 90±10μmol/L (p<0.001), all-trans retinol from 1.99±0.24μmol/L to 2.30±0.66μmol/L (p=0.015), and α-tocopherol from 27±6μmol/L to 32±6μmol/L (p=0.008). For those micronutrients with accepted plasma reference ranges, all observed increases levelled off around the upper limit of the individual reference range. The data demonstrate that the investigated supplement is able to increase plasma concentrations of certain carotenoids and vitamins of healthy subjects within 8 weeks.

Utilization of Rosemary and Green Tea Extracts As Clean Label Antioxidant Solutions in Bacon Formulations

ObjectivesThe rising consumer preference for bacon as a center-of-the-plate item is associated with an increased demand for its food service applications. Maintaining flavor stability is critical where freezing without any oxygen barrier and a high variability in fat content and unsaturation of pork bellies can influence lipid oxidation and limit product shelf-life. Interest in natural cure ingredients is largely due to rising consumer demand for processed meats with clean label solutions. Rosemary and green tea extracts are naturally sourced antioxidants that could mitigate product quality issues while providing consumer-friendly labels. This research evaluated the effect of adding rosemary and green tea extracts on the keeping quality and shelf life of bacon using natural cure or conventional cure when stored in food service style packaging.Materials and MethodsPork bellies were manufactured into bacon under commercial conditions according to industry standards at the Michigan State University Meat Laboratory. Bellies were injected with a base formulation of 1.5% salt, 0.8% sugar, and water. The treatments include: (i) Conventional Cure (phosphates; sodium nitrite; sodium erythorbate; Control), (ii) Conventional Cure + 0.1% Herbalox (Rosemary Extract; CCR), (iii) Natural Cure (half the sodium nitrite content of the Control from pre-converted vegetable juice powder, PVJP; 500 ppm ascorbic acid from cherry powder; NC) + 0.1% Herbalox (Rosemary Extract; NCR), and (iv) Natural Cure (half the sodium nitrite content of the Control from PVJP, 200 ppm ascorbic acid from cherry powder; NC) + 0.2% Duralox (Rosemary/Green Tea Extracts blend; NCRT). After smoking (94.3 to 98.6% yield) and chilling, sliced bacon slabs were packaged to simulate food service conditions (oxygen-permeable polyvinyl lined boxes layered on wax-covered lined paper, frozen at –20°C) and stored for 45 or 90 d in the dark. Visual evaluation, lipid oxidation (hexanal, pentanal, heptanal) and descriptive sensory analysis were determined at the end of the respective storage times.ResultsLipid oxidation, measured as secondary oxidation products, increased in all treatments as storage time progressed. However, the addition of rosemary extract in conventionally cured bacon samples (CCR) improved oxidative stability as evidenced by lower concentrations of secondary oxidation markers after 45 and 90 d of frozen storage than the Control. Results of secondary oxidation products in naturally cured bacon samples (NCR, NCRT) have shown their comparable oxidative stability with the Control following 90 d of storage. Saltiness, Musty and Caramelized aromas and flavors assessed by a trained sensory panel were highest (P < 0.05) in CCR while Brown/Grilled Meat, Smoky, Fatty, Herbal, Sweet and Aftertaste descriptors were similar (P > 0.05) among all treatments following 90 d of frozen storage. Visual evaluation results showed all treatments to be acceptable across all storage periods.ConclusionAddition of rosemary and green tea extracts can enhance the shelf-life of bacon throughout 90 d of frozen storage and help maintain their keeping quality during food service packaging conditions. It provides the meat industry with a highly effective alternative to replace synthetic preservatives so processors can meet consumer demand for clean label products without compromising product shelf-life and quality.

Perioperative supplementation with a fruit and vegetable juice powder concentrate and postsurgical morbidity: A double-blind, randomised, placebo-controlled clinical trial

Surgical trauma leads to an inflammatory response that causes surgical morbidity. Reduced antioxidant micronutrient (AM)a levels and/or excessive levels of Reactive Oxygen Species (ROS)b have previously been linked to delayed wound healing and presence of chronic wounds. We aimed to evaluate the effect of pre-operative supplementation with encapsulated fruit and vegetable juice powder concentrate (JuicePlus+®) on postoperative morbidity and Quality of Life (QoL)c. We conducted a randomised, double-blind, placebo-controlled two-arm parallel clinical trial evaluating postoperative morbidity following lower third molar surgery. Patients aged between 18 and 65 years were randomised to take verum or placebo for 10 weeks prior to surgery and during the first postoperative week. The primary endpoint was the between-group difference in QoL over the first postoperative week, with secondary endpoints being related to other measures of postoperative morbidity (pain and trismus). One-hundred and eighty-three out of 238 randomised patients received surgery (Intention-To-Treat population). Postoperative QoL tended to be higher in the active compared to the placebo group. Furthermore, reduction in mouth opening 2 days after surgery was 3.1mm smaller (95% CI 0.1, 6.1), the mean pain score over the postoperative week was 8.5mm lower (95% CI 1.8, 15.2) and patients were less likely to experience moderate to severe pain on postoperative day 2 (RR 0.58, 95% CI 0.35, 0.95), comparing verum to placebo groups. Pre-operative supplementation with a fruit and vegetable supplement rich in AM may improve postoperative QoL and reduce surgical morbidity and post-operative complications after surgery. ClinicalTrials.gov Identifier: NCT01145820; Registered June 16, 2010.

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and 0%, 5% or 10% (v/w) red wine were prepared. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters. The principal component (PC) analysis showed that the pre-converted vegetable juice powder achieved the same effects as the conventional curing agents for typical frankfurter properties. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation.

Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design

This study optimized the mixing ratio of broccoli (BroMP), cabbage (CabMP), and carrot-mixed powders (CarMP) for the development of juice powders containing high total phenolic content (TPC), high antioxidant activities, and preferable sensory properties using a mixture design. TPC and antioxidant activities of juice powders were increased with a higher proportion of BroMP and lower proportions of CabMP and CarMP. However, the overall acceptance was increased with a higher CarMP proportion and lower BroMP and CabMP proportions. The optimal mixing ratio was 67.4% BroMP, 16.7% CabMP, and 15.9% CarMP. At this ratio, the predicted response values of TPC, ABTS radical scavenging activity (IC50), FRAP activity, and overall acceptance were 9.51 mg GAE/g, 5.35 μg/mL, 81.3 mM FSE/g, and 4.62, respectively. The optimized mixed juice powder showed high sums of individual phenolic compounds, with chlorogenic acid (121.16 mg/100 g) and quercetin (71.74 mg/100 g) as the major phenolics. Practical Applications Vegetable juice powder containing BroMP, CabMP, and CarMP can be utilized as a functional drink having high antioxidant activities and preferable sensory properties. The optimized juice powder contained higher contents of individual phenolic compounds than those of the broccoli or cabbage powder. Thus, mixed vegetable powders can provide large amounts of diverse phenolic compounds from different vegetable sources. The mixture design approach was found to be a suitable method for optimizing a healthy and delicious juice formulation, and can be effectively applied in other food mixture systems.

Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder

Mixed vegetable (bitter gourd, tomato and cucumber) juice powder was produced by foam mat drying method by varying foaming agent concentration and drying temperature. Foam properties of mixed vegetable juice, phytochemical and antimicrobial properties of powder were analyzed. The foam expansion, foam stability and solubility index were increased from 79.2 to 104%; 68.7 to 97% and 79 to 92%, respectively. Foam density was decreased from 0.2 to 0.17 g/cm3. Total phenol and Beta-carotene content were varied from 13.4 to 8.6 mg/g and 3.86 to 2.45 mg/g, respectively. Increasing foaming agent concentration increased the total phenol and beta-carotene content of powder. The maximum antibacterial and antifungal activities were observed as 9±0 and 9± 0.5 mm, respectively of minimum inhibition zone for the powder dried at 50°C with 30% of foaming agent and the minimum antibacterial and antifungal activities were observed as 7±0.5 and 6±0.5 mm, respectively was observed in powder dried at 70°C with 10% of foaming agent concentration.

Effects of a freeze-dried juice blend powder on exercise-induced inflammation, oxidative stress, and immune function in cyclists

A freeze-dried fruit and vegetable juice powder (JUICE) was investigated as a countermeasure nutritional strategy to exercise-induced inflammation, oxidative stress, and immune perturbations in trained cyclists. Thirty-four cyclists (25 male, 9 female) were randomized to control (nonJUICE) or JUICE for 17 days. JUICE provided 230 mg·day(-1) of flavonoids, doubling the typical adult daily intake. During a 3-d period of intensified exercise (days 15-17), subjects cycled at 70%-75% V̇O2max for 2.25 h per day, followed by a 15-min time trial. Blood samples were collected presupplementation, post supplementation (pre-exercise), and immediately and 14-h post exercise on the third day of exercise. Samples were analyzed for inflammation (interleukin (IL)-6, IL-8; tumor necrosis factor alpha (TNFα); monocyte chemoattractant protein-1 (MCP-1)), oxidative stress (oxygen radical absorbance capacity (ORAC), ferric reducing ability of plasma (FRAP), reduced and oxidized glutathione, protein carbonyls), and innate immune function (granulocyte (G-PHAG) and monocyte (M-PHAG) phagocytosis and oxidative burst activity). A 2 (group) × 4 (time points) repeated measures ANOVA revealed significant time effects due to 3 days of exercise for IL-6 (396% increase), IL-8 (78% increase), TNFα (12% increase), MCP-1 (30% increase), G-PHAG (38% increase), M-PHAG (36% increase), FRAP (12.6% increase), ORAC (11% decrease at 14 h post exercise), and protein carbonyls (82% increase at 14 h post exercise) (p < 0.01). No significant interaction effects were found for any of the physiological measures. Although providing 695 gallic acid equivalents of polyphenols per day, JUICE treatment for 17 days did not change exercise-induced alterations in inflammation and oxidative stress or immune function in trained cyclists after a 3-day period of overreaching.

Randomized, placebo controlled, double blind trial evaluating early pregnancy phytonutrient supplementation in the prevention of preeclampsia

Daily provision of pregnant patients with dietary supplements containing antioxidants and phytonutrients, if initiated in the first trimester of pregnancy and continued throughout the gestation, may significantly decrease the incidence of preeclampsia. We conducted a single center, randomized, placebo-controlled investigation in which women were randomized by their risk status and assigned to daily ingestion of a supplement consisting primarily of a blended fruit and vegetable juice powder concentrate or placebo. Of the 684 patients randomized to the trial, 267 (39.0%) completed it. The final analysis is based on those participants who completed the study. For the primary outcome of preeclampsia, there was no difference observed between the phytonutrient supplement group and the placebo group: 15.9% vs 16.3%, respectively, (R.R. 0.97 (0.56-1.69)). Non-significant trends toward lower placenta-related obstetrical complications were observed in the supplement group compared with the placebo cohort (8.3% vs 15.5%, respectively, (R.R. 0.57 (0.29-1.14). Those infants born to mothers taking the supplement in the high-risk stratified group demonstrated non-significant trends toward lower rates of respiratory distress syndrome (RDS); 5.3% in the supplement group vs 15.4% in the placebo group: R.R. 0.34 (0.12-1.01). Initiation of antioxidant/phytonutrient supplementation in the first trimester did not decrease rates of preeclampsia. Non-significant trends toward lower incidences of placental derived morbidity in those mothers taking the supplement in addition to decreased rates of RDS in infants born to supplemented mothers considered to be high-risk for preeclampsia, warrant further investigation.

An Encapsulated Juice Powder Concentrate Improves Markers of Pulmonary Function and Cardiovascular Risk Factors in Heavy Smokers

Objective: Cigarette smoking is associated with reduced pulmonary function and increased risk factors for cardiovascular disease. This randomized placebo-controlled double-blind study evaluated the effects of two different combinations of mixed fruit and vegetable juice powder concentrate (Juice Plus+, NSA, Collierville, TN) on heavy smokers. Methods: At baseline (T 0) and after 3 months’ supplementation (T 1), pulmonary function parameters and cardiovascular risk factors—that is, plasma total homocysteine (tHcy) with related B vitamins and cysteine (tCys) concentrations—were assessed in 75 apparently healthy smokers (aged 49.2 ± 10.6 years, >20 cigarettes/d, duration ≥10 years) randomized into 3 groups: placebo (P), fruit/vegetable (FV) and fruit/vegetable/berry (FVB). Results: T 0: most smokers showed abnormalities in tHcy and tCys concentrations. T 1: respiratory function was unchanged in P and slightly, but not significantly, improved in FV, whereas FVB showed a significant improvement in forced expiratory flow at 25% (FEF25; p < 0.0001 vs P and FV) and significant improvement in CO diffusion lung/alveolar volume (DLCO/VA). FV and FVB (50%) showed significant reduction in tHcy and tCys compared to T 0 ( p < 0.0001) and P ( p < 0.0001). Conclusions: At T 1, both supplemented groups, but to a greater extent the FVB group, showed improvements in some pulmonary parameters, cardiovascular risk factors, and folate status. The beneficial effects of Juice Plus+ supplementation could potentially help smokers, even if smoking cessation is advisable.

Suppression of DNA damage in human peripheral blood lymphocytes by a juice concentrate: A randomized, double‐blind, placebo‐controlled trial

Chronic inflammation contributes to many prevalent diseases worldwide, and it is widely accepted that inflammatory molecules contribute to DNA damage. In this ancillary study, we investigated the influence of an encapsulated fruit and vegetable juice powder concentrate on peripheral blood lymphocytes (PBL) DNA damage. Using a double-blind, placebo-controlled approach, subjects were randomly assigned capsules containing placebo, or one of two formulations of the juice powder. Blood was drawn at baseline and after 60 days of capsule consumption. We found DNA damage in isolated PBL is suppressed after consumption of the encapsulated juice powder, and damage was correlated with the level of systemic inflammation. These data suggest a potential health benefit by consuming the juice concentrate capsules through their ability to suppress DNA damage as measured in surrogate tissues (PBL).

Adjunctive daily supplementation with encapsulated fruit, vegetable and berry juice powder concentrates and clinical periodontal outcomes: a double‐blind RCT

AimA double-blind randomized controlled trial to determine whether dietary supplementation with fruit/vegetable/berry juice powder concentrates, simultaneously with non-surgical periodontal therapy, improved 2-month treatment outcomes.MethodsVolunteers with chronic periodontitis were randomly assigned to one of three groups: fruit/vegetable (FV), fruit/vegetable/berry (FVB) or placebo. Supplements were taken daily during non-surgical debridement and maintenance and outcomes assessed at 2, 5 and 8 months after completion. Primary outcomes were mean probing pocket depth (PPD), clinical attachment gain, % sites bleeding on probing (% BOP) at 2 months. Adherence and plasma β-carotene were determined.ResultsSixty-one nutritionally replete (by serum biochemistry) volunteers enrolled and 60 (n = 20 per arm) completed the 2-month review. Clinical outcomes improved in all groups at 2 months, with additional improvement in PPD versus placebo for FV (p < 0.03). Gingival crevicular fluid volumes diminished more in supplement groups than placebo (FVB; p < 0.05) at 2 months, but not at later times. The % BOP (5 months) and cumulative plaque scores (8 months) were lowered more in the FV group (p < 0.05).ConclusionsAdjunctive juice powder concentrates appear to improve initial pocket depth reductions in nutritionally replete patients, where plasma micronutrient bioavailability is attainable. Definitive multicentre studies in untreated and treated patients are required to ascertain the clinical significance of such changes.

An Encapsulated Fruit and Vegetable Juice Concentrate Increases Skin Microcirculation in Healthy Women

Background/Aim: Microcirculation in the dermis of the skin is important for nutrient delivery to this tissue. In this study, the effects of a micronutrient concentrate (Juice Plus+®; ‘active group’), composed primarily of fruit and vegetable juice powder, on skin microcirculation and structure were compared to placebo. Study Design/Methods: This 12-week study had a monocentric, double-blind placebo and randomized controlled design with two treatment groups consisting of 26 healthy middle-aged women each. The ‘oxygen to see’ device was used to evaluate microcirculation. Skin density and thickness were measured using ultrasound. Measurements for skin hydration (Corneometer®), transepidermal water loss and serum analysis for carotenoids and α-tocopherol were also performed. Results: By 12 weeks, microcirculation of the superficial plexus increased by 39%. Furthermore, skin hydration increased by 9% while skin thickness increased by 6% and skin density by 16% in the active group. In the placebo group, microcirculation decreased, and a slight increase in skin density was observed. Conclusion: Ingestion of a fruit- and vegetable-based concentrate increases microcirculation of the skin at 12 weeks of intervention and positively affects skin hydration, density and thickness.

Effect of fruit and vegetable concentrates on endothelial function in metabolic syndrome: A randomized controlled trial

Background and ObjectiveDehydrated fruit and vegetable concentrates provide an accessible form of phytonutrient supplementation that may offer cardioprotective effects. This study assessed the effects of two blends of encapsulated juice powder concentrates (with and without added berry powders) on endothelial function in persons with metabolic syndrome, a risk factor for type 2 diabetes and cardiovascular disease.MethodsRandomized, double blind, placebo controlled crossover clinical trial with three treatment arms. 64 adults with metabolic syndrome were enrolled and received 8-week sequences of each blend of the concentrates and placebo. The primary outcome measure was change in endothelial function (assessed as flow-mediated dilatation of the brachial artery) 2 hr after consuming a 75 g glucose load, after 8-weeks of daily consumption (sustained) or 2 hr after consumption of a single dose (acute). Secondary outcome measures included plasma glucose, serum insulin, serum lipids, and body weight.ResultsNo significant between-group differences in endothelial function with daily treatment for 8 weeks were seen. No other significant treatment effects were discerned in glucose, insulin, lipids, and weight.ConclusionEncapsulated fruit and vegetable juice powder concentrates did not alter insulin or glucose measures in this sample of adults with metabolic syndrome.Trial Registrationclinicaltrials.gov NCT01224743

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Salt concentration, vegetable juice powder (VJP) concentration and temperature were investigated to determine necessary conditions for incubation of curing brines including VJP and a starter culture containing Staphylococcus carnosus prior to production of naturally cured, no-nitrate/nitrite-added meat products. Subsequently, incubated brines were utilized to produce no-nitrate/nitrite-added sliced ham in which quality characteristics and residual nitrite concentrations were measured to determine feasibility of brine incubation for nitrate conversion prior to injection. Two ham treatments (one with VJP and starter culture; one with pre-converted VJP) and a nitrite-added control were used. No differences (P>0.05) were found for color in the VJP treatments. Control sliced ham was redder after 42days of storage, retaining significantly (P<0.05) greater a* (redness) than either of the VJP treatments. Residual nitrite concentration was greater (P<0.05) in the control hams during the first week of storage. While the nitrite-added control retained greater red color and initially had more residual nitrite than the VJP treatments, the two VJP treatments did not differ from each other.

Effect of fruit and vegetable concentrates on endothelial function in persons with metabolic syndrome: A randomized, controlled, crossover trial

Dehydrated fruit and vegetable concentrates provide an accessible form of phytonutrient supplementation that may offer cardioprotective effects. This study assessed the effects of encapsulated fruit and vegetable juice powder concentrates on endothelial function (EF) and cardiac risk markers in subjects with metabolic syndrome (MS) in a randomized, double blind, placebo controlled crossover trial. 64 adults with MS were enrolled and received 8‐week sequences of two different blends of the concentrates and placebo. The primary outcome measure was change in EF 2hr after consuming a 75g glucose load, after 8‐weeks of daily consumption or 2hr after consumption of a single dose. Secondary outcome measures included plasma glucose, serum insulin, serum lipids, and weight. A single dose of fruit, vegetable, and berry mixtures appeared to preserve EF (p=0.0549). There were, however, no significant between group differences in EF with daily treatment for 8 weeks. No other significant treatment effects were discerned in glucose, insulin, lipids, and weight. Daily supplementation with fruit and vegetable concentrates did not improve EF or other cardiac risk measures in this population of adults with MS in whom baseline EF was fairly normal. A blend of fruit, vegetable, and berry mixtures appeared to mitigate adverse effects of an acute glucose load on EF, a finding which warrants further investigation.

Effects of Encapsulated Fruit and Vegetable Juice Powder Concentrates on Oxidative Status in Heavy Smokers

Objective: Long-term cigarette smoking has negative effects on oxidative status, promoting low-density lipoprotein (LDL) oxidation and formation of lipid peroxides. We evaluated the effects of 2 different encapsulated formulas, consisting primarily of mixed juice powder concentrate, on oxidative status compared with placebo.Methods: This randomized, double-blind, placebo-controlled study was performed on 101 apparently healthy heavy smokers (>20 cigarettes/d, duration >10 years; median age 47 years, range 41–57 years; 54 M) before and after 3 months' supplementation. Subjects were randomized into 3 groups, well matched for sex and age: (1) placebo; (2) fruit/vegetable (FV); and (3) fruit/vegetable/berry (FVB). Analysis of oxidative status was performed on 75 (46 M) compliant subjects (>95% of assigned capsules). Changes in lipid panel parameters, oxidative-INDEX (Oxy-I, calculated on the basis of serum hydroperoxides and total antioxidant capacity measured by spectrophotometric methods), oxidized-LDL (ox-LDL; enzyme-linked immunosorbent assay [ELISA] method), and malondialdehyde (MDA; gas chromatography-mass spectrometry method) in free (fMDA), bound (bMDA), and total (tMDA = fMDA + bMDA) forms are reported. Statistical analysis was performed with R statistical software.Results: After supplementation, compared with placebo, both FV and FVB groups showed a significant decrease in total cholesterol (p < 0.05), ox-LDL (p = 0.03), and fMDA levels (p = 0.004) accompanied by a slight increase in bMDA concentrations, possibly as the result of fMDA conjugation. Moreover, a significant decrease in Oxy-I was found in both active groups compared with placebo (p < 0.001).Conclusion: Intervention with both nutraceutical formulations resulted in improvement in some oxidative alterations attributed to long-term cigarette smoking.

Systemic inflammatory load in humans is suppressed by consumption of two formulations of dried, encapsulated juice concentrate

Chronic inflammation contributes to an increased risk for developing chronic conditions such as cardiovascular disease, diabetes, and cancer. A high "inflammatory load" is defined as elevated inflammation markers in blood or other tissues. We evaluated several markers of systemic inflammation from healthy adults and tested the hypothesis that two formulations of encapsulated fruit and vegetable juice powder concentrate with added berry powders (FVB) or without (FV) could impact markers of inflammatory load. Using a double-blind, placebo-controlled approach, 117 subjects were randomly assigned to receive placebo, FV, or FVB capsules. Blood was drawn at baseline and after 60 d of capsule consumption. We measured inflammatory markers (high sensitivity C-Reactive Protein, Monocyte Chemotactic Protein-1, Macrophage Inflammatory Protein 1-β, and Regulated upon Activation, Normal T cell Expressed and Secreted), superoxide dismutase, and micronutrients (β-carotene, vitamin C, and vitamin E). Results showed Monocyte Chemotactic Protein-1, Macrophage Inflammatory Protein 1-β, and RANTES levels were significantly reduced and superoxide dismutase and micronutrient levels were significantly increased in subjects consuming both FV and FVB, relative to placebo. Data suggest a potential health benefit by consuming either formulation of the encapsulated juice concentrates through their anti-inflammatory properties.

Supplement with encapsulated vegetable and fruit juice powder concentrate improves microcirculation and ultrastructure in human skin

AimTo determine changes in skin physiological parameters during the intake of vegetable and fruit juice powder concentrate (JPC) vs. placebo capsules over 12 wk. Changes in microcirculation, hydration properties, transepidermal water loss (TEWL), and changes in ultrastructure of the skin (thickness and density) were determined.MethodsMicrocirculation measurements were performed with an O2C device (Lea Instruments, Giessen, DE). Hydration was assessed by Corneometer CM 825. Barrier function of the skin, TEWL, was measured on a Tewameter (Courage &amp; Khazaka Electronics, Cologne, DE) and skin thickness and density using ultrasound (B‐Scan, Dermascan C, Cortex Technology, DK).Subjects52 female (age 40–65) subjects were randomly assigned in a double blind fashion to either the JPC group or placebo group. All tests were performed at baseline, wk 6 and wk 12.ResultsPercent change and significance (p&lt;0.05) were assessed. At wk 12, compared to placebo, the JPC group had: Significant improvement of microcirculation by 36% (flow 1 mm depth), Significant improvement of the skin thickness by 6% and skin density by 17%, and Significant increase of skin hydration by 9% and a decrease of TEWL by 4% (ns). ConclusionThe JPC group had improved skin microcirculation and ultrastructure, skin hydration and barrier function. The placebo group showed no significant changes. Support: NSA (TN, USA)

Efficacy of Juice Powder Concentrates on Redox State in Heavy Smokers

Smoking can contribute to human pathogenesis through the production of reactive oxygen species, and also by weakening the antioxidant system. To study the efficacy of supplementation with dehydrated concentrated of fruit and vegetable juice powder (FVJ) and the same plus berry (FVJ+), on the oxidative balance, 61 healthy heavy smokers (35 males, age 40–60y; 20 cigarettes/day or more for at least 10 y) were randomized into 3 groups: A (placebo, n=19), B (FVJ, n=21), C (FVJ+, n=21). They were supplemented for 12 weeks and underwent blood sampling at baseline (T0), and at end of supplementation (T1), for plasma and blood thiols HPLC analysis. No differences between groups’ aminothiol concentrations were found at T0. Total homocysteine (Hcy) decreased significantly in all compartments both in group A and B (plasma: p&lt;0.001 for A and B; blood: p=0.027 A vs C, and p=0.018 B vs C), as well as the reduced Hcy (plasma: p=0.005 A vs C; blood: p=0.005 A vs C, and p&lt;0.001 B vs C). Only group B showed a significant decrease of total blood glutathione (GSH) compared to group C (p=0.027). Supplementation with FVJ effectively improved Hcy metabolism, and concomitantly folate levels. Also FVJ+ supplementation was effective in improving GSH cycle.