title: Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease.
abstract: Functional foods that provide benefits beyond their traditional nutritional value have attracted much interest. Aim of the study was to evaluate the nutritional and the functional properties of a frozen ready-to-eat soup containing barley and pigmented vegetables. Both glycaemic index and the glyceamic load of ready-to-eat soup were evaluated in vivo. Moreover the bioavailability of carotenoids (lutein and beta-carotene) and the effect on lipid profile and lipid peroxidation were studied in 38 volunteers whose diet was supplemented for two weeks with a daily portion (250 g) of the ready-to-eat soup. Plasma levels of carotenoids (lutein and beta-carotene) and plasma total antioxidant capacity significantly increased after 2 weeks of treatment. Furthermore, we observed a decrease in the levels of lipids (total cholesterol and low density lipoprotein-cholesterol) and of markers of lipid peroxidation (oxidized low density lipoprotein and lipid hydroperoxides) in plasma of all subjects. The glyceamic index of the product was 36, therefore it could be considered a low glyceamic index food. An accurate selection of vegetable foods results in a palatable and healthy product that provides benefits on plasma lipids and lipid peroxidation (Protocol number 211525).
authors.affiliation: Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Tiziana
authors.initials: T
authors.lastname: Bacchetti
authors.affiliation: Italsur s.r.l., C.da Pianura Vomano - 64024 Notaresco (TE), Italy.
authors.forename: Domenico
authors.initials: D
authors.lastname: Tullii
authors.affiliation: Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Simona
authors.initials: S
authors.lastname: Masciangelo
authors.affiliation: Center of Epidemiology, Biostatistics and Medical Information Technology, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Rosaria
authors.initials: R
authors.lastname: Gesuita
authors.affiliation: Center of Epidemiology, Biostatistics and Medical Information Technology, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Edlira
authors.initials: E
authors.lastname: Skrami
authors.affiliation: Department of Odontostomatologic and Specialized Clinical Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Brugè
authors.affiliation: Department of Odontostomatologic and Specialized Clinical Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Sonia
authors.initials: S
authors.lastname: Silvestri
authors.affiliation: Department of Odontostomatologic and Specialized Clinical Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Patrick
authors.initials: P
authors.lastname: Orlando
authors.affiliation: Department of Odontostomatologic and Specialized Clinical Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Tiano
authors.affiliation: Department of Odontostomatologic and Specialized Clinical Sciences, Marche Polytechnic University, Via Brecce Bianche, 60100, Ancona, Italy.
authors.forename: Gianna
authors.initials: G
authors.lastname: Ferretti
keywords: carotenoids; functional food; glyceamic index; oxidative stress; oxidized-LDL