title: β-glucans: ex vivo inflammatory and oxidative stress results after pasta intake.
abstract: BACKGROUND
  It is well known that Mediterranean Diet can positively influence the health of each individual, in particular it is know that fibers have an important role. However, in Mediterranean cities most people do not have a close adherence to Mediterranean diet. Thus, in our study, we considered fibers like β-glucans that have been added to pasta with a percentage of 6 %. Our study aimed to evaluate the capacity of β-glucans intake on oxidative stress and inflammation in a cohort of middle aged slightly overweight subjects.
  
  
  METHODS
  We used a longitudinal study design. The study lasted 30 days during which time, each participant acted with no food restriction. Participants underwent morning fasting blood venous sample for blood chemistry and other biological parameters at the beginning of the study and after 30 days of pasta supplemented with 6 % of β-glucan intake 4 times a week. We performed anthropometric, biochemical, oxidative stress and cytokine analysis at the beginning and the end of study.
  
  
  RESULTS
  After the 30 days of pasta intake we obtained a significant decrease of LDL-cholesterol, IL-6 and AGEs levels.
  
  
  CONCLUSIONS
  The results confirmed a capacity of β-glucans intake to lower oxidative stress. Additional longitudinal observation on community-based cohorts are needed to confirm these data and investigate the biological mechanisms through which effects are induced, and to fully explore the therapeutic potential of β-glucans.
authors.affiliation: Pathobiology Department and Biomedical Technologies (DIBIMED), University of Palermo, Palermo, Italy.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Barera
authors.affiliation: Biomedic Department of Internal and Specialistic Medicine (DIBIMIS), University of Palermo, Palermo, Italy.
authors.forename: Silvio
authors.initials: S
authors.lastname: Buscemi
authors.affiliation: Department of Experimental Biomedicine and Clinical Neuroscience (BioNeC), University of Palermo, Palermo, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Monastero
authors.affiliation: Pathobiology Department and Biomedical Technologies (DIBIMED), University of Palermo, Palermo, Italy.
authors.forename: Calogero
authors.initials: C
authors.lastname: Caruso
authors.affiliation: CORELAB, Policlinico Paolo Giaccone, University of Palermo, Palermo, Italy.
authors.forename: Rosalia
authors.initials: R
authors.lastname: Caldarella
authors.affiliation: Pathobiology Department and Biomedical Technologies (DIBIMED), University of Palermo, Palermo, Italy ; Biomedic Department of Internal and Specialistic Medicine (DIBIMIS), University of Palermo, Palermo, Italy ; Department of Experimental Biomedicine and Clinical Neuroscience (BioNeC), University of Palermo, Palermo, Italy ; CORELAB, Policlinico Paolo Giaccone, University of Palermo, Palermo, Italy.
authors.forename: Marcello
authors.initials: M
authors.lastname: Ciaccio
authors.affiliation: Department of Biological Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Building 16, Palermo, Italy ; Institute of biomedicine and molecular immunology "Alberto Monroy" CNR, Palermo, Italy.
authors.forename: Sonya
authors.initials: S
authors.lastname: Vasto
keywords: Diet; Inflammation; Mediterranean diet; Oxidative stress; β-glucans