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Relation
Sanguigni V, Manco M, Sorge R, Gnessi L, Francomano D. Natural antioxidative ice reduces acutely oxidative stress and improves vascular function and physical performance in healthy people.Nutrition. 2017; 33: 225-233.
Draft
This was a controlled, simply blinded crossover study. Three days before the start of the course, all participants were subjected to a stress test. They were then assigned either an experimental ice cream with a high antioxidal content or a standard milk chocolate ice cream (control) according to the random principle of a treatment sequence with 100 g. There was a one -week washing out between the two phases of the study.
Participant
Fourteen healthy, non -smoking volunteers (7 men and 7 women) aged 20 to 40 years
Study medication and dosage
The control ice cream consisted of unsweetened milk chocolate ice cream. The antioxidant ice cream was made from a combination of milk solids, ground hazelnuts and cocoa with added green tea extract. Both ice creams were relatively low in fat (about 9%), but the experimental mix contained less saturated fat (1.4% versus 6%). The experimental ice cream contained 1,817 mg/L polyphenols, while the control product contained less than 100 mg; the organoleptic properties of the 2 products were similar.
Target parameters
Markers for oxidative stress on plasmaahydroperoxides (roohs) and h2O2Serum antioxidant status (iron reduces antioxidant power [FRAP]), nitric oxide (NO) bioavailability, and endothelium flow-mediated vasodilation (FMD) endothelial tonometry were assessed in the fasting state at baseline (time 0) and 2 hours after ingestion of the antioxidant or control ice creams. The exercise test was performed before randomization and 2 hours after each ice cream meal test. In both experiments, the ice cream was eaten in 10 minutes or less.
Important knowledge
Two hours after the participants had eaten the strongly antioxidant ice, their blood levels of polyphenols rose significantly (P<0.001) and oxidative stress decreased significantly. Both the available antioxidant capacity and the bioavailability of NO improved significantly. Both measures of the endothel-mediated arterial extension also improved significantly. The training performance improved significantly after eating the antioxidant version of the ice compared to consumption of the control ice.
Practice implications
This is the first study known to us that shows that ice cream could be modified with a little intelligent around to improve vascular function and physical performance by simply increasing polyphenols to reduce oxidative stress. In other words, ice can be good for you and still taste good. Technically speaking, we should rather call this stuff as a frozen confectionery and not as an ice cream because it actually did not contain a cream.
The problem with ice cream may not be that it's high in calories, but that it's so low in polyphenols.
We know that a diet rich in fruits and vegetables protects against heart disease, cancer and diabetes. These benefits come from the higher polyphenol content of these foods; Polyphenols stimulate the powerful antioxidant effect in the body. In separate reviews, both Arts (2005) and Hooper (2008) concluded that there is an inverse association between high dietary polyphenol intake and cardiovascular disease (CVD), with a high polyphenol diet reducing CVD mortality by 65%.1.2
Figuring out what people should eat and getting them to eat are two very different challenges. Most people's natural inclination is to choose high-calorie, highly processed foods that are low in polyphenols - what we commonly refer to as junk food. Efforts to educate the public about healthy eating have had very limited success. Therefore, attention is shifting to whether food formulations can be modified to produce healthier versions of unhealthy foods.
This healthy version of chocolate ice cream was made by reducing saturated fats, replacing milk fat with ground hazelnuts, and increasing polyphenols by adding cocoa solids and green tea extracts.
Moderate chocolate consumption is associated with reduced cardiovascular disease in men and women. This protective benefit disappears at high levels of consumption - chocolate consumers who eat chocolate daily have a higher risk of CVD than non-consumers.3.4Caffeine, theobromine and fat in chocolate are generally held responsible for this two -phase reaction, although it is unclear what exactly is responsible for this.5
The inflammatory effect of ice cream was attributed to its high fat content, but the results of a study from 2010 indicate something else. In this study, the researchers gave overweight participants with low -fat ice and persecuted inflammatory markers and metabolic syndrome. They found no benefit for low -fat substitution.6A 2012 study could not show that full fats increased dairy products biomarker in connection with inflammation or atherogenesis.7
A meta-analysis from 2013, in which the consumption of low-fat and low-fat dairy products was compared, found that the consumption of high-fat dairy products was associated with a certain weight gain, but had little effect on other cardiometabolic risk factors.8The appearance to give the historical focus on low -fat dairy products less useful than we had hoped. According to a separate study from 2013, fermented whole milk products were no worse than low -fat dairy products and in some respects the better choice.9Therefore, you have to ask yourself whether the replacement of milk fat was even necessary for the improved CVD markers in this current chocolate ice cream study. Maybe it would also have been enough to use simply fermented whole milk products.
The problem with ice cream may not be that it's high in calories, but that it's so low in polyphenols. When polyphenol levels are increased to balance calories, foods we traditionally view as unhealthy may no longer be harmful.10
Other strategies are tested to transform ice cream into healthy foods. An idea that is becoming increasingly important is the addition of probiotics - especially bacteria that have been enriched with magnesium.11Another consideration is to add prebiotic or synbiotic fiber to the ice cream along with probiotics.12
While there appear to be several ways to transform junk food into healthy food, product development and retail availability appear to be lagging behind. We wish those in food product development would translate these ideas into consumer products with a little more speed and enthusiasm.
Obviously, current government regulations that insist on certain, defined ingredients and certain ratios of those ingredients in certain foods can be seen as a barrier to the development of new products. Ice cream is so precisely defined as to what it contains that ingredient lists on the label are optional. It is unlikely that the chocolate-hazelnut preparation used in this study will ever reach a freezer in the United States in ice cream-labeled packaging.
We've known for years that chocolate polyphenols are responsible for chocolate's CVD benefit, but we have yet to see any of the "healthy" chocolates actually label their packaging with polyphenol content. Is this the result of government labeling regulations or company intransigence? Until labels indicate polyphenol content, it will be difficult for consumers to identify which products provide the most benefit. Although we may not know the ideal daily polyphenol intake, it would still be nice to know how much is in our different foods and be able to compare products available for purchase.