new paper from our group: The Role of Dietary Lipids in Cognitive Health: Implications for Neurodegenerative Disease

 

Dietary lipids in the gut-brain axis. Dietary lipids intake can alter gut microbiome balance by increasing the Gram-negative bacteria population [58]. Saturated fatty acid consumption and metabolism affect gut health through reactive oxygen species generation [59]. Chronic gut inflammation can disrupt the intestinal tight junction and consequently lead to a “leaky gut”. Neurotoxins can penetrate the intestinal epithelium and, through the bloodstream, reach the BBB. A compromised BBB facilitates neurotoxins entering the brain and inducing inflammation [53,54]. Active microglia cells and reactive astrocytes can harm neuron cells.

The Role of Dietary Lipids in Cognitive Health: Implications for Neurodegenerative Disease

Hans S, Karadimou A, Mulvihill JJE, Grabrucker AM, Zabetakis I (2022) The role of dietary lipids in   

        Cognitive health: implications for neurodegenerative disease. Biomedicines 10(12) 3250.  

Abstract

Neurodegenerative diseases are a group of disorders characterised by progressive loss of brain function. The most common of these is Alzheimer’s disease, a form of dementia. Intake of macro- and micro-nutrients impacts brain function, including memory, learning, mood, and behaviour. Lipids, particularly phospholipids and sphingolipids, are crucial structural components of neural tissues and significantly affect cognitive function. The importance of functional foods in preventing cardiovascular disease is well-documented in the current literature. However, the significance of such foods for central nervous system health and neurodegenerative diseases is less recognized. Gut microbiome composition affects cognitive health and function, and dietary lipids are known to influence gut health. Thus, this review will discuss different sources of dietary lipids and their effect on cognitive functioning and their interaction with the gut microbiome in the context of neurodegenerative disease.

new paper from our group: Targeting the Platelet-Activating Factor Receptor (PAF-R): Antithrombotic and Anti-Atherosclerotic Nutrients

Rajendran H, Hans S, Stanton JE, Grabrucker AM, Lordan R, Zabetakis I (2022) Targeting the Platelet-Activating Factor Receptor (PAF-R): antithrombotic and anti-atherosclerotic nutrients. Nutrients 14(20) 4414. 

Abstract

Platelet-activating factor (PAF) is a lipid mediator that interacts with its receptor (PAF-R) to carry out cell signalling. However, under certain conditions the binding of PAF to PAF-R leads to the activation of pro-inflammatory and prothrombotic pathways that have been implicated in the onset and development of atherosclerotic cardiovascular diseases (CVD) and inflammatory diseases. Over the past four decades, research has focused on the identification and development of PAF-R antagonists that target these inflammatory diseases. Research has also shown that dietary factors such as polar lipids, polyphenols, and other nutrient constituents may affect PAF metabolism and PAF-R function through various mechanisms. In this review we focus on the inhibition of PAF-R and how this may contribute to reducing cardiovascular disease risk. We conclude that further development of PAF-R inhibitors and human studies are required to investigate how modulation of the PAF-R may prevent the development of atherosclerotic cardiovascular disease and may lead to the development of novel therapeutics.

the full paper is here.

new paper of our team: Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods

 the whole paper is here.

Abstract

Background and objectives

From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that embody the “farm to fork” ethos.

Scope and approach

This review integrates concepts of food science, technology, nutrition, circular economy, and sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations.

Key findings and conclusions

Dairy processors can use bioactive ingredients and extracts obtained from agro-industrial side-streams to design potentially functional food models and tentatively market these products with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials. This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within food systems, reducing food waste, and enhancing human health.

New paper from our group: Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Cardio-protective properties and health benefits of fish lipid bioactives; the effects of thermal processing. Mar Drugs 20(3) 187. 

Tsoupras A, Brummell C, Kealy C, Vitkaitis K, Redfern S, Zabetakis I (2022) 

Abstract

The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way. 

full text here.

new paper from our group

Inflammation and cardiovascular disease: are marine phospholipids the answer? 

Ronan Lordan, *^abc   Shane Redfern,^a   Alexandros Tsoupras ^ab  and  Ioannis Zabetakis ^ab 

 

* Corresponding authors

^a Department of Biological Sciences, University of Limerick, Limerick, Ireland
E-mail: Ronan.Lordan@ul.ie

^b Health Research Institute (HRI), University of Limerick, Limerick, Ireland

^c Institute for Translational Medicine and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA 19104-5158, USA

  

 

Abstract

Since the discovery that Greenlandic Innuits had a lower risk of developing cardiovascular diseases (CVD) due to their diet of fish and as a consequence high polyunsaturated fatty acids (PUFA) intake, scientific interest in the therapeutic value of n-3 PUFA such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) has grown.
It is well-accepted that fish consumption is associated with the prevention of inflammation and CVD. As a result, fish oil supplements and nutraceuticals are widely consumed.
Conversely, recent meta-analyses have cast doubt over the benefits n-3 PUFA due to heterogenous outcomes of numerous randomized controlled trials. However, the majority of clinical studies conducted have used n-3 PUFA supplements in their neutral forms as free fatty acids or bound to triacylglycerides (TAG) or ethyl esters. Current research indicates that n-3 PUFA bound to polar lipids (PL) such as phospholipids seem to exert differential bioavailability and biological effects upon consumption in contrast to neutral forms of n-3 PUFA.
In this review, we discuss the promising health benefits of marine PL rich in n-3 PUFA that seem to go beyond those of neutral n-3 PUFA. However, further intensive research is required to discern the full extent of the biological activities of marine n-3 PL and their potential use in functional foods and nutraceuticals.

 

 

new paper from our team: The Potential Role of Dietary Platelet-Activating Factor Inhibitors in Cancer Prevention and Treatment

The Potential Role of Dietary Platelet-Activating Factor Inhibitors in Cancer Prevention and Treatment

Ronan Lordan Alexandros Tsoupras Ioannis Zabetakis

Advances in Nutrition, nmy090, https://doi.org/10.1093/advances/nmy090

 

Published:05 February 2019

ABSTRACT

Cancer is the second leading cause of mortality worldwide. The role of unresolved inflammation in cancer progression and metastasis is well established. Platelet-activating factor (PAF) is a key proinflammatory mediator in the initiation and progression of cancer. Evidence suggests that PAF is integral to suppression of the immune system and promotion of metastasis and tumor growth by altering local angiogenic and cytokine networks. Interactions between PAF and its receptor may have a role in various digestive, skin, and hormone-dependent cancers. Diet plays a critical role in the prevention of cancer and its treatment. Research indicates that the Mediterranean diet may reduce the incidence of several cancers in which dietary PAF inhibitors have a role. Dietary PAF inhibitors such as polar lipids have demonstrated inhibitory effects against the physiological actions of PAF in cancer and other chronic inflammatory conditions in vitro and in vivo. In addition, experimental models of radiotherapy and chemotherapy demonstrate that inhibition of PAF as adjuvant therapy may lead to more favorable outcomes. Although promising, there is limited evidence on the potential benefits of dietary PAF inhibitors on cancer prevention or treatment. Therefore, further extensive research is required to assess the effects of various dietary factors and PAF inhibitors and to elucidate the mechanisms in prevention of cancer progression and metastasis at a molecular level.

 

Keywords:nutrition, cancer, platelet-activating factor, inflammation, metastasis, angiogenesis, phospholipids, Mediterranean diet

we made our lipid research to a cover story

 

 

Foods, Volume 7, Issue 3 (March 2018) 

 

Cover Story (view full-size image) Dairy fats have been associated with saturated fatty acids (SFA) and increased cholesterol levels upon consumption. With cardiovascular diseases (CVDs) being today the number one cause of death and morbidity globally, a question of topical importance is: “Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?” We discuss the relationship between dairy consumption, cardiometabolic risk factors and the incidence of CVDs. Evidence suggests that milk has a neutral effect on cardiovascular outcomes, but fermented dairy products—such as yoghurt, kefir and cheese—may have a positive or neutral effect. View the paper here.

 

New Paper from FLIPS (upd)

In our latest paper


"Dairy Fats and Cardiovascular Disease: Do we Really Need to be Concerned?"


In this paper we address the perception of dairy products and their real impact on CVDs.

Abstract

Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health. View Full-Text

 

Keywords: milk; cheese; yoghurt; kefir; cardiovascular diseases; inflammation; saturated fatty acids; atherosclerosis; cardiometabolic risk factors

new paper: Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section one addresses the relationship between the anti-inflammatory bioactivities of different phospholipids in relation to their structures and compositions. Sections two and three are dedicated to the structures, functions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option due to its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.

Lordan, R.; Tsoupras, A.; Zabetakis, I. Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties. Preprints 2017, 2017110038 (doi: 10.20944/preprints201711.0038.v1).

Ιnvited review: The anti-inflammatory properties of dairy lipids

you can download our paper (up to 5th July) for free by clicking here

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ABSTRACT

Dairy product consumption is often associated with negative effects because of its naturally high levels of saturated fatty acids. However, recent research has shown that dairy lipids possess putative bioactivity against chronic inflammation. Inflammation triggers the onset of several chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. This review discusses the anti-inflammatory properties of dairy lipids found in milk, yogurt, and cheese, and it examines them in relation to their implications for human health: their protective effects and their role in pathology. We also consider the effect of lipid profile alteration in dairy products—by using ruminant dietary strategies to enrich the milk, or by lipid fortification in the products. We critically review the in vivo, in vitro, ex vivo, and epidemiological studies associated with these dairy lipids and their role in various inflammatory conditions. Finally, we discuss some suggestions for future research in the study of bioactive lipids and dairy products, with reference to the novel field of metabolomics and epidemiological studies.

Key words

• inflammation;
• cardiovascular disease;
• lipids;
• dairy

New paper: The anti-inflammatory properties of dairy lipids

 Invited review: The anti-inflammatory properties of dairy lipids

Journal of Dairy Science

Available online 23 March 2017

• R. Lordan,
• I. Zabetakis^,

• Department of Biological Sciences, University of Limerick, Limerick, Ireland

Received 28 October 2016, Accepted 2 February 2017, Available online 23 March 2017

ABSTRACT

Dairy product consumption is often associated with negative effects because of its naturally high levels of saturated fatty acids. However, recent research has shown that dairy lipids possess putative bioactivity against chronic inflammation. Inflammation triggers the onset of several chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. This review discusses the anti-inflammatory properties of dairy lipids found in milk, yogurt, and cheese, and it examines them in relation to their implications for human health: their protective effects and their role in pathology. We also consider the effect of lipid profile alteration in dairy products—by using ruminant dietary strategies to enrich the milk, or by lipid fortification in the products. We critically review the in vivo, in vitro, ex vivo, and epidemiological studies associated with these dairy lipids and their role in various inflammatory conditions. Finally, we discuss some suggestions for future research in the study of bioactive lipids and dairy products, with reference to the novel field of metabolomics and epidemiological studies.

just published: Lipids and cardiovascular disease: where does dietary intervention sit alongside statin therapy?

Lipids and cardiovascular disease: where does dietary intervention sit alongside statin therapy? 

 

Review Article

Ian Megson,   Phillip D Whitfield and   Ioannis Zabetakis  

Food Funct., 2016, Accepted Manuscript

DOI: 10.1039/C6FO00024J
Received 07 Jan 2016, Accepted 16 Apr 2016
First published online 18 Apr 2016

 

The Seven Countries Study suggested an association between serum cholesterol and cardiovascular disease (CVD), despite the association not being consistent across the various cohorts of participants in different countries. In particular, the association was weak in Southern European and Japanese cohorts, but very clear in US and Northern European cohorts. Nevertheless, the study triggered research into cholesterol-lowering drug strategies, ultimately leading to the development of statins and some more recent adjunctive therapies. Clinical evidence in support of statins is strong and the vast majority of the medical community advocate these drugs as highly effective first-line therapeutics in primary and secondary prevention of CVD. However, growing evidence of side-effects associated with statins in a significant proportion of patients suggests that these drugs are not a universal solution to CVD. There is a need, therefore, to revisit the evidence and to re-appraise the relative importance of cholesterol amongst many other lipids as potential modulators of atherogenesis. In this review, we re-appraise the role of cholesterol, unsaturated fatty acids and triglycerides in CVD, and assess the merits of a novel approach to tackle inflammation and the onset of CVD that is focused on the polar lipid fractions of various foods (e.g. fish and olive oil). We conclude that careful design around the lipid components of dietary interventions presents a credible alternative in patients who are intolerant to statins or averse to taking such drugs.