Postprandial lipemia, glycemia and oxidative stress may affect the occurrence of cardiovascular disease. The purpose of the present intervention study was to investigate the effect of a spread cheese enriched with mountain tea (Sideritis sp.) and orange peel (Citrus sinensis) extract on postprandial metabolic biomarkers in healthy volunteers. In a cross-over design, 14 healthy subjects 20–30 years old were consumed either a meal rich in fat and carbohydrates (80 g white bread, 40 g butter and 30 g full fat spread cheese) or a meal with the spread cheese enriched with 6% mountain tea–orange peel extract. Differences in postprandial total plasma antioxidant capacity, resistance of plasma to oxidation, serum lipids, glucose and uric acid levels were evaluated at 0, 1.5 and 3 h after consumption. Plasma total antioxidant capacity was significantly increased 3 h after the consumption of the meal in the presence of the extract-enriched cheese, compared to the conventional cheese (p = 0.05). Plasma resistance to oxidation was increased at 30 min in the Functional meal compared with the Control meal. A tendency to decrease the postprandial rise in glucose and triglyceride levels, 1.5 h and 3 h, respectively, after the intake of the meal with the extract-enriched cheese was observed (p = 0.062). No significant changes in the concentrations of the remaining biomarkers studied were observed (p > 0.05). Further studies with a larger sample are needed in both healthy adults and patients with cardiovascular disease to draw safer conclusions about the postprandial effect of the extracts on metabolic biomarkers that predict cardiovascular risk.

Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.

Olive paste may exert bioactivity due to its richness in bioactive components, such as oleic acid and polyphenols. The present interventional human study investigated if the fortification of cookies with olive paste and herbs may affect postprandial lipemia, oxidative stress, and other biomarkers in healthy volunteers. In a cross-over design, 10 healthy volunteers aged 20–30 years, consumed a meal, rich in fat and carbohydrates (50 g cookies). After a washout week, the same volunteers consumed the same cookie meal, enhanced with 20% olive paste. Blood sampling was performed before, 0.5 h, 1.5 h, and 3 h after eating. Total plasma antioxidant capacity according to FRAP, ABTS, and resistance to copper-induced plasma oxidation, serum lipids, glucose, uric acid, and antithrombotic activity in platelet-rich plasma were determined at each timepoint. There was a significant decrease in triglycerides’ concentration in the last 1.5 h in the intervention compared to the control group (p < 0.05). A tendency for a decrease in glucose levels and an increase in the plasma antioxidant capacity was observed 0.5 h and 1.5 h, respectively, in the intervention compared to the control group. The remaining biomarkers did not show statistically significant differences (p > 0.05). More clinical and epidemiological studies in a larger sample are necessary in order to draw safer conclusions regarding the effect of olive paste on metabolic biomarkers, with the aim to enhance the industrial production of innovative functional cookies with possible bioactivity.

Several fruit by-products may exert a beneficial role on oxidative stress and inflammation modulation, providing essential bioactive components, such as polyphenols and carotenoids. Recently, the potential bioactivity of miso has been reported. The aim of this dietary intervention–clinical study was to evaluate the acute effect of a novel, functional miso-type sauce based on legumes, on postprandial biomarkers of oxidative stress and inflammation. In this randomized, cross-over design, intervention–clinical trial, 14 healthy volunteers, aged 20–30 years old, consumed a rice meal rich in fat and carbohydrates (258 g), containing a legume-based sauce. After a 1-week washout period, the same subjects consumed the same meal, containing the novel fermented miso-type sauce, enhanced with 50% carotenoid-rich, fruit peel extract. Differences in postprandial total plasma antioxidant capacity according to the FRAP method, serum lipids, glucose, uric acid levels, and antithrombotic activity in platelet-rich plasma were evaluated before, 30 min, 1.5 h, and 3 h after consumption. The results showed that, in comparison to the control group, consumption of the novel sauce resulted in a significantly increased total plasma antioxidant capacity 3 h after consumption (p < 0.05). In addition, we observed a significant attenuation of triglycerides concentration increase in the last 1.5 h in the functional group (p < 0.05). A significant decrease in serum aggregation was found at 30 min and 3 h after functional sauce intake in comparison with the baseline (p < 0.05). Finally, LDL-cholesterol concentrations were significantly reduced 3 h after the functional meal consumption, in comparison with baseline values (p < 0.05). The remaining biomarkers did not show statistically significant differences (p > 0.05). Further investigation is needed in order to validate the current results.

Post-prandial lipemia, glycemia and oxidative stress may affect the outcome of cardiovascular disease. It has been investigated that the enhancement of spread cheese with mountain tea (Sideritis sp.) and orange peel extract, may reduce post-prandial metabolic biomarkers in healthy volunteers. The purpose of the present pilot study was to investigate the possible post-prandial bioactivity of such a spread cheese. In the framework of cross-over design, nine healthy volunteers 20–30 years old, consumed a meal, rich in fat and carbohydrates (80 g white bread, 40 g butter and 30 g full fat spread cheese). After a week washout period, the same volunteers consumed the same meal with the spread cheese, enhanced with 6% mountain tea–dried orange peel extract. Blood sampling took place before, 1.5, 3 and 5 h after meal consumption. Total plasma antioxidant capacity, serum lipids, glucose, uric acid and anticoagulant activity were measured at each time point. There was a statistically significant increase in the antioxidant capacity of plasma 3 h after the meal consumption in the presence of cheese enhanced with extract, compared to the consumption of conventional cheese (p < 0.05). The increase rate of glucose and triglycerides showed a decreasing tendency, 1.5 h after eating the meal with the extract. The remaining biomarkers did not show statistically significant differences (p > 0.05). More studies in a larger sample are needed to draw safer conclusions about the effect of extract on metabolic biomarkers, such as oxidative stress, lipemia and glycemia.