TITLE:
Nutrient Analysis Critical Control Point (NACCP): Hazelnut as a Prototype of Nutrigenomic Study
AUTHORS:
Laura Di Renzo, Alberto Carraro, Daniela Minella, Roberto Botta, Cecilia Contessa, Chiara Sartor, Anna Maria Iacopino, Antonino De Lorenzo
KEYWORDS:
NACCP Process; Hazelnut; Nutrigenomic; Oxidative Stress; LDL-Oxidation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.1,
January
15,
2014
ABSTRACT: The aim of this study is to apply the Nutrient
Analysis Critical Control Point (NACCP) process to ensure that the highest
nutrient levels in food can determine a beneficial effect on the health of the
consumer. The NACCP process involves a sequence of analysis and controls that
depart from raw material production to the evaluation of the effect of
nutrition on health. It is articulated through the following points: 1) identification of nutrient level in the food; 2) identification of critical control points
(environmental, genetic data, chemical and physical data, production
technology, distribution and administration); 3) establishing critical limits that can impoverish and damage
the nutrient; 4) establishing measures to monitor; 5) establishing corrective
actions. We selected as biomarkers the
total phenolic content (TPC) and total antioxidant capacity (TAC) of a genotyped Italian hazelnut cultivars (Corylus e avellana L.). We
performed a clinical study evaluating: a)
nutritional status; b)
clinical-biochemical parameters; c)
low density lipoprotein oxidation (LDL-ox); d) the expression level changes of
oxidative stress pathway genes in the blood cell at baseline and after 40 g/die of hazelnut
consumption. In this study, we found a significant lowering (p ≤ 0.005) of LDL
oxidized proteins, in association with the consumption of 40 g/d of hazelnuts.
Also, we found a significant variation (p ≤ 0.005) of gene expression of antioxidant and
pro-oxidant genes, between the intake of dietary with and without hazelnuts.
This results support the hypothesis that the NACCP process could be applied to
obtain significant benefits in terms of primary prevention and for contributing to the amelioration of food management at
the consumer level.