Background: Both perfectionism and social anxiety have been described in patients with eating disorders (ED) and medical students. Academic stress also can increase the risk of developing ED. Aim: To analyze the dimensions of perfectionism, social anxiety, and academic stress associated with the risk of developing ED in female medical students. Material and Methods: The Multidimensional Perfectionism Scale, the Liebowitz Social Anxiety Scale, the SISCO academic stress inventory and the Eating Attitudes Test-26, were applied to 163 female medical students from all levels of the career. The groups with and without risk of ED were compared according to these variables. Results: Twenty-four percent of respondents were at risk of ED. There were significant differences between scores of perfectionism, social anxiety, and academic stress between respondents with and without risk for ED. In general, there was a significant correlation among the variables. In a multivariate analysis, the predictors of ED risk were the perception of academic stress (Odds ratio (OR) 1.09; 95% confidence intervals (CI) 1.03-1.16) and personal standards in the context of perfectionism (OR 1.16; 95% CI 1.06-1.27). Conclusions: A substantial proportion of female medical students were at risk for ED. The risk of ED was determined mainly by academic stress and personal standards in the context of perfectionism. In this sample, social anxiety did not play a relevant role.

ABSTRACT Background: The importance of foods or food constituents in mental health is increasingly recognized, and “nutritional psychiatry” is a growing discipline. Objective: This narrative review aims to present work supporting associations between food or food constituents and mental health, specifically depressive disorders. Methods: The data presented is derived from preclinical and clinical work, including in vitro and in vivo assays, as well as observational studies and randomized clinical trials of dietary interventions. The focus of the review is the mediation of inflammatory processes and oxidative stress by dietary constituents that are an integral part of a healthy diet, such as the Mediterranean diet and similar. Results and Discussion: We present evidence for the role of the diet in prevention and management of depressive disorders, beyond the effect of individual nutrients. The findings indicate that among the dietary components with higher degree of evidence to influence depressive disorders are long chain n-3 polyunsaturated fatty acids (EPA and DHA), and various dietary bioactive compounds, especially plant-derived secondary metabolites represented by polyphenols such as flavonoids and resveratrol. Conclusion: Diet exerts an important role on mental health, and evidence indicates that some dietary constituents contribute to the prevention of depressive disorders.

ABSTRACT The intake of quinoa (Chenopodium quinoa Willd) has increased worldwide. Its revival has renewed interest in its composition and nutritional value. The aim of this study was to determine the contents of moisture, ash, protein, and some minerals (Fe, Zn and Cu) of ten varieties of Chilean quinoa grown in various geographical zones, using validated analytical methods under rule ISO/IEC 17025:2017. Grains grown in Vallenar, Los Tilos, Hidango, and Santa Rosa were analyzed in triplicates, using previously validated analytical methodologies and certified reference materials. The normalized methods used were: moisture; ash; protein; mineral, under the ISO/IEC 17025:2017 norm. Data were analyzed using ANOVA to compare varieties and growth zones. The analyzed quinoa grains contain a mean of 16.6 g proteins/100 g (range 14.4-17.5), 8.97 mg iron/100 g (range 7.71-10.76), 3.38 mg zinc/100 g, and 0.83 mg copper/100 g (range 0.60-1.10). The varieties grown in Vallenar, Los Tilos and Hidango showed higher protein content compared to Santa Rosa (p<0.05). All varieties exhibit considerable microminerals content, such as copper, zinc, and iron. These results provide relevant information about the nutritional value of Chilean quinoa and updated reliable data for Food Composition Tables.

RESUMEN El consumo de quínoa (Chenopodium quínoa Willd) ha aumentado, renovando el interés en su composición y valor nutricional. El objetivo del estudio fue determinar los contenidos de humedad, cenizas, proteínas y algunos minerales (Fe, Zn y Cu) de 10 variedades de quínoa chilena cultivadas en cuatro zonas geográficas, utilizando metodologías analíticas validadas. Las muestras (n=10) de quínoa cultivada en Vallenar, Los Tilos, Hidango y Santa Rosa fueron analizadas en triplicado. Los métodos normalizados aplicados fueron: humedad; cenizas; proteínas; hierro, zinc y cobre, bajo los requisitos de ISO/IEC 17025:2017. Los datos se analizaron usando análisis de varianza para comparar variedades y zonas de cultivo. Las muestras contienen en promedio 16,6 g de proteínas/100 g (14,4-17,5), 8,97 mg de hierro/100 g (7,71-10,76), 3,38 mg de zinc/100 g (2,17-5,30), y 0,83 mg de cobre/100 g (0,60-1,10). Las variedades cultivadas en Vallenar, Los Tilos e Hidango mostraron mayor contenido proteico que las de Santa Rosa (p<0,05). Todas las variedades tienen un contenido destacado de los microminerales cobre, zinc y hierro. Los resultados aportan información relevante sobre el valor nutricional de la quínoa chilena, entregando datos para la actualización de las Tablas de Composición Química de alimentos.

Resumen Antecedentes: el piñón de pino es un fruto seco de excelentes propiedades nutricionales. Objetivo: evaluar el efecto del consumo de piñón en la ganancia de peso corporal y de órganos de ratas con dieta alta en grasas. Materiales y métodos: se alimentó a 24 ratas macho Sprague Dawley con dieta control, dieta alta en grasa, o dieta alta en grasa con 2 % de piñones, (n=8 por grupo). Luego de 28 días, los animales se pesaron, se sacrificaron y se obtuvo grasa mesentérica, retroperitoneal, inguinal y epididimal. Se extrajeron y se pesaron el hígado, los riñones y el corazón. Resultados: la ingestión alta en grasa y alta en grasa con 2 % de piñones fue semejante, menor que la de dieta control (p<0,05). Las ratas con dieta alta en grasa con 2 % de piñones mostraron mayor incremento ponderal y peso corporal final (p<0,05), y la eficiencia de las dietas alta en grasa y alta en grasa con 2 % de piñones fue mayor que la de dieta control (p<0,05). El peso relativo de hígado, corazón, riñones y panículos adiposos fue semejante en los tres grupos. Conclusiones: el consumo de dietas altas en grasa ocasiona un mayor aumento de peso en comparación con una normograsa. La dieta alta en grasa con 2 % de piñones no afecta la ganancia ponderal, el peso relativo de órganos ni los depósitos de grasa observados con dieta alta en grasa.

Abstract Background: Pine nus have an outstanding nutritional value. Objective: To evaluate the effect of the intake of pine nuts on body and organ weight gain in rats fed a high fat diet. Materials and Methods: 24 male Sprague Dawley rats were fed control diet, high fat diet, or high fat with 2 % pine nuts, (n=8 per group). After 28 days the animals were weighed and killed, and mesenteric, retroperitoneal, inguinal, and epididimal fat pads were weighed as well as liver, kidneys, and heart. Results: The intake of high fat and high fat with 2 % pine nuts diets was similar and lower than fed control diet (p<0.05). Rats fed high fat with 2 % pine nuts exhibited higher weight gain and final body weight (p<0.05). The dietary efficiency of high fat and high fat with 2 % pine nuts diets were higher than fed control (p<0.05). The relative weights of liver, heart, kidneys and fat pads were similar in all groups. Conclusion: High fat intake generates higher body fat gain compared with an isocaloric control diet. High fat with 2% pine nuts diet did not affect body weight gain, relative organ weight, or fat pads weight compared with high fat diet.

ABSTRACT The consumption of quinoa (Chenopodium quinoa Willd.) has been steadily increasing due to its high nutritional value and health benefits associated with its high antioxidant capacity. The objective of this study was to determine the contents of dietary fiber, polyphenols, flavonoids and isoflavones, and how they contribute to the antioxidant and antimicrobial activity of six ecotypes of quinoa cultivated in three different zones of Chile. The ecotypes studied were: Ancovinto and Cancosa (Northern zone), Cáhuil and Faro (Central zone), and Regalona and Villarrica (Southern zone). The results indicate that all Chilean quinoa ecotypes could be considered as good sources of dietary fiber (12.23 g 100 g-1 dry matter) and polyphenols (161.32 mg Gallic Acid Equivalents (GAE) 100 g-1 dry matter). The North and Central ecotypes exhibited the highest isoflavone concentration. The Northern Cancosa was the ecotype that showed the highest flavonoid content (211.06 mg Catechin Equivalents (CAE) 100 g-1 dry matter). Based on the ORAC (Oxygen Radical Absorbance Capacity) assay, Ancovinto, Cancosa and Faro presented the highest antioxidant capacity (67.6 mmol Trolox Equivalents (TE) 100 g-1 dry matter). Regarding antimicrobial activity, Regalona ecotype showed the best performance against Saccharomyces cerevisiae and Listeria innocua. The bioactive compounds found in this study add new knowledge to the antioxidant and antimicrobial activity of Chilean quinoa seeds.

RESUMEN El consumo de quinua (Chenopodium quinoa Willd.) está aumentando debido a su valor nutricional y beneficios para la salud relacionados con su capacidad antioxidante. El objetivo de presente estudio fue determinar los contenidos de fibra dietética, polifenoles, flavonoides e isoflavonas, y cómo estos compuestos contribuyen a la actividad antioxidante y antimicrobiana de seis ecotipos de quinua cultivados en tres zonas de Chile. Las muestras de quinua de la zona Norte se denominan Ancovinto y Cancosa, de la zona Centro se llaman Cáhuil y Faro, y de la zona Sur se denominan Regalona y Villarrica. Los resultados mostraron que todos los ecotipos de quinua chilena pueden considerarse buena fuente de fibra dietética (12,23 g 100 g-1 materia seca) y de polifenoles (161,32 mg de Equivalentes de Acido Gálico (EAG) 100 g-1 materia seca). Los ecotipos de la zona Norte y Centro mostraron la mayor concentración de isoflavonas. El ecotipo Cancosa, de la zona Norte, fue el que mostró el mayor contenido de flavonoides (211,06 mg Equivalentes de Catequina (ECA) 100 g-1 materia seca). Basado en el ensayo ORAC (del inglés Oxigen Radical Absorbance Capacity), los ecotipos Ancovinto, Cancosa y Faro, presentaron en promedio la mayor capacidad antioxidante (67,6 mmol de Equivalentes Trolox (ET) 100 g-1 materia seca). El ecotipo Regalona mostró la más alta actividad antimicrobiana frente a Saccharomyces cerevisiae y Listeria innocua. Los compuestos bioactivos encontrados en este estudio aportan nuevos conocimientos a la actividad antioxidante y antimicrobiana de las semillas de quinua chilena.

Resumo Betalaínas são pigmentos de frutos que possuem propriedades benéficas à saúde. Para isolamento dos pigmentos, o suco deve ser separado da polpa da fruta, que contém biopolímeros. O objetivo deste estudo foi clarificar o suco de figo da índia utilizando microfiltração para obtenção de um suco clarificado contendo betalaínas. Para isso, duas membranas de microfiltração (cerâmica e polimérica) de 0,2 µm de tamanho de poro foram testadas. O permeado obtido foi límpido, livre de turbidez e concentrado em betalaínas (20%), contendo também polifenóis e atividade antioxidante, enquanto que a fração retida foi concentrada em mucilagens. A melhor separação foi obtida usando a membrana cerâmica.

Summary Betalains are fruit pigments possessing health-giving properties. To isolate the pigments, the juice must be separated from the fruit matrix, which contains biopolymers. The aim of this study was to clarify cactus pear juice by microfiltration to obtain a clarified juice containing betalains. For this purpose, two 0.2 µm pore size microfiltration membranes (ceramic and polymeric) were tested. The permeates were clear, free of turbidity and high in betalains (20%), also containing polyphenols and antioxidant activity, whereas the retained fractions were high in mucilage. The best separation was obtained using the ceramic membrane.

El Programa de Alimentación Escolar (PAE) para enseñanza básica en Chile distribuye, en todo el país, desayunos y almuerzos que aportan 250 y 450 kcal, respectivamente. En las últimas décadas ha aumentado significativamente la obesidad en escolares, lo que induce factores de riesgo de enfermedades no transmisibles. La ingestión de alimentos que contienen polifenoles (PF) ejerce efectos beneficiosos al reducir factores de riesgo de enfermedades prevalentes. El objetivo del estudio fue determinar el contenido de PF y la capacidad antioxidante (CA) [ORAC y DPPH] de los alimentos entregados por el PAE en Quillota, Chile, en 2011. El aporte de PF en las raciones servidas fluctuó entre 362.7 y 1,730 mg EAG. El mejor desayuno contenía galletón con granos integrales (2.59±0.3 mg EAG/g), pan con palta, dulce de membrillo o de fresas (1.61±0.13 a 2.05±0.3 mg EAG /g) y el mejor almuerzo, ensaladas de remolacha, lechuga, o col/pescado (1.66±0.3 a 2.35±0.1 mg EAG /g), y un plato principal con leguminosas o vegetales mixtos. Los contenidos menores de PF se observaron en platos con pastas y arroz (p<0.05). Entre los postres, la mejor fuente de PF es la fruta (1.81±0.04 a 6.91±0.31 mg EAG/g). La correlación entre PF y CA fluctuó según el tipo de preparación. El contenido de PF y la CA son criterios de calidad adicionales al aporte de energía y nutrientes de las preparaciones. Los resultados apoyan la recomendación de aumentar el aporte a los escolares de frutas y vegetales/leguminosas en lugar de alimentos con alto contenido de almidones.

The Chilean National School Feeding Program (NSFP) delivers breakfast and lunch meals that supply 250 and 450 kcal, respectively, along the country. In the last decades, a significant increase of obesity has been observed in primary education children, and it involves risk factors of non-communicable diseases. The dietary intake of foods containing phenolic compounds (PC) exerts favorable effects on health by reducing risk factors of prevalent diseases. The aim of the study was to measure the PC content and antioxidant capacity (AC) [ORAC and DPPH] of meals provided by the NSFP in Quillota, Chile, in 2011. The PC supply of the whole meals served ranged from 362.7 to 1,730 mg GAE. The best breakfast foods include whole grain cookie (2.59±0.3 mg GAE/g), bread with avocado, quince jelly or strawberry jam (1.61±0.13 to 2.05±0.3 mg GAE/g); while the best lunch salads include beetroot, lettuce, and cabbage/fish (1.66±0.3 to 2.35±0.1 mg GAE/g), and main courses contain legumes, or mixed vegetables. The lowest PC contents were observed in pasta and rice preparations (p<0.05). Among desserts, the best source of PC is fruit (1.81±0.04 to 6.91±0.31 mg GAE/g). The correlation between PC and AC varied according to the type of meal. PC content and AC are additional criteria for selecting the best quality meals, in addition to the nutrients and energy content. The results support the recommendation to increase the supply of fruits and vegetable/legumes preparations and fruits instead of starchy foods to scholars.

Antecedentes: en la actualidad ha cobrado gran relevancia el conocimiento de los compuestos bioactivos alimentarios beneficiosos para la salud. Estos deben acceder a los tejidos a través de la circulación sanguínea, y su biodisponibilidad depende de múltiples factores. Objetivo: describir algunos aspectos relevantes relacionados con la evaluación de la biodisponibilidad de compuestos bioactivos, que determina su capacidad para ejercer los efectos saludables. Metodología: se describen aspectos básicos relacionados con la medición de la biodisponibilidad de compuestos bioactivos ingeridos en la dieta, su significado y algunas claves para interpretar los resultados de su medición. Para ello se analiza bibliografía científica relevante en el tema en las bases de datos Thomson y Scielo, y libros con comité editorial. Resultados: la biodisponibilidad es una herramienta útil para conocer si los compuestos bioactivos alimentarios son capaces de llegar a los sistemas en los cuales ejercen sus efectos beneficiosos. Depende de factores propios del sujeto, otros propios de la matriz alimentaria que los contiene, e incluso son inherentes al tipo de microflora intestinal. Conclusión: los métodos tradicionales de medición de la biodisponibilidad, a partir de niveles plasmáticos y de excreción urinaria de las moléculas bioactivas presentes en los alimentos, deben considerar una amplia variedad de factores para lograr una interpretación adecuada de los resultados.

Background: The knowledge of bioactive phytochemicals contained in foods, which may exert beneficial health effects, is of great importance in current nutrition. Bioactive phytochemicals must reach the tissues in which they act through the blood circulation, and their bioavailability depends on various factors. Aim: To describe some relevant issues related with the determination of the bioavailability of bioactive compounds, a major factor that determines their capacity to exert beneficial effects. Methodology: Some basic aspects of the determination of the bioavailability of bioactive food components are described, and key issues to understand the results observed are discussed, based on relevant bibliographic resources Thomson, Scielo databases and edited books. Results: Bioavailability constitutes a useful tool to know if bioactives in foods are able to reach the body systems on which they exert their beneficial effects. Bioavailability is dependent on various factors, including the physiology of the subject, the food matrix, and even the type of intestinal microbiota. Conclusion: The traditional methods used to determine bioavailability, that include plasmatic and urinary levels of the bioactive molecules in foods, should take into consideration a variety of factors in order to make an adequate interpretation of the results.

Se plantea que el ensayo de la capacidad antioxidante de frutas, medido según el poder reductor de hierro (FRAP), que sigue la reacción de Fe3+-TPTZ a 593 nm, subestima la capacidad antioxidante, debido a que el tiempo de reacción (4 min) no sería suficiente para que reaccionen todos los compuestos reductores disponibles en las muestras. Se analizó la capacidad antioxidante FRAP, el contenido de fenoles y de antocianinas en diversos berries (arándano, mora, frambuesa y frutilla) y manzanas (cv. Fuji, Granny Smith, Pink Lady, Red Delicious y Royal Gala). Tomando en cuenta la dependencia del tiempo de incubación en el valor FRAP, se propone medir los índices FRAP después de 1 min (FRAP-1), 30 min (FRAP-30) y 120 min (FRAP-120). Diversos extractos de las frutas analizadas mostraron una correlación significativa entre la capacidad antioxidante y el tiempo de incubación; sin embargo, en algunos casos los índices FRAP no se correlacionaron con el contenido de fenoles totales y/o antocianinas. En efecto, en manzanas y berries la correlación entre el contenido de antocianinas e índices FRAP disminuyó con el tiempo de incubación. Se concluye que los extractos analizados requieren un tiempo de incubación mayor al que establece el protocolo analítico original para alcanzar el equilibrio, debido a la presencia de una compleja mezcla de compuestos antioxidantes. Además, el perfil cinético de cada muestra debería ser estudiado para establecer el periodo de incubación más adecuado para titular todas las especies antioxidantes reactivas.

We hypothesize that the Ferric Reducing Antioxidant Power (FRAP) assay that follows the reaction of Fe3+-TPTZ at 593 nm underestimates the antioxidant capacity of fruits, since the standardized time of the reaction (4 min) is not enough to titrate all the reducing compounds available. We measured FRAP, total phenolics and anthocyanins content in a variety of Chilean berry fruits (blueberries, blackberries, raspberries and strawberries) and apples (cv. Fuji, Granny Smith, Pink Lady, Red Delicious and Royal Gala). Taking into account the dependence of FRAP on the time course of the reaction, we propose to measure FRAP indexes after 1 min (FRAP-1), 30 min (FRAP-30) and 120 min (FRAP-120) of incubation. Most fruit extracts showed significant correlations between the antioxidant capacity and the incubation time, although in some cases the FRAP indexes did not correlate with the total phenolics and/or anthocyanins content. In fact, in apples and berries the correlation between anthocyanins content and FRAP indexes decreased with the incubation time. It is concluded that the fruit extracts analyzed require an incubation period higher than the established in the original experimental protocol to reach the equilibrium, due to the presence of a complex mixture of antioxidant compounds. In addition, a kinetic profile should be realized in each sample studied to establish the most suitable incubation period to titrate all the reactive antioxidant species.