📣 The phenolic compound intake of traditional Mexican food positively affects health conditions and supports the hypothesis that specific nutritional foods have a particular effect on certain diseases, according to researchers.
The phenolic compound intake of traditional Mexican food positively affects health conditions and supports the hypothesis that specific nutritional foods have a particular effect on certain diseases,Their study, published in the journalis the first to produce tables showing the phenolic content of Mexican dishes.
PCs are a diverse group of plant micronutrients, some of which modulate physiologic and molecular pathways involved in energy metabolism. They can act by different mechanisms; the most important of them are conducted by anti-inflammatory, antioxidant activities, and antiallergic.explain how PCs positively affect certain illnesses, such as obesity, diabetes, cardiovascular diseases, thrombocytopenia, and metabolic syndrome.
A total of 973 adults aged 18-79 years were enrolled in this cross-sectional study. The data were obtained from a validated, self-administered food consumption survey that was posted on social media or sent via WhatsApp or email. In one section, there was a list of fruits, vegetables, cereals, legumes, seeds, spices, beverages, and Mexican dishes. The participants were asked to indicate how often in the past month they had consumed these items.
Using the food biochemistry composition reported in multiple papers, the researchers computed the average total phenolic compounds for each item listed in the survey. For Mexican dishes, they added the TPC of each recipe's ingredient, then recalculated to come up with TPC for an individual portion of each recipe . To analyze the results of the LD group and of the MD group, phenolic compounds intake of recipe was calculated for each participant.
The authors suggest that their data confirm the alarming changes previously reported in the Mexican diet — changes possibly due to the increased influence of other countries via social media and economic globalization. However, they also found that beans, corn , and nopal intake remained preserved in the Mexican eating habits.
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