Xuemei Ma, Yifan Xu, Yong Li, Rachel Gibson, Claire Williams, Andrew J. Lawrence, Chiara Nosarti, Paola Dazzan, Ana Rodriguez-Mateos
{"title":"较高的黄酮醇和木酚素摄入量与较好的情绪之间的关系：健康人的膳食和生物标志物评估证据。","authors":"Xuemei Ma, Yifan Xu, Yong Li, Rachel Gibson, Claire Williams, Andrew J. Lawrence, Chiara Nosarti, Paola Dazzan, Ana Rodriguez-Mateos","doi":"10.1002/mnfr.202400112","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> Scope</h3>\n \n <p>The aim of this study is to investigate associations between (poly)phenol consumption, circulating (poly)phenol metabolites, and mood states in healthy individuals.</p>\n </section>\n \n <section>\n \n <h3> Methods and results</h3>\n \n <p>The study included 333 healthy individuals. Mood state was assessed with the Positive and Negative Affect Schedule questionnaire. Dietary (poly)phenol intake was estimated matching food consumption data collected using a Food Frequency Questionnaire(FFQ) with a comprehensive in-house (poly)phenol database. A total of 102 (poly)phenol metabolites were quantified in fasting plasma and 24 h urine samples by Liquid Chromatography-Mass Spectrometry using a validated method. A higher intake of lignans, flavanones, and flavonols estimated from FFQs was associated with positive mood after adjusting for age and sex <i>(β</i>: 0.118 to 0.134). A total of 11 urinary (poly)phenol metabolites, including lignan and flavonol metabolites were associated with less negative mood (<i>β</i>: −0.387 to −0.205). No association was found between mood and plasma (poly)phenols.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p> A higher consumption of lignans flavanones and flavonols is associated with a better mood, while certain urinary metabolites are associated with less negative mood. The lack of associations between fasting plasma (poly)phenols and mood may be due to their transient nature incirculation compared with 24 h urinary metabolites, which reflect longer-term exposure.</p>\n </section>\n </div>","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"68 20","pages":""},"PeriodicalIF":4.5000,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.202400112","citationCount":"0","resultStr":"{\"title\":\"Association between Higher Intake of Flavonols and Lignans and Better Mood: Evidence from Dietary and Biomarker Evaluation in Healthy Individuals\",\"authors\":\"Xuemei Ma, Yifan Xu, Yong Li, Rachel Gibson, Claire Williams, Andrew J. Lawrence, Chiara Nosarti, Paola Dazzan, Ana Rodriguez-Mateos\",\"doi\":\"10.1002/mnfr.202400112\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> Scope</h3>\\n \\n <p>The aim of this study is to investigate associations between (poly)phenol consumption, circulating (poly)phenol metabolites, and mood states in healthy individuals.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and results</h3>\\n \\n <p>The study included 333 healthy individuals. Mood state was assessed with the Positive and Negative Affect Schedule questionnaire. Dietary (poly)phenol intake was estimated matching food consumption data collected using a Food Frequency Questionnaire(FFQ) with a comprehensive in-house (poly)phenol database. A total of 102 (poly)phenol metabolites were quantified in fasting plasma and 24 h urine samples by Liquid Chromatography-Mass Spectrometry using a validated method. A higher intake of lignans, flavanones, and flavonols estimated from FFQs was associated with positive mood after adjusting for age and sex <i>(β</i>: 0.118 to 0.134). A total of 11 urinary (poly)phenol metabolites, including lignan and flavonol metabolites were associated with less negative mood (<i>β</i>: −0.387 to −0.205). No association was found between mood and plasma (poly)phenols.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusion</h3>\\n \\n <p> A higher consumption of lignans flavanones and flavonols is associated with a better mood, while certain urinary metabolites are associated with less negative mood. 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Association between Higher Intake of Flavonols and Lignans and Better Mood: Evidence from Dietary and Biomarker Evaluation in Healthy Individuals
Scope
The aim of this study is to investigate associations between (poly)phenol consumption, circulating (poly)phenol metabolites, and mood states in healthy individuals.
Methods and results
The study included 333 healthy individuals. Mood state was assessed with the Positive and Negative Affect Schedule questionnaire. Dietary (poly)phenol intake was estimated matching food consumption data collected using a Food Frequency Questionnaire(FFQ) with a comprehensive in-house (poly)phenol database. A total of 102 (poly)phenol metabolites were quantified in fasting plasma and 24 h urine samples by Liquid Chromatography-Mass Spectrometry using a validated method. A higher intake of lignans, flavanones, and flavonols estimated from FFQs was associated with positive mood after adjusting for age and sex (β: 0.118 to 0.134). A total of 11 urinary (poly)phenol metabolites, including lignan and flavonol metabolites were associated with less negative mood (β: −0.387 to −0.205). No association was found between mood and plasma (poly)phenols.
Conclusion
A higher consumption of lignans flavanones and flavonols is associated with a better mood, while certain urinary metabolites are associated with less negative mood. The lack of associations between fasting plasma (poly)phenols and mood may be due to their transient nature incirculation compared with 24 h urinary metabolites, which reflect longer-term exposure.
期刊介绍：
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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