Experimental Study of the Effects of Three Types of Meat on Endothelial Function in a Group of Healthy VolunteersRombola F1, Chimentelli D1, Ghezzi A2, Scapellato C3, Strambi M1*, Rotelli E2, Andrei S3, Cevenini G2, Vallesi G3, Fiaschi A4 and Vittoria A1
- *Corresponding Author:
- Mirella Strambi
Department of Molecular and Development Medicine University of Siena, Italy
E-mail: [email protected]
Received date: July 25, 2014; Accepted date: August 22, 2014; Published date: August 29, 2014
Citation: Rombola F, Chimentelli D, Ghezzi A, Scapellato C, Strambi M, et al. (2014) Experimental Study of the Effects of Three Types of Meat on Endothelial Function in a Group of Healthy Volunteers. J Food Process Technol 5:353. doi: 10.4172/2157-7110.1000353
Copyright: © 2014 Rombola F, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Background: There is a relationship between atherosclerotic risk factors and increased vascular production of reactive oxygen species (ROS). Oxidized LDL and ROS may directly cause endothelial dysfunction by reducing endothelial nitric oxide (NO) bioavailability. The semi-essential amino acid L-arginine is the only substrate for NO synthesis in vascular endothelial cells. Therefore, this amino acid improves endothelial function and plays a role in the prevention and/or treatment of multiple cardiovascular diseases: atherosclerosis, hypertension, diabetes and so on. To determine the effects of three different protein matrices (250 g Fillet of Beef, FB; Chicken Raised on the Ground, CRG; Free-Range Chicken, FRC) with a known content of arginine on the cardiovascular workload, vascular compliance and urinary excretion of some parameters of endothelial function as TGF–Beta, NO (nitrate e nitrite) in a group of healthy volunteers. Materials and methods: We enrolled 10 men to study the behavior of Systolic, Diastolic, Mean, and Pulse Blood Pressure, of Vascular Resistances, of Macro and Micro Vascular Elasticity, of urinary excretion of TGF-β and Nitric Oxide as ratio of creatinine before and after two hours of each meal. The cardiovascular parameters are determined by HDI/Pulse Wave CR 2000 (Hypertension Diagnostic Inc, Eagan, MN); TGF-β is analysed by Elisa method (R&D Systems) and NO by colorimetric method (Cayman). Results and Conclusion: The protein meal packed with CRG causes a significant decrease in diastolic blood pressure mean pressure and vascular resistance in urinary excretion of TGF. FB resulted in a significant decrease in vascular resistance and urinary excretion of NO, while significantly increasing the Pulse Pressure, heart rate and urinary excretion of TGF-β. FRC resulted in a significant reduction of macrovascular elasticity; increase the urinary excretion of TGF and Pulse Pressure. We can conclude that CRG meat looks better both in terms of metabolic and cardiovascular load especially at endothelial level.