{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T19:48:45Z","timestamp":1790106525493,"version":"4.0.1"},"reference-count":42,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T00:00:00Z","timestamp":1647820800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"This work was supported by the General Secretariat for Research and Technology (GSRT) and Hellenic Foundation for Research and Innovation (HFRI) under grant agreement.","award":["No. 2342 (2018-2020), Greece."],"award-info":[{"award-number":["No. 2342 (2018-2020), Greece."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Several fruit by-products may exert a beneficial role on oxidative stress and inflammation modulation, providing essential bioactive components, such as polyphenols and carotenoids. Recently, the potential bioactivity of miso has been reported. The aim of this dietary intervention\u2013clinical study was to evaluate the acute effect of a novel, functional miso-type sauce based on legumes, on postprandial biomarkers of oxidative stress and inflammation. In this randomized, cross-over design, intervention\u2013clinical trial, 14 healthy volunteers, aged 20\u201330 years old, consumed a rice meal rich in fat and carbohydrates (258 g), containing a legume-based sauce. After a 1-week washout period, the same subjects consumed the same meal, containing the novel fermented miso-type sauce, enhanced with 50% carotenoid-rich, fruit peel extract. Differences in postprandial total plasma antioxidant capacity according to the FRAP method, serum lipids, glucose, uric acid levels, and antithrombotic activity in platelet-rich plasma were evaluated before, 30 min, 1.5 h, and 3 h after consumption. The results showed that, in comparison to the control group, consumption of the novel sauce resulted in a significantly increased total plasma antioxidant capacity 3 h after consumption (p &lt; 0.05). In addition, we observed a significant attenuation of triglycerides concentration increase in the last 1.5 h in the functional group (p &lt; 0.05). A significant decrease in serum aggregation was found at 30 min and 3 h after functional sauce intake in comparison with the baseline (p &lt; 0.05). Finally, LDL-cholesterol concentrations were significantly reduced 3 h after the functional meal consumption, in comparison with baseline values (p &lt; 0.05). The remaining biomarkers did not show statistically significant differences (p &gt; 0.05). Further investigation is needed in order to validate the current results.<\/jats:p>","DOI":"10.3390\/nu14061316","type":"journal-article","created":{"date-parts":[[2022,3,21]],"date-time":"2022-03-21T21:48:42Z","timestamp":1647899322000},"page":"1316","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0026-0630","authenticated-orcid":false,"given":"Olga","family":"Papagianni","sequence":"first","affiliation":[{"name":"Human Nutrition Unit, Laboratory of Nutrition and Public Health, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eleni","family":"Delli","sequence":"additional","affiliation":[{"name":"Human Nutrition Unit, Laboratory of Nutrition and Public Health, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melina-Eleni","family":"Vasila","sequence":"additional","affiliation":[{"name":"Human Nutrition Unit, Laboratory of Nutrition and Public Health, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thomas","family":"Loukas","sequence":"additional","affiliation":[{"name":"Outpat\u03b9ent Clinic, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8453-0716","authenticated-orcid":false,"given":"Athanasios","family":"Magkoutis","sequence":"additional","affiliation":[{"name":"Outpat\u03b9ent Clinic, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charalampia","family":"Dimou","sequence":"additional","affiliation":[{"name":"Human Nutrition Unit, Laboratory of Nutrition and Public Health, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1134-7811","authenticated-orcid":false,"given":"Haralampos","family":"Karantonis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry, Biochemistry and Technology, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5137-0499","authenticated-orcid":false,"given":"Antonios","family":"Koutelidakis","sequence":"additional","affiliation":[{"name":"Human Nutrition Unit, Laboratory of Nutrition and Public Health, Food Science and Nutrition Department, University of the Aegean, 11472 Myrina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Topolska, K., Florkiewicz, A., and Filipiak-Florkiewicz, A. 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