Marrelli, Mariangela La Grotteria, Stefania Araniti, Fabrizio Conforti, Filomena
Published in
Plant Foods for Human Nutrition
There is a great interest in the nutritional value of vegetables and fruits and how the habitat affects nutritive and biological properties. In vitro studies here reported were performed to evaluate the inhibitory activity of formulations from edible plant on pancreatic lipase. The aim of this study was also to evaluate the biovariability of L. com...
Figueiras Abdala, Abraham Mendoza, Nadia Valadez Bustos, Nancy Escamilla Silva, Eleazar Máximo
Published in
Plant Foods for Human Nutrition
High antioxidant capacity molecules, such as anthocyanins, occur naturally in blackberry (Rubus fruticosus). In particular, ‘Dasha’ blackberry cultivar has scarcely been studied and, it is becoming economically more important in Mexico. In this study, several blackberry extraction conditions, conferred different amounts of detectable phytochemical ...
Carrillo, Celia Rey, Raquel Hendrickx, Marc del Mar Cavia, María Alonso-Torre, Sara
Published in
Plant Foods for Human Nutrition
Red beetroot has been ranked among the 10 most potent antioxidant vegetables, although only extraction-based methods have been used to evaluate its total antioxidant capacity. Therefore, the present study aims at comparing the traditional extraction-based method with two more recent approaches (QUENCHER -QUick, Easy, New, CHEap and Reproducible- an...
Mofasser Hossain, A. K. M. Brennan, Margaret A. Mason, Susan L. Guo, Xinbo Brennan, Charles S
Published in
Plant Foods for Human Nutrition
A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer’s disease. Blackcurrant powd...
Vallée, Margaux Lu, Xikun Narciso, Joan Oñate Li, Wenhui Qin, Yuyue Brennan, Margaret A. Brennan, Charles S.
Published in
Plant Foods for Human Nutrition
Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates...
Cosgrove, Kelly Johnston, Carol S.
Published in
Plant Foods for Human Nutrition
Acidogenic diets, commonly measured by the potential renal acid load (PRAL), have been linked with metabolic diseases including insulin resistance, hepatic dysfunction, and cardiometabolic risk. Vegan diets are linked to low dietary acid loads, but the degree of adherence to a vegan diet to demonstrate this benefit is unknown. This study compared t...
Lim, Yeni Ahn, Yoon Hee Yoo, Jae Keun Park, Kyoung Sik Kwon, Oran
Published in
Plant Foods for Human Nutrition
Sales of multivitamins have been growing rapidly and the concept of natural multivitamin, plant-based multivitamin, or both has been introduced in the market, leading consumers to anticipate additional health benefits from phytochemicals that accompany the vitamins. However, the lack of labeling requirements might lead to fraudulent claims. Therefo...
Calvo-López, Amira Daniela Martínez-Bustos, Fernando
Published in
Plant Foods for Human Nutrition
Resistant starch type IV (RSIV) can be produced by chemical modifications (etherized or esterified) such as conversion, substitution, or cross-linking, which can prevent its digestion by blocking enzyme access and forming atypical linkages. In this research, the effects of barrel temperature (145.86–174.14 °C), the screw speed (42.93–57.07 Hz) and ...
Vilcacundo, R. Barrio, D. Carpio, C. García-Ruiz, A. Rúales, J. Hernández-Ledesma, B. Carrillo, W.
Published in
Plant Foods for Human Nutrition
Quinoa protein concentrate (QPC) was extracted and digested under in vitro gastrointestinal conditions. The protein content of QPC was in the range between 52.40 and 65.01% depending on the assay used. Quinoa proteins were almost completely hydrolyzed by pepsin at pH of 1.2, 2.0, and 3.2. At high pH, only partial hydrolysis was observed. During the...
Gaxiola-Cuevas, Nallely Mora-Rochín, Saraid Cuevas-Rodriguez, Edith Oliva León-López, Liliana Reyes-Moreno, Cuauhtémoc Montoya-Rodríguez, Alvaro Milán-Carrillo, Jorge
Published in
Plant Foods for Human Nutrition
Phenolic acids profiles, chemical antioxidant activities (ABTS and ORAC), as well as cellular antioxidant activity (CAA) of tortilla of Mexican native maize landraces elaborated from nixtamalization and lime cooking extrusion processes were studied. Both cooking procedures decreased total phenolics, chemicals antioxidant activity when compared to r...
