Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion

3.4. Impact Factor

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Detalles Bibliográficos
Autores principales: Lucini Mas, Agustin, Sabatino, María Eugenia, Theumer, Martin Gustavo, Wunderlin, Daniel Alberto, Baroni, María Veronica
Otros Autores: https://orcid.org/0009-0003-3095-2547
Formato: publishedVersion article
Lenguaje:Inglés
Publicado: Cell Press 2024
Materias:
Polyphenols
Vegetal ingredients
Biological activity
Antioxidant enzymes
Reactive oxygen species
Reduced glutathione
Acceso en línea:http://hdl.handle.net/11086/552538
https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/
https://doi.org/10.1016/j.heliyon.2024.e24125
Aporte de:
Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba
id I10-R141-11086-552538
record_format dspace
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-141
collection Repositorio Digital Universitario (UNC)
language Inglés
topic Polyphenols
Vegetal ingredients
Biological activity
Antioxidant enzymes
Reactive oxygen species
Reduced glutathione
spellingShingle Polyphenols
Vegetal ingredients
Biological activity
Antioxidant enzymes
Reactive oxygen species
Reduced glutathione
Lucini Mas, Agustin
Sabatino, María Eugenia
Theumer, Martin Gustavo
Wunderlin, Daniel Alberto
Baroni, María Veronica
Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
topic_facet Polyphenols
Vegetal ingredients
Biological activity
Antioxidant enzymes
Reactive oxygen species
Reduced glutathione
description 3.4. Impact Factor
author2 https://orcid.org/0009-0003-3095-2547
author_facet https://orcid.org/0009-0003-3095-2547
Lucini Mas, Agustin
Sabatino, María Eugenia
Theumer, Martin Gustavo
Wunderlin, Daniel Alberto
Baroni, María Veronica
format publishedVersion
article
author Lucini Mas, Agustin
Sabatino, María Eugenia
Theumer, Martin Gustavo
Wunderlin, Daniel Alberto
Baroni, María Veronica
author_sort Lucini Mas, Agustin
title Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
title_short Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
title_full Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
title_fullStr Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
title_full_unstemmed Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
title_sort antioxidant activity of chia flour as a food supplement in a cellular model: repercussions of processing and in vitro digestion
publisher Cell Press
publishDate 2024
url http://hdl.handle.net/11086/552538
https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/
https://doi.org/10.1016/j.heliyon.2024.e24125
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AT wunderlindanielalberto antioxidantactivityofchiaflourasafoodsupplementinacellularmodelrepercussionsofprocessingandinvitrodigestion
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spelling I10-R141-11086-5525382024-07-04T06:23:54Z Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion Lucini Mas, Agustin Sabatino, María Eugenia Theumer, Martin Gustavo Wunderlin, Daniel Alberto Baroni, María Veronica https://orcid.org/0009-0003-3095-2547 https://orcid.org/0000-0002-9653-8766 https://orcid.org/0000-0002-2052-6566 https://orcid.org/0000-0001-9316-7907 Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione 3.4. Impact Factor info:eu-repo/semantics/publishedVersion Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Lucini Mas, Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Sabatino María Eugenia. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Sabatino María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Theumer Martin Gustavo. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Bioquímica Clínica, Argentina. Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Wunderlin Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food’s antioxidant properties. info:eu-repo/semantics/publishedVersion Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Lucini Mas, Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Sabatino María Eugenia. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Sabatino María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Theumer Martin Gustavo. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Bioquímica Clínica, Argentina. Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Wunderlin Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. 2024-07-03T18:40:14Z 2024-07-03T18:40:14Z 2024-01-15 article Mas, A. L., Sabatino, M. E., Theumer, M. G., Wunderlin, D. A., & Baroni, M. V. (2024). Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion. Heliyon, 10(1). http://hdl.handle.net/11086/552538 2405-8440 https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/ https://doi.org/10.1016/j.heliyon.2024.e24125 eng Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ Cell Press

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