Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour...
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| Formato: | Articulo |
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2019
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| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/152357 |
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I19-R120-10915-152357 |
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I19-R120-10915-1523572023-05-02T20:07:47Z http://sedici.unlp.edu.ar/handle/10915/152357 issn:0950-5423 issn:1365-2621 Amaranth functional cookies exert potential antithrombotic and antihypertensive activities Sabbione, Ana Clara Suárez, Santiago Emmanuel Añón, María Cristina Scilingo, Adriana Alicia 2019-05 2023-05-02T18:40:05Z en Ciencias Exactas Química amaranth antihypertensive activity antithrombotic activity cookies functional foods In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf 1506-1513 |
| institution |
Universidad Nacional de La Plata |
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I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Ciencias Exactas Química amaranth antihypertensive activity antithrombotic activity cookies functional foods |
| spellingShingle |
Ciencias Exactas Química amaranth antihypertensive activity antithrombotic activity cookies functional foods Sabbione, Ana Clara Suárez, Santiago Emmanuel Añón, María Cristina Scilingo, Adriana Alicia Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| topic_facet |
Ciencias Exactas Química amaranth antihypertensive activity antithrombotic activity cookies functional foods |
| description |
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. |
| format |
Articulo Articulo |
| author |
Sabbione, Ana Clara Suárez, Santiago Emmanuel Añón, María Cristina Scilingo, Adriana Alicia |
| author_facet |
Sabbione, Ana Clara Suárez, Santiago Emmanuel Añón, María Cristina Scilingo, Adriana Alicia |
| author_sort |
Sabbione, Ana Clara |
| title |
Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| title_short |
Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| title_full |
Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| title_fullStr |
Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| title_full_unstemmed |
Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| title_sort |
amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
| publishDate |
2019 |
| url |
http://sedici.unlp.edu.ar/handle/10915/152357 |
| work_keys_str_mv |
AT sabbioneanaclara amaranthfunctionalcookiesexertpotentialantithromboticandantihypertensiveactivities AT suarezsantiagoemmanuel amaranthfunctionalcookiesexertpotentialantithromboticandantihypertensiveactivities AT anonmariacristina amaranthfunctionalcookiesexertpotentialantithromboticandantihypertensiveactivities AT scilingoadrianaalicia amaranthfunctionalcookiesexertpotentialantithromboticandantihypertensiveactivities |
| _version_ |
1765660112170516480 |