Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.1111/1750-3841.14113 |
Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process | |
Perez, Maria J.; Zampini, Iris C.; Alberto, Maria R.; Isla, Maria I. | |
通讯作者 | Isla, Maria I. |
来源期刊 | JOURNAL OF FOOD SCIENCE
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ISSN | 0022-1147 |
EISSN | 1750-3841 |
出版年 | 2018 |
卷号 | 83期号:5页码:1454-1462 |
英文摘要 | This work is part of the search in native food matrices from arid regions of Argentina of interest to improve human health. Prosopis species are ethnic food resources in South America capable of growing in arid and semi-arid environments. This work was focused to determine the nutritional and phytochemical composition of Prosopis nigra fine flour and to evaluate its biological properties. Flour showed a high level of sucrose (30.35 g/100 mu g flour), fiber (6.34 g/100 g flour), polyphenols (0.45 g GAE/100 g flour), and minerals (potassium, calcium, and magnesium). Apigenin C glycosides and phenylpropanoid acids were identified in free and bound phenolic enriched extracts, respectively. Polyphenols (especially free polyphenols) were able to inhibit enzymes associated with the metabolic syndrome, including alpha-amylase (IC50 30.1 mu g GAE/mL), alpha-glucosidase (IC50 22.5 mu g GAE/mL), while bound phenolics may control lipase activity (IC50 33.5 mu g GAE/mL) and exhibit antioxidant activity by different action mechanisms (SC50 between 16 and 93 mu g GAE/mL). Both extracts were more effective to inhibit cyclooxygenase-2 than phospholipase A(2) and lipoxygenase, proinflammatory enzymes. Polyphenolic extracts did not show any mutagenic effect. Our studies add value to this non-conventional flour as a promising food resource that could be used as a functional food or functional ingredient in formulations to reduce the risk of the development of obesity. These studies revalue our native resources by promoting their conservation, their use and their propagation. |
英文关键词 | bound phenolics free phenolics mesocarp flour metabolic syndrome Prosopis nigra |
类型 | Article |
语种 | 英语 |
国家 | Argentina |
收录类别 | SCI-E |
WOS记录号 | WOS:000432012200035 |
WOS关键词 | ANTIOXIDANT PROPERTIES ; GEOFFROEA-DECORTICANS ; PHENOLIC-COMPOUNDS ; ALBA PODS ; FRACTIONS ; L. ; ANTHOCYANINS ; INHIBITORS ; PROFILES ; CAPACITY |
WOS类目 | Food Science & Technology |
WOS研究方向 | Food Science & Technology |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/210912 |
作者单位 | Univ Nacl Tucuman, Fac Ciencias Nat & IML, Inst Bioprospecc & Fisiol Vegetal INBIOFIV CONICE, San Miguel De Tucuman, Argentina |
推荐引用方式 GB/T 7714 | Perez, Maria J.,Zampini, Iris C.,Alberto, Maria R.,et al. Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process[J],2018,83(5):1454-1462. |
APA | Perez, Maria J.,Zampini, Iris C.,Alberto, Maria R.,&Isla, Maria I..(2018).Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process.JOURNAL OF FOOD SCIENCE,83(5),1454-1462. |
MLA | Perez, Maria J.,et al."Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process".JOURNAL OF FOOD SCIENCE 83.5(2018):1454-1462. |
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