Arid
DOI10.1111/1750-3841.14113
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
ISSN0022-1147
EISSN1750-3841
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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