Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
Summary 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...
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| Veröffentlicht in: | International journal of food science & technology 2019-05, Vol.54 (5), p.1506-1513 |
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| container_title | International journal of food science & technology |
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| creator | Sabbione, Ana Clara Suárez, Santiago Añón, María Cristina Scilingo, Adriana |
| description | Summary
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.
Amaranth cookies after simulated gastrointestinal digestion release peptides capable of exerting potential antithrombotic and antihypertensive activities. These cookies could be considered as a potential functional food. |
| doi_str_mv | 10.1111/ijfs.13930 |
| format | Article |
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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.
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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.
Amaranth cookies after simulated gastrointestinal digestion release peptides capable of exerting potential antithrombotic and antihypertensive activities. These cookies could be considered as a potential functional food.</description><subject>Amaranth</subject><subject>antihypertensive activity</subject><subject>Antihypertensives</subject><subject>antithrombotic activity</subject><subject>Cookies</subject><subject>Digestive system</subject><subject>Flour</subject><subject>functional foods</subject><subject>Gastrointestinal tract</subject><subject>Gluten</subject><subject>Peptides</subject><subject>Proteins</subject><subject>Vegan</subject><subject>Veganism</subject><subject>Vegetarian diet</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kE1PwzAMhiMEEmNw4RdU4obU4aRt0hynicHQJA7AhUvU5kPL2JqSZIP9ezLKGftg2Xr8yn4RusYwwSnu7NqECS54ASdohAta5YQSfIpGwCvIq5IU5-gihDUAkIKVI_Q-3Ta-6eIqM7tORuu6ZpNJ5z6sDpn-1j5mvYu6izbNE2fjyrtt66KVqVW_o9WhT5zugt3rrEkiexvT-iU6M80m6Ku_OkZv8_vX2WO-fH5YzKbLXKYLIJdUMqPLiqsK10pzA1WLWStbzqEtpeKcYS05LQkzII2iijDFoG4JpiVAXYzRzaDbe_e50yGKtdv59EcQhGDC65Q0UbcDJb0LwWsjem_T7weBQRy9E0fvxK93CcYD_GU3-vAPKRZP85dh5wdP8HNn</recordid><startdate>201905</startdate><enddate>201905</enddate><creator>Sabbione, Ana Clara</creator><creator>Suárez, Santiago</creator><creator>Añón, María Cristina</creator><creator>Scilingo, Adriana</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-2282-4679</orcidid></search><sort><creationdate>201905</creationdate><title>Amaranth functional cookies exert potential antithrombotic and antihypertensive activities</title><author>Sabbione, Ana Clara ; Suárez, Santiago ; Añón, María Cristina ; Scilingo, Adriana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3740-c6c7fe459d518de9f05b17bcb990b4cd9971ec96427f0cfd6d27d708b21640083</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amaranth</topic><topic>antihypertensive activity</topic><topic>Antihypertensives</topic><topic>antithrombotic activity</topic><topic>Cookies</topic><topic>Digestive system</topic><topic>Flour</topic><topic>functional foods</topic><topic>Gastrointestinal tract</topic><topic>Gluten</topic><topic>Peptides</topic><topic>Proteins</topic><topic>Vegan</topic><topic>Veganism</topic><topic>Vegetarian diet</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sabbione, Ana Clara</creatorcontrib><creatorcontrib>Suárez, Santiago</creatorcontrib><creatorcontrib>Añón, María Cristina</creatorcontrib><creatorcontrib>Scilingo, Adriana</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sabbione, Ana Clara</au><au>Suárez, Santiago</au><au>Añón, María Cristina</au><au>Scilingo, Adriana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Amaranth functional cookies exert potential antithrombotic and antihypertensive activities</atitle><jtitle>International journal of food science & technology</jtitle><date>2019-05</date><risdate>2019</risdate><volume>54</volume><issue>5</issue><spage>1506</spage><epage>1513</epage><pages>1506-1513</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
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.
Amaranth cookies after simulated gastrointestinal digestion release peptides capable of exerting potential antithrombotic and antihypertensive activities. These cookies could be considered as a potential functional food.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13930</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-2282-4679</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Amaranth antihypertensive activity Antihypertensives antithrombotic activity Cookies Digestive system Flour functional foods Gastrointestinal tract Gluten Peptides Proteins Vegan Veganism Vegetarian diet |
| title | Amaranth functional cookies exert potential antithrombotic and antihypertensive activities |
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