Plant Foods for Human Nutrition最新文献

Evaluating mineral bioaccessibility in plant-based foods is essential to assess their real nutritional value. Hummus, a legume-based preparation widely consumed and culturally accepted, is a promising vehicle to enhance mineral intake, yet little is known about its micronutrient bioaccessibility. This study evaluated the mineral composition and in vitro bioaccessibility of iron (Fe), zinc (Zn), and calcium (Ca) in hummus prepared from whole brown lentil flour (BH), dehulled brown lentil flour (DBH), and dehulled Turkish red lentil flour (DTH). Potential modulators including phytic acid, total phenolic compounds, dietary fiber, and ascorbic acid were also analysed. Although dehulled flours contained lower Fe and Ca contents, hummus prepared from them showed significantly higher Fe and Ca bioaccessibility compared with BH. This improvement appears to be associated with the reduction in phenolic compounds, despite similar phytic acid levels. In contrast, Zn bioaccessibility was greater in DBH and BH (≈ 20%) than in DTH (15%), likely reflecting varietal differences. Phytic acid: mineral molar ratios were included to estimate the inhibitory potential of phytic acid toward Ca, Fe, and Zn. However, these ratios did not consistently predict mineral bioaccessibility, whereas the ascorbic acid: Fe ratio correlated positively with Fe bioaccessibility. A 250 g portion of hummus contributed modest amounts of minerals relative to daily requirements: DTH provided the highest Fe (0.60 mg), while DBH contributed slightly more Ca (≈ 7.1 mg) and Zn (0.6 mg). Overall, lentil hummus can be considered a food capable of reasonably improving Fe and Zn intake in plant-based diets.

In the present study, we investigated the protective effects of arginyl-fructosyl-glucose (AFG), a major Maillard reaction product naturally formed during red ginseng processing, against methylglyoxal (MG)-induced insulin resistance in HepG2 cells. HepG2 cells were exposed to 1 mM MG to induce insulin resistance, and co-treated with various concentrations of AFG. Glucose uptake, intracellular ROS, and the expression of insulin- and antioxidant-related proteins were evaluated. AFG exhibited no cytotoxicity at concentrations ranging from 6.25 to 200 µM. In the 2-NBDG glucose uptake assay, treatment with 1 mM MG markedly reduced glucose uptake and induced insulin resistance, whereas co-treatment with AFG significantly improved glucose uptake. Moreover, DCFH-DA fluorescence analysis showed that AFG attenuated MG-induced oxidative stress. Western blot analysis further revealed that AFG upregulated SIRT1, PI3K, and PPARγ expression, leading to Akt phosphorylation, GLUT2 translocation to the cell membrane, and Nrf2 nuclear translocation. In addition, AFG suppressed TNF-α expression, thereby mitigating MG-induced oxidative damage. Collectively, these findings suggest that AFG, a bioactive component of Korean red ginseng, alleviates oxidative stress and improves glucose metabolism in MG-exposed HepG2 cells, highlighting its potential as a functional food ingredient for supporting metabolic health.

This study aims to characterize the chemical, functional, color, and morphological properties of different quinoa (Chenopodium quinoa Willd) varieties from the Andean region of northern Argentina. The nutritional composition, including dietary fiber, was analyzed using AOAC methods; antioxidant activities were assessed with DPPH, ABTS, and FRAP assays. Functional properties such as water absorption index (WAI), water solubility index (WSI), and swelling power (SP) were also determined. Additionally, digital image analysis via laser confocal microscopy was employed to evaluate morphometric parameters like area, perimeter, Feret's diameter, circularity, roundness, aspect ratio, and solidity. The results showed statistically significant differences (p < 0.05) among quinoa samples linked to the variety. Among the evaluated parameters, the color component a* exhibited the greatest coefficient of variation (71.54%), followed by WSI (41.58%) and insoluble fiber content (23.50%), indicating high relative variability in functional and compositional properties. Total polyphenol content ranged from 2.13 to 4.02 mg Gallic Acid Equivalents (GAE)/ g, while total flavonoids ranged from 0.32 to 0.74 mg Quercetin Equivalents (EQ)/ g. Antioxidant activity varied significantly among samples, with mean IC₅₀ values for DPPH at 13.8 mg/mL, and for ABTS and FRAP at 2.11 and 5.3 mg Trolox Equivalents/ g sample, respectively. The first two factors (F1 and F2) of principal component analysis (PCA) explained 58% of the total data variability. Variables most influential for differentiation included antioxidants, color, and nutritional parameters. The variables used in the analysis enabled the grouping and differentiation of the samples, with contributions from morphological, color, compositional, and antioxidant parameters.

Regular consumption of pomegranate, a polyphenol-rich fruit, is associated with multiple health benefits. As polyphenols reach the colon, they interact with the gut microbiota, influencing both its composition and metabolic activity. This study investigated the impact of a one-week supplementation with two doses of the commercial pomegranate extract Oxylent^® (1.3 and 2.6 g/day) on gut microbiota and metabolite production using the SHIME^® system. Bacterial metabolite production, including short-chain fatty acids (SCFA), urolithins, succinate, and lactate, was assessed using chromatographic and enzymatic assays. The bacterial composition across colonic sections, represented by different fermenters in the SHIME, was investigated using 16 S rRNA amplicon sequencing. Pomegranate extract did not significantly alter SCFA or succinate levels, but reduced L- and D-lactate in the transverse colon; the higher dose (2.6 g/day) also decreased D-lactate in the ascending colon. Microbiota profiling revealed a higher bacterial diversity following pomegranate extract supplementation. However, Prevotella abundance decreased in the ascending and transverse colonic sections, potentially explaining the reduced propionate levels observed in the transverse colon with 2.6 g/day of pomegranate extract. Interestingly, contrasting effects were noted for Mitsuokella genus, which decreased in the descending colon at 1.3 g/day but increased at 2.6 g/day in the transverse and descending colons. Furthermore, the higher dose reduced Enterocloster abundance in the descending colon. Overall, Oxylent^® pomegranate extract influenced both microbial composition and metabolite production, particularly taxa associated with health-related metabolites. These results highlight the potential of pomegranate compounds to beneficially influence the gut microbiota, supporting their role in promoting intestinal health.

Sarcomphalus mistol Griseb. (Rhamnaceae) is a fruit from a native tree, traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional value remains largely unexplored. This study analyzed mistol fruits and their derived value-added products, focusing on physicochemical composition, total phenolic content (TPC), and antioxidant capacity (ABTS). The fresh fruit (pulp and peel) had high levels of carbohydrates (43 g/100 g), dietary fibre (2.12 g/100 g) and minerals (Ca 105 mg/100 g, Mg 58.6 mg/100 g), as well as the highest phenolic content (682 mg GAE/100 g), with antioxidant potential (71.2 µM TEAC/g). Mistol marmalade had a higher energy density (249 kcal/100 g) and sugar content (60 g/100 g), but a significantly lower phenolic content (229 mg GAE/100 g) and antioxidant potential (4.5 µM TEAC/g), reflecting losses from thermal processing. The mistol-peanut-based beverage had a low energy value (59 kcal/100 g). Its lipid profile was dominated by oleic acid (81.4% Monounsaturated Fatty Acid - MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient and TPC-rich native fruit with cultural significance and versatility in food processing. Incorporating mistol fruit into innovative food formulations-particularly plant-based beverages-can create opportunities to diversify diets, promote functional food development, and strengthen the sustainable bioeconomy in the Gran Chaco region.

Berberis microphylla G Forst, commonly known as Calafate, emerges as a remarkable fruit with significant potential due to its unique nutritional and bioactive profile. Native to the Patagonian regions of Chile and Argentina, this berry showcases impressive adaptability and versatility across various environmental conditions. Its rich composition, high in polyphenols, anthocyanins, and vitamin C, underpins its growing prominence in food and nutraceutical industries. The chemical profile of Calafate reveals substantial nutritional value, with notable concentrations of anthocyanins such as delphinidin-3-glucoside and petunidin-3-glucoside, which are associated with its antioxidant properties. Studies highlight the role of Calafate in reducing oxidative stress and obesity-related inflammation, showing potential protective effects against chronic diseases. In vitro studies support these findings, demonstrating Calafate`s ability to reduce inflammation, improve insulin sensitivity, and protect against neurodegenerative diseases and cancer. Research in animal models suggests that Calafate supplementation can enhance metabolic markers related to insulin sensitivity, glucose tolerance, and cardiovascular health. This review uniquely integrates nutritional, chemical, and preclinical evidence on Calafate, highlighting its potential as a functional food and nutraceutical source. At the same time, it underscores key gaps, most notably the lack of human clinical studies, the need for extract standardization, and limited knowledge on bioavailability and long-term safety, thereby outlining priorities for future research and clinical translation.

Current drugs for Alzheimer's disease (AD) have limited efficacy and often cause adverse side effects. Burdock leaves, known for their heat-clearing and anti-inflammatory properties, can be consumed as a vegetable or brewed into tea. According to traditional Chinese medicine, heat-clearing and anti-inflammatory strategies are considered beneficial for the treatment of AD. Nevertheless, it remains unclear whether burdock leaves have neuroprotective effects or can alleviate neuroinflammation to delay AD progression. Herein, we found that the decline in learning and memory, as well as cognitive impairments in AD model rats, were significantly improved following burdock leaf intervention. Notably, the medium- and high-dose groups showed superior therapeutic outcomes compared to the low-dose group. Histopathological analysis of rat hippocampal tissue revealed that burdock leaves mitigated hippocampal lesions, neuronal loss, pathological amyloid β-protein accumulation, and abnormal phosphorylation of the microtubule-associated Tau protein. Metabolomics studies identified the tricarboxylic acid (TCA) cycle as a key metabolic pathway modulated by burdock leaves in AD regulation. Western blot analysis revealed that the therapeutic effects of burdock leaves may be mediated through the suppression of the STAT3/NF-κB signaling pathway and downregulation of inflammatory protein expression. Of note, the present study uncovered that burdock leaves could delay AD progression by ameliorating metabolic dysregulation and inhibiting STAT3/NF-κB-mediated inflammatory pathways, positioning them as a promising candidate for further exploration in AD therapeutics.

Type 2 diabetes mellitus (T2DM) is a metabolic condition marked by persistent hyperglycemia, which arises from insulin resistance and impaired pancreatic β-cell function. In folk medicine, Amaranthus hybridus leaves are utilized for the management of diabetes, and previous studies on its ethanolic extract and ethyl acetate fraction have validated this ethnomedicinal claim. The side effects and poor adherence associated with conventional antidiabetic drugs highlight the need for alternative, diet-based therapies to enhance compliance and improve T2DM management. This study evaluated the effects of an Amaranthus hybridus leaf-based diet (AHLBD) on a diabetic rat model induced by a high-fat diet and streptozotocin (35 mg/kg b.w). For four weeks, six groups (A-F) received specific treatments: the non-diabetic control group (distilled water), diabetic control (distilled water), metformin-treated group (100 mg/kg b.w), and AHLBD groups receiving 5%, 10%, and 20% inclusion levels, respectively. A significant improvement (p < 0.05) in glycemic level, hepatic glycogen, HOMA-IR, glycosylated hemoglobin, plasma insulin, and HOMA-β cell function was observed following treatment with AHLBD. (p < 0.05) (p < 0.05) . Notably, the 10% AHLBD group exhibited comparable effects to those observed in the metformin-treated and control groups. The study concludes that a 10% AHLBD demonstrated superior antidiabetic potential and may serve as a promising functional food for T2DM therapy.

Oat β-glucans are recognised for their health-promoting effects, particularly in reducing cholesterol and controlling glycaemia. However, limited data exist on the compositional and rheological properties of β-glucan-enriched ingredients obtained from Chilean oats. This study aimed to characterise two powdered β-glucan-rich ingredients: BG10 (10.21% β-glucan content) and BG15 (15.33% β-glucan content) and evaluate their effects on wheat dough properties. BG10 and BG15, ingredients from Chilean oats, were analysed for proximate composition and carbohydrate content, including β-glucans, dietary fiber, and resistant starch. Physical characterisation included colour parameters, β-glucan molecular weight, and glass transition temperature (Tg). Wheat doughs with 2 and 9% substitution levels of BG10 and BG15 were tested using alveography, mixography/farinography, and rheofermentation. BG10 and BG15 showed significant differences (P ≤ 0.05) in most compositional and physical parameters, except for ash and total dietary fiber. Both ingredients had high β-glucan molecular weights (> 3000 kDa), suggesting favourable bioactivity. BG10 exhibited two Tg values, while BG15 showed none. Colour differences may influence on the food product appearance. Rheological tests indicated that dough behaviour depends, as well of the flour substitution level, on both chemical composition and physical traits from BG10 and BG15, such as its hydration capacity and molecular structure. BG10 and BG15 offer potential as functional food ingredients obtained from Chilean oats. Their differing nutritional and physical properties must be considered in food product formulation to optimise dough structure and processing performance, especially in health-oriented wheat-based foods.