Plant Foods for Human Nutrition最新文献

In Jujuy, Argentina, there is a wide races of native Andean maize. Although these races are highly valued as a staple food, the full nutritional and functional potential of its pigmented races remains largely underutilized and underexplored. The objective of this study was to characterize whole grain maize flours from three pigmented maize races (Purple, Red, and Garrapata) for their nutritional composition and antioxidant and technofunctional properties. Proximal composition was determined by AOAC methods, minerals by Atomic Absorption Spectrometry (AAS), and phenolic compounds/anthocyanins by spectrophotometry. Technofunctional properties were evaluated using the Rapid Visco Analyser (RVA). Results showed that Red maize flour had the highest protein (12.89 ± 0.06%) and lipid (5.86 ± 0.09%) content. The flours from the Garrapata race stood out for their content of macrominerals K, P, and Mg. The Purple race stood out for its high content of polyphenols (1450 ± 131 mg GAE/100 g), anthocyanins (310.7 ± 2.96 mg CGE/100 g) and total flavonoids (2241.12 mg QE/100 g) and high antioxidant activity, in DPPH (37.06 ± 0.60% inhibition), ABTS (184.03 ± 0.60 µmol TE/g sample) and FRAP (7.59 ± 0.54 µmol AA/g sample). The Garrapata and Purple races have high peak viscosity and low pasting temperature, making them suitable for use in pasta and baked goods. Conversely, Red maize flour, due to its low breakdown and setback viscosity, could be added as an ingredient to improve the stability of sauces and purees. The results demonstrate that these three races are valuable not only as staple foods but also as functional ingredients with specific applications, highlighting the importance of valorizing regional agricultural biodiversity.

Lycopene is an important carotenoid in human diet with strong antioxidant power and other bioactive functions. As it is sourced from fruits and vegetables, this phytochemical is bound to interact with food components as it is absorbed and metabolized in the organism. Understanding the nature and implications of such interactions is crucial for the prevention of chronic diseases, accurate dietary recommendations and the development of new functional foods, supplements and nutraceuticals. In this review, we explore and discuss current literature on the synergistic effects derived from the combination of lycopene with food phytochemicals, micronutrients and macronutrients. Here, we have focused on peer-reviewed data of in vitro and in vivo studies that brings insights regarding the biochemical mechanisms and health implications of the synergy resulting from the positive interaction between lycopene and food components. We also added some food for thought regarding future research on the matter and a disclosure about the limitations of the review.

Protein and active compounds play a key role in maintaining human health as functional nutrients and as tools in structuring enhanced food products quality. This study explored the potentials of novel quinoa protein isolate nanoparticles (QPI-NPS) loaded with spirulina ethanol extract (SE) with different concentrations (0.2, 0.4, and 0.6%), and its impact on enhanced properties assessing; chemical, physical, functional and sensory attributes of set yoghurt on time intervals up to 21 days of cold storage. Characterization of the (QPI-NPS) using dynamic light scattering (DLS) revealed particle sizes ranging from 219.90 to 720.40 nm and the polydispersity indices (PDI) was between 0.270 and 0.386, with transmission electron microscopy (TEM) defining nanoparticle microstructure formation. Encapsulation efficiency reached a maximum of 89.75%. High-Performance Liquid Chromatography (HPLC) analysis identified gallic acid, chlorogenic acid, catechin, methyl gallate, naringenin, and quercetin as dominant phenolic compounds in SE and quinoa flour (QF). Results indicated that incorporating 0.4% spirulina extract quinoa protein isolate nanoparticles (SE-QPI-NPS) optimized particle size, stability, homogeneity, and encapsulation efficiency. The QPI-NPS fortification resulted enhanced the fortified yoghurt chemical, viscosity, antioxidant potentials and sensory attributes. This study highlights the promising applications of novel QPI-NPS as a delivery vehicle for spirulina extract, improving the functionality and consumer acceptability of functional food products.

Bioactive compounds are plant metabolites with antioxidant and therapeutic properties. This study compares the biochemical and mineral profiles of purple and yellow passion fruit genotypes from North-eastern India. The purple variety exhibited higher total phenolic content (646.04 mg GAE/100 g), carotenoids (0.98 mg/100 g), anthocyanins (213.85 mg/100 g), and antioxidant activity (66.50%) than the yellow genotype (195.54 mg GAE/100 g, 0.79 mg/100 g, 30.55 mg/100 g, and 59.03%, respectively). Conversely, yellow passion fruit had higher vitamin C (326.61 mg/100 g) and flavonoid content (143.55 mg/100 g) than purple (130.64 mg/100 g and 120.60 mg/100 g, respectively). LC-MS/MS profiling identified benzoic acid as the dominant organic acid in both, with luteolin (54.67 µg/g) being higher in purple and naringenin (39.03 µg/g) in yellow fruit. Amino acid profiling revealed serine (5.31 mg/g) as dominant in purple and glutamic acid (6.83 mg/g) in yellow. Mineral analysis indicated considerably higher zinc in yellow (71.25 ppm) as compared to purple (35.04 ppm). These results highlight genotype-specific nutritional richness, supporting the potential of passion fruit for functional food and nutraceutical applications.

Quelites are plants whose leaves, tender stems, and, occasionally, immature inflorescences are consumed as cooked vegetables. The objective of this study was to analyze the nutritional properties and the effect of heat treatment on I. dumosa leaves collected in the spring and fall of two consecutive years to evaluate the stability of their nutraceutical potential. Significant amounts of crude fiber (14.73%), protein (4.26%), Fe, P, Mn, and Cu (52.26, 922.04, 5.41, and 2.18 mg·100 g^- 1, respectively) were discovered, which is greater in value than those of similar quelites, such as purslane and quintoniles. The nutraceutical potential of I. dumosa was not affected by the heat treatment. However, it was affected by the harvest season, as differences in phenolic content and antioxidant capacity were observed between harvest years. Consequently, the integration of I. dumosa into the human diet is advocated, given that, in addition to its nutritional contribution, heat treatment does not alter its antioxidant capacity. This study constitutes the first report on I. dumosa and aims to highlight its nutritional properties and promote its conservation and consumption.

Acerola is an edible tropical fruit known for its high antioxidant activity. It is recommended as a superfood to improve general health. However, its role in elite sport has not been studied in detail so far. Therefore, the objective of the study was to assess the effect of regular use of acerola on parameters of the immune system, oxidative stress, and metabolism in elite athletes. The study was carried out in 22 elite endurance athletes (mean age = 24.4 ± 4 years; M:F ratio = 1.75), who were supplemented with acerola pulp at a dose of 300 g/day for 3 weeks. Detailed laboratory studies, including analyses of biochemical, hematological, and immunological parameters, were carried out in all subjects before and after acerola supplementation. Acerola supplementation did not change any tested parameters of oxidative stress but decreased serum immunoglobulin concentrations and some inflammatory markers. Simultaneously, acerola significantly decreased serum glucose, urea, and liver enzymes ALT and AST, suggesting its role in modulating metabolic flexibility. Acerola supplementation appears to play a beneficial role in elite endurance sports by improving low-grade inflammatory status and metabolic flexibility. Long-term, larger studies are needed to confirm current data and the possible impact on sports performance, as well as to assess any side effects of chronic use.

Isovitexin, a natural flavone C-glycosylated derivative, displays a wide range of biological activities and holds significant application potential. However, a comprehensive review summarizing the existing knowledge on isovitexin is currently lacking. This review aims to provide an extensive synthesis of current research on isovitexin to enhance scientific understanding and support future investigations. Relevant literature on isovitexin was collected and analyzed from several databases, including Scopus, PubMed, Google Scholar, and Web of Science. The current knowledge on isovitexin is summarized below, focusing on key aspects. First, isovitexin is widely distributed and can be separated from numerous plants, such as Colocasia esculenta, mung bean, and Lespedeza cuneata G. Don. Second, pharmacokinetic studies indicate that following oral administration, only a small portion of isovitexin is directly absorbed, while the majority is transferred to the intestine and metabolized by gut microbiota. Isovitexin demonstrates diverse biological activities, including immunomodulatory, antioxidant properties, anticancer activity, neuroprotection, regulation of bone homeostasis, and hepatoprotective effects. These activities are mediated through multiple mechanisms, including anti-inflammatory effects through inhibition of the Nuclear factor kappa-B (NF-κB) and mitogen-activated protein kinase pathways, antioxidant effects by suppression of myeloperoxidase activity and the scavenging of reactive oxygen species (ROS), and anticancer activity by promoting autophagy and apoptosis. In conclusion, isovitexin is a promising natural plant-derived compound with abundant sources and a broad spectrum of physiological activities.

Recently, quinoa-based products have gain significant attention as valuable ingredients for the food industry. The objective of this work was to chemically characterize a quinoa variety (Chenopodium quinoa Willd., var. CICA) and to evaluate a drying-roasting process for producing a crispy, ready-to-eat snack. The experimental work involved determining thin layer drying-roasting curves for quinoa grains in a fluidized bed dryer at air temperatures ranging from 80 to 140 °C for 30 min, with an air velocity of 0.8 m/s. The CICA variety contained 15.3% protein, 7.5% fat, and 70.6% carbohydrates (on a dry matter basis). Micronutrient contents, determined by Inductively Coupled Plasma-Optical Emission Spectrometry, were K (9819.2 mg/kg), P (4403.6 mg/kg), Ca (974.6 mg/kg), and Fe (25.3 mg/kg), all on a dry matter basis. The initial content of saponins was 0.183% (w/w) characteristic of a bitter variety. Washing reduced this value to 0.108% (w/w), which is an acceptable level for human consumption. This treatment also decreased mineral content by 10-38%. A mathematical model, consisting of local mass and heat balances in spherical geometry with variable diffusion coefficient and shrinkage, was solved using finite differences. An activation energy of 35.7 kJ/mol was estimated by solving an inverse problem, utilizing the complete dataset. Predicted temperatures and average moisture contents showed good agreement with experimental values. To obtain a porous and crispy product, a process time of 10 min at temperatures above 100 °C was required.