埃及扫帚菜(Phelipanche aegyptiaca):从敌人到朋友?高营养价值和潜在食用适宜性的证据

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-07-16 DOI:10.1016/j.fufo.2024.100413
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引用次数: 0

摘要

本研究调查了寄生植物埃及扫帚菜(E.B.;Phelipanche aegyptiaca,Pers.)作为一种新型食物来源的潜力。这项研究的目的是:(i) 确定埃及扫帚菜的营养参数;(ii) 研究 10 种不同寄主对这些营养价值的影响;(iii) 通过对小鼠进行毒理学评估,评估埃及扫帚菜的安全性。结果表明,寄主植物会影响寄生虫的营养成分。在几种寄主上发育时,E.B.的蛋白质和总脂含量与藜麦种子相似,必需氨基酸含量也相似。不过,寄生虫的膳食纤维(19.2-30.6 % DW,vs 7.1 % DW)、总酚类化合物(32.92-66.86 mg GAE/gr DW,vs 0.53 mg GAE/gr DW)、抗坏血酸(3.1-6.0 毫克/克干重,对比 2.7 毫克/克干重)、总灰分(7.2-11.5 % 干重,对比 2.6 % 干重)和几种矿物质,但还原糖含量较低(263-441 毫克/克干重,对比 479 毫克/克干重),表明有可能成为低血糖指数成分。对小鼠进行的安全性评估显示,没有明显的毒性影响。这些研究结果表明,E.B.可能是一种有价值的食物来源,值得进一步研究其对人类和动物食用的营养益处和安全性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Egyptian broomrape (Phelipanche aegyptiaca): From foe to friend? Evidence of high nutritional value and potential suitability for food use

This study investigates the potential of Egyptian broomrape (E.B.; Phelipanche aegyptiaca, Pers.), a parasitic plant, as a novel food source. This study aimed at (i) determining E.B.’s nutritional parameters, (ii) studying the effect of 10 different hosts on these values, and (iii) assessing its safety through a toxicological evaluation in mice. The results showed that the host plant affects the parasite's nutritional composition. When developed on several hosts, E.B. has similar levels of proteins and total lipids as compared to quinoa seeds, as well as similar essential amino acids profile. However, the parasite shows substantially higher levels of dietary fibers than in quinoa (19.2–30.6 % DW, vs 7.1 % DW), total phenolic compounds (32.92–66.86 mg GAE/gr DW, vs 0.53 mg GAE/gr DW), ascorbic acid (3.1–6.0 mg/gr DW, vs 2.7 mg/gr DW), total ash (7.2–11.5 % DW, vs 2.6 % DW) and several minerals, but lower levels of reducing sugars (263–441 mg/gr DW, vs 479 mg/gr DW), indicating a potential for low glycemic index ingredients. The safety assessment in mice showed no significant toxic effects. These findings suggest that E.B. could be a valuable food source, warranting further investigation into its nutritional benefits and safety for human and animal consumption.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
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