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Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension-induced rats
Abstract
Background and objectives
Hypertension is associated with the overproduction of free radicals, generating oxidative stress, which could contribute to the lipid peroxidation, altering the blood lipid levels, and to the development of diseases such as diabetes. The aim of this work was to evaluate the bioactivity of cooked red and black quinoa over blood lipids, oxidative stress and glucose levels in hypertension‐induced rats by the supply of the drug N (ω)‐nitro‐L‐arginine methyl ester (L‐NAME).
Findings
The consumption of red quinoa increased significantly (p < .05) the levels of high‐density lipoprotein (HDL). In addition, the quinoa consumption, regardless of the variety, not only increased the activity of antioxidant enzymes (superoxide dismutase and catalase), but also reduced blood glucose levels. The total phenolic compounds and total flavonoids content were higher in red than in black quinoa while this latter obtained better values for the total antioxidant activity.
Conclusions
The presence of bioactive compounds in quinoa could be the responsible for its capacity to improve the HDL levels, the in vivo antioxidant activity and the levels of fasting blood glucose in hypertension‐induced rats.
Significance and novelty
Findings from this study could promote the consumption of quinoa, which seems to be a good source in the development of functional foods, in order to take advantages of its bioactivities.
... Quinoa contains fiber, 20HE, phenolic, tocopherols, protein, and bioactive peptide contents, which may contribute to its antidiabetic potential (Ayyash et al., 2018;Cisneros-Yupanqui et al., 2020;de Oliveira Lopes et al., 2019;Hemalatha et al., 2016;. Phenolic compounds from several plants have been shown to exert in vitro α-amylase and α-glucosidase inhibitory effect (Hemalatha et al., 2016). ...
... Furthermore, saponins have been reported to have hypoglycemic potential (Marrelli et al., 2016;Ren et al., 2017;Singh et al., 2017). The high protein content of quinoa is also thought to help slow down the process of digestion and gastric emptying (Cisneros-Yupanqui et al., 2020). ...
... Many in vitro studies have also found the hypoglycemic potential of quinoa (Al-Qabba et al., 2020;Ayyash et al., 2018;Cisneros-Yupanqui et al., 2020;Graf et al., 2014;Hemalatha et al., 2016;Noratto et al., 2019;. Hemalatha et al. (2016) reported the enzyme inhibitory activities of quinoa extract on α-amylase and α-glucosidase. ...
The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food. The nutritional composition, phytochemicals, and experimental evidence on its bioactivities are introduced to evaluate the physiological effects of consuming quinoa, including its antioxidant, hypolipidemic, immunomodulatory, weight‐regulating, hypoglycemic, hypotensive, probiotic, antitumor, and hormone‐regulating effects. The antinutrients, allergenicity, and toxicity of quinoa are then discussed. Overall, many studies and evidences have suggested the functional properties of quinoa, with most of them focusing on the antioxidant and hypolipidemic ability. Compared with the potential benefits, the risk of consuming quinoa is relatively low and easy to be managed. Therefore, quinoa can be considered to have great potential to be promoted as a healthy/functional food. More investigations are needed to confirm the effective intake of quinoa for achieving certain health effects. Beneficial effects of consuming quinoa
... Furthermore, the hydrolysate exhibited greater ACE inhibition than the control, suggesting that the bioactive peptides produced during hydrolysis may use this mechanism to exert their antihypertensive effect. According to the literature, cooked quinoa has been shown to increase levels of superoxide dismutase and catalase, key enzymes in the detoxification of ROS, in rats with HTN [41]. Therefore, it seems reasonable to suggest that the release of antioxidant peptides present in QrH could further enhance these effects on the different enzymes involved in redox balance. ...
... peroxide dismutase and catalase, key enzymes in the detoxification of ROS, in rats with HTN [41]. Therefore, it seems reasonable to suggest that the release of antioxidant peptides present in QrH could further enhance these effects on the different enzymes involved in redox balance. ...
In recent years, quinoa has been postulated as an emerging crop for the production of functional foods. Quinoa has been used to obtain plant protein hydrolysates with in vitro biological activity. The aim of the present study was to evaluate the beneficial effect of red quinoa hydrolysate (QrH) on oxidative stress and cardiovascular health in an in vivo experimental model of hypertension (HTN) in the spontaneously hypertensive rat (SHR). The oral administration of QrH at 1000 mg/kg/day (QrHH) showed a significant reduction in SBP from baseline (−9.8 ± 4.5 mm Hg; p < 0.05) in SHR. The mechanical stimulation thresholds did not change during the study QrH groups, whereas in the case of SHR control and SHR vitamin C, a significant reduction was observed (p < 0.05). The SHR QrHH exhibited higher antioxidant capacity in the kidney than the other experimental groups (p < 0.05). The SHR QrHH group showed an increase in reduced glutathione levels in the liver compared to the SHR control group (p < 0.05). In relation to lipid peroxidation, SHR QrHH exhibited a significant decrease in plasma, kidney and heart malondialdehyde (MDA) values compared to the SHR control group (p < 0.05). The results obtained revealed the in vivo antioxidant effect of QrH and its ability to ameliorate HTN and its associated complications.
... Numerous in vivo investigations have also supported the antioxidant effect (Ahmed et al., 2020;Al-Qabba et al., 2020, Abdel-Wahhab et al., 2021. It also had an impact on antioxidant-related biomarkers like reducing levels of lipid peroxidation (LPO), which were shown by lower malondialdehyde (MDA) and higher glutathione (GSH) (Saxena et al., 2017;Ali, 2019;Wahba et al., 2019;Cisneros-Yupanqui et al., 2020;Ahmed et al., 2020;Abdel-Wahhab et al., 2021). Rats exposed to CCl 4 or a high-fructose diet have been shown to have less oxidative stress when a quinoa diet is implemented (Pasko et al., 2009;Saxena et al., 2017;Mohamed et al., 2019;Al-Qabba et al., 2020). ...
... Quinoa has antidiabetic potential because of its fiber, 20-Hydroxyecdysone, phenolic, tocopherol, and protein (Ayyash et al., 2018;de Oliveira Lopes et al., 2019;Cisneros-Yupanqui et al., 2020;Liu et al., 2020). It has been demonstrated that phenolic compounds from various plants have an inhibitory impact on the in vitro enzymes -amylase and -glucosidase (Hemalatha et al., 2016). ...
... Cooking quinoa may further enhance these effects by releasing bioactive peptides that inhibit angiotensin-I converting enzyme (ACE). ACE inhibition is associated with reduced hypertension and improved insulin sensitivity [10,11]. Karimianet al. (2021) conducted a meta-analysis that includes fivestudies based on inclusion factors such as a human randomized controlled trial with an appropriate control group [17]. ...
Purpose of Review
The review aims to address the knowledge gap and promote the widespread adoption of quinoa as a functional food for improving metabolic health. By presenting a comprehensive overview of its nutritional profile and bioactive components, the review aims to increase consumers’ awareness of the potential therapeutic benefits of incorporating quinoa into diets.
Recent Findings
Recent studies have highlighted the diverse range of bioactive compounds in quinoa, such as phytosterols, saponins, phenolic acids, phytoecdysteroids, and betalains. These compounds exhibit various health-promoting properties, such as anti-inflammatory, antioxidant, antidiabetic, and gut microbiota-modulating effects. Furthermore, research indicates that regular quinoa consumption can improve metabolic parameters, including reduced cholesterol levels, blood sugar, fat accumulation, and blood pressure. These findings highlight the potential of quinoa as a dietary tool for preventing and managing metabolic disorders, such as obesity, cardiovascular diseases, diabetes, and gut dysbiosis.
Summary
The article concludes that quinoa has emerged as a promising solution to food security challenges due to its adaptability to diverse environments and rich nutritional profile. However, some findings are not consistent in the mentioned studies, therefore, well-designed cohort randomized clinical trials with diverse populations are needed. While in vivo studies are necessary to elucidate the specific mechanisms behind the potential benefits of quinoa.
Graphical Abstract
... This is accomplished by efficiently breaking covalent and hydrogen bonds between molecules under the combined effect of high temperature and moisture, which subsequently results in modifications to the nutritional makeup of quinoa grains. Significantly, boiling lowers the amount of trypsin inhibitors present and denaturates proteins, which lowers the amount of in vitro protein digestibility (Cisneros-Yupanqui et al. 2020). Quinoa's chemical composition varies according on the cooking method used, falling into two main categories: ...
Quinoa, also known as Chenopodium quinoa, is a pseudocereal or pseudograin that has its origins about 7000 years ago in the Andes. It can withstand extremely harsh climatic conditions rather well. It does well in conditions of salinized soil and dryness. Because of its exceptional biological and nutritional qualities, qui-noa has been dubbed "the grain of the 21st century". Quinoa is known as "The Golden Grain" because of its outstanding balance of essential amino acids and plenty of macro-and micronutrients such as lipids, fibre, vitamins, and minerals. The high quality of its protein has led to its recognition as a complete food. In addition, it has been regarded as an oil crop due to its noteworthy vitamin E content and intriguing omega-6 ratio. Numerous phytochemicals are also present in it, such as phenolics, phytosterols, phytoecdysteroids, saponins, and bioactive peptides. These substances might have positive impacts on digestive, cardiovas-cular, and metabolic health. Apart from its health benefits, it has several functional properties like solubility, water-holding capacity (WHC), gelation, emulsifying, and foaming that allow it a range of uses in food. Quinoa starch has several physicochemical properties (such viscosity and freeze stability) that give starch new uses and functional properties. This cultivar is a promising substitute for cereals.
... Four tripeptides derived from quinoa were identified through PeptideRanker as promising novel ACE-inhibitory bioactive peptides [158]. Consumption of cooked red or black quinoa altered the ACE condition and oxidative stress in hypertension-induced rats, attributed to the presence of phenolic compounds [167]. Quinoa active ingredients, particularly BAPs, have been shown to exert ACE inhibitory activity, which is affected by fermentation or hydrolysis. ...
Quinoa, a globally cultivated “golden grain” belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa’s nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.
... Specifically, quinoa contains bioactive compounds such as phenolic compounds and flavonoids, which have been reported to increase the activity of antioxidant enzymes in rats. Therefore, incorporating quinoa into new products could be beneficial in the development of functional foods [47]. These findings imply that the antioxidant and antiglycation properties of grains and seeds may be attributed, at least partially, to the synergistic effect of phenolic compounds present in the extracts. ...
Advanced glycation endproducts (AGEs) are the final products resulting from non-enzymatic glycation, which plays a crucial role in diabetes and aging-related health issues. The aim of the present investigation was to examine the inhibitory effects on AGE formation of aqueous and methanolic extracts from cereals (rice, rye, and wheat), pseudocereals (amaranth, quinoa, and buckwheat) and chia seeds. Different in vitro models simulating AGEs induced by glucose (Glc) and methylglyoxal (MGO) were evaluated. The MGO-trapping capacity of extracts was evaluated, alongside their antioxidant capacity and phenolic compound composition, with the aim of exploring any potential correlation with AGEs’ inhibitory effects. Extracts (25 mg/mL) demonstrated inhibitory effects on AGEs in protein–Glc and protein–MGO assays, with inhibition levels ranging from below 10% (amaranth extracts) to over 90% (buckwheat extracts) compared with aminoguanidine. Buckwheat methanolic extract exhibited the highest anti-AGE activity (98.3% inhibition in the BSA–Glc and 89.5% inhibition in the BSA–MGO assay), followed by chia seed extracts (80–82% inhibition). Buckwheat aqueous extract showed the greatest capacity to directly trap MGO (IC50 = 0.3 mg/mL). Antioxidants and phenolic compounds likely contributed to their antiglycative activity. In conclusion, aqueous and methanolic extracts derived from different natural ingredients such as cereals, pseudocereals, and seeds can be valuable in preventing glycation-related complications.
... The anti-diabetic potential of quinoa is due to the presence of bioactive components including phenolic, protein, tocopherol, and fiber (Liu et al., 2020). The consumption of high protein delays the process of stomach emptying (Cisneros-Yupanqui et al., 2020). The inhibitory effect of α-amylase, dipeptidyl-peptidase-4, and α-glucosidase extends the time for insulin secretion to manage blood glucose level (Mudgil et al., 2020). ...
The current research explored the possible protective effect of chenopodium quinoa extract against CCl4 acute liver toxicity in Sprague Dawley rats. Thirty rats were divided into five groups with six rats in each group. CCl4 (Carbon tetrachloride) was administered at a dose rate of 2 mL/kg b.w. intra‐peritoneally once a week for 3 weeks. The plant extract was given through oral gavage for a period of 21 days. Group I served as a normal group which was given with basal diet. Group II was referred to as a positive control group and received CCl4 2 mL/kg body weight (i.p.). Group III was the standard treatment group and received 2 mL/kg CCl4 (i.p.) and 16 mg/kg body weight (p.o.) silymarin. Group IV was the plant treatment group, which received 2 mL/kg CCl4 (i.p.) and 600 mg/kg body weight of quinoa seed extract (p.o.). Group V was the combined treatment group, which received 2 mL/kg CCl4 (i.p.) accompanied with a combination of silymarin (p.o.) 16 mg/kg body weight and quinoa seed extract (p.o.) 600 mg/kg body weight. The liver biomarkers were assessed along with histopathological analysis to observe the changes in the liver. The outcome suggested that the treatment, which was given with the combination of silymarin and quinoa seed extract, significantly enhanced the antioxidant levels, reduced the oxidative stress, and restored the liver function as evidenced by biochemical parameters histopathological studies. The hepatoprotective potential may be due to the antioxidant and anti‐inflammatory properties of quinoa seed extract.
... [75,76] In vivo studies in animals have shown that the consumption of quinoa can increase the activity of antioxidant enzymes such as superoxide dismutase, glutathione peroxidase and catalase, thus reducing oxidative stress. [72,77,78] The way in which quinoa grains are treated has been demonstrated to affect their antioxidant activity and, therefore, if they are germinated, cooked, fermented or ground, the antioxidant capacity can be modified. [72,79] Al-qabba et al. [72] found that after 6 days of germination of quinoa grains, antioxidant capacity reached the maximum increase (from 105.16 to 293.35 mg GAE/100 g and from 112.42 to 259.02 mg GAE/100 g for total phenolic content in red and yellow quinoa, respectively), whereas cooking them could increase the levels by 5.9%. ...
In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.
... Diet supplemented with quinoa and amaranth seeds reduced oxidative stress in the plasma, heart, kidney, liver, spleen, lung, testis and pancreas of fructose administered rats [46]. Cisneros-Yupanqui et al. [48] reported that activity of superoxide dismutase (an enzyme that catalyzes the dissociation of the free radical in water and hydrogen peroxide) was increased when quinoa seeds were supplied to hypertension-induced rats. In addition, the free phenolic and PUFA fractions of cooked quinoa showed strong antioxidant ability based on Caco-2 cell-based antioxidant activity assay. ...
Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters characterizing thermal properties of amaranth and quinoa oils, such as: oxidation induction time, oxidation kinetic parameters, and melting profile. In isolated oils, the peroxide value, oxidative stability by the Rancimat test (in 120 °C) and the pressure differential scanning calorimetry (PDSC) method (at 100, 110, 120, 130, 140 °C), fatty acids composition, and their distribution between the triacylglycerol positions were determined. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the Ozawa–Flynn–Wall method and the Arrhenius equation. To measure the melting profile, the differential scanning calorimetry (DSC) method was used. Both types of seeds are a good source of unsaturated fatty acids. Induction time of oxidation suggests that amaranth oil may have better resistance to oxidation than quinoa oil. The melting characteristics of the oils show the presence of low-melting triacylglycerol fractions, mainly containing unsaturated fatty acids, which means that a small amount of energy is required to melt the fats.
As an ancient crop, Chenopodium quinoa Willd., also known as quinoa, is traditionally consumed by Andean cultures in South America. Over the past decades, quinoa has been introduced to the global market and is gaining popularity as a potential functional food and nutraceutical source. In addition to the traditional applications in the fields of food and nutrition, quinoa has also been utilized in other fields such as biomass energy production and functional material development, which are mainly based on its by-products. It has been reported that the by-products of quinoa including stalks and bran contain multiple biological substances, with application potential in the field of medicine due to their health benefits. Hence, this work aimed to summarize the processing technologies for quinoa by-products, primarily in the production of biomass energy and food ingredients. The high-value utilization of quinoa by-products by extracting and identifying their active components was also summarized in this review. This work may be helpful for the valorization of quinoa by-products in the future.
Quinoa, also known as Chenopodium quinoa, is a pseudocereal or pseudograin that has its origins about 7000 years ago in the Andes. It can withstand extremely harsh climatic conditions rather well. It does well in conditions of salinized soil and dryness. Because of its exceptional biological and nutritional qualities, quinoa has been dubbed “the grain of the 21st century”. Quinoa is known as “The Golden Grain” because of its outstanding balance of essential amino acids and plenty of macro- and micronutrients such as lipids, fibre, vitamins, and minerals. The high quality of its protein has led to its recognition as a complete food. In addition, it has been regarded as an oil crop due to its noteworthy vitamin E content and intriguing omega-6 ratio. Numerous phytochemicals are also present in it, such as phenolics, phytosterols, phytoecdysteroids, saponins, and bioactive peptides. These substances might have positive impacts on digestive, cardiovascular, and metabolic health. Apart from its health benefits, it has several functional properties like solubility, water-holding capacity (WHC), gelation, emulsifying, and foaming that allow it a range of uses in food. Quinoa starch has several physicochemical properties (such viscosity and freeze stability) that give starch new uses and functional properties. This cultivar is a promising substitute for cereals.
Hypertension is an important risk factor concomitant with cardiovascular disease (CVD) states, which is why we set out to evaluate Californian red worm hydrolysates on antihypertensive activity both in vitro, ex vivo, using rabbit aortic rings and in vivo using hypertensive induced rats. The worms were manually separated, washed with water, purged for 4 h with 4 % sodium bicarbonate, sacrificed with 7 % saline, and finally washed with drinking water. The in vitro antihypertensive capacity was performed by measuring angiotensin-converting enzyme inhibition; for the ex vivo assays, rabbit aorta was used to measure relaxation; for the in vivo assays, rats with induced hypertension were used to perform acute (hypotension) and chronic assays, using captopril as a control in all assays. With respect to angiotensin-converting enzyme (ACE) inhibition, the EC50 value of the worm hydrolysate was found to be 358 ppm; with respect to the analysis in aortic rings, it was found that the mechanisms of action of the hydrolysate are endothelium-dependent, presenting a maximum relaxation of 35 %. With respect to the in vivo assays, the hypotensive test showed that the hydrolysate can reduce blood pressure by up to 32 % in only 2 h, while the chronic analysis showed that the hydrolysate at 150 ppm did not present statistically significant differences with the control (captopril) during the 15 days of analysis. The Red Californian earthworm hydrolysate presents bioactive compounds identified with antihypertensive activities in vitro, ex vivo and in vivo in different isolated and animal models. The study demonstrates the efficacy of the hydrolysate to be used as an alternative in the treatment and prevention of hypertension, and it can be implemented in functional foods or nutraceutical foods. Antihypertensive peptides, particularly those that inhibit angiotensin-converting enzyme (ACE), hold significant importance in medical research, specifically in the context of cardiovascular disease treatment, particularly hypertension. The focus on these peptides and the potential implications of their results in medical research can be summarized through several key points: 1) Mechanisms of Action-Antihypertensive peptides function by inhibiting ACE or renin, crucial enzymes in blood pressure regulation. 2)Alternatives to Synthetic Drugs, 3) Additional Health Benefits, and various other factors.
Nowadays, impact of distressed lifestyle and unhealthy food patterns creating many health issues. Due to such scenario people are seeking healthy food options and shifting to functional food products. For this reason, sprouts of various grains are becoming popular day by day as they help in the enhancement of human health and lowers nutrient deficiencies. Sprouted pseudocereals (Quinoa, Amaranth, Buckwheat etc.) product are on rise of production in food industry and this rise is found to follow increasing trend especially in bakery and snack industries since pseudocereals came out to be super food with plenty health benefits. During germination process, in grains, the concentration of anti-nutritional factors reduces successively and tremendously enhances the nutritional content and their bioavailability. Furthermore, consumption of sprouted grains provides several health benefits such as, hypercholesteraemic effect, prevent cardio vascular diseases, boost liver health, improve immunity, antioxidant activity, anti-tumour effect, anti-inflammatory, etc. Due to such reason, food industries are focusing on the application and development of new and function food products out from such sprouted grains. Hence, in this chapter, we discussed about amaranth and quinoa sprouts in detail due to their high demand and popularity among consumer.
Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.
RESUMEN Objetivo . Determinar la influencia del consumo de tres variedades de quinua sobre parámetros bioquímicos e histomorfometría intestinal en ratas obesas. Materiales y Métodos . Se utilizaron 42 ratas obesas Holtzman dispuestas en siete tratamientos de seis animales cada uno, que fueron alimentados durante 23 días con una de las siete dietas: una obesogénica de control y las otras conteniendo además 20% de quinua Altiplano, Pasankalla y Negra Collana procesadas por cocción o tostado. Al finalizar el periodo de alimentación se tomaron muestras de sangre para la determinación de niveles de glucosa, triglicéridos y C-HDL; posteriormente los animales fueron sacrificados y el hígado, intestino delgado (ID) y riñones fueron pesados; muestras de ID fueron extraídas para histomorfometría intestinal. Los datos se sometieron a ANOVA utilizando el GLM bajo diseño completamente aleatorizado con arreglo factorial 3x2 más control y comparación de medias mediante prueba de Fisher. Resultados . Los niveles de glucosa, triglicéridos y C-HDL no presentaron diferencias en comparación al grupo control; además, el peso de los riñones no fue afectado por las dietas experimentales. Sin embargo, el ID presentó mayor peso en el grupo control en comparación a los que contenían quinua procesada. La histomorfometría del ID no fue afectada significativamente por las dietas experimentales. Conclusiones. La alimentación de ratas obesas con dietas que contienen variedades de quinua procesada no modifica los parámetros bioquímicos y no afecta la histomorfometría intestinal; sin embargo, disminuye el peso del intestino delgado en ratas obesas.
Resveratrol, a polyphenol found in various plants, including grapes, plums and peanuts that have been shown various medIRInal properties, including antioxidant, protection of cardiovascular disease and cancer risk. However, the effects of resveratrol on spinal cord reperfusion injury have not been investigated. Hence, the present study was designed to evaluate the effect of resveratrol on nitric oxide synthase (iNOS)/p38MAPK signaling pathway and to elucidate its regulating effect on the protection of spinal cord injury. Spinal cord ischemia-reperfusion injury (IRI) was performed by the infrarenal abdominal aorta with mini aneurysm clip model. The expressions of iNOS and p38 MAPK and the levels of biochemical parameters, including nitrite/nitrate, malondialdehyde (MDA), advanced oxidation products (AOPP), reduced glutathione (GSH), superoxide dismutase (SOD) and catalase (CAT) were measured in control and experimental groups.IRI-induced rats treated with 10 mg/kg resveratrol protected spinal cord from ischemia injury as supported by improved biological parameters measured in spinal cord tissue homogenates. The resveratrol treatment significantly decreased the levels of plasma nitrite/nitrate, iNOS mRNA and protein expressions and phosphorylation of p38MAPK in IRI-induced rats. Further, IRI-produced free radicals were reduced by resveratrol treatment by increasing enzymatic and non-enzymatic antioxidant levels such as GSH, SOD and CAT. Taken together, administration of resveratrol protects the damage caused by spinal cord ischemia with potential mechanism of suppressing the activation of iNOS/p38MAPK pathway and subsequent reduction of oxidative stress due to IRI.
Cardiovascular diseases (CVD) such as myocardial infarction and stroke are a major cause of morbidity and mortality worldwide. Impairment of the normal vasorelaxant functions of the vascular endothelium, termed endothelial dysfunction; appear to underlie the pathogenesis of CVD. Endothelial dysfunction is often secondary to abnormal increases in oxidative stress, inflammation and overactivity of the renin-angiotensin system (RAS), which makes these pathways attractive targets for therapeutic interventions. Given the side-effects associated with synthetic pharmaceutical agents, there is growing interest in using natural products such as bioactive peptides for treating chronic diseases like CVD. In this review, we discuss the potential for bioactive peptides with antioxidant, anti-inflammatory and RAS modulating properties for treating endothelial dysfunction and preventing CVD.
Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is a grain-like, stress-tolerant food crop that has provided subsistence, nutrition, and medicine for Andean indigenous cultures for thousands of years. Quinoa contains a high content of health-beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Over the past 2 decades, numerous food and nutraceutical products and processes have been developed from quinoa. Furthermore, 4 clinical studies have demonstrated that quinoa supplementation exerts significant, positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. However, vast challenges and opportunities remain within the scientific, agricultural, and development sectors to optimize quinoa's role in the promotion of global human health and nutrition
Developing countries are experiencing an epidemic of chronic non-communicable chronic diseases with high socio-economic costs. Studies of traditional foods with beneficial health properties could contribute to diminish these problems. Legumes rich in proteins like Lupinus mutabilis decreases blood glucose and improves insulin sensitivity in animals and humans. We report the results of a phase II clinical trial conducted to assess the role of cooked L. mutabilis and its purified alkaloids on blood glucose and insulin in volunteers with diabetes. Results indicate that consumption of cooked L. mutabilis or its purified alkaloids decreased blood glucose and insulin levels. The decreases in serum glucose concentrations from base line to 90 minutes were statistically significant within both treatment groups; however, there were not differences between groups. Serum insulin levels were also decreased in both groups however the differences were not statistically significant. None of the volunteers in either group presented side effects.
Four varieties of an Andean indigenous crop, quinoa (Chenopodium quinoa Willd.), were evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The crops were processed by extrusion-cooking and the final products were analyzed to determine the dietary fiber, total polyphenols, radical scavenging activity, and in vitro digestibility of starch and protein. There were no significant differences in the contents of total dietary fiber between varieties of quinoa. In all cases, the contents of total and insoluble dietary fiber decreased during the extrusion process. At the same time, the content of soluble dietary fiber increased. The content of total phenolic compounds and the radical scavenging activity increased during the extrusion process in the case of all 4 varieties. There were significant differences between the varieties and the content of total polyphenols. The in vitro protein digestibility of quinoa varieties was between 76.3 and 80.5% and the in vitro starch digestibility was between 65.1 and 68.7%. Our study demonstrates that quinoa can be considered a good source of dietary fiber, polyphenols and other antioxidant compounds and that extrusion improves the nutritional value.
The leaves of Kalanchoe pinnata (Crassulaceae) are used in Cameroon folk medicine to manage many diseases such as cardiovascular dysfunctions. In this work, we aimed to evaluate the activities of aqueous leaf extract of Kalanchoe pinnata on the blood pressure of normotensive rat (NTR) and salt hypertensive rats (SHR), as well as its antioxidant properties.
Hypertension was induced in rats by oral administration of 18% NaCl for 4 weeks. For the preventive study, three groups of rats received 18% NaCl solution and the plant extract at 25mg/kg/day, 50mg/kg/day or 100mg/kg/day by gavage. Two positive control groups received 18% NaCl solution and either spironolactone (0.71mg/kg/day) or eupressyl (0.86mg/kg/day) by gavage for 4 weeks. At the end of this experimental period, systolic arterial pressure (SAP), diastolic arterial pressure (DAP) and heart rate (HR) were measured by the invasive method. Some oxidative stress biomarkers (reduced glutathione (GSH), superoxide dismutase (SOD), nitric monoxide (NO) were evaluated in heart, aorta, liver and kidney. NO level was indirectly evaluated by measuring nitrite concentration.
Kalanchoe pinnata extract prevented significantly the increase of systolic and diastolic arterial pressures in high salt-loaded rats (SHR). In SHR, concomitant administration of K. pinnata at 25, 50 and 100mg/kg/day significantly prevented the increase in blood pressure by 32, 24 and 47% (for SAP); 35, 33 and 56% (for DAP), respectively. No significant change was recorded in heart rate of those rats. The plant extract improved antioxidant status in various organs, but more potently in aorta. Thus, antioxidant and modulatory effects of K. pinnata at the vasculature might be of preponderant contribution to its overall antihypertensive activity.
The work demonstrated that the concomitant administration of high-salt and the aqueous extract of K. pinnata elicits prevention of salt-induced hypertension in rat. This antihypertensive activity is associated with an improvement of antioxidant status. Overall, results justify and support the use of K. pinnata as antihypertensive medicine.
Abstract A prospective and double-blind study was conducted on 35 women with weight excess who consumed 25 grams of quinoa flakes (QF) or corn flakes (CF) daily during a period of four consecutive weeks. At the beginning (T1) and at the end (T2) of the intervention, total calorie intake was evaluated, anthropometric assessment was performed, blood was collected for the determination of glucose, total cholesterol and fractions, oxidative stress markers, vitamin E and enterolignans. Significant reductions were detected in serum triglyceride (CF group = 133.9 ± 89.4 to 113.7 ± 57 mg/dl and QF group = 112.3 ± 35 to 107.9 ± 33.1 mg/dl), TBARS (CF group = 3.2 ± 0.8 to 2.9 ± 0.5 µmol/l and QF group = 3.06 ± 0.6 to 2.89 ± 0.5 µmol/l) and vitamin E concentrations (CF group = 19.5 ± 5 to 17.9 ± 4 µM and QF group = 17.9 ± 4 to 16.9 ± 3 µM) and an increase in urinary excretion of enterolignans (CF group = 2.05 ± 1.3 to 2.24 ± 1.4 nm/ml and QF group = 2.9 ± 1.6 to 3.2 ± 2.7 nm/l), in both study groups. The reduction of total cholesterol (191 ± 35 to 181 ± 28 mg/dl) and LDL-cholesterol (LDL-c) (129 ± 35 to 121 ± 26 mg/dl), and the increase in GSH (1.78 ± 0.4 to 1.91 ± 0.4 µmol/l) occurred only in the QF group, showing a possible beneficial effect of QF intake.
Albino rats (Rattus norvegicus) are the most commonly used laboratory animals for studies on the effects of drugs, supplements, herbal extracts and diets on the serum lipid profile (SLP), yet there is no comprehensive set of reference values for the SLP of albino rats of varied ages and sexes in available literature. This study was designed to assay the SLP of albino rats of varied ages and sexes. A total of 480 Sprague Dawley albino rats were used for the study, composed of 240 females and 240 males. The age sets studied were rats of 4, 6, 8, 10, 12, 16, 20, 30, 40, and 50 weeks of age. For each age set, the SLP of 24 females and 24 males was assayed. Standard biochemical procedures were followed in the SLP assay after a 12-h overnight fast of the rats. Results showed that serum levels of total cholesterol (TC), high density lipoprotein cholesterol (HDLC) and low density lipoprotein cholesterol (LDLC) significantly rose (p < 0.05) from their week 4 values in both sexes to a peak recorded at week 6 of age before a progressive decrease across the ages, while the serum triglyceride and very low density lipoprotein cholesterol (VLDLC) were at their peak at week 4 of age in both sexes and significantly (p < 0.05) progressively decreased across the ages to stabilize from weeks 20 to 50 of age. The overall mean ± SEM values of the SLP (milligrams per deciliter) of all the rats used for the study were as follows: TC, 113.99 ± 2.18; HDLC, 49.14 ± 1.05; triglyceride, 76.13 ± 2.38; VLDLC, 15.22 ± 0.48 and LDLC, 49.64 ± 1.82. The mean TC, triglyceride, VLDLC and LDLC of the male rats were significantly higher (p < 0.05) than those of the females, but the mean HDLC of the females was higher (p > 0.05) than that of the males. It was concluded that there were significant variations in the SLP of albino rats across the ages studied and also significant differences between the sexes at certain ages.
The speed of protein digestion impacts on postprandial protein anabolism. After exercise or in the elderly, fast proteins stimulate protein synthesis more efficiently than slow proteins. It has been shown that meat might be a source of fast proteins. However, cooking temperature, acting on the macrostructure and microstructure of the meat could affect both the speed, and efficiency, of protein digestion. This study aims to evaluate, in vivo, the effect of meat cooking on digestion parameters, in the context of a complete meal. Six minipigs fitted with an ileal cannula and an arterial catheter were used. In order to measure the true ileal digestibility, tested meat was obtained from a calf, the muscle proteins of which were intrinsically labelled with (15)N-amino acids. Three cooking temperatures (60, 75 and 95°C; core temperature for 30 min), and three levels of intake (1, 1.45, and 1.90 g protein/kg body weight) were tested. Following meat ingestion, ileal digesta and arterial blood were collected over a 9-h period. The speed of digestion, evaluated from the kinetics of amino acid appearance in blood within the first 3 h, was greater for the cooking temperature of 75°C, than for 60 or 95°C. The true ileal digestibility, which averaged 95%, was not affected by cooking temperature or by the level of meat intake. The amino acid composition of the digesta flowing at the ileum was not affected by cooking temperature. These results show that cooking temperature can modulate the speed of meat protein digestion, without affecting the efficiency of the small intestinal digestion, and consequently the entry of meat protein residues into the colon.
Developing countries are experiencing an epidemic of chronic non-communicable chronic diseases with high socio-economic costs. Studies of traditional foods with beneficial health properties could contribute to diminish these problems. Legumes rich in proteins like Lupinus mutabilis decreases blood glucose and improves insulin sensitivity in animals and humans. We report the results of a phase II clinical trial conducted to assess the role of cooked L. mutabilis and its purified alkaloids on blood glucose and insulin in volunteers with diabetes. Results indicate that consumption of cooked L. mutabilis or its purified alkaloids decreased blood glucose and insulin levels. The decreases in serum glucose concentrations from base line to 90 minutes were statistically significant within both treatment groups; however, there were not differences between groups. Serum insulin levels were also decreased in both groups however the differences were not statistically significant. None of the volunteers in either group presented side effects.
Antioxidant properties of food-derived peptides have been described in an increasing number of studies in recent years. Consequently, these peptides are being considered as potential sources to control various oxidative processes in the human body as well as in food. It is however difficult to compare results from various studies due to the diversity of in vitro assay systems and inconsistency in the conditions used to evaluate antioxidative capacity of peptides and protein hydrolysates. Further, specific assays and biomarkers are yet to be established to confirm their bioactive potential. This review summarizes the literature on food sources and methods of antioxidative peptide production, and the reported efficacies and mechanisms of their action. Furthermore, it presents a critical evaluation of methods used for assessing antioxidative activity of peptides. Examples of promising applications of these peptides in food, nutraceuticals and cosmeceuticals are also discussed with an insight to the future research needs.Highlights► Summary of antioxidative food protein hydrolysates and peptides reported in past 20 years. ► Elucidation of molecular characteristics and antioxidant mechanisms of peptides. ► Comparison of methods for assessing antioxidative capacity of peptides. ► Opportunities and challenges of peptidic antioxidants in functional food applications.
Metabolic syndrome and oxidative stress are common complications of type 2 diabetes mellitus. The present study was designed to determine whether resveratrol, a widely used nutritional supplement, can improve insulin sensitivity, metabolic complication as well as hepatic oxidative stress in fructose-fed rats. Male Sprague Dawley rats (180-200 g) were divided into four groups with 8 animals each. Fructose-fed insulin resistant group (Dia) animals were fed 65% fructose (Research diet, USA) for a period of 8 weeks, whereas control group (Con) animals were fed 65% cornstarch (Research Diet, USA). Resveratrol, 10 mg/kg/day (Dia+Resv) or metformin 300 mg/kg/day (Dia+Met) were administered orally to the 65% fructose-fed rats for 8 weeks. At the end of the feeding schedule, Dia group had insulin resistance along with increased blood glucose, triglyceride, uric acid and nitric oxide (NO) levels. Significant (p<0.05) increase in hepatic TBARS and conjugated dienes, and significant (p<0.05) decrease in hepatic SOD and vitamin C was observed in Dia group compared to Con group. Administration of metformin or resveratrol significantly (p<0.05) normalized all the altered metabolic parameters. However, a marked insulin sensitizing action was only observed in the Dia+Resv group. Similarly, while metformin administration failed to normalize the increased TBARS levels and decreased SOD activity, resveratrol showed a more promising effect of all oxidative stress parameters measured in the present study. Attenuation of hepatic oxidative stress in fructose-fed rat liver after resveratrol administration was associated with significant (p<0.05) increase in nuclear level of NRF2 compared with other groups. The present study demonstrates that resveratrol is more effective than metformin in improving insulin sensitivity, and attenuating metabolic syndrome and hepatic oxidative stress in fructose-fed rats.
Department of Food Chemistry and Nutrition, Medical College, The Jagiellonian University, Medyczna 9, 30-688, Kraków, Poland.
# The Author(s) 2010. This article is published with open access at Springerlink.com. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2998641/
Abstract
The effect of Chenopodium quinoa seeds on lipid profile, glucose level, protein metabolism and selected essential elements (Na, K, Ca, Mg) level was determined in high-fructose fed male Wistar rats. Fructose decreased significantly LDL [42%, p<0.01] and activity of alkaline phosphatase [20%, p<0.05], and increased triglycerides level [86%, p<0.01]. The analysis of blood of rats fed quinoa indicated, that these seeds effectively reduced serum total cholesterol [26%, p<0.05], LDL [57%, p<0.008] and triglycerides [11%, p<0.05] when compared to the control group. Quinoa seeds also significantly reduced the level of glucose [10%, p<0.01] and plasma total protein level [16%, p<0.001]. Fructose significantly decreased HDL [15%, p<0.05] level in control group but when the quinoa seeds were added into the diet the decrease of HDL level was inhibited. Quinoa seeds did not prevent any adverse effect of increasing triglyceride level caused by fructose. It was shown in this study that quinoa seeds can reduce most of the adverse effects exerted by fructose on lipid profile and glucose level.
PMID: 21104320 [PubMed - in process]PMCID: PMC2998641Free PMC Article
Background and objectives
This study investigated the in vitro antioxidant and angiotensine‐I converting enzyme (ACE‐I) inhibitory properties of quinoa (QPH) and kiwicha (KPH) protein hydrolysates.
Findings
Enzymatic treatments with Neutrase for 120 min for quinoa and sequential Alcalase‐Neutrase hydrolysis for 240 min for kiwicha protein, both at 50°C, presented high antioxidant activities and ACE‐I inhibition (1.50 and 1.67 μmol TE/mg of protein and 89.2 and 72.8 %, respectively) and the lowest IC50 values (0.08 and 0.29 mg/ml, respectively). After simulated gastrointestinal digestion (pepsin‐pancreatin) both protein hydrolysates did not display significant changes in their antioxidant and ACE‐I inhibition properties.
Conclusions
The in vitro antioxidant and antihypertensive properties (ACE‐I inhibition) of QPH and KPH obtained via enzymatic hydrolysis using food grade commercial enzymes were demonstrated. In addition, tested in vitro bioactive properties did not change after simulated gastrointestinal digestion.
Significance and novelty
The results of this research might be used to obtain QPH and KPH with bioactive properties and/or as starting material for subsequent processes of separation and purification to obtain bioactive peptides.
Background and objectives
Quinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities. In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolics extracts from white, red and black quinoa were analyzed, as well as their antioxidant, anti‐inflammatory and antitumor activities.
Findings
Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03‐1409.54 mg gallic acid equivalent (GAE)/100g and 177.49‐407.75 mg rutin equivalent (RE)/100g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21‐188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa. Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti‐inflammatory and antitumor activity by down‐regulating the NO production and inhibiting the proliferation of MCF‐7 cells.
Conclusions
Quinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti‐inflammatory and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food.
Significance and novelty
Findings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing.
Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52–30.77 g GA.kg⁻¹, 2.83–17.35 g RE.kg⁻¹ and 0.03–186.12 mg COG.100 g⁻¹, respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0–3726.5 mg.kg⁻¹. Ascorbic acid and vitamin E were established in the amounts of 6.2–14.04 g.kg⁻¹ and 0.43–12.85 mg.kg⁻¹, respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red gooseberry Black Negus and black currant Otelo were the most significant cultivars.
The present study aimed to investigate the effects of different cooking conditions - atmospheric (100 °C) and pressure cooking (115 °C) - on the phenolic composition and antioxidant activity of methanolic extracts of four Phaseolus vulgaris varieties and soy (Glycine max). Contrary to soy, in P. vulgaris varieties both cooking methods increased drastically the total phenolic, flavonoid, and ortho-diphenol content, as well as antioxidant capacity. These results were corroborated by HPLC analysis, where an overall increase of phenolic acids and flavonoids was detected in processed samples. However, draining the cooking water significantly decreased phenolic acids, flavonoids and antioxidant activity in all P. vulgaris varieties and as well as soy. The hypothesis that cooking increases the compound accessibility and nutritional value through increased release of phytochemicals was verified in the present study for P. vulgaris varieties. Keeping the cooking water is crucial to the increased nutritional value of all Phaseolus varieties. Overall, compared with the tested varieties of Phaseolus, soy, to which many health benefits are attributed, is not the best legume source of antioxidants.
High-density lipoprotein (HDL) has received increasing interest due to observations of an inverse relationship between its systemic levels and cardiovascular risk and targeted interventions in animal models that have had favourable effects on atherosclerotic plaque. In addition to its pivotal role in reverse cholesterol transport, HDL has been reported to possess a range of functional properties, which may exert a protective influence on inflammation, oxidation, angiogenesis and glucose homeostasis. This has led to the development of a range of HDL targeted therapeutics, which have undergone evaluation in clinical trials. The current state of HDL in cardiovascular prevention will be reviewed.
Background:
Hypertension is an exceptionally common condition which every now and again remains undiscovered until generally late in its course, prompting an assortment of other hazardous conditions. Around 91.3% of the hypertensive patients had no less than one related cardiovascular hazard factor. Our investigation plans to estimate the relationship of hazard factor with cardiovascular Disease.
Materials and methods:
This is observational and follows up investigation which focused 145 patients from Indira Gandhi Memorial Hospital over a time of one year (July 2016 to October 2017). Out of 145, 127 Patients could enrolled in the study for actual biochemical Estimation. We followed the modified NCEP ATP-III criteria of metabolic Syndrome for categorization of the patients.
Result:
Among 127 patients, 90 (78.26%) patients were found to be having metabolic disorder and without metabolic disorder were 25 (21.73%) and frequency rate was high in the age assemble between 51 and 60. Prevalence rate was high in farmer housewives having 4-6 years length of hypertension. Most common combination of lifted levels of parameters found to be HbA1c, triglyceride and waist circumference and it was 33.33% in both male and female. Lipid profile and was abnormal during baseline, and significant variation was found during follow up after patient counseling and proper treatment.
Conclusion:
The study justifies the view that all hypertensive patients should be screened for metabolic syndrome and those who diagnosed as a positive should be put on the proper treatment to protect them from CVS risk.
This study aimed to investigate the in-vitro cytotoxicity activity against two cancer cell lines, α-amylase and α-glucosidase inhibitions, ACE-inhibition, antioxidant and proteolytic activities of whole-grain lupin, quinoa and wheat fermented by three species of Bifidobacterium spp. B. animalis, B. breve and B. longum were employed in solid-state fermentation (SSF) 37 °C for 72 h. The ranges of total phenolic contents in fermented lupin (FL), quinoa (FQ) and wheat (FW) were ∼17.0 to 44.0, ∼11.0 to 36.0, ∼5.0–29.0 mg GAE/g, respectively, relative to the unfermented control. α-Glucosidase inhibition increased significantly (p < 0.05) in FL and FQ after 24 h of fermentation. The cereals fermented by B. breve and B. longum had markedly increased ACE-inhibition activities. The magnitude of the cytotoxicity activities in FL was greater (p < 0.05) by approximately 5-fold and 3-fold against colon cancer cell (Caco-2) and breast cancer cell (MCF-7), respectively than in FQ and FW. The findings suggest that health properties of grains could be enhanced by probiotic fermentation and such enhancements depend on grain type and probiotic species. The inclusion of grains fermented by probiotics into foods could improve health benefits of these product.
The classical negative correlation between HDL-cholesterol and coronary artery disease is due to HDL role in reverse cholesterol transport and many other atheroprotective functions, such as vasodilation, antiapoptosis, antioxidant, antiinflammatory, antithrombotic, and cytoprotective actions. Cigarette smoking, infections, diabetes mellitus, and other conditions may alter HDL composition and structure and thereby HDL may become dysfunctional and even proatherogenic. Clinical reproducible assays of cholesterol efflux, monocyte chemotaxis, endothelial inflammation, oxidation, NO production, and thrombosis permit assessment of several HDL functions. Lipid transfers among lipoproteins, mediated by transfer proteins CETP and PLTP, are part of HDL metabolism and an in vitro method was developed to assess lipid transfers to HDL and significance to atherosclerosis. HDL carries microRNAs and may influence gene expression. HDL and apo A-I have antidiabetogenic properties as they increase pancreatic beta cells function and insulin sensitivity. HDL-cholesterol may be increased by anticholesterolemic drugs and HDL-cholesterol increases by CETP inhibitors are under evaluation.
Protocatechuic acid (PCA) is a natural antioxidant with beneficial cardiovascular properties. In this study, the effect of supplementation with PCA was investigated in deoxycorticosterone acetate (DOCA)-salt hypertension. Male Wistar rats received DOCA (25 mg/kg, s.c.) twice weekly and 1% NaCl in drinking water and simultaneously treated with PCA (50, 100 and 200 mg/kg, p.o.) for 4 weeks. Systolic blood pressure (SBP) was detected using tail-cuff method. Electrolytes including Na+, K+ and chloride, catalase activity, glutathione, total antioxidant capacity, malondialdehyde (MDA) and hydroperoxides concentration were measured in serum samples. Body and organs weight, water intake and, kidney and heart histopathology were also evaluated. Administration of PCA reversed the changes caused by DOCA-salt approximately at all doses. At the lowest dose, PCA significantly decreased SBP (132.5 ± 4.0 vs 152.3 ± 4.5 mmHg, P < .05), serum sodium (138.5 ± 1.52 vs 141 ± 1.50, P < .05) and chloride level (101.6 ± 1.47 vs 110 ± 1.39, P < .01) and raised serum potassium level (3.8 ± 0.09 vs 3.1 ± 0.17, P < .05) compared with DOCA-salt hypertensive rats. PCA increased serum catalase activity, total antioxidant capacity and glutathione concentration and reduced MDA and hydroperoxides levels. PCA also improved organ weight changes, reduced water intake and moderately prevented histopathological changes of kidney and heart upon DOCA-salt administration. The present study indicates the antihypertensive and antioxidant effects of PCA against DOCA-salt hypertension.
In the recent years, quinoa has gained a renewed relevance as an alternative crop to cereals due to its excellent nutritional value. Thus, the aims of this work were to determine the physico-chemical, techno-functional and in vitro antioxidant properties as well as the total phenolic and flavonid contents of six quinoa flours. On the different samples proximal compositions and polyphenolic, sugar and organic acids profiles were also determined. Quinoa flours showed a protein content ranged between 11.62 and 13.66 g/100 g while the fat content was comprised between 4.87 and 6.48 g/100 g. The TDF content ranged from 12.71 to 18.59 g/100 g with ratios IDF:SDF higher than 8:1. In all samples analyzed four organic acids (oxalic, ciltric, malic, and succinic) and three sugars (sucrose, glucose, and fructose) were determined. As regards to techno-functional propreties, all quinoa flours showed lower water and oil holding capacities with values of 1.44–1.80 g water/g sample and 0.89–1.04 g oil/g sample, respectively. However, all samples showed a high swelling capacity with values ranged from 8.55 to 9.57 mL/g. The chemical profiles identification allowed to exposed major concentrations of 4-hydroxibenzoic acid and interesting concentrations of the other phenolic compounds and interesting contents of Ω3 fatty acids, compounds with renewed biological properties in terms of antioxidant activity and control diseases. In addition, the antioxidant activity assessed allowed to establish their antioxidant capacity of this product and the good correlations with total phenolic and flavonoid contents. The results of this study suggested that quinoa flours is a valid source of natural compounds with significant antioxidant activity and biological properties. Further investigations should be undertaken in respect of target product, anyhow the present study allowed to increase the knowledge about this Andean region species.
Because of the continuous and direct interaction between the digestive tract and foods, dietary compounds represent an interesting source of chemopreventive agents for gastrointestinal health. In this study, the influence of a standardized static in vitro gastrointestinal digestion model on the release of peptides with chemopreventive potential from quinoa protein was investigated. Gastroduodenal digests and fractions collected by ultrafiltration were evaluated for their in plate oxygen radical absorbance capacity and in vitro colon cancer cell viability inhibitory activity. Highest effects were observed in the digests obtained during the intestinal phase, with fraction containing peptides < 5 kDa as the main responsible for the antioxidant activity and peptides ˃ 5 kDa showing the greatest anti-cancer effects. Seventeen potential bioactive peptides derived from quinoa proteins have been identified. These proteins might be utilized as new ingredients in the development of functional foods or nutraceuticals with the aim of reducing oxidative stress-associated diseases, including cancer.
The beneficial health effects of taurine on hypertension have been demonstrated previously in both experimental and epidemiological studies. However, the role of taurine in reproductive dysfunction associated with hypertension has not been investigated. The present study evaluated the therapeutic efficacy of taurine on reproductive deficits in N-nitro-l-arginine methyl ester (L-NAME)-induced hypertensive rats. Sixty male Wistar rats were randomly assigned into six groups namely control, taurine alone, L-NAME alone (40mg/kg) or L-NAME treated with either taurine (100 and 200mg/kg) or reference drug atenolol (10mg/kg) for 28 consecutive days. Results indicated that taurine treatment significantly abrogated L-NAME-induced increase in systolic, diastolic and mean arterial pressures when compared with hypertensive control. Administration of taurine markedly increased antioxidant enzymes activities and glutathione level whereas it suppressed the increase in biomarkers of oxidative stress in the testes and epididymis of L-NAME-induced hypertensive rats. Moreover, taurine significantly reversed hypertension mediated decreases in circulatory concentrations of luteinizing hormone, follicle-stimulating hormone and testosterone whereas it increased testicular sperm number, epididymal sperm number and sperm progressive motility in the hypertensive rats. Furthermore, taurine abrogated the suppression of marker enzymes of testicular function namely acid phosphatase, alkaline phosphatase and lactate dehydrogenase and preserved the histo-architectures of the testes and epididymis in L-NAME-induced hypertensive rats. Taken together, the findings from this study highlight the beneficial role of taurine in reproductive system of L-NAME-induced male hypertensive rats. Taurine supplementation may be a good clinical approach to prevent reproductive deficits in male hypertensive patients.
Background:
Lipogenesis is a process that involves the fatty acids synthesis. Resveratrol and enalapril have been studied for their beneficial physiological properties on the glucose and lipid metabolism.
Objectives:
The aim of the present study was to evaluate the oral administration of resveratrol and enalapril effects on glucose and lipid metabolism, evaluating the white pad lipogenesis genes expression in mice.
Methods:
Swiss male mice were divided into four groups and treated for eight weeks as follows: Standard diet ad libitum (G1); Standard diet + Resveratrol (G2); Standard diet + Enalapril (G3); Standard diet + Resveratrol + Enalapril (G4), where resveratrol was administered with the food and enalapril with the water. Body weight, lipid profile, adiposity, glycemic parameters and epididymal adipocytes area were assessed. The expression levels of FAS, ACC, PPARγ and SREBP-1c were assessed by RT-PCR.
Results:
The main findings showed an improvement in the insulin sensitivity and glucose tolerance in the group G2 as compared to G1. Similar results were found for the fasting glucose levels. Decreased triglycerides were observed in the animals treated with resveratrol and enalapril, along with decreased weight of the epididymal adipose tissue in the animals of the G2 group. A mild reduction in the group G4 as compared to the group G1 was observed. Decreased mRNA expression of FAS, ACC and PPARγ in the G4 group when compared to the G1 group were observed.
Conclusion:
In conclusion the resveratrol and enalapril association improved the glucose and lipid profiles by modulating the expression of some lipogenesis genes, which are critical regulators of metabolic homeostasis.
Objectives
The relationship between the renin–angiotensin system (RAS) and diabetes has been studied for many years. However, studies that assessed RAS components comprehensively were limited. We hypothesized that serum RAS components, especially the effector peptide angiotensin-II, might be closely associated with glucose metabolism status and diabetic complications.
Methods
We investigated the association of individual RAS component with albuminuria in 407 subjects with normal glucose metabolism (NGM), prediabetes, or type 2 diabetes mellitus (T2DM). Anthropometric and biochemical parameters, including glucose homeostasis, albuminuria, and RAS-related parameters such as plasma renin activity (PRA), aldosterone, angiotensin-converting enzyme (ACE), and angiotensin-II levels, were measured.
Results
The mean ± standard deviation (SD) age and body mass index were 57.1 ± 11.1 years and 24.7 ± 3.3 kg/m², respectively. There were 54 subjects with NGM, 102 with prediabetes, and 251 with T2DM. The mean ± SD angiotensin-II levels in these groups were 9.32 ± 6.89, 12.89 ± 10.39, and 17.00 ± 15.28 pg/mL, and the respective urinary albumin-to-creatinine ratios (ACRs) were 8.1 ± 5.3, 13.3 ± 17.3, and 30.7 ± 51.9 mg/g, which were significantly different among the groups. The serum angiotensin-II levels were correlated with levels of PRA, insulin resistance, C-reactive protein, and urinary ACR. Among RAS-related parameters, only the angiotensin-II level was significantly associated with urinary ACR after adjusting for relevant risk factors.
Conclusions
Angiotensin-II may play an important role in the development of albuminuria, particularly in subjects with impaired glucose metabolism.
Quinoa was the traditional grain crop used by the prehispanic civilizations in America. Grains are white, black, yellow, and red-violet and plants are cultivated in vast areas of Peru, Bolivia and Ecuador. The recent description of the betacyanin pigment betanin in red-violet varieties is here further analyzed detecting the presence of amaranthin not previously identified in quinoa grains. Yellow-orange grains are characterized for the first time and up to four different betaxanthins are found to be responsible for this coloration. The native fluorescence of the identified betaxanthins makes the surface of the yellow quinoa grains glow with green fluorescent light. The presence of betalains is correlated with high antioxidant and free radical scavenging activities measured under the FRAP, ABTS and ORAC assays in grain extracts of 29 Peruvian varieties. TEAC equivalence is as high as 44.1 and 47.4 mmol Trolox/kg for the yellow and red-violet varieties analyzed respectively.
In this research, coloured quinoa seeds were subjected to a modified oncom-type processing (pre-cooking followed by solid- state fermentation with Neurospora intermedia) to obtain convenient food products of improved parameters. As compared to raw material, the products contained a higher level of protein (on average by 44 %, of the advantageous essential amino acid profile) and fibre (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5 fold), and riboflavin (5 fold). The antioxidant potential of oncom was also improved in respect of antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g kg-1 DM), fibre (234 g kg-1 DM), carotenoids (81 mg kg-1 DM) and riboflavin (8 mg kg-1 DM), as well as antiradical activity (IC50 in ABTS•+ and DPPH• assay - 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered as beneficial for biotreatment of quinoa seeds.
Oxidative stress is associated with the pathogenesis of hypertension. Decreased bioavailability of nitric oxide (NO) is one of the mechanisms involved in the pathogenesis. It has been suggested that physical exercise could be a potential non-pharmacological strategy in treatment of hypertension because of its beneficial effects on oxidative stress and endothelial function. The aim of this review is to investigate the effect of oxidative stress in relation to hypertension and physical exercise, including the role of NO in the pathogenesis of hypertension. Endothelial dysfunction and decreased NO levels have been found to have the adverse effects in the correlation between oxidative stress and hypertension. Most of the previous studies found that aerobic exercise significantly decreased blood pressure and oxidative stress in hypertensive subjects, but the intense aerobic exercise can also injure endothelial cells. Isometric exercise decreases normally only systolic blood pressure. An alternative exercise, Tai chi significantly decreases blood pressure and oxidative stress in normotensive elderly, but the effect in hypertensive subjects has not yet been studied. Physical exercise and especially aerobic training can be suggested as an effective intervention in the prevention and treatment of hypertension and cardiovascular disease via reduction in oxidative stress.
Body weight is related to fat mass, which is associated with obesity. Our study explored the effect of fat-1 gene on body weight in fat-1 transgenic mice. In present study, we observed that the weight/length ratio of fat-1 transgenic mice was lower than that of wild-type mice. The serum levels of triglycerides (TG), cholesterol (CT), high-density lipoprotein cholesterol (HDL-c), low-density lipoprotein cholesterol (LDL-c) and blood glucose (BG) in fat-1 transgenic mice were all decreased. The weights of peri-bowels fat, perirenal fat and peri-testicular fat in fat-1 transgenic mice were reduced. We hypothesized that increase of n-3 PUFAs might alter the expression of hypothalamic neuropeptide genes and lead to loss of body weight in fat-1 transgenic mice. Therefore, we measured mRNA levels of appetite neuropeptides, Neuropeptide Y (NPY), Agouti-related peptides (AgRP), Proopiomelanocortin (POMC), Cocaine and amphetamine regulated transcript (CART), ghrelin and nesfatin-1 in hypothalamus by Real-Time PCR. Compared with wild-type mice, the mRNA levels of CART, POMC and ghrelin were higher, while the mRNA levels of NPY, AgRP and nesfatin-1 were lower in fat-1 transgenic mice. The results indicate that fat-1 gene or n-3 PUFAs participates in regulation of body weight, and the mechanism of this phenomenon involves the expression of appetite neuropeptides and lipoproteins in fat-1 transgenic mice.
Flavonoids, with various biological activities, are considered as key compounds in propolis. In this study, quantitative determinations of flavonoids in propolis were conducted by two complementary colorimetric methods, aluminum chloride method and 2,4-dinitrophenylhydrazine method. Results suggested that the sum of flavonoid contents determined by the above two individual methods may represent the real content of total flavonoids. In this work, six raw propolis samples were investigated and the total contents of flavonoids ranged from 10.38 ± 0.14% to 24.91 ± 0.53%. As for the 12 commercial propolis products examined, the levels of total flavonoids in tinctures were all below 7% and those in powdery products varied from 2.97 ± 0.05% to 22.73 ± 0.72%.
Recent technological advances have created great interest in the use of biologically active peptides. Bioactive peptides can be defined as specific portions of proteins with 2 to 20 amino acids that have desirable biological activities, including antioxidant, anti-hypertensive, antithrombotic, anti-adipogenic, antimicrobial and anti-inflammatory effects. Specific characteristics, including low toxicity and high specificity, make these molecules of particular interest to the food and pharmaceutical industries. This review focuses on the production of bioactive peptides, with special emphasis on fermentation and enzymatic hydrolysis. The combination of different technologies and the use of auxiliary processes are also addressed. A survey of isolation, purification and peptide characterization methods was conducted to identify the major techniques used to determine the structures of bioactive peptides. Finally, the antioxidant, antimicrobial, anti-hypertensive, anti-adipogenic activities and probiotic-bacterial growth-promoting aspects of various peptides are discussed.
Physical features, bioactive compounds and total antioxidant capacity (TAC) of coloured quinoa varieties (Chenopodium quinoa Willd.) from Peruvian Altiplano were studied. Quinoa seeds did not show a pure red colour, but a mixture which corresponded to different fractal colour values (51.0-71.8), and they varied from small to large size. Regarding bioactive compounds, total phenolic (1.23-3.24mg gallic acid equivalents/g) and flavonol contents (0.47-2.55mg quercetin equivalents/g) were highly correlated (r=0.910). Betalains content (0.15-6.10mg/100g) was correlated with L colour parameter (r=-0.569), total phenolics (r=0.703) and flavonols content (r=0.718). Ratio of betaxanthins to betacyanins (0.0-1.41) was negatively correlated with L value (r=-0.744). Whereas, high TAC values (119.8-335.9mmol Trolox equivalents/kg) were negatively correlated with L value (r=-0.779), but positively with betalains (r=0.730), as well as with free (r=0.639), bound (r=0.558) and total phenolic compounds (r=0.676). Unexploited coloured quinoa seeds are proposed as a valuable natural source of phenolics and betalains with high antioxidant capacity.
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Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background.
The gastrointestinal (GI) tract and specifically the most distal part of the small intestine, the ileum, has become a renewed focus of interest for mechanisms targeting appetite suppression. The 'ileal brake' is stimulated when energy-containing nutrients are delivered beyond the duodenum and jejunum and into the ileum, and is named for the feedback loop which slows or 'brakes' gastric emptying and duodenojejunal motility. More recently it has been hypothesised that the ileal brake also promotes secretion of satiety-enhancing GI peptides and suppresses hunger, placing a 'brake' on food intake. Postprandial delivery of macronutrients to the ileum, other than unavailable carbohydrates (CHO) which bypass absorption in the small intestine en route to fermentation in the large bowel, is an uncommon event and hence this brake mechanism is rarely activated following a meal. However the ability to place a 'brake' on food intake through delivery of protected nutrients to the ileum is both intriguing and challenging. This review summarizes the current clinical and experimental evidence for activation of the ileal brake by the three food macronutrients, with emphasis on eating behavior and satiety as well as GI function. Whilst clinical studies have shown that exposure of the ileum to lipids, CHOs and proteins may activate GI components of the ileal brake, such as decreased gut motility, gastric emptying and secretion of GI peptides, there is less evidence as yet to support a causal relationship between activation of the GI brake by these macronutrients and the suppression of food intake. The predominance of evidence for an ileal brake on eating comes from lipid studies, where direct lipid infusion into the ileum suppresses both hunger and food intake. Outcomes from oral feeding studies are less conclusive with no evidence that 'protected' lipids have been successfully delivered into the ileum in order to trigger the brake. Whether CHO or protein may induce the ileal brake and suppress food intake has to date been little investigated, although both clearly have GI mediated effects. This review provides an overview of the mechanisms and mediators of activation of the ileal brake and assesses whether it may play an important role in appetite suppression.
The antioxidant activity and the relationship between total antioxidant activity and the main classes of antioxidants in the seeds of bitter and sweet Chenopodium quinoa seeds were measured before and after boiling, in order to establish which one showed the best antioxidant property and how a traditional cooking method could affect it. Our results, obtained by using DPPH (1,1-diphenyl-2-picrilhydrazyl) and FRAP (Ferric Reducing/Antioxidant Power) methods, showed that antioxidant activity of bitter seeds was higher than that of sweet seeds. This activity principally depended on phenols and flavonoids in bitter seeds, while it was mainly due to phenol, flavonoid and carotenoid compounds in sweet seeds. Moreover, boiling caused a significant loss of antioxidant capacity in water.
The autoxidation of pyrogallol was investigated in the presence of EDTA in the pH range 7.9–10.6.
The rate of autoxidation increases with increasing pH. At pH 7.9 the reaction is inhibited to 99% by superoxide dismutase, indicating an almost total dependence on the participation of the superoxide anion radical, O2·−, in the reaction. Up to pH 9.1 the reaction is still inhibited to over 90% by superoxide dismutase, but at higher alkalinity, O2·− -independent mechanisms rapidly become dominant.
Catalase has no effect on the autoxidation but decreases the oxygen consumption by half, showing that H2O2 is the stable product of oxygen and that H2O2 is not involved in the autoxidation mechanism.
A simple and rapid method for the assay of superoxide dismutase is described, based on the ability of the enzyme to inhibit the autoxidation of pyrogallol.
A plausible explanation is given for the non-competitive part of the inhibition of catechol O-methyltransferase brought about by pyrogallol.
The ABTS/H2O2/HRP decoloration method permits the evaluation of the antioxidant activity of complex food samples. This method, with slight modifications, is capable of determining both hydrophilic and lipophilic antioxidant properties, thus, it is possible estimate the antioxidant activity of both antioxidant types in the same sample. The method is easy, accurate and rapid to apply. Its application to three vegetable soups provided data on hydrophilic and lipophilic antioxidant activity, and the values reflect the contribution of the particular antioxidants (ascorbic acid and carotenoids) to the total antioxidant activity of the samples.
Bioactive peptides, as products of hydrolysis of diverse food proteins, are the focus of current research. They exert various biological roles, one of the most crucial of which is the antioxidant activity. Reverse relationship between antioxidant intake and diseases has been approved through plenty of studies. Antioxidant activity of bioactive peptides can be attributed to their radical scavenging, inhibition of lipid peroxidation and metal ion chelation properties of peptides. It also has been proposed that peptide structure and its amino acid sequence can affect its antioxidative properties. This paper reviews bioactive peptides from food sources concerning their antioxidant activities. Additionally, specific characteristics of antioxidative bioactive peptides, enzymatic production, methods to evaluate antioxidant capacity, bioavailability, and safety concerns of peptides are reviewed.