Phytochemistry, Anti-cancer, and Anti-diabetic Properties of Plant-Based Foods from Mexican Agrobiodiversity: A Review DOI Creative Commons
Adriana García‐Gurrola, Ana Laura Martínez, Abraham Wall‐Medrano

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4176 - 4176

Published: Dec. 23, 2024

Type 2 diabetes mellitus (T2DM) and cancer are significant contributors to morbidity mortality worldwide. Recent studies have increasingly highlighted the potential of phytochemicals found in plants plant-based foods for preventing treating these chronic diseases. Mexico’s agrobiodiversity provides a valuable resource phytochemistry. This review presents an examination essential within Mexican that shown promising anti-cancer anti-diabetic properties, including their roles as antioxidants, insulin sensitizers, enzyme inhibitors. Notable compounds identified include flavonoids (such quercetin catechins), phenolic acids (chlorogenic, gallic, caffeic acids), methylxanthines (like theobromine), xanthones mangiferin), capsaicinoids (capsaicin), organosulfur alliin), various lipids (avocatins). Although promise laboratory animal studies, there is scarcity clinical trial data involving humans, underscoring important area future research.

Language: Английский

Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies DOI Open Access
Donatella Bianca Maria Ficco, Katia Petroni, Lorenza Mistura

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(13), P. 2155 - 2155

Published: July 6, 2024

Cereals are the basis of much world’s daily diet. Recently, there has been considerable interest in beneficial properties wholegrains due to their content phytochemicals, particularly polyphenols. Despite this, existing data on polyphenolic composition cereal-based foods reported most comprehensive databases still not updated. Many and phenolic compounds missing, including pigmented ones. Observational epidemiological studies reporting intake polyphenols from cereals limited inconsistent, although experimental suggest a protective role for dietary against cardiovascular disease, diabetes, cancer. Estimating polyphenol is complex because large number present many factors that affect levels, such as plant variety, harvest season, food processing cooking, making it difficult matching consumption with composition. Further, should be taken into account tables consumed categorized different ways. The work provides an overview available several databases, terms presence, missing no data, discusses strengths weaknesses methods assessing cereal consumption. Furthermore, this review suggests greater need inclusion up-to-date harmonization standardized procedures collecting adequate assessment tools intake.

Language: Английский

Citations

6
Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina DOI Creative Commons
Gayan Chandrajith Vidana Gamage,

Joo Kheng Goh,

Wee Sim Choo

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 37, P. 100957 - 100957

Published: May 21, 2024

Studies investigating the application of blue pea flower anthocyanins in fermented dairy products are limited. In this study, anthocyanin extracts from (Clitoria ternatea) yoghurt and milk at 1 2% (w/v) concentrations was investigated compared to a commercial colourant spirulina. The total content (TAC), antioxidant activity (DPPH free radical ferric reducing power assays), pH, titratable acidity, syneresis, colour, viable cell count were measured 6 days intervals for 30 4 °C storage. TAC with extract demonstrated high stability, but decreased significantly. higher than negative control samples containing colour change (ΔE) less that spirulina during However, stable average acceptability those not significantly different. Therefore, an flowers concentration better yoghurt. Spirulina

Language: Английский

Citations

5
Thermal Processing of Pigmented Popcorn Snacks: Impact on in vitro Starch Digestibility, Nutraceutical Compounds Preservation and Quality Features DOI

Alexa Cervantes-López,

Valery Tixian Robles-Plata,

Juan de Dios Figueroa‐Cárdenas

et al.

Journal of Cereal Science, Journal Year: 2025, Volume and Issue: unknown, P. 104121 - 104121

Published: Jan. 1, 2025

Language: Английский

Citations

0
Effect of Solvent and Grain Color on the Biological Activities of Maize Grain DOI Creative Commons

Yolanda Salinas-Moreno,

Miguel Ángel Martínez-Ortiz, Eduardo Padilla‐Camberos

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1163 - 1163

Published: March 27, 2025

The color of maize grain, ranging from pink to purple, is related the presence phenolic compounds whose efficient extraction affected by solvent used. This study aimed determine effect solvents and grain on composition biological activities extracts. Six samples (two with brick red, BR, two cherry red CR, blue-purple BP) were acidic methanol (MTFA) aqueous acetone (AWAC). was evaluated total soluble phenolics (TSPs), anthocyanins (TACs), flavonoids (FLAVs), proanthocyanidins (PAs). Biological antioxidant capacity (AC), antifungal activity (AFA) antimutagenic (AM) activity. type used exerted a higher than activities. TAC FLAV variables more influenced TSPs PAs, while AC only when DPPH method. AWAC extracts showed AFA had highest AM, unlike MTFA These results highlight importance selecting an appropriate maximize functional properties reach objective evaluation potential food its

Language: Английский

Citations

0
Yogurt enriched with nanoencapsulated anthocyanins: Effects on the modulation of the gut microbiota and its infuence on health DOI Creative Commons
Carlos Eduardo Cardoso de Aguiar Freire,

Samuel Ferreira Gonçalves,

Carolina de Souza Moreira

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100857 - 100857

Published: Jan. 1, 2024

Language: Английский

Citations

2
Phytochemistry, Anti-cancer, and Anti-diabetic Properties of Plant-Based Foods from Mexican Agrobiodiversity: A Review DOI Creative Commons
Adriana García‐Gurrola, Ana Laura Martínez, Abraham Wall‐Medrano

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4176 - 4176

Published: Dec. 23, 2024

Type 2 diabetes mellitus (T2DM) and cancer are significant contributors to morbidity mortality worldwide. Recent studies have increasingly highlighted the potential of phytochemicals found in plants plant-based foods for preventing treating these chronic diseases. Mexico’s agrobiodiversity provides a valuable resource phytochemistry. This review presents an examination essential within Mexican that shown promising anti-cancer anti-diabetic properties, including their roles as antioxidants, insulin sensitizers, enzyme inhibitors. Notable compounds identified include flavonoids (such quercetin catechins), phenolic acids (chlorogenic, gallic, caffeic acids), methylxanthines (like theobromine), xanthones mangiferin), capsaicinoids (capsaicin), organosulfur alliin), various lipids (avocatins). Although promise laboratory animal studies, there is scarcity clinical trial data involving humans, underscoring important area future research.

Language: Английский

Citations

0