Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

Autores
Sabbione, Ana Clara; Suárez, Santiago Emmanuel; Añón, María Cristina; Scilingo, Adriana Alicia
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Química
amaranth
antihypertensive activity
antithrombotic activity
cookies
functional foods
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/152357
Acceder
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repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Amaranth functional cookies exert potential antithrombotic and antihypertensive activitiesSabbione, Ana ClaraSuárez, Santiago EmmanuelAñón, María CristinaScilingo, Adriana AliciaCiencias ExactasQuímicaamaranthantihypertensive activityantithrombotic activitycookiesfunctional foodsIn this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1506-1513http://sedici.unlp.edu.ar/handle/10915/152357enginfo:eu-repo/semantics/altIdentifier/issn/0950-5423info:eu-repo/semantics/altIdentifier/issn/1365-2621info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13930info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:11:20Zoai:sedici.unlp.edu.ar:10915/152357Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:11:20.444SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
title Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
spellingShingle Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
Sabbione, Ana Clara
Ciencias Exactas
Química
amaranth
antihypertensive activity
antithrombotic activity
cookies
functional foods
title_short Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
title_full Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
title_fullStr Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
title_full_unstemmed Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
title_sort Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
dc.creator.none.fl_str_mv Sabbione, Ana Clara
Suárez, Santiago Emmanuel
Añón, María Cristina
Scilingo, Adriana Alicia
author Sabbione, Ana Clara
author_facet Sabbione, Ana Clara
Suárez, Santiago Emmanuel
Añón, María Cristina
Scilingo, Adriana Alicia
author_role author
author2 Suárez, Santiago Emmanuel
Añón, María Cristina
Scilingo, Adriana Alicia
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Química
amaranth
antihypertensive activity
antithrombotic activity
cookies
functional foods
topic Ciencias Exactas
Química
amaranth
antihypertensive activity
antithrombotic activity
cookies
functional foods
dc.description.none.fl_txt_mv In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.
publishDate 2019
dc.date.none.fl_str_mv 2019-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/152357
url http://sedici.unlp.edu.ar/handle/10915/152357
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0950-5423
info:eu-repo/semantics/altIdentifier/issn/1365-2621
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13930
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
1506-1513
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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