Antiatherogenic effect of Tiger nut tubers (Cyperus esculentus L.) supplemented diet in apolipoprotein E knockout mice

Zommara, Mohsen; Imaizumi, Kazunori

doi:10.21608/jsas.2018.1942.1031

Cited by 4 publications

(4 citation statements)

References 29 publications

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“…Thus, the TN and its derivatives (horchata, flours, oils, spices, etc.) constitute a very complete food, as they offer large proportions of vitamins and minerals (such as vitamins C and E), lipids and oleic acid which are useful for the control of cholesterol and triglycerides [115,116]. As for the presence of vitamin E, it is important to highlight its importance as it is an essential vitamin, not synthesized by the body, but necessary for its proper functioning, and therefore must be included in the diet [117].…”

Section: Tigernut-chufa De Valenciamentioning

confidence: 99%

Searching for the Antioxidant, Anti-Inflammatory, and Neuroprotective Potential of Natural Food and Nutritional Supplements for Ocular Health in the Mediterranean Population

Valero-Velló

Peris-Martínez

García-Medina

et al. 2021

Foods

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Adherence to a healthy diet offers a valuable intervention to compete against the increasing cases of ocular diseases worldwide, such as dry eye disorders, myopia progression, cataracts, glaucoma, diabetic retinopathy, or age macular degeneration. Certain amounts of micronutrients must be daily provided for proper functioning of the visual system, such as vitamins, carotenoids, trace metals and omega-3 fatty acids. Among natural foods, the following have to be considered for boosting eye/vision health: fish, meat, eggs, nuts, legumes, citrus fruits, nuts, leafy green vegetables, orange-colored fruits/vegetables, olives-olive oil, and dairy products. Nutritional supplements have received much attention as potential tools for managing chronic-degenerative ocular diseases. A systematic search of PubMed, Web of Science, hand-searched publications and historical archives were performed by the professionals involved in this study, to include peer-reviewed articles in which natural food, nutrient content, and its potential relationship with ocular health. Five ophthalmologists and two researchers collected the characteristics, quality and suitability of the above studies. Finally, 177 publications from 1983 to 2021 were enclosed, mainly related to natural food, Mediterranean diet (MedDiet) and nutraceutic supplementation. For the first time, original studies with broccoli and tigernut (chufa de Valencia) regarding the ocular surface dysfunction, macular degeneration, diabetic retinopathy and glaucoma were enclosed. These can add value to the diet, counteract nutritional defects, and help in the early stages, as well as in the course of ophthalmic pathologies. The main purpose of this review, enclosed in the Special Issue “Health Benefits and Nutritional Quality of Fruits, Nuts and Vegetables,” is to identify directions for further research on the role of diet and nutrition in the eyes and vision, and the potential antioxidant, anti-inflammatory and neuroprotective effects of natural food (broccoli, saffron, tigernuts and walnuts), the Mediterranean Diet, and nutraceutic supplements that may supply a promising and highly affordable scenario for patients at risk of vision loss. This review work was designed and carried out by a multidisciplinary group involved in ophthalmology and ophthalmic research and especially in nutritional ophthalmology.

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Section: Tigernut-chufa De Valenciamentioning

confidence: 99%

Searching for the Antioxidant, Anti-Inflammatory, and Neuroprotective Potential of Natural Food and Nutritional Supplements for Ocular Health in the Mediterranean Population

Valero-Velló

Peris-Martínez

García-Medina

et al. 2021

Foods

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“…Chufa (also known as 'tiger nut', 'earth almond', 'underground walnut' and yellow nut sedge) is the tiny tuber of the perennial plant Cyperus esculentus L., cultivated in the Nile valley by ancient Egyptians, but it grows all over the world (Samuel et al, 2023). Studies have shown that tiger nut and its derivatives provide significant health benefits, including reducing blood LDL and triglycerides, increasing HDL, improving macular and cardiovascular health, and having vasodilating, antidiarrheal, anticancer, antibacterial, anti-melanogenic, anti-inflammatory, antidiabetic, anti-apoptotic and antioxidant effects (Zommara and Imaizumi, 2017b;Nwosu et al 2022). The tubers are rich in bioactive components and essential dietary constituents, such as minerals, carbohydrates, proteins, vitamins, fibres, some digestive enzymes (catalase, lipase and amylase), and antioxidant components such as vitamin E (Hernández-Olivas et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Chufa Drink: Developing a New Plant-Based Beverages with Different Flavours

Zommara,

Swelam,

Abd El-Aziz

et al. 2023

Journal of Sustainable Agricultural Sciences

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HUFA has well-known health and nutritional benefits. This study aimed to produce innovative chufa milk with fruit juices or other flavour materials fortified with whey protein concentrate (WPC). Six chufa milk beverages were prepared as follows: plain chufa milk (CM), chufa milk supplemented with orange juice (CO) or strawberry juice (CS), chufa milk flavoured with cocoa (CC), instant coffee (CF) or cinnamon extract (CN), in addition to buffalo milk fortified with WPC, which served as a control (CT). The results showed that CM beverage had higher fat, protein, sucrose contents and viscosity value than CT beverage, while the control had higher ash, lactose content and pH value than chufa milk beverages. The highest fat content was found in CC beverage. Furthermore, CC and CF beverages had higher protein content than the other flavoured chufa milk beverages, while CS beverage exhibited the highest viscosity value. The minerals content showed significant differences between the control and chufa milk beverages. The control beverage had the highest Ca content compared to the chufa milk beverages, while CC beverage contained higher K and Fe values than CT and the other chufa milk beverages. The highest Na and Mg contents were found in CF and CC beverages, while CF contained the highest P value. Chufa milk beverages flavoured with cocoa and coffee were preferred over all beverages, whereas CM gained the lowest sensory attributes.

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“…In a previous study, [12] demonstrated that chufa tubers contain 12.38 µg/g and 8.46 µg/g of the isoflavones daidzein and genistein, respectively. Additionally, the same group reported that chufa oil contains about 18.6 mg/100 g oil of vitamin E and 168 mg/100 g oil of phytosterols [12,15]. Concerning its therapeutic value, chufa has the ability to prevent heart attacks and thrombosis, increase blood circulation, and prevent cancer risk, especially colon cancer [16].…”

Section: Introductionmentioning

confidence: 99%

“…It is suitable also for diabetic people, and helps in weight loss. In addition, it can be used to reduce cholesterol level due to its high contents of oleic acid and vitamin E [12,15,17,18]. Due to the previously mentioned benefits of chufa and its relatively low price, chufa has attracted a lot of interest as the basis of a nondairy milk, but there are some setbacks to using chufa milk as a beverage in Spain.…”

Section: Introductionmentioning

confidence: 99%

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value

et al. 2021

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Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types, followed by the soluble coffee-flavored product (NF). Collectively, functional frozen yoghurt can be produced by mixing buffalo yoghurt and chufa milk (50:50 v/v). Buffalo—chufa frozen yoghurt (F) had higher nutritional value but lower physical and sensory properties compared to buffalo frozen yoghurt (control). A clear improvement in the properties of the final product can be achieved using different flavoring materials. Cleary, our present study provides novel interesting information about the potential beneficial use of chufa buffalo milk for manufacturing functional frozen yoghurt. Further similar research is recommended to explore the potential benefits of the supplementation of other dairy products with chufa.

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Antiatherogenic effect of Tiger nut tubers (Cyperus esculentus L.) supplemented diet in apolipoprotein E knockout mice

Cited by 4 publications

References 29 publications

Searching for the Antioxidant, Anti-Inflammatory, and Neuroprotective Potential of Natural Food and Nutritional Supplements for Ocular Health in the Mediterranean Population

Searching for the Antioxidant, Anti-Inflammatory, and Neuroprotective Potential of Natural Food and Nutritional Supplements for Ocular Health in the Mediterranean Population

Chufa Drink: Developing a New Plant-Based Beverages with Different Flavours

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value

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