Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice

Corzo‐Ríos, Luis Jorge; Garduño‐Siciliano, Leticia; Sánchez‐Chino, Xariss M.; Martínez‐Herrera, Jorge; Cardador‐Martínez, Anaberta; Jiménez‐Martínez, Cristian

doi:10.1111/ijfs.15014

Cited by 8 publications

(4 citation statements)

References 39 publications

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“…Several mechanisms, including carbohydrate digestion and inhibition of glucose absorption in the intestine (by intestinal inhibition of α‐amylase and α‐glucosidase) and stimulation of insulin secretion by pancreatic β‐cells, may contribute to its hypoglycemic effects (Ota & Ulrih, 2017). Corzo‐Ríos et al (2021), studying the effect of germinated and non‐germinated amaranth seeds on the mouse metabolism, found that germination increased the concentration of dietary fiber, phenolic compounds, and flavonoids.…”

Section: Resultsmentioning

confidence: 99%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

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The flours of germinated pumpkin seeds of Crown, Jacarezinho, and Italian varieties were evaluated. The flours showed a predominance of yellow intensity, high content of minerals, and total phenolic compounds with important in vitro antioxidant potential. There was a predominance of flavonoids (myricetin, procyanidin B2, and procyanidin B1). The degradation of phenolic compounds was satisfactorily predicted by zero‐order (Crown and Italian) and first‐order (Jacarezinho) equations. The flours were considered non‐toxic, with morphologically irregular particles and predominance of amorphous characteristics. The FTIR spectra showed the bands of the main components, indicating the presence of starch, lipids, and proteins. The thermal properties showed distinct gelatinization peaks between the flours, while the TGA and DTG curves showed greater mass loss during the carbonization of the material in the three flours. The flours studied have some distinct characteristics, with great potential for use in various formulations and preparations of functional foods. Novelty impact statement Germinated pumpkin seed flours have high content of minerals, total phenolic compounds, antioxidant activity, concentration of crude fiber, and flavanoids. As for morphology, they showed a predominance of amorphous characteristics. The FTIR spectra showed the presence of starch, lipids, and proteins in the flours. Thus, germination followed by convective drying for the production of pumpkin seed flours proved to be effective and sustainable to make new flour options available on the market that can contribute to improving the nutritional and functional profile of foods.

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Section: Resultsmentioning

confidence: 99%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

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“…The use of sprouted wheat and other grains such as pseudocereals, rice, and lentils in bread-making has been reported, which could manipulate obesity and diabetes in mice [78]. Nevertheless, these studies have indicated that using sprouted grains in breadmaking requires careful control of the sprouting conditions and bread-making process.…”

Section: Processing Of the Sprouted Grainsmentioning

confidence: 99%

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition

Majzoobi,

Wang,

Teimouri

et al. 2023

Foods

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Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as “sprouting or germination” and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.

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“…These properties have considerable variability between sources of the seed, differences in agronomic and environmental conditions during production of the grains (Azad et al, 2021; Khan Nadiya et al, 2017; Li et al, 2021; Mohamed Ahmed et al, 2021). Sprout grains have received attention as functional foods, which may optimize health, reduce chronic disease risk, and its consumption could be beneficial for the reduction of total cholesterol and glucose levels (Corzo‐Ríos et al, 2021). Proteins, lipids, and starches are hydrolyzed during the germination of Andean grains, which improves their digestibility (Jimenez et al, 2019); furthermore, in some cases, this process increased the dietary fiber and improves the polyphenol contents, flavonoid concentration, and the antioxidant capacity and decreases the antinutrient contents such as phytates, tannins, and protease inhibitors (Corzo‐Ríos et al, 2021; Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Sprout grains have received attention as functional foods, which may optimize health, reduce chronic disease risk, and its consumption could be beneficial for the reduction of total cholesterol and glucose levels (Corzo‐Ríos et al, 2021). Proteins, lipids, and starches are hydrolyzed during the germination of Andean grains, which improves their digestibility (Jimenez et al, 2019); furthermore, in some cases, this process increased the dietary fiber and improves the polyphenol contents, flavonoid concentration, and the antioxidant capacity and decreases the antinutrient contents such as phytates, tannins, and protease inhibitors (Corzo‐Ríos et al, 2021; Wang et al, 2015). However, the changes during germination can also affect the physical, functional, rheological, textural, and sensory characteristics of grains, which are important characteristics if used as food ingredients (Jimenez et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains

Jiménez

Lobo

Mota

et al. 2022

Food Processing Preservation

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A fresh baby puree (FP) was elaborated with quinoa and amaranth flours (native and germinated), and the nutritional, technological, and sensory changes induced by different drying methods were investigated: lyophilization (LD), forced convection (CD), and extrusion (ED). FP had an amino acids content appropriate for baby consumption; ED had lower digestibility (75%) compared with CD (82%) and LD (83%). ED had the highest water absorption capacity (2.2 g/g). Rehydrated LD had the lightest color (L* = 67), while rehydrated ED (L* = 59) was the darkest. Rehydrated ED had the highest hardness (335 N), adhesiveness (1199 N.m), and chewiness (209 N). Both rehydrated LD and CD were described as having an intense, bitter, and strange flavor; while rehydrated ED was described as dark, consistent, sweet, fruity, and presented the best acceptability. Therefore, the appropriate method to obtain dehydrated baby purees was extrusion. Novelty impact statement Babies are a vulnerable age group because they have an underdeveloped digestive system; therefore, the use of nutritionally improved foods, such as those obtained from germination, could give added value to the products developed for them. In this study, the characteristics of a gluten‐free baby puree formulated with germinated Andean grains were highlighted; furthermore, as the dehydration could increase the shelf life and availability of the puree, it was dried by different methods. The rheological, textural, and sensory characteristics of the rehydrated puree were studied, leaving for later publications the study of the generation of anti‐nutritional or toxic compounds during drying.

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Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice

Cited by 8 publications

References 39 publications

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition

Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains

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