Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers

Laparra, José Moisés

doi:10.1039/c5fo01197c

Cited by 17 publications

(7 citation statements)

References 38 publications

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“…Interestingly, the chia seed ingredients seem to be easily available for intestinal absorption without the need for grinding the seed prior to consumption [ 87 ]. Other nutritional applications have been given to this seed, testing the effects of chia flour and mucilage in different diet preparations with positive results [ 88 , 89 ]. In addition to these aspects, there is some evidence from different studies that n -3 PUFAs may be beneficial to bone health; however, only a small number of these investigations assessed the effect of n -3 PUFAs derived from plant foods.…”

Section: Discussionmentioning

confidence: 99%

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

et al. 2018

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Chia seeds (Salvia hispanica) provide an unusually high content of α-linolenic acid with several potential health benefits, but few studies have examined the long-term intake of n-3 fatty acid-rich plant foods such as chia. In this work, we investigated some of the effects of a diet containing 10% chia seeds versus a conventional isocaloric diet for 10 and 13 months on body measurements, musculoskeletal system, the liver, and the intestines of 20 male Sprague-Dawley rats assigned into two groups. The n-6/n-3 ratios for the control and chia diets were 7.46 and 1.07, respectively. For the first 10 months of the diet, the body parameters and weights were similar, but at 13 months, the bone mineral content (BMC) of the chia-fed rats was significantly higher than that of the controls whether in total or proximal areas of the left tibia. Also, significant positive correlations were found between the age of the chia group and the bone mineral density, BMC, weight of the musculoskeletal system, final body weight, and skin weight. Liver and intestinal examinations showed improved morphology associated with lower lipid deposit in hepatocytes and increased intestinal muscle layers and crypt size in the chia group. This study provides new data suggesting the potential benefits associated with the long-term intake of chia seeds.

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Section: Discussionmentioning

confidence: 99%

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

et al. 2018

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“…20 That is why the consumption of pseudo cereals helps to reduce inflammation. 21 In this context, it is recommended to include Amaranth seeds in the diet in order to reduce inflammation and may help to prevent chronic diseases derived from inflammation.…”

Section: Amaranth´s Benefitsmentioning

confidence: 99%

Nutritional functional value and therapeutic utilization of Amaranth

Soriano-Garcı́a¹,

Arias‐Olguín²,

Montes³

et al. 2018

JAPLR

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In the actuality, there is an increasing trend to consume healthy/ super foods, such as Amaranth: a super crop of this millennium with high nutraceutical values. Amaranth can be considered as a "super food" because it is a gluten-free pseudo cereal that besides being a relevant source of vegetable protein, provides to the human diet, a balanced content of essential amino acids, significant amounts of calcium, dietary fiber, omega-3, omega-6, vitamins, minerals and antioxidants. The aim of this mini review is to provide insights into Amaranth´s health benefits such as helps to improve nutrition and health as it is a powerful vegetable protein source adequate to fight high cholesterol, avoids chronic inflammation, oxidative stress, osteoporosis, gastric problems, bad nutrition due to gluten intolerance, diabetes among others relevant diseases. Amaranth´s brief history This pseudo cereal "Amaranthus spp." is commonly called Amaranth, its name comes from the Greek word Amaranthus that means eternal flower and it is considered as an important nutritional crop. 1 Amaranth has been included in the human diet since long time ago by the pre-Columbian Mesoamerican among other ancient civilizations. 2 The Aztecs called Amaranth "Huautli" and the Mayas named it "Xtes". In the actuality, Mexicans make Amaranth sweets calling them "Alegría" meaning happiness. Now, around the World, Amaranth is being considered as a "super crop" as more evidence comes out demonstrating that is a rich nutrient pseudo cereal as shown herein. Around the 80's, Amaranth was considered by the U.S. National Academy of Sciences like an "underexploited tropical plant with promising economic value" 3 since then, research to know more about Amaranth properties has increased in order to gain insights into its nutritional and agronomic values. 4 Amaranth can be easily recognized among other crops as each plant has an "immortal colorful flower" that based in our own experience, contains around 1Kg of seeds as shown in Figure 1. Figure 1 (A) Amaranthus hypochondriacus plant and (B) Amaranth seeds. Nutritional properties: Amaranth is becoming to be a super food as its composition includes high quality of carbohydrates, dietary fiber, lipids as omega-3 and omega-6, essential amino acids and other important constituents, such as squalene, tocopherols, phenolic compounds, flavonoids, phytates, vitamins and minerals. Amaranth´s nutritional composition: Amaranthus spp. belongs to Amaranthaceae family and produces a pseudo-cereal grain. Amaranth seeds contain significant amounts of high-quality proteins, lipids, carbohydrates, dietary fiber, vitamins and minerals, as shown in Figure 2 & Table 1. An important nutritional fact is that besides containing a high amount of protein, Amaranth´s seeds help to have a balanced protein

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“…The majority of studies were experimental (n = 10), with one study designed as a randomized controlled trial (RCT) and a crossover study (15). Four studies were conducted in Spain (16)(17)(18)(19), two in Italy (20,21), and one in China (22), Egypt (23), Iran (24), Poland/Ukraine (25), and the United Kingdom (15). The percentage of quinoa added to bread was 5% to 100% in different studies.…”

Section: Characteristics Of Included Studiesmentioning

confidence: 99%

Nutritional Effects of Adding Quinoa to Bread: A Systematic Review

Keshani,

Shirvani,

Hedayati

et al. 2023

Shiraz E-Med J

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Context: Considering the importance of bread as a staple food in many countries around the world, including Iran, Objectives: This study aimed to assess the nutritional values (i.e., protein content, fat content, carbohydrates, vitamins, minerals, and antioxidant activity) of quinoa-wheat bread compared to simple wheat bread. Methods: A search was conducted in electronic databases, including PubMed, Scopus, and Web of Science, as well as Google Scholar search engine. After screening the title and full-text of the articles, data were extracted by two independent researchers; a third researcher interfered in case of disagreement. Keywords, including “Chenopodium quinoa”, “Quinoa”, and “bread”, were obtained from the MeSh database and the manuscripts of related articles. All papers written in English language, which were published before March 2022, were selected for this review. Results: Among 159 initially extracted articles, 38 were selected by screening the titles and removing duplicates and irrelevant papers. Eleven articles were finally included in this review. Overall, the results showed significantly higher protein, fat, and fiber content in quinoa-wheat bread compared to simple wheat bread. Conclusions: Based on the results, the addition of quinoa flour could promote the health benefits of bread by increasing the protein, lipid, fiber, and micronutrient contents. It is suggested to optimize the nutritional value of the Iranian’s staple food by adding quinoa flour to wheat bread.

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Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers

Cited by 17 publications

References 38 publications

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats

Nutritional functional value and therapeutic utilization of Amaranth

Nutritional Effects of Adding Quinoa to Bread: A Systematic Review

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