2023
DOI: 10.21829/abm130.2023.2161
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Propiedades antioxidantes y antiinflamatorias de huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermentado por Lactiplantibacillus plantarum Lp22

Abstract: Antecedentes y Objetivos: El huauzontle (Chenopodium berlandieri subsp. nuttalliae) es un pseudocereal nativo de México y forma parte de su tradición culinaria. Este pseudocereal es reconocido por su alto valor nutricional y componentes que se asocian a efectos benéficos a la salud. Sin embargo, al momento no se cuenta con literatura sobre el impacto que tendría el proceso de fermentación sobre sus propiedades bioactivas. Por ello, el objetivo de la presente investigación fue evaluar el efecto de la fermentaci… Show more

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“…Moreover, according to Román-Cortés et al [ 43 ], the genera Chenopodium spp., which was also included in the mixtures, tends to show high phenol and flavonoid contents compared to other species of Mexican quelites. Chenopodium has been recognized for its high nutritional value and phenolic components that are associated with its beneficial effects on health, such as its antioxidant and anti-inflammatory properties, proposing itself as a potential source for new foods that can be used by the food industry [ 44 , 45 ]. Based on the evidence, the combination of these genera of plants with legumes or as an ingredient (dried leaves or powders) with other raw materials for the production of snacks, bread, noodles, and fermented products can improve protein profiles and the content of phytochemicals (PCs) with high antioxidant activity more than using other common vegetables such as cabbage and contribute to better immune function, among other biological effects [ 44 , 45 ].…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…Moreover, according to Román-Cortés et al [ 43 ], the genera Chenopodium spp., which was also included in the mixtures, tends to show high phenol and flavonoid contents compared to other species of Mexican quelites. Chenopodium has been recognized for its high nutritional value and phenolic components that are associated with its beneficial effects on health, such as its antioxidant and anti-inflammatory properties, proposing itself as a potential source for new foods that can be used by the food industry [ 44 , 45 ]. Based on the evidence, the combination of these genera of plants with legumes or as an ingredient (dried leaves or powders) with other raw materials for the production of snacks, bread, noodles, and fermented products can improve protein profiles and the content of phytochemicals (PCs) with high antioxidant activity more than using other common vegetables such as cabbage and contribute to better immune function, among other biological effects [ 44 , 45 ].…”
Section: Resultsmentioning
confidence: 99%
“…Chenopodium has been recognized for its high nutritional value and phenolic components that are associated with its beneficial effects on health, such as its antioxidant and anti-inflammatory properties, proposing itself as a potential source for new foods that can be used by the food industry [ 44 , 45 ]. Based on the evidence, the combination of these genera of plants with legumes or as an ingredient (dried leaves or powders) with other raw materials for the production of snacks, bread, noodles, and fermented products can improve protein profiles and the content of phytochemicals (PCs) with high antioxidant activity more than using other common vegetables such as cabbage and contribute to better immune function, among other biological effects [ 44 , 45 ]. On the other hand, the genera Amaranthus spp., incorporated in mixture 7, have also shown considerable phenolic profiles and antioxidant properties, which is why they are considered foods rich in phenolic compounds, displaying great potential for their incorporation into functional foods and nutraceuticals [ 43 , 46 , 47 ].…”
Section: Resultsmentioning
confidence: 99%