Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
3.4. Impact Factor
| Main Authors: | , , , , |
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| Format: | info:eu-repo/semantics/publishedVersion |
| Language: | eng |
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Cell Press
2024
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| Online Access: | http://hdl.handle.net/11086/552538 https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/ https://doi.org/10.1016/j.heliyon.2024.e24125 |
| _version_ | 1806012189836836864 |
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| author | Lucini Mas, Agustin Sabatino, María Eugenia Theumer, Martin Gustavo Wunderlin, Daniel Alberto Baroni, María Veronica |
| author2 | https://orcid.org/0009-0003-3095-2547 |
| author_facet | https://orcid.org/0009-0003-3095-2547 Lucini Mas, Agustin Sabatino, María Eugenia Theumer, Martin Gustavo Wunderlin, Daniel Alberto Baroni, María Veronica |
| author_sort | Lucini Mas, Agustin |
| collection | Repositorio Digital Universitario |
| description | 3.4. Impact Factor |
| format | info:eu-repo/semantics/publishedVersion |
| id | rdu-unc.552538 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2024 |
| publisher | Cell Press |
| record_format | dspace |
| spelling | rdu-unc.5525382024-07-04T06:23:54Z Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion Lucini Mas, Agustin Sabatino, María Eugenia Theumer, Martin Gustavo Wunderlin, Daniel Alberto Baroni, María Veronica https://orcid.org/0009-0003-3095-2547 https://orcid.org/0000-0002-9653-8766 https://orcid.org/0000-0002-2052-6566 https://orcid.org/0000-0001-9316-7907 Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione 3.4. Impact Factor info:eu-repo/semantics/publishedVersion Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Lucini Mas, Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Sabatino María Eugenia. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Sabatino María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Theumer Martin Gustavo. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Bioquímica Clínica, Argentina. Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Wunderlin Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food’s antioxidant properties. info:eu-repo/semantics/publishedVersion Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Lucini Mas, Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Sabatino María Eugenia. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Sabatino María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Theumer Martin Gustavo. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Bioquímica Clínica, Argentina. Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. Fil: Wunderlin Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. 2024-07-03T18:40:14Z 2024-07-03T18:40:14Z 2024-01-15 article Mas, A. L., Sabatino, M. E., Theumer, M. G., Wunderlin, D. A., & Baroni, M. V. (2024). Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion. Heliyon, 10(1). http://hdl.handle.net/11086/552538 2405-8440 https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/ https://doi.org/10.1016/j.heliyon.2024.e24125 eng Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ Cell Press |
| spellingShingle | Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione Lucini Mas, Agustin Sabatino, María Eugenia Theumer, Martin Gustavo Wunderlin, Daniel Alberto Baroni, María Veronica Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_full | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_fullStr | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_full_unstemmed | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_short | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_sort | antioxidant activity of chia flour as a food supplement in a cellular model repercussions of processing and in vitro digestion |
| topic | Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione |
| url | http://hdl.handle.net/11086/552538 https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/ https://doi.org/10.1016/j.heliyon.2024.e24125 |
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