scholarly journals Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

10.5772/30993 ◽  
2012 ◽  
Author(s):  
Ine M. ◽  
Maira R. ◽  
Luis A. ◽  
David A.
Keyword(s):  
Functional Foods ◽  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
Antioxidant Effects

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 723-731 ◽  
Author(s):  
Maira R. Segura-Campos ◽  
Ine M. Salazar-Vega ◽  
Luis A. Chel-Guerrero ◽  
David A. Betancur-Ancona
Keyword(s):  
Functional Foods ◽  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
L Protein ◽  
Biological Potential ◽  
Salvia Hispanica L

scholarly journals Antioxidant Effects and Cytoprotective Potentials of Herbal Tea against H2O2-Induced Oxidative Damage by Activating Heme Oxygenase1 Pathway

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Ke-Xin Zhang ◽  
Jian-Bin Tan ◽  
Cheng-Liang Xie ◽  
Rong-Bo Zheng ◽  
Xiao-Dan Huang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Protective Effect ◽  
Functional Foods ◽  
Cell Damage ◽  
Damage Model ◽  
Enrichment Analysis ◽  
Protective Effects ◽  
Herbal Tea ◽  
Antioxidant Effects

Herbal tea with antioxidant ingredients has gained increasing attention in the field of functional foods due to their amelioration potential in aging-related diseases. Wanglaoji herbal tea (WHT) is a kind of traditional beverage made from herbal materials. This study was performed to investigate its antioxidant activity and identify its protective effect on a H2O2-induced cell damage model. In this study, we identified six kinds of phenolic acids with antioxidant activity in WHT, among which rosmarinic acid had the highest content and the highest contribution ratio to the antioxidant activity of WHT. Moreover, compared with the H2O2-induced damage group, the WHT treatment group can significantly increase the viability of cells and decrease the ratio of senescence-associated β-galactosidase-positive cells, intracellular malondialdehyde levels, and the percentage of G1 phase. Furthermore, enrichment analysis of differentially expressed genes revealed that heme oxygenase1 (HMOX1) was a key gene for protective effect of WHT on oxidative stress-induced cell damage. Thus, WHT exerted protective effects not only by scavenging reactive oxygen species but also by inducing the expression of cytoprotective genes by activating the HMOX1 pathway, which showed that WHT had a potential of promoting health by reducing oxidative stress-induced cell damage.

Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods

2022 ◽  
pp. 137-164
Author(s):  
Andrea Araiza-Calahorra ◽  
Martin Mondor ◽  
Christine Boesch ◽  
Caroline Orfila ◽  
Francisco M. Goycoolea ◽  
...  
Keyword(s):  
Functional Foods ◽  
Protein Hydrolysates ◽  
Antioxidant Agents

scholarly journals Anxiolytic-Like Effects of Lupinus angustifolious Protein Hydrolysates in Alzheimer Model Mice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 41
Author(s):  
Guillermo Santos-Sánchez ◽  
Eduardo Ponce-España ◽  
Ivan Cruz-Chamorro ◽  
Juan Carlos López ◽  
Ana Isabel Álvarez-López ◽  
...  
Keyword(s):  
Spatial Memory ◽  
Neuropsychiatric Symptoms ◽  
The Elderly ◽  
Protein Hydrolysates ◽  
Preclinical Model ◽  
Key Factors ◽  
Plus Maze ◽  
Potential Component ◽  
Anxiety Behavior ◽  
Antioxidant Effects

Alzheimer’s disease (AD), which is characterized by a devastating and progressive loss of memory, is the principal neurodegenerative disease in the elderly population worldwide. As a consequence, AD patients present neuropsychiatric symptoms, such as anxiety, causing sleeping difficulty, irritability, agitation, or aggressiveness. Previous studies have demonstrated that a high-fat diet, in addition to exacerbating AD, aggravates anxiety. We have demonstrated that Lupinus angustifolius protein hydrolysates (LPHs) have anti-inflammatory and antioxidant effects, key factors for AD and anxiety. Thus, this study aimed to evaluate the potential effects of LPHs on spatial memory and anxiety of a preclinical model of AD. ApoE−/− mice fed with a western diet were intragastrically treated with LPHs (or a vehicle) for 14 weeks. Spatial memory and anxiety were then assessed through the Morris water maze and elevated plus maze, respectively. The results did not show significant differences in spatial memory between groups. However, a significant increase (p < 0.05) in time in open arms, center time, the number of crossings, and a reduction of anxiety behavior were observed in LPH-treated mice. This is the first study showing that an LPH treatment causes anxiolytic effects, pointing to LPHs as a potential component of future nutritional therapies.

scholarly journals Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

2019 ◽  
Vol 8 (6) ◽  
pp. 104
Author(s):  
Pauline Ikumi ◽  
Monica Mburu ◽  
Daniel Njoroge
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Functional Foods ◽  
Health Benefits ◽  
Salvia Hispanica ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Salvia Hispanica L ◽  
Lifestyle Diseases

There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.

Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

2016 ◽  
pp. 199-206
Author(s):  
Maira Rubí Segura-Campos ◽  
Luis Antonio Chel-Guerrero ◽  
José Gabriel Rosado-Rubio ◽  
David Abram Betancur-Ancona
Keyword(s):  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

2019 ◽  
Vol 97 ◽  
pp. 105187 ◽  
Author(s):  
Uriel Urbizo-Reyes ◽  
M. Fernanda San Martin-González ◽  
Jose Garcia-Bravo ◽  
Aurelio López Malo Vigil ◽  
Andrea M. Liceaga
Keyword(s):  
Physicochemical Characteristics ◽  
Protein Hydrolysates ◽  
Salvia Hispanica ◽  
Microwave Assisted ◽  
Chia Seed
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