Sandra Mendoza-Díaz

Functional and technological potential of dehydrated Phaseolus vulgaris L. flours.

The effect of cooking followed by dehydration was evaluated on the bioactive composition, antioxidant activity and technological properties of two varieties (Negro 8025 and Bayo Madero) of common beans. Quercetin, rutin, and phenolic acids were the most abundant phenolics found. Cooking processes resulted in decreased values of some phenolic compounds and antioxidant capacity. A subsequent dehydration increased TEAC values, resistant starch content and decreased starch digestibility. Oligosaccharides and dietary fibre were preserved in both treatments. Variety had a strong impact on phytochemical profile, being Negro 8025 that exhibited the highest content of most of the compounds assessed. Water absorption index (WAI) and oil absorption capacity (OAC) were determined in order to measure technological suitability. Dehydration produced flours with stable WAI and low oil pick up. The results suggest that the flours of Negro 8025 beans have a good potential to be considered as functional ingredient for healthy food products.

Phytochemical characterization and effect of Calendula officinalis, Hypericum perforatum, and Salvia officinalis infusions on obesity-associated cardiovascular risk

Abstract Medicinal herb infusions can be used for the treatment of obesity-related metabolic alterations. The aim of this study was to characterize the phytochemical profile and to evaluate the effect of Hypericum perforatum, Salvia officinalis, and Calendula officinalis on the cardiovascular risk developed in diet-induced obese rats. All infusions decreased body weight and abdominal fat mass and reduced serum triglycerides (TG), total cholesterol, low-density lipoproteins, and C-reactive protein levels. The anti-obesogenic and hypolipidemic effect of C. officinalis and H. perforatum were associated with the inhibition of triglycerides digestion and absorption. Conversely, the hypolipidemic effect of S. officinalis was not associated with this mechanism. Moreover, seven phenolic acids and nine flavonoids were quantified by HPLC–UV/VIS, hesperidin and epigallocatechin gallate were the majoritarian compounds of H. perforatum and C. officinalis, whereas rosmarinic and ellagic acids were the main compounds in S. officinalis. Additionally, we used HPLC–DAD–MSD to identify 45 phytochemicals, such as anthraquinone and phloroglucinol derivatives, phytosterols, saponins, and alkaloids. Total flavonoids, phytosterols, and alkaloids content were highly correlated with TG levels, AUC values from the oil tolerance test, and pancreatic lipase inhibition. These results suggest that these phytochemical-rich infusions may be used as an alternative for obesity-related cardiovascular risk treatment.

Natural Foods as Biosystems to Face Noncommunicable Chronic Diseases: An Overview

The maintenance of health and prevention of chronic diseases is influenced by naturally occurring phytochemicals in foods. Plants display an immense diversity of specialized metabolites, many of which have been important to humans. In the last few years, the use of plants to produce chemical compounds with health-promoting properties has been extensively studied. In addition to supplying the substrates for producing energy, many dietary chemicals are bioactive, directly or indirectly altering the regulation of biosystem processes and the expression of genetic information. The study of gene–nutrient interactions in the management of chronic diseases, such as coronary heart disease, hypertension, cancer, diabetes, and obesity and the role of nutrients in gene expression started two decades ago. Success in these areas requires investigators working on large population studies designed to adequately investigate gene–diet interactions. Knowledge of genetic susceptibility to disease will help identify those at higher risk for disease, as well as their response to diet. The prospect of targeting specific dietary treatment to those predicted to gain the most therapeutic benefit clearly has important clinical and economic consequences, particularly in high prevalence diseases, establishing how gene expression can be modified using combined dietary strategies.