INVESTIGADORES
ISLA Maria Ines
artículos
Título:
Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process
Autor/es:
PEREZ JORGELINA; ZAMPINI CATIANA; ALBERTO MARIA; ISLA MARIA INES
Revista:
JOURNAL OF FOOD SCIENCE
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2018 p. 1 - 9
ISSN:
0022-1147
Resumen:
This work is part of the search in native food matrices from arid regions of Argentina of interest toimprove human health. Prosopis species are ethnic food resources in South America capable of growing in arid andsemi-arid environments. This work was focused to determine the nutritional and phytochemical composition of Prosopisnigra fine flour and to evaluate its biological properties. Flour showed a high level of sucrose (30.35 g/100 g flour), fiber(6.34 g/100 g flour), polyphenols (0.45 g GAE/100 g flour), and minerals (potassium, calcium, and magnesium). ApigeninC glycosides and phenylpropanoids acids were identified in free and bound phenolic enriched extracts, respectively.Polyphenols (especially free polyphenols) were able to inhibit enzymes associated with the metabolic syndrome, includingα-amylase (IC50 30.1 μg GAE/mL), α-glucosidase (IC50 22.5 μg GAE/mL), while bound phenolics may control lipaseactivity (IC50 33.5 μg GAE/mL) and exhibit antioxidant activity by different action mechanisms (SC50 between 16 and93μg GAE/mL). Both extracts were more effective to inhibit cyclooxygenase-2 than phospholipase A2 and lipooxygenaseproinflammatory enzymes. Polyphenolic extracts did not show any mutagenic effect. Our studies add value to this nonconventionalflour as a promising food resource that could be used as a functional food or functional ingredient informulations to reduce the risk of the development of obesity. These studies revalue our native resources by promotingtheir conservation, their use and their propagation