Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

ANA CLARA SABBIONE; SANTIAGO SUÁREZ; MARÍA CRISTINA AÑÓN; ADRIANA ALICIA SCILINGO

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2018 vol. 54 p. 1506 - 1513

0950-5423

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterized, and the potential use of amaranth flour as a functional ingredient was analyzed. Cookies exhibited a non-uniform reddish brown color and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after three weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg/mL protein respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including celiac or vegan consumers.