INVESTIGADORES
ZAMPINI iris Catiana
capítulos de libros
Título:
Prosopis alba mesocarp flour: A source of functional ingredients.
Autor/es:
ISLA MI; PÉREZ J; CATTANEO F; RODRÍGUEZ FI; CORREA URIBURU FM; ZAMPINI IC
Libro:
Prosopis as a heat-tolerant nitrogen-fixing desert food legume. Prospects for economic development in arid lands
Editorial:
Elsevier
Referencias:
Año: 2022; p. 277 - 293
Resumen:
P. alba mesocarp flour showed a high level of free and bound phenolic compounds. The phenolics found in the flour are mainly apigenin C-glycosides with antioxidant effect, inhibitor of enzymes associated with metabolic syndromes such as lipase, α-glucosidase, and α-amylase, and antiinflammatory properties. These activities suggest that P. alba mesocarp flour may have potential as a functional ingredient
