dc.contributor.author | Lucini Mas, Agustin | |
dc.contributor.author | Sabatino, María Eugenia | |
dc.contributor.author | Theumer, Martin Gustavo | |
dc.contributor.author | Wunderlin, Daniel Alberto | |
dc.contributor.author | Baroni, María Veronica | |
dc.date.accessioned | 2024-07-03T18:40:14Z | |
dc.date.available | 2024-07-03T18:40:14Z | |
dc.date.issued | 2024-01-15 | |
dc.identifier.citation | Mas, A. L., Sabatino, M. E., Theumer, M. G., Wunderlin, D. A., & Baroni, M. V. (2024). Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion. Heliyon, 10(1). | es |
dc.identifier.uri | http://hdl.handle.net/11086/552538 | |
dc.description | 3.4. Impact Factor | es |
dc.description.abstract | Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food’s antioxidant properties. | es |
dc.language.iso | eng | es |
dc.publisher | Cell Press | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Polyphenols | es |
dc.subject | Vegetal ingredients | es |
dc.subject | Biological activity | es |
dc.subject | Antioxidant enzymes | es |
dc.subject | Reactive oxygen species | es |
dc.subject | Reduced glutathione | es |
dc.title | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion | es |
dc.type | article | es |
dc.description.version | info:eu-repo/semantics/publishedVersion | es |
dc.description.fil | Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina | es |
dc.description.fil | Fil: Lucini Mas, Agustin. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. | es |
dc.description.fil | Fil: Lucini Mas, Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. | es |
dc.description.fil | Fil: Sabatino María Eugenia. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. | es |
dc.description.fil | Fil: Sabatino María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. | es |
dc.description.fil | Fil: Theumer Martin Gustavo. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Bioquímica Clínica, Argentina. | es |
dc.description.fil | Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina | es |
dc.description.fil | Fil: Wunderlin Daniel Alberto. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. | es |
dc.description.fil | Fil: Wunderlin Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba, Argentina. | es |
dc.description.fil | Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Organica, Argentina | es |
dc.description.fil | Fil: Baroni María Veronica. Universidad Nacional de Córdoba. Secretaría de Ciencia y Tecnología, Argentina. | es |
dc.journal.city | Amsterdam | es |
dc.journal.country | Países Bajos | es |
dc.journal.editorial | Elsevier | es |
dc.journal.number | 1 | es |
dc.journal.pagination | 24 | es |
dc.journal.title | Heliyon | es |
dc.journal.volume | 10 | es |
dc.identifier.eissn | 2405-8440 | |
dc.identifier.url | https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20 | |
dc.identifier.url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/ | |
dc.identifier.doi | https://doi.org/10.1016/j.heliyon.2024.e24125 | |
dc.contributor.orcid | https://orcid.org/0009-0003-3095-2547 | es |
dc.contributor.orcid | https://orcid.org/0000-0002-9653-8766 | es |
dc.contributor.orcid | https://orcid.org/0000-0002-2052-6566 | es |
dc.contributor.orcid | https://orcid.org/0000-0001-9316-7907 | es |