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Prof. Nicolò MerendinoLaboratorio Di Nutrizione Molecolare e Cellulare
Università Della Tuscia
What are Nutraceutical and functionalFoods?
• There is a bad news on nutraceutical• The nutraceutical do not exist,• ideed:1) In the US, "nutraceuticals" do not exist as a regulatory category;
they are regulated as dietary supplements and food additives bythe FDA under the authority of the Federal Food, Drug, andCosmetic Act
2) Under Canadian law, a nutraceutical can either be marketed as afood or as a drug; the terms "nutraceutical" and "functional food"have no legal distinction, referring to "a product isolated orpurified from foods that is generally sold in medicinal forms notusually associated with food [and] is demonstrated to have aphysiological benefit or provide protection against chronicdisease."
What are Nutraceutical and functional Foods?
• Although the terms "nutraceutical" and "functional food" are used commonly around the world, there isno consensus on their meaning. Consequently, the Nutritional Sciences has proposed the followingdefinitions:
• Nutraceuticals are biologically active phytochemicals that possess health benefits. These may be delivered to theconsumer as a dietary supplement and/or as a functional food. These products are likely to play a vital role inhuman health and longevity.
• Nutraceuticals or functional foods are foods that provide both health benefits to reduce the risk of chronicdiseases and basic nutrition. Examples of nutraceuticals are natural foods, including antioxidants, dietarysupplements, fortified dairy products, and citrus fruits, and vitamins, minerals, herbals, milk, and cereals.
• A nutraceutical is a product isolated or purified from foods that is generally sold in medicinal forms not usuallyassociated with food. A nutraceutical is demonstrated to have a physiological benefit or provide protection againstchronic disease.
• A functional food is similar in appearance to, or may be, a conventional food, is consumed as part of a usual diet,and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basicnutritional functions.
"Nutraceuticals / Functional Foods and Health Claims on Foods: Policy Paper". Health Canada. June 24, 2013. Retrieved January 30, 2014.“Strategic Design of Delivery Systems for Nutraceuticals S. Lee, in Nanotechnology Applications in Food, 2017 https://doi.org/10.1016/B978-0-12-811942-6.00004-2”
“Strategic Design of Delivery Systems for Nutraceuticals S. Lee, in Nanotechnology Applications in Food, 2017”
Leukemogenic Effects of PML-RAR alfa and Mechanisms of ATRA/Arsenic Trioxide in the Treatment of APL
Zhou GB, Zhao WL, Wang ZY, Chen SJ, Chen Z (2005) Retinoic Acid and Arsenic for Treating Acute Promyelocytic Leukemia.
PLOS Medicine 2(1): e12. https://doi.org/10.1371/journal.pmed.0020012
https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.0020012
(A) In the absence of RA, RARα/RXR heterodimers recruit the transcription
corepressor (CoR), which mediates transcriptional silencing by mechanisms that
include direct inhibition of the basal transcription machinery and recruitment of
chromatin-modifying enzymes. Chromatin modification includes histone deacetylation,
which leads to a compact chromatin structure that impairs the access of
transcriptional activators. In the presence of physiological concentrations (10−9–10−8
M) of RA, the transcription corepressor is released and the coactivator is recruited to
the RARα/RXR heterodimer, resulting in histone acetylation (AC) and overcoming of
the transcription blockage.
(B) PML-RARα fusion protein binds to RARα target genes either on its own or with
RXR and then recruits corepressors, leading to transcriptional repression and myeloid
differentiation inhibition. PML-RARα oncoprotein sequesters the normal RXR and
PML, inhibits the PML/P53 apoptotic pathway, and delocalizes PML and other
proteins from the nuclear body. PML-RARα also may affect interferon (IFN) and other
signal pathways. Abnormalities in protein tyrosine kinases (e.g., FLT3, c-fms) may
collaborate with PML-RARα to cause APL.
(C) In the presence of pharmacological doses of ATRA or arsenic trioxide, the PML-
RARα fusion is degraded in ways that are dependent on caspases and proteasomes.
The degradation of PML-RARα may lead to derepression of transcription suppression
and restoration of PML nuclear body structure. The blockade of other signaling
pathways is also released, and the anti-apoptotic effect of PML-RARα is lost. ATRA
also induces cyclic AMP (cAMP), which reverses the silencing of RXR, induces the
expression of RA-induced genes and cyclooxygenase 1 (Cox 1), inhibits
angiogenesis, and downregulates tissue factor. Subsequently, ATRA induces terminal
cell differentiation, while arsenic trioxide induces partial differentiation and/or
apoptosis of APL cells. The effects of ATRA and arsenic trioxide are indicated with
red and blue arrows, respectively. AF2, the ligand-dependent transcriptional activation
domain contained within the C-terminal E domain of RARα; D522, aspartate at
residue 522; K160, lysine at residue 160; K490, lysine at residue 490; RARE, retinoic
acid response element; SUG-1, a component of proteasome 19S complex that can
bind with the activated AF2 domain of RARα.
• In this scenario I think there are three very important keywords:
• Concentration;
• Bioavailability;
• food matrix (of the finished product);
• Enriched foods;
• Fortified foods.
What are Nutraceutical and functional Foods?
Similar Aspects
J Food Sci Technol (March–April 2012) 49(2):173–183
NUTRACEUTICALS IMPORTANCE IN
THE WORLD
• Numerous classes of compounds found in natural and processed foods are claimed to havebeneficial effects on human health and wellness, and are known as nutraceuticals, e.g.,vitamins,
• - carotenoids,
• - flavonoids,
• - curcuminoids,
• - polyunsaturated fatty acids,
• - proteins,
• - peptides,
• - dietary fibers,
• - oligosaccharides,
• - minerals
(Espin et al. 2007, McClements et al. 2009, Wildman & Kelley 2007).
Bioavailability
• However, the potential benefits of many ofthese nutraceuticals are not optimallyrealized because of their relatively lowand/or variable oral bioavailability(Fernandez-Garcia et al. 2012, Patel & Velikov2011, Rein et al. 2013). The poorbioavailability of nutraceuticals may be theresult of various physicochemical and/orphysiological processes:
- restricted liberation from the food matrix(Moelants et al. 2012),
- low solubility in gastrointestinal fluids (Porteret al. 2007, Pouton & Porter 2008),
- formation of insoluble complexes with othercomponents in the gastrointestinal tract (GIT)(Rimbach et al. 2008),
- low permeability across the mucus layer orepithelium cells (Actis-Goretta et al. 2013,Fleisher et al. 1999, Martinez & Amidon2002), and/or molecular transformations inthe GIT (D’Ambrosio et al. 2011, Fernandez-Garcia et al. 2012, Hurst et al. 2007).
Biopharmaceutical classification scheme
Type I
High solubilityHigh permeability
Type II
Low solubilityHigh permeability
Type III
High solubilityLow permeability
Type IV
Low solubilityLow permeability
Bioavailability
Bioavailability
Common buckwheat(Fagopyrum Esculentum Moench)
Tartary buckwheat(Fagopyrum Tataricum Gaertn).)
Common and tartary buckwheat chemical
composition
Common Tartary
Moisture 13.5 13.4
Asha 2.02 2.66
Carbohydratesa 76.5 75.1
Proteinsa 12.85 13.50
Lipidsa 2.14 2.43
Dietary fibresa
Soluble 1.20 0.48
Insoluble 5.33 5.79
Total 6.5 6.3
Kcalb 324 1356
Kjoulesb 319 1335a g/100 g of DW.b values of 100 g of edible portion.
From: Costantini et al., 2014, Food Chem.
✓ Balanced aa composition with high levels of essential aa, such as leucine.
✓ Chemical composition is essentially the same between common and tartary
buckwheat.
✓ Anyway, tartary buckwheat is the vegetable source with the highest content
of rutin (10 mg/g in common buckwheat and 40 mg/g in tartary
buckwheat).
✓ Gluten-free.
Condizioni sperimentali di maltazionedel grano saraceno tartarico
Potere antiossidante, contenuto in polifenoli e
flavonoidi in derivatati del grano saraceno
a
a a
a
a
bb
b
c
Valori con lettere diverse indicano differenze significative (P≤ 0,05).
Prodotti da forno
Capacità antiossidante (mMol Fe2+ equivalenti/g.)
Biscotto commerciale 1.9±0.9
Biscotto con malto d’orzo 2.4±0.7
Biscotto con malto saraceno tartarico 12.3±1.1*
Contenuto in polifenoli (mg GAE / g)
Biscotto commerciale 2.1±1.1
Biscotto con malto d’orzo 6.2±1.1
Biscotto con malto saraceno tartarico 21.3±1.2*
Highlights
• Composition of phenolics in tartary buckwheat malt was studied.
• Major inducible phenolics were quercetin orientin, vitexin, and rutin.
• Antioxidant capacity of buckwheat seeds was positively affected by malting.
• Gluten-free cookies 70:30 rice flour and buckwheat malt (TMC) were produced.
• TMC have a higher phenols content, antioxidant capacity, and lower glycemic index.
• Buckwheat malt addition resulted in higher dietary fiber content in comparison to control cookies
WHY TARTARY BUCKWHEAT SPROUTS?
Liu CL et al., Agric food Chem 2008; 56:173-78
BUCKWHEAT SPROUTS TBSP PASTA
UNCOOKED COOKED
The rutin content in tartary buckwheat sprouts
is higher than tartary buckwheat flour
30% of tartary sprout
powder
was mixed with
70% of durum wheat
semolina
IN VITRO ANALYSIS OF THE EXPERIMENTAL PASTA
↑ Total Antioxidant Capacity
↑ Total Polyphenol Content
↑ Ash content
↑ Protein content
↑ Rutin and Quercetin
‘Deaths attributed to 19 leading factors, by country income level, 2004’ WHO 2009
CAUSES OF WORLDWIDE DEATH
HYPERTENSION
SBP ≥ 140 mmHg
or DBP ≥ 90 mmHg
HIGH BLOOD
PRESSURE
✓ NO RADICAL CURE
✓ MUST BE TAKEN FOR LIFE
✓ SIDE EFFECTS
✓ NO FOR MILD-
HYPERTENSIVE SUBJECTS
ANTI-HYPERTENSIVE DRUGSdiuretics and vasodilators
OXIDATIVE STRESS
and DNA DAMAGECANCER
CVDCardioVascular
Disease
Corrao G et al., 2007. Curr Drug Saf.
ACTION OF POLYPHENOLS ON VASODILATION
IN VIVO EXPERIMENTAL PROTOCOL
on Spountaneously Hypertensive Rats (SHRs) and Wistar Kyoto (WKY) rats
IN VIVO ANTIOXIDANT ACTIVITY
OF TBSP
(FRAP, ORAC, Carbonyl proteins, MDA )
HYPOTHENSIVE ACTIVITY OF TBSP
(BK, NO, ET-1)
ANTI-GENOTOXIC ACTION OF TBSP
(DNA Protective and repair ability by Comet
assay)
↑ Plasma Total Antioxidant
Capacity
↓ Macromolecular oxidation
(proteins and fatty acids)
TBSP IMPROVES THE OXIDATIVE STATUS OF PATHOLOGICAL ANIMAL MODEL
TBSP NORMALIZES THE BIOLOGICAL BLOOD PRESSURE PARAMETERS
OF PATHOLOGICAL ANIMAL MODEL
↑ Increase of endogenous vasodilators
Bradykinin (BK) and Nitric Oxide (NO)
↓ Decrease of the endogenous
vasocostrictor
Endothelin-1 (ET-1)
TBSP EXERTS AN ANTI-GENOTOXIC ACTION ON SHRs
TBSP EXERTS AN ANTI-GENOTOXIC ACTION ON SHRs
EPA
DHA
Fonti alimentari:ALA:❖ Chia❖ Semi di lino❖ Olio di canola
DHA e EPA:❖ Olio di pesce❖ Pesci grassi (salmone)❖ Alghe:▪ Isochrysis galbana▪Diacronema vlkianum
Presente negli alimenti di origine vegetale
Presenti negli alimenti
di origine animale
avendo gli enzimi
necessari per la loro
formazione
FONTI CONVENZIONALI DI OMEGA-3
ACIDI GRASSI POLINSATURI: MACRONUTRIENTI ESSENZIALI
Prime insaturazioni sul C6 e C3, i nostri enzimi non sono in grado di mettere l’insaturazione prima del C9
Rapporto omega 6: omega-3 IDEALE
4-1:1 e – GRASSI SATURIDIETA MEDITERRANEA
Rapporto omega 6: omega-3 REALE
25-10:1 e + GRASSI SATURIDIETA OCCIDENTALE
OMEGA-3: BENEFICI PER LA SALUTE
APPARATO CARDIOVASCOLARE:
- Riduzione della pressione arteriosa
- Riduzione aritmie cardiache
- Riduzione infarti cardiaci ed ictus celebrali
- Riduzione trombosi
- Stabilizzazione della placca aterosclerotica
SISTEMA NERVOSO CENTRALE:
-corretto sviluppo del SN del feto durante la gravidanza
-prevenzione retinite pigmentosa e degenerazione maculare
-riduzione sintomi Alzheimer, Parkinson e depressione
EFFETTO ANTINFIAMMATORIO:
Riduzione dei sintomi in artrite reumatoide, morbo di Crohn e psoriasi
IPERCOLESTEROLEMIA:
-aumento dimensioni LDL
-riduzione trigliceridi
-riduzione del peso
EFFETTO ANTICANCEROSO
OMEGA-3 E CANCRO
Il DHA (acido docosaesaenoico) è in grado di
innescare l’apoptosi immunogenica in alcuni tipi
di cellule cancerose
Potrebbe essere utilizzato come
adiuvante nel trattamento del cancro
ALCUNI ALIMENTI FUNZIONALI O SUPPLEMENTI ALIMENTARI RICCHI IN OMEGA-3
DHA-EPA
Isochrysis galbana Diacronema vlkianum
UNICHE FONTI VEGETALI DI DHA ed EPA
UTILIZZO NELLA FORMULAZIONE DI ALIMENTI FUNZIONALI(Fradique et al., 2013)
ALIMENTI FUNZIONALI FORTIFICATI CON EPA-DHA: DIFFICOLTA’
2- SUSCETTIBILI ALLA
PEROSSIDAZIONE LIPIDICA
DURANTE IL PROCESSAMENTO, MA
ANCHE IN SEGUITO AD INGESTIONE
1- VALUTAZIONE ORGANOLETTICA
NEGATIVA
CHIA (Salvia Hispanica L.)
FONTE VEGETALE CON PIU’ ALTO CONTENUTO DI ACIDO α-LINOLENICO: 63% DEGLI ACIDI GRASSI TOTALI
(SEMI DI LINO 57%)
ALTO CONTENUTO DI FIBRE E PROTEINE
EFFETTO IPOTENSIVO DELL’ACIDO α-LINOLENICO (ALA)
1- Diminuisce la pressione sanguigna sistolica, l’attività e l’espressione di ACE (Angiotensin
converting enzyme) in ratti ipertesi.
(Ogawa et al., 2009)
2- Aumenta il livello dei vasodilatatori endogeni NO (ossido nitrico) e BK (bradichinina) in ratti
ipertesi.
(Sekine et al., 2007)
3- Studi sull’uomo hanno dimostrato che l’ALA diminuisce la pressione sanguigna in soggetti
con ipertensione moderata, senza cambiare i parametri dello stress ossidativo, quindi senza
effetti collaterali.
(Takeuchi et al., 2007)
VALUTAZIONE IN VIVO
DELLA FUNZIONALITA’ DEI
SEMI DI CHIA IN MODELLI
ANIMALI DI IPERTENSIONE
FORMULAZIONE ED
ANALISI IN VITRO DI
ALIMENTI CONTENENTI
I SEMI DI CHIA
PROGETTO DI RICERCA:
ANALISI IN VIVO
DELLA FUNZIONALITA’
DI TALI ALIMENTI IN
INDIVIDUI
PATOLOGICI
VALUTAZIONE IN VIVO
DELLA FUNZIONALITA’ DEI
SEMI DI CHIA IN MODELLI
ANIMALI DI IPERTENSIONE
PROGETTO DI RICERCA:
ANALISI IN VIVO
DELLA FUNZIONALITA’
DI TALI ALIMENTI IN
INDIVIDUI
PATOLOGICI
FORMULAZIONE ED
ANALISI IN VITRO DI
ALIMENTI CONTENENTI
I SEMI DI CHIA
SHR (Spontaneously Hypertensive Rat)
Gruppo CTR
5 % GRANO
Gruppo CTR n6
5 % MAIS
Gruppo n3
5 % CHIA
DIETA SPERIMENTALE
g/100 g CTR CTR n6 n3
grano 5 - -
mais - 5 -
chia - - 5
Farina 0 48 48 48
zucchero 17 17 17
caseina 14 14 14
Olio di mais 10 10 10
Sali minerali 4 4 4
vitamine 1 1 1
colina 0.6 0.6 0.6
metionina 0.4 0.4 0.4
Grassi totali
g/100 g
SFAg/100 g TF
MUFAg/100 g TF
18:2 n6g/100 g
TF
18:3 n3g/100 g
TF
GRANO 1 0.11 0.09 0.36 0.02
MAIS 3.8 0.58 0.87 1.42 0.25
CHIA 32.0 10.4 7.1 20.3 62.4
5 SETTIMANE
CAPACITA’ ANTIOSSIDANTE TOTALE:
FRAP e ORAC
PARAMETRI DELL’INFIAMMAZIONE:
PROTEINA C-REATTIVA (CRP)
PARAMETRI DELL’IPERTENSIONE:ENDOTELINA-1 (ET-1),
BRADICHININA (BK) ed OSSIDO NITRICO (NO)
DISEGNO
SPERIMENTALE:EFFETTI SUL PESO
CAMBIAMENTI DI PESO:
= CAMBIAMENTO DI PESO
Sebbene ci sia una diminuzione di peso nel gruppo PUFA n3, tale diminuzione non è
significativa
CAPACITA’ ANTIOSSIDANTE TOTALE:
TAC FRAP TAC ORAC
Ratti ipertesi a cui viene somministrata la dieta contenente i
semi di chia sono più ossidati dei ratti controllo
PARAMETRI DELL’INFIAMMAZIONE:
= CRP
Anche se i ratti PUFA n3 sono più
ossidati non vi è un’attivazione della
risposta infiammatoria
PARAMETRI DELL’IPERTENSIONE:
ET-1 = BK
La diminuzione del
VASOCOSTRITTORE endogeno ET-1
è significativa
Non vi è variazione tra i gruppi
riguardo il VASODILATATORE
endogeno BK
= NO
Vi è un leggero incremento del
VASODILATATORE NO, ma tale
incremento non è significativo
C
INDICAZIONI OTTENUTE DALL’ANALISI IN VIVO:
QUANTITA’ DI ACIDO α-LINOLENICO NON SUFFICIENTE (0.27 g/die
contro 0.45 g/die precedente lavoro, Sekine et al. 2007) A
PROMUOVERE GLI EFFETTI IPOTENSIVI VISTI IN LETTERATURA A
CAUSA DELLA LIMITAZIONE DELL’UE AL 5% (ESSENDO LA CHIA UN
NOVEL FOOD).
AUMENTO DELLA QUANTITA’ AL 10% IN SEGUITO ALLA RECENTE
REVISIONE DELL’UE.
PROBLEMATICHE RISCONTRATE: SOLUZIONI ADOTTATE:
IN INDIVIDUI PATOLOGICI OSSIDATI L’AUMENTO DI ACIDI GRASSI
OMEGA-3 DETERMINA UNA PROPAGAZIONE DELLE SPECIE
RADICALICHE E L’AUMENTO DELLO STRESS OSSIDATIVO
ASSOCIAZIONE DI TALE INGREDIENTE CON UN ALTRO AVENTE UNA
ELEVATA CAPACITA’ ANTIOSSIDANTE
TESTARLO SU INDIVIDUI CON IPERTENSIONE MODERATA
VALUTAZIONE IN VIVO
DELLA FUNZIONALITA’ DEI
SEMI DI CHIA IN MODELLI
ANIMALI DI IPERTENSIONE
PROGETTO DI RICERCA:
FORMULAZIONE ED
ANALISI IN VITRO DI
ALIMENTI CONTENENTI
I SEMI DI CHIA
ANALISI IN VIVO
DELLA FUNZIONALITA’
DI TALI ALIMENTI IN
INDIVIDUI
PATOLOGICI
COMBINAZIONE DEI SEMI DI CHIA CON IL GRANO SARACENO:
PANE GLUTEN-FREE
GRANO SARACENO COMUNE
(Fagopyrum Esculentum Moench)
GRANO SARACENO TARTARICO
(Fagopyrum Tataricum Gaert.)
CHIA
(Salvia Hispanica L.)
FARINA ‘0’
GRANO
SARACENO
COMUNE
GRANO
SARACENO
TARTARICO
100:0 90:10
DIVERSE FORMULAZIONI DEL PANE SPERIMENTALE:
Table 1 – Ingredients and physical characteristics of experimental bread samples
Wheat Wheat and chia Common buckwheat Common buckwheat
and chia Tartary buckwheat
Tartary buckwheat
and chia
Ingredients
FR/CFa ratio 100:0 90:10 100:0 90:10 100:0 90:10
Sourdough starter (g/Kg) 20 20 20 20 20 20
Sourdough (g/Kg) 20 20 20 20 20 20
Salt (g/Kg) 15 15 15 15 15 15
Water absorption
(at 500 BU) (mL/Kg) 525 c 480 d 750 a 683 b 750 a 683 b
Loaf volume (mL) 784 a 820 a 417 b 428 b 343 c 397 bc
Specific volume (mL/g) 2.7 a 2.8 a 1.4 b 1.5 b 1.2 b 1.3 b
Color parameters
Crumb
L* 71.8 a 63.4 b 48.0 c 45.9 c 46.5 c 46.0 c
a* 0.1 c 1.8 b 4.1 a 4.2 a 1.1 b 1.6 b
b* 18.2 a 14.4 b 9.4 c 10.2 c 20.1 a 19.8 a
Crust
L* 62.6 a 60.2 a 43.6 b 44.7 b 41.1 b 41.7 b
a* 11.2 a 8.8 a 12.0 a 10.7 a 9.5 a 10.3 a
b* 31.1 a 26.8 b 22.0 c 20.7 c 21.4 c 23.0 c
a Flour of Reference/Chia Flour ratio
Means with different letters within a row are significantly different (p < 0.05).
CARATTERISTICHE FISICHE:
volume Assorbimento acqua
IL PANE GLUTEN-FREE A CAUSA DELLA MANCANZA DI
GLUTINE PRESENTA UN VOLUME MINORE
PER OVVIARE TALE INCOVENIENTE SI INCLUDONO IN QUESTI
IMPASTI PECTINE, GOMME, CELLULOSA E FIBRE
IL SEME DI CHIA POSSIEDE NATURALMENTE UNA
MUCILLAGINE CONTENENTE XILOSIO, GLUCOSIO ED ACIDO
GLUCORONICO IN GRADO DI RISOLVERE TALE PROBLEMA
Table 2 – Chemical composition (g/100 g) and energetic value of raw material and experimental bread samples
Moisture Carbohydratesa Proteinsa Lipidsa Dietary fibera Asha Kcalb Kjoulesb
Soluble Insoluble Total
Raw material samples
Wheat flour 14.2 a 81.3 a 13.4 b 1.2 d 1.3 b 2.2 d 3.5 d 0.6 d 331 1385
Common buckwheat flour 13.5 b 76.5 b 12.9 c 2.1 c 1.2 b 5.3 c 6.5 c 2.0 c 324 1356
Tartary buckwheat flour 13.4 b 75.1 c 13.5 b 2.4 b 0.5 c 5.8 b 6.3 b 2.7 b 319 1335
Chia flour 5.8 c 15.7 d 20.0 a 32.0 a 1.9 a 26.1 a 28.0 a 4.3 a 398 1665
Experimental bread samples
Wheat bread 30.1 e 81.1 a 11.1 e 1.6 f 1.3 b 2.9 e 4.2 e 2.0 f 270 1130
Wheat and chia bread 32.0 d 74.2 b 12.6 d 2.4 e 1.4 bc 7.0 c 8.4 c 2.4 e 255 1067
Common buckwheat bread 40.2 b 73.2 c 12.9 c 3.2 d 1.4 bc 6.0 d 7.4 d 3.3 d 229 958
Common buckwheat and chia bread 41.5 a 64.7 e 13.8 ab 6.0 b 1.5 c 10.5 b 12.0 b 3.5 c 230 962
Tartary buckwheat bread 38.6 c 71.5 d 13.8 b 3.4 c 1.0 a 6.4 d 7.4 d 3.9 b 236 987
Tartary buckwheat and chia bread 40.5 b 62.9 f 14.0 a 6.6 a 1.2 ab 11.2 a 12.4 a 4.1 a 233 975
a of DW. b values of 100 g of edible portion.
Means with different letters within a column of the same group (raw material samples and experimental bread samples) are significantly different (p < 0.05).
VALUTAZIONE NUTRIZIONALE:
Carboidrati (24%) Proteine (20%) Fibre insolubili (74%) Sali minerali (51%)
Valore energetico (14%)
Table 3 – Fatty acid contents of raw material and experimental bread samples
C16:0a
Palmitic acid
C18:0a
Stearic acid
C18:1a
Oleic acid
C18:2 n6a
Linoleic Acid
C18:3 n3a
Linolenic Acid P/Sb Total FAc Total n6 FAd Total n3 FAd
Raw material samples
Wheat flour 0.12 n.d.e 0.08 0.36 0.02 3.2 1.0 n.d.e n.d.e
Common buckwheat flour 16.0 2.0 32.7 31.4 5.3 2.0 1.8 56.5 9.5
Tartary buckwheat flour 14.0 2.2 31.8 30.7 5.9 2.6 1.7 52.0 10.0
Chia flour 69.0 35.3 71.4 203 624 7.9 30.1 6110.0 18782.0
Experimental bread samples
Wheat bread 0.11 n.d. e 0.09 0.40 0.03 3.9 1.5 n.d.e n.d. e
Wheat and chia bread 7.0 3.6 7.15 19.3 61.8 7.7 2.2 42.4 136.0
Common buckwheat bread 16.2 2.0 31.4 31.6 5.3 2.0 2.8 88.0 14.8
Common buckwheat and chia bread 8.3 3.7 35.4 48.6 67.5 9.7 5.4 262.4 364.5
Tartary buckwheat bread 14.6 2.1 31.7 30.4 5.6 2.2 3.1 94.0 17.4
Tartary buckwheat and chia bread 7.7 3.6 36.2 47.0 67.4 10.1 5.7 267.9 384.1
a g/kg of total fatty acids of DW. b Polyunsaturated fatty acids/ saturated fatty acids. c g/100 g of edible portion. d mg/100 g of edible portion. e not detected.
CONTENUTO IN ACIDI GRASSI:
Acido alfa-linolenico (67.4%) omega-6/omega-3 1:3
Table 4 – Polyphenol, flavonoid and total antioxidant capacity contents of raw material and experimental bread samples
Total phenolic
content
(mg GAE/g a)
Total flavonoid
content
(mg RE/g a)
Total antioxidant capacity
FRAP assay
(mmol Fe2+ E/g a)
ORAC assay
(mmol GAE/g a)
Raw material samples
Wheat flour 7.0 c 0.9 b 0.3 c 2.6 c
Common buckwheat flour 13.6 b 1.1 b 9.1 b 139.3 b
Tartary buckwheat flour 32.0 a 16.8 a 40.5 a 450.3 a
Chia flour 9.5 bc 1.1 b 11.0 b 131.0 b
Experimental bread samples
Wheat bread 3.0 d 1.0 b 0.6 d 31.4 c
Wheat and chia bread 3.9 c 1.3 b 2.0 cd 86.7 b
Common buckwheat bread 12.3 b 1.4 b 4.3 c 96.9 b
Common buckwheat and chia bread 11.5 b 2.0 b 8.0 b 100.8 b
Tartary buckwheat bread 33.8 a 17.1 a 30.0 a 124.6 a
Tartary buckwheat and chia bread 34.8 a 17.0 a 32.0 a 128.6 a
a of DW samples
Means with different letters within a column of the same group (raw material samples and experimental bread samples) are significantly
different (p < 0.05).
CONTENUTO IN POLIFENOLI E CAPACITA’ ANTIOSSIDANTE TOTALE:
Capacità antiossidante totale (75%)
QUESTO ALIMENTO POTREBBE ESSERE FUNZIONALE PER LE SEGUENTI CATEGORIE
DI INDIVIDUI:
Diabetici
CARBOIDRATI
PROTEINE
FIBRE
Celiaci NO GLUTINE
Obesi
CARBOIDRATI
PROTEINE
FIBRE
= EQUILIBRIO n6/n3
Ipertesi QUERCITINA
OMEGA-3 (ALA)
Individui sani= EQUILIBRIO n6/n3
CAPACITA’ ANTIOSSIDANTE TOTALE
Laboratorio di Nutrizione Cellulare e Molecolare
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