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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