Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

Noé Ontiveros, Verónica López-Teros, Marcela de Jesús Vergara-Jiménez, Alma Rosa Islas-Rubio, Feliznando Isidro Cárdenas-Torres, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Diana Maria Granda-Restrepo, Seneida Lopera-Cardona, Giovanni Isaí Ramírez-Torres*, Francisco Cabrera-Chávez

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

22 Citas (Scopus)

Resumen

The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their antihypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development.

Idioma originalInglés
Número de artículo103613
PublicaciónJournal of Functional Foods
Volumen64
DOI
EstadoPublicada - ene. 2020
Publicado de forma externa

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© 2019 Elsevier Ltd

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