Amaranth protein presents cholesterol-lowering effect

Mendonça, Simone; Saldiva, Paulo; Cruz, Robison José; Arêas, José Alfredo Gomes

doi:10.1016/j.foodchem.2009.03.021

Cited by 100 publications

(91 citation statements)

References 21 publications

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“…Several studies have shown that the amaranth consumption as popped seeds, flour or oil, has beneficial effects on health, but only few reports have focused on the therapeutic effect of amaranth protein isolates. It has been reported that hamsters feed with amaranth protein was observed a 27% of hypercholesterolemia reduction, but when amaranth was administered in the presence of casein the observed reduction reached the 48% [22]. It was also reported that treated Wistar rats with 2.5% (w/w) of a protein isolate of Amaranthus mantegazzianus had a significant decrease in the plasma levels of CHO, TG, and oxidation when compared with control rats [23].…”

Section: Discussionmentioning

confidence: 98%

Amaranth Protein Improves Lipid Profile and Insulin Resistance in a Diet-induced Obese Mice Model

Escobedo-Moratilla¹,

Velarde‐Salcedo²,

Magaña-Hernández³

et al. 2017

JFNR

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Amaranth has been claimed as functional food, but its function on obesity-related disorder is not fully known. The aim of this study was to analyse the effect of amaranth protein intake on blood lipids profile and insulin resistance in diet-induced obese mice. The effect of soybean protein was also analysed for comparative purposes. C57BL-6 mice were fed for eight weeks with regular or high fat diet. Amaranth or soybean protein isolates (10 mg/kg) were supplied via oral administration. Changes in body weight, adipose tissue, total cholesterol, triglycerides, insulin, a glucose tolerance test, as well as the expression of lipid metabolism-related genes were measured. Our results have shown that amaranth protein induces a decrease in plasma insulin in mice fed with a regular diet, whereas a decrease in triglycerides was observed in mice fed with high fat diet. Furthermore, down-regulation of Tnf-α and Res, suggested the inhibition of inflammation state. The present study demonstrates that amaranth protein, but not soybean protein, improves the obese mice health, and the hormonal modulation (Lep, Fasn, Lpl) could lead to new mechanism of action by which amaranth consumption exerts its beneficial health effect.

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Section: Discussionmentioning

confidence: 98%

Amaranth Protein Improves Lipid Profile and Insulin Resistance in a Diet-induced Obese Mice Model

Escobedo-Moratilla¹,

Velarde‐Salcedo²,

Magaña-Hernández³

et al. 2017

JFNR

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“…Thus, VLDL-C and LDL-C are not efficiently removed from plasma and the effect of the increasing rate of the conversion Another grain that had been recently studied is amaranth, a pseudoceral, whose protein isolate (IPA) proved quite effective in reducing cholesterol in hypercholesterolemized hamsters. The ingestion of 20% amaranth protein or 20% casein + 10% amaranth protein resulted in a reduction of total cholesterol of 48 and 27%, respectively (MENDONÇA et al, 2009). …”

Section: Cholesterolmentioning

confidence: 99%

Influence of food components on lipid metabolism: scenarios and perspective on the control and prevention of dyslipidemias

Frota¹,

Matias²,

Arêas³

2010

Ciênc. Tecnol. Aliment.

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“…It is also known for its good quality proteins rich in essential amino acid such as lysine, tryptophan and sulphur containing amino acids like methionine (Bressani 1989). Apart from this, the grain proteins also exhibit favourable effects on cholestrolemia (Mendonca et al 2009). Like cereals, amaranth contains starch as one of the major components ranging from 48 to 69 g/100 g, depending on the species (Teutonico and Knorr 1985).…”

Section: Introductionmentioning

confidence: 99%

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

et al. 2016

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Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of amaranth fractions obtained by milling the grains at different moisture contents were studied in relation with their starch profile and also with their swelling power and solubility indices. It was observed that, for flour fraction, the viscosity parameters were lowest at 14-16 % moisture content. Swelling power and solubility indices of the samples varied as a function of grain moisture content. The middling fraction also showed similar pasting pattern with the variation of grain moisture content. The seed coat fractions showed higher gelatinization temperature compared to that of fine flour and middling fractions. However, starch content of the fine seed coat fraction was comparable with that of the flour and middling fractions. The coarse seed coat fraction showed lower viscosity parameters than the other samples. Viscosity parameters correlated well among themselves while, they did not show significant correlation with the starch content. However, the viscosity parameters showed negative correlation with the soluble amylose content. The study revealed that, the fractions obtained by milling the grains at different moisture content show differential pasting profiles and functional properties.

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Amaranth protein presents cholesterol-lowering effect

Cited by 100 publications

References 21 publications

Amaranth Protein Improves Lipid Profile and Insulin Resistance in a Diet-induced Obese Mice Model

Amaranth Protein Improves Lipid Profile and Insulin Resistance in a Diet-induced Obese Mice Model

Influence of food components on lipid metabolism: scenarios and perspective on the control and prevention of dyslipidemias

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

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