Bioacessibility of Fe and Zn (associated to proteins) in cashew nut

Xavier, Alexsandra Dias Souza; Furtado, Danielle Zildeana Sousa; Assunção, Nilson Antônio; Nascimento, Angerson Nogueira do

doi:10.1016/j.jfca.2019.103259

Cited by 3 publications

(3 citation statements)

References 51 publications

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“…Hassan et al [ 48 ] found a Mn content of 2500 µg/100 g dw for S. innocua fruit. For Fe (~1600 µg/100 g) and Zn (~250 µg/100 g) in nfuma , lower levels were found when compared to cashew flours (~5000 and 4000 µg/100 g, respectively) [ 49 ]. Carli et al (2017) reported higher Fe values in 8 out 10 fruit flours (~3000–11,000 µg/100 g: plum, coconut, orange, papaya, apple, passion fruit, green banana flours, in ascending order) and all flours had higher Zn values (500 to 4000 µg/100 g) than nfuma .…”

Section: Resultsmentioning

confidence: 99%

Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy

Chemane

Ribeiro

Pinto

et al. 2022

Foods

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The indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that nfuma stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of nfuma protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, nfuma provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of nfuma, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements.

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Section: Resultsmentioning

confidence: 99%

Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy

Chemane

Ribeiro

Pinto

et al. 2022

Foods

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“…A strong positive association was detected also between Fe and Zn in L. pisonis nuts. Studies with cashew nuts observed that these nutrients were associated with proteins and that only 1/3 was absorbed during digestion in humans [60].…”

Section: Discussionmentioning

confidence: 99%

Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids

Palacio de Araujo,

Medeiros Simões,

Lins Monteiro Rosa

et al. 2023

Foods

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The Amazon rainforest and the biodiversity hotspot of the Atlantic Forest are home to fruit trees that produce functional foods, which are still underutilized. The present study aimed to select potential functional nut donor trees from two Brazilian chestnuts, by evaluating the nutritional and antioxidant composition of the nuts and the fatty acid profile of the oil. The nutritional characteristics, antioxidants, oil fatty acid profile, and X-ray densitometry of the nuts were evaluated, as well as the characterization of leaf and soil nutrients for each parent tree. The nut oil was evaluated through Brix (%), mass (g), yield (%), and the fatty acid profile. For L. pisonis, the most nutritious nuts were produced by L. pisonis tree 4 (N > P > K > Mg > Ca > Zn > Fe) and L. pisonis tree 6 (P > Ca > Mg > Mn > Zn > Cu > Fe), and for the species L. lanceolata, L. lanceolata tree 6 (N > P > Ca > Mg > Zn > Fe > Cu) and L. lanceolata tree 2 (P > K > Mg > Zn > Cu). In L. pisonis, the highest production of anthocyanins, DPPH, total phenolics, and flavonoids was obtained from the nuts of L. pisonis tree 4 as well as for L. lanceolata, from L. lanceolata tree 1, except for flavonoids. The Brix of the oil from the nuts of both species showed no difference between the trees and the fatty acid profile with a similar amount between saturated (48–65%) and unsaturated (34–57%) fatty acids. Both species have nuts rich in nutrients and antioxidant compounds and can be considered unconventional functional foods. The data collected in the present study confirm that the nuts of these species can replace other foods as a source of selenium.

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“…Therefore, protein supplementation is proven to be a good option. Nuts, rich in protein, have become a widely popular source for protein supplementation in a healthy diet [ 21 ]. After protein intake, gastrointestinal enzymes break down the protein macromolecules into amino acids, oligopeptides, or peptides.…”

Section: Introductionmentioning

confidence: 99%

Identification of nut protein-derived peptides against SARS-CoV-2 spike protein and main protease

Zhao

et al. 2021

Computers in Biology and Medicine

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Recently, an outbreak of a novel coronavirus disease (COVID-19) has reached pandemic proportions, and there is an urgent need to develop nutritional supplements to assist with prevention, treatment, and recovery. In this study, SARS-CoV-2 inhibitory peptides were screened from nut proteins in silico , and binding affinities of the peptides to the SARS-CoV-2 main protease (M pro ) and the spike protein receptor-binding domain (RBD) were evaluated. Peptide NDQF from peanuts and peptide ASGCGDC from almonds were found to have a strong binding affinity for both targets of the coronavirus. The binding sites of the NDQF and ASGCGDC peptides are highly consistent with the M pro inhibitor N3. In addition, NDQF and ASGCGDC exhibited an effective binding affinity for amino acid residues Tyr453 and Gln493 of the spike RBD. Molecular dynamics simulation further confirmed that the NDQF and ASGCGDC peptides could bind stably to the SARS-COV-2 M pro and spike RBD. In summary, nut protein may be helpful as nutritional supplements for COVID-19 patients, and the screened peptides could be considered a potential lead compound for designing entry inhibitors against SARS-CoV-2.

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Bioacessibility of Fe and Zn (associated to proteins) in cashew nut

Cited by 3 publications

References 51 publications

Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy

Nutritional Characterization of Strychnos madagascariensis Fruit Flour Produced by Mozambican Communities and Evaluation of Its Contribution to Nutrient Adequacy

Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids

Identification of nut protein-derived peptides against SARS-CoV-2 spike protein and main protease

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