Glycemic index of grain amaranth, wheat and rice in NIDDM subjects

Chaturvedi, Anurag; Sarojini, G.; Nirmala, G.; Nirmalamma, N.; Satyanarayana, D.

doi:10.1007/bf02436036

Cited by 36 publications

(20 citation statements)

References 28 publications

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“…7,8) Diabetes is a major risk factor for premature atherosclerosis, and oxidative stress plays an important role. In fact, diabetic monocytes produce increased superoxide anion (O 2 Ϫ ).…”

Section: )mentioning

confidence: 99%

“…5) Recent studies have demonstrated a variety of important and unique nutraceutical type applications for grain amaranth, 6) including its use as an adjunct to lower blood glucose response in non-insulin-dependent diabetics and in other applications to lower blood serum cholesterol levels. 7,8) Diabetes is a major risk factor for premature atherosclerosis, and oxidative stress plays an important role. In fact, diabetic monocytes produce increased superoxide anion (O 2 Ϫ ).…”

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confidence: 99%

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In Vitro Antioxidant Effect and Inhibition of .ALPHA.-Amylase of Two Varieties of Amaranthus caudatus Seeds

Conforti

Statti

Loizzo

et al. 2005

Biological & Pharmaceutical Bulletin

120

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Amaranth is a herbaceous annual growing to 15-100 cm tall. It was once nearly as important a food as maize and beans in Central and South America. The Amaranthus plants (Amaranthaceae) are spread throughout the world, growing under a wide range of climatic conditions and they are able to produce grains and leafy edible vegetables.1) Nutritionally, amaranth grain has a 2 to 3 times higher biological value than common cereal grains, while containing substantially higher levels of protein with 2-3 times higher lysine content.2) Due to its nutritional attributes, amaranth grain is presently being exploited by food manufacturers, both in the United States and abroad, in a variety of thermally processed foods, especially confectionery, cereal and bakery 3) products, and has shown potential for use in infant formulas. 4)Current industrial and public interest in the use of amaranth grain has not only been linked to its recognized nutritional properties, but also to its potential beneficial use as a therapeutic adjunct in diets for hypercholesterolemic susceptible individuals.5) Recent studies have demonstrated a variety of important and unique nutraceutical type applications for grain amaranth, 6) including its use as an adjunct to lower blood glucose response in non-insulin-dependent diabetics and in other applications to lower blood serum cholesterol levels. 7,8) Diabetes is a major risk factor for premature atherosclerosis, and oxidative stress plays an important role. In fact, diabetic monocytes produce increased superoxide anion (O 2 Ϫ ). 9)Over the centuries, herbal drugs have served as a major source of medicines for the prevention and treatment of diseases including diabetes mellitus. It is estimated that more than 200 species of plants exhibit hypoglycaemic properties, including many common plants, such as pumpkin, wheat, celery, wax gourd, lotus root and bitter melon but the basis of this activity is frequently not investigated. 10)Synthetic hypoglycaemic agents can produce serious side effects and are not suitable for use during pregnancy. 11)Therefore, the search for more effective and safer hypoglycaemic compounds has continued to be an important area of active research, and after the recommendations made by WHO on diabetes mellitus, 12) research on hypoglycaemic compounds from medicinal plants has become an important aspect of this project.In the present study two varieties of Amaranthus caudatus (Oscar blanco and Victor red) were investigated with the aim of characterizing the plants for their biological activities, antioxidant and antidiabetic, and oil, squalene and phenolic contents. MATERIALS AND METHODS ChemicalsThe following chemicals were obtained from Sigma-Aldrich S.p.a. (Milano, Italy): squalene, thiobarbituric acid (TBA), phosphate buffered saline (PBS), bovine brain extract, FeCl 3 , ascorbic acid, butylated hydroxytoluene (BHT), propyl gallate, potato starch, sodium phosphate buffer, sodium chloride, a-amylase, sodium potassium tartrate and 3,5-dinitrosalicylic acid. Methanol, ethanol, ethyl a...

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“…7,8) Diabetes is a major risk factor for premature atherosclerosis, and oxidative stress plays an important role. In fact, diabetic monocytes produce increased superoxide anion (O 2 Ϫ ).…”

Section: )mentioning

confidence: 99%

mentioning

confidence: 99%

In Vitro Antioxidant Effect and Inhibition of .ALPHA.-Amylase of Two Varieties of Amaranthus caudatus Seeds

Conforti

Statti

Loizzo

et al. 2005

Biological & Pharmaceutical Bulletin

120

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“…Polyphenolic compounds, such as phenolic acids and flavonoids, have been characterized in amaranth grains [6]. In addition to its promising nutritional qualities, amaranth grains are considered to be an important source of food for celiac patients, since they are glu-ten-free [7], diabetic [8], hypercholesterolemic subjects [9,10] and coronary heart disease and hypertension patients [11].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

Milán-Carrillo¹,

Montoya-Rodríguez²,

Gutiérrez‐Dorado³

et al. 2012

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The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70˚C -130˚C) and screw speed (SS, 100 -220 rpm). Response surface methodology was employed as optimization technique; both the numeric and graphical methods were applied to obtain maximum values for response variables [Antioxidant capacity (AoxC) and water solubility index (WSI)]. The best combination of extrusion process variables was: Extrusion temperature (ET) = 130˚C/Screw speed (SS) = 124 rpm. The raw amaranth flour (RAF) and optimized extruded amaranth flour (EAF) had an antioxidant activity of 3475 and 3903 µmol Trolox equivalents/100 g sample (dw), respectively. A 200 mL portion of the beverage prepared with 22 g of optimized EAF contained 3.16 g proteins, 1.09 g lipids, 17.39 g carbohydrates and 92 kcal. This portion covers 25.3% and 16.9% of the daily protein requirements for children 1-3 and 4 -8 years old, respectively. A 200 mL portion of the beverage from optimized EAF contributes with 15.5% -25.5% of the recommended daily intake for antioxidants, respectively. The nutraceutical beverage was evaluated with an average acceptability of 8.4 (level of satisfaction between "I like it" and "I like it extremely") and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional/nutraceutical value.

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“…Amaranth exhibits waxy nature, its amylose content is relatively very less compared to other cereals and hence, the functional properties of amaranth starch will be of prominence (Resio and Suarez 2001;Bello-Perez et al 2006). Amaranth starch has been found to have low viscosity, high solubility, and low gelatinization temperature (Chaturvedi et al 1997;Resio and Suarez 2001). The rheological properties of amaranth starch indicated that, the paste contains pseudoplastic and thixotropic behaviour and the flow properties were better than that of maize starch (Teli et al 2007).…”

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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Glycemic index of grain amaranth, wheat and rice in NIDDM subjects

Cited by 36 publications

References 28 publications

In Vitro Antioxidant Effect and Inhibition of .ALPHA.-Amylase of Two Varieties of Amaranthus caudatus Seeds

In Vitro Antioxidant Effect and Inhibition of .ALPHA.-Amylase of Two Varieties of Amaranthus caudatus Seeds

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

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

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Glycemic index of grain amaranth, wheat and rice in NIDDM subjects

Cited by 36 publications

References 28 publications

In Vitro Antioxidant Effect and Inhibition of .ALPHA.-Amylase of Two Varieties of Amaranthus caudatus Seeds

In Vitro Antioxidant Effect and Inhibition of .ALPHA.-Amylase of Two Varieties of Amaranthus caudatus Seeds

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (&lt;i&gt;Amaranthus hypochondriacus&lt;/i&gt; L.) Flour Using Response Surface Methodology

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

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Product

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Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology