Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results ofin vitroandin vivoexperiments

Kapravelou, Garyfallia; Martínez, R.; Andrade, Alexandre; Chaves, Carlos López; López-Jurado, Marı́a; Aranda, Pilar; Arrebola, Francisco; Cañizares, Francisco J.; Galisteo, Milagros; Porres, Jesús M.

doi:10.1002/jsfa.6809

Cited by 59 publications

(48 citation statements)

References 50 publications

(52 reference statements)

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“…Antioxidants, both from natural and synthetic sources, have proved to be highly effective to control the magnitude of free radicals production, to prevent its undesirable effects, as well as to support the organism antioxidant and detoxifying mechanisms (Holst & Williamson, 2008;Kapravelou et al, 2015;Valko et al, 2007;Yeh & Yen, 2006).…”

Section: Introductionmentioning

confidence: 99%

In vivo antioxidant activity of phenolic compounds: Facts and gaps

Martins

Barros

Ferreira

2016

Trends in Food Science & Technology

265

159

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Background: Numerous diseases have been related with free radicals overproduction and oxidative stress. Botanical preparations possess a multitude of bioactive properties, including antioxidant potential, which has been mainly related with the presence of phenolic compounds. However, the mechanisms of action of these phytochemicals, in vivo effects, bioavailability and bio-efficacy still need research.Scope and Approach: The present report aims to provide a critical review on the aspects related with the in vivo antioxidant activity of phenolic extracts and compounds from plant origin.Key findings: Biological functions beyond the human metabolism were discussed, comparing in vivo vs. in vitro studies, as also focusing the conditioning factors for phenolic compounds bioavailability and bio-efficacy. Furthermore, an upcoming perspective about the use of phytochemicals as life expectancy promoters and anti-aging factors in human individuals was provided.Conclusions: Overall, and despite all of those advances, the study of the biological potential of numerous natural matrices still remains a hot topic among the scientific community. In fact, the available knowledge about the responsible phytochemicals for the biological potential, their mechanisms of action, the establishment of therapeutic and prophylactic doses, and even the occurrence of biochemical inter-relations, is considerable scarce.

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Section: Introductionmentioning

confidence: 99%

In vivo antioxidant activity of phenolic compounds: Facts and gaps

Martins

Barros

Ferreira

2016

Trends in Food Science & Technology

265

159

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“…2 Additionally, because of the composition of the cowpea aboveground material concerning nutrients and non-nutrients, this crop has been noted as a source of valuable material with respect to providing the nutrients and phytochemical compounds required to prevent several metabolic and cardiovascular disorders. 3,4 Moreover, currently available information supports the interest in this legume species with respect to increasing the ratio of bioactive phytochemicals in the diet. 5 Therefore, obtaining innovative legume-based foodstuffs, aiming to fulfill the claims of an increasingly demanding food chain, requires that new processing and storage alternatives are taken into account, including the evaluation of their impact on plant material composition.…”

Section: Introductionmentioning

confidence: 82%

“…Amongst the legume species currently included in the European agro‐food system, cowpea ( Vigna unguiculata L. Walp) has been highlighted with respect to several agronomic, environmental and economic advantages, in addition to its ability to grow under semi‐arid conditions with low input requirements . Additionally, because of the composition of the cowpea aboveground material concerning nutrients and non‐nutrients, this crop has been noted as a source of valuable material with respect to providing the nutrients and phytochemical compounds required to prevent several metabolic and cardiovascular disorders . Moreover, currently available information supports the interest in this legume species with respect to increasing the ratio of bioactive phytochemicals in the diet …”

Section: Introductionmentioning

confidence: 99%

Spectrophotometric versus NIR‐MIR assessments of cowpea pods for discriminating the impact of freezing

et al. 2017

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“…The most abundant group of plant-derived substances with antioxidant properties are polyphenols [16,17]. In order to evaluate their antioxidant activity, a range of experimental models are commonly employed, from simple chemical methods (e.g.…”

Section: Plant-derived Antioxidantsmentioning

confidence: 99%

The Caucasian flora: a still-to-be-discovered rich source of antioxidants

Sahakyan

Petrosyan

Koss-Mikołajczyk

et al. 2019

Free Radical Research

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Cellular redox homeostasis is a state of balance between the formation of Usually Reactive Oxygen and / or Nitrogen Species (ROS/RNS), endogenous antioxidant defence systems, and exogenous dietary antioxidants. The disturbance of redox homeostasis, by the overproduction of endogenous ROS/RNS, may increase the risk of development of so-called civilisation diseases. The solution seems to be either the increased production of endogenous or consumption of exogenous antioxidants. Plant-borne antioxidants act via different chemical and molecular mechanisms, such as decreasing the level of oxidative damage in cells directly by reacting with ROS/ RNS or indirectlyby inhibition of the activity and expression of free radical generating enzymes or by enhancing the activity or expression of intracellular antioxidant defence enzymes. Despite the fact that the Caucasian flora is rich of health promoting edible/medicinal plants, recent studies concerning the biological activity of these plants are very scarce. This review is summarising the state-of-art on the health-promoting potential of plants representing the Caucasian flora, whose antioxidant capacity have been investigated in various in vitro models.

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Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results ofin vitroandin vivoexperiments

Abstract: V. unguiculata has demonstrated its potential as a functional food with interesting antioxidant and lipid lowering properties, which can be further augmented by fermentation processes associated or not to thermal processing.

Cited by 59 publications

References 50 publications

In vivo antioxidant activity of phenolic compounds: Facts and gaps

In vivo antioxidant activity of phenolic compounds: Facts and gaps

Spectrophotometric versus NIR‐MIR assessments of cowpea pods for discriminating the impact of freezing

The Caucasian flora: a still-to-be-discovered rich source of antioxidants

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