Inhibitory Activity Against α-amylase and α-glucosidase by Phenolic Compounds of Guinoa (Chenopodium quinoa Willd.) and cañihua (Chenopodium pallidicaule Aellen) from the Andean Region of Peru

Coronado-Olano, Jorge; Repo‐Carrasco‐Valencia, Ritva; Reátegui, Oscar; Toscano, Emily; Valdez, Elisa; Zimic, Mirko; Best, Iván

doi:10.5530/pj.2021.13.115

Cited by 10 publications

(19 citation statements)

References 23 publications

(29 reference statements)

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“…Respecto a la cordillera de los Andes, esta se conforma por cadenas montañosas que se localizan en la costa occidental de Sudamérica y comparte el territorio con siete países a lo largo de su extensión, estos incluyen a: Argentina, Bolivia, Chile, Colombia, Ecuador, Perú y Venezuela (8) . En base a ello y en función a estudios preliminares in vitro (9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19) , en esta revisión de alcance se consideró 10 cultivos andinos, a fin de explorar y sintetizar la evidencia disponible sobre su efecto hipoglucemiante, además de sus componentes bioactivos (Tabla 1). Tabla 1.…”

Section: Cultivos Andinosunclassified

“…Sin embargo, las características completas y adicionales se describen en las tablas suplementarias (3, 4 y 5). Conforme a los 30 estudios revisados, se identificaron 11 estudios in vitro (9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19) , 16 estudios preclínicos (22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37) y tres ensayos clínicos (38)(39)(40) .…”

Section: Características De Los Estudiosunclassified

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Exploratory review on the evidence of Andean crops with hypoglycemic effect and their bioactive components

Díaz Núñez,

Rivera-Torres

2023

Rev Peru Med Exp Salud Publica

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Diabetes is a chronic disease that affects several people around the world. Some domesticated crops in South America have been reported to be a promising source of bioactive compounds with possible hypoglycemic effects. In this review we aimed to explore and synthesize the existing evidence in the scientificliterature on the hypoglycemic effect of Andean crops and their bioactive components. We included differenttypes of primary studies from three databases (Scopus, Pubmed and Web of Science) during June 2023, without restrictions, by means of controlled and uncontrolled language, according to the PICO strategy. We found 30 studies conducted between 2005 and 2022 that reported a hypoglycemic effect, through enzymatic inhibition in in vitro studies and significant glucose reduction in preclinical studies and clinical trials. This effect was attributed to different bioactive components that were identified with independent mechanisms related to glucose reduction and enzymatic inhibition. The most commonly used cultures were Smallanthus sonchifolius (9/30), Lupinus mutabilis (5/30) and Solanum tuberosum (4/30). The hypoglycemic effect was assigned to bioactive components such as polyphenols, flavonoids, phenolic acid subclasses, fructans, alkaloids, hydrolysates, anthocyanins and dietary fiber. Despite encouraging results from different types of studies, further research on their mechanisms of action, theirefficacy compared to conventional treatments and their long-term safety is required for these to be consideredsafe and effective treatments.

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Section: Cultivos Andinosunclassified

Section: Características De Los Estudiosunclassified

Exploratory review on the evidence of Andean crops with hypoglycemic effect and their bioactive components

Díaz Núñez,

Rivera-Torres

2023

Rev Peru Med Exp Salud Publica

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“…Other important bioactive compounds are the phenolic compounds. Coronado-Olano et al (2021) identified the phenolic compounds of two varieties of cañihua (INIA 406-ILLPA and Cupi) by high-performance liquid chromatography with diode-array detection (HPLC-DAD), founding in 100 g of cañihua flour 7.8 and 5.2 mg of gallic acid; 33.2 and 32.8 mg of routine; 75.8 and 71.5 mg of chlorogenic acid in INIA 406-ILLPA and Cupi varieties, respectively. Moreover, these phenolic compounds were significantly associated ( p <0.01) with the inhibition of carbohydrate hydrolyzing enzymes related to type 2 diabetes (α-amylase and α-glucosidase) through in vitro hypoglycemic activity.…”

Section: Bioactive Compounds Of Cañihuamentioning

confidence: 99%

Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review

Cahuata

Rosas‐Quina

Vera

2021

NFS

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Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.

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“…Other phytochemicals present in quinoa and studied as substances with anti‐diabetic actions due to their hypoglycemic effects were phytosterols, applied in in vitro and in vivo tests (Graf et al, 2014), and polyphenols, which have recently been shown to be possible modulators of carbohydrate hydrolytic enzymes associated with diabetes 2 (Coronado‐Olano et al, 2021); in addition, the presence of fiber provides a low load and glycemic index to the seeds (Augustin et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…, and polyphenols, which have recently been shown to be possible modulators of carbohydrate hydrolytic enzymes associated with diabetes 2(Coronado-Olano et al, 2021); in addition, the presence of fiber provides a low load and glycemic index to the seeds(Augustin et al, 2015).The positive effect of quinoa on obesity can be explained by changes in glucose metabolism and decreased absorption of dietary lipids, resulting in a consequent reduction in adipose tissue storage. In this perspective, Foucault et al (2014) identified increased fecal lipid excretion in in vivo tests using quinoa extracts in rat supplementation.…”

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confidence: 99%

Nutritional, therapeutic, and technological perspectives of quinoa ( Chenopodium quinoa Willd.): A review

Brito

Chantelle

Magnani

et al. 2022

Food Processing Preservation

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Quinoa (Chenopodium quinoa Willd) is a plant whose seeds have important nutritional and technological potential as promising ingredients for the food industry because of their wide range of possible uses and functional properties. The purpose of the present review is to identify the current studies that evaluate quinoa’s nutritional potential and their technological qualities, and possible health benefits. Studies have reported substantial variations in quinoa nutrient concentrations, depending on production characteristics, plant variety, and extraction methods. Studies have also reported the technological potential of quinoa as an ingredient in food formulations and the prevention and treatment of various pathologies. However, further researches involving humans are needed to clarify how quinoa can be explored to contribute to food security in several institutional spheres. Practical applications Quinoa is a seed rich in proteins with high aminoacidic bioavailability, a source of carbohydrates, dietary fibers, vitamins and minerals, predominantly polyunsaturated lipids, and a high content of bioactive substances. This composition gives the seeds several possibilities of use, whether to compose a healthy diet or for use in the food industry. In these perspectives, several studies have pointed out antimicrobial, antioxidant, and anti‐inflammatory properties associated with health promotion and with potential benefits against cardiovascular diseases, obesity, diabetes, and even cancer. As for its technological characteristics, it does not have gluten in its composition, but it has a high potential for forming emulsions and gelling capacity, and can be applied in the formulation of various bakery products, yogurts, soups, etc. Thus, quinoa has been reported as an important functional ingredient used in foods around the world.

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Inhibitory Activity Against α-amylase and α-glucosidase by Phenolic Compounds of Guinoa (Chenopodium quinoa Willd.) and cañihua (Chenopodium pallidicaule Aellen) from the Andean Region of Peru

Abstract: et al. Inhibitory Activity Against α-amylase and α-glucosidase by Phenolic Compounds of Quinoa (Chenopodium quinoa Willd.) and Cañihua (Chenopodium pallidicaule Aellen) from the Andean Region of Peru.

Cited by 10 publications

References 23 publications

Exploratory review on the evidence of Andean crops with hypoglycemic effect and their bioactive components

Exploratory review on the evidence of Andean crops with hypoglycemic effect and their bioactive components

Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review

Nutritional, therapeutic, and technological perspectives of quinoa ( Chenopodium quinoa Willd.): A review

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