Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

ABSTRACT: The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-en-riched ones (p < 0.05). Compared to the group that received water only, the sera of mice fed with enriched cookies significantly inhibited ACE-1 activity (p < 0.05). Similarly, enriched cookies, but not non-enriched ones, reduced the blood pressure in hypertensive rats (p < 0.05). Amaranth hydrolyzates maintain their anti-hypertensive properties after their incorporation into a cookie recipe and could be used as an ingredient for functional foods development.

• Autores: Granda Restrepo, Diana María; Lopera Cardona, Seneida María; Ontiveros, Noé; López Teros, Verónica; Vergara Jiménez, Marcela de Jesús; Islas Rubio, Alma Rosa; Cárdenas Torres, Feliznando Isidro; Cuevas Rodríguez, Edith Oliva; Reyes Moreno, Cuauhtémoc; Ramírez Torres, Giovanni Isaí; Cabrera Chávez, Francisco
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2020
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/38223
• Acceso en línea: https://hdl.handle.net/10495/38223
• Palabra clave: Fitoquímicos; Phytochemicals; Alimentos Funcionales; Functional Food; Antihypertensive peptides; Amaranth protein; https://id.nlm.nih.gov/mesh/D064209; https://id.nlm.nih.gov/mesh/D055951
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc-nd/2.5/co/