Cereal products are consumed daily by a vast majority of the world population. Functional foods offer an outstanding opportunity to improve the quality of these products. Common buckwheat (Fagopyrum esculentum Moench) is recognized as an important functional food in many countries. The nutrient profile of buckwheat is of high interest due to its high protein quality and the high levels of fiber, vitamins and minerals. Buckwheat is also a good source of bioactive compounds like flavonoids and phyosterols. Phenolics in buckwheat have been shown to possess antioxidant activity (Şensoy, Rosen et al. 2006). Flavonol glycosides include rutin, quercetin, kaemferol-3-rutinoside and minor amounts of a flavanol triglycoside (Tian, Li et al. 2002). Rutin (quercetin-3-rutinoside) is highly represented, and has reported antioxidant, anti-inflammatory and anti-carcinogenic effects (Baumgertel, Grimm et al. 2003). Whole buckwheat grains also can be considered as a prebiotic food because of their effect on decreasing Enterobacteria, while increasing lactic acid bacteria (Krkošková and Mrázová 2005).
Questo progetto di ricerca intende valutare alcuni aspetti connessi alla produzione ed al consumo di pasta arricchita in fibra ed antiossidanti. Il progetto nasce dal largo utilizzo della pasta, dalla possibilità di utilizzarla su larga scala come veicolante di molecole nutrizionalmente interessanti, ma anche dalla necessità di valutare l'impatto del processo di produzione e il destino metabolico dei componenti naturali usati per l'arricchimento che, in questa fase del progetto, sono frazioni arricchite derivate da grano e grano saraceno mediante l'esclusivo utilizzo di metodi fisici.
Molecular characterization of pasta enriched in fiber and antioxidants: investigation of their functional role by in vitro and in vivo approaches=caratterizzazione molecolare di pasta arricchita in fibra e antiossidanti: approcci in vitro ed in vivo al loro ruolo funzionale / P. Abbasi Parizad. ((Intervento presentato al 20. convegno The developments in the Italian phd research on food science, technology and biotechnology tenutosi a Perugia nel 2015.
Molecular characterization of pasta enriched in fiber and antioxidants: investigation of their functional role by in vitro and in vivo approaches=caratterizzazione molecolare di pasta arricchita in fibra e antiossidanti: approcci in vitro ed in vivo al loro ruolo funzionale
P. Abbasi ParizadPrimo
2015
Abstract
Cereal products are consumed daily by a vast majority of the world population. Functional foods offer an outstanding opportunity to improve the quality of these products. Common buckwheat (Fagopyrum esculentum Moench) is recognized as an important functional food in many countries. The nutrient profile of buckwheat is of high interest due to its high protein quality and the high levels of fiber, vitamins and minerals. Buckwheat is also a good source of bioactive compounds like flavonoids and phyosterols. Phenolics in buckwheat have been shown to possess antioxidant activity (Şensoy, Rosen et al. 2006). Flavonol glycosides include rutin, quercetin, kaemferol-3-rutinoside and minor amounts of a flavanol triglycoside (Tian, Li et al. 2002). Rutin (quercetin-3-rutinoside) is highly represented, and has reported antioxidant, anti-inflammatory and anti-carcinogenic effects (Baumgertel, Grimm et al. 2003). Whole buckwheat grains also can be considered as a prebiotic food because of their effect on decreasing Enterobacteria, while increasing lactic acid bacteria (Krkošková and Mrázová 2005).File | Dimensione | Formato | |
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