Plant-based proteins: clinical and technological importance.

Healthy and sustainable diets have seen a surge in popularity in recent years, driven by a desire to consume foods that not only help health but also have a favorable influence on the environment, such as plant-based proteins. This has created controversy because plant-based proteins may not always contain all the amino acids required by the organism. However, protein extraction methods have been developed due to technological advancements to boost their nutritional worth.

Development of a Functional Cookie Formulated with Chaya (.) I.M. Johnst) and Amaranth ().

Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods.

Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (), Chia (), and Quinoa ().

Functional ice creams were developed by adding larvae of the insect mixed with a seed () and a pseudocereal () to strawberry-cranberry ice cream. The objective was to increase micronutrients, macronutrients, and antioxidants, thus rendering the product a food complement. Four ice cream formulations were manufactured: the control strawberry-cranberry ice cream and three experimental mixtures, one of them with an addition of larvae (HT) and two others with a combination of larvae, chia (HTC), and quinoa (HTQ).

Chaya Leaf Decreased Triglycerides and Improved Oxidative Stress in Subjects With Dyslipidemia.

Chaya is an edible leaf popular in Mexico and Central America because of its high nutritional value. Studies in animal models have demonstrated the beneficial effects of Chaya, which include reduction of circulating lipids and increase in antioxidant activity. However, its hypolipidemic and antioxidant effects have not been demonstrated in humans.