High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice.

The incidence of insulin resistance (IR) and hepatic steatosis is increasing, with dietary fiber playing a protective role against these disorders. Ocimum basilicum L., widely used in food, pharmaceutical, and cosmetic industries, but their health-promoting properties remain underexplored.

Evaluating Biocompounds in Discarded Beetroot () Leaves and Stems for Sustainable Food Processing Solutions.

The current trend focuses on reducing food waste, with scientific studies exploring the nutritional value of discarded food components to identify potential health benefits. Beetroot ( L.) is highly consumed, but its stems and leaves are often discarded.

Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries.

In the last few decades, chia ( L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru).

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review.

Basil ( L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.

Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol and glucose in the dynamic gastrointestinal model simgi®.

The role of soluble fibres on hypoglycemic and hypocholesterolemic effects has been widely documented, but the effect on glucose and cholesterol binding capacity of soluble fibre extracted from chia seed mucilage has not been studied until now. In the present research, dynamic gastrointestinal model simgi® combined with absorption static techniques have been used to explore the effect of chia seed mucilage at 0.75 and 0.

Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion.

The aim of this work was to determine the protective effect of different dietary fibers on (i) the recovery and bioaccessibility indexes, and (ii) the stability of polyphenolic compounds (phenolic acids, flavonoids and anthocyanins) of maqui berry powder subjected to in vitro gastrointestinal digestion (GID). The extracts obtained in each phase (oral, gastric and intestinal) of GID were used to analyze the stability of polyphenolic compounds by HPLC, and the bioaccessibility of these compounds was also determined. At the end of the GID process, the mixture of maqui berry with the different fibers increased the bioaccessibility index of the phenolic and flavonoid compounds in all cases.

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry.

Background: The aim of the present study was to determine (1) the polyphenolic profile (phenolic acids, flavonoids and anthocyanins), (2) the antioxidant using four different methodologies (DPPH, ABTS, FRAP and FIC) and (3) the antibacterial properties of maqui berry [Aristotelia chilensis (Molina) Stuntz] (MB) grown in Chile.

Results: The HPLC analysis of MB showed a total of 19 polyphenolic compounds identified as anthocyanins (eight compounds), flavonols (10 compounds) and ellagic acid. Delphinidin derivatives were the predominant anthocyanins while quercetin derivatives were the predominant flavonols.