The Effects of Chia Defatted Flour as a Nutritional Supplement in C57BL/6 Mice Fed a Low-Quality Diet.

Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a diet with low nutritional quality. To do this, C57BL/6 male mice were fed with the Control (C), Low-Nutritional-Quality (LNQ), or supplemented-with-chia-defatted-flour (LNQ+C) diets.

Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and digestion.

Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH).

Sorghum ( L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread.

Dietary supplementation with chia polyphenols alleviates oxidative stress and improves egg nutritional quality in Japanese quails under heat stress.

Heat stress in poultry is a major concern, especially in regions with hot summers and scarce cooling infrastructure. Dietary supplementation with antioxidants, such as polyphenols, has risen as a strategy to mitigate the physiological consequences of heat stress. A by-product of the extraction of oil from chia seeds, which is discarded if not used, could be a possible source of polyphenols.

Antioxidant properties and phenolic composition of "Composed ".

Unlabelled: contains bioactive compounds, and is widely consumed as a decoction beverage in several Southern American countries. At present, the consumption of mate with added herbal blends and flavors, called "composed ", has increased; however, no studies on the antioxidant characteristics of these products have been published. In this sense, the main objective was to assess the antioxidant characteristics of "composed " compared to "traditional ", in the form it is traditionally consumed.

Antioxidant characteristics and antibacterial activity of native woody species from Catamarca, Argentina.

Numerous reports describe the antioxidant and antimicrobial activity of polyphenols-rich plant extracts. The aim of this study was to determine the total polyphenols content (TPC), and the (DPPH, FRAP and TEAC) antioxidant and antibacterial activity of leaves and wood of six native woody species (t, , , , and ) from Catamarca. Also, the phenolic profile was determined in the species with higher activity.

Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content.

[Prevalence of pain among patients admitted to a clinical hospital].

Background: Pain prevalence during hospital admission is variable, with estimates ranging from 32 to 77%.

Aim: To determine pain prevalence during admission to a clinical hospital.

Material And Methods: Patients admitted to medical and surgical wards were interrogated about the presence of pain within 48 to 72 hours after admission.

Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization.

In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.

Effects of microcystin-LR on the expression of P-glycoprotein in Jenynsia multidentata.

The multixenobiotic resistance phenomenon (MXR) related to the P-glycoprotein multidrug transporter protein (P-gp) has been identified and characterized in several aquatic organisms. In the present work, we prove the presence of a P-gp in liver, gills and brain of Jenynsia multidentata by Western Blot and RT-PCR. A 170 kDa protein has been found in liver and gills while in brain a approximately 80 kDa protein has been detected.

Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction-gas chromatography-mass spectrometry coupled to chemometrics.

We report the evaluation of the floral origin of honey by analysis of its volatile organic compounds (VOCs) profile, joined with the use of combined pattern recognition techniques. Honey samples, from five floral origins, were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry, selecting 35 VOCs out of the entire profiles, which were analyzed by hierarchical cluster analysis (HCA), stepwise discriminant analysis (SDA), and K-nearest-neighbor (KNN). Both HCA and SDA were used as exploratory tools to select a group of VOCs representing similitude and differences among studied origins.