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Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process.

María J PérezIris C ZampiniMaria R AlbertoMaría Inés Isla
Published in: Journal of food science (2018)
Pods of P. nigra are traditional food resources in South America. The non-conventional flour obtained from them is a food that inhibits enzymes linked to carbohydrates metabolism and lipids metabolism, show antioxidant activity and anti-inflamatory activity, principally on COX-2. This natural product is a promising resource that could be used as a functional food or as functional ingredient in food formulations for reduce the risk of the development of obesity. Our studies are relevant to stimulate a sustainable management of this specie and for its development as potential new crops.
Keyphrases
  • metabolic syndrome
  • human health
  • oxidative stress
  • insulin resistance
  • risk assessment
  • type diabetes
  • weight loss
  • ischemia reperfusion injury
  • uric acid
  • physical activity
  • cardiovascular risk factors
  • diabetic rats