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8 resultados
Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes.
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Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared
Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers.
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Certain potato cultivars are capable of producing anthocyanin pigments in the potato skin and flesh and those pigments have been shown, together with other phytochemicals, to promote good health. Six common anthocyanidins (cyanidin, delphinidin, petunidin, pelargonidin, malvidin and peonidin) were
The bioactive compounds alpha-chaconine and gallic acid in potato extracts decrease survival and induce apoptosis in LNCaP and PC3 prostate cancer cells.
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We recently reported that colored potato extracts and an anthocyanin rich fraction suppressed lymph-node carcinoma of the prostate (LNCaP) and prostate cancer-3 (PC-3) prostate cancer cell proliferation and induced apoptosis via caspase-dependent and caspase-independent pathways. Chlorogenic acid,
Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte.
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Solanum tuberosum L. var. Vitelotte is a potato variety widely used for human consumption. The pigments responsible for its attractive color belong to the class of anthocyanins. The objectives of this study were to characterize and measure the concentration of anthocyanins in pigmented potatoes and
Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds.
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Diabetes mellitus is a chronic disease that is becoming a serious global health problem. Diabetes has been considered to be one of the major risks of cataract and retinopathy. Synthetic and natural product inhibitors of carbohydrate degrading enzymes are able to reduce type 2 diabetes and its
Impact of cultivar, growth temperature and developmental stage on phenolic compounds and ascorbic acid in purple and yellow potato tubers.
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Phenolic compounds and ascorbic acid were analyzed in one yellow and four purple-flesh potato cultivars grown at 13 °C and 18 °C and harvested at different stages of tuber development, using HPLC-DAD and UHPLC-MS. The expression of genes in the phenylpropanoid pathway was studied at transcription
Molecular structures of the stem tuber anthocyanins of colored potatoes and their coloring effects on the tubers.
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This paper summarized the important achievements about the general characteristics of the molecular structures of the stem tuber anthocyanins of Colored potatoes and the basic coloring effects of the anthocyanins on the tubers. The various coloration patterns of the skins and/or flesh of Colored
Inhibitory effect of antioxidant extracts from various potatoes on the proliferation of human colon and liver cancer cells.
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Antioxidant extracts from 5 potato lines were evaluated for antioxidant activity, total phenolics, chlorogenic acid, anthocyanin content, and in vitro anticancer capacity. Analysis showed that Mexican wild species S. pinnatisectum had the highest antioxidant activity, total phenolic, and chlorogenic
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