COMPUESTOS BIOACTIVOS Y PROPIEDADES SALUDABLES DEL TAMARINDO (Tamarindus indica L)/ BIOACTIVE COMPOUNDS AND HEALTH PROPERTIES OF TAMARIND (Tamarindus indica L)

El tamarindo (Tamarindus Indica L.) es un fruto procedente de África, cuya producción a nivel mundial se encuentra entre 400 y 500 mil ton, mientras que México produce alrededor de 39 mil ton anuales; este fruto es reconocido en la tradición popular por sus propiedades antioxidantes, posiblemente relacionadas con la presencia de compuestos bioactivos, principalmente compuestos polifenólicos. Al fruto de tamarindo se le han brindado distintas aplicaciones, desde medicinales hasta de ingrediente en la industria alimentaria. La presente revisión tiene la finalidad de recopilar y mostrar algunos de los estudios recientes de los efectos benéficos que se han reportado para la pulpa de este fruto. En los últimos tiempos se han acumulado evidencias de que algunos compuestos polifenólicos ingeridos con la dieta habitual pueden encontrarse asociados con la fibra dietética, por lo que en este trabajo se incluye la cuantificación de los compuestos polifenólicos y la actividad antioxidante en la pulpa del fruto, además de la cuantificación de los compuestos fenólicos que se encuentran potencialmente asociados a la fibra dietética del fruto. Esta evaluación fue realizada por medio de métodos in vitro. Esta sencilla pero novedosa revisión podrá brindar información adicional a la literatura que se encuentra disponible respecto a este fruto, el cual contiene fitoquímicos con bioactividad/ ABSTRACT Tamarind (Tamarindus indica L.) is a fruit from Africa with a worldwide production between 400 and 500 thousand ton, with 39 000 ton produced in Mexico; traditionally it is recognized for its antioxidant properties, possibly related to the presence of bioactive compounds, mainly polyphenols. Tamarind fruit has been given different applications from medicinal as well as an ingredient in the food industry. The present review aims to collect and display some of the recent studies of the beneficial effects that have been reported for the pulp of this fruit. However, in recent times there has been enough evidence which show that some polyphenols ingested with the daily diet may be associated with dietary fiber, so in this review the quantification of polyphenols and antioxidant activity in the fruit pulp was included in addition to the quantification of the phenolic compounds that are potentially associated with dietary fiber of the fruit. This evaluation was performed by in vitro methods. This simple but novel information may provide additional information to the literature that is available around the fruit, which contains phytochemicals with bioactivity

Hibiscus sabdariffa L: Fuente de fibra antioxidante

Fibra dietética y compuestos antioxidantes son dos conceptos que generalmente se utilizan por separado tanto en la industria como en nutrición. Actualmente el concepto de fibra se ha ampliado debido a que en los alimentos hay otros componentes diferentes a polisacáridos y lignina que no son digeridos en el intestino delgado y que pasan al intestino grueso constituyendo la mayor parte del substrato para la microbiota colónica. El concepto de fibra antioxidante se refiere a aquella materia prima con un elevado porcentaje de fibra dietética y cantidades apreciables de antioxidantes naturales asociados a la matriz del conjunto de compuestos no digestibles. Las flores de Hibiscus sabdariffa L, presentan en su composición un porcentaje importante de fibra dietética así como una elevada capacidad antioxidante. La infusión que se obtiene de la decocción de los cálices de Hibiscus, ha sido ampliamente estudiada debido a las propiedades saludables que se le confieren. En este trabajo se consideran los principales aspectos nutricionales de Hibiscus sabdariffa L y se plantea la posibilidad de estudiarlos como una posible fuente de fibra antioxidante, con propiedades funcionales de interés nutricional.Dietary fiber and antioxidants are food constituents and functional ingredients that are generally addressed separately. Nowadays there is scientific evidence that primary characteristics of DF assigned to non starch polysaccharides and lignin (resistance to digestion and absorption in the small intestine and fermentation in the large intestine) can be extended to other indigestible food constituents that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. The antioxidant dietary fiber concept was defined as a dietary fiber concentrate containing significant amounts of natural antioxidants associated with non digestible compounds. Hibiscus sabdariffa L flower shows in its composition an important percentage of dietary fiber and high antioxidant capacity. The infusion obtained by decoction of flowers, had been extensibility studied due to the healthy properties. In this work the principal nutritional aspects from Hibiscus sabdariffa L and its use as a possible antioxidant dietary fiber source had been considered

Hibiscus sabdariffa L: Fuente de fibra antioxidante Hibiscus sabdariffa L: Source of antioxidant dietary fiber

Fibra dietética y compuestos antioxidantes son dos conceptos que generalmente se utilizan por separado tanto en la industria como en nutrición. Actualmente el concepto de fibra se ha ampliado debido a que en los alimentos hay otros componentes diferentes a polisacáridos y lignina que no son digeridos en el intestino delgado y que pasan al intestino grueso constituyendo la mayor parte del substrato para la microbiota colónica. El concepto de fibra antioxidante se refiere a aquella materia prima con un elevado porcentaje de fibra dietética y cantidades apreciables de antioxidantes naturales asociados a la matriz del conjunto de compuestos no digestibles. Las flores de Hibiscus sabdariffa L, presentan en su composición un porcentaje importante de fibra dietética así como una elevada capacidad antioxidante. La infusión que se obtiene de la decocción de los cálices de Hibiscus, ha sido ampliamente estudiada debido a las propiedades saludables que se le confieren. En este trabajo se consideran los principales aspectos nutricionales de Hibiscus sabdariffa L y se plantea la posibilidad de estudiarlos como una posible fuente de fibra antioxidante, con propiedades funcionales de interés nutricional.Dietary fiber and antioxidants are food constituents and functional ingredients that are generally addressed separately. Nowadays there is scientific evidence that primary characteristics of DF assigned to non starch polysaccharides and lignin (resistance to digestion and absorption in the small intestine and fermentation in the large intestine) can be extended to other indigestible food constituents that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. The antioxidant dietary fiber concept was defined as a dietary fiber concentrate containing significant amounts of natural antioxidants associated with non digestible compounds. Hibiscus sabdariffa L flower shows in its composition an important percentage of dietary fiber and high antioxidant capacity. The infusion obtained by decoction of flowers, had been extensibility studied due to the healthy properties. In this work the principal nutritional aspects from Hibiscus sabdariffa L and its use as a possible antioxidant dietary fiber source had been considered

Insights of Gut Microbiota: Probiotics and Bioactive Compounds

The human body harbors a multitude of microorganisms, including bacteria, fungi, archaea, and viruses, which exist in a symbiotic relationship with their host. The entirety of these commensals is referred to as the microbiota, and their collective genomic information as the human microbiome. The human microbiome has emerged as a crucial component in health and disease. It is becoming increasingly recognized that the microbiome can change our health status, or switch on a wide range of diseases including cancer, cardio-metabolic diseases, allergies, and obesity. In this way, probiotics and bioactive compounds may modulate the gut microbiota. The objective of this Research Topic is to show how probiotics and bioactive compounds can modulate the intestinal microbiota...Fil: Sivieri, Katia. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Sáyago Ayerdi, Sonia G.. Tecnológico Nacional de México. Instituto Tecnológico de Tepic; MéxicoFil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentin

Hibiscus sabdariffa L: Fuente de fibra antioxidante

Fibra dietética y compuestos antioxidantes son dos conceptos que generalmente se utilizan por separado tanto en la industria como en nutrición. Actualmente el concepto de fibra se ha ampliado debido a que en los alimentos hay otros componentes diferentes a polisacáridos y lignina que no son digeridos en el intestino delgado y que pasan al intestino grueso constituyendo la mayor parte del substrato para la microbiota colónica. El concepto de fibra antioxidante se refiere a aquella materia prima con un elevado porcentaje de fibra dietética y cantidades apreciables de antioxidantes naturales asociados a la matriz del conjunto de compuestos no digestibles. Las flores de Hibiscus sabdariffa L, presentan en su composición un porcentaje importante de fibra dietética así como una elevada capacidad antioxidante. La infusión que se obtiene de la decocción de los cálices de Hibiscus, ha sido ampliamente estudiada debido a las propiedades saludables que se le confieren. En este trabajo se consideran los principales aspectos nutricionales de Hibiscus sabdariffa L y se plantea la posibilidad de estudiarlos como una posible fuente de fibra antioxidante, con propiedades funcionales de interés nutricional

Non-extractable polyphenols should be systematically included in polyphenol analysis

Non-extractable polyphenols (NEPP) or macromolecular antioxidants are a fraction of polyphenols characterized either by their high molecular weight or their association with food macromolecules. Due to their low solubility, they are not transferred to the solutions commonly obtained form vegetal materials which, indeed, only contain extractable polyphenols but not all polyphenols present in the sample. Food products have relevant content of NEPP, contributing to daily polyphenol intake. Also, they are partially biotransformed by colonic microbiota and exhibit health-related properties. However, they are not routinely included in the characterization of vegetal materials. This is related to the limitations and gaps of the methodologies for their analysis. Nevertheless, the systematic inclusion in the characterization of natural products would be relevant for having comprehensive information on these materials, identifying new botanical sources of interest, comparing varieties and understanding the effects of processing the phytochemical profile. These aspects, together with perspectives on the field, will be explored in the present chapter.Peer reviewe

Bioconversion by gut microbiota of predigested mango (Mangifera indica L) 'Ataulfo' peel polyphenols assessed in a dynamic (TIM-2) in vitro model of the human colon

Resumen del póster presentado a la 1st International E-Conference on Antioxidants in Health and Disease, celebrada del 1 al 15 de diciembre de 2020.Mango byproducts are a relevant source of phenolic compounds that have already been shown to display a multitud e of health beneficial properties. The biological activity of a compound is determined by its absorption and metabolism. Considering the low bioavailability of polyphenols at small intestinal level, it is important to study the biotransformation of mango peel polyphenols bythe gut microbiota to determine the chemical structure of the potential bioactive microbial·derived metabolites. Thus, gut microbiota bioconversion of polyphenols in predigested mango 'Ataulfo' peel was studied using a validated, dynamic in vitro human colon model (TIM·2) with faecal microbial inoculum. Driel peels were predigested with enzymatic treatment, followed by TIM·2 fermentation (72h). Samples were taken at O, 24, 48 and 72h and a nelyzed by HPLC·QToF. Derivatives of hydroxyphenylpropionic, hydroxyphenylacetic and hydroxybenzoic acids, as well as pyrogallol were the main polyphenols identified. These metabolites might derive from the biotrasnsformation of flavonoids (flavanols and flavonols), gel lates and gallotannins in mango peel. Despite the high content of ellagic acid, low amounts were detected in TIM·2 samples due to trasnsformation mainly into urolithins A and C. Xanthone and benzophenone derivatives, specific to mango, remained after the colonic biotransformation, contrary to flavonoids, which completely disappeared. In conclusion, microbiel derived metabolites, especially xanthone and benzophenone derivatives, are partially stable after colonic fermentation, and thus have the potential to contribute to mango peel bioactivity.Peer reviewe