Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
- Sabbione, Ana Clara
- Suarez, Santiago Emmanuel
- Añon, Maria Cristina
- Scilingo, Adriana Alicia
DOIAbstract
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC 50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL −1 protein, respectively. This work demonstrates for the first time that food made ...
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