Evidence map›Paper›PMID 40766342›Full record

ArticleInternational journal of food science2025

Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing

Grace Preciado Iñiga, Daniel Martínez-Carrera, María E Meneses, Miguel Sánchez, Adrián Argumedo, Myrna Bonilla, Ivan Castillo, Beatriz Petlacalco, Alfredo Morales, Nora Fernández and 7 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

17 authors.

Grace Preciado IñigaPostgraduate Program on Strategies for Regional Agricultural Development (PROEDAR), Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Daniel Martínez-CarreraCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.ORCID https://orcid.org/0000-0003-3878-1802
María E MenesesCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.ORCID https://orcid.org/0000-0002-7689-7024
Miguel SánchezCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Adrián ArgumedoCampus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Myrna BonillaPostgraduate Program on Strategies for Regional Agricultural Development (PROEDAR), Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Ivan CastilloPostgraduate Program on Strategies for Regional Agricultural Development (PROEDAR), Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Beatriz PetlacalcoCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Alfredo MoralesCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Nora FernándezCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Wilfrido MartínezCentre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Juan Antonio-BautistaDepartment of Multidisciplinary Studies, Engineering Division, Campus Irapuato-Salamanca, University of Guanajuato, Guanajuato, Mexico.
Mónica Sánchez-TapiaDepartment of Nutritional Physiology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Mexico City, Mexico.ORCID https://orcid.org/0000-0001-9748-5734
Diana Coutiño-HernándezDepartment of Nutritional Physiology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Mexico City, Mexico.
Nimbe TorresDepartment of Nutritional Physiology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Mexico City, Mexico.
Armando R TovarDepartment of Nutritional Physiology, National Institute of Medical Sciences and Nutrition Salvador Zubirán, Mexico City, Mexico.
Hermilo Leal-LaraDepartment of Food and Biotechnology, Faculty of Chemistry, National Autonomous University of Mexico (UNAM), Mexico City, Mexico.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tlayudas, a variant of tortillas, are a highly consumed and low-cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T +

Indexed as

antioxidantsbeta-glucansGanoderma lucidumhypolipidaemic propertiesmaizenixtamalised productstlayudas

Identifiers

PMID40766342
PMCPMC12324917

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.