Evidence map›Paper›PMID 42249246›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2026

Functional and Bioactive Characterization of Amaranth-Based Cookies: Antioxidant and Hypocholesterolemic Activities After Simulated Gastrointestinal Digestion.

V Valderrama Sánchez, A C Sabbione, A Fontana, M C Añón, V A Tironi

Abstract read
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

V Valderrama SánchezCentro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), 47 and 116 (1900), La Plata, Argentina.
A C SabbioneCentro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), 47 and 116 (1900), La Plata, Argentina.
A FontanaInstituto de Biología Agrícola de Mendoza, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, CONICET-, Almirante Brown 500, Chacras de Coria, M5528AHB Mendoza, Mendoza, Argentina.
M C AñónCentro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), 47 and 116 (1900), La Plata, Argentina.
V A TironiCentro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), 47 and 116 (1900), La Plata, Argentina. vtironi@quimica.unlp.edu.ar.

Funding

Agencia Nacional de Promoción Científica y Tecnológica (ANCyP, Argentina) PICT-2020-01894Universidad Nacional de La Plata X/905
6 · The paper itself

Abstract

This study aims to evaluate the bioaccessibility and bioactivity of proteins, phenolic compounds, and dietary fiber in cookies formulated with amaranth flour. Amaranth flour is relevant due to its high nutritional value and bioactive compounds. However, information about the effects of processing and digestion on its bioaccessibility and biological activities in bakery products remains limited. Baking promoted protein aggregation stabilized by disulfide bonds, reducing protein solubility and digestibility, while significantly increasing the extractability of phenolic compounds (281.4 mg GAE/100 g d.b. in cookies vs. 40.77 mg GAE/100 g d.b. in flour). After simulated gastrointestinal digestion (sGID), cookies showed lower proteolysis than flour but exhibited enhanced antioxidant capacity, with increases of up to 24- and 19-fold in ORAC and ABTS assays, respectively. The bioaccessible fraction also displayed bile salts binding activity mainly associated with soluble fiber, suggesting a potential hypocholesterolemic effect. These results highlight the potential of amaranth cookies as nutritional gluten-free bakery products combining sensory acceptance with biofunctional properties, supporting their application as functional foods.

Indexed as

AmaranthusAnticholesteremic AgentsAntioxidantsBile Acids and SaltsDietary FiberDietary ProteinsDigestionFlourFunctional FoodGastrointestinal TractHumansNutritive ValuePhenolsAnticholesteremic AgentsAntioxidantsBile Acids and SaltsDietary FiberDietary ProteinsPhenolsAmaranth-based cookiesBioactive compoundsCholesterol binding-capacityFree radical scavengingSensorial acceptability

Identifiers

PMID42249246

What OpenQuestion holds

Textmetadata
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.