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Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health. Practical Application This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic H. pylori. Purple corn can be targeted for design of probiotic functional foods integrated with their anthocyanin linked-coloring properties.

Loquat cultivar Golden Nugget (leaves, flowers and fruits) with potential commercial importance in Chile was analyzed for targeted bioactive composition (total phenolic contents: TPC, phenolic profiles and triterpenic acids) and in vitro bioactivity such as antioxidant capacity (AC) and inhibitory activity against enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiotensin-I converting enzyme, ACE-I) management. Leaves and flowers had higher TPC and AC than fruits and hydroxycinnamic acid derivatives were found in all structures by HPLC. Chlorogenic acid and quercetin derivatives were detected only in leaves and flowers which also inhibited the α-amylase and α-glucosidase enzymes, but flowers showed the highest anti-hyperglycemia activity. No inhibition of ACE-I, and hyperglycemia-relevant enzymes were detected in loquat fruits; however, TPC and AC were high at green stage. Loquat leaves and flowers are sources of phenolic bioactives with potential for diet-based hyperglycemia management. No triterpenic acids were found in all loquat parts.

Peruvian corn biodiversity is one of the highest in the world and may represent an important natural source of health relevant phenolic bioactive compounds whose potential needs to be investigated. This study investigated twenty-two Peruvian corn samples corresponding to five corn races (Arequipeño, Cabanita, Kculli, Granada and Coruca) in relation to their total phenolic contents (TPC), anthocyanin contents, Ultra-Performance Liquid Chromatography (UPLC) phenolic profiles and antioxidant capacity (ABTS and ORAC methods). Subsequently using both free and cell-wall bound phenolic fractions their health relevance targeting hyperglycemia (α-glucosidase and α-amylase inhibition) and obesity (lipase inhibition) potentials was evaluated using in vitro assay models. Antioxidant capacity and TPC were high in bound fractions from yellow-colored races in contrast to the purple-colored race (Kculli) which had high TPC (mainly anthocyanins) and antioxidant capacity in the free form. The major phenolic acids detected by UPLC were ferulic and p-coumaric acids. High α-glucosidase (32.5–76.1%, 25 mg sample dose) and moderate α-amylase inhibitory activities (13.6–29.0%, 250 mg sample dose) were found in all free fractions, but only samples from the Kculli race had lipase inhibitory activity (58.45–92.16%, 12.5 mg sample dose). Principal component analysis revealed that the variability of data was affected by the race and the α-glucosidase and lipase inhibitory activities positively correlated with anthocyanins and antioxidant capacity. Some accessions of Kculli, Granada and Cabanita races are promising for future breeding strategies focused on the development of improved corn varieties targeted for the design of functional foods relevant for hyperglycemia and obesity prevention. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03748-z) contains supplementary material, which is available to authorized users.

The Andes is considered the longest continental mountain range in the world. It covers 7000km long and about 200-700km wide and an average height of about 4000m. Very unique plant species are endemic of this area including fruits (e.g., lucuma, cherimoya, sweet pepino, sauco), roots and tubers (potatoes, sweet potatoes, yacón, chicuru, mashua, olluco, etc.), and seeds (quinoa, amaranth, tarwi, etc.). These crops have been used for centuries by the native population and relatively recently have gained the world attention due to the wide range of nutrients and/or phytochemicals they possess. In this chapter, main Andean fruits, seeds, and roots and tubers have been selected and detailed nutritional and functional information is provided. In addition, traditional and current uses are provided and their bioactive potential is reported based on published scientific literature.

The Andes is considered the longest continental mountain range in the world. It covers 7000km long and about 200-700km wide and an average height of about 4000m. Very unique plant species are endemic of this area including fruits (e.g., lucuma, cherimoya, sweet pepino, sauco), roots and tubers (potatoes, sweet potatoes, yacon, chicuru, mashua, olluco, etc.), and seeds (quinoa, amaranth, tarwi, etc.). These crops have been used for centuries by the native population and relatively recently have gained the world attention due to the wide range of nutrients and/or phytochemicals they possess. In this chapter, main Andean fruits, seeds, and roots and tubers have been selected and detailed nutritional and functional information is provided. In addition, traditional and current uses are provided and their bioactive potential is reported based on published scientific literature.

Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health.This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic H. pylori. Purple corn can be targeted for design of probiotic functional foods integrated with their anthocyanin linked-coloring properties.

Summary Murta (Ugni molinae T.) berries were air-dried at five temperatures (40, 50, 60, 70 and 80 °C), and the changes in β-carotene, phenolic acids, total phenolic and flavonoid contents and antioxidant capacities (DPPH and ORAC) were investigated. The berries showed a high content of β-carotene, which decreased during drying temperature between 40 °C and 80 °C. Free and bound phenolic acids were also determined, showing gallic acid to be the prevalent phenolic acid. Total phenolic and flavonoid contents in the dried berries showed a higher decrease at lower temperature due to longer drying time. The radical-scavenging activity also showed higher antioxidant activity at higher drying temperatures (70–80 °C) than at lower drying temperatures (40–50 °C). Total phenolic content (TPC) and flavonoids showed good correlation with antioxidant capacity. Murta berries proved to be an excellent source of antioxidants and bioactive compounds and are therefore a potential ingredient for new functional food products.

Chile is considered the largest tea consumer in America, so a broad variety of tea types and brands are available in Chilean markets. Thirty-four commercial teas (white, green, red, oolong, and black) commonly found in Chile were evaluated according to their phenolic profiles, antioxidant capacity, and in vitro inhibition against α-amylase relevant for hyperglycemia control. Multivariate tools were used to evidence patterns among samples respect their biochemical parameters. Green and white tea groups showed higher total phenolic contents than red and black teas. All tea samples inhibited the 2,2-diphenyl-1-picrylhydrazyl free radical and black teas significantly inhibited the α-amylase enzyme. Major phenolics detected by liquid chromatography in green and white teas were epigallocatechingallate and epicatechingallate, whereas gallic acid was common in black, red, and oolong teas. Caffeine was found across all samples. The multivariate analysis evidenced a high variability among analyzed tea and even from...

The ultraviolet (UV) protective effects of aqueous herb extracts from Latin America such as Yerba Mate (Ilex paraguariensis), Chancapiedra (Phyllanthus niruri L.) and Huacatay (Tagetes minuta) were assessed by using the UV light-induced cell death in Saccharomyces cerevisiae yeast model. UV radiation–mediated oxidative stress promoted cell death of S. cerevisiae by inducing breakdown of its energy metabolism. The addition of high-phenolic herb extracts (61–103 mg gallic acid equivalents/g dw) prior to UV treatment protected yeast from UV-induced oxidative stress and delayed death. This effect appeared to be related with the high free radical scavenging activities shown by all extracts (91%). Insights into the UV protective mechanisms of Yerba Mate extract in yeast model indicated that protection was achieved by maintaining the growth-supporting tricarboxylic acid cycle/NADH–linked system and the proline-linked mitochondrial oxidative phosphorylation coupled to pentose phosphate pathway. Therefore, studied herb extracts show potential protective properties against UV radiation–induced yeast death. PRACTICAL APPLICATIONS Yerba Mate (Ilex paraguariensis), Chancapiedra (Phyllanthus niruri L.) and Huacatay (Tagetes minuta) have been traditionally consumed in Latin American countries because of their potential health benefits. Results from this study using the UV-induced cell death in Saccharomyces cerevisiae yeast model indicate that such high-phenolic herbs (61–103 mg gallic acid equivalents/g dw) would have potential applications as beneficial dietary supplements for protecting eukaryotic cells against UV-induced free radical–mediated damage with potential implications in the dietary management of oxidation-linked diseases in humans. Furthermore, the model for the UV-protective effect of external phenolic phytochemicals in eukaryotic cellular systems proposed by our laboratory was investigated, and according to results from this study, this model could provide a sound rationale for understanding the mechanism of action of phenolic phytochemicals from dietary or medicinal plants in cellular systems and help screen diverse relevant extracts influencing endogenous enzyme response more rapidly.

The potential of water extracts of the Amazon medicinal plant Chancapiedra (Phyllanthus niruri L.) from Ecuador and Peru for antimicrobial activity against Helicobacter pylori and different strains of lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was investigated. H. pylori was inhibited by both water extracts in a dose dependent manner, whereas lactic acid bacterial growth was not affected. Both extracts contained ellagic acid and hydroxycinnamic acid derivatives and exhibited high free radical scavenging linked-antioxidant activities (89%). However, gallic acid was detected only in the Ecuadorian extract. Preliminary studies on the mode of action of Chancapiedra against H. pylori revealed that inhibition may not involve proline dehydrogenase-based oxidative phosphorylation inhibition associated with simple mono-phenolics and could involve ellagitannins or other non-phenolic compounds through a yet unknown mechanism. This study provides evidence about the potential of Chancapiedra for H. pylori inhibition without affecting beneficial lactic acid bacteria. Copyright © 2011 John Wiley & Sons, Ltd.

The effect of thermal treatment on phenolic compounds and type 2 diabetes functionality linked to α-glucosidase and α-amylase inhibition and hypertension relevant angiotensin I-converting enzyme (ACE) inhibition were investigated in selected bean (Phaseolus vulgaris L.) cultivars from Peru and Brazil using in vitro models. Thermal processing by autoclaving decreased the total phenolic content in all cultivars, whereas the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity-linked antioxidant activity increased among Peruvian cultivars. α-Amylase and α-glucosidase inhibitory activities were reduced significantly after heat treatment (73–94% and 8–52%, respectively), whereas ACE inhibitory activity was enhanced (9–15%). Specific phenolic acids such as chlorogenic and caffeic acid increased moderately following thermal treatment (2–16% and 5–35%, respectively). No correlation was found between phenolic contents and functionality associated to antidiabetes and antihypertension potential, indicating that nonphenolic compounds may be involved. Thermally processed bean cultivars are interesting sources of phenolic acids linked to high antioxidant activity and show potential for hypertension prevention. PRACTICAL APPLICATIONS Dry beans (Phaseolus vulgaris L.) represent an important protein source in countries such as Brazil and Peru. Beyond the protein value, insights from this study using in vitro models indicate that thermally processed bean cultivars have potential for hypertension management and associated vascular complications linked to cellular oxidation stress. These results provide a strategy for the selection and genetic improvement of bean cultivars for better design of whole food systems to manage chronic diseases such as type 2 diabetes and associated cardiovascular diseases. Also, this research provides the biochemical rationale for further animal and clinical studies.

Seed coats, cotyledons and hypocotyls from six Peruvian ( Lupinus mutabilis Sweet) and two Brazilian ( Lupinus albus and Lupinus angustifolius ) lupin cultivars were assessed regarding their content of isoflavones and antioxidant capacity. Genistein and a genistein derivative were detected in seed coats and cotyledons from Peruvian cultivars. Total isoflavones ranged from 9.8 to 87, 16.1 to 30.8 and 1.3 to 6.1 mg/100 g of sample in fresh weight (expressed as genistein) in seed coat, cotyledon and hypocotyl fractions, respectively, from mutabilis species, whereas no isoflavones were detected in L. angustifolius and L. albus . A significant correlation ( r = 0.99) was found between the total isoflavone levels and the antioxidant capacity measured by the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging method in all fractions of Peruvian samples. No condensed tannins were detected in any of the lupin cultivars. The H-6 Andean cultivar is promising for its high isoflavone content and antioxidant capacity. Insights from this study indicate that lupin cultivars of the mutabilis species have similar isoflavone profiles and that isoflavones are more concentrated in the cotyledon seed fraction than in the seed coat or hypocotyl fractions.

The effects of different cooking conditions such as soaking, atmospheric (100 degrees C) or pressure boiling (121 degrees C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH radical scavenging capacity from two selected Brazilian bean cultivars (black and yellow-brown seed coat color) were investigated using a factorial design (2(3)). Factors that significantly reduced the total phenolic contents and antioxidant capacity in both cultivars were the soaking and draining stage. Independent of cooking temperature, total phenolics and antioxidant capacities were enhanced in treatments without soaking and where cooking water was not discarded, and this was likely linked to an increase of specific phenolic compounds detected by high performance liquid chromatography such as flavonols and free phenolic acids in both cultivars. Cooking of beans either at 100 or 121 degrees C, without a soaking stage and keeping the cooking water, would be recommendable for retaining antioxidant phenolic compounds.

Thirty-three Chilean corn accessions were screened for the first time regarding their phenolic profiles, total phenolic contents (TPC), antioxidant capacity (DPPH and ABTS), and in vitro inhibition against key enzymes relevant for hyperglycemia (α-amylase and α-glucosidase) and hypertension (angiotensin I-converting enzyme, ACE-I) in both free and cell wall-bound fractions. TPC varied from 132.2 to 262.5 mg of gallic acid equivalents/100g dry weight (DW), and around 88% of TPC and antioxidant capacity were found in the bound form. Vanillin, vanillic, protocatechuic, ferulic, and p-coumaric acids were detected by HPLC in free fractions, whereas ferulic and p-coumaric acids were found in the bound form. Pisankalla accession (red kernel) had the highest ferulic acid content (269.5 mg/100g DW). No α-amylase and ACE-I inhibition were found; however, all free fractions inhibited α-glucosidase (10.8-72.5%). Principal component analysis revealed that darker samples (free fraction) showed higher TPC and antioxidant capacity, while α-glucosidase inhibition was related to yellow-colored samples.

The health-relevant functionality of 10 thermally processed Peruvian Andean grains (five cereals, three pseudocereals, and two legumes) was evaluated for potential type 2 diabetes-relevant antihyperglycemia and antihypertension activity using in vitro enzyme assays. Inhibition of enzymes relevant for managing early stages of type 2 diabetes such as hyperglycemia-relevant alpha-glucosidase and alpha-amylase and hypertension-relevant angiotensin I-converting enzyme (ACE) were assayed along with the total phenolic content, phenolic profiles, and antioxidant activity based on the 1,1-diphenyl-2-picrylhydrazyl radical assay. Purple corn (Zea mays L.) (cereal) exhibited high free radical scavenging-linked antioxidant activity (77%) and had the highest total phenolic content (8 +/- 1 mg of gallic acid equivalents/g of sample weight) and alpha-glucosidase inhibitory activity (51% at 5 mg of sample weight). The major phenolic compound in this cereal was protocatechuic acid (287 +/- 15 microg/g of sample weight). Pseudocereals such as Quinoa (Chenopodium quinoa Willd) and Kañiwa (Chenopodium pallidicaule Aellen) were rich in quercetin derivatives (1,131 +/- 56 and 943 +/- 35 microg [expressed as quercetin aglycone]/g of sample weight, respectively) and had the highest antioxidant activity (86% and 75%, respectively). Andean legumes (Lupinus mutabilis cultivars SLP-1 and H-6) inhibited significantly the hypertension-relevant ACE (52% at 5 mg of sample weight). No alpha-amylase inhibitory activity was found in any of the evaluated Andean grains. This in vitro study indicates the potential of combination of Andean whole grain cereals, pseudocereals, and legumes to develop effective dietary strategies for managing type 2 diabetes and associated hypertension and provides the rationale for animal and clinical studies.

A incidência de doenças crônicas não transmissíveis como a diabetes tipo 2 e complicações cardiovasculares tem aumentado significativamente, e tem-se associado principalmente às mudanças nos hábitos alimentares tradicionais. O objetivo do presente estudo foi caracterizar diferentes cultivares de feijão, lupino e grãos da região dos Andes quanto a seus compostos fenólicos antioxidantes, capacidade antioxidante e potencial anti-hiperglicêmico e anti-hipertensivo in vitro. Dependendo do tipo de cultivar, o feijão é uma fonte promissora de taninos condensados, antocianinas, e flavonóis; enquanto que o lupino andino destacou-se pela presença de isoflavonas. Após o tratamento térmico, o feijão e lupino andino inibiram significativamente a enzima conversora da angiotensina I, relevante na prevenção da hipertensão, enquanto o milho roxo andino inibiu a α-glicosidase, relevante na prevenção da hiperglicemia. Uma combinação apropriada de grãos tradicionais como parte da dieta poderia contribuir na modulação dos níveis de glicose e na prevenção das complicações relacionadas ao desequilíbrio óxido-redução. Incidence of chronic diseases such as diabetes type 2 and related cardiovascular complications has increased significantly due mainly to current changes in traditional food dietary habits. The objective of this study was to characterize several bean and lupin cultivars along with grains from the Andean region in relation to their phenolic compounds, antioxidant capacity and anti-diabetes and anti-hypertension potential using in vitro assays. Depending on the cultivar, beans are interesting sources of condensed tannins, anthocyanins and flavonols, whereas major phenolic compounds in Andean lupins were isoflavones. Following thermal treatment, selected beans and Andean lupins inhibited significantly the hypertension relevant angiotensin I-converting enzyme and among Andean grains, the purple corn inhibited the hyperglycemia relevant α-glucosidase. A good combination of traditional grains as a part of the overall diet can contribute to effective dietary strategies for managing Type 2 diabetes and associated complications linked to unbalanced cellular redox status.

Commonly consumed carbohydrate sweeteners derived from sugar cane, palm, and corn (syrups) were investigated to determine their potential to inhibit key enzymes relevant to Type 2 diabetes and hypertension based on the total phenolic content and antioxidant activity using in vitro models. Among sugar cane derivatives, brown sugars showed higher antidiabetes potential than white sugars; nevertheless, no angiotensin I-converting enzyme (ACE) inhibition was detected in both sugar classes. Brown sugar from Peru and Mauritius (dark muscovado) had the highest total phenolic content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, which correlated with a moderate inhibition of yeast alpha-glucosidase without showing a significant effect on porcine pancreatic alpha-amylase activity. In addition, chlorogenic acid quantified by high-performance liquid chromatography was detected in these sugars (128 +/- 6 and 144 +/- 2 microg/g of sample weight, respectively). Date sugar exhibited high alpha-glucosidase, alpha-amylase, and ACE inhibitory activities that correlated with high total phenolic content and antioxidant activity. Neither phenolic compounds or antioxidant activity was detected in corn syrups, indicating that nonphenolic factors may be involved in their significant ability to inhibit alpha-glucosidase, alpha-amylase, and ACE. This study provides a strong biochemical rationale for further in vivo studies and useful information to make better dietary sweetener choices for Type 2 diabetes and hypertension management.

Traditionally used medicinal plants, herbs and spices in Latin America were investigated to determine their phenolic profiles, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension. High phenolic and antioxidant activity-containing medicinal plants and spices such as Chancapiedra (Phyllantus niruri L.), Zarzaparrilla (Smilax officinalis), Yerba Mate (Ilex paraguayensis St-Hil), and Huacatay (Tagetes minuta) had the highest anti-hyperglycemia relevant in vitro alpha-glucosidase inhibitory activities with no effect on alpha-amylase. Molle (Schinus molle), Maca (Lepidium meyenii Walp), Caigua (Cyclanthera pedata) and ginger (Zingiber officinale) inhibited significantly the hypertension relevant angiotensin I-converting enzyme (ACE). All evaluated pepper (Capsicum) genus exhibited both anti-hyperglycemia and anti-hypertension potential. Major phenolic compounds in Matico (Piper angustifolium R.), Guascas (Galinsoga parviflora) and Huacatay were chlorogenic acid and hydroxycinnamic acid derivatives. Therefore, specific medicinal plants, herbs and spices from Latin America have potential for hyperglycemia and hypertension prevention associated with Type 2 diabetes.

Seed coats and cotyledons from 25 Brazilian and 3 Peruvian bean cultivars were investigated in relation to their phenolic profiles and antioxidant capacity. Condensed tannins, anthocyanins, and flavonols such as kaempferol and quercetin glycosides were mostly found in seed coats. Cotyledons were rich in phenolic acids, such as ferulic, sinapic, chlorogenic, and other hydroxycinnamic acids. In general, the seed coat color pattern and the type of cultivar showed an important influence on the variability of phenolic profiles and levels, respectively. Total phenolics and antioxidant capacity assessed by the DPPH method were higher in seed coats than in cotyledons. The antioxidant capacity had a significant correlation with condensed tannins for all samples and with total anthocyanins in black and red seed coats, whereas in cotyledons, it was more related to the total phenolic content.