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No. de sistema: 000021774

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008 _ _ 200827m20199999mx^^r^p^o^^^^z0^^^a0eng^d
040 _ _ a| ECO
c| ECO
044 _ _ a| xx
245 0 0 a| Modification of in vitro and in vivo antioxidant activity by consumption of cooked chickpea in a colon cancer model
506 _ _ a| Acceso en línea sin restricciones
520 1 _ a| Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the e ect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC).We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best e ect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.
530 _ _ a| Disponible en línea
533 _ _ a| Reproducción electrónica en formato PDF
538 _ _ a| Adobe Acrobat profesional 6.0 o superior
700 1 _ a| Cid Gallegos, María S.
e| autora
700 1 _ a| Sánchez Chino, Xariss Miryam
e| autora
700 1 _ a| Álvarez González, Isela
e| autora
700 1 _ a| Madrigal Bujaidar, Eduardo
e| autor
700 1 _ a| Vásquez Garzón, Verónica R.
e| autora
700 1 _ a| Baltiérrez Hoyos, Rafael
e| autor
700 1 _ a| Villa Treviño, Saúl
e| autor
700 1 _ a| Dávila Ortíz, Gloria
e| autora
700 1 _ a| Jiménez Martínez, Cristian
e| autora
773 0 _
t| Nutrients
g| Vol. 12, no. 9 (August 2020), p. 1-22
x| 2072-6643
856 4 1 u| https://www.mdpi.com/2072-6643/12/9/2572
z| Artículo electrónico
856 _ _ u| http://aleph.ecosur.mx:8991/F?func=service&doc_library=CFS01&local_base=CFS01&doc_number=000021774&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
y| Artículo electrónico
901 _ _ a| Artículo con arbitraje
905 _ _ a| Artecosur
905 _ _ a| Biblioelectrónica
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Modification of in vitro and in vivo antioxidant activity by consumption of cooked chickpea in a colon cancer model
Cid Gallegos, María S. (autora)
Sánchez Chino, Xariss Miryam (autora)
Álvarez González, Isela (autora)
Madrigal Bujaidar, Eduardo (autor)
Vásquez Garzón, Verónica R. (autora)
Baltiérrez Hoyos, Rafael (autor)
Villa Treviño, Saúl (autor)
Dávila Ortíz, Gloria (autora)
Jiménez Martínez, Cristian (autora)
Nota: Disponible en línea
Acceso en línea sin restricciones
Contenido en: Nutrients. Vol. 12, no. 9 (August 2020), p. 1-22. ISSN: 2072-6643
No. de sistema: 21774
Tipo: - Artículo con arbitraje
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"Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the e ect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC).We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best e ect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC."


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