Andean crops are highlighted for their bioactive compounds with diverse functional properties. These properties can be exploited to produce functional coatings that conserve fresh fruits. This study aimed to evaluate the purple corn flour coating by adding muña essential oil and montmorillonite to the shelf life of strawberries. The components of muña essential oil were characterized. The treatments evaluated were T1-control, without coating, T2 (2.5% w/v), T3 (3% w/v), and T4 (4% w/v) of purple corn flour, 0.2% w/v montmorillonite, and 0.2% v/v muña essential oil. The strawberries were stored at 4 °C ± 1ºC for 12 days. Weight loss, total soluble solids, pH, acidity, color, firmness, and microbial activity were evaluated. The results show that the main compounds of muña essential oil were pulegone (49.4%), iso-menthone (18.5%), and menthone (17.7%). The coated strawberries showed less weight loss than the control, and their acidity decreased slightly. The coating conserved the color and appearance of the strawberries. The concentration of purple corn flour did not significantly influence the color of coated strawberries. T3 and T4 maintain the firmness of strawberries during storage. The mold and yeast count of the coated treatments was 1.24 log CFU g smaller than the control. In conclusion, the antimicrobial activity of the coating reduced the development of molds and yeasts and helped preserve the physicochemical characteristics of strawberries during 12 days of refrigeration.

Andean beans (Phaseolus vulgaris) from Jujuy, Argentina are in danger of extinction due to limited consumption and a lack of knowledge about their potential. The objective was to characterize 15 Andean bean genotypes recovered from small populations in remote Andean regions. Among these, 10 are ñuñas and 5 are beans. Ñuña is a type of spherical bean considered the ancestor of modern commercial beans, while beans are elongated, kidney-shaped, and larger. Morphological, nutritional, and antioxidant characteristics were evaluated, and hydration and roasting properties were quantified. Protein content ranged from 16 to 25%. While some genotypes exhibited significant antioxidant activity, no correlation was found between anthocyanin content, total polyphenols, and seed coat color, unlike reports from other authors. Swelling capacity reached values up to 140%. The popping yield of the ñuñas reached a maximum value of 36%. Principal component analysis grouped the genotypes into two clusters according to possible use: one associated with higher expansion capacity and anthocyanin levels, and the other with moderate to high protein content, of which some stand out for their hydration properties. The first group shows potential for roasted snacks, while the second group is better suited for traditional boiled dishes or high-protein formulations. The relevance of this work lies in providing original information on the properties of these native Andean crops that allows promoting their food use and conservation.

There are many undervalued wild plants that can be used in food product preparation to increase their nutritional value and provide them health-promoting properties. Lamium album (white dead-nettle), a wildflower widely distributed around the continents, is one of such plants. In the present study, the aim was to investigate the effect of adding lamium leaves powder on the quality of wheat bread. It was shown that LLP contained magnesium, potassium and phosphorus in the amounts of 42.3, 278.0 and 44.07 mg/g, respectively. The content of total phenols, phenolic acids and flavonoids in LLP was higher than in wheat flour by 7.3, 35.2 and 17.7 times, respectively, and the total antioxidant activity was 94.6 times higher. Addition of lamium leaf powder in amounts of 1-2% to the weight of wheat flour increased the total gas formation by 3.7-9.7% compared to dough without supplement. When adding white dead-nettle powder, the specific volume of bread decreased by 9.4-17.9% due to the changes in the structure of the dough to a stiffer, which did not allow for increasing volume. The crust of the bread acquired a greenish tint, and the crumb had a grassy taste. The overall score was 95.24 for control, 96.32 for bread with 1% lamium leaves powder and 95.32 ± 0.2 for bread with 2% lamium leaves powder, which means that panelists liked mostly bread with 1% lamium leaves powder. It was proven that antioxidant activity in bread with lamium increased compared to control. There was an increase in the content of phenolic compounds and phenolic acids in bread with lamium. The decrease in the amount of phenolic compounds during the storage of bread indicated a more active antioxidant effect of lamium in bread compared to control without it. Lamium leaves powder could be recommended for adding to the recipe of wheat bread in the amount of 1% as an ingredient to increase the antioxidant activity of bread and overall consumer acceptability.

Metabolic syndrome is the occurrence of at least three of the five conditions diabetes, overweight and obesity, triglyceridemia, hypercholesterolemia, and hypertension. Dietary interventions have been one of the first lines of treatment indicated for improving conditions related to metabolic syndrome. The growing interest in plant-based diets and foods with health-promoting qualities has increased significantly. Due to its excellent nutritional and bioactive value, chia seeds have a significant market share, characterized by their high content of proteins, essential fatty acids, fiber, vitamins, minerals, phenolic compounds, and antioxidants. These constituents promote potential positive effects on improving health, especially blood pressure, and reducing oxidative stress and the inflammatory state installed by metabolic syndrome and its risk conditions. However, the ten studies in humans that were reviewed generally showed no effect on anthropometric parameters and biochemical parameters related to glucose and lipid homeostasis. Thus, although chia seeds have a high potential to combat metabolic syndrome, this review found few studies, highlighting a gap in the area and a possible future topic for researchers.

Oca (Oxalis tuberosa), a potato like crops, is cultivated extensively in the high altitude regions of the Andes. Traditionally, consumers have used sunlight to enhance the sweetness of oca and have used methods to produce a dehydrated product known as 'khaya' for its preservation. This research seeks to assess the chemical and nutritional changes that four oca cultivars undergo after exposure to sunlight and traditional dehydration techniques. The results of the study indicate that exposure of freshly harvested oca to sunlight contributes to antioxidant capacity, increased concentration of polyphenols, carotenoids and polyunsaturated fatty acids, and an overall improvement in nutritional properties characterized by a reduction in oxalate content and a significant increase in sugar concentration. On the other hand, dehydration byproducts are associated with a decrease in antioxidant capacity and polyphenols, a reduction in oxalate content and is accompanied by an increase in amylopectin. The changes in sugar content depend on the specific dehydration treatment used. Taken together, these results suggest that exposure of oca to sunlight not only improves its chemical and nutritional profile, but also contributes to an overall improvement in quality. On the other hand, dehydration of oca serves as a preservation technique, extending its shelf life while maintaining certain nutritional properties. This research provides valuable insights into optimizing the post-harvest handling of oca to improve quality and prolong shelf life.

The aim of this study was to investigate the antihyperuricaemic (HUA) effect of Eucommia folium after preparing a tea made from its leaves (abbreviated as DZ) which has the ability to prevent and treat HUA. In this study, a mouse HUA model was established via gavage of potassium oxonate and hypoxanthine, and this HUA model was treated with DZ to investigate the therapeutic effect of DZ on HUA. This study recruited 30 HUA volunteers, who drank 10 g of DZ daily for four consecutive weeks. The serum HUA levels of UA volunteers were measured once per week to observe the anti-HUA efficacy of DZ at the clinical level. Animal experiments have shown that DZ has therapeutic effects on HUA. DZ effectively reduces the levels of uric acid (UA), creatinine (Cr), and urea nitrogen (BUN) in the serum of HUA mice; decreases xanthine oxidase (XOD) activity in the serum; and alleviates damage to kidney tissues and glomeruli. Metabolomic analysis revealed that DZ affects multiple metabolites, such as orotidine, orotic acid, ureidosuccinic acid, 1-methylhistidine, and other metabolites, and these metabolites are involved mainly in pyrimidine metabolism, histidine metabolism, and riboflavin metabolism. Clinical research revealed that, after DZ was consumed, the UA levels in the HUA volunteers significantly decreased. Our research findings suggest that DZ may have a protective effect against HUA. and is in the same class of traditional Chinese medicines used in medicine and food, with extremely low toxicity and high safety. Therefore, DZ may be suitable for preparation as a functional food with anti HUA effects. CLINICAL TRIAL NUMBER: Not applicable.

Extracts from medicinal and aromatic plants and their mixtures have significant potential for use in the food industry due to their antimicrobial and nutraceutical properties. Acantholippia hastulata (Griseb.) (rica-rica) and Schinus areira L. (molle), are medicinal and aromatic plants that grow naturally in the Andean regions of South America. Here, extract blends of molle leaf and rica-rica flowers were screened regarding their antiradical action against DPPH• radical. A selected bioactive blend containing extracts from both species was further evaluated for its in vitro antimicrobial and antioxidant activities, as well as its α-glucosidase inhibitory potential. The blend demonstrated synergistic inhibitory effects against Candida sp., Rhodotorula sp., and α-glucosidase, as well as the NO radical, but showed antagonistic effects against the O- radical. The main phenolic compounds identified in the synergistic blend include quercetin derivatives (42.6%), isoferulic acid (16.5%) and 3-O-caffeoylquinic acid (9.0%). The bioactive blend was then tested as a preservative in reduced-calorie cayote jam. At a concentration of 800 mg/kg, it effectively inhibited the growth of Candida sp. and Rhodotorula sp., demonstrating efficacy comparable to potassium sorbate. Additionally, the blend successfully preserved the jam during storage, preventing microbial damage.

Ficus tikoua has high medicinal and edible value. Our previous study had demonstrated its antidiabetic properties, but the specific active molecules and their mechanisms remained unclear. In this study, five active compounds, namely marmesin glycoside (1), quercetin (2), quercetin 3-O-β-D-glucuronide-6''-methyl ester (3), (-)-epicatechin (4), (+)-epicatechin (5), were isolated by bioassay-guided method and identified. Compounds 1-5 displayed varying degrees of efficacy (IC = 3.80-79.58 μM) and affinity (6.3-7.7 kcal/mol) on α-glucosidase. This was the first report that compound 1 exhibited the significant inhibitory activity on α-glucosidase (IC = 3.80 μM) through a mixed inhibition mode, engaging with the residues GLY228 and ASN301. Additionally, compounds 1 and 2 showed the effect on promoting glucose uptake in 3T3-L1 adipocytes. Compounds 2-5 all showed potent effects in DPPH, ABTS, FRAP and DNA oxidative damage assays. Among them, compound 5 exhibited the strongest antioxidant activity for DPPH, ABTS, FRAP (10.56 μM, 4.34 mol Trolox/mol and 1.54 mol Trolox/mol, respectively), and compounds 3 and 5 (4 μM) demonstrated potent DNA protective effect. When combined in binary form, compounds 1 and 4 (FICI = 0.23), and compounds 4 and 5 (FICI = 0.47) displayed synergistic effects. This study revealed that Ficus tikoua could be used as a functional food, and the active compounds and combinations could serve as complementary therapeutic strategies for diabetes.

Herbalism, rooted in traditional knowledge and regional practices, leverages plants as medicinal resources. India, with its vast biodiversity, harbors numerous untapped medicinal plants. This study focuses on the bioprospecting of two underexplored wild medicinal plants, Elsholtzia griffithii from Manipur and Smilax perfoliata from West Bengal, aiming to document their medicinal potential. We characterized metabolites in their crude methanolic extracts and explored their resistance to bacterial infections. Utilizing gas chromatography-mass spectrometry (GC-MS) analysis, 17 significant chemical compounds are identified, exhibiting physiological and pharmacological importance. Conducting disc-diffusion assays against E. coli, both plant extracts demonstrate antibacterial activity. Crude methanolic extracts of Smilax perfoliata and Elsholtzia griffithii showed a zone of inhibition of approximately 13 mm and 4 mm respectively. Additionally, molecular docking studies were conducted to evaluate the binding energy of the compounds to the E. coli receptors, DNA GyrB, and FabH and identify the receptor-ligand interactions. Among them, 4-Dehydroxy-N-(4,5-methylenedioxy-2-nitrobenzylidene) tyramine and Phthalic acid, dodecyl 2-methoxyethyl ester from Smilax perfoliata, and p-(dimethyl amino) benzaldehyde pyridine-4-carbonyl hydrazone from Elsholzia griffithii exhibit lower binding energy. The interactions between these 3 compounds and the receptors consisted of hydrogen bonding and hydrophobic interactions. Thus, it underscores the potential of compounds derived from these plants as inhibitors against gram-negative bacteria. Thus, our study unveils the ethnomedicinal properties of these wild plants, providing a comprehensive metabolite profile and paving the way for potential drug discovery.

Yerba-mate fruits (Ilex paraguariensis St. Hil), are a source of phytochemicals, but currently have low economic value. This investigation aims to study the changes during the physiological development of the fruits, the mass transfer in the drying process, and the composition of dried fruits and seed oil to upcycle and enhance their economic value and explore new product applications. The drying process was evaluated under: 60, 80 and 110 °C. The development of yerba-mate fruits was monitored over 90 days, showing increases in diameter, mass, and density, along with darkening and color shifts from green to blueish/reddish. Drying times decreased with increasing temperatures, unripe fruits exhibited higher drying rates, and diffusivity coefficient was primarily influenced by temperature. Phytochemical analysis revealed higher saponin levels in unripe fruits and higher anthocyanin content in ripe fruits, with drying temperatures affecting these compounds. Yerba-mate fruit development, drying conditions, and ripening stages impacted their phytochemical profiles and color, providing insights for optimized processing and use.

Yacon potato (Smallanthus sonchifolius) is an Andean wild tuberous root, rich in inulin and fructooligosaccharides, which has not yet become a major cultivar. The increasing demand for safe and convenient products that benefit health, such as functional foods with prebiotic effects, favors the addition of yacon potatoes as flour in processed foods. Thus, this study aimed (i) to develop and characterize two formulations of typical Brazilian cheese bread premixes (CBPs) made of cassava starch added with yacon potato flour (YPF) in different proportions (F1: 2%, and F2: 4%), and (ii) to carry out physical, physicochemical, and sensory analyses on the cheese bread rolls (CBR) developed from CBP and compare to the control formulation (C). Physicochemical analyses were carried out on the YPF, CBP, and CBR, while physical analyses and sensory evaluation were conducted only on CBR. Low moisture (~ 10%) and a (0.544-0.588), indicated that CBP do not require refrigeration for transport and storage. Compared to C, F2 CBR showed higher protein (~ 9.4%) and ash (~ 11.6%) contents, but a darker crust color and lower expansion after baking. At the same time, F1 rolls presented physicochemical, color, and most sensory attributes similar to C. Sensory overall acceptance indicated that the CBR would potentially be well accepted on the market, suggesting that the premixes developed are interesting options for consumers looking for healthy and practical foods. Besides promoting food sovereignty and security, the YPF addition to CBP disseminates sustainable development and environmental protection, given that local production is valued and post-harvest losses are reduced.

This study explores the antioxidant potential of Araucaria angustifolia, a native Brazilian conifer, focusing on its non-edible parts: trunk bark, seed coat, and spikes. Aqueous, methanolic, and acetonic extracts were prepared and analyzed for antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, along with their phenolic compound composition. Methanolic extracts exhibited the strongest antioxidant activity and the highest total phenolic content. Key bioactive compounds identified included gallic acid, 4-hydroxybenzoic acid, caffeic acid, chlorogenic acid, quercetin, and myricetin, with the trunk bark methanolic extract showing the highest concentrations of these compounds. In oxidative stability tests using food matrices, such as homemade buttermilk and soybean oil, the trunk bark methanolic extract extended the induction point to 19:06 h, demonstrating its effectiveness in delaying lipid oxidation. UV-Vis spectroscopy confirmed the presence of bioactive compounds and revealed distinct absorption profiles for each solvent. Principal component analysis further distinguished methanolic extracts for their enrichment in phenolics and flavonoids compared to aqueous and acetonic extracts. The antioxidant capacity of Araucaria angustifolia was comparable to that of other coniferous species, such as pine, reinforcing its potential as a natural source of antioxidants. Methanol proved to be the most effective solvent for extracting bioactive compounds. These findings highlight the potential of Araucaria angustifolia extracts for applications in food preservation, nutraceuticals, pharmaceuticals, and cosmetics, emphasizing the value of its non-edible parts as sustainable sources of natural antioxidants.

Obesity and obesity-related breast cancer are major health problems that require alternative treatment strategies. Urtica dioica L. (U. dioica) stands out as a potential therapeutic candidate with its anti-oxidant, anti-cancer and lipid-lowering properties. In this study, the molecular effects of U. dioica were investigated by gene expression analysis and molecular docking methods. U. dioica significantly suppressed the expression of Brca1, Brca2, Fas, Lpl, Dgat1 and Mcp1 genes, resulting in significant changes in lipid metabolism, cancer susceptibility and inflammation. Molecular docking analyses showed that U. dioica components have strong binding affinities with target proteins. In particular, the interactions between Dgat1-Isorhamnetin rutinoside (-10.3 kcal/mol), Fas-Quercetin acetyl rutinoside (-10.3 kcal/mol), Lpl-Apigenin hexoside (-9.2 kcal/mol) and Mcp1-Quercetin acetyl rutinoside (-8.6 kcal/mol) were notable. In vitro and in silico analyses supported each other, revealing the effects of U. dioica in gene expression regulation and the potential for its constituents to interact with proteins. These findings indicate that U. dioica may be a promising alternative therapeutic agent in the treatment of obesity and obesity-related breast cancer and emphasize that its efficacy should be confirmed by clinical trials.

Oliveria decumbens Vent. is an aromatic, endemic plant from southern Iran renowned for its numerous health benefits. This study identified fatty acids in eight O. decumbens ecotypes and assessed their antioxidant and amylase activities. Flowers of eight ecotypes of the O. decumbens plant were collected from three provinces of Iran and fatty acids were extracted by in-vitro hexane digestion. Extracts included omega-3, omega-6, hexadecanoic acid, thymol, and carvacrol. The amount of each fatty acid in the Oliveria oil was analyzed by gas chromatography-mass spectrometry. The amounts of omega-3 (7.55-16.02%), omega-6 (7.48-17.42%), and hexadecanoic acid (7.44-18.19%) varied among the different ecotypes. Total phenolic content of the samples was measured. The antioxidant activity of the fatty oils was assessed using the DPPH and ABTS assays. The antioxidant properties of the extracts ranged from 23.16 to 52.7%. The anti-diabetic and anti-obesity evaluation was conducted using α-amylase and lipase enzymes. The IC values for Oliveria oil ecotypes were 118.2 ± 6.5-28.13 ± 6.4 µg/ml for the α-amylase enzyme and 40.00 ± 2.5-66.3 ± 2 µg/ml for the lipase enzyme. All Oliveria oil exhibited antioxidant properties; Jahrom, Dakal, Behbahan ecotypes were strong inhibitors of the α-amylase enzyme, and four showed strong to moderate inhibitors. Our in-vitro results show that oils' inhibition abilities roots from their specific chemical components.

A functional product has been produced from a mixture of whole wheat flour and corn semolina, which can be consumed as a healthy snack compared to oily and additive-laden chip products. Extruded products were obtained at various output die temperatures (130, 150, and 170 °C) in a twin-screw extruder from mixtures prepared with different raw material humidity (12, 14, and 16%) from the mixtures of whole wheat flour, corn semolina, and D-glucose. The water binding capacity increased with increasing raw material humidity and output die temperature. Expansion index value was founded corn semolina had the highest value (3.11 ± 0.22), whereas whole wheat flour with D-glucose added had the lowest value (2.10 ± 0.34). Through sensory investigation, the most popular product groupings were determined to be whole wheat flour and corn semolina-extruded products. It is expected that this study will be able to produce extruded products from whole wheat flour and corn semolina and will set an example for the development of new functional products.

Brea gum is a food additive with potential for economic and environmental sustainability. It may be used in plant-based formulations, such as chocolate desserts, but achieving acceptable sensory characteristics remains a challenge. Therefore, the aim was to compare the response of consumers to two plant-based chocolate desserts, under blind and informed conditions about ingredient formulation. Two plant-based chocolate desserts were used: one made with Brea gum and black carob flour (BG) and a commercial soy chocolate dessert (CS). Eight trained judges characterized the sensory properties of both products. 103 consumers (female = 62, aged between 18 and 45) tasted both products in blind and informed conditions and rated their overall liking, and their liking of appearance, odour, texture, sweetness, flavour, and vegetable aftertaste. Purchase intention and healthy, processed and sustainable perception were also rated. Participants also completed a questionnaire on attitudes towards reducing meat consumption. BG samples showed higher intensities of vegetable odour and vegetable aftertaste, while CS samples were significantly higher in sweetness and brown colour (p < 0.05). Acceptability was significantly higher in CS than in BG (7.1 ± 1.6 and 4.9 ± 2.2, respectively, p < 0.05). BG was perceived as more sustainable than CS (6.6 ± 2.3, 6.1 ± 2.2, respectively; p < 0.05). Information about the samples had no effect on overall liking. Supporters of meat reduction showed a higher acceptability for both desserts than rejecters. Acceptability of both plant-based desserts was influenced by intrinsic sensory characteristics and by consumers' attitude towards meat reduction. Improvements in sensory attributes need further development.

Lead (Pb) exposure poses significant health risks, particularly in neurodegenerative diseases such as Alzheimer's disease (AD). This study investigates the neuroprotective effects of pea peptide (PP4) on PC12 cells exposed to Pb. Using Cell Counting Kit-8 (CCK-8), pretreatment with PP4 at 50 and 200 µM concentrations significantly improved cell viability compared to Pb-only treated cells (P < 0.05), indicating a protective effect. Moreover, Pb exposure led to increased Amyloid Precursor Protein (APP) expression at 10 and 20 µM after 24 h (P < 0.05), while β-site amyloid Precursor Protein Cleaving Enzyme 1 (BACE1) levels were elevated across all concentrations tested (P < 0.05). We established that PP4 can mitigate Pb-induced cytotoxicity and reduce the expression of APP and BACE1 by activating the Phosphoinositide 3-kinase / Protein Kinase (PI3K/AKT) signaling pathway. This study highlights the potential of PP4 as a therapeutic agent in preventing neurotoxic damage associated with lead exposure, suggesting a novel approach for the management of AD.

Echinacea purpurea (L.) Monech has a diverse range of phytochemicals, including flavonoids, polyphenols, phenolic acids, alkylamides, and terpenoids. Phenolic and flavonoid substances derived from the leaves and flowers have been used for treatment of illness. The aim of this study to evaluate the polyphenolic components of the flowers and leaves of E. purpurea, along with the diurnal variations and the morphological differences. Two-year-old in full bloom flowers and leaves were harvested at different times of the day (6:00 am, 9:00 am, 12:00 am, 03:00 pm, 06:00 pm, 09:00 pm). The water and methanol extracts prepared from these samples to determine total phenolic, total flavonoid and phenolic compound contents. The experiment was established in randomized complete block design with three factors and three replications. The highest total phenolic content was observed in flowers with methanol extract (157.91 ± 0.32 mg QE/g dry extract) at 09.00 a.m. Also the highest total flavonoid content was observed in leaves with methanol extract at 09.00 a.m (80.12 ± 0.16 mg QE/g dry extract). Chlorogenic acid (19.1 ± 0.83 mg/g methanol extract) and caffeic acid (13.2 ± 0.58 mg/g methanol extract) were identified as the predominant phenolic acids. The peak concentrations of these phenolic acids were observed at 6:00 a.m, followed by a gradual decline throughout the subsequent hours of the day. Findings emphasize the importance of harvesting E. purpurea at the optimal time to maximize antioxidant capacity. This study provides valuable new information on morphogenetic and diurnal variation of phenolic and flavonoid content for drug and pharmaceutical raw material production.

Citri Reticulatae Pericarpium, the dried and mature peel of wild Citrus reticulata Blanco and its cultivated varieties in the rutaceae family, is an important herb and condiment in Chinese medicine. At present, there are few relevant reports, especially in-depth reports, on the discovery of effective anti-gout natural products from CRP. In this study, four compounds were extracted and characterized from CRP using 70% ethanol, RP-C18, thin layer chromatography (TLC), Sephadex LH-20, high performance liquid chromatography (HPLC), and nuclear magnetic resonance spectroscopy (NMR). Additionally, monomer compounds (apigenin, luteolin) in CRP, along with those isolated from CRP, were investigated through molecular docking and in vitro assessment of their XOD inhibitory activity. Notably, the lowest binding energy (-10.3 kcal/mol) and IC value (76.24 µg/mL) denoted a strong inhibitory effect of isosakuranetin with XOD. Further studies showed that isosakuranetin could significantly reduce XOD activity and uric acid levels in xanthine-induced BRL-3A cells. This research elucidates, for the first time, the uric acid-lowering effects of isosakuranetin, offering valuable insights into the potential mechanisms underlying its properties. This study provides a basis for the development of uric acid-lowering products from CRP and in-depth mechanism research of uric acid-lowering compounds.

Heliotropium dolosum (Boraginaceae) is traditionally used for its choleretic, antipyretic, and cicatrizing properties. Despite some reports on its traditional uses, this species' cytotoxic and nitric oxide (NO) inhibitory potential and its polyphenolic compounds have not been previously investigated. This study aims to evaluate the antioxidant, cytotoxic, and NO inhibitory activities of H. dolosum extracts and to identify polyphenolic compounds that could be contributing to these effects. The antioxidant activity of H. dolosum extracts (ethanol, methanol, chloroform, water) was assessed using six in vitro models. Total phenolics, flavonoids, and saponins were quantified via colorimetric assays, while phenolic compounds were identified using HPLC. Cytotoxicity was evaluated through brine shrimp lethality and cancer cell assays, and NO inhibitory activity was measured in LPS-induced cancer cells. The methanol extract displayed the highest antioxidant activity, with major phenolic compounds identified as caffeic acid, 2,5-dihydroxybenzoic acid, and ellagic acid with 12.307, 5.710 and 5.061 mg/g, respectively. It showed notable cytotoxicity (LC₅₀ = 18.1 µg/mL) and concentration-dependent effects on cancer cells. The highest NO inhibition was observed in HCC78 cells (15.56 µM nitrite). H. dolosum demonstrates potential as a wild plant source of bioactive compounds with antioxidant, cytotoxic, and NO inhibitory properties, highlighting its promise for functional food development and nutraceutical applications.

Type 2 diabetes (T2D) has been intrinsically linked to dyslipidemia. The intake of common beans (Phaseolus vulgaris) is recommended to lower the risk of developing this disease; however, despite its beneficial contribution to health, its value chain has been weakened due to the lack of competitiveness in the market. The aim of this work was to evaluate the capacity of black bean cotyledon flour noodles to modulate lipid profile, atherosclerosis risk and hepatic enzymes levels using diabetic rats. T2D was induced with streptozotocin (30 mg/kg) after a five-week intake of a high fat diet. Metformin-, wheat noodles-, and bean noodles-treated groups were evaluated. During treatment, bean noodles lowered blood cholesterol. After sacrifice, its intake during four months also improved triglycerides and very low density lipoprotein, further related to in vitro inhibition of lipase activity. Moreover, bean noodles-fed rats exhibit decrease hepatic enzymes levels. Results suggest that intake of bean noodles prevent dyslipidemia and improve liver function. Based on the current results, further clinical trials are highly recommended to offer a novel functional food alternative to diabetic patients, and healthy-oriented human consumers.