Anti-diabetic and gut microbiota modulation effects of sacha inchi (Plukenetia volubilis L.) leaf extract in streptozotocin-induced type 1 diabetic mice.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11782
Abstract: BACKGROUND Sacha inchi (Plukenetia volubilis L.) tea has been used as adjuvant treatment in the therapy of diabetes in Pu'er, Yunnan province of China. The effect of sacha inchi tea on diabetes and the underlying… read more here.
Keywords: gut microbiota; volubilis; sacha inchi; mice ... See more keywords
Sacha inchi albumin delays skin-aging by alleviating inflammation, oxidative stress and regulating gut microbiota in D-Galactose induced aging mice.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12555
Abstract: BACKGROUND Sacha inchi albumin exhibits considerable functional activities with notable anti-inflammatory and antioxidation properties, which could further delay skin aging. However, its underlying mechanisms of delaying skin aging have not been elucidated. The aim of… read more here.
Keywords: sacha inchi; galactose induced; inchi albumin; skin aging ... See more keywords
Sacha inchi (Plukenetia volubilis L.)—from lost crop of the Incas to part of the solution to global challenges?
Sign Up to like & getrecommendations! Published in 2020 at "Planta"
DOI: 10.1007/s00425-020-03377-3
Abstract: The underutilized, oleaginous crop Plukenetia volubilis L. has a remarkable lipid composition and a large potential for further domestication, alleviation of malnutrition, and integration into sustainable food production systems. Current global challenges include climate change,… read more here.
Keywords: seed; sacha inchi; plukenetia volubilis; global challenges ... See more keywords
Effects of the Emulsion Composition on the Physical Properties and Oxidative Stability of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules Produced by Spray Drying
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1906-3
Abstract: Sacha Inchi (Plukenetia volubilis L.) oil (SIO) is one of the vegetable oils with the highest content of polyunsaturated fatty acids (about 50% α-linolenic acid, and 35% linoleic acid), thus being prone to oxidation. The… read more here.
Keywords: sacha inchi; spray drying; physical properties; sio ... See more keywords
Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03938-9
Abstract: Sacha inchi oil (SIO) is one of the largest vegetable oil exports in Peru, used for consumption, in the food industry, cosmetics, and pharmaceuticals; it represents a significant economic income for producers. This study addresses… read more here.
Keywords: sacha inchi; sacha; commercial sacha; fatty acids ... See more keywords
Physicochemical properties of oils extracted from γ-irradiated Sacha Inchi (Plukenetia volubilis L.) seeds.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.148
Abstract: This study evaluated the physicochemical properties of oils extracted from γ-irradiated Sacha Inchi (Plukenetia volubilis L.) seeds (SIS) at four different doses (0, 1, 5 and 8kGy). Fatty acid composition, tocopherol content, FTIR spectra, density,… read more here.
Keywords: sacha inchi; irradiation; extracted irradiated; physicochemical properties ... See more keywords
Formulation of a fermentation substrate from pineapple and sacha inchi wastes to grow Weissella cibaria
Sign Up to like & getrecommendations! Published in 2020 at "Heliyon"
DOI: 10.1016/j.heliyon.2020.e03790
Abstract: Gold honey variety pineapple wastes and sacha inchi sub-products (SIS) were characterized in their elemental, physical, and chemical form in order to formulate a supplemented fermentation substrate (SFS) for the growth Weissella cibaria. The peels… read more here.
Keywords: sis; sacha inchi; cibaria; fermentation ... See more keywords
Enhancement of omega-3 content in sacha inchi seed oil extracted with supercritical carbon dioxide in semi-continuous process
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DOI: 10.1016/j.heliyon.2022.e08780
Abstract: Sacha inchi seed oil is a promising substance for applications in food, pharmaceutical, and nutraceutical industries because of its valuable components, particularly omega-3. In this research, sacha inchi oil was extracted from the seed kernels… read more here.
Keywords: extraction; sacha inchi; co2 extraction; seed ... See more keywords
The antioxidant activity of protein fractions from Sacha inchi seeds after a simulated gastrointestinal digestion
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111356
Abstract: Abstract Defatted Sacha inchi seed is an important source of protein (up to 59.1% dry weight). Besides, the application of antioxidant peptides is often limited due to a reduction in their activities by enzymatic hydrolysis… read more here.
Keywords: inchi seeds; protein fractions; gastrointestinal digestion; sacha inchi ... See more keywords
Antioxidant and enzyme inhibitory properties of sacha inchi (Plukenetia volubilis) protein hydrolysate and its peptide fractions.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14464
Abstract: The objective of this study was to determine the in vitro activities such as antioxidant and inhibitions of angiotensin converting enzyme, dipeptidyl peptidase-IV, prolyl oligopeptidase, and 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase of sacha inchi protein hydrolysate (SPH)… read more here.
Keywords: sacha inchi; antioxidant enzyme; protein hydrolysate; peptide fractions ... See more keywords
Enhanced antioxidant properties of tara (Caesalpinia spinosa) gallotannins by thermal hydrolysis and its synergistic effects with α‐tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis) oil
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12613
Abstract: The antioxidant potential of thermally hydrolyzed tara pod extracts (HTEs) at 121 °C, 103 kPa for different time were tested against sacha inchi oil (SIO) oxidation. The antioxidant efficacy on SIO of 200–400 ppm HTE for… read more here.
Keywords: citric acid; sacha inchi; ascorbyl palmitate; thermal hydrolysis ... See more keywords