Abstract Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavior of phenolic compounds in quinoa when subjected to in vitro gastrointestinal digestion. This work aimed to evaluate the effect of heat treatments on: (1) Total phenols and flavonoids, individual phenolics, and antioxidant activity of quinoa flour subjected to two different heat processes (boiling and microwaving); (2) Bioaccessibility of total phenols, flavonoids, individual phenolics, and the intestinal recovery of antioxidant activity of cookies made using heat-treated quinoa flours and (3) Consumer opinions of cookies made using heat-treated quinoa flours. The results demonstrated that cookies formulated with microwave-treated quinoa flour had greater bioaccessibility of phenols (647%), flavonoids (98%), ferulic acid (144%), rutin (65%), quercetin (85%), and kaempferol (97%) than cookies made with raw or boiled quinoa. Cookies made with heat-treated quinoa showed better consumer acceptability than those made with uncooked quinoa. Therefore, the microwave treatment of quinoa may be a viable alternative for producing healthier foods.

Abstract The search for foods with biological potential for the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine the best processing conditions without compromising the nutritional, functional or sensory qualities. We conducted a review of the scientific literature on the techniques used in sorghum and their effects on phenolic compounds and antioxidant capacity. This review allowed us to conclude that the type and content of phenolic compounds in the different varieties of sorghum must be considered for the selection of adequate technologies that allow the retention of phenolic compounds with improved bioaccessibility and biological potential. The available information has been mostly focused on the content of total phenols and the antioxidant activity of sorghum, while the digestibility, absorption, utilization and excretion of phenolic compounds have been poorly studied. In this regard, there is a clear need for further studies on sorghum with the aim of including sorghum as part of a healthy diet.

Introduction: Obesity has been associated with an oxidative process, however there are controversies regarding the potential role of circulating antioxidant activity attributed to non-protein compounds. Objective: The purpose of the present study was to examine the relation between antioxidant activity levels and obesity related-indicators in Mexican young adults. Methods: Anthropometric measures, serum lipids and uric acid were determined in 78 men and 90 women (a total of 168 individuals). Serum antioxidant activity in different fractions also was measured by using TEAC assay (TEAC NP, TEAC P and TEAC Total). Results: TEAC NP was positively correlated (p<0.05) BMI (r=0.307), WC (r=0.322), LDL (r=0.274), TC (r=0.293), TG (r=0.409) and UA (r=0.441). The antioxidant activity measured as TEAC NP in individuals with obesity related-indicators was higher compared to those individuals without obesity-related indicators. When BMI, WC, HDL, LDL, TC, TG and UA were considered as obesity related-indicators, the higher the number of obesity related indicators (p<0.05) the higher the TEAC NP values. However, when TEAC P values decreased, the number of obesity related-indicators (p<0.05) increased. Conclusion: The positive association between TEAC NP and obesity related-indicators suggests that apparently increase in TEAC NP may not always indicate a healthier condition.

Introducción: La obesidad ha sido asociada a un proceso oxidativo, no obstante existen controversias en relación al papel que pueda desempeñar la actividad antioxidante circulante atribuida a compuestos no proteicos. Objetivo: El objetivo del presente estudio fue examinar la relación entre los niveles de actividad antioxidante e indicadores relacionados con obesidad en adultos jóvenes mexicanos. Métodos: Se determinaron las medidas antropométricas y niveles séricos de lípidos y ácido úrico en 78 hombres y 90 mujeres (un total de 168 individuos). También se determinó la actividad antioxidante en distintas fracciones de suero mediante el ensayo de TEAC (TEAC NP, TEAC P y TEAC Total). Resultados: TEAC NP se correlacionó positivamente (p<0,05) con IMC (r=0,307), CC (r=0,322), LDL (r=0,274), CT (r=0,293), TG (r=0,409) y AU (r=0,441). La actividad antioxidante medida como TEAC NP en individuos con indicadores relacionados con obesidad fue más alta comparada con aquellos individuos sin indicadores relacionados con obesidad. Considerando como indicadores de obesidad a IMC, CC, HDL, LDL, CT, TG y AU, se observó que a medida que se incrementó el número de indicadores relacionados con obesidad se incrementaron los valores de TEAC NP. Sin embargo, cuando disminuyeron los valores de TEAC P el número de indicadores relacionados con obesidad se incrementó (p<0.05). Conclusión: La asociación positiva entre TEAC NP e indicadores relacionados a obesidad sugiere que al parecer un incremento en TEAC NP no siempre puede indicar una condición saludable.