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Anticarcinogenic and antioxidative e...

Reid, Hadyn Matthew.

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Anticarcinogenic and antioxidative effects of quinoa.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Anticarcinogenic and antioxidative effects of quinoa./
作者:	Reid, Hadyn Matthew.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2016,
面頁冊數:	206 p.
附註:	Source: Dissertation Abstracts International, Volume: 78-07(E), Section: B.
Contained By:	Dissertation Abstracts International78-07B(E).
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10256937
ISBN:	9781369572827

Anticarcinogenic and antioxidative effects of quinoa.
Reid, Hadyn Matthew.

Anticarcinogenic and antioxidative effects of quinoa. - Ann Arbor : ProQuest Dissertations & Theses, 2016 - 206 p.

Source: Dissertation Abstracts International, Volume: 78-07(E), Section: B.

Thesis (Ph.D.)--Alabama Agricultural and Mechanical University, 2016.

Quinoa seeds are a staple food in South America and have an excellent nutritional profile. Phytochemicals in quinoa may have protective benefits against modifiable cancers like colon cancer. The objectives of this study were to analyze the antioxidant properties of quinoa, determine possible chemopreventive mechanisms of action, determine in vivo effects of quinoa consumption against cancer progression in a rat model, and a functional food design using quinoa.

ISBN: 9781369572827Subjects--Topical Terms:

3173303
Food science.

Anticarcinogenic and antioxidative effects of quinoa.
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245 1 0 $a Anticarcinogenic and antioxidative effects of quinoa.
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300 $a 206 p.
500 $a Source: Dissertation Abstracts International, Volume: 78-07(E), Section: B.
500 $a Adviser: Martha Verghese.
502 $a Thesis (Ph.D.)--Alabama Agricultural and Mechanical University, 2016.
520 $a Quinoa seeds are a staple food in South America and have an excellent nutritional profile. Phytochemicals in quinoa may have protective benefits against modifiable cancers like colon cancer. The objectives of this study were to analyze the antioxidant properties of quinoa, determine possible chemopreventive mechanisms of action, determine in vivo effects of quinoa consumption against cancer progression in a rat model, and a functional food design using quinoa.
520 $a Raw, steamed, and roasted quinoa flour samples were extracted in 80% methanol. Total phenolic (TPC), flavonoid (FC) contents, and antioxidant activity were determined. Weanling rats were fed quinoa at 5%, 10%, and 20% levels. At 7 and 8 weeks, rats were injected with azoxymethane (AOM). Rats were sacrificed after 17 weeks (short-term) and 39 weeks (long-term) and organs were collected for analysis. Four gluten-free pizza crusts were evaluated using sensory evaluation and descriptive analysis.
520 $a Raw quinoa had the highest TPC (15.44 mgGAE/100g) and FC (7.05 mgCE/100g). Steamed quinoa had the most ferric reducing power (0.944 mumol/g). Roasted quinoa had significantly (p ≤ 0.05) higher trolox equivalent antioxidant capacity (TEAC) (2.560 mM) compared to control (1.831 mM). Raw quinoa had the highest ORAC value (61.79 mumol TE/g) compared to the processed samples. For radical scavenging activity, raw quinoa reached IC50 at a concentration of 25 mg/ml compared to steamed quinoa at 500mg/ml and roasted quinoa at 50mg/ml. Both steamed and roasted quinoa were able to induce lactate dehydrogenase (LDH) cytotoxicity at 20mug/ml. Fisher 344 male rats fed 20% quinoa had the highest feed intake (18.11g/day) and lowest cecal pH (6.78). Rats fed 5% quinoa had the least number of total crypts. Long-term rats fed 10% quinoa had the highest feed intake (16.40g/day). Rats fed 20% quinoa had the lowest cecal pH (7.13), the lowest total tumors (0.33), lowest proximal (0.00%) and distal (33.33%) tumor incidence, smallest tumor size (1.00mm), and lowest tumor/tumor-bearing ratio (T/TBR) (1). Feeding rats with quinoa enhanced enzymatic activity in short and long term studies. Fifty-one percent of subjects liked and preferred the combination crust. Judges indicated quinoa crust to be more yellow, bitter, dense, and beany compared to the whole wheat control. The results of this study suggest that prolonged consumption of quinoa may provide anti-proliferative and antitumor benefits. Quinoa pizza crusts may be an acceptable functional food for consumers.
590 $a School code: 1705.
650 4 $a Food science. $3 3173303
690 $a 0359
710 2 $a Alabama Agricultural and Mechanical University. $b Food and Animal Sciences. $3 3286375
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