Ethnic South American fruit may offer polyphenol-packed flour for functional foods
South American Amerindians have used chañar fruit for thousands of years, according to researchers from the National University of Tucumán (Argentina) and the Institute of Chemistry of Natural Resources (Chile), and flour made from the fruit contains almost 40 polyphenols.
Research published in Food Chemistry indicated that the polyphenol-rich flour may inhibit enzymes associated with metabolic syndrome.
“Our results on the functional properties of chañar fruits flour encourages further clinical studies to determine optimal dietary regimens to achieve the desired beneficial health effects,” wrote the researchers. “In addition, components of chañar fruits flour are attractive targets for the scientific community to develop novel food products for treatment/prevention of these life-threatening diseases.
“The nutritional and functional properties that were demonstrated for the chañar fruits flour could stimulate the preservation of chañar forests including sustainable development and management for commercial purposes, contributing to regional development in arid zones.”
Study details
According to background information in the journal paper, the chañar tree is considered a “gift from God” by various ethnic groups in Argentina, and the sweet and good tasting fruit is consumed locally either raw or processed.
However, “collection and processing of chañar fruits, that was important in the past, is now disappearing due to the clearance of the native forests for agriculture, mainly to produce transgenic soybean for export,” explained the researchers. “Therefore, studies that add value to this species are important to promote their propagation, conservation and sustainable management in arid areas.”
The researchers assessed the potential health-promoting activity of chañar fruit flour by assessing the polyphenolic profile, and also testing it against various enzymes related to metabolic syndrome, including alpha-amylase, alpha-glucosidase, lipase and hydroxyl methyl glutaryl CoA reductase.
Results showed that the macronutrient content of the flour was 19.75% carbohydrates and 5% protein. And with 12% fiber, the flour could also be consider a course of dietary fiber, added the researchers. There were 39 polyphenols identified, including phenolic acids and flavonoids, at a level of 12.5 grams of gallic acid equivalents per 100 grams of dry weight. The extract with and without gastroduodenal digestion inhibited all the enzymes listed above for metabolic syndrome.
“The polyphenolic extract exhibited antioxidant activity by different mechanisms and inhibited the pro-inflammatory enzymes,” added the researchers.
“The ripe fruits flour contains a complex mixture of polyphenols (phenolic acids and flavonoids) that present relevant functional properties.
“These findings further support the idea that a diet including chañar fruits flour or chañar fruits, may be preventive against diseases that are associated with oxidative stress, inflammatory mediators and metabolic syndrome.”
Source: Food Chemistry
Volume 190, Pages 392-402. doi: 10.1016/j.foodchem.2015.05.068
“Polyphenols rich fraction from Geoffroea decorticans fruits flour affects key enzymes involved in metabolic syndrome, oxidative stress and inflammatory process”
Authors: M.S. Costamagna, I.C. Zampini, M.R. Alberto, et al.
