References
- Council for International Organizations of Medical Sciences (CIOMS). (2016). International ethical guidelines for health-related research involving humans (4th ed.). CIOMS
- Ameer, K., Shahbaz, H. M., & Kwon, J. H. (2017). Green extraction methods for polyphenols from plant matrices and their byproducts: A review. Comprehensive Reviews in Food Science and Food Safety, 16(2), 295–315. https://doi.org/10.1111/1541-4337.12253
- Balakrishnan, G., & Schneider, R. G. (2020). Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion. Journal of Cereal Science, 95(May), 103070. https://doi.org/10.1016/j.jcs.2020.103070
- Burgos, G., Amoros, W., Muñoa, L., Sosa, P., Cayhualla, E., Sanchez, C., Díaz, C., & Bonierbale, M. (2013). Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. Journal of Food Composition and Analysis, 30(1), 6–12. https://doi.org/10.1016/j.jfca.2012.12.001
- Chiu, H. F., Venkatakrishnan, K., Golovinskaia, O., & Wang, C. K. (2021). Gastroprotective effects of polyphenols against various gastro-intestinal disorders: A mini-review with special focus on clinical evidence. Molecules, 26(7), 2090. https://doi.org/10.3390/molecules26072090
- de Lira Mota, K. S., Dias, G. E. N., Pinto, M. E. F., Luiz-Ferreira, Â., Monteiro Souza-Brito, A. R., Hiruma-Lima, C. A., Barbosa-Filho, J. M., & Batista, L. M. (2009). Flavonoids with gastroprotective activity. Molecules, 14(3), 979–1012. https://doi.org/10.3390/molecules14030979
- Dini, I., Tenore, G. C., & Dini, A. (2010). LWT - Food science and technology antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, 43(3), 447–451. https://doi.org/10.1016/j.lwt.2009.09.010
- Gu, R., Chang, X., Bai, G., Li, X., Di, Y., Liu, X., Sun, L., & Wang, Y. (2021). Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa. Food Chemistry, 350(October 2020), 129138. https://doi.org/10.1016/j.foodchem.2021.129138
- Guzik, P., Szymkowiak, A., Kulawik, P., Zając, M., & Migdał, W. (2022). The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research. Trends in Food Science & Technology, 119(May 2021), 110–121. https://doi.org/10.1016/j.tifs.2021.11.011
- Hernández-Ledesma, B. (2019). Quinoa (Chenopodium quinoa Willd.) as a source of nutrients and bioactive compounds: A review. Bioactive Compounds in Health and Disease, 2(3), 27–47. https://doi.org/10.31989/bchd.v2i3.556
- Hidalgo, A., Ferraretto, A., De Noni, I., Bottani, M., Cattaneo, S., Galli, S., & Brandolini, A. (2018). Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates. Food Chemistry, 240, 799–807. https://doi.org/10.1016/j.foodchem.2017.08.014
- Huang, K., Shi, J., Li, M., Sun, R., Guan, W., Cao, H., Guan, X., & Zhang, Y. (2022). Intervention of microwave irradiation on structure and quality characteristics of quinoa protein aggregates. Food Hydrocolloids, 130(February), 107677. https://doi.org/10.1016/j.foodhyd.2022.107677
- Khursheed, R., Singh, S. K., Wadhwa, S., Gulati, M., & Awasthi, A. (2020). Enhancing the potential preclinical and clinical benefits of quercetin through novel drug delivery systems. Drug Discovery Today, 25(1), 209–222. https://doi.org/10.1016/j.drudis.2019.11.001
- Lee, K. M., Kalyani, D., Tiwari, M. K., Kim, T. S., Dhiman, S. S., Lee, J. K., & Kim, I. W. (2012). Enhanced enzymatic hydrolysis of rice straw by removal of phenolic compounds using a novel laccase from yeast yarrowia lipolytica. Bioresource Technology, 123, 636–645. https://doi.org/10.1016/j.biortech.2012.07.066
- Mariod, A. A., & Salama, S. M. (2020). The efficacy of processing strategies on the gastroprotective potentiality of Chenopodium quinoa seeds. Scientific World Journal, 2020, 1–16. https://doi.org/10.1155/2020/6326452
- Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., MacIerzanka, A., MacKie, A., … Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food – an international consensus. Food and Function, 5(6), 1113–1124. https://doi.org/10.1039/c3fo60702j
- Nickel, J., Spanier, L. P., Botelho, F. T., Gularte, M. A., & Helbig, E. (2016). Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains. Food Chemistry, 209, 139–143. https://doi.org/10.1016/j.foodchem.2016.04.031
- Paśko, P., Tyszka-Czochara, M., Namieśnik, J., Jastrzębski, Z., Leontowicz, H., Drzewiecki, J., Martinez-Ayala, A. L., Nemirovski, A., Barasch, D., & Gorinstein, S. (2019). Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free pseudocereals and their by-products: In vitro model. Journal of Cereal Science, 87, 325–333. https://doi.org/10.1016/j.jcs.2019.04.009
- Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernandez-Lopez, J., Perez-Alvarez, J. A., & Viuda-Martos, M. (2018). Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111, 38–46. https://doi.org/10.1016/j.indcrop.2017.10.006
- Pellegrini, M., Lucas-Gonzalez, R., Fernández-López, J., Ricci, A., Pérez-Álvarez, J. A., Sterzo, C. L., & Viuda-Martos, M. (2017). Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion. Journal of Functional Foods, 38, 77–88. https://doi.org/10.1016/j.jff.2017.08.042
- Ragaee, S., Seetharaman, K., & Abdel-Aal, E. S. M. (2014). The impact of milling and thermal processing on phenolic compounds in Cereal grains. Critical Reviews in Food Science and Nutrition, 54(7), 837–849. https://doi.org/10.1080/10408398.2011.610906
- Rasera, G. B., de Camargo, A. C., & de Castro, R. J. S. (2023). Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review. Comprehensive Reviews in Food Science and Food Safety, 22(1), 260–286. https://doi.org/10.1111/1541-4337.13065
- Repo-Carrasco-Valencia, R., Hellström, J. K., Pihlava, J. M., & Mattila, P. H. (2010). Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus). Food Chemistry, 120(1), 128–133. https://doi.org/10.1016/j.foodchem.2009.09.087
- Ruiz Hernández, A. A., Rouzaud Sández, O., Frías, J., Ayala Zavala, F., Astiazarán García, H., & Robles Sánchez, M. (2022). Optimization of the duration and intensity of UV-A radiation to obtain the highest free phenol content and antioxidant activity in sprouted sorghum (sorghum bicolor L Moench). Plant Foods for Human Nutrition, 77(2), 317–318. https://doi.org/10.1007/s11130-021-00938-z
- Ruiz-Hurtado, P. A., Garduño-Siciliano, L., Dominguez-Verano, P., Martinez-Galero, E., Canales-Martinez, M. M., & Rodriguez-Monroy, M. A. (2021). Evaluation of the gastroprotective effects of Chihuahua propolis on indomethacin-induced gastric ulcers in mouse. Biomedicine & Pharmacotherapy, 137, 111345. https://doi.org/10.1016/j.biopha.2021.111345
- Ruiz-Rodríguez, A., Marín, F. R., Ocaña, A., & Soler-Rivas, C. (2008). Effect of domestic processing on bioactive compounds. Phytochemistry Reviews, 7(2), 345–384. https://doi.org/10.1007/s11101-007-9073-1
- Salazar-López, N. J., González-Aguilar, G. A., Rouzaud-Sández, O., & Robles-Sánchez, M. (2018). Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion. Journal of Food Science and Technology, 55(6), 2021–2030. https://doi.org/10.1007/s13197-018-3116-z
- Salazar Lopez, N. J., Loarca-Piña, G., Campos-Vega, R., Gaytán Martínez, M., Morales Sánchez, E., Esquerra-Brauer, J. M., Gonzalez-Aguilar, G. A., & Robles Sánchez, M. (2016). The extrusion process as an alternative for improving the biological potential of sorghum bran: Phenolic compounds and Antiradical and anti-inflammatory capacity. Evidence-Based Complementary and Alternative Medicine, 2016(September), 1–8. https://doi.org/10.1155/2016/8387975
- Shahidi, F., & Peng, H. (2018). Bioaccessibility and bioavailability of phenolic compounds. Journal of Food Bioactives, 4, 11–68. https://doi.org/10.31665/JFB.2018.4162
- Sharanagat, V. S., Suhag, R., Anand, P., Deswal, G., Kumar, R., Chaudhary, A., Singh, L., Singh Kushwah, O., Mani, S., Kumar, Y., & Nema, P. K. (2019). Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]. Journal of Cereal Science, 85(December 2018), 111–119. https://doi.org/10.1016/j.jcs.2018.11.013
- Sharma, S., Kataria, A., & Singh, B. (2022). Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa). Lwt, 160(February), 113256. https://doi.org/10.1016/j.lwt.2022.113256
- Sun, Y., Ma, N., Yi, J., Zhou, L., & Cai, S. (2021). Gastroprotective effect and mechanisms of Chinese sumac fruits (Rhus chinensis Mill.) on ethanol-induced gastric ulcers in mice. Food & Function, 12(24), 12565–12579. https://doi.org/10.1039/D1FO02864B
- Tang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., & Tsao, R. (2015). Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chemistry, 166, 380–388. https://doi.org/10.1016/j.foodchem.2014.06.018
- Tian, J., Chen, J., Ye, X., & Chen, S. (2016). Health benefits of the potato affected by domestic cooking: A review. Food Chemistry, 202, 165–175. https://doi.org/10.1016/j.foodchem.2016.01.120
- Valenzuela-González, M., Rouzaud-Sández, O., Ledesma-Osuna, A. I., Astiazarán-García, H., Salazar-López, N. J., Vidal-Quintanar, R. L., & Robles-Sánchez, M. (2022). Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies. Food Science & Technology, 2061, 1–8. https://doi.org/10.1590/fst.43421
- Vega Gálvez, A., Zura, L., Lutz, M., Jagus, R. J., Agüero, M. V., Pastén, A., Scala, K. D., & Uribe, E. (2018). Assessment of dietary fiber, isoflavones and phenolic compounds with antioxidant and antimicrobial properties of quinoa (Chenopodium quinoa Willd). Chilean Journal of Agricultural & Animal Sciences, 34(1), 57–67. https://doi.org/10.4067/S0719-38902018005000101
- Velderrain-Rodríguez, G. R., Palafox-Carlos, H., Wall-Medrano, A., Ayala-Zavala, J. F., Chen, C. Y. O., Robles-Sánchez, M., Astiazaran-García, H., Alvarez-Parrilla, E., & González-Aguilar, G. A. (2014). Phenolic compounds: Their journey after intake. Food and Function, 5(2), 189–197. https://doi.org/10.1039/c3fo60361j
- Vidaurre-Ruiz, J. M., Días-Rojas, G., Mendoza-Llamo, E., & Solano-Cornejo, M. Á. (2017). Variación del contenido de Betalaínas, compuestos fenólicos y capacidad antioxidante durante el procesamiento de la quinua (Chenopodium quinoa W). Revista de la Sociedad Química del Perú, 83(3), 319–330. https://doi.org/10.37761/rsqp.v83i3.116
- Zhang, Y., Yan, Y., Li, W., Huang, K., Li, S., Cao, H., & Guan, X. (2022). Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods. Journal of the Science of Food and Agriculture, 102(13), 5948–5956. https://doi.org/10.1002/jsfa.11947