Browsing by Author "Gouveia, Alexandra"
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- Anti-inflammatory and metabolic effects of lentil phenolic compoundsPublication . Geraldo, Rafaela; Gouveia, Alexandra; Neves, Delminda; Freitas, Victor; Pinto, Elisabete; Vasconcelos, Marta W.
- Oat and lentil-based muffins as a functional food: enhance glycaemia control, anti-inflammatory effects, and intestinal epithelium integrityPublication . Geraldo, Rafaela; Machado, Manuela; Silva, Sara; Pinho, Simão; Gouveia, Alexandra; Neves, Delminda; Pinto, Elisabete; Pintado, Manuela; Vasconcelos, Marta W.The increased interest in functional foods has driven research into health-promoting properties. This study evaluated muffins made with 100 % oatmeal (OM) or a 50:50 lentil/oatmeal flour mix (LM) using the INFOGEST in vitro model. Analysis included starch composition, glycaemic response, cytotoxicity, and immunomodulatory effects in Caco-2 cells under basal and stimulated conditions. Digestion revealed limited hydrolysis in oral/gastric phases, with increase in intestinal phase. OM exhibited 8.9 % higher starch and greater hydrolysis. In contrast, LM presented 9.3 % lower estimated glycaemic index. Both muffins were non-toxic. Under stimulation, LM showed stronger anti-inflammatory effects, decreasing interleukin-6/8 mRNA and cytokine levels, while upregulating Transforming Growth Factor-β under basal conditions. LM enhanced barrier integrity, reduced Acetyl-Coenzyme A acetyltransferase 2 , and upregulated Peroxisome proliferator-activated receptor-γ and Sirtuin 1 , indicating improved metabolic regulation. These findings highlight lentil/oatmeal muffins as functional options that may support glycaemic control and intestinal health, aiding strategies against diabetes and cardiovascular disease.