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<p>Diabetes Mellitus (DM) and thrombosis have increased in prevalence worldwide. Chaya (<i>Cnidoscolus aconitifolius</i>) has antidiabetic and antithrombotic properties. They are consumed fried, roasted, and boiled by the Mayan population. This work studied the sensory, nutritional, and functional properties of traditional chaya-based foods cooked by different methods (fried, roasted, and boiled) for DM and thrombosis management. The fresh chaya leaves were cooked fried, roasted, and boiled. Raw leaves were used as a reference. All treatments underwent microbiological analysis, sensory evaluation, nutritional determination, measurement of bioactive compounds, and antioxidant, antidiabetic, and antithrombotic evaluation. Sensory analysis revealed that fried and roasted chaya were the most attractive foods in terms of purchase intention, texture, and color. The different cooking processes affected the nutritional content, bioactive compounds, and biological effects. Compared to raw chaya, roasted chaya increased vitamin A (+ 54%), total phenols (+ 25%), flavonoids (+ 83%), α-amylase inhibition (+ 31%), and α- glucosidase inhibition (+ 92%). On the other hand, fried chaya increased DPPH inhibition (+ 125%) and α-amylase inhibition (+ 30%) and kept ABTS inhibition unchanged. The boiled chaya decreased all the parameters, expecting calcium recalcification (+ 42%). Frying and roasting improved sensory appeal while retaining nutritional value and enhancing functional properties, making them promising for dietary interventions in DM and thrombosis management.</p>

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Traditional foods based on chaya (Cnidoscolus aconitifolius) cooked by different methods as a proposal for diabetes and thrombosis management

  • 期刊论文

  • 发表日期：

    2025年4月9日

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  • Jonatan Jafet Uuh Narvaez,
  • Angie Lucero Huaroto Ramos,
  • Juan Pablo Quintal Martinez,
  • Maira Rubi Segura Campos

摘要

Diabetes Mellitus (DM) and thrombosis have increased in prevalence worldwide. Chaya (Cnidoscolus aconitifolius) has antidiabetic and antithrombotic properties. They are consumed fried, roasted, and boiled by the Mayan population. This work studied the sensory, nutritional, and functional properties of traditional chaya-based foods cooked by different methods (fried, roasted, and boiled) for DM and thrombosis management. The fresh chaya leaves were cooked fried, roasted, and boiled. Raw leaves were used as a reference. All treatments underwent microbiological analysis, sensory evaluation, nutritional determination, measurement of bioactive compounds, and antioxidant, antidiabetic, and antithrombotic evaluation. Sensory analysis revealed that fried and roasted chaya were the most attractive foods in terms of purchase intention, texture, and color. The different cooking processes affected the nutritional content, bioactive compounds, and biological effects. Compared to raw chaya, roasted chaya increased vitamin A (+ 54%), total phenols (+ 25%), flavonoids (+ 83%), α-amylase inhibition (+ 31%), and α- glucosidase inhibition (+ 92%). On the other hand, fried chaya increased DPPH inhibition (+ 125%) and α-amylase inhibition (+ 30%) and kept ABTS inhibition unchanged. The boiled chaya decreased all the parameters, expecting calcium recalcification (+ 42%). Frying and roasting improved sensory appeal while retaining nutritional value and enhancing functional properties, making them promising for dietary interventions in DM and thrombosis management.