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2004 32
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2007 37
2008 31
2009 51
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2,020 results

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Amaranth as a potential dietary adjunct of lifestyle modification to improve cardiovascular risk profile.
Chmelík Z, Šnejdrlová M, Vrablík M. Chmelík Z, et al. Nutr Res. 2019 Dec;72:36-45. doi: 10.1016/j.nutres.2019.09.006. Epub 2019 Oct 22. Nutr Res. 2019. PMID: 31757630 Review.
Regarding hypolipidemic activity, most studies investigated the effect of intervention with amaranth in animals, and fewer studies were performed in humans. Most studies in animal models demonstrated the ability of amaranth to decrease total cholesterol and low-dens …
Regarding hypolipidemic activity, most studies investigated the effect of intervention with amaranth in animals, and fewer studies we …
The Dual Nature of Amaranth-Functional Food and Potential Medicine.
Baraniak J, Kania-Dobrowolska M. Baraniak J, et al. Foods. 2022 Feb 21;11(4):618. doi: 10.3390/foods11040618. Foods. 2022. PMID: 35206094 Free PMC article. Review.
Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. This paper briefly and concisely reviews the current information on the chemical composition of amaranth, the value of its supplementation, the statu …
Amaranth is a pseudo-cereal crop with a dual character, combining the features of food and health-promoting product. This paper brief …
Recent advantages in electrochemical monitoring for the analysis of amaranth and carminic acid as food color.
Alizadeh M, Demir E, Aydogdu N, Zare N, Karimi F, Kandomal SM, Rokni H, Ghasemi Y. Alizadeh M, et al. Food Chem Toxicol. 2022 May;163:112929. doi: 10.1016/j.fct.2022.112929. Epub 2022 Mar 18. Food Chem Toxicol. 2022. PMID: 35307455 Review.
While these substances do not pose a problem when used in the daily intake (ADI) amounts, they harm human health when consumed excessively. Amaranth and carminic acid are synthetic and natural food colors ingredients, respectively. ...In addition, more sensitive and select …
While these substances do not pose a problem when used in the daily intake (ADI) amounts, they harm human health when consumed excessively. …
Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review.
Aderibigbe OR, Ezekiel OO, Owolade SO, Korese JK, Sturm B, Hensel O. Aderibigbe OR, et al. Crit Rev Food Sci Nutr. 2022;62(3):656-669. doi: 10.1080/10408398.2020.1825323. Epub 2020 Oct 6. Crit Rev Food Sci Nutr. 2022. PMID: 33021382 Free article. Review.
Amaranth is considered one of the most commonly produced and consumed indigenous vegetables on the African continent with high nutritional potentials but yet to be fully exploited. This review therefore aims at discussing the current knowledge of the inherent potentials of …
Amaranth is considered one of the most commonly produced and consumed indigenous vegetables on the African continent with high nutrit …
Amaranths.
Riggins CW, Mumm RH. Riggins CW, et al. Curr Biol. 2021 Jul 12;31(13):R834-R835. doi: 10.1016/j.cub.2021.05.058. Curr Biol. 2021. PMID: 34256911 Free article.
Riggins and Rita H. Mumm introduce the ancient amaranth genus, highlighting the ancient crop's controversial history and its contemporary use in improving food security....
Riggins and Rita H. Mumm introduce the ancient amaranth genus, highlighting the ancient crop's controversial history and its contempo …
Structures, physicochemical properties, and applications of amaranth starch.
Zhu F. Zhu F. Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):313-325. doi: 10.1080/10408398.2013.862784. Crit Rev Food Sci Nutr. 2017. PMID: 25831476 Review.
Amaranth as a rediscovered "new" crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry grains. This review summarizes the present knowledge of the isolation, …
Amaranth as a rediscovered "new" crop is becoming a research focus in the recent two decades. The major carbohydrate of some amara …
Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products.
Toimbayeva D, Saduakhasova S, Kamanova S, Kiykbay A, Tazhina S, Temirova I, Muratkhan M, Shaimenova B, Murat L, Khamitova D, Ospankulova G. Toimbayeva D, et al. Foods. 2025 May 1;14(9):1603. doi: 10.3390/foods14091603. Foods. 2025. PMID: 40361686 Free PMC article. Review.
Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. ...Grains of amaranth are free of gliadin, making it a valuable nutritional source for individuals with celiac dise …
Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing function …
Technological and nutritional properties of amaranth-fortified yellow cassava pasta.
Lawal OM, van Stuijvenberg L, Boon N, Awolu O, Fogliano V, Linnemann AR. Lawal OM, et al. J Food Sci. 2021 Dec;86(12):5213-5225. doi: 10.1111/1750-3841.15975. Epub 2021 Nov 18. J Food Sci. 2021. PMID: 34796502 Free PMC article.
Leaf powder addition significantly enhanced the dietary fiber (7.6-9.1 g/100 g) and protein (1.41-4.69 g/100 g) contents of formulated cassava pasta. Yellow cassava-amaranth pasta had higher beta-carotene (2.07 g/g), iron (59 mg/kg), and zinc (9 mg/kg) contents than the wh …
Leaf powder addition significantly enhanced the dietary fiber (7.6-9.1 g/100 g) and protein (1.41-4.69 g/100 g) contents of formulated cassa …
Amaranth leaf extract protects against hydrogen peroxide induced oxidative stress in Drosophila melanogaster.
Johnmark N, Kinyi HW. Johnmark N, et al. BMC Res Notes. 2021 May 17;14(1):188. doi: 10.1186/s13104-021-05603-x. BMC Res Notes. 2021. PMID: 34001252 Free PMC article.
OBJECTIVE: Amaranths leaves are rich in ascorbic acid and polyphenol compounds which have antioxidant activity. ...The study concludes that the ethanolic extract of Amaranth leaves offer protection against hydrogen peroxide-induced oxidative stress....
OBJECTIVE: Amaranths leaves are rich in ascorbic acid and polyphenol compounds which have antioxidant activity. ...The study conclude …
The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
Hamzehpour R, Dastgerdi AA. Hamzehpour R, et al. Int J Food Sci. 2023 Jun 14;2023:6042636. doi: 10.1155/2023/6042636. eCollection 2023. Int J Food Sci. 2023. PMID: 37350795 Free PMC article.
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% …
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in glu …
2,020 results