Plant Foods for Human Nutrition最新文献

{"title":"Bioaccessibility of Phenolic Compounds and Polyunsaturated Fatty Acids in Whole and Ground Chia Seeds and Sprouts.","authors":"Flávia Oliveira Brito, Lilia Zago, Juliana Delvizio, Carolina Beres, Kim Ohanna Pimenta Inada, Vanessa Naciuk Castelo-Branco, Roberta Fontanive Miyahira","doi":"10.1007/s11130-026-01577-y","DOIUrl":"10.1007/s11130-026-01577-y","url":null,"abstract":"<p><p>This study investigated the effect of grinding and germination on phenolic compounds, fatty acids, and antioxidant capacity of chia seeds after in vitro gastrointestinal digestion. After digestion, the samples ground chia (GC) and ground chia sprouts (GCS) showed the highest values of total phenolic compounds, antioxidant capacity, and fatty acids when compared to the respective whole samples, whole chia (WC), and whole chia sprout (WCS). The total phenolic compounds reached 7.00 mg GAE/g (GC) and 8.76 mg GAE/g (GCS), compared to 4.40 mg GAE/g (WC) and 2.57 mg GAE/g (WCS). In the evaluation of antioxidant capacity, GC and GCS showed higher values in the FRAP (40.38 and 38.62 µmol FS/g), ABTS (79.98 and 74.99 µmol TE/g), and DPPH assays (63.36 and 51.51% AA), compared to WC and WCS (FRAP: 2.85 and 11.53 µmol FS/g; ABTS: 57.40 and 47.98 µmol TE/g; DPPH: 39.27 and 42.11% AA, respectively). In addition, rosmarinic acid was detected only in the ground samples (seeds or sprouts), while rosmarinic acid 3-O-glycoside and caffeic acid were detected only in the ground seeds after digestion. Regarding the lipid content, values of 6.33 g/100 g for GC and 5.36 g/100 g for GCS were obtained, while WC and WCS showed only 0.19 g/100 g. On the other hand, omega-3 was identified in all samples, although its amount decreased in the sprouts. It is concluded that under the evaluated conditions, grinding was a more determining factor than germination in improving the bioaccessibility of phenolic compounds and fatty acids in chia seeds.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13668980/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149183602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods.","authors":"Lucia Crysanthy Soedirga, Alphen Rianto, Nuri Arum Anugrahati, Intan Cidarbulan Matita, Florecita Meisy Natasya Sanaky","doi":"10.1007/s11130-026-01576-z","DOIUrl":"10.1007/s11130-026-01576-z","url":null,"abstract":"<p><p>Green peas (Pisum sativum L.) are recognized as a sustainable source with protein content ranging from 23.1 to 30.9% on a dry basis. Data regarding the impact of household cooking methods on pea protein quality remain limited. Therefore, this study evaluated the effects of four cooking methods - steaming (S4), boiling (B4), slow cooking (SC1), and pressure cooking (PC30) - compared with a control (without cooking treatment) on the nutritional profile, including protein content and in vitro protein digestibility (IVPD). SC1 was identified as the selected method, producing 6.52 ± 0.43% protein (wet basis) and 30.89 ± 0.51% IVPD. Slow-cooked peas showed an increase in the concentrations of both essential and non-essential amino acids compared to the control. The Digestible Indispensable Amino Acid Score (DIAAS) of slow-cooked peas increased when compared to the control, except for sulfur-containing amino acids (SAAs) and aromatic amino acids (AAAs). Although the threonine concentration increased after slow cooking for 1 h, threonine remained the limiting amino acid in the cooked pea protein, with a DIAAS of 14.64 ± 0.04%, showing that even effective cooking could not overcome inherent threonine limitations. This study provides quantifiable benchmarks to support the nutritional security of plant-based diets under SDG 2 (Zero Hunger).</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149128286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional and Functional Potential of Mangosteen (Garcinia mangostana L.) By-products: Compositional, Color and Antioxidant Analysis of Leaves, Pericarp, Seeds and Pulp.","authors":"Paola Wilcaso, Andrea C Landázuri, María Luisa Castelló, María Dolores Ortolá","doi":"10.1007/s11130-026-01575-0","DOIUrl":"10.1007/s11130-026-01575-0","url":null,"abstract":"<p><p>Garcinia mangostana L. is a tropical fruit widely recognized for its nutritional and functional properties; however, the compositional characteristics of its different anatomical parts remain insufficiently explored. This study evaluated the proximate composition, mineral content, fiber fractions, bioactive compounds, antioxidant capacity, and color of mangosteen leaves, pericarp, seeds, and pulp. Significant differences (p < 0.05) were observed among tissues. Leaves exhibited the highest concentrations of calcium (1716 mg/100 g dm), iron (117 mg/100 g dm), and total phenolic compounds (147.35 mg GAE/g dm), together with the highest FRAP values (585.53 µmol Trolox/g dm). The pericarp showed the greatest antioxidant activity determined by ABTS (2870.62 µmol Trolox/g dm) and DPPH (1036.61 µmol Trolox/g dm), as well as the highest anthocyanin content (3041.17 mg C3GE/100 g dm). Seeds were characterized by elevated lipid (53.65 g/100 g dm) and protein (15.10 g/100 g dm) contents, whereas the pulp exhibited the highest carbohydrate concentration (84.54 g/100 g dm). The distinct color profile of the pericarp was associated with its high anthocyanin levels. These findings demonstrate the marked compositional heterogeneity among mangosteen tissues and highlight the potential of leaves and pericarp as sources of bioactive compounds and antioxidants, while seeds represent a valuable source of oil and protein for food and nutraceutical applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13638698/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149113546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chia Seed Bioactives Ameliorate Diet-Induced Hyperlipidemia and Oxidative Stress: A Dual Mechanism Involving Antioxidant Enhancement and Putative HMG-CoA Reductase Inhibition.","authors":"Chaima Ouechtati, Takoua Ben Hlel, Soumaya Wahabi, Ola Abdelhedi, Walid Elfalleh, Hamdi Bendif, Mourad Jridi","doi":"10.1007/s11130-026-01573-2","DOIUrl":"10.1007/s11130-026-01573-2","url":null,"abstract":"<p><p>Mitigating oxidative stress and inhibiting HMG-CoA reductase are key pharmacological strategies against hyperlipidemia. This study investigated bioactive fractions from Salvia hispanica L., as a multi-pronged therapeutic agent in a high-fat diet (HFD)-induced hyperlipidemia in rats. Animals received daily oral administration of a chia aqueous extract (CAE), protein isolate (CPI), or protein hydrolysate (CPH) at 400 mg/kg for 12 weeks, with atorvastatin as a positive control. This represents the first systematic comparison of three distinct chia-derived fractions for metabolic intervention. All three fractions significantly improved HFD-induced metabolic derangements. This therapeutic effect was underpinned by a dual mechanism. First, all fractions restored systemic redox homeostasis by reducing lipid peroxidation and bolstering endogenous antioxidant enzymes (SOD, CAT, GPx). Second, the phenolic-rich CAE, containing abundant catechin and quinic acid, exhibited cholesterol-lowering activity. The in silico molecular docking study revealed high-affinity binding of catechin to the catalytic site of HMG-CoA reductase (docking score: -7.616 kcal/mol), suggesting putative enzyme interaction. Our results provide compelling evidence that chia-derived fractions ameliorate hyperlipidemia through both significant antioxidant activity and putative interference with cholesterol biosynthesis, positioning them as a robust nutraceutical strategy for managing metabolic disorders.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149113441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Butia spp. Pulp: Composition, Antioxidant Properties, Biological Effects, and Food Applications.","authors":"Chaiane Goulart Soares, David Aminagat Callirgos Romero, Marjana Radünz, Elisa Dos Santos Pereira, Márcia Vizzotto, Jessica Fernanda Hoffmann, Cesar Valmor Rombaldi, Chirle Raphaelli","doi":"10.1007/s11130-026-01571-4","DOIUrl":"https://doi.org/10.1007/s11130-026-01571-4","url":null,"abstract":"<p><p>The genus Butia (Arecaceae), native to southern South America, has attracted increasing scientific interest because of the nutritional composition, bioactive compounds, and technological potential of its fruits. This review critically examines the physicochemical composition, bioactive compounds, antioxidant capacity, biological effects, postharvest management, preservation strategies, and food applications of Butia pulp. Available evidence indicates that the pulp of different Butia species contains dietary fiber, minerals, phenolic compounds, carotenoids, vitamin C, and predominantly unsaturated fatty acids, although its composition varies among species, maturity stages, and growing conditions. Preclinical studies have reported antioxidant activity and possible anti-inflammatory, hypolipidemic, antidiabetic, chemopreventive, and antitumoral effects; however, these findings are mainly derived from in vitro studies and animal models, and they have not been clinically validated in humans. Butia pulp has also been experimentally incorporated into beverages, dairy products, frozen desserts, and dehydrated ingredients, while refrigeration, freezing, modified-atmosphere storage, drying, and freeze-drying have been investigated in different studies as strategies for maintaining postharvest quality. Nevertheless, knowledge remains limited for many Butia species, and studies addressing postharvest deterioration, volatile compounds, bioaccessibility and bioavailability, sensory acceptance, analytical standardization, and industrial-scale food applications are still scarce. Future research should expand investigations to underexplored species, validate preservation and processing strategies under conditions approaching industrial scale, and evaluate emerging non-destructive and non-thermal approaches to improve quality control and extend shelf life.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13631036/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149113503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Triple-Action Antioxidant, Antiviral, and Immunomodulatory Effects of Hypericum perforatum Against SARS-CoV-2 Using Chemical-Based and In Vitro Methods.","authors":"Gulsah Akbas, Jenya Dursun, Seyma Aydinlik, Frederick Lia, Mustafa Emrem, Nihat Ozcan, Banu Mansuroğlu, Yuksel Cetin","doi":"10.1007/s11130-026-01574-1","DOIUrl":"10.1007/s11130-026-01574-1","url":null,"abstract":"<p><p>A critical challenge in antiviral drug development is identifying virus host interactions while ensuring reproducible clinical data on drug efficacy and safety. These limitations have renewed scientific interest in traditionally used medicinal plants to support host defense, redox balance, and immune regulation. The present study aimed to investigate the antioxidant, SARS-CoV-2 target-modulating activity, pseudovirus entry inhibition, and immunomodulatory effects of Hypericum perforatum extract (HpE) from the Mediterranean region against SARS-CoV-2 and to evaluate its potential as a plant food/nutraceutical bioactive source. The physicochemical properties of HpE were characterized using microtiter assays, HPLC, and LC-MS/MS analysis. To comprehensively determine its cellular effects, we assessed cytotoxicity using the MTT assay, morphological alterations with hematoxylin eosin staining, and examined antioxidant capacity using chemical- and cellular-based assays in Vero E6, HEK293T, Caco-2, and Calu-3 cell lines. To investigate the targeted inhibitory potential of HpE, Receptor Binding Domain (RBD)-Angiotensin Converting Enzyme 2 (ACE2) binding via ELISA and S1 pseudovirus entry in ACE2-overexpressing HEK293T cells were evaluated. Its suppression of SARS-CoV-2 main protease (Mpro) activity was examined using a Fluorescence Resonance Energy Transfer (FRET) assay. Immunomodulatory activity of HpE was investigated by ELISA. HpE exhibited robust antioxidant activity and SARS-CoV-2 relevant inhibitory effects reducing RBD-ACE2 binding by 60% and suppressing Mpro activity by 100% under the tested conditions. Additionally, HpE demonstrated selective and context-dependent immunomodulatory activity, rather than a uniform suppression of inflammatory responses. Overall, these findings indicate that HpE represents a promising plant-derived nutraceutical source for further investigation in SARS-CoV-2 relevant biological models.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149113541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peanut Protein Hydrolysates from Oil Cake: Enhanced Antioxidant Activity, Techno-Functional Properties, and Safety Evaluation.","authors":"Amadeo O Martín Costa, Ana Paula Vico, Antonella M Centomo, Carla Aminahuel, Yanina E Rossi, Adriana N Mauri, Mariana A Montenegro","doi":"10.1007/s11130-026-01572-3","DOIUrl":"10.1007/s11130-026-01572-3","url":null,"abstract":"<p><p>The valorization of agro-industrial by-products into bio- and techno-functional ingredients is a key strategy for sustainable food systems, yet peanut oil cake (POC), a protein-rich residue of peanut oil extraction, remains underexploited. Its protein can be recovered as an isolate (PPI) and converted through enzymatic hydrolysis into antioxidant peanut protein hydrolysates (PPH). This study therefore aimed to optimize the enzymatic preparation of PPH from PPI using Alcalase^® 2.4 L to maximize antioxidant activity (AA), and to carry out a comprehensive screening of their polypeptide profile, techno-functional properties, immunoreactivity, and cytotoxic/cytoprotective effects - an integrated assessment not previously reported for POC-derived hydrolysates. Hydrolysis was optimized by response surface methodology; the optimal conditions (49.2 °C, 197 min, enzyme-to-substrate ratio 0.024) yielded a degree of hydrolysis of 19.95 and 44.72% ABTS^•+ scavenging activity. Relative to PPI, PPH exhibited significantly higher AA (ABTS^•+ scavenging, 2.3-fold; ^•OH scavenging, 1.6-fold; and metal-chelating activity, 3.6-fold lower EC₅₀), together with increased solubility (98.8%) and oil-binding capacity, but lower foaming and emulsifying capacities. Immunoreactivity, measured with a peanut-specific polyclonal serum, was reduced ~ 42-fold (to 1.17% of detected protein), and PPH showed no cytotoxicity up to 1000 µg/mL while protecting intestinal cell models, normal rat ileum epithelial cells (IEC-18) and human colorectal adenocarcinoma cells (Caco-2), against menadione-induced oxidative stress. Overall, POC-derived PPH are safe, multifunctional antioxidant ingredients with potential for functional foods and beverages, adding value to an agro-industrial by-product within a sustainable framework.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149063696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Films Based on Opuntia ficus-indica and Pectin.","authors":"Júlia Matos Coqueiro, Júlia Marques Brandão, Stefanny Pereira Atanes, Sibele Santos Fernandes, Deborah Murowaniecki Otero","doi":"10.1007/s11130-026-01570-5","DOIUrl":"10.1007/s11130-026-01570-5","url":null,"abstract":"<p><p>Plastic packaging is widely used in the food industry, but its persistence in the environment for centuries has driven interest in biodegradable alternatives. This study aimed to develop a biodegradable film using freeze-dried Opuntia ficus-indica cladodes in powder form (OFICP) (2 g), glycerol (30%, w/w), and varying amounts of commercial pectin: 0.5 g (F1), 1.0 g (F2), 1.5 g (F3), and 2.0 g (F4). The influence of pectin content on the films' mechanical, thermal, structural, color, and water-related properties was systematically evaluated, alongside their biodegradability in soil and simulated marine environments. Formulations containing higher amounts of pectin exhibited enhanced mechanical performance, including a 232% increase in tensile strength from F1 (2.62) to F3 (8.69), as well as improved thermal stability. Due to the hydrophilic nature of both pectin and OFICP, the films showed low contact angles (30.29-39.39°) and high moisture content (25.11-35.98%). Considering their hydrophilic nature and water-related properties, the films may be more suitable for applications involving low-moisture food products; however, further studies under different storage and environmental conditions are needed to confirm their suitability. Moreover, under experimental conditions, the films showed progressive visual disintegration in soil, with F1 and F2 exhibiting substantial disintegration by day 12 and all formulations becoming almost completely disintegrated by day 28. Thus, these findings suggest that blending OFICP with commercial pectin produces films with improved properties, with potential applications in food packaging. Furthermore, valorizing Opuntia ficus-indica byproducts provides an environmentally responsible approach to agricultural waste management while supporting the development of next-generation bio-based materials for food packaging.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 4","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13601191/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149031122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unlocking a Mushroom Treasure Trove: Stropharia rugosoannulata Polysaccharides - Extraction, Purification, Structure, and Health-Promoting Effects.","authors":"Chunnan Wen, Xiao Li, Zongji Wang, Xuelian Tang, Wanlin Zhao, Shucheng Huang, Li Wang","doi":"10.1007/s11130-026-01565-2","DOIUrl":"10.1007/s11130-026-01565-2","url":null,"abstract":"<p><p>Stropharia rugosoannulata (S. rugosoannulata, commonly known as wine-cap mushroom) has a rich history of utilisation in both culinary and medicinal contexts. As components inherent to this fungus, S. rugosoannulata polysaccharides (SRPs) exhibit a broad spectrum of notable bioactivities. A comprehensive review of methods for extracting, isolating, and purifying SRPs was conducted. The structural characteristics of SRP, including molecular weight, monosaccharide composition, and types of glycosidic linkages, were also examined. Recent studies have demonstrated that SRPs scavenge free radicals, regulate immune cell functions, improve glucose‒lipid metabolism, alleviate colitis, inhibit colon cancer cell growth, and protect heart function. Additionally, the structure‒activity relationship is also discussed. This review enhances our understanding of the structure and function of SRPs, thereby demonstrating that S. rugosoannulata is truly a treasure trove waiting to be utilized.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148945653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Nutritional Labeling and In Vitro Digestibility of Foods with Andean Grains in Peruvian Supermarkets.","authors":"Andrea Mere-Guerrero, Dina Navarro-Chavez, Amy Chuco-Amaro, Gabriela Cárdenas-Guzmán, Miguel Romero-Chancasanampa, Julio Vidaurre-Ruiz, Ritva Repo-Carrasco-Valencia","doi":"10.1007/s11130-026-01569-y","DOIUrl":"10.1007/s11130-026-01569-y","url":null,"abstract":"<p><p>This study evaluated the nutritional labeling compliance, protein content, and total in vitro digestibility of commercial prepackaged foods claiming to contain Andean grains (quinoa, amaranth, and cañihua) sold in Metropolitan Lima, Peru. Forty products across four categories (cookies, savory snacks, energy bars, and breakfast cereals) were analyzed according to the Peruvian Law No. 30021. Nutritional warnings (octagons) were omitted in 20% of the evaluated cookie brands and 11% of energy bars, despite exceeding the legal thresholds for critical nutrients. Furthermore, a strong dissociation between price and nutritional profile was observed for breakfast cereals and energy bars. Laboratory analysis of selected samples revealed critical discrepancies between declared and experimental protein contents, as most tested products overrepresented their actual protein content. Total in vitro digestibility varied significantly (59.30 to 97.39%) and was primarily driven by the food matrix and technological processing rather than the mere presence of Andean grains in the food matrix. Extrusion and baking enhance protein denaturation and enzymatic accessibility, yielding higher digestibility than less-processed whole-grain structures. These findings highlight the need for stricter sanitary surveillance and manufacturing controls to ensure transparent nutritional communication and protect consumer rights.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148945610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}