<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000801041</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aspecto nutracéuticos de los maíces pigmentados: digestibilidad de los carbohidratos y antocianinas]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutraceutic aspects of pigmented maize: digestibility of carbohydrates and anthocyanins]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bello-Pérez]]></surname>
<given-names><![CDATA[L. Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Camelo-Mendez]]></surname>
<given-names><![CDATA[Gustavo A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Agama-Acevedo]]></surname>
<given-names><![CDATA[Edith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Utrilla-Coello]]></surname>
<given-names><![CDATA[Rubí G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional CEPROBI ]]></institution>
<addr-line><![CDATA[Yautepec Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional CIIDIR ]]></institution>
<addr-line><![CDATA[Santa Cruz Xoxocotlán Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>8</numero>
<fpage>1041</fpage>
<lpage>1063</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000801041&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000801041&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000801041&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los maíces pigmentados se usan tradicionalmente en la alimentación en diversos países, principalmente de América Latina. En México se usan en productos nixtamalizados como las tortillas, botanas, tostadas y tamales, entre otros. El principal componente del grano de maíz es el almidón, el cual imparte las propiedades funcionales y nutricionales a los productos elaborados con este cereal. Las antocianinas dan la coloración características a estos maíces y tienen propiedades benéficas para la salud de los humanos. Las antocianinas están asociadas con la prevención de padecimientos, como el cáncer, por sus propiedades antioxidantes, ya que secuestran radicales libres en el torrente sanguíneo, los cuales están asociados con el desarrollo de estas patologías. Las interacciones entre compuestos bioactivos y carbohidratos son importantes porque pudieran limitar o potenciar su bioaccesibilidad y disminuir la digestibilidad del almidón. El estudio de las interacciones entre carbohidratos y antocianinas en maíces pigmentados está poco desarrollado, pero las evidencias señalan la función nutracéutica de ambos compuestos, por lo cual es necesario realizar más investigación al respecto.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Pigmented maize is traditionally used as food in various countries, particularly in Latin America. In Mexico its use is in nixtamalized products such as tortillas, snacks, toasted tortillas and tamales, among others. The main component of the maize grain is starch, which provides functional and nutritional properties to the products that are elaborated with this cereal. The anthocyanins give the characteristic color to these types of maize and have beneficial properties for human health. Anthocyanins are associated with disease prevention, such as cancer, due to its antioxidant properties, as they seize free radicals in the bloodstream that are associated with the development of these disorders. The interactions between bioactive compounds and carbohydrates are important because they could limit or boost bio-accessibility and reduce the digestibility of starch. The study of the interactions between carbohydrates and anthocyanins in pigmented maize is underdeveloped, but evidence indicates the nutraceutical function of both compounds, and as such it is necessary to carry out further research in this sense.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[maíz]]></kwd>
<kwd lng="es"><![CDATA[almidón]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="en"><![CDATA[maize]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[dietary fiber]]></kwd>
</kwd-group>
</article-meta>
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