“Novel functional bar formulated with Amaranthus spp. and partially hydrolyzed guar gum improves metabolic and neurobehavioral alterations in a high-fat diet–induced obesity mouse model”

Obesity represents a growing public health challenge, closely associated with metabolic dysfunctions and cognitive alterations such as anxiety, depressive-like behaviors, and memory deficits. In response to this issue, the development of functional foods that integrate plant proteins, bioactive compounds, and prebiotic fibers offers an innovative approach for dietary prevention and management. This study reports, for the first time, the formulation and evaluation of a functional bar prepared from Amaranthus spp. grain, an ancestral pseudocereal rich in proteins and phytochemicals, combined with partially hydrolyzed guar gum, a fermentable prebiotic fiber. Using a high-fat diet–induced mouse model of obesity, the bar demonstrated significant benefits by improving glucose and lipid regulation, restoring locomotor activity, and reducing depressive-like behaviors. These findings highlight the synergistic action between amaranth and guar gum, providing a novel and promising contribution to the design of functional foods.