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dc.creatorLopes, Cristiane de Oliveira-
dc.creatorBarcelos, Maria de Fátima Píccolo-
dc.creatorVieira, Cíntia Nayara de Goes-
dc.creatorAbreu, Wilson César de-
dc.creatorFerreira, Eric Batista-
dc.creatorPereira, Rafaela Corrêa-
dc.creatorAngelis-Pereira, Michel Cardoso de-
dc.date.accessioned2019-06-03T11:46:04Z-
dc.date.available2019-06-03T11:46:04Z-
dc.date.issued2019-01-
dc.identifier.citationLOPES, C. de O. et al. Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet. Journal of Food Science and Technology, [S.l.], v. 56, n. 1, p. 40 – 48, Jan. 2019.pt_BR
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-018-3436-zpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/34503-
dc.description.abstractSprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.pt_BR
dc.languageen_USpt_BR
dc.publisherSpringerpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Science and Technologypt_BR
dc.subjectAdipose tissuept_BR
dc.subjectBlood glucosept_BR
dc.subjectCholesterolpt_BR
dc.subjectGlycated hemoglobinpt_BR
dc.subjectGlycemic indexpt_BR
dc.titleEffects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate dietpt_BR
dc.typeArtigopt_BR
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