Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/34503
metadata.artigo.dc.title: 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
metadata.artigo.dc.creator: Lopes, Cristiane de Oliveira
Barcelos, Maria de Fátima Píccolo
Vieira, Cíntia Nayara de Goes
Abreu, Wilson César de
Ferreira, Eric Batista
Pereira, Rafaela Corrêa
Angelis-Pereira, Michel Cardoso de
metadata.artigo.dc.subject: Adipose tissue
Blood glucose
Cholesterol
Glycated hemoglobin
Glycemic index
metadata.artigo.dc.publisher: Springer
metadata.artigo.dc.date.issued: Jan-2019
metadata.artigo.dc.identifier.citation: LOPES, 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.
metadata.artigo.dc.description.abstract: Sprouted 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.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007/s13197-018-3436-z
http://repositorio.ufla.br/jspui/handle/1/34503
metadata.artigo.dc.language: en_US
Appears in Collections:DNU - Artigos publicados em periódicos

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