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Provedor de dados:  Repositório Alice
País:  Brazil
Título:  Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
Autores:  LOPES, R. de C. S. O.
LIMA, S. L. L. de
SILVA, B. F. da
TOLEDO, R. C. L.
MOREIRA, M. E de C.
ANUNCIAÇÃO, P. C. de
WALTER, E. H. M.
CARVALHO, C. W. P. de
QUEIROZ, V. A. V.
RIBEIRO, A. Q.
MARTINO, H. S. D.
Data:  2018-05-09
Ano:  2018
Palavras-chave:  Tecnologia de Alimento
Composto Fenólico
Fibra
Dieta
Antioxidante
Doença
Extrusão
Fermentação
Sorgo
Tanino
Leite de Soja
Cereal
Rim
Inflamação
Sorghum Bicolor
Phenolic compounds
Dietary fiber
Antioxidants
Chronic diseases
Probiotics
Food technology
Tannins
Milk analysis
Breakfast cereals
Antioxidant activity
Inflammation
Kidney diseases
Resumo:  This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.

bitstream/item/176515/1/Evaluation-health.pdf
Tipo:  Artigo em periódico indexado (ALICE)
Idioma:  Inglês
Identificador:  28220

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091257

10.1016/j.foodres.2018.03.004
Editor:  Food Research International, v. 107, p. 629-638, May 2018.
Relação:  Embrapa Milho e Sorgo - Artigo em periódico indexado (ALICE)
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