Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400026 |
Resumo: | We evaluated the effects of defatted amaranth (Amaranthus caudatus L.) snacks on plasma lipids in moderate hypercholesterolemic patients. Twenty-two subjects [30-65 years old), 11 males, with total cholesterol (TC) > 240 mg.dL-1, low-density cholesterol (LDL-c) 160-190 mg.dL-1 and plasma triglycerides (TG) < 400 mg.dL-1] were randomized in a double blind clinical trial to receive an amaranth snack (50 g/day) or equivalent corn snack (placebo) for 2 months. There were no differences between amaranth and placebo on TC and LDL-c, and TG respectively: -8.4 and -5.7% (p = 0.17); -12.3 and -9.7% (p = 0.41) and -0.6 and -7.3% (p = 0.47). However, amaranth snacks significantly reduced high-density cholesterol (HDL-c): -15.2 vs. -4% (p = 0.03). In conclusion, the intake of 50 g of extruded amaranth daily during 60 days did not significantly reduce LDL-c in moderate hypercholesterolemic subjects; furthermore there was a significant reduction in HDL-c. Studies with greater number of subjects and greater quantity of this food are necessary to test the effects of amaranth on lipid metabolism in humans. |
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Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemiacholesterolamaranthfunctional foodHDL-cdislipidemiaWe evaluated the effects of defatted amaranth (Amaranthus caudatus L.) snacks on plasma lipids in moderate hypercholesterolemic patients. Twenty-two subjects [30-65 years old), 11 males, with total cholesterol (TC) > 240 mg.dL-1, low-density cholesterol (LDL-c) 160-190 mg.dL-1 and plasma triglycerides (TG) < 400 mg.dL-1] were randomized in a double blind clinical trial to receive an amaranth snack (50 g/day) or equivalent corn snack (placebo) for 2 months. There were no differences between amaranth and placebo on TC and LDL-c, and TG respectively: -8.4 and -5.7% (p = 0.17); -12.3 and -9.7% (p = 0.41) and -0.6 and -7.3% (p = 0.47). However, amaranth snacks significantly reduced high-density cholesterol (HDL-c): -15.2 vs. -4% (p = 0.03). In conclusion, the intake of 50 g of extruded amaranth daily during 60 days did not significantly reduce LDL-c in moderate hypercholesterolemic subjects; furthermore there was a significant reduction in HDL-c. Studies with greater number of subjects and greater quantity of this food are necessary to test the effects of amaranth on lipid metabolism in humans.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400026Food Science and Technology v.30 n.4 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000400026info:eu-repo/semantics/openAccessChávez-Jáuregui,Rosa NildaSantos,Raul DiasMacedo,AlessandraChacra,Ana Paula MarteMartinez,Tania LemeArêas,José Alfredo Gomeseng2011-01-26T00:00:00Zoai:scielo:S0101-20612010000400026Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-01-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
title |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
spellingShingle |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia Chávez-Jáuregui,Rosa Nilda cholesterol amaranth functional food HDL-c dislipidemia |
title_short |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
title_full |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
title_fullStr |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
title_full_unstemmed |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
title_sort |
Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia |
author |
Chávez-Jáuregui,Rosa Nilda |
author_facet |
Chávez-Jáuregui,Rosa Nilda Santos,Raul Dias Macedo,Alessandra Chacra,Ana Paula Marte Martinez,Tania Leme Arêas,José Alfredo Gomes |
author_role |
author |
author2 |
Santos,Raul Dias Macedo,Alessandra Chacra,Ana Paula Marte Martinez,Tania Leme Arêas,José Alfredo Gomes |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Chávez-Jáuregui,Rosa Nilda Santos,Raul Dias Macedo,Alessandra Chacra,Ana Paula Marte Martinez,Tania Leme Arêas,José Alfredo Gomes |
dc.subject.por.fl_str_mv |
cholesterol amaranth functional food HDL-c dislipidemia |
topic |
cholesterol amaranth functional food HDL-c dislipidemia |
description |
We evaluated the effects of defatted amaranth (Amaranthus caudatus L.) snacks on plasma lipids in moderate hypercholesterolemic patients. Twenty-two subjects [30-65 years old), 11 males, with total cholesterol (TC) > 240 mg.dL-1, low-density cholesterol (LDL-c) 160-190 mg.dL-1 and plasma triglycerides (TG) < 400 mg.dL-1] were randomized in a double blind clinical trial to receive an amaranth snack (50 g/day) or equivalent corn snack (placebo) for 2 months. There were no differences between amaranth and placebo on TC and LDL-c, and TG respectively: -8.4 and -5.7% (p = 0.17); -12.3 and -9.7% (p = 0.41) and -0.6 and -7.3% (p = 0.47). However, amaranth snacks significantly reduced high-density cholesterol (HDL-c): -15.2 vs. -4% (p = 0.03). In conclusion, the intake of 50 g of extruded amaranth daily during 60 days did not significantly reduce LDL-c in moderate hypercholesterolemic subjects; furthermore there was a significant reduction in HDL-c. Studies with greater number of subjects and greater quantity of this food are necessary to test the effects of amaranth on lipid metabolism in humans. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400026 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400026 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612010000400026 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.30 n.4 2010 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126315711954944 |