Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats
The nutritional characteristics and bioactive compound content in purees elaborated with guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit were evaluated as well as their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats. Over a 4-week period, the ef...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617303365 |
| _version_ | 1818728381641916416 |
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| author | Yolanda E. Pérez-Beltrán Eduardo Mendeleev Becerra-Verdín Sonia G. Sáyago-Ayerdi Nuria E. Rocha-Guzmán Emma G. García-López Alfonso Castañeda-Martínez Rubén Montalvo-González Cristian Rodríguez-Aguayo Efigenia Montalvo-González |
| author_facet | Yolanda E. Pérez-Beltrán Eduardo Mendeleev Becerra-Verdín Sonia G. Sáyago-Ayerdi Nuria E. Rocha-Guzmán Emma G. García-López Alfonso Castañeda-Martínez Rubén Montalvo-González Cristian Rodríguez-Aguayo Efigenia Montalvo-González |
| author_sort | Yolanda E. Pérez-Beltrán |
| collection | DOAJ |
| description | The nutritional characteristics and bioactive compound content in purees elaborated with guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit were evaluated as well as their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats. Over a 4-week period, the effects of each puree were examined. All purees presented a high content of indigestible fraction (70.6–82.3 g/100 g), vitamin C (500–534.6 mg/100 g), soluble polyphenols (32.8–33 mg/g) and antioxidant capacity. Several phenolic acids and flavonoids were identified. The addition of purees in the diet increased the body weight of hyperglycemic rats (∼7%), but decreased the body weight of hypercholesterolemic rats (∼15%). All the purees decreased the levels of plasma glucose, urea and creatinine in hyperglycemic rats, as well as the total cholesterol and triacylglycerol levels in hypercholesterolemic rats. The hepatic damage was reduced for all purees. These guava-purees represent a therapeutic alternative for individuals with diet-related diseases problems such as hyperglycemia and hypercholesterolemia. |
| first_indexed | 2024-12-17T22:29:06Z |
| format | Article |
| id | doaj.art-8c1dd959484b4826a12cbb1bfec45bf0 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T22:29:06Z |
| publishDate | 2017-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-8c1dd959484b4826a12cbb1bfec45bf02022-12-21T21:30:16ZengElsevierJournal of Functional Foods1756-46462017-08-0135447457Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic ratsYolanda E. Pérez-Beltrán0Eduardo Mendeleev Becerra-Verdín1Sonia G. Sáyago-Ayerdi2Nuria E. Rocha-Guzmán3Emma G. García-López4Alfonso Castañeda-Martínez5Rubén Montalvo-González6Cristian Rodríguez-Aguayo7Efigenia Montalvo-González8Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Lagos del Country, 63175 Tepic Nayarit, MexicoLaboratorio de Investigación Clínica e Histología, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, 63155 Tepic Nayarit, MexicoLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Lagos del Country, 63175 Tepic Nayarit, MexicoDepartamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Durango, MexicoPurés y Derivados de Nayarit, Carr. Tepic-Camichin Km 3.4, 3155 Camichin de Jauja, Nayarit, MexicoLaboratorio de Investigación Clínica e Histología, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, 63155 Tepic Nayarit, MexicoLaboratorio de Investigación Clínica e Histología, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, 63155 Tepic Nayarit, MexicoDepartment of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center, Houston, TX 77030, United StatesLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Lagos del Country, 63175 Tepic Nayarit, Mexico; Corresponding author.The nutritional characteristics and bioactive compound content in purees elaborated with guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit were evaluated as well as their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats. Over a 4-week period, the effects of each puree were examined. All purees presented a high content of indigestible fraction (70.6–82.3 g/100 g), vitamin C (500–534.6 mg/100 g), soluble polyphenols (32.8–33 mg/g) and antioxidant capacity. Several phenolic acids and flavonoids were identified. The addition of purees in the diet increased the body weight of hyperglycemic rats (∼7%), but decreased the body weight of hypercholesterolemic rats (∼15%). All the purees decreased the levels of plasma glucose, urea and creatinine in hyperglycemic rats, as well as the total cholesterol and triacylglycerol levels in hypercholesterolemic rats. The hepatic damage was reduced for all purees. These guava-purees represent a therapeutic alternative for individuals with diet-related diseases problems such as hyperglycemia and hypercholesterolemia.http://www.sciencedirect.com/science/article/pii/S1756464617303365Nutritional characteristicsBioactive compoundsGuava pureesHyperglycemiaHypercholesterolemia |
| spellingShingle | Yolanda E. Pérez-Beltrán Eduardo Mendeleev Becerra-Verdín Sonia G. Sáyago-Ayerdi Nuria E. Rocha-Guzmán Emma G. García-López Alfonso Castañeda-Martínez Rubén Montalvo-González Cristian Rodríguez-Aguayo Efigenia Montalvo-González Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats Journal of Functional Foods Nutritional characteristics Bioactive compounds Guava purees Hyperglycemia Hypercholesterolemia |
| title | Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats |
| title_full | Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats |
| title_fullStr | Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats |
| title_full_unstemmed | Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats |
| title_short | Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats |
| title_sort | nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats |
| topic | Nutritional characteristics Bioactive compounds Guava purees Hyperglycemia Hypercholesterolemia |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617303365 |
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