Abstract
The occurrence of chronic and degenerative diseases, such as obesity, diabetes, cardiovascular disease (CVD), and cancer is increasing sharply. In the last years, there has been an increase in interest in the consumption of foods with functional properties that are related to weight loss and disease prevention. For these reasons, this study aimed to evaluate the effects of flour prepared with grains and fruits on the metabolic profile of Wistar rats. Female rats were randomly divided into four groups: G1: control group; G2: Animals that received condensed milk and sugar; G3: Animals that received food supplemented with a mixture of powdered grains and fruits; G4: Animals that received condensed milk, sugar and rat food supplemented with a mixture of powdered grains and fruits. The authors results showed that the use of the flour of grains and fruits promoted a significant reduction in abdominal circumference, visceral fat, and triglycerides levels in the animals from G3 compared with G1. However, the use of the flour of grains and fruits can be beneficial in association with a balanced diet. When the association is carried out at the same time that there is the consumption of foods rich in sugars, the beneficial effects was not observed. Key words: Obesity, grains, fruits, cardiovascular disease.
Highlights
The incidence of chronic and degenerative diseases is increasing sharply and is accountable for about 70% of all deaths around the world
It is possible to see that the group treated with the flour of grains and fruits (G3) did not show a significant reduction in body weight when compared with the control and did not prevent the body weight gain in animals a hypercaloric diet
The flour produced a significant reduction in the abdominal circumference and the visceral fat Group 3 (G3), but not in animals fed with a hypercaloric diet (G4)
Summary
The incidence of chronic and degenerative diseases is increasing sharply and is accountable for about 70% of all deaths around the world. The lifestyle is responsible for these conditions (Zujko et al, 2020; Samuel-Hodge et al, 2020 Barbalho et al, 2020). The regular intake of some foods has been associated with a decrease in the risk of chronic degenerative diseases.
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