Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091120
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dc.contributor.authorLOPES, R. de C. S. O.
dc.contributor.authorLIMA, S. L. L. de
dc.contributor.authorSILVA, B. F. da
dc.contributor.authorTOLEDO, R. C. L.
dc.contributor.authorMOREIRA, M. E de C.
dc.contributor.authorANUNCIAÇÃO, P. C. de
dc.contributor.authorWALTER, E. H. M.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorRIBEIRO, A. Q.
dc.contributor.authorMARTINO, H. S. D.
dc.date.accessioned2018-05-11T00:42:36Z-
dc.date.available2018-05-11T00:42:36Z-
dc.date.created2018-05-03
dc.date.issued2018
dc.identifier.citationFood Research International, v. 107, p. 629-638, May 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1091120-
dc.descriptionThis 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleEvaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.
dc.typeArtigo de periódico
dc.date.updated2018-12-13T11:11:11Zpt_BR
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroFibra
dc.subject.thesagroDieta
dc.subject.thesagroAntioxidante
dc.subject.thesagroDoença
dc.subject.thesagroExtrusão
dc.subject.thesagroFermentação
dc.subject.thesagroSorgo
dc.subject.thesagroTanino
dc.subject.thesagroLeite de Soja
dc.subject.thesagroCereal
dc.subject.thesagroRim
dc.subject.thesagroInflamação
dc.subject.thesagroSorghum Bicolor
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusDietary fiber
dc.subject.nalthesaurusAntioxidants
dc.subject.nalthesaurusChronic diseases
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusTannins
dc.subject.nalthesaurusMilk analysis
dc.subject.nalthesaurusBreakfast cereals
dc.subject.nalthesaurusAntioxidant activity
dc.subject.nalthesaurusInflammation
dc.subject.nalthesaurusKidney diseases
riaa.ainfo.id1091120
riaa.ainfo.lastupdate2018-12-13 -02:00:00
dc.contributor.institutionRita de Cássia Stampini Oliveira Lopes, UFV; Samara Letícia Silva de Lima, UFV; Bárbara Pereira da Silva, UFV; Renata Celi Lopes Toledo, UFV; Maria Eliza de Castro Moreira, UFV; Pamella Cristine Anunciação, UFV; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Andréia Queiroz Ribeiro, UFV; Hércia Stampini Duarte Martino, UFV.
Appears in Collections:Artigo em periódico indexado (CTAA)

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