Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1107109
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dc.contributor.authorANUNCIAÇÃO, P. C.eng
dc.contributor.authorCARDOSO, L. de M.eng
dc.contributor.authorALFENAS, R. de C. G.eng
dc.contributor.authorQUEIROZ, V. A. V.eng
dc.contributor.authorCARVALHO, C. W. P. deeng
dc.contributor.authorMARTINO, H. S. D.eng
dc.contributor.authorPINHEIRO-SANT'ANA, H. M.eng
dc.date.accessioned2019-03-15T18:11:02Z-
dc.date.available2019-03-15T18:11:02Z-
dc.date.created2019-03-15
dc.date.issued2019
dc.identifier.citationFood Research International, Barking, v. 119, p. 693-700, 2019.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1107109-
dc.descriptionThis study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6?±?4.6?years) were randomly allocated into one of two treatments: extruded sorghum or extruded wheat. The study consisted of 2 periods of 8?weeks with at least 4?weeks of washout. Anthropometric, clinical and metabolic risk variables were assessed at baseline and at the end of each intervention period. Extruded sorghum consumption reduced body fat percentage and increased daily carbohydrate and dietary fiber intake when compared to wheat consumption. Also, sorghum increased the serum glutathione peroxidase concentration, but no difference was observed when compared to wheat consumption. Extruded sorghum demonstrated to be a good alternative to control obesity in overweight men.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectComposto bioativoeng
dc.titleExtruded sorghum consumption associated with a caloric restricted diet reduces body fat in over weight men: a randomized controlled trial.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-01-24T11:11:11Z
dc.subject.thesagroSorghum Bicoloreng
dc.subject.thesagroObesidadeeng
dc.subject.thesagroFibraeng
dc.subject.thesagroGrãoeng
dc.description.notesPublicado online em 15 out. 2018.eng
riaa.ainfo.id1107109eng
riaa.ainfo.lastupdate2020-01-24 -02:00:00eng
dc.identifier.doi10.1016/j.foodres.2018.10.048eng
dc.contributor.institutionPamella Cristine Anunciação, Universidade Federal de Viçosa; Leandro de Morais Cardoso, Universidade Federal de Juiz de Fora; Rita de Cássia Gonçalves Alfenas, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Hércia Stampini Duarte Martino, Universidade Federal de Viçosa; Helena Maria Pinheiro-Sant'Ana, Universidade Federal de Viçosa.eng
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