Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet
(2017) In Cereal Chemistry 94(1). p.124-127- Abstract
Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have... (More)
Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have beneficial effects against obesity and cardiometabolic complications. Chickpea flour is a promising functional ingredient for the development of antiobesity foods.
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- author
- Flores-Silva, Pamela C. ; Tovar, Juscelino LU ; Reynoso-Camacho, Rosalia and Bello-Pérez, Luis A.
- organization
- publishing date
- 2017-01-01
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Cereal Chemistry
- volume
- 94
- issue
- 1
- pages
- 4 pages
- publisher
- American Association of Cereal Chemists
- external identifiers
-
- scopus:85014100094
- ISSN
- 0009-0352
- DOI
- 10.1094/CCHEM-03-16-0065-FI
- language
- English
- LU publication?
- yes
- id
- c48457d6-e090-42c6-821c-1ec64ef8aa94
- date added to LUP
- 2017-03-15 13:48:07
- date last changed
- 2022-04-24 22:37:39
@article{c48457d6-e090-42c6-821c-1ec64ef8aa94,
abstract = {{<p>Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have beneficial effects against obesity and cardiometabolic complications. Chickpea flour is a promising functional ingredient for the development of antiobesity foods.</p>}},
author = {{Flores-Silva, Pamela C. and Tovar, Juscelino and Reynoso-Camacho, Rosalia and Bello-Pérez, Luis A.}},
issn = {{0009-0352}},
language = {{eng}},
month = {{01}},
number = {{1}},
pages = {{124--127}},
publisher = {{American Association of Cereal Chemists}},
series = {{Cereal Chemistry}},
title = {{Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet}},
url = {{http://dx.doi.org/10.1094/CCHEM-03-16-0065-FI}},
doi = {{10.1094/CCHEM-03-16-0065-FI}},
volume = {{94}},
year = {{2017}},
}