INVESTIGADORES
PATRIGNANI Mariela
artículos
Título:
In vivo effects of Maillard reaction products derived from biscuits
Autor/es:
M. PATRIGNANI; G.J. RINALDI; C. E. LUPANO
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2016 vol. 196 p. 204 - 210
ISSN:
0308-8146
Resumen:
The antioxidant activity, antihypertensive effect and prebioticactivity of Maillard reaction products (MRPs) derived from biscuits wereinvestigated in Wistar rats. Animals were fed the following diets for 6weeks: Control (AIN-93 diet); Asc-diet (AIN-93 diet with ascorbic acid inthe drinking water); HT-B diet (containing high amount of MRPs derivedfrom biscuits) and LT-B diet (containing negligible amounts of biscuitMRPs). Serum antioxidant activity (FRAP, ABTS), as well as lipidperoxidation (TBARS) were determined at the end of the experience.Results showed that dietary MRP reduced the food efficiency, increasedthe antioxidant activity of serum, increased the ratio between lactic andtotal aerobic bacteria, increased water holding capacity of faeces andreduced blood pressure, but it did not reduce the mineral absorption (p >0.05) . Therefore, the biscuit MRPs functional claims could bedemonstrated by an in vivo study.
