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vol.36 número3EVALUACIÓN DE BACTERIOCINAS COMO MEDIO PROTECTOR PARA LA BIOPRESERVACIÓN DE LA CARNE BAJO REFRIGERACIÓNACEITES DE ORIGEN MARINO; SU IMPORTANCIA EN LA NUTRICIÓN Y EN LA CIENCIA DE ALIMENTOS índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

OLGUIN B, María Catalina et al. SOYBEAN HULL: POTENTIAL INGREDIENTS FOR FUNCTIONAL FOODS. Rev. chil. nutr. [online]. 2009, vol.36, n.3, pp.239-245. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182009000300006.

The effects of soybean bran, a residue of soybean oil extraction, rich in dietary fiber-both soluble and insoluble -on fat distribution, plasmatic and liver lipids, glycemia and glycemic load, were studied on adult male obese diabetic 0 rats. Two hundred days old ft rats were fed two diets with 15% sodium caseinate as protein source and 10% dietary fiber from soybean bran (S) or cellulose (C) during 30 and 60 days. Significant diminutions in blood cholesterol levels were registered in group S on day 30 as well as on day 60. Diet S significantly attenuated the characteristic increase in blood triacylglycerols levels and the usual progressive increase in blood glucose levels expressed in this line of rats. Diet S decreased significantly liver total lipids, cholesterol and triacylglycerols compared with C. No differences were registered between groups neither in food intake nor in biomass. These effects are attributed to the combined effects of the soluble and insoluble fiber fractions present in soybean bran. In conclusion, soybean bran may be considered as a useful component of functional foods designed for human nutrition.

Palabras clave : soybean bran; functional foods; obesity.

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