Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk

Maria Camila FRANCO LONDOÑO, Adrián ISAZA, Gladys POSADA, Maria Elena MALDONADO CELIS

Abstract


Background: cardiovascular diseases (CVD) set of disorders of heart and blood vessels. They are currently the leading cause of morbidity and mortality worldwide. Strategies for its prevention have been proposed such as modifying life habits, including increasing the consumption of fruits and vegetables associated with the decrease probability of suffering CVD. Objectives:: to evaluate the effects of a base compote of guava (Psidium guajava) and passion fruit (Passiflora ligularis) on blood pressure and metabolic and inflammatory biomarkers in hypertensive type 2 diabetic patients. Methods: food characterization test (microbiological, proximal, sensorial, antioxidant activity and total phenols). The compote was given during 21 days to 8 adults (30 to 65 years old), glycemia, blood pressure, inflammatory markers, BMI and waist circumference before and after the intervention were measured. Results: the sensory analysus showed: 66% acceptance, and all attributes a value > 3, indicating that it was well evaluated. The microbiological aspects comply with the safety for human consumption and nutritionally it stands out that the contribution of carbohydrates (12.3%) is adequate for these patients. The hydrophilic ORAC value was 98.570 μmol ET/g sample. In the patients at the end of the study, a statistically significant decrease in systolic blood pressure was observed (127 mmHg, p 0.041) and the proinflammatory markers TNFα, IL-1β and IL6 (31.9pg/mL, p 0.012, 31.9 pg/mL, p 0.012, and 3.5 pg/mL, 0.017 respectively) and glycemia increased (157.5mg/dL, p 0.036). Conclusion: the medium-term consumption of a compote based on guava, passion fruit, cinnamon and flaxseed oil improves systolic blood pressure and the pro-inflammatory markers TNFα, IL-1β and IL6 in diabetic and hypertensive patients.

Keywords


cardiovascular risk, functional foods, tropical fruits, phenolic compounds

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