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Objective: To identify the influence of carbohydrate (CHO) intake on oxidative status among women with and without gestational diabetes mellitus (GDM). Materials and methods: A cross-sectional, observational and comparative study was carried out with two groups of 21 women each with and without GDM in the city of Toluca, Mexico, from January to December 2022. The sociodemographic parameters were determined by administering the patients a medical history questionnaire; anthropometric parameters such as body weight and height were measured; and biochemical parameters including total cholesterol (TC) and triglycerides (TG) were calculated. The oxidant/antioxidant status was assessed as follows: malondialdehyde (MDA) as oxidative stress marker; and catalase (CAT), superoxide dismutase (SOD) and total antioxidant capacity (TAC) as antioxidants. Dietary habits were evaluated through a 24-hour reminder in both groups of women to obtain the macronutrient classes, i.e., proteins, fats and CHOs. Based on the total carbohydrates (TCHOs), complex (CCHOs) and simple carbohydrates (SCHOs) such as sucrose were calculated. SCHOs per day were measured using the list of foods with sucrose content per 100 grams according to the Mexican Food Equivalence System (SMAE). The NutriKcal VO program was used for the dietary analysis. Statistical tests such as Student's t test and Mann-Whitney U test were performed for the independent samples and nonhomogeneous variables, respectively, and Spearman's rank correlation coefficient (p < 0.05) was determined using the IBM SPSS Statistics V19. Results: The results showed that the difference between the levels of TC (p < 0.029), TG (p < 0.029), enzymes CAT (p < 0.011) and SOD (p < 0.013), as well as MDA (p < 0.039) was significantly higher among patients in the group with GDM compared to that in the group without GDM. In addition, the group with GDM consumed a higher proportion of sucrose. Conclusions: Women with GDM have an imbalance in the oxidant/antioxidant status, influenced by the type of CHO they consume, particularly SCHOs such as sucrose. [ABSTRACT FROM AUTHOR]

Copyright of Revista Peruana de Investigación Materno Perinatal is the property of Peruvian Journal of Maternal Perinatal Research / Revista Peruana de Investigacion Materno Perinatal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bee honey is a complex mixture of carbohydrates and other natural compounds produced by different bee genus Apis species, including the Apis mellifera. This potential dietary supplement is important because of its therapeutic, prophylactic, cosmetic, and nutritional benefits that result from its physicochemical properties. Therefore, the objective of this research proposal was to analyze the factors that determine the physicochemical properties of bee honey. To do this, a systematic literature review (SLR) conducted using databases such as Scopus, SCIELO and Redalyc. The category of analysis defined was scientific publications related to the factors that determine the physicochemical properties of honey. The information obtained was organized in an Excel matrix and processed in Vantage Point, a text mining software used to correlate the variables and condense the analysis of the results using tables. The most important determining factors found were floral source, botanical origin, geographical origin, nectar, climate, ripening time, biophysical conditions of the region, bee species, processing and storage conditions. In conclusion, these factors have a decisive influence on the reported average values of some physicochemical properties, such as free acidity, diastase activity, reducing sugars, ash, Pfund instrumental color, electrical conductivity (EC), hydroxymethylfurfural (HMF), humidity, pH, sucrose, specific gravity, total soluble solids (TSS), proteins, fructose/glucose, fructose, maltose, viscosity, titratable acidity, water activity (WA), total solids, and antioxidant activity, among others. [ABSTRACT FROM AUTHOR]

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of FACSalud is the property of Revista FACSalud and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of FACSalud is the property of Revista FACSalud and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this work was to formulate and evaluate a fermented milk with the use of a gelling agent. For this, it was decided to work with two contents of xanthan gum 0.2 and 0.4% m/m. The milk was prepared from reconstituted whole milk powder at 8.5% m/m non-fat solids with sugar reduction. The two tested formulations were evaluated by a sensory evaluation commission made up of seven trained panelists through a ranking test. Once the best proportion of xanthan gum was established in the fermented milk formulation, three runs of 100 kg each were carried out. The product obtained was characterized in its compositional, microbiological and sensory indicators. Fermented milk obtained from 7% m/m sugar and 0.4% m/m of xanthan gum obtained adequate general characteristics: protein and fat content of 2.7 and 2.2% m/m, respectively, 0.5% m/m of ashes and 10.5% m/m of carbohydrates and a caloric value of 303 kJ. The microbiological indicators met the established specifications, endorsing the adequate hygienic-sanitary quality of the product. [ABSTRACT FROM AUTHOR]

Objective. To evaluate the effect of the cutting time and the addition of a microbial inoculum on the fermentative and nutritional characteristics of grass silage of the genus Megathyrsus maximus. Materials and methods. The combination of forage (Tanzania and Mombasa cultivars and corn), cutting time (a.m.-p.m.) and use of additive (with-without) represented the treatments. Was used a completely random design in factorial arrangement. Results. The sensory evaluation was acceptable in all silages, and in those cut at p.m., the dry matter content tended to be higher (p=0.071), as well as digestibility (p <0.02). The addition of inoculum reduced (p<0.05) protein losses. The Mombasa silage presented a higher concentration of dry matter and fibrous components (p<0.001), and that of corn had a higher content of soluble carbohydrates (p<0.001) and a lower pH (3.76) (p<0.001). Fermentation losses were higher in Mombasa and lower in corn (p=0.003). Conclusions. In general, cutting in the afternoon hours improves the digestibility of the silage, and the addition of microbial inoculum reduces protein losses. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: patients who follow a ketogenic diet for the control of epileptic seizures must carry out a strict control of carbohydrates from the foods they eat and the medicines they are prescribed. In the initiation of a ketogenic diet and when a doctor prescribes a new medication, it is necessary to select the most appropriate pharmaceutical form so that the supply of excipients in the form of carbohydrates from the drugs is minimized. Objectives: the goal of the present paper was to compile a list of carbohydrate and caloric contents in antiepileptic drugs commonly used in pediatric neurology. Methods: in each medication included in the list, the content of excipients considered carbohydrates and derivatives that could influence the patient's ketosis was reviewed. The caloric content from carbohydrates and polyols in each medication was calculated. Results: the table provides the total carbohydrate and caloric content for antiepileptic medications in pediatric patients consuming the ketogenic diet. Conclusions: this table is intended to be a useful tool to help clinicians select a pharmaceutical form that is less likely to affect the ketogenic diet. Additionally, knowing the carbohydrate content of a new medication will allow adjustment of the diet to maintain ketosis. [ABSTRACT FROM AUTHOR]

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The qualitative phytochemical composition and in vitro antioxidant activity of ethanolic and aqueous extracts of Coccoloba uvifera L. fruits collected in the municipalities of Manzanillo, Niquero and Pilón were evaluated. The results show similarity in the composition of the extracts from the three areas studied and the ethanolic extracts of Manzanillo fruits have the greatest diversity of secondary metabolites; being the most abundant alkaloids, phenols, coumarins and reducing carbohydrates. The in vitro antioxidant activity was estimated by the Total Antioxidant Capacity and the Iron Reducing Power and the higher value of the ethanolic extracts can be associated with the higher content of total phenols determined by the Folin Ciocalteu method. The results make the fruit a potential source of antioxidants and constitute the first report on the composition and antioxidant activity of polar extracts from the fruit of C. uvifera in Cuba. [ABSTRACT FROM AUTHOR]

The objective of this work was to formulate and evaluate a fermented beverage from a cowpea bean paste. For this, four levels of total solids were evaluated in standardized milk from cowpea bean paste (5, 7, 8 and 9% m/m), defining the level of total solids in the standardized vegetable milk by applying the Friedman test, by fifteen trained evaluators, establishing an increasing order of preference in the fundamental characteristics, texture and flavor. Subsequently, the product was characterized from the physicochemical, sensory, microbiological and rheological point of view. The fermented beverage formulation was established from the Cowpea bean paste, considering 7% m/m of total solids as the most appropriate level for the standardization of vegetable milk. The product presented an adequate hygienic-sanitary quality and high assessment of its sensory characteristics, it presented a protein and fat content of 3.6 and 1.56% m/m, respectively; 0.5% m/m ash; 10.56% m/m of total carbohydrates; a total solids content of 15.40% m/m, acidity 0.70% m/m expressed as lactic acid and a viscosity of 2720 mPa∙s. [ABSTRACT FROM AUTHOR]

Objective. To evaluate the chemical composition, phenolic compounds content, and in vitro methane and gas production kinetics of seven vegetable species as potential feedstuffs for ruminants feeding. Materials and methods. Seven species were evaluated: gray oak (GO), red oak (RO), prickly poppies (PP), mesquite (MES), wattle tree (WT), white mulberry (WM) and stevia (STE). The analyses of the samples were: ether extract (EE), ash, crude protein (CP), non-structural carbohydrates (NSC), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose, cellulose, acid detergent lignin (ADL), condensed tannins (CT), total phenolic compounds (TPC), in vitro dry matter true digestibility (IVDMD); as well as under in vitro ruminal conditions, gas production (GP), methane and carbon dioxide CO2 production, N-ammonia, and volatile fatty acids (VFA). Results. The results show that WT, MES and WM foliage presented the highest content in CP, the highest digestibility's (IVDMD) were observed in PP, WM and STE. Otherwise, the lowest methane productions were generated by MES, RO and WM. Conclusions. According to the results in the chemical composition, PP, WM and STE presented the best nutritional quality since they showed the highest protein contents and an adequate digestibility. These results suggest that the use of PP would not affect the nutritional characteristics offered by good quality forage. In addition, the other species may be used as additives or supplements for feeding ruminants because of their higher protein and CT contents. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ecosistemas y Recursos Agropecuarios is the property of Universidad Juarez Autonoma de Tabasco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ciencia e Ingenieria Neogranadina is the property of Ciencia e Ingenieria Neogranadina and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Latinoamericana de la Papa is the property of Asociacion Latinoamericana de la Papa (ALAP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Introduction: there has been an increase in the number of endurance sports events during the last 20 years, as well as in the number of their participants. An adequate nutritional plan is essential for a satisfactory performance in this type of events, both in professional and amateur athletes. Objectives: the objective was to determine, evaluate, and compare with the current scientific recommendations the consumption of carbohydrates, water, and sodium by participants in a trail-running event. Methods: the competition completed by the athletes was the "Medio Trail de Alcoy 2019" (Alcoy, Spain), with a distance of 30 km. After completing the race, participants filled out a questionnaire about their food and drink consumption during the event, in addition to other questions about their nutritional habits in general. Eleven participants who met the inclusion criteria were included in the study. Results: the result obtained for average carbohydrate intake was 14.93 g/h, for sodium intake was 146.42 mg/h, and for water intake was 399.73 mL/h. In all, 27 % of participants visited a dietitian-nutritionist on a regular basis, and none reported gastrointestinal tract issues during the race. Conclusions: the carbohydrate and sodium consumption of participants was low as compared to current scientific recommendations; however, water consumption was adequate according to them. Our advice for endurance athletes is visit a specialized dietitian-nutritionist to achieve optimal performance in competitions. [ABSTRACT FROM AUTHOR]

Copyright of Revista Iberoamericana de Ciencias de la Actividad Física y el Deporte is the property of Revista Iberoamericana de Ciencias de la Actividad Física y el Deporte and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this research was to characterize halotolerant bacteria isolated from the ripened salty process of Engraulis ringens from a fishing company at Chimbote (Peru). For this, three fish samples were collected at the beginning and at the end of the process. 14 halotolerant bacteria were isolated, 12 from medium containing 5% NaCl and two from 10% NaCl. Its growth capacity was evaluated from 4 to 50 ° C and 2.5 to 12.5% NaCl, as well as its biochemical activity by oxidase, urease, indole and citrate tests, carbohydrate fermentation, hydrolysis of starch, casein and gelatin, and sensitivity to penicillin, chloramphenicol, gentamicin, tetracycline, rifampicin, sulfamethoxazole/trimethoprim, streptomycin, nalidixic acid, and novobiocin. 71% of strains grew from 25 to 44 ° C, up to 10% NaCl, and showed proteolytic and amylolytic activities. The molecular characterization was carried out by amplification and sequencing the 16S ribosomal genes and these were analyzed using BioEdit and BLASTn programs. From this characterization, the genera Bacillus (2), Staphylococcus (6), Oceanobacillus (1), Salinococcus (1), Psychrobacter (2) and Sporosarcina (2) were obtained. Five genera of isolated halotolerant bacteria (Bacillus, Oceanobacillus, Salinicoccus, Psychrobacter and Sporosarcina) were of marine origin, they are non-pathogenic or no pollution indicators. Conversely, BH1 strain of Staphylococcus showed sensitivity only to nalidixic acid, while BH14 was resistant to all antimicrobials. Therefore, it is necessary to implement measures that ensure the safety of anchovies. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the nutritional composition and functional potential of quinoa accessions from Cuzco and cultivated in Huancayo. Were evaluated 17 accessions of Huancayo, 7 of low saponin content (< 0.11) and 10 of high. The average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 9.79% ± 0.01, 17.27% ± 0.02, 6.76% ± 0.01, 2.10% ± 0.05, 3.07% ± 0.04 y 70.81% ± 0.11 respectively. The in vitro digestibility of starches and protein was 32.23% ± 0.008 and 83.6% ± 0.002 respectively. The total dietary fiber was 7.44% ± 1.86. In Cuzco accessions, the average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 11.29% ± 0.02, 16.46% ± 0.04, 7.67% ± 0.01, 1,97% ± 0.01, 2.52% ± 0.01 and 71.38% ± 0.04 respectively. The in vitro digestibility of starch and proteins was 72.52% ± 0.001 and 83.53% ± 0.007, respectively. The total dietary fiber was 7.02% ± 1.57. Among the quinoa accessions of Huancayo and their corresponding originals from Cuzco, content of protein, crude fiber, carbohydrates, total dietary fiber, total phenolic compounds, and in vitro digestibility of protein did not show significant differences (p ˃ 0.05). [ABSTRACT FROM AUTHOR]

In this work, a Coyota bread was developed based in wheat, common bean and nopal flour. Coyota bread obtained with 80%, 18% and 2% of wheat, common bean and nopal flour showed 14.0%, 49.58% and 16.18% of protein, carbohydrate and lipid contents, respectively. Compared with the commercial coyota bread, the developed coyota showed 100% higher protein content and 16% and 17% less carbohydrate and lipid contents, respectively. Furthermore, coyota bread showed 0.65 mg EAG/g and 0.05 mg ET/g for total phenolic content and antioxidant capacity which was evaluated by the ABTS method. A natural, innovative and nutritive value added product was developed using regional products from the north central region of Zacatecas. [ABSTRACT FROM AUTHOR]

Pleurotus sp. is a genus of Basidiomycetes widely distributed worldwide, with species that are important not only from the commercial point of view for its nutritional value, but also for their medicinal properties. However, mycochemical studies and the relationship with the antioxidant properties of bioproducts obtained from these mushrooms during different growth stages are still insufficient. In this work, the content of proteins, carbohydrates, reducing sugars, total phenols and flavonoids was determined, as well as the in vitro antioxidant activity (tests of scavenging DPPH and reducing power estimation) of aqueous extracts of Pleurotus ostreatus in different growth stages (primordia and mature fruiting bodies) during the solid fermentation. The content of proteins, reducing sugars and flavonoids was higher in the aqueous extract of mature fruiting bodies, while carbohydrates and total phenols were increased in the extract of primordia. The EC50 values in the DPPH and reducing power assays were 1.72 mg/mL and 3.27 mg/mL for primordia extract and 0.44 mg/mL and 0.48 mg/mL in the case of mature fruiting bodies extract, respectively. The results suggest that the antioxidant properties of Pleurotus ostreatus aqueous extracts (primordia and mature fruiting bodies), reflected the variations in the concentration of bioactive molecules, taking into account the physiological characteristics of the growth phases. This could be useful in designing protocols for obtaining bioproducts from Pleurotus ostreatus with potential applications as antioxidant in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Phenolic compounds, such as chlorogenic acid, caffeine, sugars, vitamins, minerals and volatile substances are major compounds of coffee (Coffea ssp.). They perform distinctive biological functions and are classified as nutraceuticals and insecticides. In at least one phenological stage, coffee leaves are more likely to be used for commercial purposes. The objective of this study was to analyze leaf area, content of chlorophyll a, b and total, caffeine, chlorogenic acid (5-CQA), sugars and macro and micronutrients in arabica coffee leaves (Coffea arabica) var. Caturra rojo grafted on robusta coffee (Coffea canephora) var. Romex during an annual cycle. The quantification of chlorogenic acids, caffeine and reducing sugars was analyzed by chromatography (HPLC). Nutrients were quantified by atomic absorption spectrophotometry and we performed one-way factorial designed ANDEVA and Tukey means comparison test. Sampling of 10 trees was done completely at random, and the samples in chromatographic analyses were run in triplicate. The largest values occurred as follows: leaf area in the blooming and fruiting stage; chlorophyll a, b and total during the vegetative stage; caffeine in the blooming stage; 5-CQA was obtained during the vegetative stage, in which we observed the highest concentrations of glucose and fructose. The concentration of macronutrients, except Mg, was higher during the fruiting stage, while Fe and Zn were higher during blooming and Mn and B in fruiting. Macro and micronutrients accumulated during the fruiting stage. Coffee leaves may be both functional and nutraceutical during the vegetative and fruiting stages. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to determine the agronomic and economic value of a new sweet potato (Ipomoea batatas L. Lam.) clone proposed as a commercial variety. For this purpose, the following evaluations were carried out: (1) parental crossing, seed sowing in greenhouse and seedling transplantation in a mesh house, (2) field performance assessment and (3) plot validation (profitability analysis). root yield (t ha-1), viral detection, pulp color, plant vigor, weight loss during storage, cooking, sweetness, moisture percentage, dry matter, fat, raw fiber, carbohydrates and proteins, amount of soluble solids (Brix degrees), carotenoids (μg β-CE g-1) and antioxidant activity with ABTS radical (μmol TE g-1) were evaluated. It was demonstrated that the clone 54, named as INIA 329-Bicentenario, was agronomically and economically better than the commercial variety Amarillo Benjamín, used as a control group. The clone 54 showed viral resistance and better commercial features such as higher yield (3.0 t ha-1 of additional yield), better shape, size and pulp color, faster cooking. Moreover, the clone 54 was sweeter, and had lower fat content and a longer shelf life. Thus, the clone 54 showed higher profitability and lower risk for the farmers. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: very few works offer a practical solution to understand the nutritional requirements of current basketball. This work offers a theoretical-practical proposal. Objectives: to analyze the fatigue produced during a basketball game and offer a practical solution to accelerate recovery through nutrition. Methods: a search of the PubMed bibliographic database for reviews from the last 15 years and original articles from the last 5 years on basketball. Results: type of nutrient and food supplements are essential for a quicker recovery, in addition to their timing and dose. Conclusions: nutrition before, during and after a game or a high-intensity training session plays a fundamental role in the recovery of the basketball player. [ABSTRACT FROM AUTHOR]

Balanced nutrition is essential in the treatment of overweight and obesity. Weight loss has been reported as the most effective formula for its treatment; it has been shown that each kg of weight loss is associated with a reduction in the risk of diabetes and cardiovascular diseases. However, losing weight and maintaining it can be difficult, which is why dietary therapy has been studied from various topics. The objective of this research was to describe the evidence on the effectiveness of the diet selected according to the criterion of energy intake, the distribution of macronutrients, dietary fiber, the glycemic and insulin response and the hourly distribution on body weight and alterations metabolic. A bibliographic review was carried out through the databases Pubmed, Scopus, Dialnet, Scielo and Google Academics, from 2000 to November 2020. There is a great diversity of diets proposed to lose weight, the energy balance must always be negative, although strategies are determined by energy intake or macronutrients or by restricting specific nutrients or manipulating time. Body weight loss is usually greatest in the first 6 months, but it is not significant. In the long term, different diets promote similar weight loss. Conclusion: the diet must have a negative energy balance, good quality and favor the adherence of the patient. [ABSTRACT FROM AUTHOR]

The extraction by dynamic maceration of bioactive compounds from Pleurotus ostreatus is a simple and economical process which normally presents low efficiency. The objective of this work was to evaluate the extraction process to determine which treatment allows the highest efficiency, analyzing the influence of the study factors: ethanol concentration (50%, 80%, 95%) and solid to solvent ratio (1:10, 1:20, 1:30). 5 g of fungal powder into aqueous ethanol were macerated during 90 minutes at 150 rpm, 25 ° C and particle size from 0.5 to 1.0 mm. The data were treated by parametric statistics with a 95% confidence level. The results reveal that the highest total extraction efficiency (40.9%) on dry basis was obtained with 50% ethanol and solid to solvent ratio of 1:30. As for components, it was found that 50% ethanol with 1:20 ratio allowed maximum efficiency for total carbohydrates (17.99%) and polysaccharides (17.23%), while with the 1:30 ratio allowed maximum efficiency for reducing sugars (0.91%) and polyphenols (0.23%). On the other hand, 95% ethanol with 1:30 ratio allowed maximum efficiency for proteins (29.4%). The extraction of betaglucans was not significant. The efficiency of extraction is very influenced by the operation parameters, mainly by the concentration of ethanol; in particular, the 50% was more favorable for obtaining most bioactive substances with nutraceutical potential. [ABSTRACT FROM AUTHOR]

Copyright of Revista CIENCIA UNEMI is the property of Universidad Estatal de Milagro (UNEMI) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of the study was to develop a snack from unripe banana and yacon flours taking advantage of their potential in the formulation of healthy foods. Four formulations of snacks based on unripe banana flour with addition of yacon flour (0, 7, 13 and 20%) were prepared. Yacon flour favored the increase of yellow and reddish tones, total polyphenol content and antioxidant activity in the formulations. All formulations showed lower area in the hydrolysis curve of the starch with respect to that of white bread. Snack with 13% yacon flour obtained greater sensory preference, with a total phenol content (3.93 mg Gallic Acid Equivalent / g), antioxidant activity (4.99 μM Equivalent Trolox / g) and a low estimated glycemic index (51.04). Based on the results of the study, it is concluded that these snacks could be industrially produced, constituting a good alternative source of antioxidants and non-digestible carbohydrates. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the study was to analyze the nutrient content of the taro cultivated in rural areas of the Colombian Caribbean. To the samples of taro, proximal analyzes of vitamins and minerals were carried out, using the Kjeldahl, Soxhlet methods, acid-base hydrolysis, incineration, chromatography and atomic absorption. The results were compared with the nutrient content of sweet potato, potatoes, cassava and yams. The results obtained were 24.99% protein, 0.53% fat, 59.36% carbohydrate, 7.65% ash, 4.88% crude fiber, 2.59% moisture, 8.35 mg / kg of iron 94.45 mg / kg calcium 242.37 mg / kg magnesium, 6.21 mg / kg of zinc, 0.188 mg / 100 mg of vitamin C, 0.047 mg / 100 mg of vitamin B1, and 0.078 mg / 100 mg vitamin B3. The content of proteins and fats was higher than the other vegetables compared. [ABSTRACT FROM AUTHOR]

To know the effect of forage tree seeds in ruminant feeding, it is necessary to know the effect of forage seeds with tannins on the fermentative activity of ruminal microorganisms, for this in vitro fermentation was evaluated, through the production technique of seed gas of Acacia angustissima, Enterolobium cyclocarpum and Guazuma ulmifolia. The variables were: maximum volume (Vm, mL / g), rate (S, h-1) and lag phase (L; h) of gas production, and in vitro digestibility of the dry matter at 24 hours (DIVMS): these were correlated with the tannin content of the evaluated tree species. The content of tannins was higher for the A. angustissima seed (P <0,05) and the lowest concentration was found in G. ulmifolia seed. The Vm, S and L were similar for E. cyclocarpum and G. ulmifolia (P> 0,05), but lower (P <0,05) for the A. angustissima seed. The highest DIVMS was present in the seeds of E. cyclocarpum, followed by G. ulmifolia and lower for A. angustissima (P <0,05). In the correlation analysis it was observed that the tannin content showed a significant and negative correlation with the DIVMS values (Y = -0,2799x + 63,678 R² = 0,89) and the Vm (Y = -1,4816x + 277,56, R2 = 0,81). It is concluded that E. cyclocarpum and G. ulmifolia seeds are fermented more favorably in the rumen, showing better potential and higher fermentation fractions of the sugars and reserve carbohydrates, improving the in vitro digestibility, suggesting its use in the feeding of ruminants, while the amount of tannins of A. angustissima affected the kinetics of ruminal fermentation and in vitro digestibility, however, additional research is needed to evaluate the inclusion of seeds as ingredients in diets as well as in-situ assessments. [ABSTRACT FROM AUTHOR]

Introduction: The activity carried out by members of the Armed Forces, security forces and personnel dedicated to rescue and rescue work, may lead to dehydration processes that lead to situations of dry stress characterized by the impediment of the normal development of the activity carried out. The availability of a preparation that prevents dehydration and adapts to the conditions of use of these groups is of interest. Objetive: Develop a formulation capable of generating an adequate rehydration and allowing its application under the conditions of activity of these special groups in the form of powder mix, packed in sealed envelopes, for reconstitution with water, containing electrolytes, carbohydrates and other possible nutrients (proteins). Material and methods: Sodium and potassium chloride, sucrose and dextrose have been used. The degree of fluidity of the mixtures has been evaluated by measuring the angle of repose, Carr index and flow velocity. Results: The parameters evaluated (I.Carr and flow velocity) of the mixtures with dextrose give better values than those that contain sucrose. The formula proposed initially presents an energy contribution (400Kcal) that can slow down the gastric emptying, proceeding to adjust its composition to 348 Kcal. Discussion: All the formulations made are suitable for enveloping, although those prepared with granulated dextrose have a superior sliding capacity (p <0.05). Given the possibility of incorporating proteins into the mixture, a new calorically adjusted formula is established, following the majority indications of the scientific community, with a proportion of whey proteins in its composition (1: 4 PRO: HC). Conclusions: A drink is designed to avoid the appearance of dry stress in military activity. The design allows the incorporation of whey proteins, although there is no scientific unanimity regarding the advantages in rehydration provided by this product. [ABSTRACT FROM AUTHOR]

Objective: To evaluate the use of Apis mellifera (honey) on base agar as an oxidant-carbohydrate fermentor differentiator in strains of Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 29212. Methods: Preliminary phytochemical screening of honey was carried out. Using agar with bee honey as an oxidative-fermenter differentiator, use 96 culture tubes containing 10 ml of randomized base agar and divided into four groups of 24 tubes: group I base agar with honey and Escherichia coli ATCC 25922, group II agar base with honey and Pseudomonas aeruginosa ATCC 29212, group III agar OF (basal medium according to Hugh and Leifson, Merck) with Escherichia coli ATCC 25922, and group IV agar OF with Pseudomonas aeruginosa ATCC 29212; being the standard OF agar. Two evaluation criteria were considered: Oxidation and Fermentation of carbohydrates. Results: Bee honey has alkaloids, triterpenoids and phenolic compounds. The qualifier of Good (100%) was determined for the grip with honey and Escherichia coli ATCC 25922, and agar with honey and Pseudomonas aeruginosa ATCC 29212; compared with the agar OF. Conclusion: The use of agar with honey of Apis mellifera has been shown as good as an alternative to agar OF (Basal medium according to Hugh and Leifson) to differentiate Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 29212 as oxidants and carbohydrate fermentors. [ABSTRACT FROM AUTHOR]

Copyright of Revista Mexicana de Endocrinología, Metabolismo y Nutrición is the property of Publicidad Permanyer SLU and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Diaeta is the property of Asociacion Argentina de Dietistas & Nutricionistas Dietistas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Agroindustrial wastes are a type of biomass generated mainly by organic materials processing, which come from animal handling, plant cultivation and fruit and vegetable processing. The aim of this paper is to propose possible alternatives to use 19 wastes generated in the Colombian agroindustry by fruit processing. These alternatives of use are formulated based on the waste physicochemical characterization, which was carried out through proximate analysis, ultimate analysis, analysis of structural carbohydrates and extractives compounds, total phenolic compounds content and antioxidant capacity. It was found that most of the wastes can be used as raw material in thermochemical processes. It was also found that the coffee grounds have the greatest alternatives of use, which goes from co-combustion with mineral coal to obtaining secondary metabolites. [ABSTRACT FROM AUTHOR]

Background: Consumption of fried foods in Mexico is high, even though fats in fried foods are associated with noncommunicable chronic diseases. Objective: Evaluate the chemical composition and fat quality obtained from fried corn churros prepared and consumed in Navojoa, state of Sonora, Mexico. Materials and Methods: Four samples obtained from commercial establishments were subjected to proximal chemical analysis and determination of fat quality indices (acidity, alkalinity, iodine and anisidine), according to Mexican standards. Results: The nutritional breakdown of the samples is shown in the following ranges, expressed as grams % (g %): fats (23.7 ± 0.2 and 35.2 ± 1.0 g %), proteins (2.5 ± 0.0 and 8.1 ± 1.4 g %), carbohydrates (54.1 ± 0.3 and 64.4 ± 0.5 g %), and energy (kcal) (485 ± 3 and 531 ± 1) with significant differences between samples (p<0.05). The highest fat and energy content was presented by sample B2 and the best nutritional profile by sample B4. Sample B1 exceeded the maximum limits of acidity (4.8) and alkalinity (10.6) with a significant inter-sample difference (p <0.05). Conclusion: The energy density of the sampled fried corn churros is high (above 4 kcal/gram), as well as the fat content, especially in sample B2. Sample B4 presents the best nutrition profile and sample B1 the greatest oxidative deterioration. [ABSTRACT FROM AUTHOR]

500 species of macromycetes mushrooms have been registered in Chihuahua, 73 of them are considered edible worldwide. The objective of this study was to determine the proximate and mineral composition of four edible ectomycorrhizal fungi species of the Sierra Tarahumara in Chihuahua. Carpophores of Astraeus hygrometricus, Laccaria laccata, Amanita caesarea and Pisolithus tinctorius were collected in two areas of the municipality of Bocoyna, Chihuahua. A proximal analysis was done to determine the percentage of humidity, ash, carbohydrates, proteins and total fats, as well as a mineral analysis to quantify the percentage of total nitrogen (Nt), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sodium (Na), copper (Cu), iron (Fe), manganese (Mn) and zinc (Zn). The results show that P. tinctorius is the species with the highest content of minerals, A. hygrometricus in carbohydrate content, A. caesarea in fat content and L. laccata in protein. Of the 10 different minerals evaluated, A. caesarea has the highest content in N, P, K and Zn, while A. hygrometricus has the highest values of Ca and Mn. Laccaria laccata shows the highest contents in Mg, Na and Cu. Finally, P. tinctorius was found with the highest values in Fe. In general, the proximal and mineral results of these fungi is within the established range for edible fungi, so these fungi are a good alternative food for the inhabitants of the area. [ABSTRACT FROM AUTHOR]

Quinoa and tarwi are characterized by their high nutritional value so their crops have spread to various countries. In recent years to increase consumption new food processing alternatives are sought, artisanal and biotechnological. In this study the digestibility of polysaccharides contained in quinoa flour (Chenopodium quinoa Willd), white variety (QB), black variety (QN) and oligosaccharides of tarwi flour (Lupinus mutabilis) (T) by enzymatic application of α-amylase was evaluated in vitro. The proximal analysis of the grains was performed, finding values similar to those of reference (AOAC methods). The content of free sugars in flour of the grains was 10,05 ± 0,3 for QB, 8,25 ± 0,3 for QN and 0,19 ± 0,01 for T. The starch content was determined, 51,08 ± 0,3% in white quinoa (QB) and 49,04 ± 0,4% in black quinoa (QN). The reducing sugars by the effect of Termamyl Sc in % of substrate was 25 ± 1,9 (QB), 27,5 ± 1,5 (QN) and 2,01 ± 0,3 (T). The kinetic parameters found: Km: 80,4 mg/mL, Vmax: 0,36 mg/mL min-1 (QB); Km: 98,8 mg/mL, Vmax: 1,72 mg/mL min-1 (QN); Km: 3,14 mg/L and Vmax 4,81 mg/L min-1 (T), were derived from the Lineweaver Burk plot. [ABSTRACT FROM AUTHOR]