Effect of Eggplant Flour ( Solanum melongena L.) associated with hypoenergetic diet on antioxidant status in overweight women ‐ a randomised clinical trial
| Autor: | Alessandra da Rocha Pinheiro Mulder, Glorimar Rosa, Anderson Junger Teodoro, Mauara Scorsatto, Gláucia Maria Moraes de Oliveira, Ronir Raggio Luiz |
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| Rok vydání: | 2019 |
| Předmět: |
medicine.medical_specialty
Antioxidant Waist 030309 nutrition & dietetics medicine.medical_treatment 030204 cardiovascular system & hematology Overweight Placebo Gastroenterology Placebo group Industrial and Manufacturing Engineering 03 medical and health sciences 0302 clinical medicine Internal medicine Medicine 0303 health sciences biology business.industry food and beverages biology.organism_classification medicine.disease Obesity Clinical trial Solanum medicine.symptom business Food Science |
| Zdroj: | International Journal of Food Science & Technology. 54:2182-2189 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | The objectives of this study were to assess the effect of hypoenergetic diet associated with eggplant (Solanummelongena L.) flour (EF) consumption on the antioxidant status in overweight women and compare the effect among metabolically healthy obese (MHO) and metabolically unhealthy obese (MUO) women. This is a 4‐month double‐blind, randomised and placebo‐controlled clinical trial. The volunteers were divided into two groups: (a) balanced and individualised hypoenergetic diet + 13 g of EF (Eggplant Flour Group [EFG]); and (b) balanced and individualised hypoenergetic diet + 13 g of placebo (Placebo Group [PG]). One hundred and eighty‐six women completed the study. The EFG exhibited significant increase in antioxidant capacity after the intervention (P = 0.044). MHO exhibited statistically significant increased antioxidant capacity (P = 0.028). Body fat had significant reduction in the EFG (P = 0.010). Waist circumference was reduced in the two groups. The hypoenergetic diet associated with EF improved the antioxidant status in comparison to the PG and in MUO women the eggplant flour reduced fat mass. |
| Databáze: | OpenAIRE |
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