The effects of roasted yerba mate (Ilex paraguariensis A. ST. Hil.) consumption on glycemia and total serum creatine phosphokinase in patients with traumatic brain injury

Autor:	Cleonice A.M. Bento, Geraldo Ceni Coelho, Liza Ghassan Riachi, Mariana Carvalho Ribeiro, Ândria Santos, Paulo Sergio Marcellini, Antonio Carlos Babo Rodrigues, Carlos Alberto Bastos De Maria
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	medicine.medical_specialty Traumatic brain injury Medicine (miscellaneous) 01 natural sciences Gastroenterology 03 medical and health sciences 0302 clinical medicine food Internal medicine Yerba-mate medicine In patient TX341-641 Nutrition and Dietetics business.industry Nutrition. Foods and food supply 010401 analytical chemistry Significant difference Mate tea food and beverages Chlorogenic acid Glycemia and CPK medicine.disease food.food 0104 chemical sciences Surgery Nasoenteric tube TBI patient Serum creatine phosphokinase business 030217 neurology & neurosurgery Food Science
Zdroj:	Journal of Functional Foods, Vol 28, Iss, Pp 240-245 (2017)
ISSN:	1756-4646
Popis:	Severe traumatic brain injury (TBI) patients were treated with non-commercial roasted mate tea (MT). Plants were identified botanically and roasted at 200 °C for 20 min. Eight patients were selected, of whom 4 were non-treated and 4 received MT in nasoenteric tube or oral diet for 14 days. MT-treated patients received infusion twice a day (7 g 300 mL−1 each). No significant difference (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aad6806c6046865836228e04ebb2f5b5 http://www.sciencedirect.com/science/article/pii/S1756464616303796 Zobrazit plný text záznamu Full Text from ScienceDirect