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

Background: cardiovascular diseases (CVD), a group of disorders of the heart and blood vessels are the main 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 asso...

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Autores principales:	Maria Camila FRANCO LONDOÑO, Adrián ISAZA, Gladys POSADA, Maria Elena MALDONADO CELIS
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2019
Materias:	cardiovascular risk functional foods tropical fruits phenolic compounds Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/b1bd120b3e1e4470ba1e90320c2f7a4a
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spelling	oai:doaj.org-article:b1bd120b3e1e4470ba1e90320c2f7a4a2021-12-02T19:37:15ZEffect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk10.17533/udea.vitae.v26n2a020121-40042145-2660https://doaj.org/article/b1bd120b3e1e4470ba1e90320c2f7a4a2019-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/333896https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: cardiovascular diseases (CVD), a group of disorders of the heart and blood vessels are the main 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 in the probability of suffering CVD. Objective: 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 two diabetic patients. Methods: food characterization test (microbiological, proximal, sensorial, antioxidant activity and total phenols). The compote was administered for 21 days to 8 adults (30 to 65 years old); glycaemia, blood pressure, inflammatory markers, and BMI and waist circumference before and after the intervention were measured. Results: the sensory test 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 pro-inflammatory markers TNFα, IL-1β and IL6 (31.9 pg/mL, p 0.012, 31.9 pg/mL, p 0.012, and 3.5 pg/mL, p 0.017 respectively) and glycaemia increase (157.5 mg/dL, p 0.036). Conclusions: the medium-term consumption of a compote based on guava, passion fruit, cinnamon and flaxseed oil improves systolic blood pressure and the proinflammatory markers TNFα, IL-1β and IL6 in diabetic and hypertensive patients. Maria Camila FRANCO LONDOÑOAdrián ISAZAGladys POSADAMaria Elena MALDONADO CELISUniversidad de Antioquiaarticlecardiovascular riskfunctional foodstropical fruitsphenolic compoundsFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 26, Iss 2 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	cardiovascular risk functional foods tropical fruits phenolic compounds Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	cardiovascular risk functional foods tropical fruits phenolic compounds Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Maria Camila FRANCO LONDOÑO Adrián ISAZA Gladys POSADA Maria Elena MALDONADO CELIS Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
description	Background: cardiovascular diseases (CVD), a group of disorders of the heart and blood vessels are the main 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 in the probability of suffering CVD. Objective: 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 two diabetic patients. Methods: food characterization test (microbiological, proximal, sensorial, antioxidant activity and total phenols). The compote was administered for 21 days to 8 adults (30 to 65 years old); glycaemia, blood pressure, inflammatory markers, and BMI and waist circumference before and after the intervention were measured. Results: the sensory test 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 pro-inflammatory markers TNFα, IL-1β and IL6 (31.9 pg/mL, p 0.012, 31.9 pg/mL, p 0.012, and 3.5 pg/mL, p 0.017 respectively) and glycaemia increase (157.5 mg/dL, p 0.036). Conclusions: the medium-term consumption of a compote based on guava, passion fruit, cinnamon and flaxseed oil improves systolic blood pressure and the proinflammatory markers TNFα, IL-1β and IL6 in diabetic and hypertensive patients.
format	article
author	Maria Camila FRANCO LONDOÑO Adrián ISAZA Gladys POSADA Maria Elena MALDONADO CELIS
author_facet	Maria Camila FRANCO LONDOÑO Adrián ISAZA Gladys POSADA Maria Elena MALDONADO CELIS
author_sort	Maria Camila FRANCO LONDOÑO
title	Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
title_short	Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
title_full	Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
title_fullStr	Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
title_full_unstemmed	Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
title_sort	effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk
publisher	Universidad de Antioquia
publishDate	2019
url	https://doaj.org/article/b1bd120b3e1e4470ba1e90320c2f7a4a
work_keys_str_mv	AT mariacamilafrancolondono effectoftheconsumptionofafoodbasedonfruitsandnaturaladditivesinpatientswithcardiovascularrisk AT adrianisaza effectoftheconsumptionofafoodbasedonfruitsandnaturaladditivesinpatientswithcardiovascularrisk AT gladysposada effectoftheconsumptionofafoodbasedonfruitsandnaturaladditivesinpatientswithcardiovascularrisk AT mariaelenamaldonadocelis effectoftheconsumptionofafoodbasedonfruitsandnaturaladditivesinpatientswithcardiovascularrisk
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Effect of the consumption of a food based on fruits and natural additives in patients with cardiovascular risk

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