Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet

Pamela C. Flores-Silva, Juscelino Tovar, Rosalia Reynoso-Camacho, Luis A. Bello-Pérez

    Research output: Contribution to journalArticlepeer-review

    3 Citations (SciVal)

    Abstract

    Two gluten-free snacks containing chickpea, plantain, and maize flours at different concentrations were prepared. The impact of chickpea or plantain flour level on weight gain, insulin resistance, and serum lipid profile of rats fed a high-fructose diet was evaluated. A dose of 0.93 g/kg was used in the experiments to simulate the snack consumption level by humans (average content of a small package, which is twice the portion recommended by the U.S. Department of Agriculture). Compared with a high-fructose reference diet, consumption of both snacks decreased weight gain, fasting serum glucose, and triglycerides. The effect was more pronounced for snack B, with higher chickpea content. Consumption of these snacks may also have beneficial effects against obesity and cardiometabolic complications. Chickpea flour is a promising functional ingredient for the development of antiobesity foods.

    Original languageEnglish
    Pages (from-to)124-127
    Number of pages4
    JournalCereal Chemistry
    Volume94
    Issue number1
    DOIs
    Publication statusPublished - 2017 Jan 1

    Subject classification (UKÄ)

    • Nutrition and Dietetics
    • Food Science

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