In vivo effects of Maillard reaction products derived from biscuits

Patrignani, Mariela et al · Elsevier · 2015

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Author / responsible party

Patrignani, Mariela et al

Publisher

Elsevier

Year

2015

ISSN

0308-8146

ISSN

0308-8146

Language

English

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The antioxidant activity, antihypertensive effect and prebiotic activity of Maillard reaction products (MRPs) derived from biscuits were investigated in Wistar rats. Animals were fed the following diets for 6 weeks: control (AIN-93 diet); Asc-diet (AIN-93 diet with ascorbic acid in the drinking water); HT-B diet (containing high amount of MRP derived from biscuits) and LT-B diet (containing negligible amounts of biscuit MRP). Serum antioxidant activity (FRAP, ABTS), as well as lipid peroxidation (TBARS) were determined at the end of the experiment. Results showed that dietary MRP reduced the food efficiency, increased the antioxidant activity of serum, increased the ratio between lactic and total aerobic bacteria, increased water-holding capacity of faeces and reduced blood pressure, but did not reduce mineral absorption. Therefore, the biscuit MRP functional claims could be demonstrated by an in vivo study. Fil: Patrignani, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Rinaldi, Gustavo Juan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigaciones Cardiovasculares "Dr. Horacio Eugenio Cingolani". Universidad Nacional de La Plata. Facultad de Ciencias Médicas. Centro de Investigaciones Cardiovasculares "Dr. Horacio Eugenio Cingolani"; Argentina

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APA 7

Patrignani, M. E. A. (2015). In vivo effects of Maillard reaction products derived from biscuits. http://hdl.handle.net/11336/48978

MLA

Patrignani, Mariela et al. "In vivo effects of Maillard reaction products derived from biscuits." 2015. http://hdl.handle.net/11336/48978.

Chicago

Patrignani, Mariela et al. 2015. "In vivo effects of Maillard reaction products derived from biscuits.". http://hdl.handle.net/11336/48978.

Harvard

Patrignani, M. E. A. 2015, In vivo effects of Maillard reaction products derived from biscuits, Elsevier, available at: http://hdl.handle.net/11336/48978 [Accessed 7 Aug. 2026].

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Title: In vivo effects of Maillard reaction products derived from biscuits

Author / contributors: Patrignani, Mariela et al

Publisher: Elsevier

Publication year: 2015

ISSN: 0308-8146

ISSN: 0308-8146

Language: English

Subjects

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Antihypertensive Activity; Antioxidant Activity; Biscuits; In Vivo; Maillard Reaction Products; Prebiotic Effect; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2