In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. (October 2017)

• Record Type: Journal Article
• Authors: Dyshlyuk, Lyubov; Babich, Olga; Prosekov, Alexander; Ivanova, Svetlana; Pavsky, Valery; Yang, Yong
• Is Part Of: Bioactive carbohydrates and dietary fibre. Volume 12(2017)
• Page Start: 20
• Page End: 24
• Publication Date: 2017-10
• Subjects: RDA recommended daily allowance -- HDL high-density lipoproteins -- LDL low-density lipoproteins -- UFA unesterified fatty acids -- T-RFLP-analysis terminal restriction fragment length polymorphism -- LDH lactate dehydrogenase -- ALT alanine aminotransferase -- MDA malondialdehyde -- ORAC oxygen radicals absorption capacity; Pumpkin -- Functional foods -- Confectionery products -- Antioxidant activity -- Probiotic -- Hypolipidemic -- Hepatoprotective effects; Functional foods -- Periodicals; Fiber in human nutrition -- Periodicals; Carbohydrates -- Periodicals; Glycoproteins -- Periodicals; Functional Food -- Periodicals; Dietary Fiber -- Periodicals; Carbohydrates -- Periodicals; Carbohydrates; Fiber in human nutrition; Functional foods; Glycoproteins; Periodicals; 613.28
• DOI: 10.1016/j.bcdf.2017.09.001
• Languages: English
• ISSNs: 2212-6198

Abstract

Abstract: We studied the hypocholesterolemic, antioxidant, hepatoprotective and prebiotic properties of bakery products with the content of pumpkin flour. To study the functional quality of products with pumpkin flour, in vivo studies on the influence of feed mixtures with the addition of bakery products, formulation and manufacturing technology of which were developed by us, were performed on the group of laboratory animals. After six weeks, there was a decrease in hypocholesterolemic values in serum of laboratory animals. When functional bakery products were administered in the diet of laboratory animals, there was a reduction of pathogenic and growth of lactic- and bifidobacteria in the gastrointestinal tract of the studied groups of animals. However, the activity of any enzymes studied did not reach values comparable with healthy animals. Highlights: Bakery products with pumpkin powder in vivo showed antioxidant, hypocholesterolemic, hepatoprotective and prebiotic effect. Bakery products with pumpkin powder are a source of biologically active components in the diet. The pumpkin bioactive ingredients and dietary fiber are determine the preventive properties of the bakery products pumpkin.