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Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans

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dc.contributor.author Gonzales Rengifo, Gustavo Francisco
dc.contributor.author Tello, Jennifer
dc.contributor.author Zevallos-Concha, Alisson
dc.contributor.author Baquerizo, Luis
dc.contributor.author Caballero, Lidia
dc.date.accessioned 2018-11-30T22:50:34Z
dc.date.available 2018-11-30T22:50:34Z
dc.date.issued 2018
dc.identifier.uri https://hdl.handle.net/20.500.12866/4136
dc.description.abstract Sacha inchi is a seed produced in the Peruvian Amazonian and its oil is recognized by the lowering lipids effect in humans. The remaining material transformed to flour has a higher amount of protein, but, the nitrogen balance once ingested orally has not been studied. The present study was designed to evaluate the nitrogen balance after single consumption of 30 g of sacha inchi flour and compared with that obtained after consumption of 30 g soybean flour in adult men and women. This was a double-blind cohort study in 15 men and 15 women between 18 and 55 years old. Fifteen subjects received soy meal and 15 subjects received sacha inchi meal. Group receiving sacha inchi flour has comparable initial parameters as those receiving soybean flour (p > 0.05). Blood samples at different times were obtained. Urine for 24 h was collected to calculate nitrogen balance, p < 0.05 was considered significant. Plasma insulin levels increased post-prandial with a peak at 30 min. Thereafter, a reduction occurred. The magnitude of changes in insulin levels was similar in sacha inchi and soybean groups (p < 0.05). Lipid profile and inflammatory marker, C-reactive protein (CRP) and interleukin 6 (IL6) was not different at 0 or 24 h after sacha inchi or soy flour administration. The nitrogen balance was negative in the study but similar between both groups (p > 0.05). In conclusion, protein consumption of sacha inchi flour has the same nitrogen balance as soybean flour, shows acceptability for a single consumption and does not present serious adverse effects. en_US
dc.language.iso eng
dc.publisher Taylor and Francis
dc.relation.ispartofseries Toxicology Mechanisms and Methods
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject Adolescent en_US
dc.subject Adult en_US
dc.subject Female en_US
dc.subject Humans en_US
dc.subject Male en_US
dc.subject Young Adult en_US
dc.subject Middle Aged en_US
dc.subject Euphorbiaceae en_US
dc.subject Blood Pressure en_US
dc.subject Body Composition en_US
dc.subject Cohort Studies en_US
dc.subject acceptability en_US
dc.subject C-Reactive Protein en_US
dc.subject Double-Blind Method en_US
dc.subject Flour en_US
dc.subject insulin en_US
dc.subject Insulin en_US
dc.subject Interleukin-6 en_US
dc.subject Lipid Metabolism en_US
dc.subject Nitrogen en_US
dc.subject nitrogen balance en_US
dc.subject Plant Proteins en_US
dc.subject Quality of Life en_US
dc.subject Sacha inchi flour en_US
dc.subject soybean flour en_US
dc.subject Soybean Proteins en_US
dc.title Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1080/15376516.2017.1373880
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.01.07
dc.relation.issn 1537-6524

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