Evaluación de una pasta enriquecida con harina de Oxalis tuberosa en ratas Wistar con inducción del síndrome metabólico

Karla C Gress Mogica; Norma Guemes Vera; Javier Piloni Martini; Sergio Soto Simental; Aurora Quintero Lira

doi:10.29057/icap.v5i10.4580

Karla C Gress Mogica Universidad Autónoma del Estado de Hidalgo
Norma Guemes Vera Universidad Autónoma del Estado de Hidalgo
Javier Piloni Martini Universidad Autónoma del Estado de Hidalgo
Sergio Soto Simental Universidad Autónoma del Estado de Hidalgo
Aurora Quintero Lira Universidad Autónoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icap.v5i10.4580

Keywords: antioxidantes, fructose, oxalis tuberosa, syndrome metabolic

Abstract

The current lifestyle can promote inadequate eating habits, causing serious health problems. Metabolic syndrome is considered an important form of cardiovascular risk and diabetes. The Oxalis, is an Andean tuber, with a high concentration of carbohydrates, essential amino acids, fiber, minerals and natural antioxidants such as in phenolic acids, flavones and anthocyanins. The aim of this study was to evaluate the nutritional properties of a enriched pasta with flour of Oxalis tuberosa and its effect on markers of the metabolic syndrome in biochemical and anthropometric parameters induced in Wistar rats. The total phenolic content and antioxidant activity were higher in pasta with Oxalis, as well as in protein and fiber. The induction group fed with the Oxalis pasta showed lower concentration in glucose, cholesterol and triglycerides in comparison to the other groups. These data suggest that the Oxalis tuberosa pasta may help reduce the pathological damage of metabolic syndrome in vivo.

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