Publications by authors named "A R Weisstaub"
Correction for 'Effects of extruded whole-grain sorghum ( (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats' by María Gimena Galán , , 2020, , 508-513, DOI: 10.1039/C9FO01817D.
View Article and Find Full Text PDFThe effects of precooked-refined sorghum flour consumption on antioxidant status, lipid profile, and colonic and bone health were evaluated. Twenty-four male Wistar rats were fed with control diet (C), or red or white precooked-refined sorghum based diets (SD) for 60 days. The intake of SD was lower than that of C, but the efficiency of all diets was similar.
View Article and Find Full Text PDFArticle Synopsis
- The study analyzed calcium absorption and bone mineral content in growing male Wistar rats fed different diets: whole grain red sorghum (RSD), white sorghum (WSD), and a control diet (CD) over 60 days.
- Rats on sorghum diets consumed less food and gained less weight than those on the control diet, but the overall efficiency of nutrient absorption was similar across all diets.
- Calcium absorption was significantly lower in rats fed with red sorghum compared to the control, and although bone mineral density did not differ among groups, rats on RSD had lower calcium and phosphorus levels in their femur, suggesting potential mineral metabolism issues.
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid.
View Article and Find Full Text PDFWheat bread is a widely consumed food and is suitable for the introduction of functional ingredients. The aim of this work was to study the effects of bread with garlic and resistant starch as a fiber source on physiological, metabolic, and functional parameters using an in vivo Wistar rat model. Rats were fed with three diets: a control diet prepared according to the American Institute of Nutrition (C), and two semisynthetic diets containing wheat bread (B) and wheat bread with garlic, resistant starch and calcium citrate (BGR).
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