Background: The consumption of nuts and edible seeds is associated with the improvement of the metabolic profile and reduction of cardiovascular diseases. However, the effects of its subproducts, such as oil, are still poorly studied. This study aimed to evaluate the effect of the baru almond oil supplementation on inflammation, oxidative stress, body composition, lipid profile, and plasma fatty acids of hemodialysis patients.
Methods: In a randomized, double-blind, 12-week placebo-controlled clinical study, hemodialysis patients were supplemented with 5 g of baru oil (BG, n = 17) or 5 g of mineral oil (placebo, BP, n = 12). Body composition, renal function, ultra-sensitive C-reactive protein (us-CRP), oxidative stress, plasma fatty acids, and lipid profile were analysed before and after the intervention.
Results: Patients were aged 50.5 ± 2.2 years and the average time of dialyses was 52,1 ± 42,6 months. The BG decreased us-CRP concentration compared to PG (-1.2 ± 0.2 vs. + 0.8 ± 0.2 mg / L,d = 0.88; p = 0.01). Baru almond oil supplementation was not effective in improving body composition, lipid profile, and oxidative stress.
Conclusion: Baru almond oil supplementation decreased us-CRP concentration in patients with chronic kidney disease under hemodialysis treatment.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ctim.2020.102479 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Maternal supplementation with Dipteryx alata Vog. modulates fecal microbiota diversity, accelerates reflex ontogeny, and improves non-associative and spatial memory in the offspring of rats.
Brain Res
December 2024
Program of Food Science and Technology, Federal University of Paraíba, João Pessoa, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, CG, Brazil.
Maternal diet plays a crucial role in offspring development, directly affecting neural development and gut microbiota composition. This study aimed to assess if baru almond and oil (Dipteryx alata Vog.) could modulate intestinal microbiota, brain fatty acid profile, and enhance memory in offspring of rats treated during early life stages.
View Article and Find Full Text PDFBaru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health.
Braz J Biol
August 2024
Universidade Federal da Grande Dourados - UFGD, Faculdade de Ciências da Saúde, Programa de Pós-graduação em Ciências da Saúde, Dourados, MS, Brasil.
Baru (Dipteryx alata Vogel) is recognized as a widespread Brazilian tree species, and its almonds and pulp have gained commercial prominence due to their nutritional value. All parts of the baru are important for the environment and are used by traditional communities to treat various diseases. This review provides a comprehensive and current overview of the nutritional composition, human food applications, ethnopharmacological uses, and chemical and biological properties of Dipteryx alata, "baru" (Fabaceae).
View Article and Find Full Text PDFInvestigating the Chemical Profile of Underexplored Parts of (Baru) Using the PS-MS Technique.
Plants (Basel)
July 2024
Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
The baru ( Vog.), a fruit native to the Cerrado biome, is well-known for its almonds, which are extensively exploited and exported. Unfortunately, the remaining parts of this fruit are often discarded.
View Article and Find Full Text PDFDaily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study.
Food Res Int
July 2024
Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, 75901-970 Rio Verde, Goiás, Brazil. Electronic address:
The Brazilian Cerrado biome is rich in plant biodiversity, with fruits that have unique sensory characteristics and high nutritional quality. Among the various fruits, baru (Dipteryx alata Vog.) has attracted the attention of researchers because of its high lipid, protein, carbohydrate, fiber, and micronutrient (minerals and vitamins) contents.
View Article and Find Full Text PDFHigh-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.
Food Res Int
November 2023
State University of Maringá (UEM), Maringá, Paraná, Brazil; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil. Electronic address:
Article Synopsis
- High-intensity ultrasound (HIUS) was used instead of pasteurization for a water-soluble Baru almond extract to create probiotic fermented beverages.
- Four different formulations were tested: untreated, pasteurized, ultrasound before fermentation, and ultrasound after fermentation, with various impacts on nutrient quality and consumer acceptance.
- The formulation that used HIUS after adding probiotics (U-BEF) not only reduced fermentation time and improved probiotic survival but also enhanced sensory properties, suggesting it may be a better processing method than traditional pasteurization.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!