Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/194313
Type: Artigo de periódico
Title: Guar Gum Effects On Food Intake, Blood Serum Lipids And Glucose Levels Of Wistar Rats.
Author: Frias, A C
Sgarbieri, V C
Abstract: The effects of guar gum derived from the endosperm of Cyamopsis tetragonoloba (75% soluble fiber, 7.6% insoluble fiber, 2.16% crude protein, 0.78% total lipids, 0.54% ash and 9.55% moisture) on food intake, levels of blood serum cholesterol, triacylglycerols, glucose and LDL and HDL-cholesterol were studied. The effects of guar gum on indices of protein absorption and utilization were also investigated. Diets containing 0%, 10% and 20% (w/w) guar gum or 10% and 20% cellulose powder (reference) were fed to normal rats for 60 days. The rats fed the guar gum diets showed significantly (p < or = 0.05) lower levels of blood serum cholesterol, triacylglycerols, reduced food intake and body weight gain. Furthermore, a concomitant increase in HDL-cholesterol with a substantial elevation of the HDL/LDL cholesterol ratio were noted. Guar gum decreased blood serum glucose only during the first month of the experiment, and no changes in the indices of protein absorption and utilization were found. The guar gum caused a 10% increase in the small intestine length and a 25% retardation in the intestinal transit. The results of this research suggested that guar gum could potentially be effective in the treatment of hypercholesterolemia and obesity in humans.
Subject: Animals
Blood Glucose
Cholesterol
Cholesterol, Hdl
Cholesterol, Ldl
Dietary Fiber
Eating
Galactans
Gastrointestinal Transit
Intestine, Small
Lipids
Male
Mannans
Plant Gums
Rats
Rats, Wistar
Triglycerides
Rights: fechado
Identifier DOI: 
Address: http://www.ncbi.nlm.nih.gov/pubmed/10890754
Date Issue: 1998
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File SizeFormat 
pmed_10890754.pdf96.69 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.