Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats

•Fruits purees had a great content of insoluble dietary fibre and polyphenols.•The hypercholesterolemic rats fed with purees decreased body weight.•The hyperglycemic rats fed with purees gained body weight.•The glucose, urea and creatinine decreased in hyperglycemic rats fed with purees.•Cholesterol...

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Bibliographic Details
Published in:Journal of functional foods 2017-08, Vol.35, p.447-457
Main Authors: Pérez-Beltrán, Yolanda E., Becerra-Verdín, Eduardo Mendeleev, Sáyago-Ayerdi, Sonia G., Rocha-Guzmán, Nuria E., García-López, Emma G., Castañeda-Martínez, Alfonso, Montalvo-González, Rubén, Rodríguez-Aguayo, Cristian, Montalvo-González, Efigenia
Format: Article
Language:English
Subjects:
Bioactive compounds
Guava purees
Hypercholesterolemia
Hyperglycemia
Nutritional characteristics
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Summary:•Fruits purees had a great content of insoluble dietary fibre and polyphenols.•The hypercholesterolemic rats fed with purees decreased body weight.•The hyperglycemic rats fed with purees gained body weight.•The glucose, urea and creatinine decreased in hyperglycemic rats fed with purees.•Cholesterol and triglycerides were low in hypercholesterolemic rats fed with purees. The nutritional characteristics and bioactive compound content in purees elaborated with guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit were evaluated as well as their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats. Over a 4-week period, the effects of each puree were examined. All purees presented a high content of indigestible fraction (70.6–82.3g/100g), vitamin C (500–534.6mg/100g), soluble polyphenols (32.8–33mg/g) and antioxidant capacity. Several phenolic acids and flavonoids were identified. The addition of purees in the diet increased the body weight of hyperglycemic rats (∼7%), but decreased the body weight of hypercholesterolemic rats (∼15%). All the purees decreased the levels of plasma glucose, urea and creatinine in hyperglycemic rats, as well as the total cholesterol and triacylglycerol levels in hypercholesterolemic rats. The hepatic damage was reduced for all purees. These guava-purees represent a therapeutic alternative for individuals with diet-related diseases problems such as hyperglycemia and hypercholesterolemia.
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2017.06.022