title: [Effect of consumption of bread with amaranth (Amaranthus dubius Mart. ex Thell.) on glycemic response and biochemical parameters in Sprague dawley rats].
abstract: BACKGROUND
  The incorporation of functional ingredients like amaranth (Amaranthus dubius Mart. ex Thell.) in bread making is a strategy to increase fiber intake, which is associated with beneficial health effects, improving glycemic response and lipid profile.
  
  
  METHODS
  Thirty male Sprague dawley rats were randomized into three groups: diet of bread with 0% amaranth (PA0, control), diet of bread with 10% amaranth (PA10) and bread diet with 20% amaranth (PA20) for determining the feed intake, weight gain, triglyceride, total cholesterol, VLDL-C, LDL-C, HDL-C, protein and postprandial glycemic response. Data were analyzed using a completely randomized with 10 replications analysis, using the comparison test of Tukey for biochemical parameters. Postprandial glycemic response was analyzed by the method of repeated measures over time.
  
  
  CONCLUSIONS
  The daily intake and weight gain was not affected (P>0.05) in the groups with PA10 and PA20. The concentration of glucose, triglycerides and protein showed statistically significant differences (P>0.05) by the difference in content of amaranth diets. The values of total cholesterol, LDL-C, and atherogenic risk factor index were statistically significant (P.
authors.affiliation: Departamento de Química, Facultad de Humanidades y Educación, Universidad del Zulia, Venezuela.. rafael.moreno@uco.es.
authors.forename: Keyla Carolina
authors.initials: KC
authors.lastname: Montero-Quintero
authors.affiliation: Departamento de Botánica, Facultad de Agronomía, Universidad del Zulia, Venezuela.. rafael.moreno@uco.es.
authors.forename: Rafael
authors.initials: R
authors.lastname: Moreno-Rojas
authors.affiliation: Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, España.. rafael.moreno@uco.es.
authors.forename: Edgar Alí
authors.initials: EA
authors.lastname: Molina
authors.affiliation: Departamento de Química, Facultad de Humanidades y Educación, Universidad del Zulia, Venezuela.. rafael.moreno@uco.es.
authors.forename: Máximo Segundo
authors.initials: MS
authors.lastname: Colina-Barriga
authors.affiliation: Programa de Formación en Panadería. Universidad del Zulia, Venezuela.. rafael.moreno@uco.es.
authors.forename: Adriana Beatriz
authors.initials: AB
authors.lastname: Sánchez-Urdaneta
mesh_terms: D027721:Amaranthus; D000818:Animals; D001786:Blood Glucose / Q000032:analysis*; D001939:Bread; D004043:Dietary Fiber / Q000494:pharmacology; D004305:Dose-Response Relationship, Drug; D055951:Functional Food; D008055:Lipids / Q000097:blood; D008297:Male; D051381:Rats; D017207:Rats, Sprague-Dawley
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D008055:Lipids