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Article

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

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Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez C.P. 32310, Mexico
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Instituto de Ciencias Sociales, Universidad Autónoma de Ciudad Juárez, Av. Universidad y Av. Heroico Colegio Militar s/n, Zona Chamizal, Ciudad Juárez C.P. 32300, Mexico
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Unidad de Recursos Naturales, Centro de Investigación Científica de Yucatán, A.C. (CICY), Calle 43, No. 130×32 y 34, Chuburná de Hidalgo, Mérida C.P. 97205, Mexico
*
Author to whom correspondence should be addressed.
Academic Editors: Costantino Fadda and Alessandra Del Caro
Received: 8 July 2021 / Revised: 25 July 2021 / Accepted: 28 July 2021 / Published: 30 July 2021
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI. View Full-Text
Keywords: elderly nutrition; functional food; Brosimum alicastrum; functional bread; functional beverage; Ramón seed flour elderly nutrition; functional food; Brosimum alicastrum; functional bread; functional beverage; Ramón seed flour
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MDPI and ACS Style

Rodríguez-Tadeo, A.; del Hierro-Ochoa, J.C.; Moreno-Escamilla, J.O.; Rodrigo-García, J.; de la Rosa, L.A.; Alvarez-Parrilla, E.; López-Díaz, J.A.; Vidaña-Gaytán, M.E.; González-Valles, M.N.; Larqué-Saavedra, A.; Martínez-Ruiz, N.d.R. Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly. Foods 2021, 10, 1764. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081764

AMA Style

Rodríguez-Tadeo A, del Hierro-Ochoa JC, Moreno-Escamilla JO, Rodrigo-García J, de la Rosa LA, Alvarez-Parrilla E, López-Díaz JA, Vidaña-Gaytán ME, González-Valles MN, Larqué-Saavedra A, Martínez-Ruiz NdR. Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly. Foods. 2021; 10(8):1764. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081764

Chicago/Turabian Style

Rodríguez-Tadeo, Alejandra, Julio C. del Hierro-Ochoa, Jesús O. Moreno-Escamilla, Joaquín Rodrigo-García, Laura A. de la Rosa, Emilio Alvarez-Parrilla, José A. López-Díaz, María E. Vidaña-Gaytán, María N. González-Valles, Alfonso Larqué-Saavedra, and Nina d.R. Martínez-Ruiz. 2021. "Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly" Foods 10, no. 8: 1764. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081764

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