The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial

The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial

Wine grape pomace flour (WGPF) is a fruit byproduct that is high in fiber and antioxidants. We tested whether WGPF consumption could affect blood biochemical parameters, including oxidative stress biomarkers. In a three-month intervention study, 27 male volunteers, each with some components of metab...

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Bibliographic Details
Main Authors: Inés Urquiaga, Danitza Troncoso, Maria José Mackenna, Catalina Urzúa, Druso Pérez, Sara Dicenta, Paula María de la Cerda, Ludwig Amigo, Juan Carlos Carreño, Guadalupe Echeverría, Attilio Rigotti
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Nutrients
Subjects:
antioxidant
dietary intervention
fiber
oxidative damage
wine grape pomace
Online Access:http://www.mdpi.com/2072-6643/10/10/1388

Internet

http://www.mdpi.com/2072-6643/10/10/1388

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