| Title |
Therapeutic evaluation of grain based functional food formulation in a geriatric animal model
|
|---|---|
| Published in |
Journal of Food Science and Technology, June 2017
|
| DOI | 10.1007/s13197-017-2715-4 |
| Pubmed ID | |
| Authors |
Deepa Teradal, Neena Joshi, Ravindranath H. Aladakatti |
| Abstract |
This study investigates the effect of wholesome grain based functional food formulation, on clinical and biochemical parameters in 24-30 months old Wistar albino geriatric rats, corresponding to human age 60-75 years. Animals were randomly divided into five, groups. Experimental diets were compared to the basal rat diet (Group I). Four food, formulation were-wheat based (Group II), finger millet based (Group III), wheat based, diet + fenugreek seed powder (Group IV), finger millet based diet + fenugreek powder, (Group V). These five types of diets were fed to the experimental rats for 6 weeks. Hematological and biochemical parameters were evaluated. The results showed that, feed intake was influenced by the type of feed. Diets supplemented with, fenugreek (Group IV) caused a significant increase in serum hemoglobin. The total serum protein values were significantly highest in Group III. Total serum albumin was found to be lower in Group I and highest in Group II. The concentration of BUN was highest in Group I and the lowest in control diet. Serum cholesterol and glucose were significantly reduced in Group IV. Several hematological and serum mineral values were influenced by the type of diet. The type of diet did not influence the organs weight. A moderate hypoglycemic and hypercholesterolemic effect was observed in composite mix fed rats. This study clearly justifies the recommendation to use wholesome grain based functional foods for geriatric population. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 17 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 17 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 3 | 18% |
| Student > Ph. D. Student | 3 | 18% |
| Student > Bachelor | 1 | 6% |
| Lecturer | 1 | 6% |
| Professor | 1 | 6% |
| Other | 0 | 0% |
| Unknown | 8 | 47% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 2 | 12% |
| Arts and Humanities | 1 | 6% |
| Nursing and Health Professions | 1 | 6% |
| Biochemistry, Genetics and Molecular Biology | 1 | 6% |
| Medicine and Dentistry | 1 | 6% |
| Other | 1 | 6% |
| Unknown | 10 | 59% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 21 September 2017.
All research outputs
#20,447,499
of 23,002,898 outputs
Outputs from Journal of Food Science and Technology
#1,107
of 1,448 outputs
Outputs of similar age
#276,086
of 317,383 outputs
Outputs of similar age from Journal of Food Science and Technology
#26
of 35 outputs
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