El laboratorio de los Anales. Peritaje, enseñanza, edición y comercio en el laboratorio de análisis químico de la calle Carretas, Madrid, 1867-1880 / The anales laboratory. Expertise, teaching, publishing and trade in the laboratory of chemical analysis at carretas street, madrid, 1867-1880

El laboratorio de análisis químico abierto, entre 1867 y 1880, en la calle Carretas de Madrid, es estudiado aquí en el contexto de las disputas corporativas por el control de un nuevo espacio de actividad académica y profesional surgido en la segunda mitad del siglo XIX en torno a la determinación de composición química de alimentos, bebidas y productos de la industria, la agricultura y el comercio. Se analiza la ubicación y el diseño de los espacios, la interacción entre las diferentes actividades desarrolladas dentro y fuera del laboratorio, así como las razones y los intereses que atrajeron a los diferentes públicos que hicieron uso de sus servicios. El objetivo es comprender mejor el significado y el funcionamiento de un espacio híbrido en el que actividades diversas y dispersas como el análisis químico, la producción industrial, la enseñanza, la divulgación y la edición interactuaron de forma sinérgica para sustentar la autoridad y la credibilidad que sus promotores necesitaban para conquistar la confianza de quienes estuvieron dispuestos a pagar por sus productos, en su mayoría escritos.(AU)

The laboratory of chemical analysis operating, between 1867 and 1880, at Carretas street in Madrid is studied here in the context of professional disputes over the control of news spaces for academic and professional activities emerging in the second half of the 19th Century on chemical analyses of food beverages and industrial, trade and agriculture products. The paper examines the location and design of the laboratory, the interaction between the different activities carried out inside and outside the lab, and the reasons and interests that attracted different publics requesting a variety of services. The aim is to understand better the meaning and operation of a hybrid space with a large range of activities such as chemical analysis, industrial production, teaching, and popularization interacting synergistically. They were employed by the promoters of the lab to reinforce the authority and credibility required to gain the confidence of those who were willing to pay for their products.(AU)

Diseño y validación de una lista de intercambio de alimentos peruanos para la confección de dietas y planificación de menús / Design and validation of a peruvian food exchange list for meal planning

Objetivo: La finalidad del estudio fue diseñar y validar una lista de intercambio de alimentos peruanos (LIA) para la confección de dietas y planificación de menús. Material y métodos: Se tomó como base la metodología para diseñar listas de intercambio descrita en trabajos previos, desarrollándose en seis fases realizadas en múltiples intervenciones en laboratorio, en donde se evaluaron 273 alimentos, que fueron estudiados a través de un análisis descriptivo cualitativo. Se realizó una validación con 12 nutricionistas que elaboraron un plan nutricional y luego se comparó la composición nutricional obtenida usando la tabla peruana de composición de alimentos 2017 (TPCA) con la composición nutricional aplicando LIA. Para la comparación de métodos se aplicó la prueba de Wilcoxon. Resultados: Se elaboró una lista de intercambio de alimentos peruanos (LIA) que incluyó 273 alimentos categorizados en siete grupos de intercambio. Se estimó la media del aporte de energía y macronutrientes por cada grupo de intercambio y se compiló un álbum fotográfico con las porciones de intercambio. Respecto a la validación de la LIA, en la comparación de la cantidad de energía, carbohidratos, proteínas y grasas de los planes alimentarios usando TPCA versus LIA no se encontraron diferencias significativas. Conclusión: Se obtuvo una LIA válida que permite la confección y planificación de dietas de forma eficiente, dentro de un margen de error adecuado, se recomiendan nuevos estudios que incorporen otras poblaciones más específicas y nuevos alimentos.(AU)

Objective: The purpose of the study was to design andvalidate a Peruvian food portions exchange list (LIA) for thepreparation of diets and menu planning. Methodology: The methodology for designing exchangelists described in previous studies was used as a basis, devel-oped in six phases carried out in multiple laboratory interven-tions, where 273 foods were evaluated and studied through aqualitative descriptive analysis. A validation was performedwith 12 nutritionists who elaborated a nutritional plan andthen the nutritional composition obtained using the Peruviantable of food composition 2017 (TPCA) was compared withthe nutritional composition applying LIA. For the comparisonof methods, the Wilcoxon test was applied. Results: A Peruvian food exchange list (LIA) was devel-oped that included 273 foods categorized into seven ex-change groups. The mean energy and macronutrient intakefor each exchange group was estimated and a photographicalbum was compiled with the exchange portions. Regardingthe validation of the LIA, in the comparison of the amount ofenergy, carbohydrates, proteins and fats of the meal plans us-ing TPCA versus LIA no significant differences were found. Conclusion: A valid LIA was obtained that allows thepreparation and planning of diets in an efficient way, withinan adequate margin of error, new studies incorporating othermore specific populations and new foods are recommended.(AU)

Comparación del contenido de sodio de alimentos del mercado argentino con el valor del rotulo / Comparation of sodium of foods from argentine market with the nutritional label value

Introducción: el sodio (Na) es un elemento abundante en la naturaleza y presente en el agua y en los alimentos que consumimos. El consumo excesivo de Na que, mayormente, proviene de alimentos procesados, es un factor de riesgo para el desarrollo de hipertensión arterial y de enfermedad cardiovascular. En Argentina, el consumo de Na duplica el consumo máximo recomendado de 2000 mg/día. Objetivo: evaluar el contenido de Na de alimentos del mercado argentino y comparar dichos valores con los declarados en los rótulos nutricionales. Materiales y métodos: se seleccionaron 97 productos de diversas categorías (fiambres, quesos, bebidas analcohólicas, galletitas). La concentración de Na se midió por espectroscopía de emisión y se expresó en mg Na/100 g/mL. Resultados: el contenido declarado de Na para los alimentos analizados fue de 630 [10-1833] (mediana [rango]), mientras que el Na medido fue de 645 [6.9-3278]; para las bebidas analcohólicas el Na declarado fue 14 [0-46] y el Na medido 3.7 [0.8-36]. Se halló diferencia significativa entre los valores de Na declarados y medidos en fiambres y bebidas analcohólicas (test de Wilcoxon, p<0.05). Un 41% del valor medido de Na en los alimentos analizados está dentro de la tolerancia ± 20% que exige el Código Alimentario Argentino y un 92% de las bebidas analcohólicas tienen un valor medido menor a dicho intervalo. Conclusiones: los valores declarados y medidos son diferentes para las categorías de fiambres y bebidas analcohólicas, lo que impediría una correcta estimación de la ingesta de Na a partir de estos alimentos

Introduction: sodium (Na) is an element abundant in nature and present in the water and food. The excessive consumption of Na, which mainly comes from processed foods, is a risk factor for the development of high blood pressure and cardiovascular disease. In Argentina, Na consumption doubles the maximum recommended consumption of 2000 mg/day. Objective: to evaluate the Na content of foods in the Argentine market and to compare the values of these with those declared in the nutritional labels. Materials and Methods: 97 products were selected from various categories (cold cuts, cheeses, sweetened beverages, cookies). The Na concentration was measured by emission spectroscopy and was expressed in mg Na/100 g/mL. Results: The median and range of the declared Na was for the foods analyzed was 630 [10-1833] (median [range]), while the measured Na was 645 [6.9-3278]; for non-alcoholic beverages, declared Na was 14 [0-46] and measured Na was 3.7 [0.8-36]. A significant difference was found between the Na values declared and measured in cold cuts and sweetened beverages (Wilcoxon test, p<0.05). Forty one percent of the measured value of Na in the foods analyzed are within the tolerance ± 20% required by The Argentine Food Code and 92% of the non-alcoholic beverages have a measured value lower than said interval. Conclusions: the declared and measured values are different for the categories of cold cuts and non-alcoholic beverages, which would prevent a correct estimation of the Na intake from these foods

Calidad nutricional, evaluación física, sensorial y biológica en panes convencionales y libres de gluten / Nutritional quality and evaluation physic, sensory and biological of conventional and gluten-free breads

Introducción: Los panes libres de gluten disponibles en elmercado se caracterizan por un bajo volumen, una texturadesmenuzada y mayor dureza de la miga, el cual puede mejorarse con la inclusión de pseudocereales. La harina de qui-noa es una excelente fuente de proteína vegetal de alta cali-dad y tiene importantes beneficios nutricionales para la saludhumana. Objetivo: Evaluar las características nutricionales, físicas ysensoriales de panes libre de gluten y convencionales empacados en un material Coextruído Poliamida-Polietileno (COEXPA-PE) durante su almacenamiento, como parámetros bioló-gicos en ratas Holtzman. Materiales y métodos: Se desarrollaron dos formulaciones: pan libre de gluten (PLGQ) que contenía almidón depapa (AP) y harina de quinoa Pasankalla (HQ); mientras queel pan con gluten (PCG) se elaboró a base de harina de trigo(HT). Se analizaron la composición proximal, estructura alveolar, volumen específico, polifenoles totales (PFT), fibra dietaria total (FDT) y parámetros de evaluación biológica. También, se colocaron rodajas de ambos panes en COEX PA-PE, se almacenaron (25 ºC; 80% de HR) y se evaluaron (fir-meza, humedad, aw y aceptabilidad sensorial). Resultados y discusiones: Se encontraron diferencias significativas (p<0,05) entre los panes. Los PLGQ mostraron unalto contenido de FDT (18,49%), PFT (118,46 mg AGE/100g), valor biológico (VB: 84,86%), digestibilidad aparente (DA:91,85%), retención neta de proteína (NPR: 3,25), relación deeficiencia proteica (PER: 2,81), área y estructura alveolar (4,37mm2 y 85,67 número de alveolos/cm2). Asimismo, la firmezafue mayor (3,47N) en el PLGQ frente al PCG (3,18N). Finalmente, la aceptabilidad general fue mejor en PLGQ. Conclusiones: El PLGQ tuvo mejor calidad nutricional, física, sensorial y parámetros de la evaluación biológica respecto al PCG. Además, la porción de PLGQ es considerada altaen FDT.(AU)

Introduction: Commercially available gluten-free breadsare characterized by low volume, crumbly texture and in-creased crumb toughness, which can be improved with the inclusion of pseudocereals. Quinoa flour is an excellent sourceof high quality vegetable protein and has important nutritionalbenefits for human health. Aim: Evaluate the nutritional, physical and sensory charac-teristics of gluten-free and conventional breads packaged in aCoextruded Polyamide-Polyethylene (COEX PA-PE) materialduring storage, as well as the biological parameters inHoltzman rats. Materials & methods: Two formulations were developed: gluten-free bread (PLGQ) containing potato starch (AP) andPasankalla quinoa flour (HQ); while the gluten-containingbread (PCG) was made from wheat flour (HT). Proximal com-position, alveolar structure, specific volume, total polyphenols(TFP), total dietary fiber (TDF) and biological evaluation wereanalyzed. Also, slices of both breads were placed in COEX PA-PE, stored (25 ºC; 80% RH) and evaluated (firmness, mois-ture, aw and sensory acceptability). Results and discussions: Significant differences (p<0,05)were found among the breads. The PLGQ showed high FDTcontent (18,49%), PFT (118,46 mg AGE/100g), biologicalvalue (VB: 84,86%), apparent digestibility (DA: 91,85%), netprotein retention (NPR: 3,25), protein efficiency ratio (PER:2,81), alveolar area and structure (4,37 mm2 and 85,67 number of alveoli/cm2). Likewise, firmness was higher (3,47N) in PLGQ compared to PCG (3,18N). Finally, overall acceptabilitywas better in PLGQ. Conclusions: PLGQ had better nutritional quality, physical, sensory and biological evaluation parameters with respect toPCG. In addition, the PLGQ portion is considered high in FDT.(AU)

Aplicación del Software NutrINCAP en la evaluación de consumo de alimentos a nivel poblacional: Análisis técnico del paso 4 del manejo comunitario de desnutrición aguda (DA), proceso de actualización del Protocolo del Tratamiento ambulatorio de DA. País: Guatemala / Application of the NutrINCAP Software in the evaluation of food consumption at the population level: Technical analysis of step 4 of the community management of acute malnutrition (AD), updating process of the Outpatient Treatment Protocol for AD. Country: Guatemala

Los estudios dietéticos individuales y poblacionales, permiten conocer la ingesta alimentaria, la calidad de la dieta y su adecuación a las necesidades energéticas y de nutrientes, así como el patrón alimentario. En consonancia a la función básica del INCAP de Asistencia Técnica Directa, se genera el presente análisis técnico para fortalecer la capacidad operativa de las instituciones nacionales, en este caso el Programa de Seguridad Alimentaria y Nutricional (PROSAN) del Departamento de Regulación de los Programas de Atención a las Personas (DRAP) en Guatemala y la aplicación del Software NutrINCAP en la evaluación de consumo de alimentos a nivel poblacional (paso 4 para el manejo comunitario de la DA), como parte del proceso de actualización del "Protocolo para la prevención y el tratamiento de la desnutrición aguda en niños menores de 5 años a nivel comunitario" (AU)

Contribution of ultra-processed food to the nutritional dietary profile of young children school feeding / Contribuição de alimentos ultraprocessados para o perfil nutricional da alimentação escolar em creches

ABSTRACT Objective To investigate the contribution of ultra-processed food to the nutritional dietary profile of school feeding in public child day-care centers. Methods Cross-sectional study carried out from June-November/2013. Samples from six daily meals were collected in twenty non-consecutive days. A total of 117 school meals (123 food items) were offered to children from 12-36 months of age. The served portions were determined by direct weighting. Physicochemical analyses were performed to establish the nutritional composition. School meals were classified according to the processing degree: (A) unprocessed/minimally processed/culinary preparations, (B) processed food, or (C) ultra-processed food. The contribution of each group to the quantity of energy, macronutrients and sodium was calculated. Student's t test was applied for comparison between groups. Results Ultra-processed meals contributed to 45.8% of energy, 33.9% of lipids, 42.8% of proteins, 48.9% of carbohydrates, and 20.9% of sodium. All lunches and 90% of dinners were classified as unprocessed/minimally processed/culinary preparations. 39.0% of the meals were ultra-processed (mainly breakfast and snacks). Ultra-processed meals had a greater quantity of energy (p=0.026) and carbohydrates (p<0.001) per serving, while unprocessed/minimally processed/culinary preparations offered more sodium per serving (p<0.001). Conclusion Although most meals were classified as unprocessed/minimally processed/culinary preparations, ultra-processed food, which should be avoided at this stage of life, are offered daily, contributing with higher energy and carbohydrates offer per serving. The municipality need to improve the quality of the meals offered to children in these child day-care centers, observing the new Resolution nº 6/2020 that came into effect in 2021.

RESUMO Objetivo Investigar a contribuição de alimentos ultraprocessados no perfil nutricional da alimentação escolar ofertada em Centros Municipais de Educação Infantil. Métodos Estudo seccional conduzido entre junho e novembro/2013. Amostras das seis refeições diárias foram coletadas durante 20 dias não consecutivos. Cento e dezessete refeições (123 itens alimentares) foram ofertadas a crianças de 12 a 36 meses. O tamanho das porções foi determinado por pesagem direta e a composição nutricional, por análises físico-químicas. As refeições escolares foram classificadas de acordo com o grau de processamento: (A) in natura/minimamente processados/preparações culinárias; (B) processados; (C) ultraprocessados. Foi calculada a contribuição de cada grupo para energia, macronutrientes e sódio. O Teste t foi utilizado para comparação entre os grupos. Resultados As refeições ultraprocessadas contribuíram com 45,8% de energia, 33,9% de lipídios, 42,8% de proteínas, 48,9% dos carboidratos e 20,9% do sódio ofertados. Todos os almoços e 90% dos jantares foram classificados como in natura/minimamente processados/preparações culinárias. 39,0% das refeições foram classificadas como ultraprocessadas (principalmente café da manhã e lanches). Refeições ultraprocessadas ofereceram maior quantidade de energia (p=0,026) e carboidratos (p<0,001) por porção, enquanto refeições in natura/minimamente processados/preparações culinárias forneceram mais sódio por porção (p<0,001). Conclusão Apesar da predominância de refeições in natura/minimamente processados/preparações culinárias, os alimentos ultraprocessados - que deveriam ser evitados nessa fase da vida, são ofertados diariamente, contribuindo com maior quantidade de energia e carboidratos por porção. É necessário que o município reavalie as refeições ofertadas às crianças nesses Centros de Educação Infantil, seguindo as recomendações atuais da Resolução nº 6/2020, que entrou em vigor em 2021.

Time-restricted feeding in dark phase of circadian cycle and/or westernized diet cause mixed hyperlipidemia in rats / La alimentación con restricción de tiempo en la fase oscura del ciclo circadiano y/o la dieta occidentalizada causan hiperlipidemia mixta en las ratas

BACKGROUND: the dietary pattern that characterizes western diet is strongly associated with metabolic diseases and excess weight, as well as chronic illnesses. Misaligned feeding schedules can lead to or aggravate the development of such conditions. AIM: this study evaluated the influence of dietary composition and/or time-restricted feeding on the anthropometric and biochemical profile of adult rats. METHODS: forty male rats, at 60 days of life, were divided into the following groups: Control (C), Restricted Control (RC), Westernized (W), and Restricted Westernized (RW). RESULTS: westernized groups, in spite of a low energy intake (C = 5399 ± 401.2 kcal; RC = 4279.0 ± 476.2 kcal; W = 4302 ± 619.8 kcal; RW = 4081.0 ± 404.4 kcal, p < 0.001), had a higher body weight (C = 404.6 ± 39.1 g; RC = 335.1 ± 36.5 g; W = 488.9 ± 51.2 g; RW = 438.8 ± 36.5 g, p < 0.001) as compared to their paired controls (RC and C) - around 30 % and 20 % more for RW and W, respectively. The westernized diet caused glucose intolerance and mixed hyperlipidemia, characterized by higher concentrations of cholesterol (C = 40.8 ± 7.4 mg/dL; RC = 76.7 ± 10.8 mg/dL; W = 61.3 ± 20.2 mg/dL; RW = 42.2 ± 8.2 mg/dL), LDLc (C = 17.4 ± 7.5 mg/dL; RC = 38.8 ± 7.2 mg/dL ; W = 45.3 ± 15.8 mg/dL; RW = 11.0 ± 5.8 mg/dL), and triacylglycerol (C = 45.2 ± 15.0 mg/dL; RC = 73.2 ± 21.5 mg/dL ; W = 83.6 ± 23.4 mg/dL; RW = 57.5 ± 13.6 mg/dL) in the serum (p < 0.05). CONCLUSION: the effect of time-restricted feeding on body weight was strongly dependent on diet composition. The glucose tolerance test showed an influence of the circadian cycle phase. Mixed hyperlipidemia varied according to the presence of westernized diet and/or time-restricted food

ANTECEDENTES: el patrón dietético que caracteriza a la dieta occidental está fuertemente asociado con las enfermedades metabólicas, así como con el sobrepeso y las enfermedades crónicas. Los horarios de alimentación desorganizados pueden conducir o agravar el desarrollo de tales trastornos. OBJETIVO: este estudio evaluó la influencia de la composición dietética y/o la alimentación restringida en el perfil antropométrico y bioquímico de ratas adultas. MÉTODOS: cuarenta ratas macho, a los 60 días de vida, se dividieron en los seguientes grupos: control (C); control restringido (RC); occidentalizado (W) y occidentalizado restringido (RW). RESULTADOS: los grupos occidentalizados, a pesar de la baja ingesta energética (C = 5399 ± 401,2 kcal; RC = 4279,0 ± 476,2 kcal; W = 4302 ± 619,8 kcal; RW = 4081,0 ± 404,4 kcal, p < 0,001), tuvieron mayor peso corporal (C = 404,6 ± 39,1 g; RC = 335,1 ± 36,5 g; W = 488,9 ± 51,2 g; RW = 438,8 ± 36,5 g, p < 0,001) que los respectivos grupos de control (RC y C): alrededor de un 30 % y un 20 % más para RW y W, respectivamente. La dieta occidentalizada provocó intolerancia a la glucosa e hiperlipidemia mixta, caracterizada por una mayor concentración de colesterol (C = 40,8 ± 7,4 mg/dL; RC = 76,7 ± 10,8 mg/dL; W = 61,3 ± 20,2 mg/dL; RW = 42,2 ± 8,2 mg/dL), cLDL (C = 17,4 ± 7,5 mg/dL; RC = 38,8 ± 7,2 mg/dL; W = 45,3 ± 15,8 mg/dL; RW = 11,0 ± 5,8 mg/dL) y triacilglicerol (C = 45,2 ± 15,0 mg/dL; RC = 73,2 ± 21,5 mg/dL; W = 83,6 ± 23,4 mg/dL; RW = 57,5 ± 13,6 mg/dL) en el suero (p < 0,05). CONCLUSIÓN: el efecto de la alimentación restringida en el tiempo sobre el peso corporal fue muy dependiente de la composición de la dieta. La prueba de tolerancia a la glucosa mostró la influencia de la fase del ciclo circadiano. La hiperlipidemia mixta varió según la presencia de la dieta occidentalizada y/o la comida con restricción de tiempo

Revisión de la composición de las bebidas energizantes y efectos en la salud percibidos por jóvenes consumidores / Review of the composition of energy drinks and health effects perceived by young consumers

INTRODUCCIÓN: La alimentación es un factor que condiciona la salud de los individuos, teniendo gran importancia en el desarrollo físico y el crecimiento, la reproducción y el rendimiento físico e intelectual(1). Las bebidas energéticas son bebidas analcohólicas, generalmente gasificadas, compuestas principalmente por cafeína e hidratos de carbono, aminoácidos, vitaminas, minerales, extractos vegetales, acompañados de aditivos como conservadores, saborizantes, así como colorantes. OBJETIVO: Presentar información de la composición de las bebidas energizantes y de los efectos secundarios que produce en adolescentes y jóvenes universitarios que consumen dichas bebidas. MATERIAL Y MÉTODOS: Se realizó la compilación de la información de las bebidas energizantes comercializadas en comercios locales de la ciudad de Pachuca Hidalgo. Además, se llevó a cabo una revisión sistemática de artículos de la literatura nacional e internacional más actualizada sobre las bebidas energizantes y sus posibles efectos en la salud en población entre 14 y 23 años. Se identificaron artículos del 2013 al 2020, en diversos buscadores como Google Scholar, MEDLINE, PUBMED, Scielo. RESULTADOS: Las bebidas energizantes presentaron un alto contenido de azúcares, cafeína y taurina, además de otros componentes como vitaminas. El consumo de bebidas energizantes se ha incrementado sustancialmente y está relacionado con efectos en diferentes ámbitos en la salud desde el sistema cardiovascular, gastrointestinal, función hepática y respiratorio. CONCLUSIÓN: Las bebidas energizantes presentaron componentes como cafeína y taurina relacionado con efectos secundarios como problemas cardiovasculares, taquicardias, malestares gastrointestinales o nerviosismo

INTRODUCTION: Diet is a factor that determines the health of individuals, having great importance in physical development and growth, reproduction and physical and intellectual performance. Energy drinks are non-alcoholic drinks, frequently carbonated, composed mainly of caffeine and carbohydrates, amino acids, vitamins, minerals, vegetable extracts, accompanied by additives such as preservatives, flavors, and colorants. OBJECTIVE: To present information on the composition of energy drinks and the side effects they produce in teenagers and university students who consume energy drinks. MATERIAL AND METHODS: The compilation of information on energy drinks sold in local shops in the city of Pachuca Hidalgo was carried out. In addition, a systematic review of articles from the most current national and international literature on energy drinks and their possible effects on health in the population between 14 and 23 years was carried out. Articles from 2013 to 2020 were identified in various search engines such as Google Scholar, MEDLINE, PUBMED, Scielo. RESULTS: Energy drinks added to a high content of sugars, caffeine and taurine, in addition to other components such as vitamins. The consumption of energy drinks has increased and is related to the effects on different variables in health from the cardiovascular, gastrointestinal, liver and respiratory functions. CONCLUSION: Energy drinks components such as caffeine and taurine related to side effects such as cardiovascular problems, tachycardia, gastrointestinal upset or nervousness

Composição nutricional de frutos do Cerrado mato grossense: cajuzinho do cerrado (Anacardium humile A. St. -Hil), curriola (Pouteria ramiflora (Mart) Radlk) e inharé (Brosimum gaudichaudii Trécul) / Nutritional composition of the fruits from Midwestern Cerrado: cajuzinho do cerrado(Anacardium humile A. St. -Hil), curriola (Pouteria ramiflora (Mart) Radlk)and inharé (Brosimum gaudichaudii Trécul)

Este trabalho teve como objetivo a caracterização nutricional (umidade, proteínas, lipídeos, cinzas e açúcares totais), quantificação do Valor Energético Total (VET) e determinação do teor de carotenoides totais dos frutos de cajuzinho do cerrado (Anacardium humile A.St.-Hil.), curriola (Pouteria ramiflora (Mart.) Radlk) e inharé (Brosimum gaudichaudii Trécul), do Cerrado mato grossense. No intuito de oferecer uma alternativa de dieta nutritiva e incentivar o reaproveitamento de alimentos, foram analisadas polpas e cascas destes frutos. O cajuzinho do cerrado apresentou expressiva quantidade de carotenoides totais nas polpas (5,95 mg/100g) e cascas (6,55 mg/100g). Já a curriola apresentou um valor considerável de cinzas (0,66%) nas polpas e mostraram quantidade significativa de Valor Energético Total (80,96 Kcal/100g). O inharé destacou-se por apresentar elevado teor de proteínas nas cascas (3,76%) e polpas (3,19%). Estes resultados mostraram que polpas e cascas dos frutos analisados, podem ser utilizadas como fonte de nutrientes ou como ingredientes na elaboração de novos alimentos com potencial funcional. Este é o primeiro estudo que avalia o potencial nutricional e carotenoides totais nas cascas destes frutos do Cerrado mato grossense.

This study aimed at performing the nutritional characterization (moisture, protein, lipid, ashes and total sugar), quantification of the Total Energy Value (TEV) and determination of carotenoid content of cajuzinho do cerrado (Anacardium humile A.St.-Hil.), curriola (Pouteria ramiflora (Mart.) Radlk) and inharé (Brosimum gaudichaudii Trécul), of the Midwestern Cerrado. Aiming at offering a nutritious alternative of diet and motivating the reuse of foods, the pulps and peels of fruits were analyzed. Cajuzinho do cerrado showed expressive amount of total carotenoids in the pulps (5.95 mg/100g) and peels (6.55 mg/100g). The curriola presented a considerable amount of ash (0.66%) in the pulps and a significant amount of Total Energy Value (80.96 Kcal/100g). On the other hand, the inharé had a high amount of protein in the peels (3.76%) and pulps (3.19%). These results showed that pulps and peels of the analyzed fruits can be used as source of nutrients or as ingredients in the manufacture of new functional foods. This is the first report which evaluates the nutritional potential and total carotenoids in peels of fruits from Midwestern Cerrado.

Composição nutricional de frutos do Cerrado mato grossense: cajuzinho do cerrado (Anacardium humile A. St.-Hil. ), curriola (Pouteria ramiflora (Mart. ) Radlk.) e inharé (Brosimum gaudichaudii Trécul) / Nutritional composition of the fruits from Midwestern Cerrado: cajuzinho do cerrado (Anacardium humile A. St. -Hil. ), curriola (Pouteria ramiflora (Mart.) Radlk) and inharé (Brosimum gaudichaudii Trécul)

Este trabalho teve como objetivo a caracterização nutricional (umidade, proteínas, lipídeos, cinzas e açúcares totais), quantificação do Valor Energético Total (VET) e determinação do teor de carotenoides totais dos frutos de cajuzinho do cerrado (Anacardium humile A.St.-Hil.), curriola (Pouteria ramiflora (Mart.) Radlk) e inharé (Brosimum gaudichaudii Trécul), do Cerrado mato grossense. No intuito de oferecer uma alternativa de dieta nutritiva e incentivar o reaproveitamento de alimentos, foram analisadas polpas e cascas destes frutos. O cajuzinho do cerrado apresentou expressiva quantidade de carotenoides totais nas polpas (5,95 mg/100g) e cascas (6,55 mg/100g). Já a curriola apresentou um valor considerável de cinzas (0,66%) nas polpas e mostraram quantidade significativa de Valor Energético Total (80,96 Kcal/100g). O inharé destacou-se por apresentar elevado teor de proteínas nas cascas (3,76%) e polpas (3,19%). Estes resultados mostraram que polpas e cascas dos frutos analisados, podem ser utilizadas como fonte de nutrientes ou como ingredientes na elaboração de novos alimentos com potencial funcional. Este é o primeiro estudo que avalia o potencial nutricional e carotenoides totais nas cascas destes frutos do Cerrado mato grossense. (AU)

This study aimed at performing the nutritional characterization (moisture, protein, lipid, ashes and total sugar), quantification of the Total Energy Value (TEV) and determination of carotenoid content of cajuzinho do cerrado (Anacardium humile A.St.-Hil.), curriola (Pouteria ramiflora (Mart.) Radlk) and inharé (Brosimum gaudichaudii Trécul), of the Midwestern Cerrado. Aiming at offering a nutritious alternative of diet and motivating the reuse of foods, the pulps and peels of fruits were analyzed. Cajuzinho do cerrado showed expressive amount of total carotenoids in the pulps (5.95 mg/100g) and peels (6.55 mg/100g). The curriola presented a considerable amount of ash (0.66%) in the pulps and a significant amount of Total Energy Value (80.96 Kcal/100g). On the other hand, the inharé had a high amount of protein in the peels (3.76%) and pulps (3.19%). These results showed that pulps and peels of the analyzed fruits can be used as source of nutrients or as ingredients in the manufacture of new functional foods. This is the first report which evaluates the nutritional potential and total carotenoids in peels of fruits from Midwestern Cerrado. (AU)

Tempero à base de ervas como estratégia para redução da oferta de sódio para comensais de uma unidade de alimentação e nutrição / Herbs-based seasoning as a strategy for reducing the sodium offer for consumers of a food and nutrition unit

Objetivo:O objetivo deste estudo foi avaliar o uso de um tempero à base de ervas em preparações proteicas como estratégia para a redução da ingestão de sódio por comensais atendidos em uma Unidade de Alimentação e Nutrição (UAN). Material e Métodos:Trata-se de um estudo transversal realizado em uma UAN de uma fábrica. O tempero à base de ervas foi desenvolvido com o auxílio das cozinheiras da unidade. A composição nutricional das preparações proteicas foi determinada com o auxílio de tabelas de composição de alimentos. Para avaliar a aceitação das preparações, foram realizadas análises sensoriais de duas preparações culinárias: peito de frango e acém bovino adicionados do tempero à base de ervas. Foram considerados os seguintes atributos: cor, textura, aroma, aparência e avaliação global, em uma escala hedônica de 9 pontos que varia de "desgostei muitíssimo" a "gostei muitíssimo". O índice de aceitabilidade também foi calculado para todos os atributos. Resultados: Quarenta e um juízes consumidores foram recrutados para realizar a análise sensorial. Houve uma redução importante nos níveis de sódio de 60,2% (de 939,2 mg para 375,3 mg) e 23,3% (de 709,7 mg para 544,0 mg) por 100g de peito de frango e acém bovino, respectivamente, e um aumento no teor de fibra das preparações que receberam o tempero à base de ervas. O índice de aceitação global de peito de frango temperado e filé de carne bovina foi de 87,8% e 83,8%, respectivamente. Conclusão: A substituição de temperos ultraprocessados por temperos à base de ervas em preparações de proteínas foi bem aceita entre comensais da UAN.

Objective:This study aimed to evaluate the use of a herbs-based seasoning in protein preparations as a strategy for reducing sodium intake by diners served at a Food and Nutrition Unit (FNU). Material and Methods: This was a cross-sectional study carried out in a FNU factory. The herbs-based seasoning was developed with the help of the unit's cooks. The proximate composition of protein preparations was determined with the aid of food composition tables. To assess the acceptance of the preparations, a sensory analysis was performed for two culinary preparations: chicken breast and beef chuck steak added with the herbs-based seasoning. The following attributes were considered for evaluating colour, texture, aroma, appearance and overall evaluation, on a 9-point hedonic scale ranging from "I disliked a lot" to "I liked a lot". The acceptability index was also calculated for all attributes. Results: Forty-one consumer judges were recruited to perform the sensory analysis. There was an important reduction in sodium levels of 60.2% (from 939.2 mg to 375.3 mg) and 23.3% (from 709.7 mg to 544.0 mg) per 100g of chicken breast and beef chuck steak, respectively, and an increase in the fiber content of the preparations that received the herbs-based seasoning. The global acceptance index of seasoned chicken breast and beef chuck steak was 87.8% and 83.8%, respectively. Conclusion: The substitution of ultra-processed seasoning for herbs-based seasoning in protein preparations was well accepted among FNU diners.

Espesantes comerciales clásicos y de nueva generación. Cualidades organolépticas y utilidad en las pruebas diagnósticas de la disfagia / Classic and new generation comercial thickeners. Organoleptic qualities and usefulness in diagnostic tests of dysphagia

No disponible

Bioactive compounds in jamelão yogurt (Syzygium cumini L) / Compostos bioativos em iogurte de jamelão (Syzygium cumini L)

The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins. Anthocyanins are of interest of the food industry due to their antioxidant power, attractive color and stability in acid-rich foods. This research used the gelation process with sodium alginate solution to obtain bioactive yogurt from the production of jamelão capsules added to natural yogurt. The proportion was 80% yogurt and 20% jellybean pulp capsules. The treatments were control yogurt (without the addition of jamelão capsules), jamelão capsules and bioactive yogurt (with the capsules). The objective was to study the antioxidant activity, physical-chemical, nutritional and microscopic stability of the product kept under refrigeration for 28 days at 4±1ºC. The addition of jamelão capsules in the yogurt changed the product's physical properties (increased humidity and decreased Brix and ash). There was an increase in the amount of phenols and anthocyanins, in addition to the antioxidant potential at 28 days of storage. The interior of the microcapsules was composed of a mesh structure through which the encapsulated material was distributed, as the capsules can be added to yogurt, to improve the antioxidant and nutritional capacity, which proves to be a promising and viable alternative.

A fruta Jamelão tem sido usada na medicina tradicional indiana e recentemente atrai interesse como alimento funcional, por ser rica em antocianinas. As antocianinas são de interesse da indústria de alimentos devido ao seu poder antioxidante, cor atraente e estabilidade em alimentos ácidos. Esta pesquisa utilizou o processo de gelificação com solução de alginato de sódio para obter iogurte bioativo, a partir da produção de cápsulas de jamelão adicionadas em iogurte natural. A proporção utilizada foi de 80% de iogurte e 20% de cápsulas de polpa de jamelão. Os tratamentos foram iogurte controle (sem adição de cápsulas de jamelão), cápsulas de jamelão e iogurte bioativo (contendo as cápsulas). O objetivo foi estudar a atividade antioxidante, a estabilidade físico-química, nutricional e microscópica do produto mantido sob refrigeração por 28 dias a 4 ± 1 ºC. A adição de cápsulas de jamelão no iogurte alterou as propriedades físicas do produto (aumento de umidade, diminuição de Brix e cinzas). Houve aumento na quantidade de fenóis e antocianinas, além do potencial antioxidante aos 28 dias de armazenamento. O interior das cápsulas era composto por uma estrutura em malha através da qual o material encapsulado foi distribuído. Desta forma, as cápsulas podem ser um ingrediente adicionado ao iogurte, melhorando a capacidade antioxidante e nutricional, provando ser uma alternativa promissora e viável.

Evaluation of the acceptability of low glycaemic index preparations, formulated by replicating traditional Chilean culinary preparations with a high glycaemic index / Evaluación de la aceptabilidad de preparaciones de bajo índice glicémico, formuladas como réplicas de preparaciones típicas chilenas de alto índice glicémico

The aim of this study was to determine the acceptability of low glycaemic index (GI) preparations, equivalent to the traditional high GI ones in Chile, elaborated with minimal changes in the ingredients and culinary techniques that significantly diminish the GI and maintain acceptability level. Twelve high-GI traditional lunches and their low GI counterparts were prepared. For 12 days, 20 apparently healthy women randomly tasted 2 paired preparations per day (low and high GI). The attributes of appearance, taste, smell, and texture of salads, main course, and desserts, as well as those of the full lunch, were evaluated using a hedonic scale of 7 and 9 points. Lunches with a high GI (90 ± 20.5 %) were modified by changing types of food ingredients, and/or by using culinary techniques to provide a low-GI counterpart with 47 ± 5.9 % GI (p < 0.001). All the preparations were classified as optimal, exceeding the established cut-off point. The "Legume with CHO" lunch had a higher acceptability level in its low GI version (p = 0.006), while the "Chicken with corn" lunch had it in its high GI version (p = 0.004). There was a preference for low-GI salad appearance (p = 0.003) and dessert flavour (p = 0.024), while high-GI main dishes were better praised for flavour (p = 0.034) and texture (p = 0.012). It is therefore possible to prepare low-GI menus equivalent to their traditional counterparts that are received as generally acceptable, with components and sensory attributes equal to, or even better than typical Chilean cuisine dishes

El objetivo de este estudio fue determinar la aceptabilidad de preparaciones de bajo índice glicémico (IG) diseñadas a partir de aquellas de alto IG de consumo habitual en Chile, elaboradas con mínimos cambios en sus ingredientes y basándose en técnicas culinarias que diminuyen el IG. Doce preparaciones tradicionales de alto IG se eligieron para preparar sus homólogos de bajo IG. Durante 12 días, 20 mujeres en buen estado de salud probaron, de forma aleatoria, 2 preparaciones equivalentes por día (de bajo y alto IG), y evaluaron la aceptabilidad promedio de las ensaladas, los platos principales y los postres, así como el almuerzo completo, a través de una escala hedónica de 7 puntos y una de 9 puntos para evaluar aceptabilidad de los atributos: apariencia, sabor, olor y textura. Los almuerzos de alto IG (90 ± 20,5 %) se modificaron cambiando los tipos de ingredientes y/o las técnicas culinarias, formulando preparaciones homólogas de bajo IG (47 ± 5,9 %, p < 0,001). Todas las nuevas preparaciones se calificaron de óptimas, excediendo el punto de corte establecido. La preparación "legumbres con cereales" obtuvo la más alta aceptabilidad en su versión de bajo IG (p = 0,006), mientras que la preparación "Pollo con choclo" lo hizo en su versión de alto IG (p = 0,004). Hubo mayores preferencias por la apariencia de las ensaladas (p = 0,003) y el sabor de los postres de bajo IG (p = 0,024), mientras que los platos principales fueron mejor valorados en cuanto a sabor (p = 0,034) y textura (p = 0,012) en su versión de alto IG. Por lo tanto, es posible preparar menús de bajo IG equivalentes a sus homólogos tradicionales que son considerados generalmente como aceptables, con componentes y atributos iguales o mejores que las preparaciones tradicionales chilenas

Contenido de humedad, proteínas y minerales en diez variedades de quínoa chilena cultivadas en distintas zonas geográficas / Moisture, protein and mineral content of ten varieties of Chilean quinoa grown in different geographic zones

RESUMEN El consumo de quínoa (Chenopodium quínoa Willd) ha aumentado, renovando el interés en su composición y valor nutricional. El objetivo del estudio fue determinar los contenidos de humedad, cenizas, proteínas y algunos minerales (Fe, Zn y Cu) de 10 variedades de quínoa chilena cultivadas en cuatro zonas geográficas, utilizando metodologías analíticas validadas. Las muestras (n=10) de quínoa cultivada en Vallenar, Los Tilos, Hidango y Santa Rosa fueron analizadas en triplicado. Los métodos normalizados aplicados fueron: humedad; cenizas; proteínas; hierro, zinc y cobre, bajo los requisitos de ISO/IEC 17025:2017. Los datos se analizaron usando análisis de varianza para comparar variedades y zonas de cultivo. Las muestras contienen en promedio 16,6 g de proteínas/100 g (14,4-17,5), 8,97 mg de hierro/100 g (7,71-10,76), 3,38 mg de zinc/100 g (2,17-5,30), y 0,83 mg de cobre/100 g (0,60-1,10). Las variedades cultivadas en Vallenar, Los Tilos e Hidango mostraron mayor contenido proteico que las de Santa Rosa (p<0,05). Todas las variedades tienen un contenido destacado de los microminerales cobre, zinc y hierro. Los resultados aportan información relevante sobre el valor nutricional de la quínoa chilena, entregando datos para la actualización de las Tablas de Composición Química de alimentos.

ABSTRACT The intake of quinoa (Chenopodium quinoa Willd) has increased worldwide. Its revival has renewed interest in its composition and nutritional value. The aim of this study was to determine the contents of moisture, ash, protein, and some minerals (Fe, Zn and Cu) of ten varieties of Chilean quinoa grown in various geographical zones, using validated analytical methods under rule ISO/IEC 17025:2017. Grains grown in Vallenar, Los Tilos, Hidango, and Santa Rosa were analyzed in triplicates, using previously validated analytical methodologies and certified reference materials. The normalized methods used were: moisture; ash; protein; mineral, under the ISO/IEC 17025:2017 norm. Data were analyzed using ANOVA to compare varieties and growth zones. The analyzed quinoa grains contain a mean of 16.6 g proteins/100 g (range 14.4-17.5), 8.97 mg iron/100 g (range 7.71-10.76), 3.38 mg zinc/100 g, and 0.83 mg copper/100 g (range 0.60-1.10). The varieties grown in Vallenar, Los Tilos and Hidango showed higher protein content compared to Santa Rosa (p<0.05). All varieties exhibit considerable microminerals content, such as copper, zinc, and iron. These results provide relevant information about the nutritional value of Chilean quinoa and updated reliable data for Food Composition Tables.

Principales fuentes dietéticas de yodo en población adulta española / Iodine dietary sources in Spanish adult population

FUNDAMENTOS: El yodo es un elemento fundamental para el buen funcionamiento del cuerpo humano, por lo que su ingesta ha de ser suficiente para garantizar sus funciones en el mismo. Existen grupos de alimentos más ricos en yodo como son las algas, los productos lácteos o la sal yodada. MÉTODOS: Se estudió una población de 418 individuos de diferentes zonas de España, siendo una muestra representativa de la población española. Se realizaron encuestas sobre hábitos alimentarios y recuerdo de consumo de 24 horas durante 2 días, utilizando estos datos para determinar el aporte de yodo de los alimentos consumidos y así determinar las principales fuentes de yodo. RESULTADOS: Las principales fuentes alimentarias de yodo de la población estudiada, exceptuando la sal yodada, son la leche, el marisco y el pescado. Otras fuentes de yodo, de menor contribución, resultaron las bebidas alcohólicas en el caso de los hombres y las algas en el caso de las mujeres. CONCLUSIONES: Con los resultados obtenidos se concluye que después de la sal yodada, son los productos lácteos, el pescado y los mariscos los alimentos que más yodo aportan a la dieta de los españoles

BACKGROUND: Iodine is an essential element for a proper human body performance, due to this; its intake must be enough to guarantee this performance. There are some groups of aliments, such as seaweeds, milky products and iodize salt, in which the iodine content is higher. METHODS: Along the research study, 418 people from different Spanish locations were studied; this is a representative sample of the Spanish population. In order to make a dietary assessment, surveys about feeding habits and 24 hours dietary recall of 2 days have been collected. These data were used to define the iodine contribution from all the aliments within the analyzed diets, in order to obtain the main iodine sources. RESULTS: The main iodine dietary sources, in the population under study, aside the iodized salt, are milk, seafood and fish. Other iodine sources, with a low contribution level, were alcoholic drinks in male subjects and seaweeds in female subjects. CONCLUSIONS: Taking into account the outcomes from the research study, we infer that, with the exception of iodized salt, the aliments that contribute the most in the Spanish population diet are milky products, fish and seafood

Propiedades bioactivas de frutas tropicales exóticas y sus beneficios a la salud / Bioactive properties of exotic tropical fruits and their health benefits

Las frutas exóticas se encuentran dentro del grupo de las frutas tropicales y su carácter perecedero limita su exportación a mercados distantes. En general, su consumo es local, son subutilizadas o poco valoradas tanto en el hogar como industrialmente; sin embargo, debido su alto valor nutricional, su consumo se ha incrementado significativamente en los últimos años. Estas frutas son fuente de compuestos bioactivos como fibra, vitamina C, carotenoides, ácidos fenólicos y polifenoles, los cuales han sido asociados a la reducción de los riesgos de enfermedades crónicas causadas por el estrés oxidativo. Estos compuestos bioactivos han demostrado que poseen varias actividades biológicas in vitro e in vivo incluyendo actividad antioxidante, antimicrobiana, antiinflamatoria, antiedad, neuroprotectora y antiviral entre otras. Por lo tanto, la obtención de ingredientes funcionales a partir de las frutas tropicales consideradas exóticas resulta viable; así como su utilización para el desarrollo de alimentos funcionales y nutracéuticos, para elaboración de productos de la industria farmacéutica y la conservación de alimentos. En la presente revisión se discute la información más relevante publicada en el período 2010-2020 de las principales bases de datos científicas, incluyendo Scopus, Science Direct, PubMed, Medline y Scielo, sobre los compuestos fenólicos y las bioactividades reportadas de las frutas tropicales exóticas como acai (Euterpe oleraceae), acerola (Malpighia emarginata), buruti (Mauritia flexuosa) caqui (Diospyros kaki), chicozapote (Manilkara zapota), litchi (Litchi chinensis), maracuyá (Passiflora edulis), noni (Morinda citrifolia) rambután (Nephelium lappaceum), pitaya blanca (Hylocereus undatus), pitaya roja (Hylocereus polyrhizus) y su relación con sus potenciales efectos benéficos en la salud(AU)

Exotic fruits are found in the group of tropical fruits and their perishable nature limits their export to distant markets. In general, their consumption is local; they are underutilized or little valued both at home and industrially; however, its consumption has increased significantly in recent years due to its high nutritional value. These fruits are a source of bioactive compounds such as fiber, vitamin C, carotenoids, phenolic acids and polyphenols, which have been associated with reducing the risks of chronic diseases caused by oxidative stress. These bioactive compounds have been shown to possess various in vitro and in vivo biological activities, including antioxidant, antimicrobial, antiviral, anti-inflammatory, anti-aging, neuroprotective, and among others. Therefore, obtaining functional ingredients from tropical fruits considered exotic is viable and used to develop functional and nutraceutical foods, prepare products for the pharmaceutical industry and food preservation. This review discusses the most relevant information published in the 2010-2020 period from the main scientific databases, including Scopus, Science Direct, PubMed, Medline and Scielo, on phenolic compounds and reported bioactivities of exotic tropical fruits such as acai (Euterpe oleraceae), acerola (Malpighia emarginata), persimmon (Diospyros kaki), chicozapote (Manilkara zapota), litchi (Litchi chinensis), passion fruit (Passiflora edulis) noni (Morinda citrifolia), rambutan (Nephelium lappaceum), white pitaya (Hylocereus undatus) and red pitaya (Hylocereus polyrhizus) and their relationship with their potential beneficial effects on health(AU)

Aminoácidos de cadena ramificada: implicaciones en la salud / Branched chain amino acids and health implications

El consumo de proteína y especialmente aminoácidos esenciales juega un papel fundamental en la dieta, ya que suple las necesidades de nitrógeno del organismo y favorece el mantenimiento de estructuras corporales. En los últimos años, la nutrición y la tecnología de los alimentos están experimentando una profunda transformación debido al desarrollo del concepto de alimentos funcionales y nutracéuticos. Tanto las proteínas funcionales como los péptidos bioactivos están cobrando gran importancia ya que, además de su papel nutricional por ser fuente de aminoácidos, son capaces de ejercer diferentes efectos biológicos específicos sobre el sistema inmune, el sistema cardiovascular o el tracto gastrointestinal. Los aminoácidos de cadena ramificada (BCAAs denominación por las siglas en inglés) como lo son la Leucina, Isoleucina y Valina son considerados útiles para el tratamiento y predicción de algunas enfermedades, el presente artículo de revisión, se recopila información acerca de los aminoácidos de cadena ramificada y su uso positivo en el tratamiento de diferentes patologías como enfermedades neurológicas, hepáticas, cardiometabólicas, cáncer, además de su uso en deportistas. Se tuvieron en cuenta los siguientes criterios de inclusión: 1. La búsqueda se realizó en reconocidas bases de datos, 2. Se incluyeron artículos desde el 2006 a la fecha, 3. Se realizó la búsqueda con palabras como aminoácidos de cadena ramificada y efecto en diferentes patologías, con la inclusión de artículos donde se menciona el consumo humano de los mismos, se excluyeron artículos donde los aminoácidos no intervengan de manera positiva en su consumo y tratamiento de enfermedades(AU)

The consumption of protein and especially essential amino acids play a fundamental role in the diet, in order to meet the body's nitrogen needs and the maintenance of body structures. In recent years nutrition and food technology are undergoing a profound transformation due to the development of the concept of functional foods and nutraceuticals. Both functional proteins and bioactive peptides are becoming very important since, in addition to their nutritional role as a source of amino acids, they are capable of exerting different specific biological effects on the immune system, the cardiovascular system or the gastrointestinal tract. Branched-chain amino acids (BCAAs), such as Leucine, Isoleucine and Valine, are considered useful for the treatment and prediction of some diseases. This review article collects information about branched-chain amino acids. and it's positive use in the treatment of different pathologies such as neurological, liver, cardiometabolic diseases, cancer, in addition to it's use in athletes. The following inclusion criteria were taken into account: 1. The search was carried out in recognized databases, 2. Articles were included from 2006 to date, 3. The search was carried out with words such as branched-chain amino acids and effect in different pathologies, with the inclusion of articles where their human consumption is mentioned, articles were excluded where amino acids do not intervene positively in their consumption and treatment of diseases(AU)