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Effect of Eggplant Flour ( Solanum melongena L.) associated with hypoenergetic diet on antioxidant status in overweight women ‐ a randomised clinical trial
Author(s) -
Scorsatto Mauara,
Rosa Glorimar,
Raggio Luiz Ronir,
da Rocha Pinheiro Mulder Alessandra,
Junger Teodoro Anderson,
Moraes de Oliveira Gláucia M.
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14125
Subject(s) - overweight , waist , medicine , obesity , placebo , antioxidant , melongena , antioxidant capacity , randomized controlled trial , solanum , biology , oxidative stress , botany , biochemistry , alternative medicine , pathology
Summary The objectives of this study were to assess the effect of hypoenergetic diet associated with eggplant ( Solanummelongena L.) flour ( EF ) consumption on the antioxidant status in overweight women and compare the effect among metabolically healthy obese ( MHO ) and metabolically unhealthy obese ( MUO ) women. This is a 4‐month double‐blind, randomised and placebo‐controlled clinical trial. The volunteers were divided into two groups: (a) balanced and individualised hypoenergetic diet + 13 g of EF (Eggplant Flour Group [ EFG ]); and (b) balanced and individualised hypoenergetic diet + 13 g of placebo (Placebo Group [ PG ]). One hundred and eighty‐six women completed the study. The EFG exhibited significant increase in antioxidant capacity after the intervention ( P = 0.044). MHO exhibited statistically significant increased antioxidant capacity ( P = 0.028). Body fat had significant reduction in the EFG ( P = 0.010). Waist circumference was reduced in the two groups. The hypoenergetic diet associated with EF improved the antioxidant status in comparison to the PG and in MUO women the eggplant flour reduced fat mass.