Mix of Allegedly Functional Components Improves Metabolic Syndrome Risk Factors

Abstract

Background: Food is one of the main factors that diminish the risk of development of chronic diseases in humans. In view of this fact, increasing attention has focused on the production and consumption of foods that help reduce this risk. Besides, metabolic syndrome risk factors are increasing in almost all populations of the world. Therefore, the objective of this work was to evaluate the effects of a mixture of ingredients containing textured soy protein, wheat bran, oats, black sesame seeds, white sesame seeds, brown linseed, granola and brown sugar on the biochemical profile, body weight and intestinal motility of Wistar rats.