Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.

Los estudios epidemiológicos y clínicos demuestran que los atributos de las medidas antropométricas pueden estar relacionados con el riesgo de trastornos metabólicos. El índice de masa corporal (IMC) y la relación cintura / cadera (RC / Q) se utilizan en estudios epidemiológicos porque tienen una fuerte asociación con la grasa visceral y se aceptan como un indicador de grasa intraabdominal, cuanto mayor es la concentración de grasa abdominal, mayor es el riesgo de enfermedad plurimetabólica. Objetivo: verificar el riesgo que tienen las mujeres que inician un programa de ejercicio físico de desarrollar enfermedades cardiovasculares.