Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

“…Among the fruits mentioned, the fiber isolated from passion fruit has been identified as having hypoglycemic effects (Salgado et al, 2010, Zeraik et al, 2010, which was also observed in the present study, where the GI of this fruit was one of the lowest among those evaluated.…”

“…Thus, various strategies for prevention and control have been developed in order to stop or delay the spread of these diseases (American Diabetes Association, 2013; Salehi et al, 2012;Salgado et al, 2010).…”

Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt

“…Its peel is rich in minerals and fibres, especially pectin, a soluble fraction of fibre that forms a gel in gastro-intestinal tract, preventing the absorption of some nutrients (Salgado et al, 2010). The major effect of the soluble fibres as gums and pectin substances present in the passion fruit-peel (Zeraik et al, 2010) occurs by the retarding gastric absorption of sugars and amino acids in the small intestine, reducing the postprandial blood glucose response's, contribution to the control of diabetes' response (Reyes & Areas, 2001), and as a possible source of natural flavonoids (Zeraik et al, 2011).…”

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

“…The cultivation of yellow passion fruit (Passiflora edulis var. flavicarpa Deg., Passifloraceae) has been preferred for industrial juice production that generates large quantities of by-product composed by seeds and shells representing more than half of the total fruit weight (Salgado, Bombarde, Mansi, Piedade, & Meletti, 2010).…”

“…Functional properties such as anti-hypertensive, hypocholesterolemic and reduction of blood glucose level, have been attributed to the passion fruit peel (Chau & Huang, 2005;Janebro et al, 2008;Salgado et al, 2010;Zibadi et al, 2007). Beyond the content of 10e20 g of pectin, a soluble fiber which is known for its prebiotic action, the passion fruit peel is composed of approximately 1.5 g of protein, 0.8 g of lipids, 8.7 g of ash, 56 g of carbohydrates per 100 g of dry matter and is also a source of iron, calcium, phosphorus and niacin (Cordova, Gama, Winter, Kaskantzis Neto, & Freitas, 2005;Yapo & Koffi, 2008).…”