AN HEALTHY DIET AND AN HEALTHY FOOD ADDED WITH L-ARGININE: BIOAVAILABILITY AND BENEFICIAL EFFECTS
type: CreativeWork
description: Background The use of L-Arginine as food supplement to a normal diet, in relatively large doses, has been proved to have a salutary effect on cardiovascular diseases and glucose metabolism. L-Arginine was found to be bio-available and effective in the prevention of impairment of glucose metabolism and endothelial dysfunction. Objective: To obtain a food product having a high content (at least 10%) of L-arginine completely bio-available (> 99%), being also palatable, homogeneous, having low amounts of sugar and optionally suitable for insulin-resistant and/or carbohydrate-intolerant subjects. Methods The food product was produced at a low temperature range which prevents the degradation of the amino acid by Maillard reactions or other heat dependent degradations and by means of sonication. To evaluate the bio-availability and the vascular and metabolic effects of L-Arginine (6.6 g) contained in the food preparation (6 biscuits) compared either to the same food preparation (6 biscuits) without the addition of L-Arginine either to 6.6 g of powdered L-Arginine, seven healthy subjects (2M/5F) participated in the study. It was asked to all subjects to follow a 2000 kcal/die standard diet, according to LARN recommendations and to complete a 3 day food diary (two working days and one holiday day) before every test to obtain accurate information on short-term food intake. Food diaries were evaluated with software to decode foods, modified introducing the L-Arginine contents in more than 800 different foods. The average daily intake of L-Arginine was estimated about 2.5 g/day. Subjects underwent 3 different tests, in random order, with at least a 14-day interval.  The first test consisted in an oral administration of 6 biscuits containing 1.1 g each of L-arginine for a total of 6.6 g. The portion of 6 biscuits contained total amount of 21.9 g of carbohydrates (17.9 g of starch and 4.0 g of sugars), 3.6 g of proteins, 7.5 g of fats and 4.3 g of fibers. A fixed amount of 250 m…
abstract: Background The use of L-Arginine as food supplement to a normal diet, in relatively large doses, has been proved to have a salutary effect on cardiovascular diseases and glucose metabolism. L-Arginine was found to be bio-available and effective in the prevention of impairment of glucose metabolism and endothelial dysfunction. Objective: To obtain a food product having a high content (at least 10%) of L-arginine completely bio-available (> 99%), being also palatable, homogeneous, having low amounts of sugar and optionally suitable for insulin-resistant and/or carbohydrate-intolerant subjects. Methods The food product was produced at a low temperature range which prevents the degradation of the amino acid by Maillard reactions or other heat dependent degradations and by means of sonication. To evaluate the bio-availability and the vascular and metabolic effects of L-Arginine (6.6 g) contained in the food preparation (6 biscuits) compared either to the same food preparation (6 biscuits) without the addition of L-Arginine either to 6.6 g of powdered L-Arginine, seven healthy subjects (2M/5F) participated in the study. It was asked to all subjects to follow a 2000 kcal/die standard diet, according to LARN recommendations and to complete a 3 day food diary (two working days and one holiday day) before every test to obtain accurate information on short-term food intake. Food diaries were evaluated with software to decode foods, modified introducing the L-Arginine contents in more than 800 different foods. The average daily intake of L-Arginine was estimated about 2.5 g/day. Subjects underwent 3 different tests, in random order, with at least a 14-day interval.  The first test consisted in an oral administration of 6 biscuits containing 1.1 g each of L-arginine for a total of 6.6 g. The portion of 6 biscuits contained total amount of 21.9 g of carbohydrates (17.9 g of starch and 4.0 g of sugars), 3.6 g of proteins, 7.5 g of fats and 4.3 g of fibers. A fixed amount of 250 m…
author: E. Setola
language: eng
keywords: Nutrition, L-Arginine, endothelial function, nitric oxide, insulin sensitivity, Settore MED/13 - Endocrinologia
date published: 2011-01-21
date modified: 2026-07-27T20:19:17Z
provider: Università degli Studi di Milano
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Milano

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2434/151790