02742naa a2200565 a 450000100080000000500110000800800410001910000260006024501790008626000090026552011610027465000250143565000170146065000220147765000210149965000180152065000200153865000170155865000200157565000180159565000230161365000150163665000120165165000170166365000110168065000230169165000100171465000120172465000140173665000180175065000100176865000170177865000180179565000080181365000200182165000100184165000110185165000270186270000220188970000200191170000210193170000240195270000270197670000210200370000260202470000220205070000190207270000220209177300630211320911202018-12-13       2018    bl uuuu     u00u1 u    #d1 aLOPES, R. de C. S. O.  aEvaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.h[electronic resource]  c2018  aThis study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p &lt 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p &lt 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p &lt 0.05) and malondialdehyde (p &lt 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p &lt 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.  aAntioxidant activity  aAntioxidants  aBreakfast cereals  aChronic diseases  aDietary fiber  aFood technology  aInflammation  aKidney diseases  aMilk analysis  aPhenolic compounds  aProbiotics  aTannins  aAntioxidante  aCereal  aComposto Fenólico  aDieta  aDoença  aExtrusão  aFermentação  aFibra  aInflamação  aLeite de Soja  aRim  aSorghum Bicolor  aSorgo  aTanino  aTecnologia de Alimento1 aLIMA, S. L. L. de1 aSILVA, B. F. da1 aTOLEDO, R. C. L.1 aMOREIRA, M. E de C.1 aANUNCIAÇÃO, P. C. de1 aWALTER, E. H. M.1 aCARVALHO, C. W. P. de1 aQUEIROZ, V. A. V.1 aRIBEIRO, A. Q.1 aMARTINO, H. S. D.  tFood Research Internationalgv. 107, p. 629-638, May 2018.