Effect of short-term consumption bitter apricot seeds on the body composition in healthy population

Authors

  • Jana Kopčeková Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Anna Kolesárová Slovak University of Agriculture in Nitra, Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra
  • Martina Gažarová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Petra Lenártová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Mrázová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Adriana Kolesárová Slovak University of Agriculture in Nitra, Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/718

Keywords:

cardiovascular diseases, bitter apricot seeds, body fat, visceral adipose tissue, bioelectrical impedance

Abstract

The distribution of fat in different areas of the body is important since accumulation of fat within the abdominal cavity represents a much more severe cardiovascular risk than accumulation in subcutaneous adipose tissues. Apricot seeds contain a wide variety of bioactive compounds and that consumption can decrease blood pressure and total blood cholesterol levels, fight oxidative stress and maintain body weight. The aim of the study was to analyse body composition: body fat mass (BFM), fat free mass (FFM), skeletal muscle mass (SMM), body fat percentage (%BFM), visceral fat area (VFA), total body water (TBW) - intracellular water (ICW) and extracellular water (ECW) and to evaluate the changes that occur after 6-weeks consumption of bitter apricot seeds. The study group finally consisted of 34 healthy adults volunteers (21 females and 13 males). Volunteers were recruited from the general population of Slovakia. Respondents were 23 - 65 years old, where the average age of women was 40.65 ±11.31 years and the average age of men was 36.91 ±9.98 years. All participants were asked to consume 60 mg.kg-1 of body weight of bitter apricot seeds daily during 6 weeks. Body composition was diagnosed by multi-frequency bioelectrical impedance analysis (MFBIA) by InBody 720 (Biospace Co., Korea), which measures the total impedance at frequencies of 1, 5, 50, 100, 500, 1000 kHz. At baseline mean body weight was 85.78 ±14.66 and 62.84 ±12.19 kg in the male and female participants, respectively. After 6 weeks of consumation we observed non-significant decreasing of mean body weight. The mean BFM was 19.25 ±8.81 kg in the male group and 19.47 ±7.21 kg in the female group. After six weeks, BFM decreased non-significantly (on average 0.5 kg) in both groups. The mean FFM at baseline was 43.37 ±5.98 and 66.54 ±7.98 kg in the female and male participants, respectively. The statistical analysis confirmed that the increase of FFM (43.37 ±5.98 kg to 43.56 ±5.80 kg) in the female were statistically significant (p <0.05). VFA was greater in the men (82.04 ±39.82 cmat baseline and 78.65 ±39.79 cmafter 6 weeks) comparison to women (79.82 ±29.03 cmat baseline and 78.29 ±29.90 cmafter 6 weeks). The mean of TBW in males before the start of study was 48.78 ±5.77 kg and 47.88 ±5.57 kg after 6 weeks of consumption. The results of study show the small weight loss in the both group. Therefore, the results from this study indicate that daily consumption of bitter apricot seeds produce measurable health benefits, but further studies are also required.

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Published

2017-04-11

How to Cite

Kopčeková, J. ., Kolesárová, A. ., Gažarová, M. ., Lenártová, P. ., Mrázová, J. ., & Kolesárová, A. . (2017). Effect of short-term consumption bitter apricot seeds on the body composition in healthy population. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 151–155. https://doi.org/10.5219/718

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