{"id":44511,"date":"2020-10-27T00:30:28","date_gmt":"2020-10-26T23:30:28","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44511"},"modified":"2020-10-27T18:36:45","modified_gmt":"2020-10-27T17:36:45","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-alimentaria-trofologia-el-valor-suplementario-de-la-proteina-de-las-algas-en-la-dieta-humana","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44511","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abEl valor suplementario de la prote\u00edna de las algas en la dieta humana\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-IJ5jV-1Ipm8\/X5hZzmZhrSI\/AAAAAAAAgX0\/lHKLIHgxPzgFE5AHQhARCC42QEznLCVAACLcBGAsYHQ\/s696\/Journal_nutrition6.png\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-IJ5jV-1Ipm8\/X5hZzmZhrSI\/AAAAAAAAgX0\/lHKLIHgxPzgFE5AHQhARCC42QEznLCVAACLcBGAsYHQ\/s320\/Journal_nutrition6.png\" height=\"320\" border=\"0\" data-original-height=\"696\" data-original-width=\"520\" \/><\/a>Lee, S. K., Fox, H. M., Kies, C., &amp; Dam, R. (1967).\u00a0<a href=\"https:\/\/academic.oup.com\/jn\/article-abstract\/92\/2\/281\/4776819\">The supplementary value of algae protein in human diets<\/a>.\u00a0<i>The Journal of nutrition<\/i>, 92(2), 281-285.<\/p>\n<p>Se determin\u00f3 el valor nutritivo de la prote\u00edna de las algas para mantener el equilibrio de nitr\u00f3geno en adultos humanos alimentados con 6 g de N \/ d\u00eda de algas solas o de algas combinadas con otras prote\u00ednas intactas durante 10 per\u00edodos experimentales de 5 d\u00edas cada uno.<\/p>\n<p>Las fuentes proteicas estudiadas fueron: algas (Chlorella pyrenoidosa), harina de pescado, harina de soja, huevo entero deshidratado, arroz y gelatina. Todas las dietas apoyaron un balance positivo de nitr\u00f3geno (valores medios que van de +0,30 a +0,77 g N \/ d\u00eda), excepto las dietas que contienen algas solas o algas y gelatina (valores medios, -0,06 y -0,38 g N \/ d\u00eda, respectivamente). Si bien las prote\u00ednas intactas del pescado, la soja y el huevo alimentados individualmente dieron como resultado retenciones de nitr\u00f3geno de magnitud similar, solo la prote\u00edna del pescado pareci\u00f3 mejorar ligeramente al complementar con 2 o 4 g de nitr\u00f3geno de las algas.<\/p>\n<p>La retenci\u00f3n de nitr\u00f3geno en respuesta a la combinaci\u00f3n de algas y arroz fue comparable a la observada cuando se alimentaron con prote\u00ednas de alta calidad, pescado, soja y huevo. La digestibilidad aparente del nitr\u00f3geno para la dieta de 6 g de nitr\u00f3geno de algas mejor\u00f3 del 66% al 71 al 75% cuando parte de las algas fue reemplazada por otras prote\u00ednas. Los \u00faltimos valores se compararon favorablemente con las digestibilidades de las prote\u00ednas intactas individuales.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lee, S. K., Fox, H. M., Kies, C., &amp; Dam, R. (1967).\u00a0The supplementary value of algae protein in human diets.\u00a0The Journal of nutrition, 92(2), 281-285. Se determin\u00f3 el valor nutritivo de la prote\u00edna de las algas para mantener el equilibrio de nitr\u00f3geno en adultos humanos alimentados con 6 g de N \/ d\u00eda de algas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-44511","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;El valor suplementario de la prote\u00edna de las algas en la dieta humana&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=44511\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;El valor suplementario de la prote\u00edna de las algas en la dieta humana&quot; -\" \/>\n<meta property=\"og:description\" content=\"Lee, S. K., Fox, H. M., Kies, C., &amp; Dam, R. (1967).\u00a0The supplementary value of algae protein in human diets.\u00a0The Journal of nutrition, 92(2), 281-285. 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