Evaluation of the Effect of Consuming Yogurts Fortified With Dietary Sources of Vitamin E and Omega-3 on Classical Biomarkers of Cardiovascular Disease and Blood Levels of Vitamin E.
Phase: NA
Conditions: Cardiovascular Diseases, Apolipoproteins, Food Preferences, Low-density-lipoprotein-type, HDL, Triglycerides, Functional Food
Sponsor: Pontificia Universidad Javeriana

RESEARCH PROTOCOL 
 
 
Evaluation of the effect of consuming yogurts fortified with dietary sources of vitamin E and omega-3 on 
classical biomarkers of cardiovascular disease and blood levels of vitamin E. 
 
 
 
 
 
Authors: 
Professor Lilia Yadira Cortes Sanabria. PhD 
Professor Ruby Alejandra Villamil Parra. PhD 
Professor Diana Cristina Patino Cuervo. MSc. 
Professor Luis Felipe Gutiérrez Álvarez. PhD 
 
 
 
 
 
 
BOGOTÁ, COLOMBIA.  
APRIL 27 2021 
 
 
 

 
Research registration PUJ 
Version: 1 
Investigation project 
 
GENERAL INFORMATION 
Title: Evaluation of the effect of consuming yogurts fortified with dietary sources of vitamin E and omega-
3 on classical biomarkers of cardiovascular disease and blood levels of vitamin E. 
Estimated start date: 01-03-2022 
Estimated execution end date: 30-08-2023 
Type of research: Applied research 
This activity involves research on vertebrate animals: No 
This activity involves the participation of employees or patients of a hospital institution: No 
This activity has international collaboration and/or funding: No 
Do you consider that this activity or the results that will be obtained from it are confidential: Si 
Socio-economic objective: Health 
Keywords: cardiovascular disease; tocotrienol; alpha linolenic acid; fermented milk drink; lipid profile; 
vitamin E 
Big area: Medical and Health Sciences 
Area: Health Sciences 
Discipline: Nutrition and Dietetics 
Activities to be undertaken involve the collection of wild species: No 
SUMMARY: BACKGROUND, STATE OF THE ART AND PROBLEM FORMULATION 
The food profile of western culture is characterized by a high energy density, due mainly to the high sugar 
intake, and the low consumption of fruits, vegetables and foods source of mono and polyunsaturated 
fatty acids. This food landscape has been linked as a risk factor for the development of cardiovascular 
disease (CVD), which, as indicated by the World Health Organization, is the leading cause of death in the 
world. 
In the preliminary results of the National Nutritional Situation Survey (ENSIN) 2015, it was reported that 
overweight in the adult population has increased by 5.2% from 2010 to 2015, which is a risk factor for the 
manifestation of CVD (WHO/OPS Group of Experts, 2011). This confirms the need to impact on the healthy 
lifestyles of the population by promoting a balanced, adequate and safe diet, as the diet is one of the 
modifiable risk factors for preventing the development of CVD. 
In Colombia, according to the 2005 and 2010 ENSIN surveys, the majority of the population consumes oil-
fried foods, has a low consumption of fruits, vegetables, fish and high consumption of processed and ultra-
processed products. This diet profile is characteristic of western culture, with low intake of food sources 
of essential fatty acids (EFA), fat-soluble vitamins, fiber and phytonutrients. A good alternative to 
increasing the consumption of EFA, and preventing the development of CVD with food, is to add or enrich 
mass consumir products such as dairy derivatives, as these foods are considered by the majority  
According to data in the ENSIN of 2015, dairy products are frequently consumed by Colombians, where 
the estimated milk intake for the population is 94.2% in a regular month and 94.2% for dairy derivatives 
such as cheese, yogurt and kumis (Ministerio de salud, 2015). Comparing these data with the one from 
the ENSIN of 2010, we can observe an increase in the consumption of milk and dairy derivatives since it 
went from 85.5% to 93.4% respectively (Minesterio de Protección Social, 2010). Similarly, the Fondo 

 
Research registration PUJ 
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Nacional del Ganado FNG (Fedegan) reported that between 2010 and 2014, milk consumption increased 
by 3.6 litres, from 139.4 litres per person to 143 litres a year; and of the 1.715 million litres of milk 
produced, about 26% of the total production, are devoted to the production of regional cheeses. 
Additionally, fermented beverages such as yogurt, move around $470 million and is expected to bill $602 
million by 2023. Its main leaders are Alpina, Yogo Yogo and Bonyurt, with shared of 18.1%, 17.8% and 
14.4% respectively. These are followed by Regeneris and Algarra (Euromonitor, 2019). 
Food sources of omega 3 are mainly vegetable oils and marine foods such as fish, fish oils, and algae. 
While the sources of vitamin E in the form of tocotrienol are mainly palm oil and achiote. Usually in the 
western culture, these foods are not regularly consumed, which causes the industry to look for 
alternatives to transport these compounds into mass consumption foods, such as milk and dairy products. 
Milk and dairy products have an adequate nutritional profile, thanks to their content of protein, calcium, 
riboflavin, among other nutrients (Alvídrez-Morales, A, González-Martínez, B.E., Jiménez-Salas, 2002; 
Santillan Urquiza, Mendez Rojas, & Vélez Ruiz, 2014). Strategies such as reducing sodium chloride (NaCl) 
in cheeses and decreasing the fat content in milk and derivatives have been implemented to combat some 
diseases such as hypertension and dyslipidemia (Millone, Olagnero, & Santana, 2011). 
Dairy products can be vehicles of bioactive compounds, adding, replacing and/or reducing the most 
variable component, the lipid fraction. Therefore, some vegetable sources with adequate EFA profiles and 
vitamin content with antioxidant effect such as vitamin E, are of interest in the development of functional 
foods (FF), as they can be used as ingredients to improve the fat profile of milk-derived foods. 
In Colombia, Sacha Inchi and Palma crops are an alternative to the replacement of illegal crops, as the 
processing of their fruits represents an economic opportunity for the sustainable development of 
vulnerable communities, in the context of the post-conflict- Sacha Inchi (Plukenetia volubilis L.) is a plant 
with great economic potential thanks to the transformation of its fruit (seeds) into products of high added 
value, mainly the oil containing 50% ALA (18:3ω-3), 36.8% AL (18:2ω-6) for an omega 3: omega 6 ratio of 
0.76 and a total tocols content of 211.8 mg/100g (Wang, Zhu, & Kakuda, 2018). The ω-3:ω-6 ratio is 
desirable to reduce the risk of developing several chronic diseases of high prevalence, such as 
cardiovascular diseases, cancer, and inflammatory and immune diseases (Vanegas-Azuero & Gutiérrez, 
2018), and that is why this oil is of great interest to the human health. For its part, Elaeis guineensis x 
Elaeis oleífera-OxG [HPO] crossing palm oil hybrid is attractive for its high content of carotene 
(1036.9mg/100g), tocotrienols (26.4mg/100g) and monounsaturated fatty acids (MUFA) (55.8%) 
(Mozzon, Pacetti, Giuseppe, & Paolo, 2015; Mozzon, Pacetti, Lucci, Balzano, & Frega, 2013). However, 
these cultivars are not very well known to consumers, and therefore their nutritional benefits are not 
massively exploited. 
Since actual consumers are now more worried about their diet, and expect to have more than just 
satisfaction, which means, some health benefit, is why FF are still a trend (Bimbo et al., 2017; Ganesan, 
Brothersen, & McMahon, 2014; Markey et al., 2017). FF are a healthy alternative for consumers as they 
provide beneficial health effects. Dairy matrices have been the most versatile, being classified as products 
with an adequate nutritional profile. Therefore, they can be reformulated to enhance their functional 
potential. For example, they can serve as a vehicle for dietary sources of tocotrienol (vitamin E) and alpha-
linolenic acid (ALA). To date, the inclusion of Colombian Sacha Inchi oil (SIO) in yogurt has not been 

 
Research registration PUJ 
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investigated, nor has it been examined whether, when used as a vehicle due to its high ALA content, it 
exerts a beneficial effect on the cardiovascular health of consumers. On the other hand, the inclusion of 
Colombian hybrid palm oil has not been studied. However, it has been reported that consumption of up 
to 20 ml, due to its high content of gamma-tocotrienol, is a potent inhibitor of endogenous cholesterol 
production (Ojeda et al., 2017, 2016). To date, there are no studies investigating the effect of consuming 
yogurts supplemented with these Colombian oils on the cardiovascular health of consumers. 
In this context of promoting healthy eating and based on the characterization of the western diet, which 
does not meet the daily requirements for essential fatty acids (EFAs) and fat soluble vitamins such as 
vitamin E, the present research project aims to describe the effect of daily consumption of two fermented 
dairy beverages supplemented with dietary sources high in tocotrienols and ALA on classical biological 
markers of cardiovascular disease (CVD) and vitamin E, over a period of three months, in individuals with 
cardiovascular risk. The products are currently being developed as part of a doctoral thesis in the Food 
Science and Technology program at the Universidad Nacional de Colombia, Bogotá campus, Faculty of 
Agricultural Sciences. If satisfactory results are obtained, new dairy products could be developed for the 
Colombian market, promoting the cultivation of Sacha INchi and Palm by diversifying the use of their fruits 
as sources of bioactive compounds. The present research proposal aims to answer the following question: 
what is the effect of consuming yogurts fortified with dietary sources of omega-3 and vitamin E on 
cardiovascular disease biomarkers and vitamin E in healthy adults? 
OBJECTIVES 
General: Evaluate the effect of consumption of two fermented dairy beverages fortified with SIO and HPO, 
on the lipid profile and vitamin E, in individuals at risk of CVD. 
Specifics: 
1. Describe the health, nutritional status and intake of the individuals before and after the 
intervention. 
2. Establish the changes over time in the lipid profile, Apo A, Apo B and vitamin E in the blood after 
the intervention. 
MATERIALS AND METHODS 
The study will be presented to the research and ethics committee of the Faculty of Sciences of the 
Pontificia Universidad Javeriana.  The effect of consumption of fermented dairy beverages fortified with 
SIO and HPO will be evaluated on the response variables: plasma lipid profile (HDL-C, LDL-C, Triglycerides, 
TC), Apolipoprotein A, Apolipoprotein B and vitamin E level in blood. 
Type of study 
An experimental study will be carried out consisting of a controlled clinical trial with three arms, each of 
which will be determined by the administration of two oils and a control.  The oils will be transported into 
a fermented milk drink.  Participants will be selected using a criterion of convenience through a call at the 

 
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Pontificia Universidad Javeriana.  As a result, it is expected to select 66 individuals, 50% men and 50% 
women, who meet the inclusion criteria.  Individuals will be stratified by sex and will be randomized in 
equal numbers to each of the three treatment groups, such that each treatment group will have 33 people 
in which the sexes will be equally distributed. 
The sample size was determined taking into account the literature in which the same biomarkers have 
been evaluated (Brenna, Plourde, Stark, Jones, & Lin, 2018; Gonzales & Gonzales, 2014; Nayebifar, 
Ghasemi, & Karimipour, 2020; Qureshi, Sami, Salser, & Khan, 2001, 2002).  It is important to highlight that 
to date there are no studies that contemplate the two oils carried in a fermented drink; even though there 
are studies with hybrid palm oil, alone and in other foods, there are none with Sacha Inchi oil, for the 
postulated response variables.  Upon encountering this panorama, this study will provide a parameter to 
determine the sample size in subsequent studies.  Finally, the postulate of the Food and Drug 
Administration (FDA) was taken into account, which states that the total number of subjects and patients 
included in Phase 1 studies varies with the drug, but is generally in the range of 20 to 80 subjects (FDA, 
2019), so it is considered that it can also be applied as a criterion for foods since the guidelines for drug 
testing are rigorous. 
Following these criteria, it was determined to take 54 subjects in total with an oversample of 20% (66 
individuals in total) to compensate for possible dropouts during the follow-up stage.  Compliance with the 
proposed number of participants and the collection of their blood samples will be subject to the evolution 
of the Covid-19 pandemic and government preventive isolation guidelines. 
Target population 
Inclusion criteria: adult men <50 years old and women <40 years old, healthy, with TC levels ≥200mg/dl, 
with regular consumption of fermented milk beverages at least three times/week, with a maximum level 
of moderate physical activity and who sign the informed consent. 
Exclusion criteria: TG >700mg/dl, hyperlipidemia undergoing pharmacological treatment, drug or alcohol 
addiction, smokers, history of allergy to red palm olein and/or milk and its derivatives, consumption of 
nutritional supplements, being pregnant or breastfeeding, having menopause, presence of chronic 
disease (HTN, Diabetes Mellitus, among others) and a BMI >29.9 
The sample will be selected using a convenience criterion through a call at the Pontificia Universidad 
Javeriana.  Individuals will be stratified by sex and randomized using the method called “unrestricted 
randomization” to the three groups.  The size was determined considering the literature in which the 
same biomarkers have been evaluated (Brenna, Plourde, Stark, Jones, & Lin, 2018; Gonzales & Gonzales, 
2014; Nayebifar, Ghasemi, & Karimipour, 2020; Qureshi, Sami, Salser, & Khan, 2001, 2002).  The FDA 
postulate was considered, which states that the total number of subjects included in Phase 1 studies varies 
with the drug but is generally in the range of 20 to 80 subjects (FDA, 2019).  Following these criteria, it 
was determined to take 54 subjects in total with an oversample of 20% (66 individuals in total), each group 
with 21 subjects to compensate for possible dropouts and guarantee 18 per group.  Each participant must 
sign an informed consent. 

 
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Development 
The differential nutritional characteristics of the fermented milk drinks to be used in the study are 
presented below.  It is important to clarify that all drinks will comply with current regulations for 
fermented drinks. (Ministerio de salud, 1986). 
Table 1. Lipids and vitamin E in 200g of yoguts. 
Characteristics (200g/yogurt) 
Control yogurt 
SIO yogurt 
HPO yogurt 
Total, lipids (%) 
3 
3 
3 
SFA (%) 
2 
7 
35 
MUFA (%) 
0.8 
10 
56 
PUFA (%) 
0.1 
85 
12 
Vitamin E (mg/100g) 
0.06 
6.09 
2.88 
SFA: saturated fatty acids, MUFA: monounsaturated fatty acids, PUFA: polyunsaturated fatty acids, 
The analyzes of TC, c-HDL, LDL and triglycerides will be determined by the enzymatic colorimetric method; 
Apo A and Apo B by immunoturbidimetry and vitamin E by HPLC, in the clinical laboratory of the San 
Ignacio University Hospital.  Each phase of the study includes supervision and support actions for 
participants to promote and generate adherence (Ministerio de Salud y Protección Social & Colciencias, 
2014)).  The intervention phase follows the recommendations of the European Food Safety Authority for 
claims related to cardiovascular health (Turck et al., 2018). Diagram 1 shows the study design, which 
consists of three phases. 
Phase I 
1. Screening in the anthropometry laboratory of the Faculty of Sciences of the PUJ, which consists 
of the following activities: 
a. Characterization of individuals to know their sociodemographic data (age, sex, 
educational level, economic status). 
b. Application of a morbidity survey, to know their diseases, clinical history, biochemical 
parameters, cardiovascular risk (using the Framingham risk scale) 
c. Evaluation of body composition by dual X-ray absorptiometry - DEXA (lean mass, fat mass, 
bone mass, mineral density), estimation of BMI and measurement of abdominal 
circumference. 
d. Exploration of eating habits (consumption frequency questionnaire and 24-hour recall). 
2. Training 
a. Record consumer diaries three days a week (two weekdays and one weekend day) and 
will be informed that they will receive a weekly, unannounced phone call for a 24-hour 
reminder and survey. about the level of physical activity. 
b. Preparation for taking blood samples in accordance with the protocol of the San Ignacio 
University Hospital. 

 
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Figure 1.  Study design. 
Phase II 
The subjects will continue with their usual diet with a modification in their pattern of consumption of milk 
and dairy products, since fermented milk drinks will be supplied at a rate of 250g/day for one month.  
These will be prepared following good food handling practices (Ministerio de Salud y Protección Social, 
2013), in the pilot research plant in milk and dairy products processes, of the National University of 
Colombia, Bogotá headquarters.  All raw materials are safe for human consumption (GRAS).  Through 
unrestricted random sampling, subjects will be assigned into three branches: 
1. Control: corresponds to the subjects who will be given a fermented milk drink  
2. Treatment 1 corresponds to the subjects who will be supplied with the fermented milk drink with 
total replacement of milk fat matter with SIO. 
3. Treatment 2 corresponds to the subjects who will be supplied with the fermented milk drink with 
total replacement of milk fat matter with HPO. 
 

 
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Phase III  
In this phase, the results will be shared with the study participants and a final assessment. 
Statistical analysis 
A socio-economic-demographic characterization of the population will be carried out, by means and 
standard deviation and ranges.  A database will be created in Excel and the intake will be analyzed using 
the Menus Plus 2018 software. To analyze data from blood samples, a repeated measures analysis of 
variance will be applied.  Kolmogorov and Cramér-von Mises tests will be used to evaluate the Gaussian 
nature of the variables.  Tukey-adjusted p values will be applied to examine differences between 
treatments.  STATGRAPHICS CenturionXVIII software will be used. 
POSSIBLE RESEARCH RESULTS 
With this research, the characterization of the nutritional status, health status and quality of the diet of 
the target population will be obtained.  Furthermore, after the intervention with fortified yogurts, it is 
expected to observe an improvement in the blood lipid profile parameters, Apo A, Apo B and vitamin E, 
of the participants compared to the initial values, which would minimize the risk of associated CVD 
associated to lipoproteins. 
Expected products 
Category  
Product 
Amount  Description  
Other 
outreach 
products 
Documentary Production 
1  
Submission of at least 1 scientific article in an indexed 
journal.  
Presentation 
at 
scientific event 
Presentation of paper or poster 
at international event 
1  
Participation in a conference related to the topic of 
clinical nutrition or food science and technology. 
Project 
formulation 
and submission 
Formulation and submission of 
other projects 
1  
Another project related to the characterization of the 
mechanism of the bioactive compound. 
PARTICIPATING INSTITUTIONS 
Participating entity/institution name 
Temporal  Main 
financier 
Other 
financier 
Executor  Co- 
Executor  
 Assesment 
entity  
UNIVERSIDAD NACIONAL DE COLOMBIA 
- BOGOTÁ 
No  
No  
Yes 
No  
Yes 
No  
PONTIFICIA UNIVERSIDAD JAVERIANA 
(PUJ) 
No  
Yes 
No  
Yes 
No  
No  
 
 
 

 
Research registration PUJ 
Version: 1 
Investigation project 
 
TEAM OF PONTIFICIA UNIVERSIDAD JAVERIANA  
Responsible 
PUJ 
Type of 
afiliation 
Name 
Rol 
Dedication 
(weekly) 
Departament 
Faculty 
Start 
date 
Finish 
date 
Yes 
Professor 
Lilia Yadira 
Cortes 
Sanabria 
Main 
researcher 
4 
Nutrition and 
Biochemistry 
Department 
Science 01-03-
2022 
30-08-
2023 
No 
Professor 
Ruby 
Alejandra 
Villamil Parra 
Researcher 
2 
Nutrition and 
Biochemistry 
Department 
Science 01-03-
2022 
30-08-
2023 
No 
Professor 
Diana Cristina 
Patino Cuervo 
Researcher 
4 
Microbiology 
Departmen 
Science 01-03-
2022 
30-08-
2023 
OTHER TEAM MEMBERS 
Type of vinculation 
Name 
Entity to which it is afiliated 
Extern 
Luis Felipe Gutiérrez Álvarez  
UNIVERSIDAD NACIONAL DE COLOMBIA -BOGOTÁ 
 
RESEARCHER’S INFORMATION 
Investigator's name: Lilia Yadira Cortes Sanabria 
Academic title:  Doctor in Biological Sciences 
Highest academic degree: DOCTORATE 
Institution that awarded the highest academic title: PONTIFICIA 
UNIVERSIDAD JAVERIANA  
Year obtained: 2012  
Outstanding intellectual 
production (maximum 3): 
Kovalskys, I., et al., (2018). Energy intake and food sources of eight Latin American countries: 
results from the Latin American Study of Nutrition and Health (ELANS). Public health 
nutrition, 21(14), 2535–2547. https://doi.org/10.1017/S1368980018001222  
Kovalskys, I., et al., (2015). Standardization of the Food Composition Database Used in the Latin 
American 
Nutrition 
and 
Health 
Study 
(ELANS). Nutrients, 7(9), 
7914–7924. 
https://doi.org/10.3390/nu7095373 
Ferrari, G. L. M., (2020). Methodological design for the assessment of physical activity and 
sedentary time in eight Latin American countries - The ELANS study. MethodsX, 7, 100843. 
https://doi.org/10.1016/j.mex.2020.100843  
Group name: Food, nutrition and health,  Group category: CATEGORY A1, Researcher Category: [associated] 
Investigator's name Ruby Alejandra Villamil Parra 
Academic title: MASTER IN FOOD SCIENCE AND TECHNOLOGY 
Highest academic title: MASTER 

 
Research registration PUJ 
Version: 1 
Investigation project 
 
Institution that awarded the highest academic title: UNIVERSIDAD 
NACIONAL DE COLOMBIA  
Year obtained: 2017  
Outstanding 
intellectual 
production (maximum 3): 
Villamil, R. A., et al., (2021). Cheese fortification through the incorporation of UFA-rich sources: A 
review 
of 
recent 
(2010-2020) 
evidence. 
Heliyon, 
7(1), 
e05785. 
https://doi.org/10.1016/j.heliyon.2020.e05785 
Villamil, R. A., Robelto, G. E., Mendoza, M. C., Guzmán, M. P., Cortés, L. Y., Méndez, C. A., & Giha, 
V. (2020b). Desarrollo de productos lácteos funcionales y sus implicaciones en la salud: Una 
revisión 
de 
literatura. 
Revista 
Chilena 
De 
NutricióN, 
47(6), 
1018–1028. 
https://doi.org/10.4067/s0717-75182020000601018 
Group name: Food, nutrition and health, Group category: CATEGORY A1, Researcher Category: [Unclassified] 
Investigator's name: Diana Cristina Patino Cuervo 
Academic title: MAGISTER IN MICROBIOLOGY 
Highest academic title:  MASTER 
Institution that awarded the highest academic title: PONTIFICIA 
UNIVERSIDAD JAVERIANA  
Year obtained: 1999  
Other intellectual 
production 
Domínguez-Amorocho O & Patiño-Cuervo D. Proteína C reactiva ultrasensible (PCR-us) como 
marcador de riesgo de enfermedad cardiovascular. Medicina & Laboratorio. 2008;14(09-10):457-
478. 
Fernández-Mora, T., & Patiño-Cuervo, D. (2007). La inflamación como factor causal 
emergentede la enfermedad cardiovascular. Universitas Scientiarum, 12(1), 15–34. 
Group name: Clinical Laboratory Sciences-GCLC, Group category: CATEGORY C, Researcher category: member linked to a 
Master's degree 
Investigator's name: Luis Felipe Gutiérrez Álvarez  
Academic title: Doctor in Food Science and Technology 
Highest academic degree: Doctorate 
 Institution that awarded the highest academic title: UNIVERSITE LAVAL  
Year obtained: 2013  
Other intellectual 
production 
Torres Sánchez, E.G., Hernández-Ledesma, B., Gutiérrez, L.-F. (2021). Sacha Inchi Oil Press-cake: 
Physicochemical Characteristics, Food-related Applications and Biological Activity. Food Reviews 
International. DOI: 10.1080/87559129.2021.1900231 
Sánchez-Camargo, A.P., Ballesteros-Vivas, D., Buelvas-Puello, L.M., Martinez-Correa, H.A., Parada-
Alfonso, F., Cifuentes, A., Ferreira, S.R.S., Gutiérrez, L.-F. (2020). Microwave-assisted extraction of 
phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-
extracted 
mango 
peel 
as 
valorization 
strategy. 
LWT, 
137, 
110414, 
https://doi.org/10.1016/j.lwt.2020.110414.  
Sanchez-Reinoso, Z., Mora-Adames, W.-I., Fuenmayor-Bobadilla, C.-A., Darghan-Contreras, A.-E., 
Gardana, C., Gutiérrez, L.-F. (2020). Microwave-assisted extraction of phenolic compounds from 
Sacha Inchi shell: Optimization, physicochemical properties and evaluation of their antioxidant 
activity. Chemical Engineering and Processing - Process Intensification, 153, 107922. 
https://doi.org/10.1016/j.cep.2020.107922 

 
Research registration PUJ 
Version: 1 
Investigation project 
 
Sánchez-Camargo, A.P., Gutiérrez, L.-F., Vargas, S.M., Martínez-Correa, H.A., Parada-Alfonso, F., 
Narváez-Cuenca, C.E. (2019) Valorisation of mango peel: Proximate composition, supercritical 
fluid extraction of carotenoids, and application as an antioxidant additive for an edible oil. The 
Journal of Supercritical Fluids, https://doi.org/10.1016/j.supflu.2019.104574 
Research groups and their category: Food Biomolecules, category C, Researcher Category: [Senior] 
 
GROUPS AND LINES OF RESEARCH ASSOCIATED WITH THE ACTIVITY 
Group of research 
Lines of investigation 
Food, nutrition and health  
Food science and technology ; Human Nutrition  
Clinical laboratory sciences-GCLC  
Clinical Utility of Laboratory Tests 
BUDGET 
Items 
Financier  
Species counterpart 
Cash counterpart 
Total  
Technical services 
0  
0  
53.000.000  
53.000.000  
Materials and supplies 
0  
5.040.000  
0  
5.040.000  
Personal PUJ  
0  
51.037.003,48  
0  
51.037.003,48  
Use of equipment PUJ  
0  
8.064.059,32  
0  
8.064.059,32  
Use of external equipment 
0  
20.000.000  
0  
20.000.000  
External personal 
0  
14.848.464  
0  
14.848.464  
 
REFERENCES 
Alvídrez-Morales, A, González-Martínez, B.E., Jiménez-Salas, Z. (2002). Tendencias en la producción de 
alimentos: alimentos funcionales. RESPYN. Revista Salud Pública y Nutrición, 3(3), 1–6. Retrieved 
from http://www.medigraphic.com/pdfs/revsalpubnut/spn-2002/spn023g.pdf 
Bimbo, F., Bonanno, A., Nocella, G., Viscecchia, R., Nardone, G., De Devitiis, B., & Carlucci, D. (2017). 
Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A 
systematic review. Appetite, Vol. 113, pp. 141–154. https://doi.org/10.1016/j.appet.2017.02.031 
Brenna, J. T., Plourde, M., Stark, K. D., Jones, P. J., & Lin, Y.-H. (2018). Best practices for the design, 
laboratory analysis, and reporting of trials involving fatty acids. The American Journal of Clinical 
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Research registration PUJ 
Version: 1 
Investigation project 
 
Euromonitor. 
(2019). 
El 
80% 
de 
los 
Colombianos 
Consume 
Yogur. 
Retrieved 
from 
https://www.sectorial.co/informativa-lacteo/item/235618-el-80-de-los-colombianos-consume-
yogurt 
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Fatty 
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in 
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https://doi.org/10.1080/10408398.2011.578221 
Gonzales, G. F., & Gonzales, C. (2014). A randomized, double-blind placebo-controlled study on 
acceptability, safety and efficacy of oral administration of sacha inchi oil (Plukenetia volubilis L.) in 
adult 
human 
subjects. 
Food 
and 
Chemical 
Toxicology, 
65, 
168–176. 
https://doi.org/10.1016/j.fct.2013.12.039 
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