Relatório de estágio realizado na Direcção Regional de Cultura de Lisboa e Vale do Tejo

O relatório de conclusão de Mestrado Integrado em Gestão e Valorização do Património Histórico e Cultural aqui apresentado tem como principal objectivo a descrição e análise das várias actividades realizadas na Direcção Regional de Cultura de Lisboa e Vale do Tejo. Cada actividade descrita neste relatório, esta ligada a diferentes áreas de actuação da Direcção Regional de Cultura de Lisboa e Vale do Tejo. Todos eles foram realizados por mim durante os sete meses de estágio. As várias actividades estão divididas em três pontos: estudo, classificação e reabilitação do património. Este relatório tem inicialmente uma análise sobre gestão e valorização do património, procurando contextualizar as várias actividades desempenhadas durante o estágio. Essa analise mostra a evolução do conceito de património e as apolíticas para a sua protecção e valorização, destacando o contributo do património na evolução económica e cultural dos centros urbanos. ABSTRACT; Report done for the Master Degree in Management and Valorisation of Cultural and Historic Heritage. The report main purpose is to describe and to analyse the internship activities in the Regional Direction of Culture of Lisbon and Tagus Valley, carried out in seven months. The report is structure in three main points: study, classification, and heritage rehabilitation. Begins with the history of the heritage concept since the beginning of the 20th century and follows with the study of the evolution of the protection and valorization politics in Portugal, standing out the contribution of the heritage in the economic and cultural improvement in urban centres. Contextualization of the several activities performed in the internship.

RELAZIONE TRA IL CONSUMO DI OLIO EXTRAVERGINE DI OLIVA E I CASI DI DECESSO PER MALATTIA DI ALZHEIMER IN SPAGNA

In the chemical composition of olive oil (Olea europaea L.) it is emphasized the massive presence of oleic acid (over 70%), monounsaturated fatty acid part of the family of omega 9, a 7-8% linoleic acid (omega 6) and a small presence (0.5-1%) of linolenic acid (omega 3). For its high content of monounsaturated fatty acids, olive oil is the most stable and therefore the most suitable for heating, compared to oils with a dominance of polyunsaturated fatty acids. Interest in vitamin E has increased in recent years, thanks to its high antioxidant power and its role against related diseases with age-related, visual, dermatological, cardiovascular disorders Alzheimer’s disease and more. Vegetable oils are a major source of vitamin E through diet (Sayago et al., 2007), especially with the variety of olives “Hojiblanca”. Thanks to unsaturated fatty acids cell oxidation can be prevented: this helps prevent many illness, and even premature aging. So far, the advantages acknowledged to olive oil are those of lowering cholesterol, preventing cardiovascular disease, diabetes and cancer. Among the most recent researches it is important to distinguish the studies carried out on their contribution to the prevention and treatment of breast cancer and Alzheimer’s disease. Researchers found that in addition to the benefi ts that give monounsaturated fats, in extra virgin olive oil, there is a substance called “oleocanthal”, which helps protect nerve cells damaged in Alzheimer’s disease. The importance of this discovery is enormous when one considers that only Alzheimer’s disease affects 30 million people around the world, with a different distribution depending on the type of oil in the diet (Olguín Cordero, 2012). The latest research endorses that oleocanthal works by destroying cancer cells without affecting the healthy ones, as it is stated in the Molecular and Cellular Oncology Journal. Studies carried out in different Spanish universities have concluded that thanks to the antioxidant power of olive oil, a disease such as Alzheimer can be prevented. In conclusion, we can say that the Mediterranean diet rich in extra virgin olive oil greatly infl uences on human health, reducing, delaying or even eliminating several diseases.