Expectativa do consumidor de bebida funcional não alcoólica e percepção de alimentos funcionais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Perfil tecnológico e funcional de cepas probióticas em leite fermentado

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Nasal and systemic inflammatory profile after short term smoking cessation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeitos da suplementação da quercetina sobre o rendimento físico em esteira ergométrica e indicadores metabólicos do exercício exaustivo em atletas de futebol

Pós-graduação em Patologia - FMB

Biodisponibilidade de flavanonas e atividade antioxidante do suco de laranja fresco versus suco de laranja pasteurizado em humanos saudáveis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Microbiological quality of whole and filleted shelf-tilapia

Despite fish being a rich source of animal nutrients and having numerous associated health benefits, it is an extremely perishable food, prone to a wide range of hazards. The bacterial load associated with shelf-whole-fish organs (e.g. digestive tracts and skin) or mishandling of fish may be a vehicle of infection and become a risk to public health. The objective of this paper is to evaluate the microbiological quality of whole ungutted and filleted shelf-tilapia, as well as assess the safety for human consumption. For this purpose, in order to investigate the distribution and occurrence of bacterial populations, the count of total and thermotolerant coliforms, coagulase-positive Staphylococcus and presence of Salmonella spp. was determined. This paper shows that all fish organs were contaminated with thermotolerant coliform. Skin and fillet show higher populations and occurrence of all microorganisms analyzed. Lower bacterial populations were recovered from the gut and muscles of whole tilapia. Two samples of fillet were contaminated with coagulase-positive Staphylococcus. It can be concluded that the skin and filleted tilapia are important carriers of food-borne pathogens. In addition, fish might become an important cross and self-contamination source. (C) 2014 Elsevier B.V. All rights reserved.

Efeito de intervenções não farmacológicas nos níveis de estresse em cuidadores de pacientes com doença de Alzheimer: uma revisão sistemática

Beside aging process comes the incidence of dementia and, among them Alzheimer's disease (AD) accounts for approximately 60% of cases. This disease is characterized as a neuropathology with unknown etiology that causes cognitive deficits and behavioral disorders. Caring for patients with AD can cause an overload, both physical and psychological, which can cause high levels of stress on the primary caregiver. It is necessary that the caregiver also receives attention and develop activities that promote health benefits, while providing moments of distraction from the task of caring. Nonpharmacological interventions may be favorable for improving health with consequent decreased on the levels of stress. The objective of this study was to conduct a systematic review of scientific papers that aimed to verify the effect of nonpharmacological interventions on stress levels in caregivers of patients with AD. To contamplate this goal was accomplished a systematic search in the following databases: Biological Abstracts, PsycINFO, PubMed/Medline, Web of Science, LILACS and SciELO. The following keywords and Boolean operators was used: “caregivers” OR “family” and “nonpharmacological interventions” OR “support groups” OR “therapies” AND “Alzheimer's disease” OR “Alzheimer's dementia” OR “Alzheimer” OR “elderly” AND “stress”. There were found 3studies that met inclusion criteria adopted for the present work, and none showed significant results for the variable stress. It is not possible to affirm, according to the studies, that nonpharmacologial interventions programs for caregivers of patients with AD are effective to influence and to control the stress. However, studies show benefits for other variables such as self-efficacy and confidence in relation to care... (Complete abstract click electronic access below)

Compostos fenólicos de 10 variedades de uva

Phenolic compounds represent one of the main groups of secondary metabolites. Due to their chemical diversity, they have a variety of functions in plants, such as protection against ultraviolet radiation, herbivores and pathogens, and attraction of pollinators or dispersers of fruits and seeds. For human, the phenolic compounds are used like food colorings and flavors and, due to their pharmacological properties, mainly to antioxidant activity, they are associated with several health benefits, such as delay senility, prevention and therapy of cardiovascular diseases and of some cancers. The grapes are considered one of the main source of phenolic compounds and the fruit and its products are consumed in Brazil and worldwide. Considering the phenolic compounds diversity and their different distribution in the grape parts, this work had like aims the extraction, identification and quantification of the main classes of phenolic compounds of 10 grape varieties. The content of total phenols, flavanols and anthocyanins were determined, respectively, according to the Folin-Ciocalteu, DMACA and comparison of pH spectrophotometric methods. The content of total phenols varied from 142.75 + 1.86 to 483.39 + 5.90 mg.L-1 in the peel and from 86.50 + 0.54 to 146.32 + 9.97 mg.L-1 in the pulp. The amount of total flavanols varied from 3.68 + 0.03 to 6.92 + 0.26 mg.L-1 in the peel and from 0.90 + 0.00 to 1.36 + 0.00 mg.L-1 in the pulp. The content of total anthocyanins varied from 7.00 + 0.99 to 406.56 + 39.50 mg.L-1 in the peel and from 2.88 + 0.28 to 46.36 + 1.89 mg.L-1 in the pulp. The phenolic compounds concentration was higher in the peel than in the pulp. The total phenols and anthocyanins varied a lot while the total flavanols were more constant. The flavanols represent the smaller portion of phenolic compounds

Processamento do alho negro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Colágeno: caracteristicas químicas e propriedades funcionais

Many types of food contain ingredients or bioactive compounds that provide health benefits. The collagen is a fibrous protein found in the connective tissue of the body, and it plays a part in the tissues resistance and elasticity. Due to their functional characteristics, this protein has been added into foods in order to achieve therapeutic effects. This paper aimed at showing how the collagen formation occurs, and the beneficial effects of this compound in the organism as well as its characteristics, properties and applications in food.

Envelhecimento ativo de professores de um programa de atividades físicas da UnATI/ESALQ/USP

Pós-graduação em Ciências da Motricidade - IBRC

Lycopene-rich tomato oleoresin modulates plasma adiponectin concentration and mRNA levels of adiponectin, SIRT1, and FoxO1 in adipose tissue of obese rats

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Physical activity: practice this idea

Sedentary habits or insufficient activities to promote health benefits can influence the occurrence of chronic diseases. The cardiovascular risk factors arise, at least partially, from the individual-environment interaction during life, and worsen with aging and lack of physical exercise. Health promotion and prevention are among the greatest challenges of public health policies. However, physical activity turns out to be rarely recommended and, thus have a very poor adhesion. In spite of consensus about the benefits of physical activity in both primary and secondary prevention, only 32% of adults and 66% of children and adolescents, according to Healthy People 2010 guideline, practice leisure-time physical activity. Thus, the regular practice of physical activity and healthy habits require changes in basic concepts in government and social policies. The higher involvement of public and private sectors related to health and education, the more expressive would be the reduction in socioeconomic costs and the improvement in quality of life.

Efeitos do treinamento físico sobre o estresse oxidativo em fígado e pâncreas de ratos diabéticos

Pós-graduação em Ciências da Motricidade - IBRC

Uso do amido resistente na promoção da saúde intestinal de cães idosos: formação de produtos de fermentação e características histológicas da mucosa intestinal

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)