O pequi no noticiário: análise dos resultados de uma pesquisa na busca do site Folha de S. Paulo

Among the fruit species of the Brazilian Cerrado, the pequi is much popular in regions where it is extracted. Often it used in typical dishes, on the industry medicinal, cosmetic and handmade, also it studied its potential to produce fuel. Thus, this article sought to ponder about the disclosure of this fruit in the press, by means of the search system's site Folha de S. Paulo and applying content analysis, proposed by Bardin, beyond bibliography and documentary research. The justification for this research is that the pequi is a fruit of great importance in the economy and sustainable, yet little is spoken about it in the mainstream media. The result is that, by the analysis, little is said about the pequi media and its focus, is principally, cultural journalism, in culinary.

New steroidal saponins and antiulcer activity from Solanum paniculatum L.

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

Gel against denture stomatitis: clinical report

The objective of this study is to report the clinical use of 2% Uncaria tomentosa gel against denture stomatitis (DS) as an alternative treatment. The patient was a 65-year-old, denture-wearing woman. At the clinical examination, her palate showed hyperplasic and erythematous mucosa indicating DS type II. DS is a chronic oral disease that affects denture wearers. It occurs as an inflammatory reaction in denture-wearing patients under maxillary prostheses. Candida albicans has been reported as the principal etiological agent. An alternative treatment, the topical application of a gel of 2% U. tomentosa three times a day for 1 week was given to the patient. After 1 week of this treatment, she had significantly reduced signs of the disease. Despite the existence of a great number of antifungal agents, treatment failure is observed frequently. Phytotherapy is becoming more popular worldwide. Currently, the most promising medicinal Amazonian herb is U. tomentosa (Willd.) DC., known as Cat's Claw. Studies of the chemical and pharmacological properties of this medicinal plant have allowed researchers to develop indications for its use. This report demonstrates the effectiveness of U. tomentosa against DS.

Produtividade e características físico-químicas de ora-pro-nobis sob adubação orgânica

Pós-graduação em Agronomia (Horticultura) - FCA

Chemical composition and antiproliferative activity of Acalypha californica

Acalypha californica Benth., is a plant in the northwestern region from Mexico, commonly known as "cancer herb" and used in traditional medicine for treating cancer. In the present study we have investigated the antiproliferative activity of methanolic extract of A. californica and its fractions in cancer cell lines and phytochemical analysis and mechanism of apoptosis of the fractions with antiproliferative activity. The antiproliferative activity of methanol extract and its fractions of solvents were evaluated by MTT assay against the M12.A(k).C3.F6, RAW 264.7, HeLa and L929 cell lines. Active fractions were fractionated by molecular exclusion chromatography, HPLC and MPLC. The identification of compounds was performed by NMR and FIA-ESI-IT-MS/MS analysis. Apoptotic mechanism was analyzed by flow cytometry, determining the reduction in the mitochondrial membrane potential (JC-1) and the activity of caspases 3,8 and 9. Cell viability assays showed that the hexane fraction of the methanol extract of the plant has significant effects against cancer lines RAW 264.7 (IC50 = 52.08 +/- 1.06 mu g/mL) and HeLa (IC50 = 46.77 +/- 1.09 mu g/mL), the residual fraction showed a selective effect on cell lines M12.A(k).C3.F6 (IC50 = 59.90 +/- 1.05 mu g/mL), RAW 264.7 (IC50 = 58.93 +/- 1.26 mu g/mL) and HeLa (IC50 = 50.11 +/- 1.135 mu g/mL) compared to the control cell line L929 (IC50 = 100.00 +/- 1.09 mu g/mL). The chemical characterization of the active fractions allowed the identification of p-sitosterol and stigmasterol in hexane fraction and some phenolic acids, proanthocyanidins and flavonoids in the residual fraction. The methanol extract and hexane fraction reduces mitochondrial membrane potential significantly and activates caspases 3, 8 and 9. Because of the antiproliferative activity observed, our results provide a rational basis for the use of extracts of A. californica in treating various types of cancer in traditional medicine from Mexico. The extracts induce apoptosis via activation of caspases. (C) 2015 Elsevier B.V. All rights reserved.

Diuretic and hipotensive activity of aqueous extract of parsley seeds (Petroselinum sativum Hoffm.) in rats

A espécie vegetal, Petroselinum sativum Hoff, conhecida como salsa, é amplamente utilizada na medicina popular brasileira como diurético. O objetivo desse estudo é verificar se o uso brasileiro do extrato aquoso da salsa tem efeitos semelhantes com investigações que mostram o efeito diurético da P. sativum em ratos. MÉTODOS: 19 Ratos foram anestesiados e canulamos a traquéia, artéria carótida esquerda (para a medição da pressão arterial) e bexiga urinária (para coletar urina). Depois de 40 minutos para adaptação das condições cirúrgicas, ratos anestesiados foram administrados de acordo com seus grupos: controle (CON), administração oral com 1.0 mL de água filtrada, e grupo tratado (AE), administração oral com extrato aquoso de sementes de salsa 20% (AE). Urina foi coletada três vezes (de 30 em 30 minutos) e então esse material foi utilizado para determinações de sódio e potássio, para avaliar a quantidade excretada desses íons. Pressão arterial foi medida pelo manômetro de mercúrio por 9 vezes. Todos os dados foram estatisticamente avaliados. RESULTADOS E CONCLUSÃO: nos parâmetros anestesiados, o grupo CON não mostrou nenhuma diferença; mas o grupo AE mostrou um aumento do fluxo urinário e da quantidade excretada de sódio e potássio, e também uma diminuição da pressão arterial. Todos os parâmetros apresentaram essas modificações após 30 minutos de administração do AE (p<0,05). Esses resultados mostram que o tratamento com o AE leva a efeitos natriurético e hipotensor em ratos Wistar anestesiados, confirmando o uso da população brasileira dessa erva como diurético.

Uncaria tomentosa increases growth and immune activity in Oreochromis niloticus challenged with Streptococcus agalactiae

Cat's claw (Uncaria tomentosa) is an Amazon herb using in native cultures in Peru. In mammals, it has been described several effects of this herb. However, this is the first report of its use on the diet of fish. The aim of this study was to determinate the effect of this plant on the growth and immune activity in Oreochromis niloticus. Nile tilapia (81.3 ± 4.5 g) were distributed into 5 groups and supplemented with 0 (non-supplement fish), 75, 150, 300, and 450 mg of U. tomentosa.kg(-1) of diet for a period of 28 days. Fish were inoculated in the swim bladder with inactivated Streptococcus agalactiae and samples were taken at 6, 24, and 48 h post inoculation (HPI). Dose dependent increases were noted in some of the evaluated times of thrombocytes and white blood cells counts (WBC) in blood and exudate, burst respiratory activity, lysozyme activity, melanomacrophage centers count (MMCs), villi length, IgM by immunohistochemistry in splenic tissue, and unexpectedly on growth parameters. However, dietary supplementation of this herb did not affect red blood cells count (RBC), hemoglobin, and there were no observed histological lesions in gills, intestine, spleen, and liver. The current results demonstrate for the first time that U. tomentosa can stimulate fish immunity and improve growth performance in Nile tilapia.

Da culinária de papel às mídias sociais de nicho: planejando o desenvolvimento de um ambiente colaborativo para a publicação de receitas e dicas culinárias

This paper describes the planning for the development of a social network conceived as a convergent environment on internet with cooking shows on TV. As results, the paper presents the characterization of the product's business model and a roadmap for specifying its requirements.

Avaliação microbiológica e sensorial do guacamole conservado pelo frio

Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as objective to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.

Consumption Diagnosis of Sweet Cassava in three Municipalities in Cuba

Cassava is an important staple food for human and animal feeding in Cuba. Despite its importance, there is little or nonexistent information to diagnose preferences and frequency of consumption of cassava in that country. In this sense, the present article characterizes the preferences and frequency of consumption of cassava in the municipalities of Plaza de la Revolución-La Habana province, El Salvador–Guantanamo province and San José de Las Lajas–Mayabeque province in Cuba. A survey was conducted through a questionnaire containing twelve closed and two open questions. The sample was determined based on the number of total population of each municipality considering 95% as confidence interval and 5% as error margin. The results were statistically analyzed by calculating the absolute and the relative frequencies of each question. It was observed that the acquisition of cassava in the municipalities of Plaza de la Revolución, El Salvador and San José de las Lajas in Cuba is done by purchase small quantities of fresh cassava for home consumption within one week, due to the extreme perishability of cassava, which limits consumers' ability to store fresh roots at home. The choice of cassava is made based on both skin colour (light brown) and pulp (white) and empirical knowledge about its ease of cooking, and that cassava is mostly consumed in boiled and fried forms up to four times a week in times where there is root market supply with the desirable culinary characteristics (cooking facility), that is, from September to December.

Block & Bridle Annual 1959-1960

President Roger Wehrbein Vice President Ted Klug Secretary George B. O'Neal Treasurer Ralph Hazen Marshal Bud Reece Historian Tom Kraeger Co-Historian John Zauha Ag. Executive Representative Larry Williams Faculty Advisor Dr. E. B. Peo, Jr. George Ahlschwede Richard Hahn Henry Beel Ralph Hazen Gary Briggs Gary Heineman Leslie Cook Max Hauser Richard Eberspacher Buce Jameson Russ Edeal Leon Janovy William Ehresman Alan Jorgensen Rolland Eubanks John Joyner Mickey Evertson Marshall Jurgens Jesse Felker Ron Kahle Mylon Filkins Donald Kavan Richard Frahm Max Keasling Roger French Ronald Kennedy Angus Garey Ted Klug Ed Gates Herb Kraeger Gerald Gogan Tom Kraeger Gerald Goold Fernando Lagos Jay Graf Gerald Lamberson Lloyd Langemeier Ralph Langemeier Gerald Loseke Donald Meiergerd Lowell Minert John Oeltjen George B. O'Neal Don Ormesher Larry Ott Bud Reece Ron Sabatka Keith Smith Ronald Smith Donn Simonson Daryl Starr Galen Stevens Eugene Turdy Ernest Thayer Charles Thompson Jerry Thompson Eli Thomssen William Watkins Allen Trumble Robert Weber Lawrence Turner Dan Wehrbein Reginald Turner Roger Wehrbein Vance Uden Dick White Max Waldo Billy Williams Blair Williams Larry Williams D. Patrick Wright John Zauha

Topical anti-inflammatory activity of yacon leaf extracts

Smallanthus sonchifolius (Poepp.) H. Rob. , Asteraceae, known as yacon, is an herb that is traditionally used for the treatment of diabetes in folk medicine. However, recent studies have demonstrated that this plant has other interesting properties such as anti-microbial and anti-inflammatory actions. Thus, the purpose of this study was to evaluate the topical anti-inflammatory property of different extracts prepared from yacon leaves and analyze the role of different chemical classes in this activity. Three yacon leaf extracts were obtained: aqueous extract, where chlorogenic acid derivatives and sesquiterpene lactones were detected; leaf rinse extract, rich in sesquiterpene lactones; and polar extract, rich in chlorogenic acid derivatives. All the extracts exhibited anti-edematogenic activity in vivo (aqueous extract: 25.9% edema inhibition at 0.50 mg/ear; polar extract: 42.7% inhibition at 0.25 mg/ear; and leaf rinse extract: 44.1% inhibition at 0.25 mg/ear). The leaf rinse extract furnished the best results regarding neutrophil migration inhibition, and NO, TNF-? and PGE2 inhibition. These data indicate that both sesquiterpene lactones and chlorogenic acid derivatives contribute to the anti-inflammatory action, although sesquiterpene lactones seem to have more pronounced effects. In conclusion, yacon leaf extracts, particularly the sesquiterpene lactone-rich extract, has potential use as topical anti-inflammatory agent.

Identificación visual en ambientes subacuáticos

[ES] Los erizos de mar han servido como modelo prototípico de organismo en el desarrollo de la Biología. La irrupción de este animal como especie invasora en los fondos canarios, combinada con el éxito reproductivo que ha tenido en nuestras aguas, ha creado un problema medioambiental importante que se ha intentado atajar con la puesta en marcha de proyectos e iniciativas orientados a su erradicación (matanzas masivas) o su contención con intentos de estimular su explotación comercial para uso gastronómico. En el transcurso de este trabajo se pretende explorar la robustez con la que se pueden clasificar visualmente diferentes tipos de erizos (principalmente Diadema antillarumy y Erizos autóctonos) a partir tanto de imágenes estáticas como de secuencias de vídeo para evaluar si, mediante el empleo de técnicas de visión por computador, es posible resolver estas tareas mediante la inspección automática de vídeos e imágenes.

Analisi delle preferenze per le diverse categorie di pomodoro trasformato nel food service

Il pomodoro è una delle colture principali del panorama agro-alimentare italiano e rappresenta un ingrediente base della tradizione culinaria nazionale. Il pomodoro lavorato dall’industria conserviera può essere trasformato in diverse tipologie merceologiche, che si differenziano in base alla tecniche di lavorazione impiegate ed alle caratteristiche del prodotto finito. la percentuale di spesa totale destinata all’acquisto di cibo fuori casa è in aumento a livello globale e l’interesse dell’industria alimentare nei confronti di questo canale di vendita è quindi crescente. Mentre sono numerose le indagine in letteratura che studiano i processi di acquisto dei consumatori finali, non ci sono evidenze di studi simili condotti sugli operatori del Food Service. Obiettivo principale della ricerca è quello di valutare le preferenze dei responsabili acquisti del settore Food Service per diverse tipologie di pomodoro trasformato, in relazione ad una gamma di attributi rilevanti del prodotto e di caratteristiche del cliente. La raccolta dei dati è avvenuta attraverso un esperimento di scelta ipotetico realizzato in Italia e alcuni mercati esteri. Dai risultati ottenuti dall’indagine emerge che i Pelati sono la categoria di pomodoro trasformato preferita dai responsabili degli acquisti del settore Food Service intervistati, con il 35% delle preferenze dichiarate nell'insieme dei contesti di scelta proposti, seguita dalla Polpa (25%), dalla Passata (20%) e dal Concentrato (15%). Dai risultati ottenuti dalla stima del modello econometrico Logit a parametri randomizzati è emerso che alcuni attributi qualitativi di fiducia (credence), spesso impiegati nelle strategie di differenziazione e posizionamento da parte dell’industria alimentare nel mercato Retail, possono rivestire un ruolo importante anche nell’influenzare le preferenze degli operatori del Food Service. Questo potrebbe quindi essere un interessante filone di ricerca da sviluppare nel futuro, possibilmente con l'impiego congiunto di metodologie di analisi basate su esperimenti di scelta ipotetici e non ipotetici.

"La scienza in cucina e l'arte di mangiar bene" di Pellegrino Artusi. Proposta di glossario culinario italiano-russo

L'obiettivo della tesi è la compilazione del glossario culinario italiano-russo che “racchiudere” termini culinari artusiani e propone una versione russa basandosi anche sulla traduzione parziale del libro in lingua russa. La tesi si divide in sette parti: introduzione, capitoli primo, secondo, terzo e quarto, conclusione e bibliografia. Il primo capitolo introduce la figura di Pellegrino Artusi con brevi cenni sulla sua vita e tratteggia, altresì, le peripezie ed il successo internazionale della sua opera ed il suo approdo in Russia. Il secondo capitolo è dedicato alla ricerca terminologica e alle fasi propedeutiche alla creazione del glossario. Inoltre, vengono spiegate le risorse usate per la creazione dei corpora. Avendo a disposizione la traduzione parziale de “La scienza in cucina e l'arte di mangiar bene” in russo (traduzione di I. Alekberova) fornita dalla Casa Artusi, si cerca di spiegare la scelta dei termini italiani messi a confronto con quelli esistenti nella traduzione russa. Il terzo capitolo introduce il glossario stesso preceduto da una breve spiegazione. Ogni “entrata” contiene il termine, la sua categoria grammaticale e la sua definizione in entrambe le lingue, seguita nella maggior parte dei casi dalle collocazioni o dagli esempi d'uso oppure dai sinonimi. Il quarto capitolo presenta commenti alla compilazione del glossario. Qui vengono analizzati i problemi riscontrati durante la fase compilativa, si presentano le soluzioni trovate e si forniscono esempi concreti. Ci sono anche commenti alle voci non presenti nel glossario. Infine, vi è una breve conclusione del percorso affrontato seguita dalla bibliografia e dalla sitografia. ENGLISH The purpose of this dissertation is to present a bilingual Italian-Russian glossary based on the culinary terms drawn from Artusi's cooking book "The Science of Cooking and the Art of Fine dining". The dissertation consists of an introduction, 4 chapters, conclusions and a list of bibliography. An introduction presents an overview of the entire dissertation. The first chapter includes a presentation of Pellegrino Artusi, brief introduction to his life, his book and the success it has had around the world and mainly in Russia. The second chapter focuses on the creation and use of comparable and parallel corpora that have been created ad hoc for the purpose of the glossary. It also describes the different programs that have been used in order to select the terminology. The third chapter presents the structure of the bilingual culinary glossary followed by the glossary itself. Each entry contains the term, its gramatical category and the definition in both languages followed by, in most but not all cases, collocation, synonyms and additional notes. The fourth chapter presents an analysis of the compilation of the glossary combined with comments and examples. This chapter is followed by final conclusions of the present dissertation. The last part contains a bibliography that includes all the resources that have been used for the completion of this dissertation followed by the webliography.