The effect of guia exame’s ratings on the brazilian fund industry: an analysis of net-worth flows

This paper infers the impact the publication “Guia Exame” (the guide) has on the Brazilian fund industry, more specifically on the ability the concerned funds develop on attracting new investment. The impact is measured using the event-study analysis based on the variation of net worth subsequently to the event of being rated, according to the methodology applied by the guide to rank the funds. We used five years of fund ratings according to Guia Exame (2000-2004) and analyzed the changes of these funds’ net worth. We also compared the event amongst different categories of funds. The results found confirm the expected effects according to star rankings and asset manager size in all years.

Credit ratings and government bonds evidence before, during and after the european debt crisis

Neste projeto, investigamos se as agências de rating e as taxas de juro de longo prazo da dívida soberana tiveram uma influência recíproca antes, durante e após a crise da dívida soberana Europeia. Esta análise é realizada, estimando a relação existente entre os ratings da dívida soberana ou taxas de juro e factores macroeconomicos e estruturais, através de uma diferente aplicação de metodologias utilizadas para este efeito. Os resultados obtidos demonstram que, no período da crise soberana, os ratings e as taxas de juros tiveram um mútuo impacto, sugerindo que as descidas dos ratings podem ter conduzido a profecias auto-realizáveis, levando países relativamente estáveis a um eventual incumprimento

Product functions: interfaces with ergonomic design

In addition to technical quality, increasing emphasis is being placed on the importance of elements such as the appearance and meaning of products. To be successful, therefore, attention must be paid to the aesthetic and symbolic functions of objects as well as to reliability and physical quality. Study of the interfaces of these functions may provide a theoretical basis for the ergonomic design of products. The objective of this review is to attempt to establish the nature of these interfaces.

Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits

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

Effects of a ferment soy product on the adipocyte area reduction and dyslipidemia control in hypercholesterolemic adult male rats

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet

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

Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

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

Effect of fermented soy product on the fecal microbiota of rats fed on a beef-based animal diet

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

A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of a probiotic soy product and physical exercise on formation of pre-neoplastic lesions in rat colons in a short-term model of carcinogenic

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

A potential synbiotic product improves the lipid profile of diabetic rats

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

Effect of a novel soy fermented product enriched with isoflavones and calcium on bone tissue of rats.

The objective was to evaluate the effect of soy fermented product intake on the corporal weight and bone tissue of ovariectomized mature rats. This product was fermented with Enterococcusfaecium and Lactobacillus jugurti and enriched with isoflavones and calcium. The animals were divided in 5 groups: sham-ovariectomized; ovariectomized; ovariectomized treated with soy fermented product enriched with isoflavones and calcium; ovariectomized treated with soy fermented product enriched with calcium and ovariectomized treated with nonfermented product enriched only with calcium. In order to evaluate the effect of the tested product on bone tissue (femur and tibia), the following parameters were analyzed: length; mechanical assay of three points; density (Archimedes principle); mineral content; calcium content; measure of the trabecular widths. The corporal weight of group treated with soy fermented product containing isoflavones and calcium showed no statistical difference from sham-ovariectomized group and trabecular widths tended to have larger than ovariectomized group. However, there was no significant difference to the other evaluated parameters in result of the diverse treatments. Thus, soy fermented product enriched with isoflavones and calcium inhibited the increasing of corporal weight caused by ovariectomy and revealed a tendency to trabecular protection after castration.