Qualidade nutricional e aceitabilidade da geleia convencional e light de maná cubiu

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Porta-enxertos na produção e nas características físico-químicas da uva e do vinho de diferentes cultivares em Jundiaí, SP

Pós-graduação em Agronomia (Horticultura) - FCA

Extrato oleoso de urucum na alimentação de frangos de corte

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

Aceitabilidade e qualidade nutricional de beterrabas in natura e pré-processadas submetidas a diferentes métodos de cocção

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Compostos bioativos e atividade sequestrante de radicais livres de quatro cultivares do Coffea arabica L. em diferentes estádios de maturação dos frutos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Potencial de resíduos agroindustriais como fontes de compostos bioativos

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

Caracterização Físico-Química de Polpas de Frutas do Bioma Amazônia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Composição química e atividade biológica de espécies de nectandra e stevia rebaudiana

Pós-graduação em Agronomia (Horticultura) - FCA

Avaliação dos parâmetros físico-químicos e estabilidade de compostos bioativos em óleos de polpa e amêndoa de frutos amazônicos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade de vida relacionada à saúde em pacientes acometidos por doença inflamatória intestinal tratados com terapia biológica

Pós-graduação em Bases Gerais da Cirurgia - FMB

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, -carotene and -carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, -carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

Protective effect of bixin on carbon tetrachloride-induced hepatotoxicity in rats

Background: The liver is an important organ for its ability to transform xenobiotics, making the liver tissue a prime target for toxic substances. The carotenoid bixin present in annatto is an antioxidant that can protect cells and tissues against the deleterious effects of free radicals. In this study, we evaluated the protective effect of bixin on liver damage induced by carbon tetrachloride (CCl4) in rats.Results: The animals were divided into four groups with six rats in each group. CCl4 (0.125 mL kg(-1) body wt.) was injected intraperitoneally, and bixin (5.0 mg kg(-1) body wt.) was given by gavage 7 days before the CCl4 injection. Bixin prevented the liver damage caused by CCl4, as noted by the significant decrease in serum aminotransferases release. Bixin protected the liver against the oxidizing effects of CCl4 by preventing a decrease in glutathione reductase activity and the levels of reduced glutathione and NADPH. The peroxidation of membrane lipids and histopathological damage of the liver was significantly prevented by bixin treatment.Conclusion: Therefore, we can conclude that the protective effect of bixin against hepatotoxicity induced by CCl4 is related to the antioxidant activity of the compound.

Red-fleshed sweet orange juice improves the risk factors for metabolic syndrome

Orange juice consumption can promote lower levels of oxidative stress and inflammation due to the antioxidant activity of citrus flavonoids and carotenoids. In addition, red-fleshed sweet orange juice (red orange juice) also contains lycopene. This study investigated the effects of red orange juice consumption on risk factors for metabolic syndrome. Volunteers consumed red orange juice daily for 8 weeks, with clinical and biochemical assessments performed at baseline and on the final day. There was no change in the abdominal obesity, but low-density lipoprotein cholesterol, C-reactive protein decreased, while there was an increase of the antioxidant activity in serum after red orange juice consumption. Insulin resistance and systolic blood pressure were reduced in normal-weight volunteers, while diastolic blood pressure decreased in overweight volunteers after intervention. Red orange juice showed anti-inflammatory, antioxidant, and lipid-lowering properties that may prevent the development of metabolic syndrome.

Qualidade de vida e capacidade funcional em pacientes com doenças inflamatórias intestinais

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

Avaliação do potencial antioxidante e antiglicante de fitoterápicos utilizados para os sintomas de climatério

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)