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

Avaliação gastroprotetora da epicatequina e verificação de seus mecanismos de ação

The stomach is an exceptional organ, which functions are sterilize food ingested, form the primitive bolus, digest lipids and proteins, and to store food temporarily in the gastrointestinal tract. Its capacity of digesting food without digesting itself is amazing. This fact occurs due to innumerous protective substances adjacent to the gastric mucosa. When aggressive factors overwhelm the protective factors, a lesion in the gastric mucosa is formed. Lesions that reach the lamina propria are called gastric ulcers, which are classified macroscopically as openings on the gastric wall and; microscopically, as a gastric injury characterized with epithelial desquamation, mucosal hemorrhage, glandular damage and eosinophilic infiltration. The current therapy available is effective, although it causes collateral effects, therefore researching new drugs is necessary. This work aim to evaluate the gastroprotective effect of epicatechin against gastric lesions induced by absolute ethanol and non steroidal anti-inflammatory drugs which are the main causes of this disease currently, yet we aim to study the main mechanisms of action responsible for the gastroprotective effect. The results show that epicatechin has a significant macroscopic and microscopic gastroprotective effect against gastric injuries induced by ethanol and indomethacin, acting locally by augmenting gastric mucus secretion and it also acts via antioxidant system by holding total glutathione levels. Epicatechin’s gastroprotective mechanisms depend on the activation of sulfhydryl compounds and doesn’t depend on the NO-synthase enzyme

Avaliação da atividade quimiopreventiva da substância Morelloflavona isolada de Garcinia xanthochymus

Câncer é o nome dado a um conjunto de mais de 100 doenças que têm em comum o crescimento desordenado (maligno) de células que invadem tecidos e órgãos, podendo espalhar-se (metástase) para outras regiões do corpo. Dividindo-se rapidamente, estas células tendem a ser muito agressivas e incontroláveis, determinando a formação de tumores (acúmulo de células cancerosas) ou neoplasias malignas. As causas de câncer são variadas, podendo ser externas ou internas ao organismo, estando inter-relacionadas. As causas externas referem-se ao meio ambiente e aos hábitos ou costumes próprios de uma sociedade. As causas internas são, na maioria das vezes, geneticamente pré-determinadas, e estão ligadas à capacidade do organismo de se defender das agressões externas (Sistema Imunológico ou acúmulo de mutações no DNA). A compreensão dos exatos mecanismos e a tentativa de inativar genes ou impedir as ações tóxicas de substâncias contribuirá para a elucidação de diversos pontos importantes para o entendimento da carcinogênese e, portanto, para novas estratégias de tratamento e de prevenção do câncer. O presente estudo tem como objetivo, avaliar o efeito da substância pura, morelloflavona, isolada da folha de Garcinia xanthochymus, planta típica do Cerrado no Estado de São Paulo, conhecida por sua variada atividade biológica (analgésica, antibacteriana, antioxidante, antiviral e antitumoral) devido aos seus grupos de metabólitos: xantonas, flavonóides, fenóis e acridonas. Assim, foram realizados: o ensaio da Quinona Redutase em paralelo com o ensaio do Violeta Cristal para análise da viabilidade celular em células de hepatocarcinoma murino (Hepa 1c1c7); o ensaio de Sulforrodamina B para análise da viabilidade celular em células de hepatocarcinoma humano (HepG2) e o ensaio do Cometa nos protocolos de genotoxicidade e antigenotoxicidade em células... (Resumo completo, clicar acesso eletrônico abaixo)

Compostos bioativos em pimentas: diferença entre variedades e efeito do cozimento

Atualmente, os compostos bioativos presentes em alimentos in natura vem sendo amplamente estudados, já que cada vez mais fica comprovado sua importância para saúde do homem devido suas funções e ações biológicas. Hoje já associa-se a ingestão de frutas e vegetais e a diminuição do risco de diversas doenças, tais como câncer, inflamações, doenças cardiovasculares, degeneração macular e outras, sendo os carotenóides e compostos fenólicos alguns dos grupos de compostos bioativos aos quais são atribuídas tais ações.1As pimentas têm significativa importância nesse cenário, uma vez que desde a época do Brasil colônia, até hoje, são muito utilizadas na culinária, nas crenças, na medicina e inclusive com arma de defesa. Os compostos presentes na pimenta são utilizados como remédios para artrites (pomadas a base de capsaicina), dores musculares (emplastro ‘Sabiá’), má digestão, dor de cabeça e gastrite. O presente estudo teve como objetivo quantificar os teores de ácido ascórbico, acidez, flavonóides totais, fenólicos totais, carotenóides totais e atividade antioxidante de duas variedades mais comuns da espécie C. Baccatum: pimenta “Dedo-de-Moça” e pimenta “Cambuci”. Além disso, fez-se um estudo para analisar o efeito do cozimento versus compostos bioativos, a fim de avaliar possíveis perdas de atividade devido ao processamento das amostras. Em todos os ensaios, a pimenta Dedo-de-Moça apresentou valores maiores de todos os compostos bioativos, quando comparados aos da pimenta Cambuci. Após o cozimento em água fervente, a maioria dos compostos sofreu redução, exceto nos testes de quantificação de Flavonóides e Carotenóides, os quais demonstraram aumento na concentração após o processamento.

Avaliação da viabilidade e desenvolvimento in vitro de oócitos de gatas domésticas após vitrificação em meio suplementado com vitamina E

Pós-graduação em Medicina Veterinária - FCAV

Estresse oxidativo em cães com doença renal crônica

Pós-graduação em Medicina Veterinária - FCAV

Efeito da ingestão aguda de taurina sobre o desempenho físico e metabolismo lipídico de nadadores de elite de Ribeirão Preto

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação reológica do óleo de abacate (Persea americana mill) e estudo da estabilidade sob condições de aquecimento e armazenamento à temperatura ambiente

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Compostos bioativos benéficos presentes em castanhas e nozes

Epidemiological studies have shown an inverse relationship between nuts, including walnuts, intakes and chronic diseases such as cardiovascular diseases and cancers. The nuts contain phenolics compounds and flavonoids and are rich in tocopherol, phytosterols, and squalene. They are sources of carbohydrates, essential fatty acids and minerals. Since walnuts contain high levels of n-3 fatty acids and low unsaturated fatty acids, high levels of vitamin E, pholyphenols, flavonoids, arginine and fiber. The compounds possible beneficial effects are due to their antioxidant and antiproliferative activities, which are linked to a reduced risk for developing atherosclerosis and cancer. In recent years, the consumers have been showing an increased interest in nuts and walnuts because of their nutritional qualities and their potential beneficial effects on people’s health This review aims to describe the importance of beneficial bioactive compounds present in nuts and walnuts.

Cogumelos: compostos biativos e propriedades antioxidantes

This study presents a literature review which shows the nutritional, medicinal and antioxidant importance of mushrooms. In this research, the main antioxidant compounds of mushrooms, such as phenolic acids, flavonoids and tocopherols, as well as their mechanisms of action were described. The main in vitro methods used for evaluation of the antioxidant activity of these compounds were approached. The influences from the solvent polarity and the kind of extraction in the acquisition of the antioxidant compounds were also discussed. It was possible to conclude that mushrooms are a source of carbohydrates, proteins and minerals, thus presenting nutritional properties. The functional and medicinal properties are attributed to glucans, besides being excellent sources of natural antioxidants. Regarding the extraction process, it was noticed that the solvent polarity used in the extraction process is determinant in the obtainment of antioxidant compounds.

Avaliação de fatores preditivos de estresse oxidativo em pessoas saudáveis

Evaluation of predictive factors for oxidative stress in healthy people. This study aimed to evaluate the inÀuence of factors such as smoNing, alcohol consumption, use of medicines, contact Zith chemicals, as Zell as age and gender on marNers of oxidative stress, in healthy subMects. :e checNed the effect of age on the antioxidant capacity, Zith decreased values in older individuals, Zhich may be the cause of increased oxidative stress, associated Zith aging. Regarding the other factors, no differences Zere found in the values of the marNer of lipid peroxidation and the antioxidant capacity.

Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil

Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. Thus, the objective of this studywas to evaluate the effect of hydroethanolic extracts of fresh and freeze-dried rosemar y in the oxidative stability of soybean oilunder accelerated storage in an oven. Results: The application of the extracts in the oil showed that that freeze-dried extract was better in reducing the formation ofoxidation products, showing 8.6 meq kg−1of peroxides after 20 days of storage. On the other hand, the mixture of the naturalextract with t-butylhydroquinone conferred better oxidative stability index until the 20th day, 9.7 h. Both extracts prevented theloss of tocopherol, not d iffering between each other (P > 0.05), and present approximately 505 mg kg−1of residual tocopherols.The sensory evaluation revealed that consumers accepted equally the oils added and not added of the rosemary extracts. Conclusion: The extracts are therefore potential sources of natural antioxidants and they would be well accepted by consumersif applied by the food industry to replace synthetic antioxidants.

Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation

The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in soybean oil underthermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleo-resins and the mixture of both, as well as soybean oil containing tert-butylhydroquinone (TBHQ; 50 mg/kg) and soybean oil free of were subjected tothermoxidation. Then, the physicochemical properties and fatty acid profile wereevaluated. Oregano and thyme oleoresins applied separately presented a higherprotective effect, inhibiting a greater formation of polar compounds than the anti-oxidant TBHQ, indicating that the addition of 3,000 mg/kg has ensured a betteroxidative protection than the synthetic antioxidant. The increase in the concentra-tion of oleoresins by mixing thyme and oregano extracts has given a higher pro-tective effect.

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