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| Registros recuperados: 11 | |
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| Silva,Cintia Pereira Da; Sousa,Mariana Séfora Bezerra; Siguemoto,Érica Sayuri; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. |
| The Brazilian Savannah, known as "Cerrado," has an extensive biodiversity, but it is under explored. Among the native vegetables is the jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), a legume with great potential for exploration for its content of dietary fiber. Legumes are an important source of nutrient compounds, such as phenolic compounds and vitamins that have antioxidant properties. This study aimed at determining the chemical composition and antioxidant activity of the jatobá flour. The jatobá flour showed high fiber content (insoluble and soluble fiber 47.8 and 12.8 g.100 g- 1, respectively), significant amounts of carotenoids such as beta-carotene and lutein, and some minerals such as calcium: 145 mg.100 g- 1, magnesium: 125 mg.100 g- 1, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jatobá-do-cerrado; Fiber; Antioxidant activity; Functional food. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300024 |
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| Chávez-Jáuregui,Rosa Nilda; Santos,Raul Dias; Macedo,Alessandra; Chacra,Ana Paula Marte; Martinez,Tania Leme; Arêas,José Alfredo Gomes. |
| We evaluated the effects of defatted amaranth (Amaranthus caudatus L.) snacks on plasma lipids in moderate hypercholesterolemic patients. Twenty-two subjects [30-65 years old), 11 males, with total cholesterol (TC) > 240 mg.dL-1, low-density cholesterol (LDL-c) 160-190 mg.dL-1 and plasma triglycerides (TG) < 400 mg.dL-1] were randomized in a double blind clinical trial to receive an amaranth snack (50 g/day) or equivalent corn snack (placebo) for 2 months. There were no differences between amaranth and placebo on TC and LDL-c, and TG respectively: -8.4 and -5.7% (p = 0.17); -12.3 and -9.7% (p = 0.41) and -0.6 and -7.3% (p = 0.47). However, amaranth snacks significantly reduced high-density cholesterol (HDL-c): -15.2 vs. -4% (p = 0.03). In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cholesterol; Amaranth; Functional food; HDL-c; Dislipidemia. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400026 |
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| Frota,Karoline de Macêdo Gonçalves; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. |
| O feijão caupi é uma das principais culturas alimentares do Nordeste brasileiro. Para melhorar sua resistência contra pragas e produtividade, a nova cultivar (BRS-Milênio) foi obtida por melhoramento genético. Este trabalho objetivou caracterizar o potencial nutricional desta variedade, determinando-se a composição centesimal, o perfil de aminoácidos e ácidos graxos, o conteúdo de minerais e a atividade inibitória de tripsina. A semente contém (g.100 g-1): 24,5 de proteínas; 51,4 de carboidratos; 16,6 de fibra insolúvel e 2,7 de fibra solúvel; 2,6 de cinzas, tendo como principais minerais (mg.100 g-1): ferro - 6,8; zinco - 4,1; manganês - 1,5; fósforo - 510,0 e potássio - 1430,0. O teor de lipídios foi de 2,2%, e seu perfil de ácidos graxos apresenta 29,4%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Feijão caupi; Composição centesimal; Perfil de aminoácidos; Perfil de ácidos graxos; Inibidor de tripsina; Teor de minerais. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200031 |
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| Lemos,Andréa dos Reis; Capriles,Vanessa Dias; Pinto e Silva,Maria Elisabeth Machado; Arêas,José Alfredo Gomes. |
| At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten-free bread; Amaranthus cruentus; Celiac disease. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002 |
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| Frota,Karoline de Macedo Gonçalves; Matias,Andrea Carvalheiro Guerra; Arêas,José Alfredo Gomes. |
| Cardiovascular diseases (CVD) are the main causes of death in the Western world. Among the risk factors that are modifiable by diet, for reducing cardiovascular disease risks, the total plasma concentrations of cholesterol, triglycerides, LDL-C, and HDL-C are the most important. Dietary measures can balance these components of the lipid profile thus reducing the risk of cardiovascular diseases. The main food components that affect the lipid profile and can be modified by diet are the saturated and trans fats, unsaturated fats, cholesterol, phytosterols, plant protein, and soluble fiber. A wealth of evidence suggests that saturated and trans fats and cholesterol in the diet raise the total plasma cholesterol and LDL-C. Trans fats also reduce HDL-C, an... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cholesterol; Lipoproteins; Vegetable protein; Fiber; Fat; Phytosterols. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500002 |
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| Simbalista,Renée Leão; Frota,Karoline de Macêdo Gonçalves; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. |
| Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flaxseed; Lignan; Fatty acids' profile; Stability to process and storage. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200025 |
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| Moreira-Araújo,Regilda Saraiva dos Reis; Sampaio,Geni Rodrigues; Soares,Rosana Aparecida Manólio; Silva,Cintia Pereira; Arêas,José Alfredo Gomes. |
| ABSTRACT Dietary antioxidant compounds have been widely studied because of their ability to delay or inhibit oxidative damage, which allows them to play an important role in the prevention of diseases and the promotion of health. The identification and characterization of such compounds are required before their use in humans. This study aimed to identify and quantify antioxidant compounds in the cowpea cultivar, BRS Tumucumaque, and the cowpea strain, Pingo de Ouro 1-2, in view of their potential use in the development of new products with potent antioxidant activity. Here, we report the antioxidant activity and the phenolic compound content of the aforementioned cowpeas. The antioxidant extracts were analyzed by HPLC in a Shimadzu LC-20AT chromatograph... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phenolics; Bioactive; Vigna unguiculata. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500799 |
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| Registros recuperados: 11 | |
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