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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Chávez-Jáuregui,Rosa Nilda (2) Arêas,José Alfredo Gomes (1) Chacra,Ana Paula Marte (1) Macedo,Alessandra (1) Martinez,Tania Leme (1) Plaza,María de Lurdes (1) Santos,Raul Dias (1) Wessel-Beaver,Linda (1) Zambrano-Moreno,Erika Leonor (1) Mais... Palavra-chave Amaranth (1) Baked (1) Cholesterol (1) Dislipidemia (1) Eggplant antioxidant capacity organic boiled steamed (1) Functional food (1) HDL-c (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing Ciênc. Tecnol. Aliment. Zambrano-Moreno,Erika Leonor; Chávez-Jáuregui,Rosa Nilda; Plaza,María de Lurdes; Wessel-Beaver,Linda. AbstractThermal processing and production practices used in vegetables can cause changes in their phytochemical contents. Eggplant is characterized by its high antioxidant content. The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared fresh or subjected to one of three thermal preparation methods: boiling, baking or steaming. The soluble and hydrolyzable polyphenols and flavonoids content were quantified by Folin-Ciocalteu and Aluminum chloride methods, respectively. Anthocyanins were quantified according to the pH differential method. Antioxidant capacity was determined by DPPH and ORAC methods. The results showed differences... Tipo: Info:eu-repo/semantics/article Palavras-chave: Eggplant antioxidant capacity organic boiled steamed; Baked. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300414 Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia Ciênc. Tecnol. Aliment. 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) &gt; 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 Registros recuperados: 2 Primeira ... 1 ... Última

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