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| Lamy,E.; Baptista,E.S.; Coelho,A.V.; Silva,F. Capela e. |
| In order to study the effects of tannins at histomorphological level, mice were either fed with three structurally different types of tannins (tannic acid, chestnut, and quebracho) or treated with isoproterenol, during 10 days. Acini of parotid and submandibular glands increased significantly, being the increase higher for parotid compared to submandibular glands, and higher in the quebracho compared with the other tannin groups. Sublingual acinar size also increased after tannin consumption, by opposition to isoproterenol-treated animals. The results present evidences that the effects produced by tannins are dependent on their structure. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mice; Condensed tannin; Hydrolysable tannin; Isoproterenol; Salivary glands; Histology. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352010000400012 |
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| Enes,Bárbara Nery; Alves,Natália Elizabeth Galdino; Valdés,Samanta Thomas; Silveira,Carlos Mário Martins; Costa,Neuza Maria Brunoro; Ribeiro,Sônia Machado Rocha; Pires,Shaila Turbay; Martino,Hércia Stampini Duarte. |
| Iron bioavailability was evaluated in three mixtures of cereals, seeds, and grains ("Human Ration"): light, regular, and homemade provided to rats. The animals received an iron depletion diet for 21 days, followed by a repletion diet containing 12 mg·kg-1 of iron for 14 days. The hemoglobin regeneration efficiency and the relative biological value did not differ between the light mixture and control group. The iron bioavailability of the light mixture of cereals, seeds, and grains and the control group were 99.99±27.62 and 80.02±36.63, respectively, while the regular and homemade mixtures of cereals, seeds, and grains showed lower iron bioavailability, 50.12±35.53 and 66.66±15.44, respectively; the iron content of the diet with light cereal mixture light... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Minerals; Bioavailability; Short chain fatty acids; Condensed tannin. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100003 |
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