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Grape juice increases the BDNF levels but not alter the S100B levels in hippocampus and frontal cortex from male Wistar Rats Anais da ABC (AABC)
DANI,CAROLINE; ANDREAZZA,ANA CRISTINA; GONÇALVES,CARLOS ALBERTO; KAPIZINSKI,FLÁVIO; HENRIQUES,JOÃO A. P.; SALVADOR,MIRIAN.
ABSTRACT Several studies have shown that a high consumption of vegetables and fruits is consistently associated with a low risk of oxidative stress-induced diseases, which includes some degenerative diseases such as amyotrophic lateral sclerosis, Alzheimer and Parkinson. Therefore, the objective of this study is to verify the effects of conventional and organic grape juice in the modulation of the neurotrophic factor (BDNF) and astrocytic markers protein (S100B) in hippocampus and frontal cortex of Wistar rats. In this study, 24 male Wistar rats were divided into three groups. To the first one, it was given organic purple grape juice; to the second, conventional grape juice, while the last one received only saline. After 30 days, all rats were sacrificed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brain; Grape juice; Neuroprotection; Polyphenol..
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000100155
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Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes Anais da ABC (AABC)
CAMPOS,PLÍNIO R.F.; MÓDENES,APARECIDO N.; ESPINOZA-QUIÑONES,FERNANDO R.; TRIGUEROS,DANIELA E.G.; BARROS,SUELI T.D.; PEREIRA,NEHEMIAS C..
ABSTRACT In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095(r) and Ultrazym AFP L(r) enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095(r) performed at 35oC, 15 min. and 50 mgL-1. In micro/ultra filtration processes after enzymatic pretreatment, the best performance of the MSP with high permeate flux value and suitable grape juice characteristics was attained using 0.05 mm membrane pore size, 1 bar pressure and 40 oC treatment temperature. When reverse osmosis process is operated at 40 bar and 40oC, high soluble...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape juice; Enzymatic treatment; Micro/ultra filtration; Reverse osmosis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000100423
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Ochratoxin A in wines and grape juices commercialized in the city of São Paulo, Brazil BJM
Shundo,Luzia; Almeida,Adriana P. de; Alaburda,Janete; Ruvieri,Valter; Navas,Sandra A.; Lamardo,Leda C.A.; Sabino,Myrna.
During the summer of 2005, a total of 101 samples of wines and grape juices purchased from supermarkets and retail stores in São Paulo city were analysed for the presence of Ochratoxin A (OTA). OTA was evaluated in 29 red wines and 38 grape juices produced in Brazil and in 34 imported red wines (from Argentina, Chile, Uruguay, France, Italy, Portugal, Spain and South Africa). OTA was extracted in an immunoaffinity column and detected by HPLC with fluorescence detection, according to EN 14133/2003. The detection and quantification limits established were 0.01 and 0.03 ng/mL, respectively. The recoveries for wine samples were 94.1, 82.5, 86.1% and the relative standard deviation were 6.10, 1.03, 4.11% at levels of 0.03, 2.0, 5.0 ng/mL, respectively. For...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ochratoxin A; Red wine; Grape juice; Immunoaffinity colunm; HPLC determination.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400024
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