Consulta: creatorFacets:"Souza,Nilson Evelázio"
Registros recuperados: 2
Data/hora: 10/06/2024 17:59:41

Incorporation of n-3 fatty acids by the liver of mice fed linseed oil as a function of feeding duration
Provedor de dados: 52
Autores: Perini,João Angelo Lima; Stevanato,Flávia Braidotti; Visentainer,Jeane Eliete Laguila; Sargi,Sheisa Cyléia; Oliveira,Marcia Machado; Souza,Nilson Evelázio; Matsushita,Makoto; Visentainer,Jesuí Vergílio.
The objective of this study was to evaluate the incorporation of omega-3 fatty acids (n-3 FA) on male Swiss mice livers receiving diets based on linseed oil (LO) for up to 56 days. The mice were sacrificed at 7, 14, 28, 42, 56 days and FA concentration was analyzed by gas chromatography. A total of 13 FA were identified on LO feeds presenting alpha-linolenic acid (LNA) contents of 26.97 %. A total 22 FA were identified in the livers of the mice. Part of the LNA was converted into n-3 FA (20:3n-3, eicosapentaenoic acid-EPA, 22:5n-3, and docosahexaenoic acid-DHA), and some of the LNA was stored in the liver. LNA, EPA and DHA concentrations (mg/g total lipids ) from 0 days for up 56 days increased from 1.29 to 18.90 (LNA), 0.20 to 18.90 (EPA) and 41.26 to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Polyunsaturated fatty acids; Mice; Liver; Linseed oil.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200012

Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
Provedor de dados: 64
Autores: Pagamunici,Lilian Maria; Souza,Aloisio Henrique Pereira; Gohara,Aline Kirie; Souza,Nilson Evelázio; Gomes,Sandra Terezinha Marques; Matsushita,Makoto.
Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Principal component analysis; Pseudo-cereals; Linseed; Fatty acids.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000300007