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| Registros recuperados: 10 | |
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| Cordeiro,Yonara de Gouveia; Rochetti,Arina Lázaro; Souza,Vinicius Castro; Silva,Edson Roberto da; Scatolini,Antônio Márcio; Genovese,Maria Inés; Yasui,George Shigueki; Fukumasu,Heidge. |
| Abstract Lafoensia pacari A. St. Hill has been used in traditional medicine as an anti-ulcerogenic and anti-inflammatory. Although there is an ethnopharmacological indication for cancer treatment, only a few studies have demonstrated its possible anticancer activity. Thus, the aims of this study were: (1) to evaluate the antineoplastic effect of L. pacari ethanolic extract (LPE) in lung carcinoma cells, (2) to determine the mode of action of LPE and (3) to identify the substances present in LPE. Human and murine lung cancer cell lines were grown in vitro and treated with different concentrations of LPE. Cell cycle and caspase-3 activity assays were performed in order to verify the mode of action. LC-ESI-MS screening was performed to detect the compounds... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antineoplastic effect; Cell cytotoxicity; Medicinal plants; Procyanidins. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100302 |
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| Genovese,Maria Inés; Davila,Jorge; Lajolo,Franco M.. |
| Soy products produced in Ecuador, with a local developed and cultivated soybean variety (INIAP 306), were analysed for isoflavone content and profile. The products presented high total isoflavone contents, varying from 53 to 106 mg/100 g (wet basis, expressed as aglycones), the lowest content being for okara and the highest for the low fat soybean flour obtained by extrusion cooking of the seeds at the field moisture. Soy nuts showed the same content of isoflavones than the seeds, but with lower amounts of malonylglycosides and higher of the deesterified beta-glycosides. The malonylglycosides were the predominant form of the isoflavones in the flours, and the beta-glycosides in soymilk and textured soy protein. Genistein derivatives were the compounds... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ecuadorian soybean products; Isoflavone content; Isoflavone profile. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132006000600020 |
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| Abe,Lucile Tiemi; Lajolo,Franco Maria; Genovese,Maria Inés. |
| Frequent nut intake is associated with protective effects against cardiovascular diseases. In addition to the generally high contents of unsaturated fatty acids, polyphenol compounds seem to be also implicated in health promoting effects of nuts due to their antioxidant properties. In this way, eleven different kinds of nuts, including pinhao seeds (Araucaria angustifolia) and Brazil nuts (Bertholletia excelsa), typical of Brazil, were analyzed for the content of phenol compounds, including the potent anti-mutagenic and anti-cancer ellagic acid, and antioxidant capacity of methanolic extracts. The antioxidant capacity varied a hundred times among the different nuts, from 1.2 to 120 mg of Trolox equivalents.100 g-1 (FW). Total ellagic acid was determined... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Ellagic acid; Phenols; Nuts; Pinhao seeds; Brazil nuts. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500038 |
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| Alezandro,Marcela Roquim; Lui,Maria Cristina Youn; Lajolo,Franco Maria; Genovese,Maria Inés. |
| The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lutein, lycopene and olive extract) had their in vitro antioxidant capacity evaluated by means of the Folin-Ciocalteu reducing capacity and DPPH scavenging ability. Flavonoids identification and quantification were performed by High Performance Liquid Chromatography (HPLC). The results showed that spices presented a large variation in flavonoids content and in vitro antioxidant capacity, according to kind, brand and batches. Oregano had the highest antioxidant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidants; Industrial ingredients; Food development; Functionality; Phenolic compounds; Spices. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200038 |
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| Genovese,Maria Inés; Lannes,Suzana Caetano da Silva. |
| Polyphenolic compounds seem to be related to the health benefits produced by the cocoa due to their antioxidant properties. Cupuassu powder, prepared from Theobroma grandiflorum seeds, is a very promising cocoa powder substitute. In order to assess the potential health benefits of the cupuassu powder, a comparison was performed between cocoa, chocolate, and cupuassu powders in relation to the content of total phenolic compounds, flavonoids and DPPH scavenging capacity of methanolic extracts. Cupuassu "chocolates" (milk, dark, and white) were also analyzed. Mineral, lipid, protein, and moisture determinations were made in cocoa and cupuassu powders and in cupuassu "chocolates". Results showed that the phenolic contents of cocoa and chocolate powders are... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: DPPH scavenging capacity; Total phenolic content; Cupuassu "chocolate"; Cupuassu and cocoa powders. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400017 |
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| Kodama,Débora Harumi; Gonçalves,Any Elisa de Souza Schmidt; Lajolo,Franco Maria; Genovese,Maria Inés. |
| The potential health benefits attributed to green tea and its catechins such as antioxidant effects, cancer chemoprevention, and weight loss have led to a huge increase of green tea products in the food market. The objectives of this work were to analyze and compare these products in terms of phenolic contents and in vitro antioxidant capacity including tea bags, dehydrated leaves, and ready-to-drink preparations after standardization of the infusion preparation procedure. Total phenolics content in 1 cup of the different teas varied from 90 to 341 mg of catechin equivalents, and the highest and the lowest values were both those of the ready-to-drink products. Infusions prepared from tea bags had contents varying from 96 to 201 mg.200 mL-1, and there were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Catechins; Total phenolics; Green tea. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400037 |
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| Bohm,Giani Mariza Bärwald; Genovese,Maria Inés; Pigosso,Gustavo; Trichez,Daniel; Rombaldi,Cesar Valmor. |
| A principal forma de controle das plantas daninhas durante o cultivo de soja geneticamente modificada (GM RR) BRS 244 RR é o uso de glifosato. Porém, existem dúvidas quanto à segurança desse herbicida, à qualidade dos grãos e do solo da soja GM RR cultivada em Planossolo. Resíduos da molécula do glifosato e do metabólito ácido aminometilfosfônico (AMPA) podem estar presentes nos grãos, bem como, podem afetar a concentração de isoflavonas. Por isso, avaliaram-se as sojas BRS 244 RR e BRS 154 cultivadas nos seguintes tratamentos: T1 - soja BRS 244 RR, sem aplicação de herbicida, com capina manual aos 28 dias após o plantio (dap); T2 - soja BRS 154 sem aplicação de herbicida, com capina manual também aos 28 dap; T3 - soja BRS 244 RR com uma aplicação de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Herbicida; AMPA; Soja transgênica. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500030 |
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| Abe,Lucile Tiemi; Mota,Renata Vieira da; Lajolo,Franco Maria; Genovese,Maria Inés. |
| O conteúdo de compostos fenólicos, incluindo resveratrol, antocianinas e outros flavonóides, e a capacidade antioxidante de cinco cultivares de uvas produzidas em Minas Gerais foram determinados. O conteúdo de fenólicos totais, determinado através do método de Folin-Ciocalteau variou significativamente, entre 65 ± 1 e 390 ± 30 mg equivalentes de ácido gálico.100 g -1 de amostra base úmida (b.u.). O conteúdo de antocianinas totais quantificado por CLAE variou entre 6,7 ± 0,2 e 154 ± 4 mg equivalentes de cianidina.100 g -1 (b.u.). Outros flavonóides encontrados foram catequina, epicatequina, quercetina, caempferol além dos ácidos hidroxicinâmicos. O resveratrol foi encontrado em três cultivares, variando entre 0,022 ± 0,001 e 0,60 ± 0,03 mg.100 g -1 (b.u.).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flavonóides; Capacidade antioxidante; Vitis sp. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000200032 |
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| Registros recuperados: 10 | |
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