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| CARVALHO,FRANCISCO R.S.; MOURA,ANTONIO G.; RODRIGUES,GARDENIA F.; NUNES,NARCIA M.F.; LIMA,DAISY J.B.; PESSOA,CLAUDIA; COSTA,MARCILIA P.; FERREIRA,PAULO M.P.; PERON,ANA PAULA. |
| ABSTRACT The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC50 values ranging from 125.4 µg/mL (Cheddar - HCT-116) to 402.6 µg/mL (Butter - OVCAR-8). Butter flavoring was the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food additives; Allium cepa; Antiproliferative action; Neoplasic cells; Toxicity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401419 |
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| Dhert, P.; Lavens, P.; Duray, M.; Sorgeloos, P.. |
| Asian seabass (<i>Lates calcarifer</i>) larvae were fed <i>Brachionus</i> cultured on <i>Chlorella</i> and, as soon as ingestion was possible, different types of <i>Artemia</i> , i.e., nauplii of the San Francisco Bay (SFB) strain, Great Salt Lake (GSL) strain or GSL nauplii that had been bioencapsulated with an emulsion containing high levels of the omega3-HUFAs (highly unsaturated fatty acids) 20:5 and 22:6. San Francisco Bay <i>Artemia</i> with a good natural fatty acid profile and small body size could be offered earlier than the larger but HUFA-poor Great Salt Lake strain. The poor nutritional quality of the latter, however, could be corrected by enriching the nauplii with an omega3-HUFA... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acids; Feeding experiments; Food additives; Food organisms; Metamorphosis; Nutritional requirements; Polyunsaturated fatty acids; Lates calcarifer. |
| Ano: 1990 |
URL: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=3079 |
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