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Perfil nutricional de alimentos com alegação de zero gordura trans; Nutritional profile of foods with zero trans fatty acids claim

GAGLIARDI, Ana Carolina Moron; MANCINI FILHO, Jorge; SANTOS, Raul D.
Fonte: Associação Médica Brasileira Publicador: Associação Médica Brasileira
Tipo: Artigo de Revista Científica
Português
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OBJETIVO: Avaliar a composição de ácidos graxos de alguns alimentos industrializados disponíveis no mercado brasileiro nos quais houve redução da quantidade de ácidos graxos trans. Verificar também se estes alimentos atendem às quantidades recomendadas de consumo de gordura saturada, após redução de gordura trans. MÉTODOS: Alimentos industrializados (margarina cremosa A e B, margarina com fitosterol, biscoito doce recheado, biscoito salgado sem recheio, batata frita e lanche com hambúrguer de fast food multinacional com alegação de 0% de gordura trans foram adquiridos em pontos comerciais e analisados em cromatógrafo gasoso. RESULTADOS: Apesar da redução nas quantidades de ácidos graxos trans, os alimentos analisados contêm grandes quantidades de gorduras saturadas principalmente o ácido palmítico. Além disso, alguns dos alimentos estudados apresentam uma razão n-3/n-6 fora do recomendado para a prevenção da aterosclerose. CONCLUSÃO: O consumo irrestrito desses alimentos tem forte potencial deletério para a saúde. O rótulo de ausência de ácidos graxos trans deve ser visto com cuidado e não significa uma liberação para o consumo irrestrito desses alimentos.; OBJECTIVE: To evaluate the composition of fatty acids in some foods available in the Brazilian market in which there was a claimed reduction in the amount of trans fatty acids. Also evaluate whether these foods meet recommended amounts for saturated fat consumption...

A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

NUNES, Bruno N.; CRUZ, Adriano G.; FARIA, Jose A. F.; ANA, Anderson S. Sant; SILVA, Ramon; MOURA, Mirian R. L.
Fonte: ELSEVIER SCI LTD Publicador: ELSEVIER SCI LTD
Tipo: Artigo de Revista Científica
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The objective of the study was to evaluate the hygienic conditions and practices of commercial foods of plant origin in establishments and street marketed by street vendors in cities in the State of Rio de Janeiro, Brazil. Forty different sales points were evaluated (establishments that prepared and sold fruit juices and street vendors that commercialized fresh coconut water, sugarcane juice and orange juice) using a questionnaire with 12 items, divided into three blocks (salesmen/handlers, operations, installations). The results indicated that the activities related to the commerce of fruit beverages in the cities of Sao Goncalo and Rio de Janeiro required the elaboration of a set of actions by the Sanitary Vigilance Agency in order to improve the hygienic and sanitary level and minimize health risk to consumers. Important requirements in the legislation relevant to this type of food are still not followed; adequate packaging and storage of the raw material, obtaining the raw material from registered suppliers, hygiene of the handlers and adequate management of wastes produced during the activities in question are amongst the main items deserving attention. (C) 2009 Elsevier Ltd. All rights reserved.

A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

NUNES, Bruno N.; CRUZ, Adriano G.; FARIA, Jose A. F.; ANA, Anderson S. Sant; SILVA, Ramon; MOURA, Mirian R. L.
Fonte: ELSEVIER SCI LTD Publicador: ELSEVIER SCI LTD
Tipo: Artigo de Revista Científica
Português
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The objective of the study was to evaluate the hygienic conditions and practices of commercial foods of plant origin in establishments and street marketed by street vendors in cities in the State of Rio de Janeiro, Brazil. Forty different sales points were evaluated (establishments that prepared and sold fruit juices and street vendors that commercialized fresh coconut water, sugarcane juice and orange juice) using a questionnaire with 12 items, divided into three blocks (salesmen/handlers, operations, installations). The results indicated that the activities related to the commerce of fruit beverages in the cities of Sao Goncalo and Rio de Janeiro required the elaboration of a set of actions by the Sanitary Vigilance Agency in order to improve the hygienic and sanitary level and minimize health risk to consumers. Important requirements in the legislation relevant to this type of food are still not followed; adequate packaging and storage of the raw material, obtaining the raw material from registered suppliers, hygiene of the handlers and adequate management of wastes produced during the activities in question are amongst the main items deserving attention. (C) 2009 Elsevier Ltd. All rights reserved.

Microfossils in calculus demonstrate consumption of plants and cooked foods in Neanderthal diets (Shanidar III, Iraq; Spy I and II, Belgium)

Henry, Amanda G.; Brooks, Alison S.; Piperno, Dolores R.
Fonte: National Academy of Sciences Publicador: National Academy of Sciences
Tipo: Artigo de Revista Científica
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The nature and causes of the disappearance of Neanderthals and their apparent replacement by modern humans are subjects of considerable debate. Many researchers have proposed biologically or technologically mediated dietary differences between the two groups as one of the fundamental causes of Neanderthal disappearance. Some scenarios have focused on the apparent lack of plant foods in Neanderthal diets. Here we report direct evidence for Neanderthal consumption of a variety of plant foods, in the form of phytoliths and starch grains recovered from dental calculus of Neanderthal skeletons from Shanidar Cave, Iraq, and Spy Cave, Belgium. Some of the plants are typical of recent modern human diets, including date palms (Phoenix spp.), legumes, and grass seeds (Triticeae), whereas others are known to be edible but are not heavily used today. Many of the grass seed starches showed damage that is a distinctive marker of cooking. Our results indicate that in both warm eastern Mediterranean and cold northwestern European climates, and across their latitudinal range, Neanderthals made use of the diverse plant foods available in their local environment and transformed them into more easily digestible foodstuffs in part through cooking them...

Soy foods: are they useful for optimal bone health?

Lanou, Amy J.
Fonte: SAGE Publications Publicador: SAGE Publications
Tipo: Artigo de Revista Científica
Publicado em /12/2011 Português
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Numerous studies have investigated the relationship between soy foods, soy protein, or isoflavone extracts and markers of bone health and osteoporosis prevention, and have come to conflicting conclusions. Research on dietary patterns, rather than on specific food ingredients or individual foods, may offer an opportunity for better understanding the role of soy foods in bone health. Evidence is reviewed regarding the question of whether soy foods contribute to a dietary pattern in humans that supports and promotes bone health. Soy foods are associated with improved markers of bone health and improved outcomes, especially among Asian women. Although the optimal amounts and types of soy foods needed to support bone health are not yet clear, dietary pattern evidence suggests that regular consumption of soy foods is likely to be useful for optimal bone health as an integral part of a dietary pattern that is built largely from whole plant foods.

Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians

Habauzit, Vèronique; Morand, Christine
Fonte: SAGE Publications Publicador: SAGE Publications
Tipo: Artigo de Revista Científica
Publicado em /03/2012 Português
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Growing evidence suggests that polyphenols could be serious candidates to explain the protective effects of plant-derived foods and beverages. Based on current studies, a general consensus has been achieved to sustain the hypothesis that the specific intake of foods and beverages containing relatively high concentrations of flavonoids may play a meaningful role in reducing cardiovascular disease (CVD) risk through an improvement in vascular function and a modulation of inflammation. This review aims at providing an update on the effects of the consumption of polyphenols-rich foods on intermediate clinical markers of CVD in humans, namely cholesterolemia, blood pressure, endothelial function and platelet function. To date, on the basis of clinical studies, the demonstration is particularly convincing for flavonoids from cocoa-derived products and to a lesser extent for those of tea. While additional studies in this area are clearly needed, incorporating plant foods that are rich in flavanols in the diet of healthy individuals could help to reduce CVD risk. For flavonoids from fruits such as berries, pomegranate, grapes or citrus fruits and those from beverages such as red wine or coffee, the evidence is so far inconclusive. This is primarily due to the limited number and the weakness of experimental designs of the studies performed with these dietary sources. Future long-term well-designed investigations with polyphenols-rich foods but also with isolated phenolic compounds would provide valuable information to establish public health recommendations on polyphenols...

Carotenoids and total phenolic contents in plant foods commonly consumed in Korea

Yoon, Gun-Ae; Yeum, Kyung-Jin; Cho, Yoon-Suk; Chen, C-Y. Oliver; Tang, Guangwen; Blumberg, Jeffrey B.; Russell, Robert M.; Yoon, Sun; Lee-Kim, Yang Cha
Fonte: The Korean Nutrition Society and the Korean Society of Community Nutrition Publicador: The Korean Nutrition Society and the Korean Society of Community Nutrition
Tipo: Artigo de Revista Científica
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Phytochemicals are reported to provide various biological functions leading to the promotion of health as well as the reduced risk of chronic diseases. Fat-soluble plant pigments, carotenoids, are extensively studied micronutrient phytochemicals for their potential health benefits. It is noteworthy that specific carotenoids may be responsible for different protective effects against certain diseases. In addition, each carotenoid can be obtained from different types of plant foods. Considering the fact that the phytochemical content in foods can vary according to, but not limited to, the varieties and culture conditions, it is important to establish a database of phytochemicals in locally produced plant foods. Currently, information on individual carotenoid content in plant foods commonly consumed in Korea is lacking. As the first step to support the production and consumption of sustainable local plant foods, carotenoids and total phenolic contents of plant foods commonly consumed in Korea are presented and their potential biological functions are discussed in this review.

Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing

Sreeramulu, D.; Reddy, C. V. K.; Chauhan, Anitha; Balakrishna, N.; Raghunath, M.
Fonte: Hindawi Publishing Corporation Publicador: Hindawi Publishing Corporation
Tipo: Artigo de Revista Científica
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Phytochemicals protect against oxidative stress which in turn helps in maintaining the balance between oxidants and antioxidants. In recent times natural antioxidants are gaining considerable interest among nutritionists, food manufacturers, and consumers because of their perceived safety, potential therapeutic value, and long shelf life. Plant foods are known to protect against degenerative diseases and ageing due to their antioxidant activity (AOA) attributed to their high polyphenolic content (PC). Data on AOA and PC of Indian plant foods is scanty. Therefore we have determined the antioxidant activity in 107 commonly consumed Indian plant foods and assessed their relation to their PC. Antioxidant activity is presented as the range of values for each of the food groups. The foods studied had good amounts of PC and AOA although they belonged to different food groups. Interestingly, significant correlation was observed between AOA (DPPH and FRAP) and PC in most of the foods, corroborating the literature that polyphenols are potent antioxidants and that they may be important contributors to the AOA of the plant foods. We have also observed that common domestic methods of processing may not affect the PC and AOA of the foods studied in general. To the best of our knowledge...

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

Nielsen, Anne V. F.; Tetens, Inge; Meyer, Anne S.
Fonte: MDPI Publicador: MDPI
Tipo: Artigo de Revista Científica
Publicado em 02/08/2013 Português
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The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.

Earliest evidence for caries and exploitation of starchy plant foods in Pleistocene hunter-gatherers from Morocco

Humphrey, Louise T.; De Groote, Isabelle; Morales, Jacob; Barton, Nick; Collcutt, Simon; Bronk Ramsey, Christopher; Bouzouggar, Abdeljalil
Fonte: National Academy of Sciences Publicador: National Academy of Sciences
Tipo: Artigo de Revista Científica
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We present early evidence linking a high prevalence of caries to a reliance on highly cariogenic wild plant foods in Pleistocene hunter-gatherers from North Africa. This evidence predates other high caries populations and the first signs of food production by several thousand years. We infer that increased reliance on wild plants rich in fermentable carbohydrates caused an early shift toward a disease-associated oral microbiota. Systematic harvesting and processing of wild food resources supported a more sedentary lifestyle during the Iberomaurusian than previously recognized. This research challenges commonly held assumptions that high rates of caries are indicative of agricultural societies.

Adolescents’ Food Choice and the Place of Plant-Based Foods

Ensaff, Hannah; Coan, Susan; Sahota, Pinki; Braybrook, Debbie; Akter, Humaira; McLeod, Helen
Fonte: MDPI Publicador: MDPI
Tipo: Artigo de Revista Científica
Publicado em 09/06/2015 Português
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A diet dominated by plant foods, with limited amounts of refined processed foods and animal products conveys substantial health benefits. This study sought to explore adolescents’ attitudes and perceptions towards plant-based foods. Semi-structured focus group interviews were conducted with adolescents (age 14–15 years) (n = 29) attending an inner city school in Yorkshire, UK. Using a grounded theory methodology, data analysis provided four main categories and related concepts revolving around adolescents’ perspectives on plant-based foods: food choice parameters; perceived drivers and benefits of plant-based foods; environmental food cues; barriers to plant-based food choice. In the emergent grounded theory, a clear disconnect between plant-based foods and the parameters that adolescents use to make food choices, is highlighted. Further, key barriers to adolescents adopting a plant-based diet are differentiated and considered with respect to practice and policy. The analysis offers a framework to remodel and re-present plant-based foods. In this way, it is proposed that a closer connection is possible, with consequent shifts in adolescents’ dietary behaviour towards a more plant-based diet and associated health benefits.

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

Carlsen, Monica H; Halvorsen, Bente L; Holte, Kari; Bøhn, Siv K; Dragland, Steinar; Senoo, Haruki; Umezono, Yuko; Sanada, Chiho; Barikmo, Ingrid; Berhe, Nega; Blomhoff, Rune; Sampson, Laura; Willey, Carol; Willett, Walter C.; Phillips, Katherine M; Jacob
Fonte: BioMed Central Publicador: BioMed Central
Tipo: Artigo de Revista Científica
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Background: A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies. Methods: We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table. Results: The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries...

Phytosterols in Plant Foods: Exploring Contents, Data Distribution and Aggregated Values Using an Online Bioactives Database

PLUMB Jenny A.; RHODES Michael Jc; LAMPI Anna M.; ULBERTH-BUCHGRABER MANUELA; KROON Paul A.
Fonte: ACADEMIC PRESS INC ELSEVIER SCIENCE Publicador: ACADEMIC PRESS INC ELSEVIER SCIENCE
Tipo: Articles in Journals Formato: Printed
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Information on the levels of plant-based bioactive compounds and their biological activity is broadly dispersed in the literature, and currently there is no central source of such data which can be used for scientific purposes such as biodiversity assessments, intake studies or for supporting health claims. A unique online database (EuroFIR-BASIS) has been developed to facilitate easy sourcing and analysis of extensive compositional and biological activity data for bioactive compounds. We extracted and interrogated the compositional information for one class of bioactives, the phytosterols (PS). Two types of data were extracted: (i) descriptive information for foods containing PS (e.g. levels and patterns of individual PS, distribution in food plants, variation within the plant/plant organs); and (ii) extended data sets which allowed statistical analysis of the data. The data closely followed a normal distribution for many plant/plant part/individual PS combinations, and facilitated the identification of outliers in the data sets which may have distorted any derived ‘typical’ values. Both of these approaches demonstrate the power of the EuroFIR BASIS database in bringing together compositional data for this class of bioactive compounds...

Phytosterols in Plant Foods: Exploring Contents, Data Distribution and Aggregated Values Using an Online Bioactives Database

PLUMB Jenny A.; RHODES Michael Jc; LAMPI Anna M.; ULBERTH-BUCHGRABER MANUELA; KROON Paul A.
Fonte: ACADEMIC PRESS INC ELSEVIER SCIENCE Publicador: ACADEMIC PRESS INC ELSEVIER SCIENCE
Tipo: Articles in Journals Formato: Printed
Português
Relevância na Pesquisa
37.454985%
Information on the levels of plant-based bioactive compounds and their biological activity is broadly dispersed in the literature, and currently there is no central source of such data which can be used for scientific purposes such as biodiversity assessments, intake studies or for supporting health claims. A unique online database (EuroFIR-BASIS) has been developed to facilitate easy sourcing and analysis of extensive compositional and biological activity data for bioactive compounds. We extracted and interrogated the compositional information for one class of bioactives, the phytosterols (PS). Two types of data were extracted: (i) descriptive information for foods containing PS (e.g. levels and patterns of individual PS, distribution in food plants, variation within the plant/plant organs); and (ii) extended data sets which allowed statistical analysis of the data. The data closely followed a normal distribution for many plant/plant part/individual PS combinations, and facilitated the identification of outliers in the data sets which may have distorted any derived ‘typical’ values. Both of these approaches demonstrate the power of the EuroFIR BASIS database in bringing together compositional data for this class of bioactive compounds...

New nutritional data on selected traditional foods from Black Sea area countries

Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Boyko, N.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Stroia, A.L.; Finglas, P.
Fonte: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP Publicador: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Tipo: Conferência ou Objeto de Conferência
Publicado em /09/2011 Português
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Comunicação científica por convite.; Traditional foods are the key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) to promote their sustainable development and exploitation. Thirty-three traditional foods were selected per food group and country taking into account namely food biodiversity and food composition data. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. Information on food description...

Paleolithic human exploitation of plant foods during the last glacial maximum in North China

Liu, Li; Bestel, Sheahan; Shi, Jinming; Song, Yanhua; Chen, Xingcan
Fonte: National Academy of Sciences Publicador: National Academy of Sciences
Tipo: Artigo de Revista Científica
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Three grinding stones from Shizitan Locality 14 (ca. 23,000–19,500 calendar years before present) in the middle Yellow River region were subjected to usewear and residue analyses to investigate human adaptation during the last glacial maximum (LGM) period, when resources were generally scarce and plant foods may have become increasingly important in the human diet. The results show that these tools were used to process various plants, including Triticeae and Paniceae grasses, Vigna beans, Dioscorea opposita yam, and Trichosanthes kirilowii snakegourd roots. Tubers were important food resources for Paleolithic hunter–gatherers, and Paniceae grasses were exploited about 12,000 y before their domestication. The long tradition of intensive exploitation of certain types of flora helped Paleolithic people understand the properties of these plants, including their medicinal uses, and eventually led to the plants' domestication. This study sheds light on the deep history of the broad spectrum subsistence strategy characteristic of late Pleistocene north China before the origins of agriculture in this region.

The broad spectrum revisited: Evidence from plant remains

Weiss, Ehud; Wetterstrom, Wilma; Nadel, Dani; Bar-Yosef, Ofer
Fonte: National Academy of Sciences Publicador: National Academy of Sciences
Tipo: Artigo de Revista Científica
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The beginning of agriculture is one of the most important developments in human history, with enormous consequences that paved the way for settled life and complex society. Much of the research on the origins of agriculture over the last 40 years has been guided by Flannery's [Flannery, K. V. (1969) in The Domestication and Exploitation of Plants and Animals, eds. Ucko, P. J. & Dimbleby, G. W. (Duckworth, London), pp. 73–100] “broad spectrum revolution” (BSR) hypothesis, which posits that the transition to farming in southwest Asia entailed a period during which foragers broadened their resource base to encompass a wide array of foods that were previously ignored in an attempt to overcome food shortages. Although these resources undoubtedly included plants, nearly all BSR hypothesis-inspired research has focused on animals because of a dearth of Upper Paleolithic archaeobotanical assemblages. Now, however, a collection of >90,000 plant remains, recently recovered from the Stone Age site Ohalo II (23,000 B.P.), Israel, offers insights into the plant foods of the late Upper Paleolithic. The staple foods of this assemblage were wild grasses, pushing back the dietary shift to grains some 10,000 years earlier than previously recognized. Besides the cereals (wild wheat and barley)...

Antioxidant Capacity of Some Plant Foods and Beverages Consumed in the Eastern Region of Nigeria

Agbor, Gabriel A; Moumbegna, Philippe; Oluwasola, Eunice O; Nwosu, Lynda U; Njoku, Rex-Clovis C; Kanu, Shelly; Emekabasi, Ephraim I; Akin, Femi; Obasi, Amarachi P; Abudei, Florence A
Fonte: African Networks on Ethnomedicines Publicador: African Networks on Ethnomedicines
Tipo: Artigo de Revista Científica
Publicado em 01/06/2011 Português
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Today plant foods and beverages are receiving more scientific attention because of their potential to curb the effect of free radicals in the human system. The present study reports on the antioxidant potentials of some plants foods and beverages consumed in the Eastern Region of Nigeria. The study made use of the ferric reducing antioxidant power, phenolic and the flavonoid contents assays to assess the quality of the antioxidant potentials of the plant foods and beverages. Of the different classes of foods analyzed the following showed high antioxidant potentials: coffee for beverages, star apple for fruits, thyme for vegetable and spices, and raices for alcoholic beverages. Generally the vegetables and spices registered the highest antioxidant properties. The results obtained in this study could help consumers' choice based on the antioxidant capacity of the samples analyzed.

Antioxidants in plant foods and microalgae extracted using compressed fluids

Mendiola León, Jose Antonio; Rodríguez Meizoso, Irene; Señorans, F. Javier; Reglero, Guillermo; Cifuentes, Alejandro; Ibáñez, Elena
Fonte: Universidad de Vigo Publicador: Universidad de Vigo
Tipo: Artículo Formato: 34828 bytes; application/pdf
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The well-known correlation between diet and health demonstrates the great possibilities of food to maintain or even improve our health. This fact has brought about a great interest for seeking new products that can contribute to improve our health and well-being. This type of foods able to promote our health has generically been defined as functional foods. Nowadays, one of the main areas of research in Food Science and Technology is the extraction and characterization of new natural ingredients with biological activity (e.g., antioxidant, antiviral, antihypertensive, etc) that can contribute to consumer’s well-being as part of new functional foods. The present review offers and update of the most relevant results obtained in our research group for the extraction and characterization of antioxidants from natural sources such as plants and microalgae using compressed fluids (supercritical fluid extraction, subcritical water extraction and pressurized liquids).; Ministerio de Educación AGL2005-06726-C04-01/02 Comunidad de Madrid ALIBIRD, S-505/AGR-0153.; Peer reviewed

SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS

Peñarrieta,J. Mauricio; Alvarado,J. Antonio; Bergenståhl,Björn; Åkesson,Björn
Fonte: Revista Boliviana de Química Publicador: Revista Boliviana de Química
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2007 Português
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ABSTRACT As a part of a study on the content of antioxidants and phenolic compounds in Bolivian foods, several simple, rapid and selective methods for the determination of phenolic compounds (TPH) and flavonoids (TF) by spectrophotometry were used, which are described in this report. The methods had high reproducibility and there were high correlations between the values of TPH and TF in different plant foods