| |
|
|
| Registros recuperados : 2 | |
| Registros recuperados : 2 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
|
Data corrente: |
05/02/2018 |
|
Data da última atualização: |
28/02/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
Internacional - A |
|
Autoria: |
ARBEX, P. M.; MOREIRA, M. E. de C.; TOLEDO, R. C. L.; CARDOSO, L. de M.; PINHEIRO-SANT'ANA, H. M.; BENJAMIN, L. dos A.; LICURSI, L.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MARTINO, H. S. D. |
|
Afiliação: |
Priscila Marques Arbex, UFV; Maria Eliza de Castro Moreira, UFJF; Renata Celi Lopes Toledo, UFV; Leandro de Morais Cardoso, UFJF; Helena Maria Pinheiro-Sant'ana, UFV; Laércio dos Anjos Benjamin, UFV; Leandro Licursi, UFV; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Hércia Stampini Duarte Martino, UFV. |
|
Título: |
Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Journal of Functional Foods, v. 42, p. 346-355, 2018. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The aim was to determine the effect of extruded sorghum flour (ESF) on the adiposity and inflammation modulation in obese Wistar rats. Four experimental groups: normal control (AIN-93), obese control (HFD) and two tested groups (replacing 50% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS50; and replacing 100% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS100) were used. The luteolinidin and 5-methoxy-luteliolinidin were the main deoxyanthocianidins identified in ESF. The Lee index, percentage of adiposity, fatty acid synthase gene expression, TNF-?, blood levels of glucose and the adipocyte hypertrophy were lower in the groups treated with ESF when compared to HFD. The groups treated with ESF up-regulated the lipoprotein lipase, peroxisome proliferator activated receptor-? gene expression and IL-10. ESF has potential as a functional food since it reduced the metabolic risk of obesity associated with adiposity and inflammation. |
|
Palavras-Chave: |
Adipogenic genes; Compounds; Farinha de sorgo extrudada; IL-10; Obesity Phenolic. |
|
Thesagro: |
Cereal; Extrusão; Inflamação; Obesidade; Processamento; Sorghum Bicolor; Sorgo; Tecnologia de Alimento. |
|
Thesaurus NAL: |
Adiposity; Extrusion; Food processing; Food technology; Inflammation; Obesity. |
|
Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02252naa a2200457 a 4500
001 2087016
005 2018-02-28
008 2018 bl uuuu u00u1 u #d
100 1 $aARBEX, P. M.
245 $aExtruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats.$h[electronic resource]
260 $c2018
520 $aThe aim was to determine the effect of extruded sorghum flour (ESF) on the adiposity and inflammation modulation in obese Wistar rats. Four experimental groups: normal control (AIN-93), obese control (HFD) and two tested groups (replacing 50% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS50; and replacing 100% of cellulose and 100% of cornstarch by ESF in the HFD - HFDS100) were used. The luteolinidin and 5-methoxy-luteliolinidin were the main deoxyanthocianidins identified in ESF. The Lee index, percentage of adiposity, fatty acid synthase gene expression, TNF-?, blood levels of glucose and the adipocyte hypertrophy were lower in the groups treated with ESF when compared to HFD. The groups treated with ESF up-regulated the lipoprotein lipase, peroxisome proliferator activated receptor-? gene expression and IL-10. ESF has potential as a functional food since it reduced the metabolic risk of obesity associated with adiposity and inflammation.
650 $aAdiposity
650 $aExtrusion
650 $aFood processing
650 $aFood technology
650 $aInflammation
650 $aObesity
650 $aCereal
650 $aExtrusão
650 $aInflamação
650 $aObesidade
650 $aProcessamento
650 $aSorghum Bicolor
650 $aSorgo
650 $aTecnologia de Alimento
653 $aAdipogenic genes
653 $aCompounds
653 $aFarinha de sorgo extrudada
653 $aIL-10
653 $aObesity Phenolic
700 1 $aMOREIRA, M. E. de C.
700 1 $aTOLEDO, R. C. L.
700 1 $aCARDOSO, L. de M.
700 1 $aPINHEIRO-SANT'ANA, H. M.
700 1 $aBENJAMIN, L. dos A.
700 1 $aLICURSI, L.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aMARTINO, H. S. D.
773 $tJournal of Functional Foods$gv. 42, p. 346-355, 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
