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| Registros recuperados : 34 | |
| 2. |  | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORRÊA, L. C.; LIMA, M. dos S. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 58, 19 a 21 outubro, 2016.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 7. | | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 58.| Biblioteca(s): Embrapa Semiárido. |
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| 12. | | COELHO, B. E. S.; LIMA, M. dos S.; RYBKA, A. C. P.; SOUZA, F. de F.; FREITAS, S. T. de. Coloração da polpa de acerola obtida sob diferentes formas de processamento. In: CONGRESSO INTERNACIONAL INTERDISCIPLINAR EM EXTENSÃO RURAL E DESENVOLVIMENTO, 2., 2019, Juazeiro, BA. Territorialidades, mudanças climáticas, agroecossistemas e premissas para o desenvolvimento sustentável. Juazeiro, BA: UNIVASF, 2019.| Biblioteca(s): Embrapa Semiárido. |
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| 13. | | LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Food Chemistry, v. 188, p. 384-392, Dec. 2015.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 14. | | DA SILVA, M. J. R.; PADILHA, C. V. da S.; LIMA, M. dos S.; PEREIRA, G. E.; VENTURINI FILHO, W. G.; MOURA, M. F.; TECCHIO, M. A. Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity. Food Chemistry, v. 289, p. 714-722, 2019.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 17. | | FERREIRA, I. C.; SILVA, V. P. da; VILVERT, J. C.; SOUZA, F. de F.; FREITAS, S. T. de; LIMA, M. dos S. Brazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi- arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity. Journal of Food Biochemistry, v. 45, n. 8, aug. 2021.| Biblioteca(s): Embrapa Semiárido. |
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| 18. | | DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Food Research International, v. 107, p. 613-618, 2018.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 19. | | PADILHA, C. V. da S.; MISKINIS, G. A.; SOUZA, M. E. A. O. de; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; LIMA, M. dos S. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chemistry, v. 228, p. 101-115, 2017.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 20. | | SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Beverages, v. 4, n. 89, p. 1-13, 2018.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| Registros recuperados : 34 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
16/10/2008 |
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Data da última atualização: |
10/01/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
SANTANA, M. B. de; MANDARINO, J. M. G.; CARDOSO, J. R.; DICHI, I.; DICHI, J. B.; CAMARGO, A. E. I.; FABRIS, B. A.; RODRIGUES, R. J.; FATEL, E. C. S.; NIXDORF, S. L.; SIMÃO, A. N. C.; CECCHINI, R.; BARBOSA, D. S. |
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Afiliação: |
MÁRCIA BERTIPAGLIA DE SANTANA, Hospital Universitário de Londrina; JOSÉ MARCOS GONTIJO MANDARINO, CNPSO; JEFFERSON ROSA CARDOSO, UEL; ISAÍAS DICHI, UEL; JANE BANDEIRA DICHI, UEL; ALISSANA ESTER IAKMIU CAMARGO, UEL; BRUNO ALBERTO FABRIS, UEL; RICARDO JOSÉ RODRIGUES, UEL; ELIS CAROLINA SOUZA FATEL, Faculdade Assis Gurgacz; SUZANA LUCY NIXDORF, UEL; ANDRÉA NAME COLADO SIMÃO, UEL; RUBENS CECCHINI, UEL; DÉCIO SABBATINI BARBOSA, UEL. |
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Título: |
Association between soy and green tea (Camellia sinensis) diminishes hypercholesterolemia and increases total plasma antioxidant potential in dyslipidemic subjects. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Nutrition, v. 24, n. 6., p. 562-568, June 2008. |
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DOI: |
http://dx.doi.org/10.1016/j.nut.2008.02.007 |
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Idioma: |
Inglês |
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Notas: |
Nome correto do segundo autor: MANDARINO, J. M. G. |
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Conteúdo: |
One hundred dyslipidemic individuals were allocated into four groups. The soy group ingested 50 g of soy (kinako) daily, and the green tea group ingested 3 g of green tea in 500 mL of water per day. A third group ingested 50 g of soy and 3 g of green tea daily, and the control group had a hypocholesterolemic diet. Evaluations were performed at baseline and after 45 and 90 d. Plasma levels of total cholesterol, high-density lipoprotein, and triacylglycerols were evaluated by automated methods. Low-density lipoprotein (LDL) cholesterol was calculated using the Friedewald equation. LDL was isolated by ultracentrifugation. Total plasma antioxidant capacity and plasma levels of total lipid hydroperoxides and those linked to LDL were evaluated by chemiluminescence. The results were expressed as median values and their 25th to 75th percentiles, with a 5% level of significance. |
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Palavras-Chave: |
Hipercolesterolemia. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/95050/1/Association-between-soy-and-green-tea-Camellia-sinensis-diminishes-hypercholesterolemia-and-increases-total-plasma-antioxidant-potential-in-dyslipidemic-subjects.pdf
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Marc: |
LEADER 01864naa a2200301 a 4500
001 1470960
005 2014-01-10
008 2008 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.nut.2008.02.007$2DOI
100 1 $aSANTANA, M. B. de
245 $aAssociation between soy and green tea (Camellia sinensis) diminishes hypercholesterolemia and increases total plasma antioxidant potential in dyslipidemic subjects.
260 $c2008
500 $aNome correto do segundo autor: MANDARINO, J. M. G.
520 $aOne hundred dyslipidemic individuals were allocated into four groups. The soy group ingested 50 g of soy (kinako) daily, and the green tea group ingested 3 g of green tea in 500 mL of water per day. A third group ingested 50 g of soy and 3 g of green tea daily, and the control group had a hypocholesterolemic diet. Evaluations were performed at baseline and after 45 and 90 d. Plasma levels of total cholesterol, high-density lipoprotein, and triacylglycerols were evaluated by automated methods. Low-density lipoprotein (LDL) cholesterol was calculated using the Friedewald equation. LDL was isolated by ultracentrifugation. Total plasma antioxidant capacity and plasma levels of total lipid hydroperoxides and those linked to LDL were evaluated by chemiluminescence. The results were expressed as median values and their 25th to 75th percentiles, with a 5% level of significance.
653 $aHipercolesterolemia
700 1 $aMANDARINO, J. M. G.
700 1 $aCARDOSO, J. R.
700 1 $aDICHI, I.
700 1 $aDICHI, J. B.
700 1 $aCAMARGO, A. E. I.
700 1 $aFABRIS, B. A.
700 1 $aRODRIGUES, R. J.
700 1 $aFATEL, E. C. S.
700 1 $aNIXDORF, S. L.
700 1 $aSIMÃO, A. N. C.
700 1 $aCECCHINI, R.
700 1 $aBARBOSA, D. S.
773 $tNutrition$gv. 24, n. 6., p. 562-568, June 2008.
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Embrapa Soja (CNPSO) |
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