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Biblioteca(s): |
Embrapa Agricultura Digital. |
Data corrente: |
03/09/2003 |
Data da última atualização: |
03/09/2003 |
Autoria: |
BERLATO, M. A.; FONTANA, D. C.; BONO, L. |
Título: |
Tendência temporal da precipitação pluvial anual no Estado do Rio Grande do Sul. |
Ano de publicação: |
1995 |
Fonte/Imprenta: |
Revista Brasileira de Agrometeorologia, Santa Maria, v. 3, p. 111-113, 1995. |
Idioma: |
Português |
Conteúdo: |
O objetivo desse trabalho foi avaliar a tendência temporal da precipitação anual no Estado do Rio Grande do Sul. Foram tomadas séries históricas contínuas e homogêneas de 17 localidades do Estado, com períodos de observação de 74 a 78 anos, sendo a tendência avaliada pela técnica de regressão linear. |
Palavras-Chave: |
Precipitação; Tendência temporal. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00821naa a2200169 a 4500 001 1008404 005 2003-09-03 008 1995 bl uuuu u00u1 u #d 100 1 $aBERLATO, M. A. 245 $aTendência temporal da precipitação pluvial anual no Estado do Rio Grande do Sul. 260 $c1995 520 $aO objetivo desse trabalho foi avaliar a tendência temporal da precipitação anual no Estado do Rio Grande do Sul. Foram tomadas séries históricas contínuas e homogêneas de 17 localidades do Estado, com períodos de observação de 74 a 78 anos, sendo a tendência avaliada pela técnica de regressão linear. 653 $aPrecipitação 653 $aTendência temporal 700 1 $aFONTANA, D. C. 700 1 $aBONO, L. 773 $tRevista Brasileira de Agrometeorologia, Santa Maria$gv. 3, p. 111-113, 1995.
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Embrapa Agricultura Digital (CNPTIA) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
15/07/2020 |
Data da última atualização: |
07/05/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SILVA, T. L.; LACERDA, U. V.; MATTA, S. L. P. da; QUEIROZ, V. A. V.; STRINGHETA, P. C.; MARTINO, H. S. D.; BARROS, F. A. de. |
Afiliação: |
Thaís Lessa Silva, Universidade Federal de Viçosa; Udielle Vermelho Lacerda, Universidade Federal de Viçosa; Sérgio Luís Pinto da Matta, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Paulo César Stringheta, Universidade Federal de Viçosa; Hércia Stampini Duarte Martino, Universidade Federal de Viçosa; Frederico Augusto Ribeiro de Barros, Universidade Federal de Viçosa. |
Título: |
Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Food Science, v. 85, n. 7, p. 2236-2244, 2020. |
DOI: |
10.1111/1750-3841.15301 |
Idioma: |
Inglês |
Conteúdo: |
The objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-based products MenosThe objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-base... Mostrar Tudo |
Palavras-Chave: |
Ácido fenólico; Composto bioativo; Estresse oxidativo; Tanino condensado. |
Thesagro: |
Farinha; Sorghum Bicolor; Sorgo. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02396naa a2200289 a 4500 001 2123852 005 2021-05-07 008 2020 bl uuuu u00u1 u #d 024 7 $a10.1111/1750-3841.15301$2DOI 100 1 $aSILVA, T. L. 245 $aEvaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.$h[electronic resource] 260 $c2020 520 $aThe objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-based products 650 $aFarinha 650 $aSorghum Bicolor 650 $aSorgo 653 $aÁcido fenólico 653 $aComposto bioativo 653 $aEstresse oxidativo 653 $aTanino condensado 700 1 $aLACERDA, U. V. 700 1 $aMATTA, S. L. P. da 700 1 $aQUEIROZ, V. A. V. 700 1 $aSTRINGHETA, P. C. 700 1 $aMARTINO, H. S. D. 700 1 $aBARROS, F. A. de 773 $tJournal of Food Science$gv. 85, n. 7, p. 2236-2244, 2020.
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