Data/hora: 19/06/2024 16:00:15

Biblioteca(s): 	Embrapa Semiárido; Embrapa Uva e Vinho.	
Data corrente: 	21/05/2014	
Data da última atualização: 	02/04/2019	
Autoria: 	DENNY, C.; LAZARINI, J. G.; FRANCHIN, M.; MELO, P. S.; PEREIRA, G. E.; MASSARIOLI, A. P.; MORENO, I. A. M.; PASCHOAL, J. A. R.; ALENCAR, S. M.; ROSALEN, P. L.	
Afiliação: 	Piracicaba Dental School, Department of Physiological Sciences, University of Campinas; Piracicaba Dental School, Department of Physiological Sciences, University of Campinas; Piracicaba Dental School, Department of Physiological Sciences, University of Campinas; Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo; GIULIANO ELIAS PEREIRA, CNPUV; Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo; Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo; Department of Physics and Chemistry, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo; Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo; Piracicaba Dental School, Department of Physiological Sciences, University of Campinas.	
Título: 	Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Journal of Functional Foods, v. 8, p. 292-300, 2014.	
Idioma: 	Inglês	
Conteúdo: 	The aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-&#945; and IL1-&#946; in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene transresveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes, which were not sensible for the detection by the method. Since PVE and EAF showed significantly anti-inflammatory effects and high concentration of phenolic compounds, we concluded that Petit Verdot pomace could be an interesting source of anti-inflammatory bioactives.	
Palavras-Chave: 	Bagaço de uva; Citocinas; Petit Verdot; Subprodutos.	
Thesagro: 	Antiinflamatorio; Bagaço; Composto fenolico; Uva; Vitis Vinifera.	
Thesaurus Nal: 	Anti-inflammatory activity; Grape pomace; Grapes; Phenolic compounds.	
Categoria do assunto: 	--
F Plantas e Produtos de Origem Vegetal	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/102411/1/Bioprospection.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/105261/1/Giuliano-2014.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (14976-1) - UPC - AP - DD -  -  -  - DIS
CPATSA - (52931-1) - UPC - AP - PP - 00855 -  - 00855 - DIS