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| Registros recuperados : 51 | |
| 41. |  | RANULFI, A. C.; ROMANO, R. A.; MAGALHÃES, A. B.; FERREIRA, E. J.; VILLAS-BOAS, P. R.; MILORI, D. M. B. P. Evaluation of the nutritional changes caused by huanglongbing (HLB) to citrus plants using laser-induced breakdown spectroscopy. Applied Spectroscopy, v. 71, n. 7, p. 1471-1480, 2018.| Biblioteca(s): Embrapa Instrumentação. |
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| 42. | | RANULFI, A. C. MAGALHAES, A. B. ROMANO, R. A.; FERREIRA, E. J.; VILLAS-BOAS, P. R.; MILORI, D. M. B. P. Avaliação da técnica de espectroscopia de emissão óptica com plasma induzido por laser (LIBS) no estudo de doenças em citros: HLB (greening) e cancro cítrico. In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 2014, São Carlos, SP Anais do SIAGRO: ciência, inovação e mercado 2014. São Carlos, SP: Embrapa Instrumentação, 2014. p. 273-276. Editores: Carlos Manoel Pedro Vaz, Débora Marcondes Bastos Pereira Milori, Silvio Crestana.| Biblioteca(s): Embrapa Instrumentação. |
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| 43. | | ROMANO, R. A.; MILORI, D. M. B. P.; SANTOS, C. H. dos; CARVALHO, C. M.; MARTIN NETO, L.; MONTES. C. R.; MELFI, A. J. Validação de sistema portátil para determinação do grau de humificação da matéria orgânica de solos inteiros. In: ENCONTRO BRASILEIRO DE SUBSTÂNCIAS HÚMICAS, 9., 2011. Aracaju, Sergipe. Matéria Orgânica Natural e Substâncias Húmicas: dos avanços das técnicas de caracterização do sequestro de C: anais. Aracaju, Sergipe: Departamento de Quimica da UFS: Grupo Brasileiro do IHSS, 2011. não paginado. 1 CD-ROM.| Biblioteca(s): Embrapa Instrumentação. |
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| 44. | | SANTOS, C. H.; NICOLODELLI, G.; ROMANO, R. A.; TADINI, A. M.; VILLAS-BOAS, P. R.; MONTES, C. R.; MOUNIER, S.; MILORI, D. M. B. P. Structure of humic substances from some regions of the amazon aAssessed coupling 3D fluorescence spectroscopy and CP/PARAFAC. Journal of the brazilian chemical society, Campinas; v. 26, n. 6, p. 1136-1142, 2015.| Biblioteca(s): Embrapa Instrumentação. |
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| 45. | | RASTELLI, A. N. S.; NICOLODELLI, G.; ROMANO, R. A.; MILORI, D. M. B. P.; PERAZZOLI, I. L. O.; FERREIRA, E. J.; PEDROSO, A. C. B.; SOUZA, M. T.; PEITL, O.; ZANOTTO, E. D. After bleaching enamel remineralization using a bioactive glass-ceramic (BioSilicater®). Biomedical glasses, [S. l.], v. 2, 2016. 9 p.| Biblioteca(s): Embrapa Instrumentação. |
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| 46. | | SANTOS, C. H. dos; ROMANO, R. A.; NICOLODELLI, G.; CARVALHO, C. M.; VILLAS-BOAS, P. R.; MARTIN NETO, L.; MONTES, C. R.; MELDI, A. J.; MILORI, D. M. B. P. Performance evaluation of a portable laser-induced fluorescence spectroscopy system for the assessment of the humification degree of the soil organic matter. Journal of the Brazilian Chemical Society, Campinas; v. 26, n. 4, p. 775-783, 2015.| Biblioteca(s): Embrapa Instrumentação; Embrapa Unidades Centrais. |
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| 47. | | NICOLODELLI, G.; SANTOS, C. H. dos; MILORI, D. M. B. P.; FERREIRA, E. C.; ROMANO, R. A.; BOAS, P. R. V.; MARTIN NETO, L.; MONTES, C. R.; MELFI, A. J.; LUCAS, Y.; MOUNRIER, S. Estimativa rápida de carbono em dois solos amazônicos utilizando a técnica LIBS. In: JORNADA CIENTÍFICA - EMBRAPA SÃO CARLOS, 4., 2012, São Carlos, SP. Anais... São Carlos: Embrapa Instrumentação: Embrapa Pecuária Sudeste, 2012. p. 133. Editores técnicos: João de Mendonça Naime, Lucimara Aparecida Forato, Maria Alice Martins, Ladislau Marcelino Rabello, Rubens Bernardes Filho. (Embrapa Instrumentação. Documentos, 56)| Biblioteca(s): Embrapa Instrumentação. |
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| 48. | | SANTOS, C. H. dos; NICOLODELLI, G.; ROMANO, R. A.; CARVALHO, C. M.; MONTES, C. R.; MOUNIER, S.; VILLAS-BOAS, P. R.; MARTIN-NETO, L.; MILORI, D. M. B. P. Quantificação de carbono, alumínio e ferro em solos arenosos amazônicos utilizando a espectroscopia de emissão óptica com plasma induzido por laser (LIBS). In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 2014, São Carlos, SP Anais do SIAGRO: ciência, inovação e mercado 2014. São Carlos, SP: Embrapa Instrumentação, 2014. p. 185-188. Editores: Carlos Manoel Pedro Vaz, Débora Marcondes Bastos Pereira Milori, Silvio Crestana.| Biblioteca(s): Embrapa Instrumentação. |
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| 49. | | NICOLODELLI, G.; ROMANO, R. A.; SENESI, G. S.; CABRAL, J.; WATANABE, A.; TELLI, S.; BORDONAL, R. de O.; CARVALHO, J. L. N.; MARANGONI, B. S.; MILORI, D. M. B. P. Evaluation of nitrogen fertilization in sugarcane leaves using laser-induced breakdown spectroscopy (LIBS) coupled with principal component analysis (PCA). In: LATIN AMERICA OPTICS AND PHOTONICS CONFERENCE, 2018, Peru. Proceedings... USA: OSA, 2018.| Biblioteca(s): Embrapa Instrumentação. |
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| 50. | | MILORI, D. M. B. P.; MARTIN-NETO, L.; BOAS, P. R. V.; FERREIRA, E. C.; FERREIRA, E. J.; SANTOS, C. H.; SILVA, W. T. L. da; SIMOES, M. L.; POSADAS, A.; SEGNINI, A.; ROMANO, R. A. Avaliação de um equipamento portátil para determinação do grau de humificação da matéria orgânica de solos. In: INAMASU, R. Y.; NAIME, J. de M.; RESENDE, A. V. de; BASSOI, L. H.; BERNARDI, A. de C. (Ed.). Agricultura de precisão: um novo olhar. São Carlos, SP: Embrapa Instrumentação, 2011. p. 91-95.| Biblioteca(s): Embrapa Instrumentação. |
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| 51. | | SANTOS, C. H. dos; NICOLODELLI, G.; ROMANO, R. A.; TADINI, A. M.; MONTES, C. R.; MOUNIER, S.; VILLAS-BOAS, P. R.; MARTIN-NETO, L.; MILORI, D. M. B. P. Caracterização de substâncias húmicas extraídas de solos arenosos de algumas regiões da amazônia utilizando diferentes técnicas de fluorescência e parafac. In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 2014, São Carlos, SP Anais do SIAGRO: ciência, inovação e mercado 2014. São Carlos, SP: Embrapa Instrumentação, 2014. p. 189-192. Editores: Carlos Manoel Pedro Vaz, Débora Marcondes Bastos Pereira Milori, Silvio Crestana.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 51 | |
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 | 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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/12/2020 |
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Data da última atualização: |
04/03/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MONTENEGRO, J.; SANTOS, L. S. dos; SOUZA, R. G. G. de; LIMA, L. G. B.; MATTOS, D. S.; VIANA, B. P. P. B.; BASTOS, A. C. S. da F.; MUZZI, L.; CONTE-JÚNIOR, C. A.; GIMBA, E. R. P.; FREITAS-SILVA, O. |
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Afiliação: |
Júlia Montenegro, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Lauriza Silva dos Santos, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Rodrigo Gonçalves Gusmão de Souza, UNIRIO; Larissa Gabrielly Barbosa Lima, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Daniella Santos Mattos, Instituto Nacional do Câncer, INCa; Bruna Prunes Pena Baroni Viana, Instituto Nacional do Câncer, INCa; Ana Clara Santos da Fonseca Bastos, Instituto Nacional do Câncer, INCa; Leda Muzzi, Universidade Federal Fluminense, UFF; Carlos Adam Conte-Júnior, Universidade Federal Fluminense, UFF; Etel Rodrigues Pereira Gimba, Instituto Nacional do Câncer, INCa; Universidade Federal Fluminense, UFF; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Research International, v. 140, 110014, 2021. |
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DOI: |
https://doi.org/10.1016/j.foodres.2020.110014 |
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Idioma: |
Inglês |
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Notas: |
Epub 2020 Dec 15. |
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Conteúdo: |
Coffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes. MenosCoffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green ... Mostrar Tudo |
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Palavras-Chave: |
Ácidos clorogênicos; Câncer de próstata; Chlorogenic acids; DU-145; MAE; PC-3; Prostate cancer; Roasting degree. |
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Thesagro: |
Café; Câncer; Torrefação. |
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Thesaurus NAL: |
Coffee (beverage); Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2020.110014$2DOI
100 1 $aMONTENEGRO, J.
245 $aBioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE).$h[electronic resource]
260 $c2021
500 $aEpub 2020 Dec 15.
520 $aCoffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes.
650 $aCoffee (beverage)
650 $aFood technology
650 $aCafé
650 $aCâncer
650 $aTorrefação
653 $aÁcidos clorogênicos
653 $aCâncer de próstata
653 $aChlorogenic acids
653 $aDU-145
653 $aMAE
653 $aPC-3
653 $aProstate cancer
653 $aRoasting degree
700 1 $aSANTOS, L. S. dos
700 1 $aSOUZA, R. G. G. de
700 1 $aLIMA, L. G. B.
700 1 $aMATTOS, D. S.
700 1 $aVIANA, B. P. P. B.
700 1 $aBASTOS, A. C. S. da F.
700 1 $aMUZZI, L.
700 1 $aCONTE-JÚNIOR, C. A.
700 1 $aGIMBA, E. R. P.
700 1 $aFREITAS-SILVA, O.
773 $tFood Research International$gv. 140, 110014, 2021.
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