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| Registros recuperados : 10 | |
| 2. |  | BATISTA, A. G.; SILVA, J. K. da; CAZARIN, C. B. B.; BIASOTO, A. C. T.; SAWAYA, A. C. H. F.; PRADO, M. A.; MARÓSTICA JÚNIOR, M. R. Red-jambo (Syzygium malaccense): bioactive compounds in fruits and leaves. LWT - Food Science and Technology, v. 76, p. 284-291, 2017.| Biblioteca(s): Embrapa Semiárido. |
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| 3. | | SILVA, J. K. da; BATISTA, A. G.; CAZARIN, C. B. B.; DIONISIO, A. P.; BRITO, E. S. de; BIASOTO, A. C. T.; MARÓSTICA JUNIOR, M. R. Functional tea from a Brazilian berry: overview of the bioactives compounds. LWT - Food Science and Technology, v. 76, p. 292-298, 2017.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Semiárido. |
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| 4. | | BATISTA, A. G.; SOARES, E. S.; MENDONÇA, M. C. P.; SILVA, J. K. da; DIONISIO, A. P.; SARTORI, C. R.; CRUZ-HOFLING, M. A. da; MARÓSTICA JÚNIOR, M. R. Jaboticaba berry peel intake prevents insulin-resistance-induced tau phosphorylation in mice. Molecular Nutrition & Food Research, v. 61, n. 10, 1600952, 2017.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 5. | | CAZARIN, C. B. B.; SILVA, J. K. da; BATISTA, A. G.; FURLAN, C. P. B.; SOUZA, J. R.; BETTINI, M. G.; BIASOTO, A. C. T.; PEREIRA, G. E.; RYBKA, A. C. P.; MARÓSTICA JÚNIOR, M. R. Polyphenols content and antioxidant capacity in cultivars of Isabella and BRS-Cora grape juices from tropical region of Brazil. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 6. | | CAZARIN, C. B. B.; CORREA, L. C.; SILVA, J. K. da; BATISTA, A. G.; FURLAN, C. P. B.; BIASOTO, A. C. T.; PEREIRA, G. E.; RYBKA, A. C. P.; MARÓSTICA JÚNIOR, M. R. Potential of Sub-Middle São Francisco river valley region to produce quality grape juices by two crops per year. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | SILVA, J. K.; CAZARIN, C. B. B.; CORREA, L. C.; BATISTA, A. G.; FURLAN, C. P. B; BIASOTO, A. C. T.; PEREIRA, G. E.; CAMARGO, A. C. de; MARÓSTICA JUNIORA, M. R. Bioactive compounds of juices from two Brazilian grape cultivars. Journal of the Science of Food and Agriculture, v. 95, jun. 2015.| Biblioteca(s): Embrapa Uva e Vinho. |
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| 8. | | SILVA, J. K.; CAZARIN, C. B. B.; CORREA, L. C.; BATISTA, A. G.; FURLAN, C. P. B; BIASOTO, A. C. T.; PEREIRA, G. E.; CAMARGO, A. C. de; MARÓSTICA JUNIOR, M. R. Bioactive compounds of juices from two Brazilian grape cultivars. Journal of the Science of Food and Agriculture, v. 96, n. 6, p. 1990-1996, 2016.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 9. | | CAZARIN, C. B. B.; CORREA, L. C.; SILVA, J. K. da; BATISTA, A. G.; FURLAN, C. P. B.; BIASOTO, A. C. T.; PEREIRA, G. E.; RYBKA, A. C. P.; MARÓSTICA JUNIOR, M. R. Tropical Isabella grape juices: bioactive compounds and antioxidant power depends on harvest season. Journal of Food Science and Engineering, El Monte v. 3, n. 2, p. 64-70, fev. 2013.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 10. | | BATISTA, Â. G.; MENDONÇA, M. C. P.; SOARES, E. S.; MAIA, J. K. DA S.; DIONISIO, A. P.; SARTORI, C. R.; HÖFLING M. A. DA C.; MARÓSTICA JÚNIOR, M. R. Syzygium malaccense fruit supplementation protects mice brain against high-fat diet impairment and improves cognitive functions. Journal of Functional Foods, Amsterdam, v. 65, art. no. 103745, 2020.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 10 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
18/12/2018 |
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Data da última atualização: |
01/11/2019 |
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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: |
VUOLO, M. M.; BATISTA, A. G.; BIASOTO, A. C. T.; CORREA, L. C.; MARÓSTICA JÚNIOR, M. R.; LIU, R. H. |
|
Afiliação: |
MILENA MORANDI VUOLO; ÂNGELA GIOVANA BATISTA; ALINE TELLES BIASOTO MARQUES, CPATSA; LUIZ CLAUDIO CORREA, CPATSA; MÁRIO ROBERTO MARÓSTICA JÚNIOR; RUI HAI LIU. |
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Título: |
Red-jambo peel extract shows antiproliferative activity against HepG2 human hepatoma cells. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Research International, v. 124, p. 93-100, 2019. |
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DOI: |
10.1016/j.foodres.2018.08.040 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The peel of thered-jambo concentrates lhe majority of the btoactive compounds and anüoxidant capacíty of the fruít. Mínor phenolíc compounds i.n thís pari of the fruít are stílí unknown, as well as rhe effect of its extracts in ín vuro and in vivo studies, In an ethanolic extract of red-jambo. a wider range cf phenolíc compounds was tnvestígated and the antíoxidant cellular antíoxídant activity and inhtbitiou of HepG2 cell proliferation were evaluated for the first time. Usíng HPLC·FLDIDAD for phenolíc cornpounds dctermlnatíon, gallíc acid, chlorogeníc actd and (- j-epígallocatechín gallate were found for the OOt time lu the peel of ili" red-jambo fruit, Til" anthocyaníns found (cyanidin 3,5-digItlcoside. cyanidin 3-g1ucoside and peonídín 3-g1ucoside) were the flavonoid class strongly correlated with me annoxídant capacíty methods used ia this study (cellular aatíoxidant actívíty and oxygen radical absorbance capacíty). The ethanolíc extract of ilie peel showed slgnlãcam effect 00 reducíng rhe tumoral cell growth and proliferation. Antlprolíferauve activlty of phytochemícals showed no sígnífícant correlauve relatíons wiili total phcnolíc compounds. flavonoíds and anthocyaníns, demonstratíng which lhe anuproliferative effect of the e.xtract could be due to the synergic act:ion among the compounds in redjambo peel. |
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Palavras-Chave: |
Atividade antioxidante; Composto bioativo. |
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Thesagro: |
Jambo. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204103/1/Red-jambopeelextractshow-2019.pdf
|
|
Marc: |
LEADER 02079naa a2200229 a 4500
001 2101951
005 2019-11-01
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2018.08.040$2DOI
100 1 $aVUOLO, M. M.
245 $aRed-jambo peel extract shows antiproliferative activity against HepG2 human hepatoma cells.$h[electronic resource]
260 $c2019
520 $aThe peel of thered-jambo concentrates lhe majority of the btoactive compounds and anüoxidant capacíty of the fruít. Mínor phenolíc compounds i.n thís pari of the fruít are stílí unknown, as well as rhe effect of its extracts in ín vuro and in vivo studies, In an ethanolic extract of red-jambo. a wider range cf phenolíc compounds was tnvestígated and the antíoxidant cellular antíoxídant activity and inhtbitiou of HepG2 cell proliferation were evaluated for the first time. Usíng HPLC·FLDIDAD for phenolíc cornpounds dctermlnatíon, gallíc acid, chlorogeníc actd and (- j-epígallocatechín gallate were found for the OOt time lu the peel of ili" red-jambo fruit, Til" anthocyaníns found (cyanidin 3,5-digItlcoside. cyanidin 3-g1ucoside and peonídín 3-g1ucoside) were the flavonoid class strongly correlated with me annoxídant capacíty methods used ia this study (cellular aatíoxidant actívíty and oxygen radical absorbance capacíty). The ethanolíc extract of ilie peel showed slgnlãcam effect 00 reducíng rhe tumoral cell growth and proliferation. Antlprolíferauve activlty of phytochemícals showed no sígnífícant correlauve relatíons wiili total phcnolíc compounds. flavonoíds and anthocyaníns, demonstratíng which lhe anuproliferative effect of the e.xtract could be due to the synergic act:ion among the compounds in redjambo peel.
650 $aJambo
653 $aAtividade antioxidante
653 $aComposto bioativo
700 1 $aBATISTA, A. G.
700 1 $aBIASOTO, A. C. T.
700 1 $aCORREA, L. C.
700 1 $aMARÓSTICA JÚNIOR, M. R.
700 1 $aLIU, R. H.
773 $tFood Research International$gv. 124, p. 93-100, 2019.
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Embrapa Semiárido (CPATSA) |
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