|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Recursos Genéticos e Biotecnologia. Para informações adicionais entre em contato com cenargen.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
10/08/2005 |
Data da última atualização: |
12/05/2022 |
Autoria: |
PEZZINI, T. G.; MARIANTE, A. da S.; SILVA, T. A. S. N.; MCMANUS, C.; SARTORI, R. |
Título: |
Efeitos da insulação escrotal nas características seminais de touros Curraleiros e Holandeses |
Ano de publicação: |
2005 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE REPRODUÇÃO ANIMAL, 16., 2005, Goiânia, GO. [Anais...]. [Belo Horizonte: CBRA], 2005. |
Páginas: |
Não paginado. |
Idioma: |
Português |
Palavras-Chave: |
Circunferência escrotal; Gado curraleiro; Insulação escrotal; Produção espermática; Qualidade de sêmen; Variação da temperatura. |
Thesagro: |
Gado Holandês. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00836nam a2200241 a 4500 001 1185948 005 2022-05-12 008 2005 bl uuuu u00u1 u #d 100 1 $aPEZZINI, T. G. 245 $aEfeitos da insulação escrotal nas características seminais de touros Curraleiros e Holandeses$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE REPRODUÇÃO ANIMAL, 16., 2005, Goiânia, GO. [Anais...]. [Belo Horizonte: CBRA]$c2005 300 $aNão paginado. 650 $aGado Holandês 653 $aCircunferência escrotal 653 $aGado curraleiro 653 $aInsulação escrotal 653 $aProdução espermática 653 $aQualidade de sêmen 653 $aVariação da temperatura 700 1 $aMARIANTE, A. da S. 700 1 $aSILVA, T. A. S. N. 700 1 $aMCMANUS, C. 700 1 $aSARTORI, R.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
| 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
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
14/10/2016 |
Data da última atualização: |
14/11/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
ANUNCIAÇÃO, P. C.; CARDOSO, L. de M.; QUEIROZ, V. A. V.; MENEZES, C. B. de; CARVALHO, C. W. P. de; SANT'ANA, H. M. P.; ALFENAS, R. de C. G. |
Afiliação: |
Pamella Cristine Anunciação, Universidade Federal de Viçosa; Leandro de Morais Cardoso, Universidade Federal de Juiz de Fora; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CICERO BESERRA DE MENEZES, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Helena Maria Pinheiro-Sant'Ana, Universidade Federal de Viçosa; Rita de Cássia Gonçalves Alfenas, Universidade Federal de Viçosa. |
Título: |
Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
European Journal of Nutrition, 2016. |
DOI: |
10.1007/s00394-016-1314-x |
Idioma: |
Inglês |
Notas: |
published on line 12 out. 2016. |
Conteúdo: |
urpose Glycaemic control is essential to prevent the manifestation of diabetes in predisposed individuals and the development of associated comorbidities. It is believed that sorghum may modulate the glucose response. In this study, we investigated the effect of extruded sorghum consumption, and the profile of bioactive compounds, on postprandial glycaemia of a subsequent meal in normal weight and normoglycaemic subjects. This was a randomized, single-blind, crossover designed study. After a 12h overnight fasting, ten subjects reported to the laboratory to participate in four experimental sessions, and consumed one of three sorghum test drinks: sorghum P 3-DXAs (with proanthocyanidins?P and rich in deoxyanthocyanidins?3-DXAs); 3-DXAs (without proanthocyanidins and rich in 3-DXAs); and control (low in 3-DXAs and without proanthocyanidins); or a non-sorghum drink. 30min later, the subjects consumed a glucose solution (25g glucose). Glycaemic response was monitored at times 0 (before glucose solution), 15, 30, 45, 60, 90, 120min (after glucose solution consumption). The incremental areas under the glycaemic curve (iAUC) were calculated by the trapezoidal method. Intake of P 3-DXAs drink before the glucose solution resulted in a postprandial iAUC lower than the other sorghum test drinks. Sorghum drinks minimized the postprandial glycaemia peak.Sorghum drinks consumption, especially the P 3-DXAs drink, 30 min before the glucose solution resulted in lower iAUC compared to the non-sorghum drink, leading to a lower glycaemic response. Menosurpose Glycaemic control is essential to prevent the manifestation of diabetes in predisposed individuals and the development of associated comorbidities. It is believed that sorghum may modulate the glucose response. In this study, we investigated the effect of extruded sorghum consumption, and the profile of bioactive compounds, on postprandial glycaemia of a subsequent meal in normal weight and normoglycaemic subjects. This was a randomized, single-blind, crossover designed study. After a 12h overnight fasting, ten subjects reported to the laboratory to participate in four experimental sessions, and consumed one of three sorghum test drinks: sorghum P 3-DXAs (with proanthocyanidins?P and rich in deoxyanthocyanidins?3-DXAs); 3-DXAs (without proanthocyanidins and rich in 3-DXAs); and control (low in 3-DXAs and without proanthocyanidins); or a non-sorghum drink. 30min later, the subjects consumed a glucose solution (25g glucose). Glycaemic response was monitored at times 0 (before glucose solution), 15, 30, 45, 60, 90, 120min (after glucose solution consumption). The incremental areas under the glycaemic curve (iAUC) were calculated by the trapezoidal method. Intake of P 3-DXAs drink before the glucose solution resulted in a postprandial iAUC lower than the other sorghum test drinks. Sorghum drinks minimized the postprandial glycaemia peak.Sorghum drinks consumption, especially the P 3-DXAs drink, 30 min before the glucose solution resulted in lower iAUC compared to the non-... Mostrar Tudo |
Palavras-Chave: |
Food and beverages; Glycaemic response; Sorghum. |
Thesagro: |
Diabete; Sorgo. |
Thesaurus NAL: |
Bioactive properties; diabetes mellitus; Food composition. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02493naa a2200313 a 4500 001 2054700 005 2016-11-14 008 2016 bl uuuu u00u1 u #d 024 7 $a10.1007/s00394-016-1314-x$2DOI 100 1 $aANUNCIAÇÃO, P. C. 245 $aConsumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal.$h[electronic resource] 260 $c2016 500 $apublished on line 12 out. 2016. 520 $aurpose Glycaemic control is essential to prevent the manifestation of diabetes in predisposed individuals and the development of associated comorbidities. It is believed that sorghum may modulate the glucose response. In this study, we investigated the effect of extruded sorghum consumption, and the profile of bioactive compounds, on postprandial glycaemia of a subsequent meal in normal weight and normoglycaemic subjects. This was a randomized, single-blind, crossover designed study. After a 12h overnight fasting, ten subjects reported to the laboratory to participate in four experimental sessions, and consumed one of three sorghum test drinks: sorghum P 3-DXAs (with proanthocyanidins?P and rich in deoxyanthocyanidins?3-DXAs); 3-DXAs (without proanthocyanidins and rich in 3-DXAs); and control (low in 3-DXAs and without proanthocyanidins); or a non-sorghum drink. 30min later, the subjects consumed a glucose solution (25g glucose). Glycaemic response was monitored at times 0 (before glucose solution), 15, 30, 45, 60, 90, 120min (after glucose solution consumption). The incremental areas under the glycaemic curve (iAUC) were calculated by the trapezoidal method. Intake of P 3-DXAs drink before the glucose solution resulted in a postprandial iAUC lower than the other sorghum test drinks. Sorghum drinks minimized the postprandial glycaemia peak.Sorghum drinks consumption, especially the P 3-DXAs drink, 30 min before the glucose solution resulted in lower iAUC compared to the non-sorghum drink, leading to a lower glycaemic response. 650 $aBioactive properties 650 $adiabetes mellitus 650 $aFood composition 650 $aDiabete 650 $aSorgo 653 $aFood and beverages 653 $aGlycaemic response 653 $aSorghum 700 1 $aCARDOSO, L. de M. 700 1 $aQUEIROZ, V. A. V. 700 1 $aMENEZES, C. B. de 700 1 $aCARVALHO, C. W. P. de 700 1 $aSANT'ANA, H. M. P. 700 1 $aALFENAS, R. de C. G. 773 $tEuropean Journal of Nutrition, 2016.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|