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| Registros recuperados : 17 | |
| 4. |  | SCHMIDT, I. B.; SAMPAIO, A. B.; BORGHETTI, F. Efeitos da época de queima sobre a reprodução sexuada e estrutura populacional de Heteropterys pteropetala (Adr.Juss.), Malpighiaceae, em áreas de Cerrado sensu stricto submetidas a queimas bienais. Acta Botanica Brasilica, Brasília, v. 19, n. 4, p. 927-934, 2005.| Biblioteca(s): Embrapa Cerrados. |
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| 5. | | MOURA, L. C.; SCARIOT, A. O.; SCHMIDT, I. B.; BEATTY, R.; RUSSELL-SMITH, J. The legacy of colonial fire management policies on traditional livelihoods and ecological sustainability in savannas: Impacts, consequences, new directions. Journal of Environmental Management, v. 232, p. 600-606, 2019.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 8. | | SCHMIDT, I. B.; FERREIRA, M. C.; SAMPAIO, A. B.; WALTER, B. M. T.; VIEIRA, D. L. M.; HOLL, K. D. Tailoring restoration interventions to the grassland-savanna-forest complex in central Brazil. Restoration Ecology, September, v. 27, n. 5, p. 942-948, 2019.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 10. | | FERREIRA, M. C.; CORDEIRO, A. O. de O.; SAMPAIO, A. B.; SCHMIDT, I. B.; VIEIRA, D. L. M. Direct seeding versus seedling planting: survival, biomass, growth, and cost up to 6 years for four tropical seasonal tree species. Restoration Ecology, v. 32, n. 4, 2023. e13807.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 11. | | SAMPAIO, A. B.; VIEIRA, D. L. M.; HOLL, K. D.; PELLIZZARO, K. F.; ALVES, M.; COUTINHO, A. G.; CORDEIRO, A.; RIBEIRO, J. F.; SCHMIDT, I. B. Lessons on direct seeding to restore Neotropical savanna. Ecological Engineering, v. 138, p. 148-154, 2019.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 12. | | SCHMIDT, I. B.; URZEDO, D. I. de; PIÑA-RODRIGUES, F. C. M.; VIEIRA, D. L. M.; REZENDE, G. M. de; SAMPAIO, A. B.; JUNQUEIRA, R. G. P. Community-based native seed production for restoration in Brazil - the role of science and policy. Plant Biology, v. 21, p. 389-397, 2019.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 13. | | VIEIRA, D. L. M.; SAMPAIO, A. B.; SCHMIDT, I. B.; RIBEIRO, J. F.; JUNQUEIRA, R.; CAMPOS-FILHO, E. M.; MICCOLIS, A. Métodos adaptados para a restauração de savanas e florestas secas do Cerrado. In: SIMPÓSIO DE RESTAURAÇÃO ECOLÓGICA, 7., 2017, São Paulo, SP. Tecnologia e avanços: anais... 45| Biblioteca(s): Embrapa Cerrados. |
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| 14. | | URZEDO, D.; PEDRINI, S.; VIEIRA, D. L. M.; SAMPAIO, A. B.; SOUZA, B. D. F.; CAMPOS-FILHO, E. M.; PINÃ-RODRIGUES, F. C. M.; SCHMIDT, I. B.; JUNQUEIRA, R. G. P.; DIXON, K. Indigenous and local communities can boost seed supply in the UN decade on ecosystem restoration. Ambio, v. 51, p. 557-568, 2022.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 15. | | PELLIZZARO, K. F.; CORDEIRO, A. O. O.; ALVES, M.; MOTTA, C. P.; REZENDE, G. M.; SILVA, R. R. P.; RIBEIRO, J. F.; SAMPAIO, A. B.; VIEIRA, D. L. M.; SCHMIDT, I. B. "Cerrado" restoration by direct seeding: field establishment and initial growth of 75 trees, shrubs and grass species. Brazilian Journal of Botany, v. 40, n. 3, p. 681-693 , 2017.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 16. | | CELENTANO, D.; MALTA, E.; FERRAGUTTI, A.; GOMES, A. S.; MURER, B.; MOTTA, C.; VIEIRA, D. L. M.; SCHMIDT, I. B.; FREIRE, J. M.; ANTONIAZZI, L.; REZENDE, M.; ALVES, M.; JUNQUEIRA, R. Native seeds production for large-scale ecosystems restoration in Brazil: legal bottleneck. In: CONFERÊNCIA IUFRO, 2023 AMÉRICA LATINA, 2023, Curitiba. Anais... Colombo: Embrapa Florestas, 2023. p. 105. (Embrapa Florestas. Eventos técnicos & científicos, 2). Na publicação: Daniel Vieira.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 17. | | SAMPAIO, A. B.; VIEIRA, D. L. M.; CORDEIRO, A. O. de O.; AQUINO, F. de G.; SOUSA, A. de P.; ALBUQUERQUE, L. B. de; SCHMIDT, I. B.; RIBEIRO, J. F.; PELLIZZARO, K. F.; SOUSA, F. S. de; MOREIRA, A. G.; SANTOS, A. B. P. dos; REZENDE, G. M.; SILVA, R. R. P.; ALVES, M.; MOTTA, C. P.; OLIVEIRA, M. C.; CORTES, C. de A.; OGATA, R. Guia de restauração do Cerrado: volume 1: semeadura direta. Brasília, DF: Universidade de Brasília: Rede de Sementes do Cerrado, 2015. 40 p. il.| Biblioteca(s): Embrapa Cerrados; Embrapa Recursos Genéticos e Biotecnologia; Embrapa Unidades Centrais. |
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| Registros recuperados : 17 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
15/07/2020 |
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Data da última atualização: |
07/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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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. |
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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. |
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Título: |
Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Science, v. 85, n. 7, p. 2236-2244, 2020. |
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DOI: |
10.1111/1750-3841.15301 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Ácido fenólico; Composto bioativo; Estresse oxidativo; Tanino condensado. |
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Thesagro: |
Farinha; Sorghum Bicolor; Sorgo. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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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