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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Arroz e Feijão; Embrapa Meio-Norte; Embrapa Unidades Centrais. |
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Data corrente: |
19/04/1994 |
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Data da última atualização: |
13/01/2021 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
WAGNER, E. |
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Afiliação: |
ELMAR WAGNER, CNPAF. |
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Título: |
O enfoque sistêmico na pesquisa de arroz. |
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Ano de publicação: |
1975 |
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Fonte/Imprenta: |
Goiânia: EMBRAPA-CNPAF, 1975. |
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Páginas: |
12 p. |
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Idioma: |
Português |
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Conteúdo: |
Neste trabalho apresentam-se considerações concernentes a este último aspecto, pois tem como escopo, divulgar o que as equipes de pesquisadores do Centro Nacional de Pesquisa - Arroz e Feijão vêm desenvolvendo, no sentido não só de adotar o enfoque recomendado pela Empresa, mas, sobretudo, de melhor objetivar as atividades de pesquisa de acordo com o "modelo concentrado". Assim, são enfatizados, além da concepção sistêmico propriamente dita, o delineamento experimental e certas recomendações, julgadas importantes para a condução dos trabalhos de pesquisa de sistemas de produção em agricultura. |
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Palavras-Chave: |
Brasil; Enfoque sistemico; Goiânia. |
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Thesagro: |
Arroz; Oryza Sativa; Pesquisa; Sistema de Produção. |
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Thesaurus Nal: |
research; rice. |
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Categoria do assunto: |
--
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/220193/1/CNPAF-1975.pdf
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Marc: |
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008 1975 bl uuuu u0uu1 u #d
100 1 $aWAGNER, E.
245 $aO enfoque sistêmico na pesquisa de arroz.
260 $aGoiânia: EMBRAPA-CNPAF$c1975
300 $a12 p.
520 $aNeste trabalho apresentam-se considerações concernentes a este último aspecto, pois tem como escopo, divulgar o que as equipes de pesquisadores do Centro Nacional de Pesquisa - Arroz e Feijão vêm desenvolvendo, no sentido não só de adotar o enfoque recomendado pela Empresa, mas, sobretudo, de melhor objetivar as atividades de pesquisa de acordo com o "modelo concentrado". Assim, são enfatizados, além da concepção sistêmico propriamente dita, o delineamento experimental e certas recomendações, julgadas importantes para a condução dos trabalhos de pesquisa de sistemas de produção em agricultura.
650 $aresearch
650 $arice
650 $aArroz
650 $aOryza Sativa
650 $aPesquisa
650 $aSistema de Produção
653 $aBrasil
653 $aEnfoque sistemico
653 $aGoiânia
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Voltar
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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: |
LEADER 03357naa a2200421 a 4500
001 2128795
005 2021-03-04
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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Embrapa Agroindústria de Alimentos (CTAA) |
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