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Registros recuperados : 4 | |
1. | | TOSCANO, L. T.; SILVA, A. S.; TOSCANO, L. T.; TAVARES, R. L.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SHAHIDI, F. Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training. Journal of Functional Foods, v. 33, p. 419-424, 2017. Biblioteca(s): Embrapa Semiárido. |
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2. | | TOSCANO, L. T.; TAVARES, L. T.; TAVARES, R. L.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SILVA, A. S. Suco de uva tinto melhora perfil lipídico e pressão arterial de atletas corredores. Revista Brasileira de Viticultura e Enologia, v. 9, n. 9, p. 40, 2017. Edição especial. Edição do Anais do 3 Simpósio Internacional Vinho e Saúde, Bento Gonçalves, jun. 2017. Biblioteca(s): Embrapa Semiárido. |
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3. | | TOSCANO, L. T.; TAVARES, R. L.; TOSCANO, L. T.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SILVA, A. S. Suplementação com suco de uva tinto melhora atividade antioxidante e desempenho físico de corredores recreacionais. Revista Brasileira de Viticultura e Enologia, v. 9, n. 9, p. 40, 2017. Edição do Anais do 3 Simpósio Internacional Vinho e Saúde, Bento Gonçalves, jun. 2017. Biblioteca(s): Embrapa Semiárido. |
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4. | | TOSCANO, L. T.; TAVARES, R. L.; TOSCANO, L. T.; SILVA, C. S. O. da; ALMEIDA, A. E. M. de; BIASOTO, A. C. T.; GONÇALVES, M. da C. R.; SILVA, A. S. Potential ergogenic activity of grape juice in runners. Applied Physiology, Nutrition, and Metabolism, Ottawa, v. 40, n. 9, p. 899-906, 2015. Biblioteca(s): Embrapa Semiárido. |
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Registros recuperados : 4 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
20/06/2017 |
Data da última atualização: |
09/01/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
TOSCANO, L. T.; SILVA, A. S.; TOSCANO, L. T.; TAVARES, R. L.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SHAHIDI, F. |
Afiliação: |
LYDIANE TAVARES TOSCANO, Department of Nutrition, Federal University of Paraiba, João Pessoa, PB; ALEXANDRE SÉRGIO SILVA, Department of Physical Education, Federal University of Paraíba, João Pessoa, PB; LUCIANA TAVARES TOSCANO, Department of Nutrition, Federal University of Paraiba, João Pessoa, PB; RENATA LEITE TAVARES, Department of Nutrition, Federal University of Paraiba, João Pessoa, PB; ALINE TELLES BIASOTO MARQUES, CPATSA; ADRIANO COSTA DE CAMARGO, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada; CÁSSIA SURAMA OLIVEIRA DA SILVA, Department of Nutrition, Federal University of Paraiba, João Pessoa, PB; MARIA DA CONCEIÇÃO RODRIGUES GONÇALVES, Department of Nutrition, Federal University of Paraiba, João Pessoa, PB; FEREIDOON SHAHIDI, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada. |
Título: |
Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Functional Foods, v. 33, p. 419-424, 2017. |
DOI: |
10.1016/j.jff.2017.03.063 |
Idioma: |
Inglês |
Conteúdo: |
Phenolic compounds have generated considerable interest in the scientific community and the media. Much of this interest is due to the properties ascribed to several phenolic compounds for prevention of cancer, dyslipidemia, and obesity. Grape juice made from cultivars Isabel, Bordeaux and Concord, was characterized in this work. Subsequently, twenty-eight healthy adults were randomly assigned to a group that consumed grape juice (GJG = 15; 25?54 years old) and a group that consumed a contro beverage (CG = 13; 20?53 years old). The groups were evaluated for their nutritional status, blood pressure, and blood collection for analysis of total antioxidant capacity, nitrite, glucose and lipid profile, upon receiving supplementation (10 m/kg/day) for 28 days and reevaluated at the end. The results suggest that purple grape juice had a great potential as an antioxidant source in improving antioxidant status and cardiometabolic profile of healthy adults under intense physical exercise. |
Palavras-Chave: |
Bebida funcional; Estado antioxidante de plasma; Functional beverage; Human trial; Plasma antioxidant status; Polifenóis Julgamento humano. |
Thesagro: |
Composto fenólico; Flavonóide; Suco; Suco de Fruta; Uva; Vitis Vinifera. |
Thesaurus NAL: |
Polyphenols. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02190naa a2200385 a 4500 001 2071124 005 2018-01-09 008 2017 bl uuuu u00u1 u #d 024 7 $a10.1016/j.jff.2017.03.063$2DOI 100 1 $aTOSCANO, L. T. 245 $aPhenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training.$h[electronic resource] 260 $c2017 520 $aPhenolic compounds have generated considerable interest in the scientific community and the media. Much of this interest is due to the properties ascribed to several phenolic compounds for prevention of cancer, dyslipidemia, and obesity. Grape juice made from cultivars Isabel, Bordeaux and Concord, was characterized in this work. Subsequently, twenty-eight healthy adults were randomly assigned to a group that consumed grape juice (GJG = 15; 25?54 years old) and a group that consumed a contro beverage (CG = 13; 20?53 years old). The groups were evaluated for their nutritional status, blood pressure, and blood collection for analysis of total antioxidant capacity, nitrite, glucose and lipid profile, upon receiving supplementation (10 m/kg/day) for 28 days and reevaluated at the end. The results suggest that purple grape juice had a great potential as an antioxidant source in improving antioxidant status and cardiometabolic profile of healthy adults under intense physical exercise. 650 $aPolyphenols 650 $aComposto fenólico 650 $aFlavonóide 650 $aSuco 650 $aSuco de Fruta 650 $aUva 650 $aVitis Vinifera 653 $aBebida funcional 653 $aEstado antioxidante de plasma 653 $aFunctional beverage 653 $aHuman trial 653 $aPlasma antioxidant status 653 $aPolifenóis Julgamento humano 700 1 $aSILVA, A. S. 700 1 $aTOSCANO, L. T. 700 1 $aTAVARES, R. L. 700 1 $aBIASOTO, A. C. T. 700 1 $aCAMARGO, A. C. de 700 1 $aSILVA, C. S. O. da 700 1 $aGONÇALVES, M. da C. R. 700 1 $aSHAHIDI, F. 773 $tJournal of Functional Foods$gv. 33, p. 419-424, 2017.
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