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Registros recuperados : 11 | |
7. |  | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018. Biblioteca(s): Embrapa Trigo. |
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8. |  | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018. Biblioteca(s): Embrapa Soja. |
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9. |  | CAMARGO, A. C. de; BIASOTO, A. C. T.; SCHWEMBER, A. R.; GRANADO, D.; RASERA, G. B.; FRANCHIN, M.; ROSALEN, P. L.; ALENCAR, S. M.; SHAHIDI, F. Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-KB using phenolic compounds from grape by-products. Food Chemistry, v. 290, p. 229-238, 2019. Biblioteca(s): Embrapa Semiárido. |
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10. |  | 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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11. |  | OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F. Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats. Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017. Biblioteca(s): Embrapa Semiárido. |
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Registros recuperados : 11 | |
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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: |
09/01/2018 |
Data da última atualização: |
09/01/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F. |
Afiliação: |
WALKIA POLLIANA DE OLIVEIRA, UFBA; ALINE TELLES BIASOTO MARQUES, CPATSA; VALQUIRIA FERNANDA MARQUES, UNIVASF; IEDA MARIA DOS SANTOS, UNIVASF; KEDMA MAGALHAES, UNIVASF; LUIZ CLAUDIO CORREA, CPATSA; MELISSA NEGRO-DELLACQUA, UFSC; MARIA SPINOLA MIRANDA, UFBA; ADRIANO COSTA DE CAMARGO, Memorial University of Newfoundland St. John’s, NL, Canada; FEREIDOON SHAHIDI, Memorial University of Newfoundland St. John’s, NL, Canada. |
Título: |
Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017. |
DOI: |
10.1111/1750-3841.13841 |
Idioma: |
Inglês |
Conteúdo: |
Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL- cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries |
Palavras-Chave: |
Bebidas funcionais; Cardiovascular disease; Compostos bioativos; Doenças cardiovasculares; Functional beverage; Processing by-products; Sub-produto; Vitis vin?fera. |
Thesagro: |
Processamento; Uva. |
Thesaurus NAL: |
Bioactive compounds; Grapes. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02201naa a2200385 a 4500 001 2084644 005 2018-01-09 008 2017 bl uuuu u00u1 u #d 024 7 $a10.1111/1750-3841.13841$2DOI 100 1 $aOLIVEIRA, W. P. de 245 $aPhenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats.$h[electronic resource] 260 $c2017 520 $aWinemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL- cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries 650 $aBioactive compounds 650 $aGrapes 650 $aProcessamento 650 $aUva 653 $aBebidas funcionais 653 $aCardiovascular disease 653 $aCompostos bioativos 653 $aDoenças cardiovasculares 653 $aFunctional beverage 653 $aProcessing by-products 653 $aSub-produto 653 $aVitis vin?fera 700 1 $aBIASOTO, A. C. T. 700 1 $aMARQUES, V. F. 700 1 $aSANTOS, I. M. dos 700 1 $aMAGALHÃES, K. 700 1 $aCORREA, L. C. 700 1 $aNEGRO-DELLACQUA. M. 700 1 $aMIRANDA, M. S. 700 1 $aCAMARGO, A. C. de 700 1 $aSHAHIDI, F. 773 $tJournal of Food Science, v, 82$gn. 10, p. 2432-2437, 2017.
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