Daiane Danelli

Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats

O presente estudo foi o primeiro realizado para avaliar o efeito protetor e o potencial antioxidante de duas frutas nativas do sul do Brasil, conhecidas como Guabiju (Myrcianthes pungens (O. Berg) D. Legrand) e araca vermelho (Psidium cattleyanum Sabine), em relacao a reduzir os efeitos da hipercolesterolemia induzida pela cisplatina em ratos Wistar machos. Os animais tratados com a cisplatina apresentaram elevada taxa de glicose, altos niveis de colesterol LDL, colesterol LDL oxidado e colesterol total. Os frutos nativos atuaram protegendo os animais pela reducao destes parâmetros. Os niveis de gordura no figado melhoraram com a suplementacao pelos frutos e nao houve diferencas nas substâncias reativas ao acido tiobarbiturico (TBARS) e niveis de creatina, ureia e colesterol HDL e, tambem, no peso dos orgaos analisados, indicando que a dose utilizada nao foi capaz de afetar tais marcadores.

Análises químicas em flocos de quinoa: caracterização para a utilização em produtos alimentícios

A quinoa e um pseudocereal, cultivada principalmente na regiao andina. Tem sido descrita como uma importante fonte de proteinas de alta digestibilidade e apresenta composicao equilibrada de aminoacidos e alto teor de lipidios, principalmente acidos graxos insaturados. Atrai a atencao dos pesquisadores por causa da sua superior qualidade nutricional em relacao a outros cereais. A caracterizacao quimica dos flocos de quinoa foi feita por meio da determinacao de umidade, cinzas, lipidios, composicao de acidos graxos, proteinas, aminograma, fibras e suas fracoes, tocoferois, sodio, calcio, ferro, zinco e fosforo. Os flocos apresentaram altos teores de proteina, fibras, fosforo e ferro, quando comparados com o que a legislacao vigente determina. Houve equilibrio no balanceamento de aminoacidos e entre fibras soluveis e insoluveis. Na composicao de acidos graxos, destacou-se o oleico, sendo este imprescindivel a saude. Pelos resultados obtidos nas analises, deve-se explorar o uso desse pseudocereal em produtos alimenticios com a finalidade de agregar valor nutricional e produzir alimentos que contribuam para o bem-estar e a saude do individuo.

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

Avaliação biológica da funcionalidade de pão de fôrma com adição de quinoa (Chenopodium quinoa)

Summary The pseudo-cereal known as quinoa (Chenopodium quinoa) is a grain-like crop from the Andean region of South America, considered as an important diet source of protein for the people of that region. Research has shown that quinoa is a balanced source of amino acids, rich in antioxidants and does not contain gluten, although presenting some antinutritional factors. Bread is a highly popular, readily available staple food, very much appreciated due to its sensorial properties such as taste, flavor, and price. The objective of this work was to compare different loaves bread formulations with and without the addition of quinoa. It was determined the centesimal composition and the level of tocopherols in the formulated products. In order to investigate the possible positive effects of quinoa in the bread, experiments with Wistar rats were carried out using commercial feeding supplemented or not with quinoa and cholesterol. It was determined the net weight gain, feed consumption, net feeding efficiency, weight and percentage of fat and cholesterol in the liver. Results have shown a significant difference for both fat and cholesterol percentage in the liver in those animals that were fed bread and cholesterol compared to controls.