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Pesquisa : G07.203.300.572 [Categoria DeCS]
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  1 / 1252 MEDLINE  
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[PMID]:27775125
[Au] Autor:Cásedas G; Les F; Gómez-Serranillos MP; Smith C; López V
[Ad] Endereço:Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, 50.830 Villanueva de Gállego, Zaragoza, Spain. ilopez@usj.es.
[Ti] Título:Bioactive and functional properties of sour cherry juice (Prunus cerasus).
[So] Source:Food Funct;7(11):4675-4682, 2016 Nov 09.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Sour cherry juice (Prunus cerasus) is consumed as a nutritional supplement claiming health effects. The aim of the study was to evaluate the different properties of sour cherry juice in terms of antioxidant activity and inhibition of target enzymes in the central nervous system and diabetes. The content of polyphenols and anthocyanins was quantified. Different experiments were carried out to determine the radical scavenging properties of the juice. The activity of sour cherry juice was also tested in physiological relevant enzymes of the central nervous system (acetylcholinesterase, monoamine oxidase A, tyrosinase) and others involved in type 2 diabetes (α-glucosidase, dipeptidyl peptidase-4). Sour cherry juice showed significant antioxidant effects but the activity of the lyophilized juice was not superior to compounds such as ascorbic, gallic or chlorogenic acid. Furthermore, sour cherry juice and one of its main polyphenols known as chlorogenic acid were also able to inhibit monoamine oxidase A and tyrosinase as well as enzymes involved in diabetes. This is the first time that sour cherry juice is reported to inhibit monoamine oxidase A, α-glucosidase and dipeptidyl peptidase-4 in a dose dependent manner, which may be of interest for human health and the prevention of certain diseases.
[Mh] Termos MeSH primário: Artemia/efeitos dos fármacos
Sucos de Frutas e Vegetais/análise
Prunus avium/química
[Mh] Termos MeSH secundário: Animais
Antioxidantes
Bioensaio
Sobrevivência Celular
Alimento Funcional
Células HeLa
Seres Humanos
Compostos Fitoquímicos/química
Compostos Fitoquímicos/metabolismo
Superóxidos/química
alfa-Glucosidases/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Phytochemicals); 11062-77-4 (Superoxides); EC 3.2.1.20 (alpha-Glucosidases)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180201
[Lr] Data última revisão:
180201
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


  2 / 1252 MEDLINE  
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[PMID]:28745361
[Au] Autor:Guardado Yordi E; Matos MJ; Pérez Martínez A; Tornes AC; Santana L; Molina E; Uriarte E
[Ad] Endereço:Universidad de Camagüey Ignacio Agramonte Loynaz, Facultad de Ciencias Aplicadas, Cincunvalación Norte Km 5 1/2, Camagüey, Cuba. estela.guardado@reduc.edu.cu and Universidad de Santiago de Compostela, Facultad de Farmacia, Campus vida, 15782 Santiago de Compostela, Spain.
[Ti] Título:In silico genotoxicity of coumarins: application of the Phenol-Explorer food database to functional food science.
[So] Source:Food Funct;8(8):2958-2966, 2017 Aug 01.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Coumarins are a group of phytochemicals that may be beneficial or harmful to health depending on their type and dosage and the matrix that contains them. Some of these compounds have been proven to display pro-oxidant and clastogenic activities. Therefore, in the current work, we have studied the coumarins that are present in food sources extracted from the Phenol-Explorer database in order to predict their clastogenic activity and identify the structure-activity relationships and genotoxic structural alerts using alternative methods in the field of computational toxicology. It was necessary to compile information on the type and amount of coumarins in different food sources through the analysis of databases of food composition available online. A virtual screening using a clastogenic model and different software, such as MODESLAB, ChemDraw and STATISTIC, was performed. As a result, a table of food composition was prepared and qualitative information from this data was extracted. The virtual screening showed that the esterified substituents inactivate molecules, while the methoxyl and hydroxyl substituents contribute to their activity and constitute, together with the basic structures of the studied subclasses, clastogenic structural alerts. Chemical subclasses of simple coumarins and furocoumarins were classified as active (xanthotoxin, isopimpinellin, esculin, scopoletin, scopolin and bergapten). In silico genotoxicity was mainly predicted for coumarins found in beer, sherry, dried parsley, fresh parsley and raw celery stalks. The results obtained can be interesting for the future design of functional foods and dietary supplements. These studies constitute a reference for the genotoxic chemoinformatic analysis of bioactive compounds present in databases of food composition.
[Mh] Termos MeSH primário: Cumarínicos/toxicidade
Alimento Funcional/análise
[Mh] Termos MeSH secundário: Simulação por Computador
Cumarínicos/química
Bases de Dados Factuais
Tecnologia de Alimentos
Fenol/análise
Relação Estrutura-Atividade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Coumarins); 339NCG44TV (Phenol)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171215
[Lr] Data última revisão:
171215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170727
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00402h


  3 / 1252 MEDLINE  
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[PMID]:28666436
[Au] Autor:Zulkawi N; Ng KH; Zamberi R; Yeap SK; Satharasinghe D; Jaganath IB; Jamaluddin AB; Tan SW; Ho WY; Alitheen NB; Long K
[Ad] Endereço:Elken Sdn Bhd, 20, Bangunan Elken, Jalan 1/137C, Batu 5, Jalan Kelang Lama, 58000, Kuala Lumpur, Malaysia.
[Ti] Título:In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™.
[So] Source:BMC Complement Altern Med;17(1):344, 2017 Jun 30.
[Is] ISSN:1472-6882
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies. METHODS: Organic acid and antioxidant profiles of Xeniji fermented foods were evaluated. Moreover, oral acute (5 g/kg body weight) and subchronic toxicity (0.1, 1 and 2 g/kg body weight) of Xeniji were tested on mice for 14 days and 30 days, respectively. Mortality, changes of body weight, organ weight and serum liver enzyme level were measured. Liver and spleen of mice from subchronic toxicity study were subjected to antioxidant and immunomodulation quantification. RESULTS: Xeniji was rich in ß-carotene, phytonadione, polyphenol, citric acid and essential amino acids. No mortality and significant changes of body weight and serum liver enzyme level were recorded for both oral acute and subchronic toxicity studies. Antioxidant level in the liver and immunity of Xeniji treated mice were significantly upregulated in dosage dependent manner. CONCLUSION: Xeniji is a fermented functional food that rich in nutrients that enhanced antioxidant and immunity of mice. Xeniji that rich in ß-carotene, phytonadione, polyphenol, citric acid and essential amino acids promote antioxidant and immunity in mice without causing toxic effect.
[Mh] Termos MeSH primário: Antioxidantes/análise
Frutas/química
Alimento Funcional/análise
Fatores Imunológicos/análise
Verduras/química
[Mh] Termos MeSH secundário: Animais
Antioxidantes/toxicidade
Fermentação
Análise de Alimentos
Frutas/microbiologia
Fatores Imunológicos/toxicidade
Fígado/enzimologia
Masculino
Camundongos
Camundongos Endogâmicos BALB C
Valor Nutritivo
Tamanho do Órgão
Baço/crescimento & desenvolvimento
Verduras/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Immunologic Factors)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170702
[St] Status:MEDLINE
[do] DOI:10.1186/s12906-017-1845-6


  4 / 1252 MEDLINE  
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[PMID]:28664698
[Au] Autor:Blicharski T; Oniszczuk A; Olech M; Oniszczuk T; Wójtowicz A; Krawczyk W; Nowak R
[Ad] Endereço:Department of Rehabilitation and Orthopedics, Medical University of Lublin, Poland.
[Ti] Título:Puffed cereals with added chamomile - quantitative analysis of polyphenols and optimization of their extraction method.
[So] Source:Ann Agric Environ Med;24(2):222-228, 2017 May 11.
[Is] ISSN:1898-2263
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:[b]Abstract Introduction[/b]. Functional food plays an important role in the prevention, management and treatment of chronic diseases. One of the most interesting techniques of functional food production is extrusion-cooking. Functional foods may include such items as puffed cereals, breads and beverages that are fortified with vitamins, some nutraceuticals and herbs. Due to its pharmacological activity, chamomile flowers are the most popular components added to functional food. OBJECTIVE: Quantitative analysis of polyphenolic antioxidants, as well as comparison of various methods for the extraction of phenolic compounds from corn puffed cereals, puffed cereals with an addition of chamomile (3, 5, 10 and 20%) and from [i]Chamomillae anthodium. [/i] [b]Materials and Methods[/b]. Two modern extraction methods - ultrasound assisted extraction (UAE) at 40 °C and 60 °C, as well as accelerated solvent extraction (ASE) at 100 °C and 120 °C were used for the isolation of polyphenols from functional food. Analysis of flavonoids and phenolic acids was carried out using reversed-phase high-performance liquid chromatography and electrospray ionization mass spectrometry (LC-ESI-MS/MS). [b]Results and Conclusions[/b]. For most of the analyzed compounds, the highest yields were obtained by ultrasound assisted extraction. The highest temperature during the ultrasonification process (60 °C) increased the efficiency of extraction, without degradation of polyphenols. UAE easily arrives at extraction equilibrium and therefore permits shorter periods of time, reducing the energy input. Furthermore, UAE meets the requirements of 'Green Chemistry'.
[Mh] Termos MeSH primário: Camomila/química
Fracionamento Químico/métodos
Aditivos Alimentares/isolamento & purificação
Extratos Vegetais/isolamento & purificação
Polifenóis/isolamento & purificação
[Mh] Termos MeSH secundário: Fracionamento Químico/instrumentação
Cromatografia Líquida de Alta Pressão
Aditivos Alimentares/análise
Análise de Alimentos
Alimento Funcional/análise
Extratos Vegetais/análise
Polifenóis/análise
Espectrometria de Massas em Tandem
Zea mays/química
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 0 (Plant Extracts); 0 (Polyphenols)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170829
[Lr] Data última revisão:
170829
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170701
[St] Status:MEDLINE


  5 / 1252 MEDLINE  
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[PMID]:28646828
[Au] Autor:Rakowska R; Sadowska A; Dybkowska E; Swiderski F
[Ad] Endereço:Warsaw University of Life Sciences (SGGW), Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, Poland
[Ti] Título:Spent yeast as natural source of functional food additives
[So] Source:Rocz Panstw Zakl Hig;68(2):115-121, 2017.
[Is] ISSN:0035-7715
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are ß-glucans and yeast extracts. Other like foodstuffs include dried brewer's yeast, where this is dried and the bitterness removed to be fit for human consumption as well as mannan-oligosaccharides hitherto used in the feed industry. ß-glucans constitute the building blocks of yeast cell walls and can thus be used in human nutrition as dietary supplements or serving as food additives in functional foods. ß-glucans products obtained via post-fermentation of beer also exhibit a high and multi-faceted biological activity where they improve the blood's lipid profile, enhance immunological status and have both prebiotic and anti-oxidant properties. Yeast extracts are currently being used more and more to enhance flavour in foodstuffs, particularly for meat and its products. Depending on how autolysis is carried out, it is possible to design extracts of various meat flavours characteristic of specific meats. Many different flavour profiles can be created which may be additionally increased in combination with vegetable extracts. Within the food market, yeast extracts can appear in various guises such as liquids, pastes or powders. They all contain significant amounts of glutamic acid, 5'-GMP and 5'-IMP nucleotides together with various amino acids and peptides that act synergistically for enhancing the flavour of foodstuff products. Recent studies have demonstrated additional benefits of yeast extracts as valuable sources of amino acids and peptides which can be used in functional foods and dietary supplements. These products possess GRAS status (Generally Recognised As Safe) which thereby also adds further as to why they should be used as natural food additives that are functional.
[Mh] Termos MeSH primário: Suplementos Nutricionais
Alimento Funcional
Saccharomyces cerevisiae
[Mh] Termos MeSH secundário: Cerveja/microbiologia
Fermentação
Indústria Alimentícia
Vinho/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171030
[Lr] Data última revisão:
171030
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170626
[St] Status:MEDLINE


  6 / 1252 MEDLINE  
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[PMID]:28608901
[Au] Autor:Lin CH; Lin TH; Pan TM
[Ad] Endereço:Department of Life Science, National Taitung University, No. 369, Sec. 2, University Rd., Taitung City, Taiwan.
[Ti] Título:Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods.
[So] Source:Food Funct;8(6):2102-2109, 2017 Jun 01.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The metabolites of Monascus with multiple benefits are popular subjects for the development of functional foods. The yellow pigments, monascin and ankaflavin, which are the constituent metabolites of M. purpureus, M. pilosus and M. ruber, are becoming the focus of research on Monascus. Monascin and ankaflavin are azaphilone compounds with similar structures that exhibit multiple beneficial effects including anti-inflammation, anti-oxidation, anti-diabetes, immunomodulation, attenuation of Alzheimer's disease risk factor, and anti-tumorigenic effects. Monascin and ankaflavin not only possess pleiotropic bioactivities, but are also more potent than monacolin K in lowering lipid levels and have lower toxicity. Monascin and ankaflavin act as the activators of PPARγ agonist/Nrf-2 that subsequently ameliorate metabolic syndrome. Following the intensive exploration of Monascus bioactivities in recent years, the focus of research on Monascus-functional foods has shifted from whole fermented products/extracts to specific bioactive compounds. Therefore, the production of monascin and ankaflavin is an important topic with respect to Monascus-functional foods. Although several genomic studies have paved the way for understanding the production of secondary metabolites in Monascus, efforts are still required to effectively manipulate the biosynthesis of secondary metabolites with genetic engineering and/or culture techniques.
[Mh] Termos MeSH primário: Flavinas/metabolismo
Alimento Funcional/análise
Compostos Heterocíclicos com 3 Anéis/metabolismo
Síndrome Metabólica/dietoterapia
Monascus/química
[Mh] Termos MeSH secundário: Animais
Fermentação
Flavinas/química
Compostos Heterocíclicos com 3 Anéis/química
Seres Humanos
Síndrome Metabólica/genética
Síndrome Metabólica/metabolismo
Monascus/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Flavins); 0 (Heterocyclic Compounds, 3-Ring); 0 (ankaflavin); W74D2M37FX (monascin)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170614
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00406k


  7 / 1252 MEDLINE  
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[PMID]:28579175
[Au] Autor:Sasikumar K; Kozhummal Vaikkath D; Devendra L; Nampoothiri KM
[Ad] Endereço:Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
[Ti] Título:An exopolysaccharide (EPS) from a Lactobacillus plantarum BR2 with potential benefits for making functional foods.
[So] Source:Bioresour Technol;241:1152-1156, 2017 Oct.
[Is] ISSN:1873-2976
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A high molecular weight EPS of glucomannan nature was recovered and purified to get an yield of 2.8±0.5g/L from Lb. plantarum BR2 and it displayed potent antioxidant activity with 29.8% radical scavenging activity and 19% total antioxidant capacity. At 100µg/ml concentration, it is capable of inhibiting the alpha amylase activity by 10% and at 300µg/ml, it drastically inhibited the alpha-glucosidase activity by 67% which indicates its antidiabetic potential. More interestingly, at a concentration level of 0.1%, it reduced the cholesterol level by a margin of 45% in an in vitro assay. The sample didn't reveal any cytotoxicity against H9C2 normal cells indicating its potential for safe use as a food additive.
[Mh] Termos MeSH primário: Alimento Funcional
Lactobacillus plantarum
[Mh] Termos MeSH secundário: Antioxidantes
Oxirredução
alfa-Glucosidases
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); EC 3.2.1.20 (alpha-Glucosidases)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171106
[Lr] Data última revisão:
171106
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170606
[St] Status:MEDLINE


  8 / 1252 MEDLINE  
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Soccol, Carlos Ricardo
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[PMID]:28576377
[Au] Autor:Fiorda FA; de Melo Pereira GV; Thomaz-Soccol V; Rakshit SK; Pagnoncelli MGB; Vandenberghe LPS; Soccol CR
[Ad] Endereço:Food Engineering Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil.
[Ti] Título:Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review.
[So] Source:Food Microbiol;66:86-95, 2017 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces. However, a selective pressure at species level is generally observed, as, for example, the stimulation of Saccharomyces species metabolism, leading to a high content of alcohol in the final product. This also seems to stimulate the growth of acetic acid bacteria that benefit of increased ethanol production to acetic acid metabolism. Existing reports have suggested important bioactivities associated with sugary kefir beverage consumption, such as antimicrobial, antiedematogenic, anti-inflammatory, antioxidant, cicatrizing, and healing activities. Other alternative non-dairy substrates, such as fruits, vegetables, and molasses, have also been tested for adaptation of kefir grains and production of functional beverages with distinct sensory characteristics. This diversification is of crucial importance for the production of new probiotic products to provide people with special needs (lactose intolerance) and vegan consumers.
[Mh] Termos MeSH primário: Alimento Funcional/análise
Kefir/análise
Kefir/microbiologia
[Mh] Termos MeSH secundário: Animais
Fermentação
Manipulação de Alimentos
Seres Humanos
Lactobacillales/metabolismo
Saccharomycetales/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170604
[St] Status:MEDLINE


  9 / 1252 MEDLINE  
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[PMID]:28488719
[Au] Autor:Svobodova B; Barros L; Sopik T; Calhelha RC; Heleno S; Alves MJ; Walcott S; Kuban V; Ferreira ICFR
[Ad] Endereço:Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolonia, 1172, 5300-253 Bragança, Portugal. iferreira@ipb.pt lillian@ipb.pt.
[Ti] Título:Non-edible parts of Solanum stramoniifolium Jacq. - a new potent source of bioactive extracts rich in phenolic compounds for functional foods.
[So] Source:Food Funct;8(5):2013-2021, 2017 May 24.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Extracts prepared from leaves, roots, and stems of Solanum stramoniifolium Jacq. (Solanaceae) in 80% ethanol have been tested for their in vitro antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities with an aim to find new sources of substances for functional foods and food additives. The root extract revealed the highest antioxidant activity in all assays exceeding the trolox capacity, and was the only extract that inhibited nitric oxide production in mouse macrophage cells, showing also the capacity to suppress the growth of all tested human tumor cell lines (MCF-7, NCI-H460, HeLa and HepG2). The leaf extract showed the strongest antimicrobial activity inhibiting all tested clinical isolates. To the author's best knowledge it was the first time that all individual parts of this plant were tested for biological activity together with the phenolic compound characterization.
[Mh] Termos MeSH primário: Alimento Funcional/análise
Fenóis/química
Fenóis/farmacologia
Extratos Vegetais/química
Extratos Vegetais/farmacologia
Solanum/química
[Mh] Termos MeSH secundário: Animais
Antibacterianos/química
Antibacterianos/isolamento & purificação
Antibacterianos/farmacologia
Anti-Inflamatórios/imunologia
Anti-Inflamatórios/isolamento & purificação
Anti-Inflamatórios/farmacologia
Bactérias/efeitos dos fármacos
Macrófagos/efeitos dos fármacos
Macrófagos/imunologia
Camundongos
Óxido Nítrico/imunologia
Fenóis/isolamento & purificação
Extratos Vegetais/isolamento & purificação
Folhas de Planta/química
Raízes de Plantas/química
Caules de Planta/química
Células RAW 264.7
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Anti-Inflammatory Agents); 0 (Phenols); 0 (Plant Extracts); 31C4KY9ESH (Nitric Oxide)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170906
[Lr] Data última revisão:
170906
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170511
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00297a


  10 / 1252 MEDLINE  
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[PMID]:28484138
[Au] Autor:Chiba T; Sato Y; Kobayashi E; Umegaki K
[Ad] Endereço:Information Center, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition.
[Ti] Título:Status of "Food with Function Claims"-Internet Survey on Consumers, Physicians and Pharmacists a Year Later.
[So] Source:Shokuhin Eiseigaku Zasshi;58(2):96-106, 2017.
[Is] ISSN:1882-1006
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:"Food with Function Claims" was established on April 1 2015. In the present study, we conducted internet surveillance to examine recognition of "Food with Function Claims" among consumers (n=2,060), physicians (n=515), and pharmacists (n=515). The ratio of recognition of "Food with Function Claims" was 81% among consumers, 93% among physicians, and 98% among pharmacists. However, only 16% of consumers, 23% of physicians, and 44% of pharmacists correctly understood the characteristics of "Food with Function Claims". Only 12% of consumers were using or have used "Food with Function Claims". Among "Food with Function Claims" users, 26% checked the information about "Food with Function Claims" on the website of the Consumer Affairs Agency, Government of Japan. Some of them used "Food with Function Claims" for treatment their diseases. In addition, some of them used "Food with Function Claims" and medicines concomitantly without consulting their physicians or pharmacists. Consequently, only 8% of physicians and pharmacists were asked about dietary supplement use by their patients, and 2% of physicians and pharmacists had consultations with their patients on adverse events associated with using "Food with Function Claims".
[Mh] Termos MeSH primário: Comportamento do Consumidor
Suplementos Nutricionais/utilização
Rotulagem de Alimentos/legislação & jurisprudência
Alimento Funcional/utilização
Internet
Farmacêuticos
Médicos
Inquéritos e Questionários
[Mh] Termos MeSH secundário: Adulto
Suplementos Nutricionais/efeitos adversos
Feminino
Alimento Funcional/efeitos adversos
Seres Humanos
Japão
Masculino
Meia-Idade
Encaminhamento e Consulta/estatística & dados numéricos
Fatores de Tempo
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170510
[St] Status:MEDLINE
[do] DOI:10.3358/shokueishi.58.96



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