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Pesquisa : J01.576.423.200.200 [Categoria DeCS]
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[PMID]:27771492
[Au] Autor:Ronto R; Ball L; Pendergast D; Harris N
[Ad] Endereço:Menzies Health Institute Queensland, Griffith University, Parklands Drive, Southport, Queensland, 4222, Australia. Electronic address: rimante.ronto@griffithuni.edu.au.
[Ti] Título:What is the status of food literacy in Australian high schools? Perceptions of home economics teachers.
[So] Source:Appetite;108:326-334, 2017 01 01.
[Is] ISSN:1095-8304
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The high school setting has been identified as an ideal setting to teach adolescents about healthy dietary behaviours. This study explored home economics teachers' (HETs) views on the role of high schools in enhancing adolescents' food literacy and promoting healthy dietary behaviours. Semi-structured interviews with 22 HETs were conducted. The interview questions focused on the perceived strengths/opportunities and the limitations/barriers in enhancing adolescents' food literacy and healthy dietary behaviours in Australian high schools. Thematic data analysis was used to identify five key themes from the interview transcripts: (1) the standing of food-related life skills; (2) food literacy in the Australian school curriculum; (3) emphasis on resources; (4) learning through school canteens; and (5) building a school to home and community nexus. Overall, HETs reported that home economics was regarded by parents and other school staff to be less important than Maths or English for adolescents to learn in Australian high schools. Some teachers indicated that their schools offered one year compulsory teaching of food related studies which is typically delivered in the leaning areas of Technologies or Health and Physical Education (HPE). However, HETs stated that the time was insufficient to develop sustainable food-related life skills and introduce broader concepts of food literacy such as environmental sustainability. The lack of financial resources and non-supportive school food environments, including school canteens, were reportedly major factors that prevented food literacy education and healthy dietary behaviours of adolescents. Increasing the status of food literacy education in schools would support adolescents to develop food-related life skills and mobilise them as agents of dietary behaviour change in the home setting.
[Mh] Termos MeSH primário: Fenômenos Fisiológicos da Nutrição do Adolescente
Ciências da Nutrição Infantil/educação
Escolaridade
Alfabetização em Saúde
Dieta Saudável
Cooperação do Paciente
[Mh] Termos MeSH secundário: Adolescente
Austrália
Ciências da Nutrição Infantil/recursos humanos
Culinária
Currículo
Características da Família
Feminino
Tecnologia de Alimentos/educação
Tecnologia de Alimentos/recursos humanos
Seres Humanos
Masculino
Percepção
Pesquisa Qualitativa
Professores Escolares
Valores Sociais
Estudantes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180301
[Lr] Data última revisão:
180301
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161105
[St] Status:MEDLINE


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[PMID]:29377962
[Au] Autor:Nwankwo ONO; Mokogwu N; Agboghoroma O; Ahmed FO; Mortimer K
[Ad] Endereço:Department of Community Medicine, University of Calabar Teaching Hospital, Calabar, Nigeria.
[Ti] Título:Knowledge, attitudes and beliefs about the health hazards of biomass smoke exposure amongst commercial food vendors in Nigeria.
[So] Source:PLoS One;13(1):e0191458, 2018.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Exposure to biomass smoke is a major cause of morbidity and mortality in Africa. Commercial food vendors in Nigeria and elsewhere in Africa are commonly exposed to biomass smoke from open fire cooking both at work and home. Little is known about the knowledge, attitudes and beliefs of food vendors about the health hazards of biomass smoke exposure in Nigeria. METHODS: We did a descriptive cross sectional survey of the knowledge, attitudes and beliefs of commercial food vendors in the cities of Benin and Calabar in Nigeria. We recruited respondents using a multi-stage approach. Structured interviewer-administered questionnaires were used for data collection. RESULTS: We recruited 308 participants (164, 53.2% female). The majority 185(60.2%) were married and had post-primary education 206(67.4%). The average monthly income was <30,000 Naira (US$150). Most 198(64.4%) were not aware that biomass smoke exposure is harmful to human health. About three-quarters (221; 71.8%) were unconcerned as to the effect of exposure to fumes from biomass fuels on their health. Less than half of respondents (110, 41.6%) believed biomass smoke was harmful to health. Male gender, being single, having post-primary education and preferring electricity or gas fuels were associated with good knowledge of the adverse health effects of biomass smoke exposure whilst female gender and having good knowledge of the adverse health effects of biomass smoke were associated with positive attitudes towards preventing exposure. CONCLUSION: Commercial food vendors in our study had limited knowledge about the adverse health effects of biomass smoke exposure and negative attitudes towards preventing these adverse health effects. We suggest an educational intervention is needed to improve this knowledge.
[Mh] Termos MeSH primário: Biomassa
Comércio/estatística & dados numéricos
Culinária/economia
Conhecimentos, Atitudes e Prática em Saúde
Exposição Ocupacional/efeitos adversos
Fumaça/efeitos adversos
[Mh] Termos MeSH secundário: Adolescente
Adulto
Feminino
Seres Humanos
Masculino
Meia-Idade
Nigéria
Inquéritos e Questionários
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Smoke)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0191458


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[PMID]:29406120
[Au] Autor:Liu W; Shen G; Chen Y; Shen H; Huang Y; Li T; Wang Y; Fu X; Tao S; Liu W; Huang-Fu Y; Zhang W; Xue C; Liu G; Wu F; Wong M
[Ad] Endereço:MOE Key Laboratory of Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China. Electronic address: wjliu@pku.edu.cn.
[Ti] Título:Air pollution and inhalation exposure to particulate matter of different sizes in rural households using improved stoves in central China.
[So] Source:J Environ Sci (China);63:87-95, 2018 Jan.
[Is] ISSN:1001-0742
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Household air pollution is considered to be among the top environmental risks in China. To examine the performance of improved stoves for reduction of indoor particulate matter (PM) emission and exposure in rural households, individual inhalation exposure to size-resolved PM was investigated using personal portable samplers carried by residents using wood gasifier stoves or improved coal stoves in a rural county in Central China. Concentrations of PM with different sizes in stationary indoor and outdoor air were also monitored at paired sites. The stationary concentrations of size-resolved PM in indoor air were greater than those in outdoor air, especially finer particles PM . The daily averaged exposure concentrations of PM , PM , PM and total suspended particle for all the surveyed residents were 74.4±41.1, 159.3±74.3, 176.7±78.1 and 217.9±78.1µg/m , respectively. Even using the improved stoves, the individual exposure to indoor PM far exceeded the air quality guideline by WHO at 25µg/m . Submicron particles PM were the dominant PM fraction for personal exposure and indoor and outdoor air. Personal exposure exhibited a closer correlation with indoor PM concentrations than that for outdoor concentrations. Both inhalation exposure and indoor air PM concentrations in the rural households with gasifier firewood stoves were evidently lower than the reported results using traditional firewood stoves. However, local governments in the studied rural areas should exercise caution when widely and hastily promoting gasifier firewood stoves in place of improved coal stoves, due to the higher PM levels in indoor and outdoor air and personal inhaled exposure.
[Mh] Termos MeSH primário: Poluição do Ar em Ambientes Fechados/estatística & dados numéricos
Poluição do Ar/estatística & dados numéricos
Exposição por Inalação/estatística & dados numéricos
[Mh] Termos MeSH secundário: China
Culinária/métodos
Culinária/estatística & dados numéricos
Características da Família
Seres Humanos
Material Particulado
População Rural/estatística & dados numéricos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Particulate Matter)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180207
[St] Status:MEDLINE


  4 / 9372 MEDLINE  
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[PMID]:29381317
[Au] Autor:Galstyan AG; Petrov AN; Radaeva IA; Sarukhanyan OO; Kurzanov AN; Storozhuk AP
[Ti] Título:[Scientific bases and technological principles of the production of gerodietetic canned milk].
[So] Source:Vopr Pitan;85(5):114-9, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:It is well known that aging is the natural growing multisection biological process inevitably leading to limitation of body adaptive capabilities. The body ageing is the result of self-regulation mechanism limitation, reduction of their potential capabilities at molecular-genetic, energetic, cellular and general-regulatory levels. It should be noted that due to lack of the unified theory of aging the importance of nutrition factor has been acknowladged particularly initiation and intensity of the process, and the role of antioxidants is discussed much in detail. As the result of long term investigations at model and natural objects the technologies of powder and condensed sterilized gerodietetic milk based preserved foods have been developed. The multicomponent receipts modules balanced by fatty-acid and amino-acid composition as well as enriched with lycopene have been theoretically substantiated and realized. The new gerodietetic products are characterized by the following coefficients of RL3/RL6 not less than for the products: powdered - 0.871/0.615 and condensed sterilized - 0.883/0.648. The following amino-acid balance of Rp/σ protein for the products: powdered - 0.46/15.00, condensed -0.44/15.76 has been obtained. The obtained velues of the balanced criteria of the protein-lipid composition of the product are higher comparing to similar values for milk fat and protein. Two lycopene dosages in the products are provided: prophylactic - 5 mg and antioxidant - 1.5 mg in 400 ml of the reconstituted milk. On the basis of the carried out studies two technologies of the manufacture of condensed milk gerodietetic products adapted to actual conditions of concentrated milk factories have been developed.
[Mh] Termos MeSH primário: Culinária
Conservação de Alimentos
Alimentos em Conserva/análise
Leite/química
Esterilização
[Mh] Termos MeSH secundário: Animais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


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[PMID]:29381025
[Au] Autor:Bogatyrev AN; Dydykin AS; Asianova MA; Fedulova LV; Ustinova AV
[Ti] Título:[Assessment of the using effectiveness of iodine containing additives in development of meat products for child nutrition].
[So] Source:Vopr Pitan;85(4):68-75, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The effectiveness of iodine containing additives on the basis of whey protein and milk protein casein compared to iodized salt in the composition of meat minced semi-finished products for child nutrition was examined in the experiment on laboratory animals. Four variants of the semi-finished products were investigated: 1 - control; 2 - enriched with iodine containing milk protein casein; 3 - enriched with iodine containing whey proteins; 4 - enriched with iodized salt. The semi-finished products were enriched at the level of 15% of the daily norm of iodine requirement for children at the age of 7-12 years. Iodine content in 100 g of product was 20 µkg. Rats (initial body weight 140±20 g, n=80) were divided into five groups (control, intact and three experimental groups). Groups 1 and 5 included the animals fed with a standard vivarium diet throughout the experiment. The rats from groups 2-4 were fed with the iodine enriched diet: group 2 received diet containing semi-finished products No. 2; group 3 sample No. 3 and group 4 - sample No. 4. The first stage of the experiment was aimed at accumulation of iodine in tissues and organs of animals consumed the tested iodine containing additives in the composition of semi-finished products. The second stage of the experiment consisted in simulation of the mercazolilum-induced (50 mg/kg b.w.) hypothyroidism (iodine deficiency) and detection of preventive effects of iodine containing meat semi-finished products in a model of experimental hypothyroidism in rats. The data obtained upon the end of the experiment suggest that the highest effect for correction of iodine deficiency was achieved when using the culinary products enriched with iodine containing whey proteins (sample No. 3): the level of thyroxine (T4) was restored by 98.7% in the animals from group 3 compared to the indices of the intact group, Т3 by 100%, TSH - by 89.3%. This effect was confirmed by the hematological and biochemical blood indexes, as well as the dynamics of their weight change: the level of white blood cells was significantly lower by 28%, granulocytes by 44%, monocytes by 42% compared to control rats; the weight gain of the animals of the 3 group was 20.3%, closer to that of intact animals - 26.4%, while in the control group it was 2.6 %.
[Mh] Termos MeSH primário: Culinária
Aditivos Alimentares/farmacologia
Hipotireoidismo/sangue
Hipotireoidismo/dietoterapia
Iodo/farmacologia
Produtos da Carne
[Mh] Termos MeSH secundário: Animais
Hipotireoidismo/induzido quimicamente
Masculino
Metimazol/efeitos adversos
Metimazol/farmacologia
Ratos
Ratos Wistar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 554Z48XN5E (Methimazole); 9679TC07X4 (Iodine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


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[PMID]:28919325
[Au] Autor:Pacitto A; Stabile L; Moreno T; Kumar P; Wierzbicka A; Morawska L; Buonanno G
[Ad] Endereço:Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, Cassino, Italy.
[Ti] Título:The influence of lifestyle on airborne particle surface area doses received by different Western populations.
[So] Source:Environ Pollut;232:113-122, 2018 Jan.
[Is] ISSN:1873-6424
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In the present study, the daily dose in terms of particle surface area received by citizens living in five cities in Western countries, characterized by different lifestyle, culture, climate and built-up environment, was evaluated and compared. For this purpose, the exposure to sub-micron particle concentration levels of the population living in Barcelona (Spain), Cassino (Italy), Guilford (United Kingdom), Lund (Sweden), and Brisbane (Australia) was measured through a direct exposure assessment approach. In particular, measurements of the exposure at a personal scale were performed by volunteers (15 per each population) that used a personal particle counter for different days in order to obtain exposure data in microenvironments/activities they resided/performed. Non-smoking volunteers performing non-industrial jobs were considered in the study. Particle concentration data allowed obtaining the exposure of the population living in each city. Such data were combined in a Monte Carlo method with the time activity pattern data characteristics of each population and inhalation rate to obtain the most probable daily dose in term of particle surface area as a function of the population gender, age, and nationality. The highest daily dose was estimated for citizens living in Cassino and Guilford (>1000 mm ), whereas the lowest value was recognized for Lund citizens (around 100 mm ). Indoor air quality, and in particular cooking and eating activities, was recognized as the main influencing factor in terms of exposure (and thus dose) of the population: then confirming that lifestyle (e.g. time spent in cooking activities) strongly affect the daily dose of the population. On the contrary, a minor or negligible contribution of the outdoor microenvironments was documented.
[Mh] Termos MeSH primário: Poluentes Atmosféricos/análise
Exposição Ambiental/análise
Material Particulado/análise
[Mh] Termos MeSH secundário: Poluição do Ar em Ambientes Fechados/análise
Austrália
Cidades
Culinária
Meio Ambiente
Exposição Ambiental/estatística & dados numéricos
Monitoramento Ambiental/métodos
Feminino
Seres Humanos
Itália
Estilo de Vida
Masculino
Método de Monte Carlo
Tamanho da Partícula
Espanha
Suécia
Reino Unido
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Air Pollutants); 0 (Particulate Matter)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180209
[Lr] Data última revisão:
180209
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170919
[St] Status:MEDLINE


  7 / 9372 MEDLINE  
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[PMID]:29364615
[Au] Autor:Simakova IV; Perkel RL; Kutkina MN; Volovey AG
[Ti] Título:[Рroblems of ensuring the safety of deep-fried fast food products].
[So] Source:Vopr Pitan;84(5):112-20, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.
[Mh] Termos MeSH primário: Culinária
Gorduras na Dieta/análise
Fast Foods/análise
Análise de Alimentos
Conservação de Alimentos
Inocuidade dos Alimentos
[Mh] Termos MeSH secundário: Oxirredução
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180125
[St] Status:MEDLINE


  8 / 9372 MEDLINE  
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[PMID]:29363926
[Au] Autor:Kodentsova VM; Kochetkova AA; Risnik DV; Sarkisyan VA; Bessonov VV
[Ti] Título:[The effect of microwaves on the fat component and preserve vitamins in foods].
[So] Source:Vopr Pitan;84(5):16-30, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Mh] Termos MeSH primário: Culinária/métodos
Gorduras na Dieta
Gorduras/química
Micro-Ondas
Valor Nutritivo
Vitamina E/química
[Mh] Termos MeSH secundário: Seres Humanos
Oxirredução
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Fats); 1406-18-4 (Vitamin E)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180125
[St] Status:MEDLINE


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[PMID]:29200278
[Au] Autor:Kranz M; Viton F; Smarrito-Menozzi C; Hofmann T
[Ad] Endereço:Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner Strasse 34, D-85354 Freising, Germany.
[Ti] Título:Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth.
[So] Source:J Agric Food Chem;66(1):194-202, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Targeted quantification of 49 basic taste-active molecules, followed by the calculation of dose-over-threshold (DoT) factors, and taste re-engineering experiments revealed minerals, nucleotides/nucleosides, amino acids, organic acids, and carbohydrates as the key compounds of Pot-au-Feu, a traditional broth preparation from beef cuts and vegetables. Moreover, the dipeptide carnosine was identified to be the key inducer for the white-meaty and thick-sour orosensation of the broth, next to anserine and 1-deoxy-d-fructosyl-N-ß-alanyl-l-histidine, the latter of which has been identified for the first time by means of a sensory-guided fractionation. Sensory studies revealed the threshold concentration of carnosine in model broth to decrease by a factor of 5 upon nonenzymatic glycosylation to reach 4.4 mmol/L for its Amadori product 1-deoxy-d-fructosyl-N-ß-alanyl-l-histidine.
[Mh] Termos MeSH primário: Carne/análise
Paladar
Verduras/química
[Mh] Termos MeSH secundário: Animais
Carnosina/análise
Bovinos
Culinária
Aromatizantes/análise
Análise de Alimentos
Glicosilação
Histidina/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 4QD397987E (Histidine); 8HO6PVN24W (Carnosine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171205
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05089


  10 / 9372 MEDLINE  
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[PMID]:29277760
[Au] Autor:Glei M; Fischer S; Lamberty J; Ludwig D; Lorkowski S; Schlörmann W
[Ad] Endereço:Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Toxicology, Jena, Germany.
[Ti] Título:Chemopreventive Potential of Fermented Raw and Roasted Hazelnuts in LT97 Colon Adenoma Cells.
[So] Source:Anticancer Res;38(1):83-93, 2018 01.
[Is] ISSN:1791-7530
[Cp] País de publicação:Greece
[La] Idioma:eng
[Ab] Resumo:BACKGROUND/AIM: Due to their unique composition of health-promoting compounds, the consumption of hazelnuts may contribute to the prevention of colon cancer. MATERIALS AND METHODS: Since hazelnuts are often consumed roasted, the impact of different roasting conditions (RC1=140.6°C/25 min, RC2=155.1°C/20 min and RC3=180.4°C/21 min) on chemopreventive effects of in vitro fermented hazelnuts was analyzed in LT97 colon adenoma cells. RESULTS: FS (2.5%) of raw and roasted hazelnuts reduced H O -induced DNA damage while 5% FS significantly induced gene expression of SOD2 (3.0-fold) and GSTP1 (2.1-fold). GPx1 mRNA levels were significantly decreased (0.6-fold) by FS (2.5%). The growth of LT97 cells was significantly reduced by hazelnut FS in a time- and dose-dependent manner. Hazelnut FS (5%) increased the numbers of early apoptotic cells (9.6% on average) and caspase-3 activities (6.4-fold on average). CONCLUSION: These results indicate a chemopreventive potential of in vitro fermented hazelnuts which is largely unaffected by the roasting process.
[Mh] Termos MeSH primário: Adenoma/tratamento farmacológico
Anticarcinógenos/farmacologia
Antineoplásicos/farmacologia
Neoplasias do Colo/tratamento farmacológico
Corylus
Preparações de Plantas/farmacologia
[Mh] Termos MeSH secundário: Adenoma/genética
Adenoma/prevenção & controle
Apoptose/efeitos dos fármacos
Catalase/genética
Linhagem Celular Tumoral
Proliferação Celular/efeitos dos fármacos
Neoplasias do Colo/genética
Neoplasias do Colo/prevenção & controle
Culinária
Dano ao DNA/efeitos dos fármacos
Glutationa Peroxidase/genética
Glutationa S-Transferase pi/genética
Seres Humanos
Peróxido de Hidrogênio/toxicidade
Nozes
RNA Mensageiro/metabolismo
Superóxido Dismutase-1/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anticarcinogenic Agents); 0 (Antineoplastic Agents); 0 (Plant Preparations); 0 (RNA, Messenger); 0 (SOD1 protein, human); BBX060AN9V (Hydrogen Peroxide); EC 1.11.1.- (glutathione peroxidase GPX1); EC 1.11.1.6 (Catalase); EC 1.11.1.9 (Glutathione Peroxidase); EC 1.15.1.1 (Superoxide Dismutase-1); EC 2.5.1.18 (GSTP1 protein, human); EC 2.5.1.18 (Glutathione S-Transferase pi)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180104
[Lr] Data última revisão:
180104
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171227
[St] Status:MEDLINE



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BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde