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Search Results: 1 - 10 of 200256 matches for " Maria Margareth V. Naves "
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Baru almonds from different regions of the Brazilian Savanna: Implications on physical and nutritional characteristics  [PDF]
Ludmila P. Czeder, Daniela C. Fernandes, Jullyana B. Freitas, Maria Margareth V. Naves
Agricultural Sciences (AS) , 2012, DOI: 10.4236/as.2012.35090
Abstract: While some reports show that physical characteristics of the baru fruits (Dipteryx alata Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composition of baru almonds from different trees from the same Savanna area. It is unknown, however, whether the Savanna’s region influences the nutritional quality of this native almond. Thus, we evaluated the influence of East, Southeast and West regions of the Brazilian Savanna on physical characteristics, nutrient composition and protein quality of the baru almond. Chemical composition and amino acid profile were analyzed, and Amino Acid Score (AAS), Net Protein Ratio (NPR), and Protein Digestibility–Corrected Amino Acid Score (PDCAAS) were estimated. The physical characteristics significantly differed within but not among regions. The protein (310 g kg-1), lipid (410 g·kg-1), fiber (120 g·kg-1) and calcium (1,300 mg·kg-1) contents of baru almonds were high, with significant differences among regions for insoluble fiber content (94.3 - 128.3 g·kg-1) and amino acid profile (AAS = 77% - 89%). The relative NPR (RNPR) values were similar among regions (mean value of RNPR = 71%), and the PDCAAS values ranged from 65 to 73%. The region of the Brazilian Savanna influences the fiber and amino acid profiles, but not the total content of nutrients, the protein quality and the physical characteristics of the native baru almonds. The baru almond is a potential food as source of complementary protein for healthy diets and as a nutritious raw material for various food systems.
Edible Seeds and Nuts Grown in Brazil as Sources of Protein for Human Nutrition  [PDF]
Jullyana B. Freitas, Daniela C. Fernandes, Ludmila P. Czeder, Jean Carlos R. Lima, Amanda G. O. Sousa, Maria Margareth V. Naves
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.36114
Abstract: Edible seeds and nuts can contribute to an adequate intake of protein, particularly in vegetable-based diets. However, there are relatively few reports with insufficient data regarding the protein quality of these foods, especially of edible seeds and nuts from Brazil. The aim of this study was to investigate the chemical composition and in vivo protein quality of two edible seeds (baru almond and peanut) and two nuts (Brazil nut and cashew nut) grown in Brazil. The proximate composition and the amino acid profile were analyzed. The true protein digestibility and the protein quality of these foods were evaluated by bioassay with male weanling Wistar rats over a period of 14 days, and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) was estimated. Edible seeds and nuts presented high contents of proteins (16.3 to 32.3 g/100g), lipids (42.7 to 57.9 g/100g) and dietary fibers (6.5 to 14.3 g/100g). Lysine was found to be the limiting amino acid in baru almond, peanut and Brazil nut, which had amino acid scores ranging from 71% to 76%. Cashew nut had no limiting amino acid. These foods showed high protein digestibility (around 90%) except for baru almond (75%), and their PDCAAS values varied significantly (57%, for baru almond, and 90%, for cashew nut). The edible seeds and nuts grown in Brazil provide a high density of energy and nutrients and they can be used as complementary sources of proteins.
Composi??o química e valor protéico do resíduo de soja em rela??o ao gr?o de soja
Silva, Maria Sebastiana;Naves, Maria Margareth V.;Oliveira, Rosicler B. de;Leite, Oneide de S. M.;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000300014
Abstract: the aim of this research is to evaluate the chemical composition and protein value of soybean residue, which is a sub product of soybean oil extraction. the centesimal composition, energy value and amino acid contents were determined from soybean residue and soybean grain. the protein value was estimated by means of biological indexes. weaning male wistar rats (n = 24) were divided into four groups that were fed for ten days with 10% protein diets (soybean residue, soybean grain, casein- control) or a non-protein diet. the soybean residue showed a greater content of protein (47%) and lower energetic value (334 kcal/100 g) than soybean grain (40% e 452 kcal/100 g, respectively) and it also showed an essential amino acid score of 101% compared to the reference pattern and protein digestibility of 88%. protein quality of soybean residue is similar to the protein of soybean grain (protein values of 87% and 85%, respectively), according to rnpr (relative net protein ratio) and pdcaas (protein digestibility-corrected amino acid score) indexes. the soybean residue is a source of carbohydrates, minerals, fibers and adequate protein in nutritional terms and it shows advantages in relation to soybean grain such as lower energetic value and greater protein content.
Introdu??o à pesquisa e informa??o científica aplicada à nutri??o
Naves, Maria Margareth Veloso;
Revista de Nutri??o , 1998, DOI: 10.1590/S1415-52731998000100002
Abstract: this work is a didactic review about research and scientific information, with examples in nutrition. contents: definitions; types of research and phases; research plan - phases and structure; scientific reports - types, structure and writing; main scientific information on nutrition and bibliographic research. it is useful for new researchers and for academic practice. its objective is to improve the capacity of the professionals in nutrition and to provide information for the academic cientific practice.
Beta - caroteno e cancer
Naves, Maria Margareth Veloso;
Revista de Nutri??o , 1998, DOI: 10.1590/S1415-52731998000200001
Abstract: the subject β-carotene and cancer has been studied for more than twenty years, through epidemiologic and experimental researches.observational epidemiologic studies, both prospective and retrospective, have suggested strongly that high intake of vegetables and fruits which are sources of β-carotene is associated with reduced risk of cancer, specially of lung cancer. however, the results of intervention trials do not demonstrate a preventive potential of β-carotene. nevertheless, in many studies in experimental animals and in cell cultures, this carotenoid had been shown to act as a potent cancer chemopreventive agent and mechanisms have been proposed to explain this protective effect on biological systems. researchers suggest that β-carotene protects against cancer, in the amounts easily attained by the consumption of a wide variety of diets, and the chronic pharmacological supplementation is not recommended for healthy populations and for heavy smokers.
Composi??o em nutrientes e valor energético de pratos tradicionais de Goiás, Brasil
Silva, Mara Reis;Silva, Maria Sebastiana;Silva, Priscila R. M.;Oliveira, Amanda G.;Amador, Ana Cristina Chaves;Naves, Maria Margareth V.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000400026
Abstract: a study of chemical composition of sixteen traditional standardized dishes from goiás, brazil, was conducted, according to the way they are usually prepared in the region. the chemical composition was determined by direct analysis and estimated by tables of food composition (indirect analysis). energy values was verified above 100kcal/100g and low concentrations of alimentary fiber in all of the processed foods (except for "guariroba ao molho" and "pequi refogado"), as well as significant contents of protein (6.3 to 10.0%) and lipids (6.5 to 18.8%) in the sweet dishes studied. the differences among the values obtained by direct analysis and by indirect analysis were between 0.4 to 154.4%. the results of this study reinforce the need of direct analysis of the chemical composition of processed foods, above all those typically regional, to obtain more reliable evaluation of the alimentary consumption.
Composi??o química de nozes e sementes comestíveis e sua rela??o com a nutri??o e saúde
Freitas, Jullyana Borges;Naves, Maria Margareth Veloso;
Revista de Nutri??o , 2010, DOI: 10.1590/S1415-52732010000200010
Abstract: this systematic review compares the chemical composition among different types of nuts and edible seeds with regard to nutrients and other bioactive compounds and relates this composition to nutrition and health. this literature review was based on biological abstracts, cab abstracts, food science and technology abstracts, medline and lilacs, in accordance with the following selection criteria: original research articles published in the last five years in brazilian or international journals in the fields of food science, medicine i and medicine ii, indexed in the institute for scientific information. the articles were analyzed according to pre-established quality criteria. true nuts (almonds, hazelnuts, chestnuts, cashew nuts, brazil nuts, macadamia nuts, walnuts and pistachios) and edible seeds (peanuts and baru almonds) are good sources of lipids and proteins. the lipid fractions are composed especially of oleic (c18:1) and linoleic (c18:2) fatty acids, with emphasis on the ω-6 to ω-3 relation in macadamia, walnut, chestnut and baru almond, whose profiles favor the reduction of cardiovascular disease risk. their proteins present an amino acid profile that meets the requirements of school children and contain more sulfur-containing amino acids than legumes such as beans. these nuts and edible seeds are also good sources of phytoesterols, mainly β-sitosterol; minerals, particularly calcium, iron, zinc, selenium and potassium; tocopherols, especiallyα-tocopherol; and insoluble fiber. these nutrient-dense foods contain bioactive substances that maximize their beneficial health effects and, for this reason, their study and consumption should be encouraged.
Suplementa??o de vitaminas na preven??o de cancer
SILVA, Cyntia Rosa de Melo;NAVES, Maria Margareth Veloso;
Revista de Nutri??o , 2001, DOI: 10.1590/S1415-52732001000200007
Abstract: this work is a review of epidemiologic data about the relationship between vitamin intake and cancer prevention. observational studies have strongly suggested an inverse association between fruit and vegetable intake and cancer risk, and a protector effect of c and e vitamins and carotenoids against some kinds of cancer. in intervention trials b-carotene was found to be deleterious to smokers, when supplemented in pharmacological doses isolated or associated with vitamin e or vitamin a. on the other hand, the consumption of antioxidants in physiological amounts may be effective against cancer, and this synergic action was observed in both in vivo model of carcinogenesis and epidemiologic intervention trial. it has been commended a generous daily consumption of fruits and vegetables, with amounts of c and e vitamins and carotenoids nearly to 150, 30, and 4 mg, respectively, and the vitamin supplements are not recommended as chemopreventive agents against cancer
Suplementa o de vitaminas na preven o de cancer
SILVA Cyntia Rosa de Melo,NAVES Maria Margareth Veloso
Revista de Nutri??o , 2001,
Abstract: Este trabalho constitui uma revis o de dados epidemiológicos sobre a rela o entre o consumo de vitaminas e preven o de cancer. Estudos observacionais evidenciam uma associa o inversa consistente entre a ingest o de frutas e hortali as e risco de cancer, e um efeito protetor das vitaminas C, E e dos carotenóides contra certos tipos de cancer. Resultados de estudos de interven o, na preven o primária de cancer, s o contraditórios, sendo que em dois desses estudos o beta-caroteno, suplementado em doses consideradas farmacológicas, isolado ou associado à vitamina E ou à vitamina A, mostrou-se deletério para tabagistas. Ao contrário, a ingest o de doses mais fisiológicas de antioxidantes parece ser mais eficaz, sendo que a a o sinérgica dessas substancias na quimiopreven o de cancer já foi demonstrada tanto em modelo in vivo de carcinogênese quanto em estudo epidemiológico de interven o. Como estratégia de preven o de cancer preconiza-se o consumo de dietas ricas em frutas e hortali as, que aportem cerca de 150 mg de vitamina C, 30 mg de vitamina E e 4 mg de carotenóides. A ingest o de quantidades mais elevadas, na forma de suplementos, n o está recomendada.
AVALIA O QUíMICA E BIOLóGICA DA PROTEíNA DO GR O EM CULTIVARES DE MILHO DE ALTA QUALIDADE PROTéICA CHEMICAL AND BIOLOGICAL EVALUATION OF GRAIN PROTEIN IN QUALITY PROTEIN MAIZE
Maria Margareth Veloso Naves,Maria Sebastiana Sebastiana Silva,Fernanda Menezes Cerqueira,Maria Cristina Dias Paes
Pesquisa Agropecuária Tropical , 2007, DOI: 10.5216/pat.v34i1.2335
Abstract: Cultivares de milho de alta qualidade protéica (QPM) desenvolvidos pela Embrapa Milho e Sorgo foram avaliados quanto ao conteúdo de aminoácidos essenciais e aproveitamento biológico da proteína, em ratos Wistar machos, recém-desmamados. Sete grupos de seis animais foram mantidos durante dez dias sob condi es ambientais padronizadas, recebendo cada grupo uma das seguintes ra es: a) controle a 10% e a 7% de proteína (caseína), b) aprotéica, c) experimentais com milho a 7% de proteína (QPM amarelo - BR 473, QPM branco - BR 451 e milho comum - BR 136), d) mistura arroz-feij o a 10% de proteína (1:1 em base protéica). A qualidade protéica do milho BR 473 foi semelhante à do milho BR 451 e significativamente superior (p < 0,05) à do milho BR 136, segundo os índices NPR (Net Protein Ratio - 3,37; 3,54 e 2,58, respectivamente para BR 473, BR 451 e BR 136) e NPU (Net Protein Utilization - 56%, 58% e 43%, respectivamente). Os milhos QPM possuem valor protéico elevado (média de 83% em rela o à proteína de referência), similar ao da mistura arroz feij o, constituindo-se em alimentos promissores para uso em programas de combate à desnutri o no Brasil, em especial para crian as de baixa renda. PALAVRAS-CHAVE: Proteína; QPM; qualidade protéica; valor protéico. Quality protein maize (QPM) cultivars developed by Embrapa Milho e Sorgo (Brazil) were evaluated for profiles of essential amino acids and protein utilization using weanling male Wistar rats. Seven groups of six animals were kept in standard environmental conditions for ten days, and fed with either: a) a control diets (10% casein and 7% protein level), b) a non-protein diet, c) maize based diets with 7% protein (yellow QPM - BR 473, white QPM - BR 451 and common maize - BR 136), d) a mixed rice and bean diet with 10% protein (1:1 in protein base). Protein of QPM BR 473 and QPM BR 451 maize cultivars showed similar quality, which was superior (p < 0.05) to that of common maize, according to NPR (Net Protein Ratio - 3.37, 3.54 and 2.58, respectively to BR 473, BR 451 and BR 136) and NPU (Net Protein Utilization - 56%, 58% e 43%, respectively) indexes. Since QPM Brazilian cultivars have high protein value (an average of 83% compared to a reference protein) and show similar quality to the protein found in a rice and bean diet, its use should be encouraged in official Brazilian programs that aim to reduce malnutrition, particularly among poor children. KEY WORDS: Corn, quality protein maize, protein value, QPM.
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