Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feeding them to hamsters for 28 days. Wine pomace flour and grape juice pomace flour proved to have substantial amounts of fibers and phenolic compounds, both recognized as hypolipidemic and antioxidant substances. Phenolic compounds were individually investigated, and their presence was confirmed in both flours. Hamsters receiving a hyperlipidemic diet exhibited increased plasma levels of triglycerides and cholesterol fractions, reduced activities of antioxidant enzymes and high levels of plasma transaminases indicating hepatic damages. In contrast, the groups receiving the same hyperlipidemic diet supplemented with grape processing by-products showed improved lipid profiles, increased activities of antioxidant enzymes, increased levels of cytosolic Nrf2 (transcription factor for antioxidant enzymes) and normal levels of plasma transaminases. Therefore, the use of these by-products demonstrated beneficial health effects at a very low cost.

Abstract In the last years phytosterols, natural components of plants, have received more attention due to association of their consumption with reducing risk of cardiovascular diseases and cancer. There are several scientific studies about phytosterols in vegetable oils, but they are scarce in unconventional oils. The objective of this research was evaluating the content of phytosterols (β-sitosterol, stigmasterol and campesterol) in vegetable oils sold in São Paulo city, in Brazil. The analysis included cold alkaline saponification, derivatization with hexamethyldisilazane and trimethylchlorosilane reagents, and quantification by gas chromatography using flame ionization detection and internal standardization. The quality control parameters indicated that the method was suitable for analysis. Total sterols were between 272.3 mg kg-1 (coconut oil) to 6169.7 mg kg-1 (evening primrose oil). β-sitosterol was the component found in higher concentrations and evening primrose oil was the most representative in quantity of phytosterols.

Background: studies have investigated the relationship between the transition through menopause and cardiovascular diseases. White population, generally, have lower levels of traditional coronary heart risk factors, particularly dyslipidemia, hypertension, obesity, and diabetes, and lower rates of coronary heart disease mortality, than black population. Furthermore many studies have shown the cardioprotective and anti-inflammatory effects of omega-3 polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) of marine origin. The aim of this study was to investigate the effect of omega-3 supplementation, combined or not with vitamin E, on oxidative biomarkers and lipid profiles in nonwhite and white women with dyslipidemia transitioning through menopause. Methods: a randomized, double-blind, placebo-controlled trial was conducted. Seventy-four eligible women were assigned to receive: fish oil, fish oil plus vitamin E and placebo for three months. At baseline, 45 and 90 days blood sample for biochemical variables and biomarkers of oxidative stress were taken. Socioeconomic and lifestyle variables were collected with standardized questionnaires. Results: after 90 days the fish oil plus vitamin E treated group had a significant decrease in total cholesterol and LDL-C. Furthermore, there was a decrease in anti- LDL- autoantibodies after 45 days. Plasma TBARS concentrations were increased after 90 days in the group receiving only fish oil when compared to the placebo and fish oil-vitamin E groups. All of the effects observed were independent of ethnic group. Conclusions: supplementation with fish oil and vitamin E reduced total cholesterol and LDL-C, but had opposite effects on oxidative stress compared to supplementation with fish oil alone.

Introducción: diversos estudios han investigado la relación entre la transición a la menopausia y las enfermedades cardiovasculares. Generalmente, la población de etnia blanca posee bajos niveles de factores de riesgo coronarios, particularmente dislipidemia, hipertensión, obesidad, diabetes y bajas tasas de mortalidad por enfermedades del corazón en comparación con la población de etnia negra. Además, varios estudios demostraron efectos cardioprotectores y antiinflamatorios provenientes de ácidos grasos poliinsaturados omega-3 (ácido eicosapentaenoico y ácido docosahexaenoico) de origen marino. El objetivo del estudio fue investigar el efecto de la suplementación de omega-3 combinado o no con vitamina E en biomarcadores oxidativos y perfiles lipídicos en mujeres blancas y no blancas con dislipidemia en transición hacia la menopausia. Métodos: fue realizado un estudio randomizado, duplo- ciego, placebo-controlado. Setenta y cuatro mujeres elegibles fueron escogidas para recibir: aceite de pescado, aceite de pescado con vitamina E y placebo durante tres meses. Fueron recogidas muestras de sangre en de referencia, 45 y 90 días para realizar exámenes bioquímicos y de biomarcadores para estrés oxidativo. Las variables socioeconómicas y de estilo de vida fueron recogidas por medio de cuestionarios estandarizados. Resultados: después de 90 días, el grupo tratado con aceite de pescado con vitamina E tuvo una disminución significativa para colesterol total y LDL-C. Además, hubo una disminución de anticuerpos anti-LDL después de 45 días. La concentración de plasma TBARS aumentó después de 90 días en el grupo que recibió solamente aceite de pescado, comparado con los grupos placebo y aceite de pescado con vitamina E. Todos los efectos observados fueron independientes del grupo étnico. Conclusiones: la suplementación con aceite de pescado y vitamina E redujo el colesterol total y LDL-C, pero tuvo un efecto opuesto en el estrés oxidativo comparado con la suplementación solamente con aceite de pescado.

This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same levels of phenolic compounds and higher levels of phenolic acids than decaffeinated coffee. After six months, the closed packs of both the grades kept under vacuum at 20°C did not show significant changes from the initial results; the open packs stored at 4°C showed small but statistically significant reductions and the open packs stored at 20°C showed higher and statistically significant losses (p < 0.05). Oxygen was the most important factor for these losses but temperature also played an important role. Tests showed that the storage conditions were very important to preserve the quality of coffees regarding the analyzed parameters.

The objective of the study was to compare the effect of organic and conventional cultivation on the antioxidant compound content and antioxidant activity of the Carmen tomato cultivar. Tomatoes were analyzed regarding ascorbic acid, phenolic compounds, lycopene content and antioxidant activity. Organic tomatoes presented higher content of ascorbic acid and total phenolics (641.39 and 4466.66 mg/100 g EAG on dry wt basis) than did the conventional tomatoes (510.16 and 3477.50 mg/100 g EAG on wt dry basis, respectively). There was no difference in lycopene concentrations between the organic and conventional. The ether, alcohol and aqueous extracts obtained from the tomatoes were subjected to the DPPH test and the β-carotene/linoleic acid system assay. The alcohol and aqueous extracts from organic tomatoes presented higher antioxidant activity in the DPPH test (25.43 and 14.28%, respectively) than the conventional tomatoes (19.52 and 11.33%, respectively). Organic tomatoes had higher antioxidant potential probably due to its higher ascorbic acid and total phenolic values.

The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).

Amaranth has attracted increasing interest over recent decades because of its nutritional, functional and agricultural characteristics. Amaranth grain can be cooked, popped, toasted, extruded or milled for consumption. This study investigated the effect of these processes on the antioxidant activity of amaranth grain. Total phenolic content and in vitro antioxidant activity were determined according to two methods: inhibition of lipid oxidation using the β-carotene/linoleic acid system and the antioxidant activity index using the Rancimat® apparatus. The processing reduced the mean total phenolics content in amaranth grain from 31.7 to 22.0 mg of gallic acid equivalent/g of dry residue. It was observed that the ethanol extract from toasted grain was the only one that presented a lower antioxidant activity index compared with the raw grain (1.3 versus 1.7). The extrusion, toasting and popping processes did not change the capacity to inhibit amaranth lipid oxidation (55%). However, cooking increased the inhibition of lipid oxidation (79%), perhaps because of the longer time at high temperatures in this process (100°C/10 min). The most common methods for processing amaranth grain caused reductions in the total phenolics content, although the antioxidant activity of popped and extruded grain, evaluated by the two methods, was similar to that of the raw grain. Both raw and processed amaranth grain presents antioxidant potential. Polyphenols, anthocyanins, flavonoids, tocopherols, vitamin C levels and Maillard reaction products may be related to the antioxidant activity of this grain.

As características nutricionais, funcionais e agrícolas do amaranto são responsáveis pelo aumento do interesse por este alimento nas últimas décadas. O grão pode ser cozido, estourado, torrado, extrusado ou moído para ser consumido. Foi avaliado o efeito destes processamentos na atividade antioxidante do grão de amaranto, através das determinações do teor de fenólicos totais e da atividade antioxidante in vitro por dois métodos: inibição da oxidação lipídica pelo sistema β-caroteno/ácido linoléico e índice de atividade antioxidante pelo aparelho Rancimat®. Os processamentos reduziram em média o teor de fenólicos totais do grão de amaranto de 31,7 para 22,0 mg de equivalentes de ácido gálico/g de resíduo seco. Observou-se que o extrato obtido por etanol do grão torrado foi o único a apresentar menor índice de atividade antioxidante (IAA) em relação ao grão cru (1,3 v 1,7). Os processos de extrusão, torração e explosão não alteraram a capacidade de inibição da oxidação lipídica (IOL) do amaranto (55%). Já o cozimento aumentou o IOL (79%), o que pode ter ocorrido devido ao maior tempo de processamento sob alta temperatura (100ºC/10min). Os métodos mais comuns de processamento do grão de amaranto ocasionaram redução do teor de fenólicos totais, no entanto a atividade antioxidante do estourado e do extrusado, avaliada pelos dois métodos, foi semelhante ao do grão cru. O grão de amaranto tanto cru como processado apresenta potencial antioxidante. Polifenóis, antocianinas, flavonóides, tocoferóis, vitamina C e compostos gerados na reação de Maillard podem estar relacionados à atividade antioxidante deste grão.

Com o objetivo de avaliar o efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii) comercializado em Maceió-AL, determinaram-se nas suas formas in natura e beneficiada (salgado-seco) a composição centesimal, valor calórico, cloretos, perfil de ácidos graxos e colesterol, sendo também analisada a ocorrência de óxidos de colesterol. Os resultados obtidos para o mandim in natura e beneficiado, respectivamente, de umidade (70,13% e 40,31%), proteínas (51,73% e 38,07%, base seca), carboidratos (4,67% e 2,24%, base seca), calorias (486 kcal/100g e 367 kcal/100g, base seca), ácidos graxos (poliinsaturados 14,54% e 15,49%, ômega-3 8,51% e 6,51%), colesterol (82,66 mg/100g e 61,30 mg/100g) e óxidos (7-cetocolesterol 8,31 µg/g e 17,90 µg/g), permitiram concluir que o beneficiamento favoreceu alterações significativas no valor nutricional do mandim.

In an attempt to analyze how processing enhances the nutritional value of the mandim fish (Arius spixii) marketed in Maceió-AL, Brazil, the following nutritional components were determined in fresh and processed (salted-dried) fish: centesimal composition, calorie count, chloride, fatty acid and cholesterol profile. The presence of cholesterol oxides was also investigated. Respective results for fresh and processed mandim fish were: moisture (70.13% and 40.31%), proteins (51.73% and 38.07%, dried), carbohyrdrates (4.67% and 2.24%, dried), calories (486 kcal/100g and 367 kcal/100g, dried), fatty acids (polyunsaturared 14,54% and 15,49%, ômega-3 8,51% and 6,51%), cholesterol (82.66 mg/100g and 61.30 mg/100g) and oxides (7-ketocholesterol 8.31 µg/g and 17.90 µg/g). These figures clearly showed that processing led to significant change in the nutritional value of the mandim fish.

OBJETIVO: Avaliar a compreensão do sistema de pontos para controle de colesterol e gordura no sangue, como instrumento de intervenção dietética para pacientes hipercolesterolêmicos. MÉTODOS: Estudados 153 indivíduos de ambos os sexos, com idades entre 20 e 65 anos, atendidos em um hospital e uma unidade básica de saúde, divididos em três grupos: hipercolesterolêmicos; sem diagnóstico de hipercolesterolemia e profissionais da área de saúde. Aplicado recordatório de 24h em cada indivíduo, que fazia a pontuação de índice de colesterol e gordura saturada de sua dieta, consultando o sistema de pontos, e a pesquisadora confirmava os cálculos de cada participante, sendo esta considerada o padrão de referência. O entendimento do sistema foi avaliado pela comparação entre a medida de referência e os dados obtidos pelos entrevistados, utilizando-se o coeficiente de correlação intraclasse. RESULTADOS: Os pacientes sem diagnóstico obtiveram alta correlação em todas as refeições. O café da manhã, a merenda e a ceia foram as refeições que obtiveram maior correlação (r=1). Nos hipercolesterolêmicos, a ceia foi a refeição que mais concordou com a pontuação de referência (r=1) e quanto aos profissionais de saúde obteve-se coeficiente de correlação de 1 em todas as refeições, exceto o almoço (r=0,99). CONCLUSÃO: O sistema de pontos mostrou-se rápido, simples e fácil de ser compreendido e aceito pela população estudada.

OBJECTIVE: To evaluate the comprehension of the scoring system for controlling the serum levels of cholesterol and fat as an instrument of dietary intervention for hypercholesterolemic patients. METHODS: The study comprised 153 individuals of both sexes, with ages ranging from 20 to 65 years, who sought medical care in a hospital or in a basic health unit. They were divided into the following 3 groups: hypercholesterolemic individuals, individuals with no diagnosis of hypercholesterolemia, and health care professionals. A 24-hour recall was used with each individual, who applied the cholesterol/saturated-fat index to their diets, consulting the scoring system. The researcher confirmed the calculation of each participant, considering her calculation as the a reference pattern. Understanding of the system was assessed through comparison between the reference pattern and the data obtained by the interviewees, using the intraclass correlation coefficient. RESULTS: The patients without a diagnosis of hypercholesterolemia obtained a high correlation in all meals. The morning and afternoon snacks and supper were the meals with the greatest correlation (r=1). In hypercholesterolemic individuals, supper was the meal with the greatest concordance with the reference score (r=1), and the health care professionals obtained a correlation coefficient of 1 in all meals, except lunch (r=0.99). CONCLUSION: The scoring system was fast, simple, and easy to be understood and accepted by the population studied.

A carne mecanicamente separada (CMS) de frango é uma matéria-prima cárnea produzida através de equipamentos próprios do tipo desossadores mecânicos, utilizando partes de frango de baixo valor comercial como o dorso e o pescoço. Para determinação do teor de CMS utilizada na composição de produtos cárneos comerciais construímos uma rede neural artificial do tipo Backpropagation (BP). O objetivo deste trabalho foi treinar, testar e aplicar uma rede do tipo BP, com três camadas de neurônios, para previsão do teor de CMS a partir do teor de minerais de salsichas formuladas com diferentes teores de carne de frango mecanicamente separada. Utilizamos a composição mineral de 29 amostras de salsicha contendo diferentes teores de CMS e 22 amostras de produtos cárneos comerciais. A topologia da rede foi 5-5-1. O erro quadrático médio no conjunto de treinamento foi de 2,4% e na fase de teste foi de apenas 3,8%. No entanto, a aplicação da rede às amostras comerciais foi inadequada devido à diferença de ingredientes das salsichas usadas no treinamento e os ingredientes das amostras comerciais. A rede neural construída para determinação do teor de carne mecanicamente separada mostrou-se eficiente durante a fase de treinamento e teste da rede.

Mechanically Deboned Poultry Meat (MDPM) is constituted of the neck and back from chicken carcasses that are extracted in machine. An artificial neural network of the Back-Propagation type was built to determine the amount of MDPM in the composition of commercial foods. The objective of this work was to train, evaluate and apply a network of the Back-Propagation type, with three layers of neurons, in predicting the amount of MDPM in relation to the amount of minerals in the sausage. We used the mineral composition of 29 product samples that contained different amounts of MDPM and 23 commercial samples. The topology of the network was a 5-5-1. The average quadratic error in the training group was of 2.4%, while in the test phase it was 3.8%. The application of the network to commercial samples was inadequate due to diversity of the ingredients used in the training and those found in commercial samples. The neural network developed for determining the MDPM was shown to be efficient in both the training phase and the test.

A alimentação é fator primordial na rotina diária da humanidade, não apenas por ser necessidade básica, mas principalmente porque a sua obtenção tornou-se um problema de saúde pública, uma vez que o excesso ou falta podem causar doenças. O objetivo desse trabalho é fazer um estudo retrospectivo que venha oferecer subsídios para uma reflexão sobre o panorama da alimentação mundial. Através da evolução histórica da alimentação mundial verifica-se que gastronomia, recursos, hábitos e padrões alimentares, são aspectos importantes que nos auxiliam a refletir sobre a complexidade e a magnificência que permeiam as relações entre os diversos países. Quando se fala em alimentação não há como não pensar na conseqüência da falta da mesma: a fome. Problema de extrema gravidade que atinge milhões de pessoas em todo o mundo. As desigualdades econômicas e sociais têm impossibilitado que as populações, principalmente de países em desenvolvimento tenham acesso à alimentação. É importante perceber a emergência de decisões políticas que priorizem o desenvolvimento econômico através de uma melhor distribuição de renda e de uma política agrícola, auxiliadas por novas tecnologias.

Food is a fundamental factor in the human daily routine, not only because it is a basic need, but also because access to it has become a Public Health problem given that both lack and excess may lead to disease. This study aimed at making a retrospective study to offer subsidies for a reflection about world alimentary patterns. The historic evolution of world nutrition reveals that gastronomy, resources, habits and food patterns are important aspects for a reflection on the complexity and richness among countries. When one talks about food it is impossible to forget hunger, a serious problem for it hits millions around the world. Economic and social inequality have hindered acess to food for populations, mainly in developing countries. It is important to perceive the emergency of political decisions that give priority to the economic development through better income distribution and agricultural policies, helped by new technologies.

A alimentação é fator primordial na rotina diária da humanidade, não apenas por ser necessidade básica, mas principalmente porque a sua obtenção tornou-se um problema de saúde pública, uma vez que o excesso ou falta podem causar doenças. O objetivo desse trabalho é fazer um estudo retrospectivo que venha oferecer subsídios para uma reflexão sobre o panorama da alimentação mundial. Através da evolução histórica da alimentação mundial verifica-se que gastronomia, recursos, hábitos e padrões alimentares, são aspectos importantes que nos auxiliam a refletir sobre a complexidade e a magnificência que permeiam as relações entre os diversos países. Quando se fala em alimentação não há como não pensar na conseqüência da falta da mesma: a fome. Problema de extrema gravidade que atinge milhões de pessoas em todo o mundo. As desigualdades econômicas e sociais têm impossibilitado que as populações, principalmente de países em desenvolvimento tenham acesso à alimentação. É importante perceber a emergência de decisões políticas que priorizem o desenvolvimento econômico através de uma melhor distribuição de renda e de uma política agrícola, auxiliadas por novas tecnologias.

Food is a fundamental factor in the human daily routine, not only because it is a basic need, but also because access to it has become a Public Health problem given that both lack and excess may lead to disease. This study aimed at making a retrospective study to offer subsidies for a reflection about world alimentary patterns. The historic evolution of world nutrition reveals that gastronomy, resources, habits and food patterns are important aspects for a reflection on the complexity and richness among countries. When one talks about food it is impossible to forget hunger, a serious problem for it hits millions around the world. Economic and social inequality have hindered acess to food for populations, mainly in developing countries. It is important to perceive the emergency of political decisions that give priority to the economic development through better income distribution and agricultural policies, helped by new technologies.