Antioxidative Capacity
Mostrando 1-12 de 23 artigos, teses e dissertações.
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1. Predictive value of oxidative, antioxidative, and inflammatory status for left ventricular systolic recovery after percutaneous coronary intervention for ST-segment elevation myocardial infarction
SUMMARY OBJECTIVE: This study aimed to evaluate the association between left ventricular ejection fraction recovery and the total oxidant status, total antioxidant capacity, and high-sensitivity C-reactive protein levels. METHODS: A total of 264 ST-elevation myocardial infarction patients were classified into two groups according to baseline and 6-month fo
Revista da Associação Médica Brasileira. Publicado em: 2022
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2. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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3. Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey
Graphical Abstract : TOC-Table of content. Abstract Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinocembrin (41.28%). The bio-accessibility values of the phenolic compounds in Spirulina were approximately 60%
Food Sci. Technol. Publicado em: 2021-09
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4. Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi
Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara pro
Food Sci. Technol. Publicado em: 2020-03
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5. Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi
Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara pro
Food Sci. Technol. Publicado em: 25/11/2019
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6. Effect of feeding grape seed Proanthocyanidin extract on production performance, metabolic and anti-oxidative status of dairy cattle
RESUMO O presente trabalho visa investigar os efeitos do extrato de semente de uva Proanthocyanidin (GSPE) sobre o desempenho da produção, o metabolismo e o status antioxidante de gado leiteiro Holstein em lactação precoce. Quarenta e oito vacas leiteiras multíparas Holstein foram divididas em quatro grupos (CON, G20, G40 e G80) e receberam 0, 20, 40 e
Arq. Bras. Med. Vet. Zootec.. Publicado em: 10/10/2019
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7. In vitro free radicals scavenging activity and antioxidant capacity of solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken PBMC
ABSTRACT The purpose of this study was to demonstrate the in vitro free radical scavenging activity and antioxidant capacity in solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken peripheral blood mononuclear cells (PBMC). After solid-state fermentation of wheat bran by white rot fungi for 12 d, the sca
R. Bras. Zootec.. Publicado em: 2016-08
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8. Comparative HPTLC analysis of bioactive marker barbaloin from in vitro and naturally grown Aloe vera
ABSTRACT Aloe vera (L.) Burm. f., Xanthorrhoeaceae, a succulent, produces barbaloin, a bioactive compounds used in various pharmaceutical products. Extracts prepared from the leaves have been widely used as bittering agents, taste modifiers and also as cathartic agent against severe constipation. Barbaloin is reported for its anti-inflammatory, anticancer, a
Rev. bras. farmacogn.. Publicado em: 2016-04
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9. Fasted and postprandial response of serum physiological response, hepatic antioxidant abilities and HSP70 expression in Wuchang bream (Megalobrama amblycephala) fed different dietary carbohydrate levels
The effect of dietary carbohydrate (CHO) level on serum physiological response, hepatic antioxidant abilities and heat shock protein 70 (HSP70) expression of Wuchang bream (Megalobrama amblycephala) was studied. Two isonitrogenous (28.56% crude protein) and isolipidic (5.28% crude lipid) diets were formulated to contain 30% or 53% wheat starch. Diets were fe
R. Bras. Zootec.. Publicado em: 2014-12
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10. Characterization of maturity, bioactive compounds, and sensorial quality of seedless grapes in the Sub-Middle São Francisco River Valley. / Caracterização da maturidade, compostos bioativos e qualidade sensorial de uvas apirênicas no vale do submédio São Francisco
O objetivo desta pesquisa foi avaliar os atributos físicos, físico-químicos, bioativos e sensoriais das primeiras variedades de uvas (Vitis vinifera L.) sem sementes brasileiras, BRS Clara , BRS Linda e BRS Morena , mais a Seleção Avançada 8, comparadas com a norte-americana Crimson Seedless . Foram conduzidos três experimentos. Assim, com o primeiro
Publicado em: 2009
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11. Caracterização química, avaliação da atividade antioxidante in vitro e in vivo, e identificação dos compostos fenólicos presentes no Pequi (Caryocar brasiliense, Camb.) / Chemical characterization, in vitro and in vivo antioxidant activity evaluation, and identification of the phenolic compounds present in the pequi fruit (Caryocar brasiliense, Camb.)
The oxidative stress produced in live organisms is related to the appearance and/or development of a series of non-transmissible chronic diseases. Phenolic compounds present in vegetables are able to neutralize these substances, thus reducing the risk of development of free radicals associated to pathologies. The aim of this work was to evaluate the antioxid
Publicado em: 2008
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12. Café (Coffea arabica, L.) submetido a diferentes condições de torrefação: caracterização química e avaliação da atividade antioxidante e sensorial / Coffee (Coffea arabica, L.) submitted to different roasting conditions: chemical characterization and evaluation of sensorial and antioxidant activity
Evaluation of antioxidant activity of plant phenolic compounds has been studied as an alternative to the use of synthetic antioxidants, such as butil-hydroxy -toluene (BHT). In this paper we evaluated the in vitro antioxidant capacity of coffee extracts (ether, ethanol and aqueous) and fractions ( free, bound and unbound) roasted for different periods of tim
Publicado em: 2007