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You searched for +publisher:"Universidade Estadual de Campinas" +contributor:("Farfan, Jaime Amaya, 1941-"). Showing records 1 – 3 of 3 total matches.

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Universidade Estadual de Campinas

1. Jackix, Elisa de Almeida, 1983-. Taioba (Xanthosoma sagittifolium) = composição química e avaliação das propriedades funcionais in vivo = Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo: Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo.

Degree: 2013, Universidade Estadual de Campinas

Abstract: Several studies have suggested that frequent vegetable intake reduces the risk of coronary heart disease, diabetes, cancer and obesity due to the presence of compounds such as dietary fiber (DF) and other associated bioactive compounds, which exert positive effects on human health. DF includes non-starch polysaccharides, resistant oligosaccharides and lignin. These substances can pass unaltered through the gastrointestinal tract or be fermented by colonic microbiota, resulting in positive physiological effects. Taioba (Xanthosoma sagittifolium) is an edible aroid originated from tropical America that exhibits significant nutritive value. The tuberous portions are consumed by several populations worldwide, whereas the leafy portions of Taioba are generally discarded. The objective of this research was to partly characterize the DF of lyophilized taioba leaf (LTL), and to assess the possible in vivo physiological effects when fed to male Wistar rats receiving a normal AIN 93G diet, or a high-fat diet. Taioba leaves were boiled in water, lyophilized and chemically characterized. Biological evaluation was conducted to assess the effect of LTL on the intestinal short-chain fatty acid production, bile acid (BA) metabolism, and biochemical parameters. Total, soluble and insoluble dietary fiber contents in LTL were 35.23 ± 0.26%, 6.82 ± 0.06% and 28.04 ± 0.21%, respectively. Monosaccharide composition showed glucose as the main component (61%), suggesting the presence of cellulose. Animals fed the AIN 93G diets containing taioba leaf had increased fecal mass and fat excretion, in addition to improved BA profiles by diminishing the proportion of the secondary acids. In the rats fed the high-fat diet, the addition of LTL resulted in lower weight gain and liver fat concomitantly with higher fecal mass and lipids. Furthermore, these rats exhibited a higher fecal short chain fatty acid and bile salt concentration in the feces than the control group, which had a lower fiber intake. Additionally, lower serum cholesterol and higher body ash content were found in the groups receiving the leaf. The results suggested that taioba leaves have compounds with high BA binding capacity and high fermentability. These properties indicate that the leaf has the potential of lowering the risk of colon cancer and cardiovascular disease Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Farfan, Jaime Amaya, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Reyes, Felix Guillermo Reyes (committee member), Macedo, Juliana Alves (committee member), Silva, Luciano Bruno de Carvalho da (committee member), Domene, Semiramis Martins Alvares (committee member).

Subjects/Keywords: Taioba; Xanthosoma sagittifolium; Fibra dietética; Colesterol; Vegetais; Ácidos e sais biliares; Taioba; Xanthosoma sagittifolium; Dietary fiber; Colesterol; Vegetables; Bile acids and salts

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jackix, Elisa de Almeida, 1. (2013). Taioba (Xanthosoma sagittifolium) = composição química e avaliação das propriedades funcionais in vivo = Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo: Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254450

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jackix, Elisa de Almeida, 1983-. “Taioba (Xanthosoma sagittifolium) = composição química e avaliação das propriedades funcionais in vivo = Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo: Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo.” 2013. Thesis, Universidade Estadual de Campinas. Accessed October 27, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254450.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jackix, Elisa de Almeida, 1983-. “Taioba (Xanthosoma sagittifolium) = composição química e avaliação das propriedades funcionais in vivo = Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo: Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo.” 2013. Web. 27 Oct 2020.

Vancouver:

Jackix, Elisa de Almeida 1. Taioba (Xanthosoma sagittifolium) = composição química e avaliação das propriedades funcionais in vivo = Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo: Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo. [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2020 Oct 27]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254450.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jackix, Elisa de Almeida 1. Taioba (Xanthosoma sagittifolium) = composição química e avaliação das propriedades funcionais in vivo = Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo: Taioba (Xanthosoma sagittifolium) : chemical composition and evaluation of its functional properties in vivo. [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254450

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

2. Lollo, Pablo Christiano Barboza. Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar.

Degree: 2012, Universidade Estadual de Campinas

Abstract: In both animals and humans L-L-leucine can activate protein synthesis in skeletal muscle by mTOR thus stimulating body growth. Currently, however, it is not clear if heart tissue is also subject to the same regulatory mechanism of protein synthesis. Objective: The purpose of this study was to assess heart mTOR activation, heart mass, growth and liver function in young Wistar rats fed standard AIN93-G diet supplemented with L-L-leucine at three levels. Methods: Ninety-six weanling male Wistar rats were divided into sixteen groups and fed one of the following diets for 30 days: a) Control (AIN 93-G); b) 3% (AIN93-G +3% L-L-leucine); c) 4,5% (AIN93-G +4,5% L-L-leucine); d) 6% (AIN93- G +6% L-L-leucine). Modified AIN 93-G diets containing whey protein instead of casein performed another 4 groups completing 8 sedentary groups, another set of 8 groups was trained, with the total of 16 groups. The supplemented diets, energy was adjusted at the expense of carbohydrate. mTOR pathway was quantified by Westernblot analysis. Serum insulin, uric acid, glucose, AST, ALT, and cardiac mass, total and body mass-adjusted protein were determined by standard methods. ANOVA and pos-hoc Duncan were applied to compare the means (significance p<0.05). Results: mTOR activation (phosphorylated mTOR/ total mTOR) was reached with L-L-leucine supplementation in heart, diaphragm and gastrocnemius. General health indicators did not show significant modifications except for glucose and insulin levels, which increased compared to control group. Supplementation did not adversely affect liver function as determined by AST, ALT, but body mass in the 6% group was significantly lower than that of the 4.5% group, showing a negative effect of the highest dose on body mass accretion. Either absolute heart mass or adjusted heart mass showed no difference between any two groups. Conclusion: mTOR activities of heart, diaphragm and gastrocnemius of Wistar rats were increased by supplementing the AIN 93-G diet with L-L-leucine, loss of the body mass and abnormalities in insulin and glucose levels were shown in 6% of L-L-leucine supplementation. Even the 6% supplementation did not alter liver function, but this concentration adversely affected normal growth Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Farfan, Jaime Amaya, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Silva, Luciano Bruno de Carvalho (committee member), Chackon-Mikahil, Maria Patrícia Traina (committee member), d'Arce, Marisa Aparecida Bismara Regitano (committee member), Junior, Mario Roberto Marostica (committee member).

Subjects/Keywords: Leucina; Proteínas do soro do leite; Caseina; Exercícios físicos; Suplementos dieteticos; Whey protein; Leucine; Casein; Dietary supplement

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lollo, P. C. B. (2012). Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lollo, Pablo Christiano Barboza. “Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar.” 2012. Thesis, Universidade Estadual de Campinas. Accessed October 27, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lollo, Pablo Christiano Barboza. “Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar.” 2012. Web. 27 Oct 2020.

Vancouver:

Lollo PCB. Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar. [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2020 Oct 27]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lollo PCB. Proteínas do soro de leite e sua suplementação com L-Leucina = influência, nos parâmetros bioquímicos, moleculares e composição corporal, de ratos wistar exercitados: Leucine-supplemented dietary whey protein : influence in biochemical, molecular and bofy composition of trained wistar. [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254451

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

3. Quintaes, Kesia Diego. Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).

Degree: 2004, Universidade Estadual de Campinas

Abstract: Soapstone, clays, glass, iron, aluminum, stainless steel, are among the different materials used to make cookware. It is known that during food preparation interactions between the food and cookwares do occur, some of them being positive, some null, while others could be harmful for our health. This study evaluated the nutritional implications that result from using utensils made out of steel, soapstone and stainless steel materials. The utensils were tested with food simulants (acetic acid and lactic) and with some food preparations (rice and tomato sauce) in order to determine the quantity and quality of the migrating elements. All materials presented different migration profiles and were susceptible to variations according to the simulant and the utensil¿s application (cooking or storage). The stainless steel and iron cookware did not exhibit toxic implications but the later released substantial quantities of iron. On the other hand, the soapstone cookware released considerable amounts of Ca, Mg, Fe and Mn during cooking. Soapstone utensils also released undesirable quantities of Ni under storage for 24 hours with acetic acid. During food preparation, soapstone pans releases more Ca and Mn to tomato sauce than to rice. Iron cookware released Fe and Mn to tomato sauce and rice. The oxidative stability of refined soybean oil was evaluated after successive heating cycles in pans made of stainless steel, iron, glass and aluminum, with respect to the metal migration in each material. The use of the soapstone, stainless steel and iron resulted in lower oxidation stability. The soapstone and the stainless steel pans released more iron to the oil than iron cookware. The soybean oil showed greater stability for being re-heated discontinued when the material of the pan was either glass or aluminum. In order to determine the bioavaliability of the iron migrated from the soapstone and iron cookware, a study with two groups of individuals susceptible to iron deficiency was conduced. The study was ethically previously approved by the UNICAMP Ethic and Research Committee (317/2001). The participants, pre-menopausal women and vegetarians of both genders, had 10mL of blood collected for determination of the following indicators: transferrin, ferritin, serum iron and hemoglobin. After the males and females vegetarians started to use for 12 weeks the iron cookware and the pre-menopausal women started to use for 10 weeks the soapstone cookware on a regular basis for cooking their meals. New blood samples were collected and the same hematological tests re-evaluated. The results between the first and second blood tests were compared to verify the bioavalability of iron from both types of cookware materials. Changing the cookware from aluminum to soapstone improved the nutritional iron status significantly. However, it was not possible to unequivocally determine whether the status upgrading was due to the iron migration for the levels of Fe migration from soapstone pans was found to be almost insignificant. Among users of the… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Amaya-Farfán, Jaime, 1941- (advisor), Farfan, Jaime Amaya, 1941- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Alimentos e Nutrição (nameofprogram), Gonçalves, Lireny Aparecida Guaraldo (committee member), Silva, Marina Vieira da (committee member), Hajisa, Niurka Maritza de Almeida (committee member), Domene, Semiramis Martins Alvares (committee member), Arruda, Marco Aurelio Zezzi (committee member), Garcia, Rosa Wanda Diez (committee member).

Subjects/Keywords: Minas e recursos minerais; Ferro; Vegetarianismo; Anemia; Óleos vegetais; Minerals; Iron; Vegetarianism; Anemia; Vegetable oils

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Quintaes, K. D. (2004). Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito). (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Quintaes, Kesia Diego. “Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).” 2004. Thesis, Universidade Estadual de Campinas. Accessed October 27, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Quintaes, Kesia Diego. “Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito).” 2004. Web. 27 Oct 2020.

Vancouver:

Quintaes KD. Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito). [Internet] [Thesis]. Universidade Estadual de Campinas; 2004. [cited 2020 Oct 27]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Quintaes KD. Implicações nutricionais decorrentes do uso de panelas brasileiras de aço inoxidavel, ferro e pedra-sabão (esteatito): Decurrent nutricionais implications of Brazilian the stainless steel pan use, iron and rock-soap (esteatito). [Thesis]. Universidade Estadual de Campinas; 2004. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254459

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.