Food Supplements
Mostrando 1-12 de 51 artigos, teses e dissertações.
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1. Validation and Application of a Methodology for Quantifying Levels of Parabens in Sports Supplements from Brazil Using Liquid Chromatography-Mass Spectrometry
Although parabens have been reported to be used as antimicrobial preservatives in personal care products, pharmaceuticals, and foodstuffs, little is known about the occurrence of these compounds in sports supplements. In this study, a simple, fast and sensitive liquid chromatography tandem mass spectrometry method for simultaneous determination of five commo
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Association of 25-hydroxyvitamin D with hematological profile and anthropometry in patients with glioma
SUMMARY OBJECTIVE: Gliomas are immune system suppressive tumors, and the role of vitamin D is pivotal in the immune system. This study aimed to observe if there is any significant association between the serum levels of 25-hydroxyvitamin D with hematological indices and anthropometric measurements. METHODS: A total of 75 glioma patients were included, and
Revista da Associação Médica Brasileira. Publicado em: 2022
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3. Characterization of Commercially Available Turmeric for Use in Pharmaceutical Products and Food Supplements
We addressed some physicochemical and biological differences in commercial turmeric, acquired from both handling pharmacies and stores selling natural products for quality assessment. For this, it was determined the melting point, antioxidant activity by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), antimicrobial activity via the agar disk-diffusion assay,
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. USO DE UM SCANNER DE MESA E ESPUMA DE POLIURETANO PARA QUANTIFICAÇÃO DE FERRO TOTAL EM CÁPSULAS DE SUPLEMENTOS ALIMENTARES
In this work, an alternative and low-cost technique for the extraction and quantification of Fe (total) from food supplements by digital image analysis is shown. The method is based on the complexation of Fe ions in solution with the 8-hydroxyquinoline ligand, forming a colored complex that is extractable from aqueous solution to polyurethane foam, coloring
Quím. Nova. Publicado em: 2021-01
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5. Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements
Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) an
Food Sci. Technol. Publicado em: 2020-12
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6. Evaluation of a Graphite-Polyurethane Composite Electrode Modified with Copper Nanoparticles as an Amperometric Flow Detector in a Wall-Jet System for the Determination of Cysteine
A graphite-polyurethane composite electrode (GPUE) was modified by electrodeposition of copper nanoparticles (CuNP) followed by electrochemical treatment in NaOH (GPUE-CuNP), in order to prepare an amperometric sensor for the determination of cysteine (Cys). Cyclic votammograms of Cys solutions at GPUE-CuNP allowed the description of a sequence of electroche
J. Braz. Chem. Soc.. Publicado em: 2020-02
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7. Antioxidant potential of various solvent extract from Morus alba fruits and its major polyphenols composition
RESUMO: As condições de extração são um fator importante no processo de obtenção de compostos bioativos da matriz vegetal. Estes compostos diferem-se estruturalmente. As estruturas de fito conjugações e suas interações com outros ingredientes alimentares não são totalmente conhecidas, enquanto esses dois aspectos devem desempenhar um papel sign
Cienc. Rural. Publicado em: 13/12/2019
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8. Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product
Resumo Este estudo avaliou o pó de bacaba produzido em leito de jorro como fonte de compostos bioativos e de alto valor energético. As condições que influenciaram os parâmetros do processo de secagem (desempenho, teor de umidade, retenção fenólica e de antocianina), bem como a otimização simultânea (condições ótimas) de produção foram conside
Braz. J. Food Technol.. Publicado em: 15/08/2019
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9. Determination of adulterants in whey protein food supplements by liquid chromatography coupled to Orbitrap high resolution mass spectrometry
Resumo A cromatografia líquida acoplada à espectrometria de massas de alta resolução do tipo Orbitrap demonstrou ser uma técnica adequada para o controle de adulteração de substâncias proibidas não declaradas nos rótulos de suplementos proteicos derivados de soro de leite. Foi estabelecido um método de extração combinado a uma análise instrumen
Braz. J. Food Technol.. Publicado em: 27/06/2019
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10. Escala de Influência dos Três Fatores (TIS) aplicada a estudantes universitários: estudo de validação e aplicação
Resumo: A Escala de Influência dos Três Fatores (TIS) é utilizada para avaliar a influência de aspectos sociais e familiares na aparência corporal dos indivíduos. Contudo, poucos indícios de validade de construto da TIS são apresentados. O objetivo do estudo foi estimar os indicadores psicométricos da TIS e identificar o grau de influência da mídi
Cad. Saúde Pública. Publicado em: 08/04/2019
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11. Lactose intolerance: what is a correct management?
RESUMO Os indivíduos com Intolerância à Lactose (IL) tendem a excluir o leite da alimentação, uma vez que essa conduta parece aliviar os sintomas ocasionados pela doença. Entretanto, o leite é um alimento de alto valor nutricional e a exclusão completa dos laticínios pode favorecer o desenvolvimento de doenças ósseas como osteopenia e osteoporose.
Rev. Assoc. Med. Bras.. Publicado em: 2019-02
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12. Lipid oxidation in meat: mechanisms and protective factors – a review
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality o
Food Sci. Technol. Publicado em: 20/12/2018