Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350356
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBatista, Ângela Giovana-
dc.contributor.authorunicampLenquiste, Sabrina Alves-
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampDa Silva, Juliana Kelly-
dc.contributor.authorunicampBogusz, Stanislau-
dc.contributor.authorunicampHantao, Leandro Wang-
dc.contributor.authorunicampSouza, Renato Nunes de-
dc.contributor.authorunicampAugusto, Fabio-
dc.contributor.authorunicampPrado, Marcelo Alexandre-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.typeArtigopt_BR
dc.titleIntake of jaboticaba peel attenuates oxidative stress in tissues and reduces circulating saturated lipids of rats with high-fat diet-induced obesitypt_BR
dc.contributor.authorBatista, A. G.-
dc.contributor.authorde Souza, R. N.-
dc.contributor.authorCazarin, C. B. B.-
dc.contributor.authorLenquiste, S. A.-
dc.contributor.authorda Silva, J. K.-
dc.contributor.authorHantao, L. W.-
dc.contributor.authorBogusz, S.-
dc.contributor.authorLuiz-Ferreira, A.-
dc.contributor.authorAugusto, F.-
dc.contributor.authorPrado, M. A.-
dc.contributor.authorMarostica, M. R.-
dc.subjectMyrciaria jaboticaba (Vell.) Berg.pt_BR
dc.subjectObesidadept_BR
dc.subject.otherlanguageMyrciaria jaboticaba (Vell.) Berg.pt_BR
dc.subject.otherlanguageObesitypt_BR
dc.description.abstractThe bioactive compounds of freeze-dried jaboticaba peel (FJP), serum lipids and the antioxidant status of rats fed high-fat diets containing different doses of FJP were evaluated. Obesity was induced and three groups of the obese animals received high-fat diet with 1%, 2% and 4% FJP added (J1, J2 and J4, respectively). The HPLC-DAD analyses of the polyphenols in the FJP showed four compounds: gallic acid, cyanidin 3-glucoside, ellagic acid, and quercetin. The serum saturated fatty acids were reduced in J1 and J4-fed animals. The antioxidant defenses of plasma were increased in the J2 and J4-fed animals. All the FJP diets prevented lipid peroxidation in the liver and increased its antioxidant defenses. Lipid peroxidation in brain decreased with an increasing FJP content in the diet. The antioxidant status of the kidneys of J2 and J4-fed animals increased. Thus, FJP could be an alternative to minimize the high-fat diet-induced oxidative stress and circulating saturated lipidspt_BR
dc.relation.ispartofJournal of functional foodspt_BR
dc.relation.ispartofabbreviationJ. funct. foods.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2014-
dc.date.monthofcirculationJanpt_BR
dc.language.isoengpt_BR
dc.description.volume6pt_BR
dc.description.firstpage450pt_BR
dc.description.lastpage461pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1756-4646pt_BR
dc.identifier.eissn2214-9414pt_BR
dc.identifier.doi10.1016/j.jff.2013.11.011pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S175646461300265Xpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.date.available2020-10-01T19:46:12Z-
dc.date.accessioned2020-10-01T19:46:12Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-10-01T19:46:12Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-16T16:53:05Z : No. of bitstreams: 1 000331423000045.pdf: 1126719 bytes, checksum: c66f939ba51205213f3324e2a4583a37 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-10-01T19:46:12Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/350356-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Química Analíticapt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Química Analíticapt_BR
dc.contributor.departmentDepartamento de Ciências de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordPolyphenolspt_BR
dc.subject.keywordAntioxidant defensespt_BR
dc.identifier.source000331423000045pt_BR
dc.creator.orcid0000-0002-1650-6589pt_BR
dc.creator.orcid0000-0002-5898-4618pt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0002-7970-534Xpt_BR
dc.creator.orcid0000-0002-4382-5745pt_BR
dc.creator.orcid0000-0003-1146-6896pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0002-4673-0231pt_BR
dc.creator.orcid0000-0002-1635-911Xpt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.type.formArtigopt_BR
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