Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Luciana Tedesco, Yoshime"'
Autor:
Luciana Tedesco Yoshime, Marcelo Macedo Rogero, Telma Angelina Faraldo Corrêa, Giovanna Cavanha Corsi
Publikováno v:
Nutrire. 45
Chronic low-grade inflammation is associated with chronic non-communicable diseases (CNCDs). Bioactive compounds (BC) may influence the reduction of low-grade inflammation. This narrative review highlights the relationship between CNCDs, inflammation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db31bd62754acf71b44ea5c7ae279eb4
https://doi.org/10.1186/s41110-020-00118-0
https://doi.org/10.1186/s41110-020-00118-0
Autor:
Ana Mara de Oliveira e Silva, Luciana Tedesco Yoshime, Illana Louise Pereira de Melo, José Augusto Gasparotto Sattler, Eliane Bonifácio Teixeira de Carvalho, Jorge Mancini-Filho
Publikováno v:
International Journal of Food Sciences and Nutrition. 70:421-431
The objective of this study was to evaluate the effects of a supplementation of pomegranate seed oil (PSO), being rich in punicic acid, on the biochemical parameters of healthy rats. PSO was given to the animals intragastrically for 40 days at concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d51cb4e9ef4c9cae6df498b09a85d40a
https://doi.org/10.1080/09637486.2018.1519528
https://doi.org/10.1080/09637486.2018.1519528
Autor:
José Augusto Gasparotto Sattler, Jorge Mancini-Filho, Luciana Tedesco Yoshime, Illana Louise Pereira de Melo, Rosângela Pavan Torres
Publikováno v:
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 14 NOV 2018
Food Science and Technology, Iss 0 (2018)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 14 NOV 2018
Food Science and Technology, Iss 0 (2018)
Pomegranate and bitter gourd are two of the few edible fruits that contain conjugated α-linolenic acids (CLnAs) in their seeds. The CLnAs have been associated with many effects that are beneficial to health, such as antioxidant and anti-inflammatory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b32528a4bf09e7538ade7dd918507733
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600571
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600571
Autor:
Jorge Mancini-Filho, Ana Mara de Oliveira e Silva, Paulo Sergio Marcellini, Illana Louise Pereira de Melo, Luciana Tedesco Yoshime, Fernanda Branco Shinagawa, Lucillia Rabelo de Oliveira Torres, Fernanda Carvalho de Santana
Publikováno v:
Journal of Food Science and Technology. 54:3552-3561
The conditions for the solid–liquid extraction of the antioxidant polyphenol compounds from yellow passion fruit seeds were optimized by response surface methodology with the following variables as the extraction parameters: extraction time (12.8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::568418e787e5164d57a5871fd7a9a0e4
https://doi.org/10.1007/s13197-017-2813-3
https://doi.org/10.1007/s13197-017-2813-3
Autor:
Francisco Leonardo Torres-Leal, Fernanda Carvalho de Santana, Lucillia Rabelo de Oliveira Torres, Jorge Mancini-Filho, Cintia Maria Monteiro de Araújo, Illana Louise Pereira de Melo, Marilia Seelaender, Emidio Marques de Matos-Neto, Luciana Tedesco Yoshime, Bruno Cogliati
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Carbon tetrachloride (CCl4) is a potent hepatotoxin, capable of generating free radicals that lead to oxidative stress and the inflammation process. Pequi almond oil (PAO) has been reported to possess unsaturated fatty acid and antioxidant compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f02ad7eb19ddadca7f8b1865824f4ce7
https://doi.org/10.1016/j.fct.2016.09.009
https://doi.org/10.1016/j.fct.2016.09.009
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)
Autor:
Ana Mara de Oliveira e Silva, José Augusto Gasparotto Sattler, Luciana Tedesco Yoshime, Eliane Bonifácio Teixeira de Carvalho, Jorge Mancini-Filho, Rosângela Torres Pavan, Illana Louise Pereira de Melo
Publikováno v:
Food Science and Technology, Vol 36, Iss 1, Pp 132-139 (2016)
Food Science and Technology, Volume: 36, Issue: 1, Pages: 132-139, Published: 26 FEB 2016
Food Science and Technology v.36 n.1 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 1, Pages: 132-139, Published: 26 FEB 2016
Food Science and Technology v.36 n.1 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d12e8e678fab24d7e8f8dbc59062ea1c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en
Autor:
Fernanda Carvalho, de Santana, Lucillia Rabelo, de Oliveira Torres, Fernanda Branco, Shinagawa, Ana Mara, de Oliveira E Silva, Luciana Tedesco, Yoshime, Illana Louise Pereira, de Melo, Paulo Sergio, Marcellini, Jorge, Mancini-Filho
Publikováno v:
Journal of food science and technology. 54(11)
The conditions for the solid–liquid extraction of the antioxidant polyphenol compounds from yellow passion fruit seeds were optimized by response surface methodology with the following variables as the extraction parameters: extraction time (12.8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e8ab4003fead61f7135d1c9d4ce0b402
https://pubmed.ncbi.nlm.nih.gov/29051650
https://pubmed.ncbi.nlm.nih.gov/29051650
Identificação e propriedades físico-químicas da clorofilina cúprica de sódio e da clorina cúprica e6
Autor:
Luciana Tedesco Yoshime
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
A clorofilina cúprica de sódio (CuChl) é um corante semissintético derivado da clorofila. Quimicamente é constituído de diversas clorinas, em especial a clorina cúprica e4 (CuCe4), a clorina cúprica e6 (CuCe6), e possíveis clorinas e porfiri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61f93acced05996386d204055d526dda
https://doi.org/10.11606/t.9.2013.tde-04082015-101304
https://doi.org/10.11606/t.9.2013.tde-04082015-101304
Autor:
Ana Mara de Oliveira e Silva, Illana Louise Pereira de Melo, Luciana Tedesco Yoshime, Jorge Mancini-Filho, José Augusto Gasparotto Sattler, Eliane Bonifácio Teixeira de Carvalho
Publikováno v:
Lipids in Health and Disease
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Background This study evaluated the effect of pomegranate seed oil (PSO) supplementation, rich in punicic acid (55 %/C18:3-9c,11 t,13c/CLNA), on the lipid profile and on the biochemical and oxidative parameters in the gastrocnemius muscle and adipose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5880b594957d797543b3f2ef243e2221
https://pubmed.ncbi.nlm.nih.gov/26922800
https://pubmed.ncbi.nlm.nih.gov/26922800