Alimentos processados: avaliação comparativa do perfil nutricional e sistematização do processo de categorização de alimentos prioritários para atualização de bases de dados

Autor: Prado, Samira Bernardino Ramos do

A dinâmica do mercado e a constante reformulação de produtos alimentícios são contínuas, porém a monitoração das alterações na composição química é escassa. Ao mesmo tempo, as bases de dados de composição de alimentos devem ser conti

Externí odkaz: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-19012015-143203/

Structural-dependent effects of dietary fibers in colon cancer: Focus on dietary fiber naturally changed by the papaya ripening

Autor: Prado, Samira Bernardino Ramos do

Dietary fiber (DF) consumption is related with several healthy benefits such as the decreasing risk of colon cancer development. The DF is not digested by the digestive enzymes and reach to colon where is fermented by the colonic microbiota. The ferm

Externí odkaz: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-10062019-101437/

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Chelate-soluble pectin fraction from papaya pulp interacts with galectin-3 and inhibits colon cancer cell proliferation.

Autor: Prado, Samira Bernardino Ramos do¹ samiraprado@usp.br, Santos, Gustavo R.C.¹ gustavo.santos@iq.ufrj.br, Mourão, Paulo A.S.¹ pmourao@hucff.ufrj.br, Fabi, João Paulo¹ jpfabi@usp.br

Publikováno v: International Journal of Biological Macromolecules. Apr2019, Vol. 126, p170-178. 9p.

Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation.

Autor: Prado SBRD; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil., Ferreira GF; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil., Harazono Y; Departments of Oncology and Pathology, School of Medicine, Wayne State University, and Karmanos Cancer Institute, Detroit, MI, USA.; Department of Maxillofacial Surgery, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo, 113-8510, Japan., Shiga TM; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil., Raz A; Departments of Oncology and Pathology, School of Medicine, Wayne State University, and Karmanos Cancer Institute, Detroit, MI, USA., Carpita NC; Department of Botany & Plant Pathology, Purdue University, West Lafayette, IN, USA., Fabi JP; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil. jpfabi@usp.br.; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil. jpfabi@usp.br.; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil. jpfabi@usp.br.

Publikováno v: Scientific reports [Sci Rep] 2017 Nov 29; Vol. 7 (1), pp. 16564. Date of Electronic Publication: 2017 Nov 29.