Browsing by Issue Date, starting with "2018-01"
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- Promoção da SaúdePublication . Costa, AlexandraPalestra sobre promoção da Saúde e atividades neste âmbito desenvolvidas pelo Departamento de Promoção da Saúde e Prevenção das Doenças Não Transmissíveis do INSA.
- The FH phenotype: monogenic familial hypercholesterolaemia, polygenic dyslipidaemia and other causesPublication . Mariano, C.; Medeiros, A.M.; Alves, A.C.; Chora, J.R.; Futema, M.; Humphries, S.E.; Antunes, M.; Bourbon, M.Introduction: (i) Cardiovascular disease (CVD), particularly coronary heart disease (CHD) and stroke, are the leading cause of morbidity and mortality worldwide; (ii) Dyslipidaemia is an important but modifiable cardiovascular risk factor. For instance, Familial Hypercholesterolaemia (FH) is a monogenic autosomal condition where patients present very high LDL-C values and an increase cardiovascular risk; (iii) FH is caused by mutations in 3 genes: LDLR, APOB and PCSK9. However in only about 40%-50% of the cases an FH causing mutation is found.
- Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) filmPublication . Vilarinho, Fernanda; Andrade, Mariana; Buonocore, G.; Stanzione, M.; Vaz, M.F.; Sanches Silva, A.One of the most detrimental processes in fatty foodstuffs is lipid oxidation, which occurs during production and storage, and influences food composition and safety. Polylactic acid (PLA), a commercially available biopolymer, is biodegradable thermoplastic aliphatic polyester derived from renewable resources. Polymer layered silicate (PLS) nanocomposites have shown potential for enhancing physical, chemical, and mechanical properties of both conventional materials and biopolymers. In the present work nanocomposite films were prepared by incorporating unmodified montmorillonite clay (Cloisite® Na+) in the PLA. Moreover, the lipid oxidation status of a processed meat product packaged with a film incorporating this nanocomposite was evaluated. In line with this, hexanal, Thiobarbituric Acid Reactive Substances (TBARS) and p-anisidine value were monitored after packaging salami during different storage times (15, 30, 60 and 90 days). The results of this study showed that the presence of montmorillonite (MMT) in the polymer film can reduce the lipid oxidation of processed meat products, extending their shelf life and, thus, suggesting that the new film is a potential good alternative to conventional bioplastics.
- Amino acid contents and toxically relevant arsenic of rice varieties consumed in PortugalPublication . Rego, Andreia; Mota, Carla; Gueifão, Sandra; Ventura, Marta; Delgado, Inês; Lopes, Joel; Matos, Ana; Castanheira, IsabelThis study evaluated amino acids, antioxidant capacity, and arsenic species present in Indica and Japonica rice cultivars (Oryza sativa L.) grown in similar regions, as well as brown rice. Essential amino acids in brown rice exhibited a greater abundance when compared to white rice. Lysine was the only essential amino acid with higher concentration in white rice than in brown rice. Results showed antioxidant activity of 0.46 IC50 (mg mL 1) and TPC 0.11 mg eq. GA/g of sample. Total arsenic content in rice samples was about 200 mg/kg. HPLC-ICP-MS determinations revealed iAs as the predominant species in bran samples. Through Spearman’s correlation, negative correlations between six amino acids and total arsenic content in japonica white rice were observed. Sulphur amino acid cysteine presented the highest negative correlation (q = 0.758, p-value = 0.011). Based on our results, a regular benefit-risk assessment for rice products to enhance the consumption choice is recommended.
- 10ª Reunião Anual PortFIR "Informação alimentar - Criando pontes para observação em saúde": resumo da reuniãoPublication . Brazão, Roberto; Fernandes, Paulo; Vargues, Andreia; Dias, Maria da Graça; Oliveira, Luísa; Viegas, Silvia; Calhau, Maria AntóniaResumo da 10ª Reunião Anual PortFIR, subordinada ao tema: “Informação Alimentar Criando pontes para observação em saúde”. A reunião foi realizada pelo Departamento de Alimentação e Nutrição do Instituto Nacional de Saúde Doutor Ricardo Jorge, em parceria com a GS1 Portugal, no dia 27 de outubro de 2017. Neste resumo apresenta-se as comunicações e abstrats/posters do evento bem como os indicadores do grau de satisfação e sugestões dos participantes. O programa PortFIR - Plataforma Portuguesa de Informação Alimentar -, inspirado na rede europeia EuroFIR (European Food Information Resource), visa a implementação de redes portuguesas de partilha de conhecimento em segurança alimentar e nutrição e a futura criação de um portal que incluirá bases de dados sustentáveis e de qualidade reconhecida sobre Composição de Alimentos, Contaminação de Alimentos e Consumos Alimentares.
- Whey protein active films incorporated with a blend of essential oils: Characterization and effectivenessPublication . Ribeiro-Santos, Regiane; de Melo, Nathália Ramos; Andrade, Mariana; Azevedo, Gabriela; Machado, Ana Vera; Carvalho-Costa, Denise; Sanches-Silva, AnaWhey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180 days of storage. A yellowish characteristic color and opacity of WPC‐based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior. WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time.
- Essential Oils for Food Application: Natural Substances with Established Biological Activities, Food Bioprocess TechnolPublication . Ribeiro-Santos, Regiane; Andrade, Mariana; Sanches-Silva, A.; Ramos de Melo, NatháliaEssential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hydrodistillation are the most commonly used methods for the extraction of EOs at laboratory scale. They have been widely studied due to their potential in the food industry. EO can be used in food in order to prolong the shelf-life, and additionally, they can reduce or replace synthetics additives. Their effectiveness can be confirmed in antimicrobial and antioxidant tests performed, in general, by diffusion test in agar and DPPH• assay, respectively. Volatile compounds are present in EOs, a role in their biological activities. In this line of thought, chromatography techniques can be applied to identify the main volatile compounds present in EOs. In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. It is important to evaluate the responsible compounds for the biological activities of EOs and determine their utilization limits, including their safety. Highly variable composition with source species, plant parts, and/or extraction methods appears to play important roles in the variability of EO biological activities. This review provides a concise and critical insight in the use of EOs with emphasis in food applications.
- Estrogen metabolism in cancer and infertility associated with Schistosoma haematobium infectionPublication . Botelho, MónicaOutline: 1.Schistosomes - Facts and figures; 2. Cancer-associated schistosomiasis - Estrogen and Estrogen Receptor signaling; 3. Infertility-associated schistosomiasis - Hormonal imbalance induced by schistosomes.
- Perfil de imunidade para a infeção por vírus da hepatite A em Portugal: resultados do Inquérito Serológico NacionalPublication . Matos, R.; Martins, H. Cortes; Manita, C.; Santos, J.; Moura, S; Soeiro, S.; Lourenço, T.; Pinto, S.; Nunes, B.; Roquette, R.; Palminha, P.Introdução: A transmissão do vírus da hepatite A (VHA) ocorre, maioritariamente, pela via fecal-oral, tanto por ingestão de alimentos contaminados como por contacto direto com uma pessoa infetada, incluindo contacto sexual. A incidência da hepatite A tem diminuído em diferentes regiões do globo, por melhoria das condições económicas e sanitárias, o que originou uma população crescente de indivíduos suscetíveis. Este facto facilita o aparecimento de surtos, com o consequente risco de maior morbilidade e mortalidade uma vez que a gravidade da infeção aumenta com a idade. Entre 2012 e 2015 foram notificados no país 76 casos de hepatite A. Já em 2017, Portugal registou um surto de hepatite A, maioritariamente associado a transmissão sexual.
- Primeiro caso de Tularémia de importação em PortugalPublication . Nascimento, P.; Rico, M.T.; Roque, R.; De Sousa, R.; Núncio, M.S.; Lopes de Carvalho, I.A tularémia é uma zoonose causada pela bactéria Francisella tularensis, que se transmite ao homem por contacto directo com animais infectados, artrópodes, ar, água ou alimentos contaminados. Apesar de ser pouco frequente na Europa, têm sido notificados surtos recentes (Espanha,França,Escandinávia,Balcãs e Hungria) e casos esporádicos (Áustria,Itália e Reino Unido). Em Portugal, F. tularensis subsp. holarctica foi detectada pela primeira vez em 2007. A F. tularensis pode infetar o homem através da pele, inalação, mucosas e via gastrointestinal. O estabelecimento desta infeção depende da porta de entrada e do número de organismos. As principais apresentações de doença incluem as formas ulceroglandular, glandular, oculoglandular, orofaríngea, pneumónica e tífica.
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