Navegando por Assunto "Antioxidantes"

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Efeitos do consumo do chá verde (Camellia Sinensis) em praticantes de exercício físico
(Centro Universitário do Estado do Pará, 2021) Souza, Marina dos Santos Duarte de; Ribeiro, Joseana Moreira Assis; http://lattes.cnpq.br/5745114474901440; Ozela, Cilea Maria dos Santos; http://lattes.cnpq.br/3869556585803094; Silva, Josiana Kely Rodrigues Moreira da; http://lattes.cnpq.br/6027175757194452
Green tea is currently the most consumed beverage in the world, after water, several researches show a variety of beneficial effects concomitant with the regular consumption of green tea, mainly in the prevention of some pathologies such as cancer, vascular disorders, obesity and inflammation. The tea, obtained from the Camellia sinensis plant, contains several phytochemical compounds in its leaves with important health benefits. Among these, the catechins for their antioxidant action. The objective of this work is to analyze the effects of green tea (Camellia Sinensis) consumption in exercisers.Literatures show that the consumption of green tea combined with the practice of physical exercise helps in greater gain in lean mass and greater loss of fat compared to the practice of isolated physical exercise, in addition to increasing muscle strength, when consumed before the practice. The study is a type of bibliographic research. Concluding that further research studies in this area are needed to cover technical knowledge and research levels, however, according to the literature and researched studies, sufficient intake of green tea extract, in combination with exercise, and especially a proper diet and accompanied by a qualified professional, can improve the capacity of resistance, modulating the lipid metabolism and thus helping to control weight and body composition.
Estudo do valor nutricional e capacidade antioxidante dos frutos Mangaba (Hancornia Speciosa Gomes) e Noni (Morinda Citrifolia Linn) oriundos do Estado do Pará
(Centro Universitário do Estado do Pará, 2022-09-29) Uría, Adriana Maria Del Pilar Sánchez; Gaspar, Daniela Pinheiro; http://lattes.cnpq.br/9245835771527449; Silva, Suely Maria Ribeiro da; http://lattes.cnpq.br/2211014646147942; Silva, Jair Campos da; http://lattes.cnpq.br/3628421238121779
In the search for the identification of new natural sources with antioxidant capacity in the state of Pará, this work aimed to carry out the physicochemical characterization and evaluate the antioxidant activity and phenolic compounds in the pulp of noni and mangaba fruits. In the pulp of noni and mangaba, the proximate composition (moisture, ash, proteins, carbohydrates, lipids and fibers) was determined. Noni and mangaba pulps presented low calories 27.83 and 68 kcal/100g respectively. The antioxidant capacity was determined by the ABTS method. In the noni pulp, the antioxidant capacity was determined in the aqueous extract and in the MeOH extract (50%)/acetone (70%), the aqueous extract showing the highest antioxidant capacity (14.5 µM trolox/g), in the mangaba pulp the antioxidant capacity showed 8 µM of tro-lox/g). Noni and mangaba pulps showed high levels of vitamin C, 170.66 and 144 mg/100g, respectively. The phenolic compounds of noni and mangaba were 129.66 and 115 EAG mg/100g respectively. This research provided a better understanding of the chemical composition and functional properties of Noni and Mangaba fruit pulps produced in the state of Pará.
Extrato antioxidante natural do cacau (Theobroma cacao L.) em diferentes veículos reduz a erosão dentinária in vitro?
(Centro Universitário do Estado do Pará, 2025-06-05) Bentes, Maria Eduarda Martins; Alencar, Cristiane de Melo; https://lattes.cnpq.br/4783175034033264; Daher, Sandra Chaves; https://lattes.cnpq.br/6353400984683298; Caracas, George Clay dos Santos; https://lattes.cnpq.br/0243457123378494
This study aimed to develop and evaluate the anti-erosive potential of a solution and an experimental toothpaste enriched with natural antioxidants derived from cocoa (Theobroma cacao L.) on eroded dentin in vitro. The cocoa beans went through a process of fermentation, drying, roasting and grinding, followed by freeze-drying and obtaining aqueous cocoa extract. The extract was analyzed for total polyphenols and antioxidant potential using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) assay. After, an active ingredient-free toothpaste was developed and enriched with the concentrated cocoa-based polyphenol solution. The antioxidant potential of toothpaste enriched by DPPH. Eighty bovine dentin samples were pre-eroded in citric acid solution and randomized into three groups (n=20): G1 (Negative control) – toothpaste without active ingredients; G2 – concentrated cocoa-based polyphenol solution; G3: experimental toothpaste enriched with a concentrated cocoa-based polyphenol solution; and G4 (Positive control) – Elmex Protect anti-erosive commercial toothpaste (Colgate). After applying the materials, the erosive challenges were performed for 3 days, the eroded dentine surface loss (dSL-eroded) was determined by optical profilometer. The amount of degraded collagen (dColl) was calculated as the difference between (dSL-eroded) and (dSL-total - by immersing them individually in a saline solution containing type VII collagenase). Total calcium release (CaR) were evaluated by atomic absorption spectrometer. Additionally, qualitative surface analysis was performed using scanning electron microscopy (SEM). Data were analyzed using one-way ANOVA followed by Tukey's post hoc test (α = 0.05). The results showed that the cocoa extract presented a higher value of total polyphenols when compared to the toothpaste enriched with cocoa extract (p = 0.037). The antioxidant activity data showed a significant decrease when the toothpaste was manipulated (p = 0.025). Group G2 exhibited the lowest values for total dSL-eroded, dColl, and dSL-total when compared to other groups (p< 0.05). Group G2 exhibited the lowest values for calcium released to the citric acid (p< 0.05). In the SEM images, G3 showed dentine surface topography pattern with the presence of partially or total occluded dentinal tubules after treatments. This study demonstrated that the cocoa extract exhibited a higher total polyphenol content compared to the toothpaste enriched with cocoa extract. The proposed experimental solution showed an anti-erosive effect, preventing both organic and inorganic wear of dentin and promoting partial obliteration of dentinal tubules.