BackgroundOvarian cancer is sixth most common cancer among women and the leading cause of death in women with gynecological malignancies. Despite the great impact ovarian cancer has on women's health and its great impact in public economy, Brazil still lacks valuable information concerning epidemiological aspects of this diseaseMethodsWe've compiled clinical data of all ovarian tumors registered at the two public hospitals of reference (1997 - 2007), such as: patients' age at diagnosis, tumor histological type, tumor stage, chemotherapy regimens, chemotherapy responsiveness, disease-free survival, and overall survival.ResultsWomen's mean age at diagnosis was 54.67 ± 13.84 for ovarian cancer, 46.15 ± 11.15 for borderline tumors, and 42.01 ± 15.06 for adenomas. Among epithelial ovarian cancer cases, 30.1% were of serous, 13.7% were of mucinous, and 13.7% were of endometrioid type; exceptionally serous carcinoma was diagnosed in women younger than 30 years old. Endometrioid cancer had lower disease-free survival than others (p < 0.05). Cases were predominantly diagnosed as poor prognosis disease (FIGO III and IV, 56.2%). Regarding responsiveness to platinum-based therapy, 17.1% of patients were resistant, whereas 24.6%, susceptible. From these, we found equally responsiveness to platinum alone or its association with paclitaxel or cyclophosphamide.DiscussionOur data agreed with other studies regarding mean patients' age at diagnosis, histological type frequency, FIGO stages distribution, and chemotherapy regimens. However, the histological type distribution, with equal contribution of mucinous and endometrioid types seems to be a unique characteristic of the studied highly miscegenated population.ConclusionWe have enlighten the profile of the studied ovarian cancer population, which might enable the development of more efficient political strategies to control this malignancy that is the fifth leading cause of cancer-related deaths among women.
Red wines from different countries have been assessed in order to determine the influence of terroir and grape variety in their concentration of chloride. Chloride analysis was carried out by Laboratório de Bebidas de Origem Vegetal do Espírito Santo (Labeves), using the potentiometric method, in which the dosing is directly applied to the sample with an Ag/AgCl electrode. Data were collected to establish the level of chloride, as presented in the analysis reports issued by Labeves, and to serve as a wine categorization database, according to grape variety and country of origin. Australia and Argentina presented the highest levels of chloride and the wines made from the Syrah variety presented the highest concentration of such ion. We have, therefore, found that terroir and grape variety do have an influence over the concentration of chloride in red wines.Keywords: salinity; chloride; wine characterization. Practical Application:The amount of chloride in wine is influenced by both the terroir and type of grape, and the importance of quantification lies in the fact that wine flavor is strongly impacted by this particular ion, which, in high concentration, gives the wine an undesirable salty taste and significantly decreases its market appeal. Quantification also helps determining wine origin and different grape varieties used in the wine, thus justifying the difference in wine regulations from country to country.
Interest in the nonthermal method of high hydrostatic pressure (HHP) for food preservation has increased recently due to the possibility of inactivating microorganisms and enzymes while maintaining product sensorial and nutritional properties. This work deals with HHP use for the preservation of tropical fruit products. HHP is shown to be a practical approach to obtaining high-quality tropical fruit products that are both nutritive and safe.
ResumoA utilização de micro-organismos probióticos é uma das mais atrativas opções para consumo humano, devido às suas excelentes propriedades funcionais. Considerando-se que o desenvolvimento de novos produtos tem adquirido crescente importância, objetivou-se, neste trabalho, avaliar a aceitabilidade de barras de cereais com micro-organismos potencialmente probióticos. Utilizou-se a escala hedônica estruturada de nove pontos, que contém os termos descritivos situados entre "gostei extremamente" e "desgostei extremamente". Os atributos avaliados foram: aparência, textura, sabor e impressão global. Foi também realizada uma pesquisa de intenção de consumo, utilizando-se uma escala de cinco pontos situados entre "nunca comeria" e "comeria sempre". A avaliação sensorial foi realizada por uma equipe de 36 indivíduos não treinados: professores, estudantes e funcionários da Universidade Federal do Espírito Santo, de ambos os sexos, com idades entre 20 e 40 anos. As amostras foram apresentadas aos provadores em ordem aleatória, de forma monádica, devidamente identifi cadas com números de três dígitos. A utilização da levedura Saccharomyces boulardii e da bactéria Lactobacillus acidophilus, por meio das diferentes formas de incorporação nas barras de cereais, não interferiu na qualidade sensorial e estrutural do produto. As quatro formulações de barra de cereais apresentaram boa aceitação sensorial quanto a aparência, textura, sabor e impressão global. A pesquisa de intenção de consumo revelou que mais de 60% dos provadores consumiriam o produto sempre ou frequentemente. A viabilidade dos microorganismos por curto período de tempo torna necessária a realização de novos estudos, com o objetivo de aumentar a estabilidade destes micro-organismos durante a vida de prateleira do produto. Palavras-chave: Barra de cereais; Probióticos; Saccharomyces boulardii; Lactobacillus acidophilus. SummaryThe use of probiotic microorganisms is one of the most attractive options for human consumption due to their excellent functional properties. Considering that the development of new products has gained increasing importance, the aim of this work was to evaluate the acceptability of cereal bars with potentially probiotic microorganisms. A nine point structured hedonic scale was used containing the descriptive terms situated between "like extremely" and "dislike extremely". The attributes evaluated were aspect, texture, fl avour and overall impression. A survey of the intention to consume the product was also carried out using a fi ve point scale between "never consume" and "always consume". The sensory evaluation was carried out by a team of 36 untrained subjects: teachers, students and staff of the Federal University of Espírito Santo, of both sexes and aged between 20 and 40 years. The samples were presented to the panellists in random order in a monadic way, identifi ed with 3-digit numbers. The various ways of incorporating Saccharomyces boulardii and Lactobacillus acidophilus into the cereal bars did not affect the structural and sens...
RESUMO O feijão é cultivado e consumido mundialmente e é a leguminosa mais consumida na
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.