Most foods are considered functional in terms of providing nutrients and energy to sustain daily life, but dietary systems that are capable of preventing or remediating a stressed or diseased state are classified as functional foods. Dry beans (Phaseolus vulgaris L.) contain high levels of chemically diverse components (phenols, resistance starch, vitamins, fructooligosaccharides) that have shown to protect against such conditions as oxidative stress, cardiovascular disease, diabetes, metabolic syndrome, and many types of cancer, thereby positioning this legume as an excellent functional food. Moreover, the United States has a rich dry bean history and is currently a top producer of dry beans in the world with pinto beans accounting for the vast majority. Despite these attributes, dry bean consumption in the US remains relatively low. Therefore, the objective of this manuscript is to review dry beans as an important US agricultural crop and as functional food for the present age with an emphasis on pinto beans

The aim of this review was to evaluate the potential human health benefits of the Black walnut by comparing its compositional similarities and differences with other nuts, particularly the English walnut. The Black walnut contains higher levels of monounsaturated fatty acids and antioxidants, such as the polyphenols and γ-tocopherol, compared to English walnut. These components have been correlated with the prevention and/or attenuation of several types of diseases, including cancer, diabetes, and neurodegenerative conditions. Other nutrients that are also present in the Black walnut include dietary fiber, folate, phytosterols, protein, melatonin, etc., which have been linked with multiple human health promoting properties. Based primarily on its phytochemical composition, the Black walnut is a potentially potent, yet critically understudied, dietary system for promoting human health.

Novel treatments are needed to prevent candidiasis/candidemia infection due to the emergence of Candida species resistant to current antifungals. Considering the yeastto-hyphae switch is a critical factor to Candida albicans virulence, phenols common in plant sources have been reported to demonstrating their ability to prevent dimorphism. Therefore, phenols present in many agricultural waste stress (ferulic (FA) and gallic (GA) acid) were initially screened in isolation for their yeast-to-hyphae inhibitory properties at times 3, 6, and 24 hr. Both FA and GA inhibited 50% of hyphae formation inhibitory concentration (IC 50 ) but at a concentration of 8.0 ± 0.09 and 90.6 ± 1.05 mM, respectively, at 24 hr. However, the inhibitory effect of FA increased by 1.9-2.6 fold when combined with different GA concentrations. GA and FA values decreased even lower when sinapic acid (SA) was added as a third component. As evidenced by concave isobolograms and combination indexes less than 1, both GA:F A and GA:FA:SA combinations acted synergistically to inhibit 50% hyphae formation at 24 hr. Lastly, acetylation of histone H3 lysine 56 acetylation (H3K56) was higher in response to the triple phenolic cocktail (using the IC 50 24 hr inhibitory concentration level) comparable with the nontreated samples, indicating that the phenols inhibited hyphal growth in part by targeting H3K56 acetylation.

The present work aimed to characterize the cashew nut bran during several stages of processing, with emphasis in the quantification of total extractable polyphenols and total antioxidant activity. The cashew nut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids, proteins, carbohydrates, total extractable polyphenols and total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activity and moisture in cashew nut bran during processing. The highest values of total extractable polyphenols and antioxidant activity were observed in raw bran due to peel adhered in these nuts.

The first study that applies FTIR spectroscopy to monitor the biochemical modification of Candida albicans during the transition from a benign yeast to virulent hyphae using multiple spectral analyses.

ResumoO trabalho apresenta reflexões sobre um projeto de extensão realizado em um Instituto Federal de Educação, Ciência e Tecnologialocalizado no Rio Grande do Sul. O projeto objetivou fornecer, aos estudantes concluintes do Ensino Médio da rede estadual do município, informações sobre os cursos ofertados pela instituição, visando a auxiliá-los no processo de escolha profissional e reduzir índices de evasão relacionados à falta de conhecimentosobre o curso escolhido. Participaram da ação oito das nove escolas definidas como público-alvo, totalizando 459 estudantes. O projeto oportunizou espaços para reflexão e qualificação do processo de escolha profissional, colocando em pauta cursos, possibilidades de formação e carreiras profissionais. Acredita-se que as ações desenvolvidas ampliaram o conhecimento local da instituição e possibilitaram maior congruência entre as concepções e expectativas dos estudantes e a realidade dos cursos ofertados, favorecendo escolhas mais conscientes e, consequentemente, maior adequação e satisfação com o curso e com a profissão escolhida. Palavras-chave: Formação profissional. Extensão universitária. Escolhas profissionais. COURSES AND OCCUPATIONS: KNOWING POSSIBILITIES FOR PROFESSIONAL CHOICE AbstractThe study presents reflections about an extension project performed in a Federal Institute of Education, Science and Technology of Rio Grande do Sul. This project aimed to provide graduating high school students from the city´s municipalitly schools, information about the courses offered by the institution, in order to assist them in the professional selection process and reduce the dropout rates related to lack of knowledge of the chosen course. This program was attended by eight of the nine schools defined as the target public, totalizing 459 students. The project provides reflection and qualification spaces for the professional selection process, by discussing about courses, training opportunities and professional careers. The actions developed expanded the local knowledge of the institution, allowed greater congruence between the conceptions and expectations of students and the reality of courses offered, encouraging more conscious choices and consequently greater adaptation and satisfaction with the course and the chosen occupation. Keywords: Professional formation. Academic extension. Occupational choices. CURSO Y PROFESIONES: CONOCIENDO POSIBILIDADES PARA LA ELECCIÓN PROFESIONAL ResumenEl trabajo presenta reflexiones sobre un proyecto de extensión realizado en un Instituto Federal de Educación, Ciencia y Tecnología localizado en Rio Grande do Sul. El proyecto tuvo como objetivo subministrar a los estudiantes concluyentes de la educación secundaria de la red estadual de la municipalidad informaciones sobre los cursos ofrecidos por la institución, teniendo en vista poder prestar auxilio en el proceso de la elección profesional y reducir índices de evasión relacionada a falta de conocimiento del curso elegido. Participan de la acción ocho de las nueve escuelas definidas como públic...

University tutoring represents an important support tool, capable of improving the academic experience of the student and the tutor himself. The present study sought to analyze the impact of the Directed Study Group (G.E.D.) carried out in the module 'Nutrition and Metabolism', during the months of February to June 2018, on student performance. The students' perception of the group was assessed using an electronic questionnaire called 'Google Drive', and the performance of those who most participated in the meetings was assessed by comparing grades. There was a better performance of the students who most participated in the group, when compared to the other enrolled students, concluding by the importance of monitoring in promoting better learning.

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