Infancy and adolescence are crucial periods for bone health, since they are characterized by intense physical growth and bone development. The unsatisfactory acquisition of bone mass in this phase has consequences in adult life and increases the risk of developing bone diseases at more advanced ages. Nutrient deficiencies, especially calcium and vitamin D, associated with a sedentary lifestyle; lack of sun exposure; and epigenetic aspects represent some of the main risk factors for poor bone quality. In addition, recent studies relate childhood obesity to impaired bone health; however, studies on the adiposity effects on bone health are scarce and inconclusive. Another gap concerns the implications of obesity on child sexual maturity, which can jeopardize their genetic potential bone mass and increase fracture risk. Therefore, we reviewed the analyzed factors related to bone health and their association with obesity and metabolic syndrome in adolescents. We concluded that obesity (specifically, accumulated visceral fat) harms bones in the infant–juvenile phase, thereby increasing osteopenia/osteoporosis in adults and the elderly. Thus, it becomes evident that forming and maintaining healthy eating habits is necessary during infancy and adolescence to reduce the risk of fractures caused by bone-metabolic diseases in adulthood and to promote healthy ageing.
Pitaias pertencem à família Cactaceae, com alto potencial econômico devido a sua aparência exótica e suas propriedades nutricionais e funcionais. Desta forma, é essencial comparar estudos relacionados às suas características físico-químicas, além de demonstrar a inovação de produtos alimentícios a partir de seus compostos. Trata-se de uma revisão narrativa sobre as propriedades das pitaias. Foram realizadas buscas em bases de dados como SciELO, Oasisbr e Google Acadêmico, e os descritores foram “pitaia”, “características da pitaia”, “Hylocereus polyrhizus”, “Hylocereus undatus”, “Hylocereus costaricensis”, “Selenicereus setaceus” e “cultivo da pitaia no Brasil”. Neste trabalho, visou-se encontrar diferentes estudos relacionados ao pH, sólidos solúveis, acidez titulável, proteínas, fibras, lipídios, vitamina C e minerais, além de substâncias bioativas, como os polifenois, flavonoides, fenóis e os pigmentos, que são as antocianinas, betalaínas e carotenoides. As características físico-químicas das pitaias são de grande importância ao seu consumo e à exploração dos seus compostos para novos produtos.
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