No abstract

-(Nutritional composition of licuri fruit (Syagrus coronata (Martius) Beccari)). Licuri is a palm tree from the semiarid regions of Bahia State, Brazil. It is an important source of food and feed in that region, since their nuts are commonly eaten by humans and used as maize substitute for poultry feeding. Analysis of dietary composition revealed a high caloric content. Lipids and proteins are the main components of the nuts, and β-carotene is an important component of the pulp fruit. The potential of the fruits as a vitamin complement for school children in the semiarid regions of Bahia is discussed. RESUMO-(Composição nutricional do fruto de licuri (Syagrus coronata (Martius) Beccari)). A palmeira Syagrus coronata, licuri, nativa do sertão baiano, é importante fonte de alimento para pessoas e animais. Sua amêndoa é usada como substituta do milho para a alimentação das aves. A composição nutricional indicou que o fruto é altamente calórico. Os principais constituintes das amêndoas são lipídeos e proteínas. Na polpa, o β-caroteno é um importante constituinte. Discute-se a utilização dos frutos como complemento vitamínico de escolares da área rural da caatinga baiana.

The inhibitory effects of beta-carotene (BC) on preneoplastic lesions induced in male Wistar rats by the resistant hepatocyte model was investigated. Rats were divided into six groups. Initiation was performed in all animals by a single injection of diethylnitrosamine. During the selection/promotion period five doses of 2-acetylaminofluorene were administered to the rats and a partial hepatectomy was performed. To three different groups BC was given by gavage throughout the experiment, before the initiation or during the selection/promotion period respectively. Three other groups served as controls and received corn oil instead of the carotenoid. At the end of the study (8 weeks), BC administration throughout the experiment reduced the incidence (P less than 0.005), multiplicity as well as the total number and size of hepatocyte nodules. Furthermore, it significantly decreased the number of foci per cm2 (P less than 0.05), the average focal area (P less than 0.01) and the percentage of liver parenchyma occupied (P less than 0.01). Similar results were observed when BC was given only before the initiation. However, the administration of the carotenoid during the selection/promotion period did not result in significant decreases of these parameters. These results suggest that the inhibitory effects of BC are primarily exerted on the initiation phase of the hepatocarcinogenic process. Nevertheless, continuous long-term exposure to the carotenoid would confer a greater degree of protection. In addition, by means of an analysis of correlation a positive relationship was found between the number of hepatocyte nodules and the hepatic concentration of BC. In contrast, an inverse relationship was observed between the number of nodules and the hepatic concentration of total vitamin A.

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.