Obesity and its associated disorders, such as insulin resistance, dyslipidemia, metabolic inflammation, dysbiosis, and non-alcoholic hepatic steatosis, are involved in several molecular and inflammatory mechanisms that alter the metabolism. Food habit changes, such as the quality of fatty acids in the diet, are proposed to treat and prevent these disorders. Some studies demonstrated that saturated fatty acids (SFA) are considered detrimental for treating these disorders. A high fat diet rich in palmitic acid, a SFA, is associated with lower insulin sensitivity and it may also increase atherosclerosis parameters. On the other hand, a high intake of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids may promote positive effects, especially on triglyceride levels and increased high-density lipoprotein (HDL) levels. Moreover, polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) are effective at limiting the hepatic steatosis process through a series of biochemical events, such as reducing the markers of non-alcoholic hepatic steatosis, increasing the gene expression of lipid metabolism, decreasing lipogenic activity, and releasing adiponectin. This current review shows that the consumption of unsaturated fatty acids, MUFA, and PUFA, and especially EPA and DHA, which can be applied as food supplements, may promote effects on glucose and lipid metabolism, as well as on metabolic inflammation, gut microbiota, and hepatic metabolism.

Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota.

Long-term high-fat dietary intake plays a crucial role in the composition of gut microbiota in animal models and human subjects, which affect directly short-chain fatty acid (SCFA) production and host health. This review aims to highlight the interplay of fatty acid (FA) intake and gut microbiota composition and its interaction with hosts in health promotion and obesity prevention and its related metabolic dysbiosis. The abundance of the Bacteroidetes/Firmicutes ratio, as Actinobacteria and Proteobacteria species are associated with increased SCFA production, reported high-fat diet rich in medium-chain fatty acids (MCFAs), monounsaturated fatty acids (MUFAs), and n–3 polyunsaturated fatty acids (PUFAs) as well as low-fat diets rich in long-chain fatty acids (LCFAs). SCFAs play a key role in health promotion and prevention and, reduction and reversion of metabolic syndromes in the host. Furthermore, in this review, we discussed the type of fatty acids and their amount, including the administration time and their interplay with gut microbiota and its results about health or several metabolic dysbioses undergone by hosts.

IntroduçãoNa região Centro-Oeste, onde predomina o cerrado, ocorrem muitas espécies de frutas nativas consideradas fontes de proteínas, fibras, energia, vitaminas, cálcio, fósforo e ácidos graxos (SILVA et al., 1994;SANO;ALMEIDA, 1998; MARIN, 2006). Muitas frutas são comercializadas e consumidas in natura ou processadas em preparo caseiro, com grande aceitação popular (ALMEIDA, 1998). O aproveitamento tecnológico de espécies frutíferas nativas pode constituir uma preciosa fonte de alimentos e riqueza para o país.A bocaiúva é um fruto que pertence à família Palmae, sendo a espécie Acrocomia aculeata (Jacq.) Lodd. abundante e nativa no Estado do Mato Grosso do Sul. A polpa e a amên-doa na forma in natura são consumidas pela população local ou nas preparações da culinária regional, tais como sorvetes, bolos, paçoca doce e cocada, podendo enriquecer a dieta como fonte complementar de nutrientes essenciais (ALMEIDA, 1998;SANO;ALMEIDA, 1998).Frutas e vegetais são exemplos de importantes fontes de nutrientes essenciais, entre eles, encontram-se os minerais, que desempenham uma função vital no desenvolvimento e boa saúde do corpo humano. Os minerais são essenciais à manutenção de várias funções de importância fisiológica como na contratibilidade muscular, na função dos nervos, na coagulação sanguínea, nos processos digestivos e no equilíbrio ácido-básico (FRANCO, 2004;HARDISSON et al., 2001).Hortaliças e frutas também são consideradas fontes de carotenóides, os quais atuam não apenas como corantes naturais, mas como compostos bioativos com atuação benéfica à AbstractWith the aim at stimulating the consumption of natural food from the Brazilian Cerrado (vast tropical savanna ecoregion of Brazil), the contens of moisture, lipid, protein, carbohydrate, ash, fiber, minerals, and main carotenoids were determinated in the bocaiuva Acrocomia aculeata (Jacq.) Lodd. pulp. The edible portion of the fruit (pulp and kernel) corresponded to 50% of the whole fruit. The pulp presented 52.99% of moisture, 8.14% of total lipids, 1.5% of protein, 22.08% of carbohydrates, 1.51% of ash, and 13.76% of fiber. The energetic value was estimated to be 167.67 kcal.100 g -1 of wet pulp, which is higher than the other fruits from this region. Among the minerals examined, potassium was the element in higher concentrations (766.37 ± 18.36 mg.100 g ). The bocaiuva pulp may be classified as a rich source of copper for children, as a source of zinc and potassium for children, and as a source of copper and potassium for adults according to the dietary recommendation intake of those minerals. The bocaiuva pulp can be considered as rich in b-carotene (49.0 ± 2.0 mg.g -1 of integral pulp), the predominant carotenoid identified in the pulp, which can contribute to the enrichment of the regional diet, in supplementary diet programs, as a natural source of that nutrient as well as of vitamin A, copper, potassium and zinc minerals.

Carica papaya L. is a well-known fruit worldwide, and its highest production occurs in tropical and subtropical regions. The pulp contains vitamins A, C, and E, B complex vitamins, such as pantothenic acid and folate, and minerals, such as magnesium and potassium, as well as food fibers. Phenolic compounds, such as benzyl isothiocyanate, glucosinolates, tocopherols (α and δ), β-cryptoxanthin, β-carotene and carotenoids, are found in the seeds. The oil extracted from the seed principally presents oleic fatty acid followed by palmitic, linoleic and stearic acids, whereas the leaves have high contents of food fibers and polyphenolic compounds, flavonoids, saponins, pro-anthocyanins, tocopherol, and benzyl isothiocyanate. Studies demonstrated that the nutrients present in its composition have beneficial effects on the cardiovascular system, protecting it against cardiovascular illnesses and preventing harm caused by free radicals. It has also been reported that it aids in the treatment of diabetes mellitus and in the reduction of cholesterol levels. Thus, both the pulp and the other parts of the plant (leaves and seeds) present antioxidant, anti-hypertensive, hypoglycemic, and hypolipidemic actions, which, in turn, can contribute to the prevention and treatment of obesity and associated metabolic disorders.

SUMMARYProtein characterization and results of proximate composition and mineral analyses of fruit kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd., are reported. The kernels presented high contents of oil (51.7%), protein (17.6%) and fiber (15.8%). The seeds´ soluble proteins were isolated according to their solubility. The main separated proteins were globulins (53.5%) and glutelins (40.0%). Moreover, the presence of low molecular mass proteases in these two fractions was shown by the SDS-PAGE method. The assays of proteaseinhibitory and hemagglutinating activities showed that bocaiuva´s protein fractions were not resistant to trypsin or chymotrypsin activities and that both had low lectin content. The globulin in vitro digestibility assay resembled a casein standard. Neither globulin nor glutelin enzymatic hydrolyses increased significantly (p < 0.05) after heat treatment. Threonine and lysine are the most limiting amino acids, respectively from two major protein fractions of the bocaiuva kernel, globulin (47.1% amino acid score) and glutelin (49.5% amino acid score), in terms of the theoretical profiles for children in the age range of 2 to 5 years recommended by the FAO/ WHO. Bocaiuva kernels are found to be rich in calcium, phosphorus and manganese compared to some fruit nuts such as cashew and coconut. Keywords: kernel, Acrocomia aculeata, globulin, glutelin, chemical analysis, digestibility. RESUMOAVALIAÇÃO QUÍMICA E NUTRICIONAL DE AMÊNDOAS DA BOCAIÚVA, Acrocomia aculeata (JACQ.) LODD. Caracterização de proteínas e análises da composição centesimal e teores de minerais foram realizados nas amêndoas da bocaiúva, Acrocomia aculeata (Jacq.) Lodd. As amêndoas apresentaram alto teor de lipídio (51,7%), proteína (17,6%) e fibra (15,8%). Proteínas solúveis das sementes foram fracionadas de acordo com a sua solubilidade. As principais proteínas separadas foram as globulinas (53,5%) e glutelinas (40,0%), e a presença de proteases de baixo peso molecular nessas duas frações foi revelada por eletroforese em gel de poliacrilamida (SDS-PAGE). Ensaios da atividade inibitória de proteases e da hemaglutinação mostraram que as frações protéicas da bocaiúva não foram resistentes à ação da tripsina e quimotripsina e apresentaram baixo teor de lectina. A digestibilidade in vitro da globulina foi semelhante à da caseína padrão. Hidrólises enzimáticas da globulina e glutelina não aumentaram significativamente (p < 0,05), com o aquecimento. Treonina e lisina são os aminoácidos mais limitantes, respectivamente, das duas principais frações de proteínas da amêndoa da bocaiúva, a globulina (escore de aminoácido de 47,1%) e glutelina (escore de aminoácido de 49,5%), relativamente ao padrão teórico para crianças de 2 a 5 anos de idade, recomendado pela FAO/WHO. Amêndoas de bocaiúva mostraram ser ricas em cálcio, fósforo e manganês, em comparação com algumas amêndoas de frutos como caju e coco.

Visou-se caracterizar os carotenóides, avaliar sua atividade próvitamínica “A” e verificar as perdas destes pigmentos decorrentes do cozimento convencional da polpa do piqui (Caryocar brasiliense Camb) com arroz, simulando o preparo de acordo com os hábitos regionais. Tanto as amostras cruas quanto as cozidas apresentaram os mesmos carotenóides: ­caroteno, ­caroteno, criptoflavina, ­criptoxantina, anteraxantina, zeaxantina e mutatoxantina. O valor médio de carotenóides foi de 231,09 e 154,06 g/g de polpa crua e cozida, respectivamente. O teor de vitamina “A” correspondeu a 494 ER/100 g de polpa in natura e 375 ER/100 g de polpa após o cozimento. Em todas as amostras analisadas, o ­caroteno foi o principal pigmento responsável pela atividade próvitamínica “A” encontrada. A perda de carotenóides decorrente do cozimento convencional da polpa do piqui (C. brasiliense Camb) foi em média de 30,25%, correspondendo à perda média de 12,11% no teor de vitamina “A”. Abstract This work aimed to characterize carotenoids, to evaluate its provitamin A activity and to verify the losses of those pigments due to the conventional cooking of the pulp of piqui (Caryocar brasiliense Camb) with rice, simulating the preparation in agreement with the regional habits. Raw and cooked samples presented the same carotenoids: ­carotene, ­carotene, cryptoflavin, ­cryptoxantin, antheraxanthin, zeaxanthin and mutatoxanthin. The average value of carotenoids was of 231,09 and 154,06 g/g of raw and cooked pulp, respectively. The vitamin A content corresponded to 494 RE/100 g of in natura pulp and 375 RE/100 g of pulp after cooking. In all the samples analyzed, the ­carotene was the main responsible pigment for the provitamin A activity found in the pulp. The carotenoids loss due to the conventional cooking of the pulp of piqui (C. brasiliense Camb) was of 30,25%, corresponding to the average loss of 12,11% in the vitamin A value.

Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health. Therefore, the objective of this review was a survey of the literature on the effect of supplementation with PDX in health, and to list the benefits for maintaining health and/or reducing the development of diseases.