Beta - caroteno e câncer

Naves, Maria Margareth Veloso

doi:10.1590/s1415-52731998000200001

Cited by 4 publications

(2 citation statements)

References 67 publications

(92 reference statements)

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“…Concerning the carotenoids’ benefits, the β‐carotene acts as vitamin A precursor, contributing to supply the lack of such nutrient, which is a world health problem (World Health Organization, 2009). Also, the high consumption of vegetables and fruits, which are sources of β‐carotene, is associated with the reduced risk of cancer, especially lung cancer (Naves, 1998). Moreover, the lycopene possesses high antioxidant activity in quenching singlet oxygen as well as in reacting with the phenoxyl radicals (Baranska, Schütze, & Schulz, 2006).…”

Section: Introductionmentioning

confidence: 99%

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Schweinberger

Sebben

Schultz

et al. 2020

J Food Process Preserv

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When producing ethanol from sweet potatoes, the fermentation generates slurry with nutritional content but underutilized for human consumption. Therefore, the nutritional properties of the flours obtained from the fermentation slurry of orange‐fleshed sweet potato (rich in carotenoids) was investigated. Three drying methods were carried out to produce slurry flours: convective using a hot‐air (60°C), microwave, and lyophilization. For carotenoids determination, were applied a conventional method and the Raman spectroscopy, a modern and alternative technique. Regarding the drying methods, the microwave was the most promising since it produced flour presenting higher levels of carotenoids (β‐carotene 849.7 µg/g and lycopene 548.4 µg/g). Also, the microwave drying time was 15 min, being much faster than the other methods. In the centesimal analysis of macronutrients, the slurry flours presented high fiber content, around 55 g/100 g. Finally, biscuits containing parcels of the flours demonstrated potential acceptability, by sensory analysis evaluating aroma and appearance. Practical applications Since ethanol is a product of worldwide importance, and it is produced mainly from corn and sugar cane, the production from sweet potatoes as an alternative raw material has interested researchers from different countries. Knowing that the ethanol production from sweet potato generates a residual slurry, this study focuses on adding value to this slurry, producing a nutritious flour. The potential for industrial application is promising, assuming it is a residue of an industrial infrastructure already installed. For the industry, obtaining more than one product in the same process represents a financial advantage and resource optimization.

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Section: Introductionmentioning

confidence: 99%

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Schweinberger

Sebben

Schultz

et al. 2020

J Food Process Preserv

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“…Outros autores (Naves, 1998;Ziegler et al, 1996) α-caroteno (g) 261,0 (241,6 -280,3) 243,0 (237,0 -249,1) 257,1 (249,6 -264,5) 278,8 (265,7 -292,0) β-criptoxantina (g) 156,9 (144,9 -168,9) 129,3 (124,8 -133,8) 141,6 (137,0 -146,3) 161,0 (150,4 -171,6) …”

Section: Discussionunclassified

Estado nutricional e disponibilidade de nutrientes e carotenóides para a população brasileira

Gaino¹

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Suplementação de vitaminas na prevenção de câncer

Silva

Naves

2001

Rev. Nutr.

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ABSTRACT ABSTRACT ABSTRACT This work is a review of epidemiologic data about the relationship between vitamin intake and cancer prevention. Observational studies have strongly suggested an inverse association between fruit and vegetable intake and cancer risk, and a protector effect of C and E vitamins and carotenoids against some kinds of cancer. In intervention trials β-carotene was found to be deleterious to smokers, when supplemented in pharmacological doses isolated or associated with vitamin E or vitamin A. On the other hand, the consumption of antioxidants in physiological amounts may be effective against cancer, and this synergic action was observed in both in vivo model of carcinogenesis and epidemiologic intervention trial. It has been commended a generous daily consumption of fruits and vegetables, with amounts of C and E vitamins and carotenoids nearly to 150, 30, and 4 mg, respectively, and the vitamin supplements are not recommended as chemopreventive agents against cancer

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Beta - caroteno e câncer

Cited by 4 publications

References 67 publications

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Study of three drying methods in production of nutritious flours from the fermentation slurry of orange‐fleshed sweet potato

Estado nutricional e disponibilidade de nutrientes e carotenóides para a população brasileira

Suplementação de vitaminas na prevenção de câncer

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