A linhaça (Linum usitatissimum) como fonte de ácido α-linolênico na formação da bainha de mielina

Almeida, Kátia Calvi Lenzi de; Boaventura, Gilson Teles; Guzmán-Silva, Maria Angélica

doi:10.1590/s1415-52732009000500015

Cited by 10 publications

(6 citation statements)

References 25 publications

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“…The high content of ALA in chia seeds makes it a potential functional food (Almeida et al, 2009). The recommended daily intake of this fatty acid is approximately 1.60 g/day for an adult (Health Canada, 2012).…”

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

Absolute Quantification of Fatty Acids in Chia Seeds Produced in Brazil

Ganzaroli

Sánchez

Silva

et al. 2017

BCEPPA

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Chia is a good source of fi bre, protein and antioxidants, and is also rich in polyunsaturated fatty acids, particularly α-linolenic acid (18:3 n-3). This fact makes it increasingly interesting for studies of its composition and nutritional quality, because it may be useful for inclusion in diets or in novel food formulations. The objective of this study was to determine the chemical and fatty acid composition and the indices of nutritional quality of the lipid fraction of chia seed produced in Brazil. In respect to chemical composition, an average grade of 8.14% moisture, 20.11% protein, 27.72% lipid and 3.94% ash was detected. Sixteen fatty acids were quantifi ed in the chia, highlighting the prevalence of polyunsaturated fatty acids, mainly 18:3 n-3. All indices of nutritional quality of lipid fraction assessed (Hypocholesterolaemic/ hypercholesterolaemic FA ratio, atherogenic index and thrombogenic index) indicated that chia has a high lipid fraction quality and its inclusion in diet or as an ingredient in food products can be an ally in the reduction of cardiovascular problems.

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Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

Absolute Quantification of Fatty Acids in Chia Seeds Produced in Brazil

Ganzaroli

Sánchez

Silva

et al. 2017

BCEPPA

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“…The grain is composed of 30 -40% lipids, 20 -30% protein and 20 -28% total food fiber, coupled to vitamins A, B, D, E and the minerals potassium, phosphorus, magnesium, calcium and others) (ALMEIDA et al, 2009). In fact, the lipid fraction of linseed is rich in polyunsaturated fatty acids (73%), with moderate amounts of monounsaturated fatty acids (18%) and low saturated fatty acids (9%).…”

Section: Resultsmentioning

confidence: 99%

<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12

Braga

Júnior

2015

Acta Sci. Technol.

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ABSTRACT.A diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in healthy formulations, such as quinoa and linseed. Current assay comprises a sensorial analysis of a product of vegetable origin, a soy product, based on quinoa and flaxseed, considered to be functional food, for its organoleptic characteristics acceptable by a sample group of 80 individuals. Several tests were conducted to reach an adequate formulation for the product, characterized by 11.1 g of protein content, 9.6 g of dietary fiber and low levels of lipids, since it had only 1.4 g. The resulting product revealed adequate microbiological conditions when subjected to microbiological analysis (coliforms at 45ºC; coliforms at 35ºC and Staphylococcus aureus). According to scores in the sensory analysis, it may be assumed that the product was accepted by the sample group. The favorable results indicate the possibility of consumers adhering to a processed diet rich in food derived from vegetables, with functional properties, to replace animal-derived food which is rich in saturated fats and low in fiber.Keywords: functional food, dietary fiber, soy.Alimento funcional de soja à base de quinoa e linhaça enriquecido com ferro e Vitamina B12 RESUMO. Uma dieta rica em vegetais reduz o risco de desenvolvimento de doenças crônicas e degenerativas, proporcionando os nutrientes essenciais para o consumo humano. Junto com a soja, outros alimentos de origem vegetal foram estudadas e incorporadas em formulações saudáveis, como quinoa e linhaça. O objetivo deste estudo foi analisar sensorialmente um produto de soja, à base de quinoa e linhaça, considerado alimento funcional, com características organolépticas aceitáveis para um grupo amostral de 80 pessoas. Vários testes foram realizados a fim de chegar à formulação de um produto adequado, caracterizado, em termos de vista físico-químico, com um teor de proteína de 11,1 g, fibra dietética 9,6 g e baixos níveis de lípidos, uma vez que teve apenas 1,4 g. O produto desenvolvido obteve condições microbiológicas adequadas quando submetidas a análises (coliformes a 45ºC; coliformes a 35ºC e Staphylococcus aureus). De acordo com dados da análise sensorial, pode-se concluir que o produto foi aceito pelos provadores. Os resultados favoráveis indicaram a possibilidade de o consumidor aderir a uma dieta rica em alimentos vegetais, processados e com propriedades funcionais para substituir alimentos de origem animal ricos em gorduras saturadas e pobre em fibras.Palavras-chave: alimentos funcionais, fibras, soja.

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“…When MS is not structured properly, either by infection, inflammation, malformation, poisoning, sensitivity, motor and cognitive problems may arise, and severity will depend on the location and intensity of the lesion. The consumption of essential MS improves the myelinization process, since 70% of MS is formed by longchain FA 21,22 .…”

Section: Fatty Acids (Fa)mentioning

confidence: 99%

Continued Breastfeeding and the Influence of Fatty Acids on Infant Neurological Maturation: a Systematic Review

Movio¹,

Neves

2021

J. Health Scie.

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Breast milk is considered a complete food and the immediate effects of breastfeeding on the babies’neurological development are already recognized. This study aimed to describe the importance of continued breastfeeding and the influence of fatty acids on the infant's neurological maturation. For the study development, a systematic review was adopted, in which online search bases such as SciELO, PubMed and Google Scholar were used and whose publications comprised the period from 2008 to 2021. Out of the 969 articles found, 47 of them were selected that fulfilled the objective of the study. Breast milk is essential for the child's development and the benefits extend into adulthood, such as less chance of developing obesity, cardiovascular diseases, diabetes, hypersensitivity reactions, respiratory and gastrointestinal diseases. The mother-child bond is strengthened, enabling the child to develop emotionally, in addition to reducing the incidence of cancer in the mother. Breast milk has essential fatty acids (AGEs), such as linoleic and alpha-linolenic acid , which are essential for the development of neurological, visual and cellular activities. These compounds are present in breast milk in greater proportion than other types of milk and the more the mother ingests foods such as deep and cold water fish, seeds, flaxseed, chia, the greater the presence of AGEs and more benefits for the embryo-fetal period and for the infant. Thus, encouraging the breast milk consumption through suction improves stomatognathic functions, promoting harmonious orofacial growth, muscle balance, breathing coordination and proper tongue posture. Keywords: Milk, Human. Speech, Language and Hearing Sciences. Stomatognathic System. Resumo O leite materno é considerado um alimento completo e os efeitos imediatos da amamentação no desenvolvimento neurológico dos bebês já é reconhecido. Esse estudo teve como objetivo descrever a importância da amamentação continuada e a influência dos ácidos graxos na maturação neurológica do lactente. Para o desenvolvimento do estudo, adotou-se uma revisão sistemática, no qual foram utilizadas as bases de busca on line como SciELO, PubMed e Google Acadêmico e cujas publicações compreenderam o período entre de 2008 a 2021. Dos 969 artigos encontrados, foram selecionados 48 que atenderam ao objetivo do estudo. O leite materno é fundamental para o desenvolvimento da criança e os benefícios se estendem até a vida adulta, tais como menor chances de desenvolver obesidade, doenças cardiovasculares, diabetes, reações de hipersensibilidade, doenças respiratórias e gastrintestinais. O vínculo mãe-filho fica fortalecido, dando condições à criança de se desenvolver emocionalmente, além de diminuir a incidência de câncer na mãe. O leite materno possui ácidos graxos essenciais (AGE), como linoleico e linolênico, que são fundamentais para o desenvolvimento das atividades neurológicas, visuais e celulares. Esses compostos estão presentes no leite materno em maior proporção que outros tipos de leite e quanto mais a mãe ingerir alimentos como peixes de águas profundas e frias, sementes, linhaça, chia, maior será a presença dos AGE e mais benefícios para o período embriofetal e para o lactente. Desta forma incentivar o consumo de leite materno de forma prolongada, pela sucção melhora as funções estomatognáticas, promovendo crescimento orofacial harmonioso, equilíbrio da musculatura, coordenação da respiração e postura adequada de língua. Palavras-chave: Leite Humano. Fonoaudiologia. Sistema Estomatognatico.

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A linhaça (Linum usitatissimum) como fonte de ácido α-linolênico na formação da bainha de mielina

Cited by 10 publications

References 25 publications

Absolute Quantification of Fatty Acids in Chia Seeds Produced in Brazil

Absolute Quantification of Fatty Acids in Chia Seeds Produced in Brazil

<b>Functional soy food based on flaxseed and quinoa and enriched with iron and Vitamin B12

Continued Breastfeeding and the Influence of Fatty Acids on Infant Neurological Maturation: a Systematic Review

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