Biodisponibilidade de nutrientes

Colli, Célia

doi:10.1590/s1516-93322005000100017

Cited by 6 publications

(9 citation statements)

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“…Copper is a cofactor in the formation of melanin, which plays a role in skin pigmentation, hair and eyes. Some copper dependent enzymes are responsible for many reactions essential for normal function of the brain and nervous system (Colli 2005) [12].…”

Section: Mineral Content In the Samples Avaluatedmentioning

confidence: 99%

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

et al. 2016

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Abstract. This study analyzed the mineral content (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn), anthocyanins and phenolic compounds in flours produced from residues of different grape cultivars from the wineries in the Southern region of Brazil. Mineral analysis showed a significant difference for all grape cultivar, with the exception for phosphorus content. Residues from cv. Seibel showed higher levels of N, Cu and Mg. The cultivars Ancelotta, Tanat and Bordô present higher contents of K, Zn, Mn, Fe and Ca. For the concentration of anthocyanins, cultivars Cabernet Sauvignon (114.7 mg / 100g), Tannat (88.5 mg / 100 g) and Ancelotta (33.8 mg/100 g) had the highest concentrations. The cultivars Pinot Noir (7.0 g AGE / 100 g), Tannat (4.3 g AGE / 100 g), and Ancelotta (3.9 g AGE / 100 g) had the highest content of phenolic compounds. Considering these results, it became evident the potential of using the residue of winemaking to produce flour for human consumption, highlighting the grapes 'Tannat' and 'Ancellotta'.

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Section: Mineral Content In the Samples Avaluatedmentioning

confidence: 99%

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

et al. 2016

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“…Bioavailability and chemical speciation are multidisciplinary areas, which have gained space in the scientific community in recent years. Research into the interactions of various chemical forms, the presence of antinutritional agents, and their absorption into living organisms involves many scientific fields [1][2][3]. The bioaccessibility and bioavailability of different species of essential or toxic elements are also important because the essentiality depends on the chemical form of the element that is absorbed as well as its toxic potential [1].…”

Section: Introductionmentioning

confidence: 99%

“…For the assessment of bioaccessibility, the composition of the food should be considered. The legumes have several antinutritional factors that negatively interfere in the bioavailability of elements [2]. The phytic acid (and phytates) is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailable for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract [3].…”

Section: Introductionmentioning

confidence: 99%

“…Many factors and promoters act on the bioavailability of trace elements, such as chemical form of the mineral in the food, food binders, redox activity in food components, interactions between the minerals, and the individual's physiological state [2,6]. Therefore, the concept of bioavailability of micronutrients should recognize all important factors, as well as the rates of use of the absorbed nutrient and the rates of exchange and excretion, which can vary considerably, due to (i) intrinsic factors, that is, mechanisms of absorption and metabolic processes and mutual interactions, and (ii) extrinsic, such as solubility, size of molecules, and synergistic or antagonistic chemical effects [6].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, in 1997, at the International Bioavailability Conference, the term bioavailability began to refer to the fraction of any ingested nutrient with the potential to meet physiological demands on target tissues. In 2001, the concept incorporated three aspects: bioconversion, bioefficacy, and bioefficiency [2].…”

Section: Introductionmentioning

confidence: 99%

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Sample Preparation for Determination of Bioaccessibility of Essential and Toxic Elements in Legumes

Nano¹

2017

Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

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The methods used to estimate the bioavailability of elements have different approaches. These tests are based on selective extraction or simulation of the physiology of the gastrointestinal tract. The sample preparation methods require studies about extraction procedures, thermal treatment, and decomposition of organic matter. The method of decomposing organic matter assisted by microwaves introduced adequate results for most chemical elements in pulses. The content of the elements present in the extracts obtained by employing the method physiologically based extraction test (PBET) is lower than those obtained by simple bioaccessibility extraction test (SBET) due to complexing effects of metal ions. The mineral content in the gastric and intestinal stages can vary significantly with the investigated leguminous species and the elements. The thermal processing can affect the concentrations of the elements analyzed in samples from leguminous species. This results from the heat capacity to change the speciation of chemical elements. The change speciation may modify the solubility and mobility of chemical species under the conditions of the gastrointestinal tract, which alters the bioavailability. In this sense, it can be concluded that the domestic cooking process can influence the nutritional and toxicological potential of pigeon pea, cowpea, and mangalo.

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Activity levels of gamma-emitters in Brazil nuts

Armelin

2016

Braz. J. Rad. Sci.

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Activity concentrations of the radionuclides 137 Cs, 40 K, 226 Ra and 228 Ra were determined in Brazil nuts acquired at points of sale between 2010 and 2013. Results indicated that the estimated annual effective radioactive dose due to ingestion of Brazil nuts is 27% of the annual dose limit of 1 mSv y -1 for public exposure, according to the International Commission on Radiological Protection (ICRP). To estimate this dose the highest activity concentration obtained for each radionuclide was considered, assuming an annual consumption of 1.5 kg y -1 per individual.

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Biodisponibilidade de nutrientes

Cited by 6 publications

References 0 publications

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

Sample Preparation for Determination of Bioaccessibility of Essential and Toxic Elements in Legumes

Activity levels of gamma-emitters in Brazil nuts

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