Effect of Brazil nut supplementation on the blood levels of selenium and glutathione peroxidase in hemodialysis patients

Stockler‐Pinto, Milena Barcza; Mafra, Denise; Farage, Najla Elias; Boaventura, Gilson Teles; Cozzolino, Sílvia Maria Franciscato

doi:10.1016/j.nut.2009.08.006

Cited by 77 publications

(60 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although some in vitro and in vivo studies have clearly shown that selenium plays an important role in brain, Loef et al [43] emphasized that more randomized studies with long-term supplementation are necessary to consolidate the knowledge about the impact of selenium on prevention of dementia. In our study, one Brazil nut daily for 6 months was enough to restore selenium deficiency, confirming other studies [12,44]. Only one nut of this richest food source of selenium contributed with 288.75 µg of selenium daily, increasing selenium intake to more than the recommended levels (55 µg/day), but not exceeding the tolerable upper intake level (400 µg/day) [45].…”

Section: Discussionsupporting

confidence: 90%

Effects of Brazil nut consumption on selenium status and cognitive performance in older adults with mild cognitive impairment: a randomized controlled pilot trial

et al. 2015

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 90%

Effects of Brazil nut consumption on selenium status and cognitive performance in older adults with mild cognitive impairment: a randomized controlled pilot trial

et al. 2015

View full text Add to dashboard Cite

show abstract

“…are widely recognized for being high in calories and for their nutritional value (Jayasinghe and Caruso 2011). They have been the focus of numerous studies aiming to extract their main nutritional and functional components (John and Shahidi 2010;Stockler-Pinto et al 2010;Colpo et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of snack bars made with ingredients from the Amazon

et al. 2017

View full text Add to dashboard Cite

Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects. KEYWORDS: Amazon fruits, Brazil nut, palm oil, sensory analysis, tapioca flour Elaboração e caracterização de barras de cereais à base de ingredientes da Amazônia RESUMOComo uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos portáteis e podem ser consumidas entre as refeições. Este trabalho teve como objetivo desenvolver e determinar as variáveis físicas, físico-químicas, microbiológicas e sensoriais de barras de cereais à base de farinha de tapioca, castanha-do-brasil e polpas de frutas regionais (açaí, cupuaçu, muruci e taperebá). A concentração preferida de polpa na barra sabor açaí foi de 10% e nas barras sabor cupuaçu, muruci e taperebá de 15%. O índice de aceitação da barra sabor açaí foi superior a 70% nos atributos aparência, cor, textura e impressão global e inferior no sabor. Este comportamento pode estar relacionado à cultura de alguns provadores, os quais têm o hábito de consumir a polpa de açaí sem adição de qualquer outro ingrediente que possa mascarar o sabor intrínseco e peculiar do fruto. As barras sabor cupuaçu e muruci, por apresentarem maior aceitação sensorial, quando comparadas às barras sabor açaí e taperebá, têm melhores perspectivas de mercado caso sejam comercializadas. PALAVRAS-CHAVE: Frutas regionais, castanha-do-brasil, óleo de palma, análise sensorial, farinha de tapioca

show abstract

“…According to Cominetti et al (2012), a single Brazil nut may have up to 290 μg of Se (about 5-fold the daily dietary requirement). Therefore, this food can be used to increase levels of this mineral in the blood (Stockler-Pinto et al 2010). This information is clinically important because it demonstrates that the inclusion of controlled amounts of Brazil nuts in the diet can be a way to supplement the mineral SELENIUM AND PARKINSON'S DISEASE 1657 in patients with specific needs of Se.…”

Section: Dietary Sources and Nutritional Recommendationsmentioning

confidence: 99%

“…Quantities greater than 400 μg of Se/day (recommendation for adults) are not indicated by threatening intoxication (IOM 2000). Cases of Se poisoning are not common but can cause signs such as hair and body hair alterations, nails and skin abnormalities, garlic breath (Stockler-Pinto et al 2010), lethargy, and amyotrophic lateral sclerosis (Vinceti et al 2014).…”

Section: Dietary Sources and Nutritional Recommendationsmentioning

confidence: 99%

Biological functions of selenium and its potential influence on Parkinson's disease

Ellwanger

Franke

Bordin

et al. 2016

An. Acad. Bras. Ciênc.

View full text Add to dashboard Cite

Parkinson's disease is characterized by the death of dopaminergic neurons, mainly in the substantia nigra, and causes serious locomotor dysfunctions. It is likely that the oxidative damage to cellular biomolecules is among the leading causes of neurodegeneration that occurs in the disease. Selenium is an essential mineral for proper functioning of the brain, and mainly due to its antioxidant activity, it is possible to exert a special role in the prevention and in the nutritional management of Parkinson's disease. Currently, few researchers have investigated the effects of selenium on Parkinson´s disease. However, it is known that very high or very low body levels of selenium can (possibly) contribute to the pathogenesis of Parkinson's disease, because this imbalance results in increased levels of oxidative stress. Therefore, the aim of this work is to review and discuss studies that have addressed these topics and to finally associate the information obtained from them so that these data and associations serve as input to new research.

show abstract

Effect of Brazil nut supplementation on the blood levels of selenium and glutathione peroxidase in hemodialysis patients

Cited by 77 publications

References 32 publications

Effects of Brazil nut consumption on selenium status and cognitive performance in older adults with mild cognitive impairment: a randomized controlled pilot trial

Effects of Brazil nut consumption on selenium status and cognitive performance in older adults with mild cognitive impairment: a randomized controlled pilot trial

Elaboration and characterization of snack bars made with ingredients from the Amazon

Biological functions of selenium and its potential influence on Parkinson's disease

Contact Info

Product

Resources

About