Hipercolesterolemia. Abordaje terapéutico

López, Ana Moráis; More, Rosa A. Lama; Serra, J. Dalmau

doi:10.1016/j.anpedi.2009.02.005

Cited by 13 publications

(5 citation statements)

References 43 publications

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“…Seu teor foi maior que o do óleo de girassol (25,15%) e de amendoim (16,7%) e foi inferior ao azeite de oliva (74%) 28 . Os monoinsaturados, como o oleico, auxiliam na redução do colesterol total e da lipoproteína de baixa densidade (Low Density Lipoprotein -LDL) sem reduzir da lipoproteína de alta densidade (High Density Lipoprotein -HDL) 29 .…”

Section: áCidos Graxosunclassified

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)

Silva

Fernandes

2011

Rev. Nutr.

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OBJETIVO: Analisar os componentes químicos e antinutrientes antes e após torrefação da amêndoa de chichá da espécie Sterculia striata A. St. Hill & Naudin, oriunda de Corrente, Piauí. MÉTODOS: Foram realizadas análises: centesimal, perfil de ácidos graxos, antinutrientes (taninos, inibidor de tripsina, inibidor de amilase, lectina, fitatos), compostos fenólicos e atividade de peroxidase e polifenoloxidase. RESULTADOS: Os resultados da análise centesimal da amêndoa crua e torrada foram: lipídeos de 25,1% e 26,2%, carboidratos de 44,4% e 45,6%, proteína de 20,8% e 22,1%, cinzas de 3,7% e 4,0%, fibra alimentar total de 12,3% e 10,4%, respectivamente. Nas amêndoas cruas e torradas não foram encontradas lectinas, taninos, inibidores de tripsina e alfa-amilase. Verificou-se a ausência de peroxidase e polifenoloxidase e conteúdo de compostos fenólicos de 107,7mg/100g e 108,9mg/100g para amêndoas cruas e torradas, respectivamente. CONCLUSÃO: A torrefação realizada a 205°C por 11 minutos diminuiu o teor de fitatos de 10,6mg/g para 5,5mg/g. Por fim, as amêndoas de chichá, cruas e torradas, apresentam alto teor de proteínas, fibras, ácidos graxos monoinsaturados e saturados.

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Section: áCidos Graxosunclassified

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)

Silva

Fernandes

2011

Rev. Nutr.

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“…Regarding the contents of lipids Table 5, WC2 had higher contents than the SC, which could be due to the presence of fatty ω-9 acids (oleic acid) in gurguéia nut oil. According to Costa (2011), gurguéia nut oil consists of 65.59% oleic acid (C18:1 n-9), which is its main monounsaturated fatty acid that decreases total cholesterol and low-density lipoprotein (LDL) without reducing the high-density lipoprotein (HDL) (Lopez, More, & Serra, 2009). However, Vasconcelos et al (2018) obtained a higher lipid content of 19.86% in their studies with bacuri flour cookies compared to the authors of these research results.…”

Section: Discussionmentioning

confidence: 99%

Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut ( Dipteryx Lacunifera Ducke) and Soursop Residue ( Annona Muricata L.)

Campos

Soares

Gonçalves

et al. 2022

Journal of Culinary Science & Technology

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The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.

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“…The sample was recruited based on TC as the primary biomarker, according to the clinical practice guidelines by the Spanish Pediatrics Association (AEP). [31]…”

Section: Methodsmentioning

confidence: 99%

Modulation of plasma triglycerides concentration by sterol-based treatment in children carrying different genes

Martín¹,

Rojo²,

Vilar³

et al. 2019

Ann Pediatr Card

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Background: Dyslipidemias have increased during the last decades in children. Aim: The objective of this study was to analyze the influence of different polymorphisms in plasma triglyceride levels of children following a dietary treatment with plant sterols. Design: A randomized, double-blind, crossover, controlled clinical trial was carried out in 26 children (16 women). Materials and Methods: Commercial milk, with 2.24 g sterols, was ingested daily during 3 weeks , and the same amount of kimmed milk without sterols, during the 3 week placebo phase. Both phases were separated by a washout period of 2 weeks. At the beginning and end of each phase, blood draws were performed. Results: Apolipoprotein A5 Ser19Trp ( P = 0.002), peroxisome proliferator-activated receptor-alpha L162V ( P = 0.003), APOE APOE2/3/4 ( P = 0.012), and APOE APOE2,3,4 ( P = 0.025) show statistically significant differences between their haplotypes in plasma triglyceride levels. Other genes did not show statistically significant differences. Conclusions: Further studies are needed to establish which genotype combinations would be the most protective against hypertriglyceridemia.

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Hipercolesterolemia. Abordaje terapéutico

Cited by 13 publications

References 43 publications

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)

Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)

Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut ( Dipteryx Lacunifera Ducke) and Soursop Residue ( Annona Muricata L.)

Modulation of plasma triglycerides concentration by sterol-based treatment in children carrying different genes

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