Transgenic and conventional Brazilian soybeans don't cause or prevent preneoplastic colon lesions or oxidative stress in a 90-day in vivo study

Sbruzzi, Felipe Augusto; Venâncio, Vinícius Paula; Resck, Maria Cristina Costa; Brigagão, Maı́sa Ribeiro Pereira Lima; Azevedo, Luciana

doi:10.1590/s1415-52732013000400006

Cited by 2 publications

(4 citation statements)

References 24 publications

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“…They also contribute towards homeostasis by keeping an osmotic balance between the organism´s several fluids. Due to their structure, proteins are capable of combining themselves with acid or base compounds and thus keep the acid-base equilibrium between blood and the organism´s different tissues (SBUZZI, 2013;PIRES, 2006;MOREIRA, et al, 2010). …”

Section: Resultsmentioning

confidence: 99%

“…It is a plant commercially cultivated in several countries, especially in Canada with approximately 40% of world production (SBUZZI, 2013;BATISTA FILHO;RISSIN, 2007). Linseed has a high rate of a soluble mucilaginous fiber with positive impacts on hypercholesterolemia and hyperglycemia in humans.…”

Section: Resultsmentioning

confidence: 99%

“…Linseed consumption has increased significantly because of its benefits. It is actually considered a functional food since, besides its basic nutritional functions, it produces metabolic and physiologic effects which are beneficial to health (SBUZZI, 2013).…”

Section: Resultsmentioning

confidence: 99%

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<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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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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<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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“…Furthermore, no significant differences in MDA (Malondialdehyde) and PC (Protein Carbonyl) levels of rats were found, indicate no differences in lipid peroxidation and protein oxidation levels. 29,30…”

Section: Concern Of Gm and Non-gm Soybeanmentioning

confidence: 99%

The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

Astawan¹,

Prayudani²

2020

World Nutr J

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Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.

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Transgenic and conventional Brazilian soybeans don't cause or prevent preneoplastic colon lesions or oxidative stress in a 90-day in vivo study

Cited by 2 publications

References 24 publications

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

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

The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

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