RESUMO
Allium sativum (garlic) certainly is one of the oldest horticultural crops in the world and presents bioactive compounds that are related to the garlic's effects on human health. Several authors have shown beneficial effects on diabetes, hypertension, dyslipidemia, obesity, and cardiovascular diseases (CVD), which are among the most relevant causes of mortality in the world. The aim of this systematic review was to evaluate the effects of garlic in the risk factors of CVD and evaluate its economic importance. MEDLINE-PubMed, COCHRANE, EMBASE, and Google Scholar databases were searched. The included studies showed that the use of garlic can reduce blood pressure, waist circumference, body mass index, LDL-c, non-HDL-c, total cholesterol, triglycerides, and inflammatory markers. It also can increase the levels of HDL-c and can improve cardiovascular parameters such as coronary artery calcium, microcirculation, epicardial and periaortic adipose tissue, post occlusive reactive hyperemia, low attenuation plaque, carotid intima-media thickness; and carotid intima-media thickness. Due to these reasons, garlic can be considered in the prevention and treatment of CVD risk factors.
Assuntos
Doenças Cardiovasculares , Alho , Hipertensão , Humanos , Doenças Cardiovasculares/prevenção & controle , Espessura Intima-Media Carotídea , Triglicerídeos , Fatores de Risco , AntioxidantesRESUMO
Coffee is probably the most popular beverage after water and is an important component in diet and health since its consumption is high worldwide. Globally, it is the most relevant food commodity being just behind crude oil. Besides its pleasant flavor, it is an antioxidant source due to polyphenols, which are protective compounds against several diseases. This study aimed to evaluate the economic relevance and perform a systematic review of green coffee's effects on human health. Databases such as MEDLINE-PubMed, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched, and PRISMA guidelines were followed. Green coffee is considered a novel food product because consumers usually consume only roasted coffee. It can be marketed as such or as an extract. Due to the content of bioactive compounds, which are partially lost during the roasting process, the extracts are usually marketed concerning the potential regarding health effects. Green coffee can be used as dietary supplements, cosmetics, and pharmaceuticals, as a source of antioxidants. It can benefit human health, such as improvement in blood pressure, plasma lipids, and body weight (thus contributing to the improvement of risk components of Metabolic Syndrome). Moreover, benefits for cognitive functions may also be included.
Assuntos
Antioxidantes , Café , Humanos , Antioxidantes/análise , Polifenóis/análise , Dieta , Pressão SanguíneaRESUMO
A ausência de condições higienicossanitárias durante o processamento de embutidos frescais é um dos fatores que propiciam a contaminação microbiana e a alteração dos parâmetros físicos e químicos. Sais de nitrato e nitrito são empregados a fim de reduzir a contagem dos micro- -organismos e melhorar a qualidade sensorial, porém são prejudiciais à saúde quando ingeridos em excesso. Então, este trabalho teve como objetivo analisar física, química e microbiologicamente as linguiças mistas frescais adquiridas em dez açougues e seis supermercados da cidade de Manlia-SP. Das 16 amostras analisadas, 56,25%, 31,25% e 50% encontraram-se fora dos níveis aceitáveis pela legislação federal vigente para teor de nitrato e nitrito e carga microbiana, respectivamente. Destas não conformidades, 88,89%, 100% e 87,50%, respectivamente, eram amostras provenientes de açougues. Desse modo, as amostras obtidas em supermercados são mais seguras quanto ao uso indiscriminado de aditivos químicos e à contaminação microbiana. (AU)
Lack of hygienic-sanitary conditions during processing is one of the factors that provide microbial contamination and changes on the physical and chemical parameters in fresh sausage. Chemical additives such as sodium nitrate and sodium nitrite can be used to reduce the microorganisms count in order to improving the sensory qualities, however their ingest in excess is unhealthy. So the aim of this study was to analyze the physical, chemical and microbiological characteristics of fresh mixed sausages purchased in ten butcher shops and six supermarkets in Marilia, SP, Brazil. From 16 evaluated samples, 56.25%,31.25% and 50% were outside of acceptable range according to the federal legislation in force for the nitrate and nitrite levels and microbial count, respectively. Those non-compliance 88.89%, 100% and 87.50% respectively were samples from butcher shops. Thereby, samples from supermarkets are more secure against the indiscriminate use of chemical additives and the microbial contamination. (AU)
Assuntos
Animais , Produtos da Carne/análise , Produtos da Carne/microbiologia , Alimentos Industrializados , Microbiologia de Alimentos , Aditivos Alimentares/análise , Nitratos/administração & dosagem , Nitritos/administração & dosagem , BrasilRESUMO
o aumento da preocupação com a vida saudável nas últimas décadas elevou consideravelmente a procura e o consumo de hortaliças, principalmente aquelas consumi das in natura, gerando a necessidade de avaliação da qualidade microbiológica dessas hortaliças, que são possíveis veículos de transmissão de doenças de origem alimentar, bem como a reeducação de consumidores e produtores sobre as formas adequadas de manipulação e higienização dos alimentos. Assim, este trabalho teve como objetivo, a avaliação microbiológica da alface produzida em duas hortas da cidade de Marília/SP. Os resultados evidenciaram que as amostras de alface analisadas, de ambas as hortas, não atenderam aos padrões para coliformes termotolerantes a 45° C e aeróbios mesófilos dispostos na resolução RDC nOl212001 da Agência Nacional de Vigilância Sanitária (ANVISA). Estes dados demonstraram que o total de amostras analisadas apresentou contagens até três vezes maiores que o limite estabelecido, representando um fator preocupante para a saúde pública, tendo em vista o elevado consumo de alface no Brasil. (AU)
The increased concern about healthy living increased considerably in recent decades the demand and consumption of vegetables, especially those eaten raw, generating the need to evaluate the microbiological quality of these vegetables that are potential vehicles for transmission of foodborne diseases, as well as reeducation of consumers and producers on the proper ways of handling and food hygiene. Thus, the objective of the study microbiological evaluation of lettuce produced in two gardens in the city of Marilia / SP. The results showed that lettuce samples analyzed from both gardens, not met the standards for fecal coliform at 45 o C and aerobic mesophilic contained in the sanitary regulation from published by the Agência Nacional de Vigilância Sanitária (ANVISA). These data demonstrated that all the samples had counts up to three times larger than the limit, representing a concern for public health, given the high consumption of lettuce in Brazil. (AU)
Assuntos
Lactuca/microbiologia , Microbiologia de Alimentos , Contaminação de Alimentos , Verduras , Coliformes , BrasilRESUMO
Xylella fastidiosa is the causal agent of citrus variegated chlorosis and Pierce's disease which are the major threat to the citrus and wine industries. The most accepted hypothesis for Xf diseases affirms that it is a vascular occlusion caused by bacterial biofilm, embedded in an extracellular translucent matrix that was deduced to be the exopolysaccharide fastidian. Fourier transform infrared spectroscopy analysis demonstrated that virulent cells which form biofilm on glass have low fastidian content similar to the weak virulent ones. This indicates that high amounts of fastidian are not necessary for adhesion. In this paper we propose a kinetic model for X. fastidiosa adhesion, biofilm formation, and virulence based on electrostatic attraction between bacterial surface proteins and xylem walls. Fastidian is involved in final biofilm formation and cation sequestration in dilute sap.