RESUMO
OBJECTIVES: Newborns are considered a high-risk group for vitamin E deficiency. Breast milk is a source of alpha-tocopherol (α-TOH), a form of vitamin E that prevents deficiency. The present study aimed to assess whether supplementation with a natural or synthetic form of α-TOH, in addition to maternal sources of vitamin E, would increase the concentration of α-TOH in colostrum. METHODS: A total of 109 healthy lactating women were recruited from a Brazilian public maternity clinic and randomized into 3 groups: control without supplementation (nâ=â36), natural α-TOH supplementation (nâ=â40), and synthetic α-TOH supplementation (nâ=â33). Blood and colostrum samples were collected before and after supplementation to check the nutritional status of these women by high-performance liquid chromatography. The Kruskal-Wallis test was applied for independent samples, and Tukey test was used for 2-way analysis of the averages of the groups. The baseline nutritional status of vitamin E of all of the lactating women enrolled in the trial was considered adequate. RESULTS: Women who received supplementation had higher concentrations of α-TOH in colostrum than the control group, with 57% and 39% increases in women supplemented with the natural and synthetic forms of α-TOH, respectively. CONCLUSIONS: Supplementation with both forms of α-TOH increased vitamin E concentrations in colostrum; however, the natural form was more efficient in increasing the levels.
Assuntos
Colostro/metabolismo , Suplementos Nutricionais , Lactação/metabolismo , Deficiência de Vitamina E/prevenção & controle , alfa-Tocoferol/farmacologia , Adolescente , Adulto , Feminino , Humanos , Recém-Nascido , Leite Humano/metabolismo , Estado Nutricional , Gravidez , Vitamina E/metabolismo , Vitamina E/farmacologia , Deficiência de Vitamina E/metabolismo , Adulto Jovem , alfa-Tocoferol/metabolismoRESUMO
A falta de informação sobre o colesterol nos alimentos tem levado à redução do consumo de produtos de origem animal, com conseqüentes desvantagens nutricionais. Esse trabalho teve o propósito de dedeterminar a concentração de colesterol em ovos de galinha caipira, de granja e de codorna armazenados sob diferentes condições de temperatura. Trinta ovos frescos foram divididos em cinco grupos de seis. Em um grupo o colesterol foi analisado imediatamente; dois grupos foram mantidos sob temperatura ambiente por 10 e 20 dias e dois outros grupos sob refrigeração pelo mesmo período. A dosagem do colesterol foi realizada por método enzimático. Os ovos frescos apresentaram concentração de colesterol de 956mg/100g, 813mg/100g e 921mg/100g, para ovos de galinha caipira, de granja e codorna, respectivamente. A temperatura e o tempo de armazenamento elevaram os níveis de colesterol em todos os tipos de ovos. Nos ovos estocados a temperatura ambiente o aumento foi significativo após 10 dias, enquanto que sob refrigeração, somente após 20 dias. Concluímos que houve aumento na concentração de colesterol dos ovos estudados, e que esse aumento foi observado em menor tempo, quando os ovos foram estocados em temperatura ambiente.
Assuntos
Colesterol , Conservação de Alimentos , Coturnix , Ensaios Enzimáticos Clínicos , Galinhas , OvosRESUMO
Purpose Eggs are a food item of high nutritional value, a source of vitamin A and readily accessible to the general population. Methods This paper analysed the effect of cooking on the retinol levels of free-range and caged hen eggs, using high performance liquid chromatography (HPLC). The retinol levels of hen and quail eggs were also compared. Results The raw egg yolk retinol concentrations of free-range and caged hen eggs were 476.53+/-39.44 and 474.93+/-41.10 microg/100 g and cooked egg yolk concentrations were 393.53+/-24.74 and 379.01+/-30.78 microg/100 g, respectively; quail egg concentration was 636.56+/-32.71 microg retinol/100 g. No significant difference was found between the retinol of free-range and caged hen egg yolks; however, cooking diminished retinol levels, causing a loss of 17 and 20% in the free-range and caged hen egg yolks, respectively. Quail egg retinol concentration was significantly higher than that of the hens. Conclusion The retinol found in 100 g of hen and quail egg yolks could supply around 42 and 70.7% of the vitamin A requirements of an adult man, and is accordingly considered an excellent source of this vitamin.