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RISS 인기검색어
- 검색키워드
- 저자 : Marcos R. Oliveira (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
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Isabella Neto Exupério,Ricardo Ribeiro Agostinete,André Oliveira Werneck,Santiago Maillane-Vanegas,Rafael Luiz-de-Marco,Eduardo D.L. Mesquita,Han C.G. Kemper,Rômulo Araújo Fernandes 대한골대사학회 2019 대한골대사학회지 Vol.26 No.2
Background: To compare bone density accrual and markers of bone geometry and formation between female adolescents engaged and not engaged in artistic gymnastics (AGs). Methods: This was a 12-month longitudinal study involving 20 female adolescents, including 10 controls and 10 gymnasts (AGs) aged 11 to 16 years. At baseline, the gymnasts had a minimum of 12 months of practice, and the controls reported no participation in any organized sport. Bone mineral density (BMD) was measured in the lower limbs, upper limbs, spine, and whole body. In addition, BMD and geometrical properties of the femur were assessed. As a bone formation marker, osteocalcin level was measured. Results: Femoral aspects were increased in the gymnasts by 19% (P=0.009), 14% (P=0.047), and 10% (P=0.046) in the Ward’s triangle, trochanter, and the overall bone, respectively, than in the control girls. Geometrical parameters, bone accrual, and osteocalcin levels were similar in both groups. The weekly training load explained 30.8% of all bone gains on the lower limbs and affected the density on parts of the femur. Conclusions: The gymnasts, after a 12-month follow-up, demonstrated a higher BMD in the Ward’s triangle and whole femur than the controls, as well as an improvement in femur density. These changes were mainly due to the weekly training load. Lastly, the gymnasts had significant bone accrual (after 12 months) in the upper limbs, lower limbs, and whole body.
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Caroline Dani,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Joao A.P. Henriques,Jose C.F. Moreira 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
The antioxidant properties of purple grape juice, organic and conventional, in brain tissues are not well known.In this study our objective was to evaluate the antioxidant activity in substantia nigra and striatum of rats chronically treatedwith organic or conventional purple grape juice and to correlate the results obtained with the polyphenol content (total polyphe-nolic content, resveratrol, and anthocyanins [malvidin, delphinidin, peonidin, and cyanidin]). We observed that CCl4 damagedecreased significantly in the grape juice-treated groups when compared with the control group. In the grape juice-treatedgroups we further observed a decrease of lipid (thiobarbituric acid-reactive substances assay) and protein (carbonyl) peroxi-dation, as well as a significant antioxidant protection through the increase of enzyme activity. Antioxidant activities were sig-nificantly correlated with polyphenol content. These findings demonstrated that both grape juices have potent antioxidant prop-erties and these activities could be at least attributed to the high phenolic content present in these juices.
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Intake of Purple Grape Juice as a Hepatoprotective Agent in Wistar Rats
Caroline Dani,Livia S. Oliboni,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Jose C.F. Moreira,Joao A.P. Henriques 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
Grape juice is a source of polyphenols, as catechin, anthocyanidins, resveratrol, and others. Some health benefits have been attributed to these compounds (e.g., antioxidant and antitumorigenic properties). In this study, we investigated the possible antioxidant activity of two different grape juices: organic purple grape juice and conventional purple grape juice. The antioxidant activity of both grape juices was evaluated by an animal model of three groups: control and organic and conventional juices. After 30 days, all animals were sacrificed, and blood and liver were collected to evaluate lipid peroxidation level (thiobarbituric acid-reactive substances [TBARS] assay), protein oxidative level (carbonyl assay), and catalase (CAT) and superoxide dismutase (SOD) activities. The group treated with organic grape juice showed the highest SOD and CAT activities in both plasma and liver when compared with the conventional and control groups (P .05). In plasma, we observed a positive correlation among SOD and CAT activities, resveratrol, and all anthocyanin contents, suggesting that these polyphenols may be, at least in part, responsible for this increased antioxidant defense. The grape juices were capable of reducing carbonyl and lipid peroxidation levels in plasma and liver. However, in plasma, the organic group showed lower carbonyl and TBARS levels when compared to the conventional grape juice group (P .05). Our findings suggest that the intake of purple grape juice, especially of organic juice, induces a better antioxidant capacity when compared to conventional juice and that this may be an important issue for further investigations in the area of biochemical functional foods.
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