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dc.contributor.authorROMUALDO, G. R.
dc.contributor.authorSOUZA, I. P. de
dc.contributor.authorSOUZA, L. V. de
dc.contributor.authorSANTIAGO, M. C. P. de A.
dc.contributor.authorBORGUINI, R. G.
dc.contributor.authorCOGLIATI, B.
dc.contributor.authorBARBISAN, L. F
dc.date.accessioned2018-06-26T01:02:50Z-
dc.date.available2018-06-26T01:02:50Z-
dc.date.created2018-05-18
dc.date.issued2018
dc.identifier.citationIn: WORLD TOXICOLOGIC PATHOLOGY CONGRESS, 2018, São Paulo. [Anais... São Paulo: Galoá, 2018] 4. p.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1091661-
dc.descriptionFruits from Myrtaceae family, as jabuticaba (Myrciaria jaboticaba (Vell) O. Berg), jamelão (Syzygium cumini (L.) Skeels) and jambo (Syzygium malaccense), raise interest due to their high levels of anthocyanins, antioxidant compounds, and, thus, potential for chronic disease risk reduction¹. Therefore, the study evaluated whether the ingestion of jabuticaba, jamelão or jambo peel powder attenuates fibrosis-associated hepatocarcinogenesis. Neonatal female C3H/Hej mice were submitted to a diethylnitrosamine (DEN)/carbon tetrachloride (CCl4)-induced fibrosis-associated hepatocarcinogenesis model. Mice also received basal diet or basal diet containing 2% of jabuticaba, jamelão or jambo dehydrated peels for 10 weeks. HPLC analysis of dehydrated fruit peels revealed high levels of anthocyanins in jabuticaba (802.89±22.88 mg/100g), jamelão (575.95±9.42 mg/100g) and jambo (156.05±10.39 mg/100g). These fruits displayed different types of anthocyanins (Figures 1-3). Interestingly, only the ingestion of basal diet containing jamelão peel powder attenuated liver fibrosis compared to DEN/CCl4 (Figure 4). Mechanisms will be evaluated, as well as the effects of these fruits on the development of preneoplasic/neoplastic liver lesions.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleThe effects of anthocyanin-rich Myrtaceae fruits peel powder on fibrosis-associated hepatocarcinogenesisin mice.
dc.typeResumo em anais e proceedings
dc.date.updated2018-06-26T01:02:50Zpt_BR
dc.subject.thesagroProduto de Origem Vegetal
dc.description.notesWTPC. 21 a 26 de abril.
riaa.ainfo.id1091661
riaa.ainfo.lastupdate2018-06-25
dc.contributor.institutionGuilherme Ribeiro Romualdo, UNESP; Isadora Penedo de Souza, UNESP; Lucas Vilhegas de Souza, USP; MANUELA CRISTINA P DE A SANTIAGO, CTAA; RENATA GALHARDO BORGUINI, CTAA; Bruno Cogliati, USP; Luís Fernando Barbisan, UNESP.
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