Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/991125
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dc.contributor.authorDENNY, C.pt_BR
dc.contributor.authorLAZARINI, J. G.pt_BR
dc.contributor.authorFRANCHIN, M.pt_BR
dc.contributor.authorMELO, P. S.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorMASSARIOLI, A. P.pt_BR
dc.contributor.authorMORENO, I. A. M.pt_BR
dc.contributor.authorPASCHOAL, J. A. R.pt_BR
dc.contributor.authorALENCAR, S. M.pt_BR
dc.contributor.authorROSALEN, P. L.pt_BR
dc.contributor.otherC. DENNY, Department of Physiological Sciences, University of Campinas; J. G. LAZARINI, Department of Physiological Sciences, University of Campinas; M. FRANCHIN, Department of Physiological Sciences, University of Campinas; P. S. MELO, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; A. P. MASSARIOLI, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP; I. A. M. MORENO, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP; J. A. R. PASCHOAL, Department of Physics and Chemistry, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, SP,; S. M. ALENCAR, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP; P. L. ROSALEN, Department of Physiological Sciences, University of Campinas, SP.pt_BR
dc.date.accessioned2014-07-22T11:11:11Zpt_BR
dc.date.available2014-07-22T11:11:11Zpt_BR
dc.date.created2014-07-22pt_BR
dc.date.issued2014pt_BR
dc.identifier.isbn1756-4646pt_BR
dc.identifier.other52931pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/991125pt_BR
dc.descriptionThe aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-α and IL1-β in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene transresveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes, which were not sensible for the detection by the method. Since PVE and EAF showed significantly anti-inflammatory effects and high concentration of phenolic compounds, we concluded that Petit Verdot pomace could be an interesting source of anti-inflammatory bioactives.pt_BR
dc.description.uribitstream/item/105261/1/Giuliano-2014.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherJournal of Functional Foods, v. 8, p. 292-300, 2014.pt_BR
dc.relation.ispartofEmbrapa Semiárido - Artigo em periódico indexado (ALICE)pt_BR
dc.subjectSubprodutospt_BR
dc.subjectCitocinaspt_BR
dc.subjectPetit Verdotpt_BR
dc.subjectBagaço de uva.pt_BR
dc.titleBioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds.pt_BR
dc.typeArtigo em periódico indexado (ALICE)pt_BR
dc.date.updated2017-04-26T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroAntiinflamatoriopt_BR
dc.subject.thesagroComposto fenolicopt_BR
dc.subject.thesagroVitis Vinifera.pt_BR
dc.subject.nalthesaurusAnti-inflammatory activitypt_BR
dc.subject.nalthesaurusPhenolic compoundspt_BR
dc.subject.nalthesaurusGrapespt_BR
dc.ainfo.id991125pt_BR
dc.ainfo.lastupdate2017-04-26pt_BR
dc.identifier.doi10.1016/j.jff.2014.03.016pt_BR
Appears in Collections:Artigo em periódico indexado (CPATSA)

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