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dc.creatorFreire, Juliana Mesquita-
dc.creatorAbreu, Celeste Maria Patto de-
dc.creatorDuarte, Stella Maris da Silveira-
dc.creatorPaula, Fernanda Borges Araujo de-
dc.creatorLima, Adriene Ribeiro-
dc.creatorLima, Rafaella Araujo Zambaldi-
dc.creatorRocha, Denise Alvarenga-
dc.creatorSimão, Anderson Assaid-
dc.date.accessioned2017-07-17T11:49:31Z-
dc.date.available2017-07-17T11:49:31Z-
dc.date.issued2014-11-
dc.identifier.citationFREIRE, J. M. et al. Nutritional characteristics of guava leaves and its effects on lipid metabolism in hypercholesterolemic rats. African Journal of Biotechnology, [S. l.], v. 13, n. 46, p. 4289-4293, Nov. 2014.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/13375-
dc.description.abstractThe objective of this study was to evaluate antioxidant substances, dietary fiber and antioxidant activity of guava leaves, and evaluate their amelioration hypercholesterolemia in rats. The leaves were dried and crushed into granulated powder. The active ingredient of the leaf powder was extracted by an ethanol/acetone mixture and called ethanol/acetone extract flour. Dietary fiber, vitamin C, beta-carotene, phenolic compounds and antioxidant activity were determined in the flours. Thirty (30) rats were used in the present study and categorized into: hypercholesterolemic control, non-hypercholesterolemic rats treated with ethanol/acetone extract flour, hypercholesterolemic rats treated with ethanol/acetone extract flour, non-hypercholesterolemic rats treated with leaf flours, and hypercholesterolemic rats treated with leaf flours. The animals were subjected to experimental hypercholesterolemia and treatment with flours for 42 days. At the end of the treatment, liver weight index versus body weight index, total hepatic lipids, C reactive protein, total cholesterol and fractions were evaluated. The treated hypercholeterolemic animals showed a reduction in total and fractionated cholesterol levels, but no difference was observed in the ratio liver weight index versus body weight index, total hepatic lipids and C reactive protein. It is concluded that guava leaves are a significant source of dietary fiber, phenolic compounds, vitamin C, beta-carotene, besides presenting antioxidant activity and hypocholesterolemic potential.pt_BR
dc.languageen_USpt_BR
dc.publisherAcademic Journalspt_BR
dc.rightsacesso abertopt_BR
dc.sourceAfrican Journal of Biotechnologypt_BR
dc.subjectGuava leaves - Nutritional characteristicspt_BR
dc.subjectGuava leaves - Antioxidant activitypt_BR
dc.subjectHypercholesterolemia - Treatmentpt_BR
dc.subjectGuava leaves - Hypocholesterolemic potentialpt_BR
dc.subjectFolhas de goiaba - Características nutricionaispt_BR
dc.subjectFolhas de goiaba - Atividade antioxidantept_BR
dc.subjectHipercolesterolemia - Tratamentopt_BR
dc.subjectFolhas de goiaba - Potencial hipocolesterolémicopt_BR
dc.titleNutritional characteristics of guava leaves and its effects on lipid metabolism in hypercholesterolemic ratspt_BR
dc.typeArtigopt_BR
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