Coronary artery calcification (CAC) is associated with atherosclerotic complications. However, elevated CAC may not always imply a worse prognosis. Herein, we report the clinical evolution of long-term red wine (RW) drinkers in relation to CAC. We followed 200 healthy male habitual RW drinkers and compar...
Moderate consumption of red wine has been widely associated with reduced cardiovascular risk, mainly due to its composition in phenolic compounds with antioxidant activity, such as trans-resveratrol. Our aim was to compare the effect of red wine vs trans-resveratrol consumption on the prevention and regr...
ABSTRACT An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red...
A jabuticaba é uma fruta tropical,
tipicamente brasileira, sendo originária
da região centro-sul. Popularmente
apreciada por suas características sensoriais
in natura, mas também pela utilização
em produtos processados como
geleias, licores e bebidas fermentadas
(SASSO; CITADIN; DANNER,
2010).
Ape...
Introduction: Grape is one of the most important fruit crops across the world and
can be consumed in different ways. There has been a growing interest in the role
of antioxidants such as resveratrol, which can be found in grape skin, in oral and
dental tissues. Thus, the objective of this study was to an...
Abstract The aim of this study is to evaluate the influence of modeling liquids on the translucency and color shade of resin composites (RCs) after one year of storage. RC specimens were prepared using either a conventional insertion technique (control; without modeling liquid) or a restorative dental mo...
Algoritmos,
Análisis de Varianza,
Color,
Colorimetría,
Resinas Compuestas/química,
Cementos Dentales/química,
Pulido Dental/métodos,
Ensayo de Materiales,
Microscopía Electrónica de Rastreo,
Coloración de Prótesis/métodos,
Reproducibilidad de los Resultados,
Cementos de Resina/química,
Espectrofotometría,
Propiedades de Superficie/efectos de los fármacos,
Factores de Tiempo,
Agua/química,
Vino
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid...
ABSTRACT Background: The health benefits associated with moderate wine consumption, as with ethanol and phenolic compounds, include different mechanisms still little understandable. Aim: Evaluate glycemic and weight variations, and the deposit of triglycerides, cholesterol and liver glycogen with red ...
Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea ...
Acetobacter/metabolismo,
Aminas Biogénicas/análisis,
Histamina/metabolismo,
Rubus/microbiología,
Vino/análisis,
Ácido Acético/análisis,
Ácido Acético/metabolismo,
Acetobacter/genética,
Acetobacter/aislamiento & purificación,
Fermentación,
Microbiología de Alimentos,
Histamina/análisis,
Rubus/metabolismo,
Saccharomyces cerevisiae/metabolismo,
Vino/microbiología
Objetivo: Avaliar in vitro a capacidade de remoção de pigmentos ocasionados em resina composta após aplicação de peróxido de hidrogênio 35%. Material e método: Confeccionaram-se 20 amostras de resina composta Opallis (FGM), cor A1, em matriz metálica circular. As amostras foram divididas em quat...
Resinas Compuestas,
Peróxido de Hidrógeno,
Pigmentación,
Espectrofotometría,
Técnicas In Vitro,
Agua Destilada,
Café,
Vino,
Bebidas,
Análisis de Varianza,
Estética Dental,
Blanqueamiento de Dientes
