Objetivo: realizar um levantamento bibliográfico com enfoque nos compostos bioativos que modulam a inflamação na obesidade. Métodos: foram utilizadas as bases de dados Scientific Eletronic Library Online e PubMed, com artigos de revisão e originais, em língua portuguesa e inglesa, publicados entre 2010 e 2019, adotando os seguintes descritores: obesity, inflammation e bioactive compounds. Resultados: alimentos com propriedades funcionais e fontes de compostos bioativos podem auxiliar na modulação de citocinas pró-inflamatórias, como a curcumina no açafrão da terra, as catecolaminas no chá-verde, punicalagina na romã, a β-glucana na aveia e os polifenóis no azeite de oliva. Tais compostos geralmente atuam inibindo mediadores, como fator nuclear Kappa β e catecol-o-metiltransferase, diminuindo marcadores inflamatórios como fator de necrose tumoral α e as interleucinas (1, 2, 6, 8, e 12). Conclusão: tendo em vista o potencial dos alimentos em modular a inflamação na obesidade, o conhecimento de suas propriedades funcionais é importante por auxiliar os profissionais de Nutrição no planejamento de estratégias para a prevenção e o tratamento da obesidade.

Alkaptonuria is a rare autosomal recessive disorder caused by deficiency in homogentisate 1,2-dioxygenase, which leads to a tissue accumulation of homogentisic acid (HGA). HGA irreversibly deposits in connective tissues, which leads to degeneration of the articular cartilage, leaving these tissues with dark pigmentation, known as ochronosis. Alkaptonuria typically presents with a triad of homogentisic aciduria, ochronosis and ochronotic arthropathy during the third and fourth decade of life. The ochronotic arthropathy is the most impactful complication in the quality of life, even though it virtually impacts every system. There is no effective treatment, so intervention is based on symptoms, maintaining function and pain control while the inevitable deterioration of weightbearing joints progresses. Almost all patients are submitted to arthroplasties of the knee and/or hip. Soon there might be a way to prevent complications, has there are ongoing phase 3 studies to approve a drug that blocks the formation of HGA.

Introduction: The intestinal microbiota has been the subject of research due to its association in physiological and pathological conditions. The production of short chain fatty acids obtained by fermentation of the intestinal microbiota has shown important effects on the gastrointestinal tract, adipose tissue, immune system and nervous system. Objective: This literature review aims to present different nutritional strategies with the potential to modulate the intestinal microbiota by increasing the production of short chain fatty acids. Methods: The research was considered a review work, through a bibliographic survey carried out from the collection of articles in English, published in the PubMed database, in the period from 2013 to 2020. The articles were selected from the descriptors: gut microbiota, soluble fiber, resistent starch, pectin, dietary fiber, short chain fatty acids (SCFA) with the combinations of the Boolean operators “and” and “or”. Studies considered as gray literature were excluded, as well as studies in which the titles were not related to the theme of the proposed research. Results: There are many benefits to consuming foods that may favor the increase of short chain fatty acids. This increase in the gastrointestinal tract is of fundamental importance for the maintenance of intestinal microbiota and prevention of diseases. Some nutritional strategies can be used in clinical therapy, such as increased consumption of fruits, vegetables and whole grains that are plant foods and important sources of fiber. The type of food must be observed, since each one can contain fibers of diverse types. Soluble fiber is the basis for the metabolization of short chain fatty acids and is found in various foods that can be inserted into the food plan, such as: bananas, apples, oats, barley, cooked and cooled potatoes, partially ground seeds, corn, morning cereal, agave, artichoke, asparagus, chicory root, garlic, onion, leeks and wheat. Conclusion: Scientific evidence of the relationship between nutrition, intestinal microbiota and short-chain fatty acid production demonstrates the importance of implementing simple nutritional strategies by health professionals, which can contribute to the modulation of the intestinal microbiota and the development of new perspectives in the development of therapies for prevention and treatment of diseases.

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It aimed to correlate the prevalence of risk factors with the anthropometric indices of risk analysis for CVD in employees of a university center in Fortaleza/CE. It was a cross-sectional, observational, quantitative, descriptive, and analytical study, carried out in a Higher Education Institution. Sociodemographic, food consumption and anthropometric data were collected, in addition to the self-reported presence of any chronic disease, from August 2019 to January 2020. Anthropometric data were classified according to the WHO, characterizing the nutritional status and the presence of risk for CVD. Food frequency was analyzed by food groups, correlated with risk for CVD (eg consumption of soft drinks and sweets, whole milk, red meat with apparent fat and added salt). Data tabulation was performed in Microsoft Excel 2019 and statistical analyzes in SPSS 22.0. All data were collected after approval by the ethics committee and participants signed an informed consent form. Eighty employees were evaluated, 65% women, aged between 20 and 29 years old (50%, 62.5%), brown with 56.70% and with at least complete high school (52.5%). In the BMI, 68.75% were overweight (p= 0.172). Regarding the classification of WC, 62.5% of the population has a moderate to high risk according to their classification, with a difference between genders (p=0.00). In PC, 77.5% are obese and overweight (p=0.639). In WHtR, 75% of women and 60.7% of men had risk values, with no difference between genders (p=0.184). In both sexes, they ingested soda and artificial drinks from 1 to 2 days a week, where 42.9% were men and 30.8% were women (p = 0.654), consuming sweets 1 to 2 days a week, with the percentage of 37,5% (p=0.431). Vegetables and vegetables cooked, 3 to 4 times a week, 45% of the population consumed and 26.25% rarely consumed these raw foods. In red meat with visible fat, it was observed that most of the population consumes (57.5%) and whole milk (70%). Employees also presented as a protective factor for hypertension and dyslipidemia the presence of milk consumption and as a risk, and a higher risk when they had a BMI >25kg/m2. Thus, it could be observed that there is a large consumption of foods with saturated fats such as red meat and sugars such as soft drinks, sweets and artificial drinks that end up contributing to excess weight, cardiovascular risks and it is possible to identify how eating habits and the indicators are related to the development of chronic diseases.