Nutritional sciences in Brazil: the pioneer work of institutions and scientists

Oliveira, José Eduardo Dutra de; Marchini, Júlio Sérgio

doi:10.1016/j.nut.2003.10.020

Cited by 5 publications

(6 citation statements)

References 13 publications

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“…RS behaves physiologically like fiber reducing glycemia and consequently helping to prevent or treat type 2 diabetes and decreasing the risk of developing chronic diseases [28]. RS also contributes to the prevention of intestinal diseases; to the blood cholesterol levels reduction [25,76]; to increase the synthesis of B-complex vitamins and mineral absorption; and to improve the immune response and the prevention of the development of intestinal cancer [59,74]. The studies that evaluated the amount of RS in banana flour showed the amount of 5.5 g to 16.6 g of RS in 100 g of green banana flour [43,50,53].…”

Section: Resultsmentioning

confidence: 99%

“…The green banana is commonly used as stages 1 and 2 of maturation (until 9 weeks; L* ranging from 56 to 68, a* ranging from −20 to −15, and b* ranging from 33 to 38) [13,14,15,16,17]. Green bananas seem to be a good source of fibers, vitamins (Vit C, B6, provitamin A), minerals (potassium, phosphorus, magnesium, zinc), bioactive compounds such as phenolic compounds, and resistant starch (RS) [18,19,20,21,22,23,24], potentially contributing to health benefits [10,25,26,27,28,29], classifying GB as functional food [9].…”

Section: Introductionmentioning

confidence: 99%

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Health Benefits of Green Banana Consumption: A Systematic Review

Falcomer

Riquette²,

Romão

et al. 2019

Nutrients

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Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles’ titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Health Benefits of Green Banana Consumption: A Systematic Review

Falcomer

Riquette²,

Romão

et al. 2019

Nutrients

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“…These results based on the main factors first decreasing weight and calorie restriction also consuming good rich in fibers and also the reduction in AA intake and HDL give a good key to demonstrate the effect of vegetarian diet on improving the psoriasis in children matching [15].…”

Section: Procedurementioning

confidence: 87%

“…Relation between food and psoriasis and metabolic syndrome was investigated proving our idea about food and an auto immune disease like psoriasis [21][22][23][24][25][26][27][28].…”

Section: Procedurementioning

confidence: 99%

Effect of Diet and Exercise on Plaque Psoriasis in Children

Salem¹,

Elshennawy²,

Wahab³

et al. 2017

Br J Res

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“…Cereals are eatable seeds or grains of the monocotyledonous family called Gramineae and, usually, they are in the form of spike. Some examples of cereals commonly consumed in Brazil are the rice, the wheat and the corn (Dutra de Oliveira and Marchini, 1998).…”

Section: Introductionmentioning

confidence: 99%

Organic‐mineral content of the main Brazilian cereals and legumes

Mesquita

Giada

2005

Nutrition &Amp; Food Science

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Purpose -In Brazil there is a lack of food composition data and the nutrition professionals frequently need to consult compiled tables of international reference. It is known that the extrapolation of international food data to the regional level is not accurate and requires caution because it may result in nutritional problems. Thus, the purpose of this work was to determine and compare the organic-mineral content of the main Brazilian cereals and legumes with those of the available reference in this country. Design/methodology/approach -The chemical composition of the samples was examined according to AOAC methods. The energy value for each sample was calculated using the specific Atwater energy factors. Findings -The moisture as well as lipids and ash content were found to accord with the consulted bibliography for most of the samples. The protein values were the same as those found by some authors and different from others. Originality/value -The results obtained showed the need for elaborating a Brazilian food composition table able to better reproduce the real nutritive value of food produced in this country.

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Nutritional sciences in Brazil: the pioneer work of institutions and scientists

Cited by 5 publications

References 13 publications

Health Benefits of Green Banana Consumption: A Systematic Review

Health Benefits of Green Banana Consumption: A Systematic Review

Effect of Diet and Exercise on Plaque Psoriasis in Children

Organic‐mineral content of the main Brazilian cereals and legumes

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