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|metadata.artigo.dc.title:||Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats|
|metadata.artigo.dc.creator:||Menezes, Camila Carvalho|
Carneiro, João de Deus Souza
Borges, Soraia Vilela
Silva, Vera Sônia Nunes da
Brigagão, Maísa Ribeiro Pereira Lima
Aberrant crypt foci
|metadata.artigo.dc.identifier.citation:||MENEZES, C. C. et al. Development of low-calorie guava preserves with prebiotics and evaluation of their effects on carcinogenesis biomarkers in rats. Food and Chemical Toxicology, Oxford, v. 50, n. 10, p. 3719-3724, Oct. 2012.|
|metadata.artigo.dc.description.abstract:||Faced with the search for healthy products that provide additional benefits to consumers' health, the main objectives of this work were to develop a low-calorie preserve containing prebiotics (lactulose and polydextrose) and to evaluate the effects of these prebiotics on oxidative stress and colon carcinogenesis in male rats treated with 1,2-dimethylhydrazine (DMH). A total of 62.5% w/w of the sucrose in conventional preserves was replaced by polydextrose, and lactulose was added at 0%, 16%, 19.5% or 23% w/w concentrations. The acceptance of these four low-calorie guava preserve samples and the conventional sample was equal (P>0.05), with a score of 6.49. The level of degradation of lactulose was low (18.45 g100 g(-1)lactulose), ensuring that even at a lower concentration of this prebiotic (16% w/w), the concentration remained above the minimum level considered functional. We found that consumption of the low-calorie preserves with prebiotics does not have an effect on the development of mucin-negative ACF and classical ACF in the initiation phase of the mutagenic process. However, the consumption of 1.5 g of the preserve/rat/day potentiated lipid peroxidation and proteic oxidation in the liver.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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