RESUMO: O desperdício na cadeia produtiva de frutos, incluindo as indústrias de suco e polpa, produz grandes quantidades de resíduos, como cascas, sementes e bagaços. Esse volume de resíduos gera impacto ambiental e econômico. O objetivo deste trabalho foi determinar o potencial de aproveitamento de resíduos de maracujá (Passiflora edulis) e de variedades de maçã (Malus domestica) na produção de farinhas funcionais. A farinha de maracujá apresentou maior redução de radicais DPPH (EC50%: 50,4μg/mL), demonstrando potencial antioxidante, maior inibição de Staphylococcus aureus (71,3±1,2μg/mL) e da acetilcolinesterase (10%). Todas as farinhas de maçã foram boas antioxidantes e a fuji destacou-se inibindo Pseudomonas aeruginosa (78,6±3,1μg/mL). Todos os resíduos mostraram potencial para aproveitamento como produto funcional, seja como fonte de antioxidantes, conservante natural (antimicrobiano) para alimentos secos ou uso suplementar no tratamento de Alzheimer.

ABSTRACT: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer’s disease.

ABSTRACT Objective The aim of this study was to verify the effects of glycemic index (GI) on body composition, and on inflammatory and metabolic markers concentrations in patients with type 2 diabetes. Subjects and methods In this randomized controlled parallel trial, twenty subjects (aged 42.4 ± 5.1 years, BMI 29.2 ± 4.8 kg.m-2) were allocated to low GI (LGI) (n = 10) or high GI (HGI) (n = 10) groups. Body composition, inflammatory and metabolic markers were assessed at baseline and after 30 days of intervention. Food intake was monitored during the study using three-day food records completed on two non-consecutive weekdays and on a weekend day. Results Body fat reduced after the LGI intervention compared with baseline (P = 0.043) and with the HGI group (P = 0.036). Serum fructosamine concentration (P = 0.031) and TNF-α mRNA expression (P = 0.05) increased in the HGI group. Serum non-esterified fatty acids were greater in the HGI than in the LGI group (P = 0.032). IL-6 mRNA expression tended to decrease after the consumption of the LGI diet compared to baseline (P = 0.06). Conclusion The LGI diet reduced body fat and prevented the negative metabolic and inflammatory responses induced by the HGI diet.

O objetivo deste trabalho foi identificar, em judocas, os procedimentos adotados para a redução da massa corporal em períodos próximos às competições e discuti-los frente à literatura. Participaram deste estudo 105 do sexo masculino pertencentes às classes júnior e sênior (idade média de 21,5 ± 8,0 anos). De acordo com os resultados, 73,6% dos atletas desenvolveram estratégias de redução de massa corporal em períodos pré-competitivos, e os métodos mais utilizados por eles foram: aumento do número de atividades físicas além das habituais (76,1%), restrição calórica (59,8%), redução de carboidratos (32,6%) e restrição de líquidos (20,7%). Em valores absolutos, os judocas masculinos reduzem significativamente mais (p < 0,05) a massa corporal em relação às mulheres (4,5 ± 3,5 e 1,7 ± 0,8 kg, respectivamente). As mulheres iniciam com maior antecedência à competição (p < 0,05) a redução da massa corporal (14 ± 6 e 19 ± 7 dias, respectivamente). Pode-se inferir que a maioria dos judocas adota estratégias de redução aguda de massa corporal em períodos que antecedem as competições, o que pode resultar na queda do rendimento

The aim of this work was to evaluate the procedures adopted for weight loss in periods close to competitions, and emphasize their physiologic effects. One hundred and twenty-five athletes (20 female and 105 male) belonging to the Juvenil, Junior and Senior categories (21.5 ± 8.0 years old) participated in this study. According to the results, 73.6% of the athletes used strategies of weight reduction methods during the pre-competitive periods. The methods used by the athletes were: increasing physical activity level (76.1%), caloric restriction (59.8%), restriction of carbohydrates (32.6%), and restriction of liquids (20.7%). In absolute values, male Judokas presented greater reductions in (p < 0.05) body mass compared to women (4.5 ± 3.5 and 1.7 ± 0.8 kg, respectively). Women started using pre-competition strategies (p < 0.05) to reduc body weight sooner than men (14 ± 6 and 19 ± 7 days, respectively). In conclusion, the most of judokas develop strategies for acute body mass reduction in pre-competitive periods, which may decrease their performance