Nutrição e Esteatose – Artigo 4
Role of Nutrition in the Pathogenesis and Prevention of Non-alcoholic Fatty Liver Disease: Recent Updates
AbstractNon-alcoholic fatty liver disease (NAFLD) is an acquired metabolic disease characterized by triglycerides (TGs) deposition in liver induced by other factors rather than alcohol consumption. NAFLD significantly contributes to liver diseases in children and adults. NAFLD pathogenesis is associated with age, gender, race and ethnicity. Insulin resistance, hyperinsulinemia, elevated plasma free fatty acids (FFAs), fatty liver, hepatocyte injury, liver inflammation, oxidative ...
Nutrição e Esteatose – Artigo 3
Relationship between Diet and Non-alcoholic Fatty LiverDisease: A Review Article
AbstractBackground: Diet plays a key role in the development of non-alcoholic fatty liver disease (NAFLD). The aim of this study was to review systematically observational studies available regarding the relationship between food intakes and NAFLD.Methods: We searched Scopus, PubMed, and Cochrane Library databases to identify English observational stu-dies on food groups, dietary patterns, and NAFLD. Cross-sectional, case-control and cohort studies were se-lected and then duplication, topic, type of study, ...
Nutrição e Esteatose – Artigo 2
Impact of Nutritional Changes on Nonalcoholic Fatty Liver Disease
Abstract: Non-alcoholic fatty liver disease (NAFLD) is a major global health threat due to its growing incidence and prevalence. It is becoming the leading cause of liver disease in addition to its strong association with cardio-metabolic disease. Therefore, its prevention and treatment are of strong public interest. Therapeutic approaches emphasize lifestyle modifications including physical activity and the adoption of healthy eating habits that intend to mainly control body weight and cardio-metabolic risk factors ...
Nutrição e Esteatose – Artigo 1
BENEFITS OF LIFESTYLE MODIFICATION IN NAFLD
Compared with our ancestors, Western societies today lead a lifestyle that is much more sedentary, probably as a result of cultural changes stemming from modern socio-economic morays. Taking into account differences in body size, our energy expenditure per kilogram of body weight has been estimated to be ,40% of that of our prehistoric ancestors.1 Current estimatessuggest that 7 out of 10 adults are inactive or lack adequate conditioning,2 and this lack of adequate exercise, combined with dietary indiscretion, has contributed to the worldwide ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 24
Lactobacillus and Bifidobacterium improved physiological function and cognitive ability in aged mice by the regulation of gut microbiota
Scope: Age-related degeneration is associated with imbalances of gut microbiota and its related immune system, thereby gut microbiota dysbiosis is considered to be a key target to improve senescence. The potential roles of probiotics on physiological function and cognitiveability in aged mice were investigated in this study.Methods and results: Lactobacillus casei LC122 or Bifidobacterium longum BL986, were orally administrated for 12 weeks, and the ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 23
Evaluation of the in vitro release of isoflavones from soybean germassociated with kefir culture in the gastrointestinal tract and anxiolytic and antidepressant actions in zebrafish (Danio rerio)
A B S T R A C TThe gastrointestinal tract contains thousands of microorganisms present in the mucosa, derived from several different species, and these microorganisms have a direct relationship with immunity, homeostasis, and certain systemic diseases. The microorganisms present in kefir grains interact with the gastrointestinal and immune systems as well as with the intestinal microbiota. ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 22
Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study
AbstractThe aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters andkinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditions, reaching high levels of cell viability (over 106 CFU mL1 for total yeast and bacteria), phenolic ...
