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Fernanda Carvalho de SANTANA ; Lucillia Rabelo Oliveira TORRES ; Jorge MANCINI-FILHO ;Ciência e Tecnologia de Alimentos 2015, 35 3

Autor: Fernanda Branco SHINAGAWA



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Branco SHINAGAWA, Fernanda; Carvalho de SANTANA, Fernanda; Oliveira TORRES, Lucillia Rabelo; MANCINI-FILHO, Jorge Grape seed oil: a potential functional food? Ciência e Tecnologia de Alimentos, vol.
35, núm.
3, julio-septiembre, 2015, pp.
399-406 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: How to cite Complete issue More information about this article Journals homepage in Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI: Grape seed oil: a potential functional food? Fernanda Branco SHINAGAWA1, Fernanda Carvalho de SANTANA1, Lucillia Rabelo Oliveira TORRES1, Jorge MANCINI-FILHO1* Abstract Grape seed oil (GSO) is not often consumed in Brazil and little is known of its nutritional value.
Around the world there are already studies that point to the high levels of minority bioactive compounds and their relation to health benefits.
The main constituent of GSO is linoleic fatty acid, some works are controversial and there is no consensus in literature regarding their effect on the animal organism.
Thus, this study aimed to present a review of GSO and show the potential health effects of its major components, not only linoleic acid, but also γ-tocotrienol and β-sitosterol, and finally, their influence on lipid-modulating, anti and pro oxidative parameters. Keywords: grape seed oil; linoleic acid; tocotrienols; oxidative stress; inflammation. Practical Application: It is widely known that the consumption of vegetable oils rather than solid fats is vital to maintaining health.
In particular, col...

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