, 2010a). Making better choices concerning food acquisition, based on individual knowledge about food and healthiness, continues to be a challenge, due to the great diversity of food products available nowadays. It is essential to emphasize the importance of updating specific food legislation, once this is a highly changeable industry and consumers are increasingly
demanding 17-AAG datasheet for newness. Also, a more uniform legislation would certainly contribute for globalization. In the present study, the improvement of the guava mousses’ nutritional values was possible, particularly regarding the fat content, once the vast majority of modified mousses had a considerable reduction in this nutrient content through the substitution of fat milk for inulin and/or whey protein concentrate. Also, the addition of inulin and FOS in these mousses was decisive for the contribution regarding dietary fibre. Based on the results of this and the previous studies of this research group with guava mousses, MF–I–WPC Inhibitor Library price was the formulation that fit the most of desirable features: improvement of energy, total and saturated fat, protein and dietary fibre content, good viability of L. acidophilus during storage conditions (refrigeration and freezing) and survival of this microorganism in the simulated gastrointestinal fluids, besides presenting texture and sensorial acceptability comparable to control mousse
oxyclozanide MF. The authors wish to thank to Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) (Projects 06/51297-0, 05/51317-8, 04/13597-6, 04/05972-1, 08/55061-6, and 09/07160-8), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and Conselho Nacional de Desenvolvimento
Científico e Tecnológico (CNPq) for financial support and scholarships; and Christian Hansen, Clariant, Danisco, Kienast & Kratschmer, Orafti and Purac Sínteses companies for providing part of the material resources employed in this study. The authors gratefully acknowledge Alexandre Mariani Rodrigues for his technical assistance and Alexandra Tavares de Melo for her useful advice and valuable comments on food legislation and claims. “
“Free radicals, reactive oxygen species (ROS) and reactive nitrogen species (RNS), are constantly produced by cells during normal and pathological energy metabolism. Both ROS and RNS have been associated with many diseases and degenerative processes in aging (Halliwell, 2000). Almost all organisms are well protected against free radical damage by antioxidant enzymes such as superoxide dismutase and catalase. However, these systems are frequently insufficient to totally prevent the damage, resulting in diseases and accelerated aging. Natural products obtained through the diet, such as tocopherol, ascorbic acid, carotenoids and phenolic compounds with antioxidant activity can be useful to reduce oxidative damage in the human body.
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