Teores de poliaminas em alguns alimentos da dieta básica do povo brasileiro
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Data
2006-08-01
Autores
Lima, Giuseppina Pace Pereira [UNESP]
Rocha, Suraya Abdallah da [UNESP]
Takaki, Massanori [UNESP]
Ramos, Paulo Roberto Rodrigues [UNESP]
Título da Revista
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Título de Volume
Editor
Universidade Federal de Santa Maria (UFSM)
Resumo
Os teores de poliaminas variam, assim como a sua necessidade, por estarem relacionadas diretamente com o crescimento de células. Neste estudo, foram analisados os teores de putrescina, espermidina e espermina em diversos alimentos de origem vegetal e em ovos. O cozimento não afetou os teores em arroz ou feijão, porém em batata inglesa houve diferença, sendo que a fritura incrementou o teor principalmente de putrescina. Alface, laranja, banana e tomate apresentaram teores de putrescina maiores, enquanto que em cebola, alho, ovos, arroz e feijão houve predominância de espermidina e espermina. Estes resultados são relevantes para uma possível elaboração da dieta de muitas pessoas, dependendo da sua necessidade diária.
The level of polyamines changes as well as the daily necessity since they are directly related to the cell growth. In the present work we analyzed the levels of putrescine, spermidine and spermine in several foods from vegetables and eggs. The cooking did not affect the level of polyamines in rice and bean, but in potato there were differences and frying process increased the level of putrescine. Lettuce, orange, banana and tomato presented significant levels of putrescine while onion, garlic, egg, rice and bean presented specially spermidine and spermine. Those results can help for elaboration of dietary guidelines according to the level of polyamines of those foods and their daily necessity.
The level of polyamines changes as well as the daily necessity since they are directly related to the cell growth. In the present work we analyzed the levels of putrescine, spermidine and spermine in several foods from vegetables and eggs. The cooking did not affect the level of polyamines in rice and bean, but in potato there were differences and frying process increased the level of putrescine. Lettuce, orange, banana and tomato presented significant levels of putrescine while onion, garlic, egg, rice and bean presented specially spermidine and spermine. Those results can help for elaboration of dietary guidelines according to the level of polyamines of those foods and their daily necessity.
Descrição
Palavras-chave
putrescina, espermidina, espermina, vegetais, ovos, putrescine, spermidine, spermine, vegetables, eggs
Como citar
Ciência Rural. Universidade Federal de Santa Maria (UFSM), v. 36, n. 4, p. 1294-1298, 2006.