Browsing by Author "Geraldo, Rafaela A. F."
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- Comprehensive analysis and immunomodulatory effects of lentil phenolic extractsPublication . Geraldo, Rafaela A. F.; Machado, Manuela; Silva, Sara; Costa, Eduardo M.; Pinto, Elisabete; Pintado, Manuela; Vasconcelos, Marta W.
- Development of a healthy lentil-based food productPublication . Geraldo, Rafaela A. F.; Santos, Carla S.; Silva, Marta Nunes da; Pinto, Elisabete; Vasconcelos, Marta W.
- Exploring the health benefits of lentil phenolics: antioxidant and immunomodulatory effectsPublication . Geraldo, Rafaela A. F.; Machado, Manuela; Silva, Sara; Costa, Eduardo M.; Pinto, Elisabete; Pintado, Manuela; Neves, Delminda; Vasconcelos, Marta W.Introduction: Lentils are rich in essential nutrients such as protein, fibre, and flavonoids, with a low glycemic index that helps avoid glycemia peaks. Epidemiological data suggest potential benefits against cardiovascular diseases and diabetes. Objectives: Identify the lentil variety with the highest phenolic and flavonoid content, antioxidant capacity, and anti-diabetic effects while evaluating its cytotoxicity and immunomodulatory activity. Conclusions: Kermit variety exhibited the highest phenolic and flavonoid content, antioxidant and anti-diabetic activities, and the largest quantities of phenolic compounds, making it the best candidate for in vitro analyses. Cooking affected phenolic composition, often reducing (Epi)Catechin and Procyanidin compounds, though Kaempferol derivatives remained prominent across all varieties. No deleterious effect regarding metabolic inhibition was observed in Caco-2 cells when exposed to Kermit phenolic extracts. Regarding the immunomodulatory results: The production of IL-6 and IL-8 significantly decreased with Kermit phenolic extracts. In cells stimulated with IL-1β, the Kermit phenolic extracts showed relevant anti-inflammatory effects, as demonstrated by reductions in the selected cytokines' secretion.
- Labrys portucalensis F11 efficiently degrades Di-(2-ethylhexyl) phthalatePublication . Moreira, Irina S.; Duarte, Rafael D. C.; Geraldo, Rafaela A. F.; Castro, Paula M. L.
- Labrys portucalensis F11 efficiently degrades Di-(2-ethylhexyl) PhthalatePublication . Moreira, Irina S.; Duarte, Rafael D. C.; Geraldo, Rafaela A. F.; Castro, Paula M. L.
- Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snackPublication . Geraldo, Rafaela A. F.; Silva, Marta Nunes da; Santos, Carla S.; Pinto, Elisabete; Vasconcelos, Marta W.
- Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snackPublication . Geraldo, Rafaela A. F.; Silva, Marta Nunes da; Santos, Carla Sancho dos; Pinto, Elisabete; Vasconcelos, Marta WiltonLentils (Lens culinaris L.) are among the oldest crops cultivated by humans. They are excellent sources of minerals, protein/amino acids, fatty acids, fibers, carbohydrates, and phytochemicals. Compared to other legumes, lentils have a faster preparation time, low phytic acid content, high arginine, and total phenolic content of antioxidant flavonoids. Besides, their low glycemic index helps avoid peaks in blood glucose, improving metabolic control. Although lentils have these benefits, their consumption in Portugal is lower than desirable, highlighting the need for greater promotion of this legume and the development of new value-added lentil-based snacks.
- Lentil (lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snackPublication . Geraldo, Rafaela A. F.; Silva, Marta Nunes da; Santos, Carla S.; Pinto, Elisabete; Vasconcelos, Marta W.
- Lentil-based muffin in vitro digestion: unraveling nutritional insightsPublication . Geraldo, Rafaela A. F.; Machado, Manuela; Silva, Sara; Costa, Eduardo M.; Santos, Carla S.; Pinto, Elisabete; Pintado, Manuela; Vasconcelos, Marta W.
- Lentil-based snack: development and nutritious propertiesPublication . Geraldo, Rafaela A. F.; Santos, Carla S.; Pinto, Elisabete; Vasconcelos, Marta W.Legume grains provide not only a unique nutrient profile essential for good human health, such as protein, fiber, carbohydrates, fatty acids, minerals, vitamins, and phenolic compounds, but they also provide excellent environmental benefits. Besides, they adapt to contemporary food patterns, like flexitarian, vegetarian, vegan, and gluten-free. However, legume consumption continues to be less than desired, opening new opportunities for different intake alternatives. Furthermore, due to agriculture growth and unbalanced animal consumption the food industry aims to increase and diversify alternative protein formulations. Amongst the legumes, lentils have a fast-cooking time, high arginine, antioxidant flavonoids, and a low glycemic index which helps avoid peaks in blood glucose, improving metabolic control, and recent epidemiological studies suggest that they may help combat cardiovascular disease and diabetes mellitus, both with high prevalence worldwide. Based on this knowledge, we developed a muffin in which commercial oatmeal was partially substituted with lentil flour. The nutritional value of the snack was evaluated, and it was also performed microbiological analyses. The lentil-based muffin had higher protein and fiber and lower carbohydrate content compared to the oatmeal-based muffin. The aim of these muffins is that they are suitable for all consumers, including diabetics. This project seeks to be a central element in the promotion of one of the oldest grain legumes, contributing to an increase in its consumption and consequent commercial valorization.