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The Portuguese Paradox: why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?

dc.contributor.authorTavares, Tânia G.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2013-01-28T15:49:37Z
dc.date.available2013-01-28T15:49:37Z
dc.date.issued2012
dc.descriptionRapid Communicationpor
dc.description.abstractThe remarkable longevity of people in specific regions of Portugal, whose diets are based on whey cheese, has puzzled researchers for quite some time. Our data indicate that several oligopeptides are released from glycomacropeptide (originated in j-casein) and a-lactalbumin – and one surprisingly from b-lactoglobulin, by plant proteases previously used in cheesemaking. A few of such peptides (e.g. DKVGINYW, KGYGGVSLPEW and DAQSAPLRVY) exhibit unusually strong antihypertensive roles in vitro, following generation in situ or synthesis de novo. The activities of the latter two are not significantly affected by simulated gastrointestinal digestion, despite undergoing partial hydrolysis. This piece of information is rather promising toward more comprehensive attempts to scientifically rationalise this Portuguese Paradox.por
dc.description.version3
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationTAVARES, Tânia G.; MALCATA, F. Xavier - The Portuguese Paradox: why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?.Food Chemistry. ISSN 0308-8146. Vol. 131, n.º 3 (2012), p. 727-729por
dc.identifier.doi10.1016/j.foodchem.2011.09.052
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.14/10025
dc.identifier.wosWOS:000297873400001
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectBioactive peptidespor
dc.subjectPlant proteasepor
dc.subjectEnzymatic hydrolysispor
dc.subjectWhey proteinspor
dc.titleThe Portuguese Paradox: why do some inhabitants of Portugal appear to live so long when their diet is based on whey cheese?por
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F31604%2F2006/PT
oaire.citation.endPage729
oaire.citation.startPage727
oaire.citation.titleFood Chemistry
oaire.citation.volume131
oaire.fundingStreamSFRH
person.familyNameGranja Tavares
person.familyNameMalcata
person.givenNameTânia Sofia
person.givenNameFrancisco
person.identifier.ciencia-idDB16-AFE8-27BD
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6329-0602
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7003730119
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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relation.isProjectOfPublication.latestForDiscoveryabef59d2-3c33-4ecd-85f7-95d64f26fed8

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