Efeitos da ingestão dos ácido docosa-hexaenoico e ácido eicosapentaenoico sobre o sistema nervoso central de indivíduos saudáveis ou com patologias neuropsiquiátricas em diferentes faixas etárias: revisão sistemática / Effects of ingestion of docosahexaenoic acid and eicosapentaenoic acid on the central nervous system of healthy individuals or those with neuropsychiatric pathologies in different age groups: a systematic review

Objetivo: Os ácidos graxos essenciais (AGE) ômega-3 dos tipos ácido eicosapentaenoico (EPA) e ácido docosa-hexaenoico (DHA), são benéficos para o sistema nervoso central (SNC) - com estudos demonstrando seu papel na mielinização, formação de sinapses, além da relação de sua deficiência com o desenvolvimento de patologias neurológicas e psiquiátricas. Portanto, o presente trabalho objetiva avaliar sistematicamente os efeitos da ingestão de EPA/DHA no SNC de humanos em diferentes faixas etárias e estados de saúde neurológica e psiquiátrica. Metodologia: Foi adotado o método PRISMA, a busca por estudos foi realizada na base de dados científicos Medline, sendo incluídos artigos publicados entre 2010-2021, publicados em língua inglesa, ensaios clínicos aleatórios (randomizados), e estudos observacionais. Resultados:11 artigos foram selecionados e, em seguida, categorizados por temas. No desenvolvimento neuropsicomotor infantil, observou-se, com a suplementação, benefícios na aquisição da linguagem e obtenção de escores levemente melhores em testes neurológicos. Em adultos saudáveis, houve indícios de aumento na eficácia do processamento neural. No TDAH em crianças, melhores resultados em testes de atenção. Em indivíduos com esquizofrenia, houve menor perda da espessura cortical. Em idosos com déficit de memória ou doença de Alzheimer, maior oxigenação cerebral, menos inflamação e desaceleração da perda de massa cerebral. Conclusão: Constata-se, pela análise dos estudos, que os AGs EPA/DHA beneficiam o SNC por meio de efeitos no neurodesenvolvimento, função cognitiva, prevenção de doenças e como estratégia terapêutica adjuvante. (AU)

Objective: The omega-3 essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are beneficial to the central nervous system (CNS), with studies demonstrating their role in myelination and synaptogenesis. Furthermore, its deficiency was correlated with the development of neurological and psychiatric pathologies. Therefore, the present work aims to systematically evaluate the effects of EPA/DHA ingestion on the CNS of humans in different age groups and neurological and psychiatric health status. Methodology: This study was conducted observing the PRISMA method; the search for studies was performed in the scientific database Medline. The inclusion criteria were articles published between 2010-2021, published in English, randomized clinical trials with humans, and observational studies. Results: 1 1 articles were selected and then categorized by topic. It was observed that in children's neuropsychomotor development the EPA/DHA supplementation benefited language acquisition and provided slightly better scores in neurological tests. In healthy adults, there was found evidence of an increase in the effectiveness of neural processing. In children with ADHD, the consumption of EPA/DHA was linked with better scores on tests of attention. In individuals with schizophrenia, there was less loss of cortical thickness. In older adults with memory deficits or Alzheimer's disease, results such as an increase in brain oxygenation, less inflammation, and slower brain mass loss were found. Conclusion: From the analysis of the studies, it appears that the ingestion of EPA/DHA benefits the CNS through effects on neurodevelopment, cognitive function, disease prevention, and as an adjuvant therapeutic strategy. (AU)

Elaboração de salsicha de peixe pargo Pagrus pagrus de tamanho reduzido proveniente da pesca de arrasto com baixo valor comercial / Development of fish sausage using low commercial value red porgy Pagrus pagrus

O objetivo deste trabalho foi desenvolver salsicha utilizando o pargo Pagrus pagrus de baixo valor comercial capturado na modalidade de pesca de arrasto e classificado como na categoria "mistura" por ter tamanho reduzido para o mercado varejista e realizar análises físico-químicas, microbiológicas, toxicológicas e sensoriais. A salsicha foi elaborada na planta piloto da Embrapa Agroindústria de Alimentos utilizando 50% de surimi e 50% de filé. As análises físico-químicas, microbiológicas e toxicológicas foram realizadas com métodos oficiais. O teste de aceitação foi realizado com 87 provadores que avaliaram o produto utilizando escala hedônica de sete pontos e também arguidos quanto à intenção de compra do produto. O produto foi considerado aceito quando 70% dos provadores atribuíram nota ≥ 4. Os resultados da composição centesimal foram: umidade 71,22%, proteínas 15,34%, lipídios totais 5,55%, carboidratos 6,11%, cinzas 1,78% e o valor energético 135,75 kcal. As avaliações microbiológicas e toxicológicas mostraram que os produtos apresentaram qualidade satisfatória conforme a legislação. A salsicha foi aceita por 82,7% dos provadores e o aspecto global do produto atingiu média de 4,93 (±1,69). Em relação à intenção de compra foi atribuída a maior porcentagem para talvez sim/talvez não (32%), seguido de provavelmente compraria (24%), e 28,1% informaram que provavelmente ou decididamente não comprariam. Com base nos resultados obtidos, conclui-se que o peixe de baixo valor agregado da categoria "mistura" resultou em produto embutido viável para o uso na tecnologia do pescado.

The aim of this work was to develop sausage using the low commercial value red porgy (Pagrus pagrus) caught in the "fish mix" category in the trawl fishery and to perform physicochemical, microbiological, toxicological and sensorial analysis. The sausage was prepared using 50% of surimi and 50% of fillet in Embrapa Food Agroindustry Pilot Plant. The physicochemical, microbiological, toxicological analyses were performed with official methods. The sensorial analyses were performed with 87 testers who evaluated the product using a hedonic scale of seven (7) points and were also accused of buying the product. The product was considered accepted when 70% of the tasters assigned a score ≥ 4. One sausage formulation was tested using 50% surimi. The results of the centesimal composition were: moisture 71.22%, proteins 15.34%, total lipids 5.55%, carbohydrates 6.11%, ash 1.78% and energy value 135.75 kcal. The parameters of microbiological and toxicological are within the current legislation for breaded products. The sausage was accepted obtaining 82.7% and the overall impression of the product reached a mean of 4.93 (± 1.69). Regarding intention to purchase for sausage, the highest percentage was attributed to maybe / perhaps not (32%), followed by likely to buy (24%), and 28.1% reported that they probably or decidedly would not buy. Based on the results obtained, it was concluded that the low commercial value fish of the "fish mix" category resulted in a viable product available for use in fish technology.

Elaboração de salsicha de peixe pargo Pagrus pagrus de tamanho reduzido proveniente da pesca de arrasto com baixo valor comercial / Development of fish sausage using low commercial value red porgy Pagrus pagrus

O objetivo deste trabalho foi desenvolver salsicha utilizando o pargo Pagrus pagrus de baixo valor comercial capturado na modalidade de pesca de arrasto e classificado como na categoria mistura por ter tamanho reduzido para o mercado varejista e realizar análises físico-químicas, microbiológicas, toxicológicas e sensoriais. A salsicha foi elaborada na planta piloto da Embrapa Agroindústria de Alimentos utilizando 50% de surimi e 50% de filé. As análises físico-químicas, microbiológicas e toxicológicas foram realizadas com métodos oficiais. O teste de aceitação foi realizado com 87 provadores que avaliaram o produto utilizando escala hedônica de sete pontos e também arguidos quanto à intenção de compra do produto. O produto foi considerado aceito quando 70% dos provadores atribuíram nota 4. Os resultados da composição centesimal foram: umidade 71,22%, proteínas 15,34%, lipídios totais 5,55%, carboidratos 6,11%, cinzas 1,78% e o valor energético 135,75 kcal. As avaliações microbiológicas e toxicológicas mostraram que os produtos apresentaram qualidade satisfatória conforme a legislação. A salsicha foi aceita por 82,7% dos provadores e o aspecto global do produto atingiu média de 4,93 (±1,69). Em relação à intenção de compra foi atribuída a maior porcentagem para talvez sim/talvez não (32%), seguido de provavelmente compraria (24%), e 28,1% informaram que provavelmente ou deci

The aim of this work was to develop sausage using the low commercial value red porgy (Pagrus pagrus) caught in the “fish mix” category in the trawl fishery and to perform physicochemical, microbiological, toxicological and sensorial analysis. The sausage was prepared using 50% of surimi and 50% of fillet in Embrapa Food Agroindustry Pilot Plant. The physicochemical, microbiological, toxicological analyses were performed with official methods. The sensorial analyses were performed with 87 testers who evaluated the product using a hedonic scale of seven (7) points and were also accused of buying the product. The product was considered accepted when 70% of the tasters assigned a score ≥ 4. One sausage formulation was tested using 50% surimi. The results of the centesimal composition were: moisture 71.22%, proteins 15.34%, total lipids 5.55%, carbohydrates 6.11%, ash 1.78% and energy value 135.75 kcal. The parameters of microbiological and toxicological are within the current legislation for breaded products. The sausage was accepted obtaining 82.7% and the overall impression of the product reached a mean of 4.93 (± 1.69). Regarding intention to purchase for sausage, the highest percentage was attributed to maybe / perhaps not (32%), followed by likely to buy (24%), and 28.1% reported that they probably or decidedly would not buy. Based on the results obtained, it was concluded that the low commercial value fish of the “fish mix” category resulted in a viable product available for use in fish technology.

Can the indicators of chronic ethanol consumption be minimized by a continuous flaxseed intake?

The aim of this study was to evaluate the use of flaxseed in animals subjected to ethanol-induced hepatotoxicity. Twenty-four male rats were divided into four groups (n = 6): control group (CG) which received a control diet and water ad libitum; flaxseed group (FG) which received control diet with an addition of 25% flaxseed flour and water ad libitum; ethanol control group (ECG) which received control diet and a solution of 10% ethanol (v/v) as the only liquid source; and ethanol flaxseed group (EFG) which received control diet with an addition of 25% flaxseed flour and a solution of 10% ethanol (v/v) as the only liquid source. The animals were euthanized at 60 days, when blood was collected for biochemical analysis and liver was collected for histomorphometric analysis. Rats fed with diets containing flaxseed showed lower values of alkaline phosphatase (P = 0.020) and lower concentration of total bilirubin (P = 0.006), direct bilirubin (P = 0.013) and indirect bilirubin (P = 0.018) compared to ECG and EFG. The groups receiving flaxseed diets demonstrated higher expression of superoxide dismutase (SOD) enzyme (P < 0.001) than CG and ECG but did not affect thiobarbituric acid (TBARS) expression (P = 0.055). Regarding liver analysis, the ECG and EFG showed larger hepatocyte nuclei and paler cytoplasm than the groups who had not received ethanol, and less in fluid accumulation (oedema) in the cytoplasm than was seen in the FG and EFG livers. These latter two groups showed fewer fatty cells than was seen in the groups that had not been given flaxseed, so that the diagnosis of hepatic steatosis was not justified. In conclusion, therefore, this study showed that the indicators of ethanol chronic consumption can be reduced by the introduction of continuous flaxseed dietary intake.