Uso do azeite de oliva (Olea europaea l. ) em preparações culinárias quentes: elaboração de material informativo para popularização do conhecimento científico / Use of olive oil (Olea europaea l. ) in hot culinary preparations: elaboration of informative material for popularization of scientific knowledge / Uso del aceite de oliva (Olea europaea l. ) en preparaciones culinarias calientes: elaboración de material divulgativo para la popularización del conocimiento científico

O azeite de oliva é amplamente consumido devido às suas propriedades benéficas para a saúde e características sensoriais únicas. A composição química abundante em ácido graxo monoinsaturado, associada ao perfil de compostos fenólicos com importante efeito antioxidante, confere ao azeite de oliva alta estabilidade ao aquecimento. Embora existam muitas evidências sobre a estabilidade térmica do azeite, ainda existem muitas dúvidas, por parte da população, sobre o uso em técnicas culinárias que envolvam calor. O objetivo desse trabalho foi compilar evidências científicas a respeito da influência de técnicas culinárias sobre a estabilidade térmica do azeite de oliva, com vistas a elaborar material informativo, com linguagem adaptada à população em geral, sobre sua utilização na culinária, especialmente em preparações quentes. É de amplo conhecimento na literatura que o azeite de oliva é bastante resistente à cocção, no entanto, temperaturas elevadas, como as empregadas na fritura por imersão, podem levar a diminuição do teor de compostos fenólicos, a depender da quantidade e tipos de fenólicos presentes no azeite. Estudos no contexto da gastronomia molecular também relatam, além da estabilidade térmica, os benefícios da utilização do azeite de oliva na culinária devido às interações químicas entre os compostos do azeite e os compostos do alimento fazendo com que ambos (óleo e alimentos) se beneficiem dos efeitos protetivos desses compostos. Considerando que ainda é muito comum o uso do azeite de oliva apenas para temperar saladas e finalizar pratos, o infográfico elaborado no presente trabalho pode contribuir para apresentar o conteúdo científico sobre o uso do azeite em preparações culinárias quentes de forma simplificada e de fácil compreensão.

Olive oil is widely consumed due to its beneficial health properties and unique sensory characteristics. The chemical composition abundant in monounsaturated fatty acids, associated with a profile of phenolic compounds with important antioxidant effects, gives olive oil high heat stability. Although there is much evidence about the thermal stability of olive oil, there are still many doubts among the population about its use in cooking techniques that involve heat. The objective of this work was to compile scientific evidence about the influence of cooking techniques on the thermal stability of olive oil, in order to elaborate informative material, with language adapted to the general population, about its use in cooking, especially in hot preparations. It is widely known in the literature that olive oil is very resistant to cooking, however, high temperatures, such as those used in deep frying, can lead to a decrease in the content of phenolic compounds, depending on the amount and types of phenolics present in the oil. Studies in the context of molecular gastronomy also report, besides thermal stability, the benefits of using olive oil in cooking due to chemical interactions between the compounds of olive oil and food compounds, so that both (oil and food) benefit from the protective effects of these compounds. Considering that it is still very common to use olive oil only to season salads and finish dishes, the infographic prepared in this work can contribute to present the scientific content about the use of olive oil in hot culinary preparations in a simplified and easy to understand way.

El aceite de oliva es ampliamente consumido por sus propiedades beneficiosas para la salud y sus características sensoriales únicas. La composición química abundante en ácidos grasos monoinsaturados, asociada al perfil de compuestos fenólicos con importante efecto antioxidante, confiere al aceite de oliva una gran estabilidad al calentamiento. Aunque hay muchas evidencias sobre la estabilidad térmica del aceite de oliva, todavía existen muchas dudas entre la población sobre su uso en técnicas culinarias que implican calor. El objetivo de este trabajo fue recopilar evidencias científicas sobre la influencia de las técnicas culinarias en la estabilidad térmica del aceite de oliva, con el fin de elaborar material divulgativo, con lenguaje adaptado a la población general, sobre su uso en cocina, especialmente en preparaciones calientes. Es ampliamente conocido en la literatura que el aceite de oliva es bastante resistente a la cocción, sin embargo, las altas temperaturas, como las empleadas en la fritura por inmersión, pueden llevar a disminuir el contenido de compuestos fenólicos, dependiendo de la cantidad y tipos de fenólicos presentes en el aceite. Los estudios en el contexto de la gastronomía molecular también informan, además de la estabilidad térmica, de los beneficios del uso del aceite de oliva en la cocina debido a las interacciones químicas entre los compuestos del aceite de oliva y los compuestos de los alimentos, de forma que ambos (aceite y alimento) se benefician de los efectos protectores de estos compuestos. Teniendo en cuenta que todavía es muy común el uso del aceite de oliva sólo para aliñar ensaladas y terminar platos, la infografía elaborada en este trabajo puede contribuir a presentar de forma simplificada y fácil de entender el contenido científico sobre el uso del aceite de oliva en preparaciones culinarias calientes.

Breathlessness and COVID-19: A Call for Research.

Breathlessness, also known as dyspnoea, is a debilitating and frequent symptom. Several reports have highlighted the lack of dyspnoea in a subgroup of patients suffering from COVID-19, sometimes referred to as "silent" or "happy hyp-oxaemia." Reports have also mentioned the absence of a clear relationship between the clinical severity of the disease and levels of breathlessness reported by patients. The cerebral complications of COVID-19 have been largely demonstrated with a high prevalence of an acute encephalopathy that could possibly affect the processing of afferent signals or top-down modulation of breathlessness signals. In this review, we aim to highlight the mechanisms involved in breathlessness and summarize the pathophysiology of COVID-19 and its known effects on the brain-lung interaction. We then offer hypotheses for the alteration of breathlessness perception in COVID-19 patients and suggest ways of further researching this phenomenon.

USE OF OFF-LABEL MEDICATIONS IN A NEONATAL INTENSIVE CARE UNIT.

OBJECTIVE: This paper aims to analyze the use of off label (OL) medicines, according to the National Regulatory Agency, in a neonatal intensive care unit of a high-risk maternity hospital in Northeast Brazil. METHODS: A cross-sectional study was carried out, using a convenience sample of newborns that used mechanical ventilation at the Intensive Care Unit. As a reference, OL medications were considered for those without an approval for newborn usage by the Brazilian Health Regulatory Agency (Agência Nacional de Vigilância Sanitária - ANVISA) and by the Food and Drugs Administration (FDA). RESULTS: The sample consisted of 158 newborns, 58.3% male, 87.7% premature, and 70.2% of low or very low birth weight. According to ANVISA, 440 out of the 1,167 prescriptions analyzed were OL, with 98.1% of newborns exposed to at least one of these drugs. According to the FDA, 484 prescriptions were OL, with 75.8% of newborns exposed to at least one of them. Anti-infectives were the most prescribed OL medications. Neonates who presented respiratory failure and pneumonia used these drugs more often; and there was no relation between their use and the number of deaths. CONCLUSIONS: Nearly all newborns at the Intensive Care Units, mainly preterm infants, are exposed to at least one off-label (OL) medication during hospital stay, according to the national and international regulatory agencies. No association was found between off-label prescriptions and the frequency of complications or neonatal deaths.

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis.

OBJECTIVE: This study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks. METHODS: This is a cross-sectional and multi-step study. First, 183 adult HD patients (55 ± 14 years; 50.8% males), replied to a questionnaire with their food preferences regarding taste (salty, sweet, bitter, sour) and consistency (liquid, solid, pasty) for a dialysis snack. Most patients preferred a food product with a solid consistency (90%) and a salty flavor (81.4%). Second, three muffin formulations of fine herbs were developed; one enriched with whey protein concentrate (WPC), a second with textured soy protein (TSP) and a third standard formulation without protein for comparison with the protein-enriched muffins, for which the chemical and nutritional compositions were analyzed. In the third step, 60 patients on HD (61 ± 15 years; 53% males) were enrolled in a sensory analysis by applying a 9-point structured hedonic scale, ranging from "extremely liked" (score 9) to "extremely disliked" (score 1). RESULTS: When compared with the standard formulation, the formulations enriched with WPC and TSP protein had a significantly higher amount of protein/serving (Standard: 5.9 ± 0.3 g vs WPC: 14.5 ± 0.9 g and TSP 10.8 ± 0.7 g; P < 0.05) but a lower amount of carbohydrate (Standard: 13.1 ± 2.2 g vs WPC: 5.6 ± 0.8 g and TSP 6.0 ± 1.2 g vs; P < 0.05). The mineral content/serving of the protein-enriched muffins was low in phosphorus (50 mg) and sodium (180 mg). The potassium content/serving was moderate for the WPC muffin (225.2 mg) and low for the TSP muffin (107.9 mg). The acceptability index (AI) for the enriched protein muffins was higher than 70% and similar to the standard formulation. CONCLUSION: The muffins with fine herbs and enriched with protein were well-accepted by all patients and appropriate to serve as dialysis snacks for HD patients.

Use of off-label medications in a neonatal intensive care unit / Uso de medicamentos off-label em unidade de terapia intensiva neonatal

ABSTRACT Objective: This paper aims to analyze the use of off label (OL) medicines, according to the National Regulatory Agency, in a neonatal intensive care unit of a high-risk maternity hospital in Northeast Brazil. Methods: A cross-sectional study was carried out, using a convenience sample of newborns that used mechanical ventilation at the Intensive Care Unit. As a reference, OL medications were considered for those without an approval for newborn usage by the Brazilian Health Regulatory Agency (Agência Nacional de Vigilância Sanitária - ANVISA) and by the Food and Drugs Administration (FDA). Results: The sample consisted of 158 newborns, 58.3% male, 87.7% premature, and 70.2% of low or very low birth weight. According to ANVISA, 440 out of the 1,167 prescriptions analyzed were OL, with 98.1% of newborns exposed to at least one of these drugs. According to the FDA, 484 prescriptions were OL, with 75.8% of newborns exposed to at least one of them. Anti-infectives were the most prescribed OL medications. Neonates who presented respiratory failure and pneumonia used these drugs more often; and there was no relation between their use and the number of deaths. Conclusions: Nearly all newborns at the Intensive Care Units, mainly preterm infants, are exposed to at least one off-label (OL) medication during hospital stay, according to the national and international regulatory agencies. No association was found between off-label prescriptions and the frequency of complications or neonatal deaths.

RESUMO Objetivo: Analisar o uso de medicamentos off-label (OL), segundo a agência reguladora nacional, em unidade de terapia intensiva neonatal de uma maternidade de alto risco em Aracaju. Métodos: Foi realizado um estudo transversal, utilizando amostra de conveniência de recém-nascidos (RN) da Unidade Intensiva, que fizeram uso de ventilação mecânica. Consideramos OL o medicamento que não era liberado para uso em RN nos bulários eletrônicos da Agência Nacional de Vigilância Sanitária (ANVISA) e da U.S. Food and Drug Administration (FDA). Resultados: A amostra consistiu de 158 neonatos, sendo 58,3% do sexo masculino, 87,7% prematuros e 70,2% com baixo ou muito baixo peso. De acordo com a ANVISA, das 1.167 prescrições analisadas, 440 foram OL, com 98,1% dos RN expostos a pelo menos um desses medicamentos. Já para a FDA, 484 prescrições foram OL, com 75,8% dos neonatos expostos a pelo menos um deles. As medicações OL mais prescritas foram os anti-infecciosos. Neonatos que apresentaram insuficiência respiratória e pneumonia fizeram mais uso deles e não houve relação entre o seu uso e o número de óbitos. Conclusões: Quase todos os RN internados, principalmente os prematuros, foram expostos a pelo menos um medicamento OL, de acordo com a agência reguladora nacional e internacional, durante a internação. Entretanto, isso não teve relação com a frequência de complicações nem de óbitos neonatais.

Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit.

This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2-83.6 h) and antioxidant capacity (4.07-5.26 mmol TE/kg), and high amounts (mg/100 g) of α-tocopherol (11.6-21.0), ß-carotene (0.49-0.65) and chlorophyll (44.3-54.0), and unsaponifiable matter (2.48-2.99 g/100 g). Pulp drying process and avocado (un)peeling were the major contributors to the induction period (R2 = 0.61; p = 0.0139) and antioxidant capacity (R2 = 0.62; p = 0.011), and the oils from microwave dried unpeeled pulp were those that presented the best performance. The phenolic composition of these oils improved with ripening and keeping the peel during the pressing process.

Raiz tuberosa de yacon (Smallanthus sonchifolius): potencialidade de cultivo, aspectos tecnológicos e nutricionais / Yacon tuberous root (Smallanthus sonchifolius): cultivation potentialities, technological and nutritional aspects

O yacon (Smallanthus sonchifolius) é uma planta da família Asteraceae, originária das regiões Andinas. Suas raízes tuberosas são semelhantes a batatas doces em aparência, possuem gosto doce e polpa crocante, sendo bastante consumidas na forma in natura. Seu consumo foi negligenciado até meados dos anos 80, quando foram descobertas peculiaridades em sua composição química que poderiam ser benéficas à saúde humana. A raiz apresenta elevado teor de água, possui reduzido valor energético e, diferentemente da maioria das espécies tuberosas que estocam energia na forma de amido, o yacon tem como principal carboidrato de reserva os frutooligossacarídeos (FOS), os quais têm sido motivo de destaque por exercerem atividade bifidogênica. Esta revisão aborda diferentes aspectos inerentes a esta espécie, como origem histórica, características botânicas, composição química e efeitos pós-colheita.

Yacon (Smallanthus sonchifolius) is a plant that belongs to Asteraceae family, originated from Andean regions. The tuberous roots produced by this plant are similar to sweet potatoes in appearance, have a sweet taste and a crunch pulp, being often consumed "in natura". Yacon was not usually consumed until the 80’s decade, when some peculiarities were discovered in its chemical composition that could be beneficial to human health. The tubers contain high water content, reduced energetic value and, unlikely most tuberous species which store the carbohydrates in the form of starch, yacon has fructooligosaccharides (FOS) as its main reserve carbohydrate, being highlighted by its bifidogenic activity. This paper presents a literature review on many aspects about this specie, such as historical origin, botanical features, chemical composition and post harvest effects.