CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Botucatu. Faculdade de Medicina (FMB) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated, with excellence, in Nutrition from the Sao Paulo State University, UNESP - Botucatu. Master's student at the Pathology Program at the Faculty of Medicine of Botucatu - UNESP in the line of Metabolic Adaptations to Inflammation/Oxidative Stress, working with bergamot fruit extract (from Italy), obesity, inflammation, metabolic complications and cardiovascular health. President of the Botucatu Health and Sports Performance League (LiSPE). (Source: Lattes Curriculum)
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Obesity is defined as the excessive accumulation of body fat that can lead to health damage, including cardiac dysfunction. Oxidative stress and inflammation, originating from adipose tissue dysfunction, in the obesogenic scenario, are some mechanisms involved in this pathophysiology. Bioactive compounds present in vegetables, due to their antioxidant and anti-inflammatory properties, con…
Hypovitaminosis A is a world public health problem, mainly in developing and underdeveloped countries. Sweet potato (Ipomoea potatoes) is a food that is easily accessible, inexpensive, and can offer to the population high levels of pro-vitamin A carotenoids (pVACs), which helps to control this deficiency. This project aims to analyze the carotenoid content and profile in orange-fleshed sw…
From 01/11/2016 to 10/31/2017, the FAPESP Project entitled "Antioxidant and nutritional components in banana during post-harvest and after thermal processing" (Process: 2016 / 17241-9), in which we analyzed total phenols, total flavonoids and total carotenoids, antioxidant activity (DPPH and FRAP), total sugars, total lipids (LT) and total proteins (PT) of 4 banana accessions and/or new i…
Musa spp. belongs to the Musaceae family and is popularly known as banana, a fruit commonly found in almost all of Brazil and it has probable Asian origin. The climate, soil, cultivation methods can affect the quality of vegetables, especially in relation to chemical composition and antioxidant potential. Other factors can alter the bioactive compounds, such as heat processing and storage…
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