CV Lattes
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Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP) (Institutional affiliation for the last research proposal) Birthplace: Brazil
bachelor's at Nutrição from Universidade do Sagrado Coração (2002), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2006) and doctorate at Alimentos e Nutrição [Araraquara] from Universidade Estadual Paulista Júlio de Mesquita Filho (2010). Has experience in Science and Technology of the Food, acting on the following subjects: análise térmica, dsc - tg/dtg, isolado protéico, propriedades funcionais and proteína. (Source: Lattes Curriculum)
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Non-communicable diseases (NCDs) are responsible for 63% of all deaths worldwide, of which cardiovascular disease, aggravated by hypercholesterolemia, represents the largest percentage of deaths. High cholesterol is primarily responsible for the development of these diseases, and their control is essential to reduce the risks of developing these diseases. Currently, the control is accompl…
Bioactive compounds, such as peptides of proteins from legume seeds, have been studied as to their functional effects. These bioactive peptides released from their precursor proteins during the digestion process present effects as antioxidants, opium-like, antihypertensives, and hypocholesterolemic. Although peptides with cholesterol-lowering action have been described, their bioavailabil…
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