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Rosa FO. Metabolic effect of the consumption of acai (Euterpe oleracea MART.) in commercial beverages. [dissertação (Mestrado em Biologia Celular e Tecidual)]. São Paulo: Instituto de Ciências Biomédicas, Universidade de São Paulo; 2013. Feeding is no longer seen as just a source of calories and nutrients, but as an agent capable to induce benefits to prevent diseases, and also to promote physical and mental wellbeing. Therefore, a good nutritional status of the population contributes to cost reductions of health care services and increases longevity. Nutritional strategies, for instance the supplementation with antioxidants, could reduce the risk of diseases that are associated with oxidative stress. The oxidative damage is an important factor in aging and in the development of illness, such as insulin resistence, arteriosclerosis, cancer and others. Antioxidants have the ability to prevent or reduce these processes. Hence, there is a growing interest in consuming natural foods and organic products as functional foods and dietary supplements. The açai berry Euterpe oleracea MARTIUS, a native fruit of Amazonia, recently gained scientific interest due to its high antioxidant and anti inflammatory effects. Açai is frequently consumed by the population as pulp, juice, wine or other varieties that additionally qualifies this fruit as a functional food. Therefore, our interest was to investigate the chronic effects of açai consumption by the population in form of beverages. The results indicate that the açai properties do not prevail, if the consumption is associated with high levels of glucose. The açai properties may be reduced, once the antioxidant ability was not observed, also there was a deviation to pro-inflammatory profile in adipose-tissue, induced by the high levels of carbohydrate consume.

Efeito metabólico do consumo de açaí (Euterpe oleracea Mart.) em bebidas comerciais.