|Support type:||Scholarships in Brazil - Master|
|Effective date (Start):||March 01, 2012|
|Effective date (End):||December 31, 2013|
|Field of knowledge:||Agronomical Sciences - Food Science and Technology - Food Science|
|Principal researcher:||José Alfredo Gomes Arêas|
|Grantee:||Amanda Caroline Cardoso Corrêa Carlos Menezes|
|Home Institution:||Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil|
Cardiovascular diseases account for the largest percentage of deaths in Brazil. There is a wide range of evidence pointing physiological factors such as obesity and dyslipidemia as major contributors to cardiovascular diseases and also indicate that consumption of vegetables, especially of their proteins, acts in the magnitude of these protective conditions. Among these proteins is the grain amaranth, whose cholesterol-lowering action has been consistently demonstrated, although it is not known so far, the mechanisms involved. One possibility is the action of peptides, originating from incomplete digestion of the protein of amaranth, which control the level of serum cholesterol, reducing its solubility in the intestinal lumen and its endogenous synthesis, lowering levels of atherogenic particles in the body. Amaranth is traditionally consumed after thermal processing. Thus, this study aims to determine possible changes in the micellar solubilization of cholesterol in vitro (the best indicator of its reduction of intestinal absorption) by peptides derived from the hydrolysis of amaranth grain protein previously subjected to various thermal processes: popped, toasted and extruded.