bachelor's at Engenharia de Alimentos from Universidade Estadual de Campinas (1985), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1989) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1994). Has experience in Science and Technology of the Food, focusing on Science of the Food, acting on the following subjects: carotenóides, antocianinas, urucum, bixina and estabilidade. (Source: Lattes Curriculum)
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The chromatography system coupled to the detectors of diodes, fluorescence and masses will be used to separate and confirm the chemical identity of food components, as well as to obtain structural information, generating qualitative and quantitative data. (AU)
The Food Research Center (FoRC) is an initiative of scientists from University of São Paulo for creation of the first research center focused on food and nutrition in Brazil. It is based on the concept that food and nutrition studies present a multidisciplinary character, and professionals with different backgrounds can study different aspects of the same subject. The main goal is to addr…
β-Cryptoxanthin is a carotenoid with vitamin A activity, abundantly found in many widely consumed fruits. However, there is liUle information on this carotenoid bioavailability which, in turn, is a determining factor for their contribution to the intake of vitamin A. β-Cryptoxanthin is considered to have half of the bioconversion factor of β-carotene based on theoretical yield. Dietary as…
Carotenoids and phenolic compounds have important physic-chemical properties related to the decreased risk of chronic-degenerative diseases. Their action is partially related to the reduction or inhibition of deleterious oxidation reactions by scavenging reactive oxygen (ROS) and nitrogen (RNS) species produced during the oxidative/nitrosative stress. The identification of the compounds f…
Carotenoid intake has been associated with the decrease of the incidence of some chronic diseases by minimizing the in vivo oxidative damages induced by reactive oxygen (ROS) and nitrogen species (RNS). The carotenoids are well-known singlet oxygen quenchers; however, their capacity to scavenge other reactive species, such as peroxyl radical (ROO*), hydroxyl radical (HO*), hypochlorous ac…
(Only some records are available in English at this moment)
As the proportion of older people of the world's population increases, the incidence of chronic-degenerative diseases, the major cause of functional disability among the elderly, also increases. Thus, the development of enriched products arises as an alternative for maintaining health for as long as possible in this age group. Acerola is a fruit that is highly available in Brazil. Besides…
Only free carotenoids are generally detected in the human blood plasma after the ingestion of food or supplements containing both free and esterified carotenoids, suggesting that an in vivo efficient hydrolysis of carotenoid esters occurs. On the other hand, the low hydrolysis efficiency of carotenoid esters obtained by in vitro digestion methods is considered as an important shortcoming …
Nowadays, despite the well-known antioxidant carotenoids, polyphenols and vitamins have already been determined in a wide range of natural sources, their presence in many native or adapted Brazilian fruits still remains unknown. Moreover, the literature about the in vitro scavenging features of the extracts from such typical fruits against reactive oxygen and nitrogen species (ROS and RNS…
(Only some records are available in English at this moment)
As the proportion of older people of the world's population increases, the incidence of chronic-degenerative diseases, the major cause of functional disability among the elderly, also increases. Thus, the development of bioactive-rich food products arises as an alternative for maintaining life quality for as long as possible in this age group. Carotenoids such as beta-carotene and lutein …
The present study is part of the doctoral project "In vitro bioaccessibility of carotenoids and their esters in murici and influence of phenolic compounds on carotenoid bioaccessibility in mimic food systems". Carotenoids and phenolic compounds are bioactive compounds widely distributed in fruits and vegetables. However, despite the concomitant presence of these classes of compounds in fo…
Carotenoids are natural fat-soluble pigments which have important properties for a variety of biological functions. They are related to the reduction or inhibition of oxidation reactions, through scavenging of reactive oxygen (ROS) and nitrogen (RNS) species overproduced by the organism. This project of "Intern Scholarship of Abroad Research" (BEPE) will be directed to the development and…
| 2 / 2 | Ongoing research grants |
| 22 / 10 | Completed research grants |
| 24 / 10 | Completed scholarships in Brazil |
| 5 / 3 | Completed scholarships abroad |
| 53 / 25 | All research grants and scholarships |
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CV Lattes
ORCID