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Partager le résultat de cette recherche Interroger des sources externesEnquête sur la consommation des polyphénols auprès d’un échantillon de 200 personnes de la région de Constantine / Fatima Zohra Becila
Titre : Enquête sur la consommation des polyphénols auprès d’un échantillon de 200 personnes de la région de Constantine Type de document : texte imprimé Auteurs : Fatima Zohra Becila, Auteur ; Malika Barkat, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 104 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Free radicals oxidative stress antioxidants polyphenols health nutrition radicaux libres apport journalier polyphénols santé alimentation الجذور الحرة الأكسدة مضادات الاكسدة متعدد الفينولات الصحة التغدية Index. décimale : 640 Industrie Alimentaire Résumé : The organism produces free radicals daily. They may result from the action of certain chemical components of our environment (X-rays and UV light) of air pollutants (N, NO2), drugs, smoke, tobacco, alcohol, dietary errors.
Oxidative stress due to free radicals causes tissue damage mainly by oxidation of proteins, DNA or lipids; it is involved in many diseases such as trigger or associated with the development of complications. Antioxidants are compound chemicals that reduce cells’ oxidation. Some are endogenous, while others are obtained from the diet (exogenous). Among them, polyphenols represent a very large proportion of micronutrients provided by our diet. They are becoming increasingly important, particularly caused of their effects of natural antioxidants.
The purpose of the survey is to collect as much information on the consumption of certain foods that contain polyphenols end to know the daily consumption of a sample of 200 subjects taken at random in the Constantine. The questionnaire developed has two main components: a first component summarizes information on the identification of the interviewee, his health, risk factors and sedentary behavior. The second part contains information on foods consumed containing polyphenolic compounds, drawn from the database of the site phenol -explorer (http:// www. Phenol-explorer.eu/contents/total? Food- id = aa1). He also discussed in addition to the quantitative aspect and some processing that may affect the polyphenol composition of foods. From the results obtained, we run down the following key points:
For daily consumption, 76% of subjects surveyed consume vegetables, 48% consume fruits, 39% and 20% drink drinks and herbal teas.
Consumption of vegetables, fruits and beverages depends on the price, while the taste is not the primary factor in daily consumption of herbal teas.
The sick patients consume fewer fresh fruits and vegetables and envelopes, more preserved foods, have more risk factors compared to healthy subjects.
Regarding the consumption of polyphenols majority of respondents (75%) consumption complies with the standard (1g per day) which 2,75% corresponds to sick patients and 92,55% with healthy subjects. Among subjects with the standard lower consumption (25%), 97,43% corresponds to sick patients and 7,45% corresponds to healthy subjects. A weak correlation is found between the consumption of polyphenols and health, A weak correlation is found between the consumption of polyphenols and health.Diplôme : Magistère En ligne : ../theses/agronomie/BEC6482.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9543 Enquête sur la consommation des polyphénols auprès d’un échantillon de 200 personnes de la région de Constantine [texte imprimé] / Fatima Zohra Becila, Auteur ; Malika Barkat, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 104 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Free radicals oxidative stress antioxidants polyphenols health nutrition radicaux libres apport journalier polyphénols santé alimentation الجذور الحرة الأكسدة مضادات الاكسدة متعدد الفينولات الصحة التغدية Index. décimale : 640 Industrie Alimentaire Résumé : The organism produces free radicals daily. They may result from the action of certain chemical components of our environment (X-rays and UV light) of air pollutants (N, NO2), drugs, smoke, tobacco, alcohol, dietary errors.
Oxidative stress due to free radicals causes tissue damage mainly by oxidation of proteins, DNA or lipids; it is involved in many diseases such as trigger or associated with the development of complications. Antioxidants are compound chemicals that reduce cells’ oxidation. Some are endogenous, while others are obtained from the diet (exogenous). Among them, polyphenols represent a very large proportion of micronutrients provided by our diet. They are becoming increasingly important, particularly caused of their effects of natural antioxidants.
The purpose of the survey is to collect as much information on the consumption of certain foods that contain polyphenols end to know the daily consumption of a sample of 200 subjects taken at random in the Constantine. The questionnaire developed has two main components: a first component summarizes information on the identification of the interviewee, his health, risk factors and sedentary behavior. The second part contains information on foods consumed containing polyphenolic compounds, drawn from the database of the site phenol -explorer (http:// www. Phenol-explorer.eu/contents/total? Food- id = aa1). He also discussed in addition to the quantitative aspect and some processing that may affect the polyphenol composition of foods. From the results obtained, we run down the following key points:
For daily consumption, 76% of subjects surveyed consume vegetables, 48% consume fruits, 39% and 20% drink drinks and herbal teas.
Consumption of vegetables, fruits and beverages depends on the price, while the taste is not the primary factor in daily consumption of herbal teas.
The sick patients consume fewer fresh fruits and vegetables and envelopes, more preserved foods, have more risk factors compared to healthy subjects.
Regarding the consumption of polyphenols majority of respondents (75%) consumption complies with the standard (1g per day) which 2,75% corresponds to sick patients and 92,55% with healthy subjects. Among subjects with the standard lower consumption (25%), 97,43% corresponds to sick patients and 7,45% corresponds to healthy subjects. A weak correlation is found between the consumption of polyphenols and health, A weak correlation is found between the consumption of polyphenols and health.Diplôme : Magistère En ligne : ../theses/agronomie/BEC6482.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9543 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEC/6482 BEC/6482 Thèse Bibliothèque principale Thèses Disponible Documents numériques
texte intégraleAdobe Acrobat PDF
Titre : Impact de la cuisson à l’eau sur la teneur et le profil en composés phénoliques de légumes secs. Type de document : texte imprimé Auteurs : Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse Mention d'édition : 03/03/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 179 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie :science Alimentaire Radicaux libres antioxydants activité antiradicalaire composés phénoliques légumes secs cuisson Free radicals antioxidants anti-radical activity phenolic compounds pulses cooking الجذور الحرة مضادات الأكسدة النشاط المضاد للجذور الحرة المركبات الفينولية البقول الطبخ Index. décimale : 640 Industrie Alimentaire Résumé :
The aims of this study are to measure the content of phenolic compounds (polyphenols, flavonoids, tanins and anthocyanins), to estimate the anti-radical and antioxidant activity and to highlight the impact of cooking in water on five species of pulses (lens, chickpeas, peas, common beans and beans) which are widely consumed in Algeria. For comparison, two varieties for each species were studied. To well characterize the polyphenols, flavonoids, anthocyanins and tanins, their profile was determined by the liquid chromatographic method coupled with mass spectroscopy (LCMS / MS). The main results obtained show that the species analyzed all contain phenolic compounds (polyphenols, flavonoids, tannins and anthocyanins) with inter and intra varietal significant differences. Cooking has had a variable effect, sometimes positive and other times negative on the content and the anti- radical and antioxidant activity of the phenolic compounds. The results of the DPPH. test, show that the extract of raw Ibla lens, the extract of the cooking water Ibla lens, the extract of the cooking water of chickpeas (two varieties) and Extracted from the cooking water Oinward peas contained great active compounds capable of reducing this free radical, since they acted at low concentrations. In contrast, the extract of raw Oinward peas was found to be the least effective. Also, the main results obtained from the ABTS. + Test indicates that the extract of cooked beans and their cooking water are the most potent. On the other hand, the extract of cooked Oinward peas proved to be the least effective. In fact, the cooking water has recovered significant amounts which exert significant anti- radical activities, particularly in the case of lens and beans. Similarly, newly formed phenolic compounds have been revealed in the cooking water, this is due to the degradation of the glycosylated forms and to the phenomenon of diffusion. Regarding the CUPRAC test, significant correlations have been established between antioxidant activity and certain phenolic compounds. These activities are either dose-dependent or structure-dependent. The result of the present study confirms that legumes are an important source of phenolic compounds and which are considered to be natural antioxidants. To boost an individual's antioxidant status, it is desirable to consume the cooked seeds and the water from their cooking.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/DJA7728.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11562 Impact de la cuisson à l’eau sur la teneur et le profil en composés phénoliques de légumes secs. [texte imprimé] / Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse . - 03/03/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 179 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Biotechnologie :science Alimentaire Radicaux libres antioxydants activité antiradicalaire composés phénoliques légumes secs cuisson Free radicals antioxidants anti-radical activity phenolic compounds pulses cooking الجذور الحرة مضادات الأكسدة النشاط المضاد للجذور الحرة المركبات الفينولية البقول الطبخ Index. décimale : 640 Industrie Alimentaire Résumé :
The aims of this study are to measure the content of phenolic compounds (polyphenols, flavonoids, tanins and anthocyanins), to estimate the anti-radical and antioxidant activity and to highlight the impact of cooking in water on five species of pulses (lens, chickpeas, peas, common beans and beans) which are widely consumed in Algeria. For comparison, two varieties for each species were studied. To well characterize the polyphenols, flavonoids, anthocyanins and tanins, their profile was determined by the liquid chromatographic method coupled with mass spectroscopy (LCMS / MS). The main results obtained show that the species analyzed all contain phenolic compounds (polyphenols, flavonoids, tannins and anthocyanins) with inter and intra varietal significant differences. Cooking has had a variable effect, sometimes positive and other times negative on the content and the anti- radical and antioxidant activity of the phenolic compounds. The results of the DPPH. test, show that the extract of raw Ibla lens, the extract of the cooking water Ibla lens, the extract of the cooking water of chickpeas (two varieties) and Extracted from the cooking water Oinward peas contained great active compounds capable of reducing this free radical, since they acted at low concentrations. In contrast, the extract of raw Oinward peas was found to be the least effective. Also, the main results obtained from the ABTS. + Test indicates that the extract of cooked beans and their cooking water are the most potent. On the other hand, the extract of cooked Oinward peas proved to be the least effective. In fact, the cooking water has recovered significant amounts which exert significant anti- radical activities, particularly in the case of lens and beans. Similarly, newly formed phenolic compounds have been revealed in the cooking water, this is due to the degradation of the glycosylated forms and to the phenomenon of diffusion. Regarding the CUPRAC test, significant correlations have been established between antioxidant activity and certain phenolic compounds. These activities are either dose-dependent or structure-dependent. The result of the present study confirms that legumes are an important source of phenolic compounds and which are considered to be natural antioxidants. To boost an individual's antioxidant status, it is desirable to consume the cooked seeds and the water from their cooking.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/DJA7728.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11562 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJA/7728 DJA/7728 Thèse Bibliothèque principale Thèses Disponible
