A inclusão das pessoas com deficiência nas práticas esportivas pode resultar na melhora da aptidão física e motora, a vivência de novas experiências e redução do distanciamento social. Assim, o ...presente trabalho objetivou identificar as percepções das Pessoas com Deficiência (PcD) e de profissionais de Educação Física referente ao processo de inclusão por meio da natação. No que se refere a metodologia, trata-se de uma pesquisa de abordagem qualitativa, com a utilização das técnicas de revisão bibliográfica e pesquisa de campo, com entrevista semiestruturada e para apreciação dos dados e resultados a análise de conteúdo. Essa pesquisa apresentou como resultados positivos a natação como uma das possibilidades esportivas capaz de promover a inclusão, sendo importante e gratificante para o reconhecimento que começam a ter, tanto pessoal como profissionalmente. Conclui-se que, a prática e a vivência da natação sugerem benefícios físicos, psicológicos e sociais, aumentando sua capacidade funcional, reabilitação, inclusão, socialização e saúde do praticante.
La inclusión de personas con discapacidad en las prácticas deportivas puede suponer una mejora de la aptitud física y motriz, la vivencia de nuevas experiencias y la reducción del distanciamiento ...social. De ese modo, el trabajo buscar identificar las percepciones de personas con discapacidades y de profesionales y de Educación Física relacionadas con la natación. En cuanto a la metodología, se trata de una investigación con enfoque cualitativo, utilizando las técnicas de revisión de literatura e investigación de campo, con entrevistas semiestructuradas para evaluación de contenido y análisis de resultados. Esta investigación presentó resultados positivos relacionados con la natación como una de las posibilidades deportivas capaces de promover la inclusión, debido a lo importante y gratificante que resulta para el reconocimiento que esas personas comienzan a adquirir tanto en lo personal como en lo profesional. En conclusión, la práctica y experiencia de la natación sugiere beneficios físicos, psicológicos y sociales, aumentando la capacidad funcional, la rehabilitación, inclusión, socialización y la salud del practicante.
The purpose of this study was to perform a parallel and comparative investigation of the effects of a Myrciaria jaboticaba (common name jabuticaba) peel extract and of its constituent ...cyanidin-3-O-glucoside on the overall process of starch and triglyceride intestinal absorption. The peel extract inhibited both the porcine pancreactic α-amylase and the pancreatic lipase but was 13.6 times more potent on the latter (IC
values of 1963 and 143.9 μg mL
, respectively). Cyanidin-3-O-glucoside did not contribute significantly to these inhibitions. The jabuticaba peel extract inhibited starch absorption in mice at doses that were compatible with its inhibitory action on the α-amylase. No inhibition of starch absorption was found with cyanidin-3-O-glucoside doses compatible with its content in the extract. The extract also inhibited triglyceride absorption, but at doses that were considerably smaller than those predicted by its strength in inhibiting the pancreatic lipase (ID
= 3.65 mg kg
). In this case, cyanidin-3-O-glucoside was also strongly inhibitory, with 72% inhibition at the dose of 2 mg kg
. When oleate + glycerol were given to mice, both the peel extract and cyanidin-3-O-glucoside strongly inhibited the appearance of triglycerides in the plasma. The main mechanism seems, thus, not to be the lipase inhibition but rather the inhibition of one or more steps (e.g., transport) in the events that lead to the transformation of free fatty acids in the intestinal tract into triglycerides. Due to the low active doses, the jabuticaba peel extract presents many favourable perspectives as an inhibitor of fat absorption and cyanidin-3-O-glucoside seems to play a decisive role.
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•Camellia sinensis teas were investigated for their anti-diabetic potential.•Phenolics of green, oolong, black, white, and purple teas were identified/quantified.•Purple tea was the ...best inhibitor of both α-amylaseand starch absorption in vivo.•Epigallocatechin gallate is probably involved in the amylase inhibition.•Kaempferol and myricetin derivatives can also involved in the amylase inhibition.
In order to contribute to improve knowledge about the actions of Camellia sinensis extracts on starch digestion, several varieties were compared. The latter were green, oolong, white, black, and purple teas. The results are hoped to contribute to our understanding of the mode of action and potency of the various tea preparations as possible adjuvants in the control of post-prandial glycemia. The extracts were prepared in way similar to their form of consumption. All extracts decreased starch digestion, but the purple tea extract was the strongest inhibitor, their inhibitory tendency started at the dose of 50 mg/kg and was already maximal with 250 mg/kg. Maltose tolerance was not significantly affected by the extracts. Glucose tolerance was not affected by purple tea, but black tea clearly diminished it; green tea presented the same tendency. Purple tea was also the strongest inhibitor of pancreatic α-amylase, followed by black tea. The green tea, oolong tea, and white tea extracts tended to stimulate the pancreatic α-amylase at low concentrations, a phenomenon that could be counterbalancing its inhibitory effect on starch digestion. Based on chemical analyses and molecular docking simulations it was concluded that for both purple and black tea extracts the most abundant active component, epigallocatechin gallate, seems also to be the main responsible for the inhibition of the pancreatic α-amylase and starch digestion. In the case of purple tea, the inhibitory activity is likely to be complemented by its content in deoxyhexoside-hexoside-containing polyphenolics, especially the kaempferol and myricetin derivatives. Polysaccharides are also contributing to some extent. Cyanidins, the compounds giving to purple tea its characteristic color, seem not to be the main responsible for its effects on starch digestion. It can be concluded that in terms of postprandial anti-hyperglycemic action purple tea presents the best perspectives among all the tea varieties tested in the present study.
The purpose of this study was to perform a parallel and comparative investigation of the effects of a
Myrciaria jaboticaba
(common name jabuticaba) peel extract and of its constituent cyanidin-3-
O
...-glucoside on the overall process of starch and triglyceride intestinal absorption. The peel extract inhibited both the porcine pancreactic α-amylase and the pancreatic lipase but was 13.6 times more potent on the latter (IC
50
values of 1963 and 143.9 μg mL
−1
, respectively). Cyanidin-3-
O
-glucoside did not contribute significantly to these inhibitions. The jabuticaba peel extract inhibited starch absorption in mice at doses that were compatible with its inhibitory action on the α-amylase. No inhibition of starch absorption was found with cyanidin-3-
O
-glucoside doses compatible with its content in the extract. The extract also inhibited triglyceride absorption, but at doses that were considerably smaller than those predicted by its strength in inhibiting the pancreatic lipase (ID
50
= 3.65 mg kg
−1
). In this case, cyanidin-3-
O
-glucoside was also strongly inhibitory, with 72% inhibition at the dose of 2 mg kg
−1
. When oleate + glycerol were given to mice, both the peel extract and cyanidin-3-
O
-glucoside strongly inhibited the appearance of triglycerides in the plasma. The main mechanism seems, thus, not to be the lipase inhibition but rather the inhibition of one or more steps (
e.g.
, transport) in the events that lead to the transformation of free fatty acids in the intestinal tract into triglycerides. Due to the low active doses, the jabuticaba peel extract presents many favourable perspectives as an inhibitor of fat absorption and cyanidin-3-
O
-glucoside seems to play a decisive role.
Inhibition of triglyceride absorption by
Myrciaria jaboticaba
is strongly dependent on the participation of cyanidin-3-
O
-glucoside, which inhibits free fatty acid absorption.
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