Navegando por Autor "Pereira, Fillipe de Oliveira"
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Artigo Biodiversity is overlooked in the diets of different social groups in Brazil(Scientific Reports, 2023) Jacob, Michelle Cristine Medeiros; Gomes, Sávio Marcelino; Chaves, Viviany Moura; Carvalho, Aline Martins de; Silva, Elenilma Barros da; Menezes Neto, Elias Jacob de; Moura, Gabriela de Farias; Chaves, Leonardo da Silva; Alves, Rômulo Romeu Nóbrega; Albuquerque, Ulysses Paulino de; Pereira, Fillipe de Oliveira; https://orcid.org/0000-0002-4881-7285Food biodiversity is essential for improving nutrition and reducing hunger in populations worldwide. However, in middle and low-income countries, the biodiversity of food production does not necessarily represent food consumption patterns by population. We used Brazil, one of the world's megabiodiverse countries, as a case study to investigate the following questions: what is the prevalence of consumption of biodiverse foods in Brazil, and what are the socioeconomic factors that influence their consumption throughout the country? We used data from a Brazilian representative national dietary survey to estimate the frequency of food consumption of unconventional food plants, edible mushrooms, and wild meat, in according to socioeconomic variables. Thus, we investigated the socioeconomic predictors of Unconventional Food Plants consumption using methods of Machine Learning (ML) and multiple zero-inflated Poisson (ZIP) regression. We showed that biodiverse food consumption in Brazil is low, just related by 1.3% of the population, varying in according to area, ethnicity, age, food insecurity, sex, and educational level. Our findings of low utilization of biodiversity suggest an important mismatch between the rich biodiversity of the country and its representation in the human diet.Artigo Culture matters: a systematic review of antioxidant potential of tree legumes in the semiarid region of Brazil and local processing techniques as a driver of bioaccessibility(Plos One, 2022) Jacob, Michelle Cristine Medeiros; Maia, Juliana Kelly da Silva; Albuquerque, Ulysses Paulino; Pereira, Fillipe de Oliveira; https://orcid.org/0000-0002-4881-7285Ethnobotanical studies report that human populations from the Brazilian Caatinga biome use tree legumes (Fabaceae) with medicinal and food purposes. Our study provides a systematic review of the available published information concerning the antioxidant potential of Hymenaea courbaril L. (jatobá), Libidibia ferrea (Mart. Ex Tul.) L.P.Queiroz (jucá), and Dioclea grandiflora Mart. Ex Benth. (mucunã). Furthermore, in this paper, we infer the possible effects of local processing techniques applied to these plants on their antioxidant potential. In order to achieve these goals, we reviewed 52 articles, including studies from ethnobiology (n = 17), chemistry (n = 32), and food studies testing antioxidant activity (n = 17), excluding 14 repetitions. We found that these legume species can inhibit the formation of free radicals and this potential action varies among different parts of the plant. Probably, the presence of phenolic compounds such as phenolic acids and flavonoids, which are not uniformly distributed in the plants, explain their antioxidant activity. Local processing techniques (i.e., roasting, milling) affect the bioaccessibility of antioxidant components of tree legumes, inducing both positive and negative effects. However, studies about the antioxidant potential did not consider local processing techniques in their analyses. Our study highlights that culture is a fundamental driver of nutritional and pharmacological outcomes related to edible resources since it determines which parts of the plant people consume and how they prepare them. Hence, ignoring cultural variables in the analysis of antioxidant activity will produce inaccurate or wrong scientific conclusions.Artigo Culture matters: a systematic review of antioxidant potential of tree legumes in the semiarid region of Brazil and local processing techniques as a driver of bioaccessibility(PloS One, 2022-03) Maia, Juliana Kelly da Silva; Jacob, Michelle Cristine Medeiros; Albuquerque, Ulysses Paulino; Pereira, Fillipe de OliveiraEthnobotanical studies report that human populations from the Brazilian Caatinga biome use tree legumes (Fabaceae) with medicinal and food purposes. Our study provides a systematic review of the available published information concerning the antioxidant potential of Hymenaea courbaril L. (jatoba´), Libidibia ferrea (Mart. Ex Tul.) L.P.Queiroz (juca´), and Dioclea grandiflora Mart. Ex Benth. (mucunã). Furthermore, in this paper, we infer the possible effects of local processing techniques applied to these plants on their antioxidant potential. In order to achieve these goals, we reviewed 52 articles, including studies from ethnobiology (n = 17), chemistry (n = 32), and food studies testing antioxidant activity (n = 17), excluding 14 repetitions. We found that these legume species can inhibit the formation of free radicals and this potential action varies among different parts of the plant. Probably, the presence of phenolic compounds such as phenolic acids and flavonoids, which are not uniformly distributed in the plants, explain their antioxidant activity. Local processing techniques (i.e., roasting, milling) affect the bioaccessibility of antioxidant components of tree legumes, inducing both positive and negative effects. However, studies about the antioxidant potential did not consider local processing techniques in their analyses. Our study highlights that culture is a fundamental driver of nutritional and pharmacological outcomes related to edible resources since it determines which parts of the plant people consume and how they prepare them. Hence, ignoring cultural variables in the analysis of antioxidant activity will produce inaccurate or wrong scientific conclusionsArtigo Food biodiversity as an opportunity to address the challenge of improving human diets and food security(Ethnobiology and Conservation, 2023-02) Maia, Juliana Kelly da Silva; Jacob, Michelle Cristine Medeiros; Souza, Alice Medeiros; Carvalho, Aline Martins de; Vasconcelos Neto, Carlos Frederico Alves de; Tregidgo, Daniel; Hunter, Danny; Pereira, Fillipe de Oliveira; Brull, Guilhermo Ros; Kunhlein, Harriet V.; Silva, Lara Juliane Guedes da; Seabra, Larissa Mont’Alverne Jucá; Drewinski, Mariana de Paula; Nelson, Menolli Júnior; Torres, Patricia Carignano; Mayor, Pedro; Lopes, Priscila Fabiana Macedo; Silva, Rafael Ricardo Vasconcelos da; Gomes, Sávio MarcelinoScientists have warned for several years that food systems have become major drivers of environmental degradation, malnutrition, and food insecurity. In this paper, we present arguments from specialists that suggest that in the transition to more sustainable food systems, biodiversity and food security can be mutually supportive rather than conflicting goals. We have divided the opinions of these scientists into two “Big Topics”. First, they examine the synergies and challenges of the intersection of biodiversity and food security. In the second section, they explain how various forms of food biodiversity, such as mushrooms, terrestrial wild animals, aquatic animals, algae, and wild plants, can contribute to food security. Finally, we present three main pathways that, according to these experts, could guide the transition toward biodiversity and food security in food systemsArtigo Food biodiversity as an opportunity to address the challenge of improving human diets and food security(Ethnobiology and Conservation, 2023) Jacob, Michelle Cristine Medeiros; Souza, Alice Medeiros; Carvalho, Aline Martins de; Vasconcelos Neto, Carlos Frederico Alves de; Tregidgo, Daniel; Hunter, Danny; Pereira, Fillipe de Oliveira; Brull, Guilhermo Ros; Kunhlein, Harriet; Silva, Lara Juliane Guedes da; Seabra, Larissa Mont’Alverne Jucá; Drewinski, Mariana de Paula; Menolli Júnior, Nelson; Torres, Patricia Carignano; Mayor, Pedro; Lopes, Priscila; Silva, Rafael Ricardo Vasconcelos da; Gomes, Sávio Marcelino; Maia, Juliana Kelly da Silva; https://orcid.org/0000-0002-4881-7285Scientists have warned for several years that food systems have become major drivers of environmental degradation, malnutrition, and food insecurity. In this paper, we present arguments from specialists that suggest that, in the transition to more sustainable food systems, biodiversity and food security can be mutually supportive, rather than conflicting goals. We have divided the opinions of these scientists into two "Big Topics". First, they examine the synergies and challenges of the intersection of biodiversity and food security. In the second section, they explain how various forms of food biodiversity, such as mushrooms, terrestrial wild animals, aquatic animals, algae, and wild plants, can contribute to food security. Finally, we present three main pathways that, according to these experts, could guide the transition toward biodiversity and food security in food systems.