Browsing by Author "Mesquita, M. F."
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- Characterization of enamel surface after orthodontic brackets debonding: an in vitro studyPublication . Peixoto, A.; Mesquita, M. F.; Costa, H. N.; Carvalho, P. A.; Manso, A.
- Characterization of enamel surface after orthodontic brackets debonding: an in vitro studyPublication . Peixoto, A.; Mesquita, M. F.; Costa, H. N.; Carvalho, P. A.; Manso, A.
- Dentinal hypersensitivity: the role of salivary calcium in diagnosisPublication . Manso, A. G.; Carmo, J.; Nascimento, A. P.; Bernardo, M. A.; Brito, J.; Mesquita, M. F.
- Effect of cinnamon powder addition to a Portuguese custard tart (Pastel de Nata) on healthy adults’ postprandial glycemiaPublication . Moncada, M. M.; Bernardo, M. A.; Silva, M. L.; Jorge, A.; Pereira, P.; Brito, J.; Singh, J.; Mesquita, M. F.Background and Objective: Cinnamon is a spice used over the years in cooking to impart aromatic, flavor and taste properties to food and beverages. Moreover, cinnamon has been used for its medicinal properties due to its potential phenolic content, which can protect against cardio-metabolic diseases. Previous studies reported an improvement of postprandial glycemia after addition of cinnamon powder to a high-sugar meal. The study aims at investigating the effect of adding cinnamon powder to a Portuguese custard tart (Pastel de Nata) on the postprandial glycemic response in healthy subjects. Subjects and Methods: After review board and Ethic Committee of the State approval, thirty-two healthy human subjects were assigned in a controlled study and randomly allocated into 2 groups: 16 subjects ingested a custard tart with cinnamon powder (cinnamon group) and 16 subjects ingested a custard tart alone (control group). Blood glucose concentrations were measured before interventions and after 30, 60, 90 and 120 minutes. Chemical analysis was performed to quantify the total phenolic content and antioxidant activity. Results: The postprandial blood glucose (PBG) area under the curve (AUC) was significantly lower (p = 0.0005) in the cinnamon group (599.2 ± 9.1) compared to the AUC of the control group (645.7 ± 7.7). The administration of cinnamon powder to the custard tarts slightly decreased PBG mean values compared to custard tart without cinnamon powder, although it did not reach statistical significance (p = 0.273). Cinnamon addition to custard tart improved the total phenolic content (1278.7 ± 0.7 compared to 253.7 ± 22.8 mg/L gallic acid) and antioxidant properties, increasing 4.4 times the capacity of free-radical scavenger compared with custard tart without cinnamon (IC50). Conclusion: The addition of cinnamon powder to custard tart could be beneficial to glycemic control.
- Halitosis and the pH variation with four mouthwashesPublication . Ascenso, M. P.; Mesquita, M. F.; Mendes, José João; Ascenso, C.; Manso, A. C.Introduction: It is estimated that the prevalence of halitosis, varies between 2-44% at world population. It is suggested that the oral pH value is an important factor on the oral microbiota composition which has impact in gaseous breath constitution (2).The aim of this study was to compare the effect of four mouthwashes on salivary pH values, over time.
- Metal contaminants in cinnamon samples marketed in PortugalPublication . Bernardo, M. A.; Fernandes, T.; Maia, J. M.; Mesquita, M. F.; Brito, J. A. A.; Gonçalves, L. L."Cinnamon has long been used by man for medicinal purposes and as a spice in many traditions wordwhile. Regardless of its alleged healing properties, spices and herbs may be the source of undesirable toxic elements. The presence of metals such as Al, Hg, Cd, Pb, Mn, among others, in food and food supplements, even at restricted values, may cause deleterious effects to human health. Although the consumption of cinnamon and cinnamon-based supplements has increased in the last decades in Portugal, little is known about its elemental composition. Therefore, it is important to investigate the potential presence of toxic elements in those samples, available in the Portuguese market."