Repository logo

Browsing by Issue Date, starting with "2023-01-27"

Filter results by year or month
Now showing 1 - 2 of 2
  • The impact of clinical pilates exercises on tension-type headaches: A case series
    Publication . Leite, Agathe; Matignon, Antoine; Marlot, Léa; Coelho, Ana; Lopes, Sofia; Brochado, Gabriela
    Tension-type-headaches appear as the third most common disease in the general population and have a big impact on quality of life. The aim is to verify the impact of clinical Pilates exercises on pain intensity, impact headaches, neck disability, state of anxiety, depression, stress and quality of sleep in higher-education students. After a sample selection questionnaire was completed, a series of cases was carried out with 9 undergraduate students with tension-type headaches. Five instruments were applied before and after an intervention program: (i) Numerical Rating Scale—NRS, (ii) Headache Impact Test—HIT-6™, (iii) Neck Disability Index, (iv) Depression, Anxiety, Stress Scales and (v) Pittsburgh Sleep Quality Index. Four sessions of 30 min classes of Pilates exercises were held for 2 weeks. The pain intensity decreased in only 2 participants. The impact of tension-type headaches on normal daily life and ability to function was improved in all patients, and only one patient’s functional disability caused by pain in the cervical region did not improve. In regard to negative emotional states, 6 individuals reported improvements, and only one individual reported a lower quality of sleep after the program. The exercise program can induce positive effects on disorders associated with tension-type-headaches.
    2023-01-27Journal article Open access Show more
  • Screening of antioxidant effect of spontaneous and bioinoculated with gluconobacter oxydans fermented papaya: a comparative study
    Publication . Leitão, Mariana; Ferreira, Beatriz; Guedes, Beatriz; Moreira, Daniela; García, Pablo A.; Barreiros, Luísa; Correia, Patrícia Carla dos Santos
    Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding Gluconobacter oxydans on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with G. oxydans. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fer mentations (five assays). However, it can be observed that in the fermentation assays with G. ox ydans, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents· mL−1) which was fer mented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fer mented papaya were found to increase antioxidant capacity as a result of bioinoculation with G. oxydans.
    2023-01-27Journal article Open access Show more